Post by nybirder on Sept 30, 2016 13:06:58 GMT -5
Cooking for Two
2011 November Recipes
1. Meatless Stir Fry Chow Mein
2. Deluxe Beef Chow Mein for Two
3. Special Egg Foo Yung
4. Four Bean Chili
5. Crispy, Crunchy Crispers
6. Crispy Potato Flakes Pork Chops
7. Crispy Chicken Strips
8. Fricassee of Brussels Sprouts and Bacon
9. Barley, Green Pepper and Tomato Casserole
10. Indian Pudding for 2
11. Mandarin Chicken Coleslaw
12. Buttery Garlic Potatoes
13. Slow Cooker Turkey Legs with veggies
14. Hot Fudge Cake in a Soup Mug
15. Kentucky Hot Brown Sandwich
16. Shepherd's Bread for the Bread Machine
Meatless Stir Fry Chow Mein
Beema
"Chow Mein" means fried noodles, but over the years there have been new versions popping from all over. In addition to the stir fry of noodles with veggies, the steamed version has also become popular. Chow meins have also come to include chicken, beef, pork, and shrimp, some with sauces and some not. Some versions are served over a bed of cooked white rice, while others are served over the crispy Chinese fried noodles.
This is my version of meatless chow mein, made in a wok or large skillet. This will serve 3.
6 oz. medium egg noodles or spaghetti
2 tablespoons peanut oil, DIVIDED
1 cup unsalted cashew
1 each red, yellow an orange bell pepper, seeded and chopped
6 oz. sugar snap peas, trimmed and halved
3 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon brown sugar
6 scallions, trimmed and chopped
1 teaspoon sesame oil
Cook the noodles for 7 minutes or until they are tender. Drain and plunge into cold water to stop the cooking process. Drain and set aside.
Heat a wok and add 1 tablespoon of the peanut oil. Stir fry the cashews for 2 to 3 minutes or until golden. Remove from the wok, and set aside.
Add the remaining peanut oil to the wok, stir fry the bell peppers, and sugar snap peas for 4 minutes and then stir in the noodles.
Blend the soy sauce, rice wine and sugar and pour into the wok. Stir fry for 1 to minutes or until the noodles are hot. Sprinkle with the scallions and cashews and the sesame oil. Give a final stir and serve.
Option: I like to add bean sprouts and water chestnuts, if I have them on hand.
Deluxe Beef Chow Mein for Two
Beema
At first glance, this recipe will look complicated, but it is really quite easy - just lots of different prep steps to do before you start cooking. Well worth the effort.
*Step One:
1/2 lb round steak, sirloin or rump roast
2 tablespoons soy sauce
1 tablespoon sugar
dash pepper
1/2 teaspoon minced garlic
Trim all fats from meat and cut into strip about 1" long, 1/2" wide and very thin. Place meat in a shallow dish. In a small cup, add the remaining ingredients, then pour over the meat, turning the meat to fully coat, cover tightly, and refrigerate for at least one hour.
*Step Two:
2 1/2 tespoons sugar
1 teaspoon sesame oil
dash black pepper
1 teaspoons minced garlic
4 teaspoons soy sauce
Combine these ingredients in a small cut, set aside.
*Step Three:
While meat is marinating, prepare vegetables (or use one large can Chinese vegetables, rinsed and drained), combine and set aside:
1/4 cup thinly sliced carrots
2 small white mushrooms, thinly sliced
1/4 cup thinly sliced bamboo shoots
4 to 5 snow peas, sliced
1/4 cup thinly sliced celery
1/4 cup diced red bell pepper
*Step Four:
Prepare these vegetables to be added separately from those listed above:
1/4 cup thinly sliced green onions (scallions)
1/2 cup cabbage, shredded
1 cup bean sprouts, rinsed and drained.
Combine these vegetables in a bowl, add 2 to 3 teaspoons soy sauce, mix and set aside.
*Step Five:
1 cup beef stock
1 tablespoon corn starch
Combine these two ingredients in a small bowl. Drain the beef, reserving the marinade. In a skillet or wok, heat one teaspoon sesame oil and stir fry the beef for 4 to 5 minutes. Add the cornstarch mixture, and the remaining marinade, bring to a boil stirring constantly; add the prepared vegetables from the third step, reduce the heat and simmer for 5 minutes longer, or until the veggies are tender-crisp.
Add the veggies from the fourth step, increase the heat to medium, continue to stir fry until heated through.
Serve over canned fried noodles or hot white rice.
Special Egg Foo Yung
Beema
This is one of my favorite ways to get rid of bits and dabs of leftover chicken, beef, pork or even shrimp. This recipe includes all of them together, but you can use any or all or none of the meat and still have a flavorful omelet. This recipe serves 5, uncooked mixture may be frozen, in 1/2 cup quantities for future use.
FOO YUNG SAUCE:
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Dissolve the bouillon in the hot water in a small saucepan; add sugar soy sauce and ginger and blend over medium heat. Add cold water and cornstarch and stir until thick and smooth.
OMELET:
8 eggs. beatem
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
salt and pepper to taste
Beat the eggs in a large bowl. Add the remaining ingredients, and mix together.
Heat oil in medium skillet or wok and brown egg mixture 1/2 cup at a time. Set each browned mixture aside and hold warm. Add oil as needed for additional browning.
Serve omelets with sauce.
Four Bean Chili
tastycook1
The secret is adding refried beans. This fourth bean adds incredible depth of flavor and makes the chili taste like it's been simmering for hours. Top it with sour cream and some shredded Cotija cheese. We used a shredded taco cheese mix
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (15-ounce) can refried beans
1 (14-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
3 cups vegetable or beef broth
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Salt, if desired
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Preparation:
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5-6 minutes. Stir in refried beans, diced tomatoes, tomato paste, and 1 cup of the broth; stir until beans and tomato paste dissolve. Stir in remaining broth along with the chili powder, cumin, pepper, and salt if using.
