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Monday, May 28, 2012

Delicious Food: White Cheese and Tomato Pizza

Delicious Food: White Cheese and Tomato Pizza

White Cheese and Tomato Pizza

Total Time: 25 mins

 Prep Time: 5 mins
Cook Time: 20 mins


    1 thin crust refrigerated pizza dough
    1 tomato
    4 cups mozzarella cheese
    4 cups Italian cheese blend
    1/2 cup chopped fresh basil
    fresh ground black pepper
    2 tablespoons melted salted butter (mixed with the garlic powder)
    1 teaspoon garlic powder
    1 tablespoon olive oil


Place dough on ungreased pizza stone. I use a dough roller (Pampered Chef) to roll the dough out into a very thin crust.

Bake in oven at 400 for 7 minutes.

While dough is baking, saute garlic in olive oil until soft and slice tomatoe (very thin).

Remove from oven and spread garlic on the crust and sprinkle with 4 cups of Italian 6 cheese blend.

Top that cheese with tomato and drizzle a little butter over tomato and add basil.

Put mozzarella cheese on top and bake for 7 more minutes.

Broil for 2 minutes or until top is golden brown.

Baste entire pizza with melted butter and garlic powder.

I Like the recipe
I love the recipe

Sunday, May 27, 2012

White Cream Cheese

Cream cheese is a favorite as a dip, with appetizers and with desserts. It also goes hand-in-hand with your favorite bagel. Learn to make this soft, spreadable cheese at home using ingredients that you may already have, such as milk.


  • Heavy cream
  • Whole milk
  • Mesophilic culture
  • Calcium chloride
  • Cheesecloth
  • Colander


Mix in a large pot 2 to 3 cups of whole or goat's milk and 3 cups of heavy cream. Heat the mixture until it reaches between 72 and 80 degrees F.

Remove the pot from the stove's heat. Then, stir in 1/4 tsp of mesophilic starter culture. This ingredient forms a lactic acid that preserves the cream cheese. It also adds flavor. Mesophilic comes in foil packaging and can be found at any specialty cheese shop or online.

Add 1/4 tsp of calcium chloride liquid and 2 tbsp liquid rennet or rennet tablets to the pot. Feel free to add some salt to the cream cheese to taste. Stir the mixture, then cover the pot. Store the pot in the kitchen at room temperature.

Ripen the cheese for 24 hours in the same room. The cheese at this stage should look like yogurt.

Place some cheesecloth into a colander. Pour the cream cheese into the colander, then tie up the cheesecloth so that any remaining liquid drains.

Drain the newly formed cream cheese curds until they become solid. Transfer the cream cheese into a separate container, then mix until smooth and creamy. Refrigerate the cream cheese for one or two weeks, then serve it with crackers, chips, fruits or vegetables.

Enjoy this delicious food recipe

Sunday, May 6, 2012

Turkey Burger

Total Time:30 mins
Prep Time: 10 mins
Cook Time: 20 mins


1 1/2 lbs ground turkey
3 tablespoons sesame seeds
2 tablespoons soy sauce
1/2 cup minced scallion, white and green parts both
2 -3 tablespoons minced cilantro
2 teaspoons pulverized garlic
2 tablespoons sesame oil
3/4-1 1/4 cup breadcrumbs, depends on how moist the turkey is
fresh ground pepper
oil, if desired


  Mix together, gently. the turkey, sesame seeds, soy, scallions, cilantro, garlic, sesame oil, 1 teaspoon of salt, and bread crumbs.
Form into patties.
 I usually mix all this together and make patties in the morning and leave in the refrigerator till I'm ready for them.
Sometimes that is the next day.
Brush with a little oil before grilling if desired.
Grill on the George Foreman, in a grill pan.
If you're using the outside grill increase the breadcrumbs a bit to insure they don't fall apart. 

Enjoy this delicious food recipe.  

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