resep kue

BRUSCHETTA A.K.A Shrimp & Onion Bruschetta

	Siapa sih yang nggak suka ngemil? Kali ini saya punya resep cemilan yang light, gak ngenyangin (kecuali kalo makannya 20 buah, hihi). Cara membuatnya juga mudah, sekali kedip ‘ting’ langsung jadi deh. Bahan : Roti perancis (French Baguettes) yang bentuknya seperti pentungan, potong-potong dengan ketebalan kurang lebih 1cm. Udang, dikukus atau dipanaskan di pan tanpa minyak yaa. Mayonnaise Bawang bombay, potong persegi kecil Cara membuat : Campur bawang Bombay dan mayo. Pokoknya asal bawang bombay sudah diselimuti mayo. Oles di atas baguettes. Taruh udang di atas mayo. Tarara….jadi deh si bruschetta. Mudah bukan? Selamat mencoba.
	author : Thadea a.k.a Jeng Tiwi
	Jeng Tiwi ini, salah satu kenalan saya yang hobby sekali bikin kue, sudah banyak hasil karya nya yang terpajang rapi di blog friendster nya.

Tiramisu Roll Kukus

Ingredients : Bahan I : 7 kuning telur 4 putih telur 175 gr gula pasir 1/2 sdt garam 1/2 sdt vanili bubuk 8 gr cake emulsifier Bahan II (Campur & Ayak) 175 gr tepung terigu protein sedang 1/2 sdt baking powder Bahan III (cairkan) 50 gr mentega 50 gr margarine Bahan IV 1 sdm susu kental manis 2 sdm tiramisu pasta Bahan V (Vla) 3 kuning telur 40 gr tepung terigu protein sedang 350 ml susu cair 100 gr gula pasir 1/4 sdt vanili bubuk 1/2 sdt garam 1 sdt tiramisu pasta 30 gr mentega Directions: 1. Campur dan kocok bahan I menjadi satu hingga mengembang dan kental 2. Masukkan bahan II sedikit demis edikit hingga rata. Tuang bahan III aduk perlahan hingga rata, tambahkan bahan IV aduk rata lagi 3. Tuang adonana ke dalam 2 loyang ukuran 30*30*2 cm yang telah dioles dengans edikit minyak dan dialas kertas roti 4. Kukus dalam panci pengukus selama 15 menit hingga matang , angkat, dinginkan 5. bahan V : campur semua bahan jadi satu, saring . Kemudian masak diatas apis edang hingga mengental dan matang, angkat dan dinginkan 6. Ambil satu buah cake, olesi dnegan vla hingga rata. Gulung hingga padat, diamkan sebentar dalam lemari pendingin 7.Potong-potong, sajikan

Fruit Cake Kukus

Ingredients : Bahan I : 150 gr mentega 150 gr margarin 10 gr cake emulsifier 220 gr gula palem 1/2 sdt garam 1/2 sdt vanili bubuk Bahan II : 4 btr telur antero Bahan III (campur & ayak) : 300 gr tepung protein tinggi 1 sdt baking powder 1 sdt bumbu spekuk Bahan IV : 180 ml susu evaporated Bahan V : 500 gr mixed fruit 50 gr ceri merah , belah 2 50 gr ceri hijau, belah 2 Directions : 1. Campur dan kocok Bahan I menjadi satu hingga mengembang dan putih 2. Masukkan bahan II satu per satu hingga tercampur 3. Masukkan bana III dan IV secara bergantian hingga tercampur rata. Tambahkan bahan V sedikit demi sedikit secara perlahan dengan spatula hingga rata 4. Tuang ke dalam loyang tulban diameter 28 cm yang telah diolesi dengan sedikit minyak dan dialasi dengan kertas roti 5. Kukus selama 1 jam hingga matang 6. Angkat, potong-potong ...dinginkan

