Godmother Brenda's Pasta Salad

My mom got this simply delicious recipe from my godmother Brenda Rowe who put shrimp in her version of it. However, the seafood less version is a big hit among my family and friends. If you're going to be late to an event where we're serving it, you need to call ahead and ask us to save you a portion or you won't get a morsel. It's that good. Just saying.  So,  here it goes.

Ingredients:

5 cups of cooked elbow macaroni

2 large fresh tomatoes diced

2 large cucumbers diced

1 and ½ cups of Miracle Whip Salad Dressing

½ teaspoon of yellow mustard

salt and fresh ground pepper to taste

Directions
In large bowl, stir together all ingredients until well combined. Chill and serve.

#SevenIngredients #SimpleRecipe #SaladRecipe #PastaRecipe #PastaSaladRecipe #GetInMyBelly #TongueSlapYourBrainsOutGood #WifeMe #Homemade #EdelmirasOriginalRecipes 

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeChdOZOhx_pb8tFLS_Y9f2Bo1nO8AD7zdga4GaacE2l9xn7ttmmfKJyFNJH1mnapaZqqYL0QxQU98UPHAQSOe_DZdxlaLWcbYDG-7AmUNkzwNcf_g09sa8tlaPoHhab_fGf0yOW7lGs/s1600/DSCN9969.JPG

Cluck Gobble Salad with Cranberries

What could be more refreshing for lunch or supper on a summer day (or any day for that matter) than a some sort of light and lovely poultry salad. This a is my original recipe for chicken or turkey salad with cranberries . However I used a recipe at theyummylife.com as a guide for measuring and stuff.

Ingredients

4 cups chopped, cooked chicken or turkey breast
1 cup dried cranberries
1/2 cup diced celery
1 small onion diced
1 cup mayonnaise

2 tablespoons of Dijon mustard

12 ounce (at least, or to taste - can be omitted entirely) jar of thoroughly drained sweet pickles or gherkins (diced), sweet cubes or relish
2 tablespoons of fresh parsley or cilantro (2 teaspoons dried)
1 teaspoon of Adobo seasoning
1/4 teaspoon ground black pepper
1-1/2 tablespoons chopped fresh tarragon leaves (or 1-1/2 teaspoons dried)

1-1/2 tablespoons chopped fresh thyme  (or 1-1/2 teaspoons dried)

Directions
In large bowl, stir together all ingredients until well combined. Serve in a sandwich or on top of a bed of lettuce. Put a dollop on crackers or mini rolls for an easy appetizer.

http://www.theyummylife.com/chicken_salad_cranberries_and_pecans#EmbedRecipe_192

http://www.real-restaurant-recipes.com/images/almond-chicken-salad4.jpg

#SaladRecipe #PoultryRecipe #EdelmirasOriginalRecipes #TongueSlapYourBrainsOutGood #GetInMyBelly #Homemade #WifeMe

Mashed potatoes, yellow squash with onions, oven roasted whiting topped with poblano peppers, button mushrooms, celery and sliced onion

I even made a fish taco later with the leftover whiting the next day.

Cooked the fish in a white moscato wine reduction made with fish sauce, malt vinegar, maple syrup, Dijon mustard, parsley, tarragon, Texas Pete hot sauce, sesame oil, ginger, grated carrots, minced garlic and minced onions.

Edelmira’s Rice Verde Recipe

I broke my Lenten Daniel Fast with rice verde  this past Easter/Resurrection Sunday. I served it to my family with engagement chicken and spinach for supper. This dish is also a lovely accoutrement to fish and seafood. Additionally with the vegan adjustments this dish can be served with and vegetable and a plant based protein for a vegan meal or even a Kosher meal with lamb or beef for Purim, Chanukkah and Rosh Hashanah or Shabbat. It can even be made to be gluten and chametz free for celiac disease sufferers and Passover observers alike by omitting the orzo pasta and adding an additional cup of rice. Clean eaters can omit the orzo pasta also and make it super healthy with brown rice. This recipe is my take on the Green Giant Rice Verde which I grew up eating. Please enjoy Edelmira's Rice Verde 

INGREDIENTS

32 ounces of chicken broth or stock or vegetable stock
3 fresh poblano chiles, stems removed, and finely chopped
14 sprigs fresh cilantro, or parsley if you don’t like cilantro, chopped
¼ Knorr chicken bouillon cube or one whole Rapunzel vegetable bouillon cube
1 tablespoon of Adobo seasoning with cumin
1 tablespoon herbs de provence
4 tablespoons olive oil or vegetable oil
4 tablespoons of flavored/seasoned olive or vegetable oil or butter
2 cups rice, preferably long grain
1 cup orzo pasta
3 scallions, diced
1 celery stalk, diced finely
7 garlic cloves, peeled and finely chopped
1 Embasa Salsa Verde Medium Can, 7 Ounce
1 can of regular or vegan cream of mushroom soup, condensed, 10.75 or 10.5 ounce

EQUIPTMENT

10 quart stock pot
10 inch frying pan

PREPARATION

The veggies: In the 10 quart stock pot, melt the butter and dissolve the bouillon cube then saute the vegetables and cilantro or parsley. Deglaze the pan with the chicken or vegetable stock. Bring liquid to rapid boil and add salsa verde and mushroom soup. Bring heat down and simmer during initial preparation of rice.
The rice: In the 10 inch frying pan,with the oil, add herbs de provence and Adobo, then lightly toast the rice and orzo pasta in the oil and spice mixture for about five minutes. Now transfer the rice to the stock pot. Bring the temperature up to medium until the liquid boils and stir the pot. Lower the temperature and simmer for about twenty minutes or until rice is tender. Stir pot again and turn the stove off and let rice dish stand in a tightly closed pot until all liquid is absorbed. 

#LentenSeason #DanielFast #RelationshipCooking #EngagementChickenCookbook #Easter

#ResurrectionSunday #VeganRecipe #GlutenFreeRecipe #Kosher #NoChametz #Passover #Chanukkah #Purim #ShabbatDinner #RoshHashana #CleanEating #BrownRice #OmitOrzoPasta

Beef and artichoke fettuccine recipe by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 479-490).

Ingredients:

4 cups cooked fettuccine
1 jar of 6 ounces marinated artichoke heart, sliced in half, marinated reserved
1 small finely chopped onion
½ cup grated Parmesan cheese
1 cup half-and-half
Freshly ground pepper
2 cups cooked roast beef (sliced into strips)
1/ 3 cup chopped toasted pecans

Directions:

In a 10-inch skillet, heat the marinated reserve and cook the onions for 4 minutes. Then, add half and half while constantly stirring the mixture. Add the cheese, artichoke hearts and beef and heat until ingredients are cooked. Serve the noodles with the sauce and sprinkle with pecan and pepper. The recipe is good for 6 servings, containing 320 calories per serving.

Lobster Newburg in Popovers Recipe by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 459-477). . Kindle Edition.

Ingredients for the popover:

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Ingredients for the content:

¼ cup margarine
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 cups apple juice

DIRECTIONS:

Prepare the popovers first by preheating the oven to 450 degrees Celsius. While preheating, grease 6 pieces of popover pans. Beat eggs using a hand mixer then add milk, flour and salt. Continue beating until mixture is smooth. Divide the mixture by six and pour into pans. Bake the popovers for 20 minutes at 450 degrees Celsius and another 20 minutes at 350 degrees Celsius. Remove popovers from the oven and set aside.In a 3-quart saucepan, heat margarine until melted then add flour, salt, pepper, and mustard. Cook with constant stirring until smooth, then remove from heat and add the milk. Bring back the pan to the stove until mixture boils. Add lobsters and apple juice and cook until mixture is hot. Place the lobster mixture on top of the pop overs before serving. This recipe is good for 6 servings containing 290 calories per serving.

