Articles from Scoop

Ingredients: 1 tbsp active dry yeast 1 c. warm milk, 110 - 115 degrees 1/4 c. sugar or honey 1 tbsp salt 1 egg 1/8 c. vegetable oil 1/8 c. ground flax seed (optional) 3 c. regular or bread flour 1 c. raisins 2 tbsp cinnamon Cooking Instructions In a large mixing bowl dissolve yeast in milk. Add sugar or honey, salt, egg, and oil. Beat well. Add flax seed and flour a little at a time. Beat until dough is soft and elastic. Cover bowl with a tea towel and put in a warm spot to rise until...
Ingredients: 1/2 c. chopped onion 1/2 c. chopped carrots 1/2 c. chopped celery olive oil 4 beef bouillon cubes 4 chicken bouillon cubes 8 or more cups of water 1 lb. cubed potatoes 1 lb. smoked sausage, sliced 1 can red kidney beans 8 c. kale, cut up Cooking Instructions Saute onion, carrots, celery in a small amount of olive oil in a very large soup pot, at least a 12 quart pot. Add bouillon cubes, water, and potatoes. Simmer 20 minutes. Add smoked sausage and red kidney beans. Mix. Then...
Ingredients: 1 (16-oz.) pkg. corkscrew pasta, cooked, drained 1 green or red pepper, chopped 2 stalks celery, sliced 1 (15-oz.) can large pitted black olives, sliced 1 lb. imitation crab meat olive oil ground red pepper 2 tbsp chopped parsley Cooking Instructions Mix all the ingredients in a large bowl. Just use enough olive oil so everything is coated. Sprinkle lightly with red pepper. Marinate overnight. Serve cold.
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