French Bread (nicer format)

French Bread

http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM

Serves: 2 mini loaves or 1 full size loaf

Ingredients

3 C all purpose flour, divided

3 Tbsp white sugar

1 (.25) package rapid rise yeast (2¼ tsp)

1 C warm water

3 Tbsp olive oil or vegetable oil

1½ tsp salt


Instructions

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water. Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.

French Bread

French Bread
http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.French Bread
http://recipescool.com/bread-bag/?fbclid=IwAR3ZALAqA9IbKKCjLcpyxAGVikqB8XjV2gAHkn0yEwwwP1nIAfq_FkPcLhM
Serves: 2 mini loaves or 1 full size loaf
Ingredients
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
Instructions
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.

Crusty Bread

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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rich chocolate pudding

steak soup

http://www.plainchicken.com/2015/11/slow-cooker-steak-soup.html


{Slow Cooker} Steak Soup
serves 6
adapted from Southern Living Big Book of Slow Cooking
(Printable Recipe)

2 1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles

Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.

Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.

Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

Beef Stroking Off

<center><h1>Beef Stroganoff</h1></center>
<center><h3>(4 to 6 portions)</h3></center>
<center><h3><i>KITCHEN CUT-UPS!® Recipe #109</center></h3></i>
<hr>
<p>
<h3><i>Ingredients:</i></h3>
1-1/2 pounds of sirloin or rib eye - trimmed and cut into small strips<br>
2 tablespoons butter<br>
3 cloves minced garlic<br>
1 cup chopped onion<br>
2 cups of quartered mushrooms<br>
1/2 cup flour<br>
1 cup beef broth (a little more if needed later to thin stroganoff)<br>
1 cup red wine<br>
2 tablespoons tomato paste<br>
1/4 cup chopped parsley<br>
2 tablespoons worcestershire sauce<br>
1/2 teaspoon salt<br>
3/4 teaspoon black pepper<br>
1/8 teaspoon nutmeg<br>
1/2 cup sour cream<br>
1/2 cup plain yogurt<br>
1 package of egg noodles (16 oz.)<br>
<p>
<h3><i>Directions:</i></h3>
1.  Heat the butter in a large saute pan. Add the minced garlic and heat approximately 30
seconds, but do not burn.
<br>
2.  Add the beef and spread it evenly in the pan.  Brown on both sides but do not fully cook.
<br>
3.  Add the chopped onion and the quartered mushrooms.  Combine and heat for 1 minute.
<br>
4.  Sprinkle the flour over the ingredients and, using a wooden spoon, combine.  Let heat for
a couple of minutes, mixing occasionally.
<br>
5.  Add the beef broth and red wine.  Mix and bring to a boil.  Turn heat down and simmer.
<br>
6.  Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg.  Combine.
<br>
7.  In a small bowl, combine the sour cream with the yogurt.  Blend this with the beef mixture
and simmer for approximately 5 minutes or until the meat is cooked and tender.  <i>DO NOT BOIL</i>
or the sauce will break.  Cover the pan and hold warm for service.
<br>
8.  Cook the egg noodles until al dente.  Drain well and divide on the dinner plates.  Top with the
<i>beef stroganoff</i>.  Enjoy!
<br>
<hr>
Last update:  January 10, 1996<br>
Copyright &copy 1996 Clever Cleaver Productions

Mudslide Recipe

Learn how to make homemade Baileys Irish Cream with this quick and simple recipe.

https://aseasyasapplepie.com/homemade-baileys-irish-cream/

INGREDIENTS

235 grams (1 cup) heavy cream or half & half

395 grams (14 ounces) sweetened condensed milk

400 ml (1? cup) Irish whiskey I used Jameson

3 tablespoons chocolate syrup



1 teaspoon vanilla extract

1 teaspoon instant coffee

INSTRUCTIONS

Place all the ingredients in the canister of a blender and blend until smooth, for about 30 seconds.

Transfer the Baileys Irish cream to a glass bottle, and store in the refrigerator for up to 2 months.

Shake well before use.

---

DANA'S HOMEMADE KAHLUA

https://www.geniuskitchen.com/recipe/danas-homemade-kahlua-18458



READY IN: 3hrs

YIELD: 2 fifths UNITS: US

INGREDIENTS Nutrition

1 quart water

2 1/2 cups sugar

3 tablespoons instant coffee

1 tablespoon vanilla

2 1/2 cups vodka



DIRECTIONS

Boil water, coffee, sugar.

Simmer for 3 hours (stirring frequently).

Let cool and add vanilla and vodka.

Bottle and cap tightly.

---

Mudslide - 2 parts vodka, 1 part Baileys, 1 part Kahlua

for real?

 

 

Sent from Mail for Windows 10

Is this address for real?

 

Moi

test message

Yet another test message...

little cakes (recipe)

---

From: Mike Bell - NOAA Federal <mike.bell@noaa.gov>
Sent: Sunday, August 24, 2014 11:10 AM
To: orlando170-70
Subject: recipe

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. 

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

Put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.

Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!

small cakes

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. 

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.

 Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Great for those of us who want something sweet every now and then without making an entire cake!!!

