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- Combine all ingredients in 1 - 5 quart crockpot - Cook on high for 2 - 5 hours, stirring occasionally - Serve plain or with ice cream
1 5 quart crock pot rice pudding
- Spray inside of crockpot with olive oil spray - Combine ingredients and cook on high for around 2 hours, stirring occasionally
1 5 quart crock pot risotto
- Heat oil in small dutch oven - Saute vegetables until tender - Add chicken broth and heat to simmer - Add remaining beans, rice or pasta if using - Heat to simmer - Add parsley and pepper flakes - Add salt and pepper to taste - Serve at once
1 2 cup soup
- Mix flour, sugar, raisins, baking powder, salt and milk in casserole dish - Make sauce and pour over mixture in casserole - Bake at 350 degrees
1 2 hour raisin pudding
- Over low heat, in small saucepan, melt the margarine, shortening, sugar, and chocolate chips - Remove from heat, add egg and vanilla - Stir in flour, cocoa powder, and baking powder - Grease an 8x8 inch pan with nonstick cooking spray and pour in batter - Bake at 325 degrees for 12-15 minutes
1 2 way brownies
- Divide the meat into 3 evenly sized burgers and seasoned with lawry's seasoned salt to taste - Cook the burgers to the desired doneness on a griddle or in a large cast-iron skillet - Top the burgers with a handful of cheese, then top each one with a bun - Let the cheese melt a bit and then add a couple ice cubes to the pan around the cheese - Cover and cook until the cheese melts completely - (the ice melts and adds just the right amount of steam to melt the cheese and keep the meat moist - While the cheese melts, make up the bottom buns to your liking with pickles, onions, tomatoes, and lettuce - Once the cheese melts into a skirt around the the burger and browns on the bottom, place the burgers on the bottom buns, cheese and all - Cool slightly so the cheese sets - Serve
1 3 pound squeeze burger
- Soak beans in water overnight - Drain the beans the next morning or afternoon - In large soup pot saute onion, carrot, and celery in oil for about five minutes - Add garlic, salt, and pepper and saute another five minutes - Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture - Bring to a boil - Reduce heat to a low boil and cover - Cook for about 2 hours - Stir occasionally - Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender - Prep time is soaking beans overnight and chopping vegetables
10 bean soup
- Made-1 dozen teaspoon sized cookies - 10 calories a cookie ! - 375 for 10 minutes - First- open and rinse those noodles ! - I rinse them in the strainer with hot water- be prepared, they don't smell good at all ! i sprinkle them with a few teaspoons of lemon juice and let them sit a minute, then rinse again in hot water - Let them drain well- water is our enemy in this recipe ! - Next, get out a big frying pan- you don't need any grease or anything the noodles don't tend to burn or brownand they don't stick - Dump the noodles in the pan and over high heat start cooking them - I stirred mine around a lot- - As you stir and they start to dry, they start making a 'squeaking' kind of noise as you push them - I kept mine on the heat until they lost translucency and bits and parts seemed a bit 'shriveled' - Take them off the heat - I know, at this point it doesn't look like much does it ? don't worry if you over cook, it will just mean 1 or 2 less cookies - If you undercook it just means your cookie dough maybe a little runny, and you may need another teaspoon of coco powder to 'thicken' it - After they have cooled for a few minutes i put them in my handy mini ninja food processor - I ran it until it almost looked like a gel- - Then i threw in the honey, coco powder, baking powder, saltand processed it quickly till blended - It seemed a hair on the runny side, so i threw it in the fridge for an hour and hoped for the best- - Here is what it looked like after being in the fridge- - I covered a cookie sheet with a piece of tin and sprayed with pam non stick cooking spray - I tried 5 minutes at 375- but the tops were clearly sticky / raw still - So 10 minutes - I was thrilled with what i had created ! - Sara was my brave, brave guinea pig - She topped hers with a touch of sugar free cool whip- i watched her face carefully, mostly to know if i was going to need to duck if she spit it back out- but she declared them a success ! she said her first thought was it was a lot like the flourless chocolate torte in flavor 3 hours later i broke one a part and they are just as moist as can be - Truly a miracle cookie
10 calorie chocolate miracle noodle cookies
- Combine the above - This can be easily made into cold mocha or a shake, just add ice-cubes ! this way you don't have to worry about dissolving clumpy baking chocolate
10 carb mocha
- Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat - Drizzle the olive oil over the meat and turn the meat over to coat with the oil - Add the bay leaf and garlic cloves and marinate for 15 minutes - Remove the bay leaf - Brown the meat over medium-high heat, turning to brown evenly - This step will take about 15-20 minutes, depending on the size of the roast - When the garlic begins to color remove it with a slotted spoon - When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover - Let the meat rest for 15-30 minutes - The internal temperature will be 140 degrees - Season the pan juices with salt after meat has rested - Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices
10 clove stove top roast
- Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal - If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster - Put all ingredients into a kitchenaid mixer - Mix together using the dough hook, once everything is mixed together knead for 2 minutes - Place dough in a greased bowl and let sit for 1 hour or until doubled in size - I have also rushed this recipe and let it sit for as little as 15 minutes - Punch down and divide into 4 equal pieces - I use a scale to ensure they are the same size - Shape dough and place into greased bread pans - Let rise for 1 hour or until double in size - Bake at 400 f for 15 minutes or until golden brown and the sound hollow when tapped on the bottom - Remove from pans and cool on wire racks
10 grain bread
- Mix 10 grain cereal and milk - Allow to stand for 10 minutes - Preheat oven to 400 - Cream sugar and butter well then add egg mix - Add dry ingredients and milk mixture, stirring only until mixed - Spoon into greased muffin pan - Bake at 400 degrees for 15 minutes
10 grain muffins
- Preheat oven to 350 degrees - Mix all ingredients - Roll into small balls - Place on a cookie sheet - Bake for 10 minutes - Cool for one minute, put on cooling rack - Give them to kids with a little less guilt
10 grain sorta healthy cookies
- Brown ground chuck in non stick skillet, then create the following layers in slow cooker - Layer 1, 1 / 4 of potatoes, 1 / 2 of the onions, salt, and pepper - Layer 2 half can of corn - Layer 3 one fourth of the potatoes - Layer 4 half can of peas - Layer 5 one fourth of the potatoes, mixed with remaining onions, salt, and pepper - Layer 6 remaining corn - Layer 7 remaining potatoes - Layer 8 remaining peas and water - Layer 9 ground chuck - Layer 10 mushroom soup - Cover and cook on high for 4 hours
10 layer meat veggie and potato dish
- In a large bowl, layer each of the following ingredients: - Layer 1: shredded iceburg lettuce - Layer 2: peas - Layer 3: red onion - Layer 4: cauliflower - Layer 5: celery - Layer 6: green pepper - Layer 7: mayo to cover whole salad - Layer 8: parmesan cheese - Layer 9: zesty italian seasoning - Layer 10: bacon - Once you have your layers, cover and refrigerate for 24 hours - When ready to serve, toss salad and enjoy !
10 layer salad
- Tomato sauce: - Heat a deep-sided skillet or stock pot and add about 1 teaspoon of olive oil - Add sausage and cook until just browned - Remove the meat from the skillet or pot and set aside - Adding at least another teaspoon of olive oil to the skillet or pot, saut the 1 large diced onion and fresh minced or chopped garlic for a few minutes - Add the canned chopped tomatoes and tomato sauce to the skillet - Add browned sausage to tomatoes - Let tomato sauce come to a slight bubbling and turn heat down to simmer - Add at least 1 teaspoon each of italian seasoning, basil and sugar to the tomato sauce - Add several dashes of red or white wine for flavoring - Allow tomato sauce to simmer on medium to low heat, stirring occasionally, until tomato sauce is cooked down to about half the amount - Ricotta cheese mixture: - In a separate bowl mix together, ricotta cheese, 8 ounces mozzarella cheese, 1 cup parmesan cheese, 1 pkg - Cream cheese, 1 med-large minced onion, 1 teaspoon basil - Set aside until ready to use - Layering: - Using a large deep-sided baking dish or lasagna pan, layer 1 / 3 tomato sauce, lasagna noodles, ricotta cheese mixture, continue layering until you have ended with tomato sauce - Sprinkle remaining mozzarella cheese and parmesan cheese on the top - Cover with foil and bake at 350 degrees until heated thoroughly and bubbling about 1 hour and 45 minutes - Take foil off and bake for another 15 minutes allowing cheese to lightly brown around the edges
10 lb lasagna
- Gnocchi: place the cottage cheese in a large bowl - Stir in the egg yolk, parmesan cheese and flour - Mix to form a slightly sticky dough - Bring the saucepan of water to the boil - Roll teaspoons of the mixture into balls and drop into the water - When the gnocchi rises to the surface, remove with a slotted spoon - Arrange the gnocchi onto serving plates - Top with the seafood sauce - Seafood sauce: cook the shallots in a pan for about 2 minutes stir in the prawns and cook, stirring until they turn pink - Stir in the seafood sauce and sour cream - Heat gently
10 min cheesy gnocchi with seafood sauce
- Cut the tofu into edible'cubes' and roughly chop the green onions on a bias for presentation - Evenly spread the fish flakes in a small earthenware casserole dish / pot / dutch oven and delicately arrange the cubed tofu on top - Add the soy sauce, sugar, sake and water - Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the tofu - Pour in a beaten egg around the tofu and top with the roughly chopped green onions as a garnish - Simmer for a final~30 seconds, cover and serve - Voila !
10 min japanese simmered tofu hot pot
- Put all ingredients in a saucepan and simmer until veggies are tender
10 minute fat free veggie soup for one
- Boil water with 3 tbsp of sugar and set aside - Combine all dry ingredients in a bowl, then add eggs, melted butter and vanilla until well blended, mixture will be thick - Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok - Spread mixture evenly into the buttered pan - Very slowly pour water into the center of the mixture and do not stir ! - Cover well, with plastic wrap or lid - Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes - Sprinkle with powdered sugar and serve with your favorite toppings - Enjoy !
10 minute quick and easy chocolate brownie pudding cake
- In a sealable microwave-safe container, combine the apples with all other ingredients - Close the lid, leaving one corner of it open to allow steam to escape - Microwave on high power for 10 minutes - Using a hand blender or potato masher, blend to desired consistency - Serve hot immediately or chill for later use
10 minute applesauce alton brown
- Slice the sponge cake diagonally across so you have four pieces each 1 / 2' thick - Place one layer in the bottom of a bowl or on a plate and cover with 1 cup yogurt and 1 cup blueberries - Place the next layer on top and drizzle with the sherry if using, repeat the layers of yogurt and blueberries - Repeat with the final two layers ending up with yogurt and blueberries covering the top - Place in refrigerator until serving
10 minute blueberry layer cake
- Mix broth and salsa in medium saucepan - Bring to a boil - Add rice and velveeta - Stir - Cover and remove from heat - Let stand for 5 minutes - Stir until velveeta is melted
10 minute cheesy mexican rice
- In a bowl, combine flour, 2 tbsps cocoa, salt and 3 / 4 cup sugar - Stir in milk, melted butter and vanilla - Spoon batter into a microwave ring mold or a microwave-proof casserole dish - Combine brown sugar, 1 tbsp cocoa and coconut and sprinkle over the batter - Pour hot water gently over the top - Cover with a sheet of baking paper - Cook on high for 6 minutes - Leave to cool for 4-5 minutes before serving - Serve with a little whipped cream or vanilla ice cream, if you like
10 minute chocolate self saucing pudding
- Drain mushroom liquid into a measuring cup, and add water to make 2 cups - Melt butter in large saucepan over medium heat, add onion and cook until softened - Remove from heat - Stir in flour and seasoning salt - Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps - Return to heat - Add mushrooms and cook until mixture comes to a boil
10 minute cream of mushroom soup
- Add the soup mix and milk to a large saucepan - Bring mixture to a boil, stirring frequently - Add in the spinach, nutmeg, and pepper - Bring to a boil again, stirring frequently - Take saucepan from burner and serve spinach immediately
10 minute creamed spinach
- Mix cool whip and dry instant pudding mix together until well blended - Layer 1 / 2 the wafers on the bottom of a large bowl - Spread half the cool whip mixture over wafers - Layer with second half of wafers, then remaining cool whip mixture - Pour cherries over top - Cover - Refrigerate over night to allow wafers to soften - Enjoy !
