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Category Archives: Food

About Tempting Pizza

This is a quick recipe. Dissolve yeast in slightly warm water. Keep it aside for 5 minutes and stir it time to time. Combine flour, salt, sugar and oil in a bowl and knead it but add water/yeast mixture as well. Start kneading the pizza dough carefully to bring flour into the center of bowl. Kneading should be continuous so that the dough remains smooth. If dough looks dry, add a little more water to give moisture. Similarly, if it is sticky, then add more flour. Knead until it is smooth and elastic.

Roll it into a ball and cover with a damp cloth to avoid moisture escape. Let it rest for about 20 minutes at some warm place, with an appropriate distance from the stove. Beat dough with your palm to expand it and to remove gas bubbles which are formed while fermenting. Roll dough gain into a ball and place it in a greased bowl. Cover it with some plastic wrap and store in refrigerator.

Now it is ready to use. Place dough on floured counter top or wooden board. Flatten it with your hands or rolling pin. Push the dough evenly onto the greased cookie sheet or on pizza mould. Form a 12-inch circle with edges thicker than the middle. Apply favorite topping, may be of chicken, mushrooms or olives in desired amount. Bake it in hot oven (475 to 500 degrees) until it gets golden brown. The tasty pizza is now ready to serve. This recipe will work just perfect for you.

Make Guacamole Dip

Assemble the following kitchen items:

  • Cutting board
  • Sharp knife
  • A shallow-lipped dish or bowl, preferably with a flat bottom
  • A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

  • 2 Haas avocados*
  • Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
  • 2 Roma tomatoes
  • 2 fresh limes (not lime juice)
  • Sour Cream (fat-free is OK)
  • 1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
  • Cumin (a spice)
  • Your favorite salsa (homemade or favorite brand)
  • Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the Guacamole

1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl.

2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado.

NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you!

3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado.

NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!

4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado.

NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny!

5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado.

6. Open and empty the entire packet of guacamole seasoning into the avocado.

7. Add a “pinch” of cumin to the avocado.

NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you.

8. Add a spoonful of salsa (about a soup-spoonful) to the avocado.

Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes).

Crab and Corn Bisque

Ingredients

1 pt. lump crabmeat

1/2 c. (1 stick) butter (do not substitute margarine)

1-1/2 c. finely chopped sweet onion

4 T. all-purpose flour

6 c. fresh corn kernels (see ‘Recipe Note 1’ below)

2 tsp. salt

1 tsp. coarsely ground black pepper

1-1/2 qt. heavy cream

3/4 c. thinly sliced green onions, white & green portions

3-4 additional green onions, thinly sliced for garnish

Preparation

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally — do not boil (see ‘Recipe Note 2’ below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Walnut Chocolate Circles Cookie

Ingredients

2 sticks (1 cup) salted butter, softened

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

pinch of salt

1 cup walnuts, toasted and finely ground

2 1/4 cups all-purpose flour

Vanilla Icing:

1 cup powdered sugar

1/4 teaspoon vanilla extract

1-2 tablespoons milk

Hardware

Large bowl

Small bowl

Cookie sheets

Plastic wrap

Mixer

Step 1: In a large bowl, beat butter with an electric mixer set on medium-high for 30 seconds.

Step 2: Add sugar, cocoa powder, vanilla extract, and a pinch of salt. Beat until combined.

Step 3: Beat in ground nuts.

Step 4: Beat in as much flour as you can with the electric mixer, then stir in remaining flour with spoon.

Step 5: Shape dough into a 2-inch-diameter log. Wrap in plastic wrap and refrigerate for 4-24 hours or until firm enough to slice.

Step 6: Preheat oven to 350 degrees F.

Step 7: Lightly grease cookie sheets.

Step 8: Cut log into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets.

Step 9: Bake for 8-10 minutes or until cookies look dry. Transfer cookies to cooling surface.

Vanilla Icing:

Step 1: In a small bowl, stir together 1 cup powdered sugar, 1/4 teaspoon vanilla extract, and enough milk (1-2 tablespoons) to make drizzling consistency.

Step 2: Drizzle each cookie with icing, let dry.

Makes 40 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

About Grilled Pizza

To start off with your cooking of one of your favorite grilled pizza recipes you should have a good conditioned grill to cook the pizza with. It will take about 10 minutes to cook the grilled pizza and preparation time of about 5 minutes. So, within 15 minutes you have your grilled pizza right in front of you, ready to be munched in.

How to cook any of the pizza in your long list of grilled pizza recipes? It is just like cooking a regular pizza out in the oven, the difference is you are using grill to cook it. Prepare the crust for the pizza then brush it with a little of olive oil on each side. Choose your favorite toppings and make sure they come on handy so when the grill is ready you can put them on top of the crust after which, put the lid of the grill down and wait till the crust turns to crisp. The cooking time would depend on how thick the crust is and how hot your grill is. Do not get off your eyes out of the grill to avoid burning of your grilled pizza. After it is cooked, served it with your family or friends together with your favorite beverages.

Have fun in eating your grilled pizza, when it is hot and crisp you will definitely would want to eat more. If you still on the go to look for such recipes just ask your friends they might have a list of their very own grilled pizza recipes that made wonders and everyone loved.

Info of Low Fat Banana Toasts

Ingredients:

2 egg whites

1/2 cup of skim milk

1 mashed banana

1 tsp sweetener

1/2 tsp ground cinnamon

8 slices of whole grain bread

1 Tbs low fat butter (Cannola based is best)

This is what you do:

First, whisk together the egg whites, skim milk, banana, sweetener and cinnamon till mixed well.

Then, soak the bread slices into the mix on both sides.

Next, coat a large nonstick frying pan with cannola oil spray.

Finally, melt the low fat butter, and add the soaked bread slices onto the pan till they turn golden.

Serve immediately, and top with a teaspoon of honey, or go to my website and get the low fat syrup recipe for this delicious dish.

2 toasts equal 1 serving.

Info of Fortunate Lemon Chicken

Fortunate Lemon Chicken

Chicken

4 whole boneless chicken breasts, skin off

½ cup cornstarch (corn flour)

3 tbls water

4 egg yolks – beaten

salt, pepper

shallots – chopped

Lemon Sauce

½ cup lemon juice

2 tsp powdered chicken stock

2 tbls cornstarch (corn flour)

2 tbls honey

2½ tbls brown sugar

1 tsp grated ginger

1¾ cups water

For the sauce combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut chicken breast fillets into 3-4 pieces, lay flat and pound slightly.

Place cornflour in a bowl and slowly add the water and egg yolks. Add salt and pepper to your liking.

Dip chicken pieces into this batter, drain well.

Place a couple pieces of the battered chicken at a time into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates, sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

Basics of Standard Pizza Recipe

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.

Strawberry Jam

Ingredients

  • 1-pint strawberries, hulled and sliced
  • 2-tablespoons fruit pectin
  • ½ teaspoon butter
  • 1-cup sugar
  • 2 8-ounce jelly jars

Directions

  1. In a medium sized bowl, crush the strawberries with a potato masher
  2. In a skillet, combine the crushed strawberries, pectin, and butter.
  3. Stirring constantly, cook over medium-high heat, until the mixture boils.
  4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
  5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

Must know about Personal Pizzas

-1 Teaspoon Active Dry Yeast. Dry yeast is used in many baking products as a leavening agent. It converts food sugars present in the dough into a carbon dioxide gas which in turn makes the product rise. After baking, the result is a more fluffy, puffed up bread that is more appetizing than a hard cake. Some benefits of using yeast in baking include an addition of fiber and vitamin B found in s. cerevisiae, the most common strand of yeast.

-1 Teaspoon Honey. Honey is a viscous sweetener produce by bees and other related insects. It is used in our pizza recipe as a sugar substance for the yeast to act on as well as a flavor agent. Honey gets is sweet taste from the glucose chemicals it possesses. It has been used for thousands of years all around the world. With only sixty four calories in a tablespoon, it is a great alternative to sugar when sweetening foods and beverages.

-1/8 Teaspoon Salt. While it is often looked at as unhealthy, salt can be used to amplify flavors in foods. It has had a culinary use for the past eight thousand years and can be found in every corner of the world. Salt use to be the primary method to preserving meats before temperature preservation was discovered in the new age.

-1 1/2 Teaspoon Vegetable Oil. Vegetable oil is a triglyceride extracted from a plant such as safflowers, canola, and palm. It is used as a heating substance and a flavor base for many dishes around the world.

-5 Tablespoons Tomato Sauce. Tomato sauce is a key ingredient in this recipe. I recommend purchasing a plain canned sauce from your local grocery store. Tomato sauce has very little calories and sodium but packs a large amount of vitamin A and C.

-One Cup Shredded Cheese. For an individual pizza, pick any cheese you desire. Some common options include from American, mozzarella, and provolone. Try to stay clear of sharper cheeses such as Swiss and blue cheese as they will overpower the pizza. For a healthier alternative, it is possible to use skim cheese instead of whole fat cheese. This will reduce the calories per slice greatly. Feta cheese is a great example of how to do just this as it only contains fifty calories per serving.

-Toppings. Try adding vegetables and meats to improve the quality of your pizza. Just a few pieces of mushroom or bell pepper will add a sweeter taste to the meal. If you want to include pepperoni, salami, or sausage on your pizza, just precook the meats in a pan and add on top during step three below. Be creative when thinking of topping ideas as there are endless combinations. For example, the Canadian pizza, which was invented in Ontario in nineteen sixty two, mixes pineapple with bacon for sweet, savory taste.

Instructions

Step 1: Add 1/4 cup of warm water, yeast, and honey to a mixing bowl. Whisk ingredients until combined and let rest for five minutes to allow the yeast to proof.

Step 2: Add salt, oil, and flour into the mixing bowl. Mix using a whisk or dough hook until ingredients combined making a dough. If the dough is to sticky, add additional flour and if the dough is to dry, add additional warm water. Cover the bowl with a dish cloth and let rise for ten minutes or until the size has doubled overall.

Step 3: Preheat the oven to four hundred and fifty degrees Fahrenheit and heat a baking stone or tray inside. Roll out dough on a floured surface and cut into desired pizza shape. Cover dough with sauce, cheese and toppings.

Step 4: Bake pizza in the oven for five to eight minutes or until crust browns. Remove from the oven and let cool for five additional minutes. Then slice and serve pizza immediately.