There's nothing like homemade ravioli. And I make a pretty good Italian bread to go with it.
Personal recipes or recipe enhancements
- Thread starter Tony Page
- Start date
Tony Page
Well-known member
I had two pasta machines one I never tried but I used to enjoy making pasta occasionally on Sunday. The machines had different dies to make different pastas. It could also make flat dough for lasagna or ravioli. The dimension on the dough after it was rolled through the machine was perfect for the ravioli mold press. Gone all the days where we use the glass and a cutter to make ravioli. We also had the manual machine which we used a lot also.
I found the dough recipe that had egg in it was better than the one that just used water.
Hedi Mitchell
Well-known member
glad you like them.. also I found there are some of those in flavors also. They do good in microwave to
Krystal Shay
Well-known member
Here is the recipe @Marie Miller
It does take a while to make them, but worth the wait. Big Hints: Sometimes, I omit the second rising because I have gotten lazy, and I haven't found any difference in the texture or taste. It is the baker's choice. I also use my dough hook for the kneading these days instead of kneading by hand. My hands can't take10-15 minutes of hand kneading anymore. You may need a little more flour than called for. I have eyeballed things for such a long time, I just know how much is enough by look and feel. I use floss to cut the slices. It gives a nice cut and keeps the shape. If needed, I tighten up the slice again alittle more before putting it in the pan. I use parchment paper to line the pan and grease the sides. I add waxed paper under my cooling rack because of the drippy mess. (easy clean-up!). I dip my rolls in a bowl but I have spooned the glaze over them too. Dipping was faster for me. The glaze can be as thick or runny as you like. I always have to make more glaze because I get carried away with the dunking of the roll into the bowl of icing. ( My husband likes glazey rolls). Also, I always remind people that everybody's oven temperture may run different so you may need to bake them more or less. And yes! There is mashed potatoes in the recipe. It helps keep the rolls moist. Truth be known, I think you could also use a baked potato and mash it too. There you have it! I hope it all makes sense and is easy to follow.
Cinnamon Rolls
1½ cups warm water (hot to the touch from the tap)
½ cup sugar
½ cup canola oil, or extra light olive oil
½ mashed potatoes, unseasoned and without milk
1 large egg
2 teaspoons salt
3 envelopes of active dry yeast
¼ cup instant non-fat powdered milk
3-4 cups all-purpose flour
3 cups bread flour
1/3 cup unsalted butter, softened
¾ cup brown sugar
1½Tablespoons cinnamon
In a large mixing bowl, place the warm water, sugar, oil, mashed potatoes, egg, salt, and yeast. Mix well for 2 minutes on low speed. Add the milk powder and all-purpose flour; beat for 2 minutes more. Add the bread flour and mix well; transfer the dough to a lightly floured surface (or use the dough hook attachment on your mixture) and knead for 5-10 minutes. (adding more flour if you need too). Grease a large, deep mixing bowl with oil or shortening. Form the dough into a smooth ball and place into large mixing bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap; loosely, or a small kitchen towel. Let dough rise in a warm place until doubled.
(This is the second rise that I sometimes omit. If you choose to omit it, move down to the next paragraph.) After dough has risen, punch dough down very thoroughly to break up any air bubbles. Form the dough again into a smooth ball, and place dough back in the regreased bowl, turning it over so both sides are greased. Cover and let rise again until double.
After the dough has risen, Punch dough down and divide dough in half. Take half of the dough and transfer to a lightly floured surface. (Keep other half covered in the bowl) Roll out the dough to an 18x12-inch rectangle. Spread half of the soften butter on the rolled out dough.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle half this mixture over the butter on the dough; covering the entire rectangle of the dough. Tightly roll the dough up from the long side. (18inch). If the roll stretches out to long, pat the ends together to retain its size. Using a piece of dental floss (unwaxed and unflavored), cut the roll into 1½-2 inch rolls. Slide the floss under the roll and bring up both ends and criss-cross to cut the roll. Place slices cut side up, 1 inch apart, in a greased pan (or parchment lined pan with greased sides) that is 2 inches deep. I use 2 oblong cake pans that work well. I use an 11x15x2, but use whatever you have. Cover with a clean towel and let the rolls rise in a warm place until doubled. Repeat procedure with second half of dough.
