food

Getting Paid from Link at Blogs We dng Adf.ly

2011-11-19T18:24:00.001-08:00

Adf.ly: Getting Paid from Link We Blog - A blog can be a field of money, income. Starting from the ad scripts, affliate, until PPC. This time I will explain about Adf.ly: Getting Paid from links on our blog.

Adf.ly PPC is a program that works very easy, every link that is clicked to make money. The trick, my friend used to change the link to be inserted into the post through adf.ly, to then be installed in the post. Well, if the link was some clicks, then the friend will get paid.

Tutorial How to Register and Adf.ly How it Works: Getting Paid from Link at Blogs We
Sign in to adf.ly in ---> HERE
Perform registration

Then verify via email, wait for the process to a maximum of 3 days

Log into your account with a username and password adf.ly Friend
Enter your blog URL or Url to be incorporated into the post, whatever the url

Then get the URL stands for Buddy blog

Done!
How it Works:
Every Url is my friend "Shrink!" is the url that will be paid if clicked.
For example this url ---> http://adf.ly/?id=1100972
Well, every time you post, if you want to enter the Url, try to "Shrink!" Url is in Adf.ly first, and then inserted into the post. Dollar has been waiting for!
If Urldari adf.ly is clicked, then there is the "skip ad" like this, well just click on the top right corner, Skip Ad

Lasagna

2011-11-17T08:36:00.000-08:00

Lasagna Recipe Ingredients:

* 8 sheets of dried lasagna pasta, hard boiled
* 150 grams of mozzarella cheese, grated
* 3 tablespoons parmesan cheese

Bolognaise sauce Recipe Ingredients:

* 2 tablespoons unsalted butter
* 200 grams onions, finely chopped
* 4 cloves garlic, finely chopped
* 500 grams of ground beef
* 500 grams of boiled red tomatoes, peeled, chopped
* 150 grams of carrots, diced 1 / 2 cm
* 150 ml of beef broth
* 1 tablespoon tomato paste
* 1 1 / 2 teaspoon salt
* 1 tablespoon granulated sugar
* 1 teaspoon ground pepper
* 1 / 2 teaspoon dried oregano
* 2 bay leaves

Bechamel Sauce Recipe Ingredients:

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 1 liter of liquid milk
* 1 / 4 teaspoon nutmeg
* 1 / 4 teaspoon ground pepper
* 1 / 2 teaspoon granulated sugar
* 1 / 4 teaspoon ground pepper
* 1 teaspoon salt
* 50 grams of grated cheddar cheese

How to Make Lasagna:

1. Bolognaise sauce: Heat butter, saute onion until fragrant. Enter the ground beef, cook until it changes color. Put all the remaining ingredients. Stir, and cook until the water runs out. Remove from heat. Set aside.
2. Bechamel sauce: Heat the butter, put flour. Stir well. Pour the milk little by little, until smooth. Sprinkle nutmeg, pepper, sugar, salt, and cheese. Stir well. Remove from heat.
3. Stacking sequence in the heat-resistant dish: pasta, mozzarella cheese, Bechamel sauce and bolognaise sauce. Do the same thing and to form 3 layers. Sprinkle with remaining cheese.
4. Bake in hot oven temperature of 200 degrees Celsius for 40 minutes until cooked.
5. Cut into wedges and serve warm.

Pizza Recipe : Whole Wheat Pizza Dough

2011-11-17T08:30:00.001-08:00

Whole Wheat Pizza Dough
Whole Wheat Pizza Dough - Info
Category Dough
Servings 12'' Pizza (2-4)
Preparation 120 Minutes
Cooking Time 20 Minutes
Difficulty Easy-Medium

Here's a recipe for whole wheat pizza dough. Besides being super tasty, using whole wheat has got a lot of health benefits as well. Whole wheat is nutritionally superior to refined flour. It is richer in protein, minerals, vitamins and antioxidants and lowers the incidence of obesity and a lot of diseases like cancer, diabetes and hearth diseases.

