top secret recipes

RECIPE FORUM Recipe Exchange
1

who can tell me where can i find the true recipe for the perfect pizza?[/b]:grin:

2

MINI PIZZA

1 (10 3/4 oz.) can Campbell’s tomato soup
1 sm. clove garlic, minced
1 to 2 tsp. oregano
4 English muffins
4 slices (4 oz.) Mozzarella cheese, cut in half

In saucepan, combine soup, garlic and oregano. Heat to blend flavors. Spread on muffins; top with cheese, broil until cheese melts. Makes 8 mini pizzas. Note: You may also use meats and any other toppings of your choice.

3

TUNA PIZZA

1 boboli pizza crust
1/2 cup Alfredo sauce
1 can albacore tuna
1 cup crushed potato chips
1-1/2 cup shredded mozzarella cheese
1 thinly sliced shallot

Preheat Oven to 450°F.
Apply a thin layer of Alfredo sauce to crust.

Layer tuna fish on top of the sauce. Layer potato chips on top of tuna. Coat entire pizza with cheese.

Top pizza with shallots. On pizza baking sheet, bake pizza for 8 to 10 minutes.

Allow to cool for 2 to 3 minutes before slicing.

5

hi,

i hope someone can post a vegetable pizza recipe…thanks.

6

Years ago Hunt’s made Pizza flavored ketchup.

7

It never became popular. I wonder why!

9

I found an ad for Hunt’s Pizza flavored ketchup in a 1965 Life magazine in the Google book archive. Here’s a link to the ad:

LINK TO HUNT’S PIZZA KETCHUP AD LIFE - Google Books

11

i am desperately seeking the recipe for MiMi’s blueberry muffins. anyone got it?

12

This recipe makes the best Blueberry Muffins that I have ever tasted. Give it a try:

COOK’S ILLUSTRATED BEST BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES

Makes 12 muffins. Published May 1, 2009. From Cook’s Illustrated.

WHY THIS RECIPE WORKS:
We didn’t want the fruit in our blueberry muffin recipe to have the lackluster, watery taste so common in many other recipes. Cooking some of the berries in sugar and adding our cooled homemade jam to the batter along with fresh, uncooked berries gave our muffin recipe the best of both worlds: intense blueberry flavor and the liquid burst that only fresh berries can provide.

If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk. Our favorite brands of frozen blueberries are Wyman’s and Cascadian Farm.

INGREDIENTS
Lemon-Sugar Topping
1/3cup sugar (2 1/3 ounces)
1 1/2teaspoons finely grated zest from 1 lemon

Muffins
2cups frozen blueberries
1 1/8cups sugar (8 ounces) plus 1 teaspoon
2 1/2cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2teaspoons baking powder
1teaspoon table salt
2large eggs
4tablespoons unsalted butter , melted and cooled slightly (1/2 stick)
1/4cup vegetable oil
1cup buttermilk (see note)
1 1/2teaspoons vanilla extract

INSTRUCTIONS

  1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

  2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

  3. Rinse remaining cup berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

  4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

  5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Making Muffins with Blueberry Flavor Through and Through

  1. MAKE BERRY JAM
    Cook half of fresh blueberries into thick jam to concentrate their flavor and eliminate excess moisture.

  2. ADD FRESH BERRIES
    Stir 1 cup of fresh blueberries into batter to provide juicy bursts in every bite.

  3. PORTION BATTER
    Scoop batter into muffin pans, completely filling cups.

  4. ADD JAM TO BATTER
    Place 1 teaspoon of cooled berry jam in center of each batter-filled cup, pushing it below surface.

  5. SWIRL INTO BATTER
    Using chopstick or skewer, swirl jam to spread berry flavor throughout.