Then stir in black beans, navy beans, and kidney beans. Bring to a simmer; reduce heat to low and simmer for 15-20 minutes, stirring frequently, until chili is thickened and blended.
I added corn, a little celery, and some chopped peppers to this. It smells really good. I think I will probably add some more chilli powdeer to it as it is quite mild
Crispy, Crunchy Crispers
aka Elephant Ears from “Dear Heloise” (from a very old newspaper clipping)
thegeema
A very simple way to make these delectable goodies.
1/2 cup cinnamon
1 cup white sugar
1 can Cinnamon Buns (from the dairy case)
While oven is preheating to 375°F, mix cinammon and sugar together and spread evenly on a sheet of foil or wax paper.
Remove cinnamon buns from can one at a time. Lay out on the sugar and cinnamon and use rollng pin to roll each “bun” out thin, turning over often so as to absorb as much sugar and cinnamon as possible.
Roll out to about 6 to 8 inches in diameter (very thin). Place on two foil-lined cookie sheets. Each cookie sheet will probably hold only three.
Bake in hot oven on center rack. Check often so they do not scorch. Be careful not over-bake because they are so thin.
Voila! You will have delectable crispers that sell for *75 cents each in a bakery.* Don’t know how old this clipping is sooooooooo price might be higher if you bought them at the bakery today. And no I haven't tried them YET!!
Crispy Potato Flakes Pork Chops
tastycook1
The comments here are not mine. I have tried putting the chops on a foil covered pan and find that the coating comes off. I prefer to put the chops on a rack on the pan. But however you do it, these are good
2/3 c potato flakes
1 egg, beaten
3 T. milk
4 medium pork chops
salt and pepper to taste
Paprika
Preheat oven to 400 degrees. Spray pan with non stick spray. Wash pork chops; set aside. Beat egg and milk together. Place potato flakes in shakable container (I just use a Ziplock bag or put it on a dinner plate). Dip pork chops in egg mixture, then into potato flakes. Place in pan that has been sprayed with non-stick spray. Usually I put aluminum foil on the pain first. Sprinkle with salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done. Note: I like to get the thick pork chops so mine take closer to an hour to bake.
Re: ***REC*** Crispy Potato Flakes Pork Chops
Beema
Tasty, I have tried several times to fix both chicken and pork chops with potato flakes as the coating, but they always came off, as you said. But.... yup, there is a but.... the last time I did it, I mixed 1/3 cup fine bread crumbs with 1/2 cup potato flakes and for some reason, they stayed on better. And, I did not put the breading into a plastic bag, but in a shallow dish, and pressed the meat and the breading together. Then put the meat on a rack in the baking pan. Worked like a charm. OH, wait,,,, I also sprayed the breaded meat with a very fine mist of Pam.
Re: ***REC*** Crispy Potato Flakes Pork Chops
thegeema
Ohhhhhh, I can just imagine these with "flavored" potato flakes (like Idahoan Roasted Garlic & Parmesan Baby Reds OR ??) Tasty: Talk about "tasty". YUM YUM!!
Re: ***REC*** Crispy Potato Flakes Pork Chops
NYBirder
Another suggestion for the breading. Lightly flour the chops and shake off all the excess before dipping in the egg, then in the potato flakes. The flour gives the egg something to hang onto. Sometimes I just shake Wondra right from the canister on the meat first and pat off the extra when I'm in a hurry.
Also, I've been lining my baking sheets with the no-stick aluminum foil and then spray with cooking spray. So far nothing has stuck to it for me. A quick rinse of the foil, scrunch it up for recycling and I'm done cleaning up.
Crispy Baked Chicken Strips Serves 2
thegeema
2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs*
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 Cut chicken breasts into thin strips, about one inch wide.
2 Longer sections can be cut in half to have uniform pieces.
3 Mix cracker crumbs and seasonings well.
4 Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5 Place on baking sheet sprayed with cooking spray.
6 Bake at 375°F, for 10-12 minutes, until crispy on outside and lightly browned.
7 Dip into favorite sauce, or enjoy just as they are!
Source: www.food.com/recipe/crispy-baked-chicken-strips-89503
Note: *I used Emeril’s all natural panko bread crumbs (Italian seasoned) only and no other seasonings.
I mixed up a mixture of Dijon/Mayo/Honey (to taste) to dip them in!
Fricassee of Brussels Sprouts and Bacon
(adapted from Jacques Pepin's "More Fast Food My Way")
NYBirder
This one's a keeper--I made it for supper last night. Slicing the sprouts allows a quick cooking time. They keep their bright green color and are very sweet cooked this way. If you think you don't like Brussels sprouts, you should try this. I cut back a little on both the olive oil and the rendered bacon fat in the original recipe below when I made it.
2 servings
1/2 pound trimmed and cleaned Brussels sprouts
2 slices of bacon, cut crosswise into 1/4-inch pieces
1 tablespoon good olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Cut the Brussels sprouts into slices about 1/4-inch thick.
Scatter the bacon pieces in a skillet, add the oil, cover and cook over high heat for 2 to 3 minutes, until the pieces are crisp and brown and most of the fat is rendered. Add the sliced sprouts, salt and pepper; cover and cook for about 1 to 2 minutes to soften the sprouts. Uncover and cook over high heat, tossing occasionally, for about 2 minutes, until the sprouts are tender but still a bit firm.
Re: Fricassee of Brussels Sprouts and Bacon
Anyone who loves Brussels sprouts can very happily eat them without a lot of extras. It's the cooking method that's so interesting here. You could consider adding some toasted chopped nuts like pecans and a little garlic. I've seen recipes with pistachios--it all depends on how involved you want to get.
Re: Fricassee of Brussels Sprouts and Bacon
Beema
This changes the way I will prepare Brussels sprouts forever. A real hit at our house last night. I used my own seasoned cooking oil, no bacon, and the flavor was outstanding. Just sauted them for two or three minutes, and they were perfect. My seasoned oil is easy: Using a packet of Good Seasons salad dressing mix, and one of their curets, I add white wine (no water and no vinegar) to the V line and then half canola and half olive oil to the oil line on the side of the jar. Used about two tablespoons in a skillet and the brussies were even smiling with glee.
Barley, Green Pepper and Tomato Casserole
kittyrose
This is a casserole That I been making for years. I serve it with a salad.
1 cup pot barley
3 cups hot vegetable or chicken stock
2 onions, chopped
1 sweet green pepper, chopped
2 large tomatos , cut in chunks
1 tsp. oregano
Salt and pepper to taste
2 cups shredded cheddar cheese
In baking dish, combine barley, stock, onion, green pepper, tomato, oregano, and salt and pepper to taste: stir to mix. Cover and bake, in 350 oven for 45 minutes. Stir in cheese and bake, uncovered, for 25 minutes or until barley is tender and most liquid has been absorbed. Makes 6 servings
You can freeze the leftovers
Indian Pudding for 2
By Kevin D. Weeks., About.com Guide /NYBirder
Serves 2
When I was in college I discovered that the Howard Johnson's near the campus served Indian Pudding. I had never had it before but I fell in love with the warm molasses-spice flavor with vanilla ice cream melting on the top. It really brought back memories when I saw this recipe for two posted recently. What a nice idea for a cold-weather dessert.
“The Indian in Indian Pudding didn't mean the colonists learned to make it from the Indians (although the original Americans almost certainly made something similar). It's called that because the settlers used the Indian grain, corn. In fact, Indian Pudding is probably a direct descendent of Hasty Pudding, an English mush made with wheat or oatmeal in some cases. But "mush" is an unsavory description. It actually is a sweetened, spiced corn pudding and a warming treat on a cold rainy day.”
1 cup whole milk
5 tsp. finely ground cornmeal
2 Tbsp. molasses
1 1/2 Tbsp. unsalted butter, separated
2 Tbsp. light or dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of kosher salt
1. Heat oven to 350F. Butter two 1-cup ramekins with 1/2 of butter. Bring 1 quart of water to a boil.
2. Whisk cornmeal into 1/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.
3. Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering, stirring frequently, for 15 minutes – until thickened.
4. Remove from heat and stir in all the remaining ingredients. Pour into the buttered ramekins and place them in a larger baking dish with high sides in the center of the oven. Add enough of the hot water to come halfway up the sides of the dish containing the pudding. Cover both pans with foil and bake for 45 minutes.
5. Remove foil and continue baking until the pudding is almost set but still wobbly, about 1 hour more. When done, place casserole on a wire rack and cool for at least 30 minutes before serving. Serve warm topped with whipped cream or vanilla ice cream.
Mandarin Chicken Coleslaw - for 2
Beema
I am always searching for new ways to use leftover cooked chicken, and I found this in the ToH "Cooking for Two" cookbook, from Aileen Andreas Sox, Idaho... looks perfect for lunch.
1 1/2 cups coleslaw mix
3/4 cup cubed cooked chicken breast
1 4 oz container mandarin oranges, drained
2 tablespoons chopped almonds
1/4 cup sesame ginger salad dressing
Combine the first four ingredients in a bowl, drizzle with the dressing and toss. Serve immediately.
Buttery Garlic Potatoes
Beema
These are done in the microwave but have a roasted taste to them.... brain child of Heidi Iacovetto, Colorado, and published in the ToH Cooking for Two cookbook. Serves 4, but easily halved.
6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon diced parsley flakes
1 teaspoon minced garlic
Place the potatoes in a 2 qt. microwave safe dish. In a small bowl, combine the butter, salt, paprika, parsley and garlic; pour over potatoes, toss to coat.
Microwave, uncovered, o high for 8 to 10 minutes or until potatoes are tender, stirring frequently.
(tested in a 1100 watt microwave)
Re: Buttery Garlic Potatoes
NYBirder
Beema--I'm assuming those potatoes aren't the baby reds that I buy because 6 potatoes would never feed 4 people. They must be the bigger ones--maybe 2-3 inches?
I usually plan on 4-6 oz. of the baby reds for a serving for myself.I'll try cutting this down for one serving and cut the baby reds in half. For this smaller amount, I'll microwave them for 1 1/2 to 2 minutes and test so I don't overcook them. It sounds good.
Re: Buttery Garlic Potatoes
Beema
Birdy, I have to agree.... these would have to be the larger reds, based on the number of servings. It was the butter and garlic that caught my eye !
Slow Cooker Turkey Legs with Veggies
(a keeper for sure)--thegeema
This easy and very tasty recipe works best with an oval cooker. To use a round cooker, consider substituting thighs for the legs. (I used the 6 qt. bowl from my 3 in 1 Hamilton Beach)
2 turkey legs (I used 3 legs)
Salt and pepper to taste
2 tablespoons olive oil, butter or a combination (used olive oil)
1 onion (used some green onions from my garden)
2 carrots (used about 4 carrots – last of bunch)
2 stalks celery (I always use more celery than called for)
2 cloves garlic, or more (I used about 1 T from 4.3 oz jar of Spice World Organic Garlic – Ready To Use)
1 cup fresh mushrooms, sliced (or 4 oz. canned) (I used canned – will probably use fresh next time)
1 teaspoon chopped fresh rosemary (or use another herb if preferred) (didn’t use)
1/2 cup dry wine (I used Chardonnay)
Slice carrots, mushrooms and celery about 3/8 inch thick. Chop onion. Mince garlic. Remove skin from turkey legs: starting at the top (big) end, pull down and cut at base of leg bone. (I didn't slice carrots/celery but cut like I always do for a roast.)
In a heavy skillet, heat oil or butter. Salt and pepper legs and brown over medium heat in hot fat.
Remove browned meat to slow cooker; add vegetables and rosemary to skillet and cook, stirring occasionally, for several minutes. Add wine and stir to get up any browned bits in the pan. Pour over meat, cover and cook : on High-about 3 hours; on Low- 6 to 8 hours. (I cooked on High for 3 hours).