Poached whitefish with orange sauce by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 449-450)

Ingredients:

1 ½ pounds whitefish, divided into 6 portions
3 cups water
2 teaspoons chopped fresh tarragon leaves
½ teaspoon salt
1/ 8 teaspoon pepper
1 small orange, cut into wedges
1 small onion, sliced

Directions:

In a 10-inch skillet, boil water together with tarragon leaves, salt, pepper, orange slices, and onions. Add the fish in boiling water and reduce the boiling to simmer. Cook the fish while the skillet is uncovered for 8 to 10 minutes. Remove the fish from the skillet and serve with the orange sauce. This recipe is good for 6 servings containing 275 calories per serving.

Vietnamese Noodle Soup by Vesela Tabakova from Soul Warming, Comforting Soup Recipes for a Cold Winter's Day (Healthy Cookbook Series 16) (Kindle Locations 362-370)

Serves 4

Ingredients:

9 oz rice stick noodles
4 cups vegetable broth
1 lemongrass stem, only pale part, finely chopped
2 garlic cloves, cut
½ tsp ground ginger
1 long red chili, thinly sliced
3.5 oz shiitake mushrooms
1 cup bean sprouts
4 tbsp lime juice
coriander and mint leaves, to garnish

Directions: Pour boiling water over the noodles and leave aside for 10 minutes or until soft. Place the vegetable broth, lemongrass, garlic, ginger, chili and 2 cups of water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 10 minutes. Add mushrooms and cook for 5 more minutes, then stir in the lime juice. Divide the noodles and bean sprouts among bowls. Serve the soup topped with coriander and mint leaves.

French-Style Bread Recipe by James Beard from Beard on Bread

Total time: under 4 hours
Skill LEVEL: Moderate
Cost: Inexpensive
Yield: 2 long loaves

The bread I am giving here is not truly French, and for that reason it is called “French-style.” Actually it could be called “Continental,” because it is very much like the bread one finds in Italy, Spain, and Portugal. It has also been known for many years as "Cuban Bread." It is a casual, easy-to-make bread that can be played with in several ways. If made ACCORDING to the basic recipe below it produces a good loaf ready for eating almost the minute it comes from the oven. It will not hold for more than half a day but, of course, can be frozen.
Ingredients

1½ PACKAGES active dry yeast
1 tablespoon granulated sugar
2 cups warm water (l00° to 115°, approximately)
1 tablespoon salt
5 to 6 cups all-purpose or hard-wheat flour
3 tablespoons yellow cornmeal
1 tablespoon egg white, mixed with 1 tablespoon cold water
Directions

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 MINUTES, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1½ to 2 hours.

Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal but not buttered. Slash the tops of the loaves diagonally in two or three places, and brush with the egg wash. Place in a cold oven, set the temperature at 400°, and bake 35 MINUTES, or until well browned and hollow sounding when the tops are rapped.

VARIATIONS

For a wheaten loaf, use half white flour and half whole-wheat flour.

Substitute equal parts of whole-wheat flour and cracked wheat for half of the white flour.

For a more involved, more tightly textured loaf: Use either the original recipe or the whole-wheat variation. After the first rising, remove from the bowl, punch down, and knead again for 5 to 10 minutes. Return to the buttered bowl for a second rising. When it has doubled in bulk, form into two loaves and place on a baking sheet sprinkled with cornmeal. Cover and let rise for 30 minutes. Slash with a sharp razor or knife, brush with slightly beaten egg white or water, and place in a cold oven set for 375° or 400°. Bake until nicely browned and hollow sounding when tapped with the knuckles.

Line the oven rack with tiles (see page 12), preheat the oven to 400°, and slide YOUR bread loaves from the baking sheet directly onto the tiles, which have been sprinkled with cornmeal.

Add to the liquid in the first step 4 to 5 tablespoons olive oil and then PROCEED with either the original recipe or the whole-wheat variation. You may need to use a small additional amount of flour.

