Cookin' with Carol recipes on NBC5 - October 2001
Serves 8
This hearty soup is served in a bread bowl, with slices of cheddar cheese on top, I call this "Cheeseburger Style." A comforting meal for your next gathering or tailgate party.
1 pound lean ground beef
1 onion, chopped
1 potato, peeled and diced
2 carrots, peeled and sliced
1/2 small cabbage, shredded
6 cups beef broth
1/4 cup uncooked rice
2 (15-ounce) cans stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
(If serving "cheeseburger style," review the directions in the notes below, as you will need to start this step in advance.) In a deep stockpot, brown the hamburger on medium-high heat. Drain fat from stockpot. Add the remaining ingredients (with salt and pepper to taste, if desired) and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. To serve "cheeseburger style" follow directions below.
Notes:
Thaw two packages (4 1-pound loaves total) of frozen bread dough according to package directions. Shape each thawed loaf into 2 round loaves (you will have 8 round loaves) and place on 3 or 4 baking sheets lightly sprayed with vegetable oil spray. Using a serrated knife, cut a few slashes into the top of the dough. Cover loaves with a towels, and let rise for 30 minutes, or until doubled in bulk. Remove towels and bake in a preheated 375°F oven for 30 to 35 minutes, or until bread sounds hollow when tapped with your knuckles. Allow bread to cool on a wire rack. Cut a slice off the top of each loaf and remove the middle portion of the loaves with your fingers, leaving a bread shell that is at least 1-inch thick. You can use the removed portions to make bread crumbs for another use, if desired. Place hollow loaves with tops on an ungreased baking sheet and bake in a preheated 350°F oven for 5 to 8 minutes, until bread is slightly toasted. To serve, ladle soup into toasted bread bowls, place a few slices of cheddar cheese on top, and top with the toasted bread slices (initially cut from the round loaves).
(Air Date: October 6, 2001)
Serves 4
This leaner version of a popular German sausage, includes all the trimmings: sauerkraut, grilled onions, and colorful bell peppers.
4 links fresh turkey bratwurst
1 1/2 tablespoons olive oil
1 onion, thinly sliced
1 bell pepper (any color), thinly sliced
1 cup sauerkraut, rinsed and drained
1 teaspoon celery seed
4 tablespoons coarse-grain mustard
4 hoagie-style buns
Place bratwurst in a shallow pan and add 1 cup of either water, chicken broth, or beer. Bring mixture to a simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer for 6 to 8 minutes, or until bratwurst is just done in the middle. Drain liquid and reserve bratwurst. Heat a large nonstick griddle over medium-high heat. Add 1 tablespoon of the oil to griddle, and cook onion and bell pepper for 3 to 4 minutes, or until tender. Add sauerkraut and celery seed and cook for 2 to 3 minutes, or until mixture is warmed through. Push vegetable mixtue to one side of the griddle. Add remaining 1/2 tablespoon of oil and turkey bratwurst to the clear side of the griddle and cook for 2 minutes on each side, until browned and fully cooked through the center. To serve, place bratwurst in a bun and top each with a tablespoon of coarse-grain mustard and 1/4 of the vegetable mixture.
(Air Date: October 13, 2001)
Bread dough can be formed into many different shapes. Draw your ideas, based on special occasions or other themes, while the dough is rising and share a custom designed loaf of bread with friends and family.
1 1/4 cups warm water (105 to 115°F)
1 package (2 1/4 teaspoons) active dry yeast
1 1/2 tablespoons sugar, divided use
3 to 3 1/2 cups all-purpose or bread flour
1/2 teaspoon salt
1 1/2 tablespoons shortening
2 eggs, lightly beaten, for glaze
Measure the warm water into a large bowl. Sprinkle yeast on top, add 1/2 tablespoon sugar, and stir with a fork. Let stand for 5 minutes. Add 2 cups of the flour, the remaining 1 tablespoon sugar, salt, and shortening to the yeast and water. Beat with a heavy spoon until dough is smooth. Turn dough out onto a floured board and knead in enough of the remaining flour until the dough is smooth and elastic, about 5 to 8 minutes. Put the dough in a greased bowl and turn to coat surface. Cover with a towel and let dough rise until doubled, about 1 hour. (Draw your designs!) Punch dough down and divide into the different size pieces your bread shapes require. Shape the dough as desired on a greased baking sheet, using any of the tools or ingredients listed below and keep in mind that the dough will double in size with the second rise. Brush the dough shapes with the egg glaze, cover with a towel, and let rise for 15 to 30 minutes (or bake right away, if you wish to retain the original shape as much as possible). Bake the bread in a 400°F oven for 15 to 30 minutes, depending on the size and shape. The bread is done when it sounds hollow when tapped or registers 190°F on an instant-read thermometer. Allow to cool on a wire rack and enjoy!
Notes:
Use these handy tools and ingredients to assist in your bread shaping: cookie cutters, kitchen scissors, rolling pin, shaped bread pans, sharp knives, dried cranberries, cherries, or blueberries, poppy seeds, raisins or golden raisins, sesame seeds, sunflower seeds. You can always use frozen bread dough (thaw according to package directions) if you don't have time to make your own.
(Air Date: October 20, 2001)
Caramel Apples with Gourmet Accents
Serves 6
1 (14-ounce) package caramels
2 tablespoons water
6 Granny Smith apples
1 cup of your favorite coating (nuts, crushed chocolate cookies, mini M &
M's or chocolate chips)
Unwrap caramels and place in a double boiler set over simmering water. Add the water and cook for 6 to 8 minutes, until caramels are melted, stirring occasionally. While caramels are melting, wash apples under cold water and dry thoroughly with paper towels. Remove stems and blossom end from apples. Line a cookie sheet with wax paper. Insert a popsicle stick into the stem-end of the apple, being careful not to go through to the other side. Place your favorite coating in a shallow bowl. Dip and spoon the caramel mixture over the apples, letting the excess drip back into the double boiler. Dip the coated blossom end of the apple into your favorite topping, and set, blossom-end-down on the waxed paper. Refrigerate apples for 30 to 60 minutes, or until caramel is set. Enjoy!
(Air Date: October 27, 2001)