PORTUGUESE MUFFINS - BOLO LEVEDO
These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.
Provided by J. Pacheco
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 3h
Yield 15
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
- Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
- Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
- Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.7 g, Cholesterol 47 mg, Fat 5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 2.6 g, Sodium 123 mg, Sugar 14.5 g
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
PORTUGUESE BOLO LEVEDO
Make and share this Portuguese Bolo Levedo recipe from Food.com.
Provided by Mand1642
Categories Portuguese
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, about 10 minutes.
- Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
- Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to sit for 1 1/2 hours.
- Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.
Nutrition Facts : Calories 326.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 44.7, Sodium 127.8, Carbohydrate 62.3, Fiber 1.8, Sugar 13.5, Protein 8.6
BOLO'S BLACK BEANS AND RICE
Steps:
- Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.
- Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.
- Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.
- Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl.
BOLO
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
BOLA-BOLA
Bola-bola (Filipino-style meatballs) can be served as an appetizer or stirred into soup. Some versions of this recipe roll the meatballs in flour or bread crumbs before frying for a crisp coating. Serve plain or with a dipping sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Shape mixture into 1-in. balls. In a deep cast-iron or electric skillet, heat oil to 375°. Fry meatballs, a few at a time, until golden brown on all sides, 2-4 minutes. Drain on paper towels. If desired, serve with banana ketchup and garnish with green onions.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
BOLO BAO (CHINESE PINEAPPLE BUNS)
I love making these Chinese pineapple buns (bolo bao). They're my favorite treat. Being Chinese, my parents would always go to the Chinese bakery during the weekend and buy these to eat for breakfast or for a snack. Now that I learned how to make these myself, it has saved a lot of money.
Provided by Helen
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 36
Number Of Ingredients 15
Steps:
- Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
- Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more.
- While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
- Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 39.8 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 126.9 mg, Sugar 14.4 g
BOLO FACIL DE FUBA CREMOSO (EASY CREAMY CORNMEAL CAKE)
This cake is easy to make and will have your family thinking you spent the entire afternoon in the kitchen.
Provided by rbdemedeiros
Categories World Cuisine Recipes Latin American South American Brazilian
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.
Nutrition Facts : Calories 338 calories, Carbohydrate 68.9 g, Cholesterol 58.1 mg, Fat 5.1 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 2.7 g, Sodium 174.2 mg, Sugar 54.1 g
MEXICAN BOLILLOS, CRUSTY OVAL ROLLS
Bolillos next to the Tortilla is a staple to Mexico. Nearly every villiage has a Bakery and every bakery makes Bolillos, Fabulous for breakfast with a little butter and fresh fruit. Bolillos go stale quickly and are at their best right from the oven . Great for any meal where you want a crisp roll
Provided by Bergy
Categories Yeast Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 8
Steps:
- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
- When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
- Add 2 1/2 cups flour.
- Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
- Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
- Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
- Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
- Punch the dough down and knead briefly on a floured surface.
- Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to roll out into ovals.
- Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
- Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile heat oven to 375F degrees.
- Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
- Brush each roll with the cornstarch mixture.
- Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
- Serve warm & fresh from the oven.
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