Cook with sweetspoony

The Best Pizza Recipe Ever

2012-10-13T07:53:00.000-07:00

Wondering wow to make the best pizza crust recipe? Read this, and wonder no more.

Ingredients:

.25 oz. packet of active dry yeast
1/4 teaspoon of granulated sugar
1/2 cup 110 degree water
1/4 cup extra virgin olive oil
1/2 teaspoon salt

Method:

Pour the water into a large mixing bowl. Add the sugar and the yeast. Allow the mixture to rest for a minute or two.
Add the extra virgin olive oil and salt.
Add the flour.
Mix. A counter-top mixer with a dough hook attachment makes this step easier; however, a fork can be used until the dough becomes too sticky. Once the dough is at the really sticky point, push off the dough that has collected around the fork prongs with your thumb and finger and continue to mix by hand.
When the dough has been thoroughly mixed, knead for two to three minutes. Some people like to knead the dough on a flour covered countertop It is just as easy to continue to knead the dough in the same mixing bowl.
Cover the dough with a dry towel. Allow the dough to proof for three to four hours at room temperature. Do not place the dough in the refrigerator. If you do not have the time to wait for the dough to proof, then substitute more water for the extra virgin olive oil. When using only water, you may have to adjust the amount of water and/or flour depending upon the consistency of the dough.
Divide the dough in half and form into balls. Proofed dough balls can be stored refrigerated between five and seven days or sometimes longer. For longer lasting dough, skip step six. When the stored dough gets puffy and/or bubbly, it has gone bad and needs to be thrown away.

This dough recipe is for two thin crust pizzas.

Stretching the Dough:

Method One:

To hand stretch, punch the middle of the dough ball with the palm of your hand. Then, press around the edges with your fingers, leaving about ¼ inch width between the absolute edge of the dough and your fingertips. Lay both hands on the dough so that if you are right handed, your right index fingertip lies on top of your left index fingertip. Spread your fingers out wide, and your thumb tips should come together to form a straight line.

Your fingertips should be resting in the line you made at the edge of the dough. Rotate your hands at the wrists, keeping your fingers against the dough. Continue stretching the dough in this manner until you have an approximately twelve inch round dough skin. Make sure there is enough flour on the countertop to keep the dough from sticking.

A variation on this method is called "slapping the dough." To do this, stretch out the dough in the above prescribed method, but stop once the dough skin is slightly wider than your hand. Then pick up the skin in your one hand. If you are right handed, pick it up with your right hand, but if you are left handed pick it up with your left hand. Make sure the skin is hanging from your fingertips.

Now toss the dough skin to your other hand, catching it with your fingertips. With each catch of the dough, the palm of your hand should hit or "slap" the middle of the dough skin, while your fingers will catch at the edges and stretch the skin out a little bit at a time.

Method Two:

Make sure there is enough flour on the countertop to keep the dough from sticking, and then flatten out the dough ball with your hands. Make a fist with your right hand, and hang the dough skin on that fist. Make a fist with your left hand and place it underneath the dough opposite your right. Move your fists around the edges of the dough, keeping them opposite each other on the dough skin until you have an approximately twelve inch dough skin.

Method Three:

Make sure there is enough flour on the countertop to keep the dough from sticking, and then flatten out the dough ball with your hands. Take a rolling pin to the dough skin, and roll out the dough as thin as you can get it.

Dough stretching methods one and two produce a slightly thicker hand tossed taste. Using a rolling pin forces all of the air out of the dough skin, and will create a very cracker like crust.

Flavoring the dough:

The dough can be flavored two different ways. The simplest method is to visit your dried spice rack. At the point where you knead the dough, add dry granulated garlic, basil, oregano, or whatever you feel like.

Using Bakers Percentages to Scale Your Pizza Dough Recipe

2012-10-13T07:51:00.000-07:00

One of the most popular foods of all time is pizza and everyone seems to love it, from young to old, and from meat lovers to vegetarians. The universal appeal of pizza is simple: delicious crust, savory tomato or white sauces and the toppings that seem to be unlimited in options. For those who must limit their intake of gluten due to celiac disease, there is a marvelous gluten free pizza recipe that can make eating pizza a joy and a pleasure without the worry of the wheat gluten side effects.

Creating a delicious pizza without the wheat flour is actually something that is not only possible but simple. There are a few important tricks to know and the ingredients will be a bit different but the outcome is the same and some say even better! A thin crust pizza is within reach for those who may have thought they could never eat pizza again.

The gluten free pizza recipe that can bring pizza back to the table for those with gluten intolerance is created from many of the same ingredients as mainstream pizza. The crust will be created from alternative flour, sometimes rice flour is used and there are others that can also be chosen for their flavor and suitability to the dough.

Toppings for the pizza will be nearly identical to those used on wheat pizzas, the difference is that when you are creating this specialty pizza, you will need to carefully read the labels and be on the lookout for those products that use gluten in them. One example is pepperoni, there are some that include gluten as a binding or filler and for that ingredient, use the specifically labeled "gluten free" brand. The same rule holds true for the sauces you use. Making them from scratch ensures purity and if you use a pre-made store bought brand, be careful to check the label for any stray gluten that you may not expect.

Here is a simple recipe to get you started. This is the recipe for the crust. Mix 1 cup tapioca flour, two teaspoon of unflavored gelatin powder, two teaspoon salt, two teaspoons of xanthan gum, one package yeast granules, two teaspoon of sugar, three teaspoons of olive oil, 1 teaspoon of cider vinegar, 1/2 to 1 cup of lukewarm water. Mix into a dough and roll it onto a greased pizza pan then bake your pizza in a 400 degree oven for 10 minutes.

The gluten free pizza recipe can bring the joy of pizza parties, pizza with movies and plain old fashioned pizza dinners back to the family who has been careful about the special dietary needs of someone in the home.

A Delicious and Healthy Pizza Recipe in 7 Easy Steps

2012-10-13T07:49:00.000-07:00

Health is wealth as they say. In this age of technology where everything comes lightning fast and people seems to get stuck in a nine to five desk job with unhealthy lifestyles, maintaining to be healthy and fit is becoming a tedious task. Some exercise which is good and some watch what they eat and this recipe is actually to help on the healthy eating.

Who's among us don't like pizza? Of course everyone wants a piece of it. But there's a dilemma we are facing just thinking about eating one: delicious pizza isn't healthy and healthy pizza isn't delicious, right? Or if there's an available veggie pizza it turns out it cost that much more than your regular meaty pizza and it's not available a few blocks from your home.

This pizza recipe is a personal recipe made to fulfill a craving pizza lover who needs to start eating healthy without truly giving-up the delicious food.

Pizza Spectrum

pizza crust tofu (cubed or diced into tiny bits)

butter or oil

mushrooms

pineapple tidbits

cucumber

tomato sauce

green bell pepper

Edam cheese

mozzarella

Procedure:

1. Pre-heat your oven at 375 F (190 C) for 20 minutes.

2. Lay your pizza crust in a baking pan.

3. Spread the tomato sauce evenly on top of the crust. You can actually use any kind of brands of tomato sauce but I prefer Del Monte's Gourmet selection since it has already that distinctive classic taste that you don't need to add anything because the sauce is complete in itself.

