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Buying...

Discussion in 'UO Siege Perilous' started by Chardonnay, Jun 4, 2008.

  1. Chardonnay

    Chardonnay Visitor

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    BUYING:

    Candelabra of Souls
    120 Resist Scroll
    WHITE Plants
    Spined & Horned Runic Sewing Kits
    8th yr. vet reward or weapon engraving tool
    Heart of the Lion

    PM/ICQ/POST...161270956...
     
  2. Chardonnay

    Chardonnay Visitor

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    med got...
     
  3. Chardonnay

    Chardonnay Visitor

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  4. Chardonnay

    Chardonnay Visitor

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  5. KinG DaviD

    KinG DaviD Guest

    How Much Yah Payn For The Candelabra's? I Have A Few
     
  6. Nico

    Nico Guest

    bump...
     
  7. How much ya payin for uncursed Arcane Shield? I may sell ya one if the price is right.
     
  8. Chardonnay

    Chardonnay Visitor

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  9. Chardonnay

    Chardonnay Visitor

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    SELLING:

    HCI Jewels (5k-11k)
    Vet Rewards 100k yr.
    Artifacts (Minors,Tokuno,Doom-Cursed and Non-Cursed-,Craftable)
    Blessed Clothing (AOS too)
    Blessed Ninja Belt (Hero) 350k
    Tokuno Dye (Gold,46 Charges) 5M
    120 Anatomy 750k
    Arrows 8 gold ea.
    Petballs 9k ea.
    Enhanced Bandages & Normal
    Alacrity Scrolls
    FC1 Spellbooks (some have MR1 too) 1k ea.
    +6 Int Scrappers 700k (Dyed Luna White)
    Gypsy Headdress 500k


    POST/PM/ICQ...Questions?...161270956...
     
  10. Chardonnay

    Chardonnay Visitor

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    bumblebee tuna sold...
     
  11. Chardonnay

    Chardonnay Visitor

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    still looking...
     
  12. Chardonnay

    Chardonnay Visitor

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    EASY TUNA CASSEROLE

    1 pkg. egg noodles
    1 celery stalk (chopped)
    1/2 med onion (chopped)
    2-6 oz cans tuna (drained)
    2-10.5 oz cans Cream of Mushroom Soup
    3/4-14.5 oz can mixed peas and carrots (drained)
    1 1/2 c. cheddar cheese
    1/2 c. mozzerella cheese

    Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

    Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.

    Spread into a 13x9 baking pan, spreading cheese on top.

    Bake in oven at 350 degrees until melted.
     
  13. Chardonnay

    Chardonnay Visitor

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    EASY TUNA CASSEROLE

    1 pkg. egg noodles
    1 celery stalk (chopped)
    1/2 med onion (chopped)
    2-6 oz cans tuna (drained)
    2-10.5 oz cans Cream of Mushroom Soup
    3/4-14.5 oz can mixed peas and carrots (drained)
    1 1/2 c. cheddar cheese
    1/2 c. mozzerella cheese

    Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

    Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.

    Spread into a 13x9 baking pan, spreading cheese on top.

    Bake in oven at 350 degrees until melted.
     
  14. Chardonnay

    Chardonnay Visitor

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    CHICKEN GRILL ITALIENNE

    6 whole boned, chicken breasts (skin on)
    2 tablespoons green or yellow onion, finely chopped
    3 cloves garlic, minced
    garlic powder, salt and pepper (for sprinkling)
    1/2 teaspoon paprika
    1/4 cup grated Parmesan cheese
    1 teaspoon fresh Rosemary, minced
    2 tablespoons fresh Parsley, minced
    1/4 cup each of butter and olive oil
    1 1/2 cups bread crumbs
    1/2 lb thinly sliced ham or prosciutto, finely chopped
    12 wooden toothpicks (soaked in water for 5 minutes)

    Preheat grill so that coals are white hot in time for grilling.

    Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

    Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.

    In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

    Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.

    Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

    Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.

    To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.
     
  15. Chardonnay

    Chardonnay Visitor

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    CHICKEN GRILL ITALIENNE

    6 whole boned, chicken breasts (skin on)
    2 tablespoons green or yellow onion, finely chopped
    3 cloves garlic, minced
    garlic powder, salt and pepper (for sprinkling)
    1/2 teaspoon paprika
    1/4 cup grated Parmesan cheese
    1 teaspoon fresh Rosemary, minced
    2 tablespoons fresh Parsley, minced
    1/4 cup each of butter and olive oil
    1 1/2 cups bread crumbs
    1/2 lb thinly sliced ham or prosciutto, finely chopped
    12 wooden toothpicks (soaked in water for 5 minutes)

    Preheat grill so that coals are white hot in time for grilling.

    Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

    Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.

    In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

    Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.

    Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

    Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.

    To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.
     
  16. Gara

    Gara Guest

    I know what i will be eating tonight!!!
     
  17. Chardonnay

    Chardonnay Visitor

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    HUNGARIAN CHICKEN PAPRIKAS WITH
    DUMPLINGS

    1 frying chicken, cut into 8 pieces
    1 large onion, chopped
    4 tbsp. butter
    1 tbsp. Hungarian paprika
    1 1/2 cups water
    1/2 pint dairy sour cream

    Dumplings:

    3 eggs, beaten
    3 c. all-purpose flour
    1 tbsp. salt
    1/2 cup water

    In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.
     
  18. Chardonnay

    Chardonnay Visitor

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    HUNGARIAN CHICKEN PAPRIKAS WITH
    DUMPLINGS

    1 frying chicken, cut into 8 pieces
    1 large onion, chopped
    4 tbsp. butter
    1 tbsp. Hungarian paprika
    1 1/2 cups water
    1/2 pint dairy sour cream

    Dumplings:

    3 eggs, beaten
    3 c. all-purpose flour
    1 tbsp. salt
    1/2 cup water

    In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.
     
  19. Chardonnay

    Chardonnay Visitor

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    ROCK CANDY

    1 1/2 c. white sugar
    1 c. water

    Dissolve sugar in the water and cook without stirring until mixture reaches 247 to 252 on candy thermometer.

    Have a reusable foil 8 inch square pan ready. To prepare the pan, punch holes at the top edge of it and then lace about seven strings from one side of the pan to the other side. String ends will stick out of pan at outside top on both sides, but will lay on bottom of pan inside. Place this pan in a larger pan to catch excess syrup.

    Pour syrup into laced pan to a level of 3/4 inch above the strings. Cover the surface with a piece of aluminum foil. Check the candy occasionally. This amount may take a week to crystallize, depending on humidity.

    When crystallized, cut the strings and dislodge the rock candy from the pan. Rinse candy QUICKLY in cold water and then place on racks in a very low oven (175 degrees) until dry.
     
  20. Chardonnay

    Chardonnay Visitor

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    ROCK CANDY

    1 1/2 c. white sugar
    1 c. water

    Dissolve sugar in the water and cook without stirring until mixture reaches 247 to 252 on candy thermometer.

    Have a reusable foil 8 inch square pan ready. To prepare the pan, punch holes at the top edge of it and then lace about seven strings from one side of the pan to the other side. String ends will stick out of pan at outside top on both sides, but will lay on bottom of pan inside. Place this pan in a larger pan to catch excess syrup.

    Pour syrup into laced pan to a level of 3/4 inch above the strings. Cover the surface with a piece of aluminum foil. Check the candy occasionally. This amount may take a week to crystallize, depending on humidity.

    When crystallized, cut the strings and dislodge the rock candy from the pan. Rinse candy QUICKLY in cold water and then place on racks in a very low oven (175 degrees) until dry.
     
  21. Chardonnay

    Chardonnay Visitor

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    GNOCCHI CON RAGU DI GAMBERI

    1 kg potato (about 2 1/4 lbs)
    200 g flour (about 1/2 lb)
    1 egg yolk
    50 g (1 3/4 oz) Parmesan cheese
    1 spring onion
    1 red chili
    2 tiger prawns, raw
    1 garlic clove
    50 ml (1/8 pint) tomato sauce

    For the potato dumplings:

    Boil potatoes without peeling, then remove skins and mash, as you would make mashed potatoes. After potatoes are mashed return to hot pan briefly and shake over low heat to dry them slightly for a minute or two.

    Combine flour, egg yolk, and Parmesan cheese. In a pan, sauté the garlic clove in a little olive oil, until lightly golden brown, then add sliced spring onions, tiger pawns in little pieces, and after a few minutes, tomato sauce.

    Season with salt, pepper, and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.
     
  22. Chardonnay

    Chardonnay Visitor

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    GNOCCHI CON RAGU DI GAMBERI

    1 kg potato (about 2 1/4 lbs)
    200 g flour (about 1/2 lb)
    1 egg yolk
    50 g (1 3/4 oz) Parmesan cheese
    1 spring onion
    1 red chili
    2 tiger prawns, raw
    1 garlic clove
    50 ml (1/8 pint) tomato sauce

    For the potato dumplings:

    Boil potatoes without peeling, then remove skins and mash, as you would make mashed potatoes. After potatoes are mashed return to hot pan briefly and shake over low heat to dry them slightly for a minute or two.

    Combine flour, egg yolk, and Parmesan cheese. In a pan, sauté the garlic clove in a little olive oil, until lightly golden brown, then add sliced spring onions, tiger pawns in little pieces, and after a few minutes, tomato sauce.

    Season with salt, pepper, and chives. Boil the dumplings for 3 minutes and simmer in the sauce before serving.
     
  23. Chardonnay

    Chardonnay Visitor

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    SAUSAGE-SHRIMP JAMBALAYA

    1 lb. skinless, link pork sausage
    1/2 lb. thick sliced bacon, cut into pieces
    3 lg. onions, chopped
    1 green bell pepper, chopped
    1/2 c. minced fresh parsley
    2 cloves garlic, minced
    2 bay leaves
    1 tsp. salt
    1/4 tsp. thyme
    1/8 tsp. cayenne
    1 lb. shelled shrimp
    1 1/3 c. rice

    Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well.

    Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir.

    Cover, bring to a boil, reduce heat and cook for 30 minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to "dry" the jambalaya.

    Makes 8 servings.
     
  24. Chardonnay

    Chardonnay Visitor

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    SAUSAGE-SHRIMP JAMBALAYA

    1 lb. skinless, link pork sausage
    1/2 lb. thick sliced bacon, cut into pieces
    3 lg. onions, chopped
    1 green bell pepper, chopped
    1/2 c. minced fresh parsley
    2 cloves garlic, minced
    2 bay leaves
    1 tsp. salt
    1/4 tsp. thyme
    1/8 tsp. cayenne
    1 lb. shelled shrimp
    1 1/3 c. rice

    Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well.

    Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir.

    Cover, bring to a boil, reduce heat and cook for 30 minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to "dry" the jambalaya.

    Makes 8 servings.
     
  25. Chardonnay

    Chardonnay Visitor

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    bought all i need...
     
  26. Chardonnay

    Chardonnay Visitor

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    SICILIAN PASTA PESTO SALAD

    2 lbs. ziti, penne, or other pasta, cooked

    Pesto Sauce:

    2 cups fresh basil leaves, chopped
    1/2 cup walnut or pine nuts (optional)
    4-6 large cloves garlic, minced or pressed
    1 cup olive oil
    1 1/4 cups grated Parmesan cheese
    3-4 anchovies, blended (optional)
    1/4 teaspoon crushed red pepper flakes
    dash of black pepper
    salt to taste

    Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

    Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

    Can also be served at room temperature.
     
  27. Chardonnay

    Chardonnay Visitor

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    SICILIAN PASTA PESTO SALAD

    2 lbs. ziti, penne, or other pasta, cooked

    Pesto Sauce:

    2 cups fresh basil leaves, chopped
    1/2 cup walnut or pine nuts (optional)
    4-6 large cloves garlic, minced or pressed
    1 cup olive oil
    1 1/4 cups grated Parmesan cheese
    3-4 anchovies, blended (optional)
    1/4 teaspoon crushed red pepper flakes
    dash of black pepper
    salt to taste

    Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

    Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

    Can also be served at room temperature.
     
  28. Chardonnay

    Chardonnay Visitor

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    SICILIAN PASTA PESTO SALAD

    2 lbs. ziti, penne, or other pasta, cooked

    Pesto Sauce:

    2 cups fresh basil leaves, chopped
    1/2 cup walnut or pine nuts (optional)
    4-6 large cloves garlic, minced or pressed
    1 cup olive oil
    1 1/4 cups grated Parmesan cheese
    3-4 anchovies, blended (optional)
    1/4 teaspoon crushed red pepper flakes
    dash of black pepper
    salt to taste

    Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

    Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

    Can also be served at room temperature.
     
  29. Chardonnay

    Chardonnay Visitor

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  30. Chardonnay

    Chardonnay Visitor

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    SICILIAN CHICKEN SOUP

    1 whole chicken cut up (with skin still on)
    1/3 head cabbage
    1 pkg small carrots
    1 pkg celery hearts
    1 large white onion
    1 large purple onion
    2 potatoes
    1 large can whole peeled tomatoes
    1/2 pkg of stars or abc noodles
    salt and pepper, to taste

    Bring a large pot of water to a boil, place whole chicken parts in pot and salt. Cook chicken for approximately 1 1/2 hours. After boiling chicken, take chicken out, peel skin off and return to boiling water. Combine vegetables and large can of whole peeled tomatoes; add to water, season with salt and pepper to taste.

    Simmer for 2-3 hours. Drain broth into another pot and place vegetables in another container.

    Boil noodles and place them into the broth along with the boiled chicken.

