Bread Bowls

 

This made 8 bowls at 8 oz each.

3 C. warm water

1/12 TB active dry yeast

2 TBs sugar
+1/2 tsp 

1 TB salt

4 TB butter, melted

7-9 c. all-purpose flour (Urs uses bread flour), divided


1 TB water
1 Egg white


1. Combine the water (3c) and 1/2 tsp of sugar in a small bowl.  Stir until the yeast is dissolved.  Cover with a tea towel and let stand for about 5 minutes.

2.  In kitchen aid or large bowl, add salt (1TB), sugar (2TB), butter (4TB), yeast mixture and 3 1/2 c. flour.  Mix.  Slowly add more flour, until the dough starts to pull away from the sides of the bowl. 

3. Knead the dough for about 5 minutes.  Touch the dough and see if it is sticky or clean.  If it is sticky add a little more flour.  Knead 204 more minutes.

4.  Lightly spray anothe rbowl and transfer the dough.  Spray with non stickspray and flip it over.  Cover and let rise until double about 30-45 minutes.

5.  Divide into 8 balls (8oz+/- each).  Make into a dough ball and sprinkle cornmeal or put down parchment paper.  Use a sharp knife to make a x slit on top.  

6.  Beat egg and water.  Brush on top of the bowls.  

7.  Cover with plastic wrap or tea towel.  ALlow to rise until double 30-45 minutes. 

8.  Bake at 400 degrees for 25-30 minutes.  Cool for about 15 minutes before cutting the top off

*Used some info from Tastes better from Scratch.com

Homemade Pizza (Dough via Alyssa)

Preheat oven to 350 degrees

3 C flour

1 TBS yeast

1/4 C sugar

1/3 C oil

1 1/3 c warm water

1 tsp salt

Mix dough together.  I split in half and place on 2 different cookie sheets.  

Place in oven for 5 minutes.  Pull out and add toppings.

Add toppings:

Raos's marina
Mix of mozzarella and cheddar
pepperoni
Olives
Sautee red onions
Cook up some spicy sausage (add banana peppers)

Hawaiian: 
Pineapple and canadian bacon

Bake for 25-30 minutes

White Enchiladas

 3lbs of chicken breast 

2TB oil

S&P

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 c low-sodium chicken broth

8oz cream cheese

1/2 c shredded cheese

Green chili sauce:

3 TB butter

3 TB floor

3-4 TB taco seasoning

Tortillas

1.  Cook in crockpot for 3 hours or instant pot for 22 minutes.  Shred chicken, add cream cheese and 1/2 c shredded cheese. Add a sprinkle of garlic powder.

2. Spray bottom of 9x13 pan.  Add chicken mixture to tortillas.  Line bottom of pan. 

3.  In a skillet, melt 3 TB butter.  Whisk in 3 TB flour and then 3-4 TB of taco seasoning.  Stir in 2 c of chicken broth.  Thicken and then add in 1/2 c cheese, 3/4 c sour cream and- 4oz can of diced green chili. 

4.  Pour sauce over rolled up tortillas and top with cheese.  Bake 20-25 minutes at 350°

5.  Top with lettuce, tomato and sour cream

Buffalo Tacos

1 bag frozen diced chicken

Butter

1/2 tsp paprika and garlic powder

1 TBS dry ranch dressing

1/4 c or more chicken bouillon

1/2 c buffalo sauce

Tortillas

Cheese

Fried Potatoes and Sausage SKillet from the kitchn.com

 Serves 4 

INGREDIENTS

• 1 pound 

  Yukon gold potatoes, cut into 1-inch chunks

• 3/4 teaspoon 

  kosher salt, divided

• 2 tablespoons 

  olive oil, divided

• 1 pound 

  uncooked pork sausage, casings removed

• 1 

  medium red bell pepper, cored, seeded, and cut into 1-inch pieces

• 2 

  cloves garlic, minced

• 1/4 teaspoon 

  freshly ground black pepper

• 1/2 teaspoon 

  red pepper flakes

• Juice from 1 medium lemon

• Fresh parsley leaves

INSTRUCTIONS

1. Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

2. Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

3. Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Beef and Broccoli Noodles Recipe from Kitchn.com

IngreDIENTS

• 8 ounces 

  dried udon, ramen, soba, lo mein noodles, or spaghetti

• 1 

  large crown broccoli (10 to 12 ounces)

• 2 

  cloves garlic

• 1 

  (1-inch) piece fresh ginger

• 1 1/4 cups 

  low-sodium chicken broth, divided

• 1/4 cup 

  reduced-sodium soy sauce or tamari

• 2 tablespoons 

  oyster sauce

• 1 tablespoon 

  honey

• 2 TB brown sugar

• 1 tablespoon 

  cornstarch

• 1 tablespoon 

  olive oil

• 1 pound 

  lean ground beef

• 1/2 teaspoon 

  kosher salt, plus more for the noodles

• 1/4 teaspoon 

  freshly ground black pepper

• Thinly sliced scallions, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water.

2. Cut 1 large broccoli crown into 1-inch florets (about 3 cups). Mince 2 garlic cloves, and peel and mince 1 (1-inch) piece of fresh ginger (about 1 tablespoon). Place the garlic, ginger, 3/4 cup of the low-sodium chicken broth or water, 1/4 cup reduced-sodium soy sauce or tamari, 2 tablespoons oyster sauce, 1 tablespoon honey, and 1 tablespoon cornstarch in a medium bowl and whisk to combine.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

4. Add the broccoli and remaining 1/2 cup low-sodium chicken broth or water. Stir to combine, cover, and cook until the broccoli is vibrant in color and barely crisp-tender, about 3 minutes. Whisk the sauce once more to combine. Add the sauce and the noodles to the skillet and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 2 to 3 minutes. Garnish with thinly sliced scallions and toasted sesame seeds if desired.

 

https://www.thekitchn.com/beef-and-broccoli-noodles-recipe-23656929