The Secret Recipe Blog

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg −− lightly beaten
4 1/2 cups sifted all−purpose flour
2 tablespoons melted butter −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl  Stir until yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.

Makes 2 Dozen

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I bet you use this stuff all the time!  Truth is, most kitchens already have all the ingredients, so why buy this mix at the store?

4 Cups Flour
2 teaspoons Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 tablespoons Parsley Flakes
2 teaspoons Garlic Powder
1 tablespoons Onion Powder
2 teaspoons Chili Powder
2 tablespoons Taco Seasoning
1 teaspoons Ground Pepper
1 teaspoons Curry Powder
1 teaspoons Basil
1 teaspoons Oregano
Mix together well.  Use immediately or store in an air-tight container.

To prepare chicken; Preheat oven to 400 degrees F.  Dredge chicken pieces in the Shake ‘N Bake mixture.  Melt 1/4 cup butter in a shallow 9″ x 12″ baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 minutes.  Turn skin side up, reduce heat to 350 degrees F and bake for another 30 – 35 minutes or until cooked through.

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Use this on your next homemade pizza or as a dipping sauce for garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat.  Bring to a boil.  Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.

(3 votes, average: 5.00 out of 5)

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This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

Serves 8-10

(21 votes, average: 4.00 out of 5)

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