Pizza Dough (Best)
Makes enough for approximately four, 12" Pizzas. (dough freezes well)
COMBINE:
1 cup warm water (105 - 115 degrees) Mix in a cup, 1/2 c. boiling water and 1/2 cup ice water
1 Tablespoon sugar
2 1/4 teaspoons of Active Dry Yeast (make sure yeast has not expired)
MIX:
2 1/4 cup all- purpose flour
1 cup cake flour
1 Tablespoon Kosher salt
1 1/2 teaspoon of Dough Enhancer (optional)
ADD:
2 Tablespoons of Olive oil to yeast mixture after it has proofed at least 5 minutes.
ADD:
1/4 cup of milk or water if the dough is too dry.
PROCEDURE:
Combine water, sugar and yeast. Proof until foamy about 5 minutes. Mix flours, salt, dough enhancer in a large bowl. Add the oil to the yeast mixture once it has proofed, then pour into four mixture. Stir with a wooden spoon until it comes together, if too dry add 1/4 cup of milk.
START THE TIMER FOR 10 MINUTES:
Knead the dough in the bowl until you have picked up all scraps and bowl is somewhat clean. Turn dough out on 'lightly' floured board. Start kneading adding more flour sparingly for the remainder of the 10 minutes. Make the dough into a neat oval ball.
FIRST RISE:
Place the dough in a lighly oiled bowl. Spray bowl with Pam cook spray that works well.
Place the dough in a clean bowl and spray the top and sides of dough. Cover with plastic wrap and let rise in a warm place until it has doubled, about 2 hours.
Punch dough down and divide into four balls, pinching the bottoms closed. At this point you can freeze what you don't want to use. Now, knead the dough for 5 minutes.
SECOND RISE:
Put dough back into the bowl and cover with the plastic wrap and let rise in a warm place for another hour. At this point rise time is done.
Roll your dough out to desired thickness and add 1 cup of your favorite sauce and toppings.
BAKE:
In a 500 degree oven on a pizza stone (if you have one) until the crust is golden brown and the cheese is bubbly.
posted by tawkit
Oven 400 degrees, you'll need a food processor, frypan & cookie sheet.
2 pieces of bacon, chopped & fried crisp (optional or substitute)
1 large firm tomato, or 2 small, halved & scoop out pulp, salt & pepper to taste.
FOOD PROCESSOR:
3/4 cup water packed artichoke hearts, drained & chopped
1/2 cup frozen chopped spinach, thawed, squeezed dry
1 green onion, sliced
1 oz. cream cheese, room temperature
1 tablespoon sour chream
1 tablespoon butter
1 teaspoon dried basil
1/4 cup Parmesan cheese
TOPPING FOR TOMATOES, COMBINE:
1 tablespoon dry bread crumbs
1 tablespoon melted butter
1 tablespoon slivered almonds, chopped
PREHEAT OVEN 400 degrees. In a frypan, brown bacon until crispy. Drain on paper towels.
Halve tomato, scoop pulp and discard. Sprinkle with salt and pepper inside and out. Set aside.
Chop artichoke hearts. Add bacon, spinach and artichoke hearts to food processor. Add remaining ingredients and process until well blended. Stuff mixture into tomato halves.
COMBINE topping for tomatoes, mix well and spoon over tops of tomatoes. Place tomatoes on a lightly greased cookie sheet and bake, uncovered for 15 minutes. Broil a few minutes if desired.
1 tomato cup per serving.
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posted by tawkit
Asian Flank Steak and Stir-Fry
Serves 6; Serving size: about 1 cup
Preparation time: 25 minutes
Cooking time: 12 minute
Ingredients
4 Tbsp light soy sauce, divided
1 Tbsp rice vinegar
1 1/2 Tbsp arrowroot or cornstarch, divided
1 lb flank steak, trimmed of all fat
3/4 cup low-fat, reduced-sodium beef or chicken broth, divided
4 Tbsp hoisin sauce
1 tsp chili puree with garlic
1 Tbsp canola oil, divided
3 cloves garlic, minced
1 Tbsp minced ginger
2 stalks celery, sliced
2 cups sliced broccoli
1 medium red pepper, cut into strips
1 1/2 cups snow peas
Preparation
1. In a bowl, combine 2 Tbsp. soy sauce, rice vinegar, and ½ Tbsp. of the arrowroot or cornstarch.
2. Add steak to the mixture and let marinate for 15 minutes.
3. In another bowl, combine ½ cup broth with remaining soy sauce, remaining arrowroot or cornstarch, hoisin sauce, and chili puree; set aside.
4. Heat half the oil in a wok or skillet. Add the beef and marinade; stir-fry for 3 minutes. Remove the beef and set aside in a bowl.
5. Heat remaining oil. Add the garlic and ginger, and stir-fry for 30 seconds.
6. Add the celery, broccoli, and red pepper. Add the remaining broth. Cover. Steam 2 to 3 minutes.
7. Add the snow peas and cook 1 to 2 minutes more. The vegetables should be crisp.
8. Add in the sauce and cook 1 minute.
9. Add in the beef and serve.
Nutrition Information
Exchanges/Choices:
1/2 Carbohydrate
1 Vegetable
2 Lean Meat
1/2 Fat
Calories 185
Calories From Fat 65
Total Fat 7 g
Saturated Fat 1.9 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 650 mg*
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 6 g
Protein 19 g
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posted by tawkit
1 HOUR
STEP ONE:
3 Tbs. butter
1 large red onion, sliced
2 cloves garlic, minced
1/2 tsp. cumin
1/4 tsp. minced ginger
1/4 tsp. tumeric
1/4 tsp. caraway seeds
1/8 tsp. cayenne
2 large tomatoes, chopped
1/2 cup chicken stock or bouillon cube
2 chicken breast boneless skinless or 4 boneless skinless thighs
In a large fry pan, over medium flame, melt butter and saute onions until soft. Add spices and cook 30 seconds. Stir in tomatoes and stock. Add chicken and bring to a boil. Reduce flame to low, simmer 10 minutes.
STEP TWO:
1 cup sour cream
1 tsp. brown sugar
1/8 tsp. cardamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. black pepper
Whisk in all ingredients, cover and simmer 20 minutes. Uncover, simmer 20 minutes longer, stirring often.
STEP THREE:
2 cups hot cooked rice
2 Tbs. sliced green onion
3 Tbs. chopped black olives
Mound Rice on warmed plates, lay chicken breast on rice and spoon sauce over. Sprinkle green onions and olives over all and serve.
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posted by tawkit
I've made this recipe many times and it's a winner!
Garlic French Bread
1 1/2 teaspoons chopped garlic (To me this means a handful)
2 tablespoons butter
1 cup warm water (nuke 33 seconds)
2 teaspoons sugar
1 teaspoon salt
3 cups unbleached white flour (plus and additional 1/4 cup if the dough looks very wet after the first 10 minutes of kneading)
1 tablespoon yeast
2 egg whites, stiffly beaten
Have all the ingredients at room temperature. Place all the ingredients except the egg whites in the machine. Program for French Bread or if you want to form a baguette (the traditional-looking loaf), then program for Dough or Manual. Press Start or On. Follow the Baking Instructions.
Baking Instructions
1 egg white beaten together with tablespoon water, for brushing.
After all the ingredients are incorporated by the kneading blade, add the beaten egg white(s).
Either bake the bread in the machine, or if it is programmed for Manual, remove the dough at the end of the processing. Lightly grease a baking sheet and sprinkle it with cornmeal. Shape the dough into a baguette, approximately 10- 12 inches long. Place the baguette on the prepared baking sheet, cover it with a clean dish towel, and set someplace warm and draft-free to rise until doubled in bulk.
Preheat the oven to 425 degrees F. Place the rack on the center shelf. Brush the top of the baguette with the egg glaze. Bake in the center of the oven for 10 minutes at 425 degrees, then lower the temperature to 350 degrees F. for another 10 - 15 minutes. Bake until the top is light brown and bottom sound hollow when tapped.
From Cookbook:
"Bread Machine Baking Perfect Every Time"
by Lora Brody and Millie Apter
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