Serving Size : 20 2-2/3 cups Bisquick baking mix 1 can creamed corn 1/4 cup butter or margarine, melted In a bowl, combing Bisquick and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 Read More …
Buttered Cornsticks
Category: Recipes
Butterscotch Pull-Aparts
1 package Parkerhouse Rolls, thawed or 1-1/2 loaves Frozen Bread Dough (cut into 24 equal pieces) 1 cup brown sugar 1 (3-3/4 ounces) package regular (not instant) butterscotch or vanilla pudding mix 1 teaspoon cinnamon 1/2 cup melted butter Grease Read More …
Buttermilk Raisin Breakfast Buns
Makes 8 buns 2 teaspoon margarine 3-3-1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup nonfat buttermilk 3 egg whites 1-1/2 cups golden raisins 3/4 cup unsweetened applesauce 2 teaspoon ground cinnamon 2 tablespoon berry spreadable Read More …
Butterscotch Sticky Buns
5 tablespoons butter or margarine, divided 2 packages crescent rolls (8 oz each) 12 ounces butterscotch morsels, divided 1/2 cup pecans, chopped 1/4 cup sugar 1-1/2 teaspoons lemon juice 1-1/2 teaspoons water 1 teaspoon ground cinnamon Melt 2 tablespoon butter Read More …
Bagels with Seeds
4-1/2 cups flour 2 packages active dry yeast (approx 4-1/2 teaspoons) 1-1/2 cups warm water (110-115 F) 3 tablespoons sugar 1 tablespoon salt 1 tablespoon sugar In a mixer bowl combine 1-1/2 cups of the flour and the yeast. Combine Read More …
Bagels with Fruited Cream Cheese
1 (8-ounce) package cream cheese (may use reduced-fat or no-fat) at room temperature 2 firm ripe medium peaches, nectarines or pears, peeled and coarsely chopped, divided OR 1 cup firm ripe whole blueberries, red or black raspberries, or blackberries, divided Read More …
Banana Wheat Bagel Dough
1 egg, room temperature, plus enough water (80 degrees) to equal 1 cup 2 tablespoons oil 1 tablespoon honey 1-1/2 teaspoons salt 1/2 cup banana, mashed 2-1/2 cups whole wheat flour 1 cup bread flour 2-1/2 teaspoons active dry yeast Read More …
Basic Bagel with Variations
2 cups warm water (100 to 115F) 2 packages active dry yeast 3 tablespoons sugar 3 teaspoons salt About 5-3/4 cup bread flour 3 quarts water with 1 tablespoon sugar cornmeal 1 egg yolk beaten with 1 tablespoon water Combine Read More …
Bread Machine Bagels
1 cup warm water (110 degrees F) 1-1/2 teaspoons salt 2 tablespoons white sugar 3 cups bread flour 2-1/4 teaspoons active dry yeast 3 quarts boiling water 3 tablespoons white sugar corn meal egg white poppy seeds dried onions Place Read More …
Pistachio Pesto
1 1/2 cups fresh basil 1/2 cup cilantro 1 cup shelled dry roasted pistachio nuts 2-3 cloves garlic 1/4-2/3 cup olive oil or pistachio oil 1 teaspoon lemons, zest of or lime zest 1/4 cup grated parmesan cheese or asiago Read More …
Apricot Bagels
1-1/8 cups water 2 teaspoons orange extract optional 1 tablespoon olive oil 2 tablespoons malt powder or honey/sugar 1 teaspoon salt 3-1/3 cups bread flour 1 tablespoon wheat gluten optional 2 teaspoons active dry yeast 3/4 cup dried apricots, diced Read More …
Mixed Herb Pesto
Yield: 12 Servings 2 tb Pine nuts; toasted 2 lg Cloves garlic 2 c Torn spinach 3/4 c Fresh flat leaf parsley 1/2 c Arugula leaves 1/2 c Fresh oregano leaves 1/4 c Fresh thyme leaves 1/4 c Minced fresh Read More …
Authentic New York Style Homemade Bagels
Caution! You will be spoiled with just one bite, because these are what bagels are meant to taste like. You’ll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer’s bakery, bread or freezer Read More …
Oregano Pesto
Yield: 16 Servings 2 1/2 c Torn spinach 2 c Fresh oregano leaves 1 c Fresh flat leaf parsley leaves 2 tb Grated fresh Parmesan cheese 2 tb Pistachios 4 ts Lemon juice 1/4 ts Salt 2 lg Cloves garlic Read More …
Bagel
1 teaspoon sugar 1 tablespoon bread flour 2/3 cup warm water 2 eggs 1-1/2 tablespoons active dry yeast 1/4 cup vegetable oil 3 cups bread flour 2 tablespoons sugar extra 1-1/2 teaspoons salt Poaching Liquid: 16 cups water 2 tablespoons Read More …
