1 : lb Capellini or thin spaghetti
1/4 : c Olive oil
3 : pt Cherry tomatoes, washed
2 : Garlic cloves
pn : pn Red pepper flakes
1 : ts Oregano leaf
1/2 : c Pitted & sliced olives
-(Italian, : -(Italian, Greek, or canned)
1/2 : c Grated Parmesan cheese
1 : lb Angel hair pasta
1/2 : lb Lump crabmeat
1/2 : lb Fresh spinach; chopped
1/3 : c Pignoli nuts (pine nuts)
1 : -(up to)
3 : Cloves garlic (crushed)
1/2 : c Butter (or margarine)
1/2 : c Broth (fish broth or weak
-chicken : -chicken broth with 2 tsp.
0: In large mixing bowl combine 2 cups flour and yeast
1: Heat and stir milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115-120)
2: Add to dry mixture in bowl; add eggs
3: Beat at low speed of electric mixer for 1/2 minute, scraping bowl
4: Beat 3 minutes at high speed
5: By hand, stir in enough of remaining flour to make a moderately stiff dough
6: Knead on floured surface till smooth, 8 to 10 minutes
7: Shape into ball
8: Place in greased bowl; turn once
9: Cover; let rise till double, 45 to 60 minutes
10: Punch down; divide in half
11: Cover; let rest 10 minutes
12: Roll each half to 12x8-inch rectangle
13: Brush with the melted butter
14: Combine remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough
15: Roll each up jelly-roll style, starting with long side; seal seams
16: Slice each roll into 12 pieces
17: In saucepan mix brown sugar, 1/4 cup butter, and corn syrup; cook and stir till butter melts
18: Distribute mixture evenly in two 9 x 1 1/2-inch round baking pans
19: Top with nuts
20: Place 12 rolls, cut side down, in each prepared pan
21: Cover; let rise till double (about 30 minutes)
22: Bake at 375 for 18 to 20 minutes
23: Cool 30 seconds; invert on rack and remove pans
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini