HOMEMADE STRETCH MARK CREAM RECIPES
HOMEMADE DEVILED HAM SPREAD RECIPE | ALLRECIPES
I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich.
Provided by furusob
Categories Ham Salad
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 cups
Number Of Ingredients 12
Steps:
- Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
- Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.
Nutrition Facts : Calories 53.1 calories, CarbohydrateContent 0.8 g, CholesterolContent 8.1 mg, FatContent 4.5 g, FiberContent 0.2 g, ProteinContent 2.5 g, SaturatedFatContent 1.2 g, SodiumContent 239.5 mg, SugarContent 0.3 g
ROBERTA’S PIZZA DOUGH RECIPE - NYT COOKING
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Total Time 20 minutes
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http//schema.org, Calories 518, UnsaturatedFatContent 3 grams, CarbohydrateContent 104 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 0 grams
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Total Time 1 hours 40 minutes
Category dinner
Calories 616 calories per serving
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Total Time 1 hours 40 minutes
Category dinner
Calories 616 calories per serving
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