Kitchen Hint of the Day!

March 15, 2020 at 6:00 AM | Posted in Kitchen Hints | 1 Comment
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When making Pizza brush your crust with an olive oil and garlic blend……………………

It really kicks up the flavor of your pizza! Simply pour extra virgin olive oil into a dish and add minced garlic. Then, before adding any other toppings, brush your crust with it, making sure to get some pieces of garlic on your crust as well.

One of America’s Favorites – Quad City-Style Pizza

February 17, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Quad-City Style Pizza – This style of pizza usually has most of the toppings under the cheese

Quad City-style pizza is a unique pizza style that centers around the Quad Cities region of Iowa and Illinois in the United States. Characteristics of this style of pizza include a pizza crust made with malt, tomato sauce sometimes made with cayenne and red chili flakes, toppings placed under the cheese, and strips being cut instead of slices.

The first business to bring “Quad City”-style pizza to the public was Frank’s Pizza in 1955.

Tony’s Club Capri was the only sit-down style restaurant and bar. Phyllis Maniscalco, Tony’s wife, worked the cash registers, helped in the kitchen when needed and helped manage the business overall. Throughout the years, Tony’s children Giana and Tony Jr., as well as other family members, would also help out in the various locations. The sausage was always handmade, and Tony would pre-mix his spices by hand and measure them out in bags for his employees to then mix with the ground pork he butchered himself. Cheese was always grated in house and imported from a Chicago-area supplier. In addition to pizza, Tony served up Italian beef sandwiches, stromboli, house-made sausages, a variety of pasta dishes with his own signature marinara sauce. Desserts included spumoni ice cream and cannoli. This was his first location to offer more than just pizza.

Tony Sr.’s brother Frank Maniscalco also moved to the Quad Cities upon hearing of his brother’s success and decided to open up an additional location called Frank’s in Davenport off of Locust St. This is not to be confused with Frank’s in Silvis, IL. Tony Sr. was friends with the Serra family, and they had approached Tony Sr. about his recipe as they wanted to start a restaurant in Minnesota. Tony obliged, and after the Minnesota location failed the Serra’s came back to Tony Sr. and asked if they could open up in the Quad Cities. Since Tony Sr. did not have any restaurants in the Silvis/East Moline area at the time, it was decided that they would open a location in 1955 which still stands to this day – Frank’s Club Napoli Pizza in Silvis, IL. Also, contrary to popular belief, Harris Pizza was not the original “Quad Cities-style pizza”. Leonard and his wife Mary owned a small package liquor store in Rock Island, IL. Patrons often requested food, and Leonard saw this as an opportunity to expand his business. In 1960, an employee of Tony Sr. named Dick Kennedy, who also happened to be a good friend of Leonard Harris, had helped the Harris family develop the base recipe for Harris’ that they still use to this day.

Sausage pizza from Harris Pizza (Davenport, Iowa location)

In addition to the brick-and-mortar locations, Tony Sr. also made a name for himself in the grocery store’s freezer section. In the late 1950s and early 1960s, Tony had started delivering par-baked/half-baked pizzas to the local A&P grocery stores. These were the first frozen pizzas in the Quad Cities at the time. In 1968, Tony Sr.’s pizza businesses and the recipes were sold to the family of Mama Bosso’s, who to this day still make pizzas you can purchase in the freezer section of local Quad Cities grocers such as Hy-Vee.

After that sale, Tony Sr. decided to venture into the home improvement business, but the restaurant industry still called his name. He would go on to open two additional locations in the 1970s – one in East Moline and one in the Wells Fargo Bowling Alley (where Clint’s used to be on the Avenue of the Cities in Moline). Tony finally got out of the restaurant business in the late 1970s when these locations were sold. He continued to work in home improvement until his untimely passing on July 6th, 1994.

Quad City-style pizza dough contains a “spice jam”, which is heavy on malt, which lends a toasted, nutty flavor. The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce contains both red chili flakes and ground cayenne, and the smooth, thin tomato spread is more spicy than sweet. The sausage is typically a thick blanket of lean, fennel-flecked Italian sausage sometimes ground twice and spread from edge to edge. The pizzas are cooked using a special gas oven with an average cooking time of about 12 minutes. The pizza is cut into strips, as opposed to being cut in slices. An average 16-inch pizza has about 14 strips, and a 10-inch pizza has about 10 strips.

 

Breakfast Sausage Pizza

October 23, 2019 at 6:01 AM | Posted in breakfast, CooksRecipes, pizza | Leave a comment
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It just seems like a Pizza type of day. So I’m passing along another Pizza recipe, Breakfast Sausage Pizza. I’ve always been a fan of cold leftover Pizza for Breakfast so why not have a real Pizza to start the day! This Pizza is made using; Pork Sausage, Thick Cut Bacon, Eggs, Pizza Crust, Shredded Colby Jack Cheese, Onion, Italian Parsley, and Salt and Pepper. Pizza, Pizza, Pizza! You can find this recipe at the CooksRecipes website along with all the other delicious recipes. Be sure to the CooksRecipes site out, they have a huge selection of recipes to please all tastes! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Breakfast Sausage Pizza
Breakfast Sausage PizzaThe sausage in this breakfast pizza can be replaced with ground pork, diced ham, or chorizo. Serve with fresh seasonal fruit to complete this family-pleasing breakfast.

