A Guide for the Pizza Amateur
There are a few "secrets of the trade" in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you'll wonder why I made such a big deal out of it.
The instructions below are for making a pizza in the traditional American pizzeria style. They are optimized for people who do not have much experience making pizza at home.
Ingredients
1 Tablespoon Oil
1 Pound Frozen Large Shrimp
2 Cups Chicken Broth
1/2 of 8 oz. tub or 1/2 cup Cream Cheese Spread
1 1/2 Cups Instant White Rice uncooked
2 Cups Frozen Broccoli Florets thawed
Directions
1. Heat oil in large skillet on medium high heat. Add Shrimp, cook about 3 minutes on each side or until the shrimp turn pink.
2. Remove shrimp from skillet, cover to keep warm.
3. Add chicken broth and cream cheese to skillet, stir until well blended.
4. Cover and cook on low heat for 5 minutes.
5. Stir in broccoli and shrimp. Cook covered for about 5 minutes or until the liquid is absorbed and broccoli is heated through.
Makes 4 servings.
Ingredients
1 14oz Can Sweetened Condensed Milk
1 12oz Container Frozen Whipped Topping thawed
1 20z Can Crushed Pineaple drained
1/3 Cup Lemon Juice
2 8inch Graham Cracker Crusts
1 Cup Flaked Coconut toasted
Directions
1. Place milk in bowl, fold in whipped toppings.
2. Add pineapple and lemon juice, stir for several minutes until it thickens.
3. Pour into crusts, sprinkle top with coconut.
4. Cover and refrigerate for at least 2 hours.
In this recipe Clara uses 5 lbs of flour to 2 oz. of yeast. Add room temperature water throughout process until the mixture feels like proper dough. Add touch of salt and sugar to taste.
93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.
Ingredients
3 Cups Cooked Chicken chopped
16oz Frozen mixed vetetables thawed and drained
8oz of your favorite cheese
1 Can Condensed Cream of Chicken Soup
1 Can Crescent Dinner Rolls
Directions
1.Mix chicken, vegetables, cheese and chicken soup and put into 13x9 inch baking dish.
2. Preheat oven 375F.
3. Unroll Dinner rolls over chicken mixture.
4. Bake 20-25 minutes or until crust is golden brown.
5. Serve - about 8 servings.
Ingredients
1/4 pound pork sausage
1 large onion chopped
1/2 teaspoon dried thyme leaves crushed
1 Can (10 3/4 ounce) of condensed Cream of Celery Soup
1 Can (8 ounce) stewed tomatoes
2 Cups of mixed frozen vegetables (corn, broccoli, carrots, peas, etc..)
3 Cups of Stuffing
Directions
1. Cook sausage, onion and thyme in skillet until sausage is browned, breaking up the sausage into pieces while cooking.
2. Drain sausage, return it to skillet.
3. Stir in soup, tomatoes and vegetables, heat to a boil.
4. Stir in stuffing.
5. Spoon into 1 1/2 quart casserole dish.
6. Bake at 350F for 30 minutes.
93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.
91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression.
Ingredients
3 pounds of venison diced
1 large onion chopped
1 large green pepper chopped
2 large cloves of garlic minced
3 jalapeno peppers seeded and chopped
1 14.5oz can of diced tomatoes
1 can of tomatoes & chilies
2 teaspoons of cumin
2 teaspoons of chili powder
1 tablespoon of olive oil
salt & pepper to taste
water
cornstarch
Directions
1. Saute the minced garlic in olive oil for about a minute.
2. Add meat and brown.
3. Add tomatoes, onion, pepper and spices. Add enough water as to prevent scorching. Its ok if its on the watery side.
4. Bring to boil, cover reduce heat and allow to simmer for 3 hours stirring occasionally.
5. After cooking, combine cornstarch with water and add to the meat to thicken the gray to your preference.
6. Serve
Carne Guisada is a Tex-Mex dish that goes well with soft tacos, or tortillas. This is a good recipe for meat that tends to be tough.
91 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Depression.
In this episode Clara makes Egg Drop Soup and remembers a story about her brother.