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I've been searching for a good recipe for hoagie rolls. Does anyone have a good recipe? I'm looking for soft crumb with a crisp crust, easy to eat as a sandwich. Some recipes call for egg, and some do not. I believe Reinhart in his book calls for egg, but I do not believe egg should be required.

I am also getting into making hoagie rolls. I now make decent dinner rolls, and need a good sandwich roll. There may be good information online from Reinhart's bread book. I believe you make a rectangle, then fold and pinch the seams, and finally roll it tapering the ends, similar to making a...

I am making these now. I have the recipe from the book "Inside the Jewish Bakery", but I am using it as a guide and basically using a dinner roll recipe. The dough should be medium enrichment, and I am using dry onions as suggested for baking rolls. I've made bialy's using the dry onions also.

Spinach Bean Soup I got a recipe I like very much from my previous boss. It's a very simple soup and doesn't take long at all. · 2 boxes frozen spinach · 2 – 3 cans cannellini beans · 1 pkg instant potatoes (optional) to thicken · 2 cans of chicken broth, plus water as needed · 4 cloves of...

LOL, I asked in the other post for your recipe,not realizing it's on pg 1 of this thread!!!!! Thanks. I will have to try it.

Thanks for your reply! I did use brown lentils in that batch. I am a lover of soup also, and make it all the time. I just got into butternut squash soup, love it. Although I don't eat canned soups, I just had Amy's Organic Lentil Soup which I love. The lentils are so tender and the soup is...

Lentils and split peas do not have to be soaked before making soup.

I made lentil soup 2 weeks ago and was very disappointed. I cooked it in the slow cooker for hours and after that, they still were not tender. Maybe they were not to fresh or something, but I wound up putting the immersion blender in it. Same thing happened with my split pea soup.

We do this all the time, freeze left over spaghetti. Just take it out of the freezer and let it thaw out. You can even give a quick rinse under hot tap water just to warm it. We use this 2 ways: Fry it in a little oil and add your marinara sauce or make lo mein various ways adding stir fry sauce...

EVOO I use both EVOO and canola oil. I do not use EVOO for cooking but for salad dressing and general dressing of pasta, not to cook with. I buy what ever olive oil is on sale, especially 1/2 price, as long as it's not from China.....LOL.

I just made a pizza using the no knead dough from Artisan Bread in 5 Minutes a Day. I'm not a fan of no knead dough for my pizza dough, but I was going to try one more time. It came out really good! Although I have their book, I got the half quantities from Joe Valencic's site, which I find very...

We use anchovies a lot in Italian cooking. They do not have a fishy taste,but give a dish a nutty flavor. I use it in spaghetti aglio e olio, broccoli e cavatelli and others all the time. The wife doesn't care for it though. Rachael Ray and Lidia and my Mom use them all the time to add body to a...

I am having a problem with conversions as I bake bread a lot. It seems 3 cups of flour can be anywhere from 380g to over 400g. I recently started using weight instead of volume, as it's more accurate but the recipes may only give volume, so you don't know which 3 cups of flour they mean, 384...

I make a simple dressing that is kinda Italian. 1 part (1-2 tbsp) lemon juice, 3 parts olive oil, 1 or 2 cloves garlic crushed in a press, 1/2-1 tsp dijon mustard, 1 tsp honey or agave, salt & pepper. Shake it up in a bottle or wisk it. From this you may add Italian seasoning or whatever but I...

I did let you know in posts 5 & 9 that the pic and info is correct about this and that I was looking for a recipe for this bread as stated in the OP.

Thanks! This is all on the right track but I still don't have a recipe, just a guess that it might be pizza dough and is close to a Muffulatta bread w/o the seeds. It is a Jimmy Buff creation, the Grandfather's hot dog store being 6 blocks from where I lived in Newark back in the day. Also I've...

Yes, this is an "Italian Style Hot Dog" in a 1/2 of Pizza Bread , nothing to do with Italy. Some foods in the USA were created by Italian Americans in the "Little Italy's of America. Some responses I got elsewhere seem to think maybe it's made with pizza dough. I am trying it out, but it's a...

I am looking for a recipe of a flat bread that originated in Newark, NJ. This bread is round with a hole and was used for "Italian Style Hot Dogs. It's a great sandwich bread for cold cuts and other goodies like pepper & egg, egg plant etc. The bread is still made in the NJ area and I believe...

I've been using acini de pepe a lot in my soups. I love cooking soups as it's economical, hearty and easy. The acini de pepe seems to give enough body without getting mushy as some of the larger pastas. I made pasta e fagoli with tubettini, but it absorbed all the liquid. I'm making lentil...