Old Italian Recipe Ricotta Pie

Ricotta Pie Great Grandmas Old Italian Recipe












INGREDIENTS
3 pounds ricotta cheese
12 eggs
2 cups white sugar
2 teaspoons vanilla extract
1/4 cup miniature semisweet chocolate chips
* The Following is for the Crust :
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
1/2 cup shortening
4 eggs, lightly beaten
1 teaspoon vanilla extract

DIRECTIONS
Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together.
Stir in the ricotta cheese and the chocolate chips. Set aside.
Preheat oven to 325 degrees F ,165 degrees C.
Grease two deep dish pie plates.
Combine the flour, baking powder, and 1 cup of the sugar together.
Cut in the shortening and mix until the mixture resembles coarse crumbs.
Mix in 4 of the eggs and 1 teaspoon of the vanilla.
Divide dough into 4 balls and chill, if needed.
Roll out 2 of the balls to fit into the pie pans.
Do not make the crust too thick as it will expand during cooking and get too thick.
Do not flute the edges of the dough.
Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.
Or Alternately you can use cookie cutters and place the cutouts on the top of the pies.
Pour the filling evenly into the pie crusts.
Top each pie with 8 narrow strips of dough or cookie cut-outs.
Brush top of pie with milk for shine.
Place foil on the edge of crust.
Bake at 325 degrees F 165 degrees C, for 20 to 30 minutes then remove foil.
Continue to bake for another 25 or 30 minutes or until a knife inserted in the center comes out clean.

Recipe Red Sauce with Calamari

What a treat! Red Sauce with Calamari It is a lot of work to prepare this meal, however it is worth the time,because your family and friends will enjoy the taste.

INGREDIENTS 2 pounds calamari, or 2 Packages Frozen whole Squid ,cleaned
4 cups tomato sauce, 2 Cans Tomato Puree
2- small 2 ounce cans, tomato paste in oil
1/4 cup Chianti Wine
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
Red Pepper flake or Cayenne Pepper ,to desired taste
1 teaspoon dried basil
Linguini or thin Fettuccine
Grated Romano Cheese

DIRECTIONS
Defrost, Clean Squid in cold water and ice pull spine out of long tube ,remove eyes & ink sack, suggestion this is not easy. Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID . It is too tender and turns mushy when cooked, not rubbery like frozen does.
Here is how you clean squid, First you pull all the heads off, then you cut the tentacles off ,cut above the eyes. Discard the eyes save the point and lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid tube into 1 inch round ring pieces. Run under cold running water, drain.
In a saucepot, sauté chopped garlic in ¼ cup vegetable oil on low for 2-3 minutes do not brown, combine tomato sauce, red wine, olive oil, black pepper, cayenne pepper or red pepper flake, basil, . Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
Add the calamari and whole tentacles to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque brown almost. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Recipe Fried Calamari

Fried Calamari
INGREDIENTS
3 cups vegetable oil
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
12 squid, cleaned and sliced into rings
1 lemon - cut into wedges, for garnish
Ranch Dressing
DIRECTIONS
Preheat oil in a heavy, deep frying pan or pot.
Oil should be heated to 365 degrees F 180 degrees C.
In a medium size mixing bowl mix together flour, salt, oregano and black pepper.
Dredge squid through flour and spice mixture.
Place squid in oil for 2 to 3 minutes or until light brown.
*Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels.
Serve with wedges of lemon, Ranch dressing

Recipe Stuffed Cabbage Rolls

Meal or Side dish Stuffed Cabbage Rolls
INGREDIENTS
2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1 can 26 ounce condensed tomato soup
1 can 28 ounce whole peeled tomatoes, with liquid
8 bay leave

DIRECTIONS
Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH ,or full power, for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent, do not brown.

