Jennifer S.
2 large baking potatoes cut into 4-by-1/2-inch sticks
1/4 cup extra-virgin olive oil
1 large garlic clove minced
1 teaspoon minced sage
1 teaspoon minced rosemary
1/4 cup freshly grated Pecorino romano cheese
salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.
Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.
Thursday, August 11, 2011
Pizza Hut Pan Pizza Dough
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.
Pizza Hut Sauce
Jennifer S.
1 (8 Ounce) can tomato paste
3/4 cup water (add more if needed)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1. Blend all ingredients.
2. Heat in a saucepan until heated through.
3. Use in recipe (pizza or whatever you choose).
1 (8 Ounce) can tomato paste
3/4 cup water (add more if needed)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1. Blend all ingredients.
2. Heat in a saucepan until heated through.
3. Use in recipe (pizza or whatever you choose).
Wednesday, August 10, 2011
Rigatoni with Sausage and Tomato Cream Sauce
Jennifer S.
Use water, or chicken broth or apple juice in the place of the white wine.
1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausages, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated parmesan cheese, for serving
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage, tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
Use water, or chicken broth or apple juice in the place of the white wine.
1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausages, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated parmesan cheese, for serving
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage, tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
Tuesday, August 9, 2011
Chicken and Gnocchi Soup
Jennifer S.
This is very close to the one that Olive Garden serves.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses optional
1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets, or in the frozen food section.
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
You can add more chicken if you like. While you could use leftover cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower in calories, you can use milk instead of half and half. Half and Half does taste better though, and it also reheats better than milk does.
This is very close to the one that Olive Garden serves.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheeses optional
1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets, or in the frozen food section.
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
You can add more chicken if you like. While you could use leftover cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower in calories, you can use milk instead of half and half. Half and Half does taste better though, and it also reheats better than milk does.
One-Pan Spaghetti
Jennifer S.
1(14-ounce) can vegetable broth or chicken broth
1-3/4 cups water
1(6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon instant minced onion
1/8 teaspoon garlic powder
6 ounces dried spaghetti, broken up, or medium shell macaroni
2 cups Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR precooked, drained hamburger meat.
Shredded Cheddar cheese, mozzarella cheese or Parmesan cheese (optional)
Red, yellow or green bell pepper cut-outs (optional)
In medium saucepan combine chicken broth, water, tomato paste, Italian seasoning, onion and garlic powder. Bring to boiling over medium-high heat.
Add spaghetti, a little at a time, stirring constantly. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR hamburger, a little at a time, stirring constantly.
Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until spaghetti is tender and sauce reaches the desired consistency, stirring very frequently. Let stand for 5 minutes.
Serve topped with cheese or bell pepper cut-outs, if desired.
1(14-ounce) can vegetable broth or chicken broth
1-3/4 cups water
1(6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon instant minced onion
1/8 teaspoon garlic powder
6 ounces dried spaghetti, broken up, or medium shell macaroni
2 cups Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR precooked, drained hamburger meat.
Shredded Cheddar cheese, mozzarella cheese or Parmesan cheese (optional)
Red, yellow or green bell pepper cut-outs (optional)
In medium saucepan combine chicken broth, water, tomato paste, Italian seasoning, onion and garlic powder. Bring to boiling over medium-high heat.
Add spaghetti, a little at a time, stirring constantly. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR hamburger, a little at a time, stirring constantly.
Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until spaghetti is tender and sauce reaches the desired consistency, stirring very frequently. Let stand for 5 minutes.
Serve topped with cheese or bell pepper cut-outs, if desired.
"Pizza" Pasta Toss
Jennifer S.
3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds
Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.
3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds
Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.
Pizza Pasta Salad
Jennifer S.
3 cups penne pasta, cooked, cooled
4 tomatoes, chopped OR 1 cup cherry tomatoes, cut in half
12 slices Hard Salami, chopped OR pepperoni slices, cut in half
1 cup Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Italian Dressing and Marinade
COMBINE ingredients. REFRIGERATE 1 hour. Add more dressing (IF needed) before serving
3 cups penne pasta, cooked, cooled
4 tomatoes, chopped OR 1 cup cherry tomatoes, cut in half
12 slices Hard Salami, chopped OR pepperoni slices, cut in half
1 cup Shredded Italian Five Cheese Blend
1/2 cup sliced fresh basil
1/2 cup Grated Parmesan Cheese
1/2 cup Italian Dressing and Marinade
COMBINE ingredients. REFRIGERATE 1 hour. Add more dressing (IF needed) before serving
Saturday, August 6, 2011
No Boil Lasagne
Jennifer S.
No need to boil the noodles for this lasagne, just assemble the night before and put in fridge until baking time. You can use boxed lasagne noodles or use the no-boil lasagne noodles.
