62011 pueblo oven bread native american Recipes

pine nuts , plus, pine nuts, yellow cornmeal, flour, salt, cayenne pepper, ground cumin, catfish fillets, vegetable oil

venison , cubed into bite-sized pieces, corn oil or canola oil (do not substitute with soybean oil), onion, coarsely chopped, scallions (green spring onions), chopped, garlic, finely diced, red potatoes, quartered, rutabaga , cut into bite-sized pieces, celery stalks, diced, red pepper , cut into bite-sized pieces, bay leaves, wild mushrooms , cut into bite-sized pieces, dried parsley, chopped, coarse salt, ground pepper to taste, vinegar, water , vegetable, or beef broth, stewed tomatoes, sassafras powder or file powder

preheat oven or toaster oven (saves electricity!) to 425o f., grease a nine-inch-square baking pan , ideally with lard., in a large mixing bowl, beat the bejeesus out of 1 large egg., whisk in 1 cup milk and two tbsp maple syrup or honey (but really, you want maple syrup)., american maple syrup , not that inferior canadian stuff)., sift in 1 cup whole wheat flour , 3/4 cup corn meal (either the regular stuff or masa de harina, e.g. maseca brand, for an even earlier american flavor), and 1 tbsp baking powder., add 1 tsp salt and stir forcefully with whisk or spoon until complete and harmonious integration is achieved., then mix in three tbsp of oil or melted lard with as few strokes as possible. (it s all in the wrist.), spoon into the waiting pan and smoosh and smooth it until it s flat as kansas, then bake it for twenty minutes., it can be cut and served immediately after removal from the oven. a good, flat metal spatula does wonders for removing hot cornbread from the pan., leftovers tip: cut a piece of cold cornbread in half , heap a spoonful of hot salsa on each half, top with a slice of cheddar or jack cheese, and heat it in the toaster oven until the cheese is all melted and bubbly., read more : http://www.vianegativa.us/2009/07/early-american-hotbread-the-best-cornbread-recipe-ever/#ixzz0r8lengmy, under creative commons license : attribution share alike

dark beer or 1 cup beer, dark beer or 2 tbsp beer, butter, whole wheat flour, bread flour, honey or 2 tbsp molasses, salt, active dry yeast

water (110 degrees f), all-purpose white flour, white bread flour, salt (can use up to 1-1/2 tsp), light brown sugar, olive oil, dry yeast (you could just use a small package of yeast which is 2-1/4 tsp instead of the 2-1/2 teaspoons), egg, water, cornmeal (to sprinkle on baking sheet)

eggplants, peeled and cut crosswise (i cut 1/4-1/2 inch wide), kosher salt (i use less about a tsp), breadcrumbs (best from dense white bread, french bread, preferably not the kind from the can), grated parmesan cheese, all-purpose flour, ground pepper, eggs, beaten, vegetable oil (i ve used olive, too)

active dry yeast (2 (1/4-ounce) packets), warm water (105 to 110 degrees f), all-purpose flour, salt, lard

water, wild rice, uncooked , rinsed in cold water, drained, butter, onions, diced, fresh button mushrooms, sliced, fresh rosemary, stemmed, minced or 3/4 tsp dried rosemary, crumbled, flour, chicken broth, salt, fresh ground black pepper, whipping cream, sherry wine or 2 tbsp dry white wine

yellow hominy or 1 (19 oz) can white hominy, drained, lean hamburger, chopped onion, chopped green pepper, diced tomatoes, salt, pepper

water, dried navy beans (or dried butter beans), oil or 1 tbsp butter, onion, sliced, salt, maple syrup, dry mustard, powdered ginger

canola oil, kosher salt, chicken stock, rack bison back ribs (about 2 lb), cut into 8 ribs, freshly ground pepper, mesa grill barbecue sauce (available at bobbyflay.com), bison loin, trimmed, kosher salt and freshly ground pepper, bobby flay steak rub (available at bobbyflay.com), canola oil, green and red chile sauces (at right), cilantro leaves, for garnish (optional)

chuck steak or buffalo meat, cut into small cubes, ground chuck, olive oil, peeled whole tomatoes (hand crushed with juice added), chopped yellow onions, fresh minced garlic, ears of corn - kernels scraped off or 1 box frozen white corn, chopped green chiles, red kidney beans, molasses, garlic salt, chili powder, brown sugar, ground cumin, be purred in a blender or added straight to the pot if you chop the jalapeno and poblano chiles), water, gin, poblano chiles in adobo sauce, fresh jalopenos, ground black pepper

olive oil, grated asiago or parmesan cheese, fresh garlic, minced, juice of 3 limes, day-old french or sourdough bread, cut into large cubes, oven-dried tomatoes, red onion, thinly sliced, head romaine lettuce, washed and torn into large pieces, kosher salt and freshly ground coarse black pepper, creamy goat cheese, oven dried tomatoes: makes about 3 cups, roma or plum toamtoes, vegetable oil, chopped fresh thyme

frying chickens, flour, butter, melted, evaporated milk, undiluted, cream of mushroom soup, grated process american cheese, salt, pepper, drained whole onion (2 cups), sliced mushrooms, paprika

milk, flour, eggs, dijon mustard, salt, black pepper, cooked ham , sausage or 1 1/2 cups bacon, cheddar cheese or 1 1/2 cups american cheese

eggs, milk, flour, sugar, baking powder, salt, butter or bacon drippings, use 2 large 4 1/2 by 9 inch loaf pans, increase recipe by 1/3 again to fit a 9 by 13 inch pan)