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: Makes 1 dozen Combine water, yeast and sugar
1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes
2: Fit processor with steel blade
3: Measure flour, butter, salt and cardamom into work bowl
4: Process until mixed, about 10 seconds
5: Add yeast mixture and 1 beaten egg to flour mixture
6: Process until blended, about 10 seconds
7: Turn on proecessor and very slowly drizzle just enough milk through feed tube so dough forms a ball that cleans the sides of the bowl
8: Process until ball turns around bowl about 25 times
9: Turn off processor and let dough stand 1 to 2 minutes
10: Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky
11: Process until dough truns around bowl about 15 times
12: Turn dough onto lightly greased surface
13: Shape into a ball
14: Cover with plastic wrap or inverted bowl and let stand at room temperature until almost doubled, 30 - 45 minutes
15: Uncover dough and divide into 12 equal parts
16: Shape each into smooth ball and place on greased cookie sheet
17: Let rise in warm place until doubled, about 1 hour
18: Heat oven to 375 F
19: Brush rolls with egg white
20: Mix sugar and ground almonds and sprinkle over rolls
21: Bake until golden, 25 - 30 minutes
22: Remove from cookie sheet and cool on wire rack
23: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini