This recipe comes from my brother Sticks, but I have added a couple of ingredients.
3 Cups flour
1 tsp. salt
2 1/2 tsp. (or one package) yeast
1/2 tsp. sugar
1 c warm water
1/2 cup warm water
1/2 c cornmeal
Grease the pizza pan lightly.
Put the yeast, sugar, and 1/2 of warm water in a small bowl. Allow the yeast to activate. If the yeast does not start to grow and bubble, it probably is too old. Do not use it if it doesn't activate.
In a separate bowl, combine flour and salt.
Make an indentation in the flour mixture. Pour in the yeast mixture, and the 1 Cup warm water. Stir together until dough follows the spoon. Knead (using a little more flour if needed) until the dough is elastic and smooth. Allow to rise until double in size.
This next step is what I learned on television, and I really like the addition.
To roll out the dough, dust the rolling surface with cornmeal. It's okay if the cornmeal gets in to the dough, it adds a nice texture. For crispier crust, roll out thinner. For thicker crust, you can roll it to a thicker size, and allow it to rise a little more.
Place in greased pizza pan and spread with your fingers until the dough evenly covers the pan. A round pizza pan works best. Top with your favorite toppings, and bake at 350 degrees until under side of dough is lightly browned.
Wednesday, August 12, 2009
Pesto Pizza
I saw this recipe on television last night and tried it for dinner tonight. I thought it was good, although I also made some pepperoni pizza just in case no one liked it. I added spinach, even though the tv recipe didn't call for it.
Pesto Pizza
fresh spinach leaves
tomatoes
feta cheese
red onion
chopped garlic
pesto
Balsamic Vinegar
Chop the tomatoes and onion. Put in a bowl, and add garlic. Drizzle with Balsamic vinegar.
Brush the dough with olive oil
Spread the dough with pesto
Put a layer of fresh spinach leaves.
Layer the tomato/onion mixture evenly over the spinach.
sprinkle the crumbled feta cheese on top.
Bake 350 degrees until crust is golden.
Pesto Pizza
fresh spinach leaves
tomatoes
feta cheese
red onion
chopped garlic
pesto
Balsamic Vinegar
Chop the tomatoes and onion. Put in a bowl, and add garlic. Drizzle with Balsamic vinegar.
Brush the dough with olive oil
Spread the dough with pesto
Put a layer of fresh spinach leaves.
Layer the tomato/onion mixture evenly over the spinach.
sprinkle the crumbled feta cheese on top.
Bake 350 degrees until crust is golden.
Friday, August 7, 2009
Pumpkin Dessert
Ingredients:
Filling:
1 large can of solid pack pumpkin
1 1/2 Cup sugar
6 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.
Filling:
1 large can of solid pack pumpkin
1 1/2 Cup sugar
6 eggs
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups canned milk
Mix above ingredients together until well blended. Pour in 9x13 pan. Note: If you use the canned pumpkin that already has the spices in it, you can leave out the cinnamon, ginger, cloves, and nutmeg.
Topping:1 yellow cake mix (dry)1 1/2 cube of margarine or butter --MELTED
Sprinkled dry cake mix over pumpkin fillng evenly. Pour melted butter over the cake mix.Directions:Bake at 350 degrees for 1 hourLet it set for an hour, serve with Cool Whip and a sprinkle of cinnamon. Great warm or cold. Keep in refrigerator after serving.
Red Cooked Beef Noodles
From Chinese Snacks
Ingredients:
1 1/2 lbs. beef rump roast
2 stalks green onion
2 slices ginger root
3 cloves garlic
1 tsp. hot bean paste
1 Tbl black bean paste
1/2 C soy sauce
6 C water
3 sections of star anise
1 1/2 lbs. precooked noodles
2/3 lb. green cabbage(or other green leaf vegetable)
1/2 tsp. sesame oil
1/4 tsp black pepper
1 Tbl soy sauce
1 Tbl. chopped green onion
6 C hot stock
Directions:
Cut beef into bite-size pieces. Smash first 3 ingredients. Heat pan and 3 T oil; stir fry onion, ginger, garlic mixture with the hot bean paste, black bean paste, and soy sauce. Add beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. (You can also brown the meat and cook it in a crock pot) Mix sesame oil, black pepper, soy sauce and green onion. Portion in to individual serving bowls. Add hot stock, noodles and green cabbage. Ladle some of the beef mixture over the top and serve. This is one of my family's favorite meals
Number Of Servings:6
Ingredients:
1 1/2 lbs. beef rump roast
2 stalks green onion
2 slices ginger root
3 cloves garlic
1 tsp. hot bean paste
1 Tbl black bean paste
1/2 C soy sauce
6 C water
3 sections of star anise
1 1/2 lbs. precooked noodles
2/3 lb. green cabbage(or other green leaf vegetable)
1/2 tsp. sesame oil
1/4 tsp black pepper
1 Tbl soy sauce
1 Tbl. chopped green onion
6 C hot stock
Directions:
Cut beef into bite-size pieces. Smash first 3 ingredients. Heat pan and 3 T oil; stir fry onion, ginger, garlic mixture with the hot bean paste, black bean paste, and soy sauce. Add beef pieces. Place this mixture in a pressure cooker and cook 30 minutes over medium heat. (You can also brown the meat and cook it in a crock pot) Mix sesame oil, black pepper, soy sauce and green onion. Portion in to individual serving bowls. Add hot stock, noodles and green cabbage. Ladle some of the beef mixture over the top and serve. This is one of my family's favorite meals
Number Of Servings:6
My Favorite Fudge
From Nancy F.
