Cookbook Recipes

Posts Tagged ‘ground’

1 1/4 cups butter or margarine, softened
2 cups milk
1 cake yeast
1/2 cup warm water (110 degrees F)
5 eggs
4 egg yolks
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange flavored liqueur, optional
grated zest of 2 oranges
grated zest of 1 lemon
9 10 cups allpurpose flour
1 1/2 cups currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup allpurpose flour

Place yeast in a small bowl, and pour warm water over it. Stir
with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
In a small saucepan, scald milk. Add 1 cup butter or margarine,
and stir until melted. Remove from heat, and let cool until lukewarm.
In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer
with a paddle attachment. Add sugar and salt, and continue to beat
until mixture is thick and pale. Add vanilla, orangeflavored liqueur,
zests, and yeast mixture. Combine. Beat in 4 cups flour gradually.
Add milk mixture alternately with remaining 4 cups flour while
beating on medium speed. Add up to an additional 1 cup flour if the
dough is sticky. Mix in currants, raisins, golden raisins, and almonds.
Transfer dough to a clean large bowl. Knead using a large wooden
spoon until the dough pulls away and doesn’t stick to the spoon,
about 8 to 10 minutes. Transfer dough to a large buttered bowl,
and turn to coat. Cover with plastic wrap. Place in a warm place
until dough reaches the top of the bowl, about 1 to 2 hours. Punch
the dough down, recover the bowl, and allow to rise again.
Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,
4 tablespoons butter or margarine, brown sugar, and cinnamon to form
crumb topping. Sprinkle evenly among the 3 pans.
Preheat oven to 350 degrees F.
Punch the dough down again. Turn out onto a lightly floured surface.
Knead for 1 minute. Cut into thirds, and transfer dough to prepared
pans. Cover loosely with plastic wrap. Allow to rise to the top of
pan. Beat remaining egg, and brush the top of the dough.
Bake until golden brown and hollow sounding when tapped, about
30 to 45 minutes. Immediately turn out onto a cooling rack so bread
does not stick to the pan. Cool.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

1 large onion, chopped
1 lb. super lean ground beef
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
1 egg
1 cup milk
1 package frozen Fillo dough sheets (thawed overnight)

Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and
let it cook until all the water has evaporated. If you decide to use
nuts add them at this time.
Open the Fillo dough package and divide the sheets in half (they
are usually sheets of 10X20″ rectangles, you want to end up with
2 stacks of 10X10 sheets. In a greased 9×12x3″ baking dish layer
2 to 3 sheets at a time and sprinkle them with a few drops of the
melted butter, and so on until you finish the first half of the
sheets. Spread the meat and nut mixture on it and start doing the
same thing with the other half of the sheets. Don’t worry about
spreading the butter on the sheets. When you finish with all the
dough, cut the feteer in 2X1″ squares with a sharp knife.
Mix together the leftover melted butter, the egg and the milk and
a pinch of salt (not much) beat it with fork. Pour the egg mixture
gently over the feteer and bake, uncovered, in a 375F oven for about
20 minutes or until the milk is absorbed and the feteer turns
gold yellow.