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Dark Bread

Baked Goods No Comments »
dark-bread-recipe.jpg1 c Warm water 2 tb Carob powder

1/4 c Maple syrup 4 c Whole wheat pastry flour

2 tb Yeast 1 1/2 c Rye flour

4 Eggs, at room temperature 1/2 c Corn meal

1/4 c Molasses 1 Egg

1 tb Instant coffee 1 tb Water

Combine warm water and maple syrup; sprinkle on yeast; set aside.
Using a whisk, blend eggs, molasses, and coffee.
Add carob powder and 1/2 of flour.
Beat until smooth.
Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly.
Gradually add remaining flour.
Turn onto floured work surface and knead 15 minutes.
Place in lightly oiled bowl; turn dough so top is also oiled.
Cover with a towel and let stand for 1 hour.
Turn out, punch down, and knead for 3 minutes.
Form into round loaves.
Place on lightly oiled cookie sheets.
Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle.

Savory Supper Patties

Barbeque No Comments »
2 c Ground cooked beef OR

Other roast (leftovers) 2 tb Minced onion

1 ts Sage

1 ts Salt

Pepper 2 Eggs

2 To 4 cups mashed potatoes

Combine all ingredients.
Form into cakes.
Roll in flour.
Brown in hot fat in skillet.
Source: Home Tested Heritage Recipes ch —–

Vegetable Momos

Appetizers No Comments »
2 tb Ghee

1/2 tb Minced ginger

1/2 tb Minced garlic

1/2 c Diced onion

1 ts Garam masala

1/2 ts Chili

1/4 ts Pepper

1/4 ts Salt

1 tb Soy sauce

2 c Mixed vegetables, parboiled

– finely chopped 1 c Tofu, squeezed & crumbled

Momo wrappers see recipe Momo sauce - see recipe Melt ghee in a wok or skillet.
Add ginger, garlic & onion & stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt & soy sauce.
Stir-fry for 30 seconds.
Add vegetables & mix well. Remove from heat & place in a bowl.
Add tofu & toss well. Allow to cool & drain off excess liquid.
Put 1 tb of filling into each momo wrapper & seal closed with a little water.

Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
Adapted from Betty Jung, “The Kopan Cookbook”

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