In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
Preheat oven to 350 degrees F 175 degrees C. Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
Bake in a preheated 350 degrees F 175 degrees C oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

Homemade Worcestershire Sauce Recipe

Worcestershire Sauce home made store in a glass bottle and refrigerate, use any time for cooking and grilling marinate chicken, fish, vegetables, pasta, dress up and meal. To Make Your Home Made Worcestershire Sauce you will need the following INGREDIENTS
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

PREPARATION

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.
Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon. Strain Worcestershire sauce into a glass bottle and refrigerate. Yield: about 6 cups

Recipe Pasta salad,Thai Seafood Noodle Salad

Thai Seafood Noodle Salad

Pasta Salad
INGREDIENTS
2 cups or 200 g. glass or cellophane noodles also known as bean thread because they are made with bean flour
15 oz. 400 g. mixed fresh ,or frozen seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..
1 stalk lemongrass, thinly sliced ,for more on preparing lemongrass, see below
approx. 1 loose cup of fresh coriander
approx. 1 loose cup of fresh basil ,both Thai holy basil and sweet Italian basil will work
3 spring onions ,scallions, sliced
1 fresh tomato, cut into small wedges
1 small or 1/2 medium cucumber, cut into matchstick-like pieces
SALAD DRESSING
juice of 1 lime 3-4 Tbsp, or substitute lemon juice
4 Tbsp. fish sauce
2 Tbsp. regular soy sauce or wheat-free soy sauce for gluten-free diets
1-3 tsp. chili sauce 1=mild, 2=medium, 3+=hot OR substitute 1-3+ fresh red or green chilies. minced
5 cloves garlic, minced
1/3 cup fresh, chopped coriander, including stems
Optional: 1 tsp. sugar if you prefer salty and sour flavors over sweet, omit the sugar
TO SERVE optional
a bed of lettuce or Chinese cabbage on which to place the salad
PREPARATION
1. Soak the noodles in cool water for 1 hour, or until very soft OR, if you're in a hurry, gently boil the noodles until they are soft and transparent ,about 10 minutes.
2. While noodles are soaking, or boiling, place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant 1-2 minutes.
5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.
6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood and lemongrass to the mixing bowl, along with the noodles.
7. Add to the mixing bowl, fresh coriander and basil, spring onions, tomato, and cucumber.
8. Now pour the salad dressing overtop, tossing well to combine.
Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
To serve, place salad on a bed of green or red lettuce, Or Chinese cabbage.

recipe-quick-pasta-salad-for-two

recipe-quick-pasta-salad-for-two Joan’s Quick Pasta Salad for Two,
Fast and great tasting serve cold or hot!








Ingredients
1 lb. Rigatoni Macaroni
Penne, Ziti, tri-color spiral pasta, farfalle
bow-tie pasta any pasta or ravioli is good
1Bunch Broccoli
1 Sm. Bag Carrots
2 Celery Stalks
1 Red Bell Pepper
1 Red Onion
1 Clove Garlic
2 Chicken Breasts
1 Small Jar Marinated Artichoke Hearts
1 Small Can Sliced Black Olives
Vegetable Oil
Red Wine Vinegar
Italian Parmesan Cheese

