Asian Peanut Pizza Recipe

Asian Peanut Pizza Recipe

This is a spicy, Asian pizza. If you are adventuresome or like Thai food, try this recipe.

This pizza is covered with toppings after the crust is baked, not before. If you don’t have leeks on hand, green onions may be substituted.

Ingredients

1 pizza crust mix or recipe made per directions

1/2 cup Thai Peanut Sauce

1/3 cup unsalted dry roasted peanuts

1/4 cup sliced leeks

1 pound cooked shrimp or chicken, diced

1 cup shredded mozzarella

1 tablespoon fresh cilantro

Directions

Preheat the oven to 450 degrees.

Form the pizza dough into a pizza crust. Let it rest for ten minutes. 

Bake the pizza crust until it just starting to brown. It should be baked through but not browned. 

If you would like to check it with your thermometer, the internal temperature should 180 to 190 degrees. 

Remove the crust from the oven to cover with toppings.

Spread Thai Peanut Sauce over the crust.

Spread the peanuts, leeks, and shrimp or chicken over the top. Cover with mozzarella and sprinkle with cilantro.

Bake for ten minutes or until the cheese is bubbly.

New York White Pizza Recipe

New York White Pizza Recipe

Ingredients

1 pizza crust mix or recipe made per directions

1 large clove of garlic

1/4 cup olive oil

1 1/2 cup mozzarella cheese

1/4 cup parmesan cheese

1/4 cup Romano cheese

Italian spices as desired

Directions

Preheat the oven to 450 degrees.

Form the pizza dough into a pizza crust. Let it rest for ten minutes.

Mince the garlic and mix it with two tablespoons of the olive oil. 

Spread the mixture over the crust.

Sprinkle the cheeses evenly over the crust. Add the Italian spice. 

Drizzle the remaining olive oil over the toppings.

Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

CLASSIC MINESTRONE SOUP

CLASSIC MINESTRONE SOUP

This is an all time favorite. The nice thing about it is that you can use whichever vegetables you have on hand. This recipe can start you off.

Ingredients:

2 large carrots, peeled and chopped 3 celery stalks, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 zucchini, chopped 1 cup broccoli florets 1 cup spinach leaves 1 can crushed tomatoes 1 cup canned kidney beans, rinsed 8 cups water 1 cup small pasta like elbows or orzo salt and pepper to taste Fresh chopped parsley for a garnish

Instructions:

Combine all of the ingredients except the pasta in a soup pot. Bring to a boil and then simmer for at least one hour until the vegetables are soft. Add pasta during the last fifteen minutes of cooking and cook for eight to ten minutes. You can also cook the soup in the crock pot. Just add all of the ingredients at once.

GREEK STYLE CHICKPEA SOUP

GREEK STYLE CHICKPEA SOUP

This is an example of a hearty Greek dish that is vegan friendly. Serve with slices of fresh, whole grain bread and a salad.

Ingredients:
3, 15 ounce cans of chickpeas, drained and rinsed
1 large onion, chopped
1 teaspoon dried rosemary
3 tablespoons fresh, chopped parsley
1 teaspoon sea salt
4 cloves garlic, chopped fine
1, 28 ounce can crushed tomatoes (keep the juice)
3 cups water
2 tablespoons olive oil
Salt and pepper to taste

Instructions:
Add all of the ingredients to a large pot. Bring to a boil, then simmer on low for an hour until flavors are well blended.
You can also cook it in a crock pot on the low setting for 4-6 hours.

BLACK OLIVE HUMMUS

BLACK OLIVE HUMMUS

Hummus is a classic vegetarian food that is low in fat and high in protein. Spread on whole grain, vegan crackers or serve with bread.

Ingredients:
1, 15 oz can cooked chickpeas, drained and rinsed 1 tablespoon water 1/3 cup fresh lemon juice 1/4 cup pitted black olives, diced

Instructions:
Combine all of the ingredients in a food processor or blender and pulse until creamy.
Transfer to a serving dish and serve with crackers, bread, or whole grain pita wedges.

BRUSCHETTA

BRUSCHETTA

A classic Italian dish that works great as an appetizer or snack. This is naturally vegan.

Ingredients:

• ¼ cup scallions, chopped
• 1 large tomato, diced
• 1 clove garlic, minced
• 1 tablespoon dried basil
• 6 slices fresh, whole grain bakery bread
• Olive oil

Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, combine first four ingredients.
Spray a baking sheet with nonstick cooking spray and arrange bread sliced on sheet.
Spoon tomato mixture evenly over all four slices.
Drizzle with olive oil. Bake for about 15 minutes, or until bread is toasted.