10 minute delicious cherry delight
- Mix water, yeast, and sugar - Then add salt, 4 cups flour, and oil - Add a little more flour if dough is not thick enough to turn out of bowl - Turn out on to 1 cup flour - Knead for 5 to 10 minutes until dough is elastic and smooth - Add more flour if needed - (it usually takes about 5 minutes until the dough is not so sticky when you press - I press my dough to flatten it some - Turn it over - Press a little - Fold - Press - Repeat - So it's 1 - Press 2 - Turn over 3 - Press 4 - Fold 5 - Press 6 - Turn - Divide into 2 to 4 loaves with a knife - Lay the sticky side down on a little flour to form a little round loaf - You can bake it just like that - If you want a sub roll, roll with a rolling pin into an oblong sheet and roll the sheet up into a loaf - Spray with water if you want crunchy bread - You can also put a mug of water into the oven to make your bread crunchy - Place on lightly floured cookie sheet - Bake at 375 for 30 minutes
10 minute french bread
- Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted - Beat sugar into cream cheese - Add remaining milk and chocolate - Beat until smooth - Fold in cool whip - Put in crust and freeze for 4 hours
10 minute german chocolate pie
- -heat oven to 350f - -coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce - -arrange 12 ravioli on top and scatter the spinach over them - Top with half of each cheese - -cover with another layer of ravioli and the remaining sauce and cheese - -cover with foil and bake 25 minutes - Uncover and bake 5 to 10 minutes more or until bubbly
10 minute lasagna
- Wash, dry, and stab potatoes - Place on a microwave safe plate and nuke for 6 min 40 sec - Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside - Dice the pickle, add it and the olives to the dressing mix - When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle - Chop them into bite sized pieces, and rinse again until they are cooled completely - Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes
10 minute low fat potato salad
- Heat oil - Brown garlic, onion, mushrooms and parsley - Add all other ingredients - Simmer 10 minutes
10 minute mushroom spaghetti sauce
- Saute shrimp and garlic in oil until mostly cooked, about 2 minutes - Stir in cornstarch and cook 1 minute, stirring frequently - Add broth, tomatoes, peas, pepperoni and tobasco - Stir together - Add minute rice, stir and cover - Remove from heat and let stand 5 minutes - Fluff with fork and serve
10 minute paella
- Roll out cresents - Spread cream cheese on each carefully - Sprinkle seasoning - Add 3 pepperoni slices per roll - Top with cheese - Roll up dough into crescent shape - Bake for 10 minutes on 350 degrees
10 minute pizza snacks
- Melt chocolate - Add chopped jelly snakes - Mix quickly into chocolate - Add marshmallows - Spread into greased swiss roll tray and put into fridge to set - When set, chop into squares and put into patty cases - Serve as sweet with coffee - Ps - You can also add chopped nuts or chopped licorice to this recipe as well
10 minute rocky road
- Flatten chicken to 1 / 4 inch thickness - Sprinkle with garlic powder, and salt - In a large nonstick skillet over medium, heat brown chicken in oil for 4 minutes - Turn - Top with mushrooms, cheese, green onion, and bacon - Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes
10 minute smothered chicken
- Cream the butter and sugar together - Add the eggs and vanilla essence - Add the flour, milk and lemon zest - Put the golden syrup in the bottom of a two pint bowl - Spoon the mixture on top - Cover and place in the microwave - Cook on high for 3 - 5 minutes - Sometimes, the pudding needs another 1 - 5 minutes on top of this - Variations: any flavourings can be omitted or added - For example, add raisins and you have spotted dick !
