Free Recipes Archive
1 pkg Dry yeast 3 cup All purpose flour 1 tablespoon Sugar 1 teaspoon Kosher salt 2 tablespoon Non-fat dry milk powder 1 tablespoon Butter, at room temperature 1-1/4 cup Warm water Place all ingredients into breadmaker in the order Read More …
1-1/3 cup warm water 1/2 teaspoon salt 4 cups flour 1/3 teaspoon oregano 1 tablespoon sugar 1 pk dry yeast 1/3 teaspoon garlic salt 2 tablespoon olive oil Mix 1 cup flour and remaining ingredients in food processor. Beat 1 Read More …
1-1/2 cups All purpose white flour 1-1/2 cups Bread Flour 2 1/4+ teaspoons yeast (2-1/4 tsps = 1 packet) 1 TBS Honey 1 cup warm water 2 TBS Olive oil (extra virgin) Proof yeast with two teaspoons of flour. Stir Read More …
1 tablespoon yeast 1-1/2 cups warm water 1-1/2 teaspoon salt 3 tablespoon oil 4 cups flour Dissolve yeast in water. (I add a pinch of sugar) Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Read More …
STANDARD DOUGH 1 tablespoon Granulated sugar 1 c Warm water, 110-115 deg F 1/4 oz (1 envelope) active dry yeast 3-1/4 c Bread, semolina, or unbleach all-purpose flour, or a combination 1 teaspoon Salt 1/4 c Olive oil, preferrably extra Read More …
1 1/3 cup water 2 teaspoon sugar 1 tablespoon oil 3 2/3 cups flour 1 pkg. dry yeast Use the dough cycle. When ready divide into 2 balls placing on 2 regular size pans or 1 really large pan. Let Read More …
9-1/2 ounces water 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons yeast 1-1/2 ounces Romano cheese 1 tablespoon butter After dough is done rising in the machine, turn the dough out onto Read More …
1-1/3 cups warm water (105 degrees F) 1/4 cup nonfat dry milk 1/2 teaspoon salt 4 cups flour 1 tablespoon granulated sugar 1 package dry yeast 2 tablespoons vegetable oil (for dough) 9 ounces vegetable oil (3 ounces per pan) Read More …
Source: Greg Neville, Lugano Restaurant, Salt Lake City, Utah 1-3/4 pounds bakers flour (hard wheat or bread flour) 1-1/4 pounds semolina — fine 1 pound “Biga” or starter (see recipe below) 1/8 teaspoon dry active yeast 3 ounces olive oil Read More …
Starter (sponge): 1 cup warm water 1-1/2 teaspoons dry yeast, preferably instant or bread machine 1-1/4 cups unbleached all-purpose flour Dough: Sponge starter (see below) 1/2 cup warm water 2 tablespoons honey 1-1/2 teaspoons salt 2 tablespoons olive oil 2 Read More …
Serving Size : 4 1 cup warm water 1 tablespoon sugar 1 teaspoon salt, optional 2-1/4 teaspoons yeast 3 tablespoons olive oil 3 cups flour Mix yeast, sugar, and water together in a bowl and let sit for ten minutes. Read More …
This dough recipe comes from one of the earliest known pizza crusts. The Romans, who were quite fond of black pepper, used a dough similar to this, but which was richer because it included eggs and honey. Naturally rendered pork Read More …
1 teaspoon yeast 1/2 cup plus 1 teaspoon warm water (105 to 110 degrees F) 1 cup bread flour 1/2 cup whole wheat flour 5 teaspoons clover honey 1 teaspoon salt 1 tablespoon extra virgin olive oil plus 1 teaspoon Read More …
The recipe that follows makes excellent, stiff gingerbread dough. It is NOT your basic gingerbread dough. Please read the instructions thoroughly BEFORE starting – make you sure you really want to go to all this work! Equipment needed: 13 quart Read More …
5 cups all-purpose flour 1 teaspoon salt 2 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup shortening 1 cup sugar 1 Å’ cups molasses 2 eggs, beaten In a large saucepan, melt shortening on stove Read More …
