House Vinaigrette Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: RED WINE VINEGAR,
SALT AND PEPPER TO TASTE,
1 pinch: TARRAGON,
1 tbsp: DIJON MUSTARD,
1/2 cup: OLIVE OIL,
1/2 cup: VEGETABLE OIL,
Whisk vinegar into salt, pepper, tarragon and mustard. Add oils,
continuously whisking until dressing is light and fluffy. This,
light, tasty salad is a perfect accompaniment to a fish dinner.
Recipe via Meal-Master (tm) v8.05
Directions:
Title: HOUSKA
Categories: Breads, Czech
Yield: 1 Servings
***** Sponge*****
1 pk Yeast
1/2 c Lukewarm Water
2 c Milk
4 c Flour
1/2 ts Sugar
*****Dough*****
1/2 c Butter
2/3 c Sugar
2 ts Salt
3 Eggs -- Well Beaten
1/2 ts Ground Nutmeg
1 Lemon Rind -- Grated
4 c Flour (Up To 5 Cups)
3/4 c Seedless Raisins
Chopped Nuts
*****Glaze*****
1 Egg -- Beaten
1/4 c Milk
To make the sponge : Stir yeast and sugar into lukewarm water; let
stand a few minutes. Scald and cool milk to lukewarm. Add softened
yeast to milk. Add the flour; beat smooth. Let rise in warm place
until light and bubbly. To make the dough: Cream together the butter,
sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this
mixture with the risen sponge. Thicken with enough flour to make a
stiff dough. Add raisins and nuts dusted with flour. Knead until
smooth and elastic. Place in a greased bowl; brush lightly with
shortening. Cover; let rise in warm place until double in bulk. Turn
out on a lightly floured board; shape into houska loaf. Brush top
with egg mixed with milk. Bake 45 minutes at 350F.
Recipe By : St. Ludmila Catholic Church Cookbook
Source from luhu.jp
Categories: Breads, Czech
Yield: 1 Servings
***** Sponge*****
1 pk Yeast
1/2 c Lukewarm Water
2 c Milk
4 c Flour
1/2 ts Sugar
*****Dough*****
1/2 c Butter
2/3 c Sugar
2 ts Salt
3 Eggs -- Well Beaten
1/2 ts Ground Nutmeg
1 Lemon Rind -- Grated
4 c Flour (Up To 5 Cups)
3/4 c Seedless Raisins
Chopped Nuts
*****Glaze*****
1 Egg -- Beaten
1/4 c Milk
To make the sponge : Stir yeast and sugar into lukewarm water; let
stand a few minutes. Scald and cool milk to lukewarm. Add softened
yeast to milk. Add the flour; beat smooth. Let rise in warm place
until light and bubbly. To make the dough: Cream together the butter,
sugar and salt. Add beaten eggs, nutmeg and lemon rind. Blend this
mixture with the risen sponge. Thicken with enough flour to make a
stiff dough. Add raisins and nuts dusted with flour. Knead until
smooth and elastic. Place in a greased bowl; brush lightly with
shortening. Cover; let rise in warm place until double in bulk. Turn
out on a lightly floured board; shape into houska loaf. Brush top
with egg mixed with milk. Bake 45 minutes at 350F.
Recipe By : St. Ludmila Catholic Church Cookbook
Source from luhu.jp
Tags
Salads