Ingredients Required

* 1 tablespoons granulated sugar or honey
* 1 1/4 cups warm water (110F)
* 1 (1/4 ounce) pack dry yeast
* 1 1/4 cups all-purpose flour
* 2 cups whole wheat flour
* 1 teaspoon of salt
* 1/4 cup olive oil

Step by Step Procedure

1. Dissolve sugar or honey in water and add yeast.
2. In a separate bowl, combine flours.
3. Allow to sit until the yeast foams slightly (about 5 minutes).
4. Combine 3 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it.
5. Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).
6. Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.
7. Allow to rise until doubled in size (45 minutes to 1 hours).
8. Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.
9. Shape each portion into a 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
10. Spread sauce over crust and top with cheese and desired toppings.
11. Allow to rest in a warm location for 15 minutes.
12. Bake in a 475 degree oven until crust is golden, about 20 minutes.

Oven Roasted Chicken

2011-11-17T08:12:00.000-08:00

Ingredients

* 3 carrots, peeled and cut into thirds
* 3 ribs celery, peeled and cut into thirds
* 3 onions, peeled and cut into quarters
* 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
* 1 1/2 tablespoons kosher salt
* 2 teaspoons cracked white pepper
* 1 lemon, halved
* 2 fresh bay leaves
* 6 cloves garlic, roughly chopped
* 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
* 2 tablespoons olive oil
* 2 tablespoons unsalted butter, at room temperature
* 1 cup chicken stock
* 2 tablespoons roasted garlic
* 1 cup dry white wine

Directions

Preheat the oven to 500 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

Oven Roasted Chicken

2011-11-17T08:08:00.000-08:00

Oven Roasted Chicken is the first dish I ate when we arrived here in Canada two years ago. We don't have time yet to buy groceries then. I remember that the roasted chicken was so big and lasted for 2 days. The oven roasted chicken here has a distinctive flavor and you can smell the aroma of herbs and spices used. Now, I've learned to love Canada's native chicken.

You can find their oven roasted chicken inside supermarkets and they also have different prepared meals like fried chicken, chicken sticks, mashed potatoes, potato wedges, variety of salads and dressings, etc.

Back in our country, Philippines, oven roasted chicken (lechon manok as we call it..) can be found peddling everywhere especially in places where people are abundant. Filipinos are food lovers and great cooks. You can even see different kinds of big restaurants opening here and there and some carenderia (small-time eatery) in some neighborhoods. Thinking of it, I already miss our country's native foods. I miss all of them.

Oh, how I wish we could go back home by next year.

Ingredients :

* 1 (3 to 5 pound) whole roasting chicken

* 2 tbsp. unsalted butter, melted

* salt and pepper

* bunch of fresh thyme

* 4 cloves garlic, peeled and crushed

* 4 bay leaves, torn

* 1 onion, halved

* 1 lemon, halved

* 6 new potatoes, cut in half

* 3 large carrots, peeled, halved lengthwise and quartered

* olive oil

* small handfuls of fresh herbs (basil, parsley and marjoram), finely chopped (optional variation)

* bunch of fresh rosemary (substitution to fresh thyme, see directions for details)

(Cooking Conversion Chart)

Cooking Procedures :

PREHEAT the oven and a roasting pan to 425°F.

REMOVE the giblets and any excess fat from the chicken cavity. Wash the chicken inside and out under cold running water. Pat it dry thoroughly as possible with paper towels. Liberally sprinkle salt and pepper the inside cavity of the chicken. Stuff the cavity with the bunch of thyme, crushed garlic (gently press with the side of a knife on each cloves to open slightly), bay leaves, both halves of onion and lemon (press down, roll back and forth several times to loosen the juices before cutting in half).

IN ANOTHER VARIATION, gently loosen the skin from both sides of the chicken breast without tearing the skin. Sprinkle a little salt down the gaps that you have made, and push in some finely chopped fresh herbs (small handfuls of basil, parsley and marjoram) to further amplify the flavors (substitute sprigs of rosemary for the thyme in the cavity). Drizzle in a little olive oil. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed. Brush the outside of the chicken with the butter and season generously with salt and pepper. Tie up the legs firmly together with kitchen twine and tuck the wing tips under the body of the chicken.

