19039 making dill without Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

dill pickles, roughly chopped, dill pickle juice, or more to taste, canola oil, fresh dill, salt and pepper to taste

dill pickles, diced, tomato, cilantro, chopped, onion, chopped fine, pickle juice, oil, salt and pepper, to taste

dill weed, accent seasoning, seasoning salt, chopped onion flakes, parsley flakes

dill relish, white onion, diced, red onion, diced, roma tomatoes, seeded and diced, chopped cilantro, serrano chili, diced, extra virgin olive oil, salt and pepper

dill weed, divided, salt, pepper, boneless beef chuck roast (2-1/2 lb), water, cider vinegar, king arthur unbleached all-purpose flour, cold water, sour cream, browning sauce , optional, hot cooked rice

people w/o bread machines...you see a recipe you love here at grouprecipes.com but don tsp have a bread machine - not to worry! you can make the bread with a few alterations., this is for any bread recipe that calls for active yeast., please see comments and directions below for important and even more tips and tricks of the trade! (some of these come from bread experts...who have emailed me recently), ok ready here we go, equipment needed : mixmaster - with dough hook - though this can be done all by hand such as irish soda bread - but that s another story entirely (since there is no yeast) and another recipe posting i am sure to share soon as march approaches..., ingredients, your chosen bread machine recipe you got here at grouprecipes.com, that is greased and set aside, a cookie sheet or loaf pan to bake bread in/on, cornmeal (depending upon bread - keep reading please), extra flour set aside to help work the dough with, egg white (for a shiny look), ice cubes if you want an extra crispy crust (do not use ice cubes in electric oven) - see other method below., pastry brush, sauce pan, clean working surface you can have flour on and to work dough on, wooden spoon, instant read thermometer, working oven and 1 working stove top, patience and laundry to do while you allow dough to rise and rest, then again rise and rest. heck you may have the time to fit in some ironing - lol

cream cheese, softened (2 8 oz. bars), butter, at room temp, garlic salt, dried oregano, dried basil, dried dill, dried marjoram, black pepper, dried thyme

brussels sprouts (about 1 3/4 lbs), red onion, peeled, butter, chicken broth, granulated sugar, white vinegar, ground pepper, salt, chopped fresh dill

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

dill pickle relish, sour cream, shredded dill weed, mayonnaise

dill weed, accent, season salt, onion flakes, parsley flakes

salmon without skin or bones drained, cream cheese at room temperature, fresh lemon juice, prepared horseradish, smoked salmon minced, minced fresh dill

ground meat, instant minced onion, tomato sauce, water, ketchup, yellow mustard, egg, ricotta cheese, shredded cheddar cheese, uncooked lasagna noodles, shredded cheddar cheese, shredded lettuce, tomato, sliced , if desired, dill pickle slices, if desired

butter, leeks, sliced, fresh asparagus spears, trimmed, broken into 1 inch pieces, frozen southern style hash brown potatoes, roasted red pepper , strips from jar, salt, dried dill weed, eggs, half-and-half, parmesan cheese, finely shredded