BEST FOOD

2012-02-05T14:15:00.000-08:00

BARBEQUED SPICED LAMB

2011-12-23T05:11:00.000-08:00

ADVICE FOR BBQ
For grilling it is best to double chops from the back or neck of the lamb. Leg of lamb in one piece or cut into slices is also ideal for grilling. When buying you should make sure that the lamb is dyed pink and laced with white, not yellowish fat layers. Then it really comes from young lambs - and not by older sheep or sheep.

Who the typical taste of lamb meat may not be cut, before grilling from the fat layer of chops. Juicy chops remain, if only the fat strip several times and cut mitgegrillt be.

If it is to go fast, then you can spice up lamb chops simply with pepper steak and grill immediately. Is particularly delicate and aromatic lamb, if they were inserted several hours before grilling oil in a marinade with herbs de Provence, rosemary or thyme, oregano and garlic. As beef, lamb is cooked through not quite. Lamb chops are about 2-3 minutes on each side of grilled, then they keep inside their pink color. Leg of lamb or lamb pieces on the other hand, require at least 20 minutes. Important: Always eat fresh lamb meat from the grill, after cooling, fat from lamb meat tastes slightly fishy.

BARBECUED RIBS

2011-12-23T04:40:00.000-08:00

The term barbecue
the barbecue comes from the genuine expression of an Indian tribe in Haiti as a term for the activity: a wooden skewer to hold over the fire and roasting. The Creoles took that word and put it on the American mainland. The term barbecue for grilled meat was, especially for seasoned grilled by the method used. When exactly did the flavoring, is determined not sure, but it certainly was influenced by the Creoles and the Cajuns slowly brought to Texas.
The origin of modern barbecue

Barbecue at that time was dominated by the natives of Haiti, as these open the skewer with the meat is no longer over the fire, but slightly off to the sides of the fire stopped. The result was not a grease fire, and certainly no burning of
good barbecue, grilling and the moisture stays in the wood-enriched taste the food. This indirect variant on the open wood fire was called barbecue.

Since ancient times people used the wood for cooking or frying. During the last century, other energy sources, primarily natural gas and electricity used, which were important for cooking and heat sources. This is not least due to the easy and comfortable handling. Our generation is probably the first and only person who grew up without a wood fire. Fortunately, even today some foods such as ham, bacon and smoked fish are. The barbecue stands, driven mainly by the Americans with afrkanischer descent have long been the only places where the public with the grilled meats were grilled with real wood, was confronted.

The time of the Great Depression in 1929 and the Second World War I awoke this grill method back to life. Before that there was real barbecue for most people no longer exist or it was just mentioned only at the barbecue stalls. Mid-fifties, when the Americans were again a new and good living standards (with lots of free time) to enjoy, as the barbecue in the garden began to Kohlenbriquets. The charcoal was accepted as a simple and practical energy source for the grill, with gelichzeitig a certain amount of smoke flavor to the grilled food was delivered, which was immediately popular with the Americans. The outdoor grilling is fast, different, beautiful and just outside. The taste is different because it brought back the natural smoke flavor to the food.

Unfortunately at this time the wood was not in the foreground. There are two reasons: First, did the Americans generally fast and easy / easy to have and secondly, the smoke was also desired by the lighting fuels or by burning fat. The fire had burned quickly, and generally were the hamburgers and grilled out far too early on the grill. Also in Europe today one can often find that the lack of patience grilled food is placed on a cold grill or just a lit grill. It was just grilled directly over the hot briquettes and the fat dripping onto the fire. The result was lots of smoke, either from fat or burned by the fire starters.
Barbecue grill

