Recipe: Pizza and Pasta Recipes (28)

recipelink.com Chat Room Recipe Swap
02-16-2000 - 28 Pizza and Pasta Recipes

Becky,LA (10:18:53) : MR. B BBQ SHRIMP

14 Large Fresh Shrimp, heads on
6 Tbl. Cold Unsalted Butter - cut into 1 oz.
pieces
1 1/2 tsp. Black Pepper - ground
1 1/2 tsp. black Pepper - cracked
1 tsp. Creole Seasoning
3 Tbl. Worcestershire Sauce
1 tsp. Garlic - chopped
Juice of 1 lemon

Place the shrimp and all the ingredients, except the lemon juice and
3 ozs. unsalted butter, in a saute pan large enough so that the
shrimp are in one layer. Place the shrimp in a 450 degree oven for
2 minutes. Remove the shrimp from the oven and begin to saute
over moderate heat. Add the lemon juice and mount the remaining
3 Tbl. of cold butter by swirling the pan and stirring with a fork.
Serve the shrimp in a bowl and pour the sauce over the shrimp.
Garnish with hot French bread for dipping.

Creole Seasoning

8 oz. Salt
2 oz. Garlic - granulated
2 oz. Black Pepper - ground
1 tsp. Cayenne Pepper
1 tsp. Thyme
1 tsp. Oregano
2 oz. Paprika
1 Tbl. Onion - granulated

Blend all ingredients in a mixing bowl. Store in a sealed container.

Serves: 2

Becky,LA (10:05:05) : CHICKEN TETRAZZINI
Recipe By : BECKY
Serving Size : 10

1 chicken -- boiled and chopped
chicken broth -- reserve for boiling

1 cup onion -- chopped
3/4 cup celery -- chopped
4 oz spaghetti

1/2 cup butter
1/2 cup flour
2 cups milk

1/4 pound American cheese -- grated
1/4 pound sharp cheddar cheese -- grated
1/4 pound Parmesan cheese -- grated
1 can mushroom soup
salt and pepper
1 jar pimiento -- chopped
1 cup buttered bread crumbs

Boil: chicken** ( add celery, onion, parsley carrot, salt, pepper for
flavor)
** strain broth-reserve for boiling spaghetti

Saut onion & celery.

Cook 4 oz. Spaghetti in broth, drain.

Make white sauce -- melt butter, stir in flour, add milk and simmer until it begins to thicken
Add to white sauce--cheeses and soup. Stir until blended

Fold in saut ed onion-celery, chopped pimento, chicken cubes, and spaghetti.

Pour into buttered casserole dish top with bread crumbs
Bake uncovered 375 for 45 minutes.
Note: sometimes I add halved artichoke hearts

Becky,LA (09:54:48) :

KRU'S LASAGNA
Recipe By : BECKY (KEN JEFFUS' RECIPE)

1 medium bell pepper
1 large onion -- chopped
5 cloves garlic -- chopped
1/4 cup olive oil
1 tablespoon thyme leaves
1 1/2 teaspoons sage
3 6-oz. cans tomato paste
1 large can Italian tomatoes -- crushed
1 pound ground pork
1 pound ground chuck
1 pound mushroom -- sauteed in the olive
-- oil and set aside
1 med. jar stuffed olives
1 pint cottage cheese
1 1/2 pounds mozzarella cheese
1 box lasagna noodles -- cooked
2 eggs
Parmesan cheese -- grated

SAUCE:

Brown meat on med. heat.
Add onion and belle pepper.
Cook till thoroughly wilted.
Add garlic and cook till fragrant.
Add tomato paste, stir and fry.
Add olives, sage, and thyme (parsley if desired)
Bring to a slow boil while stirring.
Reduce to very low heat, cover and simmer for approx 1 hour.
Add mushrooms, correct seasonings and salt and pepper.

