Super huge batch: 10-12 people
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour
Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour
For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.
Friday, January 1, 2010
Chicken Ravioli Stew
From Sister's Cafe
3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!
Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.
*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!
3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!
Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.
*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!
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