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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (24038)	1/14/2013 12:12:45 PM
From: maceng2	Read Replies (1) \| Respond to of 25073

No, thats the easy bit. It looks crappy when you first cut the dough, its impossible to get the lines evenly spaced etc, but as the dough rises the squares separate out evenly and you end up looking as if your more talented then you really are -g- The bread was made with a mixture of Rye and Spelt plus regular fast bake yeast. It was kneaded and risen three times, the last rise being in the baking tins. It tastes really good and light as a feather which is important with such roughage laden flour. The hard bit is making sure you dont miss out any of the ingredients, measure them correctly, set the oven correctly, and remember to take the finished result out of the oven before it burns. Once you eventually get over that hill, you are a master cook !!!

To: sandintoes who wrote (24038)	5/19/2013 7:25:49 AM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

Here is an quick and easy recipe I saw on TV yesterday.... let's call it: Garlic Spaghetti 1/2 cup olive oil 3 ea large cloves garlic cut in large slices; or more 1/2 cup fresh parsley; chopped fine 1/2 cup fine bread crumbs spaghetti; cooked Heat olive oil on medium-hot heat Put in the garlic slices - may have to move off heat if they are cooking too quickly... should be just bubbling. After a minute or so, add the parsley off heat which cools the oil. Add the cooked spaghetti and stir well to coat it. Add the bread crumbs to soak up the rest of the olive oil. Serve and enjoy. And my guess is to use about 1/4 lb spaghetti - cook until al dente. Serves 2 or so.