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Last changed October 23, 1998

Recipes for your Bread Machine

My wife purchased a Zojirushi bread maker as an anniversary gift to me. I crave nice fresh bread, and like to cook. Here are a few of the recipes that I have tried that have proved to be VERY GOOD. (Co-workers concur!)

  1. Raisin-Cinnamon Bread
  2. Coconut Bread
  3. Chocolate Bread

Entrees

My specialties are Asian stir fry dishes, including Japanese, Chinese and Thai cusine. A couple of upfront tips: 1. Don't bother trying to use an electric wok - they don't get hot enough. 2. You must have everything chopped and at hand ahead of time (ie. sitting within reach of the stove). 3. To lower the oil necessary, use a non-stick wok or a large (12" or better) saucepan. 4. This is "stir frying" - add spices to the oil in the pan and use HIGH heat unless otherwise noted. 5. Don't let your foods "steam". If you get excessive steaming, crank up the heat, pour or siphon out the liquid and start again. If you still get a lot of steaming, cook smaller quantities at a time.

  1. Chinese Style Curried Chicken "Chicken and lots of Onions for crunch"
  2. Dry Tofu with Pork "Very typical Chinese Dish"
  3. Yaki Soba "Japanese Spaghetti with Chicken and Cabbage"
  4. Rigatoni and Andouille Sausage "Cajun influenced pasta dish."

Dessert!

  1. Microwave Fudge (so good, so quick, and so easy you won't believe it)
  2. $10,000 Scones by Patty Oswald

Raisin & Cinnamon Bread

This makes a 1.5 pound loaf which is shorter and denser than the recipes below. Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe. The total cooking time in my machine is 3 hours, 50 minutes and the raisins are added in "at the beep" after about 35 minutes. My son will eat the whole loaf in one day (if we let him!)

  • 1 cup Water
  • 2 Tbl. Butter
  • 1 1/2 Tbl. Sugar
  • 1 teas. Salt
  • 3 1/4 cup Bread Flour
  • 1 1/2 Tbl. Dry Milk
  • 1 teas. Cinnamon (recipe called for 2/3 t.)
  • 1 1/2 teas. Active Dry Yeast (*NOT Rapid Rise*)
  • 3/4 cup Raisins (pack moderately to measure), shaken with 1 teas. flour.

Coconut Bread

This makes a 1.5 pound loaf. Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe.

  • 1 1/8 cup Milk
  • 2 Tbl. Butter
  • 1 1/2 Tbl. Sugar
  • 1 teas. Salt
  • 1 teas. Coconut Extract
  • 3 1/3 cup Bread Flour
  • 1/3 cup Coconut Flakes (I used sweetened variety)
  • 1 1/2 teas. Active Dry Yeast (*NOT Rapid Rise*)

Chocolate Bread

This makes a 1.5 pound loaf. This is NOT chocolate cake - nowhere near that sweet. Normally I eat all of my breads plain - without additional fat or sugar; however I suggest serving this bread with cinnamon-butter because it really brings out a nice taste.

Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe.

  • 7/8 cup Milk
  • 1 Lrg. Egg
  • 2 Tbl. Butter
  • 2 Tbl. Sugar
  • 1 teas. Salt
  • 1 teas. Unsweetened Coco Powder (Hersheys)
  • 3 1/4 cup Bread Flour
  • 1/2 cup Chocolate Chips (Semi-sweet)
  • 2 teas. Active Dry Yeast (*NOT Rapid Rise*)


Chinese Style Curry Chicken

When served with rice, this makes a meal for four. The key to success is to choose a good curry - I sometimes mix my own, but the "Spice Islands" brand is pretty good. Shilling's Curry is awful. If you need you can stretch out the chicken with a little more onion, a few peas added at the end and/or some bamboo shoots.

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 2-3 Lg. White Onions (yellow will do in a pinch).
  • 2-3 Tbl. Peanut Oil
  • 1/2 teas. Ginger, minced

Trim excess fat from the chicken and cut into 2 inch strips, 1/2 inch thick. Mix in with marinade (below) and let set for 30 minutes to 1 hr.

Marinade

  • 1 1/2 Tbl. Rice Wine (aka "Mirin" any white wine will do)
  • 1/8 teas. Curry Powder
  • 1 med. Clove Garlic, minced (or 1/4 teas. Garlic Powder)
  • 1/2 teas. Ginger, minced (ok to use powder)
  • 1 teas. Soy Sauce
  • 1 teas. Sesame Seed Oil

Sauce

  • 1/3 cup Rice Wine
  • 2 Tbl. Curry Powder
  • 1 Tbl + 1 teas. Rice Wine Vinegar
  • 2 Lg Cloves Garlic, minced (1/2 t. powder)
  • 4 teas. Sugar
  • 1/2 teas. Ginger
  • 1 Tbl. Corn Starch
  • 2 teas. Salt (or to taste - some curries have a lot of salt already)
  • 2/3 cup Water

Use a non-stick wok or large non-stick sauce pan. Heat about 1 Tbl. peanut oil on HIGHest heat, add 1/2 teas. of the Ginger. Pour off any excess liquid from the chicken. When ginger starts to brown (but before the oil smokes) drop in the chicken strips stirring well to coat them with oil. Stir until chicken is almost cooked through - only a little pink should be left. Add remaining oil and toss in the onion wedges - again stirring well. As the onion cooks, the wedges will separate into layers - help this process by pressing on the sides of the wedges with a wooden spoon. Cook until onion is translucent, but not limp.

