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Food Art Friday for July 3rd
Posted by Trish | Under Food Art Friday Jul 3, 2009Food Art Friday for June 26th
Posted by Trish | Under Food Art Friday Jun 26, 2009
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Stromboli
Posted by Trish | Under Beef, Condiments, Dinner, Lunch, Pork Tuesday Jun 23, 2009 Submitted by movidude74
Serves 8-12
| 1 lb. pizza dough | ¼ lb. Swiss cheese | |
| ¼ lb. sharp provolone | ¼ lb. tavern ham | |
| ¼ lb. hard salami | ¼ lb. slicing pepperoni | |
| 1 egg | Italian Seasoning | |
| Flour | Sweet or Hot Peppers, drained |
1. Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.
Food Art Friday for June 19th
Posted by Trish | Under Food Art Friday Jun 19, 2009
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Nana’s Gooey Brownies
Posted by Trish | Under Confections, Dessert, Poultry Tuesday Jun 16, 2009
Submitted by Michelle Fawver
| 1 lb. caramels, unwrapped | 5 oz. evaporated milk (1 can) | |
| 1 German Chocolate cake mix | ¾ c. butter or margarine, melted | |
| 1 c. walnuts, chopped | 6 oz. chocolate chips (1 pkg) |
1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.