Roti Ubi Cilembu

Ingredients : Adonan Ubi : 1000 g ubi cilembu 30 g gula pasir 1 g kayu manis bubuk 150 g mentega Adonan roti : 1000 g tepung terigu protein tinggi 20 g ragi instan 4 g bread improver 15 g garam 150 g gula pasir 150 g ubi cilembu yang sudah dipanggang dan dihaluskan 100 g telur 250 ml susu cair UHT 150 ml air 80 g mentega 40 gr shortening (mentega putih) 2 kuning telur untuk olesan Directions : Adonan Ubi : 1. Bakar ubi dalam oven hingga matang dan lunak. Kupas kulitnya, lalu haluskan. Masak ubi, gula, kayu manis dan mentega sambil diaduk-aduk hingga kental, angkat, dinginkan Roti : 1. taruh tepung terigu, ragi, bread improver, gula dan garam dalam mangkuk mixer. Tambahkan ubi, telur, susu, dan air aduk dengan kecepatan rendah hingga tercampur rata. Matikan mixer, masukkan mentega dan shortening, aduk kembali dengan kecepatan sedang hingga kalis 2. Keluarkan adonan dari mangkuk mikser, bulatkan lalu istirahatkans elama 5 menit hingga adinan mengembang. Kempisakan adonan untuk membuang sisa gas. Potong dan timbang adonan seberat 50g lalu bentuk bulat. Istirahatkan kembalis elama 10 menit 3. Oleasi dasar loyang dengan margarin. Ambil satu bulatan, pipihkan lalu isi dengan 1 sdt adonan ubi dan tutup seperti emmbentuk pastel. setelah itu gulung sebentar dan taruh diatas loyang 4. Biarkan adonan hingga mengembang 45 menit ditempat hangat (tutupi dengan serbet bersih atau jika ada gunakan lemari pengembang /proven cabinet). Olesi adonan dengan kuning telur dan diamkan selama 20 menit hingga mengembang sempurna 5. Panaskan oven pada suhu 195 derajat celcius, masukkan loyang dalam oven panggang kira-kira selama 10 menit. 6. Setelah matang keluarkan dari oven, dinginkan diatas rak kawat

Roti Manis

Ingredients : 500 gr terigu protein tinggi 125 gr gula pasir 1/2 sdt garam 1 sdt bread improver ..*kalo diresep untuk satu kg tepung biasanya pake 4gr* 2 butir kuning telur 125 ml susu cair 125 air *bisa pakai air hangat/dingin ..aku biasanya pake air dingin/air es* 15 gr ragi instant 80 gr butter/margarine *bisa juga dicampur shortening/mentega putih dengan perbandingan 1:1* 2 kuning telur, kocok lepas untuk olesan Bahan Isian : coklat, keju, pisang, daging, ikan tuna atau yang ada ajah ...:D Directions : 1. Aduk semua bahan kering menggunakan mixer dengan kecepatan rendah, asal tercampur rata 2. Masukkan margarin, telur diikuti dengan air + susu, untuk air+ susu jangan dituang semua ...perhatikan adonan, apabila sudah cukup lembek airnya jangan dihabiskan...*part yang susah menurut aku ..karena musti pake feeling* 3. Mixer sampai kalis, tandanya kalis adalah kalo ditarik mulur terus bisa jadi lembaran tipis transparan tanpa sobek ... 4. Setelah kalis ..istirahatkan adonan 10 menit 5. Buang gasnya , kemudian ditimbang seukuran @ 50 gram atau sesuai selera ..lebih besar lebih bagus ...karena akan lebih cepat selesai hihihihi.... 6. Istirahatkan lagi 15 menitan 7. Kempiskan adonan, buang gasnya ...isi dengan bahan isian ..bentuk sesuka hati ....*waktu pengisian dilakukan sesuai urutan sebelumnya, jadi yang udah ngembang diurus duluan* ataur di loyang yang sudah dioles margarin tipis ajah 8. Istirahatkan lagi 30-60 menit ...oleskan kuning telur *ada juga yang dicampur susu cair supaya lebih mengkilap...tapi aku ngga pake ...* 9. Panaskan oven sampai dengan 180 derajat C, panggang roti selama lebih kurang 10 menit ..atau sampai kuning kecoklatan cantik ...seperti yang digambar itu loohhhh ....hehehehe 10. Selamat menikmati .... ada yang bilang jangan makan roti panas-panas .... tapi kok enak ya ... lembuuttt.....hhmmmm.....nyammmmmm

