Can you give me a good pizza recipe and also a good pasta recipe?!
Can you give me a good pizza recipe and also a good pasta recipe?
Pealse list the whole recipe or recipes
Answers:
Great Pizza
INGREDIENTS
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes
DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.
Great Pasta
INGREDIENTS
1 pound dry ziti pasta
2 tablespoons olive oil
4 tablespoons butter
1/4 cup grated Parmesan cheese
1 dash ground nutmeg
salt and pepper to taste
3 eggs, lightly beaten
2 tablespoons butter
1 large onion, chopped
1 clove garlic, crushed
1 1/2 pounds lean ground beef
1/4 cup tomato paste
1/2 cup dry red wine
1/2 cup vegetable broth
2 tablespoons chopped fresh parsley
salt and pepper to taste
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add bucatini and cook for 8 to 10 minutes or until al dente; drain and return to pan.
Melt butter until golden brown and pour over bucatini, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.
To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft. Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Cover and simmer over low heat for 20 minutes.
To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of the prepared bucatini evenly in the bottom and top with meat sauce. Top that with remaining bucatini. Pour on cream sauce and spread to completely cover bucatini. Sprinkle remaining cheese on top.
Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.
Nope
For pizzas:
http://allrecipes.com/search/recipes.asp...
For Pastas
http://allrecipes.com/search/recipes.asp...
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SEAFOOD MOUSSE:
INGREDIENTS
2 cups cooked shrimp, minced
3/4 cup minced onion
3/4 cup minced celery
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1 tablespoon fresh lemon juice
1 cup mayonnaise
DIRECTIONS
In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
Grease a 6 cup fish mold or other mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator overnight.
Invert mold onto platter and shake to release the mousse from mold. Garnish as desired.
CHICKEN PASTA
8 ounces of diced chicken breasts
8 ounces angel hair pasta
6 ounces arugula
1/4 cup parmesan cheese
2 pinches salt
2 pinches pepper
1 tablespoon olive oil
1 thinly sliced garlic clove
Not the one? See other Arugula Chicken Pasta Recipes
< 30 mins Main Dish
Lighter Fare Main Dish
Chicken Breasts Main Dish
Cook angel hair pasta according to directions - do not drain!
While water is warming up, start heating olive oil in a non-stick pan on medium heat.
Add garlic and cook until it starts to brown.
Add pasta to water.
Remove garlic from oil and chicken pieces.
Add one pinch of salt and pepper to chicken and mix frequently to achieve even cooking.
When chicken is done cooking, turn heat down to medium/low, add garlic and arugula and let the argugla wilt for 2 minutes - stir frequently.
Add pasta using a slotted pasta spoon - allow the water dripping from the pasta to go into the pan with the pasta.
Add salt, pepper and parmesan cheese and stir well.
Add another tablespoon of pasta water to make the sauce thinner if needed.
HOMEMADE PIZZA RECIPE
Ingredients
2 3/4 -3 1/4 cups flour
1 pkg. Active dry yeast
1 cup Warm water (120-130 degrees)
2 tbsp. Cooking oil or olive oil
1/4 tsp. Salt
1/2 tbsp. Pizza seasoning or Italian seasoning
1 jar Pizza sauce or spaghetti sauce
2 cups Shredded cheese
Desired toppings
Preparation
Dough:
1. In a large mixing bowl, combine 1 1/4 cups of flour, yeast and salt. Add warm water and oil.
2. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes.
3. Using a wooden spoon, stir in as much of the flour as you can.
4. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes.)
5. Divide dough in half. Cover and let rest for 10 minutes. Use to make pan pizzas or thin crust pizzas.
Pan Pizzas:
1. Grease two 11x7x1 1/2 inch or 9x9x2 inch baking pans. If Desired, sprinkle with cornmeal.
2. With greased fingers, pat dough onto bottoms and halfway up sides of prepared pans. Cover and let rise in a warm place until nearly double. (30-45 min.)
3. For a browner crust, spread olive oil on crust before adding toppings.
4. Add pizza seasoning or Italian Seasoning to dough. Spread pizza sauce or traditional spaghetti sauce onto dough.
5. Add Meats, cheeses, veggies or desired toppings.
6. Bake at 425 degrees for 12-15 minutes or until done.
Thin Crust Pizzas:
1. Grease two 12 inch pizza pans or baking sheets. If desired, sprinkle with cornmeal.
2. Divide dough in half. Spread out onto pans.
3. Do NOT let rise. For a browner crust, lightly spread olive oil on crust befor adding toppings.
4. Add pizza seasoning or Italian Seasoning to dough. Spread pizza sauce or traditional spaghetti sauce onto dough.
5. Add Meats, cheeses, veggies or desired toppings.
6. Bake at 425 degrees for 12-15 minutes or until done.
Cook's Notes
You may use one large pizza pan instead of two for a larger pizza. A large Air-Bake pizza pan works well.
Homemade Pizza Supreme [12 servings]
1 (.25 ounce) package active dry yeast
2 cups warm water (110 degrees to 115 degrees)
3 tablespoons vegetable oil
1 1/2 teaspoons salt
4 cups all-purpose flour
SAUCE:
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons grated onion
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
4 cups shredded mozzarella cheese
4 ounces Canadian bacon, diced (optional)
1 (3.25 ounce) package sliced pepperoni
1 medium red bell pepper, sliced
1 medium green pepper, sliced
1 (2.25 ounce) can sliced ripe olives, drained
1 cup chopped onion
1 cup grated Parmesan cheese
1/2 cup minced fresh basil
In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees F for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.
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Italian Confetti Pasta Salad [6 servings]
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.