school pizza

Ingredients:

For the Crust:

(2 ⅔) flour

¾ cup dry milk 

2 T sugar

(1) a packet of quick rise yeast

1 tsp salt

(1 ⅔) cup warm water (105-110 degrees)

2 T oil 

For the Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

(1) (8oz) block mozzarella cheese. Grate it yourself. (You will got to use the imitation mozzarella shreds to realize an

authentic school pizza.)

For the Sauce:

(6oz) can ingredient 

1 cup of water

(⅓) vegetable oil 

(2) cloves garlic minced

1 tsp salt

1 tsp pepper

½ tbsp dried oregano

½ tbsp dried basil

½ tsp dried rosemary crushed

Directions:

Preheat oven 475 degrees.

Spray the pan with Pam and lay Parchment paper down

In a large bowl, add flour, dry milk , sugar, yeast, and salt whisk to blend.

Add oil to predicament , then pour it into your mixture.

Then stir with a wooden spoon until batter forms, don’t mind the lumps – you only want no dry spots.

Spread dough into pan using fingertips until it’s even. If the dough doesn’t want to cooperate, let rest 5 minutes and check out again.

Bake just the crust for 8-10 minutes, then remove from oven and put aside .

For the Sauce: Put the ingredients during a saucepan set over low to medium heat and let it simmer. Then stir repeatedly to avoid clomping and to combine all the ingredients well. Add salt to taste, and cook for 20 to half-hour until a thick spaghetti sauce forms.

To the partially baked crust, spread the sauce everywhere the crust, then sprinkle meats and cheese.

Bake it for 8-10 minutes at 475 degrees until cheese melts and begins to brown.

Remove from oven, and let it stand 5 minutes.

Cut in slices and serve.

recipe source : https://skinnyandtasty.com/

 

italian bomboloni

Ingredients:

3 cups bread or all-purpose flour

2¼ teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup sugar , plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup milk 

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla 

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Preparation:

1. during a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon peel .

Then add the eggs, milk, butter, and vanilla , and blend well. Knead the dough within the stand mixer for two minutes, or if making the dough by hand.

tip it onto a floured surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky.

Transfer the dough to an outsized , lightly oiled bowl. Cover with wrapping and permit to rise during a warm place for 1 hour or until doubled in size.

2. employing a kitchen utensil , roll out the dough until about 3/4 inch thick. Then, employing a round pastry cutter the dimensions of a cup, cut the dough into disks.

Place the dough on a baking sheet lined with parchment paper, and canopy with wrapping . Allow rising for an additional hour.

3. Heat oil during a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown.

Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in sugar until completely covered.

4. Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make alittle hole within the side of every doughnut, push within the nozzle and squeeze to fill the bomboloni. Serve warm.

recipe source : https://www.dantiigo.com/

 

mexican stuffed shells

Ingredients

12 ounces jumbo pasta shells

1 pound hamburger 

1 packet taco seasoning

2/3 cup water

1 1/2 cups jarred salsa divided

1 cup shredded cheddar divided

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.

Cook the pasta shells during a pot consistent with the directions on the box and drain.

Add the bottom beef to the pot and brown well.

Drain the fat.

Add the taco seasoning and water, stir and cook until water is gone.

Stir in 1 cup salsa and 3/4 cup cheese.

Scoop into the jumbo pasta shells and top with the remaining salsa and cheese.

Bake during a covered pan for quarter-hour .

recipe source : https://dinnerthendessert.com/

 

easy homemade caramel corn

INGREDIENTS

 

For the popcorn:

3 tablespoons oil

1/2 cup popcorn kernels freshly popped (about 13 cups of popped popcorn) (NOTE 1)

For the caramel sauce:

1/4 cup (1/2 stick, 2oz, 57g) butter

1 1/4 cups (9.4oz, 266g) packed brown sugar

1/4 cup (2.75oz, 78g) light syrup 

2 teaspoons vanilla

1/2 teaspoon salt

1/4 teaspoon bicarbonate of soda 

For baking:

Large baking pan (NOTE 2)

INSTRUCTIONS

 

To make the popcorn:

Preheat the oven to 250 degrees F.

Heat oil during a large pot over medium heat. to understand when the pan is hot enough, add 3-4 kernels of popcorn. once they pop, the pan is hot enough. Remove the popped kernels and add the remaining ½ cup of kernels to the pan.

Shake the pan or stir kernels in order that they're evenly opened up in pan.

Cover with a lid, leaving alittle opening for steam to flee . Once the popcorn starts popping vigorously, shake the pot gently once.

Remove from heat when the popping stops. you ought to be ready to count to three between pops.

