Get the latest Outside recipes from Group Recipes. http://www.grouprecipes.com/tag/outside This was really easy to make, it has no sugar and low-sodium. You don't knead it, just stretch it a few times. For those hesitant in making yeast breads, this would be a good one to try. The original recipe is an overnight ferment and 3 hour rise. I used more yeast and less salt. I fermented for 1 hour and then it proofed for 1 hour, then it was baked. It turned out really good, maybe the holes were not as large and it wouldn't have the long ferment flavor, but still tasty. The original recipe is included. Next time I make I will try it overnight. http://www.grouprecipes.com/89627/easy-round-bread.html Family Favorite at Holidays http://www.grouprecipes.com/80007/aprils-fabulicious-pound-cake.html Here's yet another Pittsburgh recipe for a cheese appetizer. This one was by late Mayor Dick Caliguiri and is positively delicious! Crisp and melty and cheesey. Yum. http://www.grouprecipes.com/67356/ricotta-cheese-balls.html These are the biscuits I make for biscuits and gravy. The trick is to work the dough as little as possible, and if you can get the hang of that, you will have biscuits that bake up higher than anything you've ever seen. This is another recipe I begged from my friend, Annie, in Missouri...you can see why I learned early on that cream and butter were great tasting ingredients in soooo many things! http://www.grouprecipes.com/56252/high-as-a-kite-biscuits.html I found this bread recipe in my favorite magazine, Cook's Illustrated. The baking method intrigued me so that I had to make it for my card party dinner. Everyone wanted to know where I had purchased it! Ha! Start this recipe the night before. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). It's worth the effort! Note: Read entire recipe before beginning. http://www.grouprecipes.com/38444/dutch-oven-artisanal-bread.html This is a recipe I found on the internet---is one of our favorites! http://www.grouprecipes.com/37187/delish-baked-chicken.html Absolutely wonderful if you can get fresh rosemary from your fall or winter herb garden. Serve with a light olive oil to dip and it is just perfect! http://www.grouprecipes.com/32784/bread-machine-rosemary-herbed-bread.html This dish is a rustic variation of the popular lasagne. It is very easy and very tasty. I suppose it can also be done on a stove, but then one misses that "fire" flavour. http://www.grouprecipes.com/30330/rustic-lasagne.html This is a fusion of local flavours and other flavours not usually associated with biltong (jerky in America or air dried meat) Very easy, tasty and different!! Make sure that the biltong is not dry. The inner must still be red and soft. http://www.grouprecipes.com/30072/biltong-potjie.html These are the creme de le creme of grilled cheese sandwiches. I use different cheeses all of the time, but this is the original one that I tried this method with and it is great. http://www.grouprecipes.com/14136/oooey-gooey-best-grilled-cheese.html