CHICAGO SALAD RECIPES

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CHICAGO-STYLE PAN PIZZA | ALLRECIPES



Chicago-Style Pan Pizza | Allrecipes image

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Provided by JAIME5025

Categories     Main Dishes    Pizza Recipes

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
  • Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
  • Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts : Calories 578.2 calories, CarbohydrateContent 46.8 g, CholesterolContent 61.2 mg, FatContent 27.4 g, FiberContent 4.9 g, ProteinContent 32.3 g, SaturatedFatContent 10.5 g, SodiumContent 1815.9 mg, SugarContent 8.4 g

CALAMARI SALAD RECIPE | EPICURIOUS



Calamari Salad Recipe | Epicurious image

Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

Provided by EPICURIOUS.COM

Total Time 45 min

Cook Time 30 min

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Steps:

  • Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
  • Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
  • Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
  • Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

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