Kai's "Old-Fashioned" Recipe Thread

Posted by SHA :

Sha I always prepare my dough in my breadmaker..Does great! And if you dont want to make your own pizza sauce..just get store bought..Don't worry about all the fancy cheeses either, I use just mozzarella and the ramano cheese and they are just as good. Kids love thiers with Pineapple and Ham..:0) I hope you all enjoy this as much as our family does..Let me know if any of you use the recipe and how you like it.

BBQ Pizza

Pizza Dough**
1 envelope (2-1/2 teaspoons) active dry yeast
1 cup warm water
Pinch of sugar
2-1/4 teaspoons kosher salt
1/4 cup johnnycake meal or fine-ground
White cornmeal
3 tablespoons whole-wheat flour
1 tablespoon virgin olive oil
2-1/2 to 3-1/2 cups unbleached white flour

6 ounces pizza dough (above)
1/4 cup virgin olive oil
1/2 teaspoon minced fresh garlic
1/2 cup mixed chopped fresh herbs (oregano, thyme, chives, and basil)
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
1/3 cup Garden Tomato Sauce (recipe follows)

Garnish
Fresh basil leaves
Virgin olive oil

Garden Tomato Sauce
3 tablespoons virgin olive oil
1 teaspoon minced fresh garlic
12 to 15 Italian plum tomatoes, peeled, seeded, and chopped
1/2 teaspoon kosher salt

To prepare the pizza dough: In a large mixing bowl, dissolve the yeast in warm water with the sugar. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour, and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed. Place the dough on a floured board and knead it for several minutes, adding only enough additional flour to keep the dough from sticking. When the dough is smooth, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil. Cover the bowl with plastic wrap and let rise in a warm place, away from drafts, until double in bulk, 1-1/2 to 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour.

To prepare the tomato sauce: Heat the olive oil in a heavy saute pan over medium heat. Add the garlic, and saute until golden. Add the tomatoes and cook over medium heat, stirring frequently, for about 10 minutes, or until the sauce begins to thicken. Add the salt. Set aside until ready to use. The sauce may be cooled to room temperature, covered, and refrigerated for up to 4 days, or frozen for up to 2 weeks.

To prepare pizzas: Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals. On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12 inch free-form circle, 1/8 inch thick. Do not make a lip. (You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.) When the fire is hot (when you can hold your hand over the coals no longer than 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheese over the dough, and spoon dollops of the garden tomato sauce over the cheese; do not cover the entire surface of the pizza with sauce. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil. Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.

** Any leftover pizza dough can be wrapped and refrigerated overnight, but remember to bring it to room temperature before grilling. Freezing the dough is not suggested, as the dough toughens and does not spread easily to achieve the thin crust characteristic of grilled pizza. Pizza dough recipe can be halved or doubled.

Cheese Bread

About 7 cups sifted flour
2 tablespoons sugar
1 tablespoon salt
2 packages dry yeast
2-1/4 cups milk
3 tablespoons margarine
1 pound extra sharp Cheddar cheese, grated
2 eggs
1 tablespoon caraway seeds (optional)

In large bowl combine 2-1/2 cups flour, sugar, salt and yeast. Combine milk and margarine in saucepan. Bring to a boil. Cool to lukewarm.

Add to dry ingredients; beat until blended (may be done in mixer). Add 1 cup flour, beat; add cheese and eggs. Gradually add remaining flour; knead until smooth and elastic.

Put in greased bowl, turning to grease top. Cover. Let rise in warm place until double in bulk.

Punch dough down, divide into loaves. Place in well-greased pans (2 large, 3 medium or 4 small). Cover. Let rise in warm place until double in bulk.

Bake at 375 degrees for 35 to 45 minutes, depending on size of pans. Remove from pans at once. Cool on wire rack.

YIELD: 2 large loaves

This was a neat forward but I wonder if most of this is true or not....
Oh well, I thought it was interesting anyway and decided to pass it along to ya'll.




Some helpful hints and who would think.....

* Budweiser beer conditions the hair

* Pam cooking spray will dry finger nail polish

* Cool whip will condition your hair in 15 min

* Mayonnaise will KILL LICE, it will also condition your hair

* Elmer's Glue-paint on your face, allow it to dry, peel off and see the dead skin and blackheads if any

* Shiny Hair - use brewed Lipton Tea

* Sunburn - empty a large jar of Nestea into your bath water

* Minor burn-Colgate or Crest toothpaste

* Burn your tongue? Put sugar on it!

