1
120
VOTES
Deep Dish Pizza
Photo: Metaweb / CC-BY
* Dough
- Dissolve yeast with warm water and sugar in a mixing bowl; add corn oil and blend.
1/4 ounce active dry yeast
3/4 cup warm water (105-110 degrees F)
1 teaspoon sugar
1/4 cup corn oil
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil
* Sauce
1 1/2 cups tomatoes, ground
1 teaspoon oregano
1 teaspoon basil
2 tablespoons romano cheese, grated
- Add flour and salt and mix thoroughly until the dough is smooth and pliable; if using a stand mixer for 4 minutes at medium or by hand knead for 7-8 minutes.
- Turn dough out and knead by hand another 2 minutes.
- Coat a bowl with olive oil; place dough ball in the bowl turning once to cover it with oil.
- Cover with plastic wrap and towel; let rise for two hours.
- Do not punch the dough down; spread across the bottom and up the sides of a 12 inch deep dish pizza pan.
- Sauce: In a mixing bowl, combine tomatoes, oregano, basil and romano cheese.
- Line dough with mozzarella and provolone completely covering dough; pour sauce and toppings.
- Bake on a preheated 475 degree oven for 20-25 minutes until crust is golden brown.
- Allow the pizza to rest 3-4 minutes before cutting.120 votes
Baked Chicken Spinoccoli with Ziti Pasta and Pesto Cream Sauce
Photo: Metaweb / CC-BY
4 boneless skinless chicken breast halves
- Preheat oven to 350 degrees F.
1 cup fresh broccoli coarsely chopped
1 cup fresh spinach
2 Roma tomatoes chopped
4 oz feta cheese
8 oz shredded mozzarella cheese divided
Ziti Pasta cooked according to the instructions on the box (penne or rigatoni may be substituted)
Basil pesto cream sauce
- Mix broccoli, spinach and tomatoes together in a bowl; set aside.
- Cover chicken breast with plastic wrap and flatten.
- Evenly distribute ingredients from bowl in the center of each chicken breast; sprinkle feta cheese and half of the mozzarella cheese on top of the broccoli mixture.
- Wrap chicken breast tightly around the filling; secure with a toothpick.
- Sprinkle remaining mozzarella cheese on top of chicken breast.
- Place on a baking sheet or pan; bake at 350 degrees F for 30-35 minutes until chicken is fully cooked.
- Serve over ziti pasta with basil pesto cream sauce.
- Pour over cooked ziti and toss; serves 4.97 votes
3
32
VOTES
Shrimp Scampi Pasta
Photo: Metaweb / CC-BY
1 ounce olive oil
- Seasoned plum tomatoes: chopped fresh Roma tomatoes, basil, oregano and garlic butter.
1 tablespoon chopped garlic
4 ounces cooked shrimp (tail off)
1/4 cup seasoned plum tomatoes
1 teaspoon fresh basil
1 ounce white wine
5 ounces scampi butter sauce
12 ounces cooked pasta
- Scampi butter sauce: seafood stock, butter, lemon, basil, garlic and onion
- Heat saute pan over medium heat and add olive oil and garlic; do not brown.
- Add plum tomatoes, shrimp and basil; saute and toss.
- Add scampi sauce and bring to a simmer; add well drained pasta, mix well and serve.32 votes
4
24
VOTES
Basil Pesto Cream Sauce
Photo: dahon / Flickr
3/4 cup of half & half
- In a blender, mix half & half, chicken broth, cornstarch and pesto together.
1 cup low sodium chicken broth
1/2 tablespoon cornstarch
1/4 cup traditional basil pesto (any grocery store carries this)
1 tablespoon butter
1/4 cup grated parmesan cheese
Salt and pepper to taste
- Melt butter in a sauce pan over medium heat; stir in parmesan cheese and add half & half mixture.
- Mix well and simmer for 3-4 minutes until the sauce thickens.24 votes
5
22
VOTES
Lobster Salad
Photo: flickr / CC0
1 1/4 pounds fully cooked lobster meat
- Combine lobster and mayonnaise in a mixing bowl; lightly mix.
1/2 cup tarragon mayonnaise
- If not used immediately, cover with plastic wrap and place in the refrigerator.22 votes
6
16
VOTES
Lobster Roll and Sliders
Photo: flickr / CC0
4 New England style hot dog buns or something similar (top split)
To make the Lobster Roll
4 tablespoons unsalted butter, softened
1 recipe lobster salad
1/2 cup tarragon mayonnaise
8 strips fully cooked bacon, cut into ½ inch pieces
4 green leaf lettuce leaves, washed, dried, and shredded
4 dill pickle spears
French fries or potato chips
- Heat a skillet over medium heat; spread each of the buns with 1 tablespoon butter, half on each side.
- Place buttered buns into the hot dry pan; toast without moving until golden brown on one side.