Ingredients:
1.
18 oz (or 3 cups) chocolate chips
1/2 pound margarine
3 cups coarsely chopped nuts
One 8oz jar marshmallow whip
2 tsp. vanilla
2.
4 1/2 C sugar
1 can evaporated milk
Directions:
Combine ingredients in 1 in a large bowl.In a large pan combine ingredients from 2.Bring to a rolling boil, then reduce heat to a gentle boil. Boil for 9 minutes, stirring often. Pour hot mixture in to bowl of ingredients in 1. Mix well, beating a little if needed. Pour into ungreased 9x13 pan, and let set. It make take a couple of days to set up. Makes 5 1/2 lb. This fudge could also be cut in individual pieces and dipped in dipping chocolate
Number Of Servings:117 1" squares
Ingredients:
1.
18 oz (or 3 cups) chocolate chips
1/2 pound margarine
3 cups coarsely chopped nuts
One 8oz jar marshmallow whip
2 tsp. vanilla
2.
4 1/2 C sugar
1 can evaporated milk
Directions:
Combine ingredients in 1 in a large bowl.In a large pan combine ingredients from 2.Bring to a rolling boil, then reduce heat to a gentle boil. Boil for 9 minutes, stirring often. Pour hot mixture in to bowl of ingredients in 1. Mix well, beating a little if needed. Pour into ungreased 9x13 pan, and let set. It make take a couple of days to set up. Makes 5 1/2 lb. This fudge could also be cut in individual pieces and dipped in dipping chocolate
Number Of Servings:117 1" squares
Reuben Sandwich Casserole
Description:
This recipe came from PBS and is delicious! It is like making Reubens for the whole family without as much work.
Ingredients:
One large bottle of saurkraut rinsed and drained
2-3 pounds of thinly sliced cooked corned beef
Approx. 1 cup Thousand Island dressing
One pound sliced swiss cheese
Rye bread cubed
1 stick margarine or butter
Directions:
In a 9X13 pan you will layer the indgredients:First put in saurkraut. Top it with the corned beef. Next spread the thousand island dressing over the corned beef. Arrange the swiss cheese slices over the dressing. Melt the margarine. In a bowl, pour the margarine over the bread cubes to coat. Put the bread crumbs on top of the swiss cheese. Bake at 350 degrees for 30 minutes. Delicious!
Number Of Servings:10-12
This recipe came from PBS and is delicious! It is like making Reubens for the whole family without as much work.
Ingredients:
One large bottle of saurkraut rinsed and drained
2-3 pounds of thinly sliced cooked corned beef
Approx. 1 cup Thousand Island dressing
One pound sliced swiss cheese
Rye bread cubed
1 stick margarine or butter
Directions:
In a 9X13 pan you will layer the indgredients:First put in saurkraut. Top it with the corned beef. Next spread the thousand island dressing over the corned beef. Arrange the swiss cheese slices over the dressing. Melt the margarine. In a bowl, pour the margarine over the bread cubes to coat. Put the bread crumbs on top of the swiss cheese. Bake at 350 degrees for 30 minutes. Delicious!
Number Of Servings:10-12
Jambalaya
Ingredients:
1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Mix all ingredients and store in air tight jar.
Directions:
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles. †Add the garlic, and cook for 1 minute. †Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.†Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. †Stir in the green onions and parsley, and serve.
†Number Of Servings:Yield: 10 to 12 servings
1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Mix all ingredients and store in air tight jar.
