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I have been doing this Bread for well over 30 years. You can also use this Spread for Oven Roasted Cauliflower! To make that you will still Preheat the Oven to 350° and then you will need to invert a head of Cauliflower into a pot of Boiling Water for 10 min, drain well, place on a cookie sheet, and then Spread the mixture all over the Head, Bake in the Oven for about 15 min until Golden Brown and where a sharp Knife is inserted into the Flowerets comes out like it would with a Baked Potato. See the Pic at the end for the way it comes out when spread on a Cauliflower slab.
1 Loaf french Bread cut in 1/2 the long way.
1 c Mayo. Best Foods
1 c Parmesan
4-cloves or more Garlic, minced
2-3 tsp Oregano or more to taste. (Mine is home grown and really potent.)
Feel free to play with the amounts of Cheese, Mayo, Garlic or Oregano to make this your own. The Recipe is a place to start. I normally don’t measure, and I usually rub the oregano between my palms before adding it into the bowl to release the flavors.
Cut French loaf in half between top and bottom Push down a little on the halves to compress the Bread some. Mix topping taste it and add more Garlic or Oregano or both if needed, then Spread on to top and bottom halves of bread to about 1/8”- 1/4” Thick.
Bake till golden brown and bubbly remove from oven
Cut Into 2 1/2” wide pieces. Serve hot…careful not to burn the top of your mouth. This spread can be made and stored in the frig. It can Also can be used for individual servings.
This is half of a batchMy oregano is really strong, so I start with less , I ended up with 2 tsp though in just half a recipe. The leftovers can even go on toast and lasts in the frig for a long timeThis picture is of The Spread piped onto a Cauliflower Steak.
1 c chopped Carrot or 1 1 1/2 c chopped Celery or 2 ribs. 1 1/2 c chopped Onion. 2 c Chopped White Potatoes into 1/2” squares. 4 slices bacon. 1 lb Seafood Medley Mix …thawed ..reserve liquor (hold seafood til end). 2 6 oz can Clams with juice. (Hold the Clams with the Seafood Medely until the end). 1/2 tsp Salt. 1/4 tsp white Pepper. 1 Tbsp Ghee or Butter. 1 tsp Costco Better than Bullion Chicken. 1 Tbsp Corn Starch. 1 1/2 Tbsp flour. 1/2 c Mexican Crema. 1/2 c Cream
Optional: 1 small Leek, very thinly sliced
Note: You can also add evaporated Milk after.
For another version of Clam Chowder click link Clam Chowder IP
Thaw the Seafood Medley, save any liquor from them.
Turn pot to Sauté, more.. add the Ghee.
Sauté the Bacon, until it brown a tad, leave the grease in…toss in the Onion, Celery, Carrot, Garlic..and just the Clam juice. Hold the Clams out until the end.
Add the Salt and Pepper, stir then put the potatoes on top…Sprinkle the flour and cornstarch evenly on top of the potatoes. Try not to clump it, Don’t Stir! Turn the Pot Off then back on.
Notice the flour and cornstarch sprinkled on top…it will thicken the chowder when it’s done…just stir it in.
Set Manual 3 min, Lid on, Vent to Sealing. When it beeps, give it 2 min Npr then QR the rest.
Open and stir. Add all the Seafood and let the pot come to a boil and immediately add the cream, heat, but don’t boil….stir again, and taste it… Adjust the taste if desired.
Can be doubled. This was made in my 8 q pot, so you know that the liquid is enough. You May need about 1/2 c more liquid for the 10 q. * I have an alternative Recipe for Mushroom Cream Sauce if you would rather use canned cream of Mushroom Soup type….that can be used with this recipe for extra creaminess without full size Mushroom slices. you can chop them up really fine if you want. you would add about 1 1/2 cup of the mixture to the top of the meat and add 1 min to the cook time . Add Sour cream after cooking as usual. see link here. http://Mushroom Cream sauce.
