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FareShare Gazette -- April 2008 Recipes

FareShare Gazette -- April 2008 Recipes comes together with Low Fat Ricotta Cheese, Skim Milk, Hot Sauce, Salt, and Ground Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 3/4 cup
• 1 tsp
• 1/4 tsp
• 1/8 tsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 lb
• 2 tbsp
• 3/4 cup
• 8 oz
• 3 1/4 cup
• 1 pkg
• 2 tsp
• 1 cup
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 14 1/2 oz
• 6 oz
• 4 tsp
• 1/2 tsp
• 1 tsp
• 1/2 tsp
• 31 oz
• 2 cup
• 2 cup
• 1 1/2 stick
• 1/8 cup
• 3 tbsp
• 1/2 tsp
• 1/4 cup
• 1/4 cup
• 1 can
• 1 can

Method (preview)

1. 1

   Preheat oven to 375F. Spray a deep dish pizza pan with nonstick spray oil.

2. 2

   Place one crust in pan, making sure that it comes all the way to the top and sticks up a little.

3. 3

   Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg, mustard, Tabasco sauce, salt and pepper.

4. 4

   Process until smooth.

5. 5

   Drain macaroni, return to pot and add shredded cheddar and spinach.

6. 6

   Stir until cheese melts and spinach wilts.

7. 7

   Stir in ricotta mixture and scrape into prepared Pizza crust.

8. 8

   Place second crust on top and pinch or seal as you would a two crust pie.

9. 9

   Cut small slits in top crust to allow steam to escape.

10. 10

    Bake at 375F for 25 minutes or until crust is brown. Remove from oven.

11. 11

    In a small bowl, combine Parmesan cheese, bread crumbs and paprika.

12. 12

    Sprinkle evenly over the top crust. Return to oven and bake until the cheese melts and the crumbs brown.

13. 13

    In a small pot, cover potatoes with water and boil for about 5 minutes until tender. Drain into colander.

14. 14

    Heat olive oil in a 3-quart pot over medium heat.

15. 15

    Add onion and garlic and saute for about 5 minutes or until translucent.

16. 16

    Add chicken and saute approximately 5 minutes or until opaque.

17. 17

    Add 1 1/2 cups water and remaining ingredients and simmer until chicken is cooked or about 25 minutes.

18. 18

    Cooking Method: Stove-top

19. 19

    Exported from A Cook's Books - Recipe Management for Macintosh.

20. 20

    Spread the refried beans on the pizza.

21. 21

    Top with salsa, chorizo, onion and, finally, cheese.

22. 22

    Place in oven and bake 15-20 minutes. (Check at 10 minutes.)

23. 23

    Remove the pizza and let stand 5 minutes. Top with shredded lettuce and avocado.

24. 24

    Exported from A Cook's Books - Recipe Management for Macintosh.

25. 25

    Preheat oven at 350F. Prepare pizza pan with cooking spray and flour.

26. 26

    To prepare crust, in a mixing bowl, combine for 30 seconds 1 1/4 cups flour, yeast, salt, water and oil.

27. 27

    Beat for 3 minutes more.

28. 28

    Using a spoon, stir in as much remaining flour as you can.

29. 29

    Turn out onto lightly floured surface.

30. 30

    Knead in enough flour to make a stiff dough that is smooth and elastic.

31. 31

    Cover; let rest for 10 minutes.

32. 32

    To prepare sauce, heat oil in a skillet and cook onion and bell peppers over medium heat, stirring, for 2 minutes.

33. 33

    Add tomato sauce,tomato paste, chili powder, red pepper flakes, black pepper, parsley and lightly mashed beans.

34. 34

    Spoon mixture evenly over crust.

35. 35

    Sprinkle cheeses evenly over crust.

36. 36

    Bake for 15 minutes or until crust is golden. Remove from oven, let stand for 2 to 3 minutes, then cut into slices.

37. 37

    Melt butter in a large heavy skillet.

38. 38

    When butter is partially melted, add olive oil and bring to temperature.

39. 39

    Add onions and mushrooms to skillet and saute until onions turn translucent, about 5 - 7 minutes.

40. 40

    Add remaining ingredients and stir until fully combined.

41. 41

    Cook for another 10 minutes on low temperature.

42. 42

    If necessary add more water to reach the consistency you desire.