2bleus 2easy Boboli Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
• Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven 1 hour.
• While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
• Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

Steps:

• Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
• In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
• Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
• Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.

Steps:

• Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.
• Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each Boboli crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer Bobolis to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges. Reassemble on platter and serve.

Steps:

• Heat butter and oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds.
• Add rice and sauté until heated through, about 4 minutes.
• Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
• Garnish with remaining green onions and optional chopped walnuts and serve immediately.

Steps:

• To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn.
• Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking). If using, add food coloring to show level of heat (dark red being very hot).
• Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored!
• CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way), hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.

Steps:

• In a large bowl, combine oats, cereal, fruit, and nuts (and chocolate chips if using). Set aside.
• In a small sauce pan heat the remaining ingredients just until warm, stirring well to combine (Do not boil). Pour the peanut butter mixture over the dry mixture. Mix well to incorporate while syrup is still warm.
• Pour mixture into a 7x11 pan sprayed with non-stick cooking spray. Pack the mixture down firmly using Plastic wrap with your hand over top. Press down firmly to mold. Keep covered with plastic wrap and cool completely (about 4 hours).
• Cut into 12 bars. Wrap individually and store in fridge up to two weeks.

Steps:

• CRUST: Preheat oven to 350°F Blend granola and almonds in a food processor until coarsely ground. Add graham cracker crumbs, melted butter, and sugar. Mix to blend well. Press the mixture (save 1/4 cup of crumbs for a deco topping, if desired) into a 9x13 baking dish. Bake for 10 minutes, until crust is golden brown. Remove from oven and let cool.
• BOTTOM LAYER: Mix well (using a blender, food processor, or hand mixer) all bottom layer ingredients to blend. Pour into the pie crust. Bake 20-25 minutes, or until mixture sets. Cool to room temperature.
• TOP LAYER: Mix top layer ingredients in a mixing bowl. Pour over the cooled baked layer spreading out evenly and smooth over the top. Cover and refrigerate, at least 4 hours. If you saved some graham cracker/granola topping, sprinkle over top just before serving.

Steps:

• Add all ingredients except the olive oil to your Kitchenaid or stand mixer. Let machine knead the dough for 3-4 minutes until it pulls away from the sides and forms a soft ball of dough that will be slightly sticky. Place in lightly greased bowl, cover with a damp cloth and let rise for 1-1/2 hours or until doubled in bulk.
• Turn dough out, punch down and knead by hand for 5 minutes or so. Return to bowl and let rise for 30 minutes.
• Preheat oven to 400°F.
• Divide dough in half. Roll out two 10-2" rounds and place on two baking sheets that have been lined with parchment paper. Brush olive oil over tops and bake for 10-12 minutes.
• You can now top the crust, freeze it, or eat it the way it is. Just remember when you top it the crust is already 2/3 of the way baked and will require only enough time so that the cheeses, etc. are bubbly. You can opt to broil the toppings if you prefer.