To put together:

Mix eggs w/cottage cheese.
Layer noodles, sauce, cottage cheese, mozzarella until the last layer of noodles.
Top w/ sauce only and cover.
Bake for 2 hours or until a thermometer in the center registers 170 degrees.
Uncover, add layer of cheese and return to oven until cheese melts.
Sprinkle w/ Parmesan.
Let stand 15 minutes and serve.

Becky,LA (09:48:24) :

GRISANTI'S MANICOTTI
Recipe By : BECKY

1 package manicotti pasta -- cooked, drained, cool
2 pounds beef
1/4 pound Italian sausage -- removed from casing
1 small onion -- chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach -- cooked, drained
2 eggs -- beaten
1/4 cup Romano cheese
1 cup bread crumbs

1 1/2 cups spaghetti sauce
1 cup cheese sauce -- Romano or Jarlsberg

Boil Manicotti shells according to package directions. Drain and cool .

Saute first six ingredients. Crumbling meat.
Remove from heat. Add spinach, eggs, Romano and bread crumbs.
Stir until mixed.
Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer.
Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat.
Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.
Bake for 30 minutes at 375 degrees.

Chiqui,.New.Orleans (09:18:19) : Spinach and Feta Pizza

1 ready made pizza crust
olive oil
2 boxes frozen spinach, defrosted and squeezed very dry
1/2 red onion sliced thin
1/2 cup oil packed sun-dried tomatoes
4 cloves roasted garlic, mashed
pinch oregano
sliced black olive
Feta Cheese (about 1/2-1 cup) to your tasteIn a non-stick skillet, cook red onions in a little olive oil until caramelized. add spinach and mashed, roasted garlic to the pan and stir fry about 3 min. Season with a little lemon-pepper and a little pinch of salt. Spread a little olive oil over the ready to use crust. Spread spinach/onion mixture evenly on top of crust. Top with crumbled feta cheese, black olives and the sun-dried tomatoes, that have been cut into strips. Sprinkle with the pinch of oregano and drizzle with a little olive oil. Bake in a hot oven 450* preferably on a pizza stone that has been preheated at 450* for at least 30 min. Bake pizza until crust is crispy and all is heated through. About 6-10 minutes.

CHIQUI,.NEW.ORLEANS (08:34:12) : WHILE THE JEWISH HAVE THEIR CHICKEN SOUP TO CURE ALL ILLS, THE ITALIAN'S HAVE THEIR SPAGHETTI AND GARLIC.

1/2 CUP STRONG OLIVE OIL
1 STICK BUTTER
6 TOES GARLIC, MINCED
1 TABLESPOON CHICKEN SOUP BASE
1/2 TEASP. FRESHLY GROUND BLACK PEPPER
1/4 TEASP. OREGANO
1/2 CUP PARSLEY,(FLAT LEAF), MINCED

HEAT BUTTER AND OLIVE OIL IN A NON-STICK SKILLET. ADD GARLIC AND SIMMER ON LOW FLAME FOR 3 MIN, STIRRING SOAS NOT TO BURN GARLIC. ADD REMAINING INGREDIENTS AND SIMMER ANOTHER 2 MIN. COOK ONE POUND OF THIN SPAGHETTI "AL DENTE" AND DRAIN LEAVING JUST A LITTLE OF THE WATER IN THE POT. POUR SAUCE OVER SPAGHETTI AND TOSS WELL. SERVE WITH FRESHLY GRATED ROMANO OR PARMESAN CHESSE.

Carmella,ME (05:57:14) : Ziti with Sausage & Broccoli

1/2 cup olive oil
3 cloves garlic minced
1/2 tsp crushed red pepper
2 cups broccoli, parboiled & cut into bite sized florets
l lb. Italian sausage cooked & sliced
l lb can Italian whole tomatoes chopped.
l lb ziti
grated cheese for the table
Place the oil in pan. Add the garlic & pepper. Saute' over medium heat until garlic is golden. Add the broccoli, sausage and the tomato and stir.
Lower heat to a slow simmer and cook covered 15 minutes until the tomato is soft and sauce and the broccoli is well cooked. Cook pasta, drain & toss with the sauce. Serve with grated cheese.
& pepper

Gina,.Fla (02:50:04) : Chicken with Asiago and Bowties

1/2 stick butter
1/2 C. red onions, diced
1/2 C. pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 C. green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley

Asiago sauce :
4 C. heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 C. Asiago cheese
1 Tbsp. cornstarch
2 oz water

To make the sauce, heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese.

Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to sauce.

Bring to a slow simmer to cook out starch.

Transfer sauce to a container, cover and refrigerate until needed.

Pasta directions:
Saut red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta. Deglaze the pan with the cream.
Add Asiago cream sauce.
Heat thoroughly.
Garnish with parsley and serve

Gina,.Fla (02:48:02) : Chicken and Spinach Filling

2 cups cooked chopped spinach (l 1/2pounds steamed, or one 10-ounce packaged frozen chopped spinach, defrosted and squeezed dry)
2 cups cooked cubed chicken or turkey
1/4cup chopped fresh flat-leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1 mead. onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 recipe Tomato Sauce (recipe follows)
1 recipe Parmesan Garlic Sauce (recipe follows)
3 sheets fresh pasta to fit a 13 by 9-inch ovenproof baking dish, or 3/4pound dry lasagna noodles, cooked and drained

Saute the onion, red bell pepper and garlic till wilted.
In a large mixing bowl, combine the spinach, chicken, and parsley In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper. Add the chicken, sauteed veggies and spinach to the bowl, and stir to combine. Refrigerate for up to 8 hours before assembling the cannelloni.
Preheat the oven to 350 degrees. Spray a 13 by 9-inch ovenproof baking dish with non-stick oil spray. Spoon 1/2 cup of tomato sauce into the bottom of the baking dish. Cover the sauce with one of the lasagna noodles. Spread half of the cannelloni filling over the noodles. Cover with another layer of noodles. Spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce. Cover with the remaining cannelloni filling. Top with the remaining lasagna noodles. Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling. Let the pie rest for 10 minutes before serving.

Tomato Sauce

2 tablespoons olive oil
1 cup chopped onion
6 cups peeled, seeded, and chopped tomatoes or 3 (15 1/2-ounce) cans
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley

In a 4-quart saucepan, heat the oil and saute the onion for 3 minutes. Add the tomatoes, salt, pepper, sugar, and basil and simmer the sauce, uncovered, for 30 minutes. Stir in the parsley and cook for an additional 10 minutes. Taste for seasoning, and correct with additional salt and pepper if desired. The sauce may be refrigerated for 2 days, or frozen for 2 months.
Parmesan Garlic Sauce
This is one of those all-purpose sauces to which you can add chicken, vegetables, or fish, then toss with pasta and serve as a main course.

6 tablespoons butter
1 clove garlic, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
6 shakes Tabasco sauce
Pinch of grated nutmeg
1/2 cup freshly grated Parmesan cheese

In a 3-quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic. Add the flour and whisk until smooth. Allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted. Taste and correct the seasoning if necessary. Refrigerate the sauce until ready to finish the pie.

Gina,.Fla (02:47:34) : CHICKEN, BROCCOLI & PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets (from about 1 large bunch)
1 pound fusilli or bowtie pasta
1/2 onion chopped
1 green or red sweet pepper, cut into strips
3 tablesp. chopped garlic
1/4 cup olive oil
3 large boneless, skinless chicken breasts, cut into strips
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup parmesan cheese
1 tablesp. cornstarch

Cook broccoli in large pot of boiling water until crisp tender about 4 mts. Using slotted spoon, transfer to a large bowl. Add pasta to the same pot and cook til al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over med-high heat and saute onion, peppers, garlic and chicken strips until chicken is done about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta. Add wine that has been mixed with 1 tablsp. of cornstarch, broth and cream to skillet and bring to a soft boil and sauce has thickened. Add to bowl with everything and toss gently with parmesan cheese.
Serves 6