Mandarin Orange Rice And Shrimp Lettuce Wraps

Mandarin Orange Rice And Shrimp Lettuce Wraps

Ingredients
1 can (11 ounces) mandarin oranges, drained, juice reserved
Water as needed
1 tablespoon vegetable oil, divided 1 teaspoon salt
1 cup Adolphus Long Grain Premium Select White Rice
2 tablespoons Thai sweet chili sauce, plus additional for topping
1 pound medium shrimp, peeled and deveined
12 large leaves bibb or iceberg lettuce
1 cup carrots, matchstick cut or shredded

Directions
Combine juice with enough water to equal 2 cups; pour into a saucepan.
Stir in 1 teaspoon each of the oil and salt and bring to a boil.
Stir in rice, cover and reduce to a simmer.
Cook until liquid is absorbed. Stir in oranges and chili sauce; set aside.
Heat remaining oil in a large skillet over medium heat.
Add shrimp and sauté until cooked through. Arrange lettuce leaves on a platter and spoon rice mixture into the center of each leaf.
Top with carrots, shrimp and chili sauce to taste.
(Makes 6 servings)

Eggplant with Pork

Eggplant with Pork

Ingredients

• ½ pound lean ground pork
• 1 tablespoon soy sauce
• 1 tablespoon ginger, diced
• 1 tablespoon green onion, chopped
• 1 tablespoon garlic, minced
• 1 eggplant, cubed
• 1 tablespoon Dynasty Sesame Seed Oil
• ¼ cup Dynasty Plum Sauce
• 1 teaspoon Dynasty Szechwan Chili Sauce

Directions
Mix pork with soy sauce, ginger, green onion and garlic in a small bowl.
Let stand for 15 minutes.
Heat 1 tablespoon sesame oil in a large frypan and stir in eggplant.
Cook for 3 minutes, or until softened.
In the same pan, stir the pork mixture into the eggplant and cook for another 3 minutes, or until browned.
Add plum sauce and chili sauce.
Cook, stirring often, for 3 minutes until well coated and fully cooked.
Remove from heat and serve with rice.
(Makes 4 servings)

Dynasty Stuffed Peppers

Dynasty Stuffed Peppers

Ingredients

• 2 medium green bell peppers
• 1 medium red bell pepper
• ½ pound ground beef
• 1 can (8 ounces) Dynasty Sliced Water Chestnuts, drained and chopped
• 2 tablespoons tomato paste
• 1 cup cooked Nishiki or Botan Rice, cooled
• 2 cloves garlic, finely chopped
• 1 tablespoon Dynasty Plum Sauce
• 1 teaspoon soy sauce
• 1 egg, lightly beaten
• 6 slices Swiss cheese

Directions
Preheat oven to 350ºF. Cut tops off peppers and discard.
Remove seeds, cut in half and set aside.
In a mixing bowl, combine beef, water chestnuts, tomato paste, rice, garlic, plum sauce, soy sauce and egg. Mix well. Place 6 pepper halves in a 13x9x2-inch baking dish. Scoop ½ cup of beef mixture into each Pepper.
Cover and bake for 45 – 60 minutes, or until meat is fully cooked. Top each pepper with a slice of Swiss cheese and bake for an additional 3 minutes, or until cheese is melted.
(Makes 6 servings)

Chinese New Year Noodles

Chinese New Year Noodles

Ingredients

• 1 package KA-ME Lo Mein Noodles
• 3 tablespoons stir-fry oil (International Collection)
• 8 ounces skinless chicken breast, thinly sliced against the grain
• ¼ cup soy sauce (Kikkoman)
• 6 ounces snow peas, bok choy leaves or broccoli florets
• 1 scallion, trimmed and thinly sliced diagonally
• 8 shiitake mushrooms caps, thinly sliced
• 1 large garlic clove, minced
• 1 ounce ginger, minced
• 1 teaspoon sesame oil (International Collection)
• Freshly ground black pepper

Directions
Cook noodles in boiling water until tender yet firm, about 3 – 5 minutes.
Drain. In a large skillet, heat 1 tablespoon stir-fry oil over high heat.
Stir-fry chicken with 1 tablespoon soy sauce until cooked through, about 5 minutes.
Set chicken aside.
Add 1 tablespoon stir-fry oil to the skillet and cook vegetables until just tender, about 2 minutes. Set aside.
Add remaining stir-fry oil to the skillet and stir-fry the garlic and ginger until fragrant, about 1 minute.
Add noodles, chicken and vegetables.
Toss well and season with remaining soy sauce and sesame oil.
Add black pepper to taste and toss until heated through. Serve hot, garnished with scallions.
(Makes 2 – 4 servings)

Creamy Soy Berry Smoothie

Creamy Soy Berry Smoothie

Ingredients

• 1 medium banana
• 1 cup sliced frozen strawberries
• 1 cup frozen blueberries
• ¾ cup Kikkoman PEARL Organic Soymilk (Creamy Vanilla)

Directions
Combine banana, strawberries and blueberries in a blender or food processor. Pour in soymilk, cover and blend until smooth.
(Makes 2 servings)

* For a sweeter smoothie, add ¼ cup fruit juice, such as apple, pineapple or orange.

