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Chicago style stuffed pizza is a pizza pie based on an Italian Easter pie. It is more kin to a casserole than a typical flat, thin crust pizza. The dough can either be flaky or more like a bread dough and is filled with lots of cheese, meats and vegetables, partially baked and then topped with tomato sauce. It was apparently developed in Chicago in the 1970's by Rocco Palese, founder of Nancy's Pizzeria, although its true origins are lost in the mists of time. Many Chicago pizzerias specialize in stuffed pizza including Nancy's, Pizzeria Uno's and Giordano's.
The development of this recipe began in 2001, when I left the Chicago area and moved to the Western Slope of Colorado. My family and I live in a beautiful valley that has everything we need, except a decent pizzeria. My husband, Scott, hails from upstate New York and until he met me, had never tasted anything remotely resembling a stuffed pizza. During several trips to the Windy City to visit my dad and stepmother, he and I ate our way through stuffed pizzas from Lou Malnati's, Uno's, Gino's East, Nancy's and Giordano's. As befits a man of good taste, Scott naturally became an instant convert to the delights of Chicago style pizza, despite a deprived upbringing eating only that thin, bendable stuff that passes for pizza in New York. Fortunately for our marriage, he agreed with me that Giordano's has the best stuffed pizza around.
Upon our return to our lovely, pizza challenged valley we embarked on a mission to develop a recipe for a pizza that mimicked Giordano's stuffed pizza as closely as possible. I absolutely love their crust, its flakiness is amazing and I have tried for years to duplicate that style. After nine years, thanks to much delicious trial and error and some great advice from Buzz, a moderator from pizzamaking.com, I present to you what I believe to be the best stuffed pizza recipe west of Chicagoland. Another note, don't be intimidated by the length or scope of this recipe. It is worth every second of time you will spend making it. Just pick a snowy / rainy day and have fun in the kitchen.
Chicago Style Stuffed Pizza
Makes two large stuffed pizzas
Dough:
6 cups all purpose unbleached flour (King Arthur preferred)
1 heaping TBSP yeast
1 TBSP sea salt
2 TBSP sugar
½ cup olive oil
1 ½ cups warm water (you might need more)
Proof the yeast with an additional teaspoon of sugar in your nice 100 - 110 degree water (I use filtered water, I swear it makes a difference). Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.
Knead only two minutes, no kidding! This is the key to the flakiness of Giordano style pizza crust. The more you knead, the more bread like it becomes. So a short knead is the real secret!
Let the dough rise-because of the short kneading time, it will not rise very much. I let it rise for anywhere from 2 - 8 hours. The longer the better! You can also put it in the fridge overnight if you'd like, and use it the next day. Be sure that the dough is at room temperature before attempting to roll it out. Make your sauce and fillings now, so they are ready but not to hot when your crust is ready.
Once it has risen, divide the dough into 4 equal pieces, and repeat the following process for each crust. Roll each one thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12" in diameter). You can repeat the rolling a third time, I encourage you to try it. Think puff pastry! This creates that flakiness I love in Giordano's crust.
Once it's rolled flat and thin for the final time, immediately put one crust in a greased 12" deep dish pan (I use olive oil). (I have several preferred pans; my current favorites are a Le Creuset paella pan and a dark metal, heavy duty, deep dish pizza pan. We've also used a great old cast iron skillet) The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges. Now get right to work stuff your pizza. Don't let the dough rise in the pan.
Fill your crust with your fillings in the following order:
Cheese (grated or sliced) about 8 - 12 oz for the bottom
Spinach or Sausage filling (see following recipes)
Cheese again (grated or sliced) another 8 - 12 oz. here
Now drape another crust over your filling, seal the edges well and fold over for a pretty edge. (See picture.)
With a sharp knife, cut several air vents in the top of your creation.
Put in a HOT oven. I recommend 450 degrees, but experiment with any temp from 425 - 500, depending on your pan.
Check after 10 - 15 minutes. When it's starting to brown slightly, pull your pizza out and put your tomato sauce on top. I prefer a thin layer of sauce. (My favorite sauce recipe follows, but you can use any good tomato sauce.) Then top your pizza with fresh grated Parmesan cheese and put back in the oven for another 10 - 20 minutes. Watch the bottom crust, especially in a dark pan. It will burn quickly. When the sauce / Parmesan combo is bubbly and the bottom is not burned, your pizza is ready. Pull it out of the oven and let sit for a few minutes (now is the time to take pictures of your creation). Enjoy.
Tomato Sauce Recipe:
2 large cans whole Italian Plum tomatoes, well drained (I like Muir Glen)
4-5 cloves garlic, chopped
1 teaspoon fresh ground black pepper ( I also like to add 1 tsp of crushed red chili flakes)
2 - 3 tsp. oregano
1 teaspoon salt
1 tbsp sugar
2 bay leaves
1 cup chopped onions
Olive oil
Heat large skillet over medium heat until nice and warm. Coat the bottom of the hot pan with a small puddle of olive oil. Add onions and sauté until translucent, adding garlic about halfway through cooking so it doesn't burn. Add drained tomatoes. Stir. Add in salt, sugar, pepper, bay leaves, chili flakes and oregano. Cook for about five to ten minutes on medium heat. I break up the tomatoes slightly with a potato masher or an immersion blender (don't forget to take out the bay leaves). The sauce should still be a little chunky. Taste and add salt, pepper, oregano or more sugar as needed. Let sauce sit until you're ready.
