Pizza Factory Breadsticks

I logged on here today to grab this recipe for dinner tonight and was appalled to find that I had never posted it! This is one of my all time favorite recipes (I am a succor for any bread)! Jared and I were planning our dinner menu for the next couple of weeks last night and he kept suggesting things that went really well with breadsticks. He confessed later that he was trying to plan dinners around the breadsticks so I would make them again. These are very similar to Pizza Factory Breadsticks and are surprisingly easy but time consuming. Whatever event you make these for it will be a HUGE HIT! Trust me!

Thank you Jessi, found these treasures on her wonderful blog, nummies.

yields about 25 but the above picture is half the recipe and it made about 30. My balls of dough (see below) were smaller so that my breadsticks were a little more manageable. If your breadsticks are big this recipe makes 25. If you do smaller breadsticks you will get loads more than 25.

Ingredients:

4.5 cups hot water
3 tablespoon sugar
1.5 teaspoon salt
3 tablespoons instant yeast
10.5-12 cups flour

(i've used white flour, wheat flour and half white/half wheat -- they were all delicious)

Glaze:

1 1/2 cube butter, melted

3/4 teaspoon garlic salt

3/4 teaspoon garlic powder

3/4 teaspoon dill weed

1/2 teaspoon Italian seasoning.

Combine (in a Kitchen Aid, Bosch mixer or something like it -- i love my Bosch for this one) water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased countertop, break off pieces of dough (a little bigger than a golf ball when rolled into a ball) and roll into thin ropes. If you're using skewers like at Pizza Factory, roll the ropes about 1 1/2 times the length of your skewers. Twist the rope around the skewer. I didn't use skewers. Instead I twisted two ropes together and pinched the ends so they stayed. Place on a greased cookie sheet and let rise for about 30 minutes, or until the breadsticks double in size. Repeat till all dough is used. (*note: If you use a dark coated cookie sheet the bottoms burn more easily so watch them closely)

While they are baking, combine
glaze ingredients so the flavors will blend. Bake twists at 375 for
about 12 minutes if you're using skewers, and 14 minutes if you are not,
and are using the twisting method. Remove from oven and brush with the
butter glaze. (Don't glaze before you bake, it's not as good.) I
sprinkled fresh parmesan cheese on top, too, and let that melt before I
served them. Or you can add add canned parmesan cheese to the glaze,
which adds even more flavor. Best if served immediately, but amazing at
any time!!!

*note: I have never actually followed the recipe for the glaze. I always make up my own and it has always turned out yummy. Experiment and see what you like.

Some ideas: butter; fresh garlic, minced; onion powder; basil; oregano; salt

*If you don't use salt in the glaze, the dough may need a bit more, according to your taste.

Serve this along side any pizza, pasta or other favorite meal!

Homemade Pizza Dough

So many pizza doughs get so dry and tough. This one stays light and delicious regardless of how thick or thinly it is rolled and is perfect for any pizza! Try pepperoni, margