FOCACCIA "GIANA"
Provided by Michael Chiarello : Food Network
Categories appetizer
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet.
- Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12 by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool to a warm room temperature.
- Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper.
- To assemble the sandwich:
- Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares.
GRANDMA'S FOCACCIA: BARAISE STYLE
No one else in my family could make focaccia like Grandma did, and when she passed away we thought she took the recipe with her. Then one day I found it in an old recipe box and gave it a try. If Grandpa says it's just like Grandma's, then it must be.
Provided by Danielle Kleveta
Categories White Bread
Time 3h55m
Yield 24
Number Of Ingredients 11
Steps:
- Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm, about 15 minutes. When the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
- Pour the flour and 1 tablespoon of salt out onto a clean dry surface. Make a well in the center, and use a ricer to rice the potatoes into the center. Knead the flour and potatoes together as best you can, and then make another well in the center. Dissolve the yeast in the potato water, then pour the mixture into the well. Knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
- Divide the dough into halves, and form into balls. Flour heavily, and cover with a few towels to prevent drafts. Let the dough rise until doubled in size, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two large cookie sheets with olive oil.
- Press the dough out evenly onto the pan. Press indentations into the sheets with your fingers every couple of inches. Divide the can of tomatoes in half, and spread onto each sheet evenly. Place the onion and anchovies onto the sheets, and press in lightly. Sprinkle with salt and oregano to taste. Drizzle lightly with olive oil.
- Bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. Let cool to room temperature, then cut into squares using a pizza wheel.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 38.2 g, Cholesterol 1.6 mg, Fat 1.3 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 419.5 mg, Sugar 0.6 g
GRANDMA PEGGYS HAMBURGER PIE
Make and share this Grandma Peggys Hamburger Pie recipe from Food.com.
Provided by K. Van Vleck
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season ground beef with salt and pepper to taste.
- Sautee onions in the brummel and brown spread until soft.
- Dissolve bullion cube in the hot water. Mix beef, onions, and water in 9x13 baking dish.
- Add worcestershire, mushrooms, and flour to beef mixture. Mix and spread evenly in pan.
- Mix biscuit mix with milk and spread evenly over beef mixture.
- Mix sour cream, cheese, and parsley and spread evenly over biscuit mixture.
- Bake at 450 for 30 minutes or until biscuit is cooked through and golden brown.
Nutrition Facts : Calories 439.7, Fat 17.4, SaturatedFat 6.2, Cholesterol 58.6, Sodium 890.3, Carbohydrate 42, Fiber 1.7, Sugar 12.5, Protein 27.3
GRANDMA PEGGYS CHICKEN & ARTICHOKE A LA CREME
Make and share this Grandma Peggys Chicken & Artichoke a La Creme recipe from Food.com.
Provided by K. Van Vleck
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Arrange artichokes and chicken in a 9x13 baking dish.
- Mix soup, mayo, sour cream, lemon, and curry. Pour mixture over chicken and artichokes.
- Sprinkle cheese and noodles over the top of dish. Drizzle with butter.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 210.1, Fat 9.6, SaturatedFat 2.8, Cholesterol 47.2, Sodium 510.5, Carbohydrate 13.3, Fiber 3.8, Sugar 3.7, Protein 18.4
GRANDMA'S FOCACCIA: BARAISE STYLE
No one else in my family could make focaccia like Grandma did, and when she passed away we thought she took the recipe with her. Then one day I found it in an old recipe box and gave it a try. If Grandpa says it's just like Grandma's, then it must be.
Provided by Danielle Kleveta
Categories White Bread
Time 3h55m
Yield 24
Number Of Ingredients 11
Steps:
- Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm, about 15 minutes. When the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
- Pour the flour and 1 tablespoon of salt out onto a clean dry surface. Make a well in the center, and use a ricer to rice the potatoes into the center. Knead the flour and potatoes together as best you can, and then make another well in the center. Dissolve the yeast in the potato water, then pour the mixture into the well. Knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
- Divide the dough into halves, and form into balls. Flour heavily, and cover with a few towels to prevent drafts. Let the dough rise until doubled in size, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two large cookie sheets with olive oil.
- Press the dough out evenly onto the pan. Press indentations into the sheets with your fingers every couple of inches. Divide the can of tomatoes in half, and spread onto each sheet evenly. Place the onion and anchovies onto the sheets, and press in lightly. Sprinkle with salt and oregano to taste. Drizzle lightly with olive oil.
- Bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. Let cool to room temperature, then cut into squares using a pizza wheel.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 38.2 g, Cholesterol 1.6 mg, Fat 1.3 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 419.5 mg, Sugar 0.6 g
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