Directions:
2 seasoned Chicken* breasts marinated in Worcestershire sauce,
vegetable oil, red onion, garlic, cover refrigerate 2-3 minutes
1 bunch Broccoli cut flowerets, peel & cut stems into cubes,
steam in ¼ cup water 3- minute or blanched slightly till outer is tender,
uncover, remove broccoli from water.
Add 2 table spoons of oil, & ½ tea spoon of minced garlic.
Lightly cover, mix and let stand at room temperature .
4 long med-size weigh Carrots (or 1 small bag of baby carrots)
wash, peel if needed , cut into ½ inch coin slices,
cook till a little tender but hard in center
Clean 2 long Celery stalks with leaves from mid section,
cut long stalk by hand in haft, slide & pull strings off ,
cut stalks in ½ inch angle slices ,chop and dice leaves
Remove Chicken from refrig. Broil or Grill until cooked,
cut ¾ inch quartered lengthwise, shake a little
steak seasoning or salt pepper lightly.
1 small can of sliced black Olives, drained, and dried
1 large red or yellow bell Pepper, use uncooked, peels lightly,
dis-guard pits & cut whites inners,
then cut pepper into matchstick-size strips
if using a green pepper roast lightly, peel,
then cut pepper into matchstick-size strips
Red Onion cut diagonally 3 thin slices
separate and pop all the rings, any inner fat ones dice or cut into cubes.
Marinated Artichoke hearts use 1 small jar in oil
In a small measuring cup whisk in ¼ cup Red Wine Vinegar,
1/2 cup olive Oil,
1/2 teaspoons minced Garlic or garlic powder
Note instead of chicken you may use
12 frozen Shrimp follow directions for cooking ,
you can add ground ginger, for taste and chopped green scallions,
and flat young snow peas instead of celery
or 4 Spicy Italian Sausage, sliced in angle
PASTA , Any Pasta is good
1 lb. Rotini Macaroni Use a large enough pot
For each pound of pasta, you will need at least 4 quarts of water.
Add 2 table spoons of coarse salt, after the water comes to a boil,
add 2 tablespoons oil into water and stirring frequently.
Add pasta to salted boiling water, cook uncovered.
Cook 2 to 3 minutes less than manufacturer's instructions,
until the outside of pasta is cooked and the inside is underdone.
When Is It Done Pasta should be al dente firm to the bite
If undercooked, it will have a chalky core and floury taste;
if overcooked, it will be limp and soggy. When cooking pasta to use later,
it is especially important that it is al dente as it will continue to cook .
Start tasting the pasta two to 10 minutes before the end of the cooking
time given on the package.
Transfer pasta to a colander, and rinse under cold running water
to stop the cooking; drain well
Find a Large Platter or Microwave dish transfer drained cold pasta
Take measuring cup of whisk red wine vinegar and oil and garlic,
and pour over pasta
Toss broccoli with cut red peppers, artichoke hearts with oil,
olives drained and dried, along with drained carrots, red onion,
celery and toss to combine
If you used other extras like; shrimp, chicken,
sausage mix a little into pasta and save some pieces to garnish over top,
add Italian Parmesan Cheese coarsely graded

Crunchy Fettuccini Pasta Salad

Great pasta salad recipe: eat it hot or cold ,in the winter or summer,fast and easy ,it can be made the day before and even tastes better the day after. Simple to cook and great tasting,you and your friends and family will pleased with this Crunchy Fettuccine Pasta Salad with Avocado.

Crunchy Fettuccine Pasta Salad with Avocado

INGREDIENTS:
1/3 cup sun dried tomatoes
1 cup hot water
1/2 cup olive oil
Green Pepper. Uncooked Peeled ,cut in tooth pick size
1/4 cup sherry wine vinegar
1/4 cup chopped fresh basil
1/4 red onions, sliced cut in tooth pick size
2 yellow or green small zucchini ( un cooked tooth pick size)
2 cloves garlic, minced
A pinch of oregano
( for garnish ) 1 avocado, sliced in wedges
1 box fettuccine pasta

PREPARATION:
Soak the sun-dried tomatoes in the hot water for 5 to 10 minutes, then drain the excess water.
In a large bowl, toss together the tomatoes with the remaining ingredients, except pasta, and avocado, then gently toss with hot pasta

Pot Luck Italian Pasta Salad Recipe

Pot Luck Recipe,easy,quick, fast clean up. I can be made the night be for,take it work,block party,picnic,beach,camping, school, church, dance, afternoon luncheon,wedding, shower,garden party, birthday celebration, anniversary, sporting event or even have it to bring to a friends for dinner . This pot luck pasta salad is great with sandwiches our to eat as a main meal and time of day. See for yourself how easy it is to prepare,bring excitement to your next meal. Just follow the pasta recipe below and add some of your favorite vegetables, fish, poultry or beef.

INGREDIENTS:

16 oz. dried pasta, such as rotelle or elbows
1 medium zucchini, diced
1 red pepper, diced
1 small onion, diced
1 6 oz. jar marinated artichokes, drained
1/2 cup sliced black olives
1 16 oz. bottle garlic ranch dressing
1/2 cup grated Parmesan cheese
PREPARATION:
Bring a large pot of water for the pasta to boil. Cook 6-8 minutes, according to package directions. Drain.
Toss pasta with zucchini, red pepper, onion, artichokes and black olives.
Add about 3/4 of the bottle of salad dressing
Toss. If the salad is not well-coated, add the rest of the bottle.
Refrigerate, if planning to serve later. When ready to serve, tp with grated cheese.

