Sunday, November 20, 2011

Cider-Oatmeal sandwich bread

1 cup apple cider, heated in microwave for 1min 40sec
2 Tbl unsalted butter,soft
1 large egg, lightly beaten
1 1/4 cups King Arthur all-purpose flour
1 1/4 cups King Arthur white whole wheat flour
1 tsp salt
2 tsp instant yeast
1 cup oatmeal
Combine all the ingredients, mix and knead together until you have a a soft smooth dough. Place the dough in a covered bowl and let rise until doubled, about 1 to 1 1/2 hours.(Or you could place all ingredients in a bread machine and run on dough setting.) After the first rise, deflate the dough and shape it into a loaf. Place in a greased bread pan, and cover with greased plastic wrap. Let rise until dough domes 1 inch above the edge of pan. Bake in a 375 oven for 30-35 minutes. Remove from oven, tip out of the pan, and cool on a rack before storing or slicing.

Saturday, November 12, 2011

Olive Garden Shrimp Christopher

2 oz fresh basil leaves (about 2 bunches)
10 oz softened butter
1 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
3 Tbl Parmesan cheese, plus additional for garnish
1 Tbl grated Romano cheese
1 lb linguine pasta
1 lb medium shrimp, shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry leaves with paper towel. Place in a food processor and process until finely chopped. Remove from processor and reserve. Place butter in small mixer bowl. Using a electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 or 4 days. Cook pasta according to directions; drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute just until done, about 2 to 3 minutes. Serve over hot, cooked pasta. Pass the freshly grated Parmesan cheese.

Olive Gardens Italian Sausage Soup

1 lb sweet Italian sausage, ground
1 cup white rice
1 10 3/4 oz can chopped tomatoes in puree
10 oz box of chopped frozen spinach, thawed and drained
6 cups beef broth (48 oz)
1/4 tsp black pepper
Parmesan cheese for garnish

Cook sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, broth, tomatoes and pepper and bring to a simmer. Cook 12-15 minutes or until rice in tender. Stir in spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with Parmesan cheese

Unstuffed Pepper Soup

1 1/2 lbs ground beef
3 large green peppers, chopped
1 large onion, chopped
2 10 3/4 oz cans Beef broth
2 cans condensed tomato soup, undiluted
28 oz can crushed tomatoes, undrained
4 oz can mushroom stem and pieces, drained
1 1/2 cups cooked rice

In a dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

Yield: 10 servings