10 minute sponge pudding
- Heat the oils in a wok over high heat - Toss the cubed chicken breast in a bowl with the cornstarch to coat - Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned - Add the remaining ingredients except the scallions - Cover and cook for three minutes - Add the scallions - Cover and cook for two more minutes - Serve with hot, cooked rice or fried rice
10 minute szechuan chicken
- Melt butter in saucepan over medium heat - Add 1 / 4 cup grated onion - Saute 2 minutes - Add oregano and 1 / 2 tsp salt - Cook with stirring 3 minutes until onions begin to brown - Add crushed garlic - Cook 30 seconds - Add crushed tomatoes and sugar - Turn heat to high and cook with stirring until simmering - Turn heat to medium low - Simmer 10 minutes - Remove from heat - Stir in olive oil and basil - Season with salt and pepper to taste - Serve over pasta
10 minute tomato sauce from america s test kitchen
- In a large skillet, heat the water over medium heat, and add the tvp, stirring well - Allow the tvp to reconstitute for 2-3 minutes - Add oil and soy sauce, then peppers and taco seasoning, stirring well - Allow to cook for another 3-5 minutes, stirring frequently - Mix in salsa and remove from heat - Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings
10 minute tvp tacos
- The taco seasoning ingredients are to be use if you don't have any pre-mixed taco seasoning, but if you do, then just omit them and add a bit more cayenne to taste - The taco seasoning ingredients will yield enough to make this recipe four times, so mix, measure 1 / 1 / 2 tsp and save the rest - Dump the water, diced onion, beef or vegetable boullion, tvp, spice and yeast flakes in a 1 quart sauce pan and heat on medium low heat, stirring continually until almost all the water is absorbed - Add the olive oil and sliced red peppers and onions, stirring continually and fry for a couple of minutes to just soften the onions - Add the salsa, stir to warm it up and remove from heat - This mix is enough to generously fill 2 10 inch flour tortillas - Cut the tomatoes in strips or dice them as a garnish, and sprinkle some cheese on top, then wrap it up and enjoy - You can also add shredded lettuce if you have some - I didn't
10 minute tvp tacos modified hot single guy version
- Preheat oven to 350 - Melt butter with the garlic in microwave or stove top - Mix cheese, corn flakes and dressing mix in a flat bottom bowl or in a large plastic bag - Dip chicken in butter / garlic mixture - Shake or dredge in the crumb mixture - Place on a rimmed cookie sheet that is lined with foil and sprayed with oil - Drizzle any remaining garlic butter over chicken - Bake for 45 minutes
10 out of 10 chicken breast
- Wizz together in blender adding more of either yogurt or mango nectar to taste - If needed add your preferred version of sweetener but take into account an additional 5 seconds lol - Pour into a tall glass & enjoy
10 second mango yogurt smoothie
- Mix bottom layer ingredients and pat in greased 9x13 pan - Melt top layer ingredients and spread over peanut butter mixture and chill
10 bars
- Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients - Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend - Serve with chips, crackers or pretzels - Also great on pork loin and chicken - Recipe states refrigerated shelf life is two months, but i haven't tested this
10 minute mustard dip
- Mix first three ingredients and let sit for 10 minute - Mix in oil and salt, then add in flour - Mix together - Knead for a few minutes and then let sit for 10 minute - Roll or pat out on a greased cookie sheet until thin - Brush on melted butter - Sprinkle with spices- oregano, garlic powder, parmesan, basil, or whatever you desire - Bake at 450 degrees for 10 minute - Remove from oven, and slice as desired - Enjoy !
10 10 10 bread
- Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic - Rinse beans and drain - Add chicken stock - Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper - Stir in ham hock and smoked turkey - Cover and bring to a boil - Reduce heat to medium - Uncover and simmer for 2 1 / 2 hours, until beans are tender - Remove ham hock and remove any meat from the bone and return to beans
10 bean soup
- Bring 1 1 / 2 cups water to a boil, add the cereal, cover and let sit until the temperature reaches 110f, about 1 hour - Heat the remaining 1 / 2 cup water to 110f and combine it with the yeast, in a large bowl, to soften - Add cereal mixture, salt, oil, eggs, orange rind, honey and 2 cups flour - Beat vigorously for two minutes - Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead - Turn the dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough - Put dough into an oiled bowl, turning once to make sure the entire ball is coated with oil - Cover with a towel, and let rise until doubled, about 1 hour - Punch dough down and turn out onto a work surface - Divide dough into halves or thirds, depending on the size of your pans -- two 8 1 / 2' x 4 1 / 2' or three 8' x 3' pans - Shape dough and place in the pans, which have been well greased - Cover with a towel and let rise until doubled, about 45 minutes - Bake loaves in a preheated 375f oven for 30 to 35 minutes, or until they test done - Immediately remove bread from pans, and cool completely on a wire rack - Yield: two large or three small loaves
10 grain orange bread
- Brown hamburger in frying pan with salt and pepper, oregano, italian seasonings, onions and garlic until done - Drain grease - Stir in mushrooms and spaghetti sauce - Simmer on very low - Meanwhile, in small bowl, heat cream cheese in microwave until very soft - Stir in the sour cream and beef bouillon well - Set aside - Cook macaroni until just done or al dente - Drain well - In greased 4 quart roaster or crock pot, place 1 / 3 noodles, then 1 / 3 cream sauce, then 1 / 3 meat sauce, repeat 2 more times until ingredients are used up - Top with shredded mexican blend cheese - Bake in 350 degree fahrenheit oven for about 35 to 40 minutes until heated through and lightly bubbling - Let rest 5 or 10 minutes before serving - About 10-12 servings - Serve with garlic bread and a tossed salad
10 layer poor man s lasagna casserole
- In a small bowl, mix the olive oil and old bay together - Brush the halibut fillets with the mixture - Arrange fillets in a single layer in an ovenproof baking dish - Cover and refrigerate for up to 24 hours - Melt butter in a small saucean over low heat - Add in garlic - Stir / saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic - Remove pan from heat - Add in lemon juice, lemon zest, and herbs - Store in the refrigerator until you are ready to bake the fish - Preheat oven to 400 - Let fish come to room temperature for about 15 minutes - Melt the garlic butter and pour it over the fish - Bake the fish for 10 minutes, basting once with the sauce - The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165 - Serve fish with the garlic butter spooned over each portion