REMOVE the hot tray from the oven and add a little oil. Place the chicken on one side, breast-side down (left-side view) on the roasting pan; allow cooking for 5 minutes. Then turn the chicken over to the other side, breast-side down (right-side view) and cook for another 5 minutes. Meanwhile, in a bowl toss together the potatoes, carrots and oil. Season the chicken with salt and pepper. Remove pan from the oven, turn over the chicken and place on its back (breast side-up). Scatter the prepared vegetables around the chicken and return pan to the oven. Continue roasting the chicken for another 45 minutes to 1 hour and 15 minutes more or until the skin is deep golden brown and the juices run clear when pierced between the leg and thigh. To test this, insert a thermometer in the thickest part of the legs (into the breast, then the thigh). The internal temperature should register at 160° for the leg, 180° for the breast and 190° for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

REMOVE the chicken from the oven to a cutting board and cover with aluminum foil for about 15-20 minutes before carving so the juices settle. Meanwhile, transfer the vegetables onto a serving platter. Pour off excess fat drippings from the pan. Return to heat. Whisk in chicken stock scraping up the bits on the bottom of pan. Bring to a boil, and then reduce to a simmer. Cook until the gravy reduced by half or thickened.

TO CARVE: untie the chicken legs. Remove and discard the inside stuffing of the chicken cavity. Place chicken on a serving platter breast-side up. Use a large fork to pull one of the chicken legs away from the body, and then use a sharp knife to sever the joint that connects the leg to the body. Cut the thigh from the drumstick at the second joint. To remove chicken breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone, and serve.

Lemon Roasted Chicken

2011-11-17T08:02:00.000-08:00

Ingredients

* 1 (5 to 6-pound) roasting chicken
* Kosher salt
* Freshly ground black pepper
* 1 large bunch fresh thyme
* 4 lemons
* 3 heads garlic, cut in 1/2 crosswise
* 2 tablespoons butter, melted
* 1/2 pound sliced bacon
* 1 cup white wine
* 1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Hummus and feta pizza

2011-11-17T07:48:00.000-08:00

Feta and Hummus Pizza is a recipe that takes the idea of pizza and turns it into something new. It is healthier and lighter than regular pizza and really easy to make. Using pita bread as the crust is convenient, as is using pre-made hummus. Serve Feta and Hummus Pizza as a main course or cut the pizza into slices for an appetizer.

Feta and Hummus Pizza Recipe serves four
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:

* 4 rounds of pita bread (whole wheat or white)
* 8 oz container hummus
* 3 medium-sized zucchini, sliced into very thin rounds
* 1 Tbsp olive oil
* 1/4 tsp salt
* 1 cup pitted kalamata olives
* 1/3 - 1/2 lb. Feta, crumbled (goat cheese can also be used)
* Red pepper flakes to taste (optional)

Preparation:

Preheat oven to 350

Spread hummus evenly over each round of pita bread, leaving a little room around the edges for the crust. Drizzle or brush a little bit of olive oil around the outside rim (or crust) of the pita.

Toss the zucchini slices in 1 Tbsp olive oil and salt. In an overlapping circular pattern, layer the zucchini rounds evenly on each pita bread.

Slice each of the kalamata olives in half. Distribute the olives evenly over the pizzas. Sprinkle the crumbled cheese over the pizzas. If you like a spicy pizza, sprinkle red pepper flakes over each pizza.

Bake 25 minutes. Serve warm or at room temperature

Dessert Pizza - a pizza with fruit!

2011-11-17T07:45:00.000-08:00

This fruit pizza recipe is made with a sugar-cookie crust, and topped with cream cheese and fresh fruit. Fruit pizza is a snack or dessert pizza for the kids. Scroll down for more fruit pizza recipes and dessert pizza recipes to try. Cream cheese pizza recipe and photo courtesy the Wheat Foods Council.

See also: More vegetarian pizza recipes
Ingredients:

* 1 18 -ounce package refrigerated sugar cookie dough
* 4 ounces reduced-fat cream cheese, softened
* 4 ounces frozen whipped topping, thawed
* 1 1/2 tsp sugar
* 1 16-ounce can sliced light peaches, drained (reserve juice)
* 7 large strawberries
* 1-2 kiwis
* 1 tbsp cornstarch
* 1/3 cup sugar

Preparation:
Pre-heat oven to 350 degrees.

Cut cookie dough into slices and arrange on a 12-inch pizza pan, coated with non-stick spray. Press slices together to form a solid crust. Bake 12 to 15 minutes until golden. Crust is done when edges begin to brown.

Beat cream cheese until smooth; add sugar and whipped topping. Spread evenly over cooled crust. Top with peach slices, strawberries, and kiwi.

Combine 1/2 cup reserved peach juice, 1/3 cup sugar and 1 tablespoon cornstarch. Cook until thick. Drizzle over pizza and chill.

Makes 8 servings of fruit dessert pizza.

