Valentinos Beer Cheese Sauce Recipes

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VALENTINO'S PIZZA CRUST



Valentino's Pizza Crust image

This is an excellent pizza crust recipe. I have found it is really good when baked on a pizza stone.

Provided by Jody

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 12

Number Of Ingredients 6

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

Steps:

  • Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
  • Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 21.2 g, Fat 3.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 195.3 mg, Sugar 1.1 g

CHICKEN VALENTINO



Chicken Valentino image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 1 serving

Number Of Ingredients 15

3 cups vegetable oil
1 chicken breast, boneless and skinless
Kosher salt
Freshly ground black pepper
Flour, for dredging
4 eggs, beaten
1 cup bread crumbs
1 (2-ounce) jar roasted red peppers
2 ounces fresh mozzarella, thinly sliced
1 small package fresh three-cheese tortellini
1 large basil leaf
Pink Sauce, recipe follows
1 cup bottled marinara sauce
1/4 cup heavy whipping cream
1 tablespoon chopped fresh basil leaves

Steps:

  • Preheat oven to 350 degrees F.
  • In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
  • Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
  • Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
  • Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
  • Very carefully fry the basil leaf in the same oil until translucent.
  • To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
  • Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.

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