Death By Chocolate Cake

Death By Chocolate Cake

http://recipescool.com/death-chocolate-cake/?fbclid=IwAR1f-awP5T2LUFp8ymhMtNvVr8_8Zyes--kiKUjcvdR9wbLYqVe7aQcEUac

Ingredients:

4 eggs
1 c sour cream
1/2 c water
1/2 c oil
1 pkg cake mix, chocolate
1 pkg pudding, chocolate
12 oz semi-sweet chocolate chips
confectioners’ sugar

Instructions:

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed; add cake mix and pudding mix.
Beat until smooth, then stir in chocolate chips.
Pour into bundt or tube pan and bake at 350 for 1 hour; when cool, sift powdered sugar on top of cake.

Variation: Replace 1/4 cup water with Grand Marnier

French Onion Soup

https://www.campbells.com/kitchen/recipes/french-onion-soup/

Ingredients

1 tablespoon vegetable oil
2 1/2 large onion, cut in half and thinly sliced (about 2 1/2 cups)
1/4 teaspoon sugar
2 tablespoons all-purpose flour
3 1/2 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
1/4 cup dry white wine or vermouth
4 slices French bread, toasted
1/2 cup shredded Swiss cheese

GET INGREDIENTS

How to Make It

Step 1
Heat the oil in a 4-quart saucepot over medium heat. Add the onions. Reduce the heat to low. Cover and cook for 15 minutes. Uncover the saucepot.

Step 2
Increase the heat to medium. Add the sugar and cook for 15 minutes or until the onions are golden. Stir the flour in the saucepot and cook and stir for 1 minute. Stir in the broth and wine and heat to a boil. Reduce the heat to low and cook for 10 minutes.

Step 3
Divide the soup among 4 bowls. Top each with a bread slice and cheese.

buttermilk cottage cheese

Sounds like a nice recipe:

https://fearlessfresh.com/buttermilk-homemade-cottage-cheese-recipe/#wprm-recipe-container-22401


This I copied from the web page:

This homemade cottage cheese recipe is the perfect way to use up all that leftover buttermilk after making pancakes, biscuits, or any other buttermilk-based cooking project. It's so simple even a child could do it - in fact, this is a great recipe to make with the kids.

INGREDIENTS
4 cups buttermilk
3 tablespoons heavy cream, (optional)
1/2 teaspoon salt

INSTRUCTIONS
Heat buttermilk in a large saucepan over low heat. Watching carefully, allow the buttermilk to heat until it steams and small bubbles slowly saunter to the surface, but do not let it boil.

As the buttermilk heats, curds will start to form. Don't stir, which will break up the curds.

Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.

Line a strainer with cheesecloth of a clean cotton handkerchief.

Discard the whey, if you like, or keep it for another use. (See notes.)

Allow the curds to cool in the strainer for 15 minutes. Transfer to a bowl and stir in heavy cream and salt, being careful not to smash the curds. Keeps in the refrigerator for up to a week in an airtight container.


RECIPE NOTES
If you want to keep the whey that's leftover after you make your cottage cheese, store in in a sealed container in the fridge for up to a week. You can add it to soups, smoothies, or rice/pasta cooking water for a little extra flavor and protein.


If you don't want to use cream, you can sprinkle in a few tablespoons of half & half or whole milk. Or leave it out altogether for a drier, firmer homemade cottage cheese.

bread

"An Easy Homemade Bread Recipe"
http://recipescool.com/easy-homemade-bread-recipe/?fbclid=IwAR3lf-cXn_oOfFydI-GdPzW-XeB3gCaU9YMj3NydYC1cNiLS3VDtvojH-oo



INGREDIENTS:

2 Cups of Warm Water
2/3 Cup Honey
1 3/4 Tablespoons Active Dry Yeast
1 1/2 Teaspoons Salt
6 Cups Bread Flour

DIRECTIONS:



*In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.
*In about 10-20 minutes, your mixture should look delightfully frothy.
*Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.)
*Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with towel.
*After an hour, your dough should have risen significantly.
*Punch the dough for awhile then knead again for a couple of minutes. *Divide into two lightly-greased loaf pans and cover with your towel once more.
*After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes.
*A lot of bread recipes use an oven at 350, 325 works better if you use honey.

Saurian Brandy

Saurian Brandy recipe~
http://www.drinksmixer.com/drink1757.html~
~
Scale ingredients to servings ~
1/4 cupgrated orange rind~
1 pint100 proof vodka~
1 cup sugar~
2/3 cup grade A maple syrup~
~
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight. ~
~
--
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.
~
-~-
Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.
~
--
Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
~

Read more: Saurian Brandy recipe http://www.drinksmixer.com/drink1757.html#ixzz5enOnvyto
~

mud slide and saurian brandy

Mud Slide recipe~
http://www.drinksmixer.com/drink7419.html~

~
Scale ingredients to servings ~
1 oz vodka~
1 oz Kahlua® coffee liqueur~
1 oz Bailey's® Irish cream~
1 oz cream~
~
Shake all ingredients with ice and pour over ice in an old-fashioned glass.~

---

Read more: Mud Slide recipe http://www.drinksmixer.com/drink7419.html#ixzz5enR6LBGR~

Saurian Brandy recipe~
http://www.drinksmixer.com/drink1757.html~
~
Scale ingredients to servings ~
1/4 cupgrated orange rind~
1 pint100 proof vodka~
1 cup sugar~
2/3 cup grade A maple syrup~
~
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight. ~
~
--
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.
~
-~-
Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.
~
--
Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
~

Read more: Saurian Brandy recipe http://www.drinksmixer.com/drink1757.html#ixzz5enOnvyto
~