Free Online Recipes

Recipe ingredients:

• 1 pound butter (no margarine)
• 2 egg yolks
• 1 cup confectioners sugar
• 1 teaspoon anise
• 4 to 5 cups flour

Recipe method:

• Beat butter at medium speed of electric mixer for 10 minutes.
• Add egg yolks and confectioners sugar. Beat 5 more minutes.
• Add anise. Add flour one cup at a time, kneading.
• Roll dough into 1-inch balls and bake on ungreased cookie sheet at 375 degrees F for 12 to 15 minutes or until very lightly browned.
• Dust with confectioners sugar.

 Recipe ingredients:

• 1/2 cup lukewarm water
• 2 tablespoons olive oil
• 5 tablespoons lukewarm milk
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons sesame seeds

Recipe method:

• Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast.
• Add 1 cup of the flour and the salt and beat with an electric mixer for 2 minutes.
• Add the remaining flour and beat to form a stiff dough.
• Knead the dough on a floured surface until smooth and elastic.
• Place in a lightly greased bowl, cover with a dish towel and allow to rise in a warm place until doubled in volume.
• Punch the dough down and form into a round loaf on a lightly-floured baking sheet.
• Beat the egg with the milk and brush the dough with the mixture.
• Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade.
• Cover and allow to rise until double in volume.
• Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400 degrees F.
• Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional 15 minutes, until golden brown.
• Test for doneness by thumping the bottom of the loaf. It should produce a hollow sound. Cool on a rack.

Ingredients:

• 16 ounces unbleached white flour
• 4 teaspoons instant yeast
• 2 teaspoons granulated sugar
• 2 cups lukewarm water
• 1 tablespoon vegetable oil
• 2 teaspoons salt

Directions:

• Put the flour into a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes.
• Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.
• Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.
• Put into a cold oven and turn oven on to 375 degrees F. Bake for 40 to 45 minutes until golden brown.
• Let cool 20 minutes before slicing.

Ingredients:

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped walnuts, optional

Directions:

• Preheat oven to 350F. Butter and flour two 9×5x3-inch loaf pans.
• Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
• Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
• Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
• Divide batter equally between prepared pans.
• Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
• Transfer to racks and cool 10 minutes.
• Using sharp knife, cut around edge of loaves.
• Turn loaves out onto racks and cool completely.

Ingredients:

• 3-4 loaves of white bread
• Water
• Chicken broth
• Insides of the turkey
• 2 bunches of celery
• 1 or 2 onions
• 2 tablespoon butter
• 1/2 teaspoon sage
• Oysters, optional
• Mushrooms, optional

Directions:

• The night before you want to eat the stuffing, break the bread into small pieces, about 1 inch squares, into 2 huge bowls or pots. Let the bread sit overnight to dry out.
• The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked, about 20/30 minutes.
• Remove insides for later use or discard. Keep water and put aside.
• Preheat oven to 350F. Chop onion and celery and place into food processor until minced.
• Melt 2-3 tablespoons of butter in large saucepan. Saute onion and celery until heated through.
• Depending on how much stuffing you want and how much celery and onion you have chopped, you may have to saute the onion and celery in two parts.
• Once cooked, pour the onion-celery mixture directly over the dried out bread.
• Pour 1/2 tsp. sage over bread-onion-celery mixture. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.
• Mix thoroughly and smell-taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread.
• If you need more spice, add more sage. If you are using oysters, add them now.
• Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
• Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
• If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
• Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Ingredients:

• 1 can (10-1/2 ounces) condensed french onion soup
• 1 soup can water
• 1/4 cup margarine
• 1 cup celery cut into 1/4-inch cubes
• 1 cup green onions thinly sliced
• 1-1/2 teaspoons poultry seasoning
• 2 packages, 8 ounces each, cornbread stuffing mix
• Vegetable cooking spray

Directions:

• Preheat oven to 350F.
• In 5-quart saucepan combine soup, water, margarine, celery, onions and poultry seasoning.
• Bring to boil and remove from heat.
• Stir in cornbread stuffing mix.
• Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
• Bake, covered, at 350 degrees F 45 minutes or until set.

Ingredients:

• 6 slices soft bread fresh
• 1 tbsp. butter softened
• 2 flakes garlic crushed
• 1/2 tsp. crushed red chilli
• Salt to taste
• 1 tbsp. grated cheese

Directions:

• Roll the bread flat with the help of a rolling pin.
• Mix the salt, chilli, garlic in the butter.
• Apply on all slices generously.
• Roll one slice tightly from end to end.
• Brush all over with a bit of butter.
• Coat the roll with grated cheese by rolling in it.
• Repeat for all slices.
• Cover rolls with a moist cloth.
• Place in the refrigerator for 30 minutes.
• Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
• Serve hot with ketchup.
• Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.