RE: Need recipe for pepperoni rolls
Here are some of the ones I have used in the past. Hope this helps:
Pepperoni Rolls
From JoAnn Corbin, Fairmont, West Virginia
1 loaf frozen bread
1 stick skinned pepperoni
Cut pepperoni into 3" strips quartered. Let bread rise until double in bulk. Cut into six equal parts. Pat or roll out. Place pepperoni in dough & roll up. Pinch ends together. Place rolled side down on greased cookie sheet. Let rise until double in size. Bake at 350 degrees for 30 to 35 minutes.
================================
Pepperoni Rolls
From Marie Henderson, Fairview, West Virginia
3 1/2 cups flour
1tsp. salt
1 egg (beaten)
1/2 cake yeast
1 cup milk scalded
1 tblsp. sugar
2 tblsp. shortening
1 stick pepperoni
Scald milk & add salt, sugar, shortening, when cool add egg & yeast. Mix dough as usual. Cut. pepperoni in 3 1/2" lengths quartered. Place in half an 8 oz. can tomato sauce with 2 tblsp. oil. Let dough rise, work down & rise again. Pinch off small amount & roll out. Fold over pepperoni piece & press the edges closed. Place on pan pressed side down. Let rise. Bake at 350 degrees 15-20 minutes.
==========================
Pepperoni Rolls
This recipe is from the STEWART CHAPEL HEIRLOOM COOKBOOK
3 1/2 cups flour
1 small cake yeast
1 cup milk
1 egg, beaten
1 tsp. salt
2 tblsp. sugar
2 tblsp. shortening
1 can tomato sauce
1 stick pepperoni
Bring milk to boil, add sugar & shortening. Cool to lukewarm. Add salt, egg & yeast, crumbled. Mix in 1 1/2 cups flour & beat with spoon. Add rest of flour. Knead for 5 min. Let rest 5 min. Knead again 5 min. Cut pepperoni stick into thin slices 3" long. Pour 1/2 can tomato sauce & 2 tblsp. cooking oil over pepperoni. Wrap each piece with dough. Let rise until doubled. Bake at 450 degrees for 20 min.
==============================
Pepperoni Rolls
From: Carolyn Giberson
I make a recipe of a generic white bread using my Cuisinart as follows:
3 cups bread flour
2 tbsp olive oil
1 tsp salt
1 pkg dry yeast
1 tbsp sugar
? water
1 6 oz. stick of pepperoni, cut into 18 sticks (cut in half horizontally, then cut each portion into 9 sticks longitudnally)
Mix the yeast and sugar in a cup measure. Add about 1/2 v. warm water and stir to mix. Let this sit until bubbly. In the food processor bowl, place the flour, salt, and oil. Mix. With the motor running, pour in the yeast mixture, followed by enough cold water to make a dough that cleans the sides of the bowl. Whirl the dough ball about 30 times around the bowl, then let sit for 5 minutes. Whirl the dough about 30 more times, adding a little more flour if the dough seems sticky. Take the dough out of the processor and knead until a smooth dough is obtained. Place in an oiled bowl covered with plastic wrap and let rise in a warm place until doubled in volume (about 1 hour). Knead again lightly and divide into 9 equal portions. Flatten each portion and wrap it around 2 of the pepperoni sticks. Place on a greased cookie sheet (seam side down), lightly oil the tops, cover with plastic wrap, and let rise in a warm place until doubled in volume (should take 45 minutes - 1 hour).
Bake at 375 F for about 20 minutes, or until nicely browned. These are best warm, right out of the oven, but they do freeze and re-heat well too.
==================================
Russell's Pepperoni Bread
Prepare a 2-loaf batch of white bread dough according to your favorite recipie. Allow to rise as needed. You can use frozen bread dough for this, but I sure wouldn't. Preheat your oven to 375 degrees.
To the bread recipe, you will ultimately need to add:
1 egg
1/2 cup parmesian cheese
2 cups mozzerella cheese
pepperoni (7 oz pkg)
oregano
Beat the egg; add parmesian. Roll your dough into well-floured 10" circles. Spread each with egg mixture. Spread mozzerella cheese over dough. Layer with pepperoni, sprinkle with oregano. Roll up the loaf, jelly-roll style. Tuck the ends in. Place on an ungreased cookie sheet, bake at 375 degrees for 30 minutes. Allow to cool. Optionally, serve with tomato sauce.