Put the freshly popped popcorn into the baking pan. make certain there are not any unpopped kernels. (NOTE 3)

Place in oven to remain warm while making the caramel.

To make the caramel:

Combine the butter, syrup , and sugar during a pan and warmth over low heat until the butter is dissolved.

After the mixture is melted, turn the warmth to medium and let simmer for 3-4 minutes until it reaches 255° F.

Turn off the warmth and stir within the salt and vanilla.

Stir within the bicarbonate of soda until it's well combined.

Drizzle on top of the popcorn immediately and stir gently, trying to coat the maximum amount of the popcorn as possible.

Bake:

Bake for 45 minutes, stirring the popcorn every quarter-hour .

Gently break apart large clusters, if desired.

Store in an air tight container for 2-3 weeks.

recipe souece : https://foodtasia.com/

 

homemade meatball sups

Ingredients

Meatballs

1 Pound Ground Turkey 99% fat Free

2 Cups Mushrooms

2 cloves garlic

1 teaspoon Dried Oregano

1 teaspoon Onion Powder

1 teaspoon Sea Salt

Meatball Sandwich

14 Ounces Pizza Sauce

1 teaspoon Dried Oregano Optional

1 teaspoon dried garlic Optional

1 teaspoon Crushed Red Pepper Optional as long as you would like it Spicy

2 Ounces Mozzarella cheese

4 Tablespoon Parmesan cheese

4 Sub Rolls

Instructions

Meatballs

Preheat oven to 420

Chop Mushrooms

Jalapeno Bacon Cheeseburger Meatballs

Mix together Ground Turkey, Mushrooms, garlic, Oregano, onion powder, and sea salt.

Cheesy Meatballs

Make meatballs and place on cooking utensil 

Cheesy Meatballs

Bake for 20 minutes.

Turn oven right down to 375 degrees. Flip Meatballs

Bake for extra 10 minutes

If freezing, let the meatballs cool to room temp. Then put the meatballs into a freezer bag and place them within the freezer

Meatball Sandwich

Place Sauce in Saute Pan. Stir within the Oregano, Garlic Powder and therefore the Crushed Red Peppers.

Add the cooked meatballs. NOTE: If you used frozen meatballs add them into the sauce and warmth 

Simmer the meatballs within the sauce for a minimum of 10 minutes

Turkey Meatball Sandwich

Sprinkle 1/2 Tablespoon of Parmesan cheese onto the sub rolls. Place under broiler and melt cheese. Takes about 1 minute.

Turkey Meatball Sandwich

Place the meatballs on the bun

Turkey Meatball Sandwich

Sprinkle 1/2 Ounce of Grated Mozzarella Cheese on each Sandwich

Turkey Meatball Sandwich

Melt cheese under oven broiler. About one to 2 minutes. Just watch it to melt the cheese the way you would like . i prefer it when it gets a touch brown on top.

Turkey Meatball Sandwich

ENJOY!!!!!!

rcipe source : https://www.bellylaughliving.com/

 

easy big fat yeast rolls

 

Ingredients

1 cup warm water

1 pkg (2 1/2 tsp) active dry yeast

1/4 cup sugar

1 tsp salt

3 tbls softened butter

1 egg, beaten

3 1/2-4 cups all-purpose flour 

Method

Put water and yeast in large bowl and add next 4 ingredients. Beat with dough hook until well blended.

Add 3 1/2 to 4 cups flour and blend until soft dough forms (should not be sticky).

Put the dough out onto floured board and knead a couple of times until smooth.

Place the dough in greased bowl, cover with wrapping and let rise in warm place approx. 45 minutes.

Punch down and switch out onto floured board. Divide dough into 12 large or 18-20 small pieces and using your hands shape dough into round balls. Place in greased 13 x 9-inch baking pan. Let rise again about half-hour .

Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is definitely doubled.

*Sourdough Option - add 1 cup classic sourdough starter in situ of the water, reduce flour to 2 1/2-3 cups, or until you've got a soft dough as above, and proceed with recipe.

recipe source : https://www.cookingwithmaryandfriends.com/

SHRIMP ON THE STOVE

Ingredients

1 tbsp vegetable oil (or butter)

1 lb. shrimp (defrosted and deveined)

Seasoning Mixture:

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

Instructions

Heat 1 tablespoon of vegetable oil during a large skillet over medium heat. 

Put shrimp during a bowl and rub in seasoning mixture. Mix well to form sure shrimp is coated well. 

Add shrimp to the recent pan and cook for about 2-3 minutes on all sides , turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

Serve immediately.

recipe source : https://whatsinthepan.com/