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Recipes
Chicago-Style Deep Dish Pizza
By carlaschwartz
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt
- TOPPINGS:
- 3-1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1 package (1/4 ounce) quick-rise yeast
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup olive oil
- 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
- 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, well drained
- 1 can (8 ounces) Hunt’s® Tomato Sauce
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
- 48 slices pepperoni
- 1 pound bulk Italian sausage, cooked and crumbled
- 1/2 pound sliced fresh mushrooms
- 1/4 cup grated Parmesan cheese
Blueberry Ginger Bellini
By carlaschwartz
1. Mash blueberries with ginger, sugar and lemon juice
- 1/2 cup blueberries
- 1 tablespoon minced ginger
- 1 tablespoon sugar
- Juice of 1/2 lemon
- 2 cups blueberry juice
- 1/2 cup sparkling wine, divided
- Nutrition Facts
- Calories 185, Sodium 23 mg, Carbohydrate 25 g, Protein 1 g, Potassium 25 mg. Exchanges: Fruit 1.5.
- Percent Daily Values are based on a 2,000 calorie diet
Light & Moist Low-Fat Carrot Cake
By carlaschwartz
Preheat oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 cup granulated sugar or splenda
- 3/4 cup packed dark brown sugar or light
- 1 (8 -8 1/4 ounce) can crushed pineapple in juice
- 1/3 cup canola oil
- 1 tablespoon vanilla extract
- 1 (10 ounce) bag shredded carrots
- 1/2 cup dark raisin (optional) or golden
- 1 cup chopped nuts
Mandarin Orange Cake
By carlaschwartz
In a large bowl, combine the cake mix, eggs, applesauce and oranges
- 1 package (18-1/4 ounces) white cake mix
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 can (11 ounces) mandarin oranges, undrained
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (8 ounces) crushed pineapple, undrained
- 1 package (3.4 ounces) instant vanilla pudding mix
Chickpea Salad
By carlaschwartz
1.Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl
- 1 7-ounce can chickpeas, rinsed
- 3 cups cucumber, peeled, seeded and diced
- 2 cups grape tomatoes, halved (or cherry tomatoes)
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup red onion, diced
- 1/2 cup Creamy Dill Ranch Dressing (recipe follows)
- Freshly ground pepper, to taste
Dump Cake I - 24 Servings
By carlaschwartz
1. In a 9x13 inch pan mix cherries and pineapple
- 1 (21 ounce) can cherry pie filling
- 1 (15 ounce) can crushed pineapple
- 1 (18.25 ounce) package yellow cake mix
- 8 ounces chopped walnuts
- 1/2 cup butter
Chicken Noodle Soup - 75 Servings
By carlaschwartz
This recipe's Ingredients were scaled to yield a new amount
- 9-1/2 (2 to 3 pound) stewing chicken
- 95 cups water
- 1/2 cup and 1 tablespoon salt
- 1/3 cup and 1 tablespoon chicken bouillon granules
- 4-3/4 medium onion, chopped
- 1-1/4 teaspoons pepper
- 2 1/4 teaspoon dried marjoram
- 2 1/4 teaspoon dried thyme
- 9-1/2 bay leaf
- 9-1/3 cups diced carrots
- 9-1/3 cups diced celery
- 14 cups uncooked fine noodles
- 80 cups for a 20 qt pan
Bran Muffins
By carlaschwartz
In a large bowl place oatmeal, bran, flour, raisins, baking powder, baking soda, cinnamon, sweetner and water
- 3 1/2 cups oatmeal
- 1 cup bran
- 1 cup flour (any kind)
- 1/3 cup raisins, blueberries, chopped fruit, or coconut
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tblsp cinnamon
- 3 tblsp artificial sweetner
- 1-2 cups water
- 3 tblsp vegetable oil
- 1 1/2 cups milk
- 1 egg
Green Oreo Jello
By carlaschwartz
Chill milk, mix juice and sugar into jello and chill 2 hours
- Lime Jello Large pkg
- Large Pet Milk
- 1 3/4 hot water
- 1/4 C lime juice
- 2 t lemon juice
- 1 C sugar
- 2 C oreo cookies crumbed
- 1/2 C melted butter
Fried Cabbage and Egg Noodles
By carlaschwartz
1. Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package egg noodles
- 1 stick butter
- 1 medium head green cabbage, chopped
- salt and pepper to taste