* Arthritis? WD-40 Spray and rub in, kill insect stings too

* Bee stings - meat tenderizer

* Chigger bite - Preparation H

* Puffy eyes - Preparation H

* Paper cut - crazy glue or chap stick (glue is used instead of sutures at most hospitals)

* Stinky feet - Jello!!

* Athletes feet - cornstarch

* Fungus on toenails or fingernails - Vicks vapor rub

* Kool aid to clean dishwasher pipes. Just put in the detergent section and run a cycle, it will also clean a toilet.

* Kool Aid can be used as a dye in paint also

* Kool aid in Dannon plain yogurt as a finger paint, your kids will love it and it won't hurt them if they eat it!

* Peanut butter - will get scratches out of CD's! Wipe off with a coffee filter paper

* Sticking bicycle chain - Pam no-stick cooking spray

* Pam will also remove paint, and grease from your hands! Keep a can in your garage for your hubby

* Peanut butter will remove ink from the face of dolls

* When the doll clothes are hard to put on, sprinkle with cornstarch and watch them slide on

* Heavy dandruff - pour on the vinegar!

* Body paint - Crisco mixed with food coloring. Heat the Crisco in the microwave, pour into an empty film container and mix with the food color of your choice!

* Tie Dye T-Shirt - mix a solution of Kool Aid in a container, tie a rubber band around a section of the t-shirt and soak

* Preserving a newspaper clipping - large bottle of club soda and 1/2 cup of milk of magnesia, soak for 20 min. and let dry, will last for many years!

* A Slinky will hold toast *and* CD's!

* To keep goggles and glasses from fogging, coat with Colgate toothpaste

* Stay-Free Maxi Pads- clean window, floors, just stick to the palm of your hands and work! Can also be used as a kneepad.

* Pampers as an absorbent! Remove stains from the carpet with club soda, and a pamper to absorb. Wine stains, pour on the Morton salt and watch it absorb into the salt.

* To remove wax - Take a paper towel and iron it over the wax stain, it will absorb into the towel.

* Remove labels off glassware etc. rub with peanut butter!

* Baked on food - fill container with water, get a Bounce paper softener and the static from the Bounce towel will cause the baked on food to adhere to it. Soak overnight. Also, you can use 2 Efferdent tablets, and soak overnight!

* Crayon on the wall - Colgate toothpaste and brush it!

* Dirty grout - Listerine

* Stains on clothes - Colgate

* Grass stains - Karo Syrup

* Grease Stains- Coca Cola, it will also remove grease stains from the driveway overnight. We know it will take corrosion from batteries!

* Sweat Stains - Efferdent, or vinegar

* Use a Maxi-Pad in your cap as a sweat band (Of course I think I would staple this or pin it in.... you wouldn't want this to drop on the ground)

* Fleas in your carpet? 20 Mule Team Borax- sprinkle and let stand for 24 hours. Maybe this will work if you get them back again.

* To keep FRESH FLOWERS longer add a little Clorox, or 2 Bayer aspirin, or just use 7-up instead of water.

1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!
1600 posts 9127 views !!


WHEW !

Barbeque Bacon and Cheese Dip

2 8-oz. packages cream cheese
1/2 cup barbeque sauce
3 oz real bacon bits
1/2 cup tomato sauce
1/4 cup sweet onion, chopped
1 cup sharp cheddar cheese, shredded

Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.


Eggs Creole

2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 tablespoons butter
1 can (4 ounces) mushrooms, drained
1 can (28 ounces) tomatoes, drained
2 tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 tablespoons flour
2 cups milk, divided
4 tablespoons butter
1 cup grated sharp Cheddar cheese

Sauté onions, green peppers, and celery in butter. Add mushrooms and tomatoes. Add flour, and stir until thickened. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish. Set aside.

White Sauce:

In a jar, mix flour and 1/2 cup milk. In a saucepan, heat butter and remaining milk until butter is melted. Stir in flour mixture, and cook over medium heat until thickened. Pour white sauce over top of eggs and sprinkle with Cheddar cheese. Bake at 350 degrees for 30 minutes

YIELD: 8 servings



Roasted Herb Chicken

1 4-pound chicken
1/4 cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
1/4 cup lemon juice
1/4 cup cream
12 oz. season bread stuffing
1 cup water

Melt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.



