nocturnalmusings: (Resting)
[personal profile] nocturnalmusings
Easy Herb Breads for Dinner

Quick breads are easy to make and wonderful served with soups or stews,
especially on cold winter evenings. Today I have a few simple recipes to
keep in mind when you need a quick bread for dinner.

Herb Rolls

Ingredients:
2 tubes butter flake rolls
1/4 cup butter
2 tbsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. dried minced onion

Line a greased loaf pan end to end with two rows of dough. Peel apart
slightly. Bring the butter with herbs to a very low boil while stirring.
Pour over the bread. Bake at 350 degrees F. for 30 minutes. Read more... )
[identity profile] myfanwy-65.livejournal.com
Ingredients

* 4 medium baking potatoes
* 1 cup all-purpose flour
* 1/4 cup milk
* 1 egg
* 1 tablespoon seasoned salt
* 1 tablespoon canola oil
* 1/2 teaspoon pepper
* 1/2 cup beer or nonalcoholic beer
* Oil for deep-fat frying
* Sour cream, optional

Directions

* Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.
* Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
* When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sour cream if desired. Yield: 4 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 6 wedges (calculated without sour cream) equals 267 calories, 13 g fat (1 g saturated fat), 27 mg cholesterol, 589 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.
[identity profile] myfanwy-65.livejournal.com
Green Goddess Dressing -- The Seattle Times March 26, 2000
¾ c gently packed fresh French tarragon leaves ½
t salt
¾ c snipped fresh chives
6 T extra-virgin olive oil
¾ c gently packed fresh flat-leaf parsley leaves
¾ c sour cream or yogurt
6 anchovy fillets
freshly ground black pepper to taste
¼ c freshly squeezed lemon juice

Puree herbs, anchovies, lemon juice and salt in food processor or
blender. With machine still running, add oil in slow stream. Scrape
down sides. Add sour cream and pepper; process until smooth. Store
tightly covered in refrigerator for up to 3 days.

Read more... )

Mustards

Jun. 23rd, 2006 07:37 pm
[identity profile] myfanwy-65.livejournal.com
Dijon Mustard -- Colorado Cache Cookbook (1978)
2 c Dry white wine
2 tb Honey
1 c Chopped onion
1 tb Vegetable oil
2 Cloves garlic, minced
2 ts Salt
4 oz Dry mustard
4 dr Tabasco sauce

Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer
5 minutes. Pour mixture into bowl and cool. Strain wine mixture into
dry mustard in a small saucepan, beating until very smooth. Add
remaining ingredients. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into a non-metal container and cover. Chill at
least 2 days to blend flavors.

Read more... )

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