Hot and Sweet Pizza

Makes 6 servings


Prep Time: 15 min 


Baking time: 8 min


Ingredients:


   1 round (10-ounce) pre-baked thin crust Italian bread shell


   1 can (8-ounce) pizza sauce


   1 can (8-ounce) pineapple tidbits in juice, well-drained


   1 package (6-ounce) Canadian bacon slices, quartered


2 to 4 Tablespoons seeded jalapeno chiles*


   6 ounces (1 1/2 cups) Cheddar Cheese, shredded




Quick Easy Directions:


Preheat oven to 400-degrees F.


1) Place bread shell on large ungreased baking sheet.


2) Spread pizza sauce evenly over shell.


3) Top with pineapple, Canadian bacon, jalapeno chiles, and cheese.


4) Place in oven and bake for 8 to 10 minutes or until cheese is melted and ingredients are heated through.


5) To serve, cut into wedges.


Kitchen Tip:
*You can substitute 2 to 4 tablespoons canned, chopped jalapeno chiles, drained.

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Classic Pizza

 
Makes 4 to 6 servings
Prep Time: 20 min
Cooking Time: 20 min
Rising Time: 45 min
Dough Resting Time: 20 min
Baking Time: 20 min

Ingredients:

1/2     Tablespoon active dry yeast

1        teaspoon sugar

1/2     cup very warm water (105° F. to 115° F.)

1-3/4  cups all-purpose flour

3/4     teaspoon salt

2        Tablespoon olive oil

1        medium onion, chopped

1        medium clove garlic, minced

1        can (4-1/2-ounce) whole peeled tomatoes, undrained and chopped

2        Tablespoon tomato paste

1        teaspoon dried oregano, crumbled

1/2     teaspoon dried basil, crumbled

1/8     teaspoon black pepper

1-3/4  cups shredded mozzarella cheese

1/2     cup grated Parmesan cheese

1/2     small red bell pepper, chopped

1/2     small greed bell pepper, chopped

1/3     cup pitted ripe olives, cut into halves

4        fresh medium mushrooms, sliced

1        can (2-ounce) flat anchovy fillets, drained

Directions:

In a small bowl, sprinkle yeast and 1/2-teaspoon sugar over warm water. Stir until yeast is dissolved. Let stand until yeast is bubbly.

In a medium bowl, place 1-1/2-cups flour and 1/4-teaspoon salt.

Stir in yeast mixture and 1-Tablespoon oil, stirring until a smooth, soft dough forms.

On a floured surface, knead dough (using remaining flour as needed) to form stiff elastic dough.

In a greased bowl, let dough rise, covered, in a warm place for 30 to 40 minutes or until doubled in size.

Meanwhile, heat remaining 1-Tablespoon oil in a medium saucepan over medium heat.

Add onion, cook for about 5 minutes or until soft.

Add garlic and cook 30 seconds.

Add tomatoes, tomato paste, oregano, basil, remaining 1/2-teaspoon sugar, remaining 1/2 -teaspoon salt and the black pepper.

Heat to boiling. Reduce heat to medium-low.

Simmer, uncovered, stirring occasionally, for 10 to 15 or until sauce is thick.

Pour sauce into a bowl and let it cool.

Preheat oven to 450° F.

Punch down dough. Knead briefly on lightly floured surface to distribute air bubbles.
Let dough rest 5 minutes.

On lightly floured surface, flatten dough into a circle.

Roll out dough into a 10-inch circle.

Place circle in a greased 12-inch pizza pan.

Pat dough out to edges of the pan.

Let stand, covered 15 minutes.

In a small bowl, mix mozzarella and Parmesan cheeses.

Spread sauce evenly over pizza dough.

Sprinkles with 2/3 of the cheeses.

Arrange bell peppers, olives, mushrooms and anchovies on top of pizza.

Sprinkle remaining cheeses on top of pizza.

Bake for 20 minutes or until crust in gold brown.

Cut into wedges and serve.

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Chicken Fajita Pizza

Makes: 8 servings
Prep Time: 20 min
Baking Time: 20 min


Ingredients:


1 - can (13.8 oz) refrigerated classic pizza crust


1 - Tablespoon 100% Extra Virgin Olive or Pure Vegetable Oil


4 - boneless skinless chicken breasts, cut into thin strips


1 to 2 - teaspoons chili powder


1/2 to 1 - teaspoon salt


1/2 - teaspoon garlic powder


1 - cup thinly sliced onions


1 - cup green or red bell pepper strips (2x1/4-inch)


1/2 - cup Thick 'n Chunky salsa


2 - cups shredded Monterey Jack cheese (8 oz)




Directions:


Preheat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray.


Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.


In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder.


Cook and stir 3 to 5 minutes or until lightly browned.


Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.


Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.




Bake 16 to 20 minutes or until crust is golden brown.