Sage Pesto
Yield: 16 Servings 2 tb Pine nuts; toasted 2 lg Cloves garlic 2 c Torn spinach 2 c Fresh flat leaf parsley leaves 3/4 c Fresh sage leaves 2 tb Grated fresh Parmesan cheese 4 ts Lemon juice 1/8 ts Read More …
Bagel
6 cups bread flour plus 1 cup for sprinkling 2 packages active dry yeast 1/2 cup sugar 1 tablespoon salt 3 cups warm water (100F) 3-4 quarts boiling water with 1-1/2 tablespoons of sugar added 1 egg white plus 1 Read More …
Pesto Mayonnaise
12 servings 1/4 cup lightly packed fresh basil leaves 1/4 cup lightly packed fresh spinach leaves 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 1 tablespoon pine nuts, toasted 1 teaspoon finely chopped garlic 1/4 Read More …
Bagel
1 package active dry yeast 2 cups warm water 1/4 cup natural-flavored instant malted milk powder 2 tablespoons sugar 2/3 tablespoon salt 5-3/4 cups bread flour Place yeast in a warm bowl and add the water, stirring to dissolve. Add Read More …
Bagel
4-1/2 cups bread flour 2 teaspoons salt 3 teaspoons sugar 2 teaspoons vegetable oil 2 teaspoon active dry yeast 1 egg 1 cup warm water In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes Read More …
Bagel
3/4 cup water plus 2 tablespoons 1 teaspoon lemon juice 3/4 teaspoon salt 1-1/2 tablespoons sugar 2-1/2 cups bread flour 1-3/4 teaspoons active dry yeast 1 whole egg, beaten Place ingredients in bread machine, use dough setting, when setting completed Read More …
Bagel
1 cup water 1-1/2 tablespoons honey 1 teaspoon salt 1 cup whole wheat flour 2 cups bread flour 1-1/2 teaspoons active dry yeast Let the machine knead the dough once, and then let dough rise for 20 minutes only in Read More …
Low Fat Sun Dried Tomato Pesto
1-1/2 cups. fat-free chicken or vegetable broth, boiling 3 ounces sun-dried tomatoes 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/4 cup fresh Parmesan cheese, grated 2 tablespoons pine nuts or walnuts 2 garlic cloves 1 teaspoon honey Read More …
Mushroom Pesto
7 or 8 brown (Crimini) mushrooms 5 or 6 white button mushrooms 5 or 6 oil-packed sun dried tomatoes, chopped 1/4 cup pine nuts, lightly toasted 1/4 parmesan cheese (I used two-year aged P. Reggiano) 1/4 cup basil, chopped 2 Read More …
Pesto
50 g fresh basil leaves 3 cloves garlic; crushed 50 g pine nuts 125 ml extra virgin olive oil 50 g Parmesan cheese; freshly grated pinch salt Yield: 4-6 servings Put the basil, garlic, pine nuts and olive oil into Read More …
Pesto
2 cups firmly packed fresh basil leaves 3/4 cup grated Pecorino Romano cheese 3/4 cup extra virgin olive oil (or more, as needed) 2 tbs. pine nuts 4-5 cloves garlic (to taste) Place all ingredients into food processor. Cover and Read More …
Basil Pesto
2 garlic cloves, chopped 2 cups packed fresh basil leaves 2 tablespoons pine nuts 1/2 cup olive oil salt and freshly ground black pepper to taste FOR FINISHING: 1/3 cup grated Parmesan cheese 2 tablespoons olive oil Pesto has become Read More …
Roasted Red Pepper Pesto
3/4 cup (8 ounces) drained, jarred roasted red peppers 3/4 cup (3 ounces) chopped walnuts 1/3 cup (1/2 ounce) lightly packed fresh basil leaves 3 tablespoons grated Parmesan cheese 4 cloves garlic 1/2 cup olive oil Salt and pepper Place Read More …
Basil Pesto
Salsa Pesto
2 cups fresh basil leaves, loosely packed 1/4 cup onions, chopped 2 Tablespoons garlic, chopped 1/2 pound butter, softened 1 cup olive oil 1/2 cup Parmesan cheese, grated 1/4 cup pine nuts, toasted 1 teaspoon salt 1/4 teaspoon white pepper Read More …
Baxter’s Interurban Grill Basil Pesto
Spinach Pesto
1 (10 ounces) package frozen chopped spinach 2 heaping tablespoons walnuts juice of one or two lemons, to taste 4 tablespoons olive oil 1 teaspoon dried basil 8 cloves garlic 1/2 teaspoon salt (optional) This is a very quick and Read More …
Baxter’s Interurban Grill Pesto Formaggio
