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World famous Sicilian White Pizza
Dis is how you make a frickin pizza.
Ingredients
1lb shredded American cheese
1lb shredded mozzarella cheese
1lb shredded provolone cheese
Parmesan cheese
Rosemary
Olive oil
Directions
1,Coat tops of shells with olive oil using a soft brush or cloth
2 spread parmesan cheese in light layer of olive oil
3. Put shells in preheated oven for 5 minutes
Take all shredded cheese and mix thoroughly
4, remove shells from oven and cover with shredded cheese mix, layer about 1 inch thick staying away from edges of shell about 1inch
5, put pizzas in oven and bake approximately 20 minutes or until cheese and shell have a tanned texture.
6, remove pizzas and spread a pinch of rosemary over each to taste.
Also: use fresh thin sliced tomatoes as a topping adding to pizza 5 to 7 minutes before done.
Also: mix chopped broccoli with shredded cheese and have amazing broccoli pizza!
Cook Time: 25 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: Slice as desired
Style: European, Italian
Busia's pierogi
Procedure:
Noodle, Cream egg with water and salt. Add flour slowly while mixing, via strainer if you want, until incorporated. Kneed or with a dough hook untill smooth and stretchy. Let the dough rest for a while, covered to keep moist. Once the gluten relaxes, roll out thinly on a lightly floured surface. Using a round cookie cutter, coffee mug, whatever you have.. Cut as many circles out as you can. Sprinkle flour on top, brush flour off from both sides. You can let the circles dry like boot leather. When youre ready, plop a heaping spoonful of cheese mixture slightly off-center. With a fine mist, spray all the circles (with cheese on them) with water. Just so the flour that was left on them forms a glue, it will be tacky. Fold the circle so the cheese is in the middle, of a half circle. Crimp the convex portion with a fork. You can cut the edge ruffled to hide any imperfection. Dust finished pierogi with flour. With a pot of water at a rolling boil, toss them in one at a time leaving enough room for them to sequentially float to the top. They will be floating and look soft when finished. Shake them off and toss them into a hot pan with a generous amount of melted butter with finely sliced sweet onion. Fry under medium heat until the middle is caramelized on both sides. Eat!
Cheese, crumble finely into a bowl the farmers cheese. Add ricotta. Add salt and sugar to taste. Mix well, so that all of it looks lumpy.
Ingredients
2 egg
1/2c water
1/2tsp salt
2c flour
Filling:
1/2lb farmers cheese
1/2lb ricotta cheese
Salt and sugar to taste.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield: about 20 pierogi. with enough cheese for more
Style: Eastern European, Polish
Lighter Carbonara
Tasty quick meal
Ingredients
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
Directions
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Notes
Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Cook Time:
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: European, Italian
Mongolian Meatball Ramen
Turn that instant ramen into a real meal.
Ingredients
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish
Directions
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: YIELD: 4
Style: American
Colorful Spiral Pasta Salad
This one good make with any lunch or dinner because so good.
Ingredients
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan
Directions
1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Cook Time:
Total Time: 20 minutes
Number of Servings: 14
Yield: YIELD: 14 servings (3/4 cup each)
Style: American
California Pasta Salad
This is pasta salad must have willing have a lot large get together's.
Ingredients
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Directions
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Cook Time:
Total Time: 15 minutes
Number of Servings: 15
Yield: YIELD: 10-15 servings
Style: American
Turkey Primavera
This well worth recipe you can't stop eating it. :)
Ingredients
1/4 cup all-purpose flour
2 teaspoons minced fresh parsley
1-1/2 pounds turkey breast tenderloins, cubed
2 tablespoons olive oil
1/2 cup chicken broth
1 cup sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1/2 medium green pepper, chopped
1 can (14-1/2 ounces) beef broth
3/4 cup tomato puree
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked fettuccine or spaghetti
Parmesan cheese, optional
Directions
1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired.
Cook Time: 20 minutes
Total Time: 45 minutes
Number of Servings: 4
Yield: 4 to 6 Servings
Style: American
Layered Veggie Tortellini Salad
I got this recipe from my Aunt and so good. I make again and again.
Ingredients
1 package (16 ounces) frozen cheese tortellini
2 cups fresh broccoli florets
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
PARMESAN DRESSING:
3/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
1 teaspoon dried thyme
Directions
1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.
Cook Time:
Total Time: 30 minutes
Number of Servings: 10
Yield: 10 servings
Style: American
online now!
Italian Garlic rolls...
Marcella's Italian restaurant in the 1970's was a favorite place to eat.
Located near North Miami High School, it was the place to congregate after football games.
Her pizza was great but people raved about the garlic rolls.
Some places call them garlic knots because they are strips twisted into the shape as opposed to rolls that are just one lump of dough. The knot shape allows the spices to get into the roll and not slide off it.
Ingredients
The recipe is for a dozen medium rolls.
4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil
Directions
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.
Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.
Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.
The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.
Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.
While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield: One Dozen
Style: European, Italian
Lahmacun-Turkish pizza
Very thin dough and tasty paste-salsa covering cooked in brick oven , crusty , unique , delicious starter...
Ingredients
5 cups of all-purpose flour
1.5 cup of milk (or water - the reason for me to use milk is for the bottom of the crust to get a nice golden colour)
1/4 cup vegetable oil
3 tsp salt
1 tsp sugar
1.5 small package of insant yeast (10 grams).
While the dough is rising, let's go on with the meat mixture. What we need:
1 pound ground beef
1 red paprika
1/2 green paprika
2 tomatoes (you can use tinned tomatoes)
1 large onion or 2 medium sized onions
1 tbs pepper/tomato salca (pure tomato salca will work fine if you can't find mixed salca)
2 tsp red paprika powder
1.5 tsp ground cumin
1.5 tsp ground black pepper
2 tsp salt (use the double if your salca is not salted)
A handfull of parsley
1/5 cup olive oil
Directions
2-Put the the paprikas, tomatoes, parsley and onion in a food processor and mix untill everything is well ground.The consistency of the mixture should be in between a paste and sauce. Add this, together with the salca, olive oil and spices to the ground beef and mix with your hands untill everything is mixed thoroughly.
3-when your dough has risen, start with forming little balls out of it (or big, it all depends on how large you prefer your lahmacuns). Mine are a little bigger than a ping-poing ball. Cover the balls so they don't dry out.
4-Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters. Then, take a spoon and put about one tablespoon or more - like I said before, it all depends on how big you made the balls - of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out.In an ideal world, we would own a brick oven in which we would bake these babies, but we don't, well...at least, I don't. I have a simple large pizza pan and a small 'grill' that I use for baking my lahmacuns - and to be honest, they turn out great every time! If you don't have a pizza pan or a flat grill, you can also use your oven. Pre-heat your oven untill 400 degrees and bake the lahmacuns for about 5-10 minutes. If you are using a pizza pan/grill, it will take less time. Your lahmacuns will be done in 3 minutes or less.
5-Squeeze a bit of lemon juice, put some salad on your lahmacun, wrap and enjoy
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes
Number of Servings: 10
Yield: 10-15 pieces lahmacun
Style: Middle Eastern, Turkish
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