10 minute baked halibut with garlic butter sauce
- Preheat oven to 400 - Combine the sauce and water in a mixing bowl - Stir in the ricotta, parmesan, and 1 / 2 the mozzarella, then the uncooked ziti - Spoon the mixture into a 9x13 baking dish and cover with foil - Bake for 55 minutes - Remove the foil, sprinkle with the remaining mozzarella, and bake for an additional 5 minutes
10 minute baked ziti
- In a bowl, combine first six ingredients to make blue cheese dip - Cover and refrigerate - In a shallow bowl, combine flour, salt and cayenne pepper - Add shrimp, tossing to coat - In a large skillet, heat oil, butter and hot sauce - Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes - Sprinkle blue cheese dip with parsley - Serve with shrimp - Serve with carrot and celery sticks on side if desired
10 minute buffalo shrimp with blue cheese dip
- Heat oven to 400 - Mix pepperoni, ricotta, and mozzarella - Cut the dough into quarters and shape into 4 balls - Set asideto rest 5 minutes - Then, roll or pull each ball into a 7-inch circle - The dough will fight to remain in a ball but you must win that battle ! - Spoon 1 / 4 of the filling onto the center of each circle - Fold over and pinch the edges together - Place on a baking sheet and brush with the olive oil - Bake for about 30 minutes, until golden - Meanwhile, heat the sauce, and spoon over the baked calzones - Top with the grated parmesan
10 minute calzones
- Combine condensed milk and heavy cream in a large bowl - Add lime juice and whisk until thickened, about 1 minute - Spread 1 cup filling on bottom of deep-dish pie plate - Top with single layer of ritz crackers - Repeat, alternating layers of filling and crackers until pie plate is full - Finish with a layer of filling - For that layer, mix half of the lime zest into the 'batter' - Sprinkle with the remaining grated lime zest - Refrigerate overnight - Keep refrigerated until serving - I also only needed 6 limes to provide the juice i needed - Club crackers can stand-in for ritz
10 minute lime pie
- Heat oil in a saucepan - Add onions and garlic - Cook 4 minutes - Stir in remaining ingredients - Simmer, uncovered, 6 minutes
10 minute marinara sauce
- Heat skillet or wok over med-high heat - Add oil and rotate skillet to coat - Add pork and stir fry 5 min or until no longer pink - Gently break apart noodles - Add to skillet along with water, seasoning packet, and remaining ingredients - Heat to boiling - Boil 3-4 minutes, stirring occasionally until noodles are softened - Diet exchanges: 2 starch, 3 lean meat, 1 / 2 fat
10 minute pork lo mein
- Place rice noodles in a large bowl - Cover with very hot tap water, stir and set aside until tender, 20 minutes - Do not over soak - Drain and reserve 1 cup soaking liquid - Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl - Set aside - In a large skillet over high heat, warm oil until shimmering - Add shrimp and cook until nearly cooked through, about 2 minutes per side - Add noodles, peanut butter mixture and cup reserved soaking water - Cook until fragrant and warmed through - Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce - Add tomatoes, bean sprouts and cilantro - Toss everything together to combine - Serve immediately, garnished with peanuts, cilantro and sliced limes - Serve immediately, garnished with peanuts, cilantro and sliced limes
10 minute shrimp pad thai
- Put sauce, beans, peppers, oil and garlic in a blender or food processor - Process until smooth - Pour into medium saucepan along with the broth - Stirring often, bring to a simmer over medium-high heat - Remove from heat - Stir in basil - Spoon into bowls - Grind pepper on top - For parmesan toasts, heat broiler - Line a baking sheet with foil - Place 12 thin slices bread on foil - Sprinkle each slice with 1 t grated parmesan cheese - Broil 2-3 minutes until lightly toasted
10 minute tuscan tomato soup with parmesan toasts
- Melt the white chocolate and shortening in a double-boiler - Pour onto a baking sheet lined with parchment paper or wax paper - Drop a few drops of red food coloring onto the chocolate, scattered around - Swirl the coloring with a fork - Once the chocolate is starting set, you can take a toothpick and cut out heart shapes - They might look kind of messy, but you can clean them up once they're removed - Once dry, break up the chocolate around the hearts - Enjoy !
10 minute valentines candies
- Load the ingredients in the order given - Set machine for regular bake cycle - Re-set the machine over again after the first knead
100 whole wheat
- In saucepan, heat milk not to boiling - Remove from heat and add sugar, salt and 1 / 4 cup butter, stir until blended - Cool to lukewarm - Sprinkle yeast over water in large bowl - Stir to dissolve yeast- stir in lukewarm milk mixture - Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth - Gradually add remainder of whole wheat flour - Mix in last of it with hands until dough is stiff turn dough out onto lightly floured surface - Knead dough for about 5 minutes until dough is smooth and has some elasticity - Place in greased large bowl - Turn dough so greased side is up - Cover with towel - Let rise in warm place, until it doubles in size, about an hour - Turn dough again on floured surface - Divide into halves - Cover about 10 minutes - Cut each of the two halves into two pieces - Roll each piece into about a 12 inch strip - Twist two strips together - Repeat the process - Roll into a ball to fit into a 9x5x2-3 / 4 greased pan - Mold evenly into pan - Repeat process with remaining two pieces - Brush tops of two loaves with a little butter, margarine or oil - Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour - Preheat oven 400f - Bake in middle of oven for 35- 40 minutes - Turn out pans onto racks, brush top with melted butter - Makes 2 loaves
100 whole wheat bread
- Mix flour, baking soda and splenda in bowl - Mix milk, eggs and vanilla in another bowl - Beat into dry mix roughly, so as to add more air to mix - Stir in cinnamon last - Serving size is 1 / 3 cup mix - Use pam on skillet when cooking and sweeten with sugar free syrup and / or fruit !
100 calorie cinnamon pancakes
- Pour water over combined oats, raisins, and cinnamon - Microwave on high for 1-2 minutes - Take out and stir - You may let it stand to thicken if desired - Enjoy ! may add 1 / 4 tsp vanilla or pinch of salt if desired
100 calorie cinnamon raisin oatmeal for one microwave
- Whisk together all these ingredients on the stove over medium heat until steamy, about 10 minutes - Enjoy !
