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Five Cheese Pizza
1.
Prepare Whole Wheat Pizza Dough through Step 3.
2.
Heat small skillet over low heat until hot to the touch.
Add pine nuts; reduce heat to very low.
Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes.
Set aside.
3.
Heat oven to 500F.
Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired.
4.
Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat.
5.
Complete Whole Wheat Pizza Dough.
6.
Place dough in prepared pan; brush surface with remaining oil.
Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture.
Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan.
Sprinkle with additional salt and pepper.
Bake until crust is golden, about 15 minutes.
Scatter pine nuts evenly over surface.
Bake until pine nuts and crust are browned, 3 to 5 minutes longer.
Sprinkle with remaining Parmesan and the parsley.
Serve immediately.
Makes One 12-inch Pizza! Recipe from Cuisine, November, 198 4.
See Whole Wheat Pizza Dough recipe.
Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each.
In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust.
Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil.
Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care.
Lightly brush bottom and sides (if any) with olive oil.
Pyrex pizza pan: Generously brush pan with olive oil.
Pizza Stone: Stones require preheating in a 500F oven.
They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle).
The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone.
When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack.
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Category: Pizza
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Freezer Mix Pizza
Heat oven to 425'.
Mix baking mix and yeast; stir in water and beat vigorously.
Turn dough onto well-floured surface; knead until smooth, about 20 times.
Let dough rest a few minutes.
While dough is resting, dip container of frozen mix into hot water just to loosen.
In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is minutes.
Spoon onto bottom halves of buns; top with remaining halves.
Divide dough in half.
Roll each half on ungreased baking sheet into rectangle, 13x10 inches, or on pizza pan into 12-inch circle.
Pinch edges to make a slight rim.
Spread Meat Mixture almost to edges.
Top with green pepper and cheeses.
Bake until crust is brown and filling is hot and bubbly, 15 to 20 minutes.
Cut into squares or wedges.
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Category: Pizza
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Freezer Mix Pizzawiches
Heat oven to 400'.
Mix tomato paste, Parmesan cheese, freezer mix and seasonings.
Spread mixture on bread slices or hamburger bun halves and place on ungreased baking sheet.
Bake until cheese is bubbly, 5 to 10 minutes.
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Fresh Fruit Pizza Cookie
Servings: 8 Press small pieces of cookie dough into 14-inch pizza pan.
Bake in 350 deg.
oven 12 to 15 minutes or until browned and puffed.
Cool completely on wire rack.
Beat cream cheese, sugar and vanilla in medium bowl until blended.
Spread over cooled cookie.
Arrange pineapple around out edge of cream cheese.
Arrange kiwifruit, bananas and raspberries in flower patter over pineapple.
Brush with jam.
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Fresh Vegetable Pizza
1.
Heat oven to 375 deg.
F.
Separate dough into 4 long rectangles.
Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides.
Seal perforations.
Bake 14 to 19 minutes or until golden brown.
Cool completely.
2.
Blend sour cream, horseradish, salt and pepper until smooth.
Spread evenly over crust.
Top with remaining ingredients.
Cut into appetizer-size pieces.
Refrigerate.
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Fruit Pizza
Mix ingredients of glaze- cook over medium heat till boils, and thickens, then cool.
Spread cookie dough on buttered pizza pan.
Bake 350 degrees for 10 minutes.
Cool.
Mix sauce and spread over cooled dough.
Arrange fruit on top and pour glaze over.
Refrigerate.
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Garlic Lover's Pizza Sauce
Pour the oil into a deep, heavy skilled over medium-high heat.
Add the onion and green pepper then cook and stir for about 5 minutes.
Add the garlic and continue to cook, stirring, until the vegetables are tender.
Add the water and then stir in the tomato paste.
Sprinkle the sauce with the basil, oregano, and parsley.
Lower the heat and let simmer for about 5 minuts.
Add the salt and pepper to taste.
If desired, add 2 to 3 dashes of hot pepper sauce.
Let simmer, stirring often, about 30 minutes or until the sauce if very thick.
Makes about 3 Cups of sauce.
This is sufficient sauce for two 12 to 14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.
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Category: Pizza
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Goat Cheese And Walnut Pizza Topping
CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza.
In a small bowl toss the walnuts with the walnut or safflower oil to coat.
Place the walnuts all over the pizza.
Bake according to directions.
Makes Enough for 2 9-Inch Pizzas
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Grilled Garden Pizza
Combine first 4 ingredients; let stand 10 minutes or until foamy.
In mixer bowl, combine flour and uncooked oats.
On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes.
(Dough will be soft.
) Knead on floured surface 5 times.
Place in medium bowl sprayed with no-stick cooking spray, turning once to coat.
Cover; let rise in warm place 30 minutes or until almost doubled.
Punch dough down; divide into 4 portions.
On floured sureface pat each into 6 inch circle.
Grill over medium hot coals 2 to 4 monites or until bottom is golden brown.
Remove from grill.
On rbowned side, layer remaining ingredients in order listed.
Return to grill.
Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
To bake in oven: Heat overn to 425 degrees.
Spray cookie sheet with no-stick cooking spray or oil lightly.
Pat each portion or dough into 6-inch circle onto prepared sheet.
Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
Bake 25 minutes or until crust in golden brown.
Sprinkle immediately with remaining cheese.
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Hamburger Pizza
Heat the oven to 425 degrees F.
Mix the baking mix and yeast and stir in the hot water.
Turn the dough onto a well-floured surface and knead until smooth, about 20 times.
Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
Drain off the excess fat.
Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half.
Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
Pinch the edges to make a slight rim.
Spread the meat mixture almost to the edges.
Top with the green pepper and cheeses.
Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes.
Cut into squares or wedges and serve.
NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
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Individual Pizzas
Split, toast, and butter the muffins.
Saute thinly diced onions with the ground chuck, then add the seasonings.
Spoon the mixture onto the muffins.
Cover generously with parmesan cheese and bake at 350 degrees to the desired degree of doneness.
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Bread Stuffing (for Poultry)
Soak the bread in cold water and squeeze dry.
Add seasoning ingredients and melted butter and mix thoroughly.
Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine.
Use for stuffing fowl.
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Category: Poultry
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Chestnut Stuffing For Poultry
** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes.
Place in the oven for 10 minutes.
Then remove the shell and skins.
Cover the blanched chestnuts with boiling salt water and cook until tender.
Strain and put through a ricer.
Add the rest of the ingredients and mix well.
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Category: Poultry
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Lolly s Poultry Supreme
Salt to taste Put Poultry piece in the bottom of a small microwave covered dish.
Salt to taste.
Add other ingredients.
Cover and Microwave for 14 minutes on high.
Rotate dish at half time.
Makes 1 serving.
Variations: Add # can stewed tomatoes (14-16 oz can).
Also can add # C rice and # C water to above and increase microwave time to 22 minutes rotating dish after 10 mins.
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Category: Poultry
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My Poultry Stuffing
Brown onion.
Wizz broken rolls or bread in a processor to course crumbs.
Add seasonings to stuffing and blend with hands.
Add onions and toss well.
Add small amount of liquid, turkey stock from giblets or a little water.
Mix well.
Should form a ball when pressed, but not be soggy.
Stuff bird and cook as usual.
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Category: Poultry
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Pan Gravy For Roast Poultry
Remove cooked poultry from pan and keep warm.
Drain off all but 4 tablespoons fat.
Add 4 tablespoons flour and cook until brown.
Add 2 cups hot chicken stock in which giblets, neck, and tip of wings have been cooked.
Cook 5 minutes, stirring in the brown bits that cling to the pan.
Season with salt and pepper.
Chop the cooked giblets and add if desired.
Serve hot alongside carved meat.
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Category: Poultry
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Poultry Sausages-Information
When one thinks of sausage, the meat that ordinarily comes to mind is pork, sometimes beef, but usually never meat that comes from anything that has wings and feathers.
There are probably more recipes dealing with what you can do with whole poultry or poultry pieces, especially chicken, than with any other kind of meat.
But sausage? Why not? Poultry is one of the most heathful foods around.
Ounce for ounce, it is a treasure house of protein and minerals and an absolute bargin when one compares the proportion of lean to fat meat.
Chicken and turkey especially are recommended for people on low fat and/or low calorie diets.
All poultry has the added advantage of being a rather bland meat.
This means we can do just about anything to it to make it taste as we please.
One person who had studied the possibilities of what can be done with poultry is Dr.
Robert C.
Baker of the New York State College of Agriculture and Life Sciences at Cornell University.
Dr Baker is the inventor of the so-called "chicken dog.
" In an attempt to fine new uses for poultry, especially laying hens past their prime, Dr.
Baker and his colleagues found that one can do just about anything with chicken and turkey that one can do with red meat.
And poultry has the advantage of being cheaper and lower in fat than red meat.
Lest anyone doubt that a chicken dog can taste like a "real" hot dog, sensory analysis of products developed by Dr.
Baker and his colleagues has proven that people are just as apt to like a product made from chicken or turkey meat, even though it it may be a traditionally red meat product.
The proliferation ath the corner deli of things like "turkey salami", "turkey pastrami", or "chicken bologna", are proof that the public is readily willing to accept these products made from poultry.
Large companies would not invest the capital necessary to produce these products if the public did not accept them.
Although Dr.
baker's work extends beyond what the home sausage maker might find valuable, it does open up possibilities that anyone with a food grinder and a source of poultry will find exciting.
Because everyone's tastes are different, these recipes are meant to be guides or starting points for the home sausage maker.
Generally speaking, a larger proportion of dark meat (or even all dark meat), produces a somewhat more pleasing sausage than a predominantly white or all white meat.
Dark meat has a slightly highefr fat content whick a succesful sausage needs.
Remember, were talking chicken and turkey here, so the fat content is already at bargin basement levels.
As we noted earlier, poultry tends to be a rather bland meat.
Generally speaking, a sausage made from chicken or turkey will need a little more spice than would a similar sausage made from red meat.
When making poultry sausages for the first time, use these recipes as a guideline, but don't be afraid to be creative.
Like more fennel in your Italian sausage? More garlic in your kielbasa? Try it, you'll probably like it! One final word: what about skin and added fat? Commercial sausages made from chicken and turkey meat do contain the skin and fat normally found on a whole bird.
The inclusion of these two ingredients improve both taste and texture.
Generally, I have found that the addition of some skin greatly improves the sausage.
Since we are talking about an essentially lean meat to begin with, the addition of a small amount of fat seems an acceptable price to pay for a more palatable sausage.
But the decision is yours.
If you are willing to sacrifice something in the way of taste and texture for an even leaner product, go right ahead.
In the recipes that follow, when a recipe specifies, fo rexample, 4 lbs.
of chicken meat, it presumes that about fifteen percent of that is skin and fat.
Experiment with the proportions to suit you and your family's individual tastes and needs.
After all, isn't that one of the reasons you are making your own sausage to begin with?
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Category: Poultry
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Poultry Seasoning
Spread rind between 2 sheets of paper towel and let dry.
Combine with remaining ingredients and store in an air-tight container.
Sprinkle on chicken or pork, or use in stuffing or in a basting sauce.
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Category: Poultry
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Poultry Seasoning Mix
Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys Combine all of the ingredients and blend well.
Stor in an airtight container.
Rub on chicken or other poultry before grilling.
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Category: Poultry
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Poultry Stock
Put the carcass in a large saucepan with the giblets.
Add the water and the remaining ingredients.
Bring to the boil uncovered and remove the scum.
Cover and simmer for 3 hours.
Strain, and when cold remove all traces of fat from the surface.
1 Chicken and Poultry.
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Category: Poultry
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