1 : /2 lb Fresh broccoli, washed,
-split : -split and cut into 2-inch
-pieces : -pieces or
10 : oz Pk frozen broccoli spears
2 : tb Butter or margarine
1 : c Sliced fresh mushrooms or
4 : oz Can sliced mushrooms,
-drained : -drained
1 : ts Grated onion
2 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
1 : c Grated sharp Cheddar cheese
Paprika : Paprika
2 : c Broccoli flowerets
4 : oz Fettuccine, broken up
1 : tb Oil, cooking
3 : tb Parmesan cheese, grated
1 : ts Sesame seed, toasted
1/8 : ts Garlic powder
3 : lg Potatoes
1 : lg Head of broccoli; broken
-into : -into florets
1 : c Milk
3 : Eggs
2 : Broken matzot or 1 C farfel;
-up : -up to 3
Grated : Grated cheddar cheese
Salt : Salt & pepper to taste
1 : tb Margarine
1 : md Yellow onion; chopped,
-(about : -(about 1c)
2 : Cloves garlic; minced
1 : ts Dried dill
3 : c Broccoli flowerets
3 : c Chicken broth
2 : md Russet potatoes; peeled and
-diced, : -diced, (about 2c)
1 : c Evaporated skim milk
1/2 : ts Black pepper
1/2 : c Shredded cheddar cheese;
-divided : -divided
1 : lg Onion; chopped
3 : tb Butter
3 : pk (10-oz) frozen broccoli
2 : cn (10-oz) cream of chicken
-soup : -soup
1 : Jar (8-oz) Cheese Whiz
3 : c Cooked rice
1 : pk Frozen chopped broccoli; (0
-oz) : -oz)
1/2 : c Chopped onion
1/2 : c Butter or margarine
1 : /3 c Cooked rice
1 : Jar processed cheese spread;
-(8 : -(8 oz)
1 : cn Cream of mushroom soup; (0
-3/4 : oz) undiluted
2 : pk Chopped broccoli OR
1 : Bunch fresh broccoli
1 : Stick oleo
1 : c Cooked rice
Paprika : Paprika
1/2 : cn Cream of chicken soup
1 : Onion, chopped
1/2 : c Celery, chopped
1 : c Chopped mushrooms
1 : sm Jar Cheez-Whiz
1/2 : cn Cream of Mushroom soup
3 : c Cooked rice
1 : /2 c Grated sharp Cheddar cheese
6 : Eggs
1 : ts Salt
1/2 : c Chopped onion
2 : pk (10-oz) frozen chopped
-broccoli : -broccoli
1/2 : c Milk
1/4 : ts Pepper
1 : cn (4-oz) sliced mushrooms;
-drained : -drained
3 : pk Frozen broccoli; cut up
3 : Bunches green onions & tops;
-chopped : -chopped
1 : Stick butter
1 : pk (7-oz) vermicelli
1 : c Cream
6 : -(up to)
8 : cn American cheese
1/4 : c Extra-virgin olive oil
1 : ts Whole cumin seeds
1/2 : ts Crushed red pepper flakes
2 : tb Fresh lime juice
1/2 : ts Salt
1/4 : ts Black pepper
1 : lb Broccoli, cut into /4"
-- : -- pieces, include stem
1/4 : lb Fresh spinach
1/2 : c Water
2 : tb Grated coconut
1 : pk (0 Oz.) frozen chopped
-broccoli; : -broccoli; coo
2 : Green onions; minced
4 : oz (1 c.) Monterey Jack cheese
-shredded : -shredded
3 : lg Whole chicken breasts;
-skinned : -skinned boned, and
3 : sl (1 Oz.) cooked ham; cut in
-half : -half
1 : c Fresh bread crumbs
1 : tb Parsley
1/2 : ts Paprika
3 : tb Margarine; melted
1 : tb Flour
1/4 : ts Salt
1/8 : ts Pepper
1 : c Milk
0: The flour in this bread must be from short-or medium-grain rice, not long-grain rice
1: Start this bread 12 to 18 hours before you want to bake
2: Mix the rice flour and the salt, and make a well in the middle
3: Pour in the water, mixing gradually from the center outward
4: Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the batter
5: Let the mixture stand at room temperature for 12 to 18 hours
6: Dissolve the yeast in warm water
7: Stir the yeast solution, then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uniform
8: Add the methocel and mix thoroughly again; the dough will become very stiff
9: (See the tips below
10: ) Spoon into three well-greased 8" x 4" loaf pans
11: Wet your fingers with water or oil and smooth the tops
12: Keep the loaves in a warm (80 deg
13: F) and humid place to rise, until the batter reaches the top of the pans
14: Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear on the top
15: Bake at 350 deg
16: F
17: for about 45 minutes, or until done
18: Allow to cool thoroughly before slicing
19: SOME TIPS: If the dough was too stiff, its surface will be full of holes before it can rise, and the bread will be dense
20: If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse
21: With a little practice you will get a feeling for the proper consistency
22: Don't try to substitute butter or shortening for the oil in this recipe because they will affect the methocel function
23: Store the bread in a plastic bag in the refrigerator, and freeze the extra two loaves until you need them, as the bread tends to stale quickly
24: Posted by Kyosho Connick
25: Reposted by Fred Peters
26: From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini