Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

30 Lip Smackin’ Barbecue Sauce Recipes

Posted By TipNut On July 2, 2009 @ 1:07 pm In Recipes | 2 Comments

This week’s Recipe Hit List is a collection of homemade bbq sauces I’ve found around the net (for ribs, chicken, pork–you name it).

Basting Ribs With Thick BBQ Sauce
There are some really interesting recipes in this bunch with ingredients like espresso, bourbon whiskey, cherry cola, blueberries but there are plenty with more traditional ingredients too. Some sweet, some hot & spicy –they all look so good, you might just find a few new favorites in the bunch!

*Some of the pages include recipes for the meat dishes or side dishes, you may have to scroll down the page to find the BBQ sauce recipes.
Homemade Barbecue Sauce Recipes

*Note: Descriptions below are quotes from the recipe sites

1. BBQ Sauce [1]: The following recipe is for my tomato-based BBQ sauce. It is fairly straight forward until you get to one ingredient, vanilla. I love vanilla, and try to use it everywhere that I can. It highlights the sweetness in this sauce recipe, and lingers gently on the palate. It adds an exotic, almost mysterious flavor that leaves you wanting to take another bite. Recipe from Beyond The Kitchen Wall.
2. Backyard Barbecue Sauce [2]: This spicy slather has been my go-to for so long that I can no longer remember its source, and of course it changes just a bit each time I make it. My friend Bob made this batch when he fired up his smoker last week; he used brown sugar substitute instead of the real thing, and the sauce was deee-lishus! It does have quite a kick, so if you want a milder sauce, omit the jalapeno. Makes 4-5 cups; leftover can be frozen. Recipe from The Perfect Pantry.
3. Classic Barbecue Sauce [3]: I’ve already made barbecue chicken twice in the last week. At the risk of sounding immodest, I have to say that my barbecue chicken is fantastique. Recipe found at Brownies For Dinner.
4. Alabama White Barbecue Sauce [4]: This is truly a regional thing, but also a regional requirement. EVERY BBQ restaurant in North Alabama features white bbq sauce on their menu, their meats, and their tables and North Alabamians eat it with everything from french fries to bread to chicken and ribs. This unique, tangy flavor is the perfect compliment to just about everything. Personally, I like to use so much that my food is swimming in it. How about we make up a batch for you? Recipe from Southern Plate.
5. Big Bob Gibson Bar-B-Q White Sauce [5]: But once the grilled breasts (over charcoal, not wood) were dipped in the white sauce, the magic truly happened. The creamy, peppery sauce had a slight edge of heat that was transformational. By the end of the meal, we were pouring white sauce on everything we could find—grilled mushrooms, corn, bread, whatever — just so we could get some more of it. Recipe found at Bitten Blog – NY Times.
6. Barefoot Contessa’s Barbecue Sauce [6]: There’s this initial sweetness followed by an unexpected heat, and it’s better than any jarred stuff I’ve ever had. What’s more, BC’s recipe makes a staggering 1-1/2 quarts (48 oz) of sauce, which compensates for the initial investment. Without exaggeration, it will last FOR MONTHS. Recipe found at Cheap Healthy Good.
7. Balsamic BBQ Sauce [7]: (Includes lager beer) This isn’t the type of recipe you just make on a whim, it’s a labor of love recipe, so since you’re going to put the time in, you might as well make your own bbq sauce. It adds that extra something special to make them your own. Recipe from Krista’s Cooking Blog.
8. Tangy Rhubarb Barbecue Sauce [8]: This is a nice change of pace from the usual smoky and/or sweet barbecue sauces. The rhubarb gives it thickness and a fruity flavor. The amounts below are suggestions only. Add more honey if you like it sweet, more apple cider vinegar if you like a vinegary kick. Or leave out the ketchup and double up on the mustard and vinegar for a Carolina-style sauce. The sauce is good with grilled pork chops and chicken thighs, but it’s a particularly good match with duck breasts that have been pan-fried and sliced. It may be refrigerated in an airtight container for 2 to 3 days. Recipe from The Washington Post.
9. Blueberry Chipotle Barbecue Sauce [9]: The secret to getting a really nice deep flavor is to cook the sauce down for a good long time. That concentrates all the flavors and makes it lusciously thick like a BBQ sauce should be. I didn’t feel like cheating and using liquid smoke for the smokiness, not this time. Instead, chipotle powder giveth smoke and spice. Recipe from Post Punk Kitchen.
10. Kansas City-Style Hot Barbecue Sauce [10]: Adapted from Blue Ribbon BBQ. Recipe found at The Boston Globe.
11. Elizabeth Karmel’s Dr. Pepper Barbecue Sauce [11]: My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn’t write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces. Recipe found at Good Morning America Recipes.
12. Coffee-Honey Barbecue Sauce [12]: The sauce on the other hand. Oh that sauce. That sauce is love. The color of shellacked mahogany, the sauce is so thick and sticky, it has the consistency of molasses, or sorghum, or honey or some other slow-moving, sticky-sweet substance. And yet the sweetness is not at all cloying. The bitterness of the espresso balances it out and adds a really rich depth of flavor. Recipe found at Well Fed.
13. Cherry Cola Barbecue Sauce [13]: This sweet-savory sauce is served with a mixed grill of baby back ribs, chicken breasts, and smoked sausages in our Fourth of July Cooking Club menu. Adjust the sauce’s heat by adding hot pepper sauce to taste. Recipe from bonappetit.
14. Homemade Chipotle Barbecue Sauce [14]: (soy-free, gluten-free, sugar-free) Just in time for summer BBQ’s comes an easy recipe for homemade barbecue sauce! It is sweet and tangy with a nice kick from the chipotle chili powder. Recipe from Whole Life Nutrition.
15. Paula Deen’s Spicy Barbecue Sauce [15]: Incorporates a bit of peanut butter. Recipe from Paula Deen.
16. Sweet-and-Sour Barbecue Sauce [16]: This classic barbecue sauce is so flavourful you won’t even realize that it has no added salt. It’s great for pork, chicken or beef. Recipe found at Canadian Living.
17. Moroccan Barbecue Sauce [17]: This super flavorful, tomato based barbecue sauce uses wonderful Moroccan spices for a new twist. Absolutely delicious! Recipe found at The Nourishing Gourmet.
18. Georgia Peach Barbecue Sauce [18]: This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor. Recipe found at Fine Cooking.
19. Mango Barbeque Sauce [19]: Healthy Appetite with Ellie Krieger. Recipe found at Food Network.
20. Smoky Orange and Honey Barbecue Sauce [20]: A recipe for my Smoky Orange and Honey Barbecue Sauce that you can throw together and slather on some chicken. It’s heavenly and miles above any bottled sauce. It’s got tang, sweetness, spice, smoke, and overall fabulous balance. Recipe found at Prudence Pennywise.
21. Smoky Barbecue Sauce [21]: Here is a recipe that doesn’t require chopping vegetables and hours of cooking, just a few special ingredients. Recipe found at Cooking For Seven.
22. South Carolina Golden Mustard Barbecue Sauce [22]: When I moved to South Carolina, I was surprised to discover that the barbecue there was yellow instead of red. Tangy and sweet, mustard-based barbecue sauce was very popular, but I don’t think I ever got a chance to sample the barbecued pork that the natives raved about because I became vegetarian shortly after moving there. Fortunately, the bottled sauce was available in stores, and once I tried it, I developed an instant love for it. Recipe found at FatFree Vegan Kitchen.
23. Honey Chipotle Barbecue Sauce [23]: Chipotle peppers are known for having a smoky sweetness, with a slow but strong heat. The spice is what makes them so great, but the sweetness is fairly unique and lets chipotle work very well when paired with some much sweeter things. Honey and chipotle is one of my favorite combinations for a salsa. It wasn’t a stretch to make it into a smoky sweet barbecue sauce – perfect for pairing with anything grilled. Recipe from Baking Bites.
24. Ryan’s Homemade BBQ Sauce [24]: (recipe includes a good shot of bourbon whiskey) I love fine cuisine from all over the world, but my favorite flavors are the uniquely American, rich, smoky tastes of true Southern BBQ. When buying BBQ sauce, most of the sauces you’ll find at your local grocery store are thick, sugary sauces, generally intended to be used as a condiment rather than a marinade or cooking tool. Below, you’ll find the recipe for my personal BBQ sauce done in this same vein, but with a few twists. Recipe found at Culinary Crafts.
25. Lifeboat Farm BBQ Sauce [25]: This is our own recipe based loosely on the DYC vinegar recipe with some extra (not so) secret ingredients. Recipe found at Lifeboat Farm.
26. Jamaican Barbecue Sauce Recipe [26]: Since visiting Jamaica, I’ve become a big fan of jerk chicken and fish. I came up with my own version of that zesty island flavoring especially for this contest. It’s a great sauce for ribs, whether you’re grilling them or making them in the oven. It makes me feel like I’m on vacation! Recipe found at Taste Of Home.
27. Chipotle Apricot Barbecue Sauce [27]: The barbecue sauce was a hit, but of course, there was bacon in it, and let’s be honest, pork on pork is a winning combination. Although, I imagine it would also be magical on shrimp and chicken, too. Recipe found at He Cooks, She Cooks.
28. Molasses Barbecue Sauce [28]: The sauce has a “rich, intensely sweet taste” that is good paired with pork. Recipe from Serious Eats.
29. Homemade Guava BBQ Sauce [29]: Nothing says Miami or Cuban food like guava, so it’s just natural that when I get a grill, I think to make guava BBQ sauce. Some of you may think it’s weird, but everyone’s heard of peach BBQ sauce. This version has the same sweet flavor with a little tropical twist. Since I use canned guava shells and guava paste, this also makes it an all-season sauce. Pork chops and pork tenderloin are especially yummy covered in guava BBQ sauce, but chicken and turkey taste pretty darn good, too. Grill, broil or sear for a caramelized, sweet and tangy taste that will make you feel like it’s summer already. Recipe found at Bitchincamero.
30. Espresso BBQ Sauce [30]: Not only will I make them again and again, I have decided that it’s stupid for me to ever to buy BBQ sauce. This espresso bbq sauce was fantastic! I was a bit skeptical because it was soooo tangy before I smothered the ribs in them. But the second they hit the grill, those bad boys turned into the stickiest tastiest caramelized mess. I was proud. I conquered. I show those ribs who was BOSS. Recipe found at Shutterbean.

Also check out Grilling Tips: 12 Ways To Kick Up The Flavor [31].

Don’t Miss These Tips:

* 10 Homemade Pizza Sauce Recipes [32]
* 12 Homemade Spaghetti Sauce Recipes [33]
* Homemade HP Sauce [34]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/barbecue-sauce/

URLs in this post:

[1] BBQ Sauce: http://www.beyondthekitchenwall.com/2009/06/bbq-sauce.html

[2] Backyard Barbecue Sauce: http://www.theperfectpantry.com/2009/03/recipe-barbecue-sauce.html

[3] Classic Barbecue Sauce: http://browniesfordinner.com/2009/07/01/gearing-up-for-the-4th-bbq-chicken/

[4] Alabama White Barbecue Sauce: http://www.southernplate.com/2008/10/alabama-white-barbecue-sauce.html

[5] Big Bob Gibson Bar-B-Q White Sauce: http://bitten.blogs.nytimes.com/2009/06/05/a-barbecue-sauce-that-transforms-chicken/

[6] Barefoot Contessa’s Barbecue Sauce: http://cheaphealthygood.blogspot.com/2008/07/gettin-potlucky-barefoot-contessas.html

[7] Balsamic BBQ Sauce: http://kristarinaldi.blogspot.com/2009/05/memphis-style-ribs-with-balsamic-bbq.html

[8] Tangy Rhubarb Barbecue Sauce: http://projects.washingtonpost.com/recipes/2008/05/07/tangy-rhubarb-barbecue-sauce/

[9] Blueberry Chipotle Barbecue Sauce: http://theppk.com/blog/2008/08/25/berry-week-day-2-blueberry-chipotle-barbecue-sauce/

[10] Kansas City-Style Hot Barbecue Sauce: http://www.boston.com/lifestyle/food/articles/2009/05/20/kansas_city_style_hot_barbecue_sauce/

[11] Elizabeth Karmel’s Dr. Pepper Barbecue Sauce: http://abcnews.go.com/GMA/recipe?id=7626809

[12] Coffee-Honey Barbecue Sauce: http://wellfed.typepad.com/well_fed/2007/09/baby-back-ribs-.html

[13] Cherry Cola Barbecue Sauce: http://www.bonappetit.com/recipes/cookingclub/2008/07/cherry_cola_barbeque_sauce

[14] Homemade Chipotle Barbecue Sauce: http://www.nourishingmeals.com/2009/06/homemade-chipotle-barbecue-sauce-soy.html

[15] Paula Deen’s Spicy Barbecue Sauce: http://www.pauladeen.com/index.php/recipes/view2/spicy_barbecue_sauce/

[16] Sweet-and-Sour Barbecue Sauce: http://www.canadianliving.com/food/sweet_and_sour_barbecue_sauce.php

[17] Moroccan Barbecue Sauce: http://www.thenourishinggourmet.com/2009/04/moroccan-barbecue-sauce.html

[18] Georgia Peach Barbecue Sauce: http://www.finecooking.com/recipes/georgia_peach_barbecue_sauce.aspx

[19] Mango Barbeque Sauce: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-with-mango-barbeque-sauce-recipe/index.html

[20] Smoky Orange and Honey Barbecue Sauce: http://prudencepennywise.blogspot.com/2009/05/super-easy-hot-and-cheesy-potatoes-and.html

[21] Smoky Barbecue Sauce: http://www.cookingforseven.com/2008/10/smoky-barbeque-sauce/

[22] South Carolina Golden Mustard Barbecue Sauce: http://blog.fatfreevegan.com/2006/08/south-carolina-golden-mustard-barbecue.html

[23] Honey Chipotle Barbecue Sauce: http://bakingbites.com/2008/08/honey-chipotle-barbecue-sauce/

[24] Ryan’s Homemade BBQ Sauce: http://www.culinarycrafts.com/blog/?p=545

[25] Lifeboat Farm BBQ Sauce: http://lifeboat.co.nz/our-bbq-sauce/

[26] Jamaican Barbecue Sauce Recipe: http://www.tasteofhome.com/Recipes/Jamaican-Barbecue-Sauce

[27] Chipotle Apricot Barbecue Sauce: http://hecooksshecooks.net/2009/07/chipotle-apricot-bbq-sauce/

[28] Molasses Barbecue Sauce: http://www.seriouseats.com/recipes/2009/02/grilled-pork-burgers-with-molasses-barbecue-sauce-recipe.html

[29] Homemade Guava BBQ Sauce: http://www.bitchincamero.com/mel/2009/01/homemade-guava-bbq-sauce/

[30] Espresso BBQ Sauce: http://www.shutterbean.com/babyback-ribs-with-espresso-bbq-sauce/

[31] Grilling Tips: 12 Ways To Kick Up The Flavor: http://tipnut.com/grilling-tips-flavor/

[32] 10 Homemade Pizza Sauce Recipes: http://tipnut.com/pizza-sauce/

[33] 12 Homemade Spaghetti Sauce Recipes: http://tipnut.com/spaghetti-sauce-recipes/

[34] Homemade HP Sauce: http://tipnut.com/homemade-hp-sauce/

http://www.fda.gov/Safety/Recalls/ucm203372.htm

National Pretzel Co. Announces Precautionary Recall of Honey Mustard Onion Seasoned Pretzels Because of Possible Health Risk

Company Contact:
Heather Sabharwal, Kratos Global
hsabharwal@kratosglobal.com
Tel: 202-577-3272

FOR IMMEDIATE RELEASE - March 05, 2010 - As a precautionary measure, National Pretzel Company of Lancaster, Pa. is voluntarily recalling all Honey Mustard Onion flavored pretzels produced since December, 2009 because an ingredient used in the seasoning has the potential to be contaminated with Salmonella. The honey mustard onion seasoning contains Hydrolyzed Vegetable Protein (HVP) which was recalled by Basic Foods Flavors, Inc. and has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

NO illnesses have been reported to date.

NO other National Pretzel products are involved in the recall.

The recalled Honey Mustard Onion seasoned pretzels were distributed nationwide in retail stores and through repackers.

The products included in the recall are:

Name of Product

UPC Code

Lot Code Dates

(Use by dates)

HK Anderson Honey Mustard Pretzel Bites 3.5 oz

0-70271-00131-0

JUN 11 10 G6

JUN 11 10 I3

JUN 11 10 I5

JUL 01 10 G6

JUL 22 10 I3

HK Anderson Honey Mustard Pretzel Bites 9 oz

0-70271-00130-0

MAY 14 10 G5

MAY 14 2010 I4

MAY 14 10 I4

JUN 11 10 G4

JUL 01 10 I5

35139CP

HK Anderson Honey Mustard Pretzel Bites 18 oz

0-70271-00128-0

MAY 14 2010 H4

MAY 14 2010 I4

JUN 11 2010 G6

JUN 11 2010 H5

JUL 01 2010 G6

JUL 22 2010 G4

JUL 22 2010 I3

CVS Honey Mustard Pretzel Bites 18 oz

0-50428-12015-6

SEP 15 2010 G5

SEP 15 2010 G6

SEP 15 2010 G7

SEP 15 2010 H4

SEP 15 2010 H5

SEP15 2010 H6

SEP 15 2010 H7

SEP 15 2010 I4

SEP 15 2010 I5

SEP 15 2010 I6

President’s Choice Honey Mustard Onion Pretzel Bite- 300 gr.

0-60383-99222-4

2010 MA 14 I2

2010 MA 28 G3

2010 MA 28 I2

2010 JL 15 H7

Safeway Honey Mustard Onion Nugget 10 oz

0-21130-29039-0

MAY 11 10 I5

JUN 25 10 I3

JUL 01 10 I5

Sunflower Markets Honey Mustard Nugget

8-59393-00041-4

MAY 14 10 H4

BULK –Honey Mustard Onion Pretzel Pieces

n/a

MAR 21 10 I3

APR 11 10 H3

APR 11 10 H5

MAY 01 10 G6

MAY 22 10 G4

BULK- Honey Mustard Onion Pretzel Bites

n/a

05 FEB 2010 I

APR 11 10 I5

APR 25 10 I3

MAY 0110 I5

012710I

0127I3

BULK- Whole Grain Honey Mustard Nuggets

n/a

APR 11 10 G6

APR 11 10 H6

Consumers who have purchased any of the products listed above, with the corresponding date codes are urged to return it to the place of purchase for a full refund.

Consumers with questions about the recall may contact the company at 1-717-637-5931.

###

RSS Feed for FDA Recalls Information1 [what’s this?2]

-
-
Links on this page:

1. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
2. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm

Page Last Updated: 03/06/2010

Homemade Pizza Recipes

Posted By TipNut On May 21, 2009 @ 1:04 pm In Recipes | No Comments

This week’s collection features over two dozen recipes for homemade pizza, homemade pizza dough and pizza sauce recipes. Lots of goodies in this week’s Recipe Hit List, enjoy!

Roasted Garlic-and-Spinach White Pizza Recipe From rachaelraymag.com
Homemade Pizza Recipes
*Note: Descriptions below are quotes from the recipe sites

* Roasted Garlic-and-Spinach White Pizza [1]: (As seen in picture) Recipe from Every Day With Rachael Ray.
* Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese [2]: Recipe found at NY Times.
* Jeff Varasano’s Famous New York Pizza Recipe [3]: Pizza is the most sensuous of foods. I get emails from around the world and one of the most common goes something like this: “Jeff, I had this one perfect pizza at a corner shop in Brooklyn in 1972 and I’ve been thinking about it ever since.” I love that!. That’s passion. Do you know how many forgettable meals have come and gone since then. What kind of pizza leaves a 35 year impression? Let me describe it to you. The crust is slightly charred. It has a crisp outer layer, but inside it’s airy and light. The ingredients are not piled high, but instead are perfectly balanced. It’s sweet, salty, full flavored but not greasy. The tomatoes burst with flavor. Each bite makes you hungrier for the next. If this is what you want, you’ve come to the right place. Recipe found at Varasano’s.
* Three Cheese White Pizza [4]: I haven’t included quantities in the list of ingredients below because I don’t believe any two people like exactly the same amount of cheese on their pizza. So, feel free to use as much or as little as you like to achieve the right level of cheesiness. I used about 1/3 – 1/2 cup mozzarella cheese, 1/4 – 1/3 cup ricotta cheese and a few tablespoons of Parmesan cheese. Recipe found at Tracey’s Culinary Adventures.
* Homemade Pizza Hut Original Pan Pizza & Homemade Ranch Dressing with Breadsticks [5]: So yummy and delicious!! Well worth the work! Recipe found at Day 2 Day With Holly J.
* Thin Crust Barbecue Chicken Pizza [6]: The crust is an adaption of Stephanie Nielson’s whole wheat pizza crust. I wanted some white flour, so it’s about a 50/50 split. You can do all white or all wheat. Whatever you want. For the order of things, I would suggest you make the sauce then make the dough. While the dough is rising, prepare the toppings. Then roll out the dough and put on the toppings. Recipe found at Rookie Cookie.
* Deep Dish Pizza [7]: This recipe is another one of my favorite super easy, quick to throw together, family pleasing, and incredibly delicious meals, originally from mother’s recipe collection. One of the best things about it is how incredibly adaptable it is to whatever ingredients you have on hand! I’ve made it with absolutely no cheese before and it was still delicious! Recipe from Southern Plate.
* Pizza with Goat Cheese, Chicken, Sundried Tomatoes & Spinach [8]: I made this recipe tonight in an attempt to re-create a dish that I used to enjoy when I was a college student in Washington, DC. On lovely spring afternoons, like the ones we’ve been enjoying lately here in North Georgia, my friends and I would walk over to a little Italian restaurant in our neighborhood, and this pizza is the dish I would order almost every single time. It is a combination of five of my favorite foods: pizza, goat cheese, chicken, sun-dried tomatoes, and spinach. Recipe found at Vintage Victuals.
* Homemade Pizza with Bacon, Egg and Asparagus [9]: This is a recipe for one small pizza to share with your partner on a mid-Sunday morning. The quickest I’ve done it is in two hours (you can hurry it by doubling the yeast and using warm water in the dough), but you might want to make the dough a day or two before. Because it’s small—it will give you a ball of dough the size of a softball—it’s quickest just to mix and knead it by hand. If you want to feed more people, it can be doubled for a large pizza or two small pizzas. Recipe from Michael Ruhlman.
* BBQ Chicken Pizza [10]: With some BBQ chicken I made in advance yesterday, I took the shredded chicken and made the following BBQ pizza. It’s pretty easy to make homemade pizza and I wish I felt more confident working with yeast sooner! Instead of resorting to bottled BBQ sauce, I set out to try Tyler Florence’s recipe. I made some adaptations to the original recipe by dicing up the bacon, using yellow mustard instead of dry, adding more garlic and using dark versions for the brown sugar and molasses. It was a nice rich flavor and was a breeze to make in advance. I plan on making the BBQ sauce recipe again for the upcoming grill and BBQ season! Recipe found at Joelen’s Culinary Adventures.
* Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta [11]: Recipe from the Food Network.
* Supreme Veggie Pizza with Mozzarella and Feta [12]: We had this for our Friday Night Pizza a few weeks ago. It was so good. I’ve quickly become a big fan of pizza on the grill and pizza night in general. I love the flavor of grilled pizza. It cooks so fast and the crust gets that great chewy/crunchy texture. Recipe found at goodLife {eats}.
* Pizza Margherita In 4 Easy Steps [13]: Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo. Recipe found at BBC Good Food.
* Buffalo Sweet Potato & Blue Cheese Pizza [14]: This pizza is nothing short of awesome. The potatoes give it a sweet and creamy base, the buffalo sauce gives it a hefty kick and the blue cheese adds deep flavor and a little decadence. Even if you’re not vegetarian, I can’t imagine a better pizza for a Friday night or Sunday afternoon. The perfect accompaniment to a frosty pint of beer. Recipe found at bitchincamero.
* Turkish Pizza Recipe [15]: This has to be one of my favorite Turkish street foods. I got the great opportunity to watch how they are made, not out of choice, I might add! We had ordered 2 of the pizza’s at this little restaurant right beside the local mosque in Fethiye, and the owner spotted me taking pictures around the place earlier. He quickly dragged me in to the kitchen, full of pride and instructed me to take pictures of the pizza’s being made! Recipe found at The Good Mood Food Blog.
* Grilled Pizza Recipe [16]: A few years ago I came across a grilled pizza recipe somewhere (probably on a cooking show or in a lifestyle magazine) and fell hard for the idea. Since that time my family and friends have had many an opportunity to enjoy my super quick and easy grilled pizza. We have even had a build your own grilled pizza party which is like the traditional build your own pizza party only the pizza gets cooked on the grill. So grab a glass of wine and enjoy the novelty and the pizza.
* Meat Lite: Roasted Vegetable and Pepperoni Stromboli [17]: Like so many of my favorite “Italian” foods, stromboli is as American as it gets. In fact, this rolled and baked sandwich, a close cousin of pizza, may well have been invented on my home turf—at Romano’s Stromboli just outside Philadelphia. Recipe found at Serious Eats.
* Mediterranean Pizza [18]: A yummy pizza inspired by my love for feta cheese! This salty cheese really pops in this pizza! Recipe found at KimDeC.

Homemade Pizza Dough Recipes
*Note: Descriptions below are quotes from the recipe sites

* Jamie Oliver’s Pizza Dough Recipe [19]: This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. Recipe from Jamie Oliver.
* Now or Later Pizza [20]: An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture. Recipe from King Arthur Flour.
* A Simple & Easy Basic Pizza Dough [21]This is a fantastic recipe that I have adapted for my bread machine and it makes one delicious pizza. The recipe offers instructions for making the dough in a food processor (recommended by Bittman), by hand, or with a stand mixer. At the bottom, I offer how I am able to adapt this for the bread machine. Basically, you can make it with something or nothing nothing at all, which is why this recipe is an all-around winner in my book! Recipe from Mom Advice.
* No Rise Pizza Crust [22]: Homemade pizza is a favorite around here, but I sometimes struggle with the timing of it all. I either want to make my supper in the morning and pop it in the oven right before we eat, or start (and finish!) cooking an hour before supper. Until I saw Crystal’s recipe, I never thought to try a no-rise dough. This one really works for me! Recipe found at The Finer Things In Life.
* Best Pizza Dough Ever Recipe [23]: If you like to wait until the last minute to make pizza dough, you are out of luck here. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. Recipe from 101 Cookbooks.
* No-Knead Pizza Dough [24]: Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts. Recipe found at Tasting Table New York.