4. Then add the grated cheese. For this particular recipe I used Edam cheese since that's what we have available. Though it's perfect since it's a bit salty so it became also a substitute for salt.

5. Meanwhile, fry the tofu in butter or oil. I prefer the tofu almost grounded for it's more crunchy and will appear and taste like unsalted chicharon. But if you don't like crunchy you can just slice it into cubes and don't over fry it so this way it will taste and feel like meat. Then sprinkle it on top of the crust.

6. Next add the remaining ingredients: cucumber, mushrooms, pineapple, and bell pepper and manage to decorate the pizza as well while adding them. Then sprinkle the grated mozzarella on top.

7. Bake for 10 to 15 minutes or until crust is brown. Then serve with hot sauce or ketchup.

What Are The Basics of a Standard Pizza Recipe?

2012-10-13T07:46:00.000-07:00

Have you ever wondered how many types of pizza recipes there are, well probably thousands of different combinations. There are different pizza sauces, different pizza crusts recipes as well as an array of toppings that one can choose from. When it comes to a pizza recipe one can literally make up any combination they choose to. Here are some of the more common types of pizza on offer such as:

Deep dish pizza which has been around since the late 1900's and comprises of a thick bread crust of around and inch deep or more.
The brick oven pizza which is backed in a wood fired brick over gives a unique flavor to the pizza. These types of oven are used for Neapolitan, and measure around ten inches in diameter. The toppings need to light and thin as the pizza are only baked for a couple of minutes.
The Greek type stylepizza recipe comprises of a base and tasty toppings which include ingredients such as onion, tomato, mushrooms, broccoli, mozzarella and manouri cheese, black olives, basil, bell peppers and olive oil.
The Chicago style recipe is a deep dish pizza which is traditionally from Chicago. The pizza has a butter crust with tomato sauce and a generous helping of various cheeses. Many people also stuff the crusts with various toppings.
A pizza which is well known for its thin base and broad slices is the New York style. These pizza dish are served with traditional pizza toppings which include mozzarella, tomato and a light sauce. The crust is made from a high gluten flour and people commonly fold the slices and eat them. This type of pizza is baked in a coal burning oven which is far cooler as opposed to a brick oven, although takes longer to bake.
Then there is the traditional Sicilian which comprises of a thick crust and is known to be one of the most popular pizza. This originated from Palermo in Italy. The topping comprises of anchovies and Pecorino cheese.

In addition to the above pizza recipe there are also other varieties such as the French bread, grilled, Italian, stuffed crust, thick crust, pan, vegetarian and a white pizza. However, the south of Italy is well known for its pizza recipe; the Capricciosa being their favorite due to the ingredients complementing each other perfectly.

According to surveys the most favored toppings and pizza recipe are those of the four seasons and the Quattro Stagione. When making a pizza one will start off by making the base and then making up of various toppings. You can add chopped tomatoes of tomato sauce can be used. One can use any type of cheese as well as any type of vegetables, meat or fish.

It is obvious that homemade pizzas are far healthier as opposed to bought out pizzas. When making a pizza recipe at home one has complete control over the ingredients used. Pizza has not been added to the junk food list as a pizza has considerable nutritional value as opposed to other fast foods.

Healthy Pizza Recipe for Pizza Margherita

2012-10-13T07:44:00.000-07:00

It's a long-held belief in this country that pizza is junk food. There's certainly good reason for this. A typical slice of take out pizza is loaded with fat, calories, sodium, and processed ingredients. Fortunately for all you pizza-lovers out there, pizza can also be a healthy food. Using whole grains in the crust rather than highly processed ingredients helps lower your risk of stroke, heart disease, and type 2 diabetes. Tomatoes contain the antioxidant Lycopene which help protect your body's cells, and using part-skim milk cheese keeps the saturated fat in check while providing calcium. Made with simple, fresh ingredients in less than 10 minutes, my version of pizza comes in under 300 calories per serving and you won't believe the price (see notes below recipe)

PIZZA MARGHERITA

1 whole grain English muffin

1/2 roma tomato, sliced thin

1/3 cup part-skim milk mozzarella cheese, shredded

fresh, chopped basil

Toast the English muffin. Layer the tomatoes onto the English muffin halves. Sprinkle on the basil, then the cheese. Put the pizza under the broiler until the cheese is melted.

NUTRITION

calories - 262

saturated fat - 4.6 g

sodium - 490 mg

fiber - 4 g

protein - 14.3 g

COST

$1.52/serving (Midwest prices)

All Natural Ground Beef Pizza Recipe With Green Peppers, Mushrooms, Onions and Olives

2012-10-13T07:42:00.000-07:00

We all know that pizza is cheap these days, but for a really filling dinner with all natural ingredients, you can't beat making your own pie at home. It may take a little prep time, but it is well worth the work. A little teamwork or pre-planning can make a difference in prep time too. Get the whole family involved and the pizza will be made in no time.

Ingredients:

Dough Mix (non yeast dough):

2 cups flour
½ tsp cream of tartar
½ tsp baking soda
1 cup warm water
2 Tbsp canola oil

Topping:

3 medium tomatoes sliced
½ lb of natural ground beef
1 green pepper chopped
6 mushrooms sliced
½ onion chopped
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp minced garlic
2 Tbsp canola oil
Sliced black olives
2 cups mozzarella cheese

Directions:

1. Mix dough ingredients, cover and let rest for 20 minutes. Pre-heat oven to 425 degrees.
2. Knead dough just to remix everything and add flour if necessary to get a silk like consistency, it should not be sticky.
3. Pat dough out into large circle onto pizza stone, roll out onto stone using rolling pin until it forms a large circle, then pinch edges to hold topping better.
4. Cook in oven without topping for at least 10 minutes. Cook beef with onions until beef is nearly done, then add mushrooms, green pepper, basil, oregano, thyme, oil and garlic.
5. Take pre-cooked dough out of oven and put sliced tomatoes on top of the dough, then add the rest of the topping (beef etc), then olives and cheese on top.
6. Cook pizza for another 10-15 minutes until crust is golden brown. Do not over cook crust or burn.

About the dough mix: this dough does not require yeast. For those who suffer from abdominal bloating or gastrointestinal troubles including gas, following a yeast free diet can be quite helpful. Many people have never gone even a day without eating yeast so they don't realize the difference.

There are also many other ways to alter this recipe. You could cook the tomatoes with the beef so they get mixed in, or add in 2 Tbsp of tomato paste and some water to make a sauce consistency. In this case, you will need to add a little salt as well, most likely about ½ tsp.

You might also experiment with different cheeses. Some suitable choices might include Cheddar, Jack, Colby, Romano, Parmesan, Provolone, and feta. You can mix many cheeses together to give the pizza a completely different feel. A little extra Parmesan with garlic is very delicious.

Different meats or no meat at all can also be a great way to alter this pizza to suit the tastes of your family and to keep dinner time fresh. Pizza can be customized by section, which makes it a great food for young families with kids. If one doesn't like mushrooms, you just don't add it to their section, if the other hates tomatoes, off they go from her section.

This pizza is very healthy and can cost roughly $10 depending on where you live. Although fast food pizza can seem cheaper, the reality is that you will see this pizza to be more substantial and free of preservatives or unnecessary ingredients. Additionally, you can make two pizzas at once, add a salad or a simple soup with some breadsticks to fill out the meal.