INGREDIENTS: 1 lb Chuck Roast or Steak, cut into 1/2” x 1/4” x 3” strips, (you can use Hamburger too). 1 1/2 Tbsp Flour to coat the Meat. EVOO 2 Tbsp. 1 whole chopped sweet Onion. 2 c. (This adds Liquid to the pot as it cooks down.) 1 large clove Garlic minced. (1 Tbsp ish) 8 Oz Crimini Mushrooms sliced. 1/2 c Red Wine. 1/4 c Chicken Broth or Water. Salt and Pepper. 1 1/2 tsp Johnnies Seasoning Salt or equivalent. 1 Tbsp Costco’s Low sodium Better than Bullion Chicken if desired. 1/4 c Water to deglaze Fry Pan 3/4-1 cup sour Cream. (Add at the end) 6 oz wide egg Noodles, or Pappardelle Noodles. see below.
Make sure that you get some of the meat nice and brown.
DIRECTIONS: In a plastic bag add the seasonings and Flour. Add the Meat and shake it with the seasonings and Flour…. then using a Frying pan, using 2 Tbsp Evoo, Brown the Meat on Med Hi until nice and brown, Emphasis on the Brown. This is where your flavor comes from. …That and the Wine. The Wine also tenderizes the Chuck. Taste the Meat to see if it needs more seasoning, add salt and pepper after its cooked, when you taste it then. Meanwhile, in the IP, Layer the raw Onions, Garlic and Mushrooms on the bottom and then add the Wine and 1/4 c Water with Better than Bullion Chicken. Add the Meat, use the 1/4 c water to deglaze the Frying Pan and then reduce the liquid to 2 Tbsp liquid in the Pan. Add this to the pot, Don’t stir. Don’t worry about adding more liquid than that. The Onions will make the liquid to bring the Pot to pressure and make the Broth. (See the pic of the Meat in all the broth that it makes). Put the Lid on, Set the time to 10 min, HI Pressure, then when it’s done and beeps, let it do a 10 min NPR. Stir and taste, and add Salt and Pepper if needed. After the Meat is done, Add 6 oz Noodles to the Beef Broth created by cooking. Close lid, and set the time to 4 min. When it’s done, do a QR, add Sour Cream. Stir well. But Before you do this…read the alternative and decide if you want to put the Noodles in with this PIP.
*Below is an alternative way to cook the Noodles at the same time. This process shortens the total cook time .
You can also do the Noodles PIP method in the Pot at the same time. Just use a stainless steel Cake Pan that will fit into the Pot. Add 6 oz Egg or Pappardelle Noodles and 1 1/4 c Water, (you can also add a tsp of Costco’s lower sodium better than bullion to it for flavor). Put the long legged Trivet down into the Beef and Veggies and set the stainless Cake Pan on the Trivet. See pictures below. When the Pot Beeps and the Meat is done the Noodles won’t be all the way done so dump them into the Meat and Sauce, and turn the Pot Off and back to Sauté and Sauté for a couple of minutes until the Noodles are done. Then add the 1 c of sour Cream, and heat but don’t Boil. Enjoy!
Coat the Meat with the flourMix wellWhile meat is browning, Layer the onions, Garlic and then MushroomsAdd the Meat on top and do not stir. Add wineIf you are PIPing Noodles, add long legged trivet, or lotus steamerNotice the water does not cover the noodles…they will not be all the way done but they will finish off after the meat is done. This shortens the cooking processNotice the meat mixture in the bottom.Noodles won’t be quite all the way done on top. Dump them in the meat and stir. The Meat will look like this when done.The PIP cooked Noodles added after the meat is cooked will soak up more sauceThe Stroganoff May be not quite as saucy depending on the Noodles.
Enjoy.* note, you can add the Costco’s Low Sodium Better than Bullion for extra flavor.
I am adding 1 small batch on the left of the ingredients list and X 4 on the Right which will make about 2 c to store. See my You tube Video on making this as well as making the Spice Blend that Ak use in this. The Blend Mix makes 2 cups for future Batches…use 1 Tbsp per Lb of Meat. https://youtu.be/SqyO0qWzQFM
SAUSAGE.
