Pizza Crust

Pizza Crust (from Janet)

1 1/2c warm water
2tsp yeast
4 1/2c flour (I use 1/2 whole wheat)
5-6 cloves pressed garlic
2T sugar
2tsp salt
1/4c olive oil

(Many times I will sub Penzey's garlic salt for the salt and garlic)
 Combine water with yeast
Whisk rest of ingredients except flour
Add flour and knead

Cover and rise 1H, until double

Preheat oven to 400
Punch dough and cut in half. Shape on pizza pan and bake for 7min.
Then top the pizzas and bake until browned to liking.

Masala Chai Brownies

2T unsweetened cocoa powder (to dust pan)
1/3c unsweetened coconut
1c flour
1c white sugar
1/4c unsweetened cocoa powder
1/2tsp baking powder
1/2tsp salt
1/2c strongly brewed chai
1/2c oil
1/2tsp vanilla

Preheat oven to 350.
Spray 8x8 and dust with the 2T cocoa powder
*mix dry except coconut
*mix wet
*mix wet with dry and add coconut
*bake 20min
*let cool an hour before cutting

Navy Bean Soup

Navy Bean Soup
(tastes just like campbells ham and bean soup!)

1# dry navy beans
1T baking soda
1tsp salt
1/2tsp pepper
1tsp dry mustard
hambone (or diced ham)
1c diced carrot
1c diced celery
3-4 cloves minced garlic
2 bay leaves

*in pan cover beans with water and add baking soda, bring to boil and let foam. drain, rinse with cold water and add 6c water
*add rest of ingredients
*bring to boil and simmer 1 1/2h
*remove bay leaves and serve

Sopa A La Criolla (Fruit of the Spirit Cookbook)

Sopa A La Criolla (from Missionary in Peru)

8c water

1# beef, cooked and cubed

1 1/2tsp salt

2 cloves minced and sauteed garlic

1T cumin

1/2tsp pepper

3 onions chopped and sauteed

1T bouillon

1tsp each paprika and oregano

3 raw potatoes french cut

1 handful angel hair spaghetti

4 eggs, beaten

1 2/3c evaporated milk (1can)

*in pot add beef, salt, garlic, cumin, pepper, onions, bouillon and spices. Simmer to blend spices.

*10min before serving: add potatoes, cook 5min

*add spaghetti, cook 3min

*stir in beaten eggs, cook 2min

*turn off stove and when boiling stops add evaporated milk

*serve with croutons or fresh rolls

I can think of NO mods made to this! yummy!! Well, one, I cubed the beef and cooked it in the spices, then added in sauteed garlic and onions, then followed the rest of the directions.

Morroccan Couscous (SL Cookbook)

Morroccan Couscous (SL Cookbook; Tammy in Seattle)

1 1/2# chicken, cubed (lamb or beef can be used)
3T oil
1 chopped onion
1c celery
1c mushrooms
1c sliced carrots
1/2c chopped almonds
1 1/2c (15oz can) garbanzo beans
1 1/2c (15oz can) tomato sauce
1 1/2c water
2tsp curry
1/4tsp cayenne pepper
1tsp salt
1tsp paprika

*Brown chicken in oil. Add vegetables and almonds, cook 10min.
*add remaining and simmer 30min.
*serve over couscous

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup (from Cheri on SL)

3T butter
3 shredded carrots
2c chicken broth
1/2 bunch cilantro
1-15oz can coconut milk
shredded cooked chicken
1c precooked rice
juice of 1 lime
1T soy sauce

Thai Seasoning:
1/2tsp curry
1/4tsp each: cinnamon, ginger, chili powder, paprika, salt

Optional: extra cilantro and lime wedges for serving

*sautee carrots in butter and Thai seasonings
*puree with broth and cilantro
*add coconut milk, chicken, rice, soy and lime juice. Bring to low boil and remove from heat
*serve with cilantro and lime wedges

Waffles from Marla

Waffles (from Marla on SL)

2eggs
2c flour (can use WholeWheat)
1 3/4c milk
1/2c oil (or greek yogurt)
1T sugar
4tsp baking powder
1/4tsp salt
1/2tsp vanilla

*beat eggs
*whisk rest of wet with eggs
*in another bowl blend all dry
*blend wet with dry
~can be left in fridge up to a week

*cook in waffle iron
~rewhisk before usage after sitting in fridge

Makes 4 1/2 waffles in my round Belgian waffle iron

Easy Ham and Potato Hash (Crock-Pot)

Easy Ham and Potato Hash from "The Best Slow Cooker Cookbook"

3/4c chopped green bell pepper
3/4c chopped red bell pepper
3c chopped cooked ham
1-32oz package frozen hash brown potatoes, partially thawed
1-8oz package cream cheese, softened
1 1/2c milk
2 1/2T dijon mustard
1 1/2c chopped scallions
1/2tsp garlic powder
1/2tsp garlic pepper

*in 4qt crockpot combine peppers, ham, hashbrowns and 1c scallions
*wisk milk and creamcheese until smooth, add rest and wisk
*pour milk mixture over hashbrown mixture, do not mix together
*cover and cook on low 5-6h, until potatoes are tender. Stir gently. Serve with remaining scallions sprinkled on top.

