11131 chicago deep dough semolina Recipes

sugar, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), extra-virgin olive oil, all-purpose flour (about 2 3/4 cups), divided, yellow cornmeal, salt, shredded part-skim mozzarella cheese, divided, precooked mild italian chicken sausages (about 6 oz), casings removed, chopped, whole tomatoes, drained, chopped fresh oregano, chopped fresh basil, sliced mushrooms (about 6 oz), chopped green bell pepper, chopped red bell pepper

frozen bread dough, thawed, bulk italian sausage, shredded mozzarella cheese, sliced fresh mushrooms, onion, chopped, olive oil, diced tomatoes, drained, dried oregano, salt, fennel seed, garlic powder, freshly grated parmesan cheese

refrigerated pizza crust dough, shredded part-skim mozzarella cheese, cooked atsa spicy pizza sausage, sliced fresh basil, no-salt-added diced tomatoes, drained, grated fresh parmesan cheese, black pepper

frozen bread dough, thawed, johnsonville mild ground italian sausage, shredded part-skim mozzarella cheese, sliced fresh mushrooms, onion, chopped, olive oil, diced tomatoes, drained, dried oregano, salt, fennel seed, crushed, garlic powder, grated parmesan cheese

semolina or 1 1/2 cups bread flour or 1 1/2 cups unbleached all-purpose flour, eggs, salt, olive oil

semolina flour, all-purpose flour, eggs, room temp, olive oil, salt, water

unsalted butter, canola oil, semolina, semolina, pine nuts, toasted, chopped pistachios, sweetened condensed milk, boiling water, boiling water

lean ground beef, chunky italian-style tomato sauce, refrigerated pizza crust dough, mozzarella cheese, divided, pepper, vidalia onion (cup+chopped+raw )

portabella mushrooms, frozen stir fry vegetables, super chunky tomatosauce, pizza crust dough, kraft natural shredded cheese

light brown sugar, quick-cooking tapioca, fresh wild blueberries or 3 (10-oz) packages frozen (not thawed ), fresh lemon juice, pastry dough for a double-crust pie, unsalted butter, cut into small pieces, egg, beaten with 1 tbsp water

sugar, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), all-purpose flour (about 2 3/4 cups) plus 2 tbsp, divided, yellow cornmeal, salt, extra-virgin olive oil, whole tomatoes, drained, chopped fresh oregano, chopped fresh basil, sliced mushrooms (about 6 oz), chopped green bell pepper, chopped red bell pepper, shredded part-skim mozzarella cheese, divided, precooked mild italian chicken sausages (about 6 oz), casings removed and chopped

frozen bread dough, thawed, bulk italian sausage, shredded mozzarella cheese, sliced fresh mushrooms, onion, chopped, olive oil, diced tomatoes, drained, dried oregano, salt, fennel seed, crushed, garlic powder, grated parmesan cheese

all-purpose flour , for dusting, recipe basic pizza dough , recipe follows, extra-virgin olive oil, italian sweet sausage, crumbled, button mushrooms, quartered, chopped onions, sliced garlic, peeled, seeded and chopped tomatoes, chopped fresh basil leaves, chopped fresh oregano leaves, chopped fresh marjoram leaves, salt, crushed red pepper flakes, mozzarella, grated, parmesan, active dry yeast, warm water (110 degrees f), sugar, salt, extra virgin olive oil, plus more for coating bowl, all-purpose flour plus more , if necessary, cornmeal , as necessary for dusting pizza peel

semolina flour, all-purpose flour, plus more for rolling dough, kosher salt, eggs, olive or vegetable oil, shredded provolone or mozzarella cheese, ground beef, cooked and drained of excess oil, minced garlic, minced fresh parsley, kosher salt and freshly ground pepper, eggs, 1 lightly beaten for egg wash, heavy cream, italian breadcrumbs, grated parmesan, canola oil, for frying, suggestion : tomato sauce and freshly grated parmesan

butter, granny smith apples, sliced 1/2-inch thick, macintosh apples, sliced 1/2-inch thick, sugar, light brown sugar , packed, lemon, juiced, all-purpose flour, ground nutmeg, ground cinnamon, salt, pecan pieces, deep-dish pie crusts (frozen section of grocery)., egg, beaten, wisconsin sharp cheddar, grated, scoops vanilla ice cream, not a baker , so i don tsp make my own crust, but you can certainly do so. you can also use the dough that comes in a roll in the refrigerated section of your grocery and roll out your own.)

pastry dough (i use lemon pastry, half recipe), dijon mustard, fresh spinach, cleaned and stemmed, dried tarragon, fresh lemon juice, crumbled feta cheese, eggs, heavy cream or 1 1/2 cups evaporated milk, sour cream, salt (or to taste), freshly grated nutmeg

extra virgin olive oil, chicago-style steak seasoning (any brand ), mccormick grill mates is a good 1

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.