OLIVE CHEESE BALLS PIONEER WOMAN RECIPES

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SPAGHETTI AND MEATBALL "STOUP" (THICKER ... - FOOD NETWORK



Spaghetti and Meatball "Stoup" (thicker ... - Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped 
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or one 14-ounce can plus one 8-ounce can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter 
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Steps:

  • Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. 
  • While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls. 
  • Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

HOW TO MAKE AND FREEZE PIZZA DOUGH - THE PIONEER WOMAN



How to Make and Freeze Pizza Dough - The Pioneer Woman image

There’s something wonderfully easy about making pizza at home, especially when all you have to do is roll out some pizza dough, throw some toppings on

Provided by Joanne Ozug

Categories     baking    main dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

4 1/2 tsp. Quick-Rise Yeast
2 c. Warm Water (115ºF)
2 tsp. Sugar
5 c. Bread Flour
1/4 c. Olive Oil
1 tsp. Salt

Steps:

  • In the bowl of a stand mixer, combine yeast, water, and sugar, and let sit for 10 minutes. The liquid should be foamy and bubbly, indicating that the yeast is alive.Add bread flour, olive oil, and salt, and stir using the dough hook or a wooden spoon, until roughly combined. Fit the bowl and the dough hook onto the stand mixer and knead on medium low speed for 10 minutes, until smooth. Cover the bowl with plastic wrap and let rise for about 30 minutes, until the dough has doubled in size.Remove the dough to a lightly floured surface and divide into four even pieces. Shape each piece of dough into a ball. The dough is now ready to be rolled out and baked, or ready to be frozen. To freeze pizza dough, place the pizza dough balls into resealable plastic bags. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.To thaw, place the pizza dough in the refrigerator the morning before you want to make dinner, then roll and bake as usual.To bake, preheat oven to 500ºF. Roll thawed (or freshly made) dough and bake each pizza about 10–15 minutes.

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