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| Food & Recipies ! HUNGRY PEOPLE this is where you speak of food ! BORING? the answer is : NOT IF YOUR EATING IT :-) - Now to eat it you must first learn how to prepare it :: HERE ! |
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Cult`s Reciepts
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#2
06-10-2005, 01:47 PM
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Three Cheese Pineapple Pizza
1 fresh pineapple 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed 1 12 inch prepared pizza crust 1/2 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheese 1/2 cup crumbled feta cheese 1/3 cup sliced ripe olives ****Directions**** Twist off crown from pineapple. Cut pineapple lengthwise in half. Cover and refrigerate one half for later use. Cut remaining half in half. Core and skin fruit; chop fruit to make 1 1/2 cups. Place fruit in colander. Stir in oregano; set aside. Sprinkle pizza crust with mozzarella. Spoon pineapple mixture over mozzarella; sprinkle with Cheddar, feta and olives. Bake at 400F, 20 to 25 minutes or until cheese melts. Makes 8 servings.
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 Last edited by Cult; 06-10-2005 at 01:53 PM. 
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#3
06-10-2005, 01:49 PM
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Sicilian Deep Dish Pizza
1 tablespoon olive oil 4 tomatoes 4 cups biscuit baking mix 1 cup cold water 1/2 cup dry bread crumbs 2 cups shredded mozzarella cheese, divided 1 medium green bell pepper, seeded and julienned 2 ounces salami, thinly sliced 1 teaspoon crushed dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder ****Directions**** Preheat oven to 400F. Lightly coat a 14 inch deep dish pizza pan with olive oil. Slice tomatoes 1/4 inch thick and place on paper towels to drain while making crust. In a medium bowl, combine baking mix with cold water; mix with a wooden spoon until a dough forms. Turn out on a lightly floured surface and knead until smooth, about 2 minutes. Evenly pat dough into bottom of prepared pan and sprinkle with bread crumbs. Top with half the cheese then all of the green bell pepper and salami. Arrange reserved tomato slices on top and sprinkle with oregano, pepper and garlic powder. Top with remaining mozzarella cheese and bake for 30 minutes or until crust is done and cheese is melted and bubbly. Serves 6.
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Last edited by Cult; 06-10-2005 at 01:54 PM.
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#4
06-10-2005, 01:55 PM
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Pizza Roquefort
1 precooked pizza dough
pizza sauce 1/2 pound Roquefort cheese 1 pound Mozzarella; somewhat thick slices, not shredded dried oregano 8 large Spanish green olives ****Directions**** Oven preheated at 400F. With your precooked pizza dough from this section you can start to prepare your pizza recipe. Spoon a little extra pizza sauce over the dough create another smooth and light coating. In the following order, lay out these ingredients so that they cover the entire pizza. Do not leave much room at all for an empty crust. This isn\'t a pizza that you will eat with your hands. Next place the olives around the pizza so that when you slice it into eight pieces each piece will have it\'s own olive. Sprinkle oregano liberally over the cheese. Bake in the oven for about 15 minutes. Slice into eight pieces and serve.
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#5
06-10-2005, 01:57 PM
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Garlic Pizza
12 cloves smoked garlic, peeled and sliced
2 small Boboli pizza crusts 1 teaspoon olive oil 3/4 cup grated mozzarella cheese 3 tablespoons soft goat cheese 1/2 cup chopped precooked chicken, ham or prosciutto ****Directions**** Preheat oven to 450F. Place pizza crusts on baking tray. Lightly coat each with olive oil. Sprinkle with mozzarella, leaving a bare crust along edges. Top each with garlic, crumbled goat cheese and ham or chicken. Bake 7 to 10 minutes, until cheese is well melted. Serve hot.
