April 20th, 2008 by alice
Tags: Cheese, Perfect, Pizza, The
INGREDIENTS
- 1 preparedpizza dough(for a 12-inch pizza, use your own favorite pizza dough recipe)
- 2tablespoonsolive oil
- 1cupprepared pizza sauce
- 2cups shreddedmozzarella cheese
- 1/2cup gratedparmesan cheese
DIRECTIONS
- Set one oven rack to lowest position and another oven rack to the middle position.
- Place a rimless baking sheet onto the bottom rack, then set oven to 500 degrees.
- Meanwhile roll out the pizza dough into a 12-inch circle then brush with olive oil.
- Carefully remove baking sheet from oven (leaving oven temperature to 500 degrees) then slide the dough onto the preheated baking sheet using a spatula as a guide).
- Bake crust on BOTTOM RACK for 8 minutes.
- After the 8 minutes remove from oven and spread the pizza sauce into an even layer over the crust leaving about a 1/4-inch border.
- Top with mozzarella cheese and then sprinkle with Parmesan cheese on top.
- Bake MIDDLE OVEN RACK for an additional 10-12 minutes or until crust is golden brown and the cheese melts.
- Using a pizza cutter slice into 12 wedges.
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April 20th, 2008 by alice
Tags: Bacon, Chowder, Potato
INGREDIENTS
- 12ouncesbacon
- 1 choppedonion
- 4cupsfrozen hash browns, thawed
- 1cupwater
- 10ouncescream of chicken soup
- 1cupsour cream
- 1 3/4cupsmilk
- 3/4teaspoonsalt
- 2tablespoonsparsley flakes
DIRECTIONS
- Fry the bacon in a skillet until crisp.
- Add the onion to the bacon grease and saute until tender.
- Pour off some of the fat. As bad as it is to say the grease does give it a wonderful flavor.
- Combine the potatoes( I often thaw and cook mine a little bit in the microwave), bacon, onion from the skillet,and water in a 3 quart pan.
- Bring to a boil, stirring once in a while.
- Reduce heat and simmer, covered until potatoes are tender.
- Stir in the soup, sour cream, milk, and seasonings.
- Heat to serving temperature, but do not boil.
- Garnish with shredded cheese, bacon (if you didn’t put it in), and/or green onions.
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April 20th, 2008 by alice
Tags: Cardamom, Chicken, Honey, Roasted
INGREDIENTS
- 6chicken breasts, cut into parts or1 roasting chicken, cut into parts
- 1 1/2-2tablespoonsolive oil
- 1lemon, thinly sliced
- salt and pepper
-
Marinade
- 6tablespoonshoney
- 3tablespoonssherry wine
- 1 1/2teaspoonscardamom seeds
- 1 1/2teaspoonspeppercorns
DIRECTIONS
- Preheat oven to 390°FWarm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Closebag and let sit at room temperature for 30 minutes (no longer than that).
- Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step.Just add an additional 5-6 minutes to the baking time.).
- Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Seasonwith salt and pepper. Discard the remaining marinade.(Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
- Place in the oven and bake until done, approximately 25 minutes for breasts.
- (According to the original recipe it is20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
- Pour out drippings from the pan into a gravy boat for gravy.
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April 20th, 2008 by alice
Tags: Cheesecake, Cool, Courtesy, Fluffy, Step, Whip
INGREDIENTS
- 1 (8 ounce)packagePhiladelphia Cream cheese(softened)
- 1/3cupsugar
- 3cups thawedCool Whip Topping
- 1 preparedgraham cracker crumb crust
DIRECTIONS
- Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate 3hrs or until firm.
- Garnish with fruit of your choice or leave plain with a dollop of cool whip on top.
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April 20th, 2008 by alice
Tags: Parfait, Vanilla
INGREDIENTS
- 500gheavy whipping cream(36% fat)
- 200gegg yolks
- 160gsugar
- 500mlmilk
- 10gvanilla
DIRECTIONS
- Whip cream until soft peak, set aside and chill.
- Whisk eggyolk and sugar in a bowl.Set aside.
- In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
- Bring back the mixture into the saucepan,cook until the mixture slightly thickened (or until it coats the back of the spoon).
- Strain into another bowl, place over ice bath and stir.
- Once mixture is cooled, fold in the whipped cream, vanilla.
- Place in containers and freeze.
- NOTE: i added chopped nougatine to flavor it a bit during the folding.
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