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Food » rec.food.cooking » Tonight's dinner
| Tonight's dinner [message #286397] |
Do, 08 Juni 2006 02:26 |
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Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
spinach, and mushrooms. Thanks to my job, I've learned to make pizza
dough and I'm practicing it as often as possible. I divided the dough
in half and made 2 huge calzones. Wow! I can't believe I made these at
home! The local Sal's Pizza won't be getting my orders anymore!!
Along with it, I made roasted endive with parmesan, and a salad with
romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
dressing.
For dessert, a fruit salad of blueberries, peaches, and nectarines with
whipped cream.
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| Re: Tonight's dinner [message #286422 ] |
Do, 08 Juni 2006 03:57 |
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"Jude" <JudeNev [at] cox.net> wrote in message
news:1149726373.764462.73670 [at] y43g2000cwc.googlegroups.com...
> Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
> spinach, and mushrooms. Thanks to my job, I've learned to make pizza
> dough and I'm practicing it as often as possible. I divided the dough
> in half and made 2 huge calzones. Wow! I can't believe I made these at
> home! The local Sal's Pizza won't be getting my orders anymore!!
>
> Along with it, I made roasted endive with parmesan, and a salad with
> romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
> dressing.
>
> For dessert, a fruit salad of blueberries, peaches, and nectarines with
> whipped cream.
Jude - sounds more than delicious.
I thought of this recipe when you were speaking of 2 huge calzones. This
recipe is a whole pizza dough, then instead of folding it over for a
calzone, the second rolled-out pizza goes over the top for a huge calzone.
It is made with potato and flour, but there is no reason that it can't be
made with normal pizza dough.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_ 23183,00.html
It's time for a pizza at my house, but can't get around to it because of
other meals I've planned.
Dee Dee
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| Re: Tonight's dinner [message #286424 ] |
Do, 08 Juni 2006 04:03 |
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Dee Randall wrote:
> "Jude" <JudeNev [at] cox.net> wrote in message
> news:1149726373.764462.73670 [at] y43g2000cwc.googlegroups.com...
> > Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
> > spinach, and mushrooms. Thanks to my job, I've learned to make pizza
> > dough and I'm practicing it as often as possible. I divided the dough
> > in half and made 2 huge calzones. Wow! I can't believe I made these at
> > home! The local Sal's Pizza won't be getting my orders anymore!!
> >
> > Along with it, I made roasted endive with parmesan, and a salad with
> > romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
> > dressing.
> >
> > For dessert, a fruit salad of blueberries, peaches, and nectarines with
> > whipped cream.
>
>
> Jude - sounds more than delicious.
>
> I thought of this recipe when you were speaking of 2 huge calzones. This
> recipe is a whole pizza dough, then instead of folding it over for a
> calzone, the second rolled-out pizza goes over the top for a huge calzone.
> It is made with potato and flour, but there is no reason that it can't be
> made with normal pizza dough.
> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_ 23183,00.html
>
> It's time for a pizza at my house, but can't get around to it because of
> other meals I've planned.
> Dee Dee
The crust sound s interesting. It might be in my future somewhere. For
now, I've got to practice til I could make this dough in my sleep -
I'll be teaching it come this Sunday!!!
I bet that calzone was even huger than mine! I made a normal sized
pizza dough (1 packet yeast, 3 c flour, salt, water, olive oil),
divided it in half, and rolled each half out to about a 12 inch pizza
size. Stuffed it, folded in half, pinched the edges shut, and baked. I
like thin curst on pizzas and I like lots of filling-to-crust ratio in
my calzones. They c ame out perfectly!!!
I've never, ever played with yeast before. Always been scared of the
proofing, punching, kneading parts. But I've conquered my fears! King
(ok, queen) of the pizza!!
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| Re: Tonight's dinner [message #286434 ] |
Do, 08 Juni 2006 04:33 |
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"Jude" <JudeNev [at] cox.net> wrote in message
news:1149732226.335469.254950 [at] i40g2000cwc.googlegroups.com...