    My family and I also bread the chicken in Italian breadcrumbs and fry it since there is a lot of boiled chicken.
     
  31. Chardonnay

    Chardonnay Visitor

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    SICILIAN CHICKEN SOUP

    1 whole chicken cut up (with skin still on)
    1/3 head cabbage
    1 pkg small carrots
    1 pkg celery hearts
    1 large white onion
    1 large purple onion
    2 potatoes
    1 large can whole peeled tomatoes
    1/2 pkg of stars or abc noodles
    salt and pepper, to taste

    Bring a large pot of water to a boil, place whole chicken parts in pot and salt. Cook chicken for approximately 1 1/2 hours. After boiling chicken, take chicken out, peel skin off and return to boiling water. Combine vegetables and large can of whole peeled tomatoes; add to water, season with salt and pepper to taste.

    Simmer for 2-3 hours. Drain broth into another pot and place vegetables in another container.

    Boil noodles and place them into the broth along with the boiled chicken.

    My family and I also bread the chicken in Italian breadcrumbs and fry it since there is a lot of boiled chicken.
     
  32. Chardonnay

    Chardonnay Visitor

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    SICILIAN CHICKEN SOUP

    1 whole chicken cut up (with skin still on)
    1/3 head cabbage
    1 pkg small carrots
    1 pkg celery hearts
    1 large white onion
    1 large purple onion
    2 potatoes
    1 large can whole peeled tomatoes
    1/2 pkg of stars or abc noodles
    salt and pepper, to taste

    Bring a large pot of water to a boil, place whole chicken parts in pot and salt. Cook chicken for approximately 1 1/2 hours. After boiling chicken, take chicken out, peel skin off and return to boiling water. Combine vegetables and large can of whole peeled tomatoes; add to water, season with salt and pepper to taste.

    Simmer for 2-3 hours. Drain broth into another pot and place vegetables in another container.

    Boil noodles and place them into the broth along with the boiled chicken.

    My family and I also bread the chicken in Italian breadcrumbs and fry it since there is a lot of boiled chicken.
     
  33. Chardonnay

    Chardonnay Visitor

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    SICILIAN CHICKEN SOUP

    1 whole chicken cut up (with skin still on)
    1/3 head cabbage
    1 pkg small carrots
    1 pkg celery hearts
    1 large white onion
    1 large purple onion
    2 potatoes
    1 large can whole peeled tomatoes
    1/2 pkg of stars or abc noodles
    salt and pepper, to taste

    Bring a large pot of water to a boil, place whole chicken parts in pot and salt. Cook chicken for approximately 1 1/2 hours. After boiling chicken, take chicken out, peel skin off and return to boiling water. Combine vegetables and large can of whole peeled tomatoes; add to water, season with salt and pepper to taste.

    Simmer for 2-3 hours. Drain broth into another pot and place vegetables in another container.

    Boil noodles and place them into the broth along with the boiled chicken.

    My family and I also bread the chicken in Italian breadcrumbs and fry it since there is a lot of boiled chicken.
     
  34. Zippididooda

    Zippididooda Guest

    got ya like 10 more so far
     
  35. Hattori Hanzo

    Hattori Hanzo Lore Keeper
    Stratics Veteran Alumni TnT/TnA

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    I am finding skull candles as I go though my stuff. I am sure I have at least 10.
     
  36. Chardonnay

    Chardonnay Visitor

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    161270956...
     
  37. Chardonnay

    Chardonnay Visitor

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    AUTHENTIC SICILIAN PIZZA

    WARNING: No, this is NOT "deep dish" pizza. If it were, it would be called "Authentic Chicago Pizza". Also, if you are a sophisticated world traveler who lovingly remembers the taste of Neapolitan pizza - THIS IS NOT IT.

    What this IS is a wonderful pleasant bread with light toppings that are really just a way of flavoring the bread - and using left-overs. So think of it as bread - not pizza. It is exactly the way great grandma (and her great grandma) made it. even some whole wheat if you want) 3 packets yeast (use fast rising if you must - we never have. If you use "blocks" of yeast you're on your own)

    2 tsp. salt
    2 tsp. sugar
    2 c. water
    4 tbsp. olive oil

    INGREDIENTS FOR THE TOPPING:

    2 or 3 small canned Italian plum tomatoes (we're talking left-overs, not a whole can). Squeeze them to release the water and then pull them apart into "pinch" size pieces (right - there's not much left and there isn't supposed to be much).

    4 tablespoons chopped onion (maybe less - it's up to you).

    1/4 pound raw Italian sausage with casing removed and pulled apart into "pinch" size "gobs" PLEASE USE GOOD SAUSAGE.

