Recipes Included On This Page Mac and Cheese Pizza Pie Mediterranean Style Rosemary Chicken Stew Mexican Pizza Mexican Style Pizza Mushroom-Celery Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mac and Cheese Pizza Pie Recipe By : Serving Size : 12 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pizza crust 1/2 pound elbow macaroni 8 ounces low fat ricotta cheese 3/4 cup skim milk 1 egg -- lightly beaten 1 teaspoon brown mustard 1 teaspoon Tabasco sauce 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 cup shredded cheddar cheese 1 cup torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a deep dish pizza pan with nonstick spray oil. Place one crust in pan, making sure that it comes all the way to the top and sticks up a little. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared Pizza crust. Place second crust on top and pinch or seal as you would a two crust pie. Cut small slits in top crust to allow steam to escape. Bake at 375F for 25 minutes or until crust is brown. Remove from oven. In a small bowl, combine Parmesan cheese, bread crumbs and paprika. Sprinkle evenly over the top crust. Return to oven and bake until the cheese melts and the crumbs brown. Note : Allow to cool for a little time so the filling sets up a little and doesn't run when cut. Serve warm. Here is another of my non-traditional pizza creations. I am one of those abnormal people who actually like spinach, so I work it into all kinds of things. I got the idea for this from a restaurant here that makes a dual crust pizza it calls New York style. I've never been to N.Y. city so don't know if that's true or not. David Contributed to the FareShare Gazette Pizza Challenge by David; 7 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Mediterranean Style Rosemary Chicken Stew Recipe By : Serving Size : 4 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes 2 tablespoons olive oil 1 large onion -- chopped 2 garlic cloves -- minced 1 pounds skinless boneless chicken breast 3 carrots -- peeled and in 1/2-inch slices 2 tablespoons lemon juice -- 1/2 lemon 2 tablespoons fresh rosemary or 2 teaspoons dried 2 tablespoons fresh basil -- torn into large pieces 1/2 cup fresh parsley -- chopped 12 Pitted black olives -- sliced In a small pot, cover potatoes with water and boil for about 5 minutes until tender. Drain into colander. Heat olive oil in a 3-quart pot over medium heat. Add onion and garlic and saute for about 5 minutes or until translucent. Add chicken and saute approximately 5 minutes or until opaque. Add 1 1/2 cups water and remaining ingredients and simmer until chicken is cooked or about 25 minutes. Course : Entree Cooking Method: Stove-top Publication : www.recipesource.com Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 29 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List * Exported from MasterCook * Mexican Pizza Recipe By : Sue Prescott Serving Size : 6 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pizza crust -- store-bought or homemade 3/4 cup salsa 3/4 cup refried beans 1/2 pound Mexican chorizo -- browned and drained 1/2 medium onion -- thinly sliced 8 ounces Monterey Jack cheese -- grated (2 cups) 2 cups shredded lettuce -- I like romaine 1 avocado -- skinned and cubed Preheat oven to 425F. Place salsa in a fine sieve and let drain 10 to 15 minutes. Spread the refried beans on the pizza. Top with salsa, chorizo, onion and, finally, cheese. Place in oven and bake 15-20 minutes. (Check at 10 minutes.) Remove the pizza and let stand 5 minutes. Top with shredded lettuce and avocado. NOTES : I don't usually measure the toppings, so this is an educated guess. - Sue Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette Pizza Challenge by Sue; 29 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List * Exported from MasterCook * Mexican Style Pizza Recipe By : Serving Size : 6 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 3 1/4 cups flour 1 package active dry yeast 2 teaspoons salt 1 cup warm water -- (120-130F) 2 tablespoons olive oil ----Sauce---- 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped bell peppers 14 1/2 ounces tomato sauce -- (1 can) 6 ounces tomato paste -- (1 can) 4 teaspoons chili powder 1/2 teaspoon red pepper flakes 1 teaspoon salt -- or to taste 1/2 teaspoon black pepper -- or to taste 1 tablespoon parsley 31 ounces beans -- drained/mashed [two 15 1/2-ounce cans] 2 cups mozzarella cheese -- shredded 2 cups cheddar cheese -- shredded Preheat oven at 350F. Prepare pizza pan with cooking spray and flour. To prepare crust, in a mixing bowl, combine for 30 seconds 1 1/4 cups flour, yeast, salt, water and oil. Beat for 3 minutes more. Using a spoon, stir in as much remaining flour as you can. Turn out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic. Cover; let rest for 10 minutes. To prepare sauce, heat oil in a skillet and cook onion and bell peppers over medium heat, stirring, for 2 minutes. Add tomato sauce,tomato paste, chili powder, red pepper flakes, black pepper, parsley and lightly mashed beans. Spoon mixture evenly over crust. Sprinkle cheeses evenly over crust. Bake for 15 minutes or until crust is golden. Remove from oven, let stand for 2 to 3 minutes, then cut into slices. Joan's Note: a friend gave me this recipe and actually it tastes very good with the beans! I recommend black or red mashed kidney beans. I also added some chopped fresh cilantro to sprinkle on the pizza after it came out of the oven. I don't care for very hot chili powder and used a milder variety for my taste. Contributed to the FareShare Gazette Pizza Challenge by Joan; 10 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List * Exported from MasterCook * Mushroom-Celery Sauce Recipe By : Art Guyer Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 sticks butter -- (3/8 pound; 3/4 cup) 1/8 cup olive oil 1/2 sweet onion, chopped 1 pound mushrooms, sliced 1 lemon -- juice of 3 tablespoons lime juice 1/2 teaspoon lemon pepper, with salt 1/4 cup flour 1/4 cup brown sugar 1 can cream of celery soup 1 can water Melt butter in a large heavy skillet. When butter is partially melted, add olive oil and bring to temperature. Add onions and mushrooms to skillet and saute until onions turn translucent, about 5 - 7 minutes. Add remaining ingredients and stir until fully combined. Cook for another 10 minutes on low temperature. If necessary add more water to reach the consistency you desire. We served this over grilled pork tenderloin that had been rubbed with spicy seasoning. Very, very nice. Art's Notes: My daughter, Candice, was grilling 3 pork tenderloins for dinner. She had rubbed them with a spicy Indian mixture. Before she started grilling she asked me to make some kind of sauce to serve with them. So I said, let me see what I can do. After checking the pantries, this is what I came up with. The mild, sweet-citrus flavor was great with the spicy pork. Formatted in MasterCook by Art. Contributed to the FareShare Gazette by Art; 18 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - -   Back to Recipe List

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