> Dee Randall wrote:
>> "Jude" <JudeNev [at] cox.net> wrote in message
>> news:1149726373.764462.73670 [at] y43g2000cwc.googlegroups.com...
>> > Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
>> > spinach, and mushrooms. Thanks to my job, I've learned to make pizza
>> > dough and I'm practicing it as often as possible. I divided the dough
>> > in half and made 2 huge calzones. Wow! I can't believe I made these at
>> > home! The local Sal's Pizza won't be getting my orders anymore!!
>> >
>> > Along with it, I made roasted endive with parmesan, and a salad with
>> > romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
>> > dressing.
>> >
>> > For dessert, a fruit salad of blueberries, peaches, and nectarines with
>> > whipped cream.
>>
>>
>> Jude - sounds more than delicious.
>>
>> I thought of this recipe when you were speaking of 2 huge calzones. This
>> recipe is a whole pizza dough, then instead of folding it over for a
>> calzone, the second rolled-out pizza goes over the top for a huge
>> calzone.
>> It is made with potato and flour, but there is no reason that it can't be
>> made with normal pizza dough.
>> http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_ 23183,00.html
>>
>> It's time for a pizza at my house, but can't get around to it because of
>> other meals I've planned.
>> Dee Dee
>
> The crust sound s interesting. It might be in my future somewhere. For
> now, I've got to practice til I could make this dough in my sleep -
> I'll be teaching it come this Sunday!!!
>
> I bet that calzone was even huger than mine! I made a normal sized
> pizza dough (1 packet yeast, 3 c flour, salt, water, olive oil),
> divided it in half, and rolled each half out to about a 12 inch pizza
> size. Stuffed it, folded in half, pinched the edges shut, and baked. I
> like thin curst on pizzas and I like lots of filling-to-crust ratio in
> my calzones. They c ame out perfectly!!!
>
> I've never, ever played with yeast before. Always been scared of the
> proofing, punching, kneading parts. But I've conquered my fears! King
> (ok, queen) of the pizza!!
Jude a packet of yeast is 2-1/4 teaspoons. (If you wish) Little by little,
try cutting back 1/4 teaspoon at a time for a less yeasty pizza crust.
However, some do prefer the yeast taste -- I don't know your taste buds.
I do quite successfully a 4 cup flour pizza with 1-1/2 teaspoons.
Dee Dee
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| Re: Tonight's dinner [message #286506 ] |
Do, 08 Juni 2006 12:44 |
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"Jude" <JudeNev [at] cox.net> wrote in message
news:1149732226.335469.254950 [at] i40g2000cwc.googlegroups.com...
> Dee Randall wrote:
> > "Jude" <JudeNev [at] cox.net> wrote in message
> > news:1149726373.764462.73670 [at] y43g2000cwc.googlegroups.com...
> > > Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
> > > spinach, and mushrooms. Thanks to my job, I've learned to make pizza
> > > dough and I'm practicing it as often as possible. I divided the dough
> > > in half and made 2 huge calzones. Wow! I can't believe I made these at
> > > home! The local Sal's Pizza won't be getting my orders anymore!!
> > >
> > > Along with it, I made roasted endive with parmesan, and a salad with
> > > romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
> > > dressing.
> > >
> > > For dessert, a fruit salad of blueberries, peaches, and nectarines
with
> > > whipped cream.
> >
> >
> > Jude - sounds more than delicious.
> >
> > I thought of this recipe when you were speaking of 2 huge calzones. This
> > recipe is a whole pizza dough, then instead of folding it over for a
> > calzone, the second rolled-out pizza goes over the top for a huge
calzone.
> > It is made with potato and flour, but there is no reason that it can't
be
> > made with normal pizza dough.
> >
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_ 23183,00.html
> >
> > It's time for a pizza at my house, but can't get around to it because of
> > other meals I've planned.