Lime Ponzu Seared Shrimp with Corn Salsa

Lime Ponzu Seared Shrimp with Corn Salsa

Ingredients

• 1 pound (about 21) large shrimp
• ¼ cup Kikkoman Lime Ponzu
• 1 can (11 ounces) Mexican-style corn, drained
• ¼ cup red onion, chopped
• 1 avocado, diced small
• ½ cup cilantro, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder

Directions
Shell and devein shrimp and place into a shallow bowl. Pour ¼ cup of Lime Ponzu over shrimp, stir and set aside. Combine remaining ingredients to make corn salsa.
Mix well and refrigerate for at least 20 minutes.
Heat vegetable oil in a large skillet. Drain the shrimp and add to the pan when the oil is hot, searing on both sides until shrimp turn pink.
Remove shrimp from pan and top with corn salsa.
(Makes 4 servings)

THAI CURRY RICE BOWL

Thai Curry Rice Bowl

Ingredients

• 1 pound boneless beef sirloin
• 2 tablespoons vegetable oil
• 1 red bell pepper, cut into strips
• 1 small onion, cut into strips
• 1½ cup Kikkoman Thai Red Curry Sauce
• 2 cups cooked rice

Directions
Cut beef across the grain into ½-inch wide strips. Heat oil in a hot wok or large skillet over high heat.
Add the beef strips and stir-fry for 2 minutes.
Add pepper and onion and stir-fry for 4 minutes until vegetables are tender.
Add Thai Red Curry Sauce, stirring until sauce boils. Divide beef and rice among 4 plates and serve hot.
(Makes 4 servings)

ITALIAN BREAD

ITALIAN BREAD

(2 loaves)

• 1 tbsp. sugar
• 2 tsp. salt
• 2 packages active dry yeast
• cornmeal
• 5 cups all-purpose flour
• 1 tbsp. butter
• water
• salad oil
• 1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.
Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula. With wooden spoon, stir in enough additional flour (about 1-3/4 cups) to make a soft dough. 

Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading.
Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes for easier shaping.
Grease large cookie sheet; sprinkle with cornmeal.
On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, pinch seam to seal.
Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate 2 - 24 hours.
Preheat oven to 425 degrees. Remove loaves from fridge, uncover. Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
In small bowl with fork, beat egg white with 1 tbsp. water. Remove loaves from oven, brush with egg, return to oven, bake 5 minutes.

MEDITERRANEAN FONDUE

MEDITERRANEAN FONDUE

• 1 lb. shelled shrimp
• juice of 1 lemon
• 8 oz. Gruyere cheese
• 2 pints chicken stock
• 1/4 cup chopped dill
• pinch cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• 2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.

VEAL SCALLOP OPEN SANDWICH

VEAL SCALLOP OPEN SANDWICH

(4 servings)

• 2 tbsp. butter
• 4 slices bread
• 1 heat lettuce
• 4 small veal scallops
• 3 tbsp. flour
• 1/4 cup oil
• 1/2 tsp. celery salt
• 4 tomatoes
• 1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and shred. Pound veal to flatten; coat with flour. Fry veal in oil 2-3 minutes each side until lightly browned. Remove from pan; keep warm. Halve tomatoes, place in pan cut sides down. Fry 3 minutes, turn over, sprinkle with celery and garlic salt. Remove from heat. Place bread on four individual dishes. Place veal on each; add layer of lettuce; top with two tomato halves and serve.

VEAL TOAST

VEAL TOAST

(4 servings)

• 4 veal cutlets or scallops
• juice of 1-1/2 lemons
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup oil
• 4 slices bread
• 1/4 cup mango chutney
• 2 sliced tomatoes
• 4 slices cheese
• 2 tsp. paprika
• 3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry on each side for 4 minutes, in oil. Toast bread and sprinkle with chutney. Place veal on bread and top with tomatoes, then cheese. Broil until cheese is melted.

PUFF PASTRY PIZZAS

PUFF PASTRY PIZZAS

(4 servings)

• 1 lb. frozen puff pastry
• 12 slices salami
• 1/4 cup chopped cooked ham
• 2 onions, sliced
• 2 slices cheese, cubed
• 2 tomatoes, peeled
• 1 tsp. paprika
• 1 tsp. pepper
• 2/3 cup oil
• 5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line four 4" pie pans. On pastry arrange salami, ham, onion, cheese, and sliced tomatoes. Sprinkle with seasonings and over each spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.
Sprinkle with chopped parsley and serve hot.

MOZZARELLA LOAF

MOZZARELLA LOAF

(6 servings)

• 1 long loaf Italian Bread with sesame seed
• 1 16 oz. package mozzarella cheese
• 1/2 cup salad olives
• 1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately

PEPPERONI BITES

PEPPERONI BITES

• 1 pouch dry cheddar cheese soup mix
• 1-1/2 cups flour
• 2 tsp. baking powder
• 1/4 cup shortening
• 3/4 cup pepperoni finely chopped
• 1/3 cup green pepper finely chopped
• 1/3 cup onion, chopped
• 3/4 cup milk

Preheat oven to 400 degrees. In medium bowl combine soup mix, flour, baking powder. Mix well, cutting in shortening until mixture is coarse. Add pepperoni, green pepper, onion and milk.
Stir with fork until soft dough forms, about 5 minutes. Drop dough by heaping teaspoonsfuls onto ungreased baking sheet. baked 10-12 minutes until bites are golden brown. Serve warm as snacks.