Everyone needs a few fantastic dinner roll recipes to pull from. This is a great soft one that works with just about everything! This recipe does call for the dough to be refrigerated 8 hours, so plan accordingly!!
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
27 March 2010
Tex-Mex Deviled Eggs
Everyone loves deviled eggs...they are like a right of passage to the warmer weather, picnics, family parties, cook outs, 4th of July...this is a delicious twist on the "normal" deviled eggs for when you want a fun & spicy pick me up!
Yield One Dozen
6 hard cooked eggs, peeled
1 Tbs diced green onions
1 Tbs chopped fresh cilantro
1 sm jalapeno pepper, seeded & finely chopped
1/4 c mayo
1 tsp mustard
1/2 tsp salt
1/4 c shredded cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolk
In a sm bowl, mash yolks, stir in green onions, & next 5 ingredients
Spoon into egg whites; sprinkle with cheese & chili powder
Cover & chill
Yield One Dozen
6 hard cooked eggs, peeled
1 Tbs diced green onions
1 Tbs chopped fresh cilantro
1 sm jalapeno pepper, seeded & finely chopped
1/4 c mayo
1 tsp mustard
1/2 tsp salt
1/4 c shredded cheddar cheese
Chili powder
Cut eggs in half crosswise; carefully remove yolk
In a sm bowl, mash yolks, stir in green onions, & next 5 ingredients
Spoon into egg whites; sprinkle with cheese & chili powder
Cover & chill
Tofu Cheese Souffle
I know, "TOFU" but seriously, this is so good it is requested by my meat loving, tofu shrinking children. I started making it when we took our twins off the formula & I needed something soft that would help give them the nutrients they needed...it became a weekly lunch menu for the 3 "babies" and myself...
6oz tofu
2 Tbs butter
2 eggs
3 slices bread
6oz shredded cheese
1 1/4c milk
Coat a smaller casserole dish (with higher sides then a typical 13x9 type baking dish) with butter
Butter bread, then tear into pieces.
Layer bread, then tofu slices, shredded cheese...repeat until all ingredients are used.
Combine milk & eggs...pour over the layers & allow to stand for 1-2 hours.
Bake casseroled in a pan of water at 350 for 45 minutes
(meaning, place small casserole dish in a larger, like a 13x9, that has about an inch of water in it)
Spoon out while hot & enjoy!!
6oz tofu
2 Tbs butter
2 eggs
3 slices bread
6oz shredded cheese
1 1/4c milk
Coat a smaller casserole dish (with higher sides then a typical 13x9 type baking dish) with butter
Butter bread, then tear into pieces.
Layer bread, then tofu slices, shredded cheese...repeat until all ingredients are used.
Combine milk & eggs...pour over the layers & allow to stand for 1-2 hours.
Bake casseroled in a pan of water at 350 for 45 minutes
(meaning, place small casserole dish in a larger, like a 13x9, that has about an inch of water in it)
Spoon out while hot & enjoy!!
Martha Stewart's Meat Loaf
I very seldom make meatloaf because it costs us so much just to purchase all the meat it takes with pre-teen boys in the house consuming everything in sight like vacuum cleaners. I have learned that when you do make it, make up at LEAST 5lbs of mashed potatoes, bread, salad, & offer a fantastic dessert that they know about ahead of time...this helps to make a regular meatloaf recipe stretch out to be barely just enough...at least for now... This is called Martha Stewart's Meat Loaf because it comes from a very old Martha Stewart magazine but I have no clue what year anymore..the recipe is worn & almost unreadible anymore, which means it has to have been at least 10 years ago by now...
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
Moussaka
My grandma would make this periodically for family meals on Sunday evenings...all we knew was that we loved it...once I got married & started cooking for my crew, I got the recipe from her to find out it was Greek! Yet again, the Mediterranean countries have found a grand place at our table!! She has on the card that this recipe came from The WASHINGTON POST (iowa) SEPT 20, 1973!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
26 March 2010
Pesto-Potato Frittata
We are always looking for ways to have the kids, and us sometimes, try new things, and this is one of our favorite dishes that is from the Mediterranean countries. They say its better on the second day, that you can even take it on a picnic, sliced in wedges & served with french bread. Sounds fantastic to me!! I love finding treasures like this from the VEGETARIAN TIMES magazine (july/august 2009)
3 Tbs olive oil, divided
1 1/2lb red potatoes, cubed (3c)
1 sm onion, diced (1c)
1 sm red bell pepper, diced (1c)
2 c fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs dijon mustard
2 Tbs flour
6 lg eggs
3 lg egg whites
1/4 c grated parmesan cheese, optional
heat 1 Tbs oil in a 9" nonstick skillet over med heat. Add potatoes, onion, and bell pepper, cook 15 min stirring often. Transfer potato mixture to lg bowl, and season with salt & pepper; cool 10 min.