Healthy Recipe: Chicken Tortilla Pizza

2012-10-13T07:40:00.000-07:00

Before you reach for the phone to order pizza drenched with saturated fat and sodium, try my chicken tortilla pizza. This is a recipe I make when I know everyone in my family is going to be running in different directions. It's so easy to make them ahead of time. They'll keep for several days in the fridge so everyone can just reheat them when they come home, or store them in the freezer for later. You can also cut them up and grab a slice for a quick snack, satisfying those pizza cravings without all the fat and calories.

CHICKEN TORTILLA PIZZA

1 whole wheat flour tortilla

¼ cup part skim mozzarella cheese

1/3 cooked, shredded chicken

¼ cup pizza sauce

¼ cooked green pepper

Preheat oven to broil. Poke tortilla with a fork several times on both sides. Lightly spray tortilla on both sides with olive oil cooking spray or an olive oil spritzer. Place on cookie sheet and put under broiler until the tortilla just starts to brown. Flip the tortilla and crisp the other side. Remove from oven. Add sauce, cheese, chicken, and vegetables. Return to broiler and cook just until the cheese begins to melt.

Nutritional Info - 1 pizza

300 calories

7.6 g fat

3.5 g saturated fat

571 mg sodium

4.5 g fiber

29 g protein

Time Savers

Use the meat from a store-bought rotisserie chicken instead of cooking your own.

Make all the ingredients on the weekend and just assemble and cook the pizzas at dinnertime.

Options

Add mushrooms or any veggies you like.

The Greatest Pizza Recipe Of All Time

2012-10-13T07:37:00.000-07:00

Are you looking for the best pizza recipe in the history of the world? There are a lot of people and restaurants out there who claim that they have the "best" recipe for making pizza. Preparing pizzas is somewhere between an art and a science. While quality pizzas tend to have certain general characteristics, pizzas made by different people and restaurants will have a unique flavor.

The four "cornerstones" of a quality pizza are the crust, sauce, cheese, and toppings. All of these components are crucial for making the perfect pizza. However, arguably the best method is to prepare the pizza from the bottom-up. And that begins with the foundation of the pizza-the crust.

On one hand, pizza dough is simple to make. The ingredients are somewhat basic and easy to find. They include: flour, yeast, water, oil, and a little sugar. However, not all types of pizza dough are the same. The amount of each ingredient can differ. And the dough may even include some special ingredients. Also, the ingredients can be used to make pizza crusts of different thicknesses. This can range from a pizza recipe used for thin and crispy crust, to deep-dish pizza.

When making pizza from scratch, it's crucial that all of the ingredients are as fresh as possible. In particular, it's important that the yeast is as fresh as a summer breeze. If the yeast doesn't become bubbly after sitting for 10 minutes (via the process of "proofing"), then that means that it wasn't fresh enough. You'll need to toss the yeast and start all over again.

The "perfect" crust is subjective. Essentially you'll need to use a recipe that creates the best crust to your liking. Sure, you could make some adjustments if you're not satisfied with the end result. But the essence of the recipe should remain the same. This will create the perfect foundation for the perfect pizza.

The good news is that you can easily find a pizza recipe for pizza crust, via different online and offline sources. That means that you won't need to reinvent the wheel. People have already done the experimentation needed to create the essence of quality crusts. All you need to do is search until you find the right crust to your liking.

What makes a "good" pizza dough for pizza crust? When making pizza, flavor is the name of the game. Yes, it's important for there to be a balance of flavors-no single component of the pizza should overpower the rest of the pizza. However, it's also important that the pizza crust be flavorful.

Another important aspect of quality pizza crust is the texture. Look for pizza dough that produces crust with the perfect consistency. It should be crispy, but not have the consistency of cardboard. It should also be chewy, but not have the texture of rubber.

Remember that a bottom-up approach to making pizzas begins with the crust. If you get the crust right, then you've established a solid foundation for your construction of the perfect pizza.

The ideal pizza crust recipe is out there-you just have to find it!

Roman Pizza Al Taglio Recipe - Enjoy The Authentic Taste Of The Eternal City At Your Home

2012-10-13T07:35:00.001-07:00

Rome is the home to some of the most popular and best pizzas in the world. Out of all the different styles having Roman origination, Al Taglio is the most popular one. A wide variety of toppings and square shaped slices add a unique touch to this excellent food item. Though there is no substitute to the Pizza Al Taglio available at some best traditional eateries in the Eternal City, still you can try to match the taste with the help of the below mentioned recipe and directions. The traditional Pizza Al Taglio takes about 30 minutes to be prepared and 25 minutes to be cooked. Have a closer look at the below mentioned ingredients and cooking directions in order to enjoy the Romanian cuisine at your home.

Ingredients

Here are some main ingredients used in cooking Pizza Al Taglio.

• 16 Ounces of tomatoes (preferably crushed).
• 12 cherry tomatoes.
• 4-5 Ounces of Fresh Mozzarella Cheese.
• 2 garlic cloves.
• 2 basil leaves (fresh).
• 2 tablespoons of olive oil.
• 12-14 Ounces of fresh dough and some flour.
• 4 slices of prosciutto cotto.
• One small zucchini.
• Half a teaspoon pepper and salt.

Cooking Directions

Have a look at the below mentioned directions to cook the Al Taglio at your home.

• Initially, for making the sauce, you need to add some olive oil to a pan and medium heat it for over 2-3 minutes. Add a chopped basic leaf and garlic to it and stir for 2 minutes. Now, add salt, pepper and crushed tomatoes to the same. This should be cooked for about 30 minutes at low heat.
• Preheating the oven to 450 degrees would be the next step.
• Now, take the dough and flour, and starting poking and stretching the same to flatten it out. Make use of a roller to create an oval shape that can be placed easily in a rectangular cooking pan.
• Now, brush the pan lightly with olive oil and add dough onto the same. Fit the dough in the rectangular shape and dress it with sauce and one more basil leaf (finely chopped).
• Slice the mozzarella cheese on the top of the sauce to cover the entire surface, along with a mixture of half sliced cherry tomatoes (half of them) and zucchini (finely sliced).
• Now place the pizza inside the oven for around 20 minutes. Afterwards, add the slices of prosciutto cotto to the pizza and cook it again for over 5 minutes.
• Remove the pizza from the oven and let it rest for 5 minutes before cutting into your desired shaped slices and be served.

Pizza Recipes: How To Make A Delicious And Healthy Bacon Tomato And Spinach Pizza Recipe

2012-10-13T07:33:00.001-07:00

Eating healthy or healthy eating is on the minds of many people and their families. However, not every healthy dish is as tasty as this delicious and healthy bacon tomato and spinach pizza. You can learn how to make it today to serve to your family tonight if you like. This recipe only takes a few ingredients but it can pack a punch when it comes to great taste as well as being healthy and good to eat.

Pizza is Good No Matter where You Might Eat It

You might like to make this at home for you and your family as it is. You might also consider adapting it to make party appetizer mini pizzas. You can make your own pizza dough recipe to go along with it or you might want to purchase a readymade pizza crust to make this dish. You can always add some more filling ingredients if you like by adding some onions, celery, bell peppers as well as many other different ingredients.

