Macaroni Grill Bread Dipping Oil Recipe 375

JO'S ROSEMARY BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

MACARONI GRILL'S ROSEMARY HERBED BREAD FOR BREAD MACHINES RECIPE - (4.7/5)

Steps:

• Place ingredients, according to manufacturer's directions into your bread machine. Some call for all liquids, or all dry ingredients first, so know your machine. Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle). Remove from machine when cycle is complete and place on a lightly greased baking sheet. Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness. Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen). Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill). Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread. Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.

MACARONI GRILL BREAD DIPPING OIL

Steps:

• combine seasonings and olive oil top with parmsean cheese.
• dip pieces of bread into oil.

AUTHENTIC ENGLISH CRUMPETS

Steps:

• Stir the sugar and yeast into the warm milk and let it rest for 10 minutes until frothy. In a large mixing bowl or the bowl of a stand mixer combine the flour and salt.Add the liquid to the flour mixture and stir/knead until a thick dough forms. If using a stand mixer, use the paddle attachment and beat the mixture for about 3 minutes until a thick dough forms. Cover the bowl loosely with plastic wrap and set it in a warm place for at least an hour or up to two to let the dough rise (it should nearly double in size). This stage is important for the formation of the bubbles that will later form the classic holes in the crumpets.Dissolve the baking soda in the warm water and add it to the dough. If using a stand mixer, beat the batter for a minute or two. Or use an electric mixer to beat the batter. If some small lumps remain that's okay. Any remaining lumps will dissolve during the next resting stage. Cover the batter and let it rest in a warm place for at least 30 minutes (see note below). After 30 minutes the batter should be nice and bubbly.Prepare the crumpet rings by greasing the inside of each rim. (I use and like Norpro's English Muffin/Crumpet Rings.) Lightly oil the frying pan. You can use a regular skillet or a cast iron pan (my preference). I use my Lodge 12" Cast Iron Pan. Place the rings in the frying pan over medium-high heat.Once the rings are hot, pour the batter into each ring until it's slightly more than half full. Cooking time will vary depending on your stovetop and frying pan but these will cook for approx. 10 minutes (**the time will vary according to the kind of cooktop and cookware you're using and may take longer. Just be sure to keep an eye on them to ensure they don't burn on the bottom. Lower the temp as needed to finish off the cooking). Turn the heat down as needed to prevent burning. The batter will begin to rise and bubble on top. After several minutes when the tops are cooked and the classic pores/holes are present with the bottoms lightly browned, your crumpets are done. Note: You can either remove the rings and flip the crumpets over to cook the other side for another minute or two until golden or remove them from the rings and toast the crumpets. (See blog post for more info on this.)Serve the crumpets immediately slathered with butter, jam, golden syrup or honey. To reheat later toast them in the toaster. Can also be frozen, thaw first before toasting. (Crumpets are eaten whole/open-faced and are not sliced in half horizontally.)NOTE: Regarding how long to let the batter sit before using: It's ready after 30 minutes but letting it rest a bit longer will give you an even higher rise and a lighter texture (see blog post for side-by-side comparison pics). And more bubbles means more of those classic holes in your crumpets. Try both and see which you prefer. Both are excellent.Source: sdaringgourmet.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Mix yeast, sugar, salt, and water until dissolved. Add flour and Italian seasoning. Mix with spoon. Spray hands with non-stick cooking spray. Divide dough into 2 balls and put on oiled/sprayed cookie sheet. Cover with towel and let raise 20-30 minutes. Preheat oven to 425 degrees. Pull in sides; brush top with melted butter. Sprinkle with salt and Italian seasoning. Bake at 425 degrees for 10 min; then bake at 375 degrees for 15 min. Dip in olive oil and balsamic vinegar and enjoy! *I would knead it a couple times before letting it rise to smooth out all the wrinkles for a nice, even look. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ROMANO'S MACARONI GRILL ROSEMARY BREAD

Steps:

• Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
• Mix in 1 T butter, salt, and 2 cups of flour.
• Add one tablespoon of the fresh chopped rosemary.
• Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
• Add more flour if necessary.
• Oil a bowl, put dough in it and cover with a towel.
• Let dough rise in a warm place for one hour until doubled.
• Punch down dough and divide in half.
• Let dough rest about 5 minutes.
• Spray baking pan or cookie sheet with cooking spray.
• Shape the dough into 2 small rounded oval loaves.
• Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
• Let loaves rise again until doubled, about 45 minutes.
• Preheat oven to 375°F.
• Bake for 15 to 20 minutes, until lightly browned.
• Carefully remove from oven, brush with remaining butter (and salt if desired.).

