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    * Exported from MasterCook *

    Acorn Squash

    Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Cherry Marketing Institute Microwave

    Side Dishes Vegetables

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 medium acorn squashSalt and black pepper -- to taste

    1/2 cup dried tart cherries1 tablespoon slivered almonds3 tablespoons cherry preserves2 teaspoons water

    1/4 teaspoon ground cinnamon

    Cut squash in half lengthwise and remove seeds. Place squash, cut-sidedown, in a microwave-safe dish, with stem ends to the outside of dish.Cover with plastic wrap.

    Microwave on HIGH (100% power) 5 minutes. Rotate dish one-quarter turn.Microwave 2 minutes on HIGH. Remove squash from microwave and carefullyremove plastic wrap. Season with salt and pepper.

    In a small bowl, combine cherries and almonds. Divide mixture evenlybetween squash cavities. In the same bowl, combine preserves, water andcinnamon; mix well. Top cherry filling with equal portions of preservesmixture.

    Microwave, uncovered, on HIGH 3 to 5 minutes, or until cherry mixture ishot, rotating dish once.

    Serving size: 1/2 squash

    Source:"Cherry Marketing Institute"

    S(Internet address):"http://www.cherrymkt.org/index.html"

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    Per serving: 306 Calories (kcal); 3g Total Fat; (8% calories from fat); 4g

    Protein; 73g Carbohydrate; 0mg Cholesterol; 24mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 11/2 Other Carbohydrates

    NOTES : Make use of the microwave for an easy side dish. When using amicrowave oven, more food means more time. If the quantity of foodis doubled, increase the cooking time by about 60 percent.

    For conventional cooking, place squash halves, cut-side down, in avegetable steamer. Place steamer over boiling water in a largepan. Steam, covered, 15 minutes, or until squash is crisp-tender.

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    Fill squash as directed above. Steam, covered, 5 minutes, or untilcherry mixture is hot.

    Nutr. Assoc. : 0 0 26525 0 0 0 0

    * Exported from MasterCook *

    Acorn Squash 'n Pasta Soup

    Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Food Processor National Pasta Association

    Pasta Soups/ Stews/ Chowders

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    8 ounces Acine di Pepe, Ditalini or Small Shells -- uncooked2 medium acorn squash (about 1 1/2 pounds each) -- split, peeled,

    seeded and quartered2 tablespoons margarine1 large onion -- chopped

    3/4 teaspoon ground maceOR

    3/4 teaspoon nutmeg1/2 teaspoon ground ginger1/2 teaspoon cinnamon

    1 cup grated carrot1 1/2 teaspoons brown sugar3 13 1/4-ounce cans low-chicken broth (about 6 cups)

    TOPPING

    1 cup non-fat sour cream1 tablespoon sugar

    Cook squash in one inch of water in covered saucepan for 15 minutes, oruntil tender. Cool. Scrape out pulp and put back in pot. Add margarine,onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gentlyfor 10 minutes, stirring occasionally. Cook until vegetables are tender.

    Add 3 cups of the broth and pur e all in a blender or food processor.Return to the pot and add remaining three cups of broth, bring to a boiland add pasta. Cook, stirring occasionally, for 10 minutes, or until pastais done. Before serving, blend sour cream and sugar in a separate bowl.Put dollop on top of each bowl of soup. Serve hot.

    Serves 4-6

    Source:"National Pasta Association"

    S(Internet address):"http://ilovepasta.org/"

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    Per serving: 323 Calories (kcal); 5g Total Fat; (12% calories from fat); 18gProtein; 56g Carbohydrate; 4mg Cholesterol; 477mg SodiumFood Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1

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    Other Carbohydrates

    NOTES : If soup is too thick, thin with additional chicken broth.Nutr. Assoc. : 4913 2017 0 0 0 0 2130706543 0 0 0 0 4017 0 0 25082 0

    * Exported from MasterCook *

    Alaska Shrimp Soup

    Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Alaska Seafood Marketing Inst. Fish/ Seafood

    Microwave Soups/ Stews/ Chowders

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 onion -- chopped1 potato -- diced2 tablespoons butter or margarine2 tablespoons flour1 cup water2 1/2 cups milk12 ounces Alaska pink shrimp (about 2-1/2 cups)

    3/4 cup frozen peas -- thawed2 tablespoons minced parsley

    Salt and pepper

    Microwave Directions: Combine onion, potato and butter in 2-quartmicrowave-proof dish. Microwave at high 4 minutes. Add flour; stir toblend. Gradually stir in water; microwave at high 3 minutes. Add milk;microwave at high 1 minutes. Stir in shrimp, peas, parsley and salt andpepper to taste. Microwave at high 3 to 4 minutes or until thoroughlyheated.

    Stovetop Directions: Saut onion and potato in butter about 5 minutes oruntil onion is tender. Stir in flour; cook 1 minute. Gradually stir inwater; simmer until potatoes are barely tender. Stir in milk and heat. Addshrimp, peas, parsley and salt and pepper to taste; heat thoroughly.

    Source:"Alaska Seafood Marketing Institute"

    S(Internet address):"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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    Per serving: 299 Calories (kcal); 12g Total Fat; (36% calories from fat); 26gProtein; 22g Carbohydrate; 202mg Cholesterol; 360mg SodiumFood Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 0 0 0 0 0 0 4812 0 0 0

    * Exported from MasterCook *

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    Almond Cod with Peas

    Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Fish/ Seafood Main Dishes

    National Presto Industries Pressure Cooker

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 1-pound package frozen cod fillets2 large cloves garlic -- cut in half

    1/2 cup lightly packed parsley sprigs1 tablespoon fresh oregano sprigs

    OR1/2 teaspoon dry oregano

    2 tablespoons slivered or sliced almonds1/2 teaspoon paprika

    1 tablespoon vegetable oil1 cup chicken broth

    OR1 cup wine1 10-ounce package frozen peas

    Remove fish from freezer and let stand at room temperature while preparingherb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds andpaprika in food processor. Chop with an on and off motion. Heat oil in a4- or 6-quart Presto pressure cooker; brown remaining 1 tablespoon almondsin hot oil. Remove from cooker and drain on paper towels; set aside.

    Put chicken broth or wine in pressure cooker and stir in herb mixture.Place cooking rack in cooker. Cut fish into 4 even pieces and place onrack. Close cover securely. Place pressure regulator on vent pipe. Cookfor 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Coolcooker at once. Open and carefully remove fish, keep warm. Remove rack.Add frozen peas to cooker. Close cover securely. Place pressure regulatoron vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulatorrocking slowly. Cool cooker at once. If desired, thicken mixture with 1tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas intoserving dish; place fish on top of peas. Sprinkle fish with brownedalmonds and serve.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

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    Per serving: 220 Calories (kcal); 7g Total Fat; (29% calories from fat); 26gProtein; 12g Carbohydrate; 49mg Cholesterol; 337mg SodiumFood Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

    NOTES : Complementing fish with the sweet taste and incomparable crunch ofnuts is a very old and almost universal tradition. MedievalEuropeans learned the technique from the Arabs. When the Spaniards

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    came in conquest of the Americas, they found the Aztecs alreadyusing seeds and nuts to thicken sauces for fish, shellfish, andpoultry. Continue the tradition with this rich, yet light, cod andalmond combination.

    Nutr. Assoc. : 2748 0 1035 2130706543 0 1016 4982 0 0 327 0 2130706543 0

    * Exported from MasterCook *

    America's Cut with Mushrooms

    Recipe By :Serving Size : 4 Preparation Time :0:25Categories : Main Dishes Microwave

    Pork Swift & Company

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    4 America's Cut (1 1/2-inch boneless porkcenter loin chops)

    1 teaspoon vegetable oil (1 to 2 teaspoons)2 cups sliced fresh mushrooms

    3/4 cup chicken broth4 teaspoons cornstarch

    1/4 teaspoon dried tarragon -- crushed1 ounce process Swiss cheese1 tablespoon dry white wine

    Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oil; swirlto coat. Add pork chops. Cover with lid and microwave on HIGH (100% power)for 3 minutes. Turn meat over; rotate dish a half turn. Cover andmicrowave on HIGH (100% power) for 3-5 minutes more or until done (155 -160 degrees F. internal temperature). Remove meat from dish; place onserving dish. Do not drain juices. Cover meat tightly with foil; let standabout 10 minutes while preparing sauce.

