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Perfect New York Style Pizza Dough by John SpottiswoodI have a friend, Pete Miller, who has become a pizza guru. He attended classes held by Tony Gemignani (pizza god), and has tried endless recipes at home. So I asked him for his ultimate pizza dough recipe and he gave me this. It's adapted from the book PIZZA by Diane Morgan and Tony Gemignani. The recipe in the book calls for… |
12 votes
18041 views
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New York Style Spinach & Goat Cheese Pizza by John SpottiswoodThis is the pizza we made for the adults. It was fantastic! It reminded me so much of the pizza Nancy and I used to get from a small by-the-slice place in Hoboken, NJ when we were living in Weehawken. Very fond memories and very good pizza! |
3 votes
5216 views
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New York Style Mushroom & Pepperoni Pizza by John SpottiswoodUse the New York Style Pizza Dough recipe referenced below with these ingredients for a great, kid friendly pizza. The key to great pizza is not too much sauce and not too much cheese, plus a modest amount of high quality ingredients. This New York pizza crust is so good that you don't want to drown it in too many toppings.… |
2 votes
6085 views
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Garlic Mushrooms and Barley by MichelleThis works in place of rice as a side dish for any type of meat dish, especially steak, or if you are a vegetarian like me, it's a great main course. It also tasted excellent reheated for lunch the next day. I use vegetable bouillon cubes, but you can replace it with mushroom (or chicken for non-veggies) broth. |
1 vote
2501 views
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NUT BURGERS IN GRAVY ROYALE by Lillie Ann Passwaiter"WALNUTS, QUICK ROLLED OATS & CELERY ARE THE COMBINATION THAT MAKES THE FLAVOR OF THESE BURGERS BROWNED IN OIL. NEED TO ALLOW FOR 1 HOUR OF STANDING TIME BEFORE ADDING SAUTEED' VEGETABLES AND FORMING BURGERS. THEN CAN BE BAKED IN A FAVORITE GRAVY FOR 30 MINUTES. Note: EVAPORATED MILK SUBSTITUTE -MAKE YOUR OWN: 2/3 CUP ORGANIC… |
1 vote
1153 views
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Shrimp and Pea Rice Bowl Menu by Jeff Basenberg
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1 vote
1420 views
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Risotto with Fennel & Peas by Wendy Saxena-SmithTwo methods are included here for this subtly flavored risotto. For the conventional method, chicken broth is added a little at a time and the rice is stirred between additions. The microwave technique does not need constant stirring. It also uses less chicken stock because there is less evaporation during cooking. |
1 vote
1357 views
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Broccoli & Quinoa Patties w/ Creamy Dill Sauce by Victoria PrehnA delicious, protein packed way to start of finish the day !! |
1 vote
2509 views
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