Hungarian Sour Cream Potato Salad Recipe
| Salad
Type: Hungarian Sour Cream Potato Salad Free Cooking Recipe - Salad the best! Ingredients / Directions 8 red potatoes1 sm onion minced2 ribs of celerysliced thin4 eggs hard boiled and peeled1/4 cup(s) pimentodiced1 pt sour cream1/4 cup(s) white vinegar1 tbsp heaping of sugar1/2 teaspo
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scallops info
| General Recipes
Cooking receipe to make scallops info under category General Recipes. You may find some video clips related to this receipe below.scallops infoBuy scallops only from reliable suppliers. They should be freshly caught and have been stored on ice or in a fridge. They can be bought in the shell or shel
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Blueberry Drop Doughnuts Recipe
| Breakfast
Type: Blueberry Drop Doughnuts Free Cooking Recipe - Breakfast You got to try this! Ingredients / Directions 1 package wild blueberry muffin mix1/2 cup(s) flour3/4 cup(s) milk1 eggCrisco shortening for shallow frying1/2 cup(s) granulated sugar1 teaspoon cinnamon Wash blueberries and s
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Herbed Eggplant Slices Recipe
| Vegeterian
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Cooking receipe to make pizza dalida under category General Recipes. You may find some video clips related to this receipe below.
pizza dalida
italian
15g fresh yeast or 2 teaspoons dried yeast
sugar
300ml lukewarm water
450g flour
1 teaspoon salt
Topping
100g butter
1kg onions sliced
2 cloves garlic chopped
2 tablespoons chopped parsley
1 teaspoon dried thyme
3 bay leaves crushed
salt pepper
24 black olives halved and stoned
50g anchovy fillets soaked and drained
To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve 2 teaspoon sugar in the water sprinkle on the yeast and stir well. )
Leave to stand in a warm place for about 10 minutes.
Meanwhile sift the flour and salt into a bowl.
Make a hollow in the centre and pour in the yeast mixture.
Fold the flour over the yeast and mix adding more water if necessary.
Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.
Return to the bowl cover and leave in a warm place for about 1 hour until double in size.
Meanwhile melt the butter in a pan.
Add the onions garlic parsley thyme and bay leaves.
Cover and cook over a moderate heat for 10 minutes until the onions are soft.
Stir from time to time.
Season with salt and pepper.
Let the mixture cool.
Brush a 38 X 30cm baking sheet with oil.
Roll out the dough to slightly larger than the size of the baking sheet.
Place on the sheet pressing up the sides to make a raised rim.
Prick the dough with a fork.
Put the olives on the dough and spread the onion mixture on top.
Arrange the anchovy fillets over the pizza.
Bake at 240
