I’m always up to try new recipes, and DIY ravioli sounds like a fun way to make family dinnertime that much more memorable!
I am going to try making my own ravioli this weekend, but I definitely wanted to share a few seemingly easy recipes and methods in case you are inspired to do the same :)
What can I say... I love ravioli!
Making fresh pasta on your own sounds kind of intimidating, but I found a recipe over on HubPages that actually seems pretty manageable.
Have any of you ever made (or attempted to make) your own fresh pasta?
Here’s their recipe for homemade pasta dough:
First off, they offer this advice - “This ingredients list is very loose, and you should play with the proportions until you get a nice soft and supple dough. If the dough is very firm and hard to knead – add more egg yolks or water. If the dough is too soft and sticky to knead, add a little more flour until you can work with it. Don’t worry about it much, as long as you can knead the dough until it is smooth and elastic then you will be better than fine.”
Ingredients
- * 3 cups of flour
- * 5 egg yolks
- * ½ tsp salt
- * Enough water to make a smooth dough (if needed)
Directions
- 1. Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough.
- 2. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.
Now, it’s time to roll out the pasta sheets for the ravioli.
- 1. Once you have rested your dough, tear off a bigger than golf ball smaller than baseball sized hunk. Flatten it out with your rolling pin and start to roll. The dough will be sticky, so you will need a bowl of flour on hand. Sprinkle a little flour on the table and on the dough and roll it firmly a few times. After a few good rolls, lift the dough sheet off of the counter and flip it over, adding a little more flour onto the counter and onto the dough sheet as necessary. Use as little flour as you can get away with, but always keep the dough sheet loose and sliding on the counter.
- 2. Keep rolling and flipping and rolling and flipping until you get a dough that is paper thin. This will take a little while and a little effort, but it's worth it. You want to be able to see your hand through the dough when you lift it off of the counter. Don't worry if your dough sheet is irregularly shaped – it won’t matter.
Time to cut and fill the ravioli!
- 1. I like to use a water glass as a mold (About 3-4 inches in diameter). Invert the glass and press down on the dough with the top of the glass. Trace a knife point around the dough until you have cut out a circle of pasta (cookie cutter style). Repeat, cutting as many pasta circles as you can from your sheet of dough.
- 2. Take the scraps that you have cut from around the glass mold and add them back into your (Covered) dough ball for future rolling.
Filling the Ravioli
- 1. So now you have a counter filled with cut-out circles of dough. In the center of each circle, place about a teaspoon of your filling. Use as much filling as you can get away with and still be able to close of the ravioli well.
- 2. In a bowl, beat an egg and then using your finger, spread a little beaten egg around the outside of the pasta circle. This beaten egg is the glue that will seal the folded over pasta circle into a finished ravioli.
- 3. Fold the pasta circle over the filling and press the top down into the bottom, crimping with your fingers to fuse the dough and form a seal. Try to work from one side to the other, squeezing the air out as you go.
- 4. Once you have filled all your circles and crimped them into ravioli, place them on a floured baking sheet and start rolling your next ball of dough into a pasta sheet.
Here’s a great video that they linked to that you can follow step-by-step!
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Now, you’re going to need a few fabulous ravioli recipes! :)
The last time I was at The Ivy in LA, I had the most divine ravioli with brown butter and sage. Lucky me! Real Simple has a recipe for this dish that I am definitely going to try over the weekend! :)
After following the above instructions for the dough and filling (try a few yummy cheeses), do this:
Ingredients:
- * 6 tablespoons unsalted butter
- * 2 medium shallots, thinly sliced
- * 16 fresh sage leaves
- * 1/4 teaspoon kosher salt
- * 1/4 teaspoon black pepper
- * 3/4 cup (3 ounces) grated Parmesan
Directions:
- 1. Cook the ravioli according to above directions.
- 2. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
- 3. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.
- 4. Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining Parmesan.
YUM YUM YUM!
You have to let me know in the comments section if any of you try this recipe this weekend!
FUN TASK:
What is the most daring recipe you’ve attempted in the kitchen? Making your own pizza, perhaps DIY ice cream? Let’s hear it - and post the recipe if you can :)
I’ll send Whole Foods gift cards to a few of my favorites!
xoxoxo,
Carina
My favorites are...
whoosthemoo
Tututuyou
xxxooo,
Carina
KEEP UP WITH CARINA ON TWITTER - CLICK HERE TO FOLLOW HER!
Comments (19)
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Pineapple Tarts
written by Minute, August 13, 2010
written by Minute, August 13, 2010
Mine are pineapple tarts. They are quite time consuming to make as the filling has to be prepared separately, but well worth the effort!
Ingredients for Filling :
2 pineapples ,
150 g caster sugar
1 tsp lemon juice
Ingredients for Pastry :
350 g flour , sifted
200 g butter
25 g icing sugar
2 egga
Pinch of salt
Filling :
Cut and grate the pineapple.
Place on the muslin cloth and squeeze out as much pineapple juice as possible.
Place the pulp in a non stick pan and add all the sugar and cook at low heat until it becomes thick and golden.
Add the lemon juice and cool it .
Make small balls of filling.
Pastry :
Beat the butter, icing sugar, egg yolks and salt until fluffy .
Fold in the flour .
Mix the dough well and chill it for 30 mins .
Pre heat oven to 180 deg . Line 2 baking trays and grease it .
Roll out the pastry to less then 1 cm thick .
Make tart shapes.
Place the filling in the middle.
Brush the egg white over the tarts.
Bake 20 mins .
Cool it in a wire rack before storing
Ingredients for Filling :
2 pineapples ,
150 g caster sugar
1 tsp lemon juice
Ingredients for Pastry :
350 g flour , sifted
200 g butter
25 g icing sugar
2 egga
Pinch of salt
Filling :
Cut and grate the pineapple.
Place on the muslin cloth and squeeze out as much pineapple juice as possible.
Place the pulp in a non stick pan and add all the sugar and cook at low heat until it becomes thick and golden.
Add the lemon juice and cool it .
Make small balls of filling.
Pastry :
Beat the butter, icing sugar, egg yolks and salt until fluffy .
Fold in the flour .
Mix the dough well and chill it for 30 mins .
Pre heat oven to 180 deg . Line 2 baking trays and grease it .
Roll out the pastry to less then 1 cm thick .
Make tart shapes.
Place the filling in the middle.
Brush the egg white over the tarts.
Bake 20 mins .
Cool it in a wire rack before storing
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My everything Italian lasagna!
written by couponmakeup, August 13, 2010
written by couponmakeup, August 13, 2010
I am in no-means a cook or anything like that in the kitchen, but I really do like to bake! 
My favorite dish is "my everything Italian lasagna"! Although I use store bought lasagna, I like to add my own tomato sauce (chop out many tomatoes and stir them in a pot), tons of basil!, chopped up of my favorite veggies and my own italian mini-sized meatballs! I use the leanest ground beef, chopped up basil, and bread crumbs to roll them into mini sized balls. I also add bits of my favorite sausage inside the lasagna. And each layer has lots and lots of mozarella and parmesan cheese! This is something delicious that I love to make and as daring as I can go!
My favorite dish is "my everything Italian lasagna"! Although I use store bought lasagna, I like to add my own tomato sauce (chop out many tomatoes and stir them in a pot), tons of basil!, chopped up of my favorite veggies and my own italian mini-sized meatballs! I use the leanest ground beef, chopped up basil, and bread crumbs to roll them into mini sized balls. I also add bits of my favorite sausage inside the lasagna. And each layer has lots and lots of mozarella and parmesan cheese! This is something delicious that I love to make and as daring as I can go!
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written by lambsareme, August 13, 2010
written by lambsareme, August 13, 2010
The most aring thing that I have made is pizza. It is so yummy and prett y easy to make but it was a blast!
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Spaghetti Sauce and Meatballs
written by whoosthemoo, August 13, 2010
written by whoosthemoo, August 13, 2010
Ingredients -
1 pound Ground Beef
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounces) can Tomato Paste
1 cup Beef Broth
2 tablespoons minced Fresh Parsley
1 tablespoon Brown Sugar
1 teaspoon Dried Oregano Leaves
1 teaspoon Dried Basil Leaves
1 teaspoon Salt
1/4 teaspoon Pepper
Cooked Spaghetti, Noodles or other Pasta
Preparation:
1. Break up ground beef with fork.
2. Add ground beef to crockpot with onion, garlic, tomatoes, tomato sauce, tomato paste, beef broth, fresh parsley, brown sugar, dried oregano, dried basil, salt, and pepper.
3. Cover and cook on LOW for 6-8 hours.
4. Serve over hot spaghetti, noodles or other pasta.
1 pound Ground Beef
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounces) can Tomato Paste
1 cup Beef Broth
2 tablespoons minced Fresh Parsley
1 tablespoon Brown Sugar
1 teaspoon Dried Oregano Leaves
1 teaspoon Dried Basil Leaves
1 teaspoon Salt
1/4 teaspoon Pepper
Cooked Spaghetti, Noodles or other Pasta
Preparation:
1. Break up ground beef with fork.
2. Add ground beef to crockpot with onion, garlic, tomatoes, tomato sauce, tomato paste, beef broth, fresh parsley, brown sugar, dried oregano, dried basil, salt, and pepper.
3. Cover and cook on LOW for 6-8 hours.
4. Serve over hot spaghetti, noodles or other pasta.
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written by Tututuyou , August 13, 2010
It does use a prepared pie crust but it is still great
Ingredients
* 6 cups apples, peeled, cored and sliced
* 1 cup sugar
* 1/4 cup all-purpose flour
* 2 tsp. ground cinnamon
* 1 cup heavy cream
Method:
Preheat oven to 450 degrees.
Mix sugar, flour and cinnamon together in a medium bowl. Sprinkle 3 tbsp of sugar mixture into prepared pie crust. Top with 1/2 of the apples.
Sprinkle with half of the remaining sugar mixture and top with remaining apples. Sprinkle remaining sugar mixture over apples and pour heavy evenly cream over apples and sugar.
Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and cook for an additional 55 to 60 minutes. Cool completely before serving.
written by Tututuyou , August 13, 2010
It does use a prepared pie crust but it is still great
Ingredients
* 6 cups apples, peeled, cored and sliced
* 1 cup sugar
* 1/4 cup all-purpose flour
* 2 tsp. ground cinnamon
* 1 cup heavy cream
Method:
Preheat oven to 450 degrees.
Mix sugar, flour and cinnamon together in a medium bowl. Sprinkle 3 tbsp of sugar mixture into prepared pie crust. Top with 1/2 of the apples.
Sprinkle with half of the remaining sugar mixture and top with remaining apples. Sprinkle remaining sugar mixture over apples and pour heavy evenly cream over apples and sugar.
Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and cook for an additional 55 to 60 minutes. Cool completely before serving.
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written by janya45, August 13, 2010
written by janya45, August 13, 2010
This is so yummy!
chicken parmesean
Ingredients
* 1 egg, beaten
* 2 ounces dry bread crumbs
* 2 skinless, boneless chicken breast halves
* 3/4 (16 ounce) jar spaghetti sauce
* 2 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
chicken parmesean
Ingredients
* 1 egg, beaten
* 2 ounces dry bread crumbs
* 2 skinless, boneless chicken breast halves
* 3/4 (16 ounce) jar spaghetti sauce
* 2 ounces shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
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written by 3Morgan3, August 13, 2010
written by 3Morgan3, August 13, 2010
My little one only likes processed meat so I decided to go ahead and try to make him chicken nuggets. He absolutely loved them
Ingredients
* 3 skinless, boneless chicken breasts
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 tablespoon dried basil
* 1/2 cup butter, melted
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes
Ingredients
* 3 skinless, boneless chicken breasts
* 1 cup Italian seasoned bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1 tablespoon dried basil
* 1/2 cup butter, melted
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes
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written by Poohbear213, August 13, 2010
written by Poohbear213, August 13, 2010
I got tired of waiting for someone to make it for me so I made Creme Brulee it was an adventure!
Ingredients
* 1 quart heavy cream
* 1 vanilla bean, split and scraped
* 1 cup vanilla sugar, divided
* 6 large egg yolks
* 2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Ingredients
* 1 quart heavy cream
* 1 vanilla bean, split and scraped
* 1 cup vanilla sugar, divided
* 6 large egg yolks
* 2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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written by Muddybunz, August 13, 2010
* 3 1/2 lb of beef shoulder or boneless chuck roast
* 1 Tbsp olive or grapeseed oil
* Salt, pepper, italian seasoning to taste
* 1 large yellow onion, chopped or sliced
* 4 cloves of garlic, peeled
* 1/2 cup of red wine
* Several carrots, peeled and cut lengthwise
written by Muddybunz, August 13, 2010
* 3 1/2 lb of beef shoulder or boneless chuck roast
* 1 Tbsp olive or grapeseed oil
* Salt, pepper, italian seasoning to taste
* 1 large yellow onion, chopped or sliced
* 4 cloves of garlic, peeled
* 1/2 cup of red wine
* Several carrots, peeled and cut lengthwise
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written by ArtLvr, August 13, 2010
written by ArtLvr, August 13, 2010
This stew is so hearty and delicious. I think that it tastes best whem made over a campfire
Ingredients
* 2 pounds boneless pork, trimmed and cut into 1-inch cubes
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 teaspoon pepper
* 1/2 teaspoon paprika
* 2 tablespoons canola oil
* 1 cup sliced onion
* 1 garlic clove, minced
* 3 cups water
* 1 tablespoon lemon juice
* 1 teaspoon Worcestershire sauce
* 2 chicken bouillon cubes
* 2 bay leaves
* 6 medium carrots, cut into 1-inch pieces
* 1 package (10 ounces) pearl onions, peeled
* 3 cups frozen cut green beans
* 3 tablespoons cornstarch
* 1/2 cup cold water
Directions
* Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour.
* Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
* Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves. Yield: 6 servings.
Ingredients
* 2 pounds boneless pork, trimmed and cut into 1-inch cubes
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 teaspoon pepper
* 1/2 teaspoon paprika
* 2 tablespoons canola oil
* 1 cup sliced onion
* 1 garlic clove, minced
* 3 cups water
* 1 tablespoon lemon juice
* 1 teaspoon Worcestershire sauce
* 2 chicken bouillon cubes
* 2 bay leaves
* 6 medium carrots, cut into 1-inch pieces
* 1 package (10 ounces) pearl onions, peeled
* 3 cups frozen cut green beans
* 3 tablespoons cornstarch
* 1/2 cup cold water
Directions
* Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour.
* Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
* Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves. Yield: 6 servings.
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written by Wadyado, August 13, 2010
written by Wadyado, August 13, 2010
Ingredients
* 3 (6.5 ounce) cans minced clams
* 1 cup minced onion
* 1 cup diced celery
* 2 cups cubed potatoes
* 1 cup diced carrots
* 3/4 cup butter
* 3/4 cup all-purpose flour
* 1 quart half-and-half cream
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons salt
* ground black pepper to taste
Directions
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
* 3 (6.5 ounce) cans minced clams
* 1 cup minced onion
* 1 cup diced celery
* 2 cups cubed potatoes
* 1 cup diced carrots
* 3/4 cup butter
* 3/4 cup all-purpose flour
* 1 quart half-and-half cream
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons salt
* ground black pepper to taste
Directions
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
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Peanut Butter Cheesecake! (And Pizza Crust!)
written by lyss, August 13, 2010
written by lyss, August 13, 2010
I LOVE making cheesecakes! But if you've never baked a cheesecake before, you might think it a bit daring. This one makes a HUGE cake, so only make it if you love peanut butter and you're hosting a crowd of peanut butter lovers! 
Crust:
1 1/2 cups crushed pretzels
1/3 cup melted butter
Filling:
5 packages(8 oz. ea) cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 t. vanilla extract
3 eggs
1 cup peanut butter chips
1 cup semisweet chocolate chips
Topping:
1 cup (8 oz.) sour cream
3 T. creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
Directions:
Combine pretzels and butter and press onto the bottom of a 10 inch springform pan. Bake at 350* for 5 min. Set aside to cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over crust. Bake at 350* for 50-55 min. or until center is almost set. Cool on a wire rack for 15 min. (leave oven on)
In a mixing bowl combine sour cream, peanut butter, and sugar; spread over cheesecake filling. Sprinkle with nuts. Return to oven for 5 min. Cool on a wire rack for 1 hour. Refrigerate overnight. Slice and enjoy!
By the way, my Pizza Crust recipe is super easy and so good!
1 cup warm water (105*-115*)
2 t. instant yeast
1 t. sugar
1 t. salt
2 T. olive oil
2 1/2 cups flour
Directions:
Combine water, yeast and sugar in a large bowl. Let stand 5 min.
Add remaining ingredients adn mix well. Knead 5 min. or so, using a little more flour if dough is sticky.
Place in oiled bowl, cover, and refrigerate 6-8 hours.
Punch down. Pat onto pizza stone or pan.
Bake at 450* for 10 min.
Add toppings of choice, then bake 10 min. more.
My fav topping is pizza sauce, chicken, onions, bell peppers and monterey jack cheese!
Allowing the dough to rise slowly in the fridge, along with prebaking the crust is the secret to making awesome pizza at home!