Spinach Filling:
2 pounds fresh spinach (or 3 packages frozen spinach, thawed and drained)
1 yellow onion, chopped
4 cloves garlic, chopped
a little olive oil
salt and pepper to taste
½ tsp red chili pepper flakes
a little nutmeg (freshly ground, about ¼ tsp or so)
Lots of fresh basil leaves (about ½ cup) (if you're in pinch, use about 1 tsp of dried basil and add it to your spinach mixture)
1 - 1 ½ pounds mozzarella (grated or thinly sliced) - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
fresh Parmesan cheese for the top of pizza
Sauté onions and garlic in olive oil with chili flakes until mostly cooked, add fresh (or frozen) spinach, cover and cook over lowish heat until wilted. The idea here is that the filling be very dry. If it's not, drain any water out as best you can. Add salt, pepper and nutmeg to taste. Next, tear up a bunch of basil leaves into small pieces and add to filling once it's off the heat. I've heard that cutting basil with a knife changes the taste, so I don't take any chances, I tear it by hand. You can also try laying the basil leaves over your spinach filling before you put on the final layer of cheese. That's how Edwardo's on Howard St. used to do it. Set your filling aside to cool before stuffing your crust.
Sausage and Pepper Filling:
2 pounds bulk Italian sausage (hot is good!)
2 red, green or yellow peppers, thinly sliced
2 large yellow onions, thinly sliced
4 cloves garlic, chopped
Olive oil
Salt & pepper to taste
1 - 1 ½ pounds mozzarella cheese, grated or thinly sliced - I use 1 ½ pounds evenly divided between the top and the bottom of your filling, like a cheese sandwich.
Fresh parmesan cheese for top of pizza
Brown Italian sausage in a little olive oil, if needed, over medium heat. Add onions, peppers and garlic. Cook over medium heat until all the ingredients are tender. Drain any excess fat. Season to taste (how much seasoning you need depends on how your sausage is seasoned), don't be afraid to add salt, pepper, oregano, basil or chili flakes. Cool filling before stuffing your pizza crust.
Lisa Fairbank is the winemaker for her family-owned boutique winery, Liliputian Winery, in Western Colorado. She and her husband also own and operate Hardin's Natural Foods on the same premises. She is a life long foodie, home chef and avid wine lover, as well as a certified nutritionist.
http://onepotprincess-lisa.blogspot.com/
http://vinordinaire-lisa.blogspot.com/
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This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great pie crust. You can even leave it in the skillet to cool and serve it that way at tableside. If you would like to serve it with a generous portion of vanilla ice cream that would be fine or some would say even better. Enjoy!
Here is the recipe for the pastry dough:
1 1/2 Cups all-purpose flour
2 Ounces of granulated sugar
3/4 Teaspoon salt
1 1/2 Sticks of cold unsalted butter
4 to 6 Tablespoons ice water
To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together.
You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with.
For the filling:
3 Pounds of fresh Gala Apples
1/2 Cup firmly packed brown sugar
1/4 Cup granulated sugar
2 Tablespoons of whole butter pieces
2 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
1 Teaspoon cinnamon
1/4 Teaspoon of vanilla bean paste
1 Ounce of Brandy
To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.
For the topping:
2 Tablespoons of room temperature butter
2 Ounces of light brown sugar
1/2 Ounce of Brandy
2 Tablespoons all-purpose flour
1/2 Cup pecans chopped fine
1/4 Cup of walnuts chopped fine
To make the topping:
In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.
To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with Blue Bell vanilla ice cream. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.bellaonline.com/site/desserts
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Just picked this up on clearance at bb&b for , not sure why amazon is so high on this one, even Circulons website has it for 59 and free shiping.
But pan is nice looking, hefty feel, I have not washed in dishwasher as it cleans up easy even after cooking egg and cheese omlets with a little bit of butter. no sticking at all on clean up. But could not flip the eggs without a spatula, a non issue, just not as slick as the teflon coatings.. but sits flat as a board on my glass top range which is exactly what I was looking for. Looks like its gonna last a long time as a general purpose skillet, that I can throw in the wash, and I can use metal spatula if I wanted. However I did get a silicon spatula and wow... Throw all those plastic ones with chewed up edges away!