    Add mushrooms to browning dish. Cover and microwave on HIGH (100% power)for 2 minutes. Remove dish from oven. In a 2-cup microwave-safe measuringcup, combine broth, cornstarch and tarragon. Microwave broth mixture onHIGH (100% power) for 3-4 minutes, stirring twice until thickened andbubbly. Stir in cheese until melted; stir in wine. Add broth mixture tobrowning dish with mushrooms. Microwave, uncovered, on HIGH (100% power)for about 2 minutes or until sauce is heated through. Serve mushroom saucewith pork chops.

    Source:

    "Swift & Company"S(Internet address):"http://www.freshpork.com/index.html"

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    Per serving: 287 Calories (kcal); 18g Total Fat; (56% calories from fat); 26gProtein; 4g Carbohydrate; 81mg Cholesterol; 309mg SodiumFood Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

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    Nutr. Assoc. : 4559 1563 0 0 0 0 4632 0

    * Exported from MasterCook *

    America's Cut with Mushrooms 2

    Recipe By :Serving Size : 4 Preparation Time :0:05Categories : Main Dishes Microwave

    Nat. Pork Producers Council PorkSwift & Company

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    4 1 1/2-inch boneless pork center loin chops1 teaspoon vegetable oil2 cups sliced fresh mushrooms

    3/4 cup chicken broth4 teaspoons cornstarch

    1/4 teaspoon dried tarragon -- crushed1 slice process Swiss cheese (1 ounce) -- torn1 tablespoon dry white wine

    Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oil; swirlto coat. Add pork chops. Cover with lid and micro-cook on HIGH (100%power) for 3 minutes.

    Turn meat over; rotate dish a half turn. Cover and micro-cook on HIGH(100%power) for 3-5 minutes more or until done (155-160 degrees F.internal temperature). Remove meat from dish; place on serving dish. Donot drain juices. Cover meat tightly with foil; let stand about 10 minuteswhile preparing sauce.

    Add mushrooms to browning dish. Cover and micro-cook on HIGH (100% power)for 2 minutes. Remove dish from oven. In a 2-cup microwave-safe measuringcup combine broth, cornstarch and tarragon. Micro cook broth mixture onHIGH (100% power) for 3-4 minutes, stirring twice until thickened andbubbly. Stir in cheese until melted; stir in wine. Add broth mixture tobrowning dish with mushrooms. Micro-cook, uncovered, on HIGH (100% power)for about 2 minutes or until sauce is heated through. Serve mushroom saucewith pork chops.

    Source:"National Pork Producers Council"

    S(Internet address):

    "http://www.nppc.org"T(Cooking Time):"0:20"

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    Per serving: 262 Calories (kcal); 14g Total Fat; (48% calories from fat); 28gProtein; 5g Carbohydrate; 71mg Cholesterol; 572mg SodiumFood Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

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    Nutr. Assoc. : 4576 0 0 0 0 0 4632 0

    * Exported from MasterCook *

    Anadama Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    3/4 cup water1 egg2 tablespoons butter or margarine3 tablespoons molasses1 teaspoon salt3 cups bread flour

    1/3 cup cornmeal1 1/2 teaspoons Fleischmann's Rapid Rise Yeast

    Select loaf size recommended by the manufacturer of your machine.

    Measure all ingredients into bread machine pan in the order that the breadmachine manufacturer suggests.

    Select light bake setting.

    Process in basic or rapid bake cycle. Remove baked bread from pan and coolon wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

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    Per serving: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 4gProtein; 24g Carbohydrate; 16mg Cholesterol; 154mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 0 0 0 0 0 0 26366

    * Exported from MasterCook *

    Anadama Bread (1-Pound Recipe)

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    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup water1 egg1 1/2 tablespoons butter or margarine2 tablespoons molasses

    3/4 teaspoon salt2 cups bread flour

    1/4 cup cornmeal1 teaspoon Fleischmann's Rapid Rise Yeast

    Select loaf size recommended by the manufacturer of your machine.

    Measure all ingredients into bread machine pan in the order that the breadmachine manufacturer suggests.

    Select light bake setting.

    Process in basic or rapid bake cycle. Remove baked bread from pan and coolon wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

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    Per serving: 121 Calories (kcal); 2g Total Fat; (16% calories from fat); 4gProtein; 21g Carbohydrate; 19mg Cholesterol; 155mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 0 0 0 0 0 0 26366

    * Exported from MasterCook *

    Appetizer Braid

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Bread Machine Recipes

    Breads Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

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    DOUGH2/3 cup water (70 to 80 F)

    1 tablespoon olive or vegetable oil2 1/4 cups bread flour2 teaspoons Italian herb seasoning2 teaspoons Fleischmann's Bread Machine Yeast

    3/4 teaspoon salt

    FILLING1 6-ounce jar marinated artichoke hearts -- drained and chopped

    1/3 cup sliced ripe olives1/3 cup drained and chopped roasted red peppers

    OR1/3 cup sundried tomatoes (packed in oil)

    1 cup (4 ounces) grated Provolone cheese

    Measure dough ingredients into bread machine pan in the order suggested bymanufacturer. Process on dough/manual cycle.

    When cycle is complete, remove dough from machine to floured surface. Ifnecessary, knead in additional flour to make dough easy to handle. Rolldough to 12- 8-inch rectangle. Place on greased baking sheet.

    Layer filling ingredients lengthwise over center-third of dough. Withsharp knife, cut sides of dough into 1-inch wide strips, cutting from edgeof filling. Fold strips at an angle over filling, alternating sides andoverlapping ends. Cover; let rise in warm, draft-free place until doubledin size, about 20 to 40 minutes.

    Bake at 400 F for 20 to 25 minutes or until done. Remove from pan; coolslightly on wire rack. Serve warm.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Braid"

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    Per serving: 162 Calories (kcal); 5g Total Fat; (29% calories from fat); 7gProtein; 22g Carbohydrate; 8mg Cholesterol; 285mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2Fat; 0 Other Carbohydrates

    NOTES : Dough can be prepared in all-size bread machines.

    Nutr. Assoc. : 0 1582 986 0 3776 2019 0 0 0 42 4971 2130706543 0 1448 1198

    * Exported from MasterCook *

    Apple Brioche Pizza

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Bread Machine Recipes Desserts

    Fleischmann's Yeast Pizza

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    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    CRUST1/2 cup butter (1 stick) -- cut up

    2 large eggs1/4 cup milk1/4 cup water (70 to 80 F) 1/2 teaspoon salt

    2 2/3 cups bread flour1/4 cup sugar

    2 teaspoons Fleischmann's Bread Machine Yeast

    TOPPING3 tablespoons sugar2 tablespoons bread flour

    1/4 cup whipping cream1 tablespoon Calvados (apple brandy)

    OR2 teaspoons vanilla extract2 cups thinly sliced apples -- cored and peeled

    1/4 cup apricot preserves -- warmed

    Measure crust ingredients into bread machine pan in the order suggested bymanufacturer. Process on dough/manual cycle.

    When cycle is complete, remove dough from pan. With floured hands, pressdough to form 12-inch circle on lightly greased pizza pan or cookie sheet.Cover; let rest 30 minutes.

    To make topping: In small bowl, combine 3 tablespoons sugar and 2tablespoons flour. Gradually add cream and Calvados; stir until smooth.Set aside.

    Preheat oven to 400 F.

    Form 3/4-inch high rim along edge of dough. Arrange apples on dough,overlapping slightly; carefully spoon cream mixture over top. Bake onmiddle oven rack 18 to 22 minutes or until crust is golden brown andapples are almost tender. Remove from pan; place on wire rack to coolslightly. Spread apricot preserves over top.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 (12-inch) pizza"

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    Per serving: 410 Calories (kcal); 17g Total Fat; (36% calories from fat); 8gProtein; 57g Carbohydrate; 89mg Cholesterol; 277mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1Other Carbohydrates

    NOTES : Dough can be prepared in all-size bread machines.

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    To measure liquid, pour into transparent liquid-ingredientmeasuring cup; read measurement at eye level.

