Eduardo Said:Does anyone have a recipe for Caraway Bread?
We Answered:Think he would like this?
CARAWAY SEED CHEESE BREAD
2 packages dry yeast
1-1/2 cup warm water
2 tablespoons sugar
2-1/4 teaspoons salt
2 cups flour
2 beaten eggs
1/4 cup caraway seeds
2 cups grated strong American or cheddar cheese
4 cups flour
Dissolve yeast in 1-1/2 c. warm water. Add sugar, salt, 2 c. flour and 2 beaten eggs. Add caraway seeds and cheese. Then add 4 c. flour starting with 2 c. and increasing slowly. Mix until all flour is absorbed and the dough is soft and pliable. Knead in 1/4-1/2 c. more flour until smooth and bubbles break on the surface. Let rise til double (about 1-1/2 hrs). Punch down. Allow to rise again (1/2 hr.) Punch down and rest dough 10 minutes. Divide into 4 sections. Braid 2 ropes together and place against side of bread pan to rise again. Brush with butter. When risen bake at 350 degrees for 35 minutes. Yield = 2 loaves. Brush with butter after baking for a soft crust. Don't brush with butter if crust is to be crispy.
The amount of flour used varies with the weather, type of flour and temperature. Dough should be soft and pliable.
Alberto Said:another word for caraway seeds?
Adrian Said:What can I do with lots of caraway seeds?
We Answered:CABBAGE WITH CARAWAY SEEDS
1 head cabbage
1 tsp. salt
1 chopped onion
1 tsp. caraway seeds
1/4 c. wine vinegar
Cut cabbage in quarters, remove hard core and cut each quarter in half. Cook in salted water until fork tender, drain. Place oil and onion in pan and saute until onion is tender. Return cabbage to pan, add vinegar and caraway seeds, stir to mix and simmer covered 15 minutes.
CARAWAY SEED COOKIES
1 c. butter
1 c. sugar
1/4 tsp. soda
2 tbsp. milk
2 c. flour
1/4 tsp. salt
1 tbsp. caraway seeds
Cream butter, using hands. Add sugar gradually while beating. Add 1 egg and beat, still using hands; then add 2nd egg and continue beating. Mix in soda dissolved in milk, then flour, salt and caraway seeds. Toss on floured cloth, pat and roll to 1/4 inch thick. Cut and bake at 400 degrees until lightly browned.
CARAWAY SEED SOUP
2 qts. water
3 tbsp. butter
3 tbsp. flour
2 tbsp. caraway seeds
Salt to taste
4 tbsp. flour
1/4 tsp. salt
Beat eggs; add flour and salt. Mix until smooth. Drop into boiling caraway seed soup by tipping bowl over pot and cutting small portions dipping spoon into soup after each cut. Cook 10-15 minutes.
CARAWAY SEED BREAD
1/2 c. butter
1 c. sugar
2 c. flour
1/2 c. milk
1 tsp. nutmeg or mace
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 tbsp. caraway seed
Cream butter, sugar, and eggs. Sift flour with dry ingredients. Add alternately with milk. Place in greased loaf pan and bake 1 hour at 350 degrees.
Ross Said:Any good recipes for sauerkraut and ribs?
We Answered:Oh My gosh! That sounds so yummy! I never thought of those two together! The way I cook ribs, is I usually make my own marinade of molasses, brown sugar, mustard, catsup's and liquid smoke. I roast the ribs for 45 min.s, drain grease. Then submerge the ribs completely in the sauce and finish cooking. This makes the meat just fall off the bones. I'm going defrost those suckers now! I will give more for the recipe, as soon as i find it.
I never follow recipes to the "T". I always like to put my own spin on things. This is the basic recipe. I always add liquid (more ketchup or water) to make sure the ribs are submerged.
Hope this helps you. I now know what we are having for dinner! Thanks for the idea!
* 4 pounds pork baby back or spare ribs
For the Dry Rub
* 1 tablespoon paprika
* 1 tablespoon ground cumin
* 1 tablespoon salt
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 2 teaspoons black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
For the Barbecue Sauce
* 1 tablespoon butter or oil
* 1/2 cup chopped onions
* 1 large clove garlic, chopped
* 1 cup ketchup
* 6 tablespoons molasses
* 1 tablespoon brown sugar
* 3 tablespoons Worcestershire sauce
* 3 tablespoon cider vinegar
* 2 teaspoons prepared yellow mustard
* 1/4 teaspoon dried thyme
* 3/4 teaspoon liquid smoke
* Salt and pepper to taste
Remove excess fat from ribs, but not all of it. If desired, cut each rack in half. Mix together the ingredients for the dry rub. Rub or pat the spices all over both sides of the meat. Place in a large shallow baking dish. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Meanwhile, make the sauce. Heat the butter in a small saucepan over medium-high heat. Add the onions and sautÃ© until softenened, about 5 minutes. Add the garlic and stir about 1 minute. Add the remaining ingredients. Reduce heat to medium. Bring to a boil and cook until thickened, about 5 minutes. Let cool before using.
Heat the grill and prepare it for indirect cooking. (See notes below.) Grill the ribs over medium indirect heat, covered, and cook until done and tender, turning every 15 minutes. This will take 1-1/2 to 2 hours, depending on thickness and grill. When done, place over direct heat. Brush each side with barbecue sauce. Continue to cook until browned, basting and turning often, for 30 to 45 minutes. Don't walk away, because there might be flareups. Cut into serving sizes and enjoy.
Grilling notes: If you have a gas grill with multiple burners, you probably already know how to grill over indirect heat. Just use one burner on medium and place the ribs over the other burners. In a charcoal grill, place the coals to one side and the ribs over the other. If you can not place the ribs on an indirect source, or the grill does not have a cover, the ribs can be baked in a slow oven until tender, then transferred to the grill for the final cooking.
Other notes: If you do alter the spices in the rub, just make sure you have a total of 5-6 tablespoons in order to cover the meat on both sides.
Jesus Said:Anyone have a recipe for Jewish rye bread with caraway seeds..like in the store?
We Answered:The "light" in the discription of the bread means the color based on the rye flour used to make the bread, you may have noticed that there is "dark" rye bread as well. You didn't state what brand or grade of flour you used.
Here is a link to a very good Rye Bread recipe:
Stacy Said:Need SAUERKRAUT RECIPE, (made in pint jars), that calls for caraway seed & sugar?
We Answered:Bobby Flay did some, he didn't store it, but I don't see why you couldn't. Let me see if I can find that for you.
OOPS! it was Alton Brown and he DID put them up in jars LOL
Recipe courtesy Alton Brown
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months.
Prep Time: 15 minutes
Inactive Prep Time: 4 weeks
Allen Said:A recipe for Scots Seed Cake asks for caraway confits to strew on the top before baking. How do you make them?
We Answered:they are french organic seasoning, you cant make them