BARBECUE CHICKEN WINGS

2011-12-23T02:41:00.000-08:00

The Etymology of Barbecue

The roads of the Southern United States are lined with a succession of grinning pigs, advertising the availability of barbecue in countless restaurants. The origins of barbecue in the South, however, are traceable to a period long before the smiling pig became a fixture on Southern roadsides. The etymology of the term is vague, but the most plausible theory states that the word "barbecue" is a derivative of the West Indian term "barbacoa," which denotes a method of slow-cooking meat over hot coals. Bon Appetit magazine blithely informs its readers that the word comes from an extinct tribe in Guyana who enjoyed "cheerfully spitroasting captured enemies." The Oxford English Dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that "barbecue" actually comes from the French phrase "barbe a queue", meaning "from head to tail." Proponents of this theory point to the whole-hog cooking method espoused by some barbecue chefs. Tar Heel magazine posits that the word "barbecue" comes from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and purveyor of roast pig, known as the BAR-BEER-CUE-PIG (Bass 313). The most convincing explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and that "barbacoa" became "barbecue" in the lexicon of early settlers.

"Yaws," of course, is an infectious tropical disease closely related to syphilis. Perhaps because of natives like Byrd, Virginia is frequently considered beyond the parameters of the "barbecue belt."
At the end of the colonial period, the practice of holding neighborhood barbecues was well-established, but it was in the fifty years before the Civil War that the traditions associated with large barbecues became entrenched. Plantation owners regularly held large and festive barbecues, including "pig pickin's" for slaves (Hilliard 59). In this pre-Civil War period, a groundswell of regional patriotism made pork production more and more important. Relatively little of the pork produced was exported out of the South, and hog production became a way for Southerners to create a self-sufficient food supply-- Southern pork for Southern patriots (a href="bbqbib.html">(Hilliard 99). Hogs became fatter and better cared-for, and farmers began to feed them corn to plump them up before slaughter. The stringy and tough wild pigs of the colonial period became well-fed hogs. Barbecue was still only one facet of pork production, but more hogs meant more barbecues.
In the nineteenth century, barbecue was a feature at church picnics and political rallies as well as at private parties (Egerton 150). A barbecue was a popular and relatively inexpensive way to lobby for votes, and the organizers of political rallies would provide barbecue, lemonade, and usually a bit of whiskey (Bass 307). These gatherings were also an easy way for different classes to mix. Barbecue was not a class- specific food, and large groups of people from every stratum could mix to eat, drink and listen to stump speeches. Journalist Jonathan Daniels, writing in the mid-twentieth century, maintained that "Barbecue is the dish which binds together the taste of both the people of the big house and the poorest occupants of the back end of the broken-down barn" (Bass 314). Political and church barbecues were among the first examples of this phenomenon. Church barbecues, where roasted pig supplemented the covered dishes prepared by the ladies of the congregation, were a manifestation of the traditional church picnic in many Southern communities. Church and political barbecues are still a vital tradition in many parts of the South (Bass 301). Usually, these restaurants grew out of a simple barbecue pit where the owner sold barbecue to take away. Many of the pit men only opened on weekends, working (usually on a farm) during the week and tending the pit on weekends. The typical barbecue shack consisted of a bare concrete floor surrounded by a corrugated tin roof and walls (Johnson 9). Soon, stools and tables were added, and the ubiquitous pig adorned the outside of the building. Few pit men owned more than one restaurant-- the preparation of the pig required almost constant attention, and few expert pit men were willing to share the secret of their sauce preparations. The advent of the automobile gave the barbecue shack a ready-made clientele-- travellers would stop at the roadside stands for a cheap and filling meal (Johnson 6). As the twentieth century progressed, barbecue pits grew and prospered, evolving into three distinct types. According to barbecue scholar Jonathan Bass, the three kinds of barbecue restaurants are black-owned, upscale urban white, and white "joints" (more akin to honky-tonk bars). These racial denotations, however, do not mean that barbecue restaurants catered to a specific racial clientele. Good barbecue drew (and draws) barbecue fans of every color and class.
Perhaps because much of its trade consisted of take-out orders, the barbecue restaurant was an interracial meeting place long before the forced integration of the 1950's and 1960's (Egerton 152). When these restaurants first appeared, many were owned by black Southerners, and "whites, in a strange reversal of Jim Crow traditions, made stealthy excursions for take-out orders" (Wilson 676). In the 1950's and 1960's, much of this comity was lost. Many barbecue joints became segregated by race. Barbecue has even made it into the annals of legal history, with the desegregation battles at Ollie's Barbecue in Alabama and Maurice's Piggy Park in Columbia providing often-cited case law as well as a stain on the fascinating history of barbecue. In the case Newman v. Piggy Park Enterprises, the court ruled that Maurice Bessinger's chain of five barbecue restaurants unlawfully discriminated against African-American patrons.
The varied history of barbecue reflects the varied history of the South. Sometimes shameful, but usually interesting, the history of barbecue can be seen an emblem of Southern history. For the past seventy-five years, the barbecue joint has flourished. Although local specialties and the time-intensive nature of barbecue preparation have insured that real barbecue (as opposed to defrosted and microwaved meat) will never be a staple at chain restaurants, barbecue has endured. Aside from its succulent taste, delicious sauces and the inimitable, smoky atmosphere of an authentic barbecue joint, barbecue has become a Southern icon, a symbol that is cherished by Southerners. Without the racist subtext of the Stars and Bars, the anachronistic sexism of the Southern belle, or the bland ennui of a plate of grits, barbecue has become a cultural icon for Southerners, of every race, class and sex.

