Fast, Fabulous French Bread

Fast, Fabulous French Bread makes 3 loaves
1 1/4 cup boiling water 1/2 cup warm water 1 teaspoon sugar 1 Tablespoon active yeast 2 Tablespoon Sugar 1 heaping Tablespoon salt 2 Tablespoon butter 2 Tablespoons Crisco, butter flavored  1 cup cold water 6 cups bread flour 1 egg
Instructions: Preheat oven to 170 degrees F.  In a measuring cup fill 1/2 cup of warm water, stir in 1 teaspoon of sugar and 1 Tablespoon of yeast. Set aside, to activate.   Fill glass measuring cup to 1 1/4 cups water. Place in microwave for 3 minutes, or until water is boiling.   While water boils, put 2 Tablespoons of sugar, the salt, butter, and shortening in mixing bowl of stand up mixer.  Pour boiling water over shortening and butter in mixing bowl.  Turn mixer on and mix until shortening and butter are dissolved. Add cold water, then add yeast mixture. Add 3 cups of flour into mixer. Using dough hook on your stand up mixer, turn on mixer low speed.  When flour is blended in, slowly, add one cup of flour until all flour is mixed in. Once all 6 cups are in, turn on mixer to medium speed and mix for 7 minutes. The dough should be elastic in feel.  Let dough rest in bowl for 5 minutes.  Dump dough on counter. Spray a large baking sheet I used jelly roll pan) with non stick spray. Spray a sharp knife with non-stick cooking spray, and cut dough into 3 equal pieces. Then let dough rest for 5 minutes.  Shape dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, dough will be a little sticky.  Fold one long end over half of dough, then fold the other half over that one. Then fold each side up over, then turn the loaf over so it is seam side down.  Tuck seams down underneath the loaf, pinch seams shut, shape it.  Place loaf on prepared baking sheet. Repeat it with the other two dough sections. Cut 3 angled 1/2 inch slits onto tops of each loaf.  Crack egg into a small bowl. Whisk until frothy.  Brush egg mixture over loaves, completely cover, make sure you get in slits.  Place loaves into preheated oven and let them rise for 15 minutes. Then turn oven up to 400 degrees F (while loaves are still inside) and bake for 15-20 minutes or until the tops are golden brown.  Turn the oven down to 350 degrees F and bake for 10 additional minutes.  Remove loaves from oven and allow to cool for 5 minutes. Slice and serve.  We like to serve with butter and jam.  Enjoy!

Better than Olive Garden Alfredo Sauce

Better Than Olive Garden Alfredo Sauce 6-8 servings
1/2 cup Butter (1Stick) 4 cloves fresh garlic, minced 1 Tablespoon Flour 2 cups heavy cream  1/2 cup milk 1-1 1/2 cups freshly grated parmesan cheese 1/2 teaspoon salt 1/2 pepper Opt. Few Sprigs of Italian or flat leaf parsley
In a medium sauce pan (I use my big frying pan from costco), melt the butter. Add minced garlic, stir about 30 seconds. 

Whisk in flour. 

Slowly whisk in the cream, then whisk in milk.
Let sauce bubble, slowly whisk in cheese. Whisk until cheese is melted in sauce.  Add salt and pepper. Let sauce simmer for 5 minutes.  Sprinkle with italian parsley, this adds a splash of color.  Serve over your favorite pasta.  Makes enough alfredo sauce for 1 1/2 lbs of pasta. 
*I usually serve blackened chicken or salmon on top of the pasta.

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake serves 8 Ingredients
Cake: 1/4 cup butter 3/4 cup sugar  1 egg 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 1/2 cup milk 2 cups blueberries, fresh or frozen
Streusel Topping: 1/2 cup packed light brown sugar 3 Tablespoons flour 2 teaspoons ground cinnamon  3 tablespoons butter 1/2 chopped pecans  Directions Preheat oven to 375. Cream together butter and sugar.  Add egg and mix well. Add flour, salt, baking powder and milk, mix until well blended.

Carefully fold in berries.

 Spoon into greased 10-inch springform pan. 

Mix together brown sugar, flour, cinnamon in bowl. Then using a pastry blender or fork, blend together. mix in pecans. Sprinkle topping mixture over batter. 

Bake at 375 degrees for 35-45 minutes or until a wooden pick inserted in center comes out clean. 

Dan Dan Noodles

Dan Dan Noodles serves 4

Ingredients

1 lb ground pork, cooked (about 2 cups)

2 tablespoons vegetable oil, 

1 10-ounce package rice stick noodles

1 tablespoon minced garlic

1/2 cup chopped green onions, plus additional green onions for garnish

1/2 teaspoon red pepper flakes

6 tablespoons soy sauce

½ cup chicken broth

¼ cup dark brown sugar

1 tablespoon chile-garlic sauce

4 teaspoons cornstarch

½ cup water

Directions 

1. Brown pork.

2. Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.

3. Make sauce by heating oil over medium heat in a saucepan or wok. Add garlic, green onion, red pepper flakes, and saute for just a few seconds, being careful not to burn the garlic. Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.

4. When sauce is thick, add the pork and simmer for an additional 5 minutes. 

5. Add cooked noodles to sauce, mix well. serve immediately. Optional: garnish with julienned cucumber on one side, bean sprouts on the other.