Whether you are preparing this dish at home for family or you are entertaining all your friends during a holiday party or pizza party, you will find that many people will enjoy the homemade pizza recipes that you make and serve.

Recipe for Bacon Tomato and Spinach Pizza

What You Need

1 prepared pizza dough recipe
1 cup Alfredo sauce
1 shredded mozzarella cheese
1 package frozen chopped spinach
2 small thinly sliced tomatoes
4 or 5 slices cooked bacon

How to Make It

Thaw the frozen spinach, squeeze the liquid from it and then chop it up to include on your pizza, set aside until needed.

Cook the bacon using the manner you prefer the best and then cut the cooked bacon into bite size pieces of about an inch in length. Set aside until needed.

Rinse and peel the tomatoes and then slice them thinly to arrange on your pizza, set aside until needed.
Prepare a pizza pan or baking sheet by lightly coating it with cooking spray. Set aside until needed.
Preheat your oven to 425 degrees Fahrenheit.

Press the pizza dough onto the prepared pizza pan or baking sheet. Form a ridge around the edges by gently pinching up the dough around the rim of the pizza.

Spread the Alfredo sauce evenly over the pizza dough while leaving about a half inch as a border.

Sprinkle on the shredded mozzarella cheese and then top with the chopped spinach, thinly sliced tomatoes and the cut pieces of bacon. Add some more of the shredded cheese evenly over the fillings by sprinkling the cheese.

Place in the preheated oven to bake for about 15 to 20 minutes or until the pizza ingredients are thoroughly heated, while melting the cheese.

This is a delicious and healthy pizza that you and your family may enjoy. If you are searching for a great tasting pizza dough recipe consider visiting our website today to find out more about them, we have many different kinds to share with you and your family.

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

The History of Pizza and the First Frozen Pizza in America

2012-10-13T07:29:00.001-07:00

Pizza was actually considered a meal for peasants in Italy for centuries. And as we really cannot determine who made the first pizza many food historians would agree dishes that were similar to pizza can be traced back to the Greeks and Egyptians. That said people have been enjoying such a delicious dish for many years.

The pizza as we most know of it today has been traced back to an individual by the name of Raffaele Esposito of Naples Italy. Raffaele was an Italian owner of a Tavern by the name of Pizzeria fi Pietro e Basta Cosi in the Nineteenth century. And as suggested above he has been traced back to the inventor of the modern day pizza. Raffaele has cooked his pizzas for Queen Margherita of Savoy to welcome her to Naples in 1889. This is when Raffaele made a pizza to resemble the Italian flag which was a combination of tomatoes, mozzarella cheese and basil, The Famouse Pizza Margherita.

The first pizzeria in the United States came from an Italian immigrant named Gennaro Lombardi. And in 1905 Lambardi's was opened when the City of New York provided the establishment with the first license for a pizzeria in the US.

With the rising popularity of pizza in the United States many chains started to appear. The early pizza chains were Shakey's Pizza founded in 1954 in Sacramento California. And by the way Shakey's was one of my favorite pizza places when I was a kid. Also some other earlier pizza chains were Pizza Hut founded in 1958 in Kansas, Josey's Pizza founded in Georgia in 1943.

Of course we cannot forget about the frozen pizzas. In fact the first frozen pizza was invented by an individual by the name of Rose Totino. Rose went to high school not far from my high school in Minnesota, Edison High in Northeast Minneapolis was her school. Rose and her husband Jim opened their restaurant in Minneapolis in 1951 on shoe string budget, but they achieved success pretty quickly, so quick that Jim was able to quit his job at a bakery within 3 weeks.

Anyway, Rose and Jim's invention of the first frozen pizza started petty much as a take and bake, yes the first Papa Murphy's. Jim would work the crust and Rose would apply the sauce. Thae idea evolved into Rose and Jim contracting the crust out of Chicago and then they would apply their sauce. That separate business of frozen pizzas started in 1962 and it grew so big the couple sold the rights to Pillsbury in 1972 for $20 million, not bad for an idea and a dream.

How to Order Pizza With PayPal

2012-10-13T07:28:00.001-07:00

Like a lot of people these days, I have a PayPal account I use fairly often. The other night, my boyfriend and I wanted pizza. The problem was, that, while our PayPal balance was high, our checking account balance was not. PayPal funds take three to five days to withdraw and transfer to your bank account. We wanted pizza tonight, not a week from now!

I don't know why restaurants that offer the option of ordering food online do not offer payment via PayPal. I suppose they may have issues with people claiming they did not receive the food and requesting a chargeback or refund. For whatever reasons, research left us with the firm answer: no pizza places accept PayPal for payment! (Apparently, some of them used to but do not at this time. Also, this option is more widely available in the UK.)

More exhaustive searching finally resulted in some success. We did find a place that would order us an e-giftcard for any 3 of the national pizza chains with our PayPal funds - but it was really hard to find!

To that end, this article's intent is to make it easier for people who find themselves in a similar circumstance. If you want to order food with your PayPal balance, it can be done!

One site we found, http://www.grubhub.com, will act as a go between with a restaurant and you and accepts PayPal. They are mostly limited to major cities, however. We also found the process rather confusing and complex.

Another site, http://www.paypizzapal.com, will order you an e-giftcard to Pizza Hut, Dominos, or Papa John's with your PayPal funds. We've used this site twice. The first time, we received our e-giftcard in our email in about 45 minutes. The next time, it was closer to half an hour. The e-giftcard arrived from the restaurant itself (we chose Pizza Hut) and we simply placed our order online and selected giftcard as the payment option. The only drawback was that the tip could not be included.

Both charge a fee for the service, but if you're hungry and don't want to wait the three to five days for your PayPal money to hit your checking account, they'll get you your pizza tonight.

We use Bitcoin a fair amount as well, but were unable to find anyplace that we could convert it for pizza. I imagine this will change as it increases in popularity.

There were some "freelancers" offering to provide this service, but I would caution against that. Mostly because you have to provide them with your address, which we were not comfortable doing.

I hope this helps anyone that finds themself in the same situation we did. When you're hungry and have money you can't access quickly, it's frustrating to say the least. Enjoy your pizza!

Please note that this is not intended to endorse the taste or quality of any restaurant. The only intent is to give some direction to those who have money in their PayPal account and want to use it to order food.

If you have money in your PayPal account, but no access to a credit or debit card, you can order pizza with PayPal. PayPalPizza and GrubHub offer this service.

Margarita Bella Pizza Recipe: Grain-Free, Gluten-Free, Vegetarian

2012-10-13T07:26:00.001-07:00

There are a multitude of reasons for a family to go grain-free and sugar-free. Perhaps your son has celiac disease, so his immune system can not tolerate gluten. Maybe your husband is at high risk for heart disease or diabetes. Maybe you are simply one of the thousands of people who are beginning to understand the health benefits of a grain-free diet.

