Join Mike Hayes every Thursday,.... blah blah
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
This is a 'basic' bread that I have altered dozens of times, each time a little different. One time it's Cheddar, Olives, and Bacon. Next time It's Onion and Herbs and different cheese. Play with it, and love it every time. Add the new ingredients AFTER the overnight rising, not before, otherwise it may not rise as well.
2 egg whites
2 C all-purpose flour
2 tsp baking powder
1 TBSP white sugar
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
4 TBSP butter, melted
2 C buttermilk
1 C vegetable oil for frying
In a clean glass or metal bowl, beat the egg whites with a mixer until they can hold a stiff peak. Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put about 1 TBSP of veg. oil in the aebleskiver pan cup and heat until hot. Pour in about 2 TBSP of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a fork. Continue cooking, turning the ball to keep it from burning.
2 – 3 lb. Pork Tenderloin
4 cloves Garlic, minced
1/4 cup of Balsamic Vinegar
1/2 cup of Chicken Stock or Water
1/2 cup of Brown sugar
1 TBSP Dry Mustard
1 tsp Rosemary
1/2 tsp Pepper
Prepare flour onto a counter or use a baking sheet to roll the dough. Roll out the loaf into a large rectangle, about the thickness of less than an inch. Set the dough at rest by covering it with a plastic wrap for about 12 minutes. Boil spaghetti, drain and let cool. Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding. Pour the sauce and mozzarella cubes onto the spaghetti. Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing. Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something. Start folding flaps. Left over right, right over left. Lastly, pull the last strip over and under the bread. Carefully place bread on a large, greased, baking sheet. Brush egg white and top with Parmesan cheese, gralic and parsley/oregano. Bake at 350 degrees for about 30 mins. Let it cool before slicing and serving. Place pork tenderloin in the slow cooker. Mix all ingredients in a bowl and pour over the tenderloin. Cook on high for 5-6 hours or on low for 8 -10 hours.
loaf of thawed dough
6 oz cooked spaghetti
1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick
8 oz of mozzarella cubes
1 egg white, beaten
parsley or oregano flakes
Prepare flour onto a counter or use a baking sheet to roll the dough on. Roll out the loaf into a large rectangle, about the thickness of less than an inch. Set the dough at rest by covering it with a plastic wrap for about 12 minutes. Boil spaghetti, drain and let cool. Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding. Pour the sauce and mozzarella cubes onto the spaghetti. Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing. Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something. Start folding flaps. Left over right, right over left. Lastly, pull the last strip over and under the bread. Carefully place bread on a large, greased, baking sheet. Brush egg white and top with Parmesan cheese, gralic and parsley/oregano. Bake at 350 degrees for about 30 mins. Let it cool before slicing and serving.
2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper
1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. 2. Bake at 350 for 20 minutes. Makes approximately 60 balls. NOTES: Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.) For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes). Enjoy!
3 lbs boneless, skinless chicken breast (frozen is fine)
12 oz bottle Frank's Buffalo Sauce
3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix
4 Tbsp butter
8 oz shredded monterey jack cheese
crumbled blue cheese
loaf french bread
Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!
1 onion, diced
1 carrot, peeled diced fine
1 celery stalk, diced fine
1 tsp garlic
2 Tbsp olive oil
1 1/2 lbs ground chuck
1 cup red wine
1/2 cup heavy cream
1 cup whole milk
3 Tbsp tomato paste
3 cups beef broth
Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.
5 tsp butter
1/4 cup flour
4 cups whole milk
8 pasta sheets
2 cups grated fresh Parmesan
Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat. Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.
1-2 Tbsp vegetable oil (use olive, sunflower, coconut oil if you prefer)
1-2 Tbsp Red Curry Paste
1 medium onion, diced
2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces
4 cups chicken or vegetable broth
1 1/2 cups coconut milk
1 large red chili or green jalapeno, seeds removed, finely diced
Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they're translucent, about 8-10 minutes. Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.
1 TBLS olive oil
1 large yellow onion, diced
2-4 cloves garlic, minced
1 tsp chipotle powder
2-3 tsp cumin powder
1/2-1 tsp smoked paprika
1-2 tsp oregano
1 14-15oz can diced tomatoes
2 cups vegetable or chicken broth (more as needed)
2 cups sweet potato, diced into bite size cubes
2 15-16oz cans black beans
salt to taste
Heat the tablespoon of oil in a large pot over medium heat. Add the chipotle, cumin, chili powder, and smoked paprika. Heat until the spices are fragrant, about 1 minute. Add the onion and saute for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes. Add the can of tomatoes and vegetable broth. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minuts, or until the sweet potatoes are tender. As it cooks, you can cintinue to add the remaining vegetable broth as needed depending on the texture chili you like. Season to taste with salt.. When the chili is finishd, allow it to sit for a little while so the flavors can marinate. It'll be better tomorrow. T serve, top with grated cheese, fresh avocado slices and chives. Feel free to substitute other squash for the sweet potatoes. Add bacon, or chicken if you'd like too.
½ cup butter
¾ cup white sugar
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Heat oven to 375 degrees. In medium bowl, cream together butter and sugar. Stir in egg and vanilla. Combine flour, baking soda and salt; stir into creamed mixture. Stir in white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks. When cool, store in an airtight container. (MaureenBurr; allrecipes.com )