- In a mixer combine the water and the yeast and allow the yeast to dissolve.
- Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth.
- Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours.
- Once the dough is rested, place on flat surface and dust with some flour.
- Preheat oven to 425 degrees F.
- In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
- Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings.
- Place in the oven for 30 to 40 minutes until golden and crispy. Serve pizza straight from the oven to the table.
Deep Dish Pizza From Lou Malnati's Pizzeria Pizza Dough: 16 ounces water 1/8-ounce yeast 1/2-ounce salt 2 pounds bread flour 1/4 cup olive oil 1/4 cup cornmeal Toppings: 2 cups tomato sauce, jar or homemade 2 cups shredded mozzarella 1/2 cup sliced mushrooms 1/2 cup spinach, shredded 1/2 cup grated Romano 1/2 cup sliced pepperoni 1/2 cup grated Parmesan
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Broccoli Cheese Soup Modified from William Broderick at the Port Charlotte Hotel in Scotland For Soup: 1/4 cup butter 1 onion, finely chopped 1 head broccoli, thick stems removed, chopped 6 tbsp. flour 3 3/4 cups chicken or vegetable stock 1 1/2 cups milk 3/4 cup Stilton or other blue cheese, crumbled Salt and pepper 4 to 5 tbsp. heavy cream For Croutons: 2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes olive oil to coat salt and pepper 1 heaping tbsp. per person finely grated extra sharp cheddar cheese
- Melt the butter in a large soup pot over medium heat.
- Add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat.
- Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.
- Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
- Cool soup slightly and blend with an immersion blender or regular blender.
- Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
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Ham and Cheese Finger Sandwiches From Food Network Kitchens 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper
- Preheat the oven to 400 degrees F.
- Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
- Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
- To assemble: quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
- Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
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Screaming Spice Cookies From Food Network Cookies: 2 cups all-purpose flour, plus additional for rolling out dough 1/4 teaspoons baking soda 1 tablespoon pumpkin pie spice 1/2 teaspoon fine salt 3/4 cup unsalted butter, slightly softened 1/3 cup granulated sugar 1/3 cup light brown sugar 1 large egg 2 teaspoons pure vanilla extract Icing: Hard candies, try yellow, red, black, (Jolly Ranchers preferred) 1/4 cup water 3 tablespoons egg white powder 3/4 teaspoon orange extract 1 1/2 to 2 cups confectioners' sugar 1 empty metal tuna fish can, (about 6 ounces) for cutting cookies* Lollipop sticks, available in craft or bakers' supply stores
- For the cookies: whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can*. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F.
- Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
- For the icing: whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing.
- Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes.
- Serve or store in a covered container for up to 3 days.
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Brussels Sprouts Gratin From Food Network 2 pounds Brussels sprouts 4 ounces prosciutto, julienned, optional 2 tablespoons unsalted butter Roasted Garlic, recipe follows 3 tablespoons all-purpose flour 1 1/2 cups heavy cream 1 cup half-and-half 1/4 cup sherry 1 cup finely grated Parmesan, plus 1/2 cup 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350 degrees F.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
- Saute the prosciutto, if using, in the butter over medium heat for about 2 minutes.
- Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
- Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
- Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
- Preheat oven to 350 degrees F.
- Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
- Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
- Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
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Best Ever Nacho Layer Dip From Food Network 1 can refried beans 8 ounces cream cheese, softened 1 cup chopped tomato 1/2 cup coarsely chopped jalapenos 1/2 cup finely chopped red onion 1 cup shredded cheddar cheese 1/2 cup sliced scallions
- Preheat oven to 375 degrees F.
- Spread beans over bottom of baking dish. Spread softened cream cheese on top.
- Layer tomatoes, jalapenos, red onion and cheese.
- Bake for 20 minutes or until bubbly.
- Top with scallions and serve with chips.
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Toffee Crunch Cookies From Jeannie Eddy 1 cup (2 sticks) butter 1 cup light brown sugar 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1 (10-ounce) bag toffee candy bits 1 cup oatmeal 1 cup sweetened flake coconut 1 cup chopped whole, skinned almonds
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
Rosemary-Parm Spritz Cookies From Food Network 1 cup (2 sticks) unsalted butter 1 teaspoon finely grated lemon zest 1 large egg yolk 6 tablespoons heavy cream 1 3/4 cups all-purpose flour 3/4 cup finely grated Pecorino cheese 1/2 cup finely grated Parmesan cheese 1 tablespoon sugar 2 teaspoons minced fresh rosemary leaves 1 teaspoons fine salt Pinch freshly ground nutmeg Special Equipment: Cookie Press
- Bring all ingredients to room temperature.
- Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
- Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
- Fill the cookie press with the dough. If you do not have a cookie press, use an icing bag with a decorative tip or a zip lock baggie with one of the corner tips cut off. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
- Preheat oven to 325 degrees F.
- Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Candied Nuts From Food Network Image Source 6 cups sugar 3 1/2 tablespoons cinnamon 2 teaspoons ginger powder 1 teaspoon nutmeg 2 teaspoons salt 6 cups whole pecans or walnuts Vegetable oil, for frying
- In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
- Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
- Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). Place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
- Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again.
- Carefully remove nuts and shake off excess sugar, let cool and serve.
Hamburger Bar From Food Network Image Source 10 ounces ground sirloin 10 ounces ground chuck Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss (optional) 4 soft hamburger-style buns, split 4 slices beefsteak tomatoes (optional) Assorted toppings: caramelized onions, sliced red onions, sun dried tomatoes (optional) Assorted lettuces and greens, such as iceberg, romaine, or watercress Assorted mustards, such as whole-grained, Dijon, or French's (optional) Mayonnaise (optional) Ketchup (optional) 8 slices cooked, crisp bacon (optional)
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper.
- Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Divide the meat into 4 portions (about 5 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick.
- Preheat a large cast-iron skillet or over medium-low heat for 5 minutes.
- Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. You could also cook the burgers outdoors on the grill. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate let rest for a couple minutes before serving.
- Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.