Homemade Pizza Sauce Recipes
*Note: Descriptions below are quotes from the recipe sites

* Zesty Old School Style Pizza Sauce [25]: Growing up my parents took us kids to an old style pizza house their friends owned. “Uncle” Loren had the best pizza in town to me. I would climb up a small brick staircase onto a platform, and watch through a glass window as the skillful pizza guys made our pies. This is where my obsession with pizza was born and nurtured. This zesty sauce recipe is as close as I can come to that beautiful thick sauce. It’s what I make when I want a nostalgic, American style pizza house pie. Recipe found at The Cooking Photographer.
* The Quickest Tomato Sauce [26]: I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet. Recipe from Jamie Oliver.
* Tutorial: Homemade Sundried Tomato Pizza Pesto Sauce [27]: Technically I suppose this is not a true pesto because it does not have nuts and cheese in it but perhaps the culinary police will let it slide? This was the best tasting sauce for a pizza that I have had in forever. The sundried tomatoes are packed with flavour and only a few go a long way. Recipe from Suzie The Foodie.
* Pizza Sauce [28]: Recipe from Olivelle.

Bonus: Looking for a DIY pizza stone? Check this out: DIY Pizza Stones [29].

Don’t Miss These Tips:

* 10 Homemade Pizza Sauce Recipes [30]
* 16 Pizza Dough Recipes: Tasty! [31]
* 12 Homemade Bread Recipes [32]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/homemade-pizza/

URLs in this post:

[1] Roasted Garlic-and-Spinach White Pizza: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Roasted-Garlic-and-Spinach-White-Pizza

[2] Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese: http://www.nytimes.com/2009/04/19/magazine/19food-t-004.html

[3] Jeff Varasano’s Famous New York Pizza Recipe: http://www.varasanos.com/PizzaRecipe.htm

[4] Three Cheese White Pizza: http://traceysculinaryadventures.blogspot.com/2009/04/three-cheese-white-pizza.html

[5] Homemade Pizza Hut Original Pan Pizza & Homemade Ranch Dressing with Breadsticks: http://day2daywithhollyj.blogspot.com/2008/08/pizza-hut-original-pan-pizza-homemade.html

[6] Thin Crust Barbecue Chicken Pizza: http://www.rookie-cookie.com/2009/04/thin-crust-barbecue-chicken-pizza.html

[7] Deep Dish Pizza: http://www.southernplate.com/2009/01/deep-dish-pizza.html

[8] Pizza with Goat Cheese, Chicken, Sundried Tomatoes & Spinach: http://www.vintagevictuals.com/2009/04/pizza-with-goat-cheese-chicken-sundried.html

[9] Homemade Pizza with Bacon, Egg and Asparagus: http://blog.ruhlman.com/2009/04/homemade-pizza.html

[10] BBQ Chicken Pizza: http://joelens.blogspot.com/2009/05/bbq-chicken-pizza.html

[11] Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta: http://www.foodnetwork.com/recipes/bobby-flay/grilled-pizza-with-hot-sausage-grilled-peppers-and-onions-and-oregano-ricotta-recipe/index.html

[12] Supreme Veggie Pizza with Mozzarella and Feta: http://www.goodlifeeats.com/2009/05/supreme-veggie-pizza-with-mozzarella.html

[13] Pizza Margherita In 4 Easy Steps: http://www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps

[14] Buffalo Sweet Potato & Blue Cheese Pizza: http://www.bitchincamero.com/mel/2009/05/buffalo-sweet-potato-blue-cheese-pizza/

[15] Turkish Pizza Recipe: http://www.thegoodmoodfoodblog.com/2008/09/turkish-pizza-recipe.html

[16] Grilled Pizza Recipe: http://royaltart.com/blog/2009/05/16/grilled-pizza-recipe-suggested-menu/

[17] Meat Lite: Roasted Vegetable and Pepperoni Stromboli: http://www.seriouseats.com/recipes/2009/05/meat-lite-roasted-vegetable-and-pepperoni-stromboli-recipe.html

[18] Mediterranean Pizza: http://www.kimdec.com/2009/05/mediterranean-pizza.html

[19] Jamie Oliver’s Pizza Dough Recipe: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

[20] Now or Later Pizza: http://www.kingarthurflour.com/recipes/now-or-later-pizza-recipe

[21] A Simple & Easy Basic Pizza Dough: http://momadvice.com/blog/2009/05/a-simple-easy-basic-pizza-dough

[22] No Rise Pizza Crust: http://amysfinerthings.com/no-rise-pizza-crust

[23] Best Pizza Dough Ever Recipe: http://www.101cookbooks.com/archives/001199.html

[24] No-Knead Pizza Dough: http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm

[25] Zesty Old School Style Pizza Sauce: http://www.thecookingphotographer.com/2009/05/zesty-old-school-style-pizza-sauce.html

[26] The Quickest Tomato Sauce: http://www.jamieoliver.com/recipes/vegetarian-recipes/the-quickest-tomato-sauce

[27] Tutorial: Homemade Sundried Tomato Pizza Pesto Sauce: http://suziethefoodie.blogspot.com/2009/05/tutorial-homemade-sundried-tomato-pizza.html

[28] Pizza Sauce: http://www.olivelle.com/recipes/2009/05/19/pizza-sauce/

[29] DIY Pizza Stones: http://tipnut.com/diy-pizza-stones/

[30] 10 Homemade Pizza Sauce Recipes: http://tipnut.com/pizza-sauce/

[31] 16 Pizza Dough Recipes: Tasty!: http://tipnut.com/pizza-dough/

[32] 12 Homemade Bread Recipes: http://tipnut.com/homemade-bread-recipes/

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16 Pizza Dough Recipes: Tasty!

Posted By TipNut On August 13, 2009 @ 1:06 pm In Recipes | 1 Comment

This week’s Recipe Hit List is all about making your own tasty pizza dough. Some time ago I collected a bunch of recipes for homemade pizza [1] that included a few pizza dough recipes but I decided that there were plenty more goodies out there that needed to be shared, so here’s the list. Enjoy!
Homemade Pizza Dough Recipes

*Note: Descriptions below are quotes from the recipe sites

Homemade Pizza Dough Recipe By wolfgangpuck.com

1. Pizza Dough [2]: With this recipe you can make four pizzas, as described below, or you can divide the dough in half and make two large 12- inch pizzas. The baking time will be the same. Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour, if desired, for additional flavor. Be creative with your pizzas! Recipe from Wolfgang Puck.
2. Easy Bread Machine Pizza Dough [3]: This pizza dough really is easy! It’s chewy and has a wonderful flavor. You can also use this dough to make focaccia, calzones, and breadsticks. Recipe found at Andrea’s Recipes.
3. Homemade Pizza Crust [4]: I was so surprised at how good it was! It actually tasted like pizza crust, not something vaguely resembling pizza crust. This will totally be my go-to recipe when I want pizza now. I’m so glad I tried. Recipe found at Honey And Jam.
4. Thin Crust Pizza Dough [5]: You will end up a dough that has more flavor and is easier to work with if you let it rise overnight. If you are in a hurry you can up the instant yeast to 1 1/4 tsp and let the dough rise for an hour before rolling it out. Recipe found at Cookography.
5. Thin Crust Whole Wheat Pizza Dough [6]: Now when I say “good” I mean this dough isn’t your local pizza joint dough. It isn’t “bready” it’s thin, it get’s crunchy, and holds the toppings very well. It also passed the picky husband, the fickle toddler, the good friend and the teenager test! Yes, all of those taste testers have tried and enjoyed pizza made from this dough! Recipe found at GreenLiteBites.
6. Beer Drinker’s Pizza Dough [7]: Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker’s Perfect Pizza. Recipe found at Martha Stewart.
7. Wheat Pizza Dough [8]: Try chef Curtis Stone’s recipe for Wheat Pizza Dough. Found at Oprah.com
8. Pizza Dough [9]: Recipe from Rachael Ray.
9. Pizza Hut Style Pizza Dough [10]: Let me preface by saying that I do not like Pizza Hut. It is way too greasy for my taste and has never agreed with my stomach too well. I didn’t try this recipe because I love Pizza Hut so much, but I was simply intrigued by the ingredient list. Although this recipe has a few more ingredients than my past variations, it is by far THE BEST pizza dough. I promise not to lead you astray and hope that you might get a chance to give this recipe a shot. It is worth the effort. Recipe from Mom Advice.
10. Overnight Pizza Dough [11]: The dough gets its slightly tangy flavor from a “sponge” (a mixture of warm water, yeast, and flour that’s allowed to ferment). Timing note: The sponge needs to rest overnight; the dough needs to rise for about eight hours. Recipe from epicurious.
11. Purple Pizza Dough [12]: My seven-year-old daughter Clara thought this pizza was the coolest yet, thanks to bright purple dough. She didn’t even care that I dyed it with a cooked beet. I was, for a moment, the greatest mom ever. At least until I sent her to go pick up her room. This crust is great. It has good flavor, and doesn’t taste like beets surprisingly. Recipe from The Cooking Photographer.
12. Slow Rise Pizza Dough [13]: There are a few things you need to know about this pizza dough: it needs to be prepared a day in advance, it makes enough for 6 pizza crusts, it preforms best on a pizza stone, and it’s not hard if you follow the directions carefully. The dough does a slow rise/ferment overnight which gives it not only a lovely flavor, but an unbeatable texture. It’s a process you just can’t rush. The good news is that you end up making enough dough for six pizzas, and it can be frozen easily. Recipe from VeganYumYum.
13. No-Knead Pizza Dough [14]: Adapted from Jim Lahey, Co. Even Lahey’s pizza dough is based on his foolproof recipe for no-knead bread, which triggered a home-baking revolution when The New York Times published it in 2006. Here, he’s adapted it for our readers, with one admonition: “Making the dough is easy,” he says. “Handling it, tossing it—that’s the tricky part.” Recipe found at TastingTable.
14. Perfect Pizza Dough [15]: Recipe from BBC Recipes.
15. Pizza Dough [16]: If you won’t have an hour to let your dough rest, read our Dough in a Hurry strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour. Recipe from Forno Bravo.
16. Five Minute Pizza Dough [17]: Ordering pizzas aren’t an option for us, no delivery guys would come all the way out to where we live – but that’s probably a good thing. Our pizza dough recipe is so easy, I make it by lunchtime and it’s ready to roll for dinner. It literally takes only five minutes (not including rising) and tastes amazing. Recipe from Nini Makes.

Bonus: Wish you could cook your homemade pizzas on a pizza stone? Try this tip: DIY Pizza Stones [18].

Don’t Miss These Tips:

* 10 Homemade Pizza Sauce Recipes [19]
* Homemade Pizza Recipes [1]
* How To Freeze Bread Dough [20]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/pizza-dough/

URLs in this post:

[1] recipes for homemade pizza: http://tipnut.com/homemade-pizza/

[2] Pizza Dough: http://www.wolfgangpuck.com/recipes/view/3391/Pizza-Dough

[3] Easy Bread Machine Pizza Dough: http://www.andreasrecipes.com/2006/01/03/easy-bread-machine-pizza-dough/

[4] Homemade Pizza Crust: http://www.honeyandjam.com/2009/05/homemade-pizza-crust.html

[5] Thin Crust Pizza Dough: http://www.cookography.com/2007/thin-crust-pizza

[6] Thin Crust Whole Wheat Pizza Dough: http://greenlitebites.com/2008/03/11/thin-crust-whole-wheat-pizza-dough/

[7] Beer Drinker’s Pizza Dough: http://www.marthastewart.com/recipe/beer-drinkers-pizza-dough

[8] Wheat Pizza Dough: http://www.oprah.com/food/Wheat-Pizza-Dough

[9] Pizza Dough: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pizza-Dough

[10] Pizza Hut Style Pizza Dough: http://momadvice.com/blog/2006/12/frugal-mommas-test-kitchen-pizza-dough-take-six

[11] Overnight Pizza Dough: http://www.epicurious.com/recipes/food/views/Overnight-Pizza-Dough-352109

[12] Purple Pizza Dough: http://www.thecookingphotographer.com/2009/05/purple-pizza-dough-sneaks-in-vegetable.html

[13] Slow Rise Pizza Dough: http://veganyumyum.com/2007/12/slow-rise-pizza-dough/

[14] No-Knead Pizza Dough: http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm

[15] Perfect Pizza Dough: http://www.bbc.co.uk/food/recipes/database/perfectpizzadough_72456.shtml

[16] Pizza Dough: http://www.fornobravo.com/pizza/pizza_dough.html

[17] Five Minute Pizza Dough: http://ninimakes.typepad.com/nini_makes/2009/02/five-minute-pizza-dough.html

[18] DIY Pizza Stones: http://tipnut.com/diy-pizza-stones/

[19] 10 Homemade Pizza Sauce Recipes: http://tipnut.com/pizza-sauce/

[20] How To Freeze Bread Dough: http://tipnut.com/freeze-bread-dough/

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10 Homemade Pizza Sauce Recipes

Posted By TipNut On August 20, 2009 @ 1:10 pm In Recipes | No Comments

This week’s Recipe Hit List is a collection of recipes for homemade pizza sauce, these compliment last week’s list of pizza dough recipes [1] perfectly!
Pizza Sauce Recipes

Pizza Sauce Recipe From annies-eats.com

1. Pizza Sauce [2]: I don’t know about you, but I have found store-bought pizza sauce seriously lacking. I think the taste can be too overpowering and the seasonings just aren’t quite right. I’m really glad that I discovered this recipe – it’s so simple that it is nearly as easy as opening a jar, but the flavor is so, so, so much better. Not only is the taste great but I much prefer the chunky texture of this sauce (although you can alter the texture to your liking). I have made this many times now, and find that it goes very well with a huge variety of pizza toppings, or as a dipping sauce for calzones. Recipe from Annie’s Eats.
2. Homemade Pizza Sauce Recipe [3]: Flavored with garlic, basil and Italian seasoning, this versatile sauce from our Test Kitchen staff will give Italian flair to all kinds of appetizing entrees. In fact, our home economists came up with the following two dishes that spotlight the zesty mixture. Recipe found at Taste Of Home.
3. Easy Slowcooker Pizza Sauce [4]: I make this sauce in huge batches and divide it in containers for the freezer. It is easy (and no splattering) if you can prepare this in your slow cooker. This is great for your pizzas, for making bagel & English muffin pizzas for the kids, or as a dipping sauce. Recipe from Mom Advice.
4. Perfect Pizza Sauce [5]: While my mozzarella addiction only intensifies with each bite, I also think the sauce can either make or break the pizza. For this reason I decided that I would make my own. One of the reasons that I am not a huge fan of store bought sauce is that they tend to be a little too sweet for me. With that said, I still add a little bit of sugar to cut the acidity of the tomatoes. That is just the beauty of making this at home, you can pick and chose the flavors you like. Recipe found at Life’s Ambrosia.
5. White Pizza Sauce [6]: Recipe found at Pete Bakes!
6. Pizza Sauce [7]: There are lots of recipes for pizza sauce out there, but most of them are pretty work intensive. Quite honestly, if I’m going through the trouble to make homemade pizza, I don’t want to have to cook the sauce, too. Also, a lot of them are chunky and I don’t like chunky pizza sauce. And a lot of them are cooked with quite a bit of oil, so when you add the cheese, the pizza is all heavy and greasy. I like this recipe because in addition to being super-yummy, it comes together in just a few minutes and uses ingredients you’ll probably have in your cupboard, anyway. Also, it’s a great dipping sauce for breadsticks! Ready, Freddy? Recipe from Our Best Bites.
7. Zesty Old School Style Pizza Sauce [8]: Growing up my parents took us kids to an old style pizza house their friends owned. “Uncle” Loren had the best pizza in town to me. I would climb up a small brick staircase onto a platform, and watch through a glass window as the skillful pizza guys made our pies. This is where my obsession with pizza was born and nurtured. This zesty sauce recipe is as close as I can come to that beautiful thick sauce. It’s what I make when I want a nostalgic, American style pizza house pie. The recipe makes enough sauce to cover three medium, or two large pizzas. Recipe from The Cooking Photographer.
8. Favorite Pizza Sauce [9]: Recipe found at Andrea’s Recipes.
9. Best Pizza Sauce [10]: This sauce is AMAZING. I decided to make pizza tonight, I was thinking the crust would be the star of the show but it turns out I could sit here and eat an entire bowl of just the sauce. It is simple and thick and would be great over pasta, bruschetta, or on pizza. Recipe from Strawberry Hedgehog.
10. White Pizza Sauce [11]: This sauce would be used with whatever toppings you want. The pizza I made with it had chicken, bacon, and red onions but just think of the possibilities. Delish! It was a nice change from the traditional red sauce. Plus, you can whip it up in no time with ingredients you probably already have in your house. Yummy! I’m keeping this one. Recipe found at Real Mom Kitchen.

Don’t Miss These Tips:

* 16 Pizza Dough Recipes: Tasty! [1]
* Homemade Pizza Recipes [12]
* 12 Homemade Spaghetti Sauce Recipes [13]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/pizza-sauce/

URLs in this post:

[1] pizza dough recipes: http://tipnut.com/pizza-dough/

[2] Pizza Sauce: http://annies-eats.com/2009/07/23/pizza-sauce/

[3] Homemade Pizza Sauce Recipe: http://www.tasteofhome.com/Recipes/Homemade-Pizza-Sauce-2

[4] Easy Slowcooker Pizza Sauce: http://www.momadvice.com/aldi/index.php/slow-cooker/easy-pizza-sauce/

[5] Perfect Pizza Sauce: http://www.lifesambrosia.com/2009/06/perfect-pizza-sauce-recipe.html

[6] White Pizza Sauce: http://www.peterandrewryan.com/baking/2008/12/pizza-pizza-pizza/

[7] Pizza Sauce: http://www.ourbestbites.com/2008/06/pizza-sauce.html

[8] Zesty Old School Style Pizza Sauce: http://www.thecookingphotographer.com/2009/05/zesty-old-school-style-pizza-sauce.html

[9] Favorite Pizza Sauce: http://www.andreasrecipes.com/2006/02/04/andreas-favorite-pizza-sauce/

[10] Best Pizza Sauce: http://blog.strawberryhedgehog.com/2008/09/best-pizza-sauce-ever.html

[11] White Pizza Sauce: http://realmomkitchen.blogspot.com/2009/03/white-pizza-sauce.html

[12] Homemade Pizza Recipes: http://tipnut.com/homemade-pizza/

[13] 12 Homemade Spaghetti Sauce Recipes: http://tipnut.com/spaghetti-sauce-recipes/

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23 Homemade Lasagna Recipes

Posted By TipNut On October 1, 2009 @ 1:02 pm In Recipes | 2 Comments

Homemade lasagna pulled piping hot from the oven is a favorite chilly-weather comfort food. This week’s Recipe Hit List is a whopping list of nearly two dozen recipes for lasagna with quite a variety of ingredients and methods to choose from: hearty meat, vegetarian, chicken, spicy turkey, slow cooker and skillet lasagnas, roasted veggies…plenty to try and you’re sure to find a new favorite!
Lasagna Recipes

*Note: Descriptions below are quotes from the recipe sites

Garlic Chicken Lasagna Recipe By glutenfreegoddess.blogspot.com

1. Karina’s Garlic Chicken Lasagna [1]: (as seen in picture) This basic recipe can be tailored to your taste. Use your favorite veggies and herbs. We use Tinkyada Pasta Joy brown rice lasagna noodles. These make a surprisingly light lasagna [brown rice noodles are much less heavy than wheat noodles]. Recipe found at Gluten Free Goddess.
2. Italian Lasagna (with meat) [2]: I immediately cut the recipe off the box and taped it to a piece of paper. it’s tattered, it’s splattered, but it’s tried and true and holds a special place in my recipe binder. And now I will share that lost recipe with you as I think it’s the best recipe around. Recipe found at Amanda’s Cookin.
3. Spinach & Butternut Squash Lasagna [3]: This recipe trades marinara for bechamel and instructs you to alternately tuck sauteed spinach and roasted nuggets of butternut squash between layers of the ruffle-edge noodles. What results is not only a beautiful—the cross-section view boasts autumnal stripes of emerald green and vivid orange—but delicious. Recipe found at The Kitchen Sink Recipes.
4. Autumn Turkey & Pumpkin Lasagna [4]: Instead of ground beef, sausage and marinara, this lasagna is full of ground turkey sauteed with dried cranberries, dried apricots, green onions, smoked paprika, sage and roasted chestnuts. Pumpkin and ricotta spiked with cardamom add a nice creamy layer in between the flavor-packed ground turkey. The lasagna is topped with the traditional mozzarella cheese and baked until brown and bubbly. Recipe from Bitchincamero.
5. Hearty Meat Lasagna [5]: Recipe from Cookography.
6. Crock Pot Lasagna – It’s Italian, y’all! [6]: It’s very easy (you don’t even boil the noodles!), especially when you have your meat already browned and in the freezer just waiting to be tossed in. This is also my most requested recipe. I don’t know how many times I’ve printed this one out over the years. It yields the most delicious lasagna I have ever tasted, rich with cheeses and meat. Beware though, it feeds a crowd! Even with a family of four, this is easily two meals. Recipe from Southern Plate.
7. Roasted Red Pepper Lasagna [7]: Recipe from Better Homes And Gardens.
8. Chicken Hazelnut Lasagna with Roasted Garlic Bechamel [8]: This lasagna is based on one we used to get at a local restaurant that has since closed. Their lasagna was rich and delicious with the hazelnuts adding that certain something to the chicken and cheese in this dish. So since I can’t go out and get it anymore I had to try to come up with my own version and I have tweaked it and continue to tweak it- it is always work in process…Recipe found at The Feast Within.
9. Alfredo Chicken Lasagna Recipe [9]: This easy recipe is elegant enough for company. “I’ve served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.” Recipe found at Taste Of Home.
10. Enchilada Lasagna [10]: This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don’t make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Problem is, he eats one pan full on his own, most often in one sitting, and that is just not good for him, other people in the house or the budget! ) Recipe from Mogwai Soup.
11. Freeze-Ahead Lasagna Primavera [11]: Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring — straight from the freezer. Recipe from Martha Stewart.
12. Vegetarian Lasagna Recipe with Spinach and Ricotta Filling for a Crowd, using No-Boil Noodles [12]: Vegetarian lasagna (aka veggie lasagna) might be a bit of a cliche, but everyone loves it, and it has the great advantages that you can do it ahead for a crowd, and it finishes in the oven, so you can concentrate on your guests. I make mine without a bechamel sauce, opting for a spinach and ricotta mixture to provide the creaminess. I also prefer it to set up to a fairly firm, sliceable “pie”, but if you like a wetter version, you could do the sauce 1.5 x or even double. Recipe from Herbivoracious.
13. Thousand Layer Lasagna Recipe [13]: If I told you this was the only lasagna recipe worth making, would you believe me? Well, let me give it a shot. Imagine dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella. Where the sauce and cheese and pasta touch the pan, particularly in the corners, everything gets crunchy and caramelized. I’ll fight you for a corner piece. Seriously. 101 Cookbooks.
14. Artichoke-Mushroom Lasagna [14]: I’m going to take you step-by-step through making this absolutely luscious artichoke and mushroom lasagna. It’s an ideal vegetarian party dish because you can assemble it up to a day before and then just pop it in the oven. Using no-boil lasagna noodles and a special tip for slicing the fresh mozzarella, it’s relatively quick to assemble. Recipe from Ward Street Bistro.
15. How-To: Lasagna Bolognese [15]: Ever since I started making this recipe for Lasagna Bolognese, I can’t go back to Prego and cottage cheese. (Sorry, Grandma!) It’s so good. Make it and you won’t look back either. Recipe from Cafe Johnsonia.
16. Wild & Mild Mushroom Lasagna [16]: Individual Mushroom Lasagnas made with a mix of wild and domestic mushrooms, and a touch of cognac and ‘no-boil’ lasagna sheets make a perfect and warming fall meal. Although this looks like a very lengthy recipe, it’s really not time consuming (it takes longer to describe how to make it.) Truly, it is simply a lasagna made of noodles, wild mushroom bechamel, sliced domestic mushrooms and grated cheese. Recipe from Once Upon A Plate.
17. Angela’s Zucchini Lasagna [17]: I like vegetarian dishes a lot and so I thought I would give it a try. The amount of ricotta the recipe calls for seemed like a lot, so I scaled it back. It’s really a delicious “lasagna” and it was great the next day, too. Thanks, Mom! Recipe from The Italian Dish.
18. Black Bean Lasagna [18]: To be honest, I used this dish to help clean out the refrigerator. We’re now out of beans and Mexican melting cheeses and chipotle en adobo. Lasagnas are a great “heat sink” dish and this one sucked up all the beans I had left. Use a knife to cut the lasagna after it cools and sets up a little. The tortilla noodle strips are soft, but still have more resistance than traditional pasta noodles. If you use a dull spatulas to turn out slices, you’ll just make a mess and be very frustrated with this lasagna. Recipe from Too Many Chefs.
19. Brown Butter-Sage Mushroom Lasagna [19]: One of my favorite dishes is just a simple mushroom ricotta ravioli with a drizzle of brown butter-sage sauce. The earthiness of the mushrooms, the lightness of the ricotta and the nutty richness of the brown-butter sage makes for a perfect flavor combination. Unfortunately, one of the few things i still haven’t invested in for my kitchen is a pasta maker, so unable to make my own homemade ravioli, i’ve deconstructed this dish to form a delicious lasagna. So delicious that it might even be better than the ravioli form. Recipe from The Petite Pig.
20. Skillet Lasagna [20]: Unless you’re cooking for a school cafeteria or a firehouse, homemade lasagna can be a hassle. There’s just SO MUCH OF IT. The first night, it’s great. The second night, it’s fantastic. The third morning, you’ve barely put a dent in it, but it HAS to go. Especially when you’re cooking for two, and you ask your husband if he wants lasagna for lunch, and he looks at you like you’re Joan Crawford in “Mommie Dearest,” serving that same plate of rare steak for breakfast, lunch and dinner. NO LEFTOVER LASAGNA, EVER! Our compromise is Skillet Lasagna. One pan. One layer of each ingredient. Recipe found at Ezra Poundcake.
21. Spinach, Ricotta and Sausage Lasagna [21]: I first discovered this recipe on epicurious.com and over the years I’ve made it my own with a few changes. One taste and you’ll know why it is my most requested potluck dish. The leftovers freeze really well; not that there’ll be many leftovers. Enjoy! Recipe from Dragon’s Kitchen.
22. Eggplant and Pine Nut Rolled Lasagna [22]: I’ve been wanting to play around with the idea of rolled lasagna for a while. It’s fun, easy, and not as messy to serve. I’ve found that vegan lasagna falls apart even more readily than its dairy counterpart since it doesn’t have solidifying cheese to keep it together. Rolled lasagna holds its shape marvelously and it’s attractive. It’s also a great way to make smaller portions of lasagna, if you don’t want a huge casserole dish full of it. Recipe from VeganYumYum.
23. Roasted Vegetable Lasagna [23]: It was a cool afternoon so I roasted the veggies which gives the lasagna such an amazing flavor. I used all the veggies I had on hand in the refrigerator. I also used leftover mushroom marinara but your favorite jar of marinara would work great too. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this dish, not only because I knew it would be tasty, but also because it was fun to make. Recipe from For The Love Of Cooking.