Nutrition: One serving provides approximately: 428 calories, 5 g protein, 64 g carbohydrates, 2 g fiber, 17 g fat (6 g saturated), 25 mg cholesterol, 52 mcg folate, 1 g iron, 339 mg sodium.

Enjoy your fruit pizza!

Asparagus Pizza with White Sauce

2011-11-17T07:43:00.000-08:00

This creamy cheesy asparagus pizza recipe is an example of a "white" pizza. So, instead of tomato sauce, the fresh asparagus is on a delicious cream sauce.

In keeping with the white theme, the whole thing is topped with white cheddar cheese. This a great vegetarian pizza!

Makes 1 Large Asparagus Pizza
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:

* 24 oz pizza dough (store bought or see dough recipe link below)
* cornmeal
* olive oil
* 1 pound asparagus, trimmed, cut into 2-inch pieces
* 2 tbsp butter
* 2 tbsp flour
* 1 cup milk
* pinch of cayenne
* pinch of nutmeg
* 1/2 tsp salt
* 2/3 cup grated Parmesan
* 4 oz white cheddar cheese

Preparation:
Very lightly oil a round 16-inch pizza pan, or square 18 x 13-inch baking sheet, and dust with cornmeal. Stretch or roll pizza dough out to cover pan.

Melt the butter in a saucepan, and add the flour. Cook on medium-low heat for 3 minutes. Whisk in the cold milk, and bring to a simmer. Cook for 3 minutes, whisking occasionally, until the sauce thickens. Turn off heat and whisk in the salt, cayenne, nutmeg, and half the Parmesan. Let cool while you prep the asparagus.

Blanch the asparagus for 1 minute in boiling salted water and rinse with cold water until completely cool. Drain well. Spread the white sauce evenly on the pizza dough. Top with the asparagus, and then the cheddar and remaining Parmesan.

Bake for 20 minutes at 450 degree F., or until the top is browned and the crust is cooked through.

Tip: lift up the crust with a spatula to see if it has browned underneath.

Why not try your hand at some homemade pizza dough? It's not as hard as you think.

Gourmet Savory Apple and White Cheddar Pizza

2011-11-17T07:41:00.000-08:00

Apple pizza is a gourmet fruit pizza recipe made with apples! Try this vegetarian apple pizza for kids or perhaps as a gourmet vegetarian appetizer. Unlike other fruit pizza recipes, this is a savory main dish apple and cheese pizza and not a sweet fruit dessert pizza. This gourmet vegetarian pizza with apples comes from the US Apple Association.

See also: More vegetarian pizza recipes
Ingredients:

* 1 12-ounce can refrigerated ready-made pizza dough
* 3 large apples, sliced thin
* 1 cup apple juice
* 1 tbsp cornstarch
* 1/2 tsp cinnamon
* 2 tbsp honey
* 1/4 cup chopped pecans
* 1 cup white cheddar cheese

Preparation:
Pre-heat oven to 425 degrees.

Lightly coat a 14-inch pizza pan with cooking spray. Press dough into pizza pan.

Cook apples in apple juice until tender. Drain off juice and reserve.

Place apple slices on dough.

Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples.

Sprinkle pecans on top. Top with cheese.

Bake in a 425 degree oven for 15-20 minutes.

Makes 8 slices of apple pizza.

Nutritional Information Per Serving:
Calories: 270
Total fat: 9g, Saturated fat: 3.5g, Calories from fat: 80
Protein: 7g
Carbohydrates: 41g
Cholesterol: 15mg
Dietary Fiber: 3g
Sodium: 370mg
Source: U.S. Apple Association

Mediterranean Pizza with Pesto and Artichokes

2011-11-17T07:38:00.000-08:00

This vegetarian pesto pizza recipe uses pesto instead of tomato sauce, and is topped with feta, artichokes and kalamata olives for a Mediterranean and Greek inspired fusion vegetarian pizza! Vegetarian pesto pizza recipe courtesy the Wheat Foods Council.

See also: More vegetarian pizza recipes
Ingredients:

* 1 15 - inch pre-made pizza crust
* 1/2 cup vegetarian pesto sauce
* 6 ounce feta cheese, crumbled
* 1 6 ounce jar artichokes, drained and chopped
* 1/3 cup hydrated sun-dried tomatoes, sliced
* 1/2 cup chopped kalamata olives

Preparation:
Pre-heat oven to 400 degrees.

