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I know. I know. I haven’t posted any recipes in forever. I apologize. To make up for it, here is a recipe for Country White Bread that is just wonderful. I’m eating a slice of it right now with peanut butter and blackberry jam. It’s difficult to type with sticky fingers.
Ingredients
- 1 (1/4 oz.) package active dry yeast
- 1 cup warm water (110 to 115° F)
- 1/4 cup sugar
- 1 1/2 tsp. salt
- 1 egg, beaten
- 2 Tbsp. vegetable oil
- 1 1/2 cups bread flour
- 1 3/4 cups (approximately) all-purpose flour
Directions
- In a mixing bowl, disolve yeast in warm water.
- Add sugar, salt, egg, oil, and bread flour, beat until smooth.
- Slowly stir in just enough all-purpose flour to form a soft dough. I did this about 1/4 cup at a time. It’s okay if the dough is a bit sticky.
- Turn dough out onto a lightly floured surface and knead thoroughly until it is smooth and elastic (about 6 to 10 minutes). Continue to add flour as you go, being careful not to add too much. Dough should be slightly moist when you’re done.
- Place dough in a greased bowl, turning it once to coat surface. Lightly cover, and leave it to rise in a warm place until doubled (approximately 1 hour).
- Punch dough down and form it into a small loaf.
- Place in a lightly greased bread pan (I used a 9×5x3″ glass pan). Again cover lightly and leave it to rise until doubled (approximately 1 hour).
- Preheat oven to 375° and bake for approximately 25 to 30 minutes or until golden brown.
- Allow bread to cool for about 5 minutes and then transfer to a wire rack to cool an additional 10 minutes.
I love this bread right out of the oven with butter spread thickly over the top, but it also makes great sandwiches if you can keep from eating it all too quickly.
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We just finished eating these for dinner, and I had to post the recipe. These were sooooo good, and a big hit with the family. Unfortunately, I don’t have a picture of these, but trust me they’re really good. I based this off of a recipe I found in Taste of Home SIMPLE & DELICIOUS magazine (Vol. 12, No. 6, page 12), but I modified it heavily.
Ingredients
- 4 large baking potatoes
- 10 Tbsp. butter, divided
- 1 green bell pepper, seeded & chopped
- 1 medium white onion, chopped
- 1 lb. rib-eye or top round steak, sliced as thinly as possible
- 2 cloves garlic, minced
- Seasoned salt, to taste
- 1 1/2 cups sour cream
- 3/4 cup mozzarella cheese, shredded
- 3/4 cup provolone cheese, shredded
Directions
- Preheat oven to 400° F.
- Scrub potatoes and pierce each one several times with a fork.
- Wrap potatoes in tin foil and bake until soft (about 1 hour)
- About 20 minutes before potatoes are done, melt 6 Tbsp. of butter in a large frying pan over medium high heat.
- Sauté bell pepper and onion in butter until just tender.
- Add steak to pan.
- Add minced garlic and liberally sprinkle with seasoned salt.
- As steak cooks, shred meat with a metal spatula and a fork. Fry until meat is completely cooked through and then reduce to low heat.
- Remove potatoes from oven and allow them to cool slightly while you make the cheese sauce.
- Combine sour cream and butter in a sauce pan, stirring with a wire whisk over medium low heat until butter is melted.
- Slowly add cheeses, stirring constantly, until cheese is melted and sauce is creamy.
- Split potatoes and fluff with a fork.
- Put equal portions of meat, onions, and bell peppers onto each potato.
- Spoon liberal amounts of cheese sauce onto each potato and serve.
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Thanks to the quick response of Josh over at Sexy Bookmarks, I was able to resolve one of the problems with the site that that particular plug-in was causing. You all probably don’t care much, but I was happy to get the help so I thought I’d mention it here. Sexy Bookmarks is the plugin that puts the nifty graphical social bookmark icons at the bottom of each post. It’s a nice plugin to have. If you’re running a Wordpress blog, I highly recommend it.
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Did I mention that I love my slow cooker? I think I did. Anyway, these start in the slow cooker and finish in the frying pan. They are incredibly good, and mildly spicy. They’re pretty easy to make too.
Ingredients
- 4 medium beef steak tomatoes
- 1 jalapeño pepper
- 1 large onion (yellow or white)
- 1/4 cup cilantro
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 1/2 Tbsp. hot pepper sauce (I use Tapatío, but you can use whatever you prefer)
- 1 Tbsp. sugar
- Salt to taste
- 2 1/2 cups water
- 2 large chicken breasts
- Vegetable oil
- 10 flour tortillas
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper-jack cheese, shredded
Directions
- Slice 3 of the tomatoes and put in a food processor or blender.
- Cut the onion in half. Put one half in the food processor and set the other half aside for a minute.
- Cut the jalapeño into small rings and put them in the food processor as well.
- Finally, add the garlic to what’s in the food processor and blend until everything is finely chopped and well mixed. Be a bit careful here, you still want to be able to see bits of each individual vegetable here. Pour mixture into a large mixing bowl.
- Dice the remaining tomato and the other half of the onion with a knife and add them to the processed veggies. Stir.
- Add lime juice, hot pepper sauce, sugar, 1/2 cup of water, and salt to taste. Mix well.
- Put chicken breasts in slow cooker and pour salsa over them. Add remaining 2 cups of water and stir gently.
- Set slow cooker on low and cook for 7-8 hours.
- After chicken is done cooking, carefully remove it from the slow cooker and shred the meat with two forks.
- Return the chicken to the slow cooker. Set the slow cooker on warm and allow chicken to cook an additional hour.
- Using a slotted spoon, carefully remove shredded chicken and place in a bowl. Some of the vegetables will come along for the ride, and this is ok. You mostly just want to separate the meat from the broth. The chicken can be refrigerated for later use, or you can immediately make the quesadillas.
- Before beginning, lightly toss the two cheeses together so that they are well mixed.
- Pour enough oil into a large frying pan to coat the bottom. It should be a very thin layer. Turn burner to a medium heat.
- Place a tortilla on the bottom of the frying pan.
- Gently sprinkle an even layer of cheese on top of the tortilla. On top of that, sprinkle and even layer of the shredded chicken. On top of that sprinkle another even layer of cheese.
- Place a second tortilla on top and press down lightly.
- Let it cook 2-4 minutes, just until the bottom of the lower tortilla is a golden brown. Carefully flip the quesadilla over using a spatula, and cook and additional 2-4 minutes, until the bottom of the second tortilla is golden brown as well.
- Remove quesadilla from the pan with spatula and cut it into 4 quarters.
- Repeat the process to make an additional 4 quesadillas.
Garnishing these with a bit of fresh guacamole and sour cream makes an excellent final touch.
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A few of the Wordpress plugins I’m using have been acting up and causing havoc with the site. I’ve got them deactivated, and hopefully there will be fixes for those plugins soon. Things should be slightly less wonky around here for the time being.
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