Don’t Miss These Tips:

* How To Make The Best Lasagna [24]
* Homemade Pizza Recipes [25]
* 12 Pasta Recipe Pleasers [26]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/lasagna-recipes/

URLs in this post:

[1] Karina’s Garlic Chicken Lasagna: http://glutenfreegoddess.blogspot.com/2006/11/karinas-garlic-chicken-lasagna.html

[2] Italian Lasagna (with meat): http://www.amandascookin.com/2008/09/italian-lasagna-with-meat.html

[3] Spinach & Butternut Squash Lasagna: http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/

[4] Autumn Turkey & Pumpkin Lasagna: http://www.bitchincamero.com/mel/2008/10/autumn-turkey-pumpkin-lasagna/

[5] Hearty Meat Lasagna: http://www.cookography.com/2009/hearty-meat-lasagna

[6] Crock Pot Lasagna – It’s Italian, y’all!: http://www.southernplate.com/2008/08/crock-pot-lasagna-its-italian-yall.html

[7] Roasted Red Pepper Lasagna: http://www.bhg.com/recipe/pasta/roasted-red-pepper-lasagna/

[8] Chicken Hazelnut Lasagna with Roasted Garlic Bechamel: http://www.thefeastwithin.com/2007/10/17/chicken-hazelnut-lasagna-with-roasted-garlic-bechamel/

[9] Alfredo Chicken Lasagna Recipe: http://www.tasteofhome.com/Recipes/Alfredo-Chicken-Lasagna

[10] Enchilada Lasagna: http://mogwaisoup.blogspot.com/2009/08/enchilada-lasagna.html

[11] Freeze-Ahead Lasagna Primavera: http://www.marthastewart.com/recipe/freeze-ahead-lasagna-primavera

[12] Vegetarian Lasagna Recipe with Spinach and Ricotta Filling for a Crowd, using No-Boil Noodles: http://herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html

[13] Thousand Layer Lasagna Recipe: http://www.101cookbooks.com/archives/thousand-layer-lasagna-recipe.html

[14] Artichoke-Mushroom Lasagna: http://wardstreetbistro.typepad.com/wsb/2008/03/luxurious-aritc.html

[15] How-To: Lasagna Bolognese: http://cafejohnsonia.blogspot.com/2008/04/how-to-lasagna-bolognese.html

[16] Wild & Mild Mushroom Lasagna: http://onceuponaplate.blogspot.com/2008/10/wild-mild-mushroom-lasagna.html

[17] Angela’s Zucchini Lasagna: http://theitaliandish.blogspot.com/2009/02/my-moms-zucchini-lasagna.html

[18] Black Bean Lasagna: http://www.toomanychefs.com/archives/001876.php

[19] Brown Butter-Sage Mushroom Lasagna: http://thepetitepig.typepad.com/the_petite_pig/2008/01/brown-butter-sa.html

[20] Skillet Lasagna: http://www.ezrapoundcake.com/archives/1479

[21] Spinach, Ricotta and Sausage Lasagna: http://www.thedragonskitchen.com/2009/01/spinach-ricotta-and-sausage-lasagna.html

[22] Eggplant and Pine Nut Rolled Lasagna: http://veganyumyum.com/2009/01/eggplant-and-pine-nut-rolled-lasagna/

[23] Roasted Vegetable Lasagna: http://fortheloveofcooking-recipes.blogspot.com/2009/07/roasted-vegetable-lasagna.html

[24] How To Make The Best Lasagna: http://tipnut.com/how-to-make-the-best-lasagna/

[25] Homemade Pizza Recipes: http://tipnut.com/homemade-pizza/

[26] 12 Pasta Recipe Pleasers: http://tipnut.com/pasta-pleasers/

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12 Homemade Spaghetti Sauce Recipes

Posted By TipNut On March 4, 2010 @ 1:26 pm In Recipes | 3 Comments

You can buy jars of spaghetti sauce for convenience and some brands are pretty good, but nothing beats a long simmering, homemade sauce that you make from scratch. This week’s Recipe Hit List features a dozen different recipes that I’ve bookmarked from around the ‘net, some are pretty basic while others promise to match the flavor of an Italian grandmother’s secret recipe. Enjoy!
Homemade Spaghetti Sauce Recipes

*Note: Descriptions below are quotes from the recipe sites

Recipe For Ultimate Spaghetti Sauce By bellalimento.com

1. Ultimate Spaghetti Sauce [1]: (as seen in picture) This is a heavy sauce and goes best with pastas such as spaghetti, linguini, or penne (it would overwhelm angel hair or the like). If you don’t want to add the sausages, just leave them out. I like the flavor that they give to the sauce. Recipe from bell’ alimento.
2. Three-Meat Sauce Recipe [2]: This authentic Italian spaghetti sauce recipe is a longtime family favorite. Very hearty with lots of meat and a zippy flavor, it’s wonderful over a plateful of your favorite pasta. Recipe from Taste Of Home.
3. Red Sauce with Meats [3]: One of the secrets to its rich flavor is cooking the sausages in the sauce for several hours. But, Rachael Ray taught me a great shortcut: stir in beef broth if you don’t have the time for that. Works in a pinch. Recipe from Life As Mom.
4. Gail’s Italian Spaghetti Sauce [4]: This spaghetti sauce is really good and easy. I adapted it a bit and used the crock pot. I actually tripled the recipe so I would have “on purpose” leftovers. Recipe from One Crazy Cookie.
5. Spaghetti with Meat Sauce [5]: My recipe for traditional meat sauce. You will find all of the traditional flavors like garlic, oregano, basil and tomato, but I prefer to use Italian sausage because it gives the sauce that little extra kick. Recipe from Life’s Ambrosia.
6. Alice Jo’s Spaghetti Sauce [6]: Serve with spaghetti or your favorite pasta. Recipe from Paula Deen.
7. Spaghetti In Spicy Tuna Sauce [7]: I’ve doctored the classic recipe to my American-girl-living-in-Italy-who-misses-Mexican-food needs and added the Chili pepper to make a Tuna Arrabbiata sauce. Recipe from Chow.
8. Zappa Family Spaghetti Sauce [8]: Recipe from The New York Times.
9. How To Make (and Can) Spaghetti Sauce In Bulk [9]: Recipe from How To Cook Like Your Grandmother.
10. Ann’s Spaghetti Sauce [10]: It’s a good, easy multi-purpose sauce that you can use for spaghetti and meatballs, lasagna, or other baked pasta dishes, and you can cook it all day in the slow cooker or in a couple hours on the stove. From Andrea’s Recipes.
11. My Perfect Spaghetti Bolognese [11]: I love pasta in many guises, but when it comes to ultimate Comfort Pasta, there is nothing that compares to a spaghetti bolognese. By spaghetti bolognese, I mean spaghetti topped with a rich, ground-meat and tomato based sauce. Recipe from Just Hungry.
12. 15-Minute Tomato Sauce. Really. [12]: So here it is messieurs-dames, my super easy tomato sauce you can do in less then fifteen minutes, and with no special tools except a knife, a pot, a pan, and your own handy hands. No fancy ingredients either, but for delicious tomatoes, olive oil, salt and pepper, oh, yes, and a bit of garlic if you like that kind of thing. Really. It is that easy. Recipe from Chez Pim.

Don’t Miss These Tips:

* 10 Homemade Pizza Sauce Recipes [13]
* 23 Homemade Lasagna Recipes [14]
* 30 Lip Smackin’ Barbecue Sauce Recipes [15]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/spaghetti-sauce-recipes/

URLs in this post:

[1] Ultimate Spaghetti Sauce: http://www.bellalimento.com/2009/06/23/ultimate-spaghetti-sauce/

[2] Three-Meat Sauce Recipe: http://www.tasteofhome.com/Recipes/Three-Meat-Sauce

[3] Red Sauce with Meats: http://lifeasmom.com/2009/03/urs-pasta.html

[4] Gail’s Italian Spaghetti Sauce: http://onecrazycookie.blogspot.com/2010/02/gails-italian-spaghetti-sauce.html

[5] Spaghetti with Meat Sauce: http://www.lifesambrosia.com/2009/01/spaghetti-with-meat-sauce-recipe.html

[6] Alice Jo’s Spaghetti Sauce: http://www.pauladeen.com/index.php/recipes/view2/alice_jos_spaghetti_sauce/

[7] Spaghetti In Spicy Tuna Sauce: http://www.chow.com/recipes/11716

[8] Zappa Family Spaghetti Sauce: http://www.nytimes.com/2007/02/21/dining/211srex.html

[9] How To Make (and Can) Spaghetti Sauce In Bulk: http://cooklikeyourgrandmother.com/2009/06/how-to-make-and-can-spaghetti-sauce-in-bulk-take-2/

[10] Ann’s Spaghetti Sauce: http://www.andreasrecipes.com/2006/10/11/anns-spaghetti-sauce/

[11] My Perfect Spaghetti Bolognese: http://www.justhungry.com/there-and-back-again-my-perfect-spaghetti-bolognese

[12] 15-Minute Tomato Sauce. Really.: http://www.chezpim.com/blogs/2008/09/fifteen-minutes.html

[13] 10 Homemade Pizza Sauce Recipes: http://tipnut.com/pizza-sauce/

[14] 23 Homemade Lasagna Recipes: http://tipnut.com/lasagna-recipes/

[15] 30 Lip Smackin’ Barbecue Sauce Recipes: http://tipnut.com/barbecue-sauce/

Click here to print.

http://selfrelianceadventures.blogspot.com/2010/03/great-powdered-milk-taste-test-and.html

Thursday, March 4, 2010
The Great Powdered Milk Taste Test and Review
Ever wanted to find a powdered milk that tastes good? You’re not alone. So just in case you don’t want to go through the expense and hassle of trying out every kind of powdered milk you can find, read on. I did it for you.

After a comment about the flavor of powdered milk on another post, I hatched a plan to have folks try a bunch of different kinds of powdered milks to maybe find one that tasted good so this reader and anyone else who wants to know (including me) will know which brands would be best to buy because you know powdered milk is not cheap. I had some super help with this milk experiment from Emergency Essentials, Grandma’s Country Foods, Walton Feed, Blue Chip Group (now Augason Farms), and Honeyville Grain who all donated some of their milk for the review. Thank you to all of you—we couldn’t have done it without you!

So here’s the basic setup. I gave each milk a letter A through J. Yes, we tried 10 kinds of milk. 2 powdered milk alternatives, 2 regular non-instant powdered milks, 5 instant powdered milks, and regular old skim milk in a jug thrown in just for fun and science (but nobody knew which one it was). There were also two kinds of chocolate milks which I labeled R and S. A friend and I mixed up each kind of powdered milk and let it chill. Then we had people taste them and grade each on a scale of 1-5 with 1 being really bad and 5 being really good and let them write any comments they wanted to about any of them. This happened over two days. Then I totaled up the scores, divided by the number of tasters, and did some other fancy math statistics tricks I learned from my third grader and came up with the results. We’ll start with Milk F—the real milk, then we’ll go in order from A to J which were all the regular milks. I’ll give the review results on the chocolate milks in another post.

Each can had approximately 11 1/2 cups of powder in it. Some a little more, some a little less. I didn’t measure every can.

Milk “F” was Great Value brand fat free milk from Wal-Mart. This is the standard. If we want something to taste “like milk” this is what it should taste like. No, I don’t think fat free/skim milk tastes like milk any more than you do, but because all of the powdered milks are non-fat, we are using non-fat milk to compare them to. It’s average taste score was 3.46, with scores ranging from 2-5 and the score chosen most often split equally between 3 and 4. Okay, for all you parents of grade schoolers, that is “mean=3.46, range=2-5, mode=3, 4”. Got it? Ingredients: milk, vitamins A and D.

Milk “A”: Honeyville Milk Alternative. Available from and donated by Honeyville Grain. $11.99/can $2.08/gallon

Honeyville’s milk alternative is not 100% milk. It has a whole slew of ingredients including sweet dairy whey, partially hydrogenated vegetable oil, corn syrup solids, and vitamins A and D3. The instructions say to mix it into warm water. We used the same mixing pitcher to mix each kind of milk, of course washing it in between. This one mixed up fairly easily. It took 2 cups of powder to make a gallon of drink. It was kind of thin, you might put more than that in. This one didn’t score too well on the taste. It average score was 2.09 with a range of 1-4 and the most common choice being 1. This milk settled/separated over time after being mixed, so you’d want to keep it in a container that you could easily mix it before pouring.

Milk “B”: Morning Moos Milk Alternative. Available from and donated by Blue Chip Group (now Augason Farms). Also available at some Utah Wal-Marts and Associated Foods Stores. $11.89/can. $2.07/gallon

Morning Moos is the second in our milk alternative group. This is not 100% milk. Its ingredients include sweet whey, creamer (including corn syrup solids), coconut oil, sugar, nonfat milk, vitamins A and D. The can claims great results when using it for cooking due to the high percentage of whey. I’m not sure I’d use a milk alternative to substitute for milk in a recipe. I think I’ll stick with real powdered milk. However, this milk alternative had the highest score among all the milks sampled for taste. So maybe some for drinking or putting on cereal would be good to have around. It mixed easily into warm water. It also took 2 cups of powder to make a gallon of drink. Morning Moos average taste score was 4 with a range of 2-5 and the most common choice was 4. I’m kind of partial to real milk, but if I was storing just for drinking and wanting it to taste good, I might get me some cans of Morning Moos.

Milk “C”: Western Family (Store Brand) Powdered Milk. This particular brand is available at Associated Foods stores. I’m guessing it is a comparable taste to other store brands. I really didn’t want to test all the store brands I could find, so this is it.

This is an instant powdered milk and mixed up the easiest of all. It dissolved readily in warm or cold water. It also didn’t taste very good. It was the classic powdered milk taste. Ick. It is 100% milk—ingredients: nonfat dry milk, vitamin A palmitate, vitamin D3. It took 5 1/3 cups to make a gallon. Wow. That’s a lot of powder to get a gallon of milk. Seriously, I had no idea there was as much variance as there is in the amount of powder required to mix a gallon of milk. The other drawback with this kind of powdered milk is that it is packaged in a box—not good for long term storage. Average taste score was 2.15, with scores ranging from 1-4 and the most common taste score was 2. My favorite comment on this one: “Bitter, tastes like old milk.” There you have it. So if store brand boxed powdered milk is what you usually buy, I have good news for you—There ARE better tasting powdered milks out there.