> > Dee Dee
>
> The crust sound s interesting. It might be in my future somewhere. For
> now, I've got to practice til I could make this dough in my sleep -
> I'll be teaching it come this Sunday!!!
>
> I bet that calzone was even huger than mine! I made a normal sized
> pizza dough (1 packet yeast, 3 c flour, salt, water, olive oil),
> divided it in half, and rolled each half out to about a 12 inch pizza
> size. Stuffed it, folded in half, pinched the edges shut, and baked. I
> like thin curst on pizzas and I like lots of filling-to-crust ratio in
> my calzones. They c ame out perfectly!!!
>
> I've never, ever played with yeast before. Always been scared of the
> proofing, punching, kneading parts. But I've conquered my fears! King
> (ok, queen) of the pizza!!
>
Ok, if you can do it, I can do it. The thought of yeast/dough scares the
bejeepers out of me. Hmmm, wish you could teach me. I know if I can watch
someone do it, I can do it, too.
kili
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| Re: Tonight's dinner [message #286516 ] |
Do, 08 Juni 2006 13:49 |
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Post removed (X-No-Archive: yes)
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| Re: Tonight's dinner [message #286543 ] |
Do, 08 Juni 2006 16:42 |
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Jude wrote:
> Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
> spinach, and mushrooms. Thanks to my job, I've learned to make pizza
> dough and I'm practicing it as often as possible. I divided the dough
> in half and made 2 huge calzones. Wow! I can't believe I made these at
> home! The local Sal's Pizza won't be getting my orders anymore!!
Those sound delicious !
>
> Along with it, I made roasted endive with parmesan,
Is there a recipe for that ? I have only baised endive and was
thinking just yesterday that I need another way to prepare it.
John Kane, Kingston ON Canada
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| Re: Tonight's dinner [message #286562 ] |
Do, 08 Juni 2006 17:24 |
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John_Kane [at] tricolour.queensu.ca wrote:
> > Along with it, I made roasted endive with parmesan,
>
> Is there a recipe for that ? I have only baised endive and was
> thinking just yesterday that I need another way to prepare it.
It's a recipe from "The Complete Italina Vegetarian Cookbook" by jack
Bishop.
Cut the endives in half.
Lay them in a single layer in a greased casserole dish. (I used a glass
loaf pan and 3 endives.)
Dot with 1 T butter. salt & Pepper. Sprinkle with 2 T parmesan, the
good kind.
Bake at 450 for 20 minutes, til soft and roasty.
Never did I expect these to turn out so good!! I've only used endive
before in salad but wanted to try something differnt. I'll be making
them again!!
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| Re: Tonight's dinner [message #286570 ] |
Do, 08 Juni 2006 17:30 |
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kilikini wrote:
>
> Ok, if you can do it, I can do it. The thought of yeast/dough scares the
> bejeepers out of me. Hmmm, wish you could teach me. I know if I can watch
> someone do it, I can do it, too.
>
> kili
I never woud have ventured into it if it wasn't required for work! So
glad I did. I've used the dough so far for 2 pizzas, a set of herbed
cheesy breadsticks, and calzones. Next I want to try breakfast
calzones, with ricotta and some preserves in em.
This dough is easy.......you mix it up and let it rise, then just punch
it down and knead a little before using. Not as intimidsating as I'd
though.
1 packet dry yeast
1 c bath-temperature warm water
3 c flour
1 T olive oil
1 t salt
Dissolve yeast in water for about 5 - 10 minutes, until it looks soft
and no longer grainy.
In a food processor or using a stand mixer, add in flour,salt, olive
oil.
Mix about 2 - 3 minutes til a dough ball form. If you have a Kitchen
Aid mixer, their recip3e says to continue mixing / kneading with the
dough hook for 2 more minutes.
Remove dough from mixer, into lightly oiled bowl. Cover with a damp
dishtowel. Let stand in a warm, draft-free place for an hour.
