Ingredients:(Hot Dog Hamburger Buns Rolls Cinnamon Buns Dough Cycle)
1 1/4 cups skim milk
1/3 cup vegetable oil or 1/3 cup canola oil
1/4-1/3 cup sugar (I use a 1/4 cup measure)
1 teaspoon salt
3 3/4 cups all-purpose flour (I have never found the need to use bread flour these rise beautifully)
2 1/4 teaspoons bread machine yeast
Directions:(Hot Dog Hamburger Buns Rolls Cinnamon Buns Dough Cycle)
Place all ingredients in order recommended by your bread machine manufacturer.
Select dough cycle and start machine.
I preheat my oven to 100°F and turn off.
When dough cycle is complete remove from machine and proceed.
I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
How big you want them is up to you.
For Hot Dog Buns, I roll out till they look like long skinny wieners,.
Hamburger Buns, I flatten with my palm till about the thickness of a pancake. They rise beautifully and look as nicely shaped as store bought ones.
Put on parchment-lined baking sheet so sides are almost touching.
You can brush with melted butter if you wish but I never bother.
Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
I bake mine on the top shelf in my oven.
Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
CINNAMON BUNS. Use 1/3 cup sugar in recipe. Made 10 large buns.
Roll out to about 12 x 15″ and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly. Cut into as many buns as you want. I make 10.
Set oven to 400° and turn down to 375° when you put buns inches Bake 20 minutes.
Ingredients: (Chicken Sandwich)
3 tablespoons reduced-fat mayonnaise
1 medium green onion, finely chopped (1 tablespoon)
1 teaspoon smoked paprika
1/2 teaspoon grated lemon peel
1 clove garlic, finely chopped
12 thin slices sourdough bread, toasted
6 large slices tomato (1/4 inch thick)
2 cups shredded skinless smoked chicken
1 medium avocado, pitted, peeled and cut into 12 slices
Directions: (Chicken Sandwich)
In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
2 On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.
Ingredients: (Italian Beef Sandwiches)
4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano
Directions: (Italian Beef Sandwiches)
Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stove top, but do not boil. Stir to blend seasonings. When the juice is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with its juice available for dipping.
Ingredients: (Flatbread Lasagna)
1 pound hot Italian sausages, casings removed
1 tablespoon extra-virgin olive oil
1 1/2 cups ricotta
Salt and freshly ground pepper
3 cups jarred marinara sauce
4 pocketless pita or naan
2 cups shredded mozzarella (12 ounces)
Directions: (Flatbread Lasagna)
- Preheat the oven to 350°. In a skillet, cook the sausages in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep-dish pie plate. Top with 1 flatbread, one-third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup of mozzarella.
- Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve.
Ingredients:(Bean Cheese Taquitos w Guacamole)
1 (16 ounce) can refried beans
1 1/2 tablespoons Tabasco chipotle pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup shredded Mexican blend cheese
24 small corn tortillas (the thin ones work best if you can find them)
1 cup peanut oil or 1 cup corn oil or 1 cup vegetable oil, for frying
3 ripe Avocados
2 tablespoons chopped fresh cilantro
1/2 lime, juice of
1 teaspoon minced garlic
1 tablespoon minced jalapeno pepper
3 tablespoons minced onions
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons sour cream
Directions:(Bean Cheese Taquitos w Guacamole)
- Make guacamole first by combining all ingredients except sour cream.
Mash and stir until only small lumps of avocado remain.
Garnish with sour cream piled in the center and refrigerate until ready to use.
Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
Put seam side down on a paper towel or wax paper and repeat the process until you’ve made all 24 taquitos.
Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
Serve hot with guacamole.
Ingredients:(Oven Fried Chicken Chimichangas)
2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Directions:(Oven Fried Chicken Chimichangas)
- Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
- Place about 1/4 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling.
- Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted margarine.
- Bake at 400°F for 25 minutes or until golden.
- Garnish with additional cheese and green onion and serve salsa on the side.
6 cups all-purpose flour
2 teaspoons salt
2 cups milk
8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying
- In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
- In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
- Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
- Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.
Ingredients:(Spinach and cheese stuffed rolls)
1 large bunch English spinach, or silver beet, stems removed
1 large onion, finely chopped
½ cup freshly grated Parmesan cheese
3 sheets frozen or home-made puff pastry, partially thawed
1 x 60 g egg, lightly beaten
250 g ricotta cheese
Directions:(Spinach and cheese stuffed rolls)
Trim stems from spinach. Rinse leaves well and place in large saucepan over medium heat,
cook until leaves are wilted.
Remove from heat, drain spinach, cool slightly, press firmly to remove excess liquid. Chop
Add onion to a heated, greased large fry-pan and stir until onion is soft.
Stir in chopped spinach, cook until liquid has evaporated.
Add ricotta. Continue stirring over heat until spinach and ricotta are combined.
Transfer spinach mixture to a bowl, cool slightly.
Stir in Parmesan and season with salt and pepper.
Cut pastry sheets in half. Spoon ½ cup spinach mixture along one long edge of pastry strip.
Brush the other long edge of pastry strips with beaten egg. Roll up to enclose filling and form rolls.
Place rolls seam-side down, brush tops with beaten egg and sprinkle with a little extra
Parmesan cheese, if desired. Cut each roll diagonally into 4 pieces. Place on a greased baking
tray and bake for 20-25 minutes in a 200°C oven, until golden.
Ingredients:(Chicken Lettuce Wraps)
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
[Stir Fry Sauce]
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions:(Chicken Lettuce Wraps)
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you’re ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
Top with”Special Sauce”.
Ingredients:(Lumpia (Shanghai version))
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying
Directions:(Lumpia (Shanghai version))
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.