Wheat Bread

Wheat Bread

Ingredients

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Nutritional Information

Amount Per Serving Calories: 143 | Total Fat: 2.2g | Cholesterol: 4mg

Egg Drop Soup

Egg Drop Soup

Ingredients:

4 cups chicken broth or stock

2 eggs, lightly beaten

1 -2 green onions, minced

1/4 teaspoon white pepper

Salt to taste

A few drops of sesame oil (optional)

Preparation:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Sweet and Sour Chicken

Sweet and Sour Chicken

Ingredients:

Chicken Bits:

2 pounds skinned, de-boned chicken, cut into bite-sized pieces

1 cup all-purpose flour

A little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)

1/2 cup milk

2 eggs

Vegetable oil

Vegetables:

1 green bell pepper, washed, seeded and cut into 1/2-inch square bits

1 red bell pepper, washed, seeded and cut into 1/2-inch square bits

1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits

2 medium carrots, peeled and trimed, slice thinly on the diagonal

1 20-ounce can pineapple chunks in juice (no added sweeteners)

Sweet and Sour Sauce:

1/2 cup reserved pineapple juice

1 cup water

1/4 cup granulated sugar

1/4 cup red wine vinegar

3 tablespoons lemon juice

4 - 6 drops red food coloring

2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Preparation:

Directions for Making Chicken Bits
When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut.
In small frying pan, add 1/2-inch vegetable oil. Heat to deep-frying temperature.
In a bowl mix eggs and milk. Beat until well combined.
Place flour and seasonings in a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.
Dredge the chicken pieces in the flour coating thoroughly. Here is your chance to practice with your chop sticks and keep the flour off from your fingers.
Drop pieces into the hot oil and fry until deep golden brown. Turn as necessary to cook evenly on all sides. When golden brown, remove to paper towel covered plate to drain.
Repeat until all chicken pieces are cooked. Set aside until assembly.

Directions for Making Sweet and Sour Sauce
Place pineapple and water in sauce pan. Heat over low flame. Slowly add sugar while stirring.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened. Add food coloring (a couple drops at first and then adjust until you have the red color you like) and stir well to mix. Continue to heat and stir until almost a syrup. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools. Later, when added to the vegetables, the moisture from the vegetables will thin the sauce quite a bit.

Directions for Assembling Completed Dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat. Add vegetables (but not the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add sweet and sour sauce and continue cooking and stirring until vegetable are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the vegetables and sauce. Simmer until heated through. Serve.
Most home-made sweet and sour sauces are made with brown sugar and the sauce has the distinctive coffee color of the molasses in the brown sugar. This recipe produces a red sweet and sour sauce that looks just like the Chinese restaurant take-out food but we think that it tastes a lot better. Try it and see how easy it is to make tasty oriental-style food at home.

Garlic Breaded Sea Bass

Garlic Breaded Sea Bass

Ingredients

5-ounce sourdough bread or other leftover bread

1 tablespoon butter, plus 1/2 stick unsalted butter

4 (6-ounce) sea bass fillets

Salt and freshly ground black pepper

3 tbs lemon juice or 2 fresh lemons to squeeze

3 cloves garlic Fresh

1/2 cup fresh parsley leaves

Directions

Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, and lemon juice.

Melt the butter in a large skillet. Then add the smashed garlic. The butter should start to bubble reduced heat let the garlic infuse with the warm butter. Then remove any chunks of garlic if desired.

Add the bread crumbs mix slowly until all the butter has been absorbed. Remove from heat and stir in the parsley add salt and pepper if desired for taste.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

Food Dehydrator

So thanks to my mom she helped me buy my food dehydrator. It is great. I love it! I make fruit Leathers with it. My 1st time using it. They were wonderful. Tasted just like candy. The great thing is that all that I used was watermelon. No additive, No preservatives. Kids loved it. Gone in less than 12 hours. Next trick is beef jerky. Gotta love being able to do things on my own.

Blueberry Muffins

Blueberry Muffins

Ingredients

1 cups fresh blueberries

2 1/4 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup margarine

1 1/2 cups white sugar

2 eggs

1/2 teaspoon vanilla extract

1 cup milk

Directions

Preheat oven to 375 degrees F (190 degrees C).

Grease muffins tins, or line cups with paper liners.

Start with 1/4 cup flour to cover your blueberries, and stir to coat berries thoroughly.

In another bowl add 2 cups flour, baking powder and salt mix well.

In a large bowl, add margarine, and slowly mix in sugar.

Add eggs

and then vanilla

Make sure to stir well.

Then add milk and flour. Trade off between the two until all has been added.

Gently Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 25 minutes.

Enjoy

Homemade pizza

Pizza Dough

Ingredients

· 1 (.25 ounce) package active dry yeast

· 1/2 tablespoon white sugar

· 1 cup warm water (110 degrees F/45 degrees C)

· 2 2 1/2 cups flour

· 2 tablespoons olive oil

· 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Sauce

· PIZZA SAUCE:

· 2 tablespoons olive oil

· 1/3 cup chopped onion

· 1 Garlic Clove

· 1 (28 oz) can of diced tomatoes, with juice

· 1 (6 ounce) cans tomato paste

· 1 tablespoon chopped fresh basil

· 1 tablespoon chopped fresh parsley

· 1 teaspoon chopped fresh oregano

· 1/2 teaspoon black pepper

To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.

Add to Pizza and topping cook and enjoy!