Gina,.Fla (02:46:49) : SWISS LINGUINI TART
8 servings

1/2 c. butter, divided
2 cloves garlic, minced
30 thin French bread slices
3 T. flour
1 t. salt
1/4 t. white pepper
dash ground nutmeg
2 1/2 c. milk
1/2 c. grated Parmesan cheese
2 eggs beaten
8 oz. linguini, cooked and drained
2 c. (8 oz.) shredded Swiss cheese
1/3 c. sliced scallions
2 T. minced fresh basil or 1 t. dried
2 plum tomatoes, cut lengthwise into eighths

Melt 1/4 c. butter, add garlic, cook 1 mt. Brush a 10" pie plate with this mixture.. Line the bottom and sides of the plate with the bread allowing 1" overhang. Brush bread with remaining garlic mixture and bake at 400 for 5 mts.

Melt remaining 1/4 c. butter, stir in flour and seasonings. Gradually stir in the milk and cook til thick. Add Parmesan and mix well. Stir some of the sauce into the bowl of beaten eggs and then stir the egg mixture back into the sauce. Mix well and set aside. Combine linguini, 1 1/4 c. Swiss cheese, onions, and basil in a large bowl. Pour sauce over the linguini, tossing to coat.

Pour into the crust and arrange tomato slices on top. Sprinkle with 3/4 c. Swiss cheese and bake at 350 for 25 mts. Let stand 5 mts. before slicing.

kt/mn (12:18:32) : Lasagna Alfredo w/Chicken & Spinach

Alfredo Sauce
3-4 cloves garlic, finely chopped
1 T olive oil
1/4 C unsalted butter
1 qt heavy cream
1 1/2 C grated parmigiano/reggiano

Pasta
1 lb lasagna pasta

Ricotta filling
1 1/2 lbs ricotta
4 eggs
2 C parmesan
1/2 bunch Italian parsley, chopped fine
1 tsp dried oregano
2 tsp dried basil
1/2 tsp black pepper
1 tsp salt, or to taste
10 oz frozen spinach, thawed & squeezed dry

Other fillings
2 C cooked chicken, white & dark meat
1/2 large red onion, cut into thin strips & sauteed until tender
1 lb shredded mozzarella

To make sauce:
Saute chopped garlic in olive oil over med. heat until soft & translucent: don't scorch. Add butter. Heat until mixture bubbles & starts to foam; don't let it boil over. Cook for 8 minutes to reduce sauce somewhat. Add Parmigiano-Reggiano. Whisk until smooth. Cook for 10 min. over low heat whisking often. Set aside.

To cook lasagna:
Prepare lasagna pasta according to package directions. Set aside

To make ricotta filling:
Mix ricotta, eggs, parmesan, parsley, oregano, basil, salt, pepper & squeezed spinach. Set aside.

To assemble lasagna: Brush olive oil on bottom & sides of 9 x 13 in. pan. Ladle small amount of sauce on bottom. Add layer of pasta. Scoop in a third of ricotta mixture. Layer with a fourth of the mozzarella, 1/2 C sauce, another layer of pasta, 1 C of chicken and scattering of onion. Repeat layers twice, until all filling is used. Over top layer, ladle remaining sauce & sprinkle with cheese.

To bake lasagna:
Tent with foil. Place on a baking sheet. Bake in 350 deg. F for 35 to 50 min. or until puffed & slightly golden.

This recipe is courtesy of my favorite caterer, Francesa's Catering.

Sue,.MA (11:55:21) : GREEK PENNE WITH CHICKEN

1 (16 ounce) package penne pasta
1 to 2 tablespoons butter
1/2 cup chopped red onion
1 to 2 garlic cloves
1 pound chicken breasts, cut into bite size pieces
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 medium tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt
ground black pepper

1 In a large pot with boiling salted water cook penne pasta until al dente. Drain.
2 Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
3 Reduce heat to medium- low. To large skillet add artichoke hearts, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta. Cook until heated through, about 2 to 3 minutes.
4 Season with salt and ground black pepper. Serve warm.
Makes 4 to 5 servings

Sue,.MA (11:20:23) : PIZZA BIANCA

1 (10 oz.) pkg. refrigerated pizza dough
1 tbsp. olive oil
1/3 c. finely chopped onion
1/2 tsp. dried oregano, crushed
1/4 tsp. garlic powder (or salt)
1 c. shredded Mozzarella cheese (4 oz.)
1 (3 oz.) pkg. sliced pepperoni
1/4 c. grated Parmesan cheese
Prepare pizza dough according to directions. Cover and let rest 10 minutes. On lightly floured surface roll dough into a 12" circle. Transfer to 12" pizza pan; brush with oil. Top with onion, oregano and garlic. Sprinkle with Mozzarella cheese. Top with pepperoni. Bake at 325 degrees for 20 minutes or until bubbly. Let stand 5 minutes before serving. Makes 4 servings. You may add other toppings.

Sue,.MA (11:20:23) : PIZZA BIANCA (WHITE PIZZA)

1 loaf frozen whole wheat bread dough, thawed
Or any bread dough recipe
2 1/2 tbsp. olive oil
2 tbsp. cornstarch
2 c. milk
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced
1 tbsp. white wine, optional
1 tsp. onion powder
1 tsp. oregano
2 tbsp. Parmesan cheese
1 c. shredded mozzarella
1 c. shredded provolone
Roll bread dough on lightly floured surface to fit pizza pan or baking sheet. Place on oiled pan. Pinch edges of dough into 1/2 inch rim all the way around pizza. In medium saucepan saute garlic until soft. Blend in cornstarch, salt, pepper and spices. Gradually add milk, wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly. Brush dough surface with small amount of olive oil. Then spread white sauce over crust. Sprinkle mozzarella and Provolone over sauce. Bake at 425 degrees for 20 minutes or until hot and bubbly.

Sue,.MA (11:20:23) : VEGETABLE PIZZA

1 can of 8 refrigerated crescent rolls
1 egg white, slightly beaten
1 (8 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise
1/2 tsp. lemon pepper, garlic powder & dill seed
Broccoli
Cauliflower
Carrots
Radishes
Green peppers
Round pizza pan
Unroll crescent rolls; spread over pizza pan; pinch edges together to form a bottom crust. Bake as can directs, brushing with egg whites. Cool 8 minutes. Blend cream cheese, softened and mayonnaise and spread over crust. Sprinkle with seasonings. Set aside. Chop vegetables finely to equal 1 1/2 cups. Sprinkle evenly over crust and topping. Refrigerate. Cut in small squares to serve.

KellyWA (10:44:36) : Blueberry Dessert Pizza
Yield: 12 servings

1 pk White Cake Mix
1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats
1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened
1/2 ts Cinnamon
1 Egg
21 oz Blueberry Fruit Filling

Heat oven to 350~. Grease 12" pizza pan or 13x9"
pan. In large bowl, combine cake mix, 1 cup oats
and 6 tablespoons
margarine at low speed until crumbly. Reserve 1 cup
crumbs for topping. To
remaining crumbs blend in egg. Press in prepared
pan. Bake at 350~ for 12
minutes. In same large bowl, add remaining 1/4 cup
oats, 2 tablespoons
margarine, nuts, sugar and cinnamon, to reserve
crumbs; mix well. Remove base
from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb
mixture. Return to oven and bake 15-20 minutes or
until crumbs are light
golden brown. Cool completely. Cut in wedges or
squares. Makes 12 servings.

KellyWA (10:44:02) : BROWNIE PIZZA

Brownie layer
3/4 c Butter, (1 1/2 sticks)
4 Eggs
1 c Flour, all purpose
1 pk Cream cheese, (8 oz)
1 Egg
Assorted sliced fruit
4 Unsweetened chocolate, square
2 c Sugar
1 ts Vanilla
Topping
1/4 c Sugar
1/2 ts Vanilla
2 Squares semi-sweet chocolate

Heat oven to 350 degrees. Line 12 by 1/2 inch pizza
pan with foil (to lift brownie from pan after baking);
grease foil.
Microwave unsweetened chocolate and margarine in
large microwaveable bowl on high for 2 minutes or
until
margarine is melted. Stir until chocolate is completely
melted.
Stir 2 cups sugar into melted chocolate mixture. Mix
in 4 eggs and 1 tsp vanilla until well blended. Stir in
flour.
Spread in prepared pizza pan. Bake for 30 minutes.

