I'll share my recipe, if you'll share yours, June 3, 2012

11 years ago

Provencal Pizza Recipe

Daily Unadventures in Cooking

(serves 4)

1 batch pizza dough

3 tablespoons olive oil

1 white onion, thinly sliced

1 cup cherry tomatoes

1 cup thinly sliced raw fennel

1/2 cup pitted nicoise olives

1/2 teaspoon dried thyme

1 cup grated emmental

salt

50g soft chevre

Prepare the pizza dough, and lay out on a parchment lined cookie sheet (alternatively, place on a pizza peel and use a pizza stone). Turn on your oven to 500F or convection 475F.

Heat a large heavy frying pan to medium low heat. Add 1 tablespoon of the olive oil and the sliced onion to the pot. Slowly cook the onions, stirring regularly until caramelized. I like to add a pinch of salt and cover to speed up the process, then once soft remove the lid and turn up the heat. DOn't let burn! Remove from heat and allow to cool.

Coat the pizza dough in the remaining olive oil. Spread the dough evenly with the onions, raw fennel, olives, tomatoes and then emmental. Sprinkle with the thyme and drop the chevre on in 1/2 teaspoon dollops.

Bake until brown and bubbly on the top and the edges are crispy. Approximately 15-20 minutes.

Sort by:Oldest

Comments (4)

Jasdip
11 years ago
This is my baked ziti recipe. It makes a lot! I make it in 2 casseroles, and freeze one.
Yesterday I cut it in half and we have enough for 2 meals.

Baked Ziti

1 lb ziti pasta
1 lb lean ground beef
1 onion, chopped
5 cups spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 cups low-fat sour cream
6 oz mozzarella, shredded
2 tbsp grated parmesan

Cook ziti al dente.

In a large skillet, brown ground beef and onion over medium heat. Add spaghetti sauce and simmer 15 minutes.

In a lightly greased 9x13 baking dish layer half the ziti, the provolone and sour cream, and half the sauce. Top with remaining zit, the mozzarella and remaining sauce. Top with parmesan.

Bake at 350 until cheese melts and sauce is bubbly; 30 minutes.
glenda_al
11 years ago
Back in my camping days, I always made this recipe!

Great on crackers, sandwiches, grilled cheese, stuffed celery

Homemade pimento cheese
1 lb sharp cheddar cheese
1 4 oz jar pimentos
1 small can evaporated milk
1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin.
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.
Related Discussions
I'll share my recipe, if you'll share yours, June 30, 2012
Q
Comments (3)
I've been wanting to make this for a while, and last nite I did. My croutons got soggy, but other than that it was great. Maybe I didn't toast them enough, I'm not sure. It's originally Ina's recipe, but I was looking at this blog and used it from here. It calls for a little less dressing. It fed 4 of us, along with Pasta Puttanesca. Greek Panzanella (Gorging George blog) Adapted (only a little) from Barefoot Contessa How Easy Is That? by Ina Garten 1/4 cup olive oil 1 boule/loaf rustic bread, cut into 1-inch cubes) salt and pepper 1 English cucumber, halved, seeded, and sliced 1/2-inch thick 1 red bell pepper, diced into large pieces 1 yellow bell pepper, diced into large pieces 1 pint cherry or grape tomatoes, halved 1/2 of a small red onion, thinly sliced 1/2 lb feta cheesed, diced into bite-sized pieces 1/2 cup kalamata olives, pitted and halved dressing 1/4 cup extra virgin olive oil 2 Tbsp red wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp dijon mustard Preheat oven to 400F. Toss bread with olive oil and salt and pepper. Spread evenly on a baking pan and bake in the oven for 8-12 minutes until browned. Remove from oven and let cool. Combine remaining salad ingredients (minus dressing) in a large bowl and toss gently with your hands. To make the dressing, combine all the ingredients in a small canning jar (or any container you have with a very leakproof lid). Put the lid on and vigorously shake. Note: Ina (and many other cookbooks) suggest putting all the dressing ingredients; minus the oil into a small bowl and whisking together, then suggest you slowly add the oil and whisk away (while somehow magically keeping your small bowl steady) in order to create what's called an emulsion. But here's the secret: if you have mustard in your vinaigrette, it will do all the work for you, as long as you shake up your ingredients really well. Sure this isn't what you'd do to impress the chef if you were in culinary school-- but we're at home, why make things harder on yourself? Pour the dressing over the salad ingredients in the bowl, add the bread on top, then lightly toss the salad together. Let the salads flavours combine for 15-30 minutes before serving. This will allow the bread to soak up some of the dressing, while still staying crunchy. Here is a link that might be useful: Greek Panzanella
...See More
I'll share my recipe, if you'll share yours, June 11, 2012
Q
Comments (3)
Thai-Spiced Chicken Kabobs (Better Homes and Gardens) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.
...See More
I'll share my recipe, if you'll share yours, June 19, 2012
Q
Comments (2)
A winner and made it several times! Grits and greens with my additions 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Use good GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
...See More
I'll share my recipe, if you'll share yours, June 14, 2012
Q
Comments (5)
Mr Food Baking Powder Biscuits 2 cups all-purpose flour 2 tablespoons baking powder 1/2 teaspoon salt 1/4 cup vegetable shortening 1 cup milk 2 tablespoons butter, melted Instructions Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. 2. In a large bowl, sift flour, baking powder and salt. Add shortening and beat with an electric mixer on low speed 2 to 3 minutes. Add milk and mix about 1 minute, or until dough is formed. 3. Place dough on lightly floured surface and knead until smooth. Pull dough apart into 12 equal pieces and drop pieces onto baking sheet, distributing evenly. Brush with melted butter. 4. Bake 10 to 13 minutes, or until golden. Let cool slightly, 2 to 3 minutes, then remove from baking sheet and serve immediately.
...See More
ruthieg__tx
11 years ago
I shared this recipe with Jasdip already but decided some of you might like to try it. Chickadee NC posted it on another board and said it is delish. It doesn't require all the bread baking and kneading skills and it sounds so good...It's almost like a batter bread but it does have yeast.

English Muffin Bread

Makes two loaves

Just wait until you bake up a recipe and toast a slice. Nooks and Crannies inside Crusty outside. This is great un-toasted too.

5 1/2-6 cups all purpose flour.....measure by spooning flour lightly into cup.
2 pkgs dry yeast
1 Tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130) (just so your finger doesn't get burned when you put it into the liquid)

Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. (I usually end up using about 5 1/2 cups flour)

Spoon into two bread pans (sprayed with Pam or other spray oil...then sprinkle all sides with cornmeal).

Then sprinkle tops of bread with cornmeal....let rise for 45 minutes...or until bread raises to the top of the pans..or just a little over. Handle very carefully so it doesn't lose it's puffiness. It's rather
fragile at this point.

Bake at 400 degrees for 20 minutes. Remove from pans immediately and cool.
16 slices per loaf.
ravencajun Zone 8b TX
11 years ago
This is one of my own creations, we enjoy it and it is easy to make up several of these if you have friends over. I buy the frozen cooked Italian meatballs for this.

Meatball MOJO
put premade meatballs in a saucepan add one small can of V8 juice(5.5oz) you can use tomato juice instead if you do not have V8, and 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz) add 1/2 cup grated colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh french bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter.(I like to sprinkle a little garlic salt on top of the butter for extra flavor)

Wrap in alum foil that was lining the pan. Heat for 10 mins at 350. Remove and divide into individual serving pieces.

I'll share my recipe, if you'll share yours, June 3, 2012

Comments (4)

Jasdip

glenda_al

Related Discussions

ruthieg__tx

ravencajun Zone 8b TX

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US