1 Pack or 1 Can Pizza Crust
1/4 Cup Ranch Dressing
1 Cup Shredded Mozzarella Cheese
1 Grilled Chicken Breast chopped into bite sized pieces
1 Tomato, seeded and diced
2-3 Green Onions, chopped
1 Cup Shredded Cheddar Cheese
Preheat oven to 350. Can use your pizza stone on this. Allow the stone to heat for around 30 minutes. Cut a round piece of parchment paper the size of your stone. If using the paper sprinkle lightly with flour. Gently roll the pizza dough into a circle the size of the paper. Make a thick layer around the edge for the crust. Spread the ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with the shredded mozzarella cheese. Top with the grilled chicken, tomato and green onions. Sprinkle with the shredded cheddar. Carefully transfer the parchment round and pizza to the preheated stone and return to the oven. Bake for 10-12 minutes or until the cheese is brown. Slice and serve.
Friday, March 19, 2010
PEPPERONI PIZZA BITES
1/2 Pack (made up) Pizza Dough enough for one pizza or 1 can
4 oz. Mozzarella Cheese, Cubed about 24 pieces
Sliced Pepperoni
Topping:
Olive Oil
Italian Seasoning
Grated Parmesan Cheese
Preheat oven to 400. Spray a 9-inch pie plate or cake pan. Divide the dough into 20-24 equal sized pieces. Take one of the dough pieces, roll out a little and then put a cube of cheese and a slice or two of pepperoni on it. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops with olive oil and then sprinkle on the italian seasoning and grated parmesan cheese.Put these together so they will look like a pan of biscuits when baking. Bake for 20 minutes or until the tops are brown. Serve warm with dipping sauce . Use pizza sauce or ranch dressing to dip these in. You can also use some cooked italian sausage but make sure it is drained good or they will be greasy. Also can add some green pepers (small pieces).
4 oz. Mozzarella Cheese, Cubed about 24 pieces
Sliced Pepperoni
Topping:
Olive Oil
Italian Seasoning
Grated Parmesan Cheese
Preheat oven to 400. Spray a 9-inch pie plate or cake pan. Divide the dough into 20-24 equal sized pieces. Take one of the dough pieces, roll out a little and then put a cube of cheese and a slice or two of pepperoni on it. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops with olive oil and then sprinkle on the italian seasoning and grated parmesan cheese.Put these together so they will look like a pan of biscuits when baking. Bake for 20 minutes or until the tops are brown. Serve warm with dipping sauce . Use pizza sauce or ranch dressing to dip these in. You can also use some cooked italian sausage but make sure it is drained good or they will be greasy. Also can add some green pepers (small pieces).
Chicken Enchilada Dip Roll-Ups
2 Boneless, Skinless Chicken Breasts
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool. In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.
Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool. In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.
Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.
Thursday, March 18, 2010
CHRISP OVEN POTATO WEDGES
3 Potatoes, peeled and cut into even wedges
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper
Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper
Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.
HOW TO COOK JASMINE RICE
Use Long Grain Or Jasmine Rice
The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin
Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.
The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin
Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.
SWEET POTATO BISCUITS
2-1/2 Cups Self-Rising Flour
5 Heaping Tablespoons SUgar
11/2 Cups Mashed Cooked Sweet Potatoes about 4 Medium
1 Stick Margarine, softened
3 Tablespoons Milk
Preheat oven to 350.
In a large bowl mix the sweet potatoes and butter. Then add the flour to this to make a soft dough. Add the milk a little at a time. Take a tablespoon and put a spoon full or use a ice cream scoop of mixture on a sprayed cookie sheet. Bake for 10-12 minutes until light brown on top. Watch as these burn easy on the bottom. Use the second shelf if you have three shelfs in your oven.
5 Heaping Tablespoons SUgar
11/2 Cups Mashed Cooked Sweet Potatoes about 4 Medium
1 Stick Margarine, softened
3 Tablespoons Milk
Preheat oven to 350.
In a large bowl mix the sweet potatoes and butter. Then add the flour to this to make a soft dough. Add the milk a little at a time. Take a tablespoon and put a spoon full or use a ice cream scoop of mixture on a sprayed cookie sheet. Bake for 10-12 minutes until light brown on top. Watch as these burn easy on the bottom. Use the second shelf if you have three shelfs in your oven.
PEPPER STEAK AND RICE
3 Cups Hot Rice
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick
1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until you mix the other ings. In a skillet brown the beef in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick
1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until you mix the other ings. In a skillet brown the beef in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.
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