Archive for August, 2012

Crunchy Millet Bread

Recipe

5 Aug

CRUNCHY MILLET BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw millet seeds
1 ea Package dry yeast
2 c Warm water
1/4 c Safflower oil
2 tb Molasses
4 c Whole-wheat flour
1 c Unbleached white flour
1 1/2 ts Salt
1/4 ts Ginger powder
1/4 ts Turmeric
2 tb Sunflower seeds, toasted
1/2 c Raisins -ÿÿapricots,
— optional

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes.
Combine yeast with 1/2 c warm water let stand till it froths. Stir in
remaining water, oil molasses.

In a large mixing bowl, combine flours, salt spices. Make a well in the
centre pour in the wet mixture. Work into a dough then add sunflower
seeds raisins or apricots if using. Knead dough for 10 minutes, adding
more flour as needed. Cover let rise until doubled in bulk.

Punch down, divide dough into two parts shape into loaves. Place in loaf
pans let rise till doubled in bulk. Score the tops, brush with warm
water bake at 400F for 10 minutes. Reduce oven to 325F bake for
another 35 minutes. Cool on racks.

Nava Atlas, “Vegetarian Celebrations”

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Filed under: Misc Recipes

Sun-Dried Tomato Vinaigrette

Recipe

3 Aug

Title: Sun-Dried Tomato Vinaigrette
Categories: Salad dres, Try soon
Yield: 1 guess

——————————-MONDAY-FRIDAY——————————-
4 Sun dried tomatoes pk in oil
-chpd
8 Basil leaves, minced
2 Green onions, chpd
3 T Balsamic vinegar, to 4T
2 T Olive oil, opt
Salt and pepper

Combine. Chill.

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Filed under: American, Soups

Christines Jamaican Jerk Sauce

Recipe

3 Aug

CHRISTINE’S JAMAICAN JERK SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Ground Allspice
1/2 c Brown Sugar — or more
6 Garlic cloves — (6 to 8)
4 Scotch Bonnet Peppers — (4
To 6) seeds and all — (or
Equivalent)
1 tb Ground Thyme
(or 2 TB thyme
Leaves)
2 bn Scallions
1 t Cinnamon
1/2 ts Nutmeg
Soy sauce to moisten
(2 TBSP)

Put everything in a food processor and blend until
smooth. You may use allspice berries, if available,
but use enough to give the equivalent of 1/2 cup
ground. This will keep “forever” in the refrigerator.
Feel free to increase the garlic, and the hot peppers.
I do. The recipe, double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved,
and get under the skin and in all the cavities. It is
pork, use a de-boned shoulder, score the fat, and rub
the sauce in, using 1/2 cup, or more, per 6 lb
shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done.
Charcoal is ideal. The meat will be a smoky pink when
done, and the skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! This is the
recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a
restaurant owner, caterer, and chef from Jamaica and
this is her Jerk Sauce recipe and method. It can be
made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned
shoulder, or fresh picnic), or a firm- fleshed fish
like grouper or dolphin. It is VERY popular Jamaican
eating….. and introduces a pepper called a Scotch
Bonnet; an extremely flavorful and aromatic, and HOT
AS ALL HELL Jamaican pepper, that makes a jalapeno
seem tame, by comparison. The SB, as I know it, seems
to have “relatives” all over the Caribbean, Central
and South America, and even into the West coast of the
US. One of them is the Habanero.

Recipe By :

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Filed under: Top Ramen

Sauteed Fennel And Zucchini

Recipe

2 Aug

Sauteed Fennel And Zucchini

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 fennel bulbs — thinly sliced
4 zucchini — sliced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper
1/4 cup toasted pine nuts

In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked through
but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano
and season to taste with salt and pepper. This can be made ahead and reheated
at this point. Add the pine nuts and cook over medium heat for 2 minutes
longer. Serve hot.

Yield: 4 to 6 servings

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Filed under: Glossary, Info Help, Info Tips, Information

Horseradish Sauce – Traditional :)

Recipe

1 Aug

Title: HORSERADISH SAUCE – TRADITIONAL 🙂
Categories: Ron’s, British, Relishes
Yield: 1 /4 pint

4 tb Grated horseradish
1 ts Caster sugar
1 ts Salt
1/2 ts Pepper
2 ts Mustard. English
4 tb Single cream

Mix all in a bowl and serve. Difficult it aint:) More
horseradish means a hotter sauce. A little malt
vinegar can be added though this is not recommended
for anything other than commercial presentations where
costs will outweigh appearance. From Ron’s Plaice in
Blackpool:)

Date:

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Filed under: Appetizers, Chinese, Eggs

You are currently browsing the House Of Munch blog archives for August, 2012.

House Of Munch

Archive for August, 2012

Crunchy Millet Bread

Sun-Dried Tomato Vinaigrette

Christines Jamaican Jerk Sauce

Sauteed Fennel And Zucchini

Horseradish Sauce – Traditional :)

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