Remove the dough to a floured surface and knead for a few minutes,
until the dough feels smooth.
Roll out. I like thin crust so this makes 2 large pizzas or calzones
for me.
Bake in a very very preheated oven at 450 for about 10 minutes.
So far it's worked for me every time. But if you wanna trek to Va
Beach, i'll goadly give you a lesson! You can do it.....If I could
conquer my fear, so can you!!
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| Re: Tonight's dinner [message #286590 ] |
Do, 08 Juni 2006 17:36 |
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"Jude" <JudeNev [at] cox.net> wrote in message
news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
> kilikini wrote:
>
> >
> > Ok, if you can do it, I can do it. The thought of yeast/dough scares
the
> > bejeepers out of me. Hmmm, wish you could teach me. I know if I can
watch
> > someone do it, I can do it, too.
> >
> > kili
>
> I never woud have ventured into it if it wasn't required for work! So
> glad I did. I've used the dough so far for 2 pizzas, a set of herbed
> cheesy breadsticks, and calzones. Next I want to try breakfast
> calzones, with ricotta and some preserves in em.
>
> This dough is easy.......you mix it up and let it rise, then just punch
> it down and knead a little before using. Not as intimidsating as I'd
> though.
>
(recipe snipped)
Question, what if you don't have a mixer, a Kitchen Aid, or a food
processor. Can this still be done well?
kili
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| Re: Tonight's dinner [message #286617 ] |
Do, 08 Juni 2006 19:06 |
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kilikini wrote:
> "Jude" <JudeNev [at] cox.net> wrote in message
> news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
>> kilikini wrote:
>>
>>> Ok, if you can do it, I can do it. The thought of yeast/dough scares
> the
>>> bejeepers out of me. Hmmm, wish you could teach me. I know if I can
> watch
>>> someone do it, I can do it, too.
>>>
>>> kili
>> I never woud have ventured into it if it wasn't required for work! So
>> glad I did. I've used the dough so far for 2 pizzas, a set of herbed
>> cheesy breadsticks, and calzones. Next I want to try breakfast
>> calzones, with ricotta and some preserves in em.
>>
>> This dough is easy.......you mix it up and let it rise, then just punch
>> it down and knead a little before using. Not as intimidsating as I'd
>> though.
>>
>
> (recipe snipped)
>
> Question, what if you don't have a mixer, a Kitchen Aid, or a food
> processor. Can this still be done well?
>
> kili
>
>
LOL, you don't need any of that.
You know this, and you are just putting me on.
Right?
--
Sincerely yours
Zatoichi
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| Re: Tonight's dinner [message #286626 ] |
Do, 08 Juni 2006 19:13 |
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Jude wrote:
> Homemade calzones filled with ricotta, mozzarella, and sauteed onion,
> spinach, and mushrooms. Thanks to my job, I've learned to make pizza
> dough and I'm practicing it as often as possible. I divided the dough
> in half and made 2 huge calzones. Wow! I can't believe I made these at
> home! The local Sal's Pizza won't be getting my orders anymore!!
>
> Along with it, I made roasted endive with parmesan, and a salad with
> romaine dressing, grape tomatoes, green bell pepper, and fresh caesar
> dressing.
>
> For dessert, a fruit salad of blueberries, peaches, and nectarines with
> whipped cream.
>
Hey, that's not bad, not bad at all.
Don't forget to put that salad early enough to freezer. :-)
--
Sincerely yours
Zatoichi
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| Re: Tonight's dinner [message #286638 ] |
Do, 08 Juni 2006 19:11 |
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"zatoichi" <zatoichi [at] yahoo.co.uk> wrote in message
news:e69lfb$1fkc$1 [at] registered.motzarella.de...
> kilikini wrote:
> > "Jude" <JudeNev [at] cox.net> wrote in message
> > news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
> >> kilikini wrote:
> >>
> >>> Ok, if you can do it, I can do it. The thought of yeast/dough scares
> > the
> >>> bejeepers out of me. Hmmm, wish you could teach me. I know if I can
> > watch
> >>> someone do it, I can do it, too.
