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The Delicious: Garlic Cheese Flatbread Recipe

April 20, 2013 by

 

Garlic Cheese Flatbread Recipe - Allrecipes.com

 

  • 1 (.25 ounce) envelope active dry yeast

  • 1 cup lukewarm water

  • 2 cups bread flour

  • 1 teaspoon salt

  • 2 teaspoons white sugar

  • 2 tablespoons olive oil

  • 1/3 cup butter or margarine, softened

  • 2 tablespoons garlic powder

  • 1/4 cup grated Parmesan cheese

  • 1/3 cup shredded mozzarella cheese

 

 

 

 

 

 

Directions

  1. In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
  2. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
  3. Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
  4. Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

 

 

 

Garlic Cheese Flatbread Recipe – Allrecipes.com.

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The Delicious: Fettuccine With Lobster, Tomatoes and Saffron Recipe

December 13, 2012 by

 

Picture of Fettuccine With Lobster, Tomatoes and Saffron Recipe

 

This sure to please pasta will have you in a “Forget About It” mood in no time.

Ingredients

  • 3 2-pound spiny lobsters, steamed 10 minutes and cooled (may sub 4 1/2 pounds Maine lobsters)
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into 1/8 inch julienne
  • 2 ribs celery, cut into 1/4 inch dice
  • 2 medium waxy potatoes, cut into 1/8 inch dice
  • 4 cloves garlic, thinly sliced
  • 1/2 pound overripe tomatoes, cut into 1/2 inch dice with juices
  • 1/4 cup dry white wine
  • Pinch of saffron
  • 1 1/2 pounds fettuccine
  • 1/2 cup chopped fresh chives
  • Remove the lobster meat from the shells and cut into 1/4-inch pieces.

Directions

Bring 8 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14-inch saute pan, heat the olive oil until smoking. Add the onion, celery, potatoes and garlic and saute until golden brown, 6 to 7 minutes. Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes. Drop the fettuccine into the boiling water and cook to one minute less than the package instructions. Just before it is done, carefully ladle 1/2 cup of the cooking water into the pan with the sauce. Add the lobster to the tomato sauce in the pan and toss through. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated. Pour into a heated bowl and serve.

Photograph by David Malosh

Source: Food Network.

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The Delicious: Candy Cane Cookies from Gold Medal® Flour Recipe

November 26, 2012 by

 

A festive cookie for the upcoming month of December.

INGREDIENTS:
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 1/2 tablespoons heavy cream
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/4 cups Gold Medal® all-purpose
flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red liquid food coloring
DIRECTIONS:
1. In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the cream, egg yolks, vanilla, and peppermint extract and mix thoroughly. Add the flour, baking powder, and salt until well combined.
2. Remove half of the dough from the mixing bowl and shape into a ball. To the remaining half, add the red food coloring and beat on low speed until well blended. Shape the red dough in a ball. Cover each ball of dough with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat oven to 375 degrees F.
4. Take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 6-inch rope. Place ropes side by side; gently press together and twist the two ropes to form a spiral. Place on a parchment lined baking sheet about 2 inches apart. Curve the top of the cookie to form a cane shape.
5. Bake cookies for 10-12 minutes or until set, rotating sheets halfway through. Do not overbake. Cool for 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in an airtight container.

 

Source: Allrecipes.com.

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The Delicious: Turkey Manicotti Recipe

November 24, 2012 by

  

In this recipe Chef John reincarnates Thanksgiving turkey leftovers into Turkey Manicotti. Super yummy!

Ingredients for 6 crepes:
2 eggs
3/4 cup all-purpose flour
3/4 cup water
1/2 tsp salt
1/2 tsp olive oil
olive oil for cooking crepes as needed
For the filling:
1 cup chopped turkey or anything
1 cup ricotta cheese
1/2 cup Parmigiano-Reggiano cheese
1/2 cup grated mozzarella
1/4 tsp dried marjoram
1/8 tsp red chili flakes
1 egg
1/4 cup chopped Italian parsley
For the rest:
1 1/2 cups marinara sauce
2 tsp olive oil
1/3 cup grated Parmigiano-Reggiano for top
1 tbsp chopped Italian parsley, garnish
Watch the Video for Directions!!!

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The Delicious: Fried Stuffing Bites with Cranberry Sauce Pesto Recipe

November 23, 2012 by

 

This is THE best thing to do with left over stuffing.  Fried Stuffing Bites are a must try for any foodie.

I like to add a small piece of turkey breast in the middle of the stuffing ball for a complete bite sized post Thanksgiving Day treat.

Ingredients

  • Leftover stuffing
  • 2 eggs
  • 2 teaspoons milk
  • 1 cup seasoned bread crumbs
  • 1 cup cranberry sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup walnuts
  • Oil, for frying

Directions

Preheat oil to 350 degrees F.

 

Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Second Day Fried Stuffing Bites with Cranberry Sauce Pesto Videos : Food Network.

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