Topping: Mix cream cheese, 1/4 cup sugar, 1 egg
and
1/2 tsp vanilla in same bowl until well blended. Pour
over hot,
baked brownie crust.
Bake 10 minutes longer or until toothpick inserted
into
center comes out with fudgy crumbs. Do NOT
overbake.
Cool in pan. Lift brownie pizza out of pan; peel off
foil. Place brownie
pizza on serving plate. Arrange fruit slices over cream
cheese
layer. Drizzle with melted semi-sweet chocolate.

KellyWA (10:43:46) : CANDY SHOP PIZZA

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as -bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375'F. In small bowl, combine flour,
baking soda and salt; set aside.

In large mixer bowl, beat butter, granulated sugar
and
brown sugar until creamy. Beat in egg and vanilla
extract. Gradually
beat in flour mixture. Stir in 1 cup Nestle Toll House
semi-sweet chocolate morsels. Spread batter in
lightly greased 12" to 14"
pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake
20-24 minutes or
until lightly browned.

Immediately sprinkle remaining 1 cup semi-sweet
chocolate morsels over crust; drop peanut butter by
spoonfuls onto morsels.
Let stand 5 minutes or until soft and shiny. Gently
spread
chocolate and peanut butter over crust. Top with fruit
and candy. Cut into
wedges. Serve warm.

Makes about 12 servings.

KellyWA (10:43:24) : CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)
Yield: 2 12" pizzas

1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)

Preheat oven to 375. Lightly grease two 12 inch
pizza
pans. Cream butter, sugars, cream cheese and vanilla
in large bowl. Add
eggs, beat until light.

Combine flour, baking soda and salt in small bowl.
Add to creamed mixture; blend well. Stir in
chocolate chips and walnuts (if
used)

Divide dough in half, spread each half evenly into
prepared pans.

IMPORTANT - DO NOT SPREAD ALL THE
WAY TO EDGES, THIS DOUGH DOES
SPREAD
Leave about a half inch space between edge of
dough
and rim of pizza pan.

Bake 20 to 30 minutes or until lightly browned. Cool
completely in pans on
wire racks.

To serve: cut into slim wedges.

KellyWA (10:43:04) : DESSERT PIZZA SHELLS & TOPPINGS

1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125'F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)

Dissolve the yeast and the skim milk powder in the
water. Add the sugar or honey and stir well to
dissolve. Let this sit for
about 10 minutes. Add the apple juice and combine
well.

Put all of the flour in a large mixing bowl. Add the
salt
and combine. Add the liquid mixture to the flour
along with
enough additional water to make a soft but not sticky
dough. Knead the dough for 4
minutes if using a stand mixer; 8 minutes if kneading
by hand. Divide the dough into balls
of about 4 ounces each, put them on a floured sheet
pan, cover the pan and allow to rise
for 1 1/2 to 2 hours, until doubled in bulk (or let rise,
covered well, in the refrigerator
overnight).

Thickness: To make a dessert pizza shell, the dough
should be rolled thicker than that for
a thin-crust pizza because it will be holding more
weight. Go with a dough shell that is at
least 1/8-inch thick.

Forming: Pull up the sides to form a crust cuff or a
well to hold the dessert toppings. The
pizza shell should like a pie or tart shell.

Size: A four- or five-inch diameter pizza seems to be
the best size, because it can be
served as an individual dessert or as one for two
people to share.

Preparation: The best way to go from this point is to
dock the crust and bake it
completely. This baked crust will then be ready to
take various toppings. In a few
situations you might want to only par-bake the crust
-- when doing a baked apple pizza,
for example.