Milk “D”: Country Fresh Farms Instant Powdered Milk. Available in my Wal-Mart baking aisle for $9.99/can. $4.63/gallon

For starters, this stuff was a big pain to mix. We tried mixing it into warm water and it clumped pretty severely, so then we tried mixing it into cold water which made it worse. We ended up throwing the whole cold water pitcher out and starting again with warm water. Holy hassle, Batman. This stuff repelled water. We joked as we were fighting with it that it would probably be the best tasting just because it was such a pain to mix. It actually did turn out to have pretty good flavor. Its average taste score was 3.29 which was almost as good as real milk. It is 100% milk—ingredients: 100% real instant nonfat dry milk. It doesn’t appear to have vitamins added. It took 5 1/3 cups to make a gallon, so you don’t get very many gallons out of a can. Probably 2-3 gallons. So even though the cost of the can isn’t as high as some of the others in the experiment, your cost per gallon is pretty steep. Taste scores ranged from 2-5 on this and the most common score was 3.

Milk “E” Country Cream Instant Non-Fat Milk. Available from and donated by Grandma’s Country Foods. Also available at Utah Macey’s stores and some Associated Foods stores. $12.99/can. $3.39/gallon.

This milk mixed up easily in warm or cold water. We used warm for the experiment (after the trouble mixing milk D, we just mixed everything else into warm water), but I have mixed this into cold and not had a problem. This was a pretty good tasting powdered milk. I liked it, but one farm lady thought it tasted like calf milk. It’s average taste score was 2.77, but the most common score chosen was 4. The few that didn’t like it, really didn’t like it, so that brought the average down. Scores ranged from 1-4. It took 3 cups to make a gallon, so a better mix ratio than some of the others. Ingredients: 100% real instant nonfat milk, vitamins A & D. I’d buy this milk. Especially when it goes on sale at Macey’s (too bad there’s not a Macey’s near me—that is one place I miss since we left living in the civilized world). You might get a can and test it out before buying a case of it just in case you’re one that doesn’t like it.

Milk “F” was the regular milk in a jug we discussed at the top of the post, so on to milk “G”.

Milk “G”: Rainy Day Foods Instant Non-Fat Milk. Available from and donated by Walton Feed. $13.00/can. $6.01/gallon

The ingredients on this one were nonfat dry milk, lactose, vitamin A palmitate and vitamin D3. The instructions say you can mix into cold water. We used warm again and it mixed easily. This milk had more “flavor” than some of the others. A common comment was “sweet”. For some uses, like baking, I don’t mind my powdered milk having “flavor”, but for straight drinking, I don’t like it so much. It took 5 1/3 cups of powder to make a gallon of milk, so this was on the high end of the mix ratio. Maybe if you mixed less in it wouldn’t have as much flavor. The average taste score on the Rainy Day instant milk was 2.81, with a range of 1-4 and the most common score chosen was 3.

There is one more instant powdered milk, but it got out of order in the lineup, so the next two milks are Non-Instant or Regular Powdered Milks.

Milk “H” Rainy Day Foods Non-Instant Dry Milk. Available from and donated by Walton Feed. $10.80/can. $1.88/gallon

Non instant milks just don’t have great “milk” taste, and this one was no exception. They do, however, generally cost less per can and usually are more concentrated than instant milks so they use less powder to make the same amount of liquid milk. That all equates to more milk for your money. When you’re baking or making canned milk substitutes or cheeses, it won’t matter how great your powdered milk tastes as a liquid—you’re not pouring it over your cereal. I’m all for stocking less expensive non-instant powdered milks for everything but drinking straight. We mixed this as the directions stated—mix the powdered milk into a small amount of warm water, then add the rest of the water either warm or cold. Maybe that’s what we needed to do on milk D. It worked great. Ingredients: Non-fat milk powder. The milk was not tasty with an average score of 2.0, scores ranging from 1-4 and a most common score of 1. One commenter simply said, “Bad!” Now before you go thinking how low those scores are, of the two non-instant milks we tried, this was the better one. It took only 2 cups of powder to make a gallon, so it’s really good on the mix ratio also.

Milk “I”: LDS Cannery Non-Instant Powdered Milk. Available through LDS church dry pack canneries. $7.05/can. $1.84/gallon

Okay, this is the least expensive powdered milk right now, and the one I have the most of and use regularly in baking and cooking. It was also solidly scored the worst tasting of all the milks we tried. No, I did not use the 12 year old stuff from my food room, I opened fresh stuff canned a month before the experiment. I had some folks about cry when they found out how bad it tasted because that was the only kind they had stored. But like I said before, I don’t care how it tastes as liquid milk when I’m making cheese or baking with it. I actually like the added flavor in my breads. So don’t despair, all that powdered milk you have from the cannery does not need to be replaced with something else. Maybe just supplemented with another brand to be used for drinking. The commenter who called that last milk “Bad!” called this one “Worse!”. Its average taste score was 1.75 with scores ranging from 1-4 and the most common score chosen was 1. It took 3 cups to make a gallon, so actually it makes the Rainy Day brand comparable in price for the amount of milk you can make from the can. Ingredients: nonfat dry milk, vitamin A palmitate, vitamin D3.

Milk “J”: Provident Pantry Instant Non-Fat Dry Milk. Available from and donated by Emergency Essentials. $14.95/can. $3.47/gallon

This milk arrived in the mail in time for the second day of testing, so some of the people didn’t get to try it, but quite a few still did. It scored best of all the instant powdered real milks with an average score of 3.5 (actually slightly higher than regular skim milk), scores ranging from 2-4 and its most common score was 4. It mixed easily in warm water and took 2 2/3 cups to make a gallon of milk. It has a low mix ratio, but is also the most expensive can of milk we tried, so wait for a sale here if you can. I’d definitely pick some of this up for drinking.

Wow, are you still reading? Amazing. We made it through all the regular white milks we tried. I’ll cover the chocolate varieties in the next post, so now for you visual people, here’s the information in a table.

Milk Alternatives:

Milk Name

Cost/can

Cups/Gallon

Average Taste Score
1=low, 5=high

Taste Score Range

Most often chosen taste score
(mode)

A-Honeyville

11.99

2.09

1-4

B- Morning Moos

11.89

2-5

Instant Powdered Milks (and real milk):

Milk Name

Cost/Can

Cups/Gallon

Average Taste Score

Taste Score Range

Most often chosen taste score
(mode)

C-Western Family Store Brand

Varies (boxed)

5 1/3

2.15

1-4

D-Country Fresh Farms

9.99

5 1/3

3.29

2-5

E-Country Cream

12.99

2.77

1-4

F-Great Value Real skim milk

Varies

n/a

3.46

2-5

3, 4

G-Rainy
Day Instant

13.00

5 1/3

2.81

1-4

J-Provident Pantry

14.95

2 2/3

3.5

2-4

Non-Instant Powdered Milks:

Milk Name

Cost/Can

Cups/Gallon

Average Taste Score

Taste Score Range

Most often chosen taste score
(mode)

H-Rainy Day Non-Instant

10.80

2.0

1-4

I-LDS Cannery Non-Instant

7.05

1.75

1-4

http://selfrelianceadventures.blogspot.com/2010/02/most-amazing-delicious-magical-award.html

[many photos]

The Most Amazing Delicious Magical Award Winning 6 Grain Bread Recipe I Ever Came Up With Myself
Really. It’s that good. And I made it up myself. Well, I started with a recipe and kept changing it and changing it until I hit on this combination and haven’t changed it since. This is what my family eats. I promise it’s delicious.

Angela’s Crazy Delicious 6 Grain Bread Recipe

Makes 6 loaves. If I had two ovens and a few more bread pans I’d double it, but you can half it or 1/3 it or whatever for your needs.

4 Cups 6 grain cereal (or other rolled grains) You want “regular” rolled grains here, not “quick”—quick oats would just turn to mush
1 1/2 C. Water
2 TB yeast
1 1/2 tsp sugar
5 C. warm water
About 15 Cups flour, half white half wheat
1 Cup Sugar
1 Cup Gluten flour (optional)
1-2 Cups Bean flour (optional)
1 Cup powdered milk
2 TB Salt
6 TB Butter or shortening

350 degrees 40 minutes or thereabouts depending on your oven.

Ready? Okay, let’s get started.

1. Put the 4 cups rolled grains in a pot or bowl that holds more than 4 cups. I use a pot because I don’t actually measure the stuff, I just know about where on the pot to fill it to because I’ve used this same pot for the grain part of this bread forever.

2. Pour hot water over the grains until they are covered by about an inch of water. Hot water from the tap is fine, you don’t need to go heating water for this. Then set it aside to soak. I set mine on the stove because I have limited counter space—I do NOT turn the stove on and cook it, it just sits there.

3. Put the 1 1/2 Cups of warm water, 2 TB yeast, and 1 1/2 tsp sugar in a bowl and let the yeast do it’s thing. It’s okay to stir it around a bit just so all the yeast gets in the water.

4. While the yeast and grains are soaking, get out your giant bowl for the dry ingredients. Sweet husband got this for me one year for Christmas. It rocks.

5. Put about 10 cups of the flour (I like half white and half wheat, but you could go all wheat or all white if you want to), the sugar, gluten flour, powdered milk, bean flour, salt and shortening in the bowl. Grandma’s very cool 2 cup measurer speeds up the process measuring the flour. Thanks, grandma. :)

The bean flour is ground from white beans. It just makes it so my kids are eating beans without knowing it. With a standard electric impact type grain grinder you can just grind beans up. My mill has a corn/bean auger to grind beans into flour. The gluten flour makes the bread hold together better. Gluten=Glue. If I use all white flour or don’t use the rolled grains, I use less gluten flour than 1 cup.

You don’t have to measure exact tablespoons of the shortening—what a hassle getting that stuff out of the measuring spoons! Just put 6 scoops that are approximately tablespoon sized. I promise you won’t mess it up if you’re a little off.

Do not forget the salt. Really, the bread is not that good without it. Edible, but not nearly as tasty. I like Redmond Realsalt. It’s really good. Shameless plug for a fantastic product. :)

6. Now all your dry ingredients are in the bowl, mix them together. It’s okay if the scoops of shortening don’t get mixed up yet. The yeast mixture should be nice and bubbly by now—add it to the bowl.

7. Now we’re going to add the 5 cups of warm water, but don’t go turning on your faucet just yet. Go get your pot of soaking rolled grains.

Pour the water off the soaking grains into your measuring cup until you’ve poured it all off as best you can. Yes some of the grains go along for the ride, it’s okay. This is not rocket science.

I usually get 2-3 cups of water off the grains. Then the rest of the 5 cups I get from the faucet.

8. Once you have the water measured off your grains, add them to the bowl as well. About this time I turn my oven on warm because I use it to raise my dough. If you’ve got a fairly warm place without using your oven, you don’t need to turn your oven on yet.

Now we have everything in the bowl except the remaining flour. See why you need a giant bowl?

9. Mix it all up and add enough of the remaining flour to make it stick together fairly well. Now we’re going to knead it. Some folks are all kinds of fancy and have a mixer that will knead bread for them. Mine will only do about two loaves worth at a time, so I just knead this myself. I divide it into two parts that will be three loaves each for the kneading. It makes it easier to work with and it works out better for the bowls I use to raise the bread in if it’s only half the recipe in each bowl. I also move from my counter to my table to knead. You’ve got to be able to get leverage on the dough, and the counter is too high for me. See if you can lock your elbows with your hands together (CPR style) and reach your kneading surface without needing a stool. If so, it will work better for you. When the table’s been busy with homework or whatnot, I’ve used the counter, I just get a little stool so I’m up a little higher to make it easier. Whew. Got all that? Just trying to make kneading a little easier for you! :) Here’s what the dough looks like when I’m done mixing it in the bowl and it’s ready to knead.

Put some flour on your surface before dumping the dough out and keep it handy to add flour to the dough as you knead.

I’m not giving kneading instructions here as I was my own photographer and it’s kind of difficult to knead and take pictures without getting flour and dough all over the camera, so after I knead the dough, here’s what it looks like.

I have no idea how long I knead each half. I just keep kneading until it’s nice and bouncy and kind of pushes back when I push on it. Not sticky. Okay? And just for Chef Tess, here’s a closeup of the kneaded dough where you can see the yummy rolled grains all mixed in there.

Where were we? Oh yes, step 10.

10. Spray oil a bowl and put your nice ball of dough in it. Then spray the top of the dough with the spray oil, cover it, and put it someplace warm to rise. I cover it with a dishcloth. That’s just how my mom did it. I don’t know if it’s the best way or not, but it works for me. I also use my oven to raise the bread in. I already had it turned on low or warm setting about the time I started mixing up all the ingredients, now I turn it OFF and put the dough in to raise.

11. Wait. Here’s where you can clean up the mess you’ve made so far and go do some jumping jacks or whatever floats your boat for 20-30 minutes or so. The bread is raising. You want it about double in size, but if it gets bigger than that it’s okay. I’ve had it hanging over the edge of the bowl before. The bread still turned out fine. So once it’s at least double its size, it’s done raising. Beautiful.

12. If the top is kind of dry, spray it with some water from a spray bottle to soften it up again. Then punch down the dough and dump it out of the bowl to form the loaves. Divide each bowl into 3 equal-ish balls.