Meanwhile, place basil (or other greens) in a food processor along with garlic, pulsing until finely chopped.
Add mustard & flour, pulse to combine.
Add eggs, egg whites, and cheese; blend 1 min. or until frothy. Stir egg mixture with potato mixture.
Wipe out skillet, then heat remaining 2 Tbs oil over med-low heat, making sure to coat the entire bottom of the skillet and up the sides.
Spread egg potato mixture into hot skillet, making sure the potatoes are evenly distributed.
Cover & cook 10 minutes.
Gently lift the bottom and sides of the frittata with a spatula to allow uncooked egg mixture to reach the pan.
Cover & cook 10 minutes more, or until frittata is brown & crispy on bottom & sides & mostly set in center.
Remove skillet from heat, loosen edges of frittata, an dplace lg plate over skillet.
Carefully invert frittata onto plate, then slide it back into the pan, so that the uncooked top is now on the bottom of the skillet.
Cover & cook 5 more minutes so that all sides are browned & crispy.
Transfer to plate to cool.
Serve at room temperature.
3 Tbs olive oil, divided
1 1/2lb red potatoes, cubed (3c)
1 sm onion, diced (1c)
1 sm red bell pepper, diced (1c)
2 c fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs dijon mustard
2 Tbs flour
6 lg eggs
3 lg egg whites
1/4 c grated parmesan cheese, optional
heat 1 Tbs oil in a 9" nonstick skillet over med heat. Add potatoes, onion, and bell pepper, cook 15 min stirring often. Transfer potato mixture to lg bowl, and season with salt & pepper; cool 10 min.
Meanwhile, place basil (or other greens) in a food processor along with garlic, pulsing until finely chopped.
Add mustard & flour, pulse to combine.
Add eggs, egg whites, and cheese; blend 1 min. or until frothy. Stir egg mixture with potato mixture.
Wipe out skillet, then heat remaining 2 Tbs oil over med-low heat, making sure to coat the entire bottom of the skillet and up the sides.
Spread egg potato mixture into hot skillet, making sure the potatoes are evenly distributed.
Cover & cook 10 minutes.
Gently lift the bottom and sides of the frittata with a spatula to allow uncooked egg mixture to reach the pan.
Cover & cook 10 minutes more, or until frittata is brown & crispy on bottom & sides & mostly set in center.
Remove skillet from heat, loosen edges of frittata, an dplace lg plate over skillet.
Carefully invert frittata onto plate, then slide it back into the pan, so that the uncooked top is now on the bottom of the skillet.
Cover & cook 5 more minutes so that all sides are browned & crispy.
Transfer to plate to cool.
Serve at room temperature.
25 March 2010
Easter Eggs
Yummy Yummy...fantastic way to have the kids participate in making Easter goodies to give away & maybe slip a few into their own baskets! Having the kids help in the kitchen is a great way to encourage them in math, science, and instill creativity. This time will go a long way when they are grown & out of your house...might even mean some fantastic food coming back into your house too...
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
24 March 2010
Breakfast Casserole
Easily tossed together, easily made w/o meat or with it...whatever is your preference! Make it the night before, letting you have an easier morning while still having a hot, delicious breakfast to feed everyone!
6 slices bread
1 1/2 - 2lbs sausage, bacon, "fake" sausage for those who want a meat substitute (use one of these or combine for a more interesting casserole)
2 c. sharp cheese, grated
8 eggs
1 c. milk
Grease a 13x9 pan.
Cover bottom with bread broken into smaller pieces.
Brown sausage, or cook bacon, breaking up the meat & layering over the bread.
Sprinkle grated cheese on top of the meat.
Beat eggs and milk (salt & pepper if you like can be added in here, as well as red pepper or cayanne if you like a little heat) with a whisk. Pour over the mixture in the dish.
Cover & pop in the fridge overnight.
In the am, bake at 350 for 35-45 minutes.
That's it! Easy to make, fantastic to eat! Doesn't get much better then that!
6 slices bread
1 1/2 - 2lbs sausage, bacon, "fake" sausage for those who want a meat substitute (use one of these or combine for a more interesting casserole)
2 c. sharp cheese, grated
8 eggs
1 c. milk
Grease a 13x9 pan.
Cover bottom with bread broken into smaller pieces.
Brown sausage, or cook bacon, breaking up the meat & layering over the bread.
Sprinkle grated cheese on top of the meat.
Beat eggs and milk (salt & pepper if you like can be added in here, as well as red pepper or cayanne if you like a little heat) with a whisk. Pour over the mixture in the dish.
Cover & pop in the fridge overnight.
In the am, bake at 350 for 35-45 minutes.
That's it! Easy to make, fantastic to eat! Doesn't get much better then that!
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