I'll share my recipe, if you'll share yours, May 22, 2012

11 years ago

For anyone with a bread machine! This is tried and true!

Beer Pizza Crust

Makes 2 12-inch thin pizzas or 1 thicker 20x8 inch pizza. Preheat oven to 400 degrees F. The tender, thin crust has an extra tang from the beer.

1 cup beer

1 tsp salt

2 tsp granulated sugar

3 cups all-purpose or bread flour

2 tsp dried basil

1 1/2 tsp bread machine yeast

Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.

Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 to 15 minutes. Roll out dough or press into the pan.

To partially bake the pizza crust, bake in preheated oven for 10 Ã¯Â¿Â½ 12 minutes. Spread with your choice of toppings, and bake again for another few minutes or until the top is bubbling and the cheeses are a golden color.

I like to top it with basil pesto, ground beef, sweet onion, mushrooms, tomatoes and fresh basil, dot with goat cheese and then finish with pizza cheeses. Yum!

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Comments (5)

Jasdip
11 years ago
I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky!

I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers.

Maple-Mustard Glazed Fresh Ham (Back to her roots blog)
(Serves 16)

6-8 pound fresh ham

1/4 cup paprika
1/4 cup cumin
1/4 cup garlic powder
1/4 cup ground coriander
2 tablespoons kosher salt
1 tablespoon black pepper

Glaze
1/3 cup maple syrup
1 stick unsalted butter, melted
1/3 cup water
1/4 cup dijon mustard

Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan.

Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight.

When ready to prepare ham, remove from fridge and let rest at room temperature for an hour.

Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting.

After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham.

Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking.

Remove from oven and let rest for 15-20 minutes before slicing.
patti43
11 years ago
I've been going through my recipes rather than looking for new ones lately. This is a breakfast dish, but the next time I want breakfast for dinner, I'm trying it!

Grits Casserole

1 c. raw grits
4 c. water
1 tsp. salt
1 stick butter
1 lb. sausage
4 eggs
1 c. milk
1 box Jiffy corn bread
1 c. shredded cheese (Cheddar)
4 eggs