source of http://xroads.virginia.edu/~class/ma95/dove/history.htm

BEEF BRISKET

2011-12-23T02:08:00.000-08:00

2011-12-16T15:24:00.000-08:00

CHOCOLATE CAKE

2011-12-16T05:53:00.000-08:00

INGREDIENTS

CAKE:

1/2 cup butter

1/2 cup vegetable oil

2 cups sugar

2 eggs, beaten

1/2 cup sour milk

1 teaspoon vanilla extract

3 (1 ounce) squares unsweetened chocolate

1 cup water

2 cups all-purpose flour

1 teaspoon baking soda

FILLING:

1 (5 ounce) can evaporated milk

3/4 cup sugar

1/2 cup chopped dates

1 teaspoon vanilla extract

1/2 cup chopped pecans

1/4 cup water

1/4 cup chopped seedless raisins

CHOCOLATE ICING:

1 (6 ounce) package semisweet chocolate chips

1/2 cup sour cream

Dash salt

Whipped cream

DIRECTIONS

In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 20 minutes. In another bowl, combine remaining cake ingredients and beat well (*to sour milk, add 1-1/3 teaspoons vinegar to milk; let stand10 minutes.) Fold chocolate mixture into batter. Pour into two greased and floured 8-in. cake pans. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pans 10 minutes. Meanwhile, for filling, combine milk, sugar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Cook until thickened, stirring constantly, about 5 minutes. Remove from heat; add vanilla and nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream and salt; beat with a spoon until smooth. Cool 5 minutes or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hour before serving. Serve with a dollop of whipped cream if desired.

2011-12-07T12:38:00.000-08:00

VEGETABLE CASSEROLE WITH ALMOST NO CALORIES..

2011-12-01T15:53:00.000-08:00

INGREDIENTS

10 Brussels sprouts
1 piece of turnip cabbage
3 pieces carrots
one piece of broccoli
1 cup crème fraiche with herbs
1 cup vegetable broth
Salt, pepper and nutmeg
Cheese of your choice

PREPARATION

Recipe preparation casseroles: Vegetable Casserole almost NO calories ...
The 1 cup sour cream with herbs and rinse the cup vegetable stock, season with salt, pepper and nutmeg and heat slowly in a pot ...
2 ... in the meantime, peel the vegetables or clean up and give up the vegetable slicer into slices in the sauce and bring to a boil let it simmer slowly, which saves much time in the oven ....
3 ... then into a baking dish the sauce on top and put it in the oven for about an hour ...
4 ... 20 minutes before end of cooking, let the lid off and give 2 slices of cheese on it and continue to cook ...
5 Unfortunately, I made a picture of consummate work..... I've forgotten, and then it was sooooooooooooooooooooo yummy;

