Text 32183, 109 rader
Skriven 2015-10-20 05:31:00 av Dave Drum (90353.cooks)
  Kommentar till text 32171 av Dale Shipp (1:261/1466.0)
Ärende: Re: Garlic knots
========================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> bigger than expected Caesar salad but what was really good, the best
 RH> part of the latter meal, was the side order of garlic knots. Good
 RH> garlic/butter taste without being too overpowering. The marinara sauce
 RH> for dipping was on the thin side, and not nearly as good as I make so I
 RH> passed on it after one dip.

 DS> Interesting.  I had never even heard of garlic knots until we went to
 DS> an Italian restaurant in Wilkes-Barre with Michael on the way back from
 DS> the picnic.  We did like them.  I'm wondering how wide spread they are?

Not every Italian place has them - but, they're not uncommon around here. The
ones I like best look like soft pretzels. But any way is pretty good - mostly
because I really, really like garlic. (two recipes)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Garlic Knots
 Categories: Appetisers, Breads, Cheese, Chilies, Herbs
      Yield: 24 knots

   13.8 oz Pkg ready-to-use pizza dough
      4 tb Chopped garlic
      4 tb Parmesan cheese
      2 tb Parsley; fine chopped
      1 ts Red pepper
      1 ts Salt
    1/4 c  (to 1/2 c) olive oil

  Roll out pizza dough to form a 16" by 10" sheet of dough. 

  Cut the sheet into 3/4" parallel strips. Then cut these
  strips in half. Tie each strip into a knot as best you can
  and place these knotted strips of dough on a cookie sheet.
  Bake at 450oF/232oC until golden brown. Remove the knots
  from the oven, place them on a plate. 

  WHILE THEY ARE STILL HOT, drizzle the olive oil on first.
  Then sprinkle the other ingredients over them, mix and
  serve.

  Makes 2 dozen

  Posted by Gladys Porterman

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Risa's Garlic Knots
 Categories: Breads, Apprtisers, Cheese, Chilies
      Yield: 1 lb dough

MMMMM--------------------------DOUGH--------------------------------
    3/4 c  Lukewarm water
      2 c  Bread flour
      1 ts Sea salt
      1 tb Sugar
      1 ts Bread machine yeast

MMMMM-------------------------TOPPING-------------------------------
    1/3 c  Olive oil
      2 tb Parmesan cheese; grated
      2 cl Garlic; minced
    1/8 ts Cayenne pepper

  FOR DOUGH: Set machine for dough cycle. Add ingredients to
  pan according to manufacturer directions. Press start.
  When done, remove dough and place in a greased bowl. Let
  rise for 1/2 hour. When risen, remove and cut into 8 long
  strips. Roll the strips up and place in a greased sticky
  bun pan or something similar.

  Mix topping ingredients together in a small bowl. Let
  stand for 10 minutes to infuse then spread on top of
  rolls.

  Preheat oven to 400oF/205oC. 

  Bake for 6 minutes. Then brush more topping on and finish
  baking - about another 6-9 minutes, until golden brown and
  soft.
 
  Serve warm.

  RISA'S NOTES: You must have an ABM or you would have to do
  it all by hand. I also make them and I only spray the tops
  with some olive oil spray and bake when I want rolls. I
  shape them the same way and spray them, bake them and then
  when cool I cut them in half and have a sandwich roll. The
  dough is terrific. Anything can be done with it.

  FROM: Risa Golding

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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