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Basil Pasta With Tomatoes And Feta
To make the pasta, puree the basil with the garlic in a food processor.
Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough forms in the center of the processor.
It should be very stiff.
If it is too gummy, process with a bit more flour.
If it's too dry, add a drop of water.
Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.
Roll the pasta to 1/8-inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.
Bring a large pot of salted water to a vigorous boil while you prepare the sauce.
For the sauce, saute the garlic in olive oil over high heat for 30 seconds.
Add the tomatoes and vermouth, boil until the alcohol has evaporated.
Season to taste with cayenne, salt and pepper.
Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.
Remove the garlic from the sauce.
Boil the pasta for 2 minutes in the pot of water.
Drain well.
Add to the hot sauce and toss with the feta cheese.
Per serving: 400 calories, 44 gm carbohydrates, 144 mg cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm saturated fat
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Category: Pasta
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Basil Tomato Pasta
Grill the tomatoes and onions til nicely browned, about 10 min.
Remove from grill and coarsely chop.
Set aside.
Cook the pasta,drain and place in large bowl.
Add basil,parsley,olive oil,garlic, and red pepper flakes,toss well.
Add the tomatoes and onions, toss again and pass the parmesan or sprinkle over top.
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Category: Pasta
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Bean And Pasta Salad
Cook pennette in boiling salted water until al dente.
Drain, rinse under cold water and drain again.
Transfer to a large serving bowl, stir through a little of the oil to prevent sticking together, and cool.
Add beans, onion, celery, tomatoes and olives.
Dressing: combine all ingredients in a jar and shake well.
Pour dressing over salad.
Toss thoroughly and taste for salt and pepper.
cover and chill.
When ready to serve, toss again lightly and garnish with oregano leaves.
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Category: Pasta
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Bean And Pasta Soup
Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil.
Add the macaroni and cook for 7 minutes.
Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes.
(If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.
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Category: Pasta
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Baked Pizza Sandwich
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat.
Stir in half of the tomato sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.
While the meat mixture is simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
Pour into the remaining tomato sauce over the batter, spreading evenly.
Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce.
Spoon the reserved batter on the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.
Cool for 5 minutes before cutting into squares and serving.
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Category: Pizza
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Basic Pizza Dough (slomon)
1.
Pour the water into a medium-sized mixing bowl and sprinkle in the yeast.
Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color.
2.
Add 1 cup of the flour and the salt.
Mix thoroughly with a wooden spoon.
Add a second cup of flour to the bowl and mix well.
After the second cup of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to form a soft,sticky mass.
3.
Measure out the third cup of flour.
Sprinkle some over the work surface and flour your hands generously.
Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.
4.
To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep.
Clench the dough in your fist and twist and fold it over.
Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading.
Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands.
Work quickly and don't be delicate.
Slap and push the dough around to develop its gluten and to facilitate its rolling out.
(Kneading pizza dough is a great way to relieve pent-up aggression!) 5.
When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds.
This will test its readiness;if your hand comes up clean, the dough is done.
If it sticks, a bit more kneading will be necessary.
Once the dough is no longer sticky, do not overwork it by adding more flour.
Continue kneading only until the dough is smooth and elastic (it should spring back when pressed) and no lines of raw white flour show.
The whole process should take 5 to 10 minutes.
6.
Lightly oil a 2 quart bowl with vegetable oil.
Roll the ball of dough around in the bowl to coat it with a thin film of oil.
Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeast's carbon dioxide gases.
This will help the dough rise faster.
7.
Place the bowl in a warm, draft-free place.
Let the dough rise for 30 to 45 minutes.
8.
Once the dough has doubled in bulk, punch it down by pushing your fist into it.
All of the gases will quickly escape, and the dough will collapse.
Remove the dough from the bowl and knead it again for about 1 minute.
9.
The dough is now ready to be patted and rolled into pizza, or to undergo additional rising.
10.
To raise dough a second time, add a bit more oil to the bowl and repeat the procedure indicated for the first rising.
Then the dough is ready to be shaped.
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Category: Pizza
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Bite-Size Pepperoni Pizza
Split the muffins in half and toast them in the toaster.
Spread the pizza sauce on both halves of the muffins.
Top with the onions.
Cut each muffin half into four pieces.
Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used).
Lay one-quarter section of the green pepper on top of each muffin piece.
Place one-half slice of the pepperoni on top of each muffin piece.
Top evenly with the mozzarella cheese.
Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds.
One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat
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Category: Pizza
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Bonnie s Red And White Pizza
Preheat oven to 375F.
Draw maple leaf on 12 inch square piece of paper; cut it out.
On lightly buttered baking sheet, place one sheet of phyllo dough.
brush on melted butter; sprinkle lightly with parmesan.
Repeat until all 6 layers have been used.
Place leaf cut-out on prepared dough; trace out shape with sharp knife.
(Remaining dough may be pressed into mini muffin tins and topped with various pizza toppings.
) Sprinkle asiago cheese over dough; arrange vegetables on top.
Bake on lowest rack of oven 15 minutes or until pizza is golden brown.
may be served right away or reheated proir to serving.
* To roast pepper, place on baking sheet; broil about 15 minutes or until blackened all over; turning frequwntly.
cool; peel & seed.
MAKES: 6-8 appetizer servings
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Category: Pizza
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Brunch Pizza
Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange
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Category: Pizza
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Campers Pizza Pie
Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread.
Top with Mozzarella cheese and sliced pepperoni.
Place other side of bread on top and butter outer sides of bread.
Put sandwich into pie iron and place in coals of fire.
Cook until bread is toasted.
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Category: Pizza
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Cheesy Pepper And Mushroom Pizza
* part-skim For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt.
