2 : Envelopes (1/4 oz) rapid dry
-yeast : -yeast -or-
5 : ts Dry yeast
1 : /4 c Lukewarm water
2 : 1/ c White bread flour
2 : 1/ c Whole wheat flour
3/4 : c Egg substitute
1/2 : c Melted butter
1/2 : c Sugar
1 : tb Powdered milk
1 : tb Vital wheat gluten
1 : ts Salt
1 : Sweet red pepper, chopped
1 : Sweet yellow pepper, chopped
1/2 : lb Mushrooms, quartered
2 : Zucchini, diced
1 : sm Eggplant, diced
3 : Garlic cloves, minced
1/4 : c Olive oil
Salt : Salt
Pepper : Pepper
1/2 : c Fresh parsley, chopped
2 : tb Fresh basil, chopped, or
- : - 2 ts dried
1/2 : ts Dried rosemary
1 : lb Penne pasta
1/2 : lb Mozzarella, shredded
1/2 : lb Fontina cheese, diced
1 : c Parmesan, freshly grated
1 : tb Vegetable oil
1 : Onion, chopped
1 : tb Fresh gingerroot, minced
1 : lb Lean ground beef
2 : c Beef stock
2 : tb Curry powder
2 : tb Tomato paste
1 : ts Ground cumin
1 : ts Ground coriander
1/3 : c Raisins
1/3 : c Toasted slivered almonds
4 : sm Sweet potatoes, peel,
-cut : -cut in large chunks
1 : tb Butter
Salt : Salt
Pepper : Pepper
2 : tb Fresh parsley
2 : lb Lean pork shoulder
3 : tb Olive oil
Salt : Salt
Pepper : Pepper
2 : Onions, thickly sliced
1 : c Chicken stock
2 : tb Tomato paste
2 : Sweet red peppers, in strips
1/4 : lb Prosciutto or ham,
-coarsely : -coarsely chopped
10 : Garlic cloves, thin sliced
1 : ts Paprika
1 : ts Dried thyme
1/4 : ts Hot pepper flakes
1 : Orange
3 : tb Butter
4 : Chicken legs, separated
-into : -into drumstick and thigh
Salt : Salt
Pepper : Pepper
1 : lb Mushrooms, thinly sliced
1/2 : ts Dried marjoram
1/2 : ts Dried thyme
pn : pn Nutmeg, grated
2 : lg Red onions, chopped
1/2 : c Chicken stock
Fresh : Fresh parsley, chopped
1 : Fry/roasting chicken
- : - about 3 lb
Salt : Salt
Pepper : Pepper
2 : Onions, halved
6 : Garlic cloves, peeled
2 : Bay leaves
8 : c Chicken stock
1 : ts Dried thyme
1/2 : ts Dried sage
4 : Carrots, bite-size chunks
4 : Celery stalks with leaves
-in : -in bite-size chunks
2 : Leeks, quarter, 1-in length
2 : Parsnips, bite-size chunks
1/2 : Rutabaga, bite-size chunks
2 : tb Fresh parsley, chopped
1 : lb Lean ground beef
2 : Garlic cloves, minced
Salt : Salt
Pepper : Pepper
2 : tb All-purpose flour
1 : tb Olive oil
1 : sm Onion, chopped
1 : /2 c Canned tomatoes, undrained
1/2 : ts Dried basil
1/2 : ts Oregano
1 : /2 lb Baking potatoes,
-peel, : -peel, quarter (=3 large)
1 : Egg, beaten
1 : c Parmesan, freshly grated
2 : tb Fresh parsley, chopped
1 : tb Olive oil
1 : /4 lb Outside round steak, trim
Salt : Salt
Pepper : Pepper
1 : c Beef stock
1 : c Bottled salsa
2 : tb Lime juice
2 : Onions, sliced
2 : Garlic cloves, minced
2 : ts Ground cumin
1/4 : ts Hot pepper flakes
0: In a very large mixing bowl, add water and yeast
1: Dissolve yeast
2: Add honey and oil
3: Stir well
4: Add flour, one cup at a time until dissolved, then add rest to make a bread dough consistency
5: Take dough from bowl and on floured surface, knead for about five minutes
6: Roll into ball and in greated bowl put into a warm oven for an hour to rise
7: After an hour, grease a cookie sheet and flatted dough evenly all over, make edges come up on sides
8: Turn oven to 350F, place dough on cookie sheet in oven for 15 minutes
9: Take out, add toppings and sauce, then cook for 20 more minutes at 370-375F
10: Watch closely
11: If cheese browns too fast, cook longer at a lower temperature
12: Source: MamaLorraine, 1975
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini