Prep Time: 2 hours
Cook Time: 3 hours
Serving Size: 4
Ingredients
7 ½ cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)
Procedures
Pre-heat oven to 350ºF—increase to 550ºF.
PIZZA DOUGH:
1.POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
2.PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
3.CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
ROASTED GARLIC CLOVES:
1.PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
2.BAKE at 350ºF for 45 minutes. Remove and allow to cool.
PIZZA:
1.PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
2.SLIDE pizza dough onto a pizza pan or parchment paper.
3.PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
4.BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.
Wednesday, January 25, 2012
Olive Garden’s Shrimp & Asparagus Risotto
prep: hr(s) 30 min(s)
cook: hr(s) 30 min(s)
Ingredients
8 cup(s) chicken broth
2 Tbsp extra virgin olive oil
2 cup(s) Carnaroli or Arborio rice
1/2 cup(s) dry white wine
1/2 lb(s) fresh asparagus spears, stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
1/2 cup(s) butter
1 1/2 cup(s) Parmesan cheese
Salt and pepper, to taste
1 cup(s) chopped tomatoes
Fresh parsley, chopped
1/2 cup(s) Onions (yellow)
Procedures
In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed.
In a separate, large nonstick pan, heat the olive oil over medium heat.
Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed.
Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.
Continue to stir the risotto frequently to avoid sticking.
While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.
When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto.
Continue to add ½ cup of broth at a time until desired creaminess is reached.
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.
cook: hr(s) 30 min(s)
Ingredients
8 cup(s) chicken broth
2 Tbsp extra virgin olive oil
2 cup(s) Carnaroli or Arborio rice
1/2 cup(s) dry white wine
1/2 lb(s) fresh asparagus spears, stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
1/2 cup(s) butter
1 1/2 cup(s) Parmesan cheese
Salt and pepper, to taste
1 cup(s) chopped tomatoes
Fresh parsley, chopped
1/2 cup(s) Onions (yellow)
Procedures
In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed.
In a separate, large nonstick pan, heat the olive oil over medium heat.
Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed.
Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.
Continue to stir the risotto frequently to avoid sticking.
While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.
When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto.
Continue to add ½ cup of broth at a time until desired creaminess is reached.
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.
Number 3 aka Green Noodles
- Spinach Fettuccine, 8 or 9 oz package
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in
Carmel Apple Salad
Apples (about 6)
A Tub of cool whip
A package of butterscotch pudding mix
Dry roasted peanuts
Mini marshmallows
Caramel ice cream topping
For apples, I just used what was in the house, which was a couple Ida Reds and 4 Macintosh. It's really yummy if you use some sweet and tart (like granny smith).
Dice your apples, leaving the skins on. If you're worried about browning, throw your diced apples in a bowl of water with a squeeze of lemon juice in it.
Using a whisk, whip your cool whip with your pudding mix. Add it to your diced apples and mix until coated.
Toss in some peanuts and marshmallows (as many as you like!) and mix in.
Drizzle your caramel on top, and you're done! How easy was that?!
A Tub of cool whip
A package of butterscotch pudding mix
Dry roasted peanuts
Mini marshmallows
Caramel ice cream topping
For apples, I just used what was in the house, which was a couple Ida Reds and 4 Macintosh. It's really yummy if you use some sweet and tart (like granny smith).
Dice your apples, leaving the skins on. If you're worried about browning, throw your diced apples in a bowl of water with a squeeze of lemon juice in it.
Using a whisk, whip your cool whip with your pudding mix. Add it to your diced apples and mix until coated.
Toss in some peanuts and marshmallows (as many as you like!) and mix in.
Drizzle your caramel on top, and you're done! How easy was that?!
Spinach Twist
From Fresh Ideas with Frozen Dough by Rhodes
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.
Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.
Pepperoni Loaf
13.9 oz can refrigerated pizza dough
1 c low moisture shredded mozzarella
4 oz RF sliced turkey pepperoni
(1 egg white, 1 t dry mustard, 1 t garlic salt,
1 t pepper, 4 t Italian seasoning)
26 oz pasta sauce
1 bag salad
1 or 2 tomatoes on the vine
(FF Italian dressing)
Spread dough into a large rectangle on sprayed
cookie sheet. Brush w/ egg white. Sprinkle spices
evenly, then cheese, then pepperoni. Roll loaf up,
lengthwise. Pinch ends. Place seam side down.
Brush egg white on top. Bake 30 min @350.
Serve w/ warmed spaghetti sauce for dipping.
Toss salad w/ tomatoes and dressing.
1 c low moisture shredded mozzarella
4 oz RF sliced turkey pepperoni
(1 egg white, 1 t dry mustard, 1 t garlic salt,
1 t pepper, 4 t Italian seasoning)
26 oz pasta sauce
1 bag salad
1 or 2 tomatoes on the vine
(FF Italian dressing)
Spread dough into a large rectangle on sprayed
cookie sheet. Brush w/ egg white. Sprinkle spices
evenly, then cheese, then pepperoni. Roll loaf up,
lengthwise. Pinch ends. Place seam side down.
Brush egg white on top. Bake 30 min @350.
Serve w/ warmed spaghetti sauce for dipping.
Toss salad w/ tomatoes and dressing.
HEARTY GUMBO
HEARTY GUMBO
1 pkg kielbasa sausage, cut in small pcs
(1 T oil, 3 T flour)
15 oz can diced tomatoes, not drained
2 c vegetable broth
½ bag frozen cut okra
1 can black eyed peas
1 c brown rice
15 oz can corn drained
3 stalks celery chopped
(2 T Worcestershire, 1 c water)
(½ t seasoned salt)
(1 T hot sauce)
Loaf French bread
(Butter, garlic, Italian seasonings)
In large soup pot, sauté kielbasa in oil until lightly
browned. Sprinkle 3 T flour evenly over kielbasa
and sauté until flour is browned. Stir in remaining
ingredients. Heat thoroughly and simmer 30-40
minutes.
Split loaf of bread & spread w/ butter. Sprinkle
minced garlic and Italian seasonings over top. Place
butter side up, under broiler and toast .
1 pkg kielbasa sausage, cut in small pcs
(1 T oil, 3 T flour)
15 oz can diced tomatoes, not drained
2 c vegetable broth
½ bag frozen cut okra
1 can black eyed peas
1 c brown rice
15 oz can corn drained
3 stalks celery chopped
(2 T Worcestershire, 1 c water)
(½ t seasoned salt)
(1 T hot sauce)
Loaf French bread
(Butter, garlic, Italian seasonings)
In large soup pot, sauté kielbasa in oil until lightly
browned. Sprinkle 3 T flour evenly over kielbasa
and sauté until flour is browned. Stir in remaining
ingredients. Heat thoroughly and simmer 30-40
minutes.
Split loaf of bread & spread w/ butter. Sprinkle
minced garlic and Italian seasonings over top. Place
butter side up, under broiler and toast .
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