It's Drool Time Again!

Anathema · 29-April-04, 10:03 AM

I've got some quick and easy recipes for y'all today! These don't need a lengthy introduction, so I'll get down to it!

Dinner: The Only Pizza YouÃ‚â€™ll Ever Want Again

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Yield: 4 Servings

Ingredients:

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup.

Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

Dessert: Berry-Mi-Su

Prep Time: 10 Minutes

Yield: 4 Servings

Ingredients:

1 package ladyfingers
1 package frozen raspberries, defrosted, 10 ounces
8 large strawberries, sliced
1/2 cup fresh blackberries, a couple of handfuls
1 cup mascarpone cheese, available in specialty cheese case of supermarket
1/3 cup heavy cream
1/2 cup confectioners' sugar

Open the ladyfingers and separate them.

Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries.

Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries.

flounder405 · 29-April-04, 10:27 AM

well that justr made me hungry and its only 10 am here...looks good Ana

psychofunk · 29-April-04, 03:30 PM

Wow, that looks really good, only problem is I was expecting the nudey version of the babe thread. Oh well, dessert is just as good.

29-April-04, 10:03 AM		#1 (permalink)
Anathema Apex Tech Demi-God	It's Drool Time Again! I've got some quick and easy recipes for y'all today! These don't need a lengthy introduction, so I'll get down to it! Dinner: The Only Pizza YouÃ‚â€™ll Ever Want Again Prep Time: 15 Minutes Cook Time: 20 Minutes Yield: 4 Servings Ingredients: Crust: 1 (16-ounce) package pizza dough, brought to room temperature 2 teaspoons extra-virgin olive oil 2 tablespoons grated Parmigiano-Reggiano Toppings: 1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves cracked garlic 1/2 pound chicken breast cut for stir fry or chicken tenders Salt and freshly ground black pepper 1 cup part skim ricotta cheese 10 sun dried tomatoes in oil, drained and sliced 1 cup shredded mozzarella cheese, available on dairy aisle 12 to 15 leaves fresh basil, torn or stacked and thinly sliced Preheat oven to 500 degrees F. On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano. In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces. Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces. To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve. Dessert: Berry-Mi-Su Prep Time: 10 Minutes Yield: 4 Servings *Ingredients:* 1 package ladyfingers 1 package frozen raspberries, defrosted, 10 ounces 8 large strawberries, sliced 1/2 cup fresh blackberries, a couple of handfuls 1 cup mascarpone cheese, available in specialty cheese case of supermarket 1/3 cup heavy cream 1/2 cup confectioners' sugar Open the ladyfingers and separate them. Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries.

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29-April-04, 10:27 AM		#2 (permalink)
flounder405 The Mack Daddy	well that justr made me hungry and its only 10 am here...looks good Ana

29-April-04, 03:30 PM		#3 (permalink)
psychofunk Funky Psych-Hoe	Wow, that looks really good, only problem is I was expecting the nudey version of the babe thread. Oh well, dessert is just as good.