Type what you have

Ingredients

• ✓ caraway seed
• egg
• milk
• dill weed
• orange zest
• butter
• corned beef
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Whisk together eggs, milk, caraway seeds, dill, and orange zest.
2. 2 Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
3. 3 While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
4. 4 Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
5. 5 Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

By Marcia

Ingredients

• ✓ caraway seed
• water
• margarine
• white sugar
• salt
• bread flour
• milk powder
• active dry yeast
• raisin

Instructions

1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Ingredients

• ✓ caraway seed
• chai tea powder
• water
• chardonnay wine
• vanilla extract
• egg yolk
• raspberry
• butter
• bread flour
• rye flour
• all-purpose flour
• wheat bran
• active dry yeast
• walnut
• white sugar
• salt

Instructions

1. 1 Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
2. 2 Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
3. 3 Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

By vadener

Ingredients

• ✓ caraway seed
• potato
• garlic
• marjoram
• salt
• black pepper
• egg
• milk
• all-purpose flour
• oil

Instructions

1. 1 Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.
2. 2 Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.
3. 3 Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.

By Sonya M Shafer

Ingredients

• ✓ caraway seed
• all-purpose flour
• milk
• raisin
• white sugar
• vegetable oil
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round glass baking dish.
2. 2 Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle. Add more milk if dough is too dry. Transfer dough to the baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By NancyShaw

Ingredients

• ✓ caraway seed
• white vinegar
• milk
• brown sugar
• egg
• margarine
• salt
• molasses
• all-purpose flour
• baking soda
• yeast
• raisin

Instructions

1. 1 Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
2. 2 Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
3. 3 Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
4. 4 Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

By Kevin K

Ingredients

• ✓ caraway seed
• all-purpose flour
• white sugar
• margarine
• baking powder
• egg
• baking soda
• salt
• raisin
• buttermilk
• milk
• sour cream

Instructions

1. 1 Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust. When mixture looks fine and crumbly, add raisins and caraway seeds. Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan.
2. 2 Bake at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

By Linda

Ingredients

• ✓ caraway seed
• milk
• water
• molasses
• white sugar
• butter
• orange zest
• fennel seed
• anise seed
• cardamom
• salt
• active dry yeast
• water
• all-purpose flour
• rye flour
• butter

Instructions

1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Ingredients

• ✓ caraway seed
• pork loin roast
• salt
• pepper
• sauerkraut

Instructions

1. 1 Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
2. 2 Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

By Kathie Boettger

Ingredients

• ✓ caraway seed
• au jus sauce
• roast beef
• kaiser roll
• kosher salt
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ caraway seed
• vegetable oil
• mustard
• garlic powder
• black pepper
• salt
• pork shoulder blade roast
• onion
• beer
• butter
• cornstarch

Instructions

1. 1 Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.
4. 4 Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.
5. 5 Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.
6. 6 Slice pork roast and serve with gravy.

By none

Ingredients

• ✓ caraway seed
• bacon
• baby back pork ribs
• salt
• black pepper
• sauerkraut
• white wine

Instructions

1. 1 Preheat the oven to 365 degrees F (185 degrees C).
2. 2 Heat a sauté pan over medium-low to low heat. Lightly toast caraway seeds in the hot pan until fragrant, about 30 seconds. Transfer seeds to a coffee grinder or mortar and pestle and grind until powdered; set aside.
3. 3 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes. Leave bacon fat in the pot. Mince bacon and set aside.
4. 4 Cut slab of ribs into 3 equal segments. Season rib pieces with 1/2 of the powdered caraway seeds, salt, and pepper. Set remaining powdered caraway aside.
5. 5 Heat bacon fat in the Dutch oven over medium-high heat. Working in batches, brown ribs in hot bacon fat, turning as needed, 3 to 5 minutes per piece. Set ribs aside on a plate.
6. 6 Add sauerkraut to the pot with remaining caraway powder and additional salt and pepper. Cook and stir for 5 to 8 minutes. Add minced bacon and white wine; cook for 5 to 6 minutes more. Return ribs to the pot and cover with the lid.
7. 7 Bake in the preheated oven until ribs are tender and wine has reduced, about 3 hours. Let rest before serving, 8 to 10 minutes.

By RCHEISS

Ingredients

• ✓ caraway seed
• cabbage
• butter
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
3. 3 Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

By France Cevallos

Ingredients

• ✓ caraway seed
• duck
• garlic powder
• onion powder
• salt
• pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up.
3. 3 Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.

By He be GB

Ingredients

• ✓ caraway seed
• sugar
• water
• active dry yeast
• molasses
• salt
• white sugar
• shortening
• water
• raisin
• all-purpose flour

Instructions

1. 1 Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
2. 2 Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
3. 3 Punch down, and allow to rise again until doubled in bulk, another hour.
4. 4 Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

By Gordon

Ingredients

• ✓ caraway seed
• baking potato
• black pepper
• cheddar cheese
• kielbasa
• dill weed
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
2. 2 Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
3. 3 Bake at 375 degrees F (190 degrees) for 1 hour.