12. Shape the dough into loaves. There’s probably a million ways to shape a bread loaf. Here’s what I do. Press out the air while shaping one of the dough balls into a rectangular shape about as wide as a bread pan, maybe a little wider. I kind of roll my hands from the bottom to the top to get air bubbles out—you could use a rolling pin if you want and get the same effect. I just don’t like washing more dishes than I need to, so I press it out with my hands.

Then roll the dough into a log being careful not to trap air bubbles in the layers.

My log is usually a bit longer than the bread pan. Tuck the ends of the log under itself and wiggle it a bit to even it all out.

12. Then put it in your greased bread pan. I use el-cheapo bread pans and spray oil. They work fine. I don’t wash them out after I bake bread in them, I just wipe out any residual grease and they’re ready to go for the next round. Maybe that’s unsanitary, but they’ve become nicely seasoned this way—like cast iron.

13. Put the loaves somewhere to rise. I turn my oven on to pre-heat and put them along the back of the oven because that’s where the oven vents so it’s nice and warm. Cover them again. I use the same dish cloths I used earlier.

Wow, I think this is one of my longest posts ever. If you are still reading, you are awesome! Hang in there, we’re almost done!

Let the bread raise in the loaf pans for 20 minutes or so. It depends on how warm you have your raising place as to how fast the loaves will raise. Don’t let them raise until they look like a loaf of bread—they do some more raising in the oven, so that will make for “airy” loaves where the bread doesn’t stick together very well. About like this is fine.

14. Put your bread in the oven and cook it at 350 for 40 minutes or so. 40 minutes is perfect in my oven. Then take the loaves out, get them out of the pan, and let them cool. I usually just set them out on the same dish cloths I used to cover them. Multi-purpose. I rub butter on the top while they’re hot to soften it up a bit.

Super delicious. Making me hungry . . . I think I’ll go have some bread and jam now.

http://blog.totallyready.com/money-saving-wednesday-some-great-bread-recipes/02/17/

We have talked in the past about baking and cooking from scratch as a great way to save big on your budget. Last week we had several in our Yahoo Group who requested a bread recipe from one of our own. Carol Ann sent that to me and it follows along with a recipe for yummy pancakes from wheat flour.

I also have a request. I have been asked to bring a large pot of chili to a church dinner this weekend. While I love chili I have never found a recipe I love. Does anyone have one they would be willing to share with us? I really want to make something a little different and more traditional than the normal stuff found in a can. Can you help me? Please….

Basic Whole Wheat Bread

a Bosch recipe Adapted by Carol Ann Shepherd

Grind 11-12 c. of hard white winter wheat just before making bread. I use very high quality wheat. Measure all other ingredients and place next to mixer.

Yeast Mixture:

1 c. warm water

3 T. dry yeast

1 t. white sugar

Place in covered bowl; stir slightly. Let rise until doubled.

In the meantime:

5 + scant more cups of very warm water

2/3 c. oil (Canola)

2/3 c. honey

8 c. whole wheat flour

2 T. Dough Enhancer 2 T. Vital Wheat Gluten (both heaping tablespoons)

2 T. salt (sea salt is best)

In mixing bowl of a stand mixer, combine warm water, oil, and honey. Then add 8 cups of whole wheat flour. On top of the flour add Vital Wheat Gluten & Dough Enhancer. Put the outer lid on the bowl securely. Jog on and off to mix.

Add yeast mixture, 2 more c. whole wheat flour & salt, and mix on and off. While the machine is running, slowly keep adding at least 2+cups of whole wheat flour until the dough is very firm and not sticking to the sides of the bowl. It should be still be sticky and elastic to the touch. Keep working the dough down into the blades. Mix for 9 minutes. Pull out the blade. Let the dough raise in the bowl until it is above the rim of the bowl. (takes about 20-30 minutes)

Punch down the dough and release onto clean surface. Divide the dough into five equal balls. (I weigh each loaf: 1 lb. 14 oz. or so) Punch each ball into rectangle shape and roll up tightly like a cinnamon roll. Place in 5 greased 8” bread pans; cover. I use very high quality “dimpled” bread pans from Bosch. (Bread never sticks.) Let the dough rise again until rounded off nicely.

Place in cold oven; set heat to 325° and bake for 28 minutes (check toward the end until each loaf taps with a hollow sound-do not let loaves get too dark) Release from pans, butter spray tops, and let bread cool on racks, standing up before slicing or placing in plastic bags. That freshly baked bread-smell permeates your whole home. This can be frozen nicely. Light, moist, & delicious whether fresh or toasted & buttered. Wheat is the staff of life! This takes 2½ hr. from start to finish. So fun and so delicious!

Whole Wheat Pancakes

2 ¼ c. whole wheat flour (cut recipe in half for 2 people)

1 heaping t. soda

1 t. salt

2-3 eggs (I use liquid Egg Starters)

3 c. buttermilk (You may use more to thin batter)

Substituting milk for buttermilk will make a heavier pancake and not nearly as light and appetizing. To make buttermilk from powdered milk see your November 2009 Totally Ready Newsletter.

Mix dry and wet ingredients separately. Combine and stir adding buttermilk to desired consistency. I usually add a little more buttermilk so the batter is not too thick.

Fry on preheated HOT griddle. Serves 4 people. SOOO good. These pancakes are light and very filling. Serve with syrup or jam.

And one of my own:

Germade Bread 2 lb. Loaf

germade is a grain like cream of wheat, which may be substituted

1 1/3 C warm water

2 T butter

2 ½ tsp. Salt

2 beaten eggs

2 2/3 C white flour or 2 1/3 C white wheat flour

2 ½ T sugar

1/3 C powdered milk

1 1/3 C germade

2 ½ tsp. Yeast

If using a bread maker place in bowl in order listed. Because of eggs in this recipe do not use timed bake cycle.Bake on light setting or set to dough setting, remove and place in greased bread bread. Let rise until nicely rounded.

Bake 325 degrees 45 minutes or until golden. Bread should sound hollow when tapped. I love this for toast!

Join Our Yahoo Group: http://groups.yahoo.com/group/TotallyReady/

Cathy Cline ... 6

I have a recipe for chili that my 4-H club used for the chili supper fund raisers we had in the 1970’s. I think it is a good basic recipe.It makes a very large batch. I hope it will be helpful to someone.

4-H Chili 1/4th batch
7 lb.ground meat 1 3/4 lb.
4 Cups onions 1 c
2 gallons kidney beans 2 qt.
10 cups tomatoes 2 1/2 c
1/4 cup sugar 1 T.
6 Tbls chili powder 1 1/2 T
2 Tbls cumin 1 1/2 tsp
3 Tbls salt 1 3/4 tsp
1 Tbls pepper 3/4 tsp
1 tsp red pepper or tabasco 1/4 tsp

Brown the meat and onions, drain off any grease. Add rest of the ingredients and simmer till heated through.
Posted date February 21st, 2010 at 4:50 pm
Cathy Cline ... 7

Sorry, I didn’t know how the chili recipe would be formatted. the amounts listed before the ingredients are for a full sized recipe after the ingredients are for a 1/4th sized recipe.

http://blog.totallyready.com/say-cheese-yummy/02/18/

Say Cheese…Yummy
Posted February 02, 2010 Comment3 Comments

I love cheese and it it definitely a must in my food storage program. I have never tried making my own but after trying so many things I was afraid to try, and discovering it wasn’t a big deal I am ready to tackle cheese. I ask a real expert to share with all of us just how this is done. I think I can handle it and it sounds like a great project for a group of friends. Make cheese and while we wait maybe throw together a few freezer meals…Thanks Kat

“I love cheese. I love it so much that I learned to make it for myself. The process is easier than you think and just takes some time and a little getting used to.

So, how does one go about making some cheese? First step is to get some milk. Fresh milk it the best to use but low temperature (below 161) pasteurized will work.

What else do you need to make cheese besides milk? A good digital thermometer, a stainless steel stock pot, a long handled plastic spoon to stir with, some cheese culture, some rennet and a cheese press. The digital thermometer is a very handy tool. Cheese making is an art form and precise temperatures make your results much more consistent. Cheese can be made with a non digital thermometer but being exact in this case makes wonderful cheese! I have used all-clad and enamel stock pots with decent success but my personal preference is the stainless steel. A quick and easy cheese press design is at the bottom.

Now, you have fresh milk. 2 gallons is what you need for this recipe. It’s Colby cheese and is it ever good.

Put your 2 gallons of milk in a stainless steel stock pot. Using your digital thermometer and a low to medium heat, slowly warm your milk up to 86 degrees. Add your culture (measurements differ from culture to culture) and stir gently but thoroughly, top stirring as well as full stirring to make sure the cream is well mixed with the culture. Cover the pot and allow it to sit at 86 degrees for 1 hour. Now stir your cultured milk well, making sure your milk is still 86 degrees. Add your diluted rennet (per instructions for rennet type) making sure to mix well for even distribution. Cover the pot and allow the rennet to set for 30 minutes or until curds give clean break.

Cut the curd into 3/8 inch cubes and stir gently. let the curd sit for 5 minutes.

Heat the curds by 2 degrees every 5 minutes until the temperature reaches 102 degrees. Stir gently to keep the curds from matting. Maintain the curds at 102 degrees for 30 minutes while stirring gently.

Drain off the whey to the level of the curds. While stirring the curds, add cold water to them until the temperature reaches 80 degrees. At 80 degrees, allow the curds to sit for 15 minutes. Stir every few minutes to prevent matting.

Pour the curds gently into a colander and allow the curd to drain for 20 minutes.

Break the curds into thumbnail sized chinks and add 2 tablespoons of cheese salt or fine ground sea salt. Mix into the curds gently but thoroughly.

Place your curds into a cheesecloth lined mold and press at 20lbs of pressure for 20 minutes.

Remove the cheesecloth, turn the cheese over and redress, press at 30lbs of pressure for 20 minutes.

Repeat the redressing process but press the cheese at 40lbs for 1 hour.

Again, redress the cheese and press at 50lbs for 12 hours.

Remove the cheese from the press and allow to air dry a rind at room temperature for several days or until the wheel is dry to the touch on both sides. Turn the wheel a few times a day during drying to ensure it dries evenly.

Once the cheese is dry to the touch you may wax it for aging. At least 2 layers of cheese wax applied with a non plastic (plastic bristles melt)bristled pastry brush.

This cheese is also very good eaten fresh.

Now, are you ready to try making some cheese?

The following cheese press is a simple construction:

I used 1 inch thick, 12 inch wide pieces of board cut 12 inch long and simply drilled holes in each corner. I used stainless steel all thread rod with washers and nuts top and bottom to hold the press more steady. I used pvc pipe for the cheese mold, cut a wooden chaser to fit inside it and sit on top of the cheese wheel, a 3 inch piece of pvc to put the pressure on the cheese wheel. The top piece of wood is held steady by washers and nuts on top. Lightly set against the wood so as not to change the amount of pressure the bricks on top are applying. I learned quick that without the nuts on top of the board, the cheese did not press evenly and caused the bricks to shift and fall off. The all-thread was not enough to hold it on it’s own.

This isn’t a perfect design but it will help you get started right away and as you go, you will have ideas of your own on how to improve it. I have tons of ideas on how to improve it. A good starter press without having to put a whole bunch of money into it and still have good cheese. I am actually still using this press plus another one just like it.

To achieve the weight I need for each stage of pressing, I use a combination of bricks and weight bench weights. The free moving top allows the weight to be evenly distributed and it always stays the same as the cheese presses. Just don’t forget to move the top nuts down every now and then or your bricks will fall off!

You will also need some sort of catch pan under your cheese press. As the cheese curds presses down into a cheese wheel, it expels whey. I use an old lipped cookie sheet under mine. Use one that you won’t be using for baking anymore as the whey is actually quite acidic and will rust up the cookie sheet and eat the non stick coating off.”

Kathryn Murphy

There you have it! Let us know how things go when you try it.

[lots of photos on site page]

1. Mardi Gras Meatball Recipe
Posted by: “Ginny
Mardi Gras Meatball Recipe This Mardi Gras meatball recipe is not only easy but
delicious; it’s always the first to go at any party!

Ingredients
¦1 lb. lean ground beef
¦1/2 C. plain bread crumbs
¦2 Tbs. chopped parsley
¦1/4 C. evaporated milk
¦1 clove crushed garlic
¦1 egg
¦1/2 tsp. salt
¦1 7-oz. can green chili salsa
¦1 C. beef bouillon
¦1/2 C. flour
Directions

Mix beef with bread crumbs, garlic, parsley, milk,
egg and salt. Form into small balls. Roll in flour
and brown in pan. Pour off excess fat. Pour salsa
and beef bouillon mix over meat balls. Cover and
simmer in crock pot on low for 2 hours.

Thanks recipes4Living.
—
Virginia
Cranberry Twp., Pa

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2. Cowboy Cookies Recipe
Posted by: “Ginny

Cowboy Cookies Recipe
Round up your kids for some wild west treats

From, “River Road Recipes II...A Second Helping,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

a.. 2 cups flour

b.. 1/2 teaspoon baking powder

c.. 1/2 teaspoon soda

d.. 1/2 teaspoon salt

e.. 1 cup margarine or butter

f.. 1 cup granulated sugar

g.. 1 cup brown sugar (packed)

h.. 2 eggs

i.. 1 teaspoon vanilla

j.. 2 cups quick rolled oats

k.. 1 (6-ounce) package butterscotch chips or chocolate chips

TO PREPARE:

Sift the flour, baking powder, soda, and salt together. Cream the butter with the sugars. Add eggs to the creamed mixture. Beat until smooth. Add the flour mixture gradually to the creamed ingredients. Now add the vanilla, rolled oats and the chips. Drop by spoonsful on a greased baking sheet and bake at 350 degrees approximately 15 minutes.

