Making Miniature Stuffed Pizzas in Springforms Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust. One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan. With true cylindrical sides, it’s a trick to get the pizza out in once piece, and with the angled sides, well, you’ll never have a properly shaped stuffed pizza.Slightly better than a deep-dish pizza pan is the old standby: a large, well-seasoned, cast iron skillet. Once your dough is happy, you can begin rolling out the crusts.
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach
Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook. After one too many of what a friend of mine calls "burnt offerings" from the grill, I put on my grilling apron and took over. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard. Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. 2.
10 steak sauces you can make in minutes If our site’s statistics show one thing, it’s that you love steak and want to know how to cook it perfectly. Our how to cook the perfect steak guide is one of our most popular, whatever day of the year, and we have plenty of supplementary guides too, from ideas on side dishes to a video that’ll help perfect your technique. But even if you have all these bases covered, there’s no denying the importance of matching your meat with the perfect sauce. While we have lots of recipe ideas on our site, we asked our cookery team to create 10 sauces that are ready in minutes. All sauces serve two people... 1. Ready in... 15 minutesThis piquant Italian green sauce doesn’t require any cooking. 2. Ready in... 20 minutesThis classic, creamy steak sauce can be ready in no time. 3. Ready in... 25 minutesIf you like thick, creamy, mayonnaise-like sauces, opt for a tarragon-tinged béarnaise. 4. Ready in... 5. 6. Ready in... 20 minutesOpt for a bistro classic by making a rich, boozy jus. 7. 8. 9. 10.
Butter Roasted Chicken I’ve roasted many a chicken in my time. Many. First because it’s one of the most delicious meals you can serve your family. And you can change the seasonings to suit your and your family’s tastes. Second because it’s just so easy. I had really never thought that there might be a better method for roasting a chicken until I saw one being done this way on a recent episode of French Food at Home on The Cooking Channel. For this recipe, you want a chicken that’s about 4 pounds. Now take your fresh herbs and stick them…well, you know where they go… And push those lemon wedges in there, too. Now place the chicken on its left leg in a roasting pan or an large cast iron skillet. Enjoy! A succulent roasted chicken scented with lemon and fresh herbs and basted with butter. Ingredients 1 whole chicken, about 4 pounds Salt and pepper Fresh herbs – my favorite combination is tarragon, thyme, rosemary and sage 1 lemon, quartered ¼ cup butter (1/2 stick) Instructions Preheat the oven to 400 degrees.
Steak and kale salad with chimichurri dressing Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk Ingredients 1 tbsppistachios, toasted 2 ribeye steaks100mlextra virgin olive oil50mlred wine vinegarJuice of 1 orange 2 garlic cloves, roughly chopped¼ tspcrushed chilli flakes30gfresh coriander 30gfresh parsley100gcurly kale, tough stems removed 1 orange, peeled and cut into segments 1 avocado, peeled, stone removed and cut into segments Method 1 Heat a small frying pan and add the pistachios.
Bacon Cheeseburger Chicken Bacon Cheeseburger Chicken is definitely in the Top 3 Favorite Meals Ever according to Kevin. :) I like it too, because it’s easy way to amp up boring chicken breasts into an exciting, mouth-watering meal. :D Intrigued? First, let’s start by making our own bacon bits. Let me pass along her words of wisdom. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Okay! In the skillet you used to fry the bacon, you have some bacon grease. Preheat your oven to 350, and spray a 9×13 or 8×8 baking dish with Pam (depending on how much chicken you have, if you use more than 2 breasts, go with the 9×13). Take a few boneless, skinless chicken breasts and cut them in half, right down the middle, and put them in the skillet. Sear 4-5 mins each side until lightly browned. With both sides of the chicken are browned, remove from skillet and place in baking dish that has been sprayed with Pam. Now it’s time to make our bacon bits! Yummy, flavorful bacon bits :D
How to Thaw a Frozen Steak in Minutes « Food Hacks It's a basic law of cooking: whenever you're really craving something, you don't have it. All you want is a glass of wine? Chances are you finished the bottle while braising meat last night. Want nothing more than a sandwich right now? Yep, you finished the bread with breakfast. Don't Miss: Why Perfectly Cooked Steaks Require More Than One Flip I can't help you with the non-existent wine or bread, but I can help you with the frozen steak, thanks to one of my all-time favorite food hacks: thawing a steak in minutes, without hurting it at all. Step 1Remove Your Steak from the Freezer I probably didn't need to tell you to remove the steak from the freezer in order to thaw it. Your best option is a ziplock bag (preferably one that's already vacuum-sealed). Step 2Add Water to a Metal Pot You don't need to add a ton of water to the pot, just enough to make it heavy. Step 3Place Your Pot on the Steak Step 4Wait In a mere matter of minutes, your steak will be perfectly thawed. Steak It Up
Alison And Simon Holst Recipe: American Pieburgers Last updated 05:00 23/05/2012 Lindsay Keats AS EASY AS PIE: Pieburgers are a Holst family classic. Alison has been making these for the family for years – probably from the late 1960s, when the family spent some time living in the United States. Over the years we have experimented with several different versions, including using bought, pre-rolled pastry sheets to simplify the process. Once you've tried it a couple of times, short pastry really is quick and easy to make, particularly if you have a food processor, and costs much less than bought pastry, so we think it is well worth learning how to prepare it. For four to six servings: - © Fairfax NZ News Ratings & Reviews