==============================
LuAnn's Pepperoni Rolls
An easy snack to make
buy frozen bread dough and let it thaw.
buy long sticks of pepperoni and cut it into 3" pieces..then 1/4 them up..
wrap the dough around the pepperoni you can add hot pepper cheese or cheddar cheese
with the pepperoni.
let rise until double in size...bake until golden brown
these are sold at convience stores here in West Virgina
you can just take them anywhere..THEY ARE WONDERFUL!!
===================================
Grandmas Pepperoni Bread
INGREDIENTS:
* 1 package active dry yeast
* 1/4 cup warm water 110degr
* 1 cup warm milk 110degr
* 1 tablespoon sugar
* 1 teaspoon salt
* 2 tablespoons olive oil
* 3 to 3 1/2 cups all purpose flour
* 1 cup thinly sliced pepperoni
(you can also use chopped sausages in place of the pepperoni)
* 1/2 cup of mozzarella cheese
* Chopped onion,
* Grated parmesan cheese about a pinch (thats what grandma would say)
* 1 egg and a little water mixed together
DIRECTIONS:
In a large bowl, sprinkle yeast over warm water and let stand for 5 min.to soften.
Stir in milk, sugar, salt and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour.
Then remaining flour in bowl, on to a floured flat, kneed dough untill elastic.
"my grandma would take the dough and roll it and bring both ends together, for about 5 min... it seemed like hours", then cover and let rise in a warm place untill doubled about 1 hour!
Punch dough down, turn out onto floured surface and divide in half.
Grease baking sheet. Punch down dough, and flatten dough, like a pizza add all above mixture on the top of the bread, roll like a jelly roll, pinch edges,take egg and water mixture and wipe on the top of the bread roll, and bake 375 for 20 to 25 minutes.
Makes two loaves....Enjoy...
Source Grandma's little red book
==================================
Italian Pepperoni Bread
Title: Pepperoni Bread
1 lb Bread dough, fresh or frozen
6 oz Pepperoni, chopped
8 oz Mozzarella, chopped
2 T Oil
1/4 c Flour
Raise dough. Roll out on floured board to size of medium pizza. Spread
pepperoni and mozzarella evenly to 1" border. Roll up dough like a
jelly roll. Curve to form a horsehoe shape. Grease a round pan and
place dough on pan, brush top and sides lightly with oil. Bake at 350
degrees in preheated oven for 30 to 40 minutes until golden brown.
Recipe via Meal-Master (tm) v8.05
Hogan's Heroic Pepperoni Rolls
Submitted by Robert L. Hogan
NOTE: Hogan's rolls have been a mainstay at tailgates the past few years. After much cajoling, he finally allowed us to post the recipe. Enjoy!!
Get several cans of Grands buttermilk biscuits. There are eight biscuits per can.
Get your choice of shredded cheese. Today I used a mix of Colby and Monterey Jack.
For a sauce, I use pizza sauce as the main ingredient and usually mix in a little salsa and Tabasco green pepper sauce to give it a little more zip. Do whatever suits your taste.
Roll each individual biscuit out flat.
Put a tablespoon or so of sauce in the middle.
Plop a little cheese on top of the sauce. (This keeps the sauce from running everywhere while you're folding up the biscuit later.)
Put several slices and/or chunks of pepperoni on top of that, then a little more cheese.
Fold the biscuit around the pepperoni and seal all the edges as best you can. This keeps the sauce from running all over while baking. I usually brush the top of the unbaked roll with a little milk. I think that helps make it turn out a nice brown color. You can also sprinkle a little parmesan grated cheese on top if you like.
Bake in the oven for the time and temperature indicated on the can of biscuits. I think it's usually about 350-375 for 12-15 minutes. I usually try to check on them after 12 minutes and decide whether they're done based on how brown the biscuit looks.
Tips and Deep Thoughts:
I find that if I have my ingredients set up before I start, I can usually put together about six rolls while one batch is in the oven, so I usually bake six at a time using two cookie sheets. When one batch comes out, another goes in, and the assembly line goes on. After a turn or two, you'll get an idea as to what proportions of ingredients to use.