Great! You've taken the first step and gotten the grain and refined sugar out of your life. But what now? Well, you can start with this delicious Bella Pizza. By switching out the dough for a mushroom cap, you will:

reduce carbohydrates by nearly 30 grams
increase fiber
increase protein by about 3 grams
cut out the gluten (which is inflammatory for everyone- not just those with gluten allergies)
increase iron
add niacin, a brain-health mineral

Not to mention, it's a lot easier to wash a mushroom cap than to knead dough! You can whip up this dish for a quick family dinner, or serve on baby bella caps for a delicious appetizer. Any way you dish it, Margarita Bella Pizza is sure to be a crowd-pleaser.

Margarita Bella Pizza Recipe

This delicious pesto, tomato, mozzarella pizza on a mushroom cap is quick, easy, and delicious!

4 Portabella Caps, rinsed and patted dry

6oz Fresh mozzarella, sliced into four rounds

1 Large organic tomato

4 tbsp Basil Pesto (see recipe below, or use prepared pesto)

2 tbsp Olive Oil for brushing

Preheat the oven to 400ºF.

Brush both sides of mushroom caps with olive oil.
Place oiled mushrooms on a glass baking dish, stem-side-up.
Spread one tablespoon of Basil Pesto on the ribbed, dark "top" of each cap.
Slide the tomato into ¼ inch thick slices. Place one slice on top of the pesto. (If your tomato is smaller, you may want to use two slices per pizza.)
Top each pizza with a slice of fresh mozzarella.
Place pan in the oven for 10 - 15 minutes or until cheese is just melted and mushroom is cooked through.
Serve immediately.

To make the Basil Pesto:

Toss all the ingredients in the food processor for a quick pesto!

Place 1/3 cup packed fresh basil, 1/3 cup raw pine nuts, 3 cloves garlic (peeled), 3 tablespoons olive oil, 3 tablespoons grated Parmesan cheese in a food processor. Blend for about thirty seconds until everything is minced together with even consistency. Salt to taste.

This pesto recipe makes about 1/3 cup.

You can change it up by replacing the pesto with traditional pizza sauce, then topping with your favorite toppings. The kids love to help on this one. They can make their own personalized Bella Pizzas using everything from pineapple and Canadian Bacon, to BBQ chicken and cheddar. Delizioso!

Where to Find a Pizza Pie in Springfield, IL

2012-10-13T07:23:00.000-07:00

Every once in a while, humans get a fever, and no, the fever doesn't need any cowbell. What the fever needs is a good slice of pizza, or a few slices if you're hungry enough. In Springfield, IL there are plenty of places to find pizza, you can find a restaurant around almost every corner if you're actively looking. However, if you're wanting to get away from the chain stores like Papa Johns, Pizza Hut, or Domino's, you're in luck. There is a great assortment of family owned pizza restaurants in Springfield which have a small business feel in both product and service.

If you're looking for a place to get a couple slices during your lunch break, look no further than Antonio's Pizza on MacArthur Blvd. They offer an exceptional pizza, which you can buy by the slice, a service that is disappearing in today's smaller city environment. However, if you are planning on taking a pie home after work, Antonio's will still have you covered. What sets Antonio's apart from the chain restaurants is the crust on which they serve that wonderful assortment of toppings, between the fact that it's been "floured" to perfection and it has just the right amount of crispness, it's been known to please patrons.

Another place to get a good pizza in Springfield, IL would be the full service italian restaurant, Bella Milano, on Wabash Ave. Being that this is a sit down restaurant, you can either sit down with a few friends with a pizza or pick it up and take it home. Bella Milano has some good food, but the pizza could be the most popular item on the menu, the sauce is slightly sweet but what really sets it apart from the rest is the cheese they use. It is a pure mozzarella cheese that complements the toppings perfectly, and also is one of those cheeses that stretches for miles when melted. It's delicious, and is the defining factor of Bella Milano.

As for the best place to get a pizza in Springfield, look no further than Gabatoni's Restaurant on E. Laurel St. While I wouldn't say there is a single ingredient that Gabatoni's does better than everywhere else, the composite, finished product is to die for. The way all of the ingredients complement each other is almost magic, the sauce is slightly sweet like Bella Milano, and the crust is also delicious, just like Antonio's. No matter what kind of toppings you get at Gabatoni's, you're likely to walk away happy and satisfied. If you haven't tried any of the above before, Gabatoni's Restaurant should be your go to restaurant for pizza in Springfield, IL.

While the three restaurants above were spotlighted, they are by no means the only places to grab a slice of pizza in Springfield, IL. There are a dozen or more other spots that each have their own unique attributes, each deserving of a sample. If you happen to be in the downtown district of Springfield, you'll find many of the other restaurants not listed here. If you see one, go on in and grab a slice, if you like it, take one home for the family. They'll love you for it.

Vegan Pizza? Choose Neapolitan Style

2012-10-13T07:21:00.003-07:00

There is no denying that pizza is one of the most delicious dishes known to man. Unfortunately, for those who choose to abstain from eating animals and their byproducts, it seems like they are out of luck in enjoying this incredibly delicious meal. When most of us think of a pie we think of the meaty, cheesy, saucy dish that is served at the local parlor. If not, then we imagine the deep dish of Chicago or the large foldable slices in New York. Well, these are merely derivatives of the source. The original and most authentic version of this staple is in fact completely vegan and hails from Naples. The Neapolitan style of pizza fully encapsulates the essence of this Italian dish, and it is free from any animal products.

To make an authentic vegan Neapolitan style pizza one must realize that there are very strict standards that guide how this dish is made and what ingredients are used.

The flour must be a very fine, low gluten version called Tipo "00." This produces the famously thin soft crust that so many enjoy. This is mixed with fresh pure water and natural yeast to create yeasty dough on which the cook will layer the toppings. Next, San Marzano tomatoes, which are grown only in the rich volcanic soil of Mount Vesuvius, are used for their unbridled sweetness and low acidity that makes them caramelize in the wood-fired oven. The key to the flavor of this particular dish is the choice of herbs used. Only the freshest basil, picked at the peak of flavor, is used to provide the signature flavor.

With all of the ingredients in place, the pizza chef will mix and shape the dough by hand. This vegan crust needs time to rise before baking, and so after thoroughly combining the flour, water and yeast, it is left to rest for up to five hours. After it has risen, the cook tosses it by hand without assistance of a rolling pin. The toppings are layered, and the finished product is placed into the specialized oven.

The special oven used to make this type of pizza involves a large brick structure with a thick stone floor. The heating source is always wood and kindling, and the fire must be very hot. With this style of cooking, the meal is prepared right on the stone surface without pans or racks. It is only left to cook for a short period of time before it is finished, and this results in a soft thin crust with a thin layer of crunch on the outside.

A pizza made in this most traditional and ancient way is often made in accordance with the precepts of veganism. This offers those who are under dietary restrictions the opportunity to enjoy the deliciousness of a hot slice, just like everyone else.

Stuffed Milkfish Recipe ( Rellenong Bangus )

2012-10-11T02:08:00.005-07:00

Milkfish, or bangus as it is locally called here in the Philippines is our national fish. This fish is one of the many staple diets by filipinos although milkfish is wide spread in south east asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I've seen is about two feet. They thrive either in fresh water lakes, brackish water and salt water. When cooked, the flesh is white as milk ( that is why it called milkfish ) and lots of needle like fish bone on it's flesh. Wide spread throughout the islands but the most tasty ones comes from Dagupan ( northern part of Luzon, Philippines ).

