How Do I Make My Own Bread?

Bread making has reached a new popularity with many people. They want the best products but do not want to pay for grocery store items that are chock full of preservatives. There is a way to avoid those preservatives and still enjoy the homemade goodness of great biscuits and bread.

You are in luck today. One of the best biscuit recipes you will ever taste is included with this article. These light and fluffy biscuits will ensure that you never buy the canned or frozen varieties ever again. They are delicious and super easy to make.

Making homemade loaf all starts with a bread making recipe. It might be scone recipes for brunch, breakfast or an afternoon tea. It might even be roll recipes. You should choose a bread that you enjoy eating. The easiest types of loaf to make are made with bread making machine recipes.

You will be amazed at the simplicity it offers. You first need a machine for making and baking bread. Buy the type of machine that does everything for you. A good choice would be the Panasonic SD YD250 automatic bread maker. You simply buy a box of bread mix, add the necessary ingredients into the machine and then walk away. The machine will mix and knead it for you!

If you want to skip out on the bread maker and make it from scratch, then you'll want to start with a simple biscuit recipe. Biscuits are amazingly simple to make once you assemble the necessary ingredients. You will need flour, salt, shortening, baking soda, baking powder, milk and something to cut the biscuits.

Take 2 cups of flour and add it to the bowl, along with 2 tablespoons of baking powder, 2 tsp of baking soda and 1/4 cup of shortening. Your next step is to mix until it resembles cornmeal. Add just enough milk to make it into semi-firm dough. Turn it out onto a floured rolling surface and press into 1" squares.

Cut the biscuits out and place them on a baking sheet. Brush with a little butter and place them in a 350 degree, preheated oven. Let them bake for 20 minutes or until golden brown. There you have it; a very easy biscuit recipe.

Scone recipes are very similar to this and you will enjoy them just as much. After you are comfortable working with biscuit dough, you can then start thinking about finding bread making recipes so you can enjoy hot, fresh loaf from scratch.

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How to Make a Tasty Pot Roast in Your Crockpot

Roasting in the crockpot is a great way to get a tender, juicy roast without a lot of effort. There is no basting at all; just put in the ingredients and let your crockpot do its thing. The juices in the food naturally baste your roast during the long, slow cooking process so your roast turns out moist and tender.

Use whatever vegetables you have on hand, but potatoes and carrots are traditional. Feel free to use parsnips, rutabagas, turnips or whatever root vegetables you prefer. Root vegetables work really well in the crockpot, turning out perfectly cooked every time. They also pick up all the flavors of your roast since they go on the bottom of the pot.

You can prepare your meal in the morning, before you have to leave the house. Let your crockpot take care of all the cooking details while you are gone. You will get to return to a fragrant kitchen at the end of the day. All you will need to do is mix up the gravy and you will be ready to eat. This is a great way to make dinner for busy families who do not have a lot of time to spare. A nice beef pot roast makes a great meal anytime, providing you with flavor, nutrition and a wide appeal.

Recipe for Beef Pot Roast

What You Need

1 (2-1/2 pound) boneless beef chuck roast
1 Tablespoon cooking oil
1 pound whole new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8 carrots or parsnips, cut into 1 inch pieces
3 small onions, cut into wedges
3/4 cup water
1 Tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon
1 teaspoon dried basil or oregano, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Salt and pepper

How to Make It

Trim the fat from the roast. Cut up the roast if necessary to help it fit in your crockpot. Brown the roast on all sides in a large skillet. Drain fat.

If you are using new potatoes, peel a narrow strip from the center of each potato. If you are using larger potatoes or sweet potatoes, peel them and quarter them. Place the potatoes, root vegetables, and onions in the crockpot. Position the meat on top of the vegetables.

Combine the water, Worcestershire sauce, bouillon, and herbs in a small bowl. Pour over the top of the meat and vegetables.

Cover and set your crockpot on low for 10 to 12 hours. If you cannot wait that long, put it on high for 5 to 6 hours.

After cooking, move the meat and vegetables to a serving platter, saving the juices. Cover the meat to keep it hot.