100 calorie coffee
- Mix first six ingredients together, then add the last three - Mix well - Spoon into 12 regular lined cupcake pan - Bake about 15 minutes at 350
100 calorie fruit cupcakes
- In a saucepan over medium heat, add the butter, milk, sugar, and molasses - Stir quickly until it bubbles up and then lower the heat - Whisk in the peanut butter and protein powder, then remove from heat - Stir in oats last while the mixture is still hot - Gently roll out onto a pan or plate, push down until about 1 / 2' thick - Let rest for 5 minutes and cut into squares
100 calorie no bake whey protein bar cookies
- Mix in order given - Drop by teaspoonfuls onto baking sheet - Bake at 350 for 12-15 minutes
100 good cookies
- Place lamb in dish with a lid pierce with 3 / 4 inch knife all over to leave slashes 1 / 2 inch wide - Place sliced garlic in slices that you have made in the lamb - Pour the white wine over the lamb cover with lid - Let sit over night 12-hrs at least refrigerated - Place in oven and cook according to directions according to size - Take the 2 1 / 2 cups of vinegar boil down to 1 3 / 4 to increase acidity - While still hot add the sugar & mint let sit till cool - Seperate in small dipping dishes to dip lamb in and enjoy
100 year old new zealand lamb dish i have used deer w this
- In a small bowl, beat egg whites until stiff - In a large bowl, beat egg yolks until blended, add melted butter and beat together - Stir the buttermilk into the beaten egg yolks, than sift in the flour, sugar, salt, baking powder, and baking soda - Fold in egg whites - Cook in a pan greased with butter
100 year old pancakes
- Mix first 3 ingredients plus salt until crumbly - Add milk until mixed into dough
100 year old pie crust
- Melt butter in a saucepan - Sprinkle in flour - Add milk - Stir until thickened - Add grated cheese - Pour mixture over beaten egg yolks - Fold in beaten egg whites - Pour into buttered ramekins - Run thumb around lip of ramekins - Bake for exactly 30 minutes at 350 degrees
100 year old souffle
- Beat egg whites stiff - Add white sugar, flour and salt - Add egg yolks and beat again - Add evaporated milk that has been poured into a one pint cup and finished filling with water - And add brown sugar -- - Add vanilla and mix well - Pour into 10' unbaked pie shell - Bake at 400 until light brown - Reduce oven heat to 325 and bake for an additional 30 minutes
100 year old old fashioned cream pie
- In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly - In a separate bowl, mix egg and water - Add to flour mixture using the pastry cutter - I have also used a food processor and a dough blade on pulse for each step - Cover tightly with plastic and chill until ready to roll out
100 year old pie crust pastry dough
- In a large bowl, combine lime juice, garlic and white vinegar - Allow the 3 ingredients to sit and marry for at least 10 minutes - Add in water, fish sauce, sugar and chili sauce - Mix well, adding either more sugar or water to adjust the taste - This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week
100 authentic vietnamese dipping sauce nuoc cham
- Preheat the oven to 200 celsius / 395 fahrenheit - Rinse the corn in cold water 2-3 times and drain - Puree corn, apple juice and 1 egg until smooth - The puree will smell strongly of corn, but don't worry - The cake won't taste like this - In a blender, whisk egg whites until very stiff - Meanwhile, transfer the corn to a bowl and add oats - Add baking powder, vanilla and spices to the corn / oat mixture and stir very well - The dough will have a thick oatmeal-like texture - If you want, you can add 1 tsp of peanut butter for extra flavour - Cut the banana into coins and each coin into approximately 6 pieces - Chop the walnuts - Add banana and walnuts to the corn / oat mixture - Use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn / oat mixture and stir until even - Add the corn / oat mixture to the remaining egg whites, but don't stir until even - Just mix lightly - There will be puffs of egg white here and there - Add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy - Pour the thick mixture into the tray and bake for 15 minutes - Done ! your fluffy, spicy, moist, sweet, delicious and incredibly healthy cake is ready !
100 healthy lucious spice cake low calorie
- In the bowl of your electric mixer dissolve yeast in warm water - Add milk, honey, oil, salt and eggs - Mix until blended - Add 2 1 / 2 cups of the flour and beat for 3 to 4 minutes - Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes - Mix in remaining flour reserving 1 / 2 c for kneading - At this point you may add the softened cracked wheat if desired - This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour - Turn out onto floured board or counter top or use the dough hook from your mixer - Knead for 8 to 10 minutes until elastic and smooth - Put in a large buttered bowl and let rise in warm place until doubled in bulk - Punch dough down - On lightly floured board or counter top divide into 3 equal portions - Shape into loaves and place in buttered loaf pans approximately 8' x 4' - Cover and let rise for the third time until doubled in bulk - Bake at 375 degrees for 30 - 35 minutes - The bread tests done when the crust make a hollow sound when tapped - Remove from pans and brush with melted butter - Cover with a hot damp towel to soften crust if desired
100 honey whole wheat cracked wheat bread
- Preheat oven to 400f - Spray 13x9-inch baking pan with no stick cooking spray - Melt butter in a shallow dish - Mix remaining ingredients in another shallow dish - Dip chicken in melted butter or margarine - Then coat chicken with dry ingredients - Place in 13x9-inch baking dish - Bake 20-25 minutes or until juices of chicken run clear
100 parmesan chicken
- Arrange the bean sprouts and snow pea sprouts on a large platter - Toss cucumber, tomatoes, mung beans, bell pepper, cilantro, mint, lime juice, oils and soy sauce together and pile attractively over the top of the sprouts - Sprinkle cashews over the top and serve - Heavenly !
100 raw thai salad
- Mix the salt into the warm water and pour into the bread machine pan - Next, add the olive oil, flour, sugar and the yeast last - If necessary, add 1 / 2 teaspoon ascorbic acid to help the yeast feed - Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings - Push start and come back in 3 1 / 3 to 4 hours - :-)
100 semolina bread
- Please ingredients in loaf pan in order suggested by manufacturer - Set to rapid bake, light crust
100 spelt bread bread machine
- Mix the biga ingredients, cover and let rest for 1 hour at room temperature - Then, refrigerate for 3 to 18 hours - Mix the soaker, cover and rest for 4 to 19 hours - To make the bread, warm the biga at room temperature or in low heat until room temperature - Spread the biga on a floured counter and layer the soaker over that - Cut dough into 12 pieces and add to mixing bowl - Add the remaining ingredients and mix and knead for 7 - 8 minutes - Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved - Do a stretch and fold - On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope - Turn 90 deg and fold again - Invert and place in an oiled bowl or straight sided clear container - Rest for 20 minutes and do another stretch and fold and return to container - After the dough has risen to one and a half times it's original volume, turn out onto a floured counter - Shape into loaves and pan - Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume - Bake in preheated 375f oven until 190-200f internally, about 35-40 minutes - Cool on rack before slicing
100 whole grain bread with biga soaker
- Dissolve honey and yeast in warm water, let sit for about 7 minutes - Stir in salt, flours, and gluten - Knead for 5 minute place dough in bowl sprayed with cooking spray - Cover and let rise 45 minutes - Punch down and divide in half - Roll out and place on 2 12 inch pizza pan sprayed with cooking spray - Preheat oven to 450 degrees and bake for 5 minutes - Remove from oven and put on selected toppings - I use roasted veggies - Bake for 15 minutes - Mmmmm !