[B]Carrot Pudding

3 egg yolks
3 egg whites
1/4 cup sugar
2 Tbsp. cornstarch
1 cup milk
3 cup peeled carrots, cooked and mashed
1/4 cup butter
1/2 tsp. salt
1/2 cup bread crumbs
2/3 cup cream
1/2 ground cardamom

Beat egg yolks and sugar until fluffy. Combine cornstarch and milk and stir. Heat milk and cornstarch in a saucepan over low heat until thickened. Add egg yolks and sugar stirring constantly. Add carrots, butter, salt, bread crumbs, cream and cardamom. Beat egg white until firm peaks form and add to carrot mixture. Pour into a lightly greased casserole dish and bake at 325 degrees for 1 hour or until set.



Creamy Orange Gelatin Salad

1 6-oz. package sugar free gelatin
2 cups boiling water
1 8-oz. package cream cheese, softened
1 14-oz. can sweetened condensed milk
1 8-oz. tub whipped topping
1 11-oz. can mandarin oranges, drained

Dissolve gelatin in boiling water and set aside. Beat cream cheese until fluffy and blend in with gelatin and water. Stir in whipped topping. Refrigerate for several hours until firm. Garnish with mandarin oranges before serving.

Try these wonderful marinades and side dishes the next time you plan to cook lunch or dinner on the grill.


Summer Dessert Salad
Serves 6 people

8 ounce tub of frozen whipped topping, thawed
1 cup chopped green apples, with the skins on
1 medium sized banana, sliced width-wise
3 candy bars, cubed (such as Snickers or Milky Way)

Mix together all ingredients; making sure the bananas and green apples are covered by whipped topping to prevent browning.
Serve immediately.


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Sun-Dried Tomato Pasta Salad
Serves 4 people

10 ounce package of frozen chopped spinach, thawed and drained
7 1/2 ounce can of sun-dried tomatoes packed in oil, drained and sliced
1/2 cup pine nuts
1/2 cup chopped red onion
1 clove garlic, minced
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. black pepper
8 ounces rotini pasta, cooked according to directions
3/4 cup mozzarella cheese, cubed
1 Tbsp. olive oil

Mix spinach, sun-dried tomatoes, pine nuts, onion, garlic, and seasoning together gently. Fold in the spinach and mix thoroughly.
In a separate bowl, gently mix pasta, cheese, and olive oil.
Pour spinach mixture into the pasta mixture and mix well.
Cover salad and chill for 1 hour to blend flavors.


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Tuna Steak Marinade
Covers 4 eight-ounce steaks

2 Tbsp. olive oil
1/3 cup freshly squeezed lime juice
2 cloves garlic, minced
1/4 tsp. cayenne pepper
1/2 tsp. Italian seasoning
Zest of 1 lime

Combine all ingredients in a medium-sized bowl. Mix well.
Pour marinade into a Ziploc® Brand with Easy Zipper Gallon Size Storage Bag.
Place each steak into the bag and close.
Gently shake bag to cover each steak with marinade.
Refrigerate for 45 minutes and then grill.


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Beef Steak Marinade
Covers 4 eight-ounce steaks

1/3 cup vinegar
1/4 cup ketchup
2 Tbsp. soy sauce
3/4 garlic salt
2 tsp. Worcestershire sauce
1 tsp. yellow mustard
1/4 tsp. black pepper

1. Combine all ingredients in a medium-sized bowl. Mix well.
2. Pour marinade into a Ziploc® Brand with Easy Zipper Gallon Size Storage Bag.
3. Place each steak into the bag and close.
4. Gently shake bag to cover each steak with marinade.
5. Refrigerate for 2-3 hours and then grill.




bet you can'r guess where I found these recipes ???

Creamy Peach Cinnamon Crepes

Filling 4 peach halves and unsweetened liquid (from 16-oz. can)* 1 tablespoon
cornstarch 1 cup low-fat plain yogurt**
Crepes 1 cup complete pancake and waffle mix (just add water) 2 tablespoons
sugar 1/2 teaspoon cinnamon 1 cup water 2 eggs
Garnish 1/2 cup frozen whipped topping, thawed, if desired Dash cinnamon
Preparation Directions
Chop peaches; set aside. Add water to peach liquid to make 1/2 cup, if
necessary. In small saucepan, combine peach liquid and cornstarch; blend well.
Cook and stir over medium heat until thickened and clear. Cook an additional 2
minutes. Remove from heat. Cool slightly. Stir in chopped peaches and yogurt.
Refrigerate while preparing crepes
Heat 8-inch skillet or crepe pan; grease lightly with oil. In small bowl,
combine all crepe ingredients; beat with eggbeater or whisk until batter is
smooth. Pour 2 tablespoons batter into hot skillet, immediately tilting pan
until batter covers bottom. Cook until edges start to dry and center is set. If
desired, turn to brown on other side
To serve, spoon 2 tablespoonfuls filling onto each crepe; roll up gently. Place
2 crepes on each dessert plate. Top with whipped topping; sprinkle with
cinnamon. Serve immediately.
8 servings