Good served with mashed potatoes, rice, noodles, etc. (Next time I will probably quarter 2 or 3 potatoes)
TIP: Since the slow cooker isn't nearly filled by this quantity, consider doubling the recipe and freezing the extra for a second meal.
Hot Fudge Cake in a Soup Mug
BobbiJoAZ
This makes one large or two small servings
1 Tbs. butter or margarine
Cake Mix:
3 Tbs. flour
3 Tbs. granulated sugar
2 Tbs. finely chopped nuts, pecans recommended
1 Tbs. instant powdered milk
1/2 Tbs. (or 1 1/2 tsp.) unsweetened cocoa
Liquids:
1/4 tsp. vanilla extract (or 1/8 tsp. vanilla powder may be added to cake mix)
2 Tbs. water
Topping:
2 Tbs. brown sugar
1/2 Tbs. (or 1 1/2 tsp.) cocoa
2 Tbs. water
Microwave the butter in soup mug for 20 seconds on high or just until melted. Add the cake mix, vanilla and water.Stir until mixed.
Sprinklw topping mix over top of batter. Pour 2 tablespoons water over the topping; do not stir.
Microwave on 60% power for 2 minutes. Let stand in oven 2 minutes. Remove and let cool enough to eat.
Notes:
My microwave is very old 700 watt unit. I had to microwave it for 3 minutes at 60% powder.
If this is cooked on high the dough will become somewhat tough instead of the tender cake-like texture.
Kentucky Hot Brown Sandwich
From “The Complete International One-Dish Meal Cookbook"/NYBirder
Here's a nice twist for leftover turkey sandwiches. I haven't tried it yet but considering the ingredients, how could you go wrong!
The Hot Brown originated at the Brown Hotel in Louisville, KY.
2 servings
1 tbsp. butter or margarine
1/2 tbsp. all-purpose flour
1/4 cup light cream or milk
Pinch grated nutmeg
Pinch cayenne
1/4 tsp. salt
Pinch pepper
1/4 cup + 1/8 cup American or cheddar cheese; grated
2 slices firm white bread; toasted
2 slices cooked white meat of chicken or turkey, about 1/4" thick
4 slices bacon; fried crisp and drained
1/8 c grated parmesan cheese
Heat butter or margarine in a medium-sized saucepan; blend in flour; cook 1 minute. Gradually add cream or milk, stirring as adding. Cook slowly, stirring, until thickened and smooth. Mix in cayenne, salt, pepper, and cheese. Cook slowly until cheese melts.
Put each toast slice in a small oven-proof dish or place them on a cookie sheet. Top each with a slice of chicken or turkey and the sauce. Top each with 2 slices bacon and 1 tablespoon grated cheese. Put under preheated broiler about 5 minutes until bubbly and golden.
Shepherd’s Bread--A Sponge Method for the Bread Machine
Adapted for a 1-lb. loaf from “The Bread Lover’s Bread Machine Cookbook” by Beth Hensperger/NYBirder
Makes a loaf sized for 1 or 2 people
This bread uses a sponge starter which adds flavor and helps the bread keep better for a day or two. Gluten is sometimes called vital wheat gluten--it's often added to whole wheat recipes to help them rise higher although this author adds it to most of her bread flour recipes, too. You can find it in the natural foods section of the market or in a health food store. If you can't find it, you could add the equivalent of bread flour to the recipe. I'm not sure how much it would affect the outcome. You can keep the gluten tightly wrapped in the refrigerator or freezer after opening.
STARTER:
1/3 cup room-temperature water
1/2 cup bread flour
1/8 tsp. SAF or bread machine yeast (instant yeast--not rapid-rise yeast)
FOR THE DOUGH:
1/2 cup minus 1 tbsp. water (7 tbsp. in total)
2 1/4 tsp. sugar
2 1/4 tsp. unsalted butter or margarine cut into pieces
1 1/2 cups bread flour
2 tsp. wheat gluten
1 tsp. salt
3/4 + 1/8 tsp. SAF yeast or 1 1/8 tsp. bread machine yeast (instant yeast--not rapid-rise yeast)
STARTER:
To make the starter, pour the water into the pan outside the machine. Sprinkle with the bread flour and then with the yeast called for in the starter. You will only fill a small portion of the pan.
Replace the pan in the machine. Plug in and choose the Dough cycle. As the machine starts to mix (this will occur after the preheat time if your machine has this feature), set a kitchen timer for 10 minutes and turn it on. After 5 minutes, open the lid and scrape down any accumulated bits of flour with a plastic spatula. When the timer rings, press Stop/Reset. Unplug the machine and let the sponge starter sit in the bread machine with the lid closed for 4 hours.
DOUGH:
About 1/2 hour before the 4 hours are up, assemble the measured ingredients for the dough and let them sit to come up to room temperature.
When the 4 hours are up, remove the pan from the machine. Place the exact amount of water (if you are in a very humid environment, reserve 2 tbsp. of the water), the sugar, and the butter pieces on top of the sponge.. Add the flour (reserving 1 tablespoon,) gluten, and salt in that order.
Measure and add the yeast on top of the dry ingredients.
Replace the pan in the machine and plug in. Program for the Basic cycle, select a 1 1b. loaf size (if necessary for your model machine), and use a medium crust setting the first time you try this. Press the start button.
When the machine starts kneading the dough, wait 5-10 minutes and open the top. Use a spatula to push the dough around to make sure the corners are clean. Feel the dough with your fingers. It should form a smooth, elastic ball. If it is sticking to the sides and bottom sprinkle in more of the reserved flour 1 tbsp. at a time while it is kneading. If it is lumpy and not holding together, add more water, 1 teaspoon at a time. This is important. Close the lid.
At this point, just let the machine finish its work. When the alarm goes off for the finish of the baking cycle, take the loaf out and let it cool on a rack. Do not slice until it is totally cool. Bread continues to cook during that stage and it will change the texture if you do.