> >>>
> >>> kili
> >> I never woud have ventured into it if it wasn't required for work! So
> >> glad I did. I've used the dough so far for 2 pizzas, a set of herbed
> >> cheesy breadsticks, and calzones. Next I want to try breakfast
> >> calzones, with ricotta and some preserves in em.
> >>
> >> This dough is easy.......you mix it up and let it rise, then just punch
> >> it down and knead a little before using. Not as intimidsating as I'd
> >> though.
> >>
> >
> > (recipe snipped)
> >
> > Question, what if you don't have a mixer, a Kitchen Aid, or a food
> > processor. Can this still be done well?
> >
> > kili
> >
> >
>
> LOL, you don't need any of that.
> You know this, and you are just putting me on.
> Right?
>
Actually it was a legitimate question because it seems everyone uses one of
the above to make dough. I know dough has been made for years and years,
but recipes now always use some sort of mixer which I don't have. I need to
know the technique on how to make the dough completely by hand before I
attempt to make it.
kili
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| Re: Tonight's dinner [message #286643 ] |
Do, 08 Juni 2006 19:36 |
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zatoichi wrote on 08 Jun 2006 in rec.food.cooking
> kilikini wrote:
> > "Jude" <JudeNev [at] cox.net> wrote in message
> > news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
> >> kilikini wrote:
> >>
> >>> Ok, if you can do it, I can do it. The thought of yeast/dough
> >>> scares
> > the
> >>> bejeepers out of me. Hmmm, wish you could teach me. I know if I
> >>> can
> > watch
> >>> someone do it, I can do it, too.
> >>>
> >>> kili
> >> I never woud have ventured into it if it wasn't required for work!
> >> So glad I did. I've used the dough so far for 2 pizzas, a set of
> >> herbed cheesy breadsticks, and calzones. Next I want to try
> >> breakfast calzones, with ricotta and some preserves in em.
> >>
> >> This dough is easy.......you mix it up and let it rise, then just
> >> punch it down and knead a little before using. Not as intimidsating
> >> as I'd though.
> >>
> >
> > (recipe snipped)
> >
> > Question, what if you don't have a mixer, a Kitchen Aid, or a food
> > processor. Can this still be done well?
> >
> > kili
> >
> >
>
> LOL, you don't need any of that.
> You know this, and you are just putting me on.
> Right?
>
>
I'm on a breaded...crusade. Tonight it is breaded pork steaks. With snow
peas and brocolli as side dishes...That is if I remember to by some dijon
mustard (I use it in my egg wash).
I think the pork steaks being of a higher fat to lean ratio might make
for a better pork chop substitute. I miss those fattier pork chops of
days gone by.
--
-Alan
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| Re: Tonight's dinner [message #286664 ] |
Do, 08 Juni 2006 20:06 |
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kilikini wrote:
> "zatoichi" <zatoichi [at] yahoo.co.uk> wrote in message
> news:e69lfb$1fkc$1 [at] registered.motzarella.de...
>> kilikini wrote:
>>> "Jude" <JudeNev [at] cox.net> wrote in message
>>> news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
>>>> kilikini wrote:
>>>>
>>>>> Ok, if you can do it, I can do it. The thought of yeast/dough scares
>>> the
>>>>> bejeepers out of me. Hmmm, wish you could teach me. I know if I can
>>> watch
>>>>> someone do it, I can do it, too.
>>>>>
>>>>> kili
>>>> I never woud have ventured into it if it wasn't required for work! So
>>>> glad I did. I've used the dough so far for 2 pizzas, a set of herbed
>>>> cheesy breadsticks, and calzones. Next I want to try breakfast
>>>> calzones, with ricotta and some preserves in em.