100 whole grain pizza dough
- Place the first five ingredients in the bowl and mix - Add: 2 cups 100% whole grain wheat flour - Mix then add 2 tbs of dry active yeast - If your not sure about your yeast proof it in a little warm water first - Add: 4 cups of 100% whole grain wheat flour - Mix until the consistency is some what even - Then continue to slowly add flour 1 / 2 cup at a time until the dough quits sticking to the sides of the bowl - It should be tacky to the touch - The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy - It will most likely be 6 1 / 2 cups but in any case do not exceed 7 1 / 2 cups of wheat flour - You can trade one cup of wheat flour for one cup of all purpose white if you wish - Don't over mix or the bread will be tough - When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes - The dough will be larger but it doesn't need to double - Grease two bread pans with crisco - You can also flour the pans to reduce sticking - Mix the dough again just enough to knock it down at least close to the original size - Drop the dough on a floured surface so you can work the dough and shape it - Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky - Divide the ball in half and do it again - Shape the loaves by turning the dough under it's self over and over - When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top - Drop the loaves in your bread pans and let them rise until almost doubled - Bake in a preheated oven at 350 for 36 minutes - If you forgot to preheat 41 minutes - When done turn the bread out of the pan to a rack to cool - You can eat it right away don't wrap it until completely cooled - Put in tinfoil to store on the counter - If you put it in the refrigerator it will turn into a brick - Enjoy
100 whole grain wheat bread
- Preheat oven to 350 - Coat 12 muffin cups with cooking spray - Sift together the flour and baking soda - In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries - Pour the wet ingredients into the dry - Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy - Pour into muffin cups and bake 30 to 35 minutes
100 whole wheat blueberry muffins
- Dissolve yeast in 2 / 3 c water while your milk is cooling - Dissolve 1 cup sugar in the hot milk - Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed - Knead about 5 minutes - Let rise until doubled in bulk, about 1 1 / 2 to 2 hours - Knead down and shape into 6 loaves, let rise until doubled in pans - Bake at 375f for 40 minutes - Turn out on wire rack and let cool to cold before slicing, if you can - This bread freezes well
100 whole wheat bread
- Microwave buttermilk for 30secs to a minute so it's lukewarm - Add all ingredients to breadmachine in the order listed - Select 1 - 5 lbs loaf - If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time - Make sure the buttermilk or flour is completely incorporated before adjusting again
100 whole wheat bread abm
- Follow directions for your machine for a 2-pound loaf of whole wheat bread - Instructions for my machine are: add all ingredients in the order listed - Insert the baking pan into the oven chamber and lock the pan - Select whole wheat setting and 2 pound loaf - Press start - When the baking is finished, i like to put the loaf in a large zip lock bag and seal it - Then place on wire rack to cool completely before slicing
100 whole wheat bread bread machine
- The sponge: in your bread mixing bowl put the yeast, 3 / 4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place - It should be bubbly - The dough: add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil - Mix until combined - Heres where you learn how to make bread - Start to add your remaining flour - I add one cup at a time but you can do it by the half a cup - 2 cups might be enough but it could go up to 4 cups - Fully incorporate the flour you add before adding more - Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough - Once you make bread enough youll know when its enough flour - You can always add more flour when you're kneading - Kneading: by hand, 20 to 30 minutes - In a mixer, 10 minutes - I suggest the bread mixer - The first time i made this i did it by hand - Because whole wheat is heavier i could only last about 2 minutes - I baked it but this was not a light textured bread - The second time i did it for 10 in my mixer wow what a difference - Rising: once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times its size - Now youre going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour - It should have risen over double its size - During this rising time you want to spray or butter two bread pans - I use pyrex 9x5 - Shaping, last rise, and baking: when your dough is ready dump it out and push the bubbles out of it - Divide it as equal as you can - Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches turn over and put in the pan seam side down - Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour - You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven - Preheat your oven to 375 degrees - Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes - They will be a deep brown - Take them out and remove them from their pans and cool on a cooling rack - Enjoy !
100 whole wheat bread non dense heavy white bread texture
- Place beaten egg, water, sugar and oil in bread machine - Add flours, oat bran, wheat germ, vital wheat gluten, and salt - Add yeast last - Use whole wheat setting
100 whole wheat bread for bread machine
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded food container - Add the water and mix without kneading, using a spoon - Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses, approximately 2 hours - The dough can be used immediately after the initial rise, though it is easier to handle when cold - Refrigerate it in a lidded container and use over the next 10 days - On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound piece - Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go - Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes - Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel - Thirty minutes before baking time, preheat oven to 450f - Place a baking stone on the middle rack - Place an empty metal broiler tray on another rack - Just before baking, use a pastry brush to paint the top with water - Sprinkle with your favorite seed mixture - Slash the loaf with 1 / 4-inch deep parallel cuts using a serrated bread knife - Slide the loaf directly onto the hot stone - Pour one cup hot tap water into the broiler tray and quickly close the oven door - Bake for 30-35 minutes, until richly browned and firm - If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time - Allow the bread to cool on a rack before slicing and eating - Variation: honey whole wheat sandwich bread - Add 1 / 2 cup honey and decrease the water by 1 / 2 cup - Bake a 2-pound piece of dough in a loaf pan at 350f for 50-60 minutes
100 whole wheat bread plain and simple no knead
- Combine yeast and warm water and let sit for about 5-10 minutes - Add a pinch of sugar to hurry it along - Mix egg, salt, honey, water and applesauce in large bowl - Stir in 1-2 cups of flour until smooth - Add in foamy yeast mixture - Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands - Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball - Grease large bowl and put dough in it, turning to coat it - Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later - When well-risen turn out on counter, punch dough down and divide into three pieces - Roll each out into a long rectangle and roll up - Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes - Bake in oven at 350f for exactly 30 minutes - Enjoy ! - Freeze warm bread i bread bags to lock in moistness - May freeze extra loaves for up to 2 months - A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any - Enjoy !
