The Posse that cooks together...Recipe Thread :)
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Too bad for those people. More for you. 
Some people around here "don't like the texture" of scallops.
This is your basic Irish Soda bread. Over the years people have added all kinds of thing.
http://allrecipes.com/Recipe-Tools/...=16947&origin=detail&servings=20&metric=false
http://allrecipes.com/Recipe-Tools/...=16947&origin=detail&servings=20&metric=false
That sounds really easy. I'll have to try that the next time I cook. Maybe I'll even cook to make it. 
Creamy Cole Slaw
1 cup half & half
1/2 cup sugar
4 TBSP cider vinegar
2 TBSP mayonnaise
1 tsp salt or to taste
1 med head cabbage, to the fineness you desire (I slice in thin strips)
2-3 carrots, grated
You can shake together all the ingredients non-veggie in a sealed jar, but I usually just toss carrots and cabbage together, pour sugar over, add vinegar and salt, pour over the half & half, and stir a lot. Let sit refrigerated for an hour plus to allow it all to blend, toss more and serve.
Edit: For a more Southern version (at least popular in parts of the South), stir in some bbq sauce to taste.
1 cup half & half
1/2 cup sugar
4 TBSP cider vinegar
2 TBSP mayonnaise
1 tsp salt or to taste
1 med head cabbage, to the fineness you desire (I slice in thin strips)
2-3 carrots, grated
You can shake together all the ingredients non-veggie in a sealed jar, but I usually just toss carrots and cabbage together, pour sugar over, add vinegar and salt, pour over the half & half, and stir a lot. Let sit refrigerated for an hour plus to allow it all to blend, toss more and serve.
Edit: For a more Southern version (at least popular in parts of the South), stir in some bbq sauce to taste.
The ingredients are: 2 tsp instant yeast; 2 cups of warm water; 4-5 cups of white flour. That's it! Great recipe for beginners. You can do this!
This came out really tasty, especially for me being a 1st time bread baker. The only change I made was adding a pan of hot water to the oven to get the crust even crispier and I sprayed water three times on the sides of the oven and over the bread itself while it was baking. It had a nice thick crunchy crust and a light airy crumb.
Italian braided loaf with sesame seeds.
Overnight Starter
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup lukewarm water
1/8 teaspoon instant yeast
Dough
2 teaspoons instant yeast
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
Topping
1 egg white beaten with 1 tablespoon water
sesame seeds
The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes.
Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy.
Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven). Yield: 1 loaf.
Italian braided loaf with sesame seeds.
Overnight Starter
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup lukewarm water
1/8 teaspoon instant yeast
Dough
2 teaspoons instant yeast
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
Topping
1 egg white beaten with 1 tablespoon water
sesame seeds
The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes.
Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy.
Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven). Yield: 1 loaf.
Hehe. Mrs E's first "meatloaf" was equally hysterical. She basically made a huge meatball, and placed it in a casserole dish because we didnt have a loaf pan. She ended up making a meat mound. Another one that I wont let her live down.
As requested by MustangSallie:
Makes a 2 pound loaf
1 3/8 water
2 tbs butter or margerine
1 1/4 tsp salt
4 cups of bread flour
2 tbs sugar
1/4 cup instant potato flakes (seriously.... instant potato flakes)
2 tbs dry milk
1 3/4 tsp active dry yeast.
Add wet ingredients then dry. Do the bowl/divot thing for the yeast. Set the machine for a 2 pound loaf and a medium crust.
Makes a 2 pound loaf
1 3/8 water
2 tbs butter or margerine
1 1/4 tsp salt
4 cups of bread flour
2 tbs sugar
1/4 cup instant potato flakes (seriously.... instant potato flakes)
2 tbs dry milk
1 3/4 tsp active dry yeast.
Add wet ingredients then dry. Do the bowl/divot thing for the yeast. Set the machine for a 2 pound loaf and a medium crust.
Perfect! Thanks James. Now I just have to buy some instant potato flakes. I can't wait to try it out.
2lb Bread Machine Italian Bread:
1 1/3 c. (320ml) water
4 1/4 c. (544g) Bread Flour
3 Tbs. (35g) Sugar
2 tsp. (11.2g) Salt
2 Tbs. (26g) Olive Oil
1 tsp. (0.8g) Dried Basil - optional
2 1/2 tsp. (7g) Active Dry Yeast for regular cycle
____________________________
or
2 1/2 tsp. (7.5g) Rapid Rise Yeast for quick cycle
I omitted the basil and used Instant Rise Yeast on the regular cycle with a dark crust setting. It came out really yummy but the crust was more hard than thick and chewy until the 2nd day. Then it was perfect. You can also make the dough in the bread maker and then remove, form the loaf in a regular loaf pan, rise and then cook in the oven. Bake at 425 until internal temperature reaches 200 degrees (I prefer 205).
Enjoy!
1 1/3 c. (320ml) water
4 1/4 c. (544g) Bread Flour
3 Tbs. (35g) Sugar
2 tsp. (11.2g) Salt
2 Tbs. (26g) Olive Oil
1 tsp. (0.8g) Dried Basil - optional
2 1/2 tsp. (7g) Active Dry Yeast for regular cycle
____________________________
or
2 1/2 tsp. (7.5g) Rapid Rise Yeast for quick cycle
I omitted the basil and used Instant Rise Yeast on the regular cycle with a dark crust setting. It came out really yummy but the crust was more hard than thick and chewy until the 2nd day. Then it was perfect. You can also make the dough in the bread maker and then remove, form the loaf in a regular loaf pan, rise and then cook in the oven. Bake at 425 until internal temperature reaches 200 degrees (I prefer 205).
Enjoy!
Last edited:
Thank you. Needs to look like the Mariner Italian loaf or Hubby wont eat it. Grrr right.
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