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
4 : Loin or rib veal chops, each
-about : -about 1/3 pound, each about
-3/4-inch : -3/4-inch thick
1 : tb Butter, (up to 2)
4 : sl Bacon, chopped
3 : tb Minced shallots
1 : Lime, juice of
Water : Water
1 : c Loosely packed chopped fresh
-herbs: : -herbs: tarragon, mint,
-basil : -basil and parsley or a
14: Enjoy the diversity
13: This is okay
0: Once the dough has risen, turn it onto your work surface, punch it down, and divide immediately into as many hunks as you want to make bagels
1: For this recipe, you will probably end up with about 15 bagels, so you will divide the dough into 15 roughly even-sized hunks
2: Begin forming the bagels
3: There are two schools of thought on this
4: One method of bagel formation involves shaping the dough into a rough sphere, then poking a hole through the middle with a finger and then pulling at the dough around the hole to make the bagel
5: This is the hole-centric method
6: The dough-centric method involves making a long cylindrical "snake" of dough and wrapping it around your hand into a loop and mashing the ends together
7: Whatever you like to do is fine
8: DO NOT, however, give in to the temptation of using a doughnut or cookie cutter to shape your bagels
9: This will pusht them out of the realm of Jewish Bagel Authenticity and give them a distinctly Protestant air
10: The bagels will not be perfectly shaped
11: They will not be symmetrical
12: This is normal
15: Just like snowflakes, no two genuine bagels are exactly alike
16: Begin to preheat the oven to 400 degrees Farenheit
17: Once the bagels are formed, let them sit for about 10 minutes
18: They will begin to rise slightly
19: Ideally, they will rise by about one-fourth volume
20:
21:
22: a technique called "half-proofing" the dough
23: At the end of the half-proofing, drop the bagels into the simmering water one by one
24: You don't want to crowd them, and so there should only be two or three bagels simmering at any given time
25: The bagels should sink first, then gracefully float to the top of the simmering water
26: If they float, it's not a big deal, but it does mean that you'll have a somewhat more bready (and less bagely) texture
27: Let the bagel simmer for about three minutes, then turn them over with a skimmer or a slotted spoon
28: Simmer another three minutes, and then lift the bagels out of the water and set them on a clean kitchen towel that has been spread on the countertop for this purpose
29: The bagels should be pretty and shiny, thanks to the malt syrup or sugar in the boiling water
30: Once all the bagels have been boiled, prepare your baking sheets by sprinkling them with cornmeal
31: Then arrange the bagels on the prepared baking sheets and put them in the oven
32: Let them bake for about 25 mintues, then remove from the oven, turn them over and put them back in the oven to finish baking for about ten minutes more
33: This will help to prevent flat-bottomed bagels
34: Remove from the oven and cool on wire racks, or on a dry clean towels if you have no racks
35: Do not attempt to cut them until they are cool
36:
37:
38: hot bagels slice abominably and you'll end up with a wadded mass of bagel pulp
39: Don't do it
40: Serve with good cream cheese
41: TO CUSTOMIZE BAGELS: After boiling but before baking, brush the bagels with a wash made of 1 egg white and 3 tablespoons ice water beaten together
42: Sprinkle with the topping of your choice: poppy, sesame, or caraway seeds, toasted onion or raw garlic bits, salt or whatever you like
43: Just remember that bagels are essentially a savory baked good, not a sweet one, and so things like fruit and sweet spices are really rather out of place
44: Submitted By HUNT@AUSTIN
45: METROWERKS
46: COM (ERIC HUNT) On 15 MAR 1995 064641 ~0700 From Gemini's MASSIVE MealMaster collection at www
47: synapse
48: com/~gemini