Sunday, August 15, 2010

Pizza Calzones

1 package yeast
1 cup warm water (105-115?F)
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups flour (to 3 1/4 c.)
1 jar spaghetti sauce
1 cup mushrooms -- thinly sliced
1 pound sausage -- cooked
1 cup pepperoni sausage -- thinly sliced
1 teaspoon Italian seasoning
2 cups mozzarella cheese -- finely grated

For dough, dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 c. of flour. Can add Essence spice, garlic powder, cracked black pepper, dill weed or grated Parmesan as desired to taste. Mix in enough remaining flour to make dough easy to handle (can do in food processor). Turn tough onto lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover with bowl and let rest for 5 minutes.

Roll into four 10" circles. Place sauce and topping mix over half of dough. Add 1/2 c. cheese. Fold over and crimp edge shut. Place on foiled and greased cookie sheet. Brush with melted butter after 15 minutes of cooking. Cook for a total of 25 - 30 minutes in a 375ºF oven or until golden brown. Makes 4.

Ham Stromboli

1 can of pizza dough
1 tablespoon of prepared mustard
1/2 lb. deli ham
1 package pepperoni slices
1 teaspoon Italian seasoning
2 cups mozzarella cheese


Preheat oven to 425 F.
Unroll pizza dough on greased jelly-roll pan; pat dough into 12 inch square. Spread mustard over dough within 1/2 inch of edges.
Layer ham slices down center, leaving 3 inch border on either side and 1/2 inch border at top and bottom.
Top ham with pepperoni. Sprinkle with Italian seasoning and cheese.
Fold sides of dough over filling, pinching center seam, top and bottom to seal.
Bake 15-20 minutes or until lightly browned.
Makes 6 servings.

Thursday, August 12, 2010

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1/4 tsp. each garlic and onion powder
1 tbsp. black pepper
1 1/2 c. vegetable oil
Cast iron skillet
Heat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.
Place steaks (2 at a time) in a shallow dish with the milk.
Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.
Remove steak from milk and dredge in the seasoned flour mixture. Sauté in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.

Cream Gravy
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper, to taste
In another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.

Friggin' Awesome Nachos

1 1/2 lbs ground beef
1 onion
1 can of refried beans (homemade are best)
taco seasoning
large bag of tortilla chips (Juanita's Brand)
can of nacho cheese
1 c. shredded cheese (Jack, Cheddar or Pepper Jack)
toppings: lettuce, tomato, sour cream, olives, green onion, jalepenos, salsa
Brown the beef with the diced onions, season lightly with salt and pepper. Drain meat and add refried beans and taco seasoning; cook down. Add nacho cheese and mix well.Fill an extra large bowl with your favorite tortilla chips and pour meat mixture over the chips. Stir until mixed well and then put in a baking pan and sprinkle with shredded cheese.
Bake at 350°F until heated through and cheese has melted.
Suggested Toppings: Lettuce tomato, sour cream, olives, green onion, jalapenos, salsa.

NOTE: You can add corn, black, pinto, or even kidney beans to the mix if you like (or leave out any ingredients you don't like.)

Shrimp Scampi and Pasta

1 3/4 c. chicken broth (defatted)
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped parsley
1/2 lb. dry angel-hair pasta
1 lb. peeled and deveined shrimp
Combine broth, garlic, shallots and parsley. Bring slowly to a simmer in large saucepan. Cook 2 minutes.
Cook pasta according to directions on box.
Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes.
Drain pasta and add to shrimp mixture. Toss well.