Just looked again on the Circulons web site and its a combo pack 10" and 12" for 59 grrr
Pull out this roomy 12-inch skillet to prepare breakfast for two or a side dish for the whole family. It is designed with semi-deep, slanted sides for effortless food release and a long, gently arched stick handle made of heat-resistant cast stainless steel and riveted for extra strength. The deep charcoal grey and bright mirror-polish combination looks sleekly professional yet stylish enough to bring to the table for serving. The skillet is oven-safe to 500 degrees F and can be used on all stovetops. Hard-anodized aluminum also doesn't chip, stain, or scratch, so the aptly named Infinite will keep its good looks for many years to come. It is backed with a limited lifetime warranty. --Kara Karll
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Deciding what to use for a fireplace grate may seem uncomplicated, there are cast iron fireplace grates, steel fireplace grates, stainless steel fireplace grates and grate heaters or blowers. This selection does present a choice in the selection process. While you will find a 24 fireplace grate is the most common. All have benefits, and the choice may ultimately be made by what is expected from your fire place. For a pretty fire and room ambience using any grate will do the job, but if the expectation is for extra home heat the selection needs close examination.
CAST IRON FIREPLACE GRATES: The first thing we all think of when we hear the term cast iron is our mother's skillet in the kitchen. Cast iron has properties of heat being spread evenly throughout the metal. That's what makes a cast iron skillet cook so well. Those same properties can be seen in a cast iron grate. The grate itself will, when heated by a fire, radiate heat into a room. This is a passive approach to expelling heat into a room but it needs to be thought of when figuring the best ways to do just that, heat a room. This will help, but understand this should not be thought of as a major contributor for a room's warmth.
STEEL AND STAINLESS STEEL FIREPLACE GRATES: These are available most everywhere and are reasonability priced. The steel grates are generally made with the bars wider apart than the cast iron cousin. The difference between stainless and regular steel is in the possibly of longer life. Also, the actual visual looks are different. The grate, stainless or not, will retain heat to radiate into the room. There is small difference between the steel and cast iron grate. Cast iron winning out but the amount is insignificant.
FIREPLACE GRATES BLOWERS: This is a product that serves two jobs. One, holds the wood that is being burned like a grate and two, takes the heat that is developed from the fire and sends it into a room with the use of a fan. This could be considered a turbo charged fireplace grate. There are many available and do a good job at moving warmth into a room. If you are thinking about this avenue then an actual fireplace insert might enter into the discussion.
A basic wood burning grate is a tool for your fireplace just like a fireplace tool set, fireplace screen and a fireplace hearth rug. All these items are fundamental to the success of heating your home and enjoying your fireplace. Keep the flue clean and happy warm nights!
Jim Dahlberg is the author/owner of Fireplace Accessories Plus. He has over 25 years commercial experience in the firewood industry. Fireplace Accessories Plus carries a wide selection from fireplace screen to fireplace rugs. View a selection of Fireplace Grates and Blowers here.
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In this article we are going to look at a good old fashioned crock pot chili recipe with beef! this meal can be made with any meat that you want, and can even be made vegetarian style if you wish. It is versatile and delicious! Enjoy! Do you have a crock pot in a closet or kitchen cabinet someplace in your house? Are you a throwback to the 70'S? I am! But what the hey! When was the last time that you used it to actually cook something?
The crock pot is not some old "fad" that has come and gone you know! The crock pot is alive and well today! Just take a look at how it has evolved over the years when you go to the big retail outlets in your town. I remember when they were strictly "manually" operated. A manual knob for warm, medium and high. Today, they are all glitzed up with fancy electronic controls and read out displays!
Today, they are like the crock pots that you would expect on the starship Enterprise! The crock pot is not a lazy way of cooking, on the contrary it is so efficient as to be able to prep the ingredients you want then put them in the crock in the morning and when you get home, viola! dinner is served. It is an economical way of cooking. If you are a chili lover as I am then you know that the crock pot is a great way to make your best chili recipes quickly and easily! So lets make some chili shall we!
The ingredients:
3 pounds of steak. You can use round, flank, skirt, chuck if on a budget. Any cut you want. I like to cube and shred the meat for texture purposes.
1 15oz can of beans. Any will do, kidney, small red beans, pinto beans. No white beans for this recipe though!1 large onion finely chopped either a brown or red onion the choice is yours.
1 large green bell pepper finely chopped.
4 bulbs of garlic finely chopped.
1 small can 6-8 oz tomato sauce.
1 small can 6-8 oz tomato paste.
1 6-7 oz can of diced green chilies.
1 big can 28oz of fire roasted tomatoes with plain or with green chilies mixed in or 6 to 8 large tomatoes that you have roasted on the BBQ.
1 tablespoon of California chili powder.
1 tablespoon of New Mexico chili powder.
1 teaspoon of smoked paprika.
1 1/2 teaspoon of cumin.
3 tablespoons of olive oil.
1 1/2 teaspoons of salt or season salt.
OK, Lets get cooking!
I love large skillets! my fave is a cast iron skillet. I am old fashioned that way! So, get a large skillet and put your beef in it to brown it up in the 3 tablespoons of olive oil. When the beef is all browned it is time to toss it into the crock pot and then toss the rest of your ingredients in there as well! Cook this mixture for 6 to eight hours, and if you are home at the time then taste it every now and again to see if you want to add something to it or not! As an aside as always I suggest cooking this mixture or any chili recipe a day in advance as the flavors get to mingle together, but if that is not possible that is OK too! This meal is ready to eat and enjoy!