Bolu Kukus Biru

	Ingredients : 250 gr tepung protein sedang + 1 sdt baking powder 200 gr gula pasir 2 butir telur 250 ml santan 1 sdt vanili bubuk 1/2 sdt garam 1 sdm emulsifier pewarna merah, biru *tergantung stok yang ada ajah* Directions: 1.Campur semua bahan menjadi satu. Kocok sampai kental dan berjejak *kalo diangkat mixernya meninggalkan bekas berjejak di adonan*. 2. Bagi tiga bagian *atau sebanyak warna yang diinginkan*, beri warna masing-masing, aduk rata. 3. Panaskan kukusan, siapkan loyang yang sudah diolesi mentega/minyak goreng. 4. Tuangkan adonan bergantian warna-warni sampai habis 5. Kukus selama lebih kurang 45 menit. 6. Angkat ...balikkan ...potong2 ...sajikan ,.... *catatan: sebenarnya aku aga ragu pake pewarna biarpun udah diklaim aman ...tapi ya gpp lah dikit aja .....hehehe*

Bolu Gulung Ubee

Ingredients : 7 btr kuning telur 4 btr putih telur 80 gr gula pasir 1 sdm emulsifier 1 sdm susu bubuk 60 gr tepung sariumbi ungu 1 sdm baking powder 1 sdm air 65 gr butter, dicairkan *margarin juga boleh * selai bluberi... stroberi juga boleh Directions : 1. Siapkan loyang bolu gulung, oles margarin tipis2, dialas kertas roti supaya mudah waktu melepasnya. 2. Panaskan Oven 3. Kocok semua bahan kecuali butter, kocok sampai putih mengembang. 4. Masukkan butter..aduk rata 5. Tuang adonan ke dalam loyang, 6. Panggang kira-kira 20 menit 7. Setelah matang ..angkat ..balikan diatas kertas roti/serbet bersih ...olesi selai ..kemudian di gulung....

Nagasari Potong

Ingredients : 200 gr tepung beras 3 sdm tepung sagu tani 375 ml air 650 ml santan agak kental 1 sdt garam 3 sdm gula pasir 2 lbr daun pandan, sobek-sobek, simpulkan 4 buah pisang raja, kukus sebentar iri 1 cm ...*kemaren aku pake pisang uli* Directions: 1. Alasi loyang dengan daun pisang hingga melewati pinggir loyang..siapkan kukusan ...sisihkan 2. Aduk tepung beras, tepung sagu, dan air 3. Rebus dan aduk santan bersama garam, gula dan pandan. Tambahkan larutan tepung, aduk hingga mendidih dan meletup-letup. Buang daun pandan, masukkan pisang aduk rata 4. Tuang adonana ke dalam loyang. Ratakan adonan dengan punggung sendok atau sepotong kecil daun pisang. Tutup dengan selembar daun pisang 5. Kukus hingga matang lebih kurang 20 menit

Japanesse Cheese Cake

Ingredients : 50 gr tepung terigu 50 gr tepung maizena 60 gr mentega tawar 250 gr cream cheese, biarkan pada suhu ruang 120 ml whipped cream 3 kuning telur 1 butir telur 2 sdt kulit jeruk lemon parut 5 putih telur 1/8 sdt garam 125 gr gula pasir halus 1 sdt air jeruk lemon topping : 2 sdm selai apricot 2 sdm air Directions : 1.Siapkan loyang bongkar pasang 22 cm, olesi dengan mentega pengoles loyang, atau bisa juga menggunakan loyang oval ....resep ini bisa jadi 2 loyang oval 2.Panaskan oven 150 derajat Celsius. 3.Campur mentega, cream cheese dan whip cream dalam panci. 4.Didihkan dengan api kecil, aduk hingga lembut, angkat dari api. 5.Masukkan campuran tepung, aduk rata. 6.Masukkan kuning telur dan 1 butir telur, aduk rata. 7.Masukkan kulit jeruk lemon, aduk rata, sisihkan. 8.Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak). 9.Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata. 10.Tuang campuran ini ke sisa adonan putih telur, aduk rata. 11.Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 60 menit sampai permukaan matang, kuning keemasan. 12.Keluarkan dari oven. 13.Setelah benar-benar dingin, lepaskan cake dari loyang. 14.Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.Atau hias seseuai selera

