1 : c Rice
2 : c Water
1 : Onion
2 : Tomatoes
-(1 : -(1 can of whole peeled
-tomatoes : -tomatoes can be used)
4 : To 6 Porkchops
2 : 1/ lb Chuck or rump (Elk or Deer)
1 : tb Margarine or butter
2 : c Tomato juice
1 : tb Salt
1 : Clove garlic
4 : Medium potatoes
6 : Carrots
1 : md Chicken; cut up
4 : Potatoes; peeled and sliced
1 : cn (6 oz) tomato sauce
4 : c Water
1 : ts Salt
1 : ts Garlic powder
1 : ts Meat seasoning
1 : ds Pepper
1/4 : kg Uncooked shelled prawns
20 : Dried kashmiri chillies
10 : Peppercorns
1 : tb Corriander seeds
1 : ts Cummin seeds
25 : Tomatoes, peeled and chopped
1/2 : Coconut, milk from
2 : Onions, sliced
6 : Cloves garlic, chopped
1 : -inch piece ginger, chopped
4 : Green chillies
Few : Few curry leaves
1 : Handful fresh corriander
-leaves : -leaves
Salt : Salt and pepper to taste
2 : lb Very ripe, sweet tomatoes
2 : lb Sugar
1 : Vanilla bean
10 : oz Water
2 : Tomato, whole
1 : tb Parsley, chopped
2 : tb Bread crumbs
1 : tb Olive oil
1/4 : ts Salt
1 : Garlic clove, crushed
Pepper : Pepper
2 : 1/ c Whole wheat flour
1 : tb Baking powder
1 : pn Paking soda
1 : ts Salt[optional]
1 : ts Garlic powder
1 : ts Crushed oregano
1 : ts Basil
1/2 : c Shredded mozzarella
1/4 : c Grated parmesan
1 : /2 c Peeled chopped fresh
-tomatoes : -tomatoes
1/3 : c Milk (up to 1/2)
2 : Eggs
1 : tb Honey
1/4 : c Oil
1 : oz 30 g mature cheddar cheese
Finely : Finely grated.
1 : ts Worcestershire sauce.
pn : pn Cayenne pepper.
1 : sl oz 30 g wholemeal bread.
1 : md Tomato sliced.
Sprig : Sprig of parsley to garnish
4 : lg Ripe tomatoes; (up to 5)
1/4 : c Chopped fresh basil
2 : tb Finely shopped onion
3 : tb White vinegar
1 : tb Sugar
1/2 : ts Garlic powder
1/2 : ts Salt
2 : md Onion; sliced
2 : Garlic cloves; crushed
1 : ts Ground ginger
1/2 : ts Chili powder
1/4 : ts Mustard seed
1/4 : ts Cumin seed
16 : oz Canned tomatoes
18 : Firm Ripe Tomatoes
1 : Stalk Celery
4 : Med. Onions
2 : Sweet Green Peppers
2 : Sweet Red Peppers
1/3 : c Salt
2 : 1/4 c Granulated Sugar
1/2 : ts Ground Cloves
2 : ts Cinnamon
1/2 : ts Black Pepper
2 : tb Mustard Seed, Tied In Bag
1 : /2 c Apple Cider Vinegar
1 : qt Ripe tomatoes
6 : sm Onions
2 : Green peppers
1 : qt Green tomatoes
3 : Red peppers
1/2 : c Salt
2 : c Vinegar
2 : c Sugar
4 : c Crushed and peeled tomatoes
6 : 1/2 c Sugar
1 : Bottle fruit pectin
1/4 : c Lemon juice
Grated : Grated rind 1 lemon
1 : lb Tomatillos; chopped
1 : lb Italian Roma Tomatoes; cored
-and : -and chopped
1 : lg Onion ; chopped
1/2 : c Olive oil
1/3 : c White vinegar
1 : bn Cilantro; chopped leaves
-only : -only
1/4 : c Sugar
6 : c Garlic; minced
1 : Jalapeno; seeded and diced
1 : Red bell pepper; chopped
2 : ts Salt
1 : ts Pepper; freshly ground
0: Prepare a baking sheet, Teflon or coated with cornmeal; this recipe makes two slender loaves
1: In a large bowl, stir together 1 cup flour and the yeast
2: Pour tomato juice in a saucepan, then add butter, salt and sugar
3: Warm over low heat to melt or soften the butter to a temperature of 120 to 130-degrees F
4: (I use a Pyrex measuring cup in the microwave)
5: Add tomato mixture to flour and beat for 50 strokes by hand or 30 seconds on low speed by mixer with flat beater
6: Add 1/2 cup flour and beat 150 strokes by hand or for 3 minutes at moderate speed with mixer
7: Continue to add flour and mix
8: Switch to dough hook if using mixer after about 2 cups flour have been incorporated in dough
9: When finished, dough should be a soft mass that cleans the sides of the bowl
10: If kneading by hand, turn the dough onto a lightly floured work surface and knead for about 10 minutes
11: By mixer, knead until the dough is a soft ball on the dough hook - again about 10 minutes
12: Add sprinkles of flour if dough is too sticky
13: Place dough in a lightly greased bowl and cover tightly with plastic wrap
14: Set aside until the dough has doubled in bulk, about 1 hour
15: Turn the dough onto the floured work surface and divide into 2 pieces
16: Roll each pice back and forth under your palms until it forms a narrow cylinder anbout 18 inches long and 2 1/2 inches wide
17: Place on the baking sheet
18: Cover with wax or parchment paper and allow to rise until the loaves have doubled in size, about 45 minutes
19: Preheat the oven to 375 degrees about 20 minutes before baking
20: About three minutes before baking, brush the loaves with the beaten egg and sprinkle with the caraway or other seeds
21: Place on the middle shelf of the moderate oven
22: When lightly browned and tapping the bottom crust results in a hollow sound, the loaves are done, about 30 minutes
23: Place on a metal rack to cool before slicing or freezing
24: Recipe by: Bernard Clayton's New Complete Book of Breads Posted to FOODWINE Digest 17 Mar 97 by "Cathy L
25: Lielausis" <cathylielausis@MINDSPRING
26: COM> on Mar 17, 1997