- Turn and cook the other side; remove from heat.
- Evenly distribute the shredded lettuce inside each bun.
- Evenly distribute the bacon pieces on top of the lettuce.
- Spoon lobster salad and evenly on the roll; serve with pickles and french fries or potato chips on the side along with tarragon mayonnaise.16 votes
FAQs
What kind of cheese does Uno use? ›
UNO's three-cheese blend of freshly shredded mozzarella, aged cheddar, and imported pecorino romano with housemade pizza sauce.
What is in a Chicago deep dish? ›Chicago-style pizza usually refers to deep-dish pizza, which is a thick pizza baked in a pan and layered with cheese, fillings like meat and vegetables, and sauce–in that order. The crust is usually two to three inches tall and gets slightly fried due to the oil in the pan.
How long do you cook uno frozen pizza? ›Prepared from: Frozen; Preheat oven to: 350 degrees F; Bake for: 35-40 minutes.
What are Uno pizza skins? ›"Warm cheesy mashed potatoes on top of a deep dish pizza crust. Yummy appetizer.
What is sarpinos cheese mix? ›At Sarpino's we use our. own blend of premium mozzarella and edam cheeses. Shredded in-house daily, our signature cheese blend is. one of the most important non-secret components of. real Italian flavor we make at Sarpino's ❤️🧀
How many calories are in a cauliflower pizza from Uno? ›Carbs in Uno Chicago Grill Chicago Thin Pepperoni Cauliflower Crust Pizza, Individual. Uno Chicago Grill Chicago Thin Pepperoni Cauliflower Crust Pizza, Individual (1 serving) contains 6g total carbs, 5g net carbs, 8g fat, 7g protein, and 120 calories.
What is Chicago most popular dish? ›1. Deep-Dish Pizza. You can't talk about iconic Chicago cuisine without including deep-dish pizza. Although thin crust pizza certainly has its place in the Windy City, deep-dish pizza and Chicago have become nearly synonymous.
Why does Chicago deep dish have sauce on top? ›There's actually a specific reason for this unconventional order. Because deep dish is larger than most pizza, it requires more time in the oven. If the cheese and other toppings weren't placed under the sauce, they would burn, so it's a protective measure.
Why is Chicago deep-dish pizza so good? ›Unlike regular pizzas where the dough ends are rolled, the dough in a Chicago deep-dish pizza is pushed and pressed to the sides of the pan, creating a crispy crust afterward. Basically, bakers push the dough to the sides, similar to an apple pie crust, to create a thicker type of pizza.
Who makes Uno frozen pizza? ›Uno Foods, the consumer-product side of the deep-dish pizza chain Uno Pizzeria & Grill, was acquired Tuesday by Great Kitchens Food Company, an arm of Connecticut-based private equity firm Brynwood Partners.
Is it better to cook a frozen pizza frozen or thawed? ›
Make sure the pizza is defrosted even before you begin cooking. To defrost, take it out of the freezer and place it on your kitchen counter. Frozen Italian pizza's outer layer will melt and turn into liquid if it is cooked without first being defrosted, leaving the toppings and crust moist and mushy.
Is it better to defrost frozen pizza before baking? ›Defrost Your Frozen Pizza Before Baking for Better Results
Most instructions have you place your frozen pizza straight from the freezer into the oven. However, according to a Reddit user, completely thawing your pizza before baking is the trick to a better finished product.
10" Individual - 9 slices • 16" Extra Large - 16 slices Calories are listed per slice. ” Individual 6 slices / serves 1 10” Regular 8 slices / serves 2-3 12” Large 10 slices / serves 4-5 • • Calories are listed per slice. *Additional calories per slice for a 1-topping pizza.
What is a Maradona pizza? ›The 30-year-old is the pizza chef at this branch of Maldito Tano, where the menu includes the Maradona, a rectangular pizza to honor the late soccer legend.
Where is the original Uno pizzeria? › What vegan cheese does Uno use? ›Daiya® vegan mozzarella cheese and housemade pizza sauce on our hand-stretched thin crust pizza dough.
What style of pizza is Numero Uno? ›Numero Uno introduced thick crust pizza to California and it's what we're famous for. Thick, Sicilian style, pan baked pizza.
What cheese does Red Baron use? ›CHEESES (LOW MOISTURE PART SKIM MOZZARELLA AND PARMESAN CHEESE [PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], PROVOLONE CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES]), ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, NONFAT MILK, TOMATO ...
Is Uno an Italian card game? ›Uno (/ˈuːnoʊ/; from Spanish and Italian for 'one'), stylized as UNO, is a proprietary American shedding-type card game originally developed in 1971 by Merle Robbins in Reading, Ohio, a suburb of Cincinnati, that housed International Games Inc., a gaming company acquired by Mattel on January 23, 1992.