    To measure flour, spoon into standard dry-ingredient measuringcup; level with straight-edged knife.

    Nutr. Assoc. : 0 222 0 0 1582 0 0 0 2019 0 0 0 0 0 26029 0 2130706543 20650

    * Exported from MasterCook *

    Apple Whole Wheat Bread Pudding

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts National Presto Industries

    Pressure Cooker Pudding

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    4 cups cubed, stale whole wheat bread1/3 cup golden raisins

    1 1/4 cups milk1/2 cup apple butter

    2 eggs -- beaten2 tablespoons sugar1 teaspoon vanilla

    1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg

    2 cups waterVanilla ice cream or frozen yogurt

    Combine bread and raisins. Mix remaining ingredients except water and icecream. Pour over bread mixture. Toss and let stand 20 minutes. Spoon intogreased 1-quart souffl dish or bowl. Cover dish securely with greasedaluminum foil. Place cooking rack and 2 cups of water in 4- or 6-quartpressure cooker. Place souffl dish on rack. Close cover securely. Placepressure regular on vent pipe. Cook 25 minutes, at 15 pounds pressure.Cool cooker at once. Serve warm with ice cream.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"1 pudding"

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    Per serving: 403 Calories (kcal); 7g Total Fat; (15% calories from fat); 14gProtein; 75g Carbohydrate; 52mg Cholesterol; 792mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2Fat; 1 Other Carbohydrates

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    Nutr. Assoc. : 26175 0 0 0 0 0 0 0 0 0 0 2130706543

    * Exported from MasterCook *

    Apple-Bean Cake with Warm Cranberry Sauce

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cakes Desserts

    Food Processor Ontario White Bean Producers

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 1/2 cups white pea beans -- soaked and cookedOR

    1 1/2 cups canned pea beans -- drained and rinsed.1/2 cup apple juice

    1 cup vegetable oil3 eggs2 teaspoons vanilla1 1/2 cups cooking apples -- peeled and grated1 1/2 cups brown sugar3 cups all-purpose flour2 teaspoons baking soda1 teaspoon cinnamon

    1/2 teaspoon nutmeg1/2 teaspoon ground cloves1/4 cup chopped pecans

    WARM CRANBERRY SAUCEZest and juice of two oranges

    1/2 cup water1/2 cup white sugar

    2 cups cranberries2 tablespoons corn starch

    1/4 cup water

    Preheat oven to 350 degrees F (180 degrees C).

    In a food processor or blender, pur e beans with juice until smooth.Transfer pur e to a large mixing bowl and stir in eggs, vanilla, applesand oil. Add sugar and mix well. Combine remaining dry ingredientstogether and gently fold into wet ingredients. Pour into a greased bundtpan. Bake for 40-50 minutes or until a toothpick inserted in the middle ofthe cake comes out clean. Remove from the oven and cool for 15 minutes.

    Turn out of pan and allow cake to cool to room temperature.

    ____________________

    Warm Cranberry Sauce

    In a medium-sized saucepan over medium heat, combine juice, zest andwater, When hot, add sugar and cranberries. Dissolve the cornstarch in 1/4cup (50 ml) of water and add to saucepan. Simmer over low heat for oneminute, stirring gently. Remove from heat. Do not overcook or use highheat. Serve (warm) sauce over slices of Apple Bean Cake and garnish with

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    whipped cream if desired.

    Source:"Ontario White Bean Producers"

    S(Internet address):"http://users.imag.net/~lon.whitepeabeans/"

    Yield:"1 cake"

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    Per serving: 473 Calories (kcal); 21g Total Fat; (40% calories from fat); 7gProtein; 64g Carbohydrate; 47mg Cholesterol; 235mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 11/2 Other Carbohydrates

    NOTES : To lower the fat content of this recipe, substitute 1 cup ofvegetable oil with 1/2 cup of vegetable oil and 1/2 cup of applesauce!

    ____________________

    Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

    Nutr. Assoc. : 2130706543 0 27197 0 0 0 0 5260 0 0 0 0 0 0 20148 0 02130706543 0 1440 0 439 0

    * Exported from MasterCook *

    Apple-Walnut Whiskey Bread

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Breads National Presto Industries

    Pressure Cooker

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup all-purpose flour1/4 cup whole wheat flour

    1/4 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice

    2 eggs -- beaten1/4 cup vegetable oil1/4 cup apple butter1/2 cup chopped walnuts1/3 cup chopped apples

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    1 tablespoon whiskey (optional)1/2 teaspoon vanilla

    3 cups water

    Mix flours, sugar, baking powder, baking soda, salt, and spices. Stir inremaining ingredients except water. Pour into greased loaf pan, 6 2-1/4

    2-inches. Cover pan securely with greased aluminum foil. Place cookingrack and 3 cups water in 4- or 6-quart pressure cooker. Place loaf pan onrack. Close cover securely. Do not place pressure regulator on vent pipe.Heat until steam flows gently through vent pipe. COOK 45 MINUTES. Removebread and let cool in loaf pan on wire rack 5 minutes. Remove bread frompan. Let cool on wire rack. Makes one loaf.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"1 loaf"

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    Per serving: 238 Calories (kcal); 12g Total Fat; (46% calories from fat); 5gProtein; 27g Carbohydrate; 47mg Cholesterol; 290mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2068 2130706543 0 0

    * Exported from MasterCook *

    Apricot Almond Coffee Cake

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Fleischmann's Yeast

    Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    DOUGH1 4-ounce jar apricot baby food1 large egg2 tablespoons water (70 to 80 F) 1 tablespoon butter or margarine

    3/4 teaspoon salt2 cups bread flour1 tablespoon sugar1 teaspoon Fleischmann's Bread Machine Yeast

    FILLING

    1/4 cup apricot jam or preserves3/4 cup chopped dried apricots or golden raisins1/4 cup toasted slivered almonds -- optional

    ICING

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    1 cup sifted powdered sugar1 tablespoon milk (1 to 2 tablespoons)

    1/2 teaspoon pure vanilla extract

    To make dough: Measure dough ingredients into bread machine pan in theorder suggested by manufacturer. Process on dough/manual cycle.

    When cycle is complete, remove dough to floured surface. If necessary,knead in additional flour to make dough easy to handle.

    To shape: Roll dough to 16 8-inch rectangle. Spread jam evenly on doughto within 1/2 inch of edges; sprinkle evenly with apricots and almonds.Beginning at long end, roll up tightly. Pinch seam to seal. Form intoring, pinch ends together to seal. Place, seam side down, on greasedbaking sheet. With sharp knife, make cuts along outer edge of ring at1-inch intervals, cutting 3/4 of the way through dough. Turn each sectionon its side to show filling. Cover; let rise in warm, draft-free placeuntil doubled in size, about 30 to 45 minutes.

    Bake at 350 F for 25 to 30 minutes or until done, covering with foil after20 minutes to prevent excess browning. Remove from pan; cool on wire rack.____________________

    To Make Icing:Combine icing ingredients; stir until smooth. Drizzle over coffee cake.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Coffee Cake"

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    Per serving: 211 Calories (kcal); 3g Total Fat; (14% calories from fat); 4gProtein; 42g Carbohydrate; 18mg Cholesterol; 157mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 11/2 Other Carbohydrates

    NOTES : Dough can be prepared in all-size bread machines.Nutr. Assoc. : 0 2075 0 1582 0 0 0 0 5626 0 0 2074 26024 4982 0 0 0 4138

    5403

    * Exported from MasterCook *

    Apricot-Almond Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 6-ounce jar apricot baby food

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    1/4 cup water (70 to 80 F) 1 large egg2 tablespoons butter -- cut up1 teaspoon salt3 cups bread flour2 tablespoons sugar2 teaspoons Fleischmann's Bread Machine Yeast

    1/4 cup dried apricots -- quartered1/4 cup slivered almonds (optional) -- toasted

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer, adding apricots and nuts with flour.

    Process in basic/white bread cycle; light or medium/normal color crustsetting, depending on how your machine bakes. Remove baked bread from pan;cool on wire rack.

    Makes 1 loaf (12 slices)

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 189 Calories (kcal); 4g Total Fat; (21% calories from fat); 6gProtein; 32g Carbohydrate; 21mg Cholesterol; 205mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;0 Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 1582 0 0 0 0 0 5626 0 4982

    * Exported from MasterCook *

    Apricot-Almond Bread (1-Pound Recipe)

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 4-ounce jar apricot baby food2 tablespoons water (70 to 80 F) 1 large egg1 tablespoon butter -- cut up

    3/4 teaspoon salt2 cups bread flour1 tablespoon sugar

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    1 1/2 teaspoons Fleischmann's Bread Machine Yeast3 tablespoons dried apricots -- quartered3 tablespoons slivered almonds (optional) -- toasted

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer, adding apricots and nuts with flour.

    Process in basic/white bread cycle; light or medium/normal color crustsetting, depending on how your machine bakes. Remove baked bread from pan;cool on wire rack.

    Makes 1 loaf (8 slices)

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 188 Calories (kcal); 4g Total Fat; (20% calories from fat); 6gProtein; 32g Carbohydrate; 27mg Cholesterol; 224mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;0 Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 1582 0 0 0 0 0 5626 0 4982

    * Exported from MasterCook *

    Arroz con Pollo

    Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Main Dishes National Presto Industries

    Poultry Pressure Cooker

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 cup long grain white rice1 1/2 cups water

    1 cup water1 (3-pound) chicken -- cut into serving piecesPaprikaSalt and pepper

    2 tablespoons vegetable oil or olive oil2 medium onions -- chopped1 clove garlic -- minced1 bay leaf

    1/2 teaspoon crushed red pepper1/4 teaspoon saffron

    1 13 1/2-ounce can chicken broth

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    1 tomato -- peeled and chopped1 10-ounce package frozen green peas1 cup sliced green olives1 4-ounce jar pimiento -- sliced

    Combine rice and 1 1/2 cups water in a metal bowl which will fit looselyin a 4- or 6-quart Presto pressure cooker. Place 1 cup water, cookingrack, and bowl in pressure cooker. Close pressure cooker cover securely.Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 poundspressure, with pressure regulator rocking slowly. Let pressure drop of itsown accord. Remove bowl of rice and allow to steam uncovered whilepreparing chicken. Remove water from pressure cooker. Sprinkle chickenwith paprika, salt, and pepper. Heat oil in pressure cooker. Brown chickena few pieces at a time; set aside. Saut onions and garlic until tender.Return all chicken to pressure cooker; add bay leaf, red pepper, saffron,and chicken broth. Close pressure cooker cover securely. Place pressureregulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, withregulator rocking slowly. Cool pressure cooker at once. Remove chicken andstir in rice, tomato, green peas, sliced olives, and pimiento. Returnchicken to pressure cooker and heat to a simmer, uncovered.

    Makes 4 to 6 servings.

    Cuisine:"Mexican"

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 579 Calories (kcal); 15g Total Fat; (23% calories from fat); 33gProtein; 75g Carbohydrate; 69mg Cholesterol; 549mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

    NOTES : Modern Spanish cuisine has been profoundly influenced by theMoors, who occupied Spain for 700 years. The Moors, a cultured andsophisticated people, brought technological as well as culinaryexpertise to Spain's primarily peasant population. For example,the Moors brought irrigation to Spain and introduced thecultivation of rice, now a staple in any Spanish meal. Spain'spopular Arroz Con Pollo (Chicken with Rice) is delicious servedwith an orange and onion salad and caramel custard for dessert.

    Nutr. Assoc. : 20107 20107 0 5829 0 0 1563 0 0 0 0 0 0 0 0 3584 0

    * Exported from MasterCook *

    Artichoke Fritters

    Recipe By :Serving Size : 48 Preparation Time :0:00Categories : Appetizers/ Snacks Deep Fryer

    National Presto Industries Vegetables

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    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 14-ounce can artichoke hearts1 garlic clove -- minced2 teaspoons olive oil1 2-ounce jar sliced pimientos -- drained

    1/2 cup butter1 cup water

    1/4 teaspoon salt1 cup all-purpose flour4 eggs3 tablespoons grated Parmesan cheese

    Drain artichokes and chop (about 1-3/4 cup). In skillet, saut garlic in olive oil for about 1 minute; add chopped artichokes and drainedpimientos. Cook and stir until mixture is dry but not browned. In anothersaucepan, bring butter, water, and salt to a boil; add flour all at once.Cook and stir until mixture will form a ball that does not separate.Remove from heat and stir in eggs, one at a time, beating after eachaddition. Stir in artichokes and cheese. Refrigerate until time to serve.Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turningonce, until desired browness is reached. Remove from oil and drain onabsorbent paper. Repeat until all mixture is used.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"4 dozen"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 39 Calories (kcal); 3g Total Fat; (58% calories from fat); 1gProtein; 3g Carbohydrate; 21mg Cholesterol; 49mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 0 0 0 1603 0 0 0 0 0 0

    * Exported from MasterCook *

    Bacon and Egg Croquettes

    Recipe By :

    Serving Size : 18 Preparation Time :0:00Categories : Deep Fryer EggsNational Presto Industries

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    3 hard-cooked eggs1/4 cup butter1/2 cup flour2/3 cup milk2/3 cup chicken broth

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    1/8 teaspoon each pepper and nutmeg1/4 cup bacon bits

    1 egg -- beaten with 1 teaspoon waterDry bread crumbs

    Peel eggs and cut each into six wedges, refrigerate. Melt butter in asaucepan, add flour, stirring to blend. Add milk and chicken broth. Cookand stir until mixture boils and thickens. Add seasonings and bacon bits.Coat egg wedges with sauce being careful not to dislodge yolks. Place on abuttered plate and refrigerate until firm, about 1 to 2 hours. At servingtime, dip coated egg wedges in egg and water mixture; roll in crumbs tocompletely cover. Deep fry 3 or 4 at a time, turning once, until desiredbrowness is reached. Remove from oil and drain on absorbent paper. Repeatuntil all are cooked. Serve with warm catsup or seasoned tomato sauce.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"1 1/2 dozen"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 65 Calories (kcal); 4g Total Fat; (60% calories from fat); 3gProtein; 4g Carbohydrate; 54mg Cholesterol; 109mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 3236 0 0 0 0 1091 0 0 0

    * Exported from MasterCook *

    Baked Pretzels (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/ Snacks Bread Machine Recipes

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    3/4 cup water (70 to 80 F) 1 large egg

    3/4 teaspoon salt

    3 cups all-purpose flour4 teaspoons sugar2 teaspoons Fleischmann's Bread Machine Yeast1 large egg -- lightly beaten1 tablespoon water

    Coarse salt or sesame seed

    Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, and yeast tobread machine pan in the order suggested by manufacturer. Selectdough/manual cycle.

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    When cycle is complete, remove dough from machine to a lightly flouredsurface. If necessary, knead in 1 tablespoon flour to make dough easy tohandle. Roll into a 14 6-inch rectangle.

    With sharp knife, cut into twelve 14 1/2-inch strips. Gently pull eachstrip into a rope about 16 inches long. To shape into pretzels: curve endsof each rope to make a circle; cross ends at top. Twist ends once and layover bottom of circle. Place on greased baking sheets.

    Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brushon pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350 F for 18 to 20 minutes or until done. (For even browning when using two sheets,switch positions of sheets halfway through baking.) Remove from sheets;cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"16 Pretzels"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 99 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein;19g Carbohydrate; 23mg Cholesterol; 108mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 1582 0 0 0 0 5626 0 0 1357

    * Exported from MasterCook *

    Baked Pretzels (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Bread Machine Recipes

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup water (70 to 80 F)

    1 large egg1/2 teaspoon salt2 cups all-purpose flour1 tablespoon sugar1 1/2 teaspoons Fleischmann's Bread Machine Yeast1 large egg -- lightly beaten1 tablespoon water

    Coarse salt or sesame seed

    Add water, egg, 1/2 teaspoon salt, all-purpose flour, sugar, and yeast tobread machine pan in the order suggested by manufacturer. Select

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    dough/manual cycle.

    When cycle is complete, remove dough from machine to a lightly flouredsurface. If necessary, knead in 1 tablespoon flour to make dough easy tohandle. Roll into a 12 4-inch rectangle.

