Ingredients
ROLLS
1 tbsp yeast, dry
1/4 cup ; water, warm
1/2 tsp sugar or honey
1 cup ; water, warm
1 tbsp olive oil
4 cup flour, unbleached or whole wheat fl, our
FILLING
7/8 cup ; water, boiling
1 cup tvp granules or flakes
1 medium onion, chopped
1/2 green pepper, chopped
1 garlic clove, minced
1 cup mushrooms (6 large), chopped
2 tsp olive oil
1 tbsp olive oil
1 tsp cumin
2 tsp chili powder
1 tsp oregano
1/2 tsp salt
1 large tomato, chopped or
8 oz tomato sauce
Directions
Dissolve the yeast in 1/4 cup warm water and honey, and let stand a
few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the
flour.
Turn the dough out onto a work surface and knead for 5 minutes or
more until smooth, adding more flour if needed. Cover and let rise
for an hour.
For the filling:
Mix the boiling water and TVP. Let it stand while you prepare the
vegetables.
Heat a non-stick skillet and add 2 tsp olive oil.
Saute the onons, pepper and garlic a few minutes to soften, then
remove to a bowl.
Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted
TVP a minute or two, sprinkling with the spices. Cook a few minutes
and add the tomato or tomato sauce.
Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dishes ready. On a lightly floured
surface, roll a ball of dough out into a long oblong, about 5 inches
wide. Spread half the filling down the long side of the dough,
leaving edges bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices on baking
sheets, seam side down. Let rise again for 20 minutes. Heat oven to
375 degrees, and bake for 20-25 minutes until lightly browned. Cool
on a rack.
Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat
The TVP Cookbook by Dorothy Bates/MM by DEEANNE
Servings: 20 servings
Chili Dog Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chili; Meat
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. However, these, old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something we still use today. Aspicius also describes how the Roman chefs made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, rue and parsley. Moving on, there are a couple of recipe books which date from the 14th Century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that time. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe manuscripts, most of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were highly popular mostly due to higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Chili Dog Rolls recipe.
