QUICK PIZZA SOUP
My kids first sampled this soup in the school cafeteria. They couldn't stop talking about it, so I knew I had to get the recipe. This quick and easy soup warms us up on cold winter evenings. - Penny Lanxon, Newell, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings (4 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the soup, water, spaghetti sauce and Italian seasoning; bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 623mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
QUICK BEEF PHO
I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield Makes 2 large or 4 small bowls
Number Of Ingredients 20
Steps:
- For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
- Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
- For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
- Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
QUICK AND EASY PIZZA DOUGH
Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this classic pie, or get creative and make something like this tri-color salad pizza or an antipasto-inspired slice.
Provided by Greg Lofts
Categories Food & Cooking Quick & Easy Recipes
Time 40m
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
- Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
QUICK PIZZA DOUGH
The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it's worth the effort - what little effort is required. With the help of two allies in the kitchen - your food processor and your freezer - now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Categories pizza and calzones, main course
Time 30m
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
- Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
- Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
- Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it's relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
- Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 414 milligrams, Sugar 0 grams
QUICK PIZZA SOUP
Make and share this Quick Pizza Soup recipe from Food.com.
Provided by looneytunesfan
Categories Cheese
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a soup kettle or dutch oven, cook beef over medium heat until no longer pink; drain.
- Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil.
- Reduce heat; simmer, uncovered for 15 minutes.
- Add cheese, cook and stir until melted. Garnish with additional cheese if desired.
Nutrition Facts : Calories 212, Fat 10.7, SaturatedFat 5.1, Cholesterol 34.1, Sodium 868.8, Carbohydrate 18.5, Fiber 1.3, Sugar 12.2, Protein 11.3
QUICK PIZZA SAUCE
You can make this quick pizza sauce while your crust is baking. This makes about enough sauce for 1 pizza.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir.
- Reduce heat to low and let simmer for 10 minutes.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 2.3 g, Fat 1.3 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 147.1 mg, Sugar 1.4 g
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