    1/2 can flat anchovies (OK - not even all authentic Sicilians like anchovies - but this one does).

    2 or 3 tablespoons shredded Parmesan cheese (we're talking a DUSTING NOT A DOUSING).

    2 teaspoons dried herbs and spices for pizza (Dell Alpe Italian Seasoning for Pizza is available in a jar in the Chicago area).

    If you have other left-overs you want to put on, fine, but this is BREAD not "Tombstone Pizza".

    THIS IS WHAT YOU DO: 1. Put 5 cups of flour in a REALLY BIG BOWL.

    2. Put the salt, sugar, and yeast in the bowl.

    3. Mix it up a bit.

    4. Get the 2 cups of water hot enough so you can put your finger in without burning it - my tap water gets hot enough.

    5. Pour the water into the flour bowl and stir until all the flour is wet. If the mixture is not beginning to pull away from the side of the bowl, add some of the 1 cup flour you have left until it does leave the side of the bowl.

    6. Add the olive oil and keep stirring. Using the flour you have left, keep adding flour until the mixture is JUST dry enough so you can work it with your hands. If the bowl is really big enough, you can do the kneading right there in the bowl (great grandma & I do). If you aren't lucky enough to have a bowl that big, I guess you have to take the dough out of the bowl and mess up your counter top. WHETHER YOU WILL USE ALL THE FLOUR LEFT FROM YOUR 1 CUP OR WHETHER YOU WILL NEED A LITTLE MORE DEPENDS ON THE HUMIDITY (or phase of the moon). IF YOU HAVE SOME LEFT OR NEED A LITTLE MORE - OK. The dough should be dry enough so you can knead it without having to pull it off your hands, but not so dry that your hands have no dough on them when you're done.

    7. Wipe the inside of a medium size bowl (not metal or plastic) with olive oil.

    8. Put the dough in the medium size bowl, then take it back out and turn it upside down (now there's oil on the top of the dough). Put a cloth over the bowl and let it rise for 1 hour.

    9. When the hour is up, punch the dough in the middle to knock it down. Take it out of the bowl and knead it - maybe ten times, not a lot. Then let it rest for 10 minutes with the cloth back on it.

    10. Put some olive oil on a round pizza pan (NOT DEEP DISH).

    11. Use a rolling pin to start rolling the dough out - it's easier to finish shaping it into the pan by hand. Pull, stretch, push.

    12. Put the cloth back over the dough and let it rise again for 1 hour.

    13. When the hour is over, take the cloth off and brush a little olive oil over the top of the dough. Put the toppings on - giving each little "pinch" of topping a little push to keep in on the dough and put the Parmesan on last.

    14. Put the bread into an oven preheated to 450 degrees and bake for about 18 minutes.

    15. Let the bread cool ON A RACK. If you let it cool in the pan or on a flat surface the bottom will end up like cardboard.
     
  38. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    AUTHENTIC SICILIAN PIZZA

    WARNING: No, this is NOT "deep dish" pizza. If it were, it would be called "Authentic Chicago Pizza". Also, if you are a sophisticated world traveler who lovingly remembers the taste of Neapolitan pizza - THIS IS NOT IT.

    What this IS is a wonderful pleasant bread with light toppings that are really just a way of flavoring the bread - and using left-overs. So think of it as bread - not pizza. It is exactly the way great grandma (and her great grandma) made it. even some whole wheat if you want) 3 packets yeast (use fast rising if you must - we never have. If you use "blocks" of yeast you're on your own)

    2 tsp. salt
    2 tsp. sugar
    2 c. water
    4 tbsp. olive oil

    INGREDIENTS FOR THE TOPPING:

    2 or 3 small canned Italian plum tomatoes (we're talking left-overs, not a whole can). Squeeze them to release the water and then pull them apart into "pinch" size pieces (right - there's not much left and there isn't supposed to be much).

    4 tablespoons chopped onion (maybe less - it's up to you).

    1/4 pound raw Italian sausage with casing removed and pulled apart into "pinch" size "gobs" PLEASE USE GOOD SAUSAGE.

    1/2 can flat anchovies (OK - not even all authentic Sicilians like anchovies - but this one does).

    2 or 3 tablespoons shredded Parmesan cheese (we're talking a DUSTING NOT A DOUSING).

    2 teaspoons dried herbs and spices for pizza (Dell Alpe Italian Seasoning for Pizza is available in a jar in the Chicago area).

    If you have other left-overs you want to put on, fine, but this is BREAD not "Tombstone Pizza".