In this article we looked at a good old fashioned crock pot chili recipe made with beef. This recipe can be made with any meat that you want and it will come out tasting great! If you found this information useful and would like to learn more chili recipes then please visit: http://www.bestchilirecipes.net.
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I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time.
For those w/ any arm/wrist/finger troubles, know that this pan is comfortable to handle, but still may be a little heavy (a good sign actually), The handle is rounded is easier and "softer" to handle than the Sitram Commercial line. This pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality.
I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when sautéing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) will keep things from sticking just fine -- scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden spatulas/spoons/cutting boards oiled too. (See my other reviews for suggestions on this topic)
Oil sprays are not necessary and only last so long anyway. This pan will become a valued partner in the kitchen. It is a joy to use knowing that you are using a high quality item. It is good to hand wash these pans and to use a little bit of "Bartenders Friend" to keep them shining like new. It is also good not to use high heat, but rather middle heat zones for smooth cooking.
The bottom line is that this pan is perfect, and beats a tephlon or other nonstick pan in durability without trouble. In addition, unlike the nonstick pans, you do not have to worry about scratching it, no peeling of the coating, and best of all no chemical concerns leaching into your food -- there has been much debate/concern about this. I do not use nonstick pans for anything.
I hope this is helpful.
Cheers,
Neil [...]
Thank you.
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You can select recipes to be difficult if you are diabetic. There are a few of our favorite desserts is collected recipes for people with diabetes. Hopefully we'll see what we can enjoy.
Mini Pancakes with strawberry sauce:
To make this recipe you need a cup of nonfat milk, egg white, one teaspoon vanilla sugar, a cup of flour, half teaspoon baking powder, a pinch of salt, a pinch of cinnamon, one teaspoon of olive 'oil, and half aCup of yogurt. To get the strawberry sauce, there will be a pint of ice cream, strawberries without sugar, half cup of water, a tablespoon of sugar and two teaspoons of cornstarch.
The first step is to make this recipe for strawberries, sugar, cornstarch and water to boil in a saucepan over medium-high. Just cook the sauce until it thickens, which will take about a minute. Subsequently, the milk, vanilla and egg whites in a BeatBowl. Mix flour, salt, cinnamon and baking powder and the mixture just until everything is well mixed. You only need a small frying pan, which should free up sizzling in hot water. Brush pan with oil to keep the glue from the pancakes. Pour two tablespoons of battle in a skillet for each pancake and cook for a minute before folding down for thirty seconds. Once the cooked pancake, spoon the strawberry sauceThe pancakes and garnish with yogurt.
Diabetic exchanges per pancake: 1 starch, ½ milk, 1 fruit and vegetables.
Creamy Peach omelettes:
To make this recipe you need a package of 8 ounces of cream cheese low calorie, eight eggs, a pinch of salt, margarine softened, two packets of sweetener, a quarter cup of cream, two tablespoons of diet, ½ cup peaches with two packets of sweetener in a mixed environmentBlender.
The first step in making this recipe is to combine everything with the exception of peaches and margarine in a bowl. Whisk the ingredients until they are smooth and then pour the egg mixture into the melted margarine. Cook the mixture over low heat in a skillet omelet, the eggs began to set. Remove the eggs with a spatula, then tilt the pan to distribute the egg on the edge of the pan. If the center of omelet is firm, spoon the peaches in the center and carefully remove theEdges of the omelet in half.
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Every time you want to splurge on a meal. You want to serve a meal that reminds family and friends for months. Beef is one of the first pieces of meat that comes to mind. Although beef is the perfect choice for your celebration dinner, is an expensive option. Fortunately, many grocery stores are beef sales during the holidays.
Do not buy the slices of meat wrapped because they cost $ 8.00-$ 7.00 over the whole thread. If the fillet is sealed ina plastic bag, you probably need to buy everything. A specialty butcher may be willing to sell half or less thread. Beef is also known as Chateaubriand, and filet mignon.
Chateaubriand is a whole thread, which is grilled. Some professional chefs and home cooks insert slivers of garlic before grilling loin. If you do not have a grill, thread whole roast in oven at 400 degrees for about 45 minutes. BeforeBaked fillet, wipe the outside with a bit 'of olive oil and season with salt and pepper, just cracked.
Roasting a whole fillet is easy, but we must keep an eye on him and take it from the oven, just before the temperature reaches 140 degrees. (Fillets will continue for several minutes.) Do not cook too Tenderloin flavor and tenderness to lose.
Beef is a cut of meat suitable. You can season with south, southwest andMiddle Eastern spices and herbs. Bring the taste of fresh mushrooms, shallot, Roquefort cheese, port wine, red wine or Madeira. Often, simple recipes are the best, and I came up with this recipe many years ago. It 's easy, fast and easy to remember. Celebrate family, friends and life with my celebration of beef with herb butter.
