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Recipes
Chicago-Style Deep-Dish Pizza (America's Test Kitchen)
By zircon50
Takes about 3 hrs from prep start time to finished baking
- Dough
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- Sauce
- 2 tablespoons unsalted butter
- 1/4 cup grated onion , from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- Toppings
- 1 pound mozzarella cheese , shredded (about 4 cups) (see note)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Semolina Pasta Dough (Lidia Bastianich)
By zircon50
In a bowl stir the two flours together until blended
- 2 1/2 cups all-purpose flour
- 1 1/2 cup semolina flour
- 1 egg
- 1 teaspoon salt
- 1 1/2 cups water, tepid
Snickerdoodle Cake
By zircon50
Preheat oven to 350 degrees
- 2 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 cup (2 sticks) unsalted butter softened
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 3/4 cup sour cream
- 1 pkg. Hershey's cinnamon chips
- 3 Tblsp sugar
- 3 tsp. cinnamon
Flat Belly Diet Recipes
By zircon50
A refreshing Flat Belly Diet jumpstart snack
- 1 cup skim milk
- 4 oz. canned pineapple tidbits in juice (or freshly cut pineapple chunks)
- 1 Tablespoon cold-compressed organic flaxseed oil
- Handful of ice
Stuffed Peppers
By zircon50
Cut tops off peppers; remove seeds and membranes
- 6 green bell peppers
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef or chuck
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Rockaway Fish Tacos
By zircon50
Dip filets in the batter and let excess drip off
- 1 tilapia filet (cut in two or three medium size strips)
- guacamole
- 1 bunch cilantro
- 1 radish, sliced
- spicy mayo* (see recipe below)
- fish batter* (see recipe below)
- 3 tortillas
- 1 tsp cooking oil
- 1 cup shredded cabbage
- lime wedges for garnish
- 3 flour tortillas
Caramel Apple Wedges
By zircon50
Place sugar in medium, heavy saucepan
- cup miniature chocolate chips - See more at:
- 2/3 cup sugar
- 1/4 cup butter, cut into small pieces
- 1/2 cup whipping cream
- 1/4 teaspoon salt
- 3 apples, cored and each apple cut into 6 wedges
- 1/2 cup shredded coconut
Crispy Baked Chicken Croquettes
By zircon50
In a bowl place the potatoes, butter, milk, salt, pepper and 1 tsp parsley
- 2 cups cooked potatoes (boiled) and cooled
- 2 Tbl melted butter
- 1/4 cup milk or chicken stock, warmed
- 3/4 tsp salt
- 3/4 tsp black pepper
- 2 Tbl shallots, minced
- 2 tsp parsley, divided
- 1/2 cup Panko or Gluten Free Panko
- 1/2 cup unseasoned (gluten free or regular) bread crumbs
- 2 large eggs, divided
- 1 Tbl water
- 1 1/2 cups cooked leftover chicken, chopped small (I recommend roasted chicken. Do not just use boiled chicken as that doesn't have enough flavor)
- Olive oil
- Pan gravy from roasted chicken for dipping
Carrot Cake Cheesecake
By zircon50
FOR THE CHEESECAKE LAYER: Prepare the cheesecake layer first
- FOR THE CARROT CAKE LAYERS:
- 2 2 2 cups granulated sugar
- 1 1 1 cup canola oil
- 4 4 4 large eggs
- 2 2 2 cups all-purpose flour
- 1 1 1 tsp baking soda
- 1 1 1 tsp baking powder
- 1/4 1/4 1/4 tsp kosher salt
- 2 2 2 tsp ground cinnamon
- 2 2 2 cups shredded carrots
- FOR THE CHEESECAKE LAYER:
- 2 2 2 packages (8 oz each) cream cheese, softened
- 1 1 1 cup granulated sugar
- 1/4 1/4 1/4 tsp kosher salt
- 2 2 2 large eggs
- 1/4 1/4 1/4 cup sour cream
- 1/3 1/3 1/3 cup heavy whipping cream
- FOR THE FROSTING:
- 1 1 1 cup unsalted butter, softened
- 1 1 1 package (8 oz) cream cheese, softened
- 1 1 1 tsp vanilla extract
- 1/4 1/4 1/4 cup heavy cream
- 4 4 4 cups powdered sugar
- 1 1 1 cup chopped pecans
Limoncello Ricotta Cheesecake (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 2 cups graham cracker crumbs (15 crackers)
- 2 tablespoons sugar
- 1/4 pound (1 stick) unsalted butter, melted
- 16 ounces cream cheese, such as Philadelphia, at room temperature
- 1 1/4 cup sugar
- 1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
- 1/2 cup Italian limoncello, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
- 5 extra-large eggs, at room temperature