1079 robert strybel knead Recipes

wheat flour , add to this, salt, chili powder, jeera powder (cuminseed), oil, water , from the grated radish,for kneading the dough (will be explained below), diakon radish, grated (after grating squeeze out the water/juice, use it for kneading dough), ajwain (available from indian stores) (optional), turmeric powder, jeera powder, onion, grated ,juice squeezed out discard this, salt, chili powder, cilantro leaves, finely chopped, oil (for frying )

onions, finely chopped, big green chilies, finely chopped, gram flour, whole wheat flour, oil, fresh coriander leaves, washed and chopped, salt, oil , for kneading, water , as required, for kneading the dough, oil , for cooking the parathas on either side

flour , plus for your kneading surface (bread or ap works well.), yeast, salt, luke warm water, water , for oven

lukewarm water (90of to 100of), dry yeast or two 0.6-oz packages fresh yeast, crumbled, all purpose flour (i use king arthur bread flour), extra-virgin olive oil, coarse sea salt, note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste., note 2: drizzle with olive oil before baking., note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness., add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

all-purpose flour, active dry yeast, salt, warm water (110 degrees f/45 degrees cup), chopped fresh rosemary (optional), chopped fresh thyme (optional), chopped fresh sage (optional)

active dry yeast, all-purpose flour, divided, warm water (100 degrees f or 38 degrees cup), beer, fine salt, all-purpose flour for dusting, cornmeal

active dry yeast, warm water, white sugar, salt, shortening, all-purpose flour, egg

active dry yeast, warm water (100 degrees f/40 degrees cup), honey, salt, beaten eggs, all-purpose flour, plus more for kneading, beaten egg yolk , or more if needed, melted butter (optional)

warm water, molasses, active dry yeast, canola oil, bread flour, plus more for kneading, whole-wheat flour, rye flour, cornmeal, unsweetened cocoa powder, vital wheat gluten, salt

baking soda, lemon yogurt, all-purpose flour, plus more for kneading, white sugar, baking powder, cold butter , cut into cubes, butter, melted, egg, beaten, lavender flowers, lemon zest, butter, melted , or as needed, white sugar , or as needed

unbleached all-purpose flour, instant yeast, table salt, water, beer, white vinegar

white flour (plus a little extra flour for kneading) or 3 cups whole wheat flour (plus a little extra flour for kneading), salt, yeast (1 standard packet), sugar, oil or 2 tbsp shortening, melted, warm water (not hot, just warm )

whole head garlic, olive oil , plus 2 tbsp extra-virgin, tomato , seeds removed and medium diced, chopped fresh basil leaves , packed, chopped fresh flat-leaf parsley, cracked black peppercorns, pitted medium diced kalamata olives, butter, basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. then transfer to a strainer and rinse well), minced fresh thyme leaves or 1 tsp dried thyme, salt, ground pepper, black or white, chicken stock ), olive oil, shallot, minced, white mushrooms, cleaned, trimmed and sliced, merlot, cornstarch, water, tomato paste, dijon mustard, demi-glace, fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs), salt and freshly ground black pepper, oil, bacon strips, onion, diced, baby potatoes, sliced, salt and freshly ground black pepper, minced scallions, white and tender green parts only, chicken stock, fresh basil leaves, fresh tarragon leaves, fresh parsley leaves, boneless chicken breasts, oil, new york strip steaks, salt and freshly ground black pepper, steamed haricots verts , as garnish

whole wheat flour, dry milk powder, salt, active dry yeast, honey, warm water (110 degrees f/45 degrees cup), whole bran cereal, egg, vegetable oil

molasses, warm water, (about 110 degrees ), yeast , active dry, olive oil, salt, whole wheat flour, plus extra for rolling/kneading

unbleached flour, instant yeast, table salt, water, beer, white vinegar, almonds, dried cranberries