Two general rules of thumb you'll find are to avoid using too much sauce and to use as much pepperoni as you can while still easily sealing up the biscuit. The worst things that can happen is that you'll overstuff and/or overbake and the ingredients will pop out the side, or you'll underbake and the dough will stay a little sticky inside. The first problem is hard to fix after the fact; the second isn't. If I can make them, anyone can.
Source: The West Virginia Tailgating Konsortium
===================================
Rhodes Bake-N-Serv Frozen Dough Pepperoni Rolls
1 loaf Rhodes White Bread Dough, thawed and risen
1 tsp Oregano
4 oz Pepperoni, chopped
4 oz Sharp Cheddar Cheese, grated
Parmesan Cheese, grated
Thaw dough until soft and risen (about 4-5 hours at room temperature.) On a floured surface, roll out dough into 12" x 16" rectangle. Sprinkle oregano over dough. Spread with pepperoni and cheddar cheese. Starting with long side, roll up jelly-roll style. Cut into 12 rolls. Place on a 9" x 13" pan sprayed with non-stick cooking spray. Sprinkle rolls with parmesan cheese. Cover with plastic wrap that has also been sprayed. Let rise until double in size. Remove wrap. Bake at 350oF for 15-20 minutes. Serve warm.
=======================================
Tim's Pepperoni Rolls
Makes about a dozen rolls,
1 1/2 cups water, barely warm to the touch
1/3 cup sugar
1 package yeast
1 teaspoonful salt
1/4 cup dry powdered milk
4 cups flour
Thin-sliced packaged pepperoni, about four ounces (paper thin is best)
Dissolve sugar, yeast, salt, and powdered milk in the warm water. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Turn out onto a floured board and knead for a couple of minutes. Shape into a ball and let raise in a bowl for 30 minutes to an hour, covered with a towel. Volume should double.
Turn the raised dough back onto the floured board, and cut it into 12 pieces (I use a scraper/cutter, but a knife works fine.) Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni in the middle, overlapping but not stacked. Roll it up like a jelly roll, and then primp it with your fingers to seal the ends into an oval, with no pepperoni sticking out. Place on an ungreased baking sheet.
Melt a tablespoonful of margarine and beat in an egg and two teaspoonfuls of sugar. Brush rolls lightly with this glaze. You don't need to let the rolls raise further.
Bake rolls at 400 degrees until golden brown. Brush immediately and lightly with melted margarine so they soften up nicely.
Halloween Pepperoni Roll "Finger Food"
Breadsticks with pepperoni "nails" give new meaning to the concept of finger food (recipe from Hormel Foods)
1 can refrigerated breadstick dough
1 pepperoni stick
Dried rosemary, to taste
Separate breadsticks and place on greased cookie sheet. Cut pepperoni into fingernail shapes and press into dough. Cut knuckle marks into "fingers" and sprinkle with rosemary to create a hairy-knuckle look. Bake according to package directions.
==================================
Grandma Kaufman's Recipe
Proof 1 Tbl yeast in 1/2 c water
Combine
1 2/3 c. warm water
1 Tbl melted butter
3 Tbl veg. oil
1 Tbl salt
3 Tbl sugar
Combine liquid with yeast in mixer bowl...
Gradually add 5-6 c (or more) flour...mix well.
Turn out on board and knead til smooth. (can do in mixer, but not as much fun)
Let rise 45-60 minutes. Punch down, knead some more and let rest about 10 minutes. Portion off the pieces for each roll...roll out to desired size and put slices or julienned pepperoni down the length of each piece. Roll part way and add another piece. Pinch together tightly to seal. Let rise.
Bake at 350 (or 400...there was some discrepancy in recipe) for 15-20 minutes.
=================================
Diane Parker's Recipe
3 loaves Rhodes Frozen Dough
1 lb. thin, deli-sliced pepperoni (3"diameter)
Let dough sit out overnight, covered, to thaw.
In morning, separate dough into 12 pieces (24 if you desire smaller rolls.) Spread dough out with hands and put 3 or 4 slices of pepperoni in center. Roll dough over once and add 3 or 4 more slices.
Seal all openings by pinching dough closed.
Bake at 350 for 15 minutes or until rolls are slightly brown. -
Post Deleted
Because of the complaints I have deleted the post
If you want the books just email me kebamo@kebamo.info and I will tell you where to get it. If you want to know why see my other post on dutch oven cookbook
Slow Cooker Moroccan Lamb Stew
Tried this one and it was really good!!!