Ingredients
1 stick of softened butter (no substitutions),
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juiceJuice
2 tablespoons finely chopped parsley
1 1 / 2 pounds of beef
1 tablespoon butter
Method
Combine butter, Dijon mustard, lemon juice and parsley in a small bowl. Cover with plastic wrap and refrigerate for two hours. Once the butter has hardened, cut butter with a murmur of melon baller. Cover the balls of butter, then refrigerate.
Cut into 3/4-inch slices of beef. (You can make thin slices, depending on howThey have a lot of meat.) Put 1 teaspoon of butter in a well-seasoned cast iron skillet. Heat the pan and quickly fry the fillets over medium heat until the outside is firm and the inside is pink. Season the steak with salt and freshly ground pepper.
Two slices of fillet on each plate. Top each slice with a ball of herb butter. Save the extra herb butter for other meals. Serve sliced tenderloin served with wild rice,caramelized onions and dried cranberries. Complete meal with hot French bread and fresh spinach salad with thinly sliced red onion, fresh tangerine segments and vinaigrette. Makes 6 servings celebration.
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Oh, there's nothing like waking up in the desert, the smells and sounds of bacon sizzling on a campfire. But if you're the bread winner and provider of the family, anything you wake from your sleep sound except the sound of your family hungry, begging to be fed. Do not worry, with these simple recipes fire, there will be a breeze, and soon sizzle with success.
* Bacon Wraps
1 pound bacon
16 oz mini smoked sausage links
1 cup brownSugar
Instructions: Cut the bacon strips in half. Wrap each mini-link sausages in a strip of bacon. Spread brown sugar over bacon / sausage pieces. Place foil-lined cast iron pan to bake in Dutch oven or heavy skillet, cook one, if not all cast iron cookware. Place on grill and cook for 30-40 minutes. (If you are making this recipe in an oven at 400 degrees for the same amount of time).
* Ham and Hashbrowns Casserole
2 poundsfrozen hash browns, thawed
1 can cream of chicken soup
cup of melted butter 02:01
16 ounces sour cream
2 cups diced ham
2.1 teaspoon pepper
cup chopped onions 03:01
1 1 / 2 cup shredded cheddar cheese
04:01 cup butter, melted
Instructions: Mix all ingredients except cheese. Mix well. Place on foil-lined pan or heavy oven. Sprinkle with cheese and, depending on how hot the fire is boiling, until hot and bubbly (about one hour).
Of course, you canalways easy to cook eggs and bacon, and will be greatly appreciated without much fuss, but your family to go the extra mile for love. The law change will add fire recipes recipes simple and easy, and once you master the art of cooking fire, is ready to go.
For vegetable lovers in your group, you can not go wrong with the launch of vegetables on the fire at any time of day. Corn on the cob is a favorite fire, but some are notdown well for breakfast. But you can always add a whip omelettes, celery and carrots and season with salt and pepper. Other vegetables good breakfast includes red and green peppers and onions.
There are no fixed rules when it comes to cooking fire on the eighth, only to watch carefully as it cooks the food, and to ensure that there is none. You could move the pot frequently to make sure it is right for cooking.
For those of you, Pudgy Piesdecision maker, you can impress your Happy Campers with a sweet breakfast. No prescription is required to do so, just put 2 slices of bread in it, and some of the favorite fruit pie filling in center. You can always drizzle icing or icing sugar over the top to sweeten the deal. Hmmm!
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What is cube steak? And 'slices of beef round, usually in the round bottom, the race car. The machine pierces the meat to make an offer. You can also use cube steak race to beat with a tenderizing mallet or metal Malot.
Cube steak is a confusing term because it does not cut the meat into cubes. According to the site of Good Eats term was probably coined because it sounds better than 'perforated meat. '"The site describes Answers.comcube steak as a flavorful cut of beef. "Cube steak would be too hard, not soft," says the site, to eat.
Chicken Fried Cube Steak is a specialty of the south. The meat is dredged in seasoned flour, dipped in beaten eggs, flour again dredged and fried in lard. After browning the steak is cooked in butter sauce. Health-conscious cooks are finding new ways to prepare cube steak. The Web site Epicurious has a recipe for Braised Cube Steaks with Orange. Itcombines four attractive flavors - beef, onion, orange peel, ginger and soy sauce.
Some cooks add vegetables and cheese cube steak recipes. The website has a recipe for Steak Guides cube steak with Roquefort, a combination, "is published pamper your palate." But the recipe for a cup of chopped onion, an ingredient that is not compatible with your digestion and breathing. Children may be suspicious of onions, so I came up with this recipe.
The stores in my area carry muchlarge cube steak and I had to cut in half. You may need to do the same. blue cheese may be substituted with Roquefort. Saucy Roquefort Cube Steaks served with roast potatoes and vegetables or salad. Spoon a little sauce over the potatoes if desired.