By Sue Lauderbaugh

Ingredients

• ✓ caraway seed
• smoked sausage
• potato
• cabbage
• aluminum foil
• butter
• garlic

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice the sausage links in half lengthwise, then cut into 3-inch chunks.
3. 3 Place the sausage, potatoes, and cabbage into a foil bag, or lay out on a sheet of foil to be made into a sealed pouch. Slice butter into pats and place over the mixture. Sprinkle on garlic and caraway seeds. Seal the bag or pouch to prevent leakage.
4. 4 Cook on the preheated grill, flipping over halfway through cook time, until sausage is browned and potatoes and cabbage are tender, about 40 minutes.

By Chef Robby

Ingredients

• ✓ caraway seed
• red cabbage
• water
• olive oil
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
2. 2 Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.

By R Holland

Ingredients

• ✓ caraway seed
• butter
• red cabbage
• salt
• water
• red wine
• red wine vinegar
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

• ✓ caraway seed
• rye flour
• bread flour
• buttermilk
• vital wheat gluten
• kosher salt
• water
• sugar
• active dry yeast

Instructions

1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Ingredients

• ✓ caraway seed
• bread flour
• rye flour
• potato flake
• demerara sugar
• instant yeast
• salt
• water
• canola oil
• pickle juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ caraway seed
• potato nugget
• corned beef
• sauerkraut
• swiss cheese
• colby cheese
• monterey jack cheese
• thousand island salad dressing
• brown mustard
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 2 Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.
3. 3 Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.
4. 4 Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

By Juliana Hale

Ingredients

• ✓ caraway seed
• vegetable oil
• pork chop
• sauerkraut
• onion
• apple juice
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork chops and brown on all sides. Remove from the pan.
2. 2 Add sauerkraut, onion, apple juice, garlic, and caraway seeds to the hot skillet; season with salt and pepper and sauté for 3 to 4 minutes. Place browned pork chops on top of sauerkraut mixture. Cover, reduce the heat to low, and cook until pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By PETEIYC

Ingredients

• ✓ caraway seed
• water
• egg white
• onion powder
• salt
• molasses
• honey
• olive oil
• balsamic vinegar
• coffee
• porter beer
• active dry yeast
• wheat germ
• bread flour
• cocoa powder
• rye flour
• whole wheat bread flour

Instructions

1. 1 Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle.
2. 2 Line a baking sheet with parchment paper.
3. 3 Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour.
4. 4 Preheat oven to 395 degrees F (202 degrees C).
5. 5 Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf.
6. 6 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.

By Foresthome

Ingredients

• ✓ caraway seed
• bacon
• onion
• water
• white sugar
• garlic
• red pepper flakes
• seasoning salt
• cabbage
• kielbasa

Instructions

1. 1 Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. 2 Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes.
3. 3 Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.

By Katherine Denning

Ingredients

• ✓ caraway seed
• water
• honey
• orange
• lemon
• raisin
• cinnamon stick
• allspice berry
• clove
• grain alcohol

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and honey into a large pot over medium heat; stir to combine. Stir in orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves; bring mixture to a boil.
3. 3 Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain liquid into a large pot. Allow to cool for a few minutes.
4. 4 Slowly pour the grain alcohol into the honey mixture, and stir to combine.
5. 5 Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.

By StacieGo

Ingredients

• ✓ caraway seed
• pork rib
• salt
• pepper
• white wine
• water
• brown sugar
• sauerkraut
• red apple
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
3. 3 Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

By Karen

Ingredients

• ✓ caraway seed
• sauerkraut
• granny smith apple
• onion
• apple cider
• brown sugar
• thai seasoning
• salt
• garlic powder
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
3. 3 Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
4. 4 Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
5. 5 Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kehl Berry

Ingredients

• ✓ caraway seed
• water
• vegetable oil
• molasses
• bread flour
• rye flour
• whole wheat flour
• vital wheat gluten
• salt
• milk powder
• instant coffee
• cocoa powder
• yeast

Instructions

1. 1 Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start.
2. 2 After the first rise, remove dough from the machine. Shape and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
3. 3 Preheat the oven at 350 degrees C (175 degrees C).
4. 4 Bake for 45 minutes. Remove from oven, remove from pan, and let cool completely on a wire rack before slicing.

By Rodney

Ingredients

• ✓ caraway seed
• goose breast
• salt
• vermouth
• orange zest
• orange
• lemon juice
• brown sugar
• garlic
• soy sauce
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
2. 2 In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
3. 3 Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

By Christopher Robin Henry