Slow Cooker Moroccan Lamb Stew
Serves 6 to 8
3 lbs lamb, cubed
3 cups cubed peeled yams (1 inch)
2 cups thinly sliced onions
1 cup pitted prunes
4 cloves garlic, finely chopped
1 can (14 oz) diced tomatoes
1 can (10 oz) beef broth
3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 Tbsp flour
1/4 cup cold water
Combine first 12 ingredients (lamb through pepper) in a 4 to 5 quart (4 to 5 L) slow cooker. Cover and cook on low heat setting for 6 to 7 hours or until meat is tender. Increase to high heat setting. Whisk together flour and cold water until smooth. Stir into stew. Cover and cook for 30 minutes or until stew is thickened.
Source:
A spicy meal for cool weather
Slow-cooked stew offers warm welcome
Barbara Barnes, Canwest News Service
Published: Wednesday, October 29, 2008
Victoria Times Colonist
Amish Potato Noodle Dumplings Soup
Amish Potato Noodle Dumplings Soup
1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups whole milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chives
Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.
In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture. Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.
This recipe is great for a cold day!!!
Easy Self Browning Crockpot Chicken
Easy Self Browning Crockpot Chicken
Whole chicken that actually browns in the crock pot. The secret is to place it on top of wadded balls of aluminum foil. Tastes just like it came from the deli.
5 lb chicken
Olive oil flavored cooking spray (Buttered flavor will also work)
Seasoning salt (Or Cajun Seasoning, or Lemon Pepper etc)Your Choice
Chopped onions (I like Red ones)
Garlic (Crushed or minced)
Aluminum foil wadded into balles
Spray chicken with olive oil spray and sprinkle with seasoned salt.
Insert onion and garlic inside cavity of chicken.
Spray the inside of crock pot with cooking spray.
Roll wads of aluminum foil into balls and place in bottom of crock pot.
Put chicken back side down on top of aluminum balls.
DO NOT ADD WATER OR ANY LIQUID.
Cover and cook on low for about 10 hours.
Skin will actually turn brown.
You can use your favorite spices to season the bird and tune it to your own liking. The bird will be really tender. I have also taken my turkey injector and melt a little butter added a little seasoning to it and injected the brest to make it more juicy and not the usuall dryness you sometimes get when cooking chicken, plus it also adds flavor to the breast meat
Karl
APPLE CIDER-GLAZED PORK TENDERLOIN
APPLE CIDER-GLAZED PORK TENDERLOIN
Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce apple cider and chicken broth to a flavorful syrup to brush over the cooked pork.
2 tablespoons dried rosemary, crushed
1 tablespoon minced peeled fresh ginger
1 tablespoon grated orange rind
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 garlic cloves, minced
3 (1-pound) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup fat-free, less-sodium chicken broth
Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes).
Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Karl
RE: 24 Hour Tangy Cole Slaw
ljguidry I think that would be a very good change and should add some depth to the dish
MCrankyPants The celery seed should really be good. I like celery seed in most things as well and it certainly add a new dimention to the dish!!
karl
RE: Sugar Free Strawberry Cinnamon Rolls
What this recipe basically came from is Monkey Bread except it is not all bunched together and there is a fruit filling . I also use this recipe without the fruit to make sugar frree monkey bread...
karl
24 Hour Tangy Cole Slaw
24 Hour Tangy Cole Slaw
1 1/2 cups vinegar
3/4 cup granulated sugar
1 tbs. powdered mustard
1 tsp. salt
1 cup vegetable oil
1 large head of cabbage
2 carrots
2 medium onions
Bring vinegar, sugar, mustard and salt to a boil. Remove from heat and stir in oil. Shred cabbage and carrots. Finely chop onions. Pour hot mixture over cabbage, carrots and onions. Mix and cover. Refrigerate overnight.
RE: Bread Makers- what to get ?
I love homemade bread, and keep a supply in the camper for the bread machine. What I do is make a bunch of mixes ahaead of time and put them in my seal ameal, I use crisco butter and yeast and dry milk, dried buttermilk etc, even powder eggs, vacuum seal them qand when I am ready to make them all I have to do is cut them open add water, and put in the bread machine and let the machine do it's thing.
