This makes 2 thick or 4 thin crusts (round). I have used it to make one big pizza on a large cookie sheet also. When I make a round crust, I use a round pizza baking stone.
Add to heavy duty mixer (Bosch, Kitchenaid) in this order:
1 2/3 cup warm water (about 80 degrees F)
1 tsp lemon juice
2 Tbsp oil
2 Tbsp sugar
1 tsp salt
2 Tbsp dry milk powder
4 1/2 cups flour
2 tsp active dry yeast
Mix until blended, 1-2 minutes. Then mix on medium speed for five minutes. Let rest for five minutes. Then mix again on medium speed for 12 minutes. I always move it to a greased bowl at this point rather than letting it rise in the mixer. Let rise for 40 minutes.
Roll out crust and place on cookie sheet or pizza pan. Fold edges under. Use whatever topping you like. I've even done BBQ chicken pizza with this dough before.
Bake at 425 for about 15-20 minutes until crust is golden brown around edges. Pop any bubbles in it while baking.
3-4 boneless skinless chicken breasts
jar of salsa--whatever floats your boat
shredded cheese (we like mild cheddar)
Place thawed (or partially thawed) chicken in crockpot and cover with salsa. Simmer on low for until chicken is cooked (our crockpot tends to cook things at too high a heat so an 8 hour recipe on low really only takes 4-5 hours).
Serve over rice and top with shredded cheese.
1 Tbsp yeast
4 Tbsp sugar
2 cups milk, warmed (105-120)
6 cups sifted flour
4 Tbsp melted shortening or oil (I used oil)
2 tsp salt
Dissolve yeast and sugar in warm milk. Let set a few minutes until foamy. Add shortening and half of flour and egg. Beat until smooth. Add salt and remainder of flour. Knead well (in Bosch or Kitchenaid 15 minutes). Place in greased bowl. Cover with dish towel. Let rise until double in bulk; stir down. Cover well and refrigerate until needed. Roll out to 1/4-inch thick. Brush lightly with melted butter and cut with biscuit cutter. Crease lightly through center and fold, pinching closed. Place on well-greased pan one inch apart. Cover and let rise until light, about 45 minutes. Bake at 425 about 10 minutes.
1/2 cup Hershey's cocoa
3 cups sugar
1/8 tsp salt
1 tsp vanilla
1-1/2 cups milk
1/4 cup butter
Combine cocoa, sugar and salt in a large saucepan (4 qt size). Add milk gradually, mix thoroughly; bring to a bubbly boil on high heat stirring continuously. Reduce heat to medium and continue to boil the mixture, without stirring, until it reaches 234 degrees F (soft, firm ball). Be sure bulb of thermometer is not resting on bottom of pan. Remove saucepan from heat and add butter and vanilla. Do not stir. Allow fudge to cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly pour and spread fudge in lightly buttered 8X8X2 pan. Cool and cut.
Pineapple Dragon Stir-Fry
2 cups white rice, uncooked
1 can (20 oz) chunk pineapple
1/2 cup water
1/3 cup plus 1 Tbsp low sodium soy sauce, divided
2 Tbsp cornstarch, divided
3/4 to 1 tsp crushed red pepper, optional
3/4 tsp garlic powder
1 pound boneless, skinless chicken breast cut into strips
2 Tbsp vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper chunks
1 small carrot, thinly sliced diagonally
1 tsp minced fresh ginger
1. Prepare rice according to package directions (although I wait until close to the end to make the rice).
2. Drain pineapple. Reserve 1/4 cup juice.
3. Stir together, in small bowl, reserved juice, water, 1/3 cup soy sauce, 1 Tbsp cornstarch, red pepper (if desired), and garlic powder; set aside.
4. Combine chicken with remaining 1 Tbsp each cornstarch and soy sauce in medium bowl. Heat oil in wok or non-stick large skillet over medium-high heat. Add chicken and stir-fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot, and ginger; stir-fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook, stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice. Serves 4 to 6.
Crock Pot Beef Stroganoff
Pre-roasted beef, cut up into chunks
2 cans cream of mushroom soup
1 soup can water
1 beef bouillon cube
optional: 1 small can mushroom stems and pieces, drained
Pour all ingredients into crock pot and cook over low heat for four hours. Serve over noodles.
Cheesy Potato Soup
1 32-oz package chicken broth
1 cup water
4-5 potatoes, peeled and diced
1 cup milk
3 tbsp flour
handful diced ham or bacon bits
diced onions (I use frozen)
shredded cheddar, about 3/4 cup-1 cup (I use two handfuls)
Combine the potatoes, broth, water and ham or bacon in the crock pot. Place on low for 3-4 hours. About 30 minutes before serving, mix flour and milk together and pour into sopu and stir. Put lid back on and turn to high and let thicken. When thicken, remove crockpot from cooker and stir in a few handfuls of shredded cheese.
Minestrone Soup (attributed to Andrea)
1 tube original flavored low-fat ground sausage
1 medium onion, diced
6-8 cups beef broth
1/2 large can tomato juice
2 carrots, peeled and diced
1 large clove garlic, minced
1/4-1/2 head cabbage, diced
1 zucchini, diced
1 can Italian cut green beans, drained
1 can kidney beans, drained
3/4-1 cup shell or other macaroni
2 15-oz cans diced tomatoes
1 can tomato sauce
2 tsp sugar
1 tsp oregano
1 tsp basil
1/4 tsp marjoram
1/4 tsp ground pepper
In large pot cook sausage with onion until fully cooked. Add beef broth. Add all other ingredients except pasta. Stir well. Bring to boil, turn heat to low to simmer. Let cook for about 45 minutes until veggies are almost all the way tender. Add pasta. Continue to simmer another 10-15 minutes. Taste to make sure veggies are tender and serve. Best with parmesan cheese on top. You can vary the vegetables and spices up to your tastes.
note: I learned this recipe at church and it was attributed to Heather, but I don't know who Heather is or was, so that is what I call them.
2-1/2 cups warm water
2 Tbsp yeast
2 tsp sugar
1/2 cup powdered milk (non-fat dry milk)
1/2 cup vegetable oil
1/2 cup sugar
1 tsp salt
7-8 cups flour
Whisk together water, yeast, and 1 tsp sugar. Let proof about five minutes. Then add the powdered milk, oil, 1/2 cup sugar, eggs, and salt. Mix together well. Add flour 2 cups at a time, mixing well between each addition.
Cover and let rise 1-1/2 hours. Punch down. Divide dough in fourths. Roll out each fourth on floured surface and cut into 12 pieces (like a pizza). Roll the dough like crescent rolls, from the out in. Place on greased baking sheets. (I put them on three large baking sheets--16 to a sheet).
Bake at 400 degrees Fahrenheit for 8-10 minutes until tops of rolls are golden brown. Remove rolls from oven and brush with melted butter. Makes 4 dozen.