Typically, when working with yeast-raised dough’s there is always a fermentation time for the yeast. Yeast need fuel to grow, and the sugar and water gives them a great place to start their magic, dissolving the sugar in the water first, then adding the yeast gives them the energy they need to come alive.
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Herbed Crusty Cloverleaf Rolls
February 23rd, 2010 · 13 Comments
Tags: Baking · Bread · Recipes
Cabbage Rolls
January 4th, 2010 · 23 Comments
…we set out to make our cabbage roll stuffing with some Italian sausage, which contains ground pork, and stuffed inside the cabbage, this combines two of the required ingredients.
Tags: Entrees · Holidays · Recipes
Pizza Hand Made
December 30th, 2009 · 19 Comments
If you want that crisp, restaurant-quality pizza crust in your own home, cook your pizza on a pizza stone. A pizza peel is a handy tool, too, for transferring your pizzas to and from the oven. A Pizza Stone and Peel Set is inexpensive and adds professional pizzazz to the pizza making event.
Tags: Entrees · Holidays · Italian · Recipes
Pork Tenderloin with Raisin Stuffing
September 29th, 2009 · 3 Comments
Another option with this dish would be to smoke the stuffed tenderloins with oak, hickory, cherry or pecan wood for several hours, and then finishing the roasting in the oven until the pork reaches an internal temperature of 145° F.
Tags: Commentary · Entrees · Holidays · Recipes
