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Home Cooking Recipes for
Hot and Delicious Pizza
Basic Heart Shaped
Valentine Pizza Recipe
Ingredients:
1 cup water
2 tablespoons milk
2 teaspoons sugar
1 1/4 teaspoon salt
1 tablespoon shortening
1 tablespoon olive oil
1 tablespoon durum semolina (or corn meal)
1 cup unbleached all-purpose flour
2 cups unbleached bread flour
1 1/4 teaspoon yeast
Directions:
Place water, milk, sugar, salt, shortening and
olive oil in bowl of food processor and pulse to
dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour
and all purpose flour. Process until a soft ball
forms. Remove from machine and allow to rest,
covered with a towel, about 45 minutes. OR to
make by hand:
Use only all-purpose flour. Place water, milk,
sugar, salt, shortening and olive oil in bowl
and dissolve sugar and salt. Stir in yeast,
semolina or corn meal, all purpose flour
and knead to form a soft, but not-too sticky
dough (8-10 minutes). Allow to rest, covered
with a towel about 45 minutes.
Deflate dough very gently before using and allow
it to rest 15 minutes more before using in a
recipe. You may also refrigerate dough in an
oiled plastic bag for up to two days.
Shape dough into a heart. Top with your favorite
sauce and toppings. Bake in a hot oven 425 -
450°F. for 15 - 20 minutes.
Combine all in small saucepan and cook over low
heat for 15 minutes, or until sauce thickens.
Authentic
Homemade Pizza Sauce Recipe
Ingredients:
1 medium onion, finely chopped
2 tablespoons olive oil
500 grams can whole/chopped Italian plum
tomatoes
2 teaspoons concentrated tomato puree
1 tablespoon white wine vinegar
3 teaspoons sugar
Directions:
In a large saucepan, gently sauté' the onion in
the oil until transparent. Add the tomatoes and
bring to the boil. Once simmering, add the
tomato puree, the vinegar and sugar. Simmer for
a full hour, using a wooden spoon to break up any
tomato pieces. If the sauce still has pieces of
tomato,
pass through a sieve before bottling and storing
in the refrigerator for up to two weeks.
Spread thinly on pizza, use over pasta with a
grated, strong, hard cheese, or use as a base
for more complex meat sauces for pasta.
Quick-Fix Heart
Shaped Valentine Pizza Recipe
Ingredients:
1 large Pizza shell; pre-baked
1/3 cup Pizza sauce
1/3 cup Mozzarella or Jack cheese; grated
12 large Shrimp; cooked
1 medium Red Bell Pepper
3 Pieces artichoke hearts; frozen and thawed,
sliced
Olive oil
Minced Basil
Directions:
Trim the pizza shell(s) or foccacia bread into
heart shape, place on pizza pan or baking
sheet. Spread pizza sauce on shell to near edge.
Sprinkle cheese over sauce, not quite to edge of
sauce. Place shrimp, in pairs, tails touching,
to make hearts, on top of cheese. Do the same
with some slices of red bell pepper, using the
top, where it curves, for the top of the heart.
Put a few slices of artichoke heart here and
there. drizzle a little olive oil over top.
Sprinkle with minced basil (optional).
Bake at 375 degrees until cheese melts and pizza
is piping hot. Serve hot
Breakfast Pizza
Recipe
Ingredients:
1 pound pork sausage
1 cup hash browns
1 cup shredded cheese
5 eggs with milk to scramble
1 (8 ounce) package of crescent rolls
Directions:
Spread crescent rolls in oiled 9 x 12-inch pan
to fit bottom of pan, bringing dough up along
the edges. Seal seams. Brown and drain pork
sausage. Spread on crescent rolls. Cover with
potatoes, scrambled eggs and sprinkle top with
shredded cheese. Bake at 375 for 20 minutes.
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with --
seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large
saucepan ten minutes. Strain and return liquid
to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very
low heat until chicken is just cooked through,
about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and
minced chili.
Boil cooking liquid until reduced to 2/3 cup
about ten minutes. Pour liquid over chicken and
let cool 30 minutes. Add cilantro to chicken
mixture.