    With sharp knife, cut into eight 12 1/2-inch strips. Gently pull eachstrip into a rope about 14 inches long. To shape into pretzels: curve endsof each rope to make a circle; cross ends at top. Twist ends once and layover bottom of circle. Place on greased baking sheet.

    Do not let rise. Combine lightly beaten egg and 1 tablespoon water; brushon pretzels. Sprinkle with coarse salt or sesame seed. Bake at 350 F for 18 to 20 minutes or until done. (For even browning when using two sheets,switch positions of sheets halfway through baking.) Remove from sheet;cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"12 Pretzels"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 92 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein;17g Carbohydrate; 31mg Cholesterol; 99mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 1582 0 0 0 0 5626 0 0 2723

    * Exported from MasterCook *

    Banana Pecan Braid

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------DOUGH

    3 cups bread flour1/2 cup chopped dates or pitted dates -- snipped1/2 cup chopped pecans -- toasted1/4 cup sugar

    2 teaspoons Fleischmann's Bread Machine Yeast1/2 teaspoon salt

    3 tablespoons butter or margarine -- cut up3 tablespoons milk

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    3 tablespoons water (70 to 80 F) 1/2 cup mashed ripe banana

    1 large egg

    TOPPING1 tablespoon sugar

    1/2 teaspoon ground cardamomOR

    1/4 teaspoon ground allspice

    To make dough: Measure dough ingredients into bread machine pan in theorder suggested by manufacturer. Process on dough/manual cycle.

    When cycle is complete, remove dough to floured surface. If necessary,knead in additional flour to make dough easy to handle. Divide dough into3 equal pieces; roll each to 15-inch rope. Braid 3 ropes together,pinching ends to seal. Place on greased baking sheet. Cover; let rise inwarm, draft-free place until doubled in size, about 1 hour.

    In small bowl, combine topping ingredients; sprinkle on loaves. Bake at375 F for 25 to 30 minutes or until done, switching positions of panshalfway through baking. Remove from pans; cool on wire racks.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 241 Calories (kcal); 7g Total Fat; (27% calories from fat); 6gProtein; 39g Carbohydrate; 24mg Cholesterol; 126mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

    NOTES : Dough can be prepared in all-size bread machines.Nutr. Assoc. : 0 0 2662 0 0 5626 0 0 0 1582 4111 0 0 0 0 3609 0 2130706543

    * Exported from MasterCook *

    Banana-Chocolate Chip Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00

    Categories : Appetizers/ Snacks Bread Machine RecipesFleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup milk1/2 cup mashed very ripe bananas

    1 large egg1 tablespoon butter or margarine1 teaspoon salt

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    3 cups bread flour1/3 cup semisweet chocolate pieces

    2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer, adding mashed bananas with milk, and semisweet chocolatepieces with flour.

    Recommended cycle: Basic/white bread cycle; light or medium/normal colorsetting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 133 Calories (kcal); 3g Total Fat; (18% calories from fat); 4gProtein; 23g Carbohydrate; 13mg Cholesterol; 150mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.

    How this bread turns out depends on your machine. Some machineswill make a smooth chocolate-colored bread. Others will leave bitsof chocolate chips, and still others will give a marbled loaf.

    Nutr. Assoc. : 0 4111 0 4098 0 0 4886 5626

    * Exported from MasterCook *

    Banana-Chocolate Chip Bread (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Bread Machine Recipes

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/3 cup milk

    1/3 cup mashed very ripe bananas1 large egg1 tablespoon butter or margarine

    3/4 teaspoon salt2 cups bread flour

    1/4 cup semisweet chocolate pieces1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer, adding mashed bananas with milk, and semisweet chocolatepieces with flour.

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    Recommended cycle: Basic/white bread cycle; light or medium/normal colorsetting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 125 Calories (kcal); 3g Total Fat; (21% calories from fat); 4gProtein; 21g Carbohydrate; 19mg Cholesterol; 152mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.

    How this bread turns out depends on your machine. Some machineswill make a smooth chocolate-colored bread. Others will leave bitsof chocolate chips, and still others will give a marbled loaf.

    Nutr. Assoc. : 0 4111 0 0 0 0 4886 5626

    * Exported from MasterCook *

    Banana-Pecan Whole Wheat Loaf (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup mashed ripe bananas2 large eggs

    1/3 cup water (70 to 80 F) 3 tablespoons butter or margarine -- cut up

    3/4 teaspoon salt1 3/4 cups bread flour1 1/4 cups whole wheat flour

    1/4 cup sugar

    2 teaspoons Fleischmann's Bread Machine Yeast1/2 cup toasted chopped pecans or raisins

    Measure all ingredients, except pecans, into bread machine pan in theorder suggested by manufacturer, adding bananas with water.

    Process on basic/white bread or fruit and nut cycle, adding pecansaccording to manufacturer's directions; use light or medium/normal crustcolor setting, as desired. Do not use delayed-bake feature. Remove breadfrom pan; cool on wire rack.

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    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 158 Calories (kcal); 6g Total Fat; (31% calories from fat); 4gProtein; 23g Carbohydrate; 29mg Cholesterol; 130mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water. Use the 2-pound recipe if the panholds 13 cups or more.

    Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148

    * Exported from MasterCook *

    Banana-Pecan Whole Wheat Loaf (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/3 cup mashed ripe bananas1 large egg

    1/4 cup water (70 to 80 F) 1 tablespoon butter or margarine -- cut up

    1/2 teaspoon salt1 1/4 cups bread flour

    3/4 cup whole wheat flour3 tablespoons sugar1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    1/3 cup toasted chopped pecans or raisins

    Measure all ingredients, except pecans, into bread machine pan in theorder suggested by manufacturer, adding bananas with water.

    Process on basic/white bread or fruit and nut cycle, adding pecansaccording to manufacturer's directions; use light or medium/normal crustcolor setting, as desired. Do not use delayed-bake feature. Remove breadfrom pan; cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

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    - - - - - - - - - - - - - - - - - - -

    Per serving: 132 Calories (kcal); 4g Total Fat; (26% calories from fat); 4gProtein; 21g Carbohydrate; 18mg Cholesterol; 104mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water. Use the 2-pound recipe if the panholds 13 cups or more.

    Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148

    * Exported from MasterCook *

    Banana-Pecan Whole Wheat Loaf (2-Pound Recipe)

    Recipe By :Serving Size : 20 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2/3 cup mashed ripe bananas2 large eggs

    1/2 cup water (70 to 80 F) 3 tablespoons butter or margarine -- cut up1 teaspoon salt2 1/2 cups bread flour1 1/2 cups whole wheat flour

    1/3 cup sugar2 teaspoons Fleischmann's Bread Machine Yeast

    3/4 cup toasted chopped pecans or raisins

    Measure all ingredients, except pecans, into bread machine pan in theorder suggested by manufacturer, adding bananas with water.

    Process on basic/white bread or fruit and nut cycle, adding pecansaccording to manufacturer's directions; use light or medium/normal crustcolor setting, as desired. Do not use delayed-bake feature. Remove breadfrom pan; cool on wire rack.

    Source:

    "Fleischmann's Yeast"S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 165 Calories (kcal); 6g Total Fat; (30% calories from fat); 4gProtein; 25g Carbohydrate; 23mg Cholesterol; 131mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

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    Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water. Use the 2-pound recipe if the panholds 13 cups or more.

    Nutr. Assoc. : 4111 0 1582 0 0 0 0 0 5626 20148

    * Exported from MasterCook *

    Basic Egg Bread (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup milk1 large egg1 tablespoon butter or margarine -- cut up

    3/4 teaspoon salt2 cups bread flour1 tablespoon sugar1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer.

    Recommended cycle: Basic/white bread cycle; medium/normal color setting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 108 Calories (kcal); 2g Total Fat; (17% calories from fat); 4gProtein; 18g Carbohydrate; 20mg Cholesterol; 153mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.Nutr. Assoc. : 0 0 0 0 0 0 5626

    * Exported from MasterCook *

    Basic Egg Bread (1/2-Pound Recipe)

    Recipe By :Serving Size : 6 Preparation Time :0:00

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    Categories : Bread Machine Recipes BreadsFleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2/3 cup milk2 large eggs2 tablespoons butter or margarine -- cut up1 teaspoon salt3 cups bread flour2 tablespoon sugar2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer.

