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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 10, Issue 012, February 04, 2008 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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And Here Is Today's Recipe! |
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* Exported from MasterCook *
Pizza Crisps
Recipe By : Real Food for Real People
Serving Size : 32 Preparation Time :0:00
Categories : Bread
Pizza
Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
6 cups Flour -- (more or less)
1 1/2 teaspoons Salt
1 package Yeast -- Fast Acting
2 cups Very Warm Water -- (120 - 130 degrees F)
1/4 cup Olive Oil -- at room temperature
Sauce:
8 ounces Tomato Sauce
6 ounces Tomato Paste
2 teaspoons Sweet Basil
3 cloves Garlic -- minced
1/2 teaspoon Onion Salt
Topping:
2 pounds Mozzarella Cheese -- grated
1 pound Lean Ham -- chopped
1 cup Chopped Green Onion
8 ounces Sliced Pimiento -- well drained
1 pound Sharp Cheddar Cheese -- grated
In large bowl, combine 2 cups flour, salt and undissolved yeast.
Gradually add
very warm water and olive oil to dry ingredients. Beat 2 minutes at
medium speed
of electric mixer, scraping bowl occasionally. Beat 2 minutes at
high speed,
scraping bowl occasionally. With spoon, stir in enough additional
flour to make
soft dough. On lightly floured surface, knead until smooth and
elastic, about 4
to 6 minutes. Cover; let rest on floured surface for 20 minutes with
Active Dry
Yeast (or for 10 minutes with Rapid Rise Yeast). Meanwhile prepare
tomato sauce:
in small bowl mix tomato sauce, tomato paste, oregano and garlic.
Punch dough
down. Divide into 16 pieces. Roll each piece to 7-inch circle. Place
on greased
baking sheets. Top each with 1 1/2 tablespoons sauce. Divide topping
evenly over
pizzas. Bake at 400ºF for 25 minutes or until crust is golden. Serve
warm.
Yield: "16 Pizzas"
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Per Serving (excluding unknown items): 323 Calories; 16g Fat (43.9%
calories from
fat); 20g Protein; 26g Carbohydrate; 5g Dietary Fiber; 53mg
Cholesterol; 482mg
Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2
Fat; 0 Other
Carbohydrates.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Recipes from our wonderful Subscribers!
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About this section:
This section is YOURS! You send in questions, and answer the questions
of other subscribers. Email addresses of folks sending in replies to
questions and voluntary recipes WILL be posted with your submission unless
you specify otherwise in your submission. Please remember these recipes
have not been tried by Real Food for Real People, but *are* recommended by
our subscribers. Any comments or questions on them should be directed to
the person who sent it in. Thanks!
How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please
send your comments to me at
recipes@realfood4realpeople.com
Notice:
Use of subscriber email addresses is strictly forbidden for any use other
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~ Subscriber Requests ~
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I'm looking for a QUICK microwave brownie recipe that uses cocoa!
Greetings from
Sunny Arizona
Elaine
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Does anyone have a recipe for something called Chicken Spaghetti?
Mandy
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Once upon a time there was an article about a gal that wanted a certain
recipe
from another gal. The other gal graciously shared it, however, the one
who wanted
it decided that instead of this ingredient she would use something else.
This
went on through out the entire recipe and then she wondered why it
didn't taste
the same. My question is: does anyone have this article? Thanks...
Sharon
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This is for Betty that is looking for the really healthy energy
bars. I have
been making these for rears and they are as delicious as they are
healthy.
HIGH FUEL ENERGY BARS
1 cup rolled oats
1 cup granola
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup raw sunflower seeds
1/2 cup wheat germ
1/2 cup bran
1/2 cup protein powder
1/2 tsp cinnamon
1/2 cup maple syrup
1/2 cup honey
1 cup peanut butter
1/2 cup nuts (walnuts or pecans)
Grease 9x13 pan and set aside. Mix all dry ingredients. In a
saucepan over medium
heat: stir peanut butter, honey and maple syrup, till smooth and
hot. (Do not
boil) Quickly pour over dry mixture and mix thoroughly. Pour into
prepared pan
and press to mold pan. Let sit about 24 hours in refrigerator. Cut
into
bars...You can wrap individual or store in layers on plastic wrap in
airtight
container in refrigerator. Great protein and fiber.
- - - - - - - - - - - - - - - - - -
Debbie
nonna1028@yahoo.com
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BLACK BOTTOM CUPCAKES
Part One-
1 8 oz. package of cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1 c. semi-sweet chocolate morsels
Part Two-
1 ½ c. sifted flour
1 c. sugar
¼ c. cocoa
1 tsp. soda
½ tsp. salt
1 c. water (milk)
1/3 c. cooking oil
1 tbsp. vinegar
1 tsp. vanilla
Combine ingredients of Part of One, beat well. Stir in chocolate
chips and set
aside. Mix dry ingredients of Part Two together and add liquids.
Beat well.
Fill cupcake papers 1/3 full with batter. Top each one with a
heaping
teaspoonful of the cream cheese mixture. (Sprinkle with chopped
nuts, if
desired.) Bake 25 – 30 minutes at 350 degrees until tops of cupcakes
are firm to
touch and cream cheese topping starts to turn very light tan. Makes
2 dozen.
Double the batch and freeze half for the next time.
Patty Kift
pkift@evenlink.com
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For Cathy C. who is looking for a tandori
recipe. This one is very popular with
my family and friends -- so much so that even with a double batch,
there are
never any leftovers.
Tandori Style Chicken
The true Indian version of this dish is cooked in a special clay pot
(tandor),
often at temperatures over 800* F.
4 lbs Chicken, skinned and quartered
1 cup Yogurt, plain
1 tsp Lemon juice
1 tsp Vinegar
1 tsp Garlic, minced
1 tsp Ginger, fresh, peeled and minced
1 tsp Coriander
1/2 tsp Cumin
1/8 tsp Clove, ground
4 Tbsps Olive oil
Mix all the ingredients (except the oil) in a large glass (or other
non-reactive)
bowl. Toss well. Cover and place in the refrigerator for at least 12
hours. Stir
several times during this period. Pre-heat the oven to 500* F. Place
the chicken
in a baking dish. Drizzle on the oil. Bake for 30-40 minutes. Serve
with rice.
Serves 4
cariad@rocketmail.com
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Tandoori Sauce
6 tablespoons plain yogurt
7 tablespoons heavy cream
2 1/2 tablespoons ginger paste
2 1/2 tablespoons garlic paste
1 teaspoon ground cumin
1/2 teaspoon garam masala powder*
1 teaspoon saffron
*Garam Masala can be found at specialty Indian markets.
To prepare the tandoori sauce: In a large bowl, combine the yogurt,
heavy cream,
ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk
everything
together until it is well mixed. Rub the sauce evenly over the
chicken legs and
breasts, thoroughly covering the chicken. Cover and place in the
refrigerator to
marinate for 4 hours.
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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(C)1994-2008, Kaylin
White/Real Food for Real People. All rights reserved.
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