    THIS IS WHAT YOU DO: 1. Put 5 cups of flour in a REALLY BIG BOWL.

    2. Put the salt, sugar, and yeast in the bowl.

    3. Mix it up a bit.

    4. Get the 2 cups of water hot enough so you can put your finger in without burning it - my tap water gets hot enough.

    5. Pour the water into the flour bowl and stir until all the flour is wet. If the mixture is not beginning to pull away from the side of the bowl, add some of the 1 cup flour you have left until it does leave the side of the bowl.

    6. Add the olive oil and keep stirring. Using the flour you have left, keep adding flour until the mixture is JUST dry enough so you can work it with your hands. If the bowl is really big enough, you can do the kneading right there in the bowl (great grandma & I do). If you aren't lucky enough to have a bowl that big, I guess you have to take the dough out of the bowl and mess up your counter top. WHETHER YOU WILL USE ALL THE FLOUR LEFT FROM YOUR 1 CUP OR WHETHER YOU WILL NEED A LITTLE MORE DEPENDS ON THE HUMIDITY (or phase of the moon). IF YOU HAVE SOME LEFT OR NEED A LITTLE MORE - OK. The dough should be dry enough so you can knead it without having to pull it off your hands, but not so dry that your hands have no dough on them when you're done.

    7. Wipe the inside of a medium size bowl (not metal or plastic) with olive oil.

    8. Put the dough in the medium size bowl, then take it back out and turn it upside down (now there's oil on the top of the dough). Put a cloth over the bowl and let it rise for 1 hour.

    9. When the hour is up, punch the dough in the middle to knock it down. Take it out of the bowl and knead it - maybe ten times, not a lot. Then let it rest for 10 minutes with the cloth back on it.

    10. Put some olive oil on a round pizza pan (NOT DEEP DISH).

    11. Use a rolling pin to start rolling the dough out - it's easier to finish shaping it into the pan by hand. Pull, stretch, push.

    12. Put the cloth back over the dough and let it rise again for 1 hour.

    13. When the hour is over, take the cloth off and brush a little olive oil over the top of the dough. Put the toppings on - giving each little "pinch" of topping a little push to keep in on the dough and put the Parmesan on last.

    14. Put the bread into an oven preheated to 450 degrees and bake for about 18 minutes.

    15. Let the bread cool ON A RACK. If you let it cool in the pan or on a flat surface the bottom will end up like cardboard.
     
  39. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    AUTHENTIC SICILIAN PIZZA

    WARNING: No, this is NOT "deep dish" pizza. If it were, it would be called "Authentic Chicago Pizza". Also, if you are a sophisticated world traveler who lovingly remembers the taste of Neapolitan pizza - THIS IS NOT IT.

    What this IS is a wonderful pleasant bread with light toppings that are really just a way of flavoring the bread - and using left-overs. So think of it as bread - not pizza. It is exactly the way great grandma (and her great grandma) made it. even some whole wheat if you want) 3 packets yeast (use fast rising if you must - we never have. If you use "blocks" of yeast you're on your own)

    2 tsp. salt
    2 tsp. sugar
    2 c. water
    4 tbsp. olive oil

    INGREDIENTS FOR THE TOPPING:

    2 or 3 small canned Italian plum tomatoes (we're talking left-overs, not a whole can). Squeeze them to release the water and then pull them apart into "pinch" size pieces (right - there's not much left and there isn't supposed to be much).

    4 tablespoons chopped onion (maybe less - it's up to you).

    1/4 pound raw Italian sausage with casing removed and pulled apart into "pinch" size "gobs" PLEASE USE GOOD SAUSAGE.

    1/2 can flat anchovies (OK - not even all authentic Sicilians like anchovies - but this one does).

    2 or 3 tablespoons shredded Parmesan cheese (we're talking a DUSTING NOT A DOUSING).

    2 teaspoons dried herbs and spices for pizza (Dell Alpe Italian Seasoning for Pizza is available in a jar in the Chicago area).

    If you have other left-overs you want to put on, fine, but this is BREAD not "Tombstone Pizza".

    THIS IS WHAT YOU DO: 1. Put 5 cups of flour in a REALLY BIG BOWL.

    2. Put the salt, sugar, and yeast in the bowl.

    3. Mix it up a bit.

    4. Get the 2 cups of water hot enough so you can put your finger in without burning it - my tap water gets hot enough.

    5. Pour the water into the flour bowl and stir until all the flour is wet. If the mixture is not beginning to pull away from the side of the bowl, add some of the 1 cup flour you have left until it does leave the side of the bowl.