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#6
06-10-2005, 01:58 PM
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Mushroom and Sun Dried Tomato Pizza
2 cups mushrooms; sliced
2 tablespoons oil 1/2 cup pizza or tomato sauce 1 12 inch pizza base 1 cup cheddar cheese, shredded 4 sun dried tomatoes; cut in strips ****Directions**** Saute mushrooms in oil 2 minutes. Spread sauce on base; sprinkle cheese over. Top with mushrooms and tomatoes. Bake at 450F for 10 minutes.
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#7
06-10-2005, 02:00 PM
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Super Bowl Day Brunch Pizza
1 1/2 cups canned ham, cubed into 1/2 inch square
1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 1 teaspoon dry crushed parsley 2 tablespoons vegetable oil 2 cups shredded sharp cheddar cheese 1 1/2 cups thawed frozen hash brown potatoes, crumbled 1/8 teaspoon white pepper 1 teaspoon minced garlic 1/4 cup onion diced 1/4 teaspoon salt 6 large eggs 1 refrigerated pizza crust ****DIRECTIONS**** Spread the dough over a 12 or 13 inch pan and let rise for 30 minutes. In a skillet over medium heat saute the onions and the garlic in the vegetable oil for about 5 minutes or until tender. Add the red and green bell peppers, parsley and the ham and saute for about 5 or 6 minutes. Season with the salt and pepper and blend. Remove from the heat to cool and preheat the oven to 425F. In a large bowl add the ham mixture, cheddar cheese and the hash brown potatoes and blend and mix these ingredients thoroughly. Spread this mixture over the pizza evenly, crack the eggs sunny side up on the pizza. This will be a 6 inch slice pizza, so place the eggs in a position so that each slice will have an egg. Bake the pizza until the bottom has turned a golden brown and the eggs have cooked. Remove from the oven and let cool a minute and then slice and serve.
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#8
06-10-2005, 02:02 PM
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Barbecue Chicken Pizza
1 pizza crust
6 ounces boneless, skinless, chicken breasts 2 teaspoons olive oil 1/4 cup barbecue sauce 1/2 medium red onion, thinly sliced 1/2 green bell pepper, diced 1/2 cup shredded Monterey jack cheese 1/4 cup fresh cilantro leaves ****DIRECTIONS**** Prepare Pizza Crust. Preheat oven to 500F. Slice chicken into 1/4 inch thick strips. Bring 4 cups water to a boil in large saucepan over high heat. Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center. Drain; set aside. Brush oil evenly over prepared crust. Spread barbecue sauce over crust leaving 1 inch border. Arrange onions over sauce. Top with chicken, bell peppers and cheese. Bake 10 minutes or until crust is dark golden brown. Sprinkle with cilantro and cut into wedges.
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#9
06-10-2005, 02:03 PM
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Basic Pizza Sauce
14 ounces diced tomatoes
2 cloves garlic, minced 1 1/2 teaspoons brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon Greek or Mediterranean oregano 1/2 teaspoon crushed red chile 1 teaspoon Italian seasoning 1/2 cup red wine 1 tablespoon extra virgin olive oil ****DIRECTIONS**** Puree the undrained tomatoes, garlic, brown sugar, salt and spices. Pour mixture along with wine and oil into a saucepan and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool down before using. Makes 2 1/2 cups.
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#10
06-10-2005, 02:04 PM
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Broccoli and Cheddar Pizza
1 tablespoon + 2 teaspoons olive oil
3 garlic cloves, minced 2 cups thawed frozen chopped broccoli 1/2 cup part skim ricotta cheese 1 pizza crust dough 1 teaspoon sesame seed 3 ounces Cheddar, shredded 3 ounces part skim, mozzarella shredded 2 teaspoons grated Parmesan cheese dash of pepper ****DIRECTIONS**** Preheat oven to 425F. In a 10 inch nonstick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside. Spray 12 inch round pizza pan with nonstick cooking spray; fit pizza crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15 to 20 minutes.
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#11
06-10-2005, 02:05 PM
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Buffalo Chicken Wing Pizza
3/4 pound chicken pieces
2 tablespoons Creole seasoning 1/2 cup flour 1/2 cup oil, for frying chicken 1/2 cup chicken wing sauce, ready made or 3 ounces hot sauce 6 tablespoons butter, melted 1/4 cup blue cheese dressing 4 ounces mozzarella cheese, shredded 3 tablespoons blue cheese, crumbled 1 medium pizza crust ****DIRECTIONS**** Mix flour and Cajun seasoning in a plastic bag. Put chicken pieces in the bag and shake until coated with flour mix. Heat oil in a fry pan. Add chicken and cook, turning occasionally, for about 20 minutes. Preheat oven to 425F. Remove chicken and allow to cool enough to handle. Chop chicken into pieces about 1/2 inch in diameter. Shake approximately 2 teaspoons of hot sauce onto the chicken or to taste. Spread pizza dough onto greased pan, about 14 inch diameter. Mix chicken wing sauce with blue cheese dressing. Spread the sauce mixture onto the pizza dough. Spread the pieces of chicken onto top of the sauce. Sprinkle shredded mozzarella over the chicken. Sprinkle the crumbled blue cheese on to of the mozzarella. Bake at 425F for about 20 minutes or until cheese is lightly browned.
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#12
06-10-2005, 02:07 PM
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Cheesy Pepper and Mushroom Pizza
1 1/2 cups flour
1/2 teaspoon sugar 3/4 cup low fat cottage cheese, drained 1 egg 1 teaspoon dried basil, crushed 1 medium green or sweet red pepper 1 cup shredded mozzarella cheese 1 package active dry yeast 1 teaspoon cooking oil 1 tablespoon cornmeal 2 tablespoons grated Parmesan cheese 1 clove garlic, minced 1 cup sliced fresh mushrooms ****DIRECTIONS**** For crust, mix 3/4 cup of the flour, the yeast, sugar and 1/4 teaspoon salt. Add oil and 1/2 cup warm water; 120 to 130F. Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic; 5 minutes total. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in warm place till double about 30 minutes. Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 14 inch circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425F oven till hot. 6 servings.
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#13
06-10-2005, 02:10 PM
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Mexican Pizza
For dough:
1 cup plus 2 tablespoons warm water 1/4 ounce package active dry yeast; 2 1/2 teaspoons 1/2 teaspoon sugar 3 tablespoons peanut oil 2 1/3 cups all purpose flour 2/3 cup cornmeal plus additional for sprinkling pizza pan 1 teaspoon salt 1/2 teaspoon ground cumin For sauce: 1 1/2 pounds fresh tomatillos, husks discarded 1 small onion, sliced thin 2 garlic cloves, sliced thin 2 tablespoons peanut oil 1/4 cup packed fresh coriander sprigs, washed, dried and chopped 1 tablespoon fresh lime juice Toppings: 1 pound fresh chorizo, casings discarded 1 1/2 cups grated Mexican blend cheese or Cheddar 2 fresh poblano chilies, roasted and cut into thin strips 2 scallions, sliced thin 1/4 cup thinly sliced drained pimento stuffed green olives 1/4 cup cooked black beans, rinsed if canned ****Directions**** Make dough: In a small saucepan heat 1/2 cup water to 110F and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes. Put dough in a lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. Alternatively, let dough rise, covered loosely, in refrigerator overnight or until doubled in bulk. Make sauce: In a 4 quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor puree until smooth. Transfer sauce to a bowl and stir in coriander, lime juice and salt to taste. In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps, until cooked through and browned. Transfer sausage with a slotted spoon to paper towels to drain. Preheat oven to 525F and adjust oven rack on top shelf. Sprinkle a 16 inch perforated pizza pan with additional cornmeal. Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17 inch circle. Fit dough into pan, forming an edge and bake 5 minutes. Spread sauce over partially cooked dough, leaving a 1/2 inch border around edge and sprinkle with sausage, cheese, chilies, scallions, olives and beans. Bake pizza 10 minutes or until cheese is melted and crust is pale golden. To Roast Peppers Using a long handled fork, char the peppers over an open flame, turning them, for 2 to 3 minutes or until the skins are blackened. Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes or until the skins are blistered and charred. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops and discard the seeds and ribs.