Toppings:
Cheeses: For the sake of simplicity and good taste,
cheeses can be narrowed down to three: ricotta,
mascarpone and cream cheese.
Fruits: Just about any fruit will work. Using fresh fruit
will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are
favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and
cloves work well.
Crushed or ground amaretto cookies make a great
topping over cheese and fruit. Chocolate chips,
raisins and zest of oranges,
lemons or limes can be used most effectively to pump
up the
flavor. A dusting of confectioners' sugar looks good
and goes a long way
in the taste department. Brushing or layering fruit
preserves or a
fruit glaze on the crust before toppings go on adds a
lot of flavor
and offers a wide range of taste possibilities.

KellyWA (10:42:26) : STRAWBERRY PIZZA

2 cups all-purpose flour
1-1/2 tsp baking powder
6 T. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 T. milk
1 tsp vanilla

Preheat oven 375 F. Stir together dry ingredients
(flour & baking powder) plus 1/4 tsp
salt. Set aside. Beat butter & shortening for 30
seconds. Add sugar and beat until fluffy.
Add, egg milk & vanilla. Beat well. Add dry
ingredients to beaten mixture, beating until
well-combined. Place on ungreased pizza pan. Press
dough to about 1/4 inch thick (thicker
if you prefer). Bake in oven 375 F for 10-15 minute
or until golden brown. Topping
Spread softened cream cheese on baked crust. Put
strawberry slices on cream cheese then
pour strawberry glaze on top. Chill for about an hour
then serve.

KellyWA (10:41:50) : RASPBERRY ALMOND KISS DESSERT PIZZA

Categories: Desserts
Yield: 2 12" pizzas

2 12" Dessert Pizza Shells;-unbaked
3 Egg whites
4 oz Almond paste
8 oz Raspberry preserves

TOPPING-
3/4 lb Raspberries; whole
1 1/2 c Almonds; blanched, slivered, -and toasted
8 oz Chocolate chips

TO SERVE
Confectioners' sugar
Whipped cream; OR
-vanilla ice cream

Beat egg whites in mixer with paddle until foamy; add
almond paste and
cream until smooth. Add raspberry preserves and
mix until fully incorporated. Reserve
raspberry mixture.

Top each unbaked pizza shell with 1/2 cup of the
raspberry/egg white mixture, leaving
1/2-inch border. Bake in 400 degree oven for 7
minutes.

Remove from oven, and top each pizza with 6 oz.
whole raspberries, 3/4 cup toasted
almonds and 4 oz. chocolate chips.

Return to oven and bake for an additional 7 minutes.

Remove and let cool for fifteen minutes. Serve warm,
dusted with confectioners' sugar and
topped with whipped cream or vanilla ice cream.

KellyWA (10:41:26) : Fruit Pizza

1 roll Pillsbury refrigerated sugar cookie dough
1 cup sugar
1 8 oz. cream cheese, softened
1 8 oz. cool whip
1 small can crushed pineapple
fresh strawberries, cleaned, hulled and thinly sliced bananas,
sliced shredded coconut
finely chopped pecans

Spread sugar cookie dough evenly on a pizza pan
using fingertips. Pierce a few times with fork tines
and
bake at temp listed on package until lightly browned.
If it puffs up, press down slightly after you let it cool
a
little. Cool crust completely. Beat softened cream
cheese with sugar until smooth. Fold in Cool Whip
and blend thoroughly. Spread this on the cooled
crust.
Drain pineapple thoroughly and spread evenly over
cream cheese mixture. Arrange the slices of
strawberries on top of the pineapple, then arrange the
banana slices. Sprinkle with shredded coconut and
sprinkle with pecans. Use your imagination like you are decorating a pizza. Make believe the cream cheese mixture is the sauce, the strawberries and bananas are pepperoni and mushrooms, and the coconut and pecans are the cheese. It is alot of fun! Refrigerate until serving. Cut into pizza slices to
serve.

