DRUNKEN RABBIT, QUAIL OR PHEASANT
Where I live, we eat alot of wild game. Being tired of the same old thing, I searched recipes & did some modifying(as I do on all my recipes) & came up with a recipe of my own.You could also use this on chicken or whatever. There is rabbit, quail & pheasant in this pan. We had a big crew that day. I also threw some Morel...
Provided by Peggi Anne Tebben
Categories Wild Game
Time 2h
Number Of Ingredients 17
Steps:
- 1. 1. Rinse rabbit or other wild meats and pat dry. Place into deep bowl or plastic bag. Set aside. Note: I have a vacuum bowl espacially for marinating with my food saver vacuum sealer. I use this & only have to let it marinate for about 30 min. in this instead of 24 hrs.
- 2. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit in bowl. Cover and refrigerate for 24 hrs (if possible)
- 3. If vacuuming, leave out on counter for 30 min.
- 4. Invert vacuum bowl after 15 minutes.
- 5. Heat butter in heavy skillet.
- 6. Drain, reserving marinade, and place meat pieces on waxed paper, Sprinkle on both sides with salt black pepper and flour. I just use my batter pro.
- 7. Place meat in skillet & brown on first side.
- 8. Turn meat over & brown until golden.
- 9. Transfer to deep casserole or if you do a larger batch use a big cake pan.
- 10. Add Madeira or sherry to drippins' in skillet. Heat to boiling.
- 11. Add broth. Boil and scrape pan clean. I also use the left over marinade in the gravy at this time.
- 12. Pour over rabbit. Add bay leaf, celery & onions (optional)
- 13. Cover and bake at 350°F for 1 1/2 to 2 hrs. or until rabbit is very tender.
- 14. It should have made it's own gravy without having to thicken, but, if it should need thickening just add a little cornstarch mixed with cold water & gently distribute in pan to thicken. The same if it is too thick, just add some water & gently distribute in pan. Remove bay leaf & discard.
- 15. Good served with: Mashed potatoes or hot cooked wild rice, or corn on the cob, if you like. Don't forget the homemade hot rolls.https://www.justapinch.com/recipe/cookiequeen/peggis-yeast-rolls/other-bread?k=yeast+rolls&fc%5B0%5D=0&p=3&o=r Also goes well with https://www.justapinch.com/recipe/cookiequeen/fried-yellow-summer-squash/vegetable?k=fried+yellow+summer+squash&p=1&o=r
HOMEMADE YEAST ROLLS
Provided by Valerie Bertinelli
Categories side-dish
Time 2h45m
Yield 30 rolls
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
- In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
- Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
- Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
- Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.
PEGGI'S YEAST ROLLS
Hey guys, remember those school cafeteria hot roll? These are right up there with them. These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.
Provided by Peggi Anne Tebben
Categories Other Breads
Time 20m
Number Of Ingredients 11
Steps:
- 1. To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
- 2. If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
- 3. Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
- 4. Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
- 5. Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
- 6. Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
- 7. When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
- 8. Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
- 9. Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.
EASY YEAST ROLLS
These simple, tender yeast rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. -Wilma Harter, Witten, South Dakota
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 100mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
YEAST ROLLS
Steps:
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
SAUERKRAUT RYE BREAD
This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?
Provided by CAMPRNL
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 11.5 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 432.8 mg, Sugar 3.4 g
GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
OLD RECIPE YEAST ROLLS
This is a recipe that I found about 40 years ago in a Better Homes and Gardens Bread Cookbook (there is a late version available, but it does not do as well). I have made this for 48 years and now my daughter, DIL and two grandchildren are making it. If you are looking for a no-knead, easy, and oh so delicious recipe, this is it. I was a beginner cook with no previous cooking experience all those years ago when I first started making this.
Provided by Lou6566
Categories Yeast Breads
Time 2h15m
Yield 24-32 rolls
Number Of Ingredients 9
Steps:
- Soften yeast in the warm water, and set aside for 5 minutes.
- Meanwhile, combine sugar, shortening, and salt and stir into milk.
- Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
- Add enough of remaining flour to make a soft dough.
