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.

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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.

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