Crust:
1 1/2 cups crushed pretzels
1/3 cup melted butter
Filling:
5 packages(8 oz. ea) cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 t. vanilla extract
3 eggs
1 cup peanut butter chips
1 cup semisweet chocolate chips
Topping:
1 cup (8 oz.) sour cream
3 T. creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
Directions:
Combine pretzels and butter and press onto the bottom of a 10 inch springform pan. Bake at 350* for 5 min. Set aside to cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over crust. Bake at 350* for 50-55 min. or until center is almost set. Cool on a wire rack for 15 min. (leave oven on)
In a mixing bowl combine sour cream, peanut butter, and sugar; spread over cheesecake filling. Sprinkle with nuts. Return to oven for 5 min. Cool on a wire rack for 1 hour. Refrigerate overnight. Slice and enjoy!
By the way, my Pizza Crust recipe is super easy and so good!
1 cup warm water (105*-115*)
2 t. instant yeast
1 t. sugar
1 t. salt
2 T. olive oil
2 1/2 cups flour
Directions:
Combine water, yeast and sugar in a large bowl. Let stand 5 min.
Add remaining ingredients adn mix well. Knead 5 min. or so, using a little more flour if dough is sticky.
Place in oiled bowl, cover, and refrigerate 6-8 hours.
Punch down. Pat onto pizza stone or pan.
Bake at 450* for 10 min.
Add toppings of choice, then bake 10 min. more.
My fav topping is pizza sauce, chicken, onions, bell peppers and monterey jack cheese!
Allowing the dough to rise slowly in the fridge, along with prebaking the crust is the secret to making awesome pizza at home!
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Veg Delight
written by organically, August 13, 2010
written by organically, August 13, 2010
One of the many daring recipes I have tried is from Vegetarian Times (a magazine I love to read and experiment recipes) This may not be a hard recipe to follow but I sure do love anything with a south of the border flavor! Tomatillos are sometimes hard to find nice and fresh up here in Michigan so I just end up using some regular old tomatos and call it salsa rojo! I opt out the vegan sour cream and may even serve over a bed of spinach, blue tortilla chips or even quinoa!
Grilled Portobello Tacos with Salsa Verde
Marinade
* 1/3 cup canola oil
* 3 Tbs. balsamic vinegar
* 1 tsp. black pepper
Tacos
* 6 large portobello mushroom caps
* 6 6-inch soft corn tortillas
* 2 avocados, sliced
* 2 cups chopped tomatoes
* 3 cups shredded cabbage
* Vegan sour cream, optional
Salsa Verde
* 4 tomatillos, chopped (or 1 cup canned)
* 1 large green bell pepper or poblano chile, roughly chopped
* 1 large bunch fresh cilantro, leaves only
* 1 medium onion, chopped
* 3 cloves garlic
* 3 tsp. organic sugar or agave nectar
* 1 1/4 tsp. canola oil
* 1 tsp. pepper
* 1/2 tsp. salt
Directions
1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2. To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3. To make Salsa Verde: purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
Grilled Portobello Tacos with Salsa Verde
Marinade
* 1/3 cup canola oil
* 3 Tbs. balsamic vinegar
* 1 tsp. black pepper
Tacos
* 6 large portobello mushroom caps
* 6 6-inch soft corn tortillas
* 2 avocados, sliced
* 2 cups chopped tomatoes
* 3 cups shredded cabbage
* Vegan sour cream, optional
Salsa Verde
* 4 tomatillos, chopped (or 1 cup canned)
* 1 large green bell pepper or poblano chile, roughly chopped
* 1 large bunch fresh cilantro, leaves only
* 1 medium onion, chopped
* 3 cloves garlic
* 3 tsp. organic sugar or agave nectar
* 1 1/4 tsp. canola oil
* 1 tsp. pepper
* 1/2 tsp. salt
Directions
1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
2. To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
3. To make Salsa Verde: purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.
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Most daring?
written by cristie j, August 13, 2010
written by cristie j, August 13, 2010
Hmmmm.
Bread. It is not daring at all, but since it was my first, absolute first thing I ever made at age 18, I guess it was daring.
I grew up 3 blocks from a bakery/factory. Ohhhhhhhhh, the smell at night of that bread, drifting in my bedroom window. You know the smell.
I vowed as a youngster that the first thing I would make when I moved out and had my own home, would be bread. I wanted that smell, coming from my kitchen.
Age 18, no experience in the kitchen. (Due to a mother who wouldn't let me in to hers)
I opened up an old 1950's cookbook I had inherited and chose the Cinnamon Swirl yeast bread. Back then, the recipe was intense. Lots of small steps, enough to scare off most. Not me.
