Wednesday, October 7, 2009
1 cup milk
2 TBSP sugar
1 & 1/4 cup flour
1/4 tsp salt
1 tsp baking powder
Beat egg, milk, and sugar. In another bowl, mix all other ingredients; slowly add to the egg mixture, beating until smooth.
Using a funnel, drop (pour) into hot oil working from center outwards. Remove from the oil when golden brown and crispy.
Sprinkle with powdered sugar and serve.
I am not quite sure where we found this, but we tried it and liked it.
Sunday, August 30, 2009
Well, I have made this several times and have had rave? reviews, and also requests for the restipe.
So here goes:
This starts with a bread doh! The recipe comes from "Taste of Home" and says to use frozen bread dough, I did that once and it was good, but I find that if I use the No-need dough that I use in pizza bread or cinnimin roles it works just as well and is much faster, so I will reproduced it here.
1 Tbs. dry yeast- this is a packet of yeast
1-1/2 cups warm water
2 Tbs. sugar
1 tsp. salt
1/4 cup melted buter, margarine, shortening- I usually use margerine
1 egg, slightly beaten
3-1/2 to 4-1/2 cups flour-(whatever it takes to get it easy to handle.)
Dissolve yeast in warm water. Add the other ingredients in order given, mixing well after each addition. Add enough flour to make a soft dough that can be shaped with your hands.
You then roll this out jelly-roll style? a 12 by 15 rectangle or whatever shape you get, mine usually ends up looking like the state of Oklahoma or something.
Then you place your meat on it, the recipe I use makes 4 loafs but I still use about the same amount of stuff four 2 loaves. The "toppings" list is as followes:
1/2 lb. sliced deli Salami
1/2 lb. sliced deli Ham
1/2 lb. sliced pepperoni
1/2 lb. sliced Provolone Cheese
2 cups. 8 oz. shred. Mutzerella Cheese
1/2 cup parmasian or Romano Cheese
1 Tbs. garlic Powerder
1 Tbs. dried oregano
1 tsp. dried parsley flakes
1 tsp. pepper
then it says an egg yolk beatten to brush on for a shinny coat, I did this the first time, I don't think that it needs it. I don't like making the mess.
First you layer the meats I do strips along length wise in kinda a 3-row pattern then put the provalone on then what I do is mix the Parmasean cheese with the seasonings and sprinkle about.
Then you would roll it up, pinch the edges to seal, Place upon a cooking surface/pan/sheet seem side down
Bake at 375 desgrees FAranheit for 25 to 30 Minutes.
Thursday, June 4, 2009
-First cook rice
2 1/4 cups dry rice and the needed water. There is a line in our cooker that we fill it up to.
When rice is finished cooking
-add one can tomato sauce -8 ounces
-add one can Mexican Chili Beans (bigger than 8 ounces, but can't remember the exact size we use, because we are out of that can, but I think it is about 15 ounces)
-add spices to taste, Jacob normally uses Ancho chili powder, (regular) chili powder, onion powder, garlic powder (or crushed garlic or both) and sometimes paprika.
Mix well, or you will have parts that are plain rice.
We like this for a dinner option. It makes 7 cups cooked and is 339 calories per cup.
We like to put a dollop of sour cream on top of it on our plates. Jacob likes to add a splash of Tabasco on his, Gavyn might like that.
We took this to the Lern Prickett Family Reunion, it was in the big orange bowl.
Left overs can be kept in the fridge for about 3 days and then ought to be eaten or disposed of at 3 days. Jacob did some reading about rice, and I guess it really is not safe to eat rice (any kind) that has been cooked after more that length of time.
Friday, April 17, 2009
Friday, January 30, 2009
2 pakets yearst about 2 scant tablespoons, add to 1/2 cup warm water and dissolve(set aside), 1 cup scalded milk, 1/4 cup shortening, 2 tsp. salt, 3/4 cup sugar, cool to look(luke) warm and add 2 cups flour beat, and add the dissolved yeast and 2 beeted eggs. mix well and add flour to make soft dough, about 3 cups. Let rise on-board, cover with flour, about 10 mins.
Knead, let rise till double.
Roll out and cut dough, then let rise.
Fry in 360 desgrees oil or shortening, Makes 30.