I Sugges this Recipes

Youll love this and serve it often as a pre-entree course...

Servings: (4 = 2 ea.)
Prep: 20 mins. |
Total rising: 1 hr.-20 mins. |
Bake 10 mins.

Posted by Sandra

INGREDIENTS:

1-1/2 cups warm water
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 package active yeast
4 to 4-1/2 cups all-purpose flour
½ stick unsalted butter, melted and slightly cooled
2/3 cup baking soda
--(sounds like a lot, although you need it)
1/2 teaspoon Italian herb seasoning blend
1 egg beaten, with about 1 Tablespoon of water
Kosher salt

***Herb Olive Oil Dipping Sauce (See recipe below)

METHOD:

Prepare the Herb Olive Oil Dipping Sauce for flavors to meld, and set aside (do not refrigerate).

Pour the warm water, sugar and salt into the bowl stand mixer with a hook attachment, and sprinkle the yeast on top and allow to bloom for three to five minutes.

Add the cooled, melted butter, and then add the flour a half-cup at a time, while mixing on low until all ingredients are incorporated. Turn mixer to medium speed for a couple of minutes, just until the dough forms a ball and pulls away from the bowl. Place the dough ball into a greased bowl (twice its size), rub it so it is oiled, and then turn over. Cover bowl with plastic wrap and allow to rise in a non-drafty area of the kitchen for about 45 mins. to an hour, (I do so in my oven, no temp. with just the light bulb lit) just until the dough doubles in size.

Preheat oven to 425 degrees. Prepare two baking sheets lined with parchment paper.

Lightly sprinkle a surface with flour, and take the dough out of the bowl and punch down; sprinkle with italian seasoning, and knead a few times.. Divide the dough into 8 equal pieces. Working with one section, form the dough into a rope about two feet long (it retracts, which is why you need to do this). Make each rope into a "U" shape by pinching at opposite ends and crossing your hands over to form a classic pretzel shape (wet fingers with water to seal bottom of ends to dough, and then press down slightly). Let formed pretzels rest for 20 minutes.

Meanwhile, bring 10 cups of water and soda to a boil on the stove in a large pot. Place three pretzels in one at a time—bottom-side down first, for a total of 3 minutes; flipping halfway through so both sides get evenly boiled. (This is just to par-boil, not cook the pretzels.) Remove with a slotted spoon and place four on one prepared baking sheet. Boil the next batch and do the same on the next baking sheet.

Bake by first placing four pretzels on each cookie sheet (1-1/2” apart). Brush pretzels lightly with beaten egg, sprinkle with additional fresh basil, and kosher salt. Bake until golden brown and lightly crusted, about 10 to 15 minutes. Cool 15 minutes, but eat within the same day by serving them with the ***herb and olive oil herb dipping sauce (see below) – Yummo!

***Herb and Olive Oil dipping Sauce
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon parsley flakes
1 teaspoon granulated garlic
pinch of kosher salt to taste
1/4 cup olive oil


Combine all ingredients, (except oil) in a small bowl. Slowly whisk in the olive oil to emulsify. Re-whisk just prior to serving, and then drizzle dipping sauce on small flat saucers for sopping up with soft pretzels just before serving! - Enjoy!

The kids love this dish, fried rice! Its a great side dish for every occasion whether its just a meal, parties or get together. This dish is popular in Asia. It is also made in different varieties.

Sauce:

MAKING THE SAUCE: Combine all the ingredients in the measuring cup and stir.

COOKING On a medium heat add the olive oil , garlic and onions in a wok or pan. After the garlic and onion is caramelized, add the vegetables and mix well. Gradually add a 3rd of the rice, alternate with the bacon and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well. Left over sauce and be refrigerated for 7 days for stir fry veggies.  In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.

Feast your eyes (and stomachs) to another great recipe from Martenique Scott of the Omuwiwe Hunting Lodge in Namibia: venison kebabs marinated in curry, turmeric, apricot and onions. Thin slices of beef fat, which dripped and charred over a hot fire, added sweet juicy flavors to neighboring venison cubes. There were definitely no leftovers!

To the right is the original dish made with oryx, sent to us from Namibia. Thank you to the Omuwiwe Hunting Lodge for sending us this wonderful recipe. It was one of the best venison dishes weve ever made!


And thank you to my best friend Briana for coming over to cook with us. Briana is new to wild game, so Rick and I are very glad that she liked it!

- about 12 wooden skewers, give or take (pre-soaked in water to prevent burning)

1. In a medium saucepan, heat 1 tbs. of oil. Fry chopped onion until softened and slightly golden. 







II. Assembling Kebabs

Dont see meat like this at the supermarket!

3. Slice and quarter onion, like so. 



Or some yummy strawberries...
It got quite messy. Be careful not to get any of it on your furniture or clothes. It stains.

Your backyard will smell like heaven.



 




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Kyle bought his dad this rotisserie spit for Fathers Day and I kid you not when I say he said this was the best gift hes ever received. How could it not be? Succulent rotisserie chicken whenever the mood strikes, free range no less? Its a Fathers Day miracle yall.
Theres really no recipe here since I dont have a rotisserie myself and I have no idea how you use it, but I can tell you he prepared it simply with salt, pepper, tarragon, and lemon.

I am a new convert for the little pre-made phyllo cups made by Athens (found in the frozen foods section). I have found many sweet and savory uses for the little time savers.

These sweet little beauties went together in (literally) minutes, thanks to the phyllo cups.
This filling recipe will fill two packages of phyllo cups and since they are so small, they chill quickly and will be ready to serve in short order. Two packages sounds like a lot of lemon pies, but it really isnt (the filling recipe was originally for an 8" pie). Hubby ate four of these after a big meal, so keep that in mind.
2 packages of phyllo cups

LEMON FILLING
1 cup white sugar
¼ cup corn starch
1 cup water
2 egg yolks, slightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice
½ teaspoon fresh lemon zest
2 drops yellow food color (optional)

MERINGUE TOPPING
2 egg whites
¼ teaspoon cream of tartar
¼ cup white sugar
½ teaspoon vanilla extract

For filling, mix sugar, cornstarch and water in a heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; boil and stir for one minute. Stir half of this mixture into the beaten egg yolks (whisking like crazy to keep the mixture moving). After well mixed, pour the whole thing back into the original pan and boil (and stir) for one more minute. Remove from heat and stir in the lemon juice, lemon zest and butter. Spoon hot lemon mixture into phyllo cups.
For the meringue topping, beat (with electric mixer) the egg whites and cream of tartar until foamy then sprinkle in the sugar, a little at a time, while you are beating; add the vanilla and continue to beat until stiff peaks form when you lift the beaters out of the bowl.
Top the hot lemon filling with a spoonful of meringue. Bake in a 400F oven for about 10 minutes or until the meringue becomes golden and shiny (watch carefully). Cool on the counter until they are room temperature THEN put them in the fridge to chill. NOTE: Be careful when you separate the eggs; even just a speck of yolk in the egg whites will stop them from whipping correctly. Also, make sure you do NOT whip the egg whites in anything plastic. Any traces of grease or oil in the bowl or on the beaters will stop your egg whites from whipping properly.
Thank you all for your well wishes, regarding our cat Tabitha. She is walking around today and even has found her kitty voice again!! Thanks to lots of "ear licks" from our dog Chloe, Tabitha is well on her way to a full recovery.