The Recipe Thread (NON-CANNABIS RECIPES)

[deepfriedtofu]

bread/rolls/pita/pizza crust recipe

2 1/2 cups warm water
1 1/2 teaspoon active dry yeast
1 tablespoon honey, real maple syrup, brown sugar, or rice syrup (whatever
you have handy)
3 cups whole wheat flour or graham flour
2 cups all purpose flour
1 teaspoon salt
2 tablespoons higher-temp oil (olive, vegetable, coconut..)

dissolve yeast in warm water, add syrup/sugar and stir until dissolved. let it sit til it gets all foamy.

combine flours and salt in large bowl

make a pit in the flours with your hand and slowly pour in the yeast water into it, stirring with a wooden spoon (or have your mixer set to low)

stir about 5 minutes. the dough will change consistency and get less sticky and more elastic

take the dough out of the bowl and place it on a floured surface, knead for 15-20 minutes. it should be smooth and very elastic now.

coat a clean large bowl with the oil, set the dough in the bowl and turn it over so it's all covered with oil.

let the dough sit until it's at least doubled in size.. this usually takes about 3 hours.

now you decide what you're making..

for pitas, preheat your oven to the hottest temperature it gets to (usually 500 degrees). stretch the dough out and pull it into 12 pieces. flatten each piece first by hand then with a rolling pin. stack with wax paper between each pita and let them sit for about 15-20 minutes to rise on top of the oven (for warmth and quicker rise). bake about 4 minutes then turn them over and bake the other side for about 2 minutes.

for dinner rolls, preheat oven to 350. take the dough and pull off pieces and put them in a cupcake pan that has been coated in oil and let them raise in it until they're muffin-ing over the top, then stick em in the oven for about 20-30 minutes.

for pizza crust, pull off as much dough as you'll need (depending on pizza size) and treat it the same as a pita. you can hand toss this dough, too.

for bread, preheat oven to 350 and let the dough rise again on top of the oven for another 40 minutes to an hour. you can seperate it into 2 or 3 loaves, freehand on a cookie sheet or in a terracotta pot (my fav) or in a loaf pan. bake at least an hour until the crust is brown and slightly hard to the touch.

YUM!

[Vicki]

Originally Posted by deepfriedtofu

bread/rolls/pita/pizza crust recipe

2 1/2 cups warm water
1 1/2 teaspoon active dry yeast
1 tablespoon honey, real maple syrup, brown sugar, or rice syrup (whatever
you have handy)
3 cups whole wheat flour or graham flour
2 cups all purpose flour
1 teaspoon salt
2 tablespoons higher-temp oil (olive, vegetable, coconut..)

dissolve yeast in warm water, add syrup/sugar and stir until dissolved. let it sit til it gets all foamy.

combine flours and salt in large bowl

make a pit in the flours with your hand and slowly pour in the yeast water into it, stirring with a wooden spoon (or have your mixer set to low)

stir about 5 minutes. the dough will change consistency and get less sticky and more elastic

take the dough out of the bowl and place it on a floured surface, knead for 15-20 minutes. it should be smooth and very elastic now.

coat a clean large bowl with the oil, set the dough in the bowl and turn it over so it's all covered with oil.

let the dough sit until it's at least doubled in size.. this usually takes about 3 hours.

now you decide what you're making..

for pitas, preheat your oven to the hottest temperature it gets to (usually 500 degrees). stretch the dough out and pull it into 12 pieces. flatten each piece first by hand then with a rolling pin. stack with wax paper between each pita and let them sit for about 15-20 minutes to rise on top of the oven (for warmth and quicker rise). bake about 4 minutes then turn them over and bake the other side for about 2 minutes.

for dinner rolls, preheat oven to 350. take the dough and pull off pieces and put them in a cupcake pan that has been coated in oil and let them raise in it until they're muffin-ing over the top, then stick em in the oven for about 20-30 minutes.

for pizza crust, pull off as much dough as you'll need (depending on pizza size) and treat it the same as a pita. you can hand toss this dough, too.

for bread, preheat oven to 350 and let the dough rise again on top of the oven for another 40 minutes to an hour. you can seperate it into 2 or 3 loaves, freehand on a cookie sheet or in a terracotta pot (my fav) or in a loaf pan. bake at least an hour until the crust is brown and slightly hard to the touch.

YUM!

Nice, thank you!! I needed a good bread/pizza dough recipe. I've been going down to our local pizza place and just buying it from them.

[1956]

1 pound ground bison
1 small-medium onion
1/2-1 cup chopped celery
2 eggs
1 can stewed tomatoes w/garlic and onion or green pepper or both / all 3
1 pack of saltines crushed (11/2 cups bread crumbs will also work)
1/4 teaspoon black pepper
1/8 teaspoon red/cayenne pepper
1/2-1cup green or red pepper
1/2 teaspoon garlic

Preheat oven to 325 degrees
Mix all ingredients except bison into large bowl and mix together.
Once everything else is mixed together, mix in ground bison
Place mixed product into loaf pans about 2/3 of the way to the top
or just make a loaf by hand in a 9"x13" pan
Place in oven and bake for 1.5 hrs.
Technically the big hairy beast that were pursed by Native Americans are bison and buffalo do not live in North America. But I think everyone knows what I am referring to when I use the name buffaloaf

[Vicki]