*can subsitute chicken for pork. Just suate chicken in oil until cooked. Then mince chicken breasts.(about 2 breasts) 

Spicy Beef Broccoli Stir Fry

Spicy Beef Broccoli Stir Fry serves 8

Ingredients

• 1 small flank steak (2 to 2-1/2 lb.)
• 6 Tbs. soy sauce
• 2 Tbs. dry sherry
• 2 Tbs. cornstarch
• Kosher salt
• 1 1/2 lbs. broccoli crowns, cut into 2-inch florets (to yield about 8 heaping cups)
• 3 green onions, thinly sliced
• 1/2 cup canola or peanut oil
• 8 cloves garlic, peeled and smashed
• 4-inch piece ginger, peeled and cut into thin matchsticks
• 1/2 tsp. red chile flakes
• 4 Tbs. oyster sauce
• 1-2 Tbs. garlic chili paste

• Directions
• Bring 2 quarts water with 2 tsp. kosher salt to a boil.
• Slice the steak in half lengthwise and then cut crosswise into thin slices.
• 
•  In a medium bowl, stir 2 Tbs. of the soy sauce with the sherry, cornstarch, and 1/2 tsp. salt. Add the steak, toss to coat, and let sit for 10 minutes.
• Meanwhile, blanch the broccoli in the boiling water until it softens to a tender crunch, 2 to 3 minutes. Drain in a colander and then rinse under cold water until the broccoli cools. Add green onions to broccoli. 
• Stir together the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; set aside. Set a large, heavy skillet or a large wok over high heat for 1 minute. Pour in 4 Tbs. of the oil and, when it starts to shimmer, add the beef. Cook the beef, stirring frequently, until it loses most but not all of its raw color, about 2 minutes. Transfer to a meduim bowl. Add the remaining 4 Tbs. oil and the garlic, ginger, chile flakes, and 1/4 tsp. salt. Stir-fry for 30 seconds. Add the broccoli and cook, stirring to incorporate any browned bits on the bottom of the pan, until the broccoli warms through, about 1 minute. 
• 
• Stir in the beef, the oyster sauce, garlic chili paste and the remaining 2 Tbs. soy sauce; cook, stirring, for 1 minute. Serve immediately.

• I serve over rice but noodles are fun too.  Enjoy!!

Alphabet Meatball Soup

Alphabet Meatball Soup serves 8-10 Ingredients: Meatballs: 1/2 cup dried bread crumbs 1/2 cup parmesan cheese, grated 4 Tablespoons onion, minced 1 clove garlic, minced 2 Tablespoons fresh parsley, minced 2 teaspoons dried basil 1/2 teaspoon salt  1/2 teaspoon pepper 1 large egg, lights beaten 1 lb ground beef For Soup: 2 Tablespoons olive oil 1 small onion, finely chopped  1 celery rib, finely chopped 2 clove garlic, minced 8 cups chicken stock 1 cup crushed tomatoes in puree 1 1/2 teaspoon italian seasoning 1/2 teaspoon salt 1 teaspoon pepper 1 7oz bag of alphabet pasta, dry
First make the meatballs. Combine all ingredients for meatballs except egg and ground beef, mix well. Use a fork to add in egg and then mix in gorund beef, mixing well with your hands. Shape beef mixture into 1-inch balls. (make about 4 dozen meatballs)
Heat 2 Tablespoons olive oil in a large frying pan. Place meatballs in the frying pan and cook them over meduim heat for 8 to 10 minutes, turning them often so they brown evenly, until centers are just slightly pink. Set aside. 
For soup, heat oil in a large soup pot. Add onion, celery, and garlic. Cook veggies until tender, about 8-10 minutes, stirring occasionally. Add chicken stock, crushed tomatoes, and spices. Bring soup to a slow boil over medium heat, then add pasta. 

Keep the soup boiling until pasta is almost cooked about 6-7 minutes.  Add meatballs to the soup and continue to cook for 3 more minutes. Enjoy!

*You can usually find the alphabet pasta in the hispanic section of stores.

Rich & Thick New England Clam Chowder

Rich and Thick New England Clam Chowder makes 8-10 bowls

Ingredients 6 oz bacon, diced 3 (6.5 oz) cans chopped clams, drained reserve juice  3-4 cups chicken broth 1 yellow onion, minced 3 ribs celery, minced 2 carrots, minced 2 sprigs fresh thyme 5-6 red or yellow potatoes, cut into 1 inch pieces  3/4 cup flour 4 cups cream 2 Tablespoons red wine vinegar 1 1/2 teaspoons salt  2 teaspoons pepper optional 1/2 fresh parsley, finely chopped
Drain clams in a strainer over a bowl, reserve the clam juice for later. Dice the bacon. Mince all the veggies. In a soup pot, brown bacon, over med high heat. Remove browned bacon with a slotted spoon, place on a paper towel for later. Keep bacon fat in the soup pot, add minced vegetables. Saute until veggies are tender, about 7 minutes. Add flour, mix in well. Add fresh thyme, salt and pepper, mix well. Dice potatoes, add them veggie mixture.

Measure calm juice, add enough chicken broth to make 6 cups of liquid. Add liquid to veggie mixture.  Cook on meduim heat for 40 minutes or until potatoes are tender, stirring every few minutes, so it doesn't stick to bottom.  When potaotes are tender add the clams, bacon, cream, and vinegar. Cook 15 minutes. Optional Add 1/2 cup fresh parsley to garnish. 

I love to serve in sour dough bread bowls! Great Fall meal!