Olive Focaccia Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Use a firmer dough than the one used for the Rustic Bread (See recipe). Do
not use Yeast. Only a large amount of starter. Mix well. Add some water if
necessary. The dough should reach a 75-78 F temperature. The dough should
be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped
Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish
kneading by hand, on floured board. Gather the dough, rolling edges
underneath again and again until the ball is smooth and rounded. Let it sit
2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready
when it does not spring back (See above) When volume has doubled,
refrigerate overnight. the following day,m let temperature reach 72-74 F.
Indent top of loaf with a knife. Bake for 45 minutes according to Rustic
Bread instructions above.
Contributor: cewvb@ilap.com
Posted to MM-Recipes Digest by "Ulrich Sahm" on
Aug 14, 1998
Title: Olive Garden Pasta E Fagioli
Categories: Soups, Copycat
Yield: 8 Servings
1 lb Ground beef
1 sm Onion, diced (1 cup)
1 lg Carrot, diced (1 cup)
3 Celery ribs, chopped (1 cup)
2 Garlic cloves, minced
2 cn Diced tomatoes (14.5 oz. ea)
15 oz Red kidney beans, with
;liquid
15 oz Great northern beans, with
;liquid
15 oz Tomato sauce
12 oz V-8 juice
1 tb White vinegar
1 1/2 ts Salt
1 ts Oregano
1 ts Basil
1/2 ts Pepper
1/2 ts Thyme
1/2 lb Ditali pasta (1/2 package)
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain
off most of the fat.
2. Add onion, carrot, celery, and garlic, and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is
al dente, or slighty tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and
serve.
Source: http://www.topsecretrecipes.com/Todd Wilbur
Posted to MM-Recipes Digest by "Robert Ellis" on
Oct 31, 1998
Source from luhu.jp
not use Yeast. Only a large amount of starter. Mix well. Add some water if
necessary. The dough should reach a 75-78 F temperature. The dough should
be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped
Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish
kneading by hand, on floured board. Gather the dough, rolling edges
underneath again and again until the ball is smooth and rounded. Let it sit
2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready
when it does not spring back (See above) When volume has doubled,
refrigerate overnight. the following day,m let temperature reach 72-74 F.
Indent top of loaf with a knife. Bake for 45 minutes according to Rustic
Bread instructions above.
Contributor: cewvb@ilap.com
Posted to MM-Recipes Digest by "Ulrich Sahm"
Aug 14, 1998
Title: Olive Garden Pasta E Fagioli
Categories: Soups, Copycat
Yield: 8 Servings
1 lb Ground beef
1 sm Onion, diced (1 cup)
1 lg Carrot, diced (1 cup)
3 Celery ribs, chopped (1 cup)
2 Garlic cloves, minced
2 cn Diced tomatoes (14.5 oz. ea)
15 oz Red kidney beans, with
;liquid
15 oz Great northern beans, with
;liquid
15 oz Tomato sauce
12 oz V-8 juice
1 tb White vinegar
1 1/2 ts Salt
1 ts Oregano
1 ts Basil
1/2 ts Pepper
1/2 ts Thyme
1/2 lb Ditali pasta (1/2 package)
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain
off most of the fat.
2. Add onion, carrot, celery, and garlic, and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is
al dente, or slighty tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and
serve.
Source: http://www.topsecretrecipes.com/Todd Wilbur
Posted to MM-Recipes Digest by "Robert Ellis"
Oct 31, 1998
Source from luhu.jp