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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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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Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Garlic toast

Ingredients

4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley

How to prepare

Remove crusts from bread. Melt butter in small skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a baking sheet. Bake at 375 f. For 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.

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Polish dumplings

Ingredients

1-1/3 cup flour
1 tbsp baking powder
1 tbsp parsley
1/2 tsp basil (to taste)
1/2 tsp salt
1 egg beaten
1 tbsp oil

1/2 cup water

How to prepare

Combine flour, baking powder, parsley, basil and salt. Stir in egg, oil and water. Drop into six mounds onto boiling stew. Cover and cook 10-12 minutes or until done. Do not lift cover!

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Pizza dough & sauce

Ingredients

1 1/2 cups very warm water
3 tbsp sugar
1 tsp salt
3 pkgs. Active dry yeast
5 cups unbleached flour
1/4 cup melted crisco
2 tbsp melted butter
1 egg white, slightly whipped
pizza sauce 888
3 (6 oz. Cans) tomato paste
3 1/2 cans water
2 tbsp chervil leaves
1 tbsp parsley flakes
2 tbsp italian seasoning

1 tsp powered oregano
1/2 tsp ground pepper
3/4 tsp paprika
1 medium onion minced
1 clove crushed garlic
1 tbsp butter
1/4 tsp white pepper

How to prepare

Mix in warm water (not hot), sugar and salt in a medium bowl stir add yeast stir let stand in a warm place for 10 minutes. (mixture will become very foamy.) In another bowl add the 3 cups flour, crisco, butter and the egg white mix yeast mixture in with the flour combination and mix with an electric mixer until it appears to be creamy. Add 2-3 cups more flour add the flour until the dough is just firm, but not sticky. Shape into ball and let it rise for 1 1/2 hours. Remove from bowl and knead for 2 to 5 minutes. Shape into ball again let it rise for another 1 1/2 hours cut into 3 equal sections roll into 3 pizza pans. Preheat oven to 375

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