Serving Size : 4 2 eggs 1/2 cup water 2 cups flour 1/2 teaspoon salt Mound flour on pastry board (or in a large bowl) and make hole in center. Drop eggs in center hole and cut into flour with Read More …
Serving Size : 4 1 egg 1/2 cup water, lukewarm 1 egg yolk 1/2 cup milk, lukewarm 1 teaspoon butter, melted 2-1/2 cups flour, sifted Combine eggs, milk, water in bowl and beat until blended. Add flour, one cup at Read More …
Serving Size : 4 1 egg 1/4 cup water 1/4 cup milk 2 cups all-purpose flour Beat egg, milk and water together in bowl; slowly add flour to make soft dough. Knead dough on flour coated pastry board until smooth; Read More …
Serving Size : 2 2 cups all-purpose flour 2 eggs 1/2 teaspoon salt 1/3 cup water Mound flour on bread board with a well in the center. Drop eggs and salt into well. Add water, working from center to outside Read More …
Serving Size : 4 2 cups flour, sifted 1 teaspoon salt 1 egg 2 tablespoons butter, melted 1/2 cup water, lukewarm Mix all ingredients together lightly and knead in bowl. Rest dough for one-half hour, covered. Knead the dough on Read More …
Serving Size : 4 1/2 cup sour cream 1 teaspoon salt 1 egg 1 teaspoon baking powder 1/4 cup butter, melted 2-1/2 cups flour Sift Flour, salt, baking powder together. Add sour cream and melted butter. Knead the dough on Read More …
Dissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing Read More …
1/4 cup warm water 2-1/2 teaspoons yeast 1/2 cup warm milk 1 teaspoon vanilla 1 cup unsalted butter, softened 2/3 cup sugar 1 egg 2 egg yolks 2 tablespoons sour cream 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon Read More …
1 cup unsalted butter or margarine, cut into 12 chunks 2 cups flour 3/8 teaspoon salt 1 cup sour cream In the bowl of a food processor blend flour and salt. Drop in the butter and pulse to create a Read More …
Brioche #1 is for those who want to put sausages in their brioche without the bread separating from the meat during baking. (saucisses en brioche, or pigs in blankets) Brioche #2 makes a large amount – I think about 2-1/2 Read More …
3/4 cup warm water 1 teaspoon lemon juice 2 eggs 1 teaspoon salt 1 tablespoon sugar 1/3 cup oil 3-1/2 cups bread flour For a food processor, add water, lemon juice, eggs, salt, sugar, and oil and pulse to combine. Read More …
This is a great idea for cooking along with your kids or taking to a kids party. You make the cookie dough while the kids prepare the toppings! 1/2 Cup Butter or Margarine, room temp 3/4 Cup Packed Brown Sugar Read More …
1 cup plus 1 tablespoon (122 grams) confectioners sugar 1-3/4 cups (254 grams) all-purpose flour Pinch of salt 9 tablespoons (127 grams) unsalted butter, softened 1 large egg Sift together the confectioners sugar, flour and salt into a bowl. Place Read More …
8 4-ounce salmon filets salt and pepper to taste 1 tablespoon shallots, minced 3 tablespoons coarsely chopped fresh dill 3 tablespoons coarsely chopped fresh parsley 20 sheets Fillo Dough, thawed 1/4 cup butter, melted Season salmon with salt, pepper, shallots, Read More …
1/2 cup onion, chopped 4 tablespoons butter 1 lb. mushrooms, chopped 2 cloves garlic, chopped 1/2 cup plus 1 tablespoon Madeira wine 1/2 cup sour cream 4 ounces cream cheese 1/2 teaspoon dill weed 1 egg yolk 1/4 teaspoon salt Read More …
2 eggs, slightly beaten 1-1/2 cups flour, sifted 1/2 cup milk 1 teaspoon salt 1/4 teaspoon baking powder Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the Read More …
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 …
1 package yeast 4 tablespoons warm water (not hot) 12 tablespoons cold water 1 tablespoon olive oil 1 teaspoon salt 1 tablespoon honey 3 cups flour In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but Read More …