Cover and refrigerate until well chilled,
turning chicken occasionally, about 4 hours (can
be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated
vegetables and some of the juices. Pass tortilla
chips to use as "pushers." . Makes 6 servings
CHICKEN BREASTS
OLE'
3 Whole chicken breasts -- boneless & split
4 ounces Green chilies -- diced
3/4 cup Cheddar cheese -- shredded
3/4 cup Monterey Jack cheese -- shredded
3 tablespoons Onion -- finely chopped
1/3 cup Butter -- melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin -- ground
1 cup Tortilla chips -- crushed
Wooden toothpicks
Remove skin from chicken. Between sheets of
waxed paper, pound each until 1/4" thick. Drain
chilies and combine with the cheeses and onion.
Divide into 6 equal portions. Sprinkle one
portion down center of each breast.
Roll chicken around filling, folding in ends and
securing with wooden toothpicks. Combine the
butter, chili powder and cumin. Coat rolls with
butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow
greased casserole. Bakeat 375 degrees for 45
minutes. Serve with sour cream and taco sauce.
Goes great with Mexican rice.
Ingredients:
-----amaretto
butter-----
2 tablespoons amaretto
1/2 cup butter or margarine -- soften
-----amaretto syrup-----
1/4 cup amaretto
1 cup maple syrup
Cooking Directions:
AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small saucepan,
combine amaretto and syrup. Heat to boiling.
Allow to cool before serving.
Amaretto French
Toast
Ingredients:
6 tablespoons amaretto
4 eggs -- well beaten
1/2 cup milk
12 slices french bread
amaretto butter (see recipe)
amaretto syrup (see recipe)
Cooking Directions:
In shallow bowl mix all ingredients except
bread. Soak bread in mixture. In large skillet,
melt some butter. Drain bread. Cook in butter
until both sides are golden brown. Serve
immediately with Amaretto butter and Amaretto
Syrup. NOTE: For a change, try Irish Cream
instead of Amaretto.
APRICOT CHICKEN
Sweet and tangy with a hint of garlic, these
highly flavored chicken breasts make a great,
quick dinner. Serve with rice,
a green salad and hot rolls.
Estimated Times
Preparation time: 10 mins
Cooking time: 30 mins
1/2 cup apricot preserves
1/2 cup dried apricots, halved
1 tablespoon + 1 tsp. soy sauce
2 cloves garlic, minced
4 (4-6-oz.) fresh boneless, skinless chicken
breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 425°F.
In a bowl combine apricot preserves, dried
apricots, soy sauce and garlic; mix well. Add
chicken and coat well. Season with salt and
pepper.
Place chicken in a shallow roasting pan. Roast
chicken for 30 minutes, or until done. Baste
chicken several times during cooking. Remove
chicken to a warm platter and pour pan juices
over top. Serve warm.
Home Cooking
Recipe For Apple Quick Cobbler
1 (18.25 ounce) box yellow cake mix
6 medium tart apples, peeled and sliced
2 tablespoons granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees F.
Combine apple slices with sugar and cinnamon in
a large bowl. Sprinkle 1/4 of cake mix over the
top. Toss until apples are completely
coated. Spoon into a greased 8-inch square baking
dish. Bake for 30 minutes.
Place remaining cake mix in a medium bowl.
Dribble 1/2 cup melted butter over the top. Toss
until mixture forms large crumbs. Sprinkle over
partially cooked apple mixture. Bake for 20
minutes longer or until the top is puffed and
yellow. Serve warm.
Home Cooking Recipe for
Blue Ribbon Chili
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine
the ground beef and the onion and sauté for 10
minutes, or until meat is browned and onion is
tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato
sauce, salsa, chili seasoning mix and kidney
beans. Mix well, reduce heat to low and simmer
for at least an hour.
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Mix blueberries, sugar and cinnamon in the
bottom of a 13 x 9-inch pan. Cover blueberries
with dry cake mix. Pour butter over cake mix,
but do not stir. Bake for 30 minutes or until
light brown. Serve warm or cold, topped with ice
cream.
"FINALLY! You Can Cook A
Professional Delicious Gourmet Meal Lightning
Fast, Without Slaving Crazy Hours in Your
Kitchen...30 Minutes or Less!"
Home Cooking Recipes for your crockpot can be
great time-savers. You can prepare them in the
morning before you go to work or go about the
activities of your busy day. Then your recipe
will be ready for you and your family by dinner
time!