Add 1 c. grits to boiling water, salt and butter. Cook about 15-20 minutes. Let cool. Fry sausage and drain. Beat eggs with milk. Add all together with Jiffy mix. Pour in a greased 13x9" casserole. Cover with cheese. Bake at 325 for 30 minutes.
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I'll share my recipe, if you'll share yours, March 22, 2012
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Woooo, yum! Does that ever sound good Luckygardner! I'm going to make this tonite, unless our neighbour barbecues. He has generously offered to let us use his barbecue. Chicken Breasts with Raspberry-Balsamic Sauce (Food.com) 1 tablespoon olive oil 4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium shallot , minced (about 1/4 cup) 1/2 cup chicken broth 1/2 teaspoon cornstarch 3 tablespoons seedless raspberry jam 2 tablespoons balsamic vinegar In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
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I'll share my recipe, if you'll share yours, May 19, 2012
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I've made the strawberry soup numerous times, but mine is a little different. Have it cruising on Carnival everytime I go. PATTI, check this out. rosemary braised white beans We first had these in a Greek restaurant called "ZoeÃ¯Â¿Â½s Kitchen." My sister figured out a way to duplicate the amazing white beans they make. These are finger-lickin good. You need a few hours to let them simmer. Ingredients: 4 cans white beans (great northern) drained but not rinsed 4 cloves garlic 1 onion fresh rosemary, 1-2 sprig 1/4 c. olive oil plus 2 T salt and pepper chicken broth, about 1 cup Instructions: I used my ceramic Dutch oven pot so I could saute, boil, and bake in the same pot. If you donÃ¯Â¿Â½t have an oven-proof pan, you will need several different pots. Begin by drizzling the pan with the 2 T of olive oil. Saute the onion with 1/2 t salt until soft, 5 minutes. Add the pressed garlic and cook until fragrant, 1 min. Then add the unrinsed beans, chicken stock, rosemary and 1/4 c olive oil. Cook on high until bubbly. Then turn the heat way down and simmer with the lid on for a nice long time. Keep your eye on it Ã¯Â¿Â½ you may need to add more chicken broth if starts sticking to the bottom of the pan. After an hour or so, use a potato masher (or spoon) to mash some of the beans, maybe half. Season with salt and pepper. Stir, and place in a 300 degree oven for another hour or so
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I'll share my recipe, if you'll share yours, May 11, 2012
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This was in my email Tues.I get the Pilsbury e-newsletter. I made it on Wed. half of it is gone! YUM! Lemon-Blueberry Pretzel Cheesecake Squares The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat. Prep Time: 20 Min Total Time: 3 Hr 30 Min Makes: 24 servings User Rating (20) Recipe Tips (0) Reviews (3) INGREDIENTS 1 roll (16.5 oz) PillsburyÃ¯Â¿Â½ refrigerated sugar cookies 1 1/2 cups coarsely crushed pretzels 1 pint (2 cups) blueberries 3 packages (8 oz each) cream cheese, softened 1/2 cup sugar 2 teaspoons vanilla 2 tablespoons grated lemon peel 3 eggs Additional 2 cups blueberries for garnish, if desired . DIRECTIONS 1 Heat oven to 350Ã¯Â¿Â½F. Spray 13x9-inch pan with cooking spray. 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust. 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries. 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows. 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.. Line pan with foil to make cutting bars easier and cleanup a snap. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on Medium (50%) 30 seconds; let stand 1 to 2 minutes. . High Altitude (3500-6500 ft) High Altitude Directions . Nutritional Information 1 Serving (1 Serving)Calories 230 (Calories from Fat 120), Total Fat 14g (Saturated Fat 7g, Trans Fat 1 1/2g), Cholesterol 55mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 14g), Protein 3g; Percent Daily Value*:Vitamin A 8.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%; Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.
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I'll share my recipe, if you'll share yours, May 6, 2012
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Comments (5)
That's great Lucky!! I got up at 4:30! :( But I did get my bread-making started early! It will be ready for the oven in a little bit. Also made biscuits for breakfast. Saw this recipe this morning and it caught my eye. Will be making this one. Chicken with Balsamic Bell Peppers (Cooking Light) 3/4 teaspoon salt, divided 3/4 teaspoon fennel seeds, crushed 1/2 teaspoon black pepper, divided 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 4 (6-ounce) skinless, boneless chicken breasts 2 tablespoons olive oil, divided 2 cups thinly sliced red bell pepper 1 cup thinly sliced yellow bell pepper 1/2 cup thinly sliced shallots (about 1 large) 1 1/2 teaspoons chopped fresh rosemary 1/4 cup white wine 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon balsamic vinegar 1. Preheat oven to 450. 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7" baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done. 3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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glenda_al
11 years ago
I've made this several times and it's delicious!

Shrimp & Grits Casserole

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only
tami_ohio
11 years ago
Impossibly Easy Sausage Breakfast Pie

From Betty Crocker

1 package (12 oz) bulk pork sausage
1 small red bell pepper, chopped (1/2 c)
1 medium onion, chopped (1/2c )
1 1/2 cups frozen shredded hash brown potatoes
1 c shredded cheddar cheese (4 oz)
1/2 c Original Bisquick mix
1cup milk
1/8 t. pepper
2 eggs

1. heat oven to 400Ã¯Â¿Â½F. Spray 9" glass pie plate with cooking spray. In 10" skillet, cook sausage, bell pepper and onion over medium heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir potatoes and 1/2 c. of the cheese into sausage mixture. Spread in pie plate.

2. In medium bowl, stir Bisquick mix, milk, pepper and eggs with fork or whisk until blended. Pour over ingredients in pie plate.

3. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Per Serving: Calories 300; Total Fat 18g, (saturated fat 8g); odium 510 mg; 1 1/2 High-fat Meat, 1 Fat; Carbohydrate Choices: 1 1/2.

I've have made this ahead to take camping. It re-heats nicely in the microwave. I just took a double batch out of the oven!

Tami
sue_va
11 years ago
Super Easy Sausage Strata

I make this and it is really good. I like the idea of making it the night before,

SAUSAGE STRATA

2 slices of bread, cubed
1 lb sausage, cooked and drained
I cup grated sharp cheddar cheese
6 eggs, beaten
2 cups milk

Put bread, sausage and cheese in a greased 9x13 baking dish. Mix eggs and milk and pour over the above. Let stand overnight in refrigerator. Bake 45 minutes at 350Ã¯Â¿Â½. Can be frozen before or after baked.

Sue

I'll share my recipe, if you'll share yours, May 22, 2012

Comments (5)

Jasdip

patti43

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glenda_al

tami_ohio

sue_va

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