Pour the juices into a glass measuring cup and remove the fat. Make gravy with 1-1/2 cup of juices. Add water if there are not enough. Pour the juices into a sauce pan. Combine the cold water with the flour and stir into the juices. Cook and stir until the gravy thickens and bubbles. Season gravy to taste with salt and pepper. Serve with meat and vegetables.

Serves 6 to 8

Keep track of your best crockpot recipes so you can access them easily when you need them. One of the easiest to make is crockpot beef stew. It is a great meal on those cold winter days when you want something cozy and warm.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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Super Bowl Seafood Appetizer Recipes

Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors "fan tested" Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:

Hot Smoked Salmon or Gourmet Smoked Salmon Can Fillets

Frozen Crab Meat

Whole Cooked Dungeness Crab

Cream Cheese

Garlic Herb Cheese

Cottage Cheese (Small Curd)

Chives

Green Onions

Red, Green & Yellow Peppers

Garlic

Artichoke Hearts

Carr's Crackers or Triscuits

Baguette

Large Flour Tortillas

Toothpicks

Recipe #1: SMOKED SALMON PINWHEELS

Ingredients:

8oz Hot Smoked Salmon or Smoked Canned Salmon

1 5 OZ. Package Garlic Herb Cheese Spread

1 8 OZ. Cream Cheese - Softened

1/4 Cup Chopped Red Onion

1 Tbsp Lemon Juice

8 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Directions:

Blend both cheeses until creamy. Stir in red onions & lemon juice.

Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture.

Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.

Place the seam down on a tray and secure roll with a toothpick.

Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick.

Stick a toothpick in each pinwheel.

Serve on platter cut side up.

Recipe #2: Crab Quesadillas

Ingredients:

16 OZ. Wild Ocean Seafoods Crab Meat

1 1/2 Cups Shredded Cheddar or Colby Jack Cheese

1/4 Cup Mayonnaise

1/3 Cup Sour Cream

2 Tbsp Green Onions Chopped

2 Tbsp Chopped Canned Jalapeño Chiles Drained

10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)

2 Tbsp Unsalted Butter Melted

Directions:

In large mixing bowl combine all ingredients except tortillas and butter.

Refrigerate until ready to complete.

Spread about 3 tablespoons of filling on each tortilla.

Fold in half, brush both sides with unsalter butter.

Place on baking sheet. Bake at 375 for 10-15 minutes.

Cut each quesadilla into 4 wedges. This makes 40 or so pieces.

Recipe #3: Smoked Salmon Loaf

Ingredients:

2 6oz Cans of Wild Alder Smoked Salmon or

12oz of Wild Hot Smoked Salmon.

8oz Cream Cheese

½ tsp Horseradish

1 tbsp Grated Onion

Cracked Pepper to Taste

Fresh Parsley

Directions:

Open Wild Smoked Salmon cans, remove salmon & remove skin (optional) & strain or

Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.

Add Cream Cheese, Horseradish, & Onion, mix well.

Refrigerate for at least 3 hours.

Remove from mixing bowl and form into a Loaf.

Roll the Loaf in fresh parsley & cracked pepper

Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip in Crab Shell

Ingredients:

2 Whole Cooked Dungeness Crab

1 Cup Sour Cream

1 Cup Mayonnaise

½ Cup Shredded Parmesan Cheese

2 6.5oz Cans of Marinated Artichoke Hearts

1 Cup Small Curd Cottage Cheese

Garlic Powder or Granulated Garlic to taste.

(It is better to use the granulated garlic, but it is sometimes sold as "garlic powder")

Directions:

Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.

Wash & & clean out the interior of the crab shell.

Be sure to discard the gill sections from the top of the opened whole crab.

Chop the artichoke hearts into 1/8th sections if they do not already come that way.

In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic. Mix well with the crab meat.

Place mixture into the upside down Crab Shells.

Pre-Heat Oven to 350 degrees (F)

Bake for 20-25 minutes.

Serve with Sliced Toasted Baguette or Crackers

Enjoy!

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods

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