Tag: mushrooms

Thick Crust Pizza

Advertisements

If you like pizza with thick crust, nothing gets thicker than this pizza! This pizza is almost just bread with toppings! However, this pizza crust absorbs the savory liquid from the sauce and paired with the salty cheese on top, this is one of the tastiest pizzas I’ve ever had. I used a 12 inch diameter deep dish pizza pan, and the dough before topping was about an inch and a half thick. The par-bake is important to ensure that the crust is cooked completely before serving. You can use store bought pizza sauce with this pizza, but you’ll want it to be a thinner sauce and savory rather than sweet. This pizza made 6 large servings.

Thick Crust Pizza Recipe CardDownload
Advertisements

What You Will Need

  • 6 Cups Flour
  • 2 Cups Warm Water (110 F)
  • 4 tsp Active Dried Yeast
  • 3 Tbsp Oil
  • Homemade Sauce
  • 2 Cups Shredded Mozzarella
  • 1/2 Onion, Finely Sliced
  • 1/2 Bell Pepper, Sliced
  • Dutch Oven
  • Large Mixing Bowl
  • Deep Dish Pizza Pan

Directions

  1. In a large mixing bowl, mix together flour, water, yeast, and oil. Add additional flour until the dough doesn’t stick to your finger. Form the dough into a ball, coat lightly with oil, and place somewhere warm to rise for 45 minutes to an hour and a half, or until doubled in size.

2. Heat oven to 350 F. Punch down the dough and transfer to the pizza pan. Work to hide any crack, then stretch evenly to edges of the pan. Let rise for 30 minutes, then stretch again leaving a crust up the sides. Bake for 15 minutes then remove. Top the par-baked crust with pizza sauce, cheese, and toppings. Return to the oven and bake for 20-25 minutes or until toppings begin to brown. Let cool 10 minutes before cutting.

Advertisements

0

Homemade Pasta and Pizza Sauce

Advertisements

This homemade pizza/pasta sauce is a great way to use up any veggies you may have while also making a hearty and delicious sauce. Below is how I made my sauce, but substitute in what you have! Add some blended beans or spinach, or just stick with meat, tomatoes, and season with salt and soy sauce. I used 1 quart of diced tomatoes, and one can of fire roasted tomatoes to add extra flavor. The mushrooms add extra savory elements to the dish, and if you want to have some diced in the sauce it adds great pockets of flavor. I ended up boiling my sauce for 1 hour to thicken it a bit, but it could still be considered too thin to your taste. The recipe below makes about enough sauce for 5-6 pizzas, or enough sauce for 8-10 servings of pasta.

Homemade Pasta and Pizza Sauce Recipe CardDownload
Advertisements

What You Will Need

  • 1 lb Sausage
  • 2 Carrots, Finely Shredded
  • 2 Celery Stalks, Finely Shredded
  • 12 Oz Mushrooms
  • 1 Cup Water
  • 1/2 Onion, Finely Diced
  • 1/2 Bell Pepper, Finely Diced
  • 6 Cups Diced Tomatoes
  • 2 tsp Salt
  • 1 Tbsp Soy Sauce
  • 1 Clove Garlic, Minced
  • Blender and Grater
  • Dutch Oven

Directions

1. Add sausage to a dutch oven over medium heat. Prepare the veggies, and add mushrooms and water to blender and blend. Once sausage is browned, add the onion and pepper and cook until onion is translucent. Add the carrot, celery, and mushrooms and cook until hot. Add tomatoes, salt, soy sauce, and garlic, and simmer over medium heat until sauce begins to become thick.

Advertisements

0

Fried Rice

Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.

Fried Rice Recipe CardDownload
Advertisements

What You’ll Need

  • 1/2 lb Sliced Steak/Venison
  • 1/4 Cup Diced Bacon
  • Sliced/Diced Veggies
  • 1 Cup Stock
  • 1 Clove Minced Garlic
  • 1/2 Tbsp Ginger paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Fish Sauce
  • 6 Cups Cooked Rice
  • Large Wok
  • Oil/Bacon Fat, As Needed

Directions

  1. Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.

2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.

.

0

Venison Stroganoff Over Noodles

Advertisements

Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.

Venison Stroganoff Over Noodles Recipe CardDownload
Advertisements

What You Will Need

  • 1/2 lb Cubed Beef/Venison
  • 1/2 Sliced Onion
  • 1 Can Sliced Mushrooms
  • 1 Cup Water with 2 Beef Bouillons
  • 2 Tbsp Worcestershire
  • 1/2 Cup Milk
  • 1/2 Tbsp Corn Starch
  • 1/2 Tbsp White Wine Vinegar
  • 16 Oz Cooked Egg Noodles

Directions

  1. Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.

2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.

Advertisements

0

Pork Ramen

Advertisements

Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.

Pork Ramen Recipe CardDownload
Advertisements

What You Will Need

  • Pork stock (homemade or store bought)
    • Pork Bones
    • Water
  • Pork Chops
  • 2 Beef Bouillon
  • 1-2 tsp MSG
  • 1 Onion, Sliced
  • 1 Clove Garlic, Minced
  • 1 Can Sliced Mushrooms
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Ginger Paste
  • 12 Oz Pasta
  • Dried Red Pepper
  • Diced Chives
  • Dried Parsley
  • Sesame Oil
  • Fish Sauce

Directions

1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.

2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.

3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.

Advertisements

1

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started