    Recommended cycle: Basic/white bread cycle; medium/normal color setting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 340 Calories (kcal); 7g Total Fat; (19% calories from fat); 11gProtein; 56g Carbohydrate; 76mg Cholesterol; 428mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;1/2 Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.

    Nutr. Assoc. : 0 0 0 0 0 0 5626

    * Exported from MasterCook *

    Basic Pizza Dough (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Dough

    Fleischmann's Yeast Pizza

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup water2 tablespoons olive or vegetable oil

    3/4 teaspoon salt3 cups bread flour2 teaspoons Fleischmann's Bread Machine Yeast1 tablespoon cornmeal

    Add water, oil, salt, bread flour, and yeast to bread machine pan in theorder suggested by manufacturer. Select dough/manual cycle. When cycle is

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    complete, remove dough from machine to a lightly floured surface. Ifnecessary, knead in enough flour to make dough easy to handle.

    For each pizza, grease pan and sprinkle with cornmeal. Roll out dough andplace on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cupsauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to1 cup sliced or chopped onion or green bell pepper and/or other vegetable,and 1 to 1 1/2 cups shredded cheese. Bake at 425 F for 15 to 25 minutes oruntil done - pizza is done when edges of crust are golden and cheese isbubbly.

    Makes 1 or 2 pizzas____________________

    WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 1/2 cups wholewheat flour and 1 1/2 cups bread flour instead of all bread flour.

    BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 1/4 cup gratedParmesan cheese and 1 teaspoon sweet basil to machine pan with flour.

    TACO PIZZA DOUGH: Prepare as above, except add 3 tablespoons cornmeal and4 tablespoons taco seasoning mix with the flour; omit the salt.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 pizza"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 148 Calories (kcal); 3g Total Fat; (17% calories from fat); 4gProtein; 26g Carbohydrate; 0mg Cholesterol; 135mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 0 986 0 0 5626 0

    * Exported from MasterCook *

    Basic Pizza Dough (1-Pound Recipe)

    Recipe By :Serving Size : 8 Preparation Time :0:00

    Categories : Bread Machine Recipes DoughFleischmann's Yeast Pizza

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2/3 cup water4 teaspoons olive or vegetable oil

    1/2 teaspoon salt2 cups bread flour1 1/2 teaspoons Fleischmann's Bread Machine Yeast

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    1 tablespoon cornmeal

    Add water, oil, salt, bread flour, and yeast to bread machine pan in theorder suggested by manufacturer. Select dough/manual cycle. When cycle iscomplete, remove dough from machine to a lightly floured surface. Ifnecessary, knead in enough flour to make dough easy to handle.

    For each pizza, grease pan and sprinkle with cornmeal. Roll out dough andplace on pan or pat dough in pan. Top each pizza with 1/2 to 3/4 cupsauce, 1/2 to 3/4 pound cooked meat or 3 1/2 to 5 ounces pepperoni, 1/2 to1 cup sliced or chopped onion or green bell pepper and/or other vegetable,and 1 to 1 1/2 cups shredded cheese. Bake at 425 F for 15 to 25 minutes oruntil done - pizza is done when edges of crust are golden and cheese isbubbly.

    Makes 1 or 2 pizzas____________________

    WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 cup whole wheatflour and 1 cup bread flour instead of all bread flour.

    BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add 3 tablespoonsgrated Parmesan cheese and 3/4 teaspoon sweet basil to machine pan withflour.

    TACO PIZZA DOUGH: Prepare as above, except add 2 tablespoons cornmeal and1 tablespoon taco seasoning mix with the flour; omit the salt.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 pizza"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 150 Calories (kcal); 3g Total Fat; (17% calories from fat); 4gProtein; 26g Carbohydrate; 0mg Cholesterol; 135mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 0 986 0 0 5626 0

    * Exported from MasterCook *

    Beef Chili 'n' Cheddar Topped Potatoes

    Recipe By :Serving Size : 4 Preparation Time :0:30Categories : Beef Microwave

    Potatoes Texas Beef Council

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

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    1 1/2 pounds ground beef4 medium baking potatoes1 tablespoon chili powder15 ounces hot chili beans1 1/2 cups mild Cheddar cheese -- shredded, divided

    1/4 cup green onions -- sliced

    Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or untiltender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

    Meanwhile in large skillet, brown ground beef over medium-high heat 6 to 8minutes or until beef is no longer pink, breaking up into 3/4" pieces.Pour off drippings; stir in chili powder and 1/2 teaspoon salt. Add beansand 1 cup cheese; cook and stir until heated through.

    Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoeswith salt and pepper, if desired. Spoon equal amounts of beef mixture overeach potato. Top with remaining cheese and green onions.

    Source:"The Texas Beef Council"

    S(Internet address):"http://www.txbeef.org/"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 971 Calories (kcal); 66g Total Fat; (60% calories from fat); 49gProtein; 48g Carbohydrate; 207mg Cholesterol; 966mg SodiumFood Exchanges: 3 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 0 0 0 2610 2536 0

    * Exported from MasterCook *

    Beignets (New Orleans-Style Square Donuts)

    Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Appetizers/ Snacks Deep Fryer

    Desserts National Presto Industries

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 1-pound package Hot Roll Mix1/4 cup sugar1 teaspoon vanilla

    Confectioners' sugar -- sifted

    Prepare roll mix according to package directions, adding 1/4 cup sugar toflour mixture and vanilla to hot water. When kneading is completed,proceed as follows: Coat a bowl with shortening or oil; roll ball of doughin bowl to coat with oil. Cover with waxed paper and a towel. Refrigeratefor several hours or overnight. Remove dough from refrigerator; punch downand cut in half. On a lightly floured surface, roll each half to make a 9

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    12-inch rectangle. Cut each into 12 (3-inch) squares. Cover with a toweland let rise for 30 minutes. Deep fry beignets, two at a time. Fry 1-1/2minutes; turn and fry 1-1/2 minutes or until golden brown. Sprinklegenerously with confectioners' sugar.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"2 dozen"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 86 Calories (kcal); 2g Total Fat; (19% calories from fat); 2gProtein; 15g Carbohydrate; 0mg Cholesterol; 123mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Just like they serve at Cafe du Monde, only easier! Convenient hotroll mix is the secret. Don't forget to serve with steaming mugsof strong coffee.

    Nutr. Assoc. : 0 0 0 2788

    * Exported from MasterCook *

    Black Bean Soup with Rice

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Food Processor Soups/ Stews/ Chowders

    The Rice Council

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 pound dry black beans -- sorted and rinsed1 14 1/2 ounce can whole tomatoes -- undrained1 cup sliced celery1 cup chopped onion1 cup chopped green pepper1 smoked ham hock or ham bone4 cloves garlic -- minced1 bay leaf

    1/2 teaspoon ground red pepper1/2 teaspoon thyme leaves

    4 cups low-sodium chicken broth

    4 cups waterSalt and ground black pepper -- to taste4 cups hot cooked rice

    1/2 cup shredded Cheddar cheese (2 ounces)1/2 cup sour cream1/2 cup picante sauce

    Cover beans with water; soak overnight.

    Drain beans and place in a large saucepan or Dutch oven. Add tomatoes withjuice, celery, onion, green pepper, ham hock, garlic, bay leaf, red

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    pepper, thyme, chicken broth and water; bring to a boil. Reduce heat andsimmer, partially covered, 4 to 5 hours or until beans are tender; stiroccasionally. Add more water if necessary during simmering.

    Remove and discard bay leaf. Remove ham hock and cut meat off bone; returnmeat to beans.

    Pur e half of soup in blender or food processor; return to pan. Seasonsoup with salt and black pepper. Serve soup with rice, cheese, sour creamand picante sauce.

