Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

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Rigani cheese bread

Ingredients

1 tbsp active dry yeast
1 cup -tepid (110 f) water
3 tbsp olive oil
1/2 tsp fine-grain sea salt
3 cup whole wheat flour, or more
2 tbsp dried rigani; crumbled
1/2 tbsp dried mint; finely crumbled

3/4 lb feta cheese; well drained,- finely crumbled
1 egg yolk; beaten with:
2 tbsp -warm water

How to prepare

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2″. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.
Heat the oven to 350 f.
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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Focaccia

Ingredients

1/4 oz yeast, dry active
1/2 oz sugar
12 oz water
1/2 cup onions, chopped
1 tbsp garlic, minced
1 lb flour, all-purpose, plus
2 oz flour, all-purpose

2 tsp salt
1/2 tsp white pepper
1/2 tsp fresh rosemary
or basil or pesto
olive oil, to lightly coat
kosher salt

How to prepare

Saut

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Sweet Fire Chicken Recipe Like Panda Express – Chinese Food

http://www.youtube.com/v/DvBFz8UoHgk?version=3&f=videos&app=youtube_gdata

Sweet Fire Chicken Recipe Like Panda Express – Chinese Food Ingredients: 1 chicken breast sliced into 1 x 1/2 in. pieces Oil for cooking Sauce: 1/4 cup lemon juice 3 tablespoons plum sauce 1 cup sliced pineapple 1 medium sliced shallot 3 sliced sweet peppers 1 teaspoon chili paste Bowl #1 Egg wash: 2 eggs mixed 2 tablespoons milk Bowl #2 Dry mixture: 1 cup flour 1 teaspoon salt 1/2 teaspoon white pepper Bowl #3 1 – 1/2 cups Panko bread crumbs Preparation: 1. Mix chicken in bowl #1, then bowl #2, then back into bowl #1

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Sweet Fire Chicken Recipe Like Panda Express – Chinese Food

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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Stuffed french toast

Ingredients

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten

1/4 tsp cinnamon, ground
1/4 tsp vanilla
2/3 cup whole milk
8 slices french bread
1 tbsp butter
1 cup whipped cream
2 cups fresh strawberries, sliced

Hot maple syrup

How to prepare

Combine the ricotta, the egg yolks, the first measure of vanilla, the maple syrup, the lemon rind and the lemon juice. Set aside. Beat the whole eggs with the cinnamon and the second measure of vanilla in a shallow dish. Add the milk to the dish. Beat again. Preheat a med size (10″) skillet over med heat. Put the bread into the egg batter 2 slices at a time. Allow the bread to soak for a while. Turn over. Add 1/2 tbsp of butter to the skillet for frying each 2 slices of bread. Add the soaked bread. Cook until the bread is crisp and browned on one side. Flip the bread slices over. Spread 1/2 cup of the ricotta mixture over one of the slices. Continue cooking the bread until it is crispy and browned. Set the slice of bread without the ricotta over the slice of bread with the ricotta. Transfer the sandwich to a plate. Top with whipped cream, sliced strawberries and hot maple syrup.

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