Empty pan into a serving bowl. Stir the sauce well. Return the pan to the high heat and pour in the sauce. Stir well until sauce thickens to about gravy consistency. Return chicken and onion to the pan and turn down the heat to medium-low. If you are going to add some peas (1/2 cup or so), now is the time to do it. Stir until everything is well coated. Serve with plenty of white or brown rice and optionally raisins, flaked coconut or Mango Chutney.


 

Dry Bean Curd (Tofu) with Shredded Pork

Don't turn up your nose at this authentic Chinese meal. Even "tofu haters" find this one simple to make and tasty. Admittedly the hardest part is finding the "dough-foo gahn" (as it is approximately pronounced in Mandarin Chinese). I get mine from the manufacturer: "American Food and Candy Company" [yes, you read that right!] here in Santa Clara, California. But you can probably find it at any large Asian market. Dry tofu starts like the gelatinous stuff, but includes Chinese "five spice" and is compressed and baked to make it much drier - more like the consistency of sticky rice - but without the lumps or grain. Mine comes in 2.5 inch squares about 1/2 to 3/4 inch thick and is dark brown.

  • 3/4 lb. Boneless pork cut into thin strips (see below)
  • 10-12 squares Dry Five-Spice Tofu julienned

Cut the pork into 3 inch by 1/4 inch by 1/4 inch strips (julienned) - it is easiest to do this if the pork is very cold [put it in the freezer for about 8 minutes]. After slicing, marinade the pork (see below) while cutting the tofu into similar sized pieces. My technique for this is to first lay the square flat on the counter and slice it in half horizontally. Reassemble the square then cut match-stick (1/4 inch) sized pieces vertically. I cut thicker squares into thirds horizontally. Uniformity speeds in the cooking process and helps the eye appeal. If your tofu doesn't come in squares, just make the ratio about 1 part pork to 3 or 4 parts tofu (by volume). Once you're finished cutting, you are 3/4 finished with the meal!

Marinade Pork about 20 minutes in

  • 5 *drops* China Bowl Hot Oil
  • 1 teas. Sesame Seed Oil
  • 1/4 teas. fresh ground Black Pepper
  • 1/8 teas. ground Szechuan Pepper (white pepper)
  • 1 teas. Soy Sauce
  • 1/8 cup Rice Wine (Mirin) or other white wine

Let me caution you: the "Hot Oil" (or "Red Chili Oil") can vary *greatly* in its potency, which is why I recommend the China Bowl brand - it is POTENT, but has a good balance of flavor. I have used a different brand as well, but where the China Bowl brand takes a total of 15 drops (about 1/4 teaspoon), this other brand took about a TABLEspoon to get the same affect. Also, the "Szechuan Pepper" is really just black pepper with the husk removed - also called white pepper. It is not very spicy, but it is an important ingredient in this dish.

Heat a non-stick skillet on high and add

  • 1/4 cup Peanut Oil
  • 10 *drops* China Bowl Hot Oil
  • 1/2 teas. Sesame Seed Oil
  • 1/8 teas. Crushed Red Pepper
  • 3/4 teas. Ground Ginger
  • 1 teas. Bacon grease (optional)
  • 3/4 teas. Ground Szechuan Pepper

Add the pork to the hot skillet and stir fry until the pink is gone and the meat begins to brown (about 3 minutes). Then add the tofu a bit at a time, sprinkling with

  • 1/4 teas. Garlic powder (or 1 clove minced garlic)
  • 3/4 to 2 teas. Salt (to taste) [you can also use Garlic salt + salt]

as you go along. Stir fry until the tofu is well coated with the oil, and the pork is thoroughly cooked (about 3 minutes). Check taste and add additional salt/Garlic salt if desired. Serve with rice and a vegetable.

Serves about 4 and reheats in a microwave very well.

Yaki Soba

Japanese "Spaghetti" This is a simple to make, satisfying dish with relatively few ingredients.

