9 T. olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 t. salt (divided)
1 1/2 T. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130°F.) milk
1 T. fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan...
1 (10 ounce) package refrigerated pizza crust dough
2 tablespoons melted butter
1/2 cup butterscotch chips
1/4 cup firmly packed light brown sugar
1/4 cup finely chopped pecans
Preheat oven to 400 degrees.
Unroll the dough onto an ungreased rimmed baking sheet.
Using your hands, form the...
I've made this a few times and I think it's quite yummy and easy. I'm making it for dinner tonight so I felt inspired to share the cheesy goodness with you all! :)
- 1/2 cup chopped onion
- 4 cloves of garlic, finely chopped
- 1 can vegetable broth (14 oz)
- 1 tablespoon dried...
1 Large Portabella Mushroom (unwashed, stem removed)
2 Shitake Mushrooms (thin sliced)
1 Medium Button Mushroom (thin sliced)
½ Large Roasted Red Pepper
2 oz. Fresh Chopped Garlic
½ oz. Fresh Basil (rough chop)
2 cups Extra Virgin Olive Oil
1 Tablespoon Kosher Salt
* dilled egg salad served on a crusty french bread (based on the Silver Palate's recipe with chopped red onion, dijon mustard, gulden's brown mustard -- or any 2 favorite mustards -- egg, mayo & tons of chopped dill). Sounds like an odd combo but it is FABULOUS.
2 packages fast-rising yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon salt
5 1/2 cups white flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt for topping
Dissolve the yeast in the tepid...
1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar
8oz (225g) strong white unbleached flour
3-4tbsp (45-60ml) olive oil
1 garlic clove
2tsp dried rosemary
1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml)...
1 pound frozen white bread dough, thawed
1/4 cup olive oil, plus 2 tablespoons to grease cookie sheets
4 medium firm ripe, red tomatoes, cut into 1/4 inch slices
1 teaspoon coriander
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon red peppercorns