Sauce:
1 lb ground beef (Browned with onion and garlic), drained
1 onion, diced
1 clove garlic
2 lg cans of tomatoes
2 cans tomato paste
1 TBS dry parsley
1 tsp dry basil
1 tsp dry oregano
1 tsp salt
1 TBS sugar
Mix all ingredients & simmer for 20-30 mins. Use two of your favorite jars of pasta sauce in place of the tomatoes and tomato paste.
Filling:
2 - 16oz containers of cottage cheese or ricotta cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parley or 1 tbsp dry parsley
1/2 c grated Parmesan or Romano cheese
1 lb grated Mozzarella cheese
extra cheese for top of lasagne
Mix all ingredients together well.
To Assemble:
Layer (in this order): Sauce on bottom of pan then, Noodles, Cheese mixture, Noodles, Sauce.
LAYER TWICE.
Top with extra mozzarella cheese.
Spray with cooking spray and cover with foil. Place in fridge over night.
Bake for 45 minutes at 400 F. Can uncover last 15 mins of cooking time.
May need 15-20 extra cook time from being in fridge.
Let rest 15 minutes before serving.
Sauce:
1 lb ground beef (Browned with onion and garlic), drained
1 onion, diced
1 clove garlic
2 lg cans of tomatoes
2 cans tomato paste
1 TBS dry parsley
1 tsp dry basil
1 tsp dry oregano
1 tsp salt
1 TBS sugar
Mix all ingredients & simmer for 20-30 mins. Use two of your favorite jars of pasta sauce in place of the tomatoes and tomato paste.
Filling:
2 - 16oz containers of cottage cheese or ricotta cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parley or 1 tbsp dry parsley
1/2 c grated Parmesan or Romano cheese
1 lb grated Mozzarella cheese
extra cheese for top of lasagne
Mix all ingredients together well.
To Assemble:
Layer (in this order): Sauce on bottom of pan then, Noodles, Cheese mixture, Noodles, Sauce.
LAYER TWICE.
Top with extra mozzarella cheese.
Spray with cooking spray and cover with foil. Place in fridge over night.
Bake for 45 minutes at 400 F. Can uncover last 15 mins of cooking time.
May need 15-20 extra cook time from being in fridge.
Let rest 15 minutes before serving.
Quick and Easy Italian Chicken
Jennifer S.
8 pieces of chicken (any kind, bone in or out, skinless or on)
Your favorite bottle of Italian dressing
Zipper bag
Place chicken in zipper bag and pour 1 to 1 1/2 C salad dressing in to coat chicken. Place bag in fridge for a few hrs to over night.
Remove chicken from marinade and discard bag.
Grill on med heat until chicken is cooked through or bake in 375 degree oven for 30-45 minutes, until chicken is cooked through.
8 pieces of chicken (any kind, bone in or out, skinless or on)
Your favorite bottle of Italian dressing
Zipper bag
Place chicken in zipper bag and pour 1 to 1 1/2 C salad dressing in to coat chicken. Place bag in fridge for a few hrs to over night.
Remove chicken from marinade and discard bag.
Grill on med heat until chicken is cooked through or bake in 375 degree oven for 30-45 minutes, until chicken is cooked through.
Parmesan Chicken Bake
Jennifer S.
6 boneless, skinless chicken breasts
salt, pepper, garlic powder to taste
Italian seasoning
Parmesan cheese
cooking spray
Spray cooking pan with cooking spray, arrange chicken in pan and spray chicken with cooking spray.
Sprinkle with salt, pepper, garlic powder and Italian seasoning. Place 1-2 TBS of Parmesan cheese over the seasonings.
Bake in a 400 degree oven for 30-40 minutes, or until chicken is cooked and cheese is browned.
Serve with pasta, rice or potatoes and a fresh green salad!
6 boneless, skinless chicken breasts
salt, pepper, garlic powder to taste
Italian seasoning
Parmesan cheese
cooking spray
Spray cooking pan with cooking spray, arrange chicken in pan and spray chicken with cooking spray.
Sprinkle with salt, pepper, garlic powder and Italian seasoning. Place 1-2 TBS of Parmesan cheese over the seasonings.
Bake in a 400 degree oven for 30-40 minutes, or until chicken is cooked and cheese is browned.
Serve with pasta, rice or potatoes and a fresh green salad!
Sausage Stuffed Mushrooms
Jolene P.
1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. pork sausage
1/2 c. shredded Mozzarella OR Pepper Jack cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional
1/2 lb. pork sausage
1/2 c. shredded Mozzarella OR Pepper Jack cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 x 10 1/2 jelly roll pan or 10 x 12 cookie sheet. Bake 15 minutes.
5. Can serve with a marinara dipping type sauce, or eat plain. Both ways are delicious!
ITALIAN MEAT SAUCE
Kim F.