Brownies Kukus

Ingredients : 200 gram Tepung terigu segitiga 400 gram gula pasir 8 butir telur 1/2 kaleng susu kental manis cokelat *kemaren pake yang putih ..yang coklat abis di tokonya* 300 ml minyak goreng *aku pake margarin leleh ...dalam rangka ngabisin stok margarine* 1/2 botol pasta mocca 1/2 ons cokelat bubuk 1/2 sdt vanili 1 sdm SP 1/2 sdt garam cokelat beras/messes secukupnya *aku tambahin almond iris diremukkin buat iseng-iseng aja* Directions : 1.Ayak tepung terigu, cokelat bubuk dan SP sisihkan. 2.Kocok telur dan gula sampai larut masukkan bahan kering aduk rata, tambahkan susu kental, pasta mocca, vanili dan garam, terakhir masukkan minyak goreng, campur rata,bagi menjadi 2 adonan. 3.Masukkan dalam loyang ukuran 22x22 cm yang telah dioles margarin tipis dan dialasi kertas roti. 4.Masukan adonan pertama, kukus selama 15 menit dengan api kecil, setelah permukaan kering taburi dengan messes, taburi almond kepingan yang sudah diremukkan ..masukkan adonan kedua, 5.Kukus +/- 30 menit ato hingga matang.

BlueBerry ChizCake

Ingredients : 250gr biskuit coklat 100 gr margarine, lelehkan ½ sdt vanilli bubuk 200gr gula pasir 4 btr telur 1 sdt emulsifier 1 Kg cheese krim 250gr sour krim 100ml kahlua (bila suka) 250ml krim kental 1 sdm gula pasir 250 gr selai blueberry Directions : 1.Siapkan loyang bongkar pasang 22cm/24cm, olesi mentega. Sisihkan 2.Hancurkan biskuit hingga halus, lalu tuang margarine leleh, dan vanili bubuk, aduk rata. 3.Masukkan adonan biskuit pada loyang, ratakan dan tekan-tekan sampai padat, oven sebentar (lk. 10 menit), angkat, sisihkan. 4.Kocok gula dan telur dengan mixer kecepatan tinggi hingga naik, tambahkan emulsifier, kocok terus hingga kental, masukkan cheese krim, dan sour krim bergantian sambil dikocok terus, tuangkan kahlua (bila suka). 5.Tuangkan adonan ini kedalam loyang tadi (yg sudah beralas biskuit), lalu panggang dengan cara au bain marie selama 90 menit. 6.Angkat, dinginkan di suhu kamar hingga dingin betul. 7.Sementara itu kocok krim kental dan gula pasir hingga kental, oleskan diatas cheese cake, lalu bekukan dalam kulkas selama lk. 3 s/d 4 jam. 8.Ratakan selai blue berry diatasnya, hias dengan coklat bentukan atau buah-buahan kaleng, potong-potong , sajikan.

Lapis Surabaya

Ingredients : Bahan lapisan Kue Kuning (untuk 1 lapis): 10 kuning telur ayam 100 g gula pasir ½ sdt vanili bubuk 50 g tepung terigu 125 g mentega, kocok lembut Bahan lapisan Kue Cokelat : 10 kuning telur ayam 125 g gula pasir ¼ sdt vanili bubuk 35 g tepung terigu 15 g cokelat bubuk 125 g mentega, kocok lembut Directions : Siapkan 3 buah loyang 22x22x4 cm, alasi kertas roti, olesi margarin Kue Kuning : 1.Kocok telur, gula, dan vanili hingga kental dan putih. 2. Masukkan tepung terigu, aduk rata. 3. Tambahkan mentega kocok, aduk rata. 4. Tuangi adonan ke dalam loyang. Ratakan. 5. Panggang dalam oven panas 180 C (rak atas) selama 15-20 menit hingga matang. 6. Angkat, balikkan, kupas kertasnya Cara ini berlaku untuk lapisan yang lainnya Penyelesaian : Ambil 1 buah kue kuning, olesi dengan selai. Taruh kue cokelat di atasnya. Olesi kue coklat dengan selai,tumpuk dengan kue kuning lagi. Tekan -tekan hingga melekat.