Recipe Ingredients:
6 ounces pork sausage, bulk
4 slices bacon, thick cut, cut in half
8 large eggs, beaten
1 (10-inch) pizza crust
1 cup colby Jack cheese, shredded
1/2 cup onion, thinly sliced
1/4 cup Italian (flat-leaf) parsley, snipped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:
1 – In a large skillet cook sausage, bacon, and onions over medium-high heat until browned and cooked through (about 10 to 15 minutes). Remove with slotted spoon and set aside. Remove all but 1 teaspoon of drippings from pan. Add eggs, parsley, and seasonings, stirring to scramble. Stir while cooking for 2 to 3 minutes or until eggs are just set.
2 – Meanwhile, place pizza crust on a pizza pan or baking sheet and top with 1/2 cup of the cheese. Place in a preheated 400°F (205°C) oven for 3 to 5 minutes until cheese is melted. Remove crust and top with eggs, sausage, and onions. Top with bacon and remaining cheese. Return to oven until cheese is melted and bacon is crisp.
3 – Garnish with additional parsley, if desired. Slice to serve.

Makes 8 servings.
https://www.cooksrecipes.com/pizza_recipes/breakfast_sausage_pizza_recipe.html

Genius Cauliflower Swaps That Cut Carbs

May 15, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Genius Cauliflower Swaps That Cut Carbs. Delicious and Healthy Genius Cauliflower Swaps That Cut Carbs. Find recipes like; EatingWell Cauliflower Pizza Crust, Sriracha-Buffalo Cauliflower Bites, and Saucy Vegetarian Meatballs. Find this recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Genius Cauliflower Swaps That Cut Carbs
Cauliflower is the ultimate carb replacer. It can mimic traditional starches, with fewer carbs and calories per serving. In these healthy recipes, cauliflower stands in for traditional starches like pizza crust, rice and potato-style dishes.

EatingWell Cauliflower Pizza Crust
Lighten up pizza night with this low-carb alternative to traditional pizza dough. Riced cauliflower combines with egg and cheese to make a gluten-free pizza crust that’s crisp on the outside but soft on the inside. Simply top with your favorite pizza toppings and bake for a healthier pizza you’ll love…………..

Sriracha-Buffalo Cauliflower Bites
This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing………

Saucy Vegetarian Meatballs
Cauliflower, mushrooms, bulgur and seasonings combine to form the base of this healthy vegetarian meatball recipe. A quick homemade tomato-basil sauce replaces the traditional marinara to save sodium. Serve over whole-wheat spaghetti with a green salad………..

* Click the link below to get all the Genius Cauliflower Swaps That Cut Carbs
http://www.eatingwell.com/recipes/22552/ingredients/vegetables/cauliflower/carb-swaps/slideshow/genius-cauliflower-swaps-that-cut-carbs/

It’s Nuts I tell you… – RECIPE FOR GLUTEN-FREE PIZZA MIX

September 29, 2016 at 4:57 AM | Posted in nuts, NUTS COM | Leave a comment
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NUTS2 LOGO

This week from the nuts.con website (https://nuts.com/) I’ve got a RECIPE FOR GLUTEN-FREE PIZZA MIX! It’s made with Gluten Free Pizza Crust Mix, that you can purchase online at the Nuts site (https://nuts.com/). While at the Nuts site you’ll find a fantastic selection of healthy items like; NUTS, DRIED FRUIT, CHOCOLATES & SWEETS, SNACKS, COFFEE & TEA, COOKING & BAKING, GIFTS, and more! Check it out soon and Eat Healthy! When ordering items they can be purchased in small amounts or in bulk. Plus Everyday Free Shipping on orders over $59, see for details. Now about the RECIPE FOR GLUTEN-FREE PIZZA MIX and Gluten-Free Pizza Crust Mix.

 

 

RECIPE FOR GLUTEN-FREE PIZZA MIX

Recipe Ingredients:
1 pkg. Gluten-Free Pizza Crust Mix
1 1/2 cups Warm Water
2 Eggs
2 tbsp Olive Oil
1 Yeast Package

Cooking Directions:
1. Preheat oven to 425F.NUTS1

2. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.

3. Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes. Makes two 12-inch or one- 16-inch pizza crusts.

4. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

5. *Eggless option: Combine 2 Tb Flaxseed Meal + 6 Tb Water; let stand one minutes. Add to recipe as you would the eggs.

 

Gluten Free Pizza Crust Mix
Our gluten-free pizza crust mix makes a light, crispy, delicious pizza crust. Delightfully easy, this whole grain pizza crust bakes up to two 12″ gluten free pizzas!
https://nuts.com/cookingbaking/mixes/pizza/crust-gluten-free.html

 

nuts products
Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

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