YIELDS: about 4 dozen

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
3. Spinach Frittata Recipe
Posted by: “Ginny

Spinach Frittata Recipe
A healthy meal alternative that anyone can enjoy

From, “Traditions...A Taste of the Good Life,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

a.. 1/2 pound fresh spinach, trimmed or 1 (10) ounce package frozen chopped spinach

b.. 3 Tablespoons butter

c.. 1/2 pound fresh mushrooms, sliced

d.. 1 small onion, finely diced

e.. 8 eggs

f.. 1/2 teaspoon salt

g.. 1-1/3 teaspoon pepper

h.. 1-1/2 cups grated fresh Parmesan cheese

TO PREPARE:

Cook spinach. Drain and squeeze out excess liquid. In a large ovenproof skillet, saute the mushrooms and onions. Beat eggs, salt and pepper. Stir spinach into eggs. Mix well and pour over mushrooms and onions in skillet. Cook over medium heat until eggs are set. Sprinkle with Parmesan cheese. Place in oven and broil until cheese melts and top is lightly browned. Cut into wedges to serve.

SERVINGS: 6

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
4. Buttermilk Biscuits Recipe
Posted by: “Ginny

Buttermilk Biscuits Recipe
Add a dab of honey or your favorite jam

From the, “Houston Junior League Cookbook,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

a.. 2 cups flour

b.. 6 rounded teaspoons tartrate baking powder

c.. 1 teaspoon salt

d.. 3 Tablespoons shortening

e.. 1/2 teaspoon soda

f.. 1 cup buttermilk

TO PREPARE:

Combine flour, baking powder and salt. Cut in shortening until consistency of coarse meal. Add soda to buttermilk; stir into flour mixture. Mix well. Roll dough on floured board and cut into rounds. Bake at 450 degrees on ungreased baking sheet for 10 - 12 minutes or until browned.

YIELDS: 12 - 15 large biscuits

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
5. Scalloped Eggplant Casserole Recipe
Posted by: “Ginny

Scalloped Eggplant Casserole Recipe
A hearty vegetarian dish to beat the winter blues

From, “Traditions...A Taste of the Good Life,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

a.. 3 medium eggplant, peeled and sliced

b.. 1/2 cup butter

c.. 1/2 onion, grated

d.. Salt to taste

e.. Pepper to taste

f.. 3 eggs

g.. 1 cup milk

h.. 1 cup cracker crumbs

i.. 1 cup grated Cheddar cheese

TO PREPARE:

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350 degrees for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble.

SERVINGS: 10 -12

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
6. Pumpkin Bread Recipe
Posted by: “Ginny

Pumpkin Bread Recipe
There’s nothing better than a slice of spicy winter

From, “River Road Recipes II...A Second Helping,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Bread:

a.. 3 cups sugar

b.. 1 cup salad oil

c.. 4 eggs

d.. 2 cups pumpkin

e.. 3-1/2 cups flour, unsifted

f.. 2 teaspoons soda

g.. 2 to 3 teaspoons salt

h.. 2/3 cup water

i.. 1 teaspoon baking powder

j.. 1 teaspoon nutmeg (freshly ground is best)

k.. 1 teaspoon cinnamon

l.. 2 teaspoons pumpkin spices

m.. 2 teaspoons vanilla

n.. 1 cup chopped dates or pecans, or 1/2 cup of each (optional)

TO PREPARE Bread:

Combine sugar and oil in large bowl. Add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together. Set aside. Add dry ingredients alternately with water. Add pumpkin. Add dates, pecans or both at this time. Pour into 3 well greased and floured 9 x 5 x 3-inch loaf pans. Bake in preheated 325 degree oven for 1 hour or until they test done. Remove from pans when barely warm.

INGREDIENTS for Frosting:

a.. 1 (8-ounce) package cream cheese

b.. 4 Tablespoons butter or margarine

c.. 1-1/2 teaspoons vanilla

d.. 1-1/2 cups powdered sugar

e.. Dash salt

f.. 1/2 cup finely chopped pecans

TO PREPARE Frosting:

Cream margarine or butter with cream cheese. Add vanilla. Add sifted sugar and salt. Fold in nuts last. Frost cooled bread.

—
Virginia
Cranberry Twp., Pa

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7. Summer Vegetable Bake
Posted by: “Ginny

Summer Vegetable Bake
Get a taste of summer in winter

From, “At Your Service...Southern Recipes, Places and Traditions,” published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

a.. 3 cups herb-seasoned stuffing mix

b.. 1/4 cup (1/2 stick) butter, melted

c.. 1 (10 ounce) can cream of mushroom soup or cream of chicken soup

d.. 1/2 cup sour cream

e.. 1/2 cup shredded sharp Cheddar cheese

f.. 2 cups each shredded yellow squash and shredded zucchini

g.. 1/4 cup shredded carrot

h.. 1/4 cup finely chopped onion

TO PREPARE:

Mix the stuffing mix and butter in a bowl. Reserve 1/2 cup of the stuffing mixture. Place the remaining stuffing mixture in a 2-quart baking dish. Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well. Stir in the squash, zucchini, carrot and onion. Spread over the stuffing mixture. Sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 40 minutes.

SERVES: 6 - 8

—
Virginia
Cranberry Twp., Pa

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8. Easter Hunt Pie (Eagle Brand®)
Posted by: “Ginny

Easter Hunt Pie

a.. Yield: 8 to 10 servings
b.. Nutrition: See Below
c.. Prep Time: 10 Minutes
d.. Cook Time: 0 Minutes

Ingredients
a.. 1 (6 oz.) prepared graham cracker pie crust
b.. 1 (8 oz.) package cream cheese, softened
c.. 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
d.. 3/4 cup cold water
e.. 1 (4-serving size) package instant vanilla flavor pudding mix
f.. 1 1/2 cups frozen whipped topping, thawed
g.. Jelly beans, marshmallow candies or other small Easter candy
h.. Toasted coconut for garnish
Instructions
a.. BEAT cream cheese in large bowl until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth. Gently fold in whipped topping.
b.. SPOON filling into pie crust. Chill 3 hours. Garnish top of pie with jelly beans, marshmallow candies and toasted coconut as desired and serve.
c.. * For young children, use holiday marshmallow candies or soft candies.
Notes
a.. Tips:
b.. Nutrition Amount per Serving: Calories 510,Total Fat Grams24,Calories From Fat 220,Saturated Fat Grams 12,Saturated Fat Grams Pct DailyValue 60,CholesterolMilligrams 45,SodiumMilligrams 400,Sodium Milligrams Pct Daily Value 17,Total Carbohydrates Grams 67,Total Carbohydrates Grams Pct Daily Value 22,Dietary Fiber Grams 1,Dietary Fiber Grams Pct Daily Value 4,Sugars Grams 56,Protein Grams 7,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 15,

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
—
Virginia
Cranberry Twp., Pa

___________________________________________
10. Alfajores (Dulce de Leche Cookies)
Posted by: “Ginny

So enjoy! Be sure to really cherish and appreciate your measuring cups/scale and ingredients while you make these!

Alfajores via CDKitchen
Don’t be scared by the unholy amount of cornstarch in these. It’s the correct amount - I promise! This produces a lovely and soft dough, but be sure to keep it well chilled while you work or it will stick and you’ll be sad! These delicious gems are well worth the effort.

1 14-ounce can sweetened condensed milk (or Dulce de Leche if you want to speed up the process!)
1/2 c all-purpose flour
1 1/4 c cornstarch
1 Tbls baking powder
6 Tbls butter, softened
1/2 c sugar
1 Tbls lemon zest
1 egg
1 egg yolk
1/2 c shredded unsweetened coconut

Preheat oven to 425 degrees.

Pour sweetened condensed milk into a baking dish, cover with aluminum foil and place in larger, shallow pan. Fill larger pan with hot water, being sure not to let the water spill into the dish containing the sweetened condensed milk.

Bake 1 1/2 hours or until thick and caramel-colored, checking water level after 45 minutes and adding hot water if needed.

Let cool, then cover and refrigerate until needed.

Sift together flour, cornstarch and baking powder in a medium-sized bowl and set aside.

Beat butter, sugar and lemon zest on medium speed until smooth, 1 to 2 minutes. Beat in whole egg, then egg yolk, scraping down the sides of the bowl from time to time.

Add half of the sifted ingredients and beat on low speed just to combine. Add the remaining half and beat just until dough comes together. Form two to three disks out of the dough, wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees.

Line two cookie sheets with parchment paper or aluminum foil.

Place a disk of chilled dough on a well-floured surface and roll out with a floured rolling pin to an even 1/4-inch thickness. Cut out circles of dough and arrange 1 inch apart on cookie sheet.

Re-roll scraps as necessary, being careful not to overwork the dough. Refrigerate cut shapes 15 minutes, then bake for about 10 minutes, until they have just set and are slightly puffed but not at all colored. Let cool for 1 or 2 minutes, then move to a cooling rack.

Fill cooled cookies with cooled dulce de leche, then roll in coconut. Tightly wrap and refrigerate leftovers.

from http://whisk-kid.blogspot.com/2010/03/cold-feet.html

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
11. Black and Tan Brownies (from Cooking Light)
Posted by: “Ginny

Black and Tan Brownies

from Cooking Light

Historically, the phrase “black and tan” referred to the much-reviled auxiliary force of English soldiers sent to Ireland to suppress the Irish rebels after the 1916 Easter Rising. Eventually, a much-loved drink made with half Guinness Stout and half Harp Lager assumed the name, and now this two-toned brownie (with the addition of Guinness) shares it.

Yield: 32 servings

Ingredients
a.. Tan Brownies:
b.. 6 tablespoons butter, softened
c.. 1 1/2 cups packed brown sugar
d.. 2 large eggs
e.. 1 teaspoon vanilla extract
f.. 4.5 ounces all-purpose flour (about 1 cup)
g.. 1 teaspoon baking powder
h.. 1/4 teaspoon salt
i.. 1/2 cup chopped pecans
j.. Cooking spray
k..
Black Brownies:
l.. 3 ounces unsweetened chocolate, finely chopped
m.. 4 tablespoons butter
n.. 1 cup granulated sugar
o.. 2 large eggs
p.. 1 teaspoon vanilla extract
q.. 1 cup Guinness Stout
r.. 4.5 ounces all-purpose flour (about 1 cup)
s.. 1/4 teaspoon salt
Preparation
1. Place one rack in lower third of oven; place another rack in center of oven. Preheat oven to 350°.

2. To prepare Tan Brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 teaspoon vanilla. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. Add flour mixture and pecans to sugar mixture, beating just until combined. Spoon into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350° in lower third of oven for 15 minutes.

3. To prepare Black Brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on HIGH for 1 minute or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add 2 eggs, 1 teaspoon vanilla, and Guinness, stirring with a whisk until well combined. Weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. Add flour mixture to chocolate mixture, stirring to combine. Pour mixture evenly over Tan Brownies.

4. Bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares.

Nutritional Information
Calories:
162
Fat:
7g (sat 3.4g,mono 2.4g,poly 0.7g)
Protein:
2.2g
Carbohydrate:
23.7g
Fiber:
0.8g
Cholesterol:
36mg
Iron:
1.2mg
Sodium:
87mg
Calcium:
29mg
Margaret M. Johnson, Cooking Light, MARCH 2010

—
Virginia
Cranberry Twp., Pa

________________________________________________________________________
12. Layered Brownies with White-Chocolate Caramel
Posted by: “Ginny

Layered Brownies with White-Chocolate Caramel
March 4, 2010 by Dawn

Good things come to those who wait.boy does that saying irk me. I am not a very patient person - especially when it comes to food. I am always trying things along the way, seeing how the flavor changes during the cooking process - always looking forward to the finished product. These brownies really tested my patience. I saw this recipe in Bon Appetit (which has been slightly adapted below to make it just a little simpler) and it sat in my pantry for months. I really had to be in the right frame of mind to bake these. You bake the brownie layer - and fortunately while the brownie layer is cooling, you make the caramel (which by the way is the best caramel I have ever made - I gave my girls a big spoonful each because I didn’t want them to miss out, while I scraped up the leftovers from the saucepan). Then comes the painful part - 8 hours of chilling. Once the caramel is set, you layer the chocolate ganache on - and then another 4 hours of waiting. I made the mistake of starting this process on a Sunday - and since I had to go to work on Monday and again on Tuesday - I couldn’t enjoy these brownies until Tuesday night. 2 days is a long time to wait for brownies - but let me tell you - they were worth EVERY SECOND. These brownies were incredible - everyone that bit into them squealed in delight - they were extremely rich, decadent and utterly fantastic. Good things definitely come to those who wait - I know it is true, I just hate to admit it.

Ingredients
Brownies:

a.. 1/2 cup (1 stick) unsalted butter
b.. 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
c.. 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
d.. 2 1/2 tablespoons all-purpose flour
e.. 1/8 teaspoon salt
f.. 1/2 cup plus 1 tablespoon sugar
g.. 2 large eggs
h.. 1/2 teaspoon vanilla extract
White-chocolate caramel:

a.. 3 tablespoons water, divided
b.. 3/4 teaspoon unflavored gelatin
c.. 4 1/2 tablespoons sugar
d.. Pinch of salt
e.. 6 tablespoons heavy whipping cream
f.. 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
g.. 1 1/2 tablespoons unsalted butter, diced, room temperature
Bittersweet-chocolate ganache:

a.. 2/3 cup heavy whipping cream
b.. 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
Preparation
For brownies:
Preheat oven to 350°F. Line 8×8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

For white-chocolate caramel:
Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.

Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

For bittersweet-chocolate ganache:
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.

from http://firstlookthencook.wordpress.com/2010/03/04/layered-brownies-with-white-chocolate-caramel/

—
Virginia
Cranberry Twp., Pa

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