masakan eropa

Kentang Goreng a la Jerman

	Resep ini saya dapatkan dari teman jerman saya, Anna Greve. Yang paling mengesankan buat saya adalah, cara menggoreng kentang dengan minyak seminimalis mungkin. Bahan/ bumbu: - 200 gram kentang, kupas, cuci, potong dadu - 1 siung bawang putih, keprek, iris halus - 1/2 bawang bombay, iris kotak - 1 butir telur ayam - 1 sdm minyak goreng - garam secukupnya - merica/lada bubuk secukupnya Cara memasak: - panaskan wajan, masukkan minyak goreng - goreng kentang sedikit demi sedikit sampai matang dan warna kecoklatan - bikin ruang kosong di tengah wajan, tumis bawang putih dan bawang bombay sampai harum - aduk-aduk supaya tercampur dengan kentang - tambahkan garam dan merica bubuk, aduk2 - pecahkan telur ayam diatas kentang, aduk2 - masak sampai matang - angkat, sajikan bersama ayam goreng dan lalapan
	author : Djeng Ira
	Situs resep masakan Djeng Ira saya temukan secara tidak sengaja ketika saya mencari-cari bahan untuk menambah koleksi resep masakan milik saya. Terima kasih ya Djeng...

Spaghetti with Meatballs

Meatballs 1 small onion 2 cloves garlic 1 lb. lean ground beef (or veal) 1 egg 1/3 cup breadcrumbs 1 tbsp. fresh parsley 1 tsp. dried oregano 1 tsp. salt (or to taste) 1/2 tsp. fresh black pepper Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended. Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs. Tomato sauce: 2 tbsp. olive oil 2 small onions, finely chopped 4 cloves garlic, finely chopped 4 28 oz. cans plum tomatoes 2 tsp. salt 1 tsp. fresh black pepper Bunch fresh basil, chopped Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil. Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini. Serves 8 to 10.

Spaghetti and Meatsauce

1/2 lb. bacon 2 1/2 lbs. ground chuck 2 C. chopped onion 1 C. green pepper 6 lbs. 9 oz plum tomatoes (put in blender) 18 oz. tomato paste 1 1/2 C. red wine 1 1/2 C. water 4 t. oregano 4 t. basil 1 t. thyme 1/2 C. parsley 1 bay leaf 2 T. salt 1/4 C. brown sugar In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

New Yorker Style Spaghetti

3/4 lb. thin spaghetti 1 bunch broccoli, about 1 lb 3 tablespoons butter or margarine 2 medium cloves garlic, minced 1/3 lb blue cheese 1/2 cup grated Parmesan cheese Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside. Cook spaghetti according to package directions until just tender not mushy. Drain and set aside. Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted. Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again. Serve hot. Serves 4

Italian Spaghetti Carbonara

1 C. pancetta, cut into julienne strips 4 egg yolks 1/2 C. heavy cream Freshly ground black pepper 8 oz. spaghetti pasta 1 C. parmesan cheese, grated In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta. Beat the egg yolks with the cream and black pepper. In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch. Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture. Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire. Serves 4.

Springtime Risotto

1 tsp butter 2 Tbsp softened butter 1 cup parsley, chopped chopped chives to taste 1 Tbsp mint, if desired 2 tsp roasted garlic (from a jar) 2 cups chicken broth mixed with 3 cups water onion powder to taste 1-1/2 cups Arborio rice 1/4 cup evaporated milk (or whole or half & half) 3 Tbsp Parmesan cheese In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste. In a saucepan, simmer the broth & water. In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed. Do this till rice is al dente, about 20 minutes - you may not need all of the broth. Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir. Serves 6

Risotto Verde

	1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups) 2 cloves garlic, crushed through a press 1 tablespoon butter 1 tablespoon olive oil 1 cup arborio rice, dry 1 cup frozen chopped spinach 1/2 teaspoon salt 1/2 cup dry white table wine, such as chardonnay 2 (14.5-ounce) cans vegetable broth, heated 6 spears of fresh asparagus, cut into 1/2-inch pieces 1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves 1/4 cup grated Parmesan cheese In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil. Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away. When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender. Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.

Creamy Corn And Garlic Risotto

3-3/4 Cup chicken broth 4 cloves garlic, finely chopped 1 Cup uncooked Arborio rice 3 Cup frozen whole kernel corn 1/2 Cup grated Parmesan cheese 1/3 Cup shredded mozzarella 1/4 Cup fresh minced parsley Heat 1/3 C. broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley

Asparagus Risotto

5 C. chicken broth 2 T. olive oil 1 small onion finely chopped 1/2 lb. Arborio rice 1/8 t. saffron threads crushed 1/2 C. grated parmesan cheese 1 C. blanched asparagus pieces Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until the rice turns opaque and is coated with the oil. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a time until rice is tender. Add the asparagus. Take off the heat and stir in the cheese. Season with salt and pepper. The process will take about 20 minutes.

