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03-24-2009, 03:38 AM
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Your favorite recipe right now?
I am always downloading and trying new recipes. I have my own regulars I make all of the time like roasted chicken..etc. BUT I love trying out new ones and if they push our buttons Ill make them alot lol. Right now I'm loving foccacia that has roasted garlic and rosemary in it and sprinkled with parm, sundried tomatoes, sundried tomato oil and dried rosemary. Sometimes I sprinkle some garlic powder on top before baking when I really want alot of garlic flavor. Jon and I really love a pasta dish I found online with the foccacia. Of course I cannot get prosciutto and have to sub in some ham.
Olive Garden Linguine With Kalamata Olives and Prosciutto SERVES 4 8 ounces linguine 4 tablespoons olive oil 3 tablespoons prosciutto, chopped 1 tablespoon garlic, chopped 1/2 cup mushroom, sliced 2 tablespoons kalamata olives, pitted and chopped 1 tablespoon green olives, pitted and chopped 1 tablespoon parsley, chopped 1/4 cup red wine 2 cups tomato sauce with herbs 1 tablespoon parmesan cheese, shredded (garnish) parsley, chopped (garnish) Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil. Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil. Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce. Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately. What recipes are your favs right now? Next week Jon and I may be totally into something else lol. My little sister always asks me if I get tired of eating my own cooking because she says she gets tired of hers. I asked her what about her cooking she was tired of and she said she gets tired of the same old things. I told her to change up her recipes and try something new..which is what I do. If I ate premade frozen things in bags and boxes like she does I would probably get tired of them to. Yesterday I smoked 2 dozen chicken wings in my stovetop smoker and baked focaccia. Today I am making a garlic and herb roasted chicken with mac and cheese. Who knows what I will make tomorrow 
    
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03-24-2009, 10:08 AM
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I made some sundried tomato bread at the weekend, normally I use the breadmaker, but I only wanted a small amount, so when I was at the garden centre I picked up a couple of flower pots and used them to bake it in. Turned out good!
Bread with sundried tomatoes Makes 4×10cm Terracotta flower pots Prep Time 30 mins plus 1hr 30mins standing time Cooking Time 35 mins Ingredients * 300g Strong white bread flour * 160ml Tepid water * 50g Butter, chopped into small pieces, plus a little for brushing * 5g Salt * 3g Sugar * 7g Dried active yeast (see Cook's tips) * Few chopped Sun dried tomatoes in olive oil with Italian herbs * 2 Tsp Parmesan cheese, grated Method * Prepare the pots first * Line the pots with greased parchment paper, put to one side * Sift flour into a large bowl * Add butter, rub into flour until mixture resembles fine breadcrumbs * Add sugar, salt and yeast mixture, slowly pour in the tepid water and mix well * Tip onto a floured surface and knead for 10 mins, until smooth and elastic * Drain the sun dried tomatoes and work into the dough * Place in a bowl and cover with lightly oiled clingfilm and leave in a warm place for about an hour to rise * Tip the dough out onto a lightly floured surface and knead well * Place back in the bowl and cover, again leave the dough for 30 minutes to rise * Cut the dough into 4 equal pieces * Place one piece in each pot * Brush the top of the bread with a little melted butter * Sprinkle a little Parmesan cheese over the top * Bake in a preheated oven 200°C/400°F, gas mark 6 for 35 minutes Topping * Parmesan cheese Cook's tips * To activate the yeast, you need 3g sugar, 60ml tepid water, dissolve the sugar in the water, and sprinkle the yeast on top, then whisk in. Cover with a damp tea towel and leave for 10-15 mins. whisk before adding to flour Equipment * 4×10cm Terracotta flower pots * Large mixing bowl Shopping List * 300g Strong white bread flour * 75g Butter * 5g Salt * 3g Sugar * 7g Dried active yeast * Sun dried tomatoes in olive oil with Italian herbs * Parmesan cheese
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03-24-2009, 10:54 AM
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My favorite recipe right now is:
CANNED HAM IN THE CAN 1 canned ham -- (any size) Remove key from can. Punch holes in can with can opener. Put in 350 degree oven for 30 minutes. Remove from oven and pour off liquid. Pour in barbecue sauce, sweet and sour sauce, etc. Return to 325 degree oven for 20 minutes per pound. Remove from oven and open can with key. Slice and serve
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03-24-2009, 11:28 AM
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03-24-2009, 07:16 PM
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Interesting recipe CanMan!
I have no favorite recipe right at the moment, but I was wondering Janie if you could share your Foccacia recipe? Pwetty Pweeze 
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03-24-2009, 11:04 PM
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I Love to do any-thing stir-fried veggies, meats, rice or noodles, different oils-sauces, marinades. It's fast and it's healthy for you. Cookie
Last edited by cookie; 03-24-2009 at 11:20 PM.
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03-24-2009, 11:21 PM
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Garlic Lover's Pizza Crust for the Bread Machine
INGREDIENTS: 6 fluid ounces lukewarm water 2 tablespoons olive oil 3 cloves garlic, minced 2 cups bread flour 1 teaspoon white sugar 1/2 teaspoon salt 2 teaspoons active dry yeast DIRECTIONS: 1.Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start. 2.When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes. 3.Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust. 4.Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek. I use the above recipe for the foccacia. I add one tablespoon wheat gluten to the recipe and let my bread machine take care of it on the dough cycle. When its done I turn my oven on its lowest setting with the door shut. I put the dough into a 9in round cake pan that has been sprayed with non stick spray. I punch the dough down to fit the pan. Then I make deep dents into the dough. I either use oil from the sundried tomatoes or garlic oil and put 2 tablespoons of it over the dough. Into the dents I put chopped sundried tomatoes. Sometimes instead of the minced garlic in the recipe I like to pan roast an entire head of garlic in olive oil and use that in the dough. The garlic oil is fab on the bread. After I add the tomatoes I sprinkle on garlic powder, dried rosemary and lots of parm cheese. Turn my oven off and pop the dough into the oven til it is doubled. Usually takes about 10-12 minutes. Turn the oven over to 350 and bake til golden brown on top. Sometimes I like to use caramelized onions and mozerella cheese on top. It is really good. Jon says it is the best bread he has ever had.
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03-26-2009, 01:22 AM
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I cannot wait for warmer weather cooking. I miss garden tomatoes and fresh herbs.
Jon's Dad put out onion sets and has tons of greens coming up. Tomorrow when we go down to his house Im taking my herb seeds for this year. I look forward to cucumbers, tomatoes, cabbages, peppers and fresh zucchini. Fresh green onions and herbs to cook with. I have already been informed I am making strawberry peach jam with my fil's strawberries when they come on lol. His apple trees have gotten big enough now to where they put out tons of georgeous red delicious apples. He accidently bought one that turned out to be early green apples which he threatens to cut down. He doesnt though..cause they are my favorite. He was saying he wanted me to make him some more canned cherries this year. I wouldnt count on getting any cherries this year if I were him. Last year we only got them because the birds ate the locust instead of the fruit. They are going to be back all over the fruit this year.
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