Makes two 14 inch or four 9 inch pizza crusts 1 package active dry yeast 1 tsp sugar 1 1/3 c warm water 3 1/2 c all-purpose flour 1 tsp salt 3 tbs olive oil 3 tbs cornmeal for the pan a little more olive oil for the pan Stir yeast and sugar into
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I love wrapping my hands around a nice bowl of hot soup in the winter. This easy and delicious recipe will warm you inside and out.
This shake needs to be made with ice cream and sorbet from Westside Creamery. It’s the best ice cream and the only place where a mint ice cream tastes like mint fresh from the live plant not the chemical plant.
The beauty of Brie is that it goes so well with such a wide variety of flavors. Since I live in Atlanta, Georgia and can get local ingredients this is one of my favorites.
This is my vegetarian version of a recipe that was originally posted by The Poineer Woman.
2 tablespoons (1/4 stick) butter 8 cups sliced onions (about 4 large) 1 tablespoon minced fresh thyme 4 garlic cloves, chopped 1/2 cup dry white wine 1 teaspoon sugar 1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box) 2 French bread baguettes, sliced Melt butter in heavy very large skillet over
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Ingredients – 2 Packages Fresh Meat or Cheese Ravioli, (9 ounces) 1 Can Tomato Sauce, (15 ounces) 1 Can Tomato Sauce, (8 ounces) 1 Teaspoon Dried Basil, crushed 1 Teaspoon Dried Oregano, crushed 1/4 Teaspoon Fresh Ground Black Pepper 1 Medium Clove Garlic, peeled, crushed 1 Cup Mozzarella Cheese, shredded 1/4 Cup Parmesan Cheese, finely
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