Directions:
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles. †Add the garlic, and cook for 1 minute. †Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles.†Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. †Stir in the green onions and parsley, and serve.
†Number Of Servings:Yield: 10 to 12 servings
Citrus Chicken Salad
Ingredients:
Part 16-7 boneless skinless chicken breasts cooked and cubed
6 stalks of celery diced
1 Cup slivered almonds
2 Small cans mandarin oranges drained
2 Cups red seedless grapes halved
4 green onions finely chopped
2 packages chicken flavored ramen noodles broken into bite size pieces (save the seasoning to use in dressing)
1/2 tsp. Salt
1/2 Tsp. pepper
Part 2
Dressing: Mix the following together:
1/2 C white wine vinegar
1/2 tsp dry mustard
1/3 C sugar
2Tb orange juice concentrate
1/2 C vegetable oil
1 tsp. lemon juice
8 TB mayonnaise
2 chicken flavor packets from the ramen noodles
Directions:
Mix the ingredients in Part 1.Mix the dressing ingredients in Part 2
Cover ingredients in part 1 with dressing, and refrigerate over night.
Number Of Servings:
This would feed my family, and probably have some left over. But leftovers keep very well.
Part 16-7 boneless skinless chicken breasts cooked and cubed
6 stalks of celery diced
1 Cup slivered almonds
2 Small cans mandarin oranges drained
2 Cups red seedless grapes halved
4 green onions finely chopped
2 packages chicken flavored ramen noodles broken into bite size pieces (save the seasoning to use in dressing)
1/2 tsp. Salt
1/2 Tsp. pepper
Part 2
Dressing: Mix the following together:
1/2 C white wine vinegar
1/2 tsp dry mustard
1/3 C sugar
2Tb orange juice concentrate
1/2 C vegetable oil
1 tsp. lemon juice
8 TB mayonnaise
2 chicken flavor packets from the ramen noodles
Directions:
Mix the ingredients in Part 1.Mix the dressing ingredients in Part 2
Cover ingredients in part 1 with dressing, and refrigerate over night.
Number Of Servings:
This would feed my family, and probably have some left over. But leftovers keep very well.
String Beans Patata
Ingredients:
1 pound tiny new potatoes
1 pound green beans, trimmed
1/4 C extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh snipped oregano
2 cloves garlic crushed
1/4 to 1/2 teaspoon crushed red pepper
Directions:
1. Fill a 4-quart dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.
2. Meanwhile, in a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the large bowl; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt. From Simply Perfect Italian
Number Of Servings:Makes 6 cups.
1 pound tiny new potatoes
1 pound green beans, trimmed
1/4 C extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh snipped oregano
2 cloves garlic crushed
1/4 to 1/2 teaspoon crushed red pepper
Directions:
1. Fill a 4-quart dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.
2. Meanwhile, in a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the large bowl; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt. From Simply Perfect Italian
Number Of Servings:Makes 6 cups.
Winter Salad
Ingredients:1 head of Romaine lettuce
1 head of Red Leaf lettuce
2 apples cut in bite size pieces
1 pear cut in bite size pieces
1 can mandarin oranges drained
4 oz cran-raisins
1 1/2 C sliced almonds sugared (in skillet, heat almonds and 5 TB sugar until sugar crystalizes)
Dressing:Mix and marinate atleast two hours before using.
1/4 C sugar1 tsp dry mustard (or 1 TB regular mustard)
1 tsp salt
1/3 C cider vinegar
3/4 C canola or vegetable oil
2 tsp. finely chopped onion (red is best)
1 TB poppy seeds
Directions:Mix the dressing 2 hours before using. Toss salad with dressing and enjoy!
Number Of Servings:1/2 of this recipe feeds a family of 6.
1 head of Red Leaf lettuce
2 apples cut in bite size pieces
1 pear cut in bite size pieces
1 can mandarin oranges drained
4 oz cran-raisins
1 1/2 C sliced almonds sugared (in skillet, heat almonds and 5 TB sugar until sugar crystalizes)
Dressing:Mix and marinate atleast two hours before using.
1/4 C sugar1 tsp dry mustard (or 1 TB regular mustard)
1 tsp salt
1/3 C cider vinegar
3/4 C canola or vegetable oil
2 tsp. finely chopped onion (red is best)
1 TB poppy seeds
Directions:Mix the dressing 2 hours before using. Toss salad with dressing and enjoy!
Number Of Servings:1/2 of this recipe feeds a family of 6.