Sun Dried Tomato Pesto
12 ounces sun-dried tomato halves – about 48 pieces, NOT packed in oil 6 cups garlic – minced (medium cloves) 1/2 cup olive oil – extra-virgin 4 teaspoons balsamic vinegar – about 2 cups basil – packed OR flat-leaf parsley Read More …
Baxter’s Interurban Grill Sun Dried Tomato Pesto
Bellini’s Ristorante & Grill Pesto Panna Formaggio
Source: Bellini’s Ristorante & Grill, Tulsa, Oklahoma 4-1/2 pounds cream cheese 2 cups basil pesto 2 cups sun-dried tomato pesto 2 sheets wax paper Let cream cheese soften at room temperature for two hours. Blend softened cheese in mixer for Read More …
Cilantro Pesto
1-1/2 cups Fresh Cilantro; Firm Packed 1/2 cup Parsley; Firmly Packed 1/2 cup Parmesan Cheese 1/2 cup Vegetable Oil 1/4 teaspoon Salt 3 each Cloves Garlic 1/4 cup Pine Nuts; 1 oz Place all ingredients in food processor work bowl Read More …
Classic Italian Pesto
2 cups fresh basil leaves 1/2 pound Parmaseano Regianno cheese, cut into 1-inch cubes 1 cup extra virgin Italian olive oil 1/2 cup pinyon seeds (pine seeds) 1 teaspoon salt 1 teaspoon ground black pepper Place cheese in food processor Read More …
Coriander Pesto
75 g cashew nuts; toasted 1 tablespoon walnut oil 3 tablespoons olive oil 50 g coriander leaves; chopped Make the pesto by processing all the ingredients in a blender. NOTE: Make sure you use unsalted cashew nuts. As an alternative Read More …
Fresh Ginger Pesto
(see also Cold Chicken Tossed with Fresh Ginger Pesto) 1/2 cup canola oil 1/2 teaspoon salt 1/4 cup minced fresh ginger 1/4 cup minced green onion 1/4 cup lightly packed cilantro, minced 1/2 cup finely chopped macadamia nuts 2 tablespoons Read More …
La Piazza Bistro L’Italiano Sun Dried Tomato Pesto
Lime Pesto
50 g fresh basil leaves 1 clove garlic; crushed 50 g pine nuts 125 ml olive oil 2 limes; zest and juice Make the pesto by combining all the ingredients, in a food processor. Cover and leave for at least Read More …
Tomato and Provolone Salad
This is a Japanese Italian fusion salad. Serving Size : 2 2 large ripe tomato, sliced 1/8″ thick 1 small Red onion, sliced thin 10 slices Provolone cheese, sliced thin 1 tablespoons Mirin sweetened sake (Japanese rice wine) 1 tablespoon Read More …
Cheesy Tomato Salad
4 large tomatoes, cut into wedges 500 ml mozzarella cheese, cut into small cubes 250 ml fresh basil leaves, cut into strips 3 cloves of garlic, minced 150 ml extra virgin olive oil salt & fresh ground pepper to taste Read More …
Pesto siciliano (Sicilian pesto)
50 gr. pine seeds, 3 garlic cloves, 2 ripe tomatoes, basil, parsley, celery, olive oil, salt and pepper. In a mortar crush pine seeds, peeled and seedless tomatoes, minced basil and parsley, a leaf of celery, chopped garlic. You should Read More …
Roasted Beet Orange Salad
1 large beet 2 navel oranges, separate segments 15 ml olive oil 15 ml white wine vinegar 5 ml dijon mustard – salt & pepper to taste – 2 bunches arugula 125 ml goat cheese, crumbled Wrap beet lightly in Read More …
Avocado Pesto
2 large avocados; or 3 small 3 cloves garlic; chopped 3 tablespoons lemon juice 65 g coriander leaves 5 tablespoons Parmesan cheese; grated Prepare the pesto by combining the avocados, garlic, lemon juice, coriander leaves and Parmesan cheese in a Read More …
Chinese Pork Salad
500 g pork strips 125 ml asian stir-fry sauce 1 small red onion, thinly sliced 575 g pea pods, cooked tender crisp 3 mandarin oranges, segments separated 125 ml chow mein noodles In a shallow dish; place pork strips and Read More …
Seven Layer Salad
1/2 heads iceberg lettuce, washed 1 cup bottled real bacon pieces 1 medium green bell pepperraw, seeded and chopped 1 small onionraw, chopped 10 oz. frozen peas, thawed 4 celery ribs, chopped 2 carrotsraw, peeled and shredded 1 cup shredded Read More …
Curing Info for Sausage Making
Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the Read More …