  • 3-4 Chicken breasts, boneless, skinless cut into 2" by 1/2" strips
  • 1 Medium Onion, sliced into 1/2 inch wedges
  • 1 Small Green Pepper (optional) cut in 1 in squares
  • 1/2 Medium head of Cabbage, chopped into 2 inch squares
  • 1/2 teas. Ginger, ground (fresh minced is nice)
  • 2 to 4 Tbl. Peanut Oil
  • 8 oz. Chuka Soba noodles (spaghetti will work in a pinch)
  • 1/4 cup Soy sauce (more if using spaghetti)
  • 1 teas. Sesame Seed Oil
  • 1 teas. Sugar
  • 1/2 to 2 teas. Salt (to taste - varies with soy sauce used)

Wash cabbage and cut into wedges that are 2 inches thick. Cut each wedge so that the outside pieces are 2" squares. Separate cabbage and discard any thick white pieces. Boil 2 quarts of water in a saucepan and remove from heat. [NOTE: if you are using spaghetti, you need to drop it in now, and continue boiling for about 6-7 minutes] In a non-stick wok or large saucepan, add about 1 Tbl. peanut oil and the ginger. Place on high heat. When ginger starts to brown, add the chicken, stirring well. Cook about 3 minutes at high, then add the onions and peppers - add more oil if necessary. Meanwhile drop the chuka soba noodles into the water - these will sit for 3 minutes.

Cook the onions until they become translucent. Add the cabbage and stir about 1 minute. At this time your noodles should be about finished. Drain the noodles in a colander and rinse in cold water, drain well. If your pan is large enough, and the heat hot enough, you can add about another Tbl. of oil to the pan and add the noodles. [If your pan is not large enough, empty the contents of the pan into a bowl, then add the oil and the cooked noodles. Stir vigorously. When noodles are hot, return everything to the pan.] Sprinkle on the soy sauce, sugar, sesame oil and salt. Stir well.

Rigatoni and Andouille Sausage

Makes 6 Servings.

1-1/2 pounds rigatoni, cooked
1 pound Andouille sausage, diced
1 teaspoon olive oil
1 teaspoon Cajun seasoning
1 quart beef stock
1 onion, chopped
1 small bunch green onion, chopped
2 Tablespoons cornstarch
2 cups water
Salt and pepper, to taste

Saute the sausage, onion, garlic, and spices in oil; add beef stock and let
simmer for 10 minutes on low  heat.  Add the cornstarch/water mixture and
simmer until creamy.  Add the cooked pasta and blend.  Decorate with green
onion to finish.

Nutritional Analysis

Per serving:  379.5 calories; 24.7g fat (59.0 calories from fat); 12.9g
protein; 25.8g carbohydrate; 57g cholesterol; 782mg sodium.

FROM BON APPETIT AT SIEMENS
HANS BUTZKAT, EXECUTIVE CHEF
 


Microwave Fudge

This is *so* easy and quick to make it's amazing to discover that it comes out better than traditionally made fudge which is often too grainy. Total preparation time is less than 5 minutes!

Mix together:

  • 1 Box (16 oz) Confectioners Sugar [aka Powdered Sugar]
  • 1/2 cup unsweetened Cocoa powder [Hersheys]

In a separate bowl mix

  • 1 stick (1/2 cup) melted Butter [margerine is NOT advisable]
  • 1/4 cup (2 oz) Evaporated Milk

Add liquids to solids. Stir until moist - don't try to make it smooth, but no large lumps, either. Cook in microwave for 1 minute. Stir. Cook 1 more minute. Add

  • 1 teas. Vanilla Extract

Optionally add 1/2 cup chopped nuts (I prefer mine without nuts). Pour into 8x8 inch pan. Cool in refrigerator until firm.

$10,000 Scones

This recipe discovered by our friend Patty Oswald, won $10,000 in a contest. It makes 8 scones.

  • 2 cups flour
  • 2 Tbl. sugar
  • 1 Tbl. baking powder
  • 1 teas. salt
  • 1 1/2 teas. grated orange peel
  • 1/4 cup butter (or margerine)
  • 1/3 cup milk
  • 2 eggs beaten
  • 1 cup dried fruit bits
  • 1/2 cup vanilla milk chips

Heat oven to 400 degrees. In large bowl mix flour, sugar, baking powder, salt and orange peel. Mix well. With pastry blender cut in butter. Add milk and eggs; blend well. Stir in dried fruit and vanilla chips until well mixed. On floured surface knead dough 6-7 times - or until smooth. Divide dough in half. Pat into 6 inch circle. Cut using a floured knife into 4 wedges. Bake on ungreased cookie sheet for 12-16 minutes. Glaze with

  • 1 cup powdered sugar
  • 2-3 Tbl. orange juice

Mix the glaze in a small bowl, and drizzle on warm scones.

VARIATIONS: you can substitute chocolate chips for the dried fruit, but make sure the chips have been shredded first using a food processor.

Abbreviations Used

Tbl.
Tablespoon
teas.
Teaspoon

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Copyright (C) 1996, 1997, 1998, Steven Christenson. All rights reserved.