>>>>
>>>> This dough is easy.......you mix it up and let it rise, then just punch
>>>> it down and knead a little before using. Not as intimidsating as I'd
>>>> though.
>>>>
>>> (recipe snipped)
>>>
>>> Question, what if you don't have a mixer, a Kitchen Aid, or a food
>>> processor. Can this still be done well?
>>>
>>> kili
>>>
>>>
>> LOL, you don't need any of that.
>> You know this, and you are just putting me on.
>> Right?
>>
>
> Actually it was a legitimate question because it seems everyone uses one of
> the above to make dough. I know dough has been made for years and years,
> but recipes now always use some sort of mixer which I don't have. I need to
> know the technique on how to make the dough completely by hand before I
> attempt to make it.
>
> kili
>
>
OK, sorry then. I know that local baker uses some big mixer, but there
is really no need to use one (for dough anyway) home for anything up to
-uh,I dunno- 20 people.
Anyway, you won't get the technique by listening to other people.
Take some basic recipe and go ahead and give it a try.
You can be almost certain that you gonna screw up that pastry on first
couple of tries, but WTH, eventually you're going to get it.
--
Sincerely yours
Zatoichi
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| Re: Tonight's dinner [message #286688 ] |
Do, 08 Juni 2006 20:29 |
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Mr Libido Incognito wrote:
> zatoichi wrote on 08 Jun 2006 in rec.food.cooking
>
>> kilikini wrote:
>>> "Jude" <JudeNev [at] cox.net> wrote in message
>>> news:1149780613.657484.229910 [at] j55g2000cwa.googlegroups.com...
>>>> kilikini wrote:
>>>>
>>>>> Ok, if you can do it, I can do it. The thought of yeast/dough
>>>>> scares
>>> the
>>>>> bejeepers out of me. Hmmm, wish you could teach me. I know if I
>>>>> can
>>> watch
>>>>> someone do it, I can do it, too.
>>>>>
>>>>> kili
>>>> I never woud have ventured into it if it wasn't required for work!
>>>> So glad I did. I've used the dough so far for 2 pizzas, a set of
>>>> herbed cheesy breadsticks, and calzones. Next I want to try
>>>> breakfast calzones, with ricotta and some preserves in em.
>>>>
>>>> This dough is easy.......you mix it up and let it rise, then just
>>>> punch it down and knead a little before using. Not as intimidsating
>>>> as I'd though.
>>>>
>>> (recipe snipped)
>>>
>>> Question, what if you don't have a mixer, a Kitchen Aid, or a food
>>> processor. Can this still be done well?
>>>
>>> kili
>>>
>>>
>> LOL, you don't need any of that.
>> You know this, and you are just putting me on.
>> Right?
>>
>>
>
> I'm on a breaded...crusade. Tonight it is breaded pork steaks. With snow
> peas and brocolli as side dishes...That is if I remember to by some dijon
> mustard (I use it in my egg wash).
>
> I think the pork steaks being of a higher fat to lean ratio might make
> for a better pork chop substitute. I miss those fattier pork chops of
> days gone by.
>
LOL you really sound like you are on ... crusade.
Hope you know what terrible sin this is.
Hope those steaks gonna be juicy and succulent.
--
Sincerely yours
Zatoichi
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| Re: Tonight's dinner [message #286754 ] |
Do, 08 Juni 2006 22:12 |
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> Sincerely yours
>
> Zatoichi
http://www.imdb.com/title/tt0363226/
A wonderful movie. (2003)
Dee Dee
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| Re: Tonight's dinner [message #287377 ] |
Sa, 10 Juni 2006 15:15 |
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Dee Randall wrote:
>> Sincerely yours
>>
>> Zatoichi
>
>
> http://www.imdb.com/title/tt0363226/
> A wonderful movie. (2003)
> Dee Dee
>
>
Yo. Yes it is. I love it.
My favorite is neighbors dumb kid :-)
--
Sincerely yours
Zatoichi
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