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Showing posts from March, 2013

Knockoff Hawaiian Rolls Recipe

Anyone that has eaten a King's Hawaiian roll know the sweet soft addicting flavor. Well these are a good likeness to them and I will definitely be making them again. One of my all time favorites. I just adapted our egg bread recipe with a few more ingredients using pineapple juice instead of water and was pleasantly surprised! 1 1/2 cups pineapple juice room temperature 6 to 7 cups flour 4 eggs yolks room temperature 1 egg for the tops beaten 3/4 cup sugar 1 1/2 teaspoons salt 2 packages dry yeast 1 stick butter softened 1 teaspoon vanilla or coconut extract In a large bowl add the yeast and dissolve in 1/4 cup lukewarm water stir for 5 minutes. Add the pineapple juice, sugar, salt, vanilla and butter, and stir. Add the egg yolks then slowly add the flour to make a soft dough. I use a heavy duty mixer to blend evenly. After these are well-combined add to a warm place in a greased bowl cover with a wet towel and set in a warm area to rise for 2 hours. Punch down and

Fried Provolone Recipe

I love cheese, mozzarella sticks, they were my all-time favorite appetizer. Then I tried going to the deli and asking for a large chunk of provolone instead of slices! OH my God! This is the best ever deep-fried cheese I ever ate and you have to try it! This recipe was adapted from over @Whats Cookin Italian Style Cuisine Click Here for the Original Recipe .

Reuben Appetizer Guest Post Recipe and Host Hangout on Air

Tonight we will be celebrating on Google + with a hangout on air . That's ok if your celebrating and can't make it you can watch the YouTube video. I am a guest tonight with Claudia from @What'sCookin'ItalianStyleCuisine . We will be making Reuben Appetizers using leftover corned beef. This should be fun so don't miss it tonight at 6pm EST. Google + hangouts on air! Hope you can make it..  check out the recipe here and do a cook along with us! We are all Irish today celebrating the patron Saint of Ireland,  Saint Patrick. Let the festivities begin! Here's a great shot of those awesome appetizers we are going to make! Try to make it...        HAPPY SAINT PATRICK'S DAY!!!!

Leftover Corned Beef, Cabbage, Potatoes, Carrots Recipe

While everyone else is having their fancy meals this weekend with corned beef, here's one I can throw together with the leftover's, as long as there's some Corned Beef left!  This is a tasty great dinner after the festivities of Saint Patrick's Day  to use up that meat. This dish is as good to me as trying to use up that leftover Turkey after Thanksgiving to make a great sandwich with.  Thanks for reading +Curt Iffert   2 lbs cut up leftover cooked corned beef brisket (made from the package instructions) 1 teaspoon all spice 1 pound potatoes cut into chunks 1 1/2 cup finger carrots 1 tablespoon coarsely ground black pepper or less to taste I like black pepper 1 1/2 teaspoons sea salt or more to taste 1/2 cup chopped celery 1/2 cup chopped white onion 2 pounds cabbage cut up 1 1/2 teaspoon garlic powder 1 fresh basil leave chicken or vegetable broth Place all ingredients in a large dutch oven cover with chicken broth or vegetable broth around 2 1/2 to

Homemade Italian Style Bread Stick Recipe

 Super Simple! Just take our homemade dough recipe and add some love! What you'll Need: Pizza Dough Recipe Pizza Sauce (My San Marzano Recipe) Parmesan Romano Grated Cheese Butter (Melted) Italian Dipping herbs (Oregano, parsley, sweet basil, garlic powder) Cookie Sheet Crisco Preheat oven to 425 Degrees. Grease cookie sheet with Crisco. Divide pizza dough into equal parts and roll into strips approx. 1 inch round and the length of the cookie sheet. Brush melted butter onto dough and season with other ingredients (Cheese and Herbs) Dust the tops with enough to lightly coat the bread sticks. Bake until crispy and slightly brown underneath. ENJOY!

Just When You Thought You Had Eaten The BEST CORNBREAD RECIPE

Cornbread is great with everything you want to sop up the juice with. I like this recipe because it's great on it's own.  Come check it out! 1 box corn muffin mix like jiffy or other brand 1 cup self rising flour garlic powder 1 cup extra sharp cheddar cheese butter 1 egg 1/2 cup whole milk or buttermilk Add the corn mix into a bowl, add equal amount of self rising flour its around 1 cup. sprinkle the top of these two with garlic powder.  Add the egg and cheese and stir to blend.  Add the milk a little at a time to get a thick corn bread battter. Bake according to the package instructions or until the middle is clean using a toothpick. I bake it on 375 degree oven 35 minutes. I like to add melted butter on top with more garlic powder, a little herb like parsley, basil and oregano.