3 : lg -or-
4 : sm Grapefruits
2 : tb Fresh thyme leaves
1/2 : c Dry white wine
1/4 : c Honey
3 : -(up to)
4 : lg Pink grapefruit
2 : 1/ c Sugar
4 : c Water
2 : Egg whites; beat into foam
-w/: : -w/:
1/8 : ts Salt
1 : c Iced kirsch (2 hrs. in
-freezer) : -freezer)
16 : 1/2 lb GRAPE FRESH
1 : /2 lb Grapes, ripe
1/3 : c Sugar
2 : 1/ c Grappa OR
2 : 1/ c Brandy
1 : lb Fresh beans (green or wax
-or : -or a combination of both)
1/4 : c Water
12 : Green anaheim chiles
2 : md Red bell peppers
2 : lg Potatoes, cubed
2 : 1/ ts Salt
6 : c Stock
1 : ts Black pepper
3 : Garlic cloves, chopped
1/4 : c Tumbleweed greens, for
-- : -- garnish
12 : Whole Chilies
1 : Whole Chili, Jalapeno
3 : Whole Tomatillos,Chopped
1/4 : c Onions, Green, Minced
2 : Whole Garlic Clove, Raw,
-Minced : -Minced
1/2 : ts Salt
Black : Black Pepper, To Taste
4 : Sprigs Cilantro
1 : c (packed) chopped cilantro
1 : Fresh green chili, chopped
8 : oz Plain yogurt
1/2 : ts Salt (more if needed)
1/8 : ts Ground pepper
1/2 : ts Roasted ground cumin seeds
1 : tb Lemon juice
1/8 : lb Kippered salmon
- : - (soft-smoked)
- : - cut in 1/4" strips
2 : tb Lemon juice
4 : tb Sherry
2 : lb Halibut steak, 1" thick
4 : oz Butter
2 : tb Coarsely chopped walnuts
- : - (optional)
Pepper : Pepper
1 : /2 tb Grated fresh Hawaiian
Ginger : Ginger
1 : tb Lemon juice
1/2 : ts Grated lemon peel
1 : c Mashed ripe banana (about 3
md : md )
1/4 : c Milk
1/2 : c Flaked coconut or finely
Chopped : Chopped nuts
2 : 1/4 c Sifted all purpose flour
2 : ts Baking powder
1/2 : ts Baking soda
1 : ts Salt
1/2 : c Shortening
3/4 : c Sugar
2 : lg Eggs
Ginger : Ginger sugar for topping
Ginger : Ginger butter
GINGER : GINGER SUGAR
GINGER : GINGER BUTTER
8 : oz Firm silken tofu
1/3 : c Apple juice
1 : tb Lemon juice
1 : c Wholewheat flour
1 : c All-purpose flour
2 : ts Baking powder
1/2 : ts Baking soda
1/4 : ts Salt, optional
2 : tb Basil, chopped -=OR=-
1 : tb Basil, dried
2 : tb Chives, chopped -=OR=-
1 : tb Chives, dried
0: Place all dough ingredients except cooked onion in the machine, program for knead and first rise
1: Press start
2: Strain onions and return liquid
3: At end of final knead, add the onion (without liquid) to the machine
4: Restart and knead only until the onion is roughly mixed in
5: The dough will be wet and onion will remain in clumps, sticking out of the dough
6: Turn the dough out on a well-floured board and knead briefly by hand to form a ball
7: Oil a pizza pan or baking sheet
8: Place the dough on the prepared pan and pat into a 12" disk
9: Coat the top of the dough with the onion juices
10: Cover with plastic wrap and let it rise either at room temperature until doubled in bulk, or in the refrigerator overnight
11: A long cold rise in the refrigerator will result in a more flavorful bread with a heartier interior
12: Preheat the oven to 450oF
13: with the rack in the center position
14: Just before baking the dough, use your fingertips to gently make indentations in the surface
15: Drizzle on the oil and then sprinkle with salt and pepper
16: Bake for 10 minutes, then reduce to oven to 350oF
17: and bake for another 12 to 15 minutes, or until the focaccia is golden brown
18: Serve hot or at room temperature
19: Source: Pizza Etc
20: From Your Bread Machine From Gemini's MASSIVE MealMaster collection at www
21: synapse
22: com/~gemini