HERE IS A BREAD RECIPE FROM MY FRIEND SHEILA DOHERTY:
FOCACCIA
1 cup warm water
1 tablespoon or package of yeast
1/8-1/4 c. sugar*
1/2 tsp. salt
2 1/4 c. flour
Combine water, yeast and sugar in a bowl and allow to proof (mixture becomes foamy on top--takes around 10-15 mins). Add salt and flour, stir until well incorporated; cover and allow to rise for about 15 minutes.
Or you can add all the ingredients to a bread machine & just choose the "dough" setting, which is what I usually do. Much easier!
Knead dough a few times and form into circle on baking stone/pan. Roll to desired thickness (I usually do about 1-2 inches thick). Make indentations all over with end of wooden spoon, brush generously with olive oil and sprinkle with Italian herbs, garlic salt, Parmesan or whatever you feel like trying.
Bake at 400 for 20-25 minutes.
*My notes: For pizza dough, I usually do 1/8 cup of sugar instead, and for focaccia I do 1/4 cup. Also, I like to add a little fresh crushed garlic or Parmesan cheese to the dough before letting it rise.
Wednesday, May 27, 2009
Tuesday, March 24, 2009
CHICKEN AND SOUR CREAM
4 boneless/skinless chicken breasts
16 oz. sour cream
1 can cream of mushroom soup
1lb bacon
Preheat oven to 300
Wrap chicken breasts with bacon and place in a glass 9x13 baking dish
Mix sour cream and cream of mushroom soup and pour over the chicken and cover with aluminum foil
Bake covered for 1 1/2 hours, then an additional 1 hour uncovered
Serve with rice...use the "gravy" on the rice...makes a great Sunday dinner
16 oz. sour cream
1 can cream of mushroom soup
1lb bacon
Preheat oven to 300
Wrap chicken breasts with bacon and place in a glass 9x13 baking dish
Mix sour cream and cream of mushroom soup and pour over the chicken and cover with aluminum foil
Bake covered for 1 1/2 hours, then an additional 1 hour uncovered
Serve with rice...use the "gravy" on the rice...makes a great Sunday dinner
Chicken Bundles
Canned white chicken meat
Cream of chicken soup
Croissant Rolls
(I only use one large can of chicken and one can of soup but it is a matter how how much you like to eat. That makes 8 little bundles)
Pour some of the soup in the bottom of a glass pan.
Strain chicken juice and pour chicken in a bowl and I put Tony's and Garlic Salt in it and smash it up and stir.
Open croissant rolls.
Then one at a time you fill them and roll em up!
I don't put cheese on until the end so it doesn't get burnt.
Oven is at 375 for about 20 minutes, then put cheese on and cook another 5!
They are delish!
Cream of chicken soup
Croissant Rolls
(I only use one large can of chicken and one can of soup but it is a matter how how much you like to eat. That makes 8 little bundles)
Pour some of the soup in the bottom of a glass pan.
Strain chicken juice and pour chicken in a bowl and I put Tony's and Garlic Salt in it and smash it up and stir.
Open croissant rolls.
Then one at a time you fill them and roll em up!
I don't put cheese on until the end so it doesn't get burnt.
Oven is at 375 for about 20 minutes, then put cheese on and cook another 5!
They are delish!
Monday, March 23, 2009
NO BRAINER CHICKEN PARMESAN SPAGHETTI
YOU WILL NEED:
SPAGHETTI NOODLES
PASTA SAUCE
YOUR CHOICE OF MOZZARELLA OR PROVOLONE CHEESE
AND....FROZEN BREADED CHICKEN PATTIES!!
IT'S JUST TOO SIMPLE! BOIL YOUR SPAGHETTI TO TENDER, WHILE HEATING UP YOUR SAUCE. HEAT UP THE CHICKEN PATTIES IN THE MICROWAVE, BUT WRAP THEM IN A DAMP PAPER TOWEL SO THAT THEY STAY MOIST. WHEN EVERYTHING IS HOT AND READY, MAKE A BED OF NOODLES, DROP ON THE CHICKEN PATTY, POUR SOME SAUCE OVER ALL THAT, THEN FINALLY ADD THE CHEESE ON TOP! BAM! FIFTEEN MINUTE MEAL TOPS!
SPAGHETTI NOODLES
PASTA SAUCE
YOUR CHOICE OF MOZZARELLA OR PROVOLONE CHEESE
AND....FROZEN BREADED CHICKEN PATTIES!!
IT'S JUST TOO SIMPLE! BOIL YOUR SPAGHETTI TO TENDER, WHILE HEATING UP YOUR SAUCE. HEAT UP THE CHICKEN PATTIES IN THE MICROWAVE, BUT WRAP THEM IN A DAMP PAPER TOWEL SO THAT THEY STAY MOIST. WHEN EVERYTHING IS HOT AND READY, MAKE A BED OF NOODLES, DROP ON THE CHICKEN PATTY, POUR SOME SAUCE OVER ALL THAT, THEN FINALLY ADD THE CHEESE ON TOP! BAM! FIFTEEN MINUTE MEAL TOPS!