2011 November Recipes
1. Meatless Stir Fry Chow Mein
2. Deluxe Beef Chow Mein for Two
3. Special Egg Foo Yung
4. Four Bean Chili
5. Crispy, Crunchy Crispers
6. Crispy Potato Flakes Pork Chops
7. Crispy Chicken Strips
8. Fricassee of Brussels Sprouts and Bacon
9. Barley, Green Pepper and Tomato Casserole
10. Indian Pudding for 2
11. Mandarin Chicken Coleslaw
12. Buttery Garlic Potatoes
13. Slow Cooker Turkey Legs with veggies
14. Hot Fudge Cake in a Soup Mug
15. Kentucky Hot Brown Sandwich
16. Shepherd's Bread for the Bread Machine
Meatless Stir Fry Chow Mein
Beema
"Chow Mein" means fried noodles, but over the years there have been new versions popping from all over. In addition to the stir fry of noodles with veggies, the steamed version has also become popular. Chow meins have also come to include chicken, beef, pork, and shrimp, some with sauces and some not. Some versions are served over a bed of cooked white rice, while others are served over the crispy Chinese fried noodles.
This is my version of meatless chow mein, made in a wok or large skillet. This will serve 3.
6 oz. medium egg noodles or spaghetti
2 tablespoons peanut oil, DIVIDED
1 cup unsalted cashew
1 each red, yellow an orange bell pepper, seeded and chopped
6 oz. sugar snap peas, trimmed and halved
3 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon brown sugar
6 scallions, trimmed and chopped
1 teaspoon sesame oil
Cook the noodles for 7 minutes or until they are tender. Drain and plunge into cold water to stop the cooking process. Drain and set aside.
Heat a wok and add 1 tablespoon of the peanut oil. Stir fry the cashews for 2 to 3 minutes or until golden. Remove from the wok, and set aside.
Add the remaining peanut oil to the wok, stir fry the bell peppers, and sugar snap peas for 4 minutes and then stir in the noodles.
Blend the soy sauce, rice wine and sugar and pour into the wok. Stir fry for 1 to minutes or until the noodles are hot. Sprinkle with the scallions and cashews and the sesame oil. Give a final stir and serve.
Option: I like to add bean sprouts and water chestnuts, if I have them on hand.
Deluxe Beef Chow Mein for Two
Beema
At first glance, this recipe will look complicated, but it is really quite easy - just lots of different prep steps to do before you start cooking. Well worth the effort.
*Step One:
1/2 lb round steak, sirloin or rump roast
2 tablespoons soy sauce
1 tablespoon sugar
dash pepper
1/2 teaspoon minced garlic
Trim all fats from meat and cut into strip about 1" long, 1/2" wide and very thin. Place meat in a shallow dish. In a small cup, add the remaining ingredients, then pour over the meat, turning the meat to fully coat, cover tightly, and refrigerate for at least one hour.
*Step Two:
2 1/2 tespoons sugar
1 teaspoon sesame oil
dash black pepper
1 teaspoons minced garlic
4 teaspoons soy sauce
Combine these ingredients in a small cut, set aside.
*Step Three:
While meat is marinating, prepare vegetables (or use one large can Chinese vegetables, rinsed and drained), combine and set aside:
1/4 cup thinly sliced carrots
2 small white mushrooms, thinly sliced
1/4 cup thinly sliced bamboo shoots
4 to 5 snow peas, sliced
1/4 cup thinly sliced celery
1/4 cup diced red bell pepper
*Step Four:
Prepare these vegetables to be added separately from those listed above:
1/4 cup thinly sliced green onions (scallions)
1/2 cup cabbage, shredded
1 cup bean sprouts, rinsed and drained.
Combine these vegetables in a bowl, add 2 to 3 teaspoons soy sauce, mix and set aside.
*Step Five:
1 cup beef stock
1 tablespoon corn starch
Combine these two ingredients in a small bowl. Drain the beef, reserving the marinade. In a skillet or wok, heat one teaspoon sesame oil and stir fry the beef for 4 to 5 minutes. Add the cornstarch mixture, and the remaining marinade, bring to a boil stirring constantly; add the prepared vegetables from the third step, reduce the heat and simmer for 5 minutes longer, or until the veggies are tender-crisp.
Add the veggies from the fourth step, increase the heat to medium, continue to stir fry until heated through.
Serve over canned fried noodles or hot white rice.
Special Egg Foo Yung
Beema
This is one of my favorite ways to get rid of bits and dabs of leftover chicken, beef, pork or even shrimp. This recipe includes all of them together, but you can use any or all or none of the meat and still have a flavorful omelet. This recipe serves 5, uncooked mixture may be frozen, in 1/2 cup quantities for future use.
FOO YUNG SAUCE:
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Dissolve the bouillon in the hot water in a small saucepan; add sugar soy sauce and ginger and blend over medium heat. Add cold water and cornstarch and stir until thick and smooth.
OMELET:
8 eggs. beatem
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
salt and pepper to taste
Beat the eggs in a large bowl. Add the remaining ingredients, and mix together.
Heat oil in medium skillet or wok and brown egg mixture 1/2 cup at a time. Set each browned mixture aside and hold warm. Add oil as needed for additional browning.
Serve omelets with sauce.
Four Bean Chili
tastycook1
The secret is adding refried beans. This fourth bean adds incredible depth of flavor and makes the chili taste like it's been simmering for hours. Top it with sour cream and some shredded Cotija cheese. We used a shredded taco cheese mix
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (15-ounce) can refried beans
1 (14-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
3 cups vegetable or beef broth
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Salt, if desired
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Preparation:
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5-6 minutes. Stir in refried beans, diced tomatoes, tomato paste, and 1 cup of the broth; stir until beans and tomato paste dissolve. Stir in remaining broth along with the chili powder, cumin, pepper, and salt if using.
Then stir in black beans, navy beans, and kidney beans. Bring to a simmer; reduce heat to low and simmer for 15-20 minutes, stirring frequently, until chili is thickened and blended.