    Source:"The Rice Council"

    S(Internet address):"http://www.usarice.com/domestic/recipes/"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 495 Calories (kcal); 13g Total Fat; (22% calories from fat); 30gProtein; 70g Carbohydrate; 44mg Cholesterol; 306mg SodiumFood Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

    Nutr. Assoc. : 156 2470 0 0 20088 5001 0 0 0 1492 0 0 4826 0 4922 0 0

    * Exported from MasterCook *

    Black Pepper-Onion Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 cup water1 tablespoon butter or margarine1 teaspoon salt3 cups bread flour3 tablespoons nonfat dry milk powder1 tablespoon sugar1 1/2 teaspoons dried minced onions

    3/4 teaspoon black pepper -- medium grind1/4 teaspoon garlic powder

    2 teaspoons Fleischmann's Bread Machine Yeast

    Measure carefully, placing all ingredients in bread machine pan in theorder recommended by the manufacturer.

    Select Basic/White cycle. Use Medium crust color. Delay cycle can be used.

    Remove baked bread from pan and cool on wire rack.

    Source:

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    "Fleischmann's Yeast"S(Internet address):

    "http://www.breadworld.com/index.html"Yield:

    "1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 107 Calories (kcal); 1g Total Fat; (10% calories from fat); 4gProtein; 20g Carbohydrate; 2mg Cholesterol; 146mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

    NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flouror if machine pan holds more than 10 cups of water. Make 1-PoundRecipe with bread machines that use 2 cups flour or if machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 0 0 2339 0 0 3132 0 0 5626

    * Exported from MasterCook *

    Black Pepper-Onion Bread (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2/3 cup water1 tablespoon butter or margarine

    3/4 teaspoon salt2 cups bread flour2 tablespoons nonfat dry milk powder2 teaspoons sugar1 teaspoon dried minced onions

    1/2 teaspoon black pepper -- medium grind1/8 teaspoon garlic powder

    1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Measure carefully, placing all ingredients in bread machine pan in theorder recommended by the manufacturer.

    Select Basic/White cycle. Use Medium crust color. Delay cycle can be used.

    Remove baked bread from pan and cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

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    Per serving: 98 Calories (kcal); 1g Total Fat; (12% calories from fat); 3gProtein; 18g Carbohydrate; 3mg Cholesterol; 148mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

    NOTES : Make 1 1/2-Pound Recipe with bread machines that use 3 cups flouror if machine pan holds more than 10 cups of water. Make 1-PoundRecipe with bread machines that use 2 cups flour or if machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 0 0 2339 0 0 3132 0 0 5626

    * Exported from MasterCook *

    Blueberry Peach Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup water (70 to 80 F) 1/2 cup nonfat peach yogurt

    2 large egg whites1 teaspoon salt3 cups bread flour4 teaspoons sugar

    1/3 cup dried blueberries or dried cranberries1/3 cup cut-up dried peaches

    2 teaspoons Fleischmann's Bread Machine Yeast

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer, adding yogurt with water and dried fruits with flour.

    Process on basic/white bread cycle; use light or medium/normal crust colorsetting. Remove bread from pan; cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 115 Calories (kcal); trace Total Fat; (3% calories from fat); 4gProtein; 23g Carbohydrate; trace Cholesterol; 145mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

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    Nutr. Assoc. : 1582 1670 0 0 0 0 26507 1067 5626

    * Exported from MasterCook *

    Blueberry Peach Bread (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/3 cup water (70 to 80 F) 1/3 cup nonfat peach yogurt

    2 large egg whites3/4 teaspoon salt

    2 cups bread flour1 tablespoon sugar

    1/4 cup dried blueberries or dried cranberries1/4 cup cut-up dried peaches

    1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer, adding yogurt with water and dried fruits with flour.

    Process on basic/white bread cycle; use light or medium/normal crust colorsetting. Remove bread from pan; cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 105 Calories (kcal); trace Total Fat; (3% calories from fat); 4gProtein; 21g Carbohydrate; trace Cholesterol; 147mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine pan

    holds 10 cups or less of water.Nutr. Assoc. : 1582 1670 0 0 0 0 26507 3137 5626

    * Exported from MasterCook *

    Blueberry-Lemon Bread (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

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    Fleischmann's Yeast Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    3/4 cup plus 2 tablespoons milk1 large egg1 tablespoon butter or margarine1 teaspoon salt3 cups bread flour

    1/2 cup dried blueberries1 tablespoon sugar2 teaspoons finely shredded lemon peel2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer, adding dried blueberries with flour. (If dough is too dry orstiff or too soft or slack, adjust dough consistency - see Adjusting DoughConsistency tip.)

    Recommended cycle: Basic/white bread cycle; light or medium/normal colorsetting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 132 Calories (kcal); 1g Total Fat; (10% calories from fat); 4gProtein; 25g Carbohydrate; 14mg Cholesterol; 151mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.

    Checking Dough Consistency:Check dough after 5 minutes of mixing; it should form a soft,smooth ball around the blade. If dough is too stiff or dry, addadditional liquid, 1 teaspoon at a time, until dough is of theright consistency. If dough is too soft or sticky, add additionalbread flour, 1 teaspoon at a time.

    Nutr. Assoc. : 4938 0 0 0 0 0 0 800 5626

    * Exported from MasterCook *

    Blueberry-Lemon Bread (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Bread Machine Recipes Breakfast/ Brunch

    Fleischmann's Yeast Sweet Breads and Coffee Cakes

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    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup milk1 large egg1 tablespoon butter or margarine

    3/4 teaspoon salt2 cups bread flour

    1/3 cup dried blueberries2 teaspoons sugar1 1/2 teaspoons finely shredded lemon peel1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Add ingredients to bread machine pan in the order suggested bymanufacturer, adding dried blueberries with flour. (If dough is too dry orstiff or too soft or slack, adjust dough consistency - see Adjusting DoughConsistency tip.)

    Recommended cycle: Basic/white bread cycle; light or medium/normal colorsetting.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 4gProtein; 22g Carbohydrate; 20mg Cholesterol; 153mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or lessof water.

    Checking Dough Consistency:Check dough after 5 minutes of mixing; it should form a soft,smooth ball around the blade. If dough is too stiff or dry, addadditional liquid, 1 teaspoon at a time, until dough is of theright consistency. If dough is too soft or sticky, add additionalbread flour, 1 teaspoon at a time.

    Nutr. Assoc. : 0 0 0 0 0 0 0 800 5626

    * Exported from MasterCook *

    Bow Knot Dinner Rolls

    Recipe By :Serving Size : 14 Preparation Time :0:00Categories : Bread Machine Recipes Breads

    Fleischmann's Yeast

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

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    DOUGH3/4 cup very warm water (70 to 80 F) 1/4 cup butter or margarine (1/2 stick) -- cut up

    1 egg1 teaspoon salt3 cups bread flour3 tablespoons sugar2 teaspoons Fleischmann's Bread Machine Yeast

    TOPPING

    1 eggSesame or poppy seeds

    To make dough: Measure dough ingredients into bread machine pan in theorder suggested by manufacturer. Process on dough/manual cycle.

    To shape: When cycle is complete, remove dough to floured surface. Ifnecessary, knead in additional flour to make dough easy to handle. Dividedough into 14 equal pieces; roll to 9-inch ropes. Tie into loose knots.Place knots 2 inches apart on greased large baking sheet; cover. Placelarge shallow pan on counter; half-fill with boiling water. Place bakingsheet on pan; let knots rise 20 minutes.

    Lightly beat remaining egg; brush on knots. Sprinkle with sesame seed.Bake at 400 F for 12 to 15 minutes or until done. Remove from pan; cool onwire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"14 Rolls"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 156 Calories (kcal); 4g Total Fat; (25% calories from fat); 5gProtein; 24g Carbohydrate; 27mg Cholesterol; 200mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

    NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines.

    To make whole wheat rolls, replace 1/2 cup bread flour with wholewheat flour.