Recipe Pasta with Mussels Fra Diavolo

Pasta with Mussels Fra Diavolo,in your wildest dreams could a meal be so classy and be made in such little time .Last week out of the blue my friends called they heard I was renting a townhouse in Malibu,California for the summer. With out any notice 4 of our friends called to tell us they were a couple of hour away and would be stopping in.....wouldn't you know it was dinner time. With so little notice and being 4 of July week end I new that it would be impossible to arrange finding a place for all of us to eat in a restaurant near by.All I could find in the house was a couple of loafs of fresh Italian bread and saw I had made a large pot of tomato sauce that would be enough for 6 people that I had made the night before. However I didn't want to serve just plain pasta and sauce.Earlier that day I had remembered noticing that the market was sold out of the butcher meats and remembered see mussels ,that is when this recipe came to my mind. PASTA WITH MUSSELS Fra Diavolo...what a fabulous great tasting meal to prepare in so very little time . Serves 6 or more in a hurry with little muss or fuss!
Ingredients
1 lb. pasta or 12 ounces fresh fettuccine
(I prefer spaghetti with this but any pasta will work well)4 tbsp. olive oil6 cloves garlic, chopped (or 2 tsp. jar chopped garlic)1 onion, thinly sliced1/2 tsp. red pepper flakes (add more or less depending on how hot you want it)2 cans crushed tomatoes
3 Plum Tomatoes1 cans tomato purée1 cup red wine1/4 cup basil 6 lbs. mussels, soaked and scrubbed, beards removed2 cups white wine1 cup grated pecorino Romano cheese (or Parmesan)
Directions
In a large saucepot, heat olive oil over medium-low heat.
Add garlic and onion. Sauté until just beginning to brown.
Be careful DO NOT BURN this will make sauce bidder
Add red pepper flakes and 3 Plum Tomatoes.
Sauté for 10 minutes more.
Add crushed tomatoes, tomato purée and wine.
Stir to combine. Bring to a 10 simmer.
Reduce heat to medium-low. Partially cover. Simmer for 30 minutes.
Place mussels into pot bring to a constant bubble. Cook at this temperature,
Stirring occasionally, until all mussels are open, about 15 minutes.
Then bring to a low Simmer for 30 minutes(crushed tomato, onion, tend to stay at bottom of sauce so make sure you stir occasionally)
Remove cover and cook 10 more minutes, over low heat.
Discard any mussels that do not open.
Season with salt and pepper to taste.
Meanwhile, cook pasta al dente; drain.
You can serve this dish with the mussels in the shell or without the shells.
If you don not want to use the shells, remove mussels from shells now
Place pasta on a large platter and pour sauce over top.
Top with opened mussels.

Malibu,California Style Afternoon Italian Pasta Salad

Great fast meal for people on the go.There so many things a family wants to do over week end,when do you find time to cook a gourmet meal? Spending all your time in the kitchen is not one of them I'm certain, however what are you to do if friends or family call you that they are thinking of stopping by unexpectedly?

Quick Meal with little mess or stress! This California Family Style Afternoon Italian Pasta Salad is the meal for you whether its just an afternoon snack or a formal dinner this pasta salad can easily suit your situation with little stress.

INGREDIENTS:

8 ounces Rotini pasta
1 small red bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 small can sliced black olives
1 (8 ounce jar marinated artichoke hearts, un-drained )
1 cup broccoli, lightly steamed
3 cloves garlic, minced
1 tsp oregano
1/2 cup chopped red onion
1 cup Italian salad dressing
3/4 cup sliced green olives
1 tomato, chopped
1 avocado,
1/2 cup shredded Parmesan cheese (optional)

PREPARATION:
Cook the pasta according to the package directions.
Drain and rinse with cold water. Drain well.
In a large salad bowl, combine the pasta, broccoli, artichoke hearts and onion.
Toss with the dressing, then cover and chill for 4 hours.
Before serving, toss the salad with the olives, tomato and avocado.

Fast Summer Pasta Salad with Grilled Vegetables

Want a Meal that everyone in your family young or old may loves. Do you have a large group of people 10 to even over 20 or more that you unexpectedly need to cook a meal for over night? This Pasta Salad is great for large and small party gatherings,picnics,work parties,church dances, school, sports, block parties,or even holidays parties with very little time or mess in the kitchen. Just follow this easy recipe ( of course expand the ingredients for larger amounts people)and in no time you will find how simple it is to prepare,that your friends will think you have it delivered from a restaurant,that they will ask you for the recipe.

