Cheese Steak Pizza Recipe

Ingredients:
* 1 prepared pizza crust (12 inch)
* 1/2 cup barbecue sauce or pizza sauce
* 1 package (6 oz.) Grilled Beef Steak Strips
* 2 cups Shredded Cheese
* Sliced green pepper and onion
Directions:

Spread pizza crust with barbecue sauce.
Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.
Bake at 450 F for 8 to 10 minutes or until cheese is melted

Canadian Bacon Pizza Recipe

Ingredients:
* 1 (12 inch) pizza crust -- unbaked
* 1 cup pizza sauce
* 2/3 cup shredded mozzarella cheese
* 6 ounces Canadian bacon -- cut in bits
* 1/2 cup thinly sliced fresh mushrooms
* 1 small green or red bell pepper -- cut in rings
* 1/2 teaspoon crushed dried oregano
* 1/2 teaspoon crushed dried basil
* crushed red pepper flakes
Directions:

Preheat oven to 450F. Place the unbaked pizza crust on an ungreased nonstick pizza pan. Spread
the pizza sauce over the crust, leaving a 1-inch border around the rim. Sprinkle with half of the
cheese. Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom
slices and bell pepper rings.
Sprinkle evenly with oregano, basil, and red pepper flakes. Top with remaining cheese. Bake for
13 to 15 minutes, until the crust is crisp and the cheese is melted and browned.

Beer Pizza Recipe

Ingredients:
* 1 tablespoon olive oil
* 1/2 pound pepperoni sausage -- diced
* 1 pound bacon -- diced
* 1 can sliced mushrooms (4 ounce size) drained
* 1 onion -- chopped
* 1 green bell pepper -- chopped
* 1 can tomato sauce (28 ounce size)
* 1 cup beer
* 1 clove garlic -- minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 2 unbaked pizza crusts
* 8 ounces shredded mozzarella cheese
Directions:
Preheat oven to 450 degrees F.
Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly
browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until
tender.
In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato
sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for
about 15 minutes, until slightly thickened. Spread over the pizza crusts, and top with cheese.
Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden
brown.

Beefy Potato Pizza Recipe

Ingredients:
* 4 potatoes, sliced
* 1 package refrigerated pizza dough
* 1 pound ground beef, browned and drained
* 1 cup barbecue sauce, divided
* 1 green pepper, sliced
* 1 cup shredded cheddar cheese
Directions:
Preheat oven to 425. Place potatoes in shallow microwafe-safe dish. Cover with plastic wrap,
venting one corner. Microwave on high 8-10 minutes until tender; set aside.
Coat 12-inch pizza pan with nonstick cooking spray; press pizza dough evenly into pan; prick with
fork. Bake 10 minutes; set aside.
Mix ground beef with 3/4 cup barbecue sauce. Spread beef mixture over crust; top with potatoes
and bell pepper. Drizzle with remaining barbecue sauce. Sprinkle with cheese. Bake 10-15 minutes
until heated through and cheese is melted.

Baked Pizza Sandwich Recipe

Ingredients:
* 1 pound Lean Ground Beef
* 15 ounces Tomato Sauce
* OR
* 15 ounces Pizza Sauce
* 1 teaspoon Oregano Leaves
* 2 cups Biscuit Baking Mix
* 1 Egg; Lg.
* 2/3 cup Milk
* 8 ounces Cheese; *
* 2 ounces Mushrooms;Sliced,Drained
* 1/4 cup Parmesan Cheese; Grated
Directions:
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the
excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to
boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour the remaining tomato
sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the
mushrooms and the remaining cheese on top of the tomato sauce. Spoon the reserved batter on
the top of the cheese.
Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden
brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.

Basic Pizza Sauce Recipe

Ingredients:
* 35 ounces canned whole tomatoes
* 1 teaspoon basil
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* salt and pepper -- to taste
Directions:
Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely
crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a
bubble over medium heat, stiring to mix the seasonings.
As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle
simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a
maximum of 1 hour.

New York Style Pizza Dough Recipe

Ingredients:
* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice
Directions:

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy
spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle
yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions
for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a
bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough
ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the
edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1
hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board
from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.
Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500
degree oven for 20-25 minutes, until crust is golden.
New York-Style Pizza Crust Recipe
Ingredients:
* 2/3 cup warm water
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal -- optional

Classic Pizza Crust Recipe

Ingredients:
* 1 package active dry yeast
* 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil
Directions:
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water
and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on
high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until
smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it
is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and
chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and
about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your
choice. Cook at 425* for 25 minutes.

KABULI GOSHT PULAO

Mutton - 1 kg
peppercorns - 1 tbsp
cinnamon - 1 large stick
cloves - 5
ghee - 2 tbsp
salt
water
pressure cook the above till mutton is cooked,
strain and take only the mutton pieces, also reserve the stock.

oil - 5 tbsp
garlic - 1 tbsp, minced
basmati rice - 500 gms, soaked

powder the following:
whole cardamom - 2
cinnamon - 1
cloves - 4
cumin seeds - 1 tsp
corinader seeds - 1 tsp
peppercorns - 10

1. heat oil and add the garlic, when brown add the cooked mutton pieces. put in the powdered spices.
2. add stock and water .
( rice and liquid in the ratio 1 : 2)
3. when water boils add needed salt and rice.
4. simmer, then cover and dum cook till rice is done.
5. garnish with golden browned onions and chopped mint leaves and serve hot.