LEG OF VENISON WRAPPED IN BACON STUFFED WITH RED CABBAGE

2011-12-01T15:32:00.000-08:00

INGREDIENTS

1.8 kg Leg of venison
150 g Black Forest ham
150 g dried fruit
200 g chanterelles
butter
Salt and pepper
150 g cream / sour cream 20% fat

MARINADE

1 liter of dry red wine
1 piece of onion
10 black peppercorns
5 pieces bay leaves
1 teaspoon juniper berries
1 teaspoon cloves
1 lemongrass stem
red cabbage with apples
1 ½ kg red cabbage (red cabbage), cooked
2 pcs Shallots
2 tablespoons butter
1 piece of apple
250 ml vegetable stock
250 ml dry red wine

Recipe preparation

Leg of venison wrapped in bacon stuffed with red cabbage
   marinade
1 onion coarsely. With the red wine and spices and boil briefly let cool again.
   Leg of venison filled
2 boneless Leg of venison in the cooled marinade and marinate for 3 days with the lid closed in a cool place.
3 On the day of Preparation: Cut dried fruit into small pieces. Lobe from the marinade and pat dry. Strain the marinade into a bowl. The inside of the leg line it with ham. Fruits to be close.
4 The exterior also demonstrate with ham slices. Tie roast with string. Heat the butter in a deep pan or Kaser Olle. The Leg of venison is completely brown.
5 Pour marinade with some of the stew and a total of 2 hours. Again and again and see maybe pour a little marinade. 30 minutes before end of cooking to give the mushrooms in marinade. Mitsch Moren leaves.
6 At the end of cooking time, add sour cream and let simmer a bit.
   Red cabbage with apples
7 red cabbage cut into fine strips. Finely chop the shallots. Apple slice, core and cut into pieces.
8 Heat the butter in a saucepan, sauté shallots until soft. The sliced cabbage and stir to admit. Can coincide. Pour in broth and wine with. Apple pieces and cook about 30 minutes. Season to taste.
9 Serve with the Leg of venison stuffed together. In addition there were still damn - Bread - Dumplings

CHICKEN IN THE POT

2011-11-30T10:28:00.000-08:00

For 6 person (s)

INGREDIENTS:

• 1 chicken
• its giblets: neck, feet, gizzard (300 to 400 grams if)
• a calf's foot, cut in two by the butcher
• 1 beef bone
• 3 liters of cold water
• 1 bouquet garni
• 1 celery stalk
• 2 leeks (green only)
• 1 onion stuck with 2 cloves
• 3 cloves of garlic lightly crushed
• 2 carrots
• 2 turnips
• 1 lemon
• 2 teaspoons salt
• 10 turns of the pepper mill

The next day:

• 1 liter of defatted broth
• 8 carrots
• 8 turnips
• 8 leeks
• 3 stalks celery

For 6 people:

• 5 eggs
• 3 teaspoons mustard
• 1 bottle of peanut oil
• 2 tablespoons wine vinegar
• 3 tablespoons chopped herbs
• 2 teaspoons salt
• 5 or 6 turns of the pepper mill

PREPARATION
1

The day before:
The previous day, season, wrap the chicken in plastic wrap and refrigerate overnight.
2
The next day:
Place the chicken in a pot, giblets, the calf's foot and the bone of beef, cover with cold water.
The broth will reduce and focus, no need to load salt, prefer the seasoning just before the service.
Bring to a boil, and after 5 minutes, pour half a glass of cold water to make up the impurities; foam.
Add the vegetables peeled, washed, cut into 4, bouquet garni, onion studded with garlic.