Preheat oven to 325 degrees. Bake the rolls, 1 pan at a time, for 30 minutes. Gently remove the rolls from pan and cool them on wire racks. Cool rolls about 5 minutes and then glaze. Note: To prevent a sticky mess on your work area, slide a few pieces of wax paper under your wire racks before glazing.
Glaze:
In a bowl, stir in 2-3 cups confectioners’ sugar, 1 teaspoon vanilla, and 4-6 Tablespoons water. Stir until smooth. Drizzle/spoon the glaze over cinnamon rolls, or dip the top part of the cinnamon roll into the bowl of glaze. Place back on rack and let the glaze set. Repeat this same amount glaze for the second pan of rolls. You can eat them warm, which is so good! Or, let them cool completely and put them in an airtight container in the freezer. Then you can pop one in the microwave for a few seconds whenever you feel like having a cinnamon roll.
Makes approx. 22-24 rolls.
It does take a while to make them, but worth the wait. Big Hints: Sometimes, I omit the second rising because I have gotten lazy, and I haven't found any difference in the texture or taste. It is the baker's choice. I also use my dough hook for the kneading these days instead of kneading by hand. My hands can't take10-15 minutes of hand kneading anymore. You may need a little more flour than called for. I have eyeballed things for such a long time, I just know how much is enough by look and feel. I use floss to cut the slices. It gives a nice cut and keeps the shape. If needed, I tighten up the slice again alittle more before putting it in the pan. I use parchment paper to line the pan and grease the sides. I add waxed paper under my cooling rack because of the drippy mess. (easy clean-up!). I dip my rolls in a bowl but I have spooned the glaze over them too. Dipping was faster for me. The glaze can be as thick or runny as you like. I always have to make more glaze because I get carried away with the dunking of the roll into the bowl of icing. ( My husband likes glazey rolls). Also, I always remind people that everybody's oven temperture may run different so you may need to bake them more or less. And yes! There is mashed potatoes in the recipe. It helps keep the rolls moist. Truth be known, I think you could also use a baked potato and mash it too. There you have it! I hope it all makes sense and is easy to follow.
Cinnamon Rolls
1½ cups warm water (hot to the touch from the tap)
½ cup sugar
½ cup canola oil, or extra light olive oil
½ mashed potatoes, unseasoned and without milk
1 large egg
2 teaspoons salt
3 envelopes of active dry yeast
¼ cup instant non-fat powdered milk
3-4 cups all-purpose flour
3 cups bread flour
1/3 cup unsalted butter, softened
¾ cup brown sugar
1½Tablespoons cinnamon
In a large mixing bowl, place the warm water, sugar, oil, mashed potatoes, egg, salt, and yeast. Mix well for 2 minutes on low speed. Add the milk powder and all-purpose flour; beat for 2 minutes more. Add the bread flour and mix well; transfer the dough to a lightly floured surface (or use the dough hook attachment on your mixture) and knead for 5-10 minutes. (adding more flour if you need too). Grease a large, deep mixing bowl with oil or shortening. Form the dough into a smooth ball and place into large mixing bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap; loosely, or a small kitchen towel. Let dough rise in a warm place until doubled.
(This is the second rise that I sometimes omit. If you choose to omit it, move down to the next paragraph.) After dough has risen, punch dough down very thoroughly to break up any air bubbles. Form the dough again into a smooth ball, and place dough back in the regreased bowl, turning it over so both sides are greased. Cover and let rise again until double.