If you are now ready, here is the recipe:

Stuffed Milkfish ( Rellenong Bangus ) Recipe

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

* Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

* Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

* Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

* If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

* Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

* Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

* Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

* Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Easy to Freeze Foods

2012-10-11T01:37:00.000-07:00

Many foods are quite easy to freeze and this can be a substantial time saver. Dinner time is often rushed and it is great to have some homemade food prepared and waiting in your freezer. Frozen meals purchased at the supermarket are not as healthy. Take a look at the ingredient list on the back of these foods and you will see some you won't recognize as food ingredients!

Lets take a look at some foods that do not freeze well:

Mayonnaise
Artificial Vanilla
Cooked egg whites and anything that contains egg whites
Gelatin (including Jello brand)
Cakes and pies that contain a custard filling
Sauces that contain flour or cornstarch as a thickening agent
Milk, light and heavy cream or sour cream.
Raw veggies (unless they have been blanched)
High water content vegetables: eggplant, radishes, celery, fennel, tomatoes, leafy salad greens, cucumbers, potatoes and zucchini.

Note: You can freeze these high water content veggies if you cook them first. They must also be finely chopped or pureed.

So we need some foods that are simple to freeze. Hearty soups such as vegetable, chicken vegetable or bean are great for this purpose. Cooked noodles and pasta sauce can be frozen. Shepherd's pie is a favourite that freezes very well. Just think casseroles as most are easy foods to freeze.

Boiling a whole chicken is another quick freezer food. Boil it, shred it up, pack it into freezer bags and freeze it. The chicken is now cooked and ready to throw in with some cooked veggies or rice. Great time saver!

You will need to invest in an assortment of freezer containers suitable for large meal sizes or for dividing into smaller portion sizes. Be sure to date all containers because you run the risk of freezer burn if it is left in the freezer for too long. Although most frozen foods can last several months in the freezer, I don't like to leave meals in the freezer for any longer than one to two months. Just pick up a quantity of stickers and a black marker at the local dollar store. Easy!

You will find that most foods are great for freezing. It's a fantastic time saver to be able to take some homemade foods straight out of your freezer and prepare them in half the time. There is an infinite number of recipes for cooking meals for the freezer. Cooking in bulk and loading up your freezer not only saves time during the week, it also saves you money.

Why Do I Need a KitchenAid Slicer and Shredder Attachment?

2012-10-10T09:35:00.000-07:00

If you or your family loves pizza, tacos or salad, you definitely need to purchase this KitchenAid slicer/shredder attachment. It performs the cutting and shredding that a food processor would do. Potatoes, onions, nuts, chocolate, and vegetables can either be shredded or sliced.

The KitchenAid Slicer/Shredder attachment is easier on the arms than if you had to manually slice or shred large quantities of vegetables for cooking or munching. The blades take up less room than a food processor.

Whether chopping nuts, or shredding cheese or carrots, quick work is completed in record time using a KitchenAid slicer/shredder attachment.. Vegetarian pizza can be topped with a wide variety of vegetables and shredding cheese is done quickly. If you prefer a meatier pizza, the attachment is great for slicing pepperoni and salami. If a salad is called for, than slicing cucumbers and carrots will be a breeze.

Have you ever thought of preparing scalloped potatoes, au gratin potatoes or hash brown potatoes? The potato list is endless. Want apple pie for dinner tonight? Peel and core the apples and then use the KitchenAid slicer/shredder attachment for a picture perfect pie.

In case the steel shredder cup is a bit hard to detach from the center shaft, than a handy tool will help in dislocating the cup for easy clean up in the dishwasher.

Your KitchenAid stand mixer can be turned into a food processor with the slicer/shredder attachment. This attachment is an extraordinary workhorse and can do about anything in addition to being easier to work with than a food processor.

Whether you love vegetarian pizza or are more inclined to a meatier pizza than the KitchenAid slicer/shredder attachment will go well with your KitchenAid stand mixer, thus eliminating an entirely separate food processor. Storage is easier and clean up is done in a matter of minutes.

Gluten Free Hash Brown Quiche Recipe

2012-10-10T09:31:00.003-07:00

This recipe is a family favorite! We typically make this dish when having a family brunch or it is also great as breakfast for supper! Serve with fresh fruit and rolls.

INGREDIENTS

1/2 C Cream or Milk
1/3 C Butter, melted
4 Eggs
1 C Hot Pepper Cheese
1 C Monterey Jack Cheese
1 Package Simply Potatoes Hash browns

Preheat oven to 425 degrees. Grease bottom of pie plate with Pam or another vegetable oil spray. Push hash brown potatoes into bottom of greased pie plate. Melt butter in microwave and brush the melted butter over potatoes. Place in center rack of oven and bake at 425 degrees for 25 - 30 minutes or until edges are browned. Keep a close eye on the potatoes as they will start to brown around the edges at around 20 minutes.

Turn oven temperature down to 350 degrees.

Be sure to place cookie sheet on the rack below the pie plate to catch any grease that boils over. I have forgotten many times to do this and when I forget, the grease drops onto the bottom of the oven and lots of smoke comes out!

While the hash browns are baking, shred cheese in separate bowl.

Crack eggs in separate bowl and whip. Mix Eggs with Milk / Cream and pour over hash browns. Shred cheeses and spread over top of Egg mixture. Bake at 350 degrees for 30 - 40 minutes or until knife inserted in middle comes out clean.

We have also tried browned Italian Sausage and Ham in with the Egg mixture, turns out great!

Enjoy!

Food Processor - A Must Have Item For Every Kitchen

2012-10-10T09:30:00.001-07:00

The food processor is good for anyone who cooks, from everyday lunch to important banquets! It is among the best kitchen appliances you can buy. You can start enjoying it even for small meals!

Food processors are great at performing both delicate tasks and heavy duty jobs. So whether you are kneading a light dough or slicing tough carrots, a food processor can help you finish in a jiffy. Meanwhile it is able to perform delicate tasks of blending soup and mincing garlic.

The food processor's capacity is a very important consideration. Capacity varies anywhere from 21 ounces to 14 cups for the professional kitchen. Figure out the amount food you generally will be making on a regular basis in order to determine which model of processor you should buy.

Depending on the model you've purchased, look for the pulse feature switch, which allows you to chop quickly and prevents over processing the food. It also gives the user ultimate control. Attachments may also be included, which includes the feeding tube (pushes food in the machine while it's working), and a disc for slicing, shredding, or grating. The feeding tube is also for safety, keeping your hands further away from the blade. Certain tubes have different sizes which may be larger or smaller openings on particular models.

Next we'll discuss the discs or blades. Processors come equipped with a set of discs, the most common ones being the discs that slice and shred. The size of the shred or slice is measured in millimeters. Some processor include a juicer option. The heavy-duty models have a dough blade that you can use when you're baking fresh bread or making pie crusts.

All processors come with a clear plastic mixing bowl and lid, an S-shaped metal chopping blade and a plastic food pusher to safely push food through the feed tube. Some models have a wider tube so you don't have to cut up vegetables like potatoes to fit the opening.

