Cooking Weblog

Ever tried making pizza from scratch? Here is a great recipe for you. Once you learn how to make the dough you can do anything with it. Give it a shot, I’m sure you will be a big hit with your friends and family! They’ll think you had it delivered.

Ingredients: Dough ( Makes 2 large pizzas )

2 cups high gluten flour ( self rising flour will work )

10oz. water ( hot )

1 pkt. active dry yeast ( 2 1/2 teas. )

1 teas. sugar

1 1/2 teas. salt

1 oz. non-fat dry milk

3 teas. olive oil

Method: dough ( prep )

The old fashion way:

In a large bowl dissolve yeast in the hot water ( about 5 minutes ) then mix in the olive oil. Sift all dry ingredients ( reserve about 1/4 cup flour ) into yeast mix. You can do this through a mesh strainer. Using your hands, work mixture into a ball and roll out onto a clean dry floured surface. Use a little of the reserved flour to dust your surface adding a little at a time to keep dough from sticking. Start kneading the dough. You will have to knead for 20 to 30 minutes or until you can stretch out a golf ball size piece until you can almost see through it. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.

The modern way:

Add all ingredients into the bowl of a stand mixer with a dough hook. Start your mixer on low to keep the flour from flying everywhere and gradually work up to a medium to medium high speed. You will see a few things happen to let you know you are on the right track. First a ball will form at low speed. When the speed of the mixer is increased the ball will start to rub on the sides of the mixing bowl and start to clean the sides of the bowl. This is when the gluten in the dough starts to activate ( after about 8 minutes ). At this point set your mixer speed to medium to medium high and mix for about 10 to 15 minutes more. Your dough will actually start slapping the sides of the bowl, this is a sign that it is ready. Use the same test as in the old fashion way. Form into a ball, brush outside with olive oil to keep it from drying out and place in a bowl and cover with plastic wrap or damp cloth. Let stand in a warm ( room temp. is fine ) dry place for 3 to 4 hours until dough has doubled in size.

Ingredients: sauce

28oz. tomato sauce

6oz. tomato paste

12oz. water

1 1/2 teas sugar

1/2 teas salt

2 teas. pepper

1 teas. onion powder

1 1/2 teas. garlic powder

3 teas. dry oregano

1 teas. dry basil

1 teas. dry parsley

Method: sauce

Combine all ingredients into a 2 qt. sauce pan and stir to incorporate. Simmer for 10 minutes, long enough for flavors to come out. Take off heat and let cool.

Toppings are totally up to you. This is what I used:

16oz. mozzarella cheese ( grated )

4oz. cheddar cheese ( grated )

2oz parmesan cheese ( grated )

1/2 green pepper ( sliced )

1/2 red pepper ( sliced )

1/2 onion ( sliced )

3oz. pepperoni ( sliced 0

6oz. sweet Italian pork sausage ( raw ) remove casing and crumble

Assembly:

Place a pizza stone on the middle rack of your oven and preheat to 475 to 500 degrees ( the hotter the better ). If you don’t have a pizza stone assemble your pizza on the pan you will be cooking it on in the oven, follow same instructions below.

Cut your dough ball in half to make 2 large pizzas. Form each half into a ball and roll out your dough using a rolling pin on a clean surface using a little bit of flour if needed to keep dough from sticking. Transfer your dough to a pizza paddle sprinkled with a little corn meal to keep it from sticking ( bread crumbs will do in a pinch ). If you don’t have a pizza paddle a pizza pan or anything flat will do, like your cutting board. You need something flat that your pizza will slide off of into the oven.

Once you have your dough on the ” transfer vehicle ” add about 6 to 8 ounces of sauce and spread evenly to about an inch from the edge. Add the cheese next, the amount you put on is up to you, I recommend about 10 to 12 ounces. Add your vegetables next then your meats. Slide your pizza back and forth while assembling to make sure it isn’t sticking.

Very important tip to remember for this type of pizza is to put any raw meat products on top and in small amounts to insure that they cook through completely. I crumble my sausage into marble size pieces and then mash it between my fingers to make a mini patty.

Cooking:

Slide your pizza onto the pizza stone ( or place pan in oven ) and cook for approximately 15 to 20 minutes or until cheese starts to bubble and crust starts to brown slightly.

This is a great recipe to experiment with as the amount and variety of toppings is virtually endless.

I hope you will give this a try and if you have any questions on this or any other recipe please send them to me, I’m always happy to answer any questions you may have. HAPPY COOKING!

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This is for Italian food lovers. Crispy and flavorful chicken with a delicious sauce over a bed of al dente fettuccine noodles. You’ll love it!