I added corn, a little celery, and some chopped peppers to this. It smells really good. I think I will probably add some more chilli powdeer to it as it is quite mild
Crispy, Crunchy Crispers
aka Elephant Ears from “Dear Heloise” (from a very old newspaper clipping)
thegeema
A very simple way to make these delectable goodies.
1/2 cup cinnamon
1 cup white sugar
1 can Cinnamon Buns (from the dairy case)
While oven is preheating to 375°F, mix cinammon and sugar together and spread evenly on a sheet of foil or wax paper.
Remove cinnamon buns from can one at a time. Lay out on the sugar and cinnamon and use rollng pin to roll each “bun” out thin, turning over often so as to absorb as much sugar and cinnamon as possible.
Roll out to about 6 to 8 inches in diameter (very thin). Place on two foil-lined cookie sheets. Each cookie sheet will probably hold only three.
Bake in hot oven on center rack. Check often so they do not scorch. Be careful not over-bake because they are so thin.
Voila! You will have delectable crispers that sell for *75 cents each in a bakery.* Don’t know how old this clipping is sooooooooo price might be higher if you bought them at the bakery today. And no I haven't tried them YET!!
Crispy Potato Flakes Pork Chops
tastycook1
The comments here are not mine. I have tried putting the chops on a foil covered pan and find that the coating comes off. I prefer to put the chops on a rack on the pan. But however you do it, these are good
2/3 c potato flakes
1 egg, beaten
3 T. milk
4 medium pork chops
salt and pepper to taste
Paprika
Preheat oven to 400 degrees. Spray pan with non stick spray. Wash pork chops; set aside. Beat egg and milk together. Place potato flakes in shakable container (I just use a Ziplock bag or put it on a dinner plate). Dip pork chops in egg mixture, then into potato flakes. Place in pan that has been sprayed with non-stick spray. Usually I put aluminum foil on the pain first. Sprinkle with salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done. Note: I like to get the thick pork chops so mine take closer to an hour to bake.
Re: ***REC*** Crispy Potato Flakes Pork Chops
Beema
Tasty, I have tried several times to fix both chicken and pork chops with potato flakes as the coating, but they always came off, as you said. But.... yup, there is a but.... the last time I did it, I mixed 1/3 cup fine bread crumbs with 1/2 cup potato flakes and for some reason, they stayed on better. And, I did not put the breading into a plastic bag, but in a shallow dish, and pressed the meat and the breading together. Then put the meat on a rack in the baking pan. Worked like a charm. OH, wait,,,, I also sprayed the breaded meat with a very fine mist of Pam.
Re: ***REC*** Crispy Potato Flakes Pork Chops
thegeema
Ohhhhhh, I can just imagine these with "flavored" potato flakes (like Idahoan Roasted Garlic & Parmesan Baby Reds OR ??) Tasty: Talk about "tasty". YUM YUM!!
Re: ***REC*** Crispy Potato Flakes Pork Chops
NYBirder
Another suggestion for the breading. Lightly flour the chops and shake off all the excess before dipping in the egg, then in the potato flakes. The flour gives the egg something to hang onto. Sometimes I just shake Wondra right from the canister on the meat first and pat off the extra when I'm in a hurry.
Also, I've been lining my baking sheets with the no-stick aluminum foil and then spray with cooking spray. So far nothing has stuck to it for me. A quick rinse of the foil, scrunch it up for recycling and I'm done cleaning up.
Crispy Baked Chicken Strips Serves 2
thegeema
2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs*
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 Cut chicken breasts into thin strips, about one inch wide.
2 Longer sections can be cut in half to have uniform pieces.
3 Mix cracker crumbs and seasonings well.
4 Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5 Place on baking sheet sprayed with cooking spray.
6 Bake at 375°F, for 10-12 minutes, until crispy on outside and lightly browned.
7 Dip into favorite sauce, or enjoy just as they are!
Source: www.food.com/recipe/crispy-baked-chicken-strips-89503
Note: *I used Emeril’s all natural panko bread crumbs (Italian seasoned) only and no other seasonings.
I mixed up a mixture of Dijon/Mayo/Honey (to taste) to dip them in!
Fricassee of Brussels Sprouts and Bacon
(adapted from Jacques Pepin's "More Fast Food My Way")
NYBirder
This one's a keeper--I made it for supper last night. Slicing the sprouts allows a quick cooking time. They keep their bright green color and are very sweet cooked this way. If you think you don't like Brussels sprouts, you should try this. I cut back a little on both the olive oil and the rendered bacon fat in the original recipe below when I made it.
2 servings
1/2 pound trimmed and cleaned Brussels sprouts
2 slices of bacon, cut crosswise into 1/4-inch pieces
1 tablespoon good olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Cut the Brussels sprouts into slices about 1/4-inch thick.
Scatter the bacon pieces in a skillet, add the oil, cover and cook over high heat for 2 to 3 minutes, until the pieces are crisp and brown and most of the fat is rendered. Add the sliced sprouts, salt and pepper; cover and cook for about 1 to 2 minutes to soften the sprouts. Uncover and cook over high heat, tossing occasionally, for about 2 minutes, until the sprouts are tender but still a bit firm.
Re: Fricassee of Brussels Sprouts and Bacon
Anyone who loves Brussels sprouts can very happily eat them without a lot of extras. It's the cooking method that's so interesting here. You could consider adding some toasted chopped nuts like pecans and a little garlic. I've seen recipes with pistachios--it all depends on how involved you want to get.
Re: Fricassee of Brussels Sprouts and Bacon
Beema
This changes the way I will prepare Brussels sprouts forever. A real hit at our house last night. I used my own seasoned cooking oil, no bacon, and the flavor was outstanding. Just sauted them for two or three minutes, and they were perfect. My seasoned oil is easy: Using a packet of Good Seasons salad dressing mix, and one of their curets, I add white wine (no water and no vinegar) to the V line and then half canola and half olive oil to the oil line on the side of the jar. Used about two tablespoons in a skillet and the brussies were even smiling with glee.