After the dough has risen, Punch dough down and divide dough in half. Take half of the dough and transfer to a lightly floured surface. (Keep other half covered in the bowl) Roll out the dough to an 18x12-inch rectangle. Spread half of the soften butter on the rolled out dough.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle half this mixture over the butter on the dough; covering the entire rectangle of the dough. Tightly roll the dough up from the long side. (18inch). If the roll stretches out to long, pat the ends together to retain its size. Using a piece of dental floss (unwaxed and unflavored), cut the roll into 1½-2 inch rolls. Slide the floss under the roll and bring up both ends and criss-cross to cut the roll. Place slices cut side up, 1 inch apart, in a greased pan (or parchment lined pan with greased sides) that is 2 inches deep. I use 2 oblong cake pans that work well. I use an 11x15x2, but use whatever you have. Cover with a clean towel and let the rolls rise in a warm place until doubled. Repeat procedure with second half of dough.
Preheat oven to 325 degrees. Bake the rolls, 1 pan at a time, for 30 minutes. Gently remove the rolls from pan and cool them on wire racks. Cool rolls about 5 minutes and then glaze. Note: To prevent a sticky mess on your work area, slide a few pieces of wax paper under your wire racks before glazing.
Glaze:
In a bowl, stir in 2-3 cups confectioners’ sugar, 1 teaspoon vanilla, and 4-6 Tablespoons water. Stir until smooth. Drizzle/spoon the glaze over cinnamon rolls, or dip the top part of the cinnamon roll into the bowl of glaze. Place back on rack and let the glaze set. Repeat this same amount glaze for the second pan of rolls. You can eat them warm, which is so good! Or, let them cool completely and put them in an airtight container in the freezer. Then you can pop one in the microwave for a few seconds whenever you feel like having a cinnamon roll.
Makes approx. 22-24 rolls.
Last edited:
Marie Miller
Well-known member
Thank you Krystal!
Krystal Shay
Well-known member
@Beth Gallagher
There are a lot of Drunkin’ Pot Roast recipes on food sites. I tweaked mine a bit to suit our tastes. I like to slice slits in the roast and add some sliced garlic to it instead of adding it to the mix. I also do not add beef broth like some recipes call for. If you have a good beef roast, it will have plenty of beefy flavor but, that is a personal preface on my part. I also use a bottle of dark beer; it has more flavor. I like a dark craft beer or Amber Bock beer. Any dark beer will do but don’t use light beer. Pooey!
Only use alcohol in food that that you would drink. You can remove some of the broth and make gravy, if you want. I keep the broth pure because I use the leftover meat and strained broth to make another meal. I strain my broth through cheese cloth.
I hope I explained this ok.
Drunkin' Pot Roast
1 chuck roast, 3 pounds
1 small yellow onion, I like Pearl onions but I can't seem to find them anymore.
2 cloves of garlic
1 bay leaf
Salt and pepper to taste
1 (12 ounce) bottle of dark beer
Cut slits in the roast and insert the sliced garlic. Salt and pepper the roast. You add other seasonings, if you want. Add the beer, onion, and bay leaf to the crockpot; add the roast and cover with lid. Cook on low for 6-8 hours or until beef is pull apart tender. Can be served over noodles, mashed potatoes, or rice.
If you would like to have carrots and potatoes with the roast, add some baby carrots, and cubed potatoes about an hour or 2 before eating. You may need to turn the crock pot too high for an hour. The broth gives the veggies really good flavor.
There are a lot of Drunkin’ Pot Roast recipes on food sites. I tweaked mine a bit to suit our tastes. I like to slice slits in the roast and add some sliced garlic to it instead of adding it to the mix. I also do not add beef broth like some recipes call for. If you have a good beef roast, it will have plenty of beefy flavor but, that is a personal preface on my part. I also use a bottle of dark beer; it has more flavor. I like a dark craft beer or Amber Bock beer. Any dark beer will do but don’t use light beer. Pooey!
