This is my friend Crystal's artichoke dip that she made for a party that everyone raved about. --read more >>

Preheat oven to 425 degrees F.

Mix together flour, baking powder, sugar and salt. Add butter and mix with pastry cutter until well blended. Add cheese.

Stop at this point and put the 2 Tablespoons of butter into a 9 inch round cake pan (or similar baking pan). Put into oven to melt butter.

Slowly pour in beer and mix until the consistency is wet enough to form a ball, but not too wet.

Take pan out of oven before the butter browns and form dough into medium sized balls. Place these close together in pan and flatten tops until the sides meet.

Put into oven and bake until done. Should be browned on top but done in the middle. They will take longer to bake then rolled biscuits due to the higher liguid content and being close together.

Drink rest of beer.

30

I dedicate this recipe to my Grandma Artie who will always be remembered for feeding us Rice Crispies with Sprite when the milk ran out.

We ran out of milk this morning.

We miss you Grandma!

2 Cups Flour

1 Tablespoon Baking Powder

1 Teaspoon Salt

2 Teaspoons Turbinado Sugar

1/3 Cup + 2 Tablespoons Cold Butter (Chunked)

1 Cup Cheese

1/2 Can Good Beer

--read more >>

This is my all time favorite pizza dough recipe from my all time favorite, Alton Brown!

Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 box Palak Paneer from Trader Joe's for "Green Pizza" or any pizza sauce you like for "Red Pizza"

grated cheeses such as mozzarella, Monterey Jack, and provolone or whatever you have on hand

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. OR you can just spray bowl with non-stick spray. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13823,00...

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13823,00...

8 slices per pizza

45

easy pizza dough, odd cause it calls for being refrigerated, but you can use it long before the 18 the hours, it never gets that long at our house. We use it as soon as the first traditional rise is complete after an hour, but tend to give it as long as Rile can wait for "Red Pizza"

2 tablespoons sugar

1 tablespoon kosher salt*

1 tablespoon pure olive oil & 2 teaspoons olive oil

3/4 cup warm water

2 cups bread flour (for bread machines)

1 teaspoon instant yeast--read more >>

Place all ingredients in an airtight bowl, try to stuff the herbs and the garlic between chunks of cheese. Cover with oil, seal bowl and refrigerate for two weeks (though it's awesome if you let it sit for a month). Serve on french bread, lightly toasted, with kalamata olives, fresh sliced veggies, red wine, etc.

My (great-great) Yiayia. I was taught by my mom, who learned from her aunt who learned from her mom

8- if you are serving with lots of sides

15

Simple and decadent dinner food. We keep a few tubs of this stuff in the fridge so we can eat it once a week or so if we want to. On nights when there's no time to cook we serve this and chop veggies while the bread toasts. I imagine my ancestors eating this and wonder how many generations the recipe goes back.

3/4 pound feta cheese, cubed

1 bay leaf

a sprig each of fresh thyme and fresh oregano

olive oil, enough to cover all ingredients

8 each black and white peppercorns, crushed

1 bulb garlic, sliced into slivers (or less depending on taste)--read more >>

Preheat the oven to 425. Sprinkle the crumbled bacon over the bottom of the tart shell. Combine the eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat to mix thoroughly. Sprinkle the cheese over the bacon and ladle the custard over all. Bake 15 minutes at 425; then lower the heat to 350 and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.

Spinach Quiche: Omit the bacon and use only a 1/2 cup of grated Swiss. Add 1 cup cooked, chopped spinach, well drained, and 2 tablespoons minced onion sautéed in 1 tablespoon butter into the custard mixture.

Onion Quiche: Omit the bacon and add to the custard mixture 2 onions, thinly sliced, and sautéed in 3 tablespoons butter.

Fannie Farmer

one, if you can eat an entire quiche

120

i only do the spinach version

this seems like a lot of eggs, but you need them for the quiche to bake right.

i bump up the cheese even more for the spinach version. and when you get really good, gruyere cheese, it's so much better.

haven't tried it with veggie bacon yet.

10 slices bacon, fried and crumbled

1 partially cooked tart pastry (i will post a separate recipe for the tart shell, under "pies")

4 eggs

2 cups light cream

1/2 teaspoon salt

1/8 teaspoon nutmeg

Pinch cayenne pepper

1 1/4 cup grated Swiss cheese--read more >>