1860S Dinner - Recipes

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Results 1 - 10 of 2,200 for 1860s dinner

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Rinse the smoked shoulder under cold running water and place in a stockpot tall enough to cover completely with cold water. To the water, ...

Dissolve 1 teaspoon sugar in ... rolls (cinnamon rolls, dinner rolls, buns, etc.) and arrange ... Yield: 1/3 of the dough makes 12 pan rolls.

Place an 8 to 10-quart Dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying ...

For ham, put water in pan to cover and boil for about 2 hours. For corned beef, cook 3 1/2 to 4 hours. Add peeled carrots. Cook 10 minutes. ...

Dissolve yeast in lukewarm water. Stir in potato, potato water, milk, shortening, sugar and egg yolks. Fold in egg whites. Add salt and ...

Note: Recipe can be made in a bread machine; follow your manufacturer's instructions for adding ingredients in the correct order. Most ...

Preheat oven to 350°F. Grease a large bowl and set aside. In a saucepan, heat milk, water, and butter until very warm (125°F). Combine 3 ...

For shortening, use a combination of shortening with some or all butter for best flavor. Dissolve yeast in lukewarm milk with a pinch of ...

Combine ingredients in order given and mix until a soft dough is obtained. Turn dough out onto a lightly floured work surface and shape ...

10. EASY DINNER ROLLS (LARGE BATCH)

Dissolve yeast, melt shortening, add to water, sugar and salt. Stir to dissolve. Add a small amount of flour, beat, add yeast, then ...

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