Ingredients: sauce

28oz. can tomato sauce

28oz. can crushed tomatoes

6oz. can tomato paste

12oz. water

3 tbsp. sugar

1 teas. salt

1tbsp. pepper

2 tbsp. crushed garlic

2 tbsp. oregano ( dry )

2 tbsp. parsley ( dry )

1 tbsp. marjoram ( dry )

1 tbsp. basil ( dry )

1 onion ( small dice )

1/2 green pepper ( small dice )

Method: sauce

Combine all ingredients into a large sauce pan ( 5 qt. ) and bring to a boil stirring frequently. Reduce heat to low and simmer for 1 hour covered, stirring occasionally.

Ingredients: chicken parmesan

1 1/2 - 2lbs. boneless skinless chicken breast

2 cups Italian breadcrumbs

2 parmesan cheese

8oz. mozzarella cheese ( sliced ) Note: You can substitute provolone cheese

1 teas salt

1 teas. pepper

1/2 teas. garlic powder

1/2 teas. onion powder

2 eggs

8oz. milk

oil for frying ( about 1/2 quart )

Method: chicken parmesan

Chicken

Wash and dry your chicken thoroughly.

Slice chicken horizontally into about 1/2 inch slices ( otherwise known as butterflying ). You’re looking for pieces about the size of a hamburger patty. You can do this by placing the chicken breasts on a cutting board, hold it down with one hand and slice parallel to the cutting board toward the hand holding the chicken down. It is important that you do this very carefully, you don’t want to cut yourself. Transfer to a plate or bowl.

Note: If your chicken pieces are too thick it will not cook through completely when frying.

Egg wash

In a large shallow bowl add eggs, milk,salt, pepper, garlic powder and onion powder. Mix well.

Breading

In a large shallow bowl add breadcrumbs and parmesan cheese and mix well.

Assembly

Set up your breading station ( You will need some room for this ). Go in one direction to make it easy for you. Start by placing your chicken at one end, then the egg wash, then your breading. Place a large piece of foil at the other end. Dip your chicken ( 1 or 2 pieces at a time ) into the egg wash to coat, Pull one piece out at a time and let excess drip over bowl. Place chicken into breadcrumbs and coat thoroughly. Remove and place on foil. After you finish with all of the chicken repeat the process one more time for extra crispy.

Note: To avoid getting too messy when you’re breading use one hand for dipping chicken in and out of the egg wash and the other for the breadcrumbs ( one “wet hand”, one “dry hand” ).

Cooking: Chicken

In a large skillet add enough oil to come half way up the side of your chicken pieces ( about 1/4in. to 1/3in.). Heat the oil to 350 degrees and carefully place your chicken into the oil. Fry until golden brown ( 2 to 3 minutes ) and ( using tongs )flip to fry the other side until golden brown. This is known as “shallow frying”. Place cooked chicken on a plate covered with 2 paper towels to drain.

Heat oven to 350 degrees. Place chicken on a cookie sheet ( line with foil for an easy clean up ) and cover with cheese. Bake for about 5 minutes ( long enough for the cheese to melt ).

Noodles:

Add 1lb. dry fettuccini noodles into boiling salted water and cook approximately 8 minutes ( until al dente ). Drain.

Put it all together:

Place a pile of noodles on a plate, ladle sauce onto noodles, place a piece of chicken on the sauce, spoon a little more sauce on top of the chicken and sprinkle with parmesan cheese. Serve with your favorite salad and garlic bread and enjoy!

Makes 6 to 8 portions.

BONUS RECIPE!

Chicken Parmesan Sandwich

Ingredients:

sauce

chicken

cheese ( mozzarella or provolone )

bread ( whatever you like )

margarine ( for sliced bread )

Method: sliced bread

Butter the bread and place on a 350 degree griddle. Lightly sauce both halves and cover with cheese. Add a piece of chicken and grill until bread is golden brown ( 3 to 5 minutes ). Place top onto bottom, cut in half ( if desired ) and serve.

Method: roll

Slice roll in half and spoon sauce onto both halves, cover with cheese and place chicken on bottom half. Place on a cookie sheet and bake in a 350 degree oven for about 8 to 10 minutes ( until cheese is melted and roll is slightly crispy on the outside ). Place top on bottom, cut in half ( if desired ) and serve.

Need kitchen supplies? Check out www.onestopcook.com

A vegetarians delight! This is a great recipe for any vegetarian, easy to make and full of flavor. Great change of pace for meat lovers as well. Enjoy!

Ingredients: Sauce

1 28oz. can tomato sauce

1 28oz. can crushed tomatoes

1 6oz. can tomato paste

3 teas. sugar

1 teas. salt

1 teas. pepper

2 1/2 teas. crushed garlic

2 tbsp. dry oregano

2 teas. dry basil

1/4 red pepper ( small dice )

1/4 green pepper ( small dice )

1/4 yellow pepper ( small dice )

1 small onion ( small dice )

2 cups water

Method: Sauce

Add all ingredients to a 3qt. sauce pan and bring to a boil. Reduce to a simmer and cook for 1/2 hour to 45 minutes. Turn off heat and set aside.

Ingredients: Cheese

24oz. ricotta cheese

6 oz. shredded mozzarella cheese

3 oz. shredded parmesan cheese

8 oz. cooked, fine chopped spinach

1/4 red pepper ( fine chop )

1/4 green pepper ( fine chop )

1/4 yellow pepper ( fine chop )

2 eggs

1 teas. salt

1 teas. pepper

1 tbsp. dry oregano

1 tbsp. dry basil

Method: Cheese

In a large mixing bowl, add all ingredients and mix well.

Ingredients: Manicotti or Cannelloni

For stuffed shells, cook them first. Add a little less sauce.

tomato sauce

cheese mixture

1 16oz. box dry manicotti

6 oz. shredded mozzarella cheese

4 oz. shredded parmesan cheese

Method: Manicotti

Spoon cheese mixture into a piping bag or large ziplock bag and cut off corner to squeeze mix into the manicotti tubes.

Pour about 1/4in. of tomato sauce into the bottom of 2 small baking dishes. Fill dry manicotti tubes with cheese mixture and place into the baking dishes. Pour more sauce over the top. Note: You will need enough sauce to just cover the manicotti as the dry noodles will absorb it during cooking. Sprinkle the shredded cheeses over the top and bake covered in a preheated 375 degree oven for 1 hour.

Remove cover and cook an additional 15 minutes, until cheese just starts to turn golden brown.

Ingredients: Garlic Cheese Bread

6 small French rolls, sliced in half

6 oz. shredded mozzarella cheese

2 cubes butter or margarine

4-6 cloves garlic, crushed

1/4 teas. paprika ( optional )

Method: Garlic Cheeses Bread

Melt butter in a small sauce pan and add crushed garlic and paprika. Simmer on low for about 5 minutes. Turn heat off and let stand for 10 minutes letting the butter absorb the garlic. Pour into a small bowl and refrigerate until it has thickened.

Spread a thick layer onto each piece of bread and sprinkle with cheese. Bake on a cookie sheet in a preheated 375 to 400 degree oven for 10 minutes or until cheese starts to turn golden brown.

The whole recipe serves 8 to 10.

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Ingredients:

2 lbs. hamburger ( 15% )

2 tbsp. salt

2 tbsp. pepper

3 tbsp. sugar

2 1/2 tbsp. garlic (granulated)

3 tbsp. dry oregano

1 1/2 tbsp. marjoram

3-4 bay leaves (dried)

1 onion (small dice)

1/4 green pepper (small dice)

1/4 red pepper (small dice)

28oz. can crushed tomato

28oz. can whole tomato

6oz. can tomato paste

3 large eggs

16oz. ball mozzarella cheese

15oz. ricotta cheese

5oz. Parmesan cheese

8oz. cooked spinach (chopped fine)

1 1/2 cups water

1 1/4lbs. dry lasagna noodles

Method: ( meat/sauce )

In a 5 qt. pot add hamburger, 2 tbsp. salt, 1 tbsp. pepper, 1 tbsp. oregano, 1 tbsp. marjoram, 1 tbsp. garlic and cook until hamburger is browned, breaking up hamburger into very small pieces. Add 1/4 chopped green pepper, 1/4 chopped red pepper and chopped onion. Cook just long enough to sweat vegetables. Remove most of the mixture (about 2/3’s) and reserve for later. Add to remaining meat the crushed tomatoes and whole tomatoes (squeeze whole tomatoes in your hands to break them down into smaller pieces). Add tomato paste, water, 1 tbsp. oregano, 1 teas. marjoram, 1 tbsp. garlic, 1 teas. pepper, sugar and 3 to 4 dry bay leaves. Simmer for 1 hour stirring occasionally.

Method cheese )

Mix well in a large bowl, 8oz. mozzarella cheese, 15oz. ricotta cheese, 2 oz shredded Parmesan cheese, 8 oz. spinach ( small chopped ), 3 eggs, 1 tbsp. oregano, 1 teas. garlic and 1/2 teas. pepper.

Assembly:

In a medium size baking dish (9×11) add about a 1/8in. layer of the sauce (about a cup) to cover the bottom. Add one layer of dry lasagna noodles. Add 1/4 of the cheese mix spreading to cover. Add 1/4 of the reserved meat mix spreading to cover. Repeat process starting with the sauce, then noodles, then cheese then meat. You should get 3 layers ending with the noodles on top. Add just enough sauce on top of the last layer of noodles to cover. Sprinkle 4oz. shredded mozzarella and 1/2oz. shredded Parmesan cheese. Makes two lasagnas.

Bake for one hour at 350 degrees of until cheese starts to brown.

Here’s a tip, about half way through baking, turn lasagnas around to ensure even cooking. I hope you like this as much as I do. For great deals on cookware please visit http://www.onestopcook.com