Use 1/3 white flour, 1/3 whole-wheat, and 1/3 cracked-wheat. This will give a very nice coarse, nutlike texture to the bread. With this mixture I would advise adding olive oil in the BEGINNING to give tenderness.



http://www.cookstr.com/recipes/french-style-bread

Vegetable Frittata by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 339-343)

Ingredients:

3 tablespoons vegetable oil
½ cup sliced zucchini
1 small bell pepper, cut into ¼ inch strips
1 small onion, thinly sliced
1 glove of garlic, finely chopped
½ cup coarsely chopped tomatoes
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh basil leaves
8 eggs
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese

Directions:
Sauté zucchini, bell peppers, onions, and garlic in vegetable oil in a 10-inch pan. Add the oregano, basil and tomatoes. Beat eggs, salt and pepper in a bowl and mix in the cheese. Add the egg mixture into the sautéed vegetables and cover to cook for 9 to 11 minutes. Remove the frittata from the pan and slice into 6 slices. This recipe is good for 6 servings containing 210 calories per serving.

Cucumber Ginger Gin Fizz

I first had something like this Cucumber Ginger Fizz at 3 Monkeys Bar and Grill ( @3monkeysfan ) in the Fan district in Richmond, Virginia and ever since then I’ve been hooked on the flavor pairing.
The fresh cucumber juice has the most refreshing quality and the ginger provides just a bit of kick at the back of the mouth. It’s like a cocktail that’s good for you and I’m obsessed.

Cucumber Ginger Gin Fizz
Ingredients:
1 oz. fresh cucumber juice
1 oz. gin
1 oz. ginger simple syrup
1 oz. fresh lime juice
club soda
You can either juice about two inches of a cucumber or muddle and strain pieces of fresh cucumber to obtain 1 oz. of juice. Mix juices, syrup and gin in shaker with ice. Shake for 20 seconds. Top off with club soda and serve in an old fashion glass with a cucumber slice and ice ball.

Pour Me Ginger Simple Syrup
Ingredients:
1 cup water
1 cup sugar
4 oz. ginger, peeled and chopped

DIRECTIONS:
Add sugar and water to pot and bring to boil. Once sugar is incorporated, take off heat. Add ginger to mixture and let seep for 2 hours. Strain mixture through fine strainer and refrigerate remaining syrup. Lasts up to one month in fridge. This drink is perfect for one of those days that you’re exhausted and need a pick ­me ­up, fast. The cucumber refreshes and the ginger enlivens your senses. It even feels like you’re hydrating, ha! It’s the perfect before dinner drink or signature cocktail for your next party.
If you try it, we would love to hear what yout think

http://apartment34.com/2013/11/tasty-tuesday-cucumber-ginger-gin-fizz/

#GetInMyBelly #CocktailRecipe #CucumberGingerGinFizzRecipe

Dinner’s Coming Glazed Nuts (Nuts Spiked with Cinnamon and Cayenne) by Cindi Leive from 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life

Cookbook contributor Salma Abdelnour spent years as an editor at Food & Wine magazine and writes a blog called SalmaLand, where she tells people where to eat out in New York. She’s got serious foodie cred, so when she invites friends over for dinner, they come— hungry. While she’s whipping up something fantastic, like Moroccan couscous with lamb, she puts out this bowl of nuts. A little bit spicy, a little bit sweet, they are the perfect way to stave off hunger. Make ’em yourself— and watch ’em disappear.

Makes 2 ½ cups

INGREDIENTS:

3 tablespoons sugar
½ teaspoon ground cinnamon
½ teaspoon cayenne
¼ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons butter
2 ½ cups nuts, such as almonds, pecans, walnuts, hazelnuts, and/ or cashews (or a mix), shelled

DIRECTIONS:

1. In a small bowl, mix the sugar, spices, and salt.
2. Line a large rimmed baking sheet with wax paper. In a large skillet, heat the butter over moderate heat until melted. Add the nuts and cook, stirring, until darkened and fragrant, about 5 minutes. If the nuts begin to darken too quickly, lower the heat.
3. Add the spice mixture to the nuts, and cook over low heat, stirring frequently, until richly fragrant and toasted, about 10 minutes longer. You’ve got to watch the pan constantly since you’ll be heating sugar, which burns quickly.
4. Spread the nuts out onto the prepared baking sheet and let cool. Break up the nuts before serving.

