REAL ITALIAN CALZONES
INGREDIENTS
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 teaspoon white sugar
* 1 teaspoon salt
* 2 1/2 cups all-purpose flour, divided
* 1 teaspoon olive oil
* 1/2 cup ricotta cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup diced pepperoni
* 1/2 cup sliced fresh mushrooms
* 1 tablespoon dried basil leaves
* 1 egg, beaten
You can really put what you want in these. Chicken and broccoli are good. Sausage is good. We like spinach and green peppers. Anything that you would want on a pizza could be good.
DIRECTIONS
1. To Make Dough: In a small bowl, dissolve yeast in water. Add the
oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually
stir in the rest of the flour, until dough is smooth and workable.
Knead dough on a lightly floured surface for about 5 minutes, or until
it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil,
then flip the dough, cover and let rise for 40 minutes, or until
almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta
cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a
large bowl. Mix well, cover bowl and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal
parts. Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/2 of the cheese/meat filling and fold over,
securing edges by folding in and pressing with a fork. Brush the top
of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Tuesday, November 24, 2009
Monday, November 23, 2009
Homemade Breadsticks
1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. sugar
1 1/2 tsp. salt
3 c. flour (I added a little more than this because it was much to wet in my opinion.)
1/2 c. butter (1 cube)
Parmesan cheese
garlic powder
Preheat oven to 375. Combine yeast, warm water, and sugar and then set aside to let proof.
In mixer combine salt and flour. Add yeast after about ten minutes of proofing. Mix/knead on high for 3 minutes (dough will be sticky) and then let rest.
Put butter cube on cookie sheet in oven to melt while dough rests (I actually let mine rise for about a half hour to an hour, but that's not necessary.)
Roll out dough in flour until large rectangle about 1/4" thick. Cut strips with a pizza cutter or sharp knife. Roll strips in melted butter on cookie sheet. Line up strips on sheet next to each other. Sprinkle with garlic powder and Parmesan cheese. Let rise 15-20 minutes.
Cook in 375 oven for 15 minutes or until golden brown.
1 1/2 c. warm water
2 Tbsp. sugar
1 1/2 tsp. salt
3 c. flour (I added a little more than this because it was much to wet in my opinion.)
1/2 c. butter (1 cube)
Parmesan cheese
garlic powder
Preheat oven to 375. Combine yeast, warm water, and sugar and then set aside to let proof.
In mixer combine salt and flour. Add yeast after about ten minutes of proofing. Mix/knead on high for 3 minutes (dough will be sticky) and then let rest.
Put butter cube on cookie sheet in oven to melt while dough rests (I actually let mine rise for about a half hour to an hour, but that's not necessary.)
Roll out dough in flour until large rectangle about 1/4" thick. Cut strips with a pizza cutter or sharp knife. Roll strips in melted butter on cookie sheet. Line up strips on sheet next to each other. Sprinkle with garlic powder and Parmesan cheese. Let rise 15-20 minutes.
Cook in 375 oven for 15 minutes or until golden brown.
Rice Pudding
1/2 c. rice
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins
Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins
Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.
Monday, November 9, 2009
Matt's Recipe for Thanksgiving Turkey
Matt was quoted in the Clipper with this recipe for cooking a Thanksgiving turkey when he was 6. Do not use this if you don't want to get sick.
"Put the turkey in the oven for 20 minutes."
"Put the turkey in the oven for 20 minutes."
Sauce for Yams
1 c. brown sugar
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt
Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.
Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.
Marshmallows on top are optional.
Cranberry Salad (Grandma Moon)
(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)
Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.
Homemade Thanksgiving Dressing (Stuffing)
(Mom wrote): The following recipe is one I wrote down while observing my mom make dressing one Thanksgiving because she never wrote the recipe down.
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste
Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.
Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.
I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.
This is the modified version
2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine
I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.
Enjoy!
Buttermilk Biscuits
These come from Tyler Florence. I thought they might have been the best I've had. One interesting tip: If you do not have a biscuit cutter, just use the rim of a glass.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
Directions
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Subscribe to:
Posts (Atom)