I made it and after 30 years of bread baking, I can say Wow. That was daring.
It turned out perfect, by the way. I've had failures with bread, but not that first loaf.
Bread. It is not daring at all, but since it was my first, absolute first thing I ever made at age 18, I guess it was daring.
I grew up 3 blocks from a bakery/factory. Ohhhhhhhhh, the smell at night of that bread, drifting in my bedroom window. You know the smell.
I vowed as a youngster that the first thing I would make when I moved out and had my own home, would be bread. I wanted that smell, coming from my kitchen.
Age 18, no experience in the kitchen. (Due to a mother who wouldn't let me in to hers)
I opened up an old 1950's cookbook I had inherited and chose the Cinnamon Swirl yeast bread. Back then, the recipe was intense. Lots of small steps, enough to scare off most. Not me.
I made it and after 30 years of bread baking, I can say Wow. That was daring.
It turned out perfect, by the way. I've had failures with bread, but not that first loaf.
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Ravioli
written by RJ, August 13, 2010
written by RJ, August 13, 2010
Homemade ravioli are a cinch if you use wonton wrappers in place of homemade pasta M
M
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Beef (Boeuf) Bourguignon!
written by pittamoon, August 14, 2010
written by pittamoon, August 14, 2010
After watching Julie&Julia I knew I had to try the famous beef bourguignon that she makes - it looks delicious and the name is really fun to say! Thankfully I had some friends to help with the chopping and cooking - I don't think it would be as manageable or fun without them. Overall - delicious! Sorry to all the vegetarians out there - normally I'm not much of a meat eater myself but this dish is a classic...
It's also super hearty so I normally reserve this recipe to impress people in the fall or winter!
Ingredients:
- one 6-ounce piece of chunk bacon
- 3 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
- 2 1/2 to 3 1/2 cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- A crumbled bay leaf
- 18 to 24 white onions, small
- 3 1/2 tablespoons butter
- Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered
Directions:
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
Thankfully I had some friends to help with the chopping and cooking - I don't think it would be as manageable or fun without them. Overall - delicious! Sorry to all the vegetarians out there - normally I'm not much of a meat eater myself but this dish is a classic... It's also super hearty so I normally reserve this recipe to impress people in the fall or winter!
Ingredients:
- one 6-ounce piece of chunk bacon
- 3 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
- 2 1/2 to 3 1/2 cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- A crumbled bay leaf
- 18 to 24 white onions, small
- 3 1/2 tablespoons butter
- Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered
Directions:
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
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written by jbroni100, August 16, 2010
written by jbroni100, August 16, 2010
The most daring receipe i attempted was to make garlic bread.
i am always being told how easy it is to make garlic bread and it tastes so much nicer then the one you get in the supermarket.
it didnt quite turn out how i wanted it, the dough was so squidgly, i couldnt get the correct consistency, i had flour all over the kitchen and my clothes.
i overbaked the garlic bread, put a little too much garlic, i realised, there is a thing as too much garlic in a garlic bread.
i am always being told how easy it is to make garlic bread and it tastes so much nicer then the one you get in the supermarket.
it didnt quite turn out how i wanted it, the dough was so squidgly, i couldnt get the correct consistency, i had flour all over the kitchen and my clothes.
i overbaked the garlic bread, put a little too much garlic, i realised, there is a thing as too much garlic in a garlic bread.
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written by laurajean, August 19, 2010
written by laurajean, August 19, 2010
My husband told me he only eats homemade flour tortillas early on in our relationship. If we are out somewhere and he orders tacos, he will only get the crunchy kind of shell unless the flour tortillas are homemade. So I attempted to make homemade flour tortillas, which he said that I wouldn't be able to do and make them round. Well, he was right about the shape, not too many ones that were perfectly circular. I have a tendancy to cook on high so I had a few burnt ones. After some trial, it now doesn't take me long to make now and they taste so much better than those premade ones you buy in the store. Here's a recipe.
Ingredients
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 1/2 cups water
Directions
1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2.Preheat a cast iron tortilla skillet over medium heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place onto the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Ingredients
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 1/2 cups water
Directions
1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2.Preheat a cast iron tortilla skillet over medium heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place onto the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
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Write comment
It takes all day, but SO worth it! (occaisionally...)
Ha!
I make everything from the dough to the sauce from scratch. Its great. I will have to dig through my recipe books to get if for you later!
My mama makes the best raviolis!
So good!