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Discover the signature recipes of your favorite restaurants and stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!

411 West Italian Cafe Herb Rolls

Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased to share the recipe.

The original batch made more than 4 dozen rolls. I have reduced it by half. After speaking to the chef, I have made a few adjustments for the home kitchen.

It is important to remember that the same bread recipe can yield different results each time you prepare it. Room temperature, humidity and water temperature are just a few of the factors that can cause the results to vary.

The vague reference to the amount of flour was intentional. I tested this recipe three times, and each time used an entirely different amount of flour. Be careful to add only enough flour for the dough to just clean the sides of the bowl. Then immediately stop mixing. Overmixing at this point will cause the dough to become extremely tough.

Rising time will also vary. Be patient and wait until the dough is double its original volume.

Testing this recipe has made me appreciate the expertise of 411's chefs and I will be sure to enjoy fully these delicious rolls next time I dine there. In the meantime, I will stick to my bread machine.

2 cups warm water
1/2 cup granulated sugar
1 tablespoon yeast
3 to 4 cups high-gluten flour (available in bulk), divided
2 tablespoons plus 2 teaspoons canola oil
1 1/2 teaspoons melted butter
1 egg, beaten
1 1/2 tablespoons kosher salt
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry dill
1 teaspoon black pepper
1 teaspoon garlic powder
Vegetable cooking spray

In the large bowl of a stand mixer with dough hooks, place warm water, sugar and yeast. Stir to dissolve. Let stand for 5 minutes, until foam appears on top of liquid.

Turn mixer on lowest speed and add about 2 cups of flour. When generally mixed, add oil, butter, egg, salt, basil, dill, pepper and garlic.

Continue to add flour, 1/4 cup at a time, just until dough cleans sides of bowl.

Spray inside of large covered container with vegetable cooking spray and place dough inside. Cover and let rise until double in bulk.

Divide and form into rolls. Place rolls on sheet pans covered with parchment paper.

Let rest until slightly sticky.

Bake at 325 degrees F for 8 to 10 minutes or until golden brown. Makes about 2 dozen.


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7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.


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72 Market St. Meatloaf

Source: 72 Market St. - Los Angeles, California

1 tablespoon butter
3/4 cup minced green onion
3/4 cup minced white onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon cumin
3 eggs, beaten
1/2 cup catsup
1/2 cup half-and-half
1 1/2 pounds lean ground beef
1/2 pound lean ground pork sausage,
with no herbs or seasonings added
3/4 cup prepared bread crumbs

Meatloaf Gravy
2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 cup dry white wine
1 cup veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper

Preheat oven to 350 degrees F.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add catsup and half-and-half.

Blend thoroughly.

Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water. Bake in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.



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Acadiana Cafe Cajun Cabbage

Source: Acadiana Cafe, San Antonio, Texas

6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped

Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.

Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.

Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium

Exchanges: 2 1/2 Fat


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