Add oil and 1/2 cup warm water (120-130 deg).
Beat with electric mixer on low speed 30 seconds, scraping the bowl.
Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.
Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total).
Shape into a ball.
Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 30 minutes).
Punch down.
Cover; let rest 10 minutes.
On a floured surface roll dough into a 14" circle.
Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal.
Build up edges slightly.
Bake crust in 425 deg F oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and 1/8 t pepper.
Cover; blend till smooth.
Spread over hot crust.
Cut green pepper into rings.
Place atop pizza with mushrooms.
Sprinkle with Mozzarella.
Bake in 425 deg oven till hot.
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Category: Pizza
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Chicago Deep Dish Pizza
On lightly floured surface,let dough stand at room temperature 1 hour.
Remove casing from sausage.
Brown sausage;drain.
Add onions; cook until tender.
Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes.
Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan.
Cover with half of mozzarella cheese and tomato mixture;repeat layers.
Bake @ 425 degrees 20 minutes.
Sprinkle with additional Parmesan cheese,if desired.
Let stand 15 minutes before serving.
Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions.
Add 1 tsp.
fennel seed to meat mixture.
Serves 8.
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Category: Pizza
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Chocolate Peanut Butter Pizza
Preheat oven to 375 degrees.
In large bowl, combine sugar, peanut butter, brown sugar, butter, vanilla and egg.
Blend well.
Lightly spoon flour into measuring cup; level off with spatula.
Stir flour into sugar mixture.
Press dough evenly on bottom of a greased 12 to 14 inch pizza pan, forming a rim along the edge.
Bake 10 minutes.
Sprinkle with marshmallows and chocolate chips.
Continue baking 5 to 8 minutes, or until marshmallows are lightly browned.
Let cool.
Cut into wedges ( it is suggested that you use kitchen scissors sprayed with non stick vegetable spray).
Store in tightly covered container.
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Category: Pizza
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Chocolate Pizza
Melt chocolate chips with 14 oz.
almond bark over low heat, stirring until smooth, remove from heat.
Stir in marshmallows, cereal and peanuts.
Pour onto greased 12 inch pizza pan.
Top with cherries; sprinkle with coconut.
Melt remaining 2 oz.
almond bark with oil over low heat, stirring until smooth; drizzle over coconut.
Chill until firm; store at room temp.
For smaller pizzas, shape mixture into four 6 inch rounds or twelve 4 inch rounds on waxed paper or cookine sheet.
(But its more impressive on the pizza pan.)
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Category: Pizza
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Chunky Pizza Soup
Preheat oven broiler.
Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned.
Add tomatoes, stock, pepperoni and basil, cook till heated through.
Ladle soup into ovenproof bowls and sprinkle with cheese.
Broil until cheese melts and is bubbly.
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Category: Pizza
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Cookie Pizza
* if using self-rising flour omit Baking soda.
Heat oven to 350 degrees.
Mix sugars, margarine, vanilla and egg.
Stir in flour and baking soda (dough will be stiff).
Stir in chocolate chips.
Spread or pat dough in ungreased 12-inch pizza pan or on a cookie sheet.
Bake about 15 minutes or until golden brown; cool.
Just before serving, spread cookie with whipping cream.
Sprinkle with walnuts, coconut and chocolate candies.
Cut into wedges.
Refrigerate and remaining cookie.
16 SERVINGS; 260 CALORIES PER SERVING.
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Category: Pizza
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Creamy Pizza Fondue
1.
In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes.
2.
In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder.
Stir until well mixed.
Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes.
3.
Reduce heat to low and add cheese, a third at a time, stirring well after each addition.
Transfer to a chafing dish or fondue pot.
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Category: Pizza
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Crostini Di Polenta Alla Pizzaiola
Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour.
Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices.
Stir in the parsley.
Preheat the broiler.
Cut the cooked polenta into 2" squares & brush them with a light wash of oil.
Broil until they are firm & lightly crisp with a bit of a crust on the first side.
Turn the squares over & spread with the tomato mixture.
Broil for 5 to 7 minutes & serve immediately.
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Category: Pizza
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Detroit Deep Dish Pizza
CRUST: Combine yeast, 1 c of the water and sugar.
Add the mayonnaise, butter, the remaining water and mix thoroughly.
Mix together the white flour and cornmeal, salt, dill, garlic powder and oregano.
Add to yeast mixture and combine well.
Set aside.
covered with a clean cloth, and let rise for 60 minutes.
Wet hands with cold water and spread dough into greased deep rectangular pan.
Bake in an oven preheated to 325 degrees for 10-15 minutes.
Remove and add toppings in this order: bacon, green peppers, velveeta, pepperoni, tomatoes, onions, colby cheese, monterey jack cheese and pizza sauce.
Return to oven for 20-25 minutes.
Cool slightly and cut.
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Category: Pizza
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Dick Miale Pizza
Most rustic types of bread consist of just flour, yeast, water and salt.
I usually vary mine using a cracked wheat and also semolina flour.
It seems to give the bread character.
When I was under a Neurosurgeon, we were talking about sugars in the American diet and he said in Iran, the bread was made with out any sugars.
I don't use a bread machine either.
I bake mine on unglazeed quarry tiles and throw ice cubes in the bottom when I put the bread in.
Gives it a nice rustic flavor and appearance.
Sunday I made Pizza using 3 cups unbleached white flour and 2 cups cracked wheat flour along with 2 pks yeast, 2 cup water and 1 tsp salt.
(no fats-no sugar) Put veggies on the top, using fresh tomatoes.
It made to large rounds.
Again the only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas.
Worked out to be about 1/2 veggie and 2 bread for 2 slices.
Tasted a heck of a lot better than some of the commercial pizzas.
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Category: Pizza
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