GREEK OLIVE OIL BREAD WITH OLIVES AND ROSEMARY

Steps:

• In a food processor, combine the flour, whole wheat flour, yeast and salt. Add the warm water and the olive oil. Process until it forms somewhat of a dough ball. (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water).
• Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times. Then incorporate the olives and the rosemary(and the lemon zest if using). This part is a bit messy but keep kneading. The olives and the rosemary will be eventually incorporated.
• Form the dough into a ball. Cover the bowl with plastic wrap. Let the dough rise for up to 2 hours until it doubled in size.
• Punch the risen dough down and knead a few times. Form into a ball with the seam on the bottom. Place on a well-floured baking sheet. Sprinkle flour all over the bread loaf. Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. Cover with a towel, and let it rise again until it doubled in size.
• In the meantime preheat the oven to 425°F / 220°C When the bread has doubled in size, transfer the baking sheet into the preheated oven. Bake the bread for about 15 minutes at 425°F / 220°C Then turn down the heat to 375°F / 175°C and bake for 40 to 60 minutes until golden brown. Let it cool.

PANDA EXPRESS ORANGE CHICKEN

Steps:

• Place chicken pieces in a large bowl and set aside. In another bowl, add egg, salt, pepper and 1 tablespoon oil and mix well. In another bowl, stir 1/2 cup cornstarch and flour together. Mix the flour and egg mixture. Add chicken pieces, stirring to coat.Heat oil for deep-frying in wok or deep-fryer to 375 degrees.Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. FOR THE SAUCE:.In a small bowl, combine the soy sauce, water, sugar, vinegar, and orange zest. Set aside.Clean wok and heat 15 seconds over high heat.Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.Now, add the rice wine and sauce mixture you set aside above.Add cooked chicken, stirring until well mixed.In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.Source: food.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Preheat oven to 475 degrees F.In a skillet over medium heat, melt butter. Add garlic and rosemary and saute briefly, until garlic begins to brown. Quickly add Dijon mustard, garlic salt, heavy cream, and cream cheese. Stir until cream cheese melts and mixture is combined and bubbly; set aside while assembling pasta. In a 9x13 inch baking pan, add bacon, shrimp, chicken, pasta, green onions, salt, and pepper, tossing to combine well. Pour sauce over top and then sprinkle with Parmesan cheese and paprika. Bake10 to 15 minutes, until golden brown and bubbly.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Mix yeast, sugar, salt, and water until dissolved. Add flour and Italian seasoning. Mix with spoon. Spray hands with non-stick cooking spray. Divide dough into 2 balls and put on oiled/sprayed cookie sheet. Cover with towel and let raise 20-30 minutes. Preheat oven to 425 degrees. Pull in sides; brush top with melted butter. Sprinkle with salt and Italian seasoning. Bake at 425 degrees for 10 min; then bake at 375 degrees for 15 min. Dip in olive oil and balsamic vinegar and enjoy! *I would knead it a couple times before letting it rise to smooth out all the wrinkles for a nice, even look. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Use warm water and combine with yeast and brown sugar in the bowl of a stand mixer. Let sit 5 minutes until slightly frothy. Add the flour and knead (with a stand mixer or by hand) until smooth, 3-5 minutes. Cover with a towel or plastic wrap and let rise 1-1.5 hours until doubled. Brush your skillet with ½ tsp oil and set it in the oven while it preheats to 425 degrees F.Roll out a circle of pretzel dough to fit your skillet. Bake pretzel crust for 5 minutes without toppings.Spread pretzel crust with sauce, cheese and pepperoni. Bake another 10 minutes until crust is golden and toppings are warmed through.Brush the crust with additional melted, salted butter and sprinkle with coarse salt and sesame seeds if desired. Drizzle honey across the pizza and serve! NotesThis makes a very thick crust. You can roll it thinner and make a smaller second pizza, or you can make a large thicker pizza. I also like to add a little salt to the dough to make it more flavorfulSource: thereciperebel.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.