Recipes published in ‘Steak’

Sicilian Twist Bread

Recipe

12 Nov

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast — 1/4 oz
1 tablespoon sugar
1 teaspoon salt
warm water
2 teaspoons olive oil
1 large egg white
-beaten with 1 teaspoon water
sesame seeds

In a large bowl, add first 5 ingredients (dry ingredients) and mix together.
Add warm water gradually and mix until a soft dough is formed. (amount of
water is not specified) Add the olive oil; mix well and turn out on a floured
board and knead for 6 minutes. Add flour only if necessary. Divide dough
into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2
braids (using 3 ropes for each). Place on aluminum foil in pan; make some
diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let
rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20
minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar
county fair–1993

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Filed under: Chili, Steak, Tex Mex

Savory Seasonings

Recipe

10 Jan

Title: SAVORY SEASONINGS
Categories: Chinese, Diabetic, Condiment
Yield: 6 servings

1 Part Marjoram
1/2 Part Thyme
1 Part Sweet Basil
1/2 Part Sage
1 Part Parsley
Italian Herb (for salads,
-sauces)

————————EQUAL PARTS————————
Oregano
Sweet Basil
Rosemary
Sage
Marjoram
Cajun Spice (for spicy
-dishes)
1 Part Paprika
1 Part Turmeric
1/2 Part Cayenne Pepper
1 Part Cumin
1/4 Part Black Pepper

Mixing seasonings in parts provides flexibility for
quantities. One example for making a small amount is
to allow 1 part to equal 1 teaspoon and 1/2 part to
equal 1/2 teaspoon.

Vegetable/Meat and Poultry:

Chinese Five-Spice (for Oriental dishes) Equal Parts:
Anise Fennel White Pepper Cloves Cinnamon

Exchange: Free

—–

Filed under: Caribou, Steak

Shrimpn Chicken Gumbo

Recipe

25 Nov

SHRIMP ‘N’ CHICKEN GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken breast halves,
– skinned
2 qt Water
1/2 c All-purpose flour
2 c Chopped onion
1 3/4 c Chopped celery
1 1/2 c Chopped green pepper
1/2 c Chopped green onions
4 Garlic cloves, minced
2 tb Vegetable oil
1 1/2 ts Dried thyme
1 t Dried oregano
1/2 ts Pepper
3 Bay leaves
1 cn Ready-to-serve chicken broth
– (14.5 ounces)
1 cn Tomato paste (8 ounces)
1/2 lb Smoked sausage, sliced
1 lb Unpeeled medium-size fresh
– shrimp
Hot cooked rice

Combine chicken and water in a Dutch oven; bring to a
boil. Reduce heat, and simmer, uncovered, 45 minutes
or until chicken is done. Remove chicken from broth;
set aside to cool. Strain broth, if desired, and
transfer to a large container; set aside. Bone and
chop chicken; set aside.

Place flour in a 15x10x1-inch jellyroll pan. Bake at
350 degrees for 45 minutes to 1 hour or until very
brown; stirring every 15 minutes. Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven
over medium-high heat, stirring constantly, until
tender. Add browned flour, thyme, and next 3
ingredients, stirring until smooth. Add reserved
broth, chicken, canned broth, tomato paste, and
sausage. Bring to a boil; reduce heat, and simmer,
uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover
and simmer 10 minutes or until shrimp turn pink.
Remove and discard bay leaves. Serve over rice. Yield:
4 1/2 quarts.

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Filed under: Oriental, Steak

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Recipes published in ‘Steak’

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