Bread Machine Tip

I always wondered why my bread machine loaves were of such poor quality as compared to making bread the old-fashioned way. I came about learning what the problem was purely by accident.

When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.

I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.

Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.

Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.

I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.

The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!

Great Pressure Cooker Book!

Excellent source for pressure cooking recipes and all things pressure cooker.

Miss Vickie's Big Book of Pressure Cooker Recipes

Vickie Smith also has a pressure cooker forum at Yuku~~

Pressure Cooker Forum

As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.

Who Cut the Cheese------cake LOL

Picked up this great tip the other day for slicing a cheesecake perfectly--

Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.

This really beats the knife dipped in hot water.

Chicken Noodle Casserole

Rice cooker recipe

1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices

Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.

Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.

Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.

Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.

Tuna Noodle Casserole

• 3 cups uncooked egg noodles
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon vegetable oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese ( you can add a little parmesan too)
  
• 1 cup milk
• 1 can (12 ounces) tuna, drained and flaked
• 1/2 cup mayonnaise
• 1/2 teaspoon salt

Crushed potato chips or buttered bread crumbs for topping

Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.

Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and salt. Pour into a greased 8-in. square baking dish. Top with crushed potato chips or buttered bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until heated through. 4-6 servings.

Poppy Seed Chicken Casserole

Absolutely DREAMY recipe from "Rockysmom" from the HSN boards


2 cans cream of chicken soup
2 sleeves of Ritz crackers
1 stick of butter
1 cup sour cream
2 TBSP. poppy seeds
3 to 4 boiled chicken breasts

Mix together two sleeves of Ritz crackers (crushed), with one stick of melted butter.

Put one half of cracker/butter mixture into a greased oblong casserole dish. Shred the boiled chicken and mix with two cans of cream of chicken soup, 8 oz. sour cream and two tablespoons of poppy seeds.

Smooth chicken/soup mixture over the cracker crumbs. Sprinkle the remaining cracker mixture on top of the soup mixture. Bake 30 minutes at 350 degrees

Alfredo Sauce

1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper


Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.

In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.



Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).

Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.

Wonderful on hot pasta and you can add some cooked chicken breast or shredded baby spinach if you want to go meatless.