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Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza

By

In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt

  • TOPPINGS:
  • 2 to 2-1/2 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
  • 1/2 pound sliced fresh mushrooms
  • 4 teaspoons olive oil, divided
  • 1 can (28 ounces) diced tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 to 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound bulk Johnsonville® Ground Sausage, cooked and crumbled
  • 24 slices pepperoni, optional
  • 1/2 cup grated Parmesan cheese
  • Thinly sliced fresh basil leaves, optional
4.5/5 (20 Votes)

Marinated Fresh Vegetable Salad

Marinated Fresh Vegetable Salad

By

In a large serving bowl, combine the vegetables

  • DRESSING:
  • 2 cups sliced celery
  • 2 cups thinly sliced cauliflower
  • 2 cups halved cherry tomatoes
  • 2 cups thinly sliced carrots
  • 2 cups sliced cucumber
  • 1 medium onion, thinly sliced and separated into rings
  • 3/4 cup olive oil
  • 1/2 cup minced fresh parsley
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
4.7/5 (19 Votes)

Chipotle Pork Tamales with Cilantro-Lime Crema

Chipotle Pork Tamales with Cilantro-Lime Crema

By

Julianna Grimes, Cooking Light DECEMBER 2012

  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons no-salt-added chicken stock
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 (8-ounce) container light sour cream
  • 1 large garlic clove, minced
  • 1 tablespoon olive oil
  • 1 (3-pound) Boston butt (pork shoulder roast), trimmed
  • 1/2 teaspoon kosher salt
  • 1 cup chopped onion
  • 9 crushed garlic cloves
  • 1 teaspoon cumin seeds, toasted
  • 6 chipotles chiles, canned in adobo sauce, chopped
  • 1 cup no-salt-added chicken stock
  • 1 teaspoon grated orange rind
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon ground coffee
  • 2 1/2 cups no-salt-added chicken stock
  • 2 ancho chiles
  • 1 cup corn kernels
  • 4 cups instant masa harina
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup chilled lard
  • Dried corn husks
4.1/5 (9 Votes)

Hasselback Potatoes

Hasselback Potatoes

By

Preheat the oven to 220˚C (425˚F)

  • 6 medium potatoes
  • 2-3 clove(s) garlic thinly sliced
  • 2 tablespoon(s) olive oil
  • butter
  • sea salt
  • pepper
4.5/5 (19 Votes)

Colorful Couscous

Colorful Couscous

By

In a large saucepan, saute the onion, peppers and garlic in oil for 2-3 minutes or until tender

  • 1/3 cup each finely chopped onion, green pepper and sweet red pepper
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) couscous
4.2/5 (5 Votes)

Herb Garden Lasagnas

Herb Garden Lasagnas

By

In a small bowl, whisk the first six ingredients

  • FILLING:
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1 cup whole-milk ricotta cheese
  • 1 large egg white, lightly beaten
  • 2 tablespoons shredded carrot
  • 1 tablespoon minced fresh basil
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon minced fresh mint
  • 1/4 teaspoon salt
  • 1 cup crumbled queso fresco or feta cheese, divided
  • 4 cups chopped tomatoes (about 6 medium), divided
  • Optional toppings: thinly sliced green onion, fresh basil and fresh mint
4.7/5 (3 Votes)

Roasted Garlic

Roasted Garlic

By

Preheat oven to 425 degrees F

  • 1 head garlic, unpeeled
  • 1 tablespoon olive oil
0/5 (0 Votes)

Curry-Spiced Sweet Potatoes

Curry-Spiced Sweet Potatoes

By

Maureen Callahan, Cooking Light MARCH 2008

  • 6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
  • 1 tablespoon butter
  • 1/4 cup finely chopped shallots
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1/3 cup half-and-half
  • 1 tablespoon fresh lemon juice
4.5/5 (6 Votes)

Roasted Peppers

Roasted Peppers

By

Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 m...

  • Poblano chile peppers
0/5 (0 Votes)

Granola

Granola

By

Preheat oven to 275 degrees

  • Granola:
  • 3 cups Old Fashioned Oats
  • 1/2 cup Unsalted Pumpkin Seeds
  • 1/2 cup Soy Nuts
  • 1/2 cup Unsweetened Coconut Flakes
  • 1/2 cup Wheat Germ
  • 1/2 cup Flax Seeds
  • 2 cups Your Choice of Any Combination of The Following Nuts, broken into smaller pieces: almonds, pecans, walnuts, or cashews.
  • Sauce:
  • 1/2 cup Vegetable Oil
  • 3 Tbsp Butter
  • 1 cup Splenda
  • 1/2 cup Sugar Free Pancake Syrup
  • 1/3 cup Peanut Butter
  • 1/4 tsp Sea Salt
  • 1 tsp Real Vanilla Extract
  • 1 tsp Cinnamon
4.4/5 (8 Votes)