Ingredients
4 cube steaks
02:01 cup regular flour
1 tablespoon olive oil extra light
1 tablespoon butter
1 1 / 4 cups beef broth
1 teaspoon low sodium salt
freshly ground pepperTaste
A pinch of garlic powder
1 teaspoon ketchup
02:01 cup crumbled Roquefort cheese
1 tablespoon flour sauce
Method
Dip steaks in flour.
Pre-heat a cast iron or nonstick skillet. Butter and olive oil pan. Steaks Cook on medium heat, turning once until golden. Remove steaks.
Add the beef broth, spices and tomato sauce to pan. Whisk in Roquefort cheese. Combine the flour sauce with a little waterand mix well to remove lumps. Whisk the flour and stir the sauce until it thickens. Steaks to skillet and return to simmer, uncovered, for 12-15 minutes. Serves 4.
Copyright 2008 by Harriet Hodgson
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I needed a skillet that was heavy and multifunctional and reasonably priced. This skillet fits that bill. The skillet is very heavy and good looking. The interior of the skillet is quite rough, not smooth as I had anticipated. Also, they direct you to use only medium heat and below. I have used twice using the method of browning on the stove top and popping the whole unit into the oven to finish the cooking process. The results were very satisfactory. Even though they say it does not need to be seasoned, I think you have to use it a few times before it is seasoned properly. I will revisit this review in the future.
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Stainless steel is often the best in pots when you think. Used in households around the world by professional chefs, but there are some reasons why stainless steel cookware is a good choice. There are some disadvantages as well, but these are usually overshadowed by the benefits.
The advantages of stainless steel cookware are:
* Shelf. Stainless steel tends to be very tough. This type of pot, does not chip, rust, or evenFleck, at least slightly. Stainless steel is also dent and scratch resistant. It 's virtually impossible to destroy. This makes it very easy to clean, usually. The container is dishwasher safe, as a rule, able to handle going to the fridge and much more.
* Aroma preservation packaging. This type of cookware tends not to leach into food from one of its metallic properties. This means that the same pot doe no influence on the quality of taste. Furthermore, because there is no protection, non-stick coating, tendsthere is no danger of this material comes from food.
* Ability to transfer heat. Stainless steel cookware with high quality in the game, aluminum or copper, is brought used to improve heat transfer. This ensures even cooking of food. If the pot is well made, the properties of cooking almost impossible to beat or match.
* Look. Stainless steel is beautiful and is easy to see that maintained. The mirror need only a gentle rubbing or delete to bringin excellent condition.
* Recyclable. Stainless steel is completely recyclable. If a pan is not possible to have destroyed, can be saved in other ways. This makes stainless favored by those who are concerned about the waste.
The disadvantages of stainless steel are:
* Poor heat transfer. If a paste made of aluminum or copper is used, the thermal conductivity is very poor. This means that less steel is perhaps better than other products.
* Prices. BestStainless steel is the most expensive tender. On the other hand, a number of very good stainless steel cookware can be a long life. Many consider that this is a one-off purchase, whether the investment is worth it.
* Laundry. Although stainless steel is easy to clean, the food was coated pots do look a bit 'more attractive. However, little elbow grease useful regarded by many as the lives of pots and pans.
For stainless steel potsselected, there are some cleaning tips that may come into play. In general, should steel after use to avoid a potential to wash, no matter how small, for coloring. Basic clean sink or dishwasher work. To ensure that the area is beautiful, with a regular metal cleaner out of the pan. Stuck on foods usually have a little elbow grease. Soap and steel wool usually do the trick.
Stainless steel cookware is a great all around buy. It is preferredprerogative of amateur cooks and professional chefs worldwide for its durability, beauty and taste of food quality. Although the best cook could be more expensive than other options, many feel the effort is worth it.
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This court is more in the style of Japanese cuisine, like chicken is cooked on a stove, not in a wok, and separate from vegetables. I use an electric hot plate, and it works great. The dish can be made with chicken breast, but I prefer to use chicken thigh.
2 chicken breast bones skinless boneless chicken thighs skinless O 4
Teriyaki sauce
1 teaspoon garlic powder
2 tablespoons sherry
any type of vegetable for frying
Cut the chicken intosmall cut into thin strips. The thinner the better. Place the chicken in the freezer for half an hour or so. And 'firmly until the meat and make it easier to cut. Put chicken pieces in a bowl, the sherry, garlic powder and teriyaki sauce. The meat is fully submerged, and covered with the sauce. Marinate for at least half an hour, up to 4 hours. The longer the meat is marinated, the stronger the flavor Teriyaki.
The marinated meats and vegetables to fry to prepare. I likeMushrooms, onions, carrots and celery with the chicken teriyaki. Just before cooking the meat, vegetable stir fry, put the lid on the wok to keep warm.
