I decided to make these the other day to go with spaghetti and was surprised with how easy they were and and how good they tasted. BTW, it is possible to cut the recipe in half for a small family.
Ingredients
1 1/8 cups warm water
2 tbs sugar
2 tbs olive or canola oil
3 tbs grated parmesan cheese
3 tsp garlic powder
1 1/2 tsp salt
1/2 tsp basil
3 cups bread flour
2 tsp (or one pkg) active dry yeast
1tbs melted butter or margarine
Directions
In a small bowl (or measuring cup) mix the water, yeast and sugar. Set to the side for 5-10 minutes.
In a medium size mixing bowl, combine the cheese, oil, garlic powder, salt, and basil. Add the yeast mixture and mix together. Slowly add the flour to create the dough.
Knead the dough for 5-10 minutes on a floured surface. Separate into 20 portions. Roll each portion into a ball, then form into a rope (9" long). Place each rope onto a greased cookie sheet. Cover and let rise in a warm place for 30-40 minutes.
Bake for 18-22 minutes at 350F until done.
Brush with melted butter (or do what I did and use a knife and slather the butter on)
25 January 2009
20 January 2009
Polenta Beef Stew
I found the original version of this recipe in Better Homes and Gardens Biggest Book of Soups and Stews. The BHG recipe called for a few other ingredients
(like 1/4 c. tomato paste), and did not include the potatoes or green beans, nor was it done in a slow cooker. Therefore, this is my rendition of the recipe, and it was a hit with my family.
Ingredients for Stew
1/4 cup all-purpose flour
1 tsp garlic powder (or more)
1 tsp thyme
1 tsp basil
2 pounds beef for cut for stew
2 tbs olive oil
1/2 cup chopped onion
1/4 tsp rosemary
6 cloves of garlic, minced
1 14 ounce can beef broth
1 1/2 cups dry red wine (I used the cooking wine and would reduce the amount next time)
5 med. carrots cut into 1" pieces
4-6 red potatoes cut into 1 inch pieces
1 can cut green beans
Directions:
Combine flour, garlic powder, thyme, basil, a little salt, and a little black pepper in a ziploc bag. Add beef cubes a few at a time to coat. Heat oil in a skillet and brown the floured cubes. Set aside. Drain fat.
Saute onion, rosemary, and garlic for 3-4 minutes. Add beef broth and wine. Bring to boiling and reduce heat. Simmer uncovered for 10 minutes or so,
Put ingredients into the crockpot in this order:
Carrots, potatoes, meat, broth mixture, and anything else (extra spices) that sounds good. Wait until 1 hour before serving to add green beans.
Cook on low 4-6 hours and high 7-10 (depends on crockpot), until potatoes and carrots are tender.
Serve over polenta.
Recipe for Polenta
In a large saucepan, bring 3 cups milk just to a simmer over medium heat. In a medium bowl, combine 1 cup water, 1 cup cornmeal (white or yellow), and 1 tsp salt. Stir cornmeal mixture into hot milk. Cook and stir until just boiling; reduce heat to low and let cook for 10-15 minutes or until mixture is very think, stirring occasionally (it only took 5 minutes for mine). Stir in 2 tbsp. butter until melted.
(like 1/4 c. tomato paste), and did not include the potatoes or green beans, nor was it done in a slow cooker. Therefore, this is my rendition of the recipe, and it was a hit with my family.
Ingredients for Stew
1/4 cup all-purpose flour
1 tsp garlic powder (or more)
1 tsp thyme
1 tsp basil
2 pounds beef for cut for stew
2 tbs olive oil
1/2 cup chopped onion
1/4 tsp rosemary
6 cloves of garlic, minced
1 14 ounce can beef broth
1 1/2 cups dry red wine (I used the cooking wine and would reduce the amount next time)
5 med. carrots cut into 1" pieces
4-6 red potatoes cut into 1 inch pieces
1 can cut green beans
Directions:
Combine flour, garlic powder, thyme, basil, a little salt, and a little black pepper in a ziploc bag. Add beef cubes a few at a time to coat. Heat oil in a skillet and brown the floured cubes. Set aside. Drain fat.
Saute onion, rosemary, and garlic for 3-4 minutes. Add beef broth and wine. Bring to boiling and reduce heat. Simmer uncovered for 10 minutes or so,
Put ingredients into the crockpot in this order:
Carrots, potatoes, meat, broth mixture, and anything else (extra spices) that sounds good. Wait until 1 hour before serving to add green beans.
Cook on low 4-6 hours and high 7-10 (depends on crockpot), until potatoes and carrots are tender.
Serve over polenta.
Recipe for Polenta
In a large saucepan, bring 3 cups milk just to a simmer over medium heat. In a medium bowl, combine 1 cup water, 1 cup cornmeal (white or yellow), and 1 tsp salt. Stir cornmeal mixture into hot milk. Cook and stir until just boiling; reduce heat to low and let cook for 10-15 minutes or until mixture is very think, stirring occasionally (it only took 5 minutes for mine). Stir in 2 tbsp. butter until melted.
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