- Let rise for 1 1/2 hours or until doubled in size.
- Punch down.
- Turn out and shape into rolls.
- Let rise for 1 hour or until doubled.
- Bake at 400°F for 10-12 minutes.
- Brush with melted butter.
Nutrition Facts : Calories 112.2, Fat 3.9, SaturatedFat 1.5, Cholesterol 11.7, Sodium 113.9, Carbohydrate 16.6, Fiber 0.6, Sugar 2.1, Protein 2.6
EASY YEAST ROLL RECIPE
These easy yeast rolls can be made in under an hour with just 4 ingredients! With how quick and simple they are, they will become your new go-to dinner rolls.
Provided by Lil' Luna
Categories Bread
Time 50m
Number Of Ingredients 4
Steps:
- Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
- Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400° until golden brown, 10-14 minutes.
Nutrition Facts : Calories 121 kcal, Carbohydrate 18 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 351 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
More about "peggis yeast rolls food"
THE BEST YEAST ROLLS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
4.9/5 (8)Total Time 30 minsCategory Biscuits, BreadCalories 203 per serving
GRANDMAS HOMEMADE YEAST ROLLS RECIPE - DIVAS CAN COOK
From divascancook.com
4.9/5 (37)Estimated Reading Time 3 minsServings 24Total Time 2 hrs 44 mins
FLUFFY YEAST DINNER ROLLS - EPICURICLOUD (TINA VERRELLI)
From epicuricloud.com
EASY YEAST ROLLS FOR BEGINNERS - THE FRESH COOKY
From thefreshcooky.com
4.7/5 (22)Total Time 1 hr 46 minsCategory BreadCalories 101 per serving
- Place first 7 ingredients in bread machine (*see notes for how to make without bread machine) pan in order listed.
THE BEST SOFT HOMEMADE YEAST DINNER ROLLS - I JUST MAKE ...
From ijustmakesandwiches.com
Reviews 1Calories 145 per servingCategory Sides
YEAST ROLLS FROM SCRATCH RECIPE ~ MACHEESMO
From macheesmo.com
4.5/5 (4)Estimated Reading Time 5 minsServings 20Total Time 3 hrs
GRANDMA'S 20 MINUTE QUICK & EASY YEASTLESS BREAD …
From typicallytopical.com
Estimated Reading Time 6 mins
VANISHING YEAST ROLLS - TASTE OF ARTISAN
From tasteofartisan.com
PEGGI'S YEAST ROLLS | RECIPE | YEAST ROLLS, YEAST ROLLS ...
From pinterest.ca
EASY YEAST ROLLS WITH SELF RISING FLOUR - MY FOOD RECIPES
From myfoodrecipes.info
10 BEST RAPID RISE YEAST ROLLS RECIPES | YUMMLY
From yummly.com
RECIPES FOR QUAIL AND PHEASANT
From tfrecipes.com
LIGHT AND FLUFFY YEAST ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
TALL DINNER ROLLS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
YEAST ROLL SHAPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DAVE'S YEAST ROLLS | FOOD.COM
From food.com
ALDI'S - YEAST ROLLS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PEGGI'S YEAST ROLLS | YEAST ROLLS, RECIPES, FOOD
From pinterest.ca
KETO ROLLS RECIPE WITH YEAST - GO FOOD RECIPE
From gofoodrecipe.com
YEAST ROLL CALORIES, CARBS & NUTRITION FACTS | MYFITNESSPAL
From myfitnesspal.com
DINNER YEAST ROLLS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PECAN ROLLS - RECIPE FOR SWEET HOMEMADE ROLLS, BAKED TWISTS
From toriavey.com
YEAST ROLLS - FOOD LION
From world.openfoodfacts.org
BEST YEAST ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DRUNKEN RABBIT QUAIL OR PHEASANT RECIPES
From tfrecipes.com
HOW TO MAKE YEAST ROLLS FROM SCRATCH | SUGAR & SOUL
From sugarandsoul.co
MOM'S YEAST ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
YEAST ROLLS, CINNAMON - KETOGENIC.COM
From ketogenic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love