CHICKEN SPAGHETTI
1 small package of thin spaghetti
2 cups cooked chicken breast cut up into bite size pieces
1 can cream of mushroom soup
1 can Rotel (use only 1/2)
1 teaspoon of minced garlic (chopped) - or garlic salt to taste
8 oz Velveeta Cheese - melted
1/4 c milk
salt & pepper to taste
Cook spaghetti per package instructions. Drain. Add chicken, cream of mushroom soup, Rotel and garlic. Mix well. Melt Velveeta cheese, add milk and stir together and add to other ingredients. Salt & pepper to taste.
2 cups cooked chicken breast cut up into bite size pieces
1 can cream of mushroom soup
1 can Rotel (use only 1/2)
1 teaspoon of minced garlic (chopped) - or garlic salt to taste
8 oz Velveeta Cheese - melted
1/4 c milk
salt & pepper to taste
Cook spaghetti per package instructions. Drain. Add chicken, cream of mushroom soup, Rotel and garlic. Mix well. Melt Velveeta cheese, add milk and stir together and add to other ingredients. Salt & pepper to taste.
Mexican Pizza Casserole
Ingreddients:
1lb. Ground Chuck
6 Flour Tortillas
1 can Rotel Tomatoes
1 can Ranch Style Beans
1 can Campbell's Cream of Chicken soup
2 cups shredded cheese
Brown hamburger meat, then drain the excess fat. In a large bowl mix; hamburger, rotel tomatoes, ranch style beans and cream of chicken. In a 9 x 13 inch pan layer your flour tortillas and hamburger mixture, ending with hamburger mixture. Top with shredded cheese. Bake at 350 till cheese is melted. For those of you who like rice, you can take a 90 second package of Uncle Ben's spanish rice, cook it as directed and mix it in with your hamburger mixture before layering your casserole.
1lb. Ground Chuck
6 Flour Tortillas
1 can Rotel Tomatoes
1 can Ranch Style Beans
1 can Campbell's Cream of Chicken soup
2 cups shredded cheese
Brown hamburger meat, then drain the excess fat. In a large bowl mix; hamburger, rotel tomatoes, ranch style beans and cream of chicken. In a 9 x 13 inch pan layer your flour tortillas and hamburger mixture, ending with hamburger mixture. Top with shredded cheese. Bake at 350 till cheese is melted. For those of you who like rice, you can take a 90 second package of Uncle Ben's spanish rice, cook it as directed and mix it in with your hamburger mixture before layering your casserole.
Sunday, January 18, 2009
QUICK AND EASY MEATLOAF--MUFFINS!
This is something I came up with one day when I was in a hurry and didn't want to wait an hour for a large meatloaf to bake!!
YOU WILL NEED: A PACKAGE OF MEATLOAF SEASONING, THE AMOUNT OF THAWED FRESH GROUND BEEF THAT IT REQUIRES, 1-2 LARGE MUFFIN PANS, AND SPRAY OIL OR BUTTER.
Pre-heat oven to the seasoning package recomendation.
In a large mixing bowl, mix the beef and seasonings together thoroughly.
Spray oil or butter the muffin pan. Make meatloaf balls to about 3/4 the size of the muffin holes and press them in. If your pan is full and you still have more mix left then break out the second muffin pan and finish filling it up too!
Some folks like ketchup (or ketchup conglomeration)baked on top of meatloaf, you may add this when it about 2/3 done cooking as not to burn this topping.
Place in the middle rack of the oven and set a timer! It should be about done in 30 minutes or so instead of an hour as with the traditional loaf style shape.
Meanwhile, (according to my wife!)the ONLY side dish for meatloaf is corn and mashed potatoes!! So, get that going too!
p.s. The higher grade of beef used, the less grease you will have in the pan holes when it is done cooking. It may seem a little drier though too. I like to use an 80/20 grade of beef. Either way, you can always lift them out when done and set them onto some paper towel for degreasing them a bit.
Enjoy!
YOU WILL NEED: A PACKAGE OF MEATLOAF SEASONING, THE AMOUNT OF THAWED FRESH GROUND BEEF THAT IT REQUIRES, 1-2 LARGE MUFFIN PANS, AND SPRAY OIL OR BUTTER.
Pre-heat oven to the seasoning package recomendation.
In a large mixing bowl, mix the beef and seasonings together thoroughly.
Spray oil or butter the muffin pan. Make meatloaf balls to about 3/4 the size of the muffin holes and press them in. If your pan is full and you still have more mix left then break out the second muffin pan and finish filling it up too!
Some folks like ketchup (or ketchup conglomeration)baked on top of meatloaf, you may add this when it about 2/3 done cooking as not to burn this topping.
Place in the middle rack of the oven and set a timer! It should be about done in 30 minutes or so instead of an hour as with the traditional loaf style shape.
Meanwhile, (according to my wife!)the ONLY side dish for meatloaf is corn and mashed potatoes!! So, get that going too!
p.s. The higher grade of beef used, the less grease you will have in the pan holes when it is done cooking. It may seem a little drier though too. I like to use an 80/20 grade of beef. Either way, you can always lift them out when done and set them onto some paper towel for degreasing them a bit.
Enjoy!
Subscribe to:
Posts (Atom)