The Ultimate Oreo Cheesecake by BEN RAYL @comfortablefood

Oreos and cheesecake are absolutely two of my favorite things. When Oreo wants to come up with a cheesecake filling version of their amazing cookies, I will be first in line to buy them. Until then, this cheesecake will have to do. It’s a perfect blending of flavors. The Oreos don’t take away from the cheesecake taste at all—they just add to it. The chocolatey crust is a perfect base, and the roughly chopped pieces floating around give the perfect texture.


INGREDIENTS

For the crust:

1½ cups Oreo crumbs, from about 2 dozen crushed Oreos

2 Tbsp melted butter

For the filling:

3 (8 oz) packages cream cheese, room temperature

¾ cup sugar

1 cup sour cream, room temperature

2 tsp vanilla

¼ tsp salt

4 large eggs, room temperature

5 Oreos, coarsely chopped

additional Oreos, for topping decoration

DIRECTIONS

To make the crust::

Prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides.

Toss the Oreo crumbs with the melted butter and press in the bottom of the pan, coming up Labour ½" on the sides, then set aside.

To make the filling::

Preheat oven to 350 F (175 C).

Use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute. Add the sour cream, vanilla, and salt and mix well.

With the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the Oreo pieces. (After you add the eggs, be sure to not over beat or you will risk the surface cracking when it bakes.)

Pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (I bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.)

Run a knife between the edge of the cake and the pan, but allow to cool completely on a wire rack before removing the spring form ring.

You can creatively decorate the top of your cake with whole Oreos or mini Oreos, or you can crumble some more up and spread them all over the top as I did.

Chill for 4 - 14 hours before serving.

http://www.yummly.com/recipe/external/Oreo-Cheesecake-1099063

Chocolate Caramel Brownies recipe courtesy of Sandra Lee of Semi-Homemade on Food Network

Coconut is the secret ingredient that make these brownies so wonderful

Ingredients

Cooking spray

1 (19.50-ounce) box chocolate brownie mix

2 eggs

¼ cup chocolate milk

¼ cup canola oil

1 cup chocolate chips, divided

½ cup heavy cream

30 caramels (recommended: Kraft)

2 cups shredded coconut, toasted

Directions

Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in ½ cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.

Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/chocolate-caramel-brownies-recipe.html?oc=linkback

Chicago-style Deep Dish Pizzas Recipe courtesy of Emeril Lagasse

Get this all-star, easy-to-follow Chicago Style Italian Sausage and Pepper Deep Dish Pizza recipe from Emeril Lagasse.

Chicago Style Deep Dish Pizza Filling:

2 tablespoons olive oil

1 tablespoon chopped fresh garlic

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh oregano

¼ teaspoon fennel seeds

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

1 (28-ounce) can plum tomatoes, coarsely crushed

1 tablespoon dry red wine

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 pound mozzarella cheese, sliced

8 ounces pepperoni, thinly sliced

8 ounces mushrooms, wiped clean and thinly sliced

1 green bell pepper, cored and cut into thin rings

1 yellow onion, cut into thin rings

1 cup thinly sliced black olives

1 pound crumbled hot Italian sausage

1 cup grated Parmesan

Chicago-style Deep Dish Pizza Dough:

11/2 cups warm water (about 110 DEGREES F)

1 (¼-ounce) PACKAGES active dry yeast

1 teaspoon sugar

3 ½ cups all-purpose flour

½ cup semolina flour

½ cup vegetable oil, plus 2 teaspoons to grease bowl

1 teaspoon salt

Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 MINUTES. Remove from the heat and let cool completely before using.

Preheat the oven to 475 DEGREES F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 ½ inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 MINUTES. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 ½ cups of the flour, the semolina, ½ cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. CONTINUE adding the flour, ¼ cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 ½ hours.

Divide into 2 equal portions and use as directed.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe.print.html?oc=linkback

http://www.recipes100.com/recipe+chicago+style+deep+dish+pizza