i_id: (popcorn)
So, this is the recipe I got from Skylanth :
Pear and Prosciutto Pizza
Sweet and salty come together in this sauce-less pizza. Greens on top make it kinda like a salad. Ultimate munchies food. Got this from Cooking Light magazine, they use fancy ingredients, but you can totally substitute and it works just fine.

2 t olive oil
2 cups sliced sweet onion (optional. I don't like onions on my pizza)
1 12 oz prebaked pizza crust or raw dough, stretched and cooked for 5 minutes or so by itself to set the crust
1/2 cup cheese (provolone is recommended, but mozzerella works just fine for me, with maybe some parmesan thrown in there too for more bite)
1 medium pair, thinly sliced. Also not bad with apples.
2 oz prosciutto, cut into thin strips or crumbles. Bacon also works.
Dash pepper
2 T chopped walnuts
1 1/2 cups baby arugula leaves
1 t sherry vinegar or rice wine vinegar (that's what I used)

Preheat oven to 450. heat oil in large skillet over medium high heat. Add onion to pan, cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. You're going for caramelizing here, which can be tricky. Place pizza crust on a baking sheet, top evenly with onions, and sprinkle on the cheese. Top evenly with pear and meat bits.  Sprinkle with pepper.  Bake at 450 for 12 minutes or until cheese melts. Sprinkle with nuts.

Place arugula in medium bowl, drizzle vinegar over the greens, toss gently. Top cooked pizza evenly with arugula and slice. Gourmet!

It was amazing! Things I did differently:

I left off the walnuts, because I'm simply not fond of them. Thought about subbing roasted pine nuts or sunflower seeds, but had neither.
I used a roll of Pilsbury pizza dough, spread out thin. I wish I'd buttered the edges before baking to keep them soft, or simply  not spread it so thinly. Kinda crunchy.
I used bacon instead of the prosciutto. Took 4 strips of thick-cut, and cut each one into 1/2" strips with kitchen shears. Fried the strips lightly in the same pan I used for the onions, so they would bake crisp.
I used too ripe a pear. Going to pick one slightly under-ripe next time, so it doesn't bake down into pearsauce.
I could not find arugula in my supermarket, so I left out it and the vinegar. Interested in seeing what it adds to the recipe.
Next time, I'm using a more interesting cheese than straight mozz. Provolone would probably have been the better choice, or prov. and Parmesan as recommended.
I forgot the pepper.
i_id: (Default)
2 lb. boneless, skinless chicken breasts, cut into chicken nugget-sized bits. Trim out fat.
1 egg, beaten
1/4 c. milk
3/4 c. dry bread crumbs
3/4 c. grated Parmesan
1 tsp. dried basil
1/2 tsp. dried thyme
1/8 tsp. onion powder
1/8 tsp. pepper

Stir milk and egg together. Dip chicken strips in egg mixture. Combine dry ingredients and coat chicken with bread crumb mixture. Place on greased cookie sheet, close but not touching. Bake at 400 degrees for 18 minutes or until golden brown. Do not overcook or the meat will be dry.

Moar food.

Sep. 1st, 2009 03:17 pm
i_id: (G is for Grue)
Taco Casserole a la Hats

1 bag of Fritos
1 lb of ground beef
1 packet taco seasoning
2 12oz cans chili
2 cups salsa
6 cups grated cheese
shredded lettuce
3 small tomatoes, diced
guacamole

Preheat oven to 400 degrees. Brown the ground beef, and mix in the taco seasoning, following the directions on the packet. While that is cooking, line the bottom of a large glass oven pan with crushed Fritos, about an inch deep. Spoon the browned meat over the Fritos. Spread the chili over that, then the salsa, then the cheese, spreading each evenly to the edges of the pan. Bake in oven for 20-30 minutes. Serve with lettuce, tomato, and guac to taste. Serves four generously.
i_id: (Steampunk me)
This first bit was my response to someone on MeFi asking about the sailing lifestyle. Thanks be to [livejournal.com profile] mephron for bringing it to my attention.

Someone a lot smarter than me said that you can learn to sail in an hour, but it takes a lifetime to perfect. )

And then this is the dinner I tried to make tonight. I was really excited about this, but it was not much of a success.

Chicken Mole: Nothing to do with moles. )

And maybe tomorrow I'll get some work.
i_id: (popcorn)
2 tablespoons olive oil
1 tablespoon butter
2 cups diced onions
2 cloves garlic, crushed.
3 tablespoons tomato paste
2 tablespoons sweet paprika
2 teaspoons fresh marjoram, diced and crushed
4 pounds beef chuck, trimmed and cut into dice-sized pieces
1 teaspoon salt
Pepper to taste
1 pound cremini mushrooms, cut into 1/2" pieces
12 oz. beef broth
1/4 lb shiitake mushrooms, cut into 1/2" pieces
1 tsp dill
2 tablespoons flour (wheat or potato)

Instructions

1. Preheat oven to 350`F
2. Heat oil and butter in a large heavy casserole or Dutch oven over med. heat. Add onions and garlic and cook, stirring, until the onions begin to brown (8-10 minutes). Stir in tomato paste, paprika, marjoram, salt, and pepper.
3. Add beef and cremini mushrooms to the pot: gently stir to combine without crushing. Add broth and cover.
4. Transfer the pot to the oven and bake until the beef is very tender 2-2.5 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from oven, uncover, and let stand without stirring for another 15.
5. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a simmer over med. heat. Spoon out a few tablespoons of the broth into a small bowl, and mix with the flour until you have a smooth, creamy paste about the consistency of cake batter. Be sure there are no lumps of flour. Mix this paste back into the rest of your broth, which will thicken it to gravy. Stir the beef and mushrooms back in, and the dill. Heat through, and serve.

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