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1
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| yield: | 1 servings |
| directions: | Place the pizza shell on a pizza pan or platter and top with the greens. Place the chicken over the greens and drizzle with the dressing. Slice and serve.
NOTE: If using a frozen pizza shell, make sure to thaw and bake in a 450 degree F oven for 8 to 10 minutes before topping. I like to use a ready-to-top Boboli pizza shell because of the extra seasonings and cheese already baked onto it.,
NOTES : 6 to 8 slices |
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1
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| yield: | 2 servings |
| directions: | Preheat the oven to 200 øC/400 øF/Gas Mark 6.
Place the pizza base on a lightly oiled baking sheet. If using a Pizza Base Mix make up as per the instructions on the packet.
Mix the tomato puree, garlic and herbs of your choice together and spread over the pizza base.
Arrange the remaining ingredients attractively on top of the pizza and bake for 15 minutes. |
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1
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| yield: | 2 servings |
| directions: | Preheat the oven to Gas Mark 6/200 øC/400 øF.
Place the pizza base on a lightly oiled baking sheet. If using Pizza Base Mix, make up as per the instructions of the packet.
Mix the olive pate, garlic and parsley together and spread over the pizza base.
Arrange the remaining ingredients attractively on top of the pizza and bake for 15 minutes. |
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1
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| yield: | 1 Servings |
| directions: | Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza dough). Tope with chopped peppers and onions, cover with round tomato slices. Sprinkle with salt and pepper. Cook for about 20 to 25 minutes on 450 degrees, or until crust is brown and cheese melted. (I omit pizza sauce for this one. If you've never tried it... try it just once, you might be surprised how good it is without sauce. Make sure the pizza is completely covered with vegetables, sometimes I use very finely chopped broccoli with this as well, and if I feel adventurous, jalapeno peppers).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 servings |
| directions: | Heat a pizza stone in a hot oven. Placed the rolled pizza dough on the floured stone.
Place the sweated onions on the pizza base and lay pieces of aubergine, artichoke and red peppers on it.
Cut the grilled bacon into strips and place on top. Drizzle garlic oil, season with black pepper and garnish with oregano.
Place in the oven for roughly 8 minutes and serve hot. |
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1
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| yield: | 6 Servings |
| directions: | Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 servings |
| directions: | Preheat oven at 325 degrees. Mix flour and sugar together. Make a well in center, add yolks and oil. Mix. Fold in egg whites. Add remaining ingredients, mix well. Pour into greased tube pan. Bake for 1 hour and 15 minutes. |
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1
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| yield: | 8 Servings |
| directions: | Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes [at] 350 degrees.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | 1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal pieces and season with salt. Place in bowl with marinade and toss well. Cover and marinate 2 hours at room temperature, or as long as 48 hours refrigerated. 2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on a clean work surface. Lift turkey from mariande and place 1 piece on each bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled metal skewers, taking care that the bacon is secured. 3) Place brochettes on an oiled grill set about 6 inches from coals. Grill brochettes, turnming an moving occasionally and basting with reserved mariande, until bacon is well browned and turkey is cooked through, about 10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of food processor until thoroughly combined. Mariande can be stored in a covered jar in refrigerator for 3 days. |
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1
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| yield: | 1 Servings |
| directions: | 1. Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown.
2. Add the remaining ingredient, and simmer, uncovered, for 15 minutes. (The sauce will thicken slightly.)
Anyway, since Cairn mentioned the Dean & DeLuca Cookbook by David Rosengarten, I thought I'd offer these recipes from his book. Of these sauces, we've only tried the SOUTH CAROLINA STYLE BARBECUE SAUCE so far, and it was terrific. My Atlanta sister says it's authentic.
This is one of least known- but one of the most delicious- Southern barbecue sauces. It is customarily served around Owensboro, Kentucky, where the meat of choice is lamb. The following version is thin, vinegary, dark...and loaded with the flavor of sweet spices, though it's not particu- larly sweet; It is, however, lip-tinglingly hot.
Makes ABOUT 1 CUP
Posted to KitMailbox Digest by Roberta Banghart <bobbi744[at]acd.net> on Aug 15, 1998, . |
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1
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| yield: | 4 Dozen |
| directions: | Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in bourbon. Knead until mixture is blended and does not stick to hands; knead in pecans. Refrigerate 1 to 2 hours. Shape into 1" balls. Chill at least 8 hours.
Place semi-sweet and bittersweet chocolates in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Working quickly, dip each ball into melted chocolate. Place on wax paper to cool. Store in refrigerator.
From _The Kentucky Derby Museum Cookbook_ by The Kentucky Derby Museum/Louisville, KY. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 118. ISBN 0-8487-0765-6. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 8 Servings |
| directions: | Put sugar, COLD water, and spices (tied in a bag) in enamel or stainless steel boiler. Bring to a boil 10 minutes. PUT in tea leaves (tied in a bag). Add 12 cups boiling water and juices. Steep for 5 minutes. Strain if desired. You may add lemon slices and cinnamon sticks to each cup when serving.
***** This recipe has been handed down through a Kentucky family for almost one hundredyears.*****
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 6 servings |
| directions: | Preheat the oven to 220 C, 425 F, Gas Mark 7. Place the pizza base on a baking sheet and sprinkle half of the sugar over the top. Arrange the sliced fruit onto the pizza and sprinkle with the remaining sugar and the grated coconut cream.
Bake in the oven for 10-15 minutes until the fruit is softened and the base is crispy and golden.
NOTES : A delicious fruity pizza.An ideal dessert for eating al-fresco. |
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1
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| yield: | 2 servings |
| directions: | * Note: See the ?Basic Pizza Dough? recipe which is included in this collection.
Preheat oven with pizza stone to 400 degrees. Roll out pizza dough into two 10-inch rounds. Dust a pizza paddle with cornmeal and slide on one dough round. Top with half each of lobster, corn, tomatoes, garlic and tarragon. Slide pizza onto pizza stone and bake 10 to 15 minutes, or until crust is crispy and browned. Remove from oven and drizzle with half of extra-virgin olive oil. Cut into wedges and serve immediately. Repeat with remaining pizza dough and toppings. This recipe yields two 10-inch pizzas.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a[at]prodigy.com
03-19-1997
Recipe by: Emeril Lagasse |
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1
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| yield: | 2 Pizze |
| directions: | Roll out each pizza dough round on a lightly floured board with a rooling pin, until it forms a 12" circle, 1/8" to 1/4" thick. Turn dough over as you roll to prevent shrinkage. Place each piece on an oiled baking sheet or pizza pan. Dimple the dough & brush with olive oil. Sprinkle with salt, garlic & rosemary. Preheat oven to 425F. Bake until the crusts are golden & crispy, about 20 to 25 minutes. |
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1
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| yield: | 6 servings |
| directions: | Preheat the oven to 200C/400F/gas 6. Lightly grease a non-stick baking tray. Make up the pizza dough as instructed on the packet. Roll out the pizza dough into a 30cm round and place on the baking tray.
In a bowl, combine the cherry tomatoes with the tomato puree and the canellini beans. Spread this over the pizza base, followed by the flaked salmon, and scatter over the cheese.
Season well with black pepper and bake the pizza pie for 25 to 30 minutes or until cooked and bubbling hot.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ |
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