Recipes Discovered – Recipes

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Ingredients:

• 1 pound homemade pizza dough, recipe follows, or purchased pizza dough
• 2 teaspoons butter, melted
• 1/4 cup Nutella or peanut butter
• 1 cup semisweet chocolate chips
• 2 tablespoons chopped nuts, toasted

Directions:

Position the oven rack on the bottom of the oven and preheat to 450 degrees.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the nutella or peanut butter over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the nuts over the pizza. Cut into wedges and serve.

Serves 6.

Nutrition:

Substitutions:

I skipped the nuts, but I added some mini marshmallows to the chocolate chips before baking it.

Recipe courtesy of Giada De Laurentiis.

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Ingredients:

• 1 ball pizza dough, store bought or homemade
• 1/2 – 1 cup barbecue sauce
• 1 cup shredded cooked chicken
• 1/2 cup thinly sliced red onions
• 1 cup small diced pineapple chunks
• 8 ounces shredded cheese, (mozzarella, provolone, ect)
• 2 sliced bacon, crisped and crumbled

Directions:

Preheat oven to 450 degrees.

Roll out pizza dough and brushed the edges with oil. Spread barbecue sauce over dough, top with chicken, onions, pineapple, cheese and bacon. Bake for 8 to 10 minutes, until crust is crisp and cheese is melted.

Nutrition:

Substitutions:

Inspired by Papa Johns.

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Ingredients:

• 1 package active dry or fresh yeast (2 1/4 teaspoons)
  
• 1 teaspoon honey
  
• 1 cup warm water, 105 to 115 degrees F
  
• 3 cups all-purpose flour
  
• 1 teaspoon kosher salt
  
• 1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions:

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. Keep the mixer on low and knead the dough for 15 minutes. The dough should be smooth and firm. Transfer the dough to a clean dish coated in oil, cover  with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

This makes enough dough for two thin crust pizzas, one very large thick crust pizza, or as I like to do, a regular sized pizza plus a little dessert pizza. If making two crust, divide the dough into 2 balls otherwise, work with one ball. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

On a lightly floured surface, stretch or roll the dough out, about 14 to 15-inch circle. Brush the edges of the crust with olive oil. Allow pizza to rest for 30 minutes. Add your toppings. Bake in a 450 degree oven until the pizza crust is nicely browned, about 8 to 10 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Wolfgang Puck.

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Ingredients:

• 1/4 cup butter, softened
• 1/2 cup white sugar
• 2 tablespoons honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/4 cups flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 1/2 – 1 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions:

Preheat oven to 400 degrees. Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
Bake in preheated oven about 15 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Nutrition:

Substitutions:

I used wheat flour, and the muffins turned out great.

Recipe courtesy of allrecipes.com.

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Ingredients:

• 1 tablespoon olive oil
• 4 clove garlic, minced
• 1 onion, finely chopped
• 1 large green bell pepper, cut into 1/4-inch dice
• 2 15-ounce diced tomatoes
• 2 15-ounce cans black beans, drained and rinsed
• 5 cups broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon salt
• Dash liquid smoke, optional
• 1 1/2 ounces bittersweet chocolate

Directions:

In a stockpot, over medium heat, cook the oil, garlic, onion, and green pepper until slightly softened, stirring occasionally, about 5 minutes. Add the tomatoes, beans, broth, cumin, chili powder, cocoa powder, liquid smoke, and salt. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 30 minutes. Before serving, stir in the chocolate until melted.

Serves 4 to 6.

Nutrition:

Substitutions:

Although odd, it was a decent quick chili.

Recipe courtesy of Real Simple.

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Ingredients:

• 3 heads broccoli (about 3 pounds)
• 1 tablespoons olive oil
• 3 garlic cloves, grated
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan cheese
• 1 lemon, juiced

Directions:

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet or greased casserole dish, drizzle with some olive oil, garlic, and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 15 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Serves 4.

Nutrition:

Substitutions:

I forgot to add the lemon, but the broccoli with still good.

Recipe courtesy of Tyler Florence.

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Ingredients:

• 4 medium sweet potatoes, scrubbed
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter

Directions:

Preheat the oven to 350 degrees F.

Place the potatoes on a foil-lined baking sheet and bake until tender, 45 minutes to 1 hour, depending upon their size (if the potatoes are large, they may need an hour and 15 minutes). Remove from the oven and let sit until cool enough to handle, about 20 minutes. Peel the potatoes while still warm and cut each into several pieces.

Butter a small baking dish and arrange the potatoes in a single layer. Sprinkle with sugar and dot with butter. Return to oven and bake until the sugar melts and the potatoes are glazed, about 15 minutes. Keep warm until ready to serve.

Serves 4.

Nutrition:

Substitutions:

Very simple, but really good.

Recipe courtesy of Emeril Lagasse.

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Ingredients:

• 1 tablespoon corn starch
• 1/3 cup orange juice
• 1/4 cup soy sauce
• 1/3 cup stock or water
• 1 – 2 tablespoons sweet chili sauce
• 1 tablespoon ginger
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 tablespoon oil
• 1/2 cup onions, scallions, or shallots
• 2 cups vegetables (I like a mixture of red pepper and snap peas, but any stir-fry veggie works)
• 1/2 pound shrimp, peeled and deveined

Directions:

Combine the corn starch, orange juice, soy sauce, stock or water, chili sauce, ginger, vinegar, and honey in a bowl. Set aside.

Add the oil to a skillet or wok and heat over high heat. Add the onions and stir fry for 1 minute before adding the remaining veggies. Stir fry for 2 to 3 minutes. Add the shrimp and stir fry for 2 minutes. Add the sauce, bring to a boil, and cook for 1 minute or until thickened. Serve over rice.

Serves 2.

Nutrition:

Substitutions:

Combination of many recipes.

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Ingredients:

• 2 cups flour, all-purpose, whole wheat, or a combination
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions:

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes about 12 pancakes.

Nutrition:

Substitutions:

Good with hot applesauce as a topping.

Recipe courtesy of allrecipes.com.

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Ingredients:

• 3 Golden Delicious apples, peeled, cored, and quartered
• 3 Fuji apples, peeled, cored, and quartered
• 1 cup unfiltered apple juice
• 2 tablespoons cognac or brandy
• 2 tablespoons butter
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon

Directions:

In a microwave-safe container with a lid, combine apples with all other ingredients. Put on lid, leaving one corner open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Makes about 3 cups.

Nutrition:

Substitutions:

I’m really surprised how good this is. In a pinch, I have made it with just the juice, honey, and cinnamon, skipping the brandy and butter. I’ve made it with apple cider instead of the juice, and it’s just as good. I’ve also tried it with pears. Although they don’t mash as well, they are still quite tasty.

Recipe courtesy of Alton Brown.