Spread pesto sauce over crust. Sprinkle on feta cheese. Add artichokes, sun-dried tomatoes and olives. Bake for 15 minutes or until heated through.

Makes 10 slices of vegetarian pizza. Calories/Serving: 260

Nutrition: Each slice provides approximately: 260 calories, 10 g protein, 29 g carbohydrates, 3 g fiber, 13 g fat (5 g saturated), 19 mg cholesterol, 80 mcg folate, 3 mg iron, 608 mg sodium.

See also: More vegetarian pizza recipes

Meatless Mexican Taco Pizza

2011-11-17T07:36:00.000-08:00

This vegetarian Mexican taco pizza uses kidney beans and salsa instead of pizza sauce for a vegetarian taco pizza that kids will surely love! For a vegan version, you could use a soy vegan cheese. Mexican taco pizza recipe courtesy of Bush's® Beans.

See also: More Vegetarian Pizza Recipes
Ingredients:

* 1 16 ounce can kidney beans, rinsed and drained
* 3/4 cup salsa
* 1 - 12 inch thin crust pizza crust
* 1 1/2 cups reduced-fat shredded Cheddar cheese
* 1 yellow or green bell pepper, sliced into thin rings
* 1 red onion, sliced into thin rings
* 2 tbsp chopped cilantro or green onions

Preparation:
Heat oven to 425 degrees.

Place 3/4 cup beans in small bowl and partially mash with potato masher or back of wooden spoon. Add salsa; mix well.

Spread bean mixture evenly over pizza crust. Top pizza with cheese, remaining beans, peppers and onions.

Place pizza on baking sheet; bake for 12 minutes or until cheese is melted and crust is golden brown.

Top with cilantro; cut into 12 thin wedges.

Enjoy your vegetarian taco pizza!

Vegetarian Barbecue "Chicken Wing" Pizza

2011-11-17T07:32:00.000-08:00

Vegetarian barbecue chicken wing pizza recipe made with Gardein bbq chicken wings, mozzarella cheese and red bell peppers. This is a particularly hearty pizza recipe that will satisfy your cravings for meat. Soon, instead of meat, you'll be craving this vegetarian barbecue "chicken" wing pizza! Use vegan cheese to keep this pizza recipe vegan.

Recipe and photo courtesy of Gardein.
Ingredients:

* 1 package gardein-brand bbq "chicken" wings and sauce
* 1 pre-made pizza crust
* 1/2 cup red onion, diced small
* 1/2 cup red bell pepper, diced small
* 1 cup mozzarella cheese or vegan substitute
* 1 tbsp fresh chopped cilantro
* fresh ground black pepper, to taste
* 1 lime wedge

Preparation:
Pre-heat oven to 400 degrees.

Thaw gardein vegetarian chicken wings and cut into 1/4-inch strips.

Spead barbecue sauce on pizza crust and top with red onion, red pepper, mozzarella cheese and sliced barbecue chicken wings.

Bake pizza for 10-15 minutes, or until cheese has melted and crust is golden brown and crispy.

Garnish with fresh ground black pepper, fresh chopped cilantro and lime wedge.

Enjoy your vegetarian barbecue chicken wing pizza!

Gourmet Pumpkin and White Sauce Pizza

2011-11-17T07:30:00.000-08:00

Pumpkin pizza! Chunks of roasted pumpkin brushed with pesto on top of a creamy white sauce and topped with lots of cheese and crushed cashews. This is a truly gourmet vegetarian pumpkin dish for a fall entree.

Recipe and photo by pizza maker, Theo Kalogeracos, author of The Search for the Perfect Pizza
Ingredients:

* 1 1/4 cups roasted pumpkin, cubed
* 1 tsp basil pesto
* 3/4 cup prepared pizza dough
* 1/4 cup grated mozzarella cheese
* 2 Tbsp cashews, roasted, salted and crushed
* 1 1/4 Tbsp white cream sauce
* 2 1/2 Tbsp goat cheese, crumbled
* 2 1/2 Tbsp Parmesan cheese, grated
* 1 tsp fresh chopped parsley
* 2 tsp extra cashews, chopped
* 2 tsp extra Parmesan cheese, grated

Preparation:
Preheat the oven to 500 degrees.

