The Great Outdoors

Cowboy cooking. You havent cooked until you have done it on an open fire. The smokiness of the wood gives a punch of flavor to what ever you are cooking.

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July 12, 2012 · 6:00 pm

Yelp!

I have become an official yelper. I love to eat and love to go out when I’m not cooking so look for me to post if you follow yelp. I am a foodie, a critic you will hear the unbiased truth from a lot of different angles. I say different angles because I hear so many preference only things that they are used to, my motto is “try it twice”, so I can even appreciate things I don’t like. Follow me on yelp http://www.yelp.com/user_details?userid=XhxJx_Fav7zZWeid0ZQ1pg 

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Pizza from scratch

Dough

1 pkg of fleischmann’s yeast
2/3 cups of water
1 tsp sugar
1 2/3 cups all purpose flour
3/4 tsp salt
2/4 tsp extra virgin olive oil

Mix fleischmann’s yeast package with 1/3 cup of warm water (100˚-110˚) and teaspoon of sugar, let sit for 10 minutes. Place flour and salt in a mixer slowly add yeast and water until dough forms a ball, knead. Coat outside with oil and place in a bag or container to rise. Let sit for 45 minutes to an hour the longer the better. Punch dough allow it to rest for ten minutes.

Pizza Sauce

6 large tomatoes chopped
olive oil
fresh basil chopped
oregano
salt
pepper
sugar
garlic clove chopped

Pour olive oil in pan of medium heat add garlic when hot. Add rest of ingredients when you can smell garlic. Simmer until tomatoes break down.

Toppings

cheese
Optional
mushrooms
spinach
onions
olives
Peperoni

For thin crust: lightly oil a pan or baking sheet work dough into desired size add sauce cheese then optional toppings. Place into 450˚ oven for 10-15 minutes.

For deep dish: lightly oil a pan or baking sheet work cheese into pie pan (or tin) covering sides add cheese, toppings, then sauce. Place in 425˚ oven for 30-40 minutes.

 

Cut and Enjoy!

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Hello world!

Welcome to Go Snacks. This is my space for food recipes, techniques, news, and photos. Stay tuned to find out the next place I will be cooking.

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