Grilled Pizza

Grilled Pizza
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A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Grilled Pizza
Print Recipe
A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Instructions
  1. Dissolve the yeast in the warm water with the sugar.
  2. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
  3. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
  4. Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
  5. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
  6. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.
  7. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls.
  8. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
  9. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.
  10. Place on dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil.
  11. Turn the dough over to coat it with oil.
  12. With your hands, spread and flatten the pizza dough into a 10 to 12- inch free form circle, 1/8-inch thick.
  13. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough.
  14. Do not make a lip, you may end up with a rectangle rather than a circle; the shape is unimportant.
  15. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather than try to repair them, avoid them when adding toppings and drizzling with olive oil.
  16. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill.
  17. Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
  18. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  19. Using tongs, immediately flip the crust over onto the coolest part of the grill.
  20. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
  21. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza.
  22. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley.
  23. Drizzle the entire pizza with virgin olive oil.
  24. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
  25. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
  26. The pizza is done when the top is bubbling and the cheese has melted.
  27. Garnish with basil and serve immediately.
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Eggplant Caviar

Eggplant Caviar
Serves 8
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.
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Prep Time
30 min
Prep Time
30 min
134 calories
13 g
0 g
9 g
2 g
1 g
227 g
24 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
30%
Sugars 5g
Protein 2g
Vitamin A
2%
Vitamin C
18%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Eggplants
  2. 3 Garlic cloves, minced
  3. 1/3 c Olive oil
  4. 1 tb Minced parsley (or Onion, Basil)
  5. 1 Lemon, juice only
  6. Salt and pepper
Instructions
  1. Halve the Eggplants lengthwise and place under a broiler,
  2. 2 inches from the flame. Broil for 50 minutes, turning
  3. once, until very soft. Scoop out the flesh and discard the
  4. seed strips. Pass through the coarse blade of a food mill
  5. or coarsely mash by hand. Add garlic to taste (be careful,
  6. the taste becomes stronger with time). Beat in the olive
  7. oil. Add the parsley, lemon juice, salt and pepper.
  8. 2
beta
calories
134
fat
9g
protein
2g
carbs
13g
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Dolmas

Dolmas
Yields 48
Another version of Greek Stuff Grape Leaves.
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
14 calories
2 g
0 g
1 g
0 g
0 g
13 g
1 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
13g
Yields
48
Amount Per Serving
Calories 14
Calories from Fat 4
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
1%
Vitamin C
1%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 48 Grape leaves (about 1 jar)
  2. 1/2 c Long grain brown rice;cooked
  3. 2 c Onion; finely chopped
  4. 2 tb Parsley; finely chopped
  5. 2 tb Mint leaves; finely chopped
  6. 2 ts Dill weed
  7. 1/4 c Pine nuts
  8. 1/4 c Currants
  9. 1/4 ts Black pepper
Instructions
  1. Place grape leves briefly in a pan of warm water to
  2. separate them, then drain on paper towels, set aside.
  3. Combine all other ingredients.
  4. Place grape leaf vein side up, with the stem toward you.
  5. Put a mound of rice mixture in the middle of the leaf
  6. (about 1 rounded tsp to 1 rounded tbsp, depending on the
  7. size of the leaf). Fold over sides and roll up leaf. Layer
  8. the rolled leaves in a large saucepan (3 quart) placing
  9. them side by side and close together.
  10. Press with a heavy heat proof plate that fits inside the
  11. pan. Add enough boiling water to cover leaves. Cover and
  12. simmer for 1 1/2 hours.
  13. Hints: Dolmas may be served warm or chilled. If warm, try
  14. serving them with lemon sauce. If cold, serve them with
  15. garbanzo puree or eggplant. Tabouli is also a good dish to
  16. serve at the same meal. Dolmas are easy to take to a
  17. potluck dinner and they also make a very special company
  18. meal.
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calories
14
fat
1g
protein
0g
carbs
2g
more
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Deep-Fried Tofu With Peanut Sauce