Mini choppers hold 2 to 3 cups and are generally used for smaller jobs, such as chopping nuts or onions. They are similar in look to a small food processor. You will find that blender processors are best suited for work with liquids and food processors are better when you're working with solid foods. Between the two kinds of processors, the food processor is the more all-around appliance.

The Food Processor - A Kitchen Necessity Or Unnecessary Luxury?

2012-10-10T09:22:00.002-07:00

Do I really need a food processor? This is probably the most frequently asked question when someone is considering buying their first food processor. Many home cooks who already have a stand mixer, blender and mandolin wonder if they will really find use for a food processor on a regular basis. Then there are the purists who believe they would be abandoning finely honed knife skills when turning to a kitchen appliance for help.

No one truly NEEDS any specific kitchen appliance, but anyone who is a serious cook or would like to become a serious cook can certainly benefit greatly from the use of a food processor. Each of the kitchen tools listed above have their own benefits and belong in a well stocked kitchen. A food processor also deserves a spot in such a kitchen.

There are tasks a food processor is well suited for that no other kitchen appliance can handle as well. These include chopping, shredding and emulsifying. A blender is great for liquefying soups but can struggle with partially pureed items such as salsa. A mandolin can slice a zucchini with ease but can't shred through several pounds of cheddar cheese in less than a minute. A stand mixer is the right tool to use when mixing up cookie dough but can be messy and ineffective when emulsifying mayo.

Many cooks find themselves more willing to take on new recipes when they have a little help. That French Onion Soup you've been thinking about isn't as daunting when you don't have to slice ten pounds of onion by hand. Apple pie from scratch is much more easily attained when you have the proper tool to cut butter into flour for a perfect crust. Fresh salsa takes time when slicing all of the veggies by hand, but only minutes in a food processor. You'll never have to settle for jarred, pasteurized, processed salsa again! Making fresh butter from cream sounds crazy at first, since you can just buy it at the store. Once you realize all you need to do is dump the cream into your work bowl and let it do the churning, it's not so ludicrous. And anyone who has tried freshly made butter is unlikely to go back to the store bought version.

I think every kitchen should have a food processor. The right one can cut prep time down considerably and anyone who cooks on a regular basis should seriously consider purchasing one. Even those who only cook on special occasions can appreciate the usefulness of a food processor. Homemade pie crusts are a breeze and fresh breadcrumbs take seconds to prepare. A holiday dinner can take half the time to prep for which makes it worth the cost even if it's only utilized a few times a year.

Winter Cuisine - Hearty Homemade Soups

2012-10-10T09:11:00.001-07:00

Since winter is almost here, it is time to start thinking about those steaming bowls of hearty homemade soups. Nothing has quite the ability to warm the heart or the soul as do fresh homemade soups, except maybe homemade breads right from the oven. Read on and find some tips and recipes for making delicious soups and look for my next article on homemade breads.

Homemade soups do not have to mean hours of standing over the stove, stirring and sipping, as very satisfying brews can be created with a minimum of time and effort. Soups, like sauces, are really quite basic, in that there are only a minimum number basic soups from which all of the infinite varieties are created. There are broths which are clear liquids which can be made from any number of meats such as beef, veal or chicken of the bones thereof. Broths are also the starter from which things such as vegetable soup or French Onion Soup is made. The second variety is the cream soup which starts with a basic thin white (cream or béchamel) sauce and which sport such favorite titles as clam chowder, lobster bisque or cream of celery (my favorite).

Soups can be as low or as high in caloric content as you wish. Cream soups do not necessarily have to be fattening as they can be made from mostly water or vegetable liquid with just a small amount of milk or cream added for flavoring only. Cream soups can also be made with nonfat or low fat milk, or half and half or heavy cream depending on how rich you like them.

Soup can be the main dish for a meal if it is made with enough ingredients and includes a protein product along with the vegetables. Add a salad, bread and light dessert and you will enjoy a very satisfying meal. Included in this article are recipes for three soups, all of which can be used as main dishes or as the first course of a multi-course meal. There are recipes for corn chowder, hot cabbage borscht made with beef and a French Onion soup.

As mentioned in a previous paragraph, the cream in the chowder recipe can be substituted with the previously mentioned nonfat, low fat or regular homogenized milk (4% fat) depending on your dietary needs. The corn chowder can be varied with the addition of different ingredients such as clams or cheddar cheese or it can be changed to make a cream vegetable soup by substituting any other vegetable for the corn. All three recipes contain protein with the chowder and the borscht containing the most. The borscht is best if made the day before as this will allow the flavors to blend and the fat to congeal, making it easy to remove the excess fat.

Hot Cabbage Borscht
1 medium head red cabbage, washed
1 large grown onion, peeled
2-3 lbs. beef brisket or short ribs
1 large can 'recipe ready' tomatoes
1 (8 oz.) can tomato sauce
1 bay leaf
1 Tbsp. salt (or to taste)
1 tsp. black pepper
Water
¼ cup lemon juice
5 Tbsps. sugars

Coarsely shred the cabbage and thinly slice the onion; place both in a large pot or soup kettle at least 6 quart capacity.

Trim the fat from the meat and cut into 1" cubes and place in the pot along with the vegetables.

Add the tomatoes, tomato sauce, bay leaf and salt and pepper. Cover with water and add the remaining ingredients. Mix well.

Bring to a boil over high heat; reduce heat to simmer and cook, partially covered for 2-3 hours or until the meat is tender. Remove the bay leaf and cool and refrigerate.

One hour before serving remove from the refrigerator and skim off congealed fat.

Return to the stove, heat to desired temperature and taste for seasonings and adjust if necessary.

If a thicker consistency is desired make a roux by creaming together 3 Tbsps. softened butter and 3 Tbsps. flour. Stir a small amount at a time into the hot soup and stir and cook until the desired consistency is reached.

Serve with fresh rye bread and a salad and your meal is complete. If desired, add a fruit dessert.

Yield: at least 6 servings

The chowder and onion soup that follow are quick and easy to make and can be made in about 30 minutes on top of the stove.

French Onion Soup
2 cans beef broth
¼ cup butter, melted
4 large Onions (any kind)
2 cans water
½ lb. Swiss Gruyere or Jack Cheese, shredded
¼ cup dry Sherry wine

Peel and thinly slice the onions with a sharp knife or the medium slicing blade of a Food Processor.

Using at least a 2 quart saucepan, sauté in the melted butter just until they begin to caramelize.

Add the beef stock along with two cans of water and simmer until hot. If a thicker soup is desired, make a roux as per the directions in the Cabbage Borscht. Slowly add the roux to the soup, stirring constantly until the desired consistency is reached.

Season with salt and pepper to taste; add the Sherry if desired and serve the soup over large garlic toast rounds made from French or sourdough bread which has been heaped with mounds of shredded cheese.

Serve along with salad and garlic bread and lemon meringue pie for dessert.

Serves 4

Corn Chowder
2 medium-size white potatoes
1 small onion
2 small carrots
2 cups water
2 tsps. Salt
½ tsp. white pepper
1 (16-oz.) can whole kernel corn (or 1 lb. frozen corn)
1 cup cream or milk

Cut the potatoes into ¼" cubes; mince the onion and chop the carrots.
Add the vegetables to the 2 cups of water and 1 tsp. salt and cook until the vegetables are fork tender.