Preheat grill to 400 degrees if you are a power. You can also use an iron skillet. If the pot is hot, then 1 tablespoon peanut oil rust. Let the oil is hot, use tongs to put it mildly meat on the grill. It 'very exciting and some areSketches, so please use caution. Spread a layer of flesh just above the grill and let rest for 10 seconds. This caramelize some of the teriyaki sauce. After the first 10 seconds to move the beef teriyaki sauce has a lot of sugar in it, I know you need to keep moving or the chicken will burn it. Do you want a tan and a bit 'charring of the meat is good, but not burn. All in the bowl to marinate the left can be poured over the chicken while cooking. Continue to hold the chickensWithout moving. The cooking time depends on the amount of chicken and thin slices as you cut.
To serve, stir-fried vegetables lying on a bed of rice or oriental noodles, then place chicken on top. Pour a little 'fresh teriyaki sauce on the meat. The taste of freshly cooked sauce and the sauce is just different enough to bowl a good variety of tastes.
This can also beef, pork be done, and seafood. An interesting variant is the wheel until the green onions and / or green or redPeppers lengthwise and add the marinade. They add more flavor to the meat during cooking.
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If you did some research on pots and pans or shopping around, you must have seen a huge number of brands pots with prices under $ 50 to more than $ 1,000. There are over 100 brands of shops selling pots and so on-line How to choose the best pots and pans for you? There are three important things you should know about pots and pans to know before you go out and invest your money in it.
Before Material
Why is it material to know about cookwareimportant? Cookware materials determine the quality and price of pots. Common materials include stainless steel cooking, aluminum, copper and iron, and have different advantages and disadvantages.
Stainless steel cookware is the most common material and its advantages are huge. Has a strong resistance to corrosion, long life and leaves no toxic residues in food. It 's relatively cheap and easy to maintain. ThoughStainless steel is not the best thermal conductivity, so the cook could take longer and is not the best result when high heat is needed quickly. The materials with excellent thermal conductivity, aluminum and copper. However, the aluminum reacts with acidic foods and is easily scratched and dented. As the old aluminum pans or is scratched, it can be called for toxic residues in foods, the negative consequences for health. Copper is expensive and requires highMaintenance.
Therefore, it is often created as a composite of these three materials pots. Copper is hard to improve the heat conductivity, aluminum in the middle and caught the hob is stainless steel. Cast iron cookware is another excellent material. It retains heat well and is durable and inexpensive. However, cast iron cookware is heavy. Porcelain is a coating material and excellent benefits. Porcelain is a non-stick material,not react with food, is resistant to stains and scratches, and is available in many different colors. Porcelain is made of clay and came from China.
According to Function
If you buy only one dish and a pan, a pot from zero to 8, or 12 pieces cookware set? Every pot and pan is specially designed for different types of cooking developed. Knowing what type of cooking you normally will help you choose the best type of cookware for you.
The pot iscommonly used for pot. It is used for cooking and boiling. It usually has about the same height as its diameter and comes with a long handle for small sizes and two small handles for sizes large to be Lifted with two hands. The pot is a big pot for a long period by boiling or baking. There is at least as large as its diameter. The pot or pan, has a large flat surface, with sides of low heating. Grill Pan is a kind of pot with a ribbed surface for the thickdrain the fat from the diet. The pan is used for frying. It has a large flat surface and low vertical sides and often with a lid. The wok is a bowl shaped pan with a small heated area. The wok is usually used for stir frying, but can be used for frying.
The Dutch oven is like a cooking pot, but it is usually with a heavy lid to keep moisture and high temperature inside. The Dutch oven is used for stews, braises, soups orThe dishes must be cooked at low temperature for a long time. The pot casserole, as the name suggests, used to make pies. The Casserole dish is also good for casseroles, stews and soups. It is cast iron and can often be on top of stove used in the oven or on the Internet.
Third Price
Pots and pans are much cheaper when purchased as a set. For example, pan and dish can cost $ 100 for these two pieces. Conversely, aCrockery set between the two elements a pan extra pot, a frying pan and a bowl of soup, you only costs $ 180. Then consider, if you buy two or three pieces of pots, to obtain a complete set of saving money. cookware high quality costs more medium and low quality pots, but usually has some sort of limited lifetime warranty. Always check what kind of warranty if the pot you are buying.
Dishes should be easy to handle and transport. YourFood will taste better later. Once you start with good quality cookware, you will no longer use less pots.
As soon as you buy high quality cookware, to know how to get a longer life.
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NEW FACTORY: Cast iron pans fresh from the factory are usually for sale are treated with a coating to prevent rust. This coating is not good to eat and may contain plastic or wax, so it's a good idea, go with your steel wool before seasoning the pan or pot for the first time. cleaning with steel wool, wash skillet or pan in hot soapy water and then placed on the fire to dry. Once cleaned and dried your newPan, State, before it.
RUST: If your pot or pan is now rusty, clean the rust with steel wool first. You can pass virtually any cast iron pan or pot, no matter how disgusting it is when you find it. After scouring the rust, wash and dry on the stove. Then the condition for the pan.