EASY MUTTON FRY

Boneless mutton - 500 gms
marinade:
yogurt - 1 tbsp
salt
pepper - 1 tsp
turmeric - a pinch
chilli powder - 1 tsp
garam masala - 1/4 tsp
ginger - 1 tsp
garlic - 1 tsp

1. marinate the mutton for 30 minutes and then pressure cook with little water.
2. simmer and dry any remaining water.
3. add a tbsp or more of oil to it and fry it till crispy.
4. garnish with chopped coriander.
5. lemon juice may be drizzled before serving.

MUTTON KABABS

750 g - boneless mutton pieces
hot cooked rice
1/3 cup - soy sauce
2 tbsp - vegetable oil
1 tbsp - brown sugar
1 - garlic clove, minced
1 tsp - ground ginger
1 tsp - seasoned salt
12 - whole fresh mushrooms
1 - large green bell pepper, cut into 1 1/2 inch pieces
1 - large onion, cut into wedges
12 - cherry tomatoes
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well.Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade. Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F).
Serve meat and vegetables over rice if desired.

MUTTON CURRY

1 Kg Mutton (tender or Lamb), cubed, cleant and washed
1/2Kg Ashgourd, cleant, cubed and washed
2 Medium Onions (Sliced finely)
Oil for tempering
Salt to Taste
1 Coconut (grated for coconut milk)

For Wet Ground Masala: (all ingredients to be dry roasted on tawa or girdle)


1 Tblsp Coconut
1 Tsp Cummin Seeds
1 Tsp Mustard Seeds
1 small onion - chopped
Marble sized ball of tamarind
3/4Tsp Turmeric Powder
8 Garlic Cloves
4 Cloves
6-7 Pepper Corns
11/2 inch cinnamon stick
8 Madras Chillies
10 Kashmir Chillies
1/2Tsp Aniseed
1 Tsp Poppy Seeds (Khus Khus)


For Coconut Milk:

Grind the coconut in 2 cups of warm water.
Strain in muslin cloth and extract 11/2 cups of thick coconut milk.
Take the remains of the coconut and add 4 cups of warm water and grind once again.
Strain in muslin cloth to extract 3 cups of thin coconut milk.
Set aside thick and thin coconut milk separately.

Heat Oil. Add sliced onions and fry till they turn golden brown.Add wet ground masala and fry till oil leaves the sides of the fried masala. This will take approx 10 minutes.Add mutton pieces and stir-fry with the masala for around minutes.
Add the thin coconut milk, cover and simmer on medium flame for 15 minutes. Add the ashgourd and simmer once again for 15 minutes or just about when the meat is cooked and ashgourd is almost cooked. Check the salt. At last just add the thick coconut milk and simmer on low fire for 20 minutes more. Serve hot with neer dosas or rice.

MUTTON BAFTA

1/4 kg mutton pieces
8-10 dried kashmiri chillies
1/2 tsp cummin seeds
12 peppercorns
3 cloves garlic
1/2 inch piece ginger
1 tsp turmeric powder
2 onions, chopped
2 big tomatoes, skinned and chopped
1 tsp sugar
Salt to taste
Half cup of water in which tamarind has been dissolved
Vinegar to taste

Grind together the chillies, cummin, peppercorns, garlic and ginger.Mix in the turmeric.Fry the onions till light brown.Add the tomato and stir a bit. Add mutton Fry for a minute.Add the masala and tamarind Cover and cook until mutton is cooked (approx 1 hour till meat is tender). Add water whenever required Add sugar and vinegar Pressure cook again for one whistle after adding required water Garnish with coriander leaves. Serve hot

CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste
with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

CHICKEN CUTLETS

Chicken, cutlets or pieces,whatever
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine

Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or
muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of
water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by
seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes
at 325 degrees.

POTATO CHIP CHICKEN

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender.

GREAT AND EASY CHICKEN CASSEROLE

2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of
ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and
cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for
another 25 minutes.

CHICKEN FRIED RICE

1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook
rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce
heat and add chicken with soy sauce and broth.

Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few
minutes. Stir in onion, green pepper and celery.

Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side
of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and
serve at once.

CHICKEN CURRY

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.

Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry,
mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for
about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to
simmer. Cook, covered, on low heat for about 30 minutes.

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick
wholemeal bread.

CHICKEN KABABS

3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.

Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.

ORIENTAL CHICKEN

1 chicken breast, quarter, cut into slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked
through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN TIKKA

5/8 c. yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to
marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken
on skewers or in broiler pan and broil (or grill) 5 to 8 minutes,turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

ITALIAN CHICKEN

2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered

Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil,
then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover
and simmer about 1 hour. Serve with spaghetti.