Karl
RE: Chicken Elegant
It is really good as well as being easy to fix. With Bobbi working evenings as a nurse and me getting off at 7pm we veryseldom run into each other. She is always trying for fix me a meal before she goes to work knowning if I come home and there is nothing there, I am headed off to the Chinese restaurant for the buffet!! So to elimate that Idea she find quick and easy meals to fix that whiles shes getting ready for work, it will be done with little fuss.
Karl
Sugar Free Strawberry Cinnamon Rolls
Even though I am a diabetic now, I still have a massive sweet tooth. In trying to satisfy my craving for my evening dessert, Bobbi came up with this twist on a sorta low fat/low sweet dessert dish. It is really easy to make and even I can bake this one without too much effort ( Everyone knows that I am not that good in the baking department.)
Sugar Free Strawberry Cinnamon Rolls
1/2 cup Slenda Sweetner
1/2 teaspoon cinnamon
1 (7 1/2 ounce) tube refrigerated biscuits
1/4 cup smart option margarine, melted
10 teaspoons Sugar Free strawberry preserves
In a small bowl, combine the Splenda and cinnamon. Dip the top and sides of biscuits in margarine; then in the cinnamon mixture. Place on an ungreased baking sheet. With the end of a wooden spoon, make an indention in each biscuit. Fill with 1 teaspoon of preserves. Bake at 375 degrees for 15 to 18 minutes. Cool for 15 minutes before serving. Preserves will be hot.
So enjoy....
Karl
Cranapple Chicken Breast Bake
I haver been trying to eat a little more healthier in recent months and a freind had this recipe and told me to give it a try:
Cranapple Chicken Breast Bake
4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter
Place chicken breasts in a 2-quart (or larger) crockpot. Add remaining ingredients in the order given, dotting evenly with the butter last.
Cover and cook on low for 6 to 7 hours. Serve over rice.
For a little changeup try using golden raiens in place of cranberries, and or add a Tbs of Honey to this recipe.
RE: Karl's Own Bayou Creole Seasoning
Not a prob, I have been looking for my own "Essense" seasoning and I really like this one, Used it on a bunch of things including Veggies and it was really awesome.
Karl
Karl's Own Bayou Creole Seasoning
I have tried a bunch of different types of creole seasonings over the years and I think I have finally got a good recipe that works really well for my use. I wanted to have my own seasoning like Emerils Signature seasoning. Well I think it has finally arived!!!
Karl's Own Bayou Creole Seasoning
1/4 cup sweet hungarian paprika
1 t. sea salt(grind really fine)
1 T. black pepper
1/2 t. mace
3/4 t. cayenne pepper
2 T. dried italian seasonings
2 T. dried thyme
1 envelope Lipton Savory Herb and garlic soup mix
1 envelope Lipton Golden Onion soup mix
Combine all ingredients in small airtight jar and shake to blend. Label and store seasoning in a cool dry place for up to 3 months. Use it as a rub on Steaks, Lamb, Pork, or as a sprinkle. It's a balanced blend that enhances the flavor of many dishes, especially seafood.
Enjoy...
Karl
Chicken Elegant
This recipe you will find to be easy to make and really tasty:
Chicken Elegant
4 boned whole chicken breasts
1/3 cup plus 3 T. sweet cream salted butter
1 cup Italian seasoned chicken broth
1/4 cup all purpose flour
1 cup half and half
Salt and pepper to taste
Chicken breasts should be left whole with bones removed. Do not remove skin. Heat the 1/3 cup butter in skillet. Tuck chicken breast ends under, shaping into a nice round. Brown bottom side first, turn and brown top side. Place in shallow baking dish. Add chicken broth. Cover with foil and bake at 375 degrees for 1 hour or until tender. Remove chicken and keep warm. Reserve broth. Melt the 3 T. butter in small pan; stir in flour until blended. Remove form heat; stir in reserved broth and half and half. Cook, stirring frequently, until mixture boils and thickens. Season to taste with salt and pepper. Place chicken on serving plate; pour sauce over top.
Makes 4 servings.
Tip: Serve with fresh cooked broccoli and buttered No-Yolk noodles with parm cheese or try using blue cheese crumble for a different taste. with ice cream cake for dessert. An elegant dinner menu.
This recipen will have your family raving for more.
Karl