Calories per serving 140 Calories from fat 25

Sweetberries' Pina Colada Bath
Immerse yourself in the Hawaiian Islands; this almost edible bath will do it.

Ingredients:
1 can pineapple rings
1 can of coconut milk
Powdered Milk Evaporated
Soy milk

Combine one can of coconut milk (minus two tablespoons) and one envelope or two cups of powdered milk in a tub of warm water.
Float the pineapple rings on top of the water.
The fruit smells fantastic and the milk both softens the skin and
calms the nerves.
(Bonus: Make yourself a healthy smoothie from the rest of the
ingredients. Use the juice that remains from the pineapple rings, along with two tablespoons of coconut milk and 1/2 cup of soy milk blended with ice.)

I cannot *believe* that Jaybird is going to let some of those "tips" by without a comment !

Quote:

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Body paint - Crisco mixed with food coloring. Heat the Crisco in the microwave, pour into an empty film container and mix with the food color of your choice!

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Quote:

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Use a Maxi-Pad in your cap as a sweat band (Of course I think I would staple this or pin it in.... you wouldn't want this to drop on the ground) Stay-Free Maxi Pads - clean window, floors, just stick to the palm of your hands and work! Can also be used as a kneepad.

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:eek: :eek:

SALSA CHICKEN

2 ½ lbs. boneless, skinless chicken breasts
black pepper to taste
1 cup mild salsa
1 Tbs. minced garlic
1 (10 ounce) can diced tomatoes and green chilies
1 (11 ounce) can shoe peg corn, drained
1 ½ cups shredded reduced-fat Monterey Jack cheese
½ cup sliced green onions (scallions)

Preheat oven to 350 degrees. Cut the chicken breasts into strips. Place in a 2-quart casserole dish and sprinkle with pepper. Spoon the salsa, garlic, tomatoes and chilies and corn over the chicken. Mix well. Cover and bake for 1 hour. Uncover and sprinkle with cheese and green onions. Continue cooking for 5 minutes or until the cheese is melted.


ITALIAN SHRIMP AND PASTA

2 Tbs. margarine or butter
½ cup fat-free Italian dressing
1 Tbs. minced garlic
¼ cup Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried thyme
¼ cup lemon juice
1 tsp. paprika
2 lbs. medium to large shrimp, peeled
1 cup coarsely chopped tomatoes
1 (16 ounce) package angel hair pasta
½ cup chopped green onions, optional

In a large skillet, melt the margarine and add the Italian dressing, garlic, Worcestershire sauce, oregano, rosemary, thyme, lemon juice, and paprika. Bring to a boil over medium heat and add the shrimp and tomatoes, cooking until the shrimp are done, about 7 minutes. Meanwhile, prepare the pasta according to the package directions, omitting any salt and oil. Drain and toss the shrimp and sauce with the pasta. Sprinkle with green onions, if desired.



ORANGE AND WALNUT GREEN SALAD

¼ cup orange juice
1 Tbs. olive oil
¼ tsp. salt
dash of hot sauce
6 - 8 cups assorted lettuce leaves
2 navel oranges, peeled and sectioned
½ red onion, thinly sliced
¼ cup chopped walnuts, toasted

Prepare the dressing in a small bowl by whisking the orange juice, oil, salt, and hot sauce. In a large salad bowl, combine lettuce, oranges, onion, and walnuts. Drizzle with the dressing, tossing to coat. Serve at once.



CHILI BOATS

2 (12 ounce) packages soft party rolls (20 to a package)
1 (15 ounce) can turkey chili without beans
2 cups shredded reduced-fat Cheddar cheese

Preheat oven to 350 degrees. Split the rolls in half. Indent bottom of each roll with fingertips. Put a small amount of chili (about 1 teaspoon) and a little shredded cheese on bottom half of roll. Replace top. Store in refrigerator or freeze until ready to use. Bake for 15 minutes or until cheese is melted.