3

Upon resumption of the boil, cover half, leave kettle over low heat for 2 h00, skimming every 30 minutes.
Remove the chicken, drain, cool.
Wrap it in plastic wrap or aluminum foil, refrigerate.
Strain the broth through a chinois or a fine sieve.
The calf's foot is eaten with a dressing, with onions or shallots.
4
The next day:
Peel, wash and peel the carrots and turnips cut into 4.
Remove the fiber of celery, cut into lengths of 6 to 7 cm.
Peel the leeks, split them to two-thirds, wash them, tie them into a single bundle.
Wear defatted broth to a boil, add the carrots and turnips.
5
After 15 min, plunge the bunch of leeks and celery, continue cooking for another 20 min.
Cut the chicken into pieces - thighs, breasts and fillets.
Drain the vegetables thoroughly.
Serve the chicken cold, warm vegetables with sauce gribiche.
6
Gibriche Sauce:
Cook 4 eggs hard, shells them under cool water, separate yolks from whites.
In a bowl resting on a folded towel to ensure its stability, finely mash the yolks of hard boiled eggs.
Add the yolk of the last raw egg, mix thoroughly, pour the oil slowly to mount the sauce as a gribiche.
Top with mustard, salt, pepper, pickles, capers, chopped herbs, and at the last moment, the white of boiled eggs cut into small dice.

HAM ROLLS WITH GREEN SALAD

2011-11-30T09:45:00.000-08:00

INGREDIENTS:

300 g cooked ham, slices
1 can of peas and carrots mixed
1 cup sour cream
5 tablespoons of mayonnaise
some salad, green
4 m-sized potato (s)
Salt and pepper

PREPARATION

Boil the potatoes, drain peas and carrots. The vegetables with sour cream and mayonnaise and season with salt and pepper. The cooked potatoes into small pieces and add. Approx. 1 hour rest.

The ham slices spread. Use a spoon to give something to each of the vegetable mixture into the center of the ham slices and roll up. Serve on lettuce leaf, this baguette.

Most in the district is a typical dish for 24 Evening of December. The ham rolls are way too good for guests, since they can easily to prepare.

CHOCOLATE CHIP COOKIES

2011-11-30T09:26:00.000-08:00

This recipe can make about 12 biscuits.

INGREDIENTS:
80 grams of sugar blond
50 gr of white sugar powder
80 g butter
90 gr of dark chocolate
130 gr of flour
A pinch of salt
Yolk of an egg

The recipe for holiday cookies:

PREPARATION:

- Melt a little butter and 80 gr in the microwave
- Preheat oven to 170 degrees
- Place a sheet of parchment paper on baking tray
- Break the chocolate into small pieces with a knife
- Put in a bowl and 80 grams of sugar blond, the 50 grams of white sugar and melted butter.
- Beat the ingredients with a whisk
- Add the egg yolk and whisk
- Add 130 grams of flour, pinch of salt, and whisk to mix
- Add the chocolate pieces and mix gently into batter.
- Reserve the dough for 20 minutes in the refrigerator.
- After 20 minutes, remove the dough and divide it into 12 small piles that you place on baking sheet. You have to space them well as they grow up.
- Bake for 14 minutes, then remove from the oven and let cool.

Bon voyage, happy holidays, and be careful on the road.

SUGAR COOKIE ICING RECIPE

2011-11-30T09:11:00.000-08:00

This sugar cookie icing recipe is ideal for decorating sugar cookies, because you can easily manipulate the consistency to this sugar cookie ice thicker or thinner. And as royal icing, home-made sugar cookie icing that dries quickly and you can wait more decorations (colored sugar sprinkles, etc.), without hours for sugar cookie icing to dry add meaning.
Preparation time: 5 minutes
Total time: 5 minutes
ingredients:

INGREDIENTS

4 cups powdered (confectioner's) sugar
2 Tbsp. milk
1 tsp. corn syrup
Food coloring, if desired

PREPARATION:

Whisk all ingredients until smooth. You want the icing to be thin enough to outline the cookies and spread easily, but thick enough so that the icing will not run out of sugar cookies. Think: thicker than Elmer's glue and thinner than paste. It takes some practice to achieve the ideal consistency.

If you need to make the sugar cookie thin ice, add milk, 1 / 2 tsp. reached at a time, until desired consistency is icing. If you need to make the sugar cookie ice thick, add powdered sugar, 1 tsp. reached at a time, until desired consistency is icing.

If you decorate a lot of sugar cookies, you may want a large batch of this homemade sugar cookie ice cream making, and divide them into three or four cups, stir in a few drops of food coloring to each bowl until the desired icing colors achieved be.