calliope,.NY (10:10:40) : Pasta and Smoked Salmon with Dill Etc. Sauce

* 6-8 or more shallots, sliced...or use red onion
* 1/2 cup dry white wine
*juice of one lemon
* 1 cup heavy cream
* 8 oz pasta of choice
*1-Tbsp. Dijon mustard
*1-2 Tbsp. soy sauce
*1-Tbsp. or less, brown sugar
* 2 Tbsp snipped fresh dill...or 1-tsp. dry
* 1-Tbsp. fresh tarragon...or 1/2-tsp dry
*salt and pepper to taste
* 4 oz or more thinly sliced smoked salmon, * get it at Brueggers Bagel place *
*handful of minced scallions and fresh parsley at the end.
* perhaps adding peas, would be nice
* you might also like some finely chopped black olives or whole capers in this.

* ALSO, try adding some crisp bacon at the end or McCormick's Imitation Bacon Bits

Cook the pasta till just al dente. Drain and toss with a little butter or olive oil to keep it from sticking, the mustard and the dill. Cover and set aside while you make the sauce.

In a skillet, combine the shallots with the wine, bring to a boil, and simmer
for a couple of minutes. Add tarragon, brown sugar, soy sauce, lemon juice and peas, if using. Bring back to simmer. Stir in cream, bring to a boil, and simmer for about 5 minutes. Add sauce to the pasta toss and cover, set over a low flame till it is just heated thru again. Toss again with the scallions, parsley and bacon, if using and serve immediately.
Try serving with some lemon, buttered carrots and a salad with some fruit in it and the dressing of your choice. Mango or pistachio ice cream for dessert with a crisp butter cookie would make a nice finish!

NOTE...You can add the smoked salmon at anytime during this process, depending on whether or not you want it cooked more. You could also use regular cooked salmon...but if you do, I would suggest about a 1/4 tsp. liquid smoke since the depth of flavor it gives is truly delightful!

*You could make this same dish will shrimp instead in which case I would use rosemary instead of tarragon and skip the capers.

calliope,.NY (10:06:48) : WALNUT PESTO FOR FETTUCCINI

3/4-cup walnuts toasted at 350 for about 8 min.,
1-2-large cloves garlic
1/2 tsp.-salt,......1/2 tsp. fresh cracked black pepper
1/2-tsp.each, dried basil....and marjoram (or fresh equiv.)
1-cup chopped flat-leaf parsley
3-TBSP.s grated parmesan cheese
1/4-cup olive oil
1-TBSP. ea. cream...and butter
2-tsp.s fresh lemon juice
*NOTE...you may to thin it with additional olive oil or cream....

Puree all ingredients in a blender or food processor till smooth adding cream at the very end..
Serve over fettuccini, linguini or spaghetti of thickness choice.

*NOTE........serve with some steamed green beans and some steamed carrots in separate "piles" with lemon and butter and a salad of choice.

calliope,.NY (09:47:54) : ROASTED TOMATO PASTA SAUCE

Preheat the oven to 400-425. Drizzle some olive oil in the bottom of a roasting pan. Add your chopped onions and garlic. Fish the whole tomatoes out of 2 large cans of tomatoes in juice (save all the juice) and add them. Sprinkle will Kosher salt, black pepper and red pepper flakes and add 2-3 whole bay leaves.

Begin roasting. After about 20 minutes begin adding your liquids which include; the reserved tomato juice, a small can or two of chicken stock and about a cup of red wine. Add them alternately and a bit at a time, stirring after each addition and use your potato masher to crush out the tomatoes.

Roast this over a period of about 2 hours being careful to not let it get too dry and start burning in-between liquid additions. Near the end, add your herbs of choice....thyme, oregano, tarragon, basil, parsley...in amounts and combinations that suit you. You might also want to add more chopped fresh garlic.

This method produces a more rich, deep caramelized version of pasta sauce than the stove-top-pot method. Obviously you can make your own additions of sauteed green peppers, mushrooms, black olives, sausage, more garlic...whatever appeals to you in the last half hour of cooking when you add the herbs.