(my own mods: Instead of garlic powder and garlic pepper I used 1 1/2tsp garlic salt, 1/2tsp pepper. I thought it was a little too much liquid, so maybe next time I'd use 1/4c less milk)

Chloe's Virus Killing Soup

Chloe's Virus-Killing Soup
from Chloe o' the Mountain

*Step 1 ingredients:
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper

*Step 2 ingredients:
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper

*Step 3 ingredients:
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste

Place chicken and other Step 1 ingredients in a soup pot (you can use a pressure cooker) and cover with water or chicken broth (I really like Maggi chicken broth powder). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

Place oil in bottom of large pot and heat. Add Step 2 veggies and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.

Add the Step 3 ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste. You can also add cabbage with the end ingredients if you like, or any other veggies your family likes.

No virus can withstand this soup.

The next day add egg noodles and turn it into chicken noodle soup.

Potato Leek Soup (Crock-Pot)

Potato Leek Soup

2# peeled/diced potatoes
3T all-purpose flour
5c chicken broth
2 medium leeks rinsed/drained/chopped (I used a bag of TJ's chopped leeks)
6T chopped fresh dill (or 2 1/2T dried dill week)
1-1 1/2c chopped cooked ham or shrimp
3/4c heavy cream (I used a can of evaporated milk)

*place potatoes into crock pot and sprinkle with flour, toss well.  Add broth and mix.  Stir in leeks and 3T of fresh dill (or 1 1/2T of the dried)
*cover and cook on low 8-8 1/2h until potatoes are tender.
*puree 1-2c of the potatoes with a little liquid in food processor and return to crock.  Stir in the meat, cream and remainder of dill.  Cover and cook 5-10min longer and serve.

Indonesian Lamb Curry

(recipe from Penzey's catalog)
2# lamb, cubed (I used beef sirloin)
1T whole coriander seed
1 1/2tsp whole black peppercorn
1 1/2tsp whole cardamom seeds
1 1/2tsp whole cumin seeds
6-8 whole cloves
1-4" stick cinnamon crumbled (or thrown in whole)
1T oil
1 large onion, chopped
2 large cloves garlic, crushed
1 1/2tsp freshly grated ginger (or 1/2tsp powdered)
1-6" piece fresh lemon grass stem or 1tsp dried (I used dried lemon peel)
1-14oz can crushed tomatoes
1-14oz can coconut milk
optional 2-4 hot red chili peppers (I used dried red pepper flakes)

*grind together in electric mill or mortar&pestle: coriander, peppercorns, cardamom, cumin, clove and cinnamon if not using it whole
*heat oil in pan and cook meat until browned, remove from pan
*into same pan add onion, garlic, ginger and lemon and cook until onion is tender
*add spice mixture and cook for another 3 minutes
*return meat to pan and add remaining ingredients
*simmer approx. 1 1/2h, until meat is tender
*serve over rice (I served over my basmati rice recipe)    

Almost No Fat Banana Bread

Found on Allrecipes.com but modified from someone else's modifications.

3/4 cups all-purpose flour
3/4 cups whole wheat flour (or you can use 100% WW flour)

1/2 cup white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 beaten egg whites (or a whole egg)

1 cup banana, mashed

1/2 cup applesauce

chopped nuts if desired

*Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.             
*In a large bowl, stir together flour, sugar, baking powder, baking soda, nutmeg and cinnamon. 
*in small bowl combine egg whites, bananas and applesauce; stir just until combined. Mix with dry (adding nuts if desired) and pour batter into prepared pan. (will be thick and goopy)
*Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Spiced Cutouts

Spiced Cutouts (from allrecipes.com)

1c butter, softened
1 1/2c white sugar
1T molasses
1 egg
3 1/4c all-purpose flour
1/4c orange juice
1T ground cinnamon
1T ground ginger
2tsp ground clove
2tsp ground cardamom
2tsp baking soda
1T orange zest

Powdered sugar and orange juice for glaze (pulpless OJ)

*preheat to 350º
*cream butter and sugar; beat in molasses and egg
*in separate bowl sift together flour, soda, spices
*alternate adding into butter mixture the flour mixture and orange juice, stir in zest
*on lightly floured surface roll dough to 1/8" thickness and cut out cookies with cookie cutters
*place on unprepared cookie sheet and bake in preheated oven 8-10 minutes, until slightly browned on edges
*cool on wire racks

Glaze my idea:
mix powdered sugar with orange juice until runny and use baster to brush onto cooled cookies

  Recipe says it makes 9doz but I only got 5doz. I know I rolled it thicker than 1/8" and I had some cutters that are on the larger size too. They do not say to refrigerate before rolling out but if your butter was really soft instead of 'just' soft then you may want to cool it down a little first.

