4 : -(up to)
6 : sl White bread
Clarified : Clarified butter
1 : /2 lb Turtle meat -or-
2 : c Boneless turtle meat
2 : c Veal or chicken stock (see
-recipe) : -recipe)
1/2 : c Dry white wine
1 : c Sliced mushrooms
1/4 : c Dry sherry
1/2 : c Whipping cream
4 : tb Unsalted butter
Salt : Salt and freshly ground
-white : -white pepper
Chopped : Chopped fresh parsley for
-garnish : -garnish
3 : lb Skirt Steak
2 : Large Yellow Onions
2 : tb Vegetable Oil
16 : Flour/Whole Wheat Tortillas
2 : tb Garlic, Minced
PICO : PICO DE GALLO
1/2 : c Fresh Cilantro, chopped
2 : Scallions,
0: HAND METHOD: Pour the first 1/4 Cup of water into a medium bowl and add the sugar and salt, stirring to dissolve the sugar
1: Sprinkle the yeast over the water mixture, stirring once to blend and let sit for 5 minutes until the top is bubbly and the yeast has bloomed
2: Stir in the remaining warm water and the oil
3: Place the flour in a large bowl and add the water and oil mixture to it
4: Stir, adding enough flour to make a soft dough that will pull away from the sides of the bowl
5: If it is too dry, add a little water a tbls at a time
6: Turn the dough out on a well-floured work surface, sprinkle the top with a little additional flour
7: Knead until it become very springy, elastic and very smooth
8: It should be light in weight, if it is heavy, you have use too much flour and it will not raise properly
9: Form into a smooth ball and let rest on the work surface while you wash and clean the large bowl
10: Spray with a non-stick spray
11: Put the ball of dough into the bowl and turn it over to get some of the spray on the top
12: Cover with plastic wrap or a warm, damp, clean dishtowel
13: Let the dough rise in a warm, draft free place until double in volume, about 1 1/2 to 2 hours
14: If the dough rises before you are ready, punch it down in the bowl by kneading making sure all of the air is gone
15: Turn it over and reshape it into a ball and let rise again
16: If the top is dry, use a little olive oil to grease it
17: You can punch the dough down and cover the bowl and keep the dough refrigerated for up to two days before letting it rise at room temperature
18: For a thin, crisp pizza crust punch the dough down and turn out and spread over a pizza pan or baking sheet or a bakers peel
19: Cover with filling and topping, baking at once
20: For thicker, softer pizza crust punch the dough down and turn out shaping as above and then cover lightly with a clean dishtowel
21: Let rise about 30 minutes before covering with filling and topping
22: Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas
23: From Pizza Cookery by Ceil Dyer
24: Posted to MM-Recipes Digest by scotlyn@juno
25: com (Daniel S Johnson) on Feb 7, 1998