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BarBQ Chicken Pizza

 Makes 4 servings
Prep Time: 15 min.
Baking time: 10 min.

Ingredients:

1 - (14-ounce) prepared Italian pizza crust

1/2 - cup hickory-smoked barbecue sauce

4 - ounces (1 cup) shredded Mozzarella Cheese

1 - cup cooked cubed chicken

1 - Tablespoon butter

1 - cup sliced mushrooms

1 - cup thinly sliced red bell pepper

1 - Tablespoon sliced green onion tops


Directions:

Preheat oven to 425°F.

Place pizza crust onto ungreased baking sheet and spread evenly with barbecue sauce.

Sprinkle with 1/2 cup cheese and sprinkle with chicken.

Melt butter in 10-inch skillet until sizzling; add mushrooms and bell pepper.

Cook over medium-high heat until vegetables are softened (5 to 6 minutes).

sprinkle over chicken and sprinkle with remaining cheese.

Bake for 10 to 12 minutes or until cheese is melted.

Sprinkle with onion.

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Applesauce Bread

Prep Time: 20 min.
Baking Time: 55 min.


Ingredients:


1/2 - cup butter or margarine (softened)


1 - cup sugar


1 - egg


1-1/4 - cups applesauce


1-1/2 cups - all-purpose flour


1-1/2 teaspoon baking soda


1 - teaspoon ground cinnamon


3/4 teaspoon ground nutmeg


1/2 teaspoon salt


1/4 - teaspoon ground cloves


1/2 - cup raisins


1/2 - cup walnuts (chopped)


Directions:


Preheat oven to 350 F.  Grease 4x8x2-inch loaf pan.


In a mixing bowl, cream butter and sugar.


  Add the egg and applesauce.


  Mix well.


In another bowl, combine flour, baking soda, cinnamon, nutmeg, salt and cloves.


Gradually add to he creamed mixture just until combined.


Fold in raisins and walnuts.


  Pour into a loaf ban.


Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.


Cool for 10 minutes before removing from pan to a wire rack.

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Apache Rolls

Makes about 10 rolls


Ingredients:


      1 cup white cornmeal


      1 cup yellow cornmeal


      1 teaspoon salt


1-1/2 teaspoon cayenne


      1 cup boiling water


   1/2 cup bacon drippings
         green corn husks


Directions:


Preheat oven to 350 degrees F.


In a mixing bowl, add white cornmeal, yellow cornmeal, salt, and cayenne.  
Mix.


Wet down with the water and bacon drippings, and form into small rolls.


Wrap in corn husks and bake in the oven 1 hour.

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Almond Poppy Seed Bread

Prep Time: 20 min.
Baking Time: 70 min.


Ingredients:


      3  cups flour


1 1/2  teaspoon salt


1 1/2  teaspoons baking powder


2 1/2  cups sugar


      3  Tablespoons poppy seeds


      3  eggs


      1  cup vegetable oil


1 1/2  cups fat-free milk


      2  teaspoon vanilla


      1  teaspoon almond extract


      1  teaspoon butter extract, optional


      2  Tablespoons sugar


Optional Glaze


1/2  cup orange juice


1/3  cup sugar


1/2  teaspoon vanilla


1/2  teaspoon almond extract


Cooking Directions:


Preheat oven to 350-degrees F. (If using glass or nonstick pans preheat oven to 325-degrees F.) Grease two 5x9-inch loaf pans.


1) In a large bowl, mix flour, salt, baking powder, sugar, and poppy seeds.


2) Stir to blend, then make a well in the middle.


3) In another small bowl, mix eggs, oil. Milk, vanilla, and flavoring extracts.


4) Mix well and pour into dry ingredients.


5) Stir with a spoon just until well mixed.


6) Spoon into pans and sprinkle with sugar.


7) Bake for 60 to 70 minutes or until light brown and set into he middle.


8) Remove from pans and cool on a rack.


(If adding the optional glaze, keep bead in the pan.)


Optional Glaze:


1) In a small saucepan, heat orange juice, sugar, vanilla, and almond extract.


2) Pour warm glaze over bread as soon as it comes out of the oven.


3) Let bread cool in the pans.

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BOONDI LADOO

Ingredients:




 
1 cup Besan 


1 pinch Kesari


1 pinch Cardamom powder 


1 tbsp Rice flour 


1 pinch Baking Powder 


1 tbsp Melon seeds 


1 tbsp Broken Cashew nut 


2 cups Oil Sugar 


1 cup Water


How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.


Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.


Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.


Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served


If the mixture cools balls cannot be made as the sugar crystallizes.

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BESAN LADOO

Ingredients of besan laddoo :


2 cups gram flour (besan)


11/2 cup sugar (grinded)


1 cup ghee


1 tsp each almonds, pistachios, cashew nuts (chopped)


Preparation of besan ke ladoo:


In a kadhai mix gram flour and ghee over a low heat.


