8 : oz Tomato Sauce
2 : tb Olive Oil
1 : tb Red Wine Vinegar
1 : Clove Garlic; Finely Minced
1 : ts Basil
1 : ts Oregano
1 : ts Black Pepper
2 : tb Chopped Onion
1 : tb Butter Or Margarine
8 : oz (1 Can) Tomato Sauce
1/4 : ts Dried Basil, Crushed
1/8 : ts Dried Thyme, Crushed
Dash : Dash Freshly Ground Pepper
1 : c Water
1 : ts Instant Chicken Bouillon
Parmesan : Parmesan Croutons
2 : tb Olive oil
1 : md Red onion; chopped
1 : md Bell pepper; chopped
2 : Or 3 garlic cloves; minced
3 : md Carrots; chopped
1/2 : lb Mushrooms; coarsely chopped
8 : c Chopped fresh seeded
-- : -- tomatoes
-or- : -or-
28 : oz Canned tomatoes
1 : ts Aniseed; crushed
1 : Bay leaf; broken
1/4 : c Dry red wine
1/4 : c Fresh oregano; chopped
1/4 : c Fresh basil; chopped
1/4 : c Italian parsley; chopped
2 : tb Lemon balm; chopped
1 : pk (8 ounce) frozen cut green
-beans : -beans OR equiv. fresh,
-lightly : -lightly cooked
1 : c Chopped tomatoes
1 : sm Onion, sliced, in rings
1 : Clove garlic, minced
1/4 : ts Oregano or basil leaves,
-crushed : -crushed
1 : /2 c Plain yogurt
3/4 : c Mayonnaise
1 : /2 tb White wine vinegar -- or to
Taste : Taste
3/4 : c Minced fresh parsley
1 : lg Red onion -- quartered and
Sliced : Sliced
3/4 : c Finely chopped fresh herbs
Basil, : Basil, dill, etc.
1 : /2 lb Tricolor pasta
4 : -6 oz. trout fillets; (fres
1 : tb Chopped parsley
1/4 : c Dry white wine
2 : tb Butter
1/3 : c Sour cream
1 : tb Chopped onion
1 : pn Chervil
1/4 : c Soft bread crumbs; buttered
1 : pn Tarragon
Salt : Salt and pepper
5 : lb Whole turkey breast, boned
1/4 : c Parsley, chopped
2 : tb Fresh thyme, minced
Salt : Salt
Pepper : Pepper
2 : oz Fontina cheese, sliced
2 : oz Prosciutto
4 : Sprigs of parsley or thyme
2/3 : c Chicken broth
1/3 : c Dry white wine
2 : tb Cornstarch
2 : tb Cold water
4 : Boiling potatoes
-(about : -(about 1 pound)
2 : sm Sweet potatoes or yams
-(about : -(about 1 1/2 pound)
1/2 : c Olive oil
2 : tb Chopped fresh parsley
1 : tb Chopped fresh tarragon
-OR- : -OR- thyme (1 tsp. dried)
1/4 : ts Red pepper flakes
1/2 : ts Freshly ground pepper
1/2 : ts Salt
0: First, pour three cups of hot water into the mixing bowl
1: The water should be hot, but not so hot that you can't bear to put your fingers in it for several seconds at a time
2: Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve
3: Sprinkle the yeast over the surface of the water, and stir to dissolve
4: Wait about ten minutes for the yeast to begin to revive and grow
5: This is known as "proofing" the yeast, which simply means that you're checking to make sure your yeast is viable
6: Skipping this step could result in your trying to make bagels with dead yeast, which results in bagels so hard and potentially dangerous that they are banned under the terms of the Geneva Convention
7: You will know that the yeast is okay if it begins to foam and exude a sweetish, slightly beery smell
8: At this point, add about three cups of flour as well as the 2 tsp of salt to the water and yeast and begin mixing it in
9: Some people subscribe to the theory that it is easier to tell what's going on with the dough if you use your hands rather than a spoon to mix things into the dough, but others prefer the less physically direct spoon
10: As an advocate of the bare-knuckles school of baking, I proffer the following advice: clip your fingernails, take off your rings and wristwatch, and wash your hands thoroughly to the elbows, like a surgeon
11: Then you may dive into the dough with impunity
12: I generally use my right hand to mix, so that my left is free to add flour and other ingredients and to hold the bowl steady
13: Left-handed people might find that the reverse works better for them
14: Having one hand clean and free to perform various tasks works best
15: When you have incorporated the first three cups of flour, the dough should begin to become thick-ish
16: Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour
17: As the dough gets thicker, add less and less flour at a time
18: Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable)
19: If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat countertop or tabletop mentioned in the "Equipment" list above
20: Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading
21: Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or countertop, etc
22:
23:
24:
25: )
26: Soon you should have a nice stiff dough
27: It will be quite elastic, but heavy and stiffer than a normal bread dough
28: Do not make it too dry, however
29:
30:
31: it should still give easily and stretch easily without tearing
32: Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly
33: If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin fil of oil, which will keep it from drying out
34: Place the bowl with the dough in it in a dry, warm (but not hot)pace, free from drafts
35: Allow it to rise until doubled in volume
36: Some people try to accelerate rising by putting the dough in the oven, where the pilot lights keep the temperature slightly elevated
37: If it's cold in your kitchen, you can try this, but remember to leave the oven door open or it may become too hot and begin to kill the yeast and cook the dough
38: An ambient temperature of about 80 degrees Farenheit (25 centigrades) is ideal for rising dough
39: While the dough is rising, fill your stockpot with about a gallon of water and set it on the fire to boil
40: When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly move
41: Submitted By HUNT@AUSTIN
42: METROWERKS
43: COM (ERIC HUNT) On 15 MAR 1995 064641 -0700 From Gemini's MASSIVE MealMaster collection at www
44: synapse
45: com/~gemini