Pork tenderloin url

link

http://www.askjeeves.com/main/followup.asp?qCategory=FOOD&ask=How+do+I+cook+pork+tenderloin%3F&qSource=0&origin=0&frames=yes&site_name=Jeeves&metasearch=yes&ads=&aj_ques=snapshot%3DJeeves%26kbid%3D808960%26item1%3D790418-808985&aj_logid=A642B98B1263D4118AD4009027737F14&aj_rank=2&aj_score=1.6&aj_list1=790418-808985&x=14&y=8

-- Anonymous, July 26, 2000

Answers

Chicken and Dumplings 4 skinless chicken breasts Salt pepper thyme marjoram paprika 1 garlic clove, chopped 1 onion, large, sliced 2 leeks, sliced 4 carrots, large chunks 1 cup chicken broth 1 tablespoon cornstarch 8 ounces sour cream 1/2 cup white wine 1 cup buttermilk baking mix 8 tablespoons milk parsley salt pepper paprika

Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted chicken. Place in the bottom of crockpot. Chop clove garlic and add to pot. Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top.

Dissolve 1 T cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours.

Mix together 1 cup bisquik, about 8 T milk, parsley, salt, pepper, and paprika to taste, form into balls and place on top of the chicken mixture the last 30 to 40 minutes of cooking.

-- Anonymous, July 31, 2000

THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE

For sauce 3 cups orange juice 1 carrot, chopped 2 tablespoons chopped fresh cilantro 2 tablespoons grated peeled fresh ginger 2 large garlic cloves, sliced 1 jalapeqo chili, seeded, minced 1 tablespoon ground cumin 1 tablespoon Thai red curry base

For pork 1/2 cup molasses 1/2 cup reduced-sodium soy sauce 1/4 cup Thai red curry base 1 tablespoon grated peeled fresh ginger 1 1/2 pounds pork tenderloin, trimmed

1 tablespoon vegetable oil

6 tablespoons (3/4 stick) chilled butter, cut into pieces

Make sauce: Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeqo, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)

Make pork: Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Preheat oven to 3500F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 1600F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.

Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.

Cut pork into 1-inch-thick slices. Serve with sauce.

Serves 4. Bon Appitit April 1996 R.S.V.P. Goodfellow's, Minneapolis MN

irene fizzell ( fizzell@home.com ) from Victoria, B.C. on 07/03/00

Delicious, tender, flavourful. Made a thai salad and wild rice with it. Thoroughly enjoyed it.

jeff ( jfedor@mail.ardesic.com ) from Waterloo, Ontario, Canada on 07/01/00 We really we're pleased with the pork but I missed the advice to doctor up the sauce which seemed a little shallow -- I'll give it another try with coconut milk and we'll see what happens but the recipe is worth trying for the tenderloin alone

A Cook from Waterloo, Ontario, Canada on 06/19/00 Absolutely loved the pork ..... jury is still out on the sauce. Took suggestion and used half pineapple juice but still found it too citrus-y. Unfortunately we thought it took away from the incredible flavour of the meat. Next time I'll half the amount of juice and see how it fares. Butter is not necessary, but coconut milk makes for an interesting substitution.

A Cook from Nashville, TN on 06/19/00 I took previous advise and used 1/2 pineapple, 1/2 orange juice. I also used full amounts of red curry. The result was wonderful...a real treat!

A Cook from Trinidad, West Indies on 06/15/00 The marinee for the pork was great. Really tasty. I stupidly did not follow the advice of others and have the oj with pineapple juice. The sauce was not so great. Next time I will try the pineapple juice and I think it will be the adjustment that it needs.

-- Anonymous, July 31, 2000

Title: Guacamole Con Cilantro Categories: Appetizers Yield: 6 servings 2 Avocados; mashed 1 tb Lemon juice 2 Tomatoes; peel and chop 1 c Onions; chopped 1 ts Seasoned salt 1/2 ts Lemon pepper 2 tb Black olives; chopped 1 tb Green chili peppers; chopped 1 tb Fresh cilantro; chopped Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.

-- Anonymous, August 10, 2000

CHILE RELLENO TART 86% would make it again

Crust 1 cup all purpose flour 3/4 cup blue cornmeal* or yellow cornmeal 1 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 4 tablespoons (about) ice water

Filling 3 large fresh poblano** or New Mexico chilies 1 cup grated Gruyhre cheese 1 cup grated mozzarella cheese 4 large eggs 3/4 cup whipping cream 3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature 1/4 cup ( 1/2 stick) butter, room temperature 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup grated Colby cheese

*Blue cornmeal is available at natural foods stores and some specialty foods stores. **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

For crust: Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)

Preheat oven to 3750F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.

For filling: Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.

Preheat oven to 3750F. Sprinkle Gruyhre and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.

Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Serves 8.

-- Anonymous, September 01, 2000

CHEESE ENCHILADAS WITH GREEN SAUCE Spinach, green onions, cilantro and chilies give the sauce its name-- and lots of flavor.

Sauce 1/2 10-ounce package frozen chopped spinach 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1 cup milk 6 tablespoons chopped fresh cilantro 3 green onions, minced 1/2 4-ounce can diced green chilies, drained 1 3/4 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon dried crushed red pepper

Enchiladas 1/2 cup vegetable oil 12 6-inch corn tortillas 3 cups grated mild cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1/2 cup finely chopped onion 1 tablespoon chopped fresh cilantro

1/2 cup sour cream

For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For enchiladas:

Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 3750F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

-- Anonymous, September 01, 2000

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE 71% would make it again

A full-flavored Italian blue cheese adds pizzazz to this pasta. Serve the dish with a salad, bread and a glass of white wine for a lovely weekday dinner. 1/4 cup olive oil 3 large garlic cloves, chopped 1/2 pound mushrooms, sliced 4 plum tomatoes, chopped 2 tablespoons chopped fresh basil or 2 teaspoons dried 2 tablespoons chopped fresh oregano or 2 teaspoons dried

3/4 pound penne or other tubular pasta 1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauti 1 minute. Add mushrooms; sauti until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

2 Generous Servings.

-- Anonymous, September 01, 2000

Description of Chicken Alfredo Casserole Time needed: 35 minutes Number of servings: 4 Description: This casserole is a one-dish meal. Ingredients: 6 ounces fettuccine
1 10-ounce package frozen broccoli
3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1/8 teaspoon pepper 2 1/2 cups milk 2 1/2 cups chopped cooked chicken (make ahead or use canned) 3/4 cup grated Parmesan cheese Carrot curls Instructions: 1. Cook pasta according to directions on package. 2. While pasta is cooking, run water over broccoli to thaw, and melt butter in large saucepan for sauce. Preheat oven to 3500. 3. Add flour, basil, salt and pepper to melted butter over medium heat. 4. Add milk and cook, stirring frequently till sauce is thickened and bubbly. 5. Cook and stir one minute more. 6. Remove from heat and stir in chicken, 1/2 cup of Parmesan cheese and broccoli. 7. Add pasta and toss to coat with sauce and chicken mixture. 8. Pour mixture buttered 13 x 9 baking dish. Cover with foil and bake in 3500 oven for 15 minutes. 9. Remove foil and sprinkle with Parmesan cheese. 10. Return to oven, uncovered for 5-10 more minutes till heated through. 11. Garnish with carrot curls, if desired.

-- Anonymous, September 05, 2000

guacamole

BODY: Title: Guacamole Con Cilantro Categories: Appetizers Yield: 6 servings 2 Avocados; mashed 1 tb Lemon juice 2 Tomatoes; peel and chop 1 c Onions; chopped 1 ts Seasoned salt 1/2 ts Lemon pepper 2 tb Black olives; chopped 1 tb Green chili peppers; chopped 1 tb Fresh cilantro; chopped Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly.

-- Anonymous, September 11, 2000

MEXICAN CORNBREAD Preheat oven to 350 degrees -45 minutes OR 375 degrees -35 minutes

Grease a 9" x 13" pan Mix together:

1 C flour

1 C yellow cornmeal

3 TB sugar

3 TB baking powder (this is not a misprint)

1 TS salt

Add:

1 C milk

1 C cottage cheese small curd 4% milkfat (or real sour cream)

1 egg

1 can creamed corn (reg size, about 16 oz)

Mix well.

Add:

1 cube of butter (1/2 cup)-melted

Pour half of batter into prepared pan. Sprinkle on top of batter in pan:

1 4-oz can diced green chili

1 4oz can diced jalapenos

8-12 oz shredded longhorn cheese (reserving half for the top)

Top with remaining cornbread batter, and then remainder of the cheese.

Bake until it tests done.

Let set at least 15 minutes before cutting as it needs to set up.

It's also good with sliced green onions and/or bits of tomato put in between the layers (along with the green chili).

Enjoy!!!!

-- Aunt Bee (Aunt__Bee@hotmail.vom), October 06, 2000.

-- Anonymous, October 07, 2000

White Chili { cardiologists' dream/nightmare}

1 pound small navy beans {soaked overnight in water -- discard the juices}

6 cups chicken broth

1 teaspoon garlic powder { I use a few cloves of the real thing & saute up with the onions}

2 medium sized onions - chopped & sauted

12 ounce can of ortega chilies

4 teaspoons cumin

2 teaspoons oregano

1 teaspoon cayeene pepper

Combine those ingredients & simmer for for three hours or so { I use a big ol' crockpot, so it takes longer { usually start it overnight }- & double it for a monster batch }

Now you need:

4 cups of tenderly cooked chicken breasts - cooled & cubed

2 cups of sour cream

3 cups Jack Cheese, grated

Add these to the cooked beans.