    6. Add the olive oil and keep stirring. Using the flour you have left, keep adding flour until the mixture is JUST dry enough so you can work it with your hands. If the bowl is really big enough, you can do the kneading right there in the bowl (great grandma & I do). If you aren't lucky enough to have a bowl that big, I guess you have to take the dough out of the bowl and mess up your counter top. WHETHER YOU WILL USE ALL THE FLOUR LEFT FROM YOUR 1 CUP OR WHETHER YOU WILL NEED A LITTLE MORE DEPENDS ON THE HUMIDITY (or phase of the moon). IF YOU HAVE SOME LEFT OR NEED A LITTLE MORE - OK. The dough should be dry enough so you can knead it without having to pull it off your hands, but not so dry that your hands have no dough on them when you're done.

    7. Wipe the inside of a medium size bowl (not metal or plastic) with olive oil.

    8. Put the dough in the medium size bowl, then take it back out and turn it upside down (now there's oil on the top of the dough). Put a cloth over the bowl and let it rise for 1 hour.

    9. When the hour is up, punch the dough in the middle to knock it down. Take it out of the bowl and knead it - maybe ten times, not a lot. Then let it rest for 10 minutes with the cloth back on it.

    10. Put some olive oil on a round pizza pan (NOT DEEP DISH).

    11. Use a rolling pin to start rolling the dough out - it's easier to finish shaping it into the pan by hand. Pull, stretch, push.

    12. Put the cloth back over the dough and let it rise again for 1 hour.

    13. When the hour is over, take the cloth off and brush a little olive oil over the top of the dough. Put the toppings on - giving each little "pinch" of topping a little push to keep in on the dough and put the Parmesan on last.

    14. Put the bread into an oven preheated to 450 degrees and bake for about 18 minutes.

    15. Let the bread cool ON A RACK. If you let it cool in the pan or on a flat surface the bottom will end up like cardboard.
     
  40. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    AUTHENTIC SICILIAN PIZZA

    WARNING: No, this is NOT "deep dish" pizza. If it were, it would be called "Authentic Chicago Pizza". Also, if you are a sophisticated world traveler who lovingly remembers the taste of Neapolitan pizza - THIS IS NOT IT.

    What this IS is a wonderful pleasant bread with light toppings that are really just a way of flavoring the bread - and using left-overs. So think of it as bread - not pizza. It is exactly the way great grandma (and her great grandma) made it. even some whole wheat if you want) 3 packets yeast (use fast rising if you must - we never have. If you use "blocks" of yeast you're on your own)

    2 tsp. salt
    2 tsp. sugar
    2 c. water
    4 tbsp. olive oil

    INGREDIENTS FOR THE TOPPING:

    2 or 3 small canned Italian plum tomatoes (we're talking left-overs, not a whole can). Squeeze them to release the water and then pull them apart into "pinch" size pieces (right - there's not much left and there isn't supposed to be much).

    4 tablespoons chopped onion (maybe less - it's up to you).

    1/4 pound raw Italian sausage with casing removed and pulled apart into "pinch" size "gobs" PLEASE USE GOOD SAUSAGE.

    1/2 can flat anchovies (OK - not even all authentic Sicilians like anchovies - but this one does).

    2 or 3 tablespoons shredded Parmesan cheese (we're talking a DUSTING NOT A DOUSING).

    2 teaspoons dried herbs and spices for pizza (Dell Alpe Italian Seasoning for Pizza is available in a jar in the Chicago area).

    If you have other left-overs you want to put on, fine, but this is BREAD not "Tombstone Pizza".

    THIS IS WHAT YOU DO: 1. Put 5 cups of flour in a REALLY BIG BOWL.

    2. Put the salt, sugar, and yeast in the bowl.

    3. Mix it up a bit.

    4. Get the 2 cups of water hot enough so you can put your finger in without burning it - my tap water gets hot enough.

    5. Pour the water into the flour bowl and stir until all the flour is wet. If the mixture is not beginning to pull away from the side of the bowl, add some of the 1 cup flour you have left until it does leave the side of the bowl.

    6. Add the olive oil and keep stirring. Using the flour you have left, keep adding flour until the mixture is JUST dry enough so you can work it with your hands. If the bowl is really big enough, you can do the kneading right there in the bowl (great grandma & I do). If you aren't lucky enough to have a bowl that big, I guess you have to take the dough out of the bowl and mess up your counter top. WHETHER YOU WILL USE ALL THE FLOUR LEFT FROM YOUR 1 CUP OR WHETHER YOU WILL NEED A LITTLE MORE DEPENDS ON THE HUMIDITY (or phase of the moon). IF YOU HAVE SOME LEFT OR NEED A LITTLE MORE - OK. The dough should be dry enough so you can knead it without having to pull it off your hands, but not so dry that your hands have no dough on them when you're done.