Barley, Green Pepper and Tomato Casserole
kittyrose
This is a casserole That I been making for years. I serve it with a salad.
1 cup pot barley
3 cups hot vegetable or chicken stock
2 onions, chopped
1 sweet green pepper, chopped
2 large tomatos , cut in chunks
1 tsp. oregano
Salt and pepper to taste
2 cups shredded cheddar cheese
In baking dish, combine barley, stock, onion, green pepper, tomato, oregano, and salt and pepper to taste: stir to mix. Cover and bake, in 350 oven for 45 minutes. Stir in cheese and bake, uncovered, for 25 minutes or until barley is tender and most liquid has been absorbed. Makes 6 servings
You can freeze the leftovers
Indian Pudding for 2
By Kevin D. Weeks., About.com Guide /NYBirder
Serves 2
When I was in college I discovered that the Howard Johnson's near the campus served Indian Pudding. I had never had it before but I fell in love with the warm molasses-spice flavor with vanilla ice cream melting on the top. It really brought back memories when I saw this recipe for two posted recently. What a nice idea for a cold-weather dessert.
“The Indian in Indian Pudding didn't mean the colonists learned to make it from the Indians (although the original Americans almost certainly made something similar). It's called that because the settlers used the Indian grain, corn. In fact, Indian Pudding is probably a direct descendent of Hasty Pudding, an English mush made with wheat or oatmeal in some cases. But "mush" is an unsavory description. It actually is a sweetened, spiced corn pudding and a warming treat on a cold rainy day.”
1 cup whole milk
5 tsp. finely ground cornmeal
2 Tbsp. molasses
1 1/2 Tbsp. unsalted butter, separated
2 Tbsp. light or dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of kosher salt
1. Heat oven to 350F. Butter two 1-cup ramekins with 1/2 of butter. Bring 1 quart of water to a boil.
2. Whisk cornmeal into 1/3 cup of cold milk in small bowl. Meanwhile, bring remaining milk almost to a boil (bubbles should be appearing around the edges) over medium-high heat.
3. Slowly whisk cornmeal mixture into hot milk. Bring to simmer, then reduce heat and continue simmering, stirring frequently, for 15 minutes – until thickened.
4. Remove from heat and stir in all the remaining ingredients. Pour into the buttered ramekins and place them in a larger baking dish with high sides in the center of the oven. Add enough of the hot water to come halfway up the sides of the dish containing the pudding. Cover both pans with foil and bake for 45 minutes.
5. Remove foil and continue baking until the pudding is almost set but still wobbly, about 1 hour more. When done, place casserole on a wire rack and cool for at least 30 minutes before serving. Serve warm topped with whipped cream or vanilla ice cream.
Mandarin Chicken Coleslaw - for 2
Beema
I am always searching for new ways to use leftover cooked chicken, and I found this in the ToH "Cooking for Two" cookbook, from Aileen Andreas Sox, Idaho... looks perfect for lunch.
1 1/2 cups coleslaw mix
3/4 cup cubed cooked chicken breast
1 4 oz container mandarin oranges, drained
2 tablespoons chopped almonds
1/4 cup sesame ginger salad dressing
Combine the first four ingredients in a bowl, drizzle with the dressing and toss. Serve immediately.
Buttery Garlic Potatoes
Beema
These are done in the microwave but have a roasted taste to them.... brain child of Heidi Iacovetto, Colorado, and published in the ToH Cooking for Two cookbook. Serves 4, but easily halved.
6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon diced parsley flakes
1 teaspoon minced garlic
Place the potatoes in a 2 qt. microwave safe dish. In a small bowl, combine the butter, salt, paprika, parsley and garlic; pour over potatoes, toss to coat.
Microwave, uncovered, o high for 8 to 10 minutes or until potatoes are tender, stirring frequently.
(tested in a 1100 watt microwave)
Re: Buttery Garlic Potatoes
NYBirder
Beema--I'm assuming those potatoes aren't the baby reds that I buy because 6 potatoes would never feed 4 people. They must be the bigger ones--maybe 2-3 inches?
I usually plan on 4-6 oz. of the baby reds for a serving for myself.I'll try cutting this down for one serving and cut the baby reds in half. For this smaller amount, I'll microwave them for 1 1/2 to 2 minutes and test so I don't overcook them. It sounds good.
Re: Buttery Garlic Potatoes
Beema
Birdy, I have to agree.... these would have to be the larger reds, based on the number of servings. It was the butter and garlic that caught my eye !
Slow Cooker Turkey Legs with Veggies
(a keeper for sure)--thegeema
This easy and very tasty recipe works best with an oval cooker. To use a round cooker, consider substituting thighs for the legs. (I used the 6 qt. bowl from my 3 in 1 Hamilton Beach)
2 turkey legs (I used 3 legs)
Salt and pepper to taste
2 tablespoons olive oil, butter or a combination (used olive oil)
1 onion (used some green onions from my garden)
2 carrots (used about 4 carrots – last of bunch)
2 stalks celery (I always use more celery than called for)
2 cloves garlic, or more (I used about 1 T from 4.3 oz jar of Spice World Organic Garlic – Ready To Use)
1 cup fresh mushrooms, sliced (or 4 oz. canned) (I used canned – will probably use fresh next time)
1 teaspoon chopped fresh rosemary (or use another herb if preferred) (didn’t use)
1/2 cup dry wine (I used Chardonnay)
Slice carrots, mushrooms and celery about 3/8 inch thick. Chop onion. Mince garlic. Remove skin from turkey legs: starting at the top (big) end, pull down and cut at base of leg bone. (I didn't slice carrots/celery but cut like I always do for a roast.)
In a heavy skillet, heat oil or butter. Salt and pepper legs and brown over medium heat in hot fat.
Remove browned meat to slow cooker; add vegetables and rosemary to skillet and cook, stirring occasionally, for several minutes. Add wine and stir to get up any browned bits in the pan. Pour over meat, cover and cook : on High-about 3 hours; on Low- 6 to 8 hours. (I cooked on High for 3 hours).