Apple And Brown Sugar Corned Beef
1 corned beef brisket
1 quart apple juice
1 cup packed brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
Place all ingredients in a large crockpot,
cutting meat in half if necessary. Stir to mix.
Cook on HIGH for 4 to 5 hours or on LOW for 8 to
10 hours.
Remove meat and vegetables and some of the
cooking liquid. Slice meat thinly across the
grain. Serve with the vegetables and some of the
liquid.
Easy Hamburger &
Shells Casserole
1 lb lean ground beef
1 small onion, chopped
1 tsp salt
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1/4 cup flour
1-1/4 cup hot water
2 tsp beef bouillon
2 tbl red wine
6 oz shell macaroni
1 can (2 oz) sliced mushrooms, drained
1 cup dairy sour cream
In a skillet cook ground beef and onion until
red color disappears.Drain meat and place in
slow-cooker. Stir in salt, garlic
powder,Worcestershire sauce, and flour. Add
water bouillon, and wine; mix well. Cover and
cook on low for 2 to 3 hours.
In the meantime, cook macaroni according to
package directions. Add cooked
macaroni,mushrooms, and sour cream to
slow-cooker; stir to mix ingredients. Cover and
cook on high for 10 to 15 minutes. Serves 4.
Baked Raisin Nut
Apples
6 medium tart red apples
1 cup brown sugar
1/4 cup seedless raisins
1/2 cup chopped walnuts
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice concentrate
Wash, core and stem the apples, but don't peel
them.
Stand them in a buttered mold and fill with 2/3
cup of
the brown sugar, the raisins and the orange
peel. Fill
the tops of the core cavities with butter and
sprinkle
the remaining brown sugar over the tops.
Place the mold in the slow cooker and pour the
hot water
into the cooker. Sprinkle the orange juice
concentrate over
the apples. Cover the cooker and cook on Low for
3 to 5
hours, or until the apples are tender. Makes 6
servings
Spicy chicken pieces dredged in
flour mixture and deep fried in hot oil.
INGREDIENTS:
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
vegetable oil
PREPARATION:
Wash chicken breasts and pat dry. Cut into
1-inch strips. Sprinkle chicken strips with salt
and garlic powder, turning pieces so all sides
are seasoned. Continue seasoning with with red
and black peppers.
Refrigerate for 1 hour to bring out the flavor
of seasonings. Dust chicken with flour, then
deep fry in vegetable oil at 370°, for 3 t 4
minutes. Drain on paper towels; serve with your
favorite dipping sauce. Serves 6 to 8.
Cajun Fried Fish
These fish fillets are battered with a beer
batter with Cajun seasonings then deep fried.
INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to
taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
PREPARATION:
In a mixing bowl, whisk together eggs, milk,
beer, mustard, Tabasco,and half of the salt and
peppers. Cut fish fillets into bite sized
pieces, or nuggets. Place fish in egg mixture,
coating well; cover, refrigerate, and let soak
for about 1 hour.
Mix corn flour with the remaining salt and
peppers in a shallow, wide bowl or pie plate.
Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn
flour mixture. Fry fish until the fish nuggets
float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain,
patting gently with paper towels to blot up
excess oil. Use this batter to fry shrimp,
oysters, and other shellfish. Serves 4
Barbecued Chicken Wings 35 Chicken wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste
Requires marinating and long cooking time but it
is simple. Place chicken wings, disjointed, in
large flat pan. Combine other ingredients and
pour over chicken.
Let stand for at least 1 hour or overnight. Be
sure all wings are well coated with marinade.
Place pan in 350 oven and reduce heat to 250.
Bake 4-5 hours, turning wings at regular
intervals. If all marinade is not absorbed, pour
off and dry wings out a bit longer in oven (but
not too
much) before serving.
Can't Get Enough Chicken
Wings 12 chicken wings (2 lbs.)
1/2 cup margarine or butter -- melted
1 envelope Lipton recipe
secrets savory herb with
garlic recipe soup mix
1 teaspoon cayenne pepper sauce -- opt'l
to taste
Cut tips off chicken wings (save tips for soup.)
Cut chicken wings in half at joint. Deep fry,
bake or broil until golden brown and crunchy. In
medium bowl, blend margarine, savory herb with
garlic recipe soup mix and cayenne pepper sauce.
