Pizza

Master Pizza Dough·  2 1/2 cups all-purpose flour, or as needed

·  1 envelope Fleischmann's® RapidRise Yeast*

·  3/4 teaspoon salt

·  1 cup very warm water (120 degrees F to 130 degrees F)

·  2 tablespoons olive or vegetable oil

·  Cornmeal

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

1. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
2. Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Recipe retrieved from http://allrecipes.com/recipe/master-pizza-dough/detail.aspx.


Pizza Sauce·  1 (8 ounce) can tomato sauce

·  1/2 teaspoon minced garlic

·  1/2 teaspoon dried oregano

·  1/2 teaspoon dried basil

1. In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.

Recipe retrieved from http://allrecipes.com/recipe/easy-pizza-sauce-ii/detail.aspx.

One thing that went well was that the pizza and sauce. They both turned out really good. The sauce wasn’t too spicy or too mild and the pizza the tasted really good. One thing that turned out not so good was that when we were cutting the pizza we could cut it but it wouldn’t always cut with the utensil that we used. Something that I would do differently if I was to make this recipe again would be to cook the pizza at a different time. I personally like my pizza crust soft and kind of doughy. But thoroughly cooked. One thing I learned that is important is to multitask while cooking. For example while the dough is cooking before we put the ingredients on the pizza we had to make the pizza sauce.

Veggie Stir Fry

Veggie Stir Fry

2 teaspoons cornstarch

·  1/2 cup cold water

·  3 tablespoons soy sauce

·  1 cup fresh broccoli florets

·  1 medium carrot, thinly sliced

·  1/2 small onion, julienned

·  1 tablespoon vegetable oil

·  1 cup shredded cabbage

·  1 small zucchini, julienned

·  6 large mushrooms, sliced

·  1/2 teaspoon minced garlic

·  Hot cooked rice
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.              

Retrieved from http://allrecipes.com/recipe/veggie-stir-fry/detail.aspx.

The things that went well with the veggie stir fry is that all the veggies were cooked fully and had a great amount of taste and great texture. What didn’t go so well was when we were cooking our veggies you put them in the wrong order and we decided to put in a bunch of veggies together when we were supposed to wait a little longer or put them in a different order, but they still turned out delicious. If I was going to make this recipe again and do one thing differently is put different veggies in the stir fry and maybe some chicken instead of beef.  Something that I have learned in class that is important is too make sure you know what ingredients you are putting in the recipe and to not put them in the wrong order. Most times it will not taste good. But this one was an exception.

Banana Boats

Ingredients:

1 Serving:

1 Large Banana

2 tsp Chocolate  Chips

2 tsp granola

1 tbsp miniature marshmallow  

4 Servings                                            

4 Large unpeeled bananas

8 tsp chocolate chips

8 tsp granola

1 tbsp miniature marshmallows

Place each banana on a 20 cm square of foil; crimp and shape foil around bananas so they sit flat.  Cut each banana lengthwise about 2 cm deep, leaving 2 cm uncut at both ends.  Gently pull each banana peel open, forming a pocket.  Fill pockets with chocolate chips, granola and marshmallows.

Oven – preheat oven to 325 F. Bake bananas in oven for 5-7 minutes or until marshmallows are melted and golden brown.

Barbeque – Place the banana boats on the grill and close the lid. Cook over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.

Campfire – Place grill over hot coals (NOT over a flame). Grill bananas for 5-7 minutes or until marshmallows are melted and golden brown.

Recipe published in The Waterfront Press, September 8, 2011 and adapted by JoAnne Gelowitz for use in the classroom.

The things that went well while making the banana boats were we co-operated well together and made the banana boats the way the recipe had told us too. We also cleaned up very well together. The things that didn’t go that well were that the bananas had gotten burnt and they weren’t actually warm or hot, they were cold still. Something I would have done differently if I was going to make this recipe again, I would put more chocolate chips and marshmallows in it and also maybe put it in for a little longer so they wouldn’t be cold when I went to eat it. What I learned in class that had to do with this recipe is that you have to watch your food carefully and make sure that it doesn’t burn and that you are putting it at the right temperature and not and something different then it is supposed to.