Fruit Dip
Dip, Dollop, and Drool
1 C Pineapple juice
3/4 C sugar
2 Tablespoons Lemon juice
2 eggs (beaten)
1 Tablespoon flour
Dash of salt
Heat all ingredients in a double boiler until thickened, stirring often with a wire whisk. Cool! Ship 1/2 pint whipping cream (or just use the ready made), and fold in to cooled mixture. Serve as a topping or dip with any fruit combination. Delicious!
1 C Pineapple juice
3/4 C sugar
2 Tablespoons Lemon juice
2 eggs (beaten)
1 Tablespoon flour
Dash of salt
Heat all ingredients in a double boiler until thickened, stirring often with a wire whisk. Cool! Ship 1/2 pint whipping cream (or just use the ready made), and fold in to cooled mixture. Serve as a topping or dip with any fruit combination. Delicious!
Thursday, August 6, 2009
French Bread
from Mrs. Dick Nobis
First of all let me say that I don't usually use this recipe as a French bread recipe. To me, it doesn't taste like what I think of French bread. But I love this to use this recipe to make bread sticks.
Combine the following:
Mixture 1
1/2 C warm water
2 pkg (or 5 tsp) dry yeast
1/2 tsp sugar
Let sit for a few minutes to make sure the yeast is active. It will begin to bubble and grow. If it doesn't grow, the yeast might be too old.
Combine and mix the following:
Mixture 2
2 C. hot water
3 tablespoons sugar
3 C. all purpose flour
1 Tablespoon salt
1/3 C shortening or vegetable oil (I use vegetable oil for convenience)
When yeast mixture is active, add mixture 1 to mixture 2.
Add 3 more cups of flour. Let sit 10 minutes and then stir down. Repeat 6 more times.
LOAVES:
Mold in to loaves. Put on greased cookie sheet and brush top with beaten egg whites that have been combined with a small amount of water. Let rise until double, about 1/2 hour. Bake 325 degrees until golden brown.
BREAD STICKS:
For bread sticks, take a ball of dough and form in to long snake like form. Fold in half and twist the ends around each other. You could also just form it in to long shapes.
Brush the top of the bread with melted butter. Sprinkle the tops with Season Salt, or Parmesan cheese. (or both!) Bake 325 degrees on greased cooked sheet for about 1/2 hour, or until golden brown.
Tuesday, August 4, 2009
Easy-As-Pie Crust
from Mrs. Steve Stratton
2 C flour, unsifted
1/2 tsp. salt
2/3 C. shortening
Ice water (1/4 to 1/3 C.)
Mix flour and salt. Cut in shortening with pastry fork (to size of small peas). Sprinkle with ice water. Work clumps together with fork. Knead clumps into a ball. Makes 1 double-crust 9 inch pie.
Helpful pie making hints:
--try to keep the dough cool.
--The less you work with it, the better the crust. Don't over-knead it
--I saw a pastry chef on television who said that using a fruit juice, like apple juice, instead of water helps. The sugars in the juice help make a better gluten. I haven't tried this, but I think it would also add flavor to the crust. Just make sure to put ice in it before putting it in the dough.
--I've found that pie crusts are pretty forgiving. If it doesn't roll out perfectly, or doesn't look perfect, it still will usually taste good. :)
--As an added touch, try making cutouts from the extra dough. You can cut out small leaves, or use a cookie cutter to cut out small hearts. Use a little water or egg white to adhere the cut out to the pie top.
--Brush the top crust with some egg white mixed with milk and sprinkle with sugar.
2 C flour, unsifted
1/2 tsp. salt
2/3 C. shortening
Ice water (1/4 to 1/3 C.)
Mix flour and salt. Cut in shortening with pastry fork (to size of small peas). Sprinkle with ice water. Work clumps together with fork. Knead clumps into a ball. Makes 1 double-crust 9 inch pie.
Helpful pie making hints:
--try to keep the dough cool.
--The less you work with it, the better the crust. Don't over-knead it
--I saw a pastry chef on television who said that using a fruit juice, like apple juice, instead of water helps. The sugars in the juice help make a better gluten. I haven't tried this, but I think it would also add flavor to the crust. Just make sure to put ice in it before putting it in the dough.
--I've found that pie crusts are pretty forgiving. If it doesn't roll out perfectly, or doesn't look perfect, it still will usually taste good. :)
--As an added touch, try making cutouts from the extra dough. You can cut out small leaves, or use a cookie cutter to cut out small hearts. Use a little water or egg white to adhere the cut out to the pie top.
--Brush the top crust with some egg white mixed with milk and sprinkle with sugar.
Subscribe to:
Posts (Atom)
