1 quart heavy cream or whole milk
1 small sweet onion
1 tsp ground clove/ or whole (studded onion)
2 tsp ground nutmeg
Roux ( ½ cup butter & ½ cup flour.
Cook the roux in a med sauce pan. Until the mix smells nutty. Approx 5-6 minutes on med. Add the cream or milk and dry ingredients. Stir until thickened. Note: If the mix needs to be thinned out? Just add more Cream.
12 Rhodes yeast dinner rolls, thawed to room temperature or refrigerated pizza crust
½ cup pizza sauce
¾ cup grated provolone cheese
¾ cup grated mozzarella cheese
¾ cup grated white cheddar cheese
Deli pepperoni slices
Purple onion rings
Salami slices (I used sausage instead)
Heat oven to 350 degrees. Spray counter lightly with non-stick cooking spray. Combine rolls and shape them or refrigerated pizza dough into a large teardrop shape. On rounded end cut down sides 3 to 4 inches to form arms. Pull arms out and tuck pointed ends under. Place on a large sprayed baking sheet. Pull bottom of ghost to one side. Poke with a fork several times to prevent bubbles from forming. Bake 10 to 15 minutes. Remove from oven and cool slightly. Spread pizza sauce evenly over crust. Sprinkle evenly with any pizza toppings you like; evenly top with cheeses (use any cheeses you have on hand). Use red onion slices for eyes and green pepper for mouth; decorate face as desired. Bake an additional 10 to 15 minutes or until cheese is nicely melted. (Adapted from rhodes.com)
1 cup chopped yellow onion
1 bell pepper (red or yellow preferred), chopped
2 cloves garlic, minced
1 lb ground turkey, preferably ground turkey thighs
1 teaspoon chipotle powder or chili powder (or to taste)
2 Tbsp chopped cilantro
Spray a large skillet with cooking spray and heat over medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened. Add the garlic and cook 30 seconds more. Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder. Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro. Serve alone, or with steamed rice or noodles.
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.
Yield: 1.5 cups Ingredients:
1.75 cups Cranberry raisins or dried (if dried, re-hydrate in warm water for 10 minutes)
2 Tbsp sugar
1 cup beef demi glace or reduced beef broth
1 cup slivered shallot
Pinch pepper & salt
Heat sugar, broth & raisins until the mixture begins to thicken. Approx 10 minutes. Using a stick blender or food processor, blend the ingredients until smooth and bring back to a simmer for 2 minutes. **** be very careful when blending hot liquids. Start on low and then turn to med high. **Always cover the blender with a thick towel in case it comes through the top. Heat us a saute pan and add ½ tbsp butter and slivered shallots. Cook on medium for 20 minutes, stirring frequently until softened. Add to sauce
1 lb cranberries,
1 cup orange juice,
1tsp orange zest and a cinnamon stick.
Put everything in a pot and cook until the cranberries start popping (about 5-6 mins) or 8-10 minutes when frozen. To thicken, add 1 tbsp ground chia seed. Chill and serve. Add agave nectar and chopped apples as a great bonus !!
2 Tbsp olive oil 1 large clove garlic, minced ¼ cup chopped onion ¼ cup chopped green pepper ½ cup tomato sauce 2 Tbsp dry sherry 2 Tbsp chopped pimentos 1 small bay leaf 1 cup white rice 2 cups water ½ tsp salt 2 saffron threads crushed freshly ground black pepper to taste In a medium saucepan over low heat, heat the oil until fragrant; add onion, garlic and green pepper and cook until tender (5-6 minutes). Add tomato sauce, sherry, pimentos and bay leaf & cook on low 7-8 minutes. Raise the heat to high and add rice, water, salt & saffron. Cook rice uncovered, over medium high heat until all water is absorbed (10-15 minutes). Remove from heat, cover and let stand 5-10 minutes until rice is dry and fluffy.
Saute onion in oil in a saucepan over medium high heat until onion softens (about 5 minutes) Stir in rice, turmeric and salt and sauté 1 minute. Add broth to rice mixture; bring to a boil over high heat; reduce heat to low, cover pan and simmer until liquid is completely absorbed (about 15-20 minutes). Fluff rice with a fork, fold in red beans and cover. Let sit for 5 minutes.
Place asparagus in a large frying pan, cover with water and bring to a boil. Reduce heat & simmer 5-8 minutes or until asparagus is tender but not mushy. Drain well, reserving ½ cup cooking liquid. Let asparagus cool slightly. Transfer asparagus to a food processor and add garlic, pine nuts and 2 Tbsp oil, Parmesan, pinch of salt, and a couple Tbsp of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container as needed. Gradually add remaining oil and if needed a bit more of the cooking liquid. Add lemon juice and salt/pepper. Pulse one last time and serve over pasta, chicken or fish. Mixture can be covered and refrigerated for up to a day. Makes 1 ½ cups or 4-6 servings.