May 14, 2008
1 ball prepared pizza dough, room temperature 2 tablespoons extra-virgin olive oil, plus extra for grilling and serving 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 large leek, trimmed and cut into thin rounds 6 cups chopped greens (such as kale, chard, spinach, etc.) Salt and freshly ground black pepper, to taste 2 cups shredded Gouda cheese On a lightly floured counter, use your hands to flatten the dough. Cut the dough in two, then use a rolling pin to roll each half into a 10-inch round or oval.
August 28, 2000
Tomato and Cheese-Filled Focaccia No matter how they are prepared, fresh tomatoes are one of the delights of summer. They are a particularly welcome ingredient in many vegetarian dishes. They contribute flavor and color to this Tomato and Cheese-Filled Focaccia, for which a homemade focaccia is the base, and they are a happy complement to the cheeses that add nutritious value to the dish. - The Associated Press Tomato and Cheese-Filled Focaccia 1 package active dry yeast 3/4 cup warm water, 105 to 115 degrees 2 cups all-purpose flour 1/2 teaspoon salt 6 tablespoons olive oil 1 cup shredded provolone cheese 5 tablespoons grated Parmesan cheese 1 1/2 teaspoons Italian seasoning 1/8 teaspoon pepper 2 large, ripe tomatoes, thinly sliced Dissolve yeast in warm water; let stand 5 minutes.
May 24, 2006
2 cups sweet potato, peeled and cut into chunks 1 1/2 cups turnip, peeled and cut into chunks 1 1/2 cups carrots, peeled and cut into chunks 1 1/2 cups white potato, peeled and cut into chunks 1 1/2 cups winter squash, peeled and cut into chunks 3 or 4 onions, cut into chunks 2 to 3 cloves of garlic, sliced 2 cups Brussels sprouts 1/4 cup honey 2 tablespoons olive oil Combine all ingredients and...
June 3, 2009
The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week. Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or email@example.com. Include a daytime phone number. Simple lentil soup 2 pounds brown lentils, dried 2 large baking potatoes 4 big onions, diced 1/2 head of garlic, diced finely 1/2 cup olive oil 2 tablespoons thyme leaves, fresh or dried Salt and pepper 2 tablespoons sugar, optional 2 tablespoons cider vinegar, optional Wash lentils.
July 9, 2003
1 pound medium-size shrimp, peeled and deveined 5 to 6 cups mixed fresh greens, washed and drained 3/4 cup olive oil Salt 8 ounces green pea pods, trimmed 4 artichoke hearts, quartered 8 Kalamata olives, halved 1/4 teaspoon dried red pepper flakes 4 thin slices of red onion, broken into rings 1/4 cup red wine vinegar 2 tablespoons fresh...
September 3, 2006
1 1/2 to 2 pounds of beef flank steak 3 tablespoons soy sauce 2 tablespoons olive oil 2 or 3 green onions, sliced 2 or 3 cloves of garlic, thinly sliced 1 inch fresh ginger, thinly slices Place meat on chopping board and poke with a dinner fork, all over each side to allow marinade to penetrate. Place meat in shallow dish, large enough to hold meat in one layer. Mix the soy sauce, olive oil, onions, garlic and ginger for marinade. Pour mixture over the meat. Turn meat several times so that it is well-coated.
August 9, 2011
This is typically a Mauritian condiment that can be served with rice, fried fish or lentil stew. - Kelly L. Rajahpillay, office manager for The Presbyterian Church of Hagerstown. For more information about the church, call 301-739-6337. Pickled mixed vegetables 3 cloves garlic, finely minced 1/2 to 3/4 cup of olive oil, or more as needed Salt to taste 3 tablespoons ground turmeric 1 1/2 tablespoons ground mustard 3 medium carrots, cut into matchsticks 1/2 head of cauliflower, cut into florets 1/2 pound of green beans, sliced lengthwise into thin strips 1 small head of cabbage, finely shredded 1 or 2 jalapeno peppers, sliced lengthwise (see cook's note)
July 23, 2006
6 tablespoons extra virgin olive oil (Pat Hamilton recommends Zoe and Frantoia brands) 2 tablespoons wine vinegar 1/2 teaspoon Worcestershire sauce 1 dash of garlic powder or 1 small clove garlic, mashed 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon sugar Oil from 1 can of flat anchovies or 1-inch line of anchovy paste from tube Salt and pepper, to taste 1/2 ripe avocado, mashed ...
September 17, 2009
Sweet-corn season is finally here and, unfortunately, it never lasts long. This always-anticipated late-summer jewel tastes great on its own -- aided, perhaps by a shake of salt and a pat of butter -- but it also shines in soups, salads, side dishes and more. Consider this possibility: CORN AND CHERRY TOMATO SALAD WITH MANCHEGO CHEESE o Serves 6. If unable to find the softer type of aged Manchego cheese that crumbles, substitute the more common type that has a Cheddar-like consistency and grate it instead.
April 17, 2002
firstname.lastname@example.org Spring is here. What's for dinner? How about something quick and light - pasta and homemade marinara sauce? Sound good? If your answer is "yes," read on. If you don't know what marinara sauce is, read on. The word marinara comes from the Italian word for sailor - marinaro, says Phil Torre, who created The Italian Chef Web site at www.italianchef.com. "In Naples it was the sauce they made for the sailors when they returned from the sea," he explains.