Yield: 6 Servings 2 c All-purpose or whole-wheat pastry flour 1/2 teaspoon Salt 1 tablespoon Sugar 12 tablespoon Cold unsalted butter; cut into small pieces 1/3 c Ice water; (to 1/2, as needed) Mix the flour, salt, and sugar together Read More …
Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel. Keep fillo covered until needed. Do not Read More …
Yield: 4 servings 2 Eggs; slightly beaten 1-1/2 c Flour; sifted 1/2 c Milk 1 teaspoon Salt 1/4 teaspoon Baking powder Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, Read More …
2 large eggs 1 teaspoon pure vanilla extract 3/4 cup unblanched almonds, lightly toasted and cooled 1/2 cup sesame seeds, lightly toasted and cooled 1/2 cup sugar 2 cups all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon finely Read More …
3 cups sifted all-purpose flour 1 teaspoon salt 1/4 cup sugar 1 cup butter 2 egg yolks 1/4 cup ice water 1/4 cup lemon juice 1 teaspoon grated lemon rind Sift then measure flour; resift into mixing bowl with salt Read More …
Serving Size : 24 2 envelopes active dry yeast 1/2 cup very warm water 1/3 cup sugar 3/4 cup milk, cold 2 eggs 4-1/4 cups sifted all-purpose flour 1 teaspoon salt 1 pound butter flour for work surface Carefully read Read More …
Dissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing Read More …
Frozen pizza dough is the secret to this easy pizza which is topped with slices of mozzarella cheese shaped like ghosts. 1 tablespoon olive oil 1 pound frozen pizza dough; thawed 3/4 cup jarred tomato sauce 8 ounces low-moisture mozzarella Read More …
Baklava is easier than it looks, especially when using pre-made phyllo dough. Baklava is also customizable, there are no right or wrong nuts to use, and you can add additionally items to your filling such as chocolate, coconut, and more! Read More …
Add fun to your menu with another creative idea using Bridgford’s Frozen Ready-Dough sheets. Simply add pizza sauce, cheese, pepperoni and black olives, roll, cut & bake. 1 (36 oz.) Bridgford Frozen Ready]Dough Sheet 3/4 cup pizza sauce 1 1/2 Read More …
Very very good. Easy to make. Add a tablespoon or more of lemon zest. Remember to put small spoonfuls into hot oil or they won’t cook through. You could also add almond flavor along with the vanilla. This is one Read More …
Salmon might not seem like the most budget-friendly food at the moment, but keep in mind that this pie contains only one fish fillet and feeds six people as a main dish. Don’t feel limited to the more expensive лосось Read More …
This is SO close to Pizza Hut! This was an excellent pizza dough. It had a great ‘homey’ taste, with the perfect texture balance of light and chewy 1 1/3 cups water 2 teaspoons sugar 1 1/4 teaspoons salt 2 Read More …
22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about Read More …
1 3/8 cups lukewarm water (105 to 115*F / 40 to 45*C) 3 tablespoons olive or vegetable oil 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1 teaspoon kosher or coarse salt 4 cups all-purpose flour Directions Using Read More …
1 teaspoon yeast 1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F) 1-1/2 cup bread flour or all-purpose flour 2 teaspoons granulated sugar 1 teaspoon salt 1 tablespoon extra virgin olive oil plus 1 teaspoon for coating Read More …
1 1/2 pounds high gluten flour 1 1/2 pounds millet flour 1/3 cup hulled millet 1/2 teaspoon kosher salt 1/2 teaspoon baking powder 1/4 teaspoon sugar 1 1/2 pounds water 1 teaspoon yeast In a mixing bowl, take the yeast Read More …