Rise to the occasion . . . knead, roll, rise, and bake some hot dinner rolls!
My grandmother, Birdie was famous for her homemade dinner rolls. She served them at her cafe in Oregon. Last summer, I was visiting with one of my cousins in Austin. She was raving over Birdie’s dinner rolls served 50 years ago! People will always remember your homemade dinner rolls.
Rise to the occasion . . . bake some dinner rolls today . . .
Delicious every time . . . These rolls make every meal memorable!
1cup2% or whole milk
4 cupsall-purpose flour
In a 1-cup liquid Pyrex® measuring cup, add the water, sugar and yeast. Stir to combine Set aside to rise for 5 to 10 minutes or until frothy.
In a small saucepan set over medium low heat, add the milk. Scald. Remove from heat and stir in the butter. Set aside. Cool to 100ºF to 115ºF.
In the bowl of a stand mixer fitted with a paddle attachment, Add 4 cups flour, sugar, salt, yeast mixture and cooled, scalded milk. Mix until the ingredients are blended. Switch the attachment to the hook attachment. Knead the dough for 5 to 8 minutes.
In a large mixing bowl, add the oil and swirl to cover the sides. Add the dough to the bowl and toss to coat it on all sides. Cover with a clean dish towel. Set aside in a warm, draft-free place to rise until doubles in bulk, about 1 1/2 hours.
About 30 minutes before the dough has risen completely, preheat the oven to 400ºF.
Lightly flour a work surface, a silicon pad is a helpful tool. Roll out the dough into 1/4" thickness. Cut into 1 1/2" strips. Stack the strips. Cut into 2" pieces. Place in lightly greased muffin tins. Cover with a clean dish towel. Set aside until for 30 minutes or until almost doubled in bulk.
Now that the NFL is playing, we need some snacks to make at home. They should be easy to make and fun to serve.
After years of making nachos, these Game Day Nachos are the best of all. Inspired by Joe T Garcia’s nachos, I set out to make them at home with some large tostada chips and hatch chilies. About that time, I was slow cooking a brisket. And just like that, the two recipes merged and became Game Day Nachos.
Sometimes, recipes evolve and become what I call “restaurant-quality” because they rival something that could be found at a favorite restaurant. The Game Day Nacho recipe is one of those recipes. And it’s ready just in time for the fall football season!
One of our favorite dishes to serve on Monday because it's so easy to make. Also, it's great for a Meatless Monday. Add some chicken, shrimp or beef to make it more hearty. Be sure to prep and chop all of the ingredients before cooking. It's much more fun that way. Enjoy!
1cuprice(3 cups cooked rice)
1carrot, finely chopped
1red pepper, seeded and chopped
1/2broccoli, florets only
1ear of corn, shucked
1/2canbaby corn, drained & each corn cut into quarters
1small cansliced water chestnuts, drained & cut in half
1small canpineapple chunks, cut into smaller pieces
2T. soy sauce
3garlic cloves, peeled & minced
1bunch of green onions, chopped
1T.ginger, peeled & minced
In a saucepan, cook the rice. Pour onto a jelly roll pan, spread into a thin layer. Set aside.
In a wok set over a high heat, add the oil. When hot, add the onions and carrots. Cook for 4 to 5 minutes, stirring constantly.
Add the red pepper and broccoli florets. Cook 1 minute, stirring constantly.
Add the butter. When melted, about 30 seconds, add the rice, corn, peas, baby corn, water chestnuts and pineapple. Add the soy sauce. Cook 1 minute, stirring constantly.
Lightly scramble the eggs. Julienne. Set aside.
In a small skillet, quickly sauté the garlic and sesame seeds in a little vegetable oil. Add to the wok.
Add the green onions and ginger. Heat briefly, stirring constantly.