100 whole wheat bread low fat and good
- Place all ingredients in order according to your bread machine - Select dough cycle - Allow cycle to run - Dump out onto lightly floured surface - Divide into 8-10 pieces - Shape each piece into a hot dog or hamburger bun - Place on greased cookie sheets, cover - Let rise 30 to 40 minutes - Bake in preheated 375 degree oven for 12 to 15 minutes until golden - Cool on wire racks
100 whole wheat burger hot dog buns
- Preheat non-stick skillet over medium heat - Using whisk, combine all ingredients until smooth - Pour approximately 1 / 4 c batter into skillet - When edges begin to bubble and lift from skillet, flip pancakes - Cook both sides until golden brown
100 whole wheat buttermilk pancakes
- Preheat oven to 350 degrees - Melt butter in microwave or on stovetop - Mix together dry ingredients - Add the rest of the ingredients and mix until the dough forms a ball - Add a little water if needed - Line two jelly roll pans with parchment paper or silpat - Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan - Gently score the crackers into rectangles with a pizza or pasta cutter - Bake for 15-20 minutes or until crisp and just beginning to brown - Let cool on a wire rack
100 whole wheat graham crackers or pie crust
- In a big mixing bowl, combine flour, baking powder, soda, and salt - Cut in butter until it reaches a coarse meal consistency - Add raisins - Combine liquids separately - Add liquids to dry ingredients - Mix until a soft dough forms - At some point it will become hard to stir it, and it will be better to use your hands - Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth - You can knead it right there in the mixing bowl - Shape the dough into two balls, and place them on a greased cookie sheet - Flatten each ball slightly and cut an x about 1 / 4' deep in the top of each loaf - Bake at 375 for 35 minutes
100 whole wheat irish soda bread
- Depending on your preference blend / mix all ingredients except fruit - Heat pan on medium till drop of water 'dances' in pan - Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan - When bubbles appear on surface and begin to 'sink' flip and cook on other side until brown - Repeat with remaining batter until all gone - Serve with favorite topping i - E - , fruit, syrup, jam etc
100 whole wheat low fat pancakes
- Pre-heat oven to 375 degrees f - Stir together the dry ingredients - In a separate bowl, stir together the liquid ingredients - Combine both sets of ingredients, mixing only until the dry ingredients are moist - Bake in greased or papered muffin tins for 20 minutes
100 whole wheat muffins
- Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute - Rest for 5 minutes to hydrate dough - Cover while resting - Mix by hand or with dough hook on electric mixer for 5 to 6 minutes - Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1 / 3 as thick as the dough is formed - Stretch and fold the dough as you would a letter - Do the same with the ends until a folded package is formed - Turn over and pull the dough to the bottom forming a smooth ball - Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz - Each or 227 g - Form each piece into a ball - Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil - Rest overnight or freeze for up to several months - Thaw frozen dough in the fridge for a day before cooking - On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface - Gently press into discs, spray with oil and cover with oiled plastic - Preheat oven with pizza stone to 500f or slightly more if possible - Prepare toppings - Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached - It should be thicker along the rim and thin, but not paper thin - Place on parchment paper and add sauce, cheese and toppings - Place on stone and bake until cheese is bubbly and crust is browned - This will take 7 to 8 minutes at 500f - Pinch of sugar helps remove any bitterness and provides correct consistency - Don't cook sauce
100 whole wheat pizza dough and pizza tips
- Dissolve yeast in water and honey for about 5 minutes - Combine honey, olive oil, eggs, and salt in a large mixing bowl - Slowly add flour and knead until it loosens from sides of the bowl - Place in large oiled bowl, cover and let rise until about double - About one hour, be sure it is in a warm place - Punch down and remove dough - Shape dough into rolls about 2 inch in diameter - Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes - Pre-heat oven to 375 degrees - Bake at about 375 degrees for about 20 minutes or until browned
100 whole wheat rolls
- Put oven rack just below the middle so the biscuits will bake in the middle of the oven - This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle - Preheat oven to 400f bake 18 minutes, or until the biscuit is firm with just a little 'give' when lightly pressed on top, and are golden brown - The time will vary slightly depending on the size of your biscuits - In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt - Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs - Make a well in the center of the flour mixture - Set aside - In a small bowl, stir together milk and sour cream until mixture is fairly smooth - Add the milk mixture all at once to the flour mixture in the medium bowl - Using a wooden spoon or spatula, stir just until the dough sticks together - Turn dough onto a lightly-floured surface - Gently knead 10-12 times, or just until the dough holds together - Pat dough to 1 / 2 thickness, forming a square or rectangle - Cut dough into squares or rectangles - If too large, cut squares across corner-to-corner into diamonds - Or: roll dough with a floured rolling pin to 1 / 2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter - Push the cutter straight down and twist to cut the dough without tearing it - Push the cut biscuits out of the cutter - Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get 'crusty' like the tops - Bake for 18 minutes, or until golden brown - Serve warm
100 whole wheat sour cream biscuits