Ostatné dobroty

Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.

In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

Kapustu nastruhat, nakrajat na vacsie kusky. Zamiesat so solou a nechat 22 hodin odstat. Do umyteho (savom) a sucheho pohara tlacit kapustu po 3 cm. Stavu vylievat do inej nadoby a natlacit cely pohar - 2.5 az 3cm od vrchu. Pohar doplnit precedenou stavou skoro povrch. Zavriet/zavieckovat. Pohare dat na plech (bude vytekat stava) a odlozit. Kvasit cca 3 tyzdne pokial sa viecka vyrovnaju - kapusta uz nekvasi a odlozit do chladna.

Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside.
Measure the bread flour into a large bowl and stir in the salt.
Make a well in the center of the flour mixture, and stir in the dissolved yeast.
Add the cool water, a little at a time, while stirring, just until a shaggy dough has formed (you may not need to use all of the water).
Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk.
Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes.
Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
Uncover the baguettes and transfer to lightly greased baking sheets.
Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
Bake the breads for 35 to 40 minutes, or until crusty and brown. (The baguettes should give a hollow sound when tapped.)

Do misky s mukou pridat sol a drozdie, spolu premiesat. Pridat vodu, vsetko zamiesat. Prikrit foliou a nechat 16 hodin odstat pri izbovej teplote. Vyformovat bochnik, premiestnit na plech a nechat kysnut 2 hodiny pri izbovej teplote. Piect vo vyhriatej rury na 250C / 475F. Piect 30 minut s druhym plechom s vodou. Potom asi 20-30 min. na 300F.

Vsetko spolu zmiesat

Zemiaky uvariť bez šupky, potom rozmágať. Všetko zmiešať, vyformovať cesto, vyvalkať, prekladať. Vykrajovať pagáče, potom potrieť pred pečením vajcom a piecť pri 230 stupňoch asi 30 minút.

Nechať nakyznúť kvások. Okrem škvarkov a masti všetko dokopy zmiešať a vypracovať vláčne cesto. Rozvaľkať na doske na cca 1-1.5cm hrúbku. Škvarky pomlieť, ak sú veľmi suché pridať masť. Takúto zmes potom natrieť na cesto. Cesto následne poskladať na malý štvorec a nechať 20min kysnúť. Potom cesto opäť vyvalkať a poskladať. Znovu nechať vykysnúť 20min a opakovať ešte raz (3krát dokopy). Nakoniec cesto vyvaľkať na cca 1.5-2cm hrúbku, vykrajovať kolieska a ukladať na plech. Vrchy potrieť žltkom. Piecť v 220 stupňov vyhriatej rúre cca 10-12min.

Vestko dokopy zmiesat

Zeleninu nakrájať na slížiky. mrkvu nastrúhať, všetko premiešať. Ingrediencie na nálev uvariť, zovrieť a zaliať zeleninu horúcim nálevom. Nechať odstáť 1-6 hodín. Potom dať do pohárov a sterilizovať pri 80 stupňoch 20 minút.