INGREDIENTS:
About a pound corkscrew pasta
An eggplant
A red bell pepper
A yellow bell pepper
2 zucchini
8 cherry tomatoes
2 cloves garlic, minced
A pinch of oregano
8-10 basil leaves, shredded
3 tablespoons extra virgin olive oil
Salt and hot pepper flakes to taste
Red Onion
Red Wine Vinegar

PREPARATION:
Wash and dry the vegetables.
Cut the eggplant into half-inch slices, salt them to draw out the bitter juices they can contain, and let them sit in a colander in the sink for an hour.
In the meantime, stem, seed, and rib the peppers and cut them into strips that will lie flat; either grill them skin-side down or run them under a broiler, skin side up, to blister the skins. When the skins are well blistered remove them, running the peppers under cool water to facilitate the process.
Slice the zucchini lengthwise into half-inch slices.
Rinse and pat dry the eggplant slices, and grill both eggplant and zucchini over a hot cast iron grill or over the coals, turning them once.
Slice the tomatoes in half and grill them briefly too.
Cut the sliced vegetables into strips and combine them with the tomatoes in a large bowl.
Season the vegetables with the garlic, oregano, basil, olive oil, Red Wine Vinegar, salt, and shredded hot pepper to taste, cover the bowl, and put it in the refrigerator.
In the meantime bring pasta water to a boil, salt it, and cook the pasta; when it reaches the al dente stage drain it and run it under cold water to chill it quickly.
Combine it with the vegetables in the bowl and serve,
Keep it in the refrigerator until you need it, and stir another tablespoon or two of oil into it when you set it out again.

2008 05 Greek Chicken Pasta Salad

Greek Chicken Pasta Salad A quick and easy meal for summer or any time,great for large family gatherings,birthdays,holidays,or weddings.Perfect pasta meal for people on the go.
INGREDIENTS
1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and cut in half
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
Green & Black olives
2 lemons, wedged, for garnish
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes.
Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, olives, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Can't Beat Jay's Malibu Home Cook Pizza

Who new the kid could cook! Moving all over the USA Jay now living in Costa Mesa,California,was home sick for his favorite New York home town pizza that had a super taste that was unknown. For 3 years he tried different pizza restaurants all over California,frustrated he decided to call Uncle Pat at the family pizza grotto in New York. The cook remembering who Jay was gladly gave him the recipe since he had published it not long ago in their local newspaper. You will never believe what the mystery flavor was.
Making the Pizza Crust
INGREDIENTS
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water 110 degrees C.
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour


Making the Pizza Pie Crust
DIRECTIONS
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.
Allow the dough to relax for a minute before rolling out.
Preheat oven to 425 degrees F (220 degrees C). *If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. *If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Excellent thick, pan type pizza crust, that was crisp on the outside and chewy/tender on the inside!

Add Italian Seasoning, garlic powder and onion powder along with the salt/oil.
And I baked them for 10 minutes prior to adding the toppings in a 12 inch cake pan and 12 inch cast iron skillet, that were both olive oiled WELL, and dusted with yellow cornmeal.
They came out of the pan very easy onto the cutting board.
Just have to adjust weather and flour consistency to the stickiness of the dough. Some days need less, some days need MUCH more.
Adding about a 1/2 cup grated Parmesan cheese & Oregon to the dough is great with the seasonings.
*I never roll the dough out, I just use my hands and flatten it in the bottom of the pans, working up the sides.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes

Malibu Beach Home Cooking

Oscars Greek Chicken Beach House Style! People are always stopping in on my dear Oscar beach house rental because his chicken recipe is so good.This last time he decided to print out the cooking instructions so in the event he was away guests could flame broil or grill the Greek chicken recipe themselves.
Follow his Malibu Beach House Recipe
To Make Oscars Greek Chicken
INGREDIENTS
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces
DIRECTIONS
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice.
Place the skinned or skinless chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat. Or Oven Broil
Lightly oil the grill grate. Or low 1inch walled cooking tin
Place chicken on the grill, or broiler and discard unused marinade.
Cook chicken pieces up to 15 minutes per side, until juices run clear.
Smaller pieces will not take as long.