HABANERO EXTRACT RECIPE RECIPES

For several months artist Bernardino Luini worked closely with a model to help him paint a fresco of the Madonna in Saronno, Italy. As the months passed, the girl, whose name has since been forgotten, fell in love with Bernardino. To show her feelings for him, the girl gave Bernardino a gift of sweet almond-flavored liqueur she made from the trees growing in her garden. The year was 1525, and that bottle is said to have been the first Disaronno Amaretto. The recipe was passed down through the ages, until late in the eighteenth century when the liqueur went into commercial production. Reenact the legend by giving someone a bottle of your own version of the famous liqueur, whether they paint you on a wall or not, with this much-improved version of the recipe that's been on this site since the beginning. You can make other liqueurs at home using my copycat drink recipes, including Bailey's, Kahlua, and Grand Marnier. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 110 calories

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

• Ingredients

Nutrition Facts : Calories 390 calories