Chocolate Biscotti

Chocolate Biscotti (found in a Sunday newspaper)
2c all-purpose flour
1/2c unsweetened cocoa powder
3/4tsp baking soda
1/2tsp baking powder
1/2tsp salt
6T (3 oz) unsalted butter, softened
1c sugar
2 large eggs, lightly beaten
3/4c dried cranberries (I skipped these since I'm bringing them to a family dinner)
3/4c mini chocolate chips

*sift together flour, cocoa, baking soda/powder, salt; set aside
*beat together sugar with flour until smooth, beat in eggs
*mix in dry ingredients until blended
*fold in cranberries and chips
*divide dough into 2, put on opposite sides of a parchment-lined baking sheet; shape each into a 12"long x1/2" thick logs
*bake @ 350º for 25min, cool 20min
*slice into 1/2" thick cookies, stand up on side on bakingsheet
*bake 15min
*cool to room temperature        

Egg and Potato Casserole

From Better Homes and Gardend Big Book of Casseroles

1 1/3c frozen loose-pack diced hash brown potatoes with onion and peppers
2/3c frozen loose-pack cut broccoli or frozen cut asparagus
1/4c diced Canadian-style bacon or cooked ham
1/4c milk
4tsp all-purpose flour
5 eggs
1/2c shredded cheddar cheese
1tsp dried basil, crushed
1/2tsp salt
1/4tsp black pepper

*arrange popatoes and broccoli evenly in bottom of lightly greased 2qt square baking dish; top with ham
*in bowl gradually stir milk into flour, whisk in eggs, 1c of the cheese, basil, salt and papper; pour over vegetables in dish
*bake uncovered @ 350º for 25030min, until knife inserted near center comes out clean; sprinkle remaining cheese over the top and let sit 5min before serving

~ I use more seasonings, especially if I don't have the onion/pepper variety of hash browns, then I'll add finely minced onion

Meat and Potato Breakfast Bake

From the Better Homes and Gardens Biggest Book of Casseroles

8 oz pork sausage
6 slices bacon, chopped
2c frozen loose-pack dicedhash brown potatoes
12 eggs
3/4c milk
1T musard (flavor of choice)
1/4tsp black pepper
1/2c shredded cheddar cheese (2oz)

*cook sausage and bacon until crisp and brown, drain, blend with potatoes and place in 2qt square baking dish, set aside
*in large bowl whisk eggs, milk, mustard and pepper. pour over potato mixture
*bake @ 350º about 45min, until knife inserted near center comes out clean, sprinkle with cheese and let stand 10min before serving

Dough Enhancer

Dough Enhancer, for use with bread dough recipe

4c instant dry milk
3/4c lecithin granuals
3 heaping tablespoons vitamin C powder
2T ground ginger
3T corn starch

mix well and store in fridge

*add about 2tsp per loaf of bread

Oat Applesauce Muffins

Oat Applesauce Muffins

1c oats
1c buttermilk
1tsp baking powder
1/2tsp soda
1/2c brown sugar
1/2c applesauce
1 egg

*pour buttermilk over oats and sit 2 hours at room temperature
*preheat oven to 375º
*stir flour, baking powder, soda and sugar together and add into oats, then add in remaining ingredients and mix well
*bake in greased or lined muffin tins 30min
*yield 12 muffins

Aloo Matar Pasedaar (Indian potato & pea curry)

I got this recipe from Sandy (Progressing Pilgrim)

2T oil
1 med onion, chopped
2 cloves garlic minced
2 whole cloves
2 bay leaves
1 (1") piece of cinnamon stick
1tsp garam masala
1tsp chili powser (or 1/4tsp cayenne)
1/2tsp turmeric
1/2tsp ground coriander
1 can diced tomato
salt & pepper
2 med potatoes, diced
1/2c frozen peas
cilantro

*fry onion and garlic in oil, add cloves, bay leaves and cinnamon stick and fry about 2min
*add garam masala, chili powder, turmeric, coriander, tomato and salt&pepper to taste, mix well; add potatoes and peas and bring to boil
*lower heat and simmer about 15min until potatoes are tender
*garnish with cilantro and serve with rice

Broccoli with Garlic Sauce

Contributed by Rose to Sonlight Cooks

1/2c chicken broth
3T rice wine or sake
2T soy sauce
2T oyster sauce
1T corn starch
2tsp sugar
1T canola oil
3 cloves garlic, minced
1# (4c) broccoli florets

*combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar; set aside
*heat wok or large deep skillet over med-high; swirl in oil then add garlic; stir-fry until fragrant, about 10sec
*add broccoli and stir-fry until tender-crisp, about 3min
*add broth mixture and cook, stirring constantly, until the mixture bils and thickens, about 1min