    7. Wipe the inside of a medium size bowl (not metal or plastic) with olive oil.

    8. Put the dough in the medium size bowl, then take it back out and turn it upside down (now there's oil on the top of the dough). Put a cloth over the bowl and let it rise for 1 hour.

    9. When the hour is up, punch the dough in the middle to knock it down. Take it out of the bowl and knead it - maybe ten times, not a lot. Then let it rest for 10 minutes with the cloth back on it.

    10. Put some olive oil on a round pizza pan (NOT DEEP DISH).

    11. Use a rolling pin to start rolling the dough out - it's easier to finish shaping it into the pan by hand. Pull, stretch, push.

    12. Put the cloth back over the dough and let it rise again for 1 hour.

    13. When the hour is over, take the cloth off and brush a little olive oil over the top of the dough. Put the toppings on - giving each little "pinch" of topping a little push to keep in on the dough and put the Parmesan on last.

    14. Put the bread into an oven preheated to 450 degrees and bake for about 18 minutes.

    15. Let the bread cool ON A RACK. If you let it cool in the pan or on a flat surface the bottom will end up like cardboard.
     
  41. -Whiskey-

    -Whiskey- Guest

    300k lion here
     
  42. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    5 MINUTE SICILIAN APPLE CAKE

    1 prepared pound cake
    1 tsp. almond extract
    15 oz. Ricotta cheese
    1/2 c. sugar
    1 c. apple, chopped
    2 squares unsweetened chocolate squares
    1 container Cool Whip strawberries

    Mix cheese, extract, sugar, apple. Cut cake 2 times lengthwise. Put filling between 3 layers. Cover with Cool Whip (cover whole cake). Garnish with shaved chocolate curls and strawberries.
     
  43. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    5 MINUTE SICILIAN APPLE CAKE

    1 prepared pound cake
    1 tsp. almond extract
    15 oz. Ricotta cheese
    1/2 c. sugar
    1 c. apple, chopped
    2 squares unsweetened chocolate squares
    1 container Cool Whip strawberries

    Mix cheese, extract, sugar, apple. Cut cake 2 times lengthwise. Put filling between 3 layers. Cover with Cool Whip (cover whole cake). Garnish with shaved chocolate curls and strawberries.
     
  44. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    5 MINUTE SICILIAN APPLE CAKE

    1 prepared pound cake
    1 tsp. almond extract
    15 oz. Ricotta cheese
    1/2 c. sugar
    1 c. apple, chopped
    2 squares unsweetened chocolate squares
    1 container Cool Whip strawberries

    Mix cheese, extract, sugar, apple. Cut cake 2 times lengthwise. Put filling between 3 layers. Cover with Cool Whip (cover whole cake). Garnish with shaved chocolate curls and strawberries.
     
  45. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    5 MINUTE SICILIAN APPLE CAKE

    1 prepared pound cake
    1 tsp. almond extract
    15 oz. Ricotta cheese
    1/2 c. sugar
    1 c. apple, chopped
    2 squares unsweetened chocolate squares
    1 container Cool Whip strawberries

    Mix cheese, extract, sugar, apple. Cut cake 2 times lengthwise. Put filling between 3 layers. Cover with Cool Whip (cover whole cake). Garnish with shaved chocolate curls and strawberries.
     
  46. Chardonnay

    Chardonnay Visitor

    Joined:
    May 12, 2008
    Messages:
    2,876
    Likes Received:
    1
    5 MINUTE SICILIAN APPLE CAKE

    1 prepared pound cake
    1 tsp. almond extract
    15 oz. Ricotta cheese
    1/2 c. sugar
    1 c. apple, chopped
    2 squares unsweetened chocolate squares
    1 container Cool Whip strawberries

    Mix cheese, extract, sugar, apple. Cut cake 2 times lengthwise. Put filling between 3 layers. Cover with Cool Whip (cover whole cake). Garnish with shaved chocolate curls and strawberries.
     
  47. kelmo

    kelmo Old and in the way
    Professional Stratics Veteran Alumni Dread Lord

    Joined:
    May 12, 2008
    Messages:
    17,243
    Likes Received:
    4,436
    Several buying/selling and recipe threads have been merged here. In the future please consolidate such threads.
     
  48. Razz

    Razz Seasoned Veteran
    Stratics Veteran

    Joined:
    May 12, 2008
    Messages:
    349
    Likes Received:
    22
    Chard I would like to see a recipe for Chicken and bumplings or Bumproast please. :)
     
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