Gently toss roasted pumpkin with basil pesto to lightly coat evenly. Set aside. Roll out pizza dough and spread evenly with a layer of mozzarella cheese. Add crushed cashews and cubes of pumpkin. Drizzle with white cream sauce.

Scatter crumbled goat cheese and grated Parmesan evenly over the surface.

Cook pizza for seven to 10 minutes at 500 degrees Fahrenheit. Remove from the oven and cut into slices.

Garnish with fresh parsley, extra cashews and Parmesan cheese before serving

Vegetarian "Pepperoni" Pizza

2011-11-17T07:27:00.000-08:00

Vegetarian "pepperoni" pizza recipe using vegetarian pepperoni and cheese. Look for SmartDeli brand vegetarian "pepperoni" slices to top off this easy meatless pizza.

Pizza recipe courtesy of Lightlife Foods
Ingredients:

* 1 4-ounce package Smart Deli vegetarian pepperoni substitute
* 1 13.8-ounce package refrigerated pizza crust dough
* 8 oz pizza sauce
* 2 cups shredded part-skim mozzarella cheese

Preparation:
Assemble as you would assemble a pepperoni pizza. Bake according to packaged pizza dough directions.

Serves 6.

Nutritional information, per serving: Calories: 303 Total fat: 9g / Saturated fat: 4g / Trans fat: 0g
Cholesterol: 24mg
Sodium: 1021mg
Carbohydrates: 36g
Dietary fiber: 2g
Protein: 20g
Vitamin A: 6% / Vitamin C: 4% / Calcium: 30% / Iron: 14%

French Bread Pizza

2011-11-17T07:18:00.000-08:00

Using French bread instead of a pizza crust, you can get this healthy vegetarian pizza recipe in the oven quickly. Everyone loves pizza, and piling your pizza high with vegetables means you can enjoy a healthy pizza anytime. French bread vegetable pizza recipe courtesy the Wheat Foods Council.

See also: More vegetarian pizza recipes
Ingredients:

* 1 one pound loaf French bread
* 1 cup pizza sauce
* 1 to 2 cups shredded mozzarella cheese
* 1 4 ounce can sliced mushrooms, drained
* 1 16 ounce can artichoke hearts, drained
* 1/2 large green pepper, sliced
* 1/2 large red or yellow pepper, sliced
* 1/2 cup chopped red onion
* 1 2 ounce can sliced black olives, drained
* black pepper to taste

Preparation:
Pre-heat oven to 350 degrees.

Slice loaf in half, length-wise, and spread each half with equal amounts of ingredients. Sprinkle lightly with black pepper.

Bake for 7 to 10 minutes, or until cheese melts. Slice each half into fourths.

Servings: 6 to 8

Calories/Serving: 356

Nutrition: One serving provides approximately: 356 calories, 16 g protein, 44 g carbohydrates, 6 g fiber, 14 g fat (4 g saturated), 15 mg cholesterol, 63 mcg folate, 4 mg iron, 741 mg sodium.

How To Make Pizza

2011-11-17T07:01:00.000-08:00

Ingredients:
1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
1 Tbsp. - Sugar
Extra flour
Extra olive oil

Procedure:
1. Put the yeast in a bowl, add sugar and warm water to it.
2. Mix it thoroughly.
3. Wait for 5-10 minutes, after which the dough will release very few small bubbles.
4. Take Bread flour, add salt, pour milk into the batter. Now add the yeast mixture into this batter.
5. Knead it energetically for about 10 minutes. Then slightly oil a bowl and put the dough in it.
6. Poke the dough with your finger about three times as can be seen in the picture below:

7. Cover the bowl with a with a paper wrap to make it air tight and then allow it to rise for about 2 hours.
8. After about 2 hours, check on your dough and move it a little bit to see that it's texture looks something like this:

9. After this just scoop out your dough, and keep kneading it until you feel it is soft enough and does cling to the object you're kneading it on. It will eventually look something like this:

10. You're done, your pizza dough for a 14-inch pizza is ready to go.10. You're done, your pizza dough for a 14-inch pizza is ready to go.

How to make good pizza at home

2011-11-17T06:43:00.000-08:00

A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.

Pizza Crust Secrets

Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage.

Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.

Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.

Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end).

If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it.

Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.

To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.

To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.

To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.

For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour

If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.

Pizza Toppings

Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings.

For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza.

Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.

Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza.

Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base.

Pizza Sauce

Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce.

Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer.

Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza.

Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.