Originally Posted by 1956

1 pound ground bison
1 small-medium onion
1/2-1 cup chopped celery
2 eggs
1 can stewed tomatoes w/garlic and onion or green pepper or both / all 3
1 pack of saltines crushed (11/2 cups bread crumbs will also work)
1/4 teaspoon black pepper
1/8 teaspoon red/cayenne pepper
1/2-1cup green or red pepper
1/2 teaspoon garlic

Preheat oven to 325 degrees
Mix all ingredients except bison into large bowl and mix together.
Once everything else is mixed together, mix in ground bison
Place mixed product into loaf pans about 2/3 of the way to the top
or just make a loaf by hand in a 9"x13" pan
Place in oven and bake for 1.5 hrs.
Technically the big hairy beast that were pursed by Native Americans are bison and buffalo do not live in North America. But I think everyone knows what I am referring to when I use the name buffaloaf

Thank you for posting a very unique recipe! I appreciate it!

Thank you everyone that has contributed to this thread.

[High Mom]

Diabetic peanut butter cookies:

1 cup peanut butter
1 cup Splenda

Blend together with a mixer, then add 1 egg and a splash of vanilla. Roll into walnut sized balls, then use a Splenda-dipped fork to make the traditional criss-cross design on the cookies, mashing slightly. Bake at 350 degrees for about 8 minutes, let cool on cookie sheet for about 5 min, then cool on a wire rack.

Makes about 18-24 cookies.

simple and really good chicken tortillas i invented stoned!

for 3-4 people this is the recipe

ingredients

for the sauce-1 cup ranch dressing, and 1 tablespoon of chipoltle sauce

for the tortilla-above sauce, half a tomato diced, a frying pan full of chopped up chicken and diced onion(sorry i cant be specific enough someone else did this part), an avacado diced, pepperjack cheese shredded


directions

mix ranch and chipoltle together
coat 2 tortillas in this sauce on one side
put cheese, tomato, avocado, and chicken in one of the tortillas, on top of sauce
put the other on top sauce down.
cook it on a frying pan

eat it with salad and more ranch/chipoltle sauce for dipping, and chips and guacamole, its the best thing ever

[Vicki]

Does anyone have any specific recipe requests? I haven't posted any recipes for a while, but plan to soon.

[Vicki]

**This is a special request from Darkflan


Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread

Ingredients:

Moroccan Spice Mix:

1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
11/2 teaspoons kosher salt
1 teaspoon brown sugar

Chicken:

1 (31/2 pound) whole free range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1/4 bunch fresh cilantro
1 head garlic
3 tablespoons extra-virgin olive oil

Apricot Couscous:

1 cup couscous
11/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Green Olive Sauce:

1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 shallots, sliced
1 fresh red chile, halved lengthwise
1/2 pound large green Spanish olives, pitted
1/4 bunch fresh flat-leaf parsley leaves
2 tablespoons sherry vinegar
1/2 lemon, juiced
4 pieces lavosh bread, cut in 1/2

Directions:

To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)

Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat.

Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.

To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.

To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.

[Vicki]

PIROGI (POTATO-CHEESE DUMPLINGS)

Ingredients:

4 or 5 lg. baking potatoes, peeled
1 lb. cheese (Cheddar, Swiss or Mozzarella), cut up
1/4 c. chopped green onions
White pepper to taste
4 c. flour
2 eggs, beaten
2 pt. sour cream, divided
3 to 4 qt. water
1 tsp. salt
6 tbsp. melted butter

Boil potatoes, drain well and mash. Add cheese immediately, so it will melt. Mix in onions and peppers. Set aside.

Mix flour, eggs and 1 pint of sour cream. Form mixture into orange-sized balls. Roll out as for pie crust. Cut into 3-inch circles. Put 1 tablespoon filling on each circle. Fold over; press edges together firmly.

In a steel pan, place water and salt. Bring to a boil. Add dumplings carefully. As soon as they float to the top, remove with slotted spoon. Drain well. Slip into melted butter.

Fry dumplings in an ungreased skillet or place them on ungreased baking sheet and bake in a 500 degree oven until golden brown. Garnish with remaining sour cream. Makes about 4 dozen.

[blondie0420]

Stuffed Mushrooms (Vegetarian)

Most people stuff mushrooms with shrimp or crab, so I make these. I don't work with exact measurements, so I just guess on how much of everything to put in, but it is really hard to mess these up (which is why I enjoy making them).

1. Clean mushrooms and remove stems. Set aside (keep some of the stems).
2. Dice up a little red pepper, green pepper, onion and a couple of the mushroom stems. Put them all into a bowl with some bread crumbs and whatever seasonings you like (I put in oregano, parsley and basil). You won't need a ton of stuffing, so don't get carried away cutting up the pepper, onion and mushroom stems.
3. Melt some butter in the microwave and mix it into your veggie/bread crumb mixture. You don't need a lot of butter, only enough to make all the ingredients sort of stick together (otherwise everything will fall apart when you try to stuff the mushrooms and then get dry when you cook them).
4. Set the oven to 350.
4 1/2. Optional if you hate cleaning: cover a baking sheet with foil so that your clean up is easier - otherwise you will be scrubbing off burnt cheese later.
5. Stuff the mushrooms generously with your veggie/bread crumb mixture. I usually start with a spoon but end up doing it with my hands anyway. Arrange the mushrooms so they are close together on the pan and then sprinkle them with shredded mozzarella cheese.
6. Bake for 20-30 minutes (depending on how big your mushrooms are). They are done when the cheese is melted and starting to turn brown.