Condition: if it is new, recently cleaned with steel wool, or no fat, you must "season" or "State" is the firstbefore cooking. To do this, put it on a hot burner, add a few tablespoons of cooking oil. Let warm and then let it cool, then wipe the oil all over, then wipe the 'excess oil.
TO CLEAN: There are several methods, but perhaps the best method is never used soap. Soap will strip the oil pan, and should have oil! Unlike other pans, a good piece of cast iron are blacks with oil residues. This prevents the pan fromRust and metal from reacting with food, and makes the oil that acts like a frying pan. So instead of soap, use salt to clean the pan. Coarse kosher salt is good for this purpose because it is the law, rudeness, and you can get a big box of cheap.
When ready to cook, wash the pan, dump in a tablespoon or two of salt and rub with salt and water in a thick gritty paste combined pan. Rinse and then focus back on the pan and heat for dryingpan a bit before '(and therefore not rust). The pan still has oil, but is clean, so when cooking can just start cooking without the State of pan again.
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3 fresh skinless chicken breast bone
4 tablespoons real butter
1 small onion
03:01 cup flour
2 teaspoons salt
2.1 teaspoon pepper
2 cups chicken broth
03:02 cup milk
3 medium potatoes, diced
2 bags of mixed vegetables Freshlike steam bag
1 package of puff pastry in the refrigerator at room temperature
Preheat oven to 420 degrees. The secret to preparing this dish is prepared with all the ingredients for youat the same time. Cook chicken in pan, covering the chicken with 6 cups water 1 teaspoon salt, 1 / 4 teaspoon pepper to simmer until cooked medium, about 45 minutes. While the chicken cook, peel and cut potatoes into cubes, potatoes, after rinsing the potatoes in microwave 1 / 2 cup of chicken broth in a covered dish for 6 minutes. Level 1 refrigerated pie crust in the pan in a deep bowl. Microwave each bag of mixed vegetables for 6 minutes, not two pockets at the sameTime.
When the chicken is done, drain and cut the chicken breast into cubes. Butter in a large skillet over medium heat, onion and stir often until onion is soft and transparent, then the flour, stirring to make your rue. Now add 1 teaspoon salt, 1 / 4 teaspoon pepper and remaining broth and milk slowly, cook over low heat and cook until creamy, then add potatoes, vegetables and chicken into cubes, mix, mix well. Remove from heat and pour into your crustDeep Dish lined pie pan to seal the top with the remaining pastry, flute edges and a few slices in top crust to vent. Bake approx 35 minutes, until crust is lightly browned, after the first 15 minutes of baking, the edges of crust with foil. Allow to cool about 15 minutes before serving.
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I purchased this skillet for a gift to some British friends that the world in their sailboat. They had garbage for a skillet. I mailed the skillet to myself and shipped to them in England. They cooked often on it at home, but i have yet to hear how it fares on the sailboat. I'm sure it's wonderful, and they love it. The skillet was as true cast iron as I know it to be because it was very heavy. You simply shouldn't cook on anything else. The cast iron gets carbon buildup, which is all of the flavor. A "clean sparkly" skillet is one that won't flavor well and nothing conducts heat like cast iron. Additionally, you should never cook in high heat with anything but peanut oil. Other oils will burn and potentially famable at high temperatures. Use peanut oil to properly season your skillet and produce it's true carbon coating by smoking it on high. You can probably find better detailed instruction on the net about how to do it, but it is simple enough and then just rinse and wipe clean. A dab of oil in the interior a bit afterwards to protect from rust and store.
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I bought this T-Fal Professional Cookware set locally at a smokin' sale price several months ago and have been very favorably impressed with it - it provides a decently even temperature across the bottom of the skillet/pot and washes (by hand, of course!) very easily. What many do not know is that T-Fal introduced non-stick cooking to America back in the late 60's (or was it 1970?). Yes, I'm that old and I still remember the excitement of my first non-stick skillet! I've owned various brands of low to mid-range priced cookware over the years and I keep coming back to cookware made by T-Fal or Wearever. Now, I've learned they have merged -so I'll be interested to see how that works out. In the meantime, our family just took a LEAP INTO THE FUTURE of cooking by buying a Max Burton Induction Cooktop (by Athena). Thought this was better than spending ,000+ for a new 4/5 burner induction cooktop to replace our dying 70's ceramic cooktop. This gives us a chance to see if we like induction cooking while also watching the prices drop. I will review the Max Burton on Amazon after I've used it for a couple of weeks as it's sold here also. BUT, IMAGINE MY DELIGHT to find that this particular set of T-Fal cookware works on INDUCTION COOKTOPS! Oh, happy day! (FYI - the jumbo fryer sold separately, unfortunately, does not.) I recommend this set to anyone who is realistic about their expectations of cookware in this price range and to those who are willing to give their cookware TLC - no metal utensils or scrubbers - no soaking - bubblewrap between the pieces when storing. Yes, I'm a bit of a fuss-budget but, as a result, I don't have to replace my cooking gear that often which leaves a little money now and then to splurge on newer, innovative gadgets I see here on Amazon all the time! Good luck with your decision making!
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