CHOCOLATE MICE COOKIES

2011-11-29T16:06:00.000-08:00

INGREDIENTS

25 Double Stuffed Oreos
1 C. chocolate chips
2 1/4 tsp. shortening
1/4 C. of sliced almonds (for the ears)
25 maraschino cherries (for the body and tail)
25 chocolate kisses (for the noses)
white frosting (for the eyes)

PREPARATION:

Drain cherries and be sure to keep the stems intact.

Twist apart Oreo cookies. Set aside the sides with the cream filling; Save plain halves for another use, like a piece of cake.

In microwave or double boiler, melt chocolate and shortening; Stir until smooth - If you prefer, you can use chocolate almond and do not include fat.

Holding cherries by the stem, dip them in melted chocolate, then they join the bottom of a chocolate kiss. Place cherry and kiss on the hand cream filling of cookies Oreo, leaving the stem extending out.
While chocolate is still soft part sliced almonds between the cherry and the kiss to make the ears.

With white frosting - DAB eyes on each chocolate kiss. Put 'mice' in your refrigerator until the chocolate sets.

With green decorative gel (or colored frosting) make tiny leaves Holly in white cream of cookie next to each mouse chocolate finish pressing tiny Holly berries between leaves with red jelly

HOLIDAY MEAL RECIPES

2011-11-29T15:49:00.000-08:00

OYSTER STEW

CHOCOLATE MICE COOKIES
SUGAR COOKIE ICING RECIPE
CHOCOLATE CHIP COOKIES
HAM ROLLS WITH GREEN SALAD
CHICKEN IN THE POT
LEG OF VENISON WRAPPED IN BACON STUFFED WITH RED CABBAGEVEGETABLE CASSEROLE WITH ALMOST NO CALORIES..

OYSTER STEW

2011-11-29T15:34:00.000-08:00

This recipe makes oyster stew which is a traditional holiday meal for many families. It is best served immediately. This stew is often served in smaller bottles.

INGREDIENTS

1/4 cup margarine or butter
1 Pint Oysters - check the oysters and remove any shell remnants
1 cup cold water
1 tsp. Salt - (More or less depending upon your taste)
1/2 tsp Celery Salt
1 tsp. Paprika
4 cups whole milk - (If desired you can substitute heavy cream)

PREPARATION:

Melt margarine or butter over high heat.Add oysters - water, salt, celery salt and paprika Cook until oysters curl at edges then slowly add milk.

When mixture just reaches boiling point - quickly remove from heat.
Serve at once - Serves 4 to5 or more when served in cups.

FLATBREAD RECIPE

2011-11-23T10:55:00.000-08:00

INGREDIENTS

for a pan approximately 26 cm in diameter:
the dough:
180 g of water
40 g (60 ml) extra virgin olive oil
330 grams to make 00
2 teaspoons (12 grams) of salt
1 7 g sachet of yeast "master baker Paneangeli"

THE EMULSION:

40 ml extra virgin olive oil
30 ml of water
1 teaspoon salt
[You can spread it instead with this emulsion with lard .. will be more crisp and tasty]

PREPARATION:
- Pour into a large bowl the flour, baking powder, salt and mix well.
- Create a hole in the center and pour in warm water, oil.
- With a fork, stir the water to oil in a circular motion, then slowly incorporate the flour mixture.
- Mix well and form a ball.
- Place in oven at 80 degrees on the plate, to rise (covered with a towel) for about 40 minutes.
- Lining the pan with parchment paper, and helping you stretch out the dough with your hands (the surface of the cake will not be equal, but full of "fingerprints").
- With a fork, emulsify the oil, water and salt and spread it with a brush on the surface of the cake (or you can pour it directly, distributing it well with your hands).
- Let it rise at least 10 minutes (half hour would be better)
- Bake at 250 degrees for 10-15 minutes or 200 degrees for 18-20 minutes.
- Remove from the oven, remove from pan immediately (otherwise damp) and place on a wire rack to cool.

