Any Home Bakers Here?

[ronott1]

never heard that use ap in everything but now know a trick I didn't thank you

Some where back in an earlier post there is a chart to sue for ap flour and baking. It converts the amounts based on cups. You use a bit less AP flour in a recipe that calls for cake flour and a bit for in recipes that call for bread flour. If I get a chance, I will look for it

 

[pennyJo1960]

New try for dinner stuffed peppers BF asked for them but kid will not eat peppers he eats what is inside..
Beef and Rice Stuffed Bell Peppers

"Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!"

Ingredients

• 6 bell peppers
• 2 1/2 cups chunky tomato sauce
• 1/2 onion, very thinly sliced
• 1 cup beef broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked rice

• 1/2 cup freshly shredded Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup chunky tomato sauce, divided
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.

3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.

4. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.

5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.

6. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

 

[ronott1]

New try for dinner stuffed peppers BF asked for them but kid will not eat peppers he eats what is inside..
Beef and Rice Stuffed Bell Peppers

"Ninety-four percent of all stuffed peppers are made because there's leftover rice around. You can adjust this recipe in lots of different places: the herbs, the meat to use, etc. Give these beautiful stuffed peppers a try!"

Ingredients

• 6 bell peppers
• 2 1/2 cups chunky tomato sauce
• 1/2 onion, very thinly sliced
• 1 cup beef broth
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds lean ground beef
• 1 1/2 cups cooked rice

• 1/2 cup freshly shredded Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 cup chunky tomato sauce, divided
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.

3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.

4. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.

5. Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.

6. Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Thanks!

Looks like a great recipe

 

[pennyJo1960]

I will let everyone know how they come out

 

[ronott1]

I will let everyone know how they come out

That will be perfect!

 

[ronott1]

@ronott1 If you are willing to, I would appreciate it. I can't find the one I froze, just for this contingency, grrr. Time to clean out the freezer.

I normally do keep my starter in one of those jars, but I was trying to get it going for baking and it was on the counter in a large measuring bowl with the lid on loosely. I wonder if it got cross-contaminated with something, as bad as it got and as fast as it went to the "pink" side. I didn't even toss it down the sink because I didn't want any chance of the smell sticking around.

The starter went out yesterday!

I hope it gets to you soon. Gotta have that sourdough!

 

[pennyJo1960]

love mine have pork loin roast out will start marinade in the next hour have not decided of what

 

[MagpieDucks]

Hershey's Chocolate Cake.

 

[pennyJo1960]

that looks good .... really, really good

 

[DigMyChicks]

Hershey's Chocolate Cake. View attachment 1390294

Looks fabulous!