tunasalad

Pizza Hut(™) Pan Pizza

Today I have a secret recipe that will show you how to make Pizza Huts classic pan pizza at home.  This recipe makes enough dough for 3 pies, you can freeze any extra dough for up to 3 months.  You can also save time by using store-bought pizza dough.  As far as toppings, get creative by using mushrooms, sausage or pepperoni.

You can save even more time by using jarred pizza sauce or you can follow this pizza sauce recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Pizza Hut(™) Pan Pizza
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the dough:
1 1/3 cup water at 105° F
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups all-purpose flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for the dough)
6 ounces vegetable oil (2 ounces per pan)
Butter-flavored non-stick cooking spray

For the pizza:
1 cup pizza sauce (see here)
Italian sausage, crumbled, cooked, and drained
Mozzarella cheese, shredded
Fresh mushrooms, sliced, sauteed in Italian seasoning

Combine the yeast, sugar, salt, and dry milk in a large bowl.

Slowly stir in the warm water.

Let sit for two minutes.

Stir in the 2 tablespoons of oil.

Add the flour and stir until a dough starts to form. Continue stirring until the flour is absorbed.

Remove the dough to a very lightly floured surface and knead for 10 minutes.

The dough will form a wonderful consistency and smooth texture.

Add 2 ounces of oil to each of 3 9″ cake pans. Make sure the oil is spread out evenly in the pan.

Divide the dough into 3 equally-sized balls.

Roll each ball out to a 9″ circle and place in the pans.

Spray edges of dough with the non-stick spray.

Cover the pans with a dish towel or a plate and place in a warm area (around 78° F) and let the dough rise until doubled, 1 to 1 1/2 hours.

Preheat oven to 475° F.

Divide sauce between pans. Add sausage, cheese, and mushrooms, or whatever toppings you desire.

Bake pizzas for about 15 minutes or until the crust is golden brown and hardened and the cheese is melted.

Makes 3 Pizzas.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Bartavelle’s Almond Sour Cherry Cookies

Today’s 5 star secret recipe comes from Bartavelle Coffee & Wine Bar in Berkeley, California.  This sophisticated cafe features creative breakfasts, sandwiches, cheese boards and wine.  One of their delicious treats is the almond sour cherry cookies.  They’re crispy but chewy, and sweet with a bit of tang from the tart cherry inside.

You can find more cookie recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Bartavelle’s Almond Sour Cherry Cookies

About 30 dried sour cherries
1 pound blanched almonds
2 cups sugar, preferably organic
3 egg whites
½ teaspoon almond extract
Pinch sea salt

Soak the cherries in hot water to soften. Drain and squeeze out the excess water.

Use a food processor, grind together the almonds and sugar to a fine, flour-like consistency. Add the egg whites, almond extract and salt, and pulse until the mixture comes together. Cover and chill the dough. Meanwhile, heat the oven to 325 degrees.

Using a small scoop or large spoon to portion the dough into 1-ounce (2 tablespoons) balls. Poke a hole in each and insert 1 cherry, then roll to make a smooth, round ball.

Space the cookies about 2 inches apart on a parchment- or Silpat-lined baking sheet and flatten each ball slightly.

Bake the cookies until lightly colored, about 20 minutes, rotating halfway for even coloring. Be careful not to overbake. Cool completely before storing in an airtight container.

Makes 2 1/2 Dozen

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Crockpot Beef Burgundy

I have some incredible quick and easy recipes (below) that are full of flavor and perfect for your weekend meals.  First, I have a rich and delicious crockpot recipe for beef burgundy.  This easy to prepare beef dish is flavored with wine and fresh herbs.

This recipe is only one of the time-saving crockpot recipes featured in the “Set It & Forget It Crockpot Recipes” cookbook.  In this book, you will find an essential collection of easy-to-prepare crockpot recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Crockpot Beef Burgundy

2 slices bacon — chopped
2 pounds sirloin tip or round steak — cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic — minced
1 cube beef bouillon — crushed
1 cup Burgundy wine
2 tablespoons cornstarch

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture.

Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot.  Cover and cook on low for 6 to 8 hours or until meat is tender.

Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.

Serves 6.

NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.

Enjoy these great tasting recipes from our forum:

Mushroom-Herb Spaghetti

Sweet & Sour Pork

Ham & Broccoli Casserole

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Johnny Carino’s(™) Spicy Shrimp and Chicken Pasta

Today I have a secret recipe for a spicy pasta dish served at Johnny Carino’s Italian restaurant.  Tender pieces of chicken and shrimp tossed with penne, mushrooms and sundried tomatoes in a spicy cream sauce.  Serve with some slices of Italian bread.

You can also find more pasta recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Johnny Carino’s(™) Spicy Shrimp and Chicken Pasta
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

13-16oz penne pasta
2 (8oz) boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. Romano cheese, grated (Italian blend cheese works great, too.)
1 tsp. cayenne pepper
salt and pepper, to taste

Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.

Begin cooking pasta according to package directions.

When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat.

Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.

Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.

When the pasta is finished cooking, drain the excess water but don’t rinse it. Set aside.

In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper.

Let the cream reduce by half while stirring frequently.

Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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