freeze-and-bake rolls November 23, 2007
Posted by hapafood in rolls.add a comment
my mother-in-law made these rolls for thanksgiving this year. they were crusty on the outside, but soft and chewy on the inside. the nice thing about these rolls is that you can partially cook them in advance and then freeze them. when you want to have fresh rolls, you just have to pop them in the oven to finish the cooking.
makes 4 dozen
2 packages (1/4 oz each) active dry yeast
1 1/2 C warm water (110 – 115 degrees F)
2 tsp sugar
1/2 C sugar
1 1/2 C warm milk (110 – 115 degrees F)
1/4 C vegetable oil
4 tsp salt
7 1/2 – 8 1/2 C all purpose flour
butter, melted
- in a large mixing bowl, dissole year and 2 tsp sugar in warm water. let stand for 5 minutes. add the milk, oil, salt, and remaining sugar (1/2 C). stir in enough flour to form a stiff dough.
- turn dough onto a floured surface. knead until smooth and elastic (about 6-8 minutes). place dough in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled (about 1.5 hours).
- punch dough down. divide into four pieces. cover three pieces with plastic wrap. divide one piece into 12 balls. to form knots, roll each ball into a 10 in. rope; tie into a not and pinch ends together. repeat with remaining dough. place rolls on greased baking sheets and brush with melted butter. cover and let rise until doubled (about 20-30 minutes).
to serve immediately
4. bake at 375 for 15-18 minutes.
to freeze for later use
4. partially bake at 300 for 15 minutes. let the rolls cool, and then freeze.
5. reheat frozen rolls at 375 for 12-15 minutes or until browned.
sour cream blueberry pancakes November 23, 2007
Posted by hapafood in pancakes.add a comment
my mother-in-law makes these pancakes, and i must say they are super delicious!
serves 3-4
1 C all purpose flour
3 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 egg
1 C milk
1/4 C sour cream
2 tbsp melted butter
1/2 C blueberries
- sift together flour, baking powder, salt, and sugar.
- beat togther egg, milk, and sour cream.
- pour milk mixture over dry ingredients and mix until batter is just smooth. stir in buter. fold in blueberries.
- pour 2 tbsp* batter onto hot griddle. brown on each side.
* you can eye-ball the amount according to the size of the pancake you’d like.
pork chop with north african spices November 23, 2007
Posted by hapafood in pork.add a comment
this is one of my favorite pork chop recipes. i was very surprised at how well the cinammon went well wtih the pork. 
this recipe goes really well with rice, especially the sauce!
serves 2-4
4 pork chops, about 3/4 inch thick
1 tbsp olive oil
salt
pepper
1 small onion, finely chopped
1 tbsp olive oil
1 tsp coriander
1/2 tsp cumin
1/2 tsp cinnamon
2 cloves garlic, minced
1/3 C apple juice
2 tbsp honey
1 C diced canned tomatoes, with their juice (optional)
2 tbsp parsley, minced
- season pork chops with salt and pepper. heat pan to medium high heat. add 1 tbsp olive oil. brown pork chops on each side (about 2 minutes per side). set pork chops aside.
- reduce heat to medium. add 1 tbsp olive oil to the same pan. add onions. cook until onions are soft (about 4 minutes).
- add coriander, cumin, cinammon, garlic to pan. cook for 1 minute, or until fragrant.
- add apple juice and scrape any browned bits from the pan. cook until liquid is reduced by half (about 3-4 minutes).
- return pork chops to the pan. add honey and tomatoes. reduce heat to medium low and let it simmer for 15-20 minutes.
- add parsley.
