Recipes

• INSTRUCTIONS
• Saute the veggies in butter in a big pot.
• Cook rice as directed on package.
• After rice is cooked, add the rice, chicken, broth, and spices to the veggies in the big pot.
• Adjust the amount of broth to your liking.

• Melt the butter in a large Dutch oven over medium heat.
• Add the onion, celery, and jalapeno, cook for 3 minutes until tender, stirring frequently.
• Stir in milk and remaining ingredients.
• Bring to a simmer and cook until thick, about 5 minutes.

INSTRUCTIONS

• Puree the Food Processor ingredients and add to large pot.
• Add the Main ingredients.
• Bring to a simmer, season to taste.
• Side serve with toppings.

• Grease a medium size casserole dish
• Preheat oven to Preheat oven to 350ºF.
• In a large bowl combine sliced peaches, flour, butter, and cinnamon.
• Using a spatula, chop up peach slices into bite-sized pieces.
• Cut each biscuit into 4 pieces. Stir into peach mixture.
• Pour into the prepared pan, making sure to spread biscuit pieces evenly in the pan.
• Sprinkle top with brown sugar.
• Bake 30 to 35 minutes, until the biscuits start to turn golden brown.

Instructions

• In a large non-metallic bowl, mix together the water (100°) and salt. Sprinkle the top with yeast and let sit 2 min, then stir.
• Measure out exactly 3 1/4 cups of flour using a spoon to add the flour to the measuring cup, and add to the bowl. Using a spatula, stir until dough comes together and is well blended.
• Cover the bowl with plastic wrap and let it rise at room temperature (at least 72°) for 2 hours or until it has reached 2 to 3 times in volume.

After the Rise

• Line a cutting board with parchment paper and gererously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
• With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands.
• Sprinkle parchment paper with more flour, extending about 1" past the border o the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.

Baking the Bread Round

• Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet or pizza stone on the center rack. Preheat the oven and cookie sheet to 450°. Also heat up one cup water.
• Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (NEVER a glass dish) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough the the parchment paper onto the hot cookie sheet and bake at 450° for about 25-28 min or until golden brown.
• Transfer loaf to a rack ad cool to room temp before cutting into it.

To make 2 Baguettes instead of 1 Round

• Split the dough in half after first rise. Each half makes one baguette. (You can save half the dough in the fridge in a bowl with loose fitting lid for up to 10 days and then continue with recipe).

No need for second rise

• Roll the dough into a skinny log that will fit onto the cookie sheet or pizza stone.
• Bake as directed above, for 25 minutes until golden brown.