-----

You can also make this recipe with your bread machine, as I did:
- Pour into the container / kneader first fluids (warm water and oil) and then the other ingredients (flour, salt and yeast).
- Place the container in the bread machine, close lid and select from the pizza dough (which also includes the rise ..).
- Operate the bread machine and let it do everything to her ..
- When he finished kneading and leavening (mine takes about 1 ½ hours), remove the dough from the container and pour into the baking tray (covered with parchment paper) and helping roll out the dough with your hands (the surface of cake will not be equal, but full of "fingerprints").
- With a fork, emulsify the oil, water and salt and spread it with a brush on the surface of the cake (or you can pour it directly, distributing it well with your hands).
- Let it rise at least 10 minutes (half hour would be better)
- Bake at 250 degrees for 10-15 minutes or 200 degrees for 18-20 minutes.
- Remove from the oven, remove from pan immediately (otherwise damp) and place on a wire rack to cool.

FLATBREAD ITALIA RECIPE

2011-11-23T10:34:00.000-08:00

INGREDIENTS:

500 gr. flour
25 gr. of yeast
100 ml. of extra virgin olive oil
water
salt

INSTRUCTIONS:

FLATBREAD ITALIA RECIPE

INGREDIENTS:

500 gr. flour "00"
25 gr. of yeast
100 ml. of extra virgin olive oil
water
salt

INSTRUCTIONS:

Mix the flour with the baking powder, salt and enough water to prepare a standard mixture.
Let rise for at least three hours covered with a towel then spread evenly into a rectangular pan, greased with a little oil at a height of about two cm by squeezing with your fingers and forming small pits.
Sprinkle with salt to taste, olive oil and fennel seeds.
Place in hot oven (200 degrees) for about twenty minutes.
Details on the prescription

Preparation time: 200 minutes

Cooking time: 20 minutes

FLATBREAD RECIPE, TRADITIONAL GREEK RECIPE

2011-11-23T10:02:00.000-08:00

(LAGANA) TRADITIONAL GREEK RECIPE

INGREDIENTS:

     750 gr. flour (for bread)
     1 sachet dried yeast
     1 tbsp salt
     1 teaspoon sugar
     1 / 2 cup.Tea. Olive oil
     1 cup. Tea sweet wine (or Limnos Samos)
     1 teaspoon anise
     2 tbsp sesame
     1 cup lukewarm water

INSTRUCTIONS:

Boil the aniseed in water for 4-5, strain and let it become lukewarm. Discard the anise. Sieve the flour into the bowl. Sprinkle the yeast and sugar, do puddle in the middle and add the oil and wine. We begin to knead a little bit to add the warm water as much as the dough does not stick in his hand and falls off from the walls of the basin. Finally sprinkle with salt. Place dough on work surface and knead vigorously for 5-6. Place them in the pan. Cover with towel and leave to climb and doubled in volume, about 45 to 1 hour. Having doubled in size to split into two parts. We both doughs lagana shape with a thickness of not more than one finger. Place the plate in lagana covered with wax paper and press with fingers to make little dents. Xanaskepazoume the lagana and let stand for 20, to climb a bit. Finally, the sprinkle with a little water and sprinkle with sesame seeds. Bake in preheated oven at 170 ° C in resistance to the last rack for about 45 until browned and crispy.

FLATBREAD, GREEK RECIPE

2011-11-23T09:48:00.000-08:00

LAGANA, GREEK RECIPE

INGREDIENTS:

60 gr. fresh yeast or 2 teaspoons dried
2 cups warm water (40 degrees Celsius)
1 kilo of flour and flour village for all uses half and half
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
little sesame
Preparation time: 12 hours
cooking time: 20 minutes

INSTRUCTIONS:

Dissolve the yeast in half hot water, pour some flour to make thick batter, cover it with plastic wrap and leave it in a warm place 12 hours. Sift in the remaining flour pans with salt and make a hole in the center. Pour the sugar, oil, yeast, and the bloated 1 1 / 2 cup warm water or as needed and knead, taking the surrounding flour until you achieve a dough rather soft, elastic and pliable. Knead the loud 8'-10 '. Divide into 3 or 4 balls. Brush them with oil and place them in a bowl. Cover and allow them to double in volume. Press each ball with a rolling pin, on a floured surface and shape 3 or 4 thick pies, with a diameter of 18-20 m. Put them in a large plate, cover and leave them to rise, until doubled in volume. Click on them with fingers in several places, making deep finger across the surface. Brush them with a little water and sprinkle them with sesame seeds. Bake at 200 degrees lagana C, 15'-20 '. The lagana dry very quickly. It is better to be eaten the same day. Otherwise, store them in the freezer, tightly closed in a plastic bag. Maintained 3 months.