Add more or less cayenne pepper to match your
'hot & spicy tolerance level. Add chicken wings;
toss until coated. Serve over greens with cut-up
celery, if desired. Makes 24 appetizers.
DIRECTIONS:
Blend the condensed milk and the vanilla
together in a bowl. Add the powdered
sugar a little at a time, blending each
time until smooth. Stir in the coconut.
You should
have a firm mixture. Pat the mixture
into a greased 9 x 13 inch pan and chill
until firm.
Place the chocolate chips in a
microwave-safe bowl and heat on high 1
minute at a time, stirring after each
minute, until melted. Remove the pan
from the refrigerator
and cut the coconut mixture into 1 x 2
inch bars.
Set each bar on a fork and dip into the
chocolate, completely coating the bar.
Let excess drip off, then set on waxed
paper. Repeat for each bar.
Bars will take several hours to air-dry;
if you are in a hurry you can
refrigerate the bars for about 30
minutes. Enjoy!
Cashew Caramel
Bars
"This cashew-caramel combination is
reminiscent of a candy
bar." Original recipe yield: 30 bars.
INGREDIENTS:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175
degrees C). Grease a 9x9 inch baking
pan. To prepare Pastry: In a large bowl,
mix the eggs and both sugars together.
Blend in the nuts and sift the flour
with the baking powder and salt. Add to
egg mixture and blend well. Press into
the bottom of the greased pan. Bake for
20 to 25 minutes. While pastry bakes,
mix 1/4 cup of brown sugar, cream and
cashews into the melted butter. Spread
over baked pastry and place under a
broiler for about 1 minute, until
toppingbubbles and becomes brown. Cut
into bars while warm. Let cool in pan.
Home Cooking Recipes For Chocolate Lovers Triple Chocolate
Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each),
broken 2 squares (1 oz each) semisweet
baking chocolate, chopped
1tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds
DIRECTIONS:
In a large saucepan, combine first four
ingredients. Cook and stir over medium
heat until sugar is dissolved. Bring to
a rapid boil and boil for 5 minutes,
stirring constantly. Remove from the
heat and stir in marshmallows until
melted. Stir in chocolate chips until
melted. Add
chocolate bars and baking chocolate and
stir until melted.
Fold in vanilla and pecans. Pour into a
greased 15" x 10" x 1" baking pan. Chill
until firm. Cut into squares.
Rich Chocolate
Brownies
Ingredients
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes
them extra dense and moist.
Directions
Preheat oven to 350 F, (325 for a glass
pan). Combine flour and salt in a small
bowl. Set aside. Melt margarine or
butter and unsweetened chocolate in a
small pan on low heat. Cool to room
temperature.
In a large bowl, beat eggs, sugar and
vanilla. Add mashed banana. Stir in
chocolate mixture. Gradually sift and
stir in flour mixture. Add chocolate
chips and walnuts. Pour into an 8"x 8"
pan that has been sprayed with Pam or
cooking oil. Bake for 30 to 35 minutes.
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and
salt in a
medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry
ingredients,
and stir well. Spoon batter into a 9-inch square
baking pan.
Combine 1/3 cup sugar and next 2 ingredients.
Sprinkle over batter. Pour 1-1/2 cups boiling
water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake
springs
back when lightly touched in center. Top with
cool whip or
vanilla ice cream. Makes 9 servings
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and
margarine; press onto bottom of 9-inch
spring form pan. Bake at 325 degrees F., 10
minutes. Combine cream cheese and brown sugar,
mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and
liqueur; pour over crust. Bake at 325 degrees
F., 35 minutes. Increase oven temperature to 425
degrees F. Combine sour cream and granulated
sugar; carefully spread over cheesecake. Bake at
425 degrees F. 10 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4
teaspoon almond extract for almond flavored
liqueur.
Cookies and
Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream
filled cookies and be to as fine as can be done.
** These cookies should be chocolate cream
filled cookies and should be coarsely chopped.
Combine cookie crumbs and margarine; press onto
bottom of 9-inch spring form pan. Soften gelatin
in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium
speed on an electric mixer until well blended
Gradually add gelatin mixture and milk, mixing
until well blended. Chill until mixture is
thickened but not set. Fold in whipped cream.
Reserve 1 1/2 C
cream cheese mixture; pour remaining cream cheese
mixture over crust. Top with cookies and
reserved cream cheese mixture. Chill until firm.