FOR THE SPICE BLEND: 1 Tbsp Paprika. x 4 = 1/4 c. 1 Tbsp Garlic. x 4 = 1/4 c. 1 Tbsp Onion pwdr. x 4 = 1/4 c. 2 Tbsp Salt. x 4 = 1/2 c. 1 tsp Pepper. x 4 = 1 Tbsp + 1 tsp. 1/2 tsp Fennel. x 4 = 2 1/2 tsp. 1/4 tsp Sage. x 4 = 1 1/2 tsp. 1/4 tsp Cumin. x 4 = 1 1/4 tsp. 1/4 tsp Coriander. x 4 = 1 1/4 tsp 1 tsp Cayenne. x 4 = 1 Tbsp + 1 tsp. 2 tsp Parsley. x 4 = 2-3 Tbsp 1/8 tsp Thyme. x 4 = 1/2 tsp. 1 tsp Chili powder. x 4 = 1 Tbsp + 1 tsp. 2 tsp Basil. x 4 = 1/8 c. 1/2 tsp Brown Sugar. x 4 = 2 1/2 tsp. 2 Tbsp Red Wine Vinegar add when mixing. x 4 = 1/2 c. When mixing. 2 tsp EVOO x 4 = 1 Tbsp when mixing DIRECTIONS: Mix together and store in a Jar. Use 2 Tbsp for every 2 Lbs Ground Pork
INGREDIENTS FOR SAUSAGE:
Use a Pork Shoulder or Butt Roast
DIRECTIONS: Cut Meat to 3” x 1” strips. Using a large Cake Pan or Casserole dish to catch the Meat as it comes out of the Grinder. Put the Meat through Grinder with the larger of the 2 Dye/hole plate. Spread it out evenly in the Pan. Don’t Forget to add the EVOO and the Red wine by sprinkling it over the Meat. Gently mix in the seasonings. Over mixing will cause tough Sausage. At this point you can run it through a second time with the Larger Dye, or switch to the smaller one. I have trouble with the Smaller because I need a new blade, so I’m fine with 2 runs with the Large one. Knowing this you can now Switch Dye/Plate to the smaller one and run the Meat through the Grinder again. . When the Sausage is done, Place into a Gallon Sized Baggie and flatten to 1/2” thick. Then I take a Cookie Sheet, turn it on its side and use the edge to make indentations in the baggie making 4 indentations across and 5 lengthwise, dividing it all into about 20 square Patty sections, not necessary to press all the way through…this will make the pieces easier to break off after they Freeze. Freeze flat, and break off desired amount of patties when needed, they thaw fast at room temp.
Goulash (Mac, Noodles, Hamburger, Sausage, Onion, Garlic, Italian seasoning, Can of stewed Tomatoes or Spaghetti Sauce, Chicken broth) Fast and Ez. You can also add Mushrooms and or red, yellow, green Peppers, Olives etc.
INGREDIENTS: 1 lb Burger.(or use half mild Italian Sausage and half Hamburger.). 1 chopped Onion ( 1 1/2 c). Evoo for sautéing 2-4 cloves garlic minced. 1-2 tsp Italian season Salt and pepper. 1 tsp Chili Powder. 1 medium jar spaghetti sauce like Rao’s or Bertolli with chunks of Tomatoes in it . 3 cups chicken broth 16 oz Macaroni. 1 Bay Leaf
OPTIONAL: Green Peppers. Mushrooms. Scallions for Garnish. Olives Parmesean
DIRECTIONS: Brown the Hamburger, and Sausage if your using it. drain fat off. Add the Macaroni. Add the broth, throw in raw Onion Garlic and seasoning. Stir, and then pour Sauce/Tomatoes on top. Do not stir. Put the lid on, and turn the vent to sealing. Set the time to 4 min. When it is done and beeps, start with Controlled release to be sure that it’s not going to Spit and then finish with QR.
