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Recipes
Home made Pizza (dough and sauce)
By dgebo
Dissolve sugar and yeast in water
- DOUGH
- 8 oz room temperature bottled water (1 cup)
- 1 1/2 tbsp granulated sugar
- 3/4 tsp yeast (not rapid-rise yeast)
- 6 oz bread flour (1 1/4 cups)
- 4 oz whole-wheat flour (3/4 cup plus 1 tbsp)
- 1 tsp salt
- 1 tbsp vegetable oil
- 1/2 cup cornmeal for tossing dough
- SAUCE
- 1/2 cup canned crushed tomatoes
- 1 1/2 cups reduced-fat mozzarella cheese (fancy shred)
- 1 cup tomato purée
- 2 tsp granulated sugar
- 1/2 tsp vegetable oil
- 1/4 tsp plus 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/8 tsp garlic powder
- 1/8 tsp ground oregano
- 1/8 tsp dried basil
- 1/8 tsp dried marjoram
- Pinch ground cayenne pepper
- Garlic Oil Spread (for crust)
- 2 tsp butter, melted
- 1 tbsp olive oil
- 1 tbsp grated Parmesan cheese
- 1/4 tsp dried parsley (crushed)
- 1/8 tsp garlic powder
- 1/8 tsp salt
Potato Basil Frittata
By dgebo
Preheat the oven to 350 degrees F
- 12 tablespoons unsalted butter, divided
- 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 12 extra-large eggs
- 22 ounces ricotta cheese
- 1 pound 2 ounces Gruyere cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/4 cups chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Mini Corn Dogs
By dgebo
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches
- Vegetable oil, for frying
- 1/4 cup cornstarch
- 1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes
Stuffed Portabello Mushrooms
By dgebo
Wipe mushrooms clean with a damp paper towel
- 4 large portabello mushrooms
- 1 clove garlic, minced
- Store-bought balsamic vinaigrette dressing
- 1 teaspoon Dijon mustard
- 2 tablespoons pine nuts, pan toasted
- 1 tablespoon parsley, chopped
- 4-5 button mushrooms, chopped
- 1/4 cup Parmesan cheese
- salt and pepper
- 1 tablespoon Parmesan
Cheese Quesadillas
By dgebo
Lay the tortillas flat on a cookie sheet
- 4 (10-inch) flour tortillas
- 1 cup grated cheese, sharp Cheddar or Mexican blend
- 4 TBSP butter
- Sour cream, for garnish
- Salsa, for garnish
- Guacamole, for garnish
Butter Pecan Sweet Potatoes
By dgebo
Preheat oven to 400 degrees
- 8 medium sweet potatoes (5 pounds)
- 2 tablespoons olive oil
- Coarse salt
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons light-brown sugar
- 1/3 cup pecan pieces
- 1/8 teaspoon cayenne pepper
Buffalo Chicken Wing Dip
By dgebo
Preaheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese
- 1 1/2 lbs chicken breasts, cooked and shredded
- 1 (12 ounce) bottles hot sauce
- 2 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) bottles bleu cheese salad dressing (or can use ranch)
- 2/3 cup chopped celery
- 3 cups shredded cheddar cheese
Champagne Cocktails
By dgebo
Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or frambo...
- Champagne
- Creme de cassis liqueur
- Framboise liqueur
- Sliced fresh strawberries
- Fresh raspberries
- Brandy
- Sugar cubes
Artichoke and Spinach Dip
By dgebo
Don’t worry about exact amounts for this recipe
- 1 box or bag frozen artichokes (about 9 ounces), defrosted and well drained
- 1 box or bag frozen spinach (about 9 ounces), defrosted and liquid drained (using paper towel)
- 1/4 cup freshly grated Parmesan cheese (grate it yourself)
- 1/4 cup Monterrey jack cheese shredded
- 1/4 part skim ricotta cheese
- 1/2 container (8 ounces) reduced fat cream cheese
- 2 tablespoons lowfat mayonnaise
- 1/2 tablespoon lemon juice
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 dashes of Tabasco sauce
Cheesy Loaded Twice Baked Potato Casserole
By dgebo
Preheat oven to 400 degrees F
- 2 pounds of red skinned potatoes, about 10 medium, baked
- Olive oil
- Kosher salt, to taste
- 4 slices bacon, cooked and crumbled, divided
- 1 (5 ounce) can of evaporated milk
- 1 cup sour cream
- 1/4 cup (1/2 stick) butter, melted and cooled
- 1-1/2 cups of shredded Cheddar cheese, divided
- 2 green onions, sliced, reserve a teaspoon for garnish
- 1 teaspoon of chopped fresh parsley
- 1/2 teaspoon of garlic salt
- 1/4 teaspoon of freshly cracked black pepper, or to taste