Grandma-Style Pizza Dough

Grandma-Style Pizza Dough
The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.
Author:
Cuisine: Italian
Prep time: 
Total time: 
Ingredients
  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 2 tablespoons plus ½ cup olive oil, plus more for bowl
  • 2 teaspoons kosher salt
  • 4 cups all-purpose flour, divided, plus more for surface
Instructions
  1. Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
  2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
  4. Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
  5. Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

 

Roasted Cauliflower and Ricotta Grandma Pie

Roasted Cauliflower and Ricotta Grandma Pie
Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 head cauliflower, cut into small florets
  • 1 lemon, cut into quarters, seeded
  • 4 anchovy fillets packed in oil, drained
  • 4 garlic cloves
  • ¼ cup chopped drained capers
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • BREADCRUMBS
  • 1 cup finely ground breadcrumbs
  • ¼ cup olive oil
  • 2 ounces Parmesan, finely grated (about ½ cup)
  • GRANDMA STYLE PIZZA DOUGH ( click for recipe )
  • 8 ounces fresh mozzarella, grated (about 1½ cups)
  • 1 cup fresh ricotta
  • ½ cup chopped fresh flat-leaf parsley
  • Cauliflower
Instructions
  1. Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.
  2. Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.
  3. DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
  4. Breadcrumbs
  5. Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.
  6. Assembly
  7. Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
  8. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.
  9. Serve topped with parsley.

 

Avacado and Eggs

by: Dawn Capielo

Avacado and Eggs
One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you! And delicious.
Author:
Recipe type: Breakfast
Ingredients
  • Whole avocado
  • Eggs
  • Cayenne pepper (or any spice of your choice)
  • Cheese (optional)
Instructions
  1. Remove the pit from an avocado. Scoop out a little more avocado to increase the size of the pit's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked to the level you like.

 

Peking Style Pork Chops

Peking Style Pork Chops
This is the closest to the taste of the Peking Porkchops in Chinese (Cantonese) restaurants
Author:
Cuisine: Asian
Recipe type: Main
Ingredients
  • 1 pound of pro ribs or chops cut into pieces
  • Marinade:
  • 1tsp sherry
  • 1tsp minced ginger
  • 1tbsp soy sauce
  • 1-2 Tbs vinegar
  • ½ teaspoon of baking soda
  • 1 Tbsp of cornstarch
  • 1 Tbsp flour
  • 1 Tbsp ice water then deep fry pork and set aside.
  • Peking Sauce:
  • 3 Tbsp worcestershire sauce
  • 2 Tbsp ketcup
  • 3 Tbsp sugar
  • 4 Tbsp water
  • 1 tsp cornstarch (premix with a little water til smooth)
Instructions
  1. Marinate pork for 3-4 hours.
  2. Deep fry pork and set aside.
  3. Cook sauce til thicken and mix with Porkchops. Serve with rice.

 

Beef Jerky Recipes

CLICK HERE FOR MANY BEEF JERKY RECIPES

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Jerk Chicken Casserole

Jerk Chicken Casserole
Author:
Cuisine: Jamaican
Recipe type: Main Course
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¼ teaspoons salt
  • ½ teaspoon pumpkin pie spice
  • ¾ teaspoon ground allspice
  • ¾ teaspoon dried thyme leaves
  • ¼ teaspoon ground red pepper (cayenne)
  • 6 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 large sweet potato (1 lb), peeled, cubed (3 cups)
  • ¼ cup honey
  • ¼ cup lime juice
  • 2 teaspoons cornstarch
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper.
  2. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
  3. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
  4. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

New York Red Onion Hot Dog Sauce

 

New York Red Onion Hot Dog Sauce
The best New York style hot dogs are served with the spicy red onion sauce.
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup water
  • 1 teaspoon cornstarch or arrowroot
  • 1 tablespoon tomato paste
  • 1 tablespoon inexpensive balsamic vinegar
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon brown sugar
  • ¼ teaspoon hot pepper sauce like Tobassco
  • 1 pinch of cinnamon
  • 1 tablespoon olive oil
  • 2 large red onions, peeled thoroughly and sliced thin
  • ¼ teapoon table salt
  • 2 cloves of pressed or minced garlic
Instructions
  1. ) Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
  2. ) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
  3. ) Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
  4. ) While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns.
  5. ) Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, I'll take Manhattan...
  6. About the onions. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it.
  7. About the tomato paste. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.
  8. all-beef frankfurters, preferably Sabretts
  9. buns
  10. Sauerkraut from the refrigerator section, not the can
  11. Spicy brown Dijon-style mustard

 

Parilla Butter Shrimp and Linguine Pasta

Parilla Butter Shrimp and Linguine Pasta
This dish is so tasty and easy to make!
Author:
Prep time: 
Cook time: 
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Ingredients
  • l LB. 51-60 or 61-70 Shrimp - Peeled and Deveined
  • 9 Tablespoons Butter
  • 5 Tablespoons Extra Virgin Olive Oil
  • 10 Cloves Garlic - Finely Chopped
  • ½ Bunch Cilantro - Rough Chopped
  • Mexican Spice - To Taste
  • 3 Tablespoons Soy Sauce or Just Enough To Darken The Mix.
  • ⅔ C. Dry White Wine
  • ¼ Teaspoon Crushed Red Pepper
  • 1½ Teaspoons Marjoram
  • ½ Lemon
  • 1 C. Fresh Parsley - Finely Chopped
  • l LB. Angel Hair Pasta
Instructions
  1. To Prepare The Shrimp:
  2. Melt 6 Tablespoons Butter with 5 Cloves of Garlic, Cilantro and Soy Sauce in a Saute Pan. Add Shrimp, Saute on High Heat until Shrimp is cooked. While Shrimp is cooking add Mexican Spice to desired taste. Remove and set aside.
  3. To Prepare the Rest:
  4. Melt Remaining Butter, Olive Oil over Medium Heat, enough to melt but not burn it. Add Remaining Garlic and Saute for About 45 Seconds (Do not overcook the garlic) Add Marjoram, Crushed Red Peppers, Wine and Squeeze the Juice From The Lemon. Simmer until reduced by about ⅓rd. Cook Pasta, Drain, and Mix all ingredients together, including the Parsley. Top with Fresh Parmesian and/or Romano Cheeses.

 

Parrilla Butter

Parrilla Butter
Courtesy of: Chef Tim Fraboni; On the Border
Author:
Prep time: 
Total time: 
Ingredients
  • ¼ lb. Butter
  • 1½ oz. Soy
  • 2 tbs. Cilantro (roughly chopped in food processor)
  • ½ tbs. Garlic Powder
Instructions
  1. Heat butter then add soy. Add cilantro and garlic powder. Heat until emulsified. Serve at room temperature.

 

Blackened Salmon

Blackened Salmon
Great tasting salmon with an exciting blend of spices!
Author:
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons ground paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon lemon pepper
  • ½ teaspoon
  • 4 Salmon fillets, skin and bones removed
Instructions
  1. In a small bowl, mix paprika, cayenne pepper, black pepper amd lemon pepper.
  2. Brush salmon fillets on both sides with ¼ cup butter, and sprinkle evenly with the blackened pepper mixture. Drizzle one side of each fillet with ½ remaining butter.
  3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.