Good served with mashed potatoes, rice, noodles, etc. (Next time I will probably quarter 2 or 3 potatoes)
TIP: Since the slow cooker isn't nearly filled by this quantity, consider doubling the recipe and freezing the extra for a second meal.
Hot Fudge Cake in a Soup Mug
BobbiJoAZ
This makes one large or two small servings
1 Tbs. butter or margarine
Cake Mix:
3 Tbs. flour
3 Tbs. granulated sugar
2 Tbs. finely chopped nuts, pecans recommended
1 Tbs. instant powdered milk
1/2 Tbs. (or 1 1/2 tsp.) unsweetened cocoa
Liquids:
1/4 tsp. vanilla extract (or 1/8 tsp. vanilla powder may be added to cake mix)
2 Tbs. water
Topping:
2 Tbs. brown sugar
1/2 Tbs. (or 1 1/2 tsp.) cocoa
2 Tbs. water
Microwave the butter in soup mug for 20 seconds on high or just until melted. Add the cake mix, vanilla and water.Stir until mixed.
Sprinklw topping mix over top of batter. Pour 2 tablespoons water over the topping; do not stir.
Microwave on 60% power for 2 minutes. Let stand in oven 2 minutes. Remove and let cool enough to eat.
Notes:
My microwave is very old 700 watt unit. I had to microwave it for 3 minutes at 60% powder.
If this is cooked on high the dough will become somewhat tough instead of the tender cake-like texture.
Kentucky Hot Brown Sandwich
From “The Complete International One-Dish Meal Cookbook"/NYBirder
Here's a nice twist for leftover turkey sandwiches. I haven't tried it yet but considering the ingredients, how could you go wrong!
The Hot Brown originated at the Brown Hotel in Louisville, KY.
2 servings
1 tbsp. butter or margarine
1/2 tbsp. all-purpose flour
1/4 cup light cream or milk
Pinch grated nutmeg
Pinch cayenne
1/4 tsp. salt
Pinch pepper
1/4 cup + 1/8 cup American or cheddar cheese; grated
2 slices firm white bread; toasted
2 slices cooked white meat of chicken or turkey, about 1/4" thick
4 slices bacon; fried crisp and drained
1/8 c grated parmesan cheese
Heat butter or margarine in a medium-sized saucepan; blend in flour; cook 1 minute. Gradually add cream or milk, stirring as adding. Cook slowly, stirring, until thickened and smooth. Mix in cayenne, salt, pepper, and cheese. Cook slowly until cheese melts.
Put each toast slice in a small oven-proof dish or place them on a cookie sheet. Top each with a slice of chicken or turkey and the sauce. Top each with 2 slices bacon and 1 tablespoon grated cheese. Put under preheated broiler about 5 minutes until bubbly and golden.
Shepherd’s Bread--A Sponge Method for the Bread Machine
Adapted for a 1-lb. loaf from “The Bread Lover’s Bread Machine Cookbook” by Beth Hensperger/NYBirder
Makes a loaf sized for 1 or 2 people
This bread uses a sponge starter which adds flavor and helps the bread keep better for a day or two. Gluten is sometimes called vital wheat gluten--it's often added to whole wheat recipes to help them rise higher although this author adds it to most of her bread flour recipes, too. You can find it in the natural foods section of the market or in a health food store. If you can't find it, you could add the equivalent of bread flour to the recipe. I'm not sure how much it would affect the outcome. You can keep the gluten tightly wrapped in the refrigerator or freezer after opening.
STARTER:
1/3 cup room-temperature water
1/2 cup bread flour
1/8 tsp. SAF or bread machine yeast (instant yeast--not rapid-rise yeast)
FOR THE DOUGH:
1/2 cup minus 1 tbsp. water (7 tbsp. in total)
2 1/4 tsp. sugar
2 1/4 tsp. unsalted butter or margarine cut into pieces
1 1/2 cups bread flour
2 tsp. wheat gluten
1 tsp. salt
3/4 + 1/8 tsp. SAF yeast or 1 1/8 tsp. bread machine yeast (instant yeast--not rapid-rise yeast)
STARTER:
To make the starter, pour the water into the pan outside the machine. Sprinkle with the bread flour and then with the yeast called for in the starter. You will only fill a small portion of the pan.
Replace the pan in the machine. Plug in and choose the Dough cycle. As the machine starts to mix (this will occur after the preheat time if your machine has this feature), set a kitchen timer for 10 minutes and turn it on. After 5 minutes, open the lid and scrape down any accumulated bits of flour with a plastic spatula. When the timer rings, press Stop/Reset. Unplug the machine and let the sponge starter sit in the bread machine with the lid closed for 4 hours.
DOUGH:
About 1/2 hour before the 4 hours are up, assemble the measured ingredients for the dough and let them sit to come up to room temperature.
When the 4 hours are up, remove the pan from the machine. Place the exact amount of water (if you are in a very humid environment, reserve 2 tbsp. of the water), the sugar, and the butter pieces on top of the sponge.. Add the flour (reserving 1 tablespoon,) gluten, and salt in that order.
Measure and add the yeast on top of the dry ingredients.
Replace the pan in the machine and plug in. Program for the Basic cycle, select a 1 1b. loaf size (if necessary for your model machine), and use a medium crust setting the first time you try this. Press the start button.
When the machine starts kneading the dough, wait 5-10 minutes and open the top. Use a spatula to push the dough around to make sure the corners are clean. Feel the dough with your fingers. It should form a smooth, elastic ball. If it is sticking to the sides and bottom sprinkle in more of the reserved flour 1 tbsp. at a time while it is kneading. If it is lumpy and not holding together, add more water, 1 teaspoon at a time. This is important. Close the lid.
At this point, just let the machine finish its work. When the alarm goes off for the finish of the baking cycle, take the loaf out and let it cool on a rack. Do not slice until it is totally cool. Bread continues to cook during that stage and it will change the texture if you do.