2 cans cream of potato soup
1 or 2 cans Veg-All, drained
2 cups diced cooked chicken (2 breasts)
½ cup milk
½ tsp. Italian seasonings
black pepper to taste
2 ready made pie crusts, 9 inch (Pillsbury from fridge section)
combine first 6 ingredients
place one crust on bottom of pan
spoon in filling mix
cover with top crust, crimp edges to seal, slit top crust
bake at 375 degrees for 40 minutes, cool 10 minutes before serving
I got this recipe from a friend in my Bunko group; it's easy and soooo good!
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Monday, May 17, 2010
Monday, July 6, 2009
Pepperoni Pan Pizza
Makes two 9-inch pizzas serving 4 to 6
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt
Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
(America's Test Kitchen recipe)
This recipe is baked in cake pans with oil on the bottom, and that gives the crust a crispy, almost fried, texture on the bottom similar to Pizza Hut's pan pizza. I only put about 1 T oil on the bottom and I still get a great result. The best thing to cut the grease is to render your pepperoni before topping the pizza (see #4 above). It's the best idea ever!
Dough
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast
1/2 teaspoon table salt
Topping
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
(America's Test Kitchen recipe)
This recipe is baked in cake pans with oil on the bottom, and that gives the crust a crispy, almost fried, texture on the bottom similar to Pizza Hut's pan pizza. I only put about 1 T oil on the bottom and I still get a great result. The best thing to cut the grease is to render your pepperoni before topping the pizza (see #4 above). It's the best idea ever!
Saturday, September 6, 2008
White Chicken Chili
This recipe is from America's Test Kitchen. They have some excellent recipes; this is one I made recently that I told Mom about and she asked me to put it up on the blog. It's lowfat and tastes fantastic. It took me two hours to make it, but after tasting it was well worth all the time and effort! I LOVE this white chili! By the way, I couldn't find the poblano chiles, so I just made it without them. I also didn't add the last jalapeno at the end. It was still very flavorful and not too spicy.
The Problem: We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.
The Goal: We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.
The Solution: We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
The Problem: We found a lot of bad recipes for white chili—most bearing a closer resemblance to chicken and bean soup than actual chili.
The Goal: We wanted to create something worthy of the name "chili"—a rich, stew-like chili with moist, tender chicken, perfectly cooked beans, and a complex flavor profile.
The Solution: We found not one but three solutions. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach had the added benefit of ensuring that chile flavor was present in every drop. To avoid floating bits of rubbery chicken, we browned, poached, and shredded bone-in, skin-on chicken breasts, which gave our chicken pieces a hearty texture and full flavor. And to solve the problem of insufficient chile flavor, we used a trio of fresh chiles: jalapeño, poblano, and Anaheim.
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
Thursday, June 5, 2008
Kentucky Hot Brown
1/2 stick butter
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!
Thursday, May 8, 2008
Bacon Cheddar Fondue
5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley-
Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.
Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and
Yields 5 cups.
Thought I would post this recipe, it is so delicious for a fondue party. Everyone love it!
Tuesday, April 22, 2008
Hawiian Meatball Sauce
Hello all!
I'm still dieting but I since Michelle (Jason's sister) just asked me for this recipe, I thought it would be good to go ahead and add it to this blog. It is delicious. I know MJ and Hans like it. Hope you enjoy! (I can't wait to have some soon.)
1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 whole can pineapple bits or chunks
1 large onion coarsely chopped
1 green bell pepper coarsely chopped
splash of white vinegar
You can mix this together and pour over frozen meatballs in your crock pot, or heat your meatballs and this sauce together in a stock pot, but either way it is a guaranteed pleaser! Oh, and serve over rice. DELISH!
Mindy
I'm still dieting but I since Michelle (Jason's sister) just asked me for this recipe, I thought it would be good to go ahead and add it to this blog. It is delicious. I know MJ and Hans like it. Hope you enjoy! (I can't wait to have some soon.)
1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 whole can pineapple bits or chunks
1 large onion coarsely chopped
1 green bell pepper coarsely chopped
splash of white vinegar
You can mix this together and pour over frozen meatballs in your crock pot, or heat your meatballs and this sauce together in a stock pot, but either way it is a guaranteed pleaser! Oh, and serve over rice. DELISH!
Mindy
Friday, April 18, 2008
Southwestern Chicken and Black Bean Burritos
This is from a Rachael Ray cookbook I have. I timed it and it really did take me almost exactly 30 minutes. Everyone in the family loved it.
