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Food Art Friday for June 26th
Posted by Trish | Under Food Art Friday Jun 26, 2009
Stromboli
Posted by Trish | Under Beef, Condiments, Dinner, Lunch, Pork Tuesday Jun 23, 2009 Submitted by Robb “Movidude74″ Johnston
Serves 8-12
Ingredients
| 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 |
Directions
- 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).
- Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
- 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.
- The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
- Roll or fold the layers of food away from you.
- Brush on egg mixture on the exposed dough as you go.
- 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.
- Coat all remaining surfaces, even if you slop some on the paper.
- Cut 3 or 4 slices into the top of the loaf about half way deep.
- Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
- 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 Tuesday Jun 16, 2009Submitted by Michelle Fawver
Ingredients
| 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) |
Directions
- Melt caramels & 1/3 c. evaporated milk, stirring constantly.
- Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
- Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
- 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.
- Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.
Food Art Friday for June 12th
Posted by Trish | Under Food Art Friday Jun 12, 2009
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