Deep-Fried Tofu With Peanut Sauce
Serves 8
Tofu deep-fried with Cilantro root, chilies, and garlic in a peanut sauce.
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Prep Time
30 min
Prep Time
30 min
635 calories
10 g
0 g
64 g
7 g
5 g
155 g
229 g
7 g
0 g
57 g
Nutrition Facts
Serving Size
155g
Servings
8
Amount Per Serving
Calories 635
Calories from Fat 565
% Daily Value *
Total Fat 64g
99%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 0mg
0%
Sodium 229mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 7g
Protein 7g
Vitamin A
6%
Vitamin C
1%
Calcium
21%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb Tofu, pressed
  2. 2 ea Garlic cloves, chopped
  3. 1 ea Cilantro root, chopped
  4. 3 ea Dried red chilies, soaked and chopped, seeded
  5. 1/2 ts Salt
  6. 3/4 c Rice vinegar
  7. 1/4 c Sugar
  8. 1/2 c Peanuts, finely chopped
  9. 2 c Peanut -=or=- vegetable oil
Garnish
  1. 2 ts Cilantro leaves, chopped
  2. 2 ts Red pepper flakes
Instructions
  1. ~ Cut the tofu into cubes 1-inch X 1-inch X 1 1/2-inch.
  2. Set aside.
  3. ~ Make a paste of the garlic, cilantro root, chili peppers
  4. and salt. Add the vinegar and mix.
  5. ~ Dissolve the sugar in 1/4 c hot water and add it to the
  6. paste along with the peanuts. Sprinkle with cilantro
  7. leaves and red pepper flakes.
  8. ~ Put the oil in a wok and heat until hot. Deep-fry the
  9. tofu for 5 minutes until it becomes light brown. Drain on
  10. paper towels.
  11. ~ Place tofu on a serving plate with the peanut sauce next
  12. to it. Use the sauce as a dip. Serve either hot or at room
  13. temperature.
NOTE
  1. Apparently you can buy tofu already deep-fried. If
  2. using this product, then only deep-fry it again for 1
  3. minute.
beta
calories
635
fat
64g
protein
7g
carbs
10g
more
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Deep Fried Tofu With Plum Sauce

Deep Fried Tofu With Plum Sauce
Serves 16
Sesame Seed coted Tofu with warm plum sauce.
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Prep Time
45 min
Prep Time
45 min
165 calories
19 g
0 g
8 g
6 g
1 g
108 g
105 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
108g
Servings
16
Amount Per Serving
Calories 165
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 105mg
4%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 14g
Protein 6g
Vitamin A
4%
Vitamin C
7%
Calcium
24%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tofu
  1. 1 lb Firm tofu
  2. 1/2 c Sesame seeds
  3. 2 tb Cornstarch
  4. 3 tb Whole-wheat flour
  5. 1/4 c Vegetable oil
Plum Sauce
  1. 1 1/2 lb Red plums, pitted, peeled & chopped
  2. 3/4 c Sugar
  3. 1 tb Soy sauce
  4. 1 tb Teriyaki sauce
  5. 2 ea Garlic cloves, chopped
  6. Water to cover
Instructions
  1. Cut tofu into 1-inch squares. Mix together sesame seeds,
  2. cornstarch & flour. Roll tofu in sesame mixture till well
  3. coated. Heat oil in skillet till hot. Fry squares till
  4. well browned. Drain on paper towels & set aside.
  5. Place the rest of the ingredients in a pot. Add just
  6. enough water to cover by 1/2-inch. Bring to a boil then
  7. simmer for 20 minutes. Blend till smooth. Pour into a
  8. serving bowl.
  9. To serve, place toothpicks in tofu cubes. Arrange on a
  10. platter & serve warm with the sauce.
beta
calories
165
fat
8g
protein
6g
carbs
19g
more
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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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Avocado And Green Chili Soup

Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
  2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
  3. Pour the mixture into a serving bowl, garnish, and serve immediately.
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Asparagus Strudel

Asparagus Strudel
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A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Asparagus Strudel
Print Recipe
A German favorite made with Asparagus.
Servings
6
Passive Time
60 minutes
Servings
6
Passive Time
60 minutes
Ingredients
Vegetarian Yogurt & Herb Dressing
Servings:
Instructions
  1. Preheat the oven to 400˚ F.
  2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
  3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
  4. Melt the remaining butter in a small saucepan.
  5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
  6. Spread the onions evenly on top of the pastry, keeping the edges clear.
  7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
  8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
  9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
  10. Bake for 40 minutes, until golden and crisp.
  11. Garnish with parsley sprigs, lemon slices and asparagus tips.
  12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
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Dees Mexican Layered Dip

Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
  2. Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
  3. On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick. 1.) Bean dip 2.) Guacamole dip (Avocado) 3.) Taco Mixture 4.) Grated Jack Cheese 5.) Grated Cheddar Cheese 6.) Chopped Tomatoes 7.) Chopped Green Onions.
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