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#14
06-10-2005, 02:12 PM
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Pasterma Pizza
1/4 cup melted butter
1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon pepper 1 loaf French bread, split lengthwise 1 jar spaghetti sauce 1/4 cup chopped green pepper 1/4 cup chopped olives 2 tablespoons sliced green onion 1 1/2 cups shredded mozzarella cheese 1 large tomato 1/4 cup grated Parmesan cheese pastrami, as desired ****Directions**** Stir together melted margarine, basil oregano and pepper. Brush over cut sides of bread halves. Place bread, spread side up on a large baking sheet. Top both loaf halves with pastrami slices. In small bowl, mix spaghetti sauce, peppers, olives and green onion. Spread over pastrami. Bake in a 400F oven for 15 minutes. Top with mozzarella cheese, tomato and Parmesan cheese. Return to oven. Bake 3 to 5 minutes or until cheese melts.
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#15
06-10-2005, 02:13 PM
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Pepperoni Pizza
1 12 inch prepared pizza crust
1/2 cup pizza or spaghetti sauce 1 8 ounce package shredded Mozzarella cheese 20 slices pepperoni ****Directions**** Place crust on cookie sheet. Spread crust with pizza sauce. Top with cheese and pepperoni. Bake at 450F for 10 to 12 minutes or until cheese is melted and crust is golden brown. Makes 4 to 6 servings.
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#16
06-10-2005, 02:15 PM
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Thin Crust Pizza Dough
1 cup plus 2 tablespoons warm water; 110F
2 tablespoons plus 1 teaspoon extra virgin olive oil 1 tablespoon sugar 2 teaspoons salt 3 cups bread flour 1/4 cup plus 2 tablespoons semolina flour 3 tablespoons dough relaxer; optional 3 teaspoons instant active dry yeast ****Directions**** Add all the ingredients in the bread pan of bread machine. Process according to manufacturer\'s instructions for a dough setting. Meanwhile preheat the pizza stone or tiles to 450F for 30 minutes. Prepare your favorite toppings. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out. Roll and stretch the dough into a 14 inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
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#17
06-10-2005, 02:16 PM
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Zucchini Pizza
1 1/2 pounds lean ground beef
2 cups zucchini, diced 12 ounces mozzarella cheese, shredded 1/2 cup diced green pepper 3/4 cup fresh mushrooms, sliced 1 cup pizza sauce 1 tablespoon fennel seed 1/4 cup chopped onion salt and pepper to taste ****Directions**** Brown ground beef in skillet until no longer pink; drain. Add fennel seed, salt and pepper, onion, zucchini and green pepper. Cook over medium heat until vegetables start to become soft. Stir in pizza sauce. Top with shredded mozzarella cheese and mushrooms. Cover and continue cooking until cheese is bubbly and mushrooms are cooked. Additional favorite pizza toppings can be added.
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#18
06-10-2005, 02:18 PM
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Zucchini Pizza
1 1/2 pounds lean ground beef
2 cups zucchini, diced 12 ounces mozzarella cheese, shredded 1/2 cup diced green pepper 3/4 cup fresh mushrooms, sliced 1 cup pizza sauce 1 tablespoon fennel seed 1/4 cup chopped onion salt and pepper to taste ****Directions**** Brown ground beef in skillet until no longer pink; drain. Add fennel seed, salt and pepper, onion, zucchini and green pepper. Cook over medium heat until vegetables start to become soft. Stir in pizza sauce. Top with shredded mozzarella cheese and mushrooms. Cover and continue cooking until cheese is bubbly and mushrooms are cooked. Additional favorite pizza toppings can be added.
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