    Nutr. Assoc. : 0 3728 4098 0 0 0 0 5626 0 0 0 1357

    * Exported from MasterCook *

    Bread and Butter Pudding

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts National Presto Industries

    Pressure Cooker Pudding

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    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2 tablespoons butter -- softened5 slices French bread -- 1/2-inch thick

    Ground nutmeg2 eggs1 egg yolk

    1/3 cup sugar1/2 teaspoon vanilla

    2 cups milk -- heated4 cups water

    Raspberry Sauce -- see recipeORChocolate Sauce -- see recipe

    Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut intoquarters. Arrange in 1-quart buttered casserole that fits loosely in a6-quart pressure cooker. Beat eggs, egg yolk, sugar, and vanilla. Slowlyadd milk to egg mixture. Pour over bread. Cover casserole securely withaluminum foil. Place cooking rack and 4 cups water in 6-quart pressurecooker. Place casserole on rack. Close cover securely. Do not placepressure regulator on vent pipe. Heat until steam flows gently throughvent pipe. COOK 5 MINUTES. Place pressure regulator on vent pipe. COOK 10MINUTES, at 15 pounds pressure. Cool cooker at once. Serve warm, or atroom temperature with Raspberry Sauce or Chocolate Sauce.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"1 pudding"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 1543 Calories (kcal); 49g Total Fat; (27% calories from fat); 34gProtein; 257g Carbohydrate; 95mg Cholesterol; 1845mg SodiumFood Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 1/2Fat; 6 1/2 Other Carbohydrates

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

    * Exported from MasterCook *

    Chocolate Sauce

    Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Desserts National Presto Industries

    Sauces

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1/2 cup milk1/4 cup sugar

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    5 squares semisweet chocolate1 tablespoon butter1 teaspoon vanilla extract1 tablespoon rum kirsch or any other liqueur (optional)

    Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantlyuntil sugar dissolves. Add small pieces of chocolate, stirring constantlyfor about 5 minutes, until sauce is smooth. Remove from heat and addbutter, stir until melted, add vanilla extract. Liqueur may be added ifdesired. Serve warm over bread pudding.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 555 Calories (kcal); 34g Total Fat; (48% calories from fat); 5gProtein; 74g Carbohydrate; 6mg Cholesterol; 34mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 5 OtherCarbohydrates

    Nutr. Assoc. : 0 0 0 0 0 27043 0

    * Exported from MasterCook *

    Raspberry Sauce

    Recipe By :Serving Size : 14 Preparation Time :0:00Categories : Desserts National Presto Industries

    Sauces

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 10-ounce package frozen raspberries (thawed)1/2 cup red currant jelly

    1 tablespoon corn starch

    Combine raspberries, jelly, and cornstarch in saucepan. Cook and stiruntil sauce boils and thickens. Strain sauce. Let cool.

    Source:

    "National Presto Industries"S(Internet address):"http://www.presto-net.com/index.html"

    Yield:"1 3/4 cups"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 52 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 14g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2

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    Other Carbohydrates

    Nutr. Assoc. : 1233 3023 439

    * Exported from MasterCook *

    Brioche Loaf (1 1/2-Pound Recipe)

    Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Bread Machine Recipes Fleischmann's Yeast

    Sweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    3 large eggs1/2 cup butter or margarine -- softened1/3 cup milk (70 to 80 F)

    3 tablespoons water (70 to 80 F) 3/4 teaspoon salt

    3 cups bread flour2 tablespoons sugar1 1/2 teaspoons Fleischmann's Bread Machine Yeast

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer.

    Process on sweet or basic/white bread cycle; use light or medium/normalcrust color setting. Remove bread from pan; cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 166 Calories (kcal); 7g Total Fat; (39% calories from fat); 4gProtein; 21g Carbohydrate; 51mg Cholesterol; 172mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

    NOTES : Do not make loaves larger than recommended by bread machine

    manufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.Nutr. Assoc. : 0 0 4138 1582 0 0 0 5626

    * Exported from MasterCook *

    Brioche Loaf (1-Pound Recipe)

    Recipe By :Serving Size : 12 Preparation Time :0:00

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    Categories : Bread Machine Recipes Fleischmann's YeastSweet Breads and Coffee Cakes

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2 large eggs1/3 cup butter or margarine -- softened1/4 cup milk (70 to 80 F)

    2 tablespoons water (70 to 80 F) 1/2 teaspoon salt

    2 cups bread flour4 teaspoons sugar

    3/4 teaspoon Fleischmann's Bread Machine Yeast

    Measure all ingredients into bread machine pan in the order suggested bymanufacturer.

    Process on sweet or basic/white bread cycle; use light or medium/normalcrust color setting. Remove bread from pan; cool on wire rack.

    Source:"Fleischmann's Yeast"

    S(Internet address):"http://www.breadworld.com/index.html"

    Yield:"1 Loaf"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 146 Calories (kcal); 6g Total Fat; (38% calories from fat); 4gProtein; 18g Carbohydrate; 45mg Cholesterol; 153mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

    NOTES : Do not make loaves larger than recommended by bread machinemanufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

    Nutr. Assoc. : 0 0 4938 1582 0 0 0 5626

    * Exported from MasterCook *

    Broccoli-Shrimp Stuffed Potatoes

    Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Idaho Potato Commission Microwave

    Potatoes Vegetables

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    2 large Idaho Potatoes1 cup fresh broccoli florets1 green onion -- thinly sliced

    3/4 cup chicken broth2 teaspoons low-sodium soy sauce1 teaspoon rice wine vinegar

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    2 teaspoons cornstarch1/3 cup fresh or frozen cooked shrimp

    OR1 6-ounce can shrimp -- drained2 teaspoons diced pimiento (optional)

    Scrub potatoes; pierce several times with a fork. Wrap each potato in amicrowave-safe paper towel; arrange potatoes 1 inch apart. Microwave atHIGH 6 to 8 minutes, turning and rearranging once; let stand 2 minutes.With a fork, pierce the skin in the form of a cross. Press the ends of thepotato toward the center, lifting and fluffing the meat of the potato.

    Combine broccoli and onion in a 9-inch microwave-safe pie plate; coverwith microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, oruntil tender. Drain.

    Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glassmeasure; microwave, uncovered, at HIGH 2 to 3 minutes, or until slightlythickened.

    Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoonmixture over potatoes.

    Source:"The Idaho Potato Commission"

    S(Internet address):"http://www.famouspotatoes.org/"

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    Per serving: 303 Calories (kcal); 2g Total Fat; (7% calories from fat); 27gProtein; 43g Carbohydrate; 147mg Cholesterol; 654mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0Other Carbohydrates

    Nutr. Assoc. : 5669 20012 0 0 0 0 0 2130706543 0 2468 4487

    * Exported from MasterCook *

    Brown Rice with Veggies

    Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Main Dishes National Presto Industries

    Pressure Cooker

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 cup brown rice2 cups chicken broth1 2-ounce package sliced blanched almonds

    1/2 cup diced carrots1/2 cup diced celery1/2 cup diced green pepper1/2 cup sliced green onion

    1 large tomato -- peeled, seeded, and chopped

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    1 1/2 cups water1/4 cup chopped parsley

    Combine brown rice and 2 cups chicken broth in a metal bowl which fitsloosely in a 6-quart Presto pressure cooker. Stir in almonds andvegetables. Place 1 1/2 cups water, cooking rack, and bowl in cooker.Close cover securely. Place pressure regulator on vent pipe. Cook 10minutes, at 15 pounds pressure, with pressure regulator rocking slowly.Let pressure drop of its own accord. Open cooker and allow rice to steamuncovered 5 minutes. Stir in parsley.

    Source:"National Presto Industries"

    S(Internet address):"http://www.presto-net.com/index.html"

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    Per serving: 300 Calories (kcal); 10g Total Fat; (28% calories from fat); 10gProtein; 45g Carbohydrate; 0mg Cholesterol; 413mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

    NOTES : For a meatless meal, after cooking, stir in 1/2 pound tofu cutinto cubes. Pass hot sauce such as Tabasco.

    Nutr. Assoc. : 0 0 2035 20023 0 26067 20030 0 0 0

    * Exported from MasterCook *

    Burnt Hazelnut Ice Cream

    Recipe By :Serving Size : 2 Preparation Time :0:00Categories : Dundee Hazelnuts Ice Cream Maker

    Ice Cream/ Frozen Yogurt The Oregon Hazelnut Industry

    Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

    1 cup homogenized milk1 cup whipping cream

    3/4 cup light brown sugar -- packedPinch salt

    5 egg yolks1/4 cup hazelnut liqueur

    1 cup roasted Oregon hazelnuts

    Combine milk, cream, sugar and salt in deep saucepan. Bring to boil,stirring occasionally. Beat egg yolks in large bowl, and whisk in hotcream mixture slowly in a steady stream. Strain mixture into a clean bowl.Stir in liqueur. Cool to room temperature.