Thursday, August 18, 2011

Pizza Crust or Rolls

1 cup milk
1/2 cup water
1/4 cup butter or margarine
4-5 cups flour
3 Tbs. sugar
1 tsp. salt
4 tsp. yeast (2 packages)

Combine milk, water, and butter in a small saucepan. Heat over low heat until liquids are very warm (put your finger in it- if it is warm it is done) butter does not need to melt.

Place 3 1/2 cups flour, sugar, salt, and yeast in bowl. Mix- gradually add warm liquids to flour mixture. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. You don't necessarily need to use all of the rest of the remaining flour.

It makes two pizzas so only use half of the dough and place on greased pizza pan, and poke holes with fork and bake at 400 for about 8 min. ( I really like using a pizza stone, it turns out better )

For rolls: place dough in greased bowl and let rise ( about 15 min). Shape into rolls and place on greased cookie sheet- let rise. Bake at 400 for about 7-10 min or until slightly brown. ( I like to tie the dough in little knots instead of just rolling into balls. I usually don't let them rise when I put them on the cookie sheet)

Enjoy! Tara Tracy

Wednesday, August 17, 2011

heavenly-zest-flavorbomb-creamy-tomatillo-sauce :)

here's that recipe for the creamy tomatillo sauce AS WELL AS the recipe for lime rice and sweet pulled pork/chicken/whatever-meat-you-want! I didn't bring the rice or meat but i brought the sauce so if you were diggin' it, here ya go! PEACE AND LOVE- Jane Kennedy Winspear :)

Creamy Tomatillo Dressing
3 fresh tomatillos
½ cup mayonnaise
½ cup sour cream
1 cup fresh cilantro
¼ tsp. cayenne pepper
1 pkg. ranch dressing mix
2 cloves minced garlic
1/3-1/2 cup buttermilk
1.     Combine all ingredients in blender. Chill for at least one hour. 

Shredded Pork (Café Rio Style)
5-6 lb. pork butt (bone in)
16 oz. jar salsa
½ can coke
3 tbsp. molasses
2 cups brown sugar
1 tbsp. cumin
1 tsp. salt
1. Place pork in crock pot. Cover with brown sugar, salsa, molasses, cumin, salt and coke. Cover and cook until tender and pulls away with fork.
            2. About 6-8 hours on high or 8-10 hours on low. 

Lime Rice
2 tbsp. butter
1 ¼ cups long grain rice
2 ¼ cups chicken broth
Juice and zest of 2 limes
2 tbsp. chopped cilantro
¼ tsp. cumin
Salt and pepper to taste
1.     In heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.
2.      Add a little more fresh chopped cilantro to taste.


Bread/ crust:
2 cups of flour, plus a few more cups
3 tablespoons of sugar
2 tablespoons of yeast
2 teaspoons of salt
2 cups of warm water
¼ cup of oil

Italian seasonings

Combined all the ingredients for the bread/crust above (I combined the yeast and the water first to activate the yeast). The dough will be very doughy and this is where you add a little more flour. Add about 2 to 3 additional cups of flour, ½ cup of flour at a time, to the dough until it doesn’t stick to the sides. Note: Adding about 2 to 3 cups usually does it. You do not want to add more than 3 cups to the already mixed dough. The dough does not need to rise.

Grease 2 cookie sheets (I use a large and a medium one). Split the dough into 2 halves and spread out on the greased cookie sheets.

Add a thin layer of mustard to the dough (about 2 tablespoons for the large pan and a tablespoon for the medium pan) but only on ½ of the dough. Then layer with pepperoni and cheese on the ½ with the mustard. Now take the side with nothing on it and fold it over the side with the filling to make a calzone like dish. Fold the edges over to keep it closed. Wet your hands to put a little moisture on the dough. Now add Italian seasonings to the top (you can also use garlic salt or parmesan cheese). Bake in the oven for about 10-12 minutes at 375 degrees until the crust is golden brown.

**I’ve also made it with a barbecue chicken filling (no mustard) and it’s delicious. 
Amanda Fry