Open the Pot and turn it off and then back on again to Sauté med. Stir it up. Let sauté till Mac is done and Broth has been absorbed in the Pasta. You can also turn this into mock/lazy lasagna by serving with Mozzarella Ceese and a glop of Cottage Cheese in the Bowl. You can add Olives if you want, or even add fresh Spinach to it after its all cooked ( it takes about 30 seconds).
sauté Hamburger. This can also be done on stove top. See next picture.Sometimes I sauté the meat on the stovetop. Adding raw onions, garlic, meat, broth and noodles together under the liquid on the bottom insures that the noodles will get cooked (add mushrooms at this point if you want them in) adding the sauce on top keeps the burn notice from turning on. Add it on top and do not stir.Pour Sauce or Tomatoes on top. This will prevent the Burn notice.This is what it will look like when you first open it up. Macaroni will continue to absorb liquid after it’s done. Just give it a stir.Here is a pic of a different Batch. You can totally work with the basic recipe.
This is not super sweet. You can add more sugar to the recipe but we had it with a teaspoon of homemade strawberry jam. Dad got to have homemade Raspberry ? we loved it warm.
Note : The hot pudding pasteurizes the raw egg whites. but if you are concerned, look up the Swiss meringue on all Recipes website.
3 egg whites
3 egg yolk
8 Tbsp granulated sugar
8 Tbsp minute tapioca
4 cups milk
1/4 tsp salt
2 tsp vanilla
Beat yolks until the color of a lemon rind, add 1/4 c milk, add the sugar and salt, stir and add the rest of the milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat egg whites quickly until they stand up stiff and are almost dry. Pour hot pudding slowly over egg whites as you fold them in. let stand for 20 minutes and then fold in gently again. (Starting the spoon from the bottom of the dish as sometimes the tapioca starts to seperate from the egg whites.)
Do not over mix at anytime. Let cool. Place in refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired.
Serve with a dollop of jam or whip cream. Or pour a little cream on it.
2 Tbsp Melted Butter to brush on top and bottom. Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal. Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan, I used Butter. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 larger biscuits.
This recipe works well in a Bread Maker on the “Dough/Rise Cycle”. I added the liquid first, and then the Flour, with the Salt, Soda, Baking Powder and Yeast on top. Let it run the cycle and also do the first hour rise in the Bread Maker.
2 cups All Purpose Unbleached Flour. 1/4 tsp Baking Soda. 2 Tbsp Baking Powder 1/4 tsp Salt 1 cup Starter 1/4 cup oil.
Combine dry Ingredients. Mix well. Stir in Starter and oil. Turn dough out onto floured surface and knead until smooth and elastic. (8-10-min) I got this recipe before home bread machines were even an idea, so I would toss it all in the bread machine and hit dough. shape dough into 2” balls. Cover and let rise in a warm place (85°) draft free….for about 30 minutes. Now days we have proofing features on our ovens. Bake @ 425° for 15-17 min. Yields about 15 rolls.
Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.
This can also be proofed in the Oven using your Proof program. You will want to have a draft free area that is about 85°-100°.
This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.
HERMAN FOOD for after you have made your Starter: 1/2 c Sugar 1 cup Flour. 1 c Milk
When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)
To make the STARTER: 1 pkg Dry Yeast 1/2 c FILTERED Warm Water 80° to 100° 3 Tbsp Sugar. 2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can. 1 tsp Salt. 1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)
Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .
In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.
Place covered mixture in the refrigerator, stir daily….use within 11 days.
To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ). Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.
This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.
First stirFirst stir after stirringFirst day..2nd stir Continue stirring 2-3 times a day til third day? Refrigerate, stirring daily and use it within 11 days. Thank the Lord for the Sous Vide feature on my Instant Pot.
*************************************************************************** FOR BISCUITS:
2 1/2 c flour. 3/4 tsp salt. 1 tsp Baking Powder. 1/2 tsp Baking Soda. 6 Tbsp Butter softened. 1/2 c Buttermilk. 1 c Starter. 2 Tbsp Melted Butter to brush on top and bottom .
Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.
Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.
These are sooooo good! Plan ahead. Pull out starter the night before. Feed it and let the batter set over night.See below for Sourdough Pancakes .Sourdough Pancakes