Roasted Vegetable Pizza

1 T. fresh thyme leaves or 1 t. dried 2 T. balsamic vinegar 1 t. olive oil 1/4 t. salt 4 small red potatoes, each cut into 8 wedges (if the potatoes are large, make smaller chunks) 4 garlic cloves, thinly sliced 1 small yellow squash, cut into 2 inch pieces 1 small zucchini, cut in 2 inch pieces 1 small red bell pepper, cut into 2 inch pieces 1 small sweet onion, cut into 12 wedges 1 1/4 C. shredded provolone 1 recipe pizza dough Preheat oven to 425°F. Roll pizza dough onto large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425°F. for 7 minutes; set aside. Preheat oven to 500°F. Combine thyme leaves and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9 inch baking dish. Bake at 500°F. for 15 minutes, stirring halfway through cooking time. Reduce oven temperature to 425°F. Sprinkle half of cheese over pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425°F. for 12 minutes or until crust is lightly browned. Makes 6 servings.

Italian Deep Dish Pizza

Dough: 2 C. warm water (110° - 115°) 5 t. yeast 1 T. sugar 1/3 C. oil 2 t. salt 3 T. semolina flour 1 C. all purpose flour 5 to 6 C. bread flour Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble. Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl. Sauce: 2 T. garlic 2 T. olive oil 1 28 oz. can plum tomatoes 3 T. tomato paste 1/2 C. onion minced 1 1/2 t. basil 1 t. oregano 1/2 t. salt 1 t. sugar 2 t. red wine (optional) Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes) Filling: 1 lb. Italian Sausage 1/2 lb. mushrooms 12 oz. pepperoni 1/2 C. sliced green peppers 1/2 C. sliced thin onion 1 1/2 lbs. mozzarella cheese 1/3 C. parmesan cheese freshly grated 3 t. cornmeal Assembly: Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal. Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese. Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust. Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting.

Chinese Chicken Pizza

2 boneless chicken breast halves 2 tablespoons olive oil, divided 1/4 cup cornmeal or flour 4-inch ball of pizza dough, room temperature 1/4 cup hoisin sauce (in grocery's Asian section) 4 green onions, sliced Up to 2/3 cup cilantro leaves (not stems) 1 cup fresh mung bean sprouts 1/2 cup red bell pepper, sliced paper-thin 1 cup shredded mozzarella cheese Milled pepper Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips. Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill's cooking grid. Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust. Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat. Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot. Makes one 12-inch pizza.

Rasta Pasta

1 1/2 cups Alfredo sauce, store-bought or your favorite recipe 1/4 cup pesto 4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut 1/2 cup broccoli florets 1/4 cup red bell pepper, roasted, 1/4-inch julienne cut 1/4 cup flat-leaf spinach 8 ounces penne pasta, cooked 1 tablespoon Parmesan cheese, shaved Focaccia bread, to garnish In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate. Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia. Makes 1 generous serving or 2 to 3 regular portions.

Pasta with Creamy Chicken Sauce

10-12 oz. curly pasta, cooked 2 Tbsp. butter 1/2 chicken, cooked, deboned & diced 2 Tbsp. flour 1 can chicken broth 1 Tbsp. Dijon mustard 1/2 Tbsp. regular mustard grated peel of 1 lemon 1/2 c sour cream chopped chives In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat. Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram. Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta. Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives. Serves 4

Pasta Primavera

1 lb. fettuccine 1/4 C. olive oil 2 cloves garlic 1/2 tsp. oregano 1/2 tsp. basil 1 C. broccoli florets 1 C. cauliflower florets 1 C. artichoke hearts 1 C. asparagus spears, cut into 1 in. pieces 1 C. green bell peppers, chopped 1 C. cherry tomatoes, halved 1/2 C. Parmesan cheese, freshly grated Cook fettuccine in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and sauté garlic 2-3 minutes. Add herbs and vegetables and sauté quickly over high heat until vegetables are crisp tender. Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.