1 cup chopped onion
1 pound ground beef
2 cloves garlic, minced
1 1-pound 14-ounce can tomatoes, cut up
1 1-pound can tomatoes, cut up
1 6-ounce can tomato paste
1/4 cup snipped parsley
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
Hot cooked spaghetti
Shredded Parmesan cheese
In Dutch oven, combine onion, meat, and garlic; cook till meat is browned and onion is tender. Skim off excess fat; add next 9 ingredients and 2 cups water. Simmer, uncovered, 3 hours, or till sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Pass bowl of shredded Parmesan cheese. Makes 6 servings.
Chicken Cacciatore
Julie A.
6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tblsp balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tblsp olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up
6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tblsp balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tblsp olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up
1 package spaghetti or noodles of your choice, cooked
Friday, August 5, 2011
Baked Penne
1 lb. Penne Pasta
1 onion (optional)
1 lb. Ground beef
2 jars Spaghetti Sauce
8 slices Sliced Provolone
1 1/2 c. Sour cream
1 16-oz Cottage Cheese
8 oz. Shredded Mozzarella
2 T. Grated Parmesan
Boil Pasta according to package. Fry hamburger with onion, drain. Add Spaghetti sauce and pasta to meat and onion, stir well. Put 1/3 of mixture in 9X13 pan. Layer provolone cheese then sour cream blended with the cottage cheese on top. Add another 1/3 layer pasta then add mozzarella, then pasta sprinkle Parmesan on top. Bake 350 degrees for 30 min.
Kevin's Pizza Dough
Carmen H.
1 1/2 cups quick pizza dough
4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)
4 ounces meat such as thinly sliced salami or pepperoni
3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives
2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)
Preparation
1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens (see notes) or pizza pans with cooking oil spray.
2. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.
3. Shake excess flour from dough. Following "Tossing Tips,", included in Kevin's Pizza Dough recipe, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.
4. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.
5. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.
1 1/2 cups quick pizza dough
4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)
4 ounces meat such as thinly sliced salami or pepperoni
3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives
2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)
Preparation
1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens (see notes) or pizza pans with cooking oil spray.
2. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.
3. Shake excess flour from dough. Following "Tossing Tips,", included in Kevin's Pizza Dough recipe, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.
4. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.
5. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.
Thursday, August 4, 2011
Creamy Lemon Alfredo (with Shrimp)
Jennifer S.
2 cups Penne pasta, uncooked
1-1/2 lb. uncooked de-veined peeled medium shrimp
1/2 cup Chicken broth
6 oz. (3/4 of 8-oz. pkg.)Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
salt, pepper and garlic salt to taste.
1 Tbsp. chopped fresh parsley
COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Add seasonings to taste.
DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.
TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.
2 cups Penne pasta, uncooked
1-1/2 lb. uncooked de-veined peeled medium shrimp
1/2 cup Chicken broth
6 oz. (3/4 of 8-oz. pkg.)Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
salt, pepper and garlic salt to taste.
1 Tbsp. chopped fresh parsley
COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Add seasonings to taste.
DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.
TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.
Pizza Hut Original Pan Pizza Crust
As a kid, my favorite part about Sunday afternoon was going to the Pizza Hut lunch buffet with my mom and brother. We all loved the buttery, rich and thick pan pizza crust. Now you can make it at home!
Ingredients
• 1 1/3 cup warm water (105 degrees F)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cup flour
• 1 tablespoon granulated sugar
• 1 package dry yeast
• 2 tablespoon vegetable oil (for dough)
• 9 ounce vegetable oil (3 ounces per pan)
• Butter flavored Pam
Instructions
1. Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well.
Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour
is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure
it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in
cake pans.
3. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to
rise for 1 to 1 1/2 hours.
Ingredients
• 1 1/3 cup warm water (105 degrees F)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cup flour
• 1 tablespoon granulated sugar
• 1 package dry yeast
• 2 tablespoon vegetable oil (for dough)
• 9 ounce vegetable oil (3 ounces per pan)
• Butter flavored Pam
Instructions
1. Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well.
Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour
is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure
it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in
cake pans.
3. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to
rise for 1 to 1 1/2 hours.
Pizza Hut Thin Crust Pizza Dough
The crust for this Pizza Hut classic has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough.
Ingredients
• 2 cup water
• 1/2 teaspoon yeast (proofed in water)
• 4 cup flour
• 3 tablespoon olive or vegetable oil
• 1 1/2 cup cake flour
• 2 teaspoon salt
Instructions
1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with
plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and
then when you get the chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90%
the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes. However, since this particular
recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake
for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for
10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
Ingredients
• 2 cup water
• 1/2 teaspoon yeast (proofed in water)
• 4 cup flour
• 3 tablespoon olive or vegetable oil
• 1 1/2 cup cake flour
• 2 teaspoon salt
Instructions
1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with
plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and
then when you get the chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90%
the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes. However, since this particular
recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake
for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for
10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.