2 boneless, skinless chicken breasts
1/2 t ground cumin
1/2 t chili powder
a couple shakes tobasco sauce
1 T extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T smoky barbecue sauce
Salt and pepper to taste
shredded lettuce, sliced green onion, chopped tomatoes, shredded cheese, avocado chunks
4 large flour tortillas
Cut chicken into bite-size pieces and mix with cumin, chili powder, and tobasco. Cook in a pan until no longer pink inside. While chicken is cooking, heat a skillet over medium-high heat. Cook onions and garlic in olive oil until onions are soft, about 5 minutes. Add beans and barbecue sauce. Drop chicken into barbecued beans, and heat mixture through. Season with salt and pepper.
Place a warmed tortilla on a plate and pile chicken and beans in center. Top with lettuce, onions, tomatoes, cheese, and avocado. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa. Serves 4.
2 boneless, skinless chicken breasts
1/2 t ground cumin
1/2 t chili powder
a couple shakes tobasco sauce
1 T extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T smoky barbecue sauce
Salt and pepper to taste
shredded lettuce, sliced green onion, chopped tomatoes, shredded cheese, avocado chunks
4 large flour tortillas
Cut chicken into bite-size pieces and mix with cumin, chili powder, and tobasco. Cook in a pan until no longer pink inside. While chicken is cooking, heat a skillet over medium-high heat. Cook onions and garlic in olive oil until onions are soft, about 5 minutes. Add beans and barbecue sauce. Drop chicken into barbecued beans, and heat mixture through. Season with salt and pepper.
Place a warmed tortilla on a plate and pile chicken and beans in center. Top with lettuce, onions, tomatoes, cheese, and avocado. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa. Serves 4.
Thursday, February 21, 2008
Broccoli Cheddar Soup
- 2 Cans Cream of Celery soup condensed
- 8 oz Sharp Cheddar cheese grated
- 8 oz velvetta processed cheese cubed
- 1 lb frozen chopped broccoli
- 1 pint half and half
Tuesday, February 19, 2008
Dairy Casserole (company casserole)
Dairy Casserole
1 lb. ground beef
2 T. butter
1/2 C. sour cream
1 C. cottage cheese
3 C. cooked noodles
1/2 t. salt and pepper
1 sm. can chopped olives
1/4 C. onions
2 C. tomato sauce (two small cans)
1 (8 oz. pkg. cream cheese
Brown meat, pepper, onion in butter. Add sauce and seasonings. Combine balance of ingredients together. Line Noodles in dish, spread with cheese mixture, cover with balance of noodles and top with meat mixture. Bake uncovered 45 minutes at 350 degrees.
I really like this dish and its good with garlic bread.
1 lb. ground beef
2 T. butter
1/2 C. sour cream
1 C. cottage cheese
3 C. cooked noodles
1/2 t. salt and pepper
1 sm. can chopped olives
1/4 C. onions
2 C. tomato sauce (two small cans)
1 (8 oz. pkg. cream cheese
Brown meat, pepper, onion in butter. Add sauce and seasonings. Combine balance of ingredients together. Line Noodles in dish, spread with cheese mixture, cover with balance of noodles and top with meat mixture. Bake uncovered 45 minutes at 350 degrees.
I really like this dish and its good with garlic bread.
Taco Salad-Paula Deans
Taco Salad
2 ripe tomatoes
1/2 lb. sharp chedder cheese (shredded)
1 large onion (chopped)
1 head of lettuce (shredded)
1 lb. ground beef (cooked and drained
1 cup catalina dressing
1- 7oz. bag of taco flaverd chips crushed
1 cup salsa
Mix together and
serve with tortilla chips
GOOD
2 ripe tomatoes
1/2 lb. sharp chedder cheese (shredded)
1 large onion (chopped)
1 head of lettuce (shredded)
1 lb. ground beef (cooked and drained
1 cup catalina dressing
1- 7oz. bag of taco flaverd chips crushed
1 cup salsa
Mix together and
serve with tortilla chips
GOOD
Monday, February 18, 2008
Gloria's Chicken
Chicken, cut up
Celery
Onion
Carrots
Potatoes
1 or 2 cans of Cream Soup
1 or 2 cans of Water
Put into a dutch oven to cook.
Bake for 3 or 4 hours at 300 degrees
EASY AND GOOD!