Now this last part is the kicker -

Serve with chopped fresh tomatoes, cilantro, and green onions. Let every one sprinkle the amount they desire over the top.

I usually put out a mess of cornbread to go along with it. It makes great leftovers & is scrumptious over rice. You can freeze some, as long as you leave the dairy products out & throw in after reheating.

-- flora (***@__._), October 07, 2000.

-- Anonymous, October 07, 2000

Black Bean Chili

I believe the ancho chile and the fresh cilantro are imperative and make this dish.

Ingredients:

Olive oil - maybe 1/4 cup or more

1 onion

2 fresh garlic cloves

1 large dried Ancho or Pasilla chile pod, soaked in warm water, and diced

1 cup chopped fresh cilantro

1 1/2 tbsp California chili powder (more or less depending upon taste preference)

1 tbsp ground cumin

2 cups chopped tomatoes, fresh or canned (I prefer fresh)

2 to 4 tbsp sugar (to taste)

Salt to taste

2 cups cooked black beans

Directions:

Saute onion and garlic in olive oil, add ancho chile and cilantro, saute. Add chili powder and cumin, saute. Add tomatoes, sugar, salt, and beans. Simmer for about 20 minutes. Serve over hot steamed white rice.

-- Anonymous, October 10, 2000

Flan

Serve this Spanish custard after your favorite meal.

Serves 6-8

6 Eggs 1 cup Sugar 1/8 teaspoon Salt 4 cups Milk 3/4 teaspoon Vanilla

Pre-heat the oven to 325. Whisk together the eggs, sugar, and salt. Heat the milk in a saucepan until just steaming. Remove from the heat and slowly whisk in the egg mixture. Whisk in the vanilla. Place the mixture in small individual Pyrex or other oven-ready bowls. Place the bowls in a large baking dish and add water to the pan halfway up the sides of the bowls. Place in oven and bake for 1 to 1 1/2 hours or until the custard is well set. Chill in the refrigerator at least 3 hours. At service time, gently run a butter knife between the outside of the dish and the custard. Invert on a small plate.

-- Anonymous, October 16, 2000

Red Lobster Shrimp Scampi

Notes: They now use a prepackaged mix for this, I hope you find that this tastes very similar. A former Red Lobster Chef suggested this. Thanks Greg !

Ingredients: 1 C. White Wine 1/2 C. unsalted Butter do not use Margarine 3 Tbsp. minced Garlic 1 lb. Shrimp, peeled and deveined

Preparation: Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

-- Anonymous, October 17, 2000

California Pizza Kitchen Thai Chicken Pizza

Ease of Cooking: Advanced Cooking Serving Size: 6-8

Notes: The California Pizza Kitchen has two great cookbooks The California Pizza Kitchen Cookbook and

Ingredients: Spicy peanut sauce 1/2 C. peanut butter 1/2 C. hoisin sauce 1 Tbsp. honey 2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. roasted sesame oil 2 tsp. soy sauce 1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce 2 Tbsp. water

Thai chicken pieces 1 Tbsp. olive oil 10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes

For the pizza make pizza dough, use your own recipe cornmeal or flour for handling 2 C. shredded mozzarella cheese 4 scallions, slivered diagonally 1/2 C. white bean sprouts 1/4 C. shredded carrots chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro

Preparation: Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; set aside.

To make Thai chicken Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.

To make the pizza Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 1T chopped peanuts. Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.

-- Anonymous, October 17, 2000

Stop by KidsKuisine for great children's recipes!

Thai Star Thai Fried Rice

Notes: With this you can make restaurant tasting fried rice at home. Be sure that your rice is nice and cold when you start out.

Ingredients: 1 Tbsp. Vegetable Oil 1 Egg 1 Breast of Chicken, cut into small pieces 1 Tbsp. chopped Onion 1 Tbsp. chopped Tomato Assorted chopped vegetables, to taste 1 C. cold, cooked Rice 1/2 tsp. Sugar Dash Pepper Soy Sauce

Preparation: Add oil to a very hot skillet. Break egg in pan, and scramble until cooked. Add one breast of chicken, onion, vegetables (snow peas, bean sprouts, left over veggies). Add cold rice, sugar, pepper, and 10 drops of soy sauce. Stir over stove until rice is dry, and starts to turn clear and shiny.

-- Anonymous, October 17, 2000

Stop by KidsKuisine for great children's recipes!

Thai Star Thai Fried Rice

Notes: With this you can make restaurant tasting fried rice at home. Be sure that your rice is nice and cold when you start out.