Only use alcohol in food that that you would drink. You can remove some of the broth and make gravy, if you want. I keep the broth pure because I use the leftover meat and strained broth to make another meal. I strain my broth through cheese cloth.I hope I explained this ok.
Drunkin' Pot Roast
1 chuck roast, 3 pounds
1 small yellow onion, I like Pearl onions but I can't seem to find them anymore.
2 cloves of garlic
1 bay leaf
Salt and pepper to taste
1 (12 ounce) bottle of dark beer
Cut slits in the roast and insert the sliced garlic. Salt and pepper the roast. You add other seasonings, if you want. Add the beer, onion, and bay leaf to the crockpot; add the roast and cover with lid. Cook on low for 6-8 hours or until beef is pull apart tender. Can be served over noodles, mashed potatoes, or rice.
If you would like to have carrots and potatoes with the roast, add some baby carrots, and cubed potatoes about an hour or 2 before eating. You may need to turn the crock pot too high for an hour. The broth gives the veggies really good flavor.
Last edited:
Beth Gallagher
Well-known member
@Beth Gallagher
There are a lot of Drunkin’ Pot Roast recipes on food sites. I tweaked mine a bit to suit our tastes. I like to slice slits in the roast and add some sliced garlic to it instead of adding it to the mix. I also do not add beef broth like some recipes call for. If you have a good beef roast, it will have plenty of beefy flavor but, that is a personal preface on my part. I also use a bottle of dark beer; it has more flavor. I like a dark craft beer or Amber Bock beer. Any dark beer will do but don’t use light beer. Pooey!
I hope I explained this ok.
Drunkin' Pot Roast
1 chuck roast, 3 pounds
1 small yellow onion, I like Pearl onions but I can't seem to find them anymore.
2 cloves of garlic
1 bay leaf
Salt and pepper to taste
1 (12 ounce) bottle of dark beer
Cut slits in the roast and insert the sliced garlic. Salt and pepper the roast. You add other seasonings, if you want. Add the beer, onion, and bay leaf to the crockpot; add the roast and cover with lid. Cook on low for 6-8 hours or until beef is pull apart tender. Can be served over noodles, mashed potatoes, or rice.
If you would like to have carrots and potatoes with the roast, add some baby carrots, and cubed potatoes about an hour or 2 before eating. You may need to turn the crock pot too high for an hour. The broth gives the veggies really good flavor.
Thanks! I'm definitely going to try this and I have a Shiner Bock in the fridge. Do you use anything to thicken the gravy or is it on the thin side?
Krystal Shay
Well-known member
If I want gravy, I remove some of the broth and make the gravy on the stove, than I add it back to the crock pot to stir in and mix. I have never had any luck making gravy (adding cornstarch or flour) straight into the crock pot.
ALTHOUGH, I have seen recipes that add Minute Tapioca to recipes that make the liquid thick. However, once you sprinkle the Minute Tapioca on top of the liquid; do not stir it in. Let it cook in on its own. I use the Minute Tapioca when I bake Beef Stew in the oven. It works really well as a thicker in beef stew.
Marcia Adams, had a cooking show back in the 80’s, and she was the one that talked about using Minute Tapioca as a thickener. Some recipes I liked it in, some I didn’t.
You made me go look. My local Walmart still carries them. It's kind of surprising, since a lot of from-scratch stuff has been removed to make room for processed foods. I may have cooked with them once. Such a pain in the butt to peel.
Regarding thickeners...I sometimes use instant potatoes. They thicken stuff without diluting the flavor like flour can.
Beth Gallagher
Well-known member
I use cornstarch for thickening gravy. I put a huge tablespoon of it into about 1/4 cup COLD water and stir till dissolved, then add HOT water to bring it to the 1 cup level and stir again. Then add it to the hot liquid in the pot. Works like a charm.
Tony Page
Well-known member
My wife does a similar method. I believe she calls it making a slurry.
Marie Miller
Well-known member
Yes, you can also use plain old gelatin.