Celery
Onion
Carrots
Potatoes
1 or 2 cans of Cream Soup
1 or 2 cans of Water
Put into a dutch oven to cook.
Bake for 3 or 4 hours at 300 degrees
EASY AND GOOD!
Charlene's Quiche
pie shell
1 cup flour
1 1/4 t. salt
1 t. sugar
1/3 c. shortening
mix and add 2 to 3 T. ice water, roll out on floured board. Line pie pan
with dough. ( You can buy a prepared pie shell)
Fulling
Beat 4 or 5 eggs,
one can of can milk
1/3 cup milk or half and half
1/4 cup chopped onions
1/4 cup bacon
1 cup chedder cheese, graded
a little salt and pepper season to taste
pour into unbacked pie shell and bake in a 350 degree oven for 40 to 50
minutes.
ENJOY!
1 cup flour
1 1/4 t. salt
1 t. sugar
1/3 c. shortening
mix and add 2 to 3 T. ice water, roll out on floured board. Line pie pan
with dough. ( You can buy a prepared pie shell)
Fulling
Beat 4 or 5 eggs,
one can of can milk
1/3 cup milk or half and half
1/4 cup chopped onions
1/4 cup bacon
1 cup chedder cheese, graded
a little salt and pepper season to taste
pour into unbacked pie shell and bake in a 350 degree oven for 40 to 50
minutes.
ENJOY!
Monday, February 4, 2008
Boboli Pizza Crust
So I wanted to make individual mini pizzas yesterday for the Super Bowl, and I went looking for a new recipe for crust that you can bake in advance, sort of like Boboli. I think I found a pretty good one, so I thought I'd share. It takes some time for rising, but it tastes very good. One batch of dough makes 2 regular pizzas or about 5-6 mini pizzas.
1 C hot water
3 C flour
1 t salt
2 T olive oil
1 T sugar
2 t yeast
1 t minced garlic
2 t parmesan cheese
1 t italian seasoning
parmesan cheese, to sprinkle
Mix all ingredients except hot water and oil in mixer. Add water and oil and knead for 2 minutes. Let rise until double in size, about 1 hour. Form into pizza crusts, brush with olive oil and sprinkle with parmesan cheese. Cover and let rise again. Poke with fork to avoid air bubbles. Bake 5-10 min at 450 F until light brown. Cool and freeze or use right away.
1 C hot water
3 C flour
1 t salt
2 T olive oil
1 T sugar
2 t yeast
1 t minced garlic
2 t parmesan cheese
1 t italian seasoning
parmesan cheese, to sprinkle
Mix all ingredients except hot water and oil in mixer. Add water and oil and knead for 2 minutes. Let rise until double in size, about 1 hour. Form into pizza crusts, brush with olive oil and sprinkle with parmesan cheese. Cover and let rise again. Poke with fork to avoid air bubbles. Bake 5-10 min at 450 F until light brown. Cool and freeze or use right away.
Monday, January 28, 2008
Curry Couscous
I don't think I particularly enjoyed Mediterranean food growing up, but boy, do I love it now! It's something I like to try occasionally, and wish I could make more often. This is a good recipe I got from a college roommate. Although it has curry in the name, there's really not very much curry in the recipe. It's a yummy, savory sausage main dish that I like to make when I can't bear the thought of making another casserole involving cream of mushroom soup!
Couscous:
3 C water
2 T butter
1 t salt
1 1/2 C couscous
combine all ingredients in a large saucepan, bring to boil, stir, reduce heat to low, let cook for 5 minutes.
Curry Mix:
12 oz. pork sausage (I used Jimmy Dean's reduced fat)
1 C onion
1/4 C pistachios, chopped
1/2 T curry powder
1/2 t salt
1 t garlic powder
1 T parsley, chopped
1/2 C water
Cook sausage, drain fat, add onion and all other ingredients. Cook until onion is tender. Toss with couscous.
Couscous:
3 C water
2 T butter
1 t salt
1 1/2 C couscous
combine all ingredients in a large saucepan, bring to boil, stir, reduce heat to low, let cook for 5 minutes.
Curry Mix:
12 oz. pork sausage (I used Jimmy Dean's reduced fat)
1 C onion
1/4 C pistachios, chopped
1/2 T curry powder
1/2 t salt
1 t garlic powder
1 T parsley, chopped
1/2 C water
Cook sausage, drain fat, add onion and all other ingredients. Cook until onion is tender. Toss with couscous.
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