Ingredients: 1 Tbsp. Vegetable Oil 1 Egg 1 Breast of Chicken, cut into small pieces 1 Tbsp. chopped Onion 1 Tbsp. chopped Tomato Assorted chopped vegetables, to taste 1 C. cold, cooked Rice 1/2 tsp. Sugar Dash Pepper Soy Sauce

Preparation: Add oil to a very hot skillet. Break egg in pan, and scramble until cooked. Add one breast of chicken, onion, vegetables (snow peas, bean sprouts, left over veggies). Add cold rice, sugar, pepper, and 10 drops of soy sauce. Stir over stove until rice is dry, and starts to turn clear and shiny.

Stop by KidsKuisine for great children's recipes!

Thai Star Thai Fried Rice

Notes: With this you can make restaurant tasting fried rice at home. Be sure that your rice is nice and cold when you start out.

Ingredients: 1 Tbsp. Vegetable Oil 1 Egg 1 Breast of Chicken, cut into small pieces 1 Tbsp. chopped Onion 1 Tbsp. chopped Tomato Assorted chopped vegetables, to taste 1 C. cold, cooked Rice 1/2 tsp. Sugar Dash Pepper Soy Sauce

Preparation: Add oil to a very hot skillet. Break egg in pan, and scramble until cooked. Add one breast of chicken, onion, vegetables (snow peas, bean sprouts, left over veggies). Add cold rice, sugar, pepper, and 10 drops of soy sauce. Stir over stove until rice is dry, and starts to turn clear and shiny.

-- Anonymous, October 17, 2000

Moonlight Family Restaurant Caesar Salad Dressing

Ease of Cooking: Easy

Notes: This is a Caesar Dressing to make at home.

Ingredients: l C. Hellmanns Mayonnaise 1/3 C. Sour Cream l/2" to l " Anchovy paste l/4 tsp. Onion salt l/4 tsp. Garlic powder 2/3 C. Parmesan Cheese Italian bread crumbs

Preparation: Mix all ingredients by hand. DO NOT use mixer. If too thick add vinegar. Add to 3 to 4 cups romaine lettuce.

-- Anonymous, October 17, 2000

Here ya go Nettie!

Tucson Guacamole

3 squishy avocados, seeded, peeled and mashed to a paste with a fork or pastry blender

1/2 cup small curd 4% cottage cheese

1 4 oz can diced green chili

1-2 fresh jalapeno-minced (optional: for heat lovers)

4-6 green onions, white part only, thinly sliced

8-12 chiletepins, crushed (optional: for heat lovers)

3 roma tomatoes, seeded and diced

1/4 cup mayonnaise

1 tsp garlic salt

salt and freshly ground pepper to taste

May add a the juice of a lemon to preserve color, if keeping refrigerated longer than an hour.

Mix all together. Refrigerate with a layer of plastic wrap directly on the guacamole, so as to prevent discoloration. Must be eaten the same day as it does oxidize within about 12-16 hours depending on fridge temp. Serve with corn tortilla chips.

Enjoy!

-- Aunt Bee (Aunt__Bee@hotmail.com), October 21, 2000.

And now for the lazy person's version:

3 ripe avocadoes, mashed to a pulp with a fork.

3 green onions (scallions), finely chopped.

1 container of fresh salsa from the refrigerated section at your grocer's.

Season with tabasco sauce, as mild or hot as you like.

Mush it all together and Viola'!

-- Anonymous, October 21, 2000

FLAN

add cream cheese to egg portion of flan. you can also use the whole egg to make it.

-- Anonymous, October 23, 2000

Hello....here is a soft honey roll recipe that i use..it also freezes very well. bread flour or high gluton flour 2# 12oz. non-fat dry powder milk 1 c. salt 1/2 Tbsp. instant dry yeast 1/4 c. Melted butter 1/4 c. Eggs 5 ea. honey 3 Tbsp. sugar 1/3 c. water 3 c.

in a small container combine the yeast with1/2 c. of the water and 2 Tbsp of the sugar stir and let set until bubbles form about 10 minutes

in mixing bowl combine the rest of the water, honey,eggs and melted butter add the dry ingredients on top of the wet ingredients add the yeast mix at a low speed until the dough clears the side of the bowl and is very smooth it will be a little sticky let rest until doubled in an oiled container cut into 2 oz. pcs and shape, place on baking sheet with paper let rise until doubled bake at 350 until golden brown when you pull them out of the oven brush a honey butter glaze over them..they must be HOT

for the honey butter glaze melt some butter or margarine add a little honey(personal taste) heat and stir together hope you enjoy the recipe i know it is a hit at work...please let me know if you make the recipe. 8)

-- Anonymous, October 24, 2000

SOAR

http://soar.berkeley.edu/recipes/

-- Anonymous, December 08, 2000