Add the pepper, drained corn and stir in the cream or milk.

Continue cooking until desired temperature is reached. Taste and add remaining salt, if desired.

(Note - the starch in the potatoes act as a natural thickener, so that no further thickening is necessary)

Serves 4

Variations:

Add one of the following just before serving:

1 cup diced smoked ham or sliced hot dogs

2 cans diced clams or baby shrimp

1 cup shredded cheddar cheese or a combination of the ham and cheddar

Try these recipes and see how comforting homemade soup can be on a cold winter's day!

A Cure For the After Thanksgiving Turkey Blahs - 4 Tasty Recipes For Leftovers

2012-10-10T09:08:00.002-07:00

We've all heard the "...Oh no! Not that again..." when faced with more of the same for dinner. These suggestions can add a little spice to tired palates and free up your time in the kitchen.

o Turkey Hash with Sweet Potatoes and Onion.

Use three large peeled and chopped sweet potatoes
One large yellow or sweet onion minced
Two and a half cups of chopped turkey (white or dark meat)
Two tablespoons of canola or light olive oil
Salt and pepper to taste

Sauté sweet potatoes in oil (covered) until fork tender (takes approximately 30 - 40 minutes) stir three or four times to prevent over browning on one side
Add onions after 20 minutes and salt and pepper
Add turkey after 25 minutes

Serve with tossed green salad of your choice
Serves 4 (One of our family favorites)

o Turkey Tacos (easy and quick)

Shred approximately three cups of turkey and sauté with your favorite taco mix (following directions)
Serve in taco shells with traditional toppings, refried beans and Mexican rice.
(This one is usually a crowd pleaser)

o Turkey Waldorf Style Salad

Use a half a head of lettuce or one bag of your favorite mixed greens
One cup chopped walnuts
Two of your favorite red apples cored and chopped (but not peeled)
One cup dried cranberries
Two stalks of celery cleaned and chopped
Two and a half cups of cooked turkey cubed

Toss all ingredients together

Serve with four heaping tablespoons of mayonnaise mixed with a table spoon of red wine vinegar (mixed well) as a dressing or a raspberry vinaigrette dressing. Start the meal with a bowl of hot soup of your choice and adding a loaf of warm crusty Italian or French bread makes this a great quick and casual evening meal.

o Another family favorite is Turkey Pot Pie with tarragon

Use two refrigerated pie crusts, one for the pie bottom and one for the top
One third cup butter or margarine
One third cup chopped onion
One third cup all purpose flour
One half teaspoon salt
One quarter teaspoon pepper
One teaspoon ground tarragon
One fourteen ounce can of chicken broth
Two and one half cups chopped turkey
One package (box) frozen peas and carrots thawed

Heat oven to 425 and prepare crusts according to package directions for a two crust pie
Sauté onion in butter over medium heat until onion is tender but not brown
Stir in flour and salt and pepper until well blended
Add chicken broth and milk and cook (stirring) until mixture bubbles and slightly thickens, remove from heat
Stir in turkey, peas and carrots and tarragon, mix well
Pour mixture into pie crust lined pie plate
Top with second crust, flute edges and cut at least four slits in the top to let out the steam

Bake thirty to forty minutes until crust is golden brown and let stand for five to ten minutes before serving

Add a tossed garden salad to complement the pot pie and everyone will ask for seconds!

Authentic Mexican Desserts

2012-10-10T08:38:00.000-07:00

There are so many Mexican dishes provided by several cuisines which are not doubt the favorite for all people through out the world. The most preferred item among the Mexican cuisine is the Mexican desserts recipes. For making the authentic Mexican desserts recipes at your home you have to get information of such recipes and their preparation methods. Here we are providing information about two famous and simple Mexican desserts recipes which you can easily prepare at your home.

1. Fried Apple Burrito

The main ingredients used for preparing this recipe are six shells of the tortilla, a can of apple pie filled, a cup of sugar, vegetable oil and three teaspoons of the cinnamon. After having the required things you can start preparing the recipe. To start making it, you have to fill the shells of tortilla with the pie of the apple. Then fry the pie filled in the tortilla in a medium heat in the vegetable oil. You have to fry the shells filled with pie till the pie become golden brown in colour. Then spread the sugar and the cinnamon on the fried pie. For making your syrup tastier you have to add a cup of boiled water which is mixed with the sugar and cinnamon into it. You need to boil the dessert with the syrup you have made with the pie. Now your authentic Mexican desserts recipe is ready for serving. Serve it to your friends and enjoy the syrup with them. It is very easy to prepare and it does not take much time for preparing it.

2. Mexican Bread Pudding Recipe.

The Mexican bread pudding recipe is another simple recipe that you can easily prepare at home for your guests. For preparing this recipe you need minimum three slices of day old Texas Toast, half cup of brown sugar, a cup of water, four apples in chopped form, a cup of shredded cheddar cheese and a half cup of raisins. You have to heat the oven at 350 F. boil a cup of water in the saucepan while boiling the water and add the sugar into it. Let the water to boil for two to four minutes at little heat or till to the time when the water may completely mix up with the sugar and seems to be like a syrup mixture. Mix the apples, shred toast of Texas and raisins in a baking pan and make it like a mixture. Now pour the syrup made by the water and the sugar and mix it well. You need to spread the cheese on the top of the mixture and then lightly mix it. Allow the mixture to bake for thirty minutes in the oven. After baking it is ready to be served. It is a most preferred authentic Mexican desserts recipe by the people.

Use the Blender - A Quick Cooking Tip

2012-10-10T08:36:00.000-07:00

Yes you can use your blender for more than just making a smoothie.

You probably already have one. Did you get one as a wedding present, house warming gift, or just got yourself on in a fit of culinary madness? Maybe you inherited a family member's just in hope of someday making that dreamed of smoothie. It might even be sitting on your counter or under it gathering dust.

Wherever it is dig it out! That trusty dusty old blender can help you get out of the kitchen in a hurry.

As a time saving device a blender is one of the tops. Just read some of these ideas to find out how.

1. You can chop vegetables that you may need chopped fine in the blender. Do small amounts and blend with short bursts until you reach the desired texture. Such as carrots and cabbage for coleslaw.

2.Make bread crumbs from your blender. Use your fresher breads for fresh crumbs. Your day old bread for dryer courser crumbs. Make cracker crumbs and even cookie crumbs for your desserts and pie crusts.

3.Your blender can even be used to make cakes, cookies, muffins and pies. Blend things like your butter and eggs together and then remove from the blender to stir in your flours and dry goods.

4.You can also grate cheese in your blender. Use small 1 to 2 inch cubes and grate away. Of course it won't look like the cheese you buy in the nice little packages in the grocery store but if you're shredding for things like a quiche or casserole topping it's going to melt down so who cares!

Some tips to keep in mind.

Mashed potatoes and egg whites don't do well in the blender. Egg whites will never nice and stiff and your cooked potatoes will turn into soup instead of nice and fluffy.

Stop your blender occasionally and mix things together with a rubber spatula.

After you're done and have emptied the container of your foods, run the blender a few seconds with some hot soapy water to make sure all the food particles have been removed before sending it through your dishwasher or hand washing it.

Happy Quick Cooking!