Keep constantly stirring to avoid lumps.


When it releases an appetizing smell, it is ready.


Remove from the heat and allow it to cool.


Add sugar and nuts to the gram flour and mix thoroughly.


Now form ping-pong size balls of the mixture.


Besan Laddoo are ready to be served.

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BADAM PHIRNI RECIPE (Almond Pudding)

Ingredients:




 
2 cups milk


2 tbsp rice


3 tbsp sugar


1/4th cup blanched almonds (sliced)


1 tsp green cardamom (crushed)


1/2 tsp kewra essence


silver or gold foil paper (varak)


How to make badam phirni:


Soak rice in water for few hours, then drain water and grind rice into a smooth paste.


In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.


Remove from heat and add almonds.


Put in serving bowl and chill.


Garnish the badam phirni with silver or gold foil paper (varak) and serve.

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BADAM KHEER

Ingredients:




 
1/2 cup Almond (Badam) 


2 cups Milk 


3 tblsp Sugar 


5 crushed Cardamoms


a pinch of Saffron (Kesar), soaked in lukewarm milk 




How to make badam kheer:


Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.


Remove the skin of the almonds and grind to a fine paste.


Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.


Remove from the flame.. add the dissolved saffron and the crushed cardamoms.


Allow to cool and serve chilled.

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BADAM KA HALWA

Ingredients:  2 cups Badam

2 1/2 cups Sugar

2 drops Kesar Colour

1 cup Ghee

1 cup Milk

How to make badam halwa:

Leave the almonds in hot water for 1 hour.

Remove the outer skin and grind to a paste with the milk.

Make sugar syrup and boil till it reaches a one string consistency.

Add the badam paste and cook till it thickens.

Add the kesar colour.

Add ghee little by little stirring continuously on low heat.

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KUCHO AMER ACHAR RECIPE

Ingredients:




 
1/2 cup mustard oil


1 tsp red chilli powder


1 tsp panch phoron powder


salt to taste 


1/2 kg jaggery


4 - 5 raw mangoes (grated)


1/2 tsp turmeric powder




How to make kucho amer achar :


Mix the grated mangoes, jaggery, turmeric powder and salt.


Keep the mixture in the sun for about 4-5 days at a stretch.


Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.


Mix in the mustard oil just before bottling and preserving it.

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KOZHI THENGAI KOZHAMBU

Ingredients:

1/2 tsp turmeric powder

1 chicken

8 tblsp groundnut oil

salt to taste

2 star anise

10 -12 curry leaves

2 bay leaf

Masala Paste

1 cup Coconut grated

25 Sambar Onions

1" Ginger

12 cloves Garlic

10 Green Chillies

2 Red Chillies Whole

2 tblsp Coriander Seeds

How to make kozhi thengai kozhambu :

• Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces).
• Rub in the turmeric powder and little salt.
• Take off sambar onion, wash and cut the green chillies.
• Heat up 2 tblsp of oil and fry the masala ingredients till light brown.
• Cool and grind to a smooth paste with little water.
• Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry.
• Wash and mix in the curry leaves and the marinated chicken.
• Stir fry on high flame heat up to seal the surface of the meat.
• Mix in the masala paste and mix thoroughly.
• Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked.
• Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

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RABRI

Ingredients:




 
10 cups milk


4 tblsp sugar or as needed


4 green cardamom seeds


4 drops of kewra essence


A pinch of green cardamom powder


A pinch of pistachio powder


Preparation:


Bring the milk to boil in a deep heavy pan.


Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.


Remove from the heat and add the kewra esscence.


Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

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RAS MALAI

Ingredients:




 
2 lbs ricotta cheese


1/2 cup sugar


32 oz half & half milk


A pinch of saffron


1/4 tsp crushed cardamom seeds


1/2 cup blanched almonds


2 tbsp crushed green pistachios




Preparation of ras malai:


Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.


Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.


Remove from oven, cool at room temperature and cut into 2" squares.


Place them in a dessert bowl.


Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.


Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

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SABUDANA KHEER

Ingredients:




 
1 litre Milk 


1 cup Sugar


1 cup Water 


1 cup Sago


1 tbsp Cashew nut 


1 tbsp Raisins


Preparation of sago pudding:


Wash and drain sago and add to milk.




Boil till milk thickens.


Dissolve the sugar in water and add to the milk.


Cook on medium heat stirring continuously, till thick.


Add the cashew nuts and raising.


Serve the cool saboodana kheer .

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PISTA SANDESH

Ingredients:
  225 gms Paneer

150 gms sugar

1 tbsp rose water

1/2 tsp green cardamom seeds (ground)

10 Pista (pistachios thinly sliced and crushed)

How to make sandesh:

Combine the sugar and paneer and mix well.

Place the mixture over the heat and stir constantly to avoid lumps.

When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.
Place the cardamom and pistachios in two separate plates.

Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.

Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.

Serve cold sandesh.

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