BREAD CRUMBS, GREEK RECIPE

2011-11-23T09:27:00.000-08:00

INGREDIENTS:

3 tablespoons parsley flakes

2 tablespoon dry basil

3 teaspoons dry rosemary

2 teaspoon sage

2 teaspoon thyme

11/2 teaspoon salt

INSTRUCTIONS:

Combine herbs and crush well, or use powdered herbs. Sift the bread crumbs to remove any large pieces. Stir in remaining ingredients. Store in a tightly sealed container. To use, Put 1/4 cup of crumb mixture into a bag or onto a plate. Shake meat one piece at a time, or roll in crumbs. Discard any leftover crumbs. Add more if needed.

Topping

These mixtures are also good sprinkled on top of casseroles or scalloped potatoes.

BREAD CRUMBS RECIPE

2011-11-23T09:07:00.000-08:00

One pound (about 500 g) of bread will yield approximately 3 cups of dry fine bread crumbs. Adjust the seasoning to the quantity of leftover bread you have on hand.

INGREDIENTS:

1 lb. (about 500 g) day old bread

2 tablespoons dried oregano

2 tablespoons dried basil or parsley

1 teaspoon garlic powder

2 teaspoons salt, or to taste

1/2 teaspoon pepper, or to taste

INSTRUCTIONS:

Preheat your oven to 250° F (130° C).

Cut the day old bread into cubes, and process the cubes in a food processor to make coarse crumbs.

Spread the crumbs on a baking sheet – use two baking sheets if necessary – and dry the coarse crumbs in the oven for about 15 minutes, stirring halfway through the baking time. Allow the crumbs to cool completely.

Return the dried crumbs to the food processor, add the seasonings, and pulse until the crumbs are finely processed and well-mixed with the seasoning.

Be certain the seasoned bread crumbs are dry and cool before storing in an airtight container.

SWEET CRACKERS

2011-11-23T07:10:00.000-08:00

Sweet cinnamon crackers to accompany a cup of hot chocolate.

INGREDIENTS:

2 large tortillas
1 tablespoon sugar
1 / 4 teaspoon cinnamon
2 tablespoons butter or margarine

INSTRUCTIONS:

Preheat oven to 250 degrees. Cut rowing stalemate round tortillas, come round about 15-16 pies. Mix sugar with cinnamon. Melt butter and brush the pies lightly on both sides. The array in a pan (I had the layers with release paper) and sprinkle with kanelozachari. Put in oven for 3-5 minutes and remove when they begin to take color the edges

for chocolate

3 cups milk
1 cup cream
1 / 2 teaspoon vanilla flavoring
180 gr. chocolate, cut into small pieces

In a saucepan heat the milk with the cream over medium heat. Reduce heat and add the cinnamon and chocolate. Stir until chocolate is melted and pour in 4 cups.

KRAKERS WITH BLACK PEPPER RECIPE

2011-11-23T06:56:00.000-08:00

INGREDIENTS:
113 gr. butter, softened
35 gr. Parmesan
1 tsp black pepper
1 / 2 tsp salt
1 tsp dried basil or any other herb prefer more
175 gr. flour

INSTRUCTIONS:

Mix with mixer all the ingredients except the flour.

Add the flour and knead to get yeast together

Roll out dough on a stick and put refrigerate
for at least halfan hour. cut to sharp knife
biscuits and strings together in a pan.

Bake in preheated oven at 175 degrees for 25 minutes
or until golden tinge around the edges.