2 : Envelopes (1/4 oz) rapid dry
-yeast : -yeast -or-
5 : ts Dry yeast
1 : /4 c Lukewarm water
2 : 1/ c White bread flour
2 : 1/ c Whole wheat flour
3/4 : c Egg substitute
1/2 : c Melted butter
1/2 : c Sugar
1 : tb Powdered milk
1 : tb Vital wheat gluten
1 : ts Salt
1 : Sweet red pepper, chopped
1 : Sweet yellow pepper, chopped
1/2 : lb Mushrooms, quartered
2 : Zucchini, diced
1 : sm Eggplant, diced
3 : Garlic cloves, minced
1/4 : c Olive oil
Salt : Salt
Pepper : Pepper
1/2 : c Fresh parsley, chopped
2 : tb Fresh basil, chopped, or
- : - 2 ts dried
1/2 : ts Dried rosemary
1 : lb Penne pasta
1/2 : lb Mozzarella, shredded
1/2 : lb Fontina cheese, diced
1 : c Parmesan, freshly grated
1 : tb Vegetable oil
1 : Onion, chopped
1 : tb Fresh gingerroot, minced
1 : lb Lean ground beef
2 : c Beef stock
2 : tb Curry powder
2 : tb Tomato paste
1 : ts Ground cumin
1 : ts Ground coriander
1/3 : c Raisins
1/3 : c Toasted slivered almonds
4 : sm Sweet potatoes, peel,
-cut : -cut in large chunks
1 : tb Butter
Salt : Salt
Pepper : Pepper
2 : tb Fresh parsley
2 : lb Lean pork shoulder
3 : tb Olive oil
Salt : Salt
Pepper : Pepper
2 : Onions, thickly sliced
1 : c Chicken stock
2 : tb Tomato paste
2 : Sweet red peppers, in strips
1/4 : lb Prosciutto or ham,
-coarsely : -coarsely chopped
10 : Garlic cloves, thin sliced
1 : ts Paprika
1 : ts Dried thyme
1/4 : ts Hot pepper flakes
1 : Orange
3 : tb Butter
4 : Chicken legs, separated
-into : -into drumstick and thigh
Salt : Salt
Pepper : Pepper
1 : lb Mushrooms, thinly sliced
1/2 : ts Dried marjoram
1/2 : ts Dried thyme
pn : pn Nutmeg, grated
2 : lg Red onions, chopped
1/2 : c Chicken stock
Fresh : Fresh parsley, chopped
1 : Fry/roasting chicken
- : - about 3 lb
Salt : Salt
Pepper : Pepper
2 : Onions, halved
6 : Garlic cloves, peeled
2 : Bay leaves
8 : c Chicken stock
1 : ts Dried thyme
1/2 : ts Dried sage
4 : Carrots, bite-size chunks
4 : Celery stalks with leaves
-in : -in bite-size chunks
2 : Leeks, quarter, 1-in length
2 : Parsnips, bite-size chunks
1/2 : Rutabaga, bite-size chunks
2 : tb Fresh parsley, chopped
1 : lb Lean ground beef
2 : Garlic cloves, minced
Salt : Salt
Pepper : Pepper
2 : tb All-purpose flour
1 : tb Olive oil
1 : sm Onion, chopped
1 : /2 c Canned tomatoes, undrained
1/2 : ts Dried basil
1/2 : ts Oregano
1 : /2 lb Baking potatoes,
-peel, : -peel, quarter (=3 large)
1 : Egg, beaten
1 : c Parmesan, freshly grated
2 : tb Fresh parsley, chopped
1 : tb Olive oil
1 : /4 lb Outside round steak, trim
Salt : Salt
Pepper : Pepper
1 : c Beef stock
1 : c Bottled salsa
2 : tb Lime juice
2 : Onions, sliced
2 : Garlic cloves, minced
2 : ts Ground cumin
1/4 : ts Hot pepper flakes
33 : oz Sparkling water; chilled
33 : oz Ginger ale; chilled
24 : oz Unsweetened white grape
-juice; : -juice; chilled
1 : lb Boneless beef top sirloin
Steak, : Steak, cut 3/4 inch thick
1 : tb Vegetable oil
8 : oz Small mushrooms, quartered
1 : md Onion, sliced
1 : Garlic clove, crushed
1 : Jar beef gravy
1 : 0 oz package frozen peas
And : And carrots
1/4 : ts Dried thyme
1 : Can (8oz) refrigerated
Crescent : Crescent dinner rolls
0: *Remove zest from orange in lengthwise strips with a vegetable peeler, and chop finely
1: Preheat oven to 350 degrees
2: Food Processor Method: In a medium bowl, sift together all but 1/4 c of the flour with the baking powder, baking soda, and salt, and whisk to mix it well
3: In a food processor with the metal blade, process the sugar and orange zest until the zest is finely minced
4: Add the eggs and process for about 30 seconds or until thoroughly blended
5: Scrape the sides of the bowl
6: With the motor running, add the oil and extracts and process until blended
7: Add the sliced almonds and process until finely chopped
8: Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated
9: (There will be some flour clinging to the sides of the work bowl
10: Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor
11: ) Electric Mixer Method: Finely grate the orange zest
12: Finely chop the sliced almonds
13: Place them both in a medium bowl
14: Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest
15: Whisk together to mix them well
16: In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color
17: With the mixer at medium speed, beat in the oil and extracts
18: At low speed, gradually beat in the flour mixture
19: For both methods: Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough
20: Shape the dough into two 2-inch wide cylinders
21: Each will be about 7 1/2 inches long
22: Line up the whole almonds lengthwise in rows along the dough and press them well into the dough
23: With the palms of your hands, roll the cylinders on the counter, enclosing the almonds and maintaining the 2- inch diameters of the cylinders
24: Place the cylinders 2 inches apart on a cookie sheet
25: In a small bowl, stir together the sugar and cinnamon for the topping
26: Beat the egg white
27: Brush the cylinders lightly with the beaten egg white and sprinkle them with the cinnamon topping
28: Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm
29: Cool the cylinders on the cookie sheet for 15 minutes or until just warm
30: Slip them off the sheet and onto a counter
31: With a serrated knife, cut diagonal 1/2 inch slices
32: Place the slices closely together on lightly buttered cookie sheets
33: Toast the slices for about 8 minutes
34: Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown
35: For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period
36: [I NEVER do this, because I think you lose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature
37: --Leti] Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely
38: Store in an airtight container at room temperature
39: Keeps several months
40: Smart cookie hints: * Unbleached flour has more gluten-forming proteins, which help to hold the almonds in the dough and make the dough less fragile
41: * When the almonds are placed lengthwise, they do not fall out of the baked dough as readily and are more attractive when sliced
42: * Mandelbrot can be tricky to cut into neat slices
43: If the cylinders are too hot or completely cold, the slices tend to break
44: When cutting, hold the cylinder near the end being sliced and press it gently on top
45: If it is still crumbly, try popping it in the oven for another 5 minutes
46: Using coarsely chopped almonds instead of whole almonds is another solution, but they are less dramatic in appearance
47: ~=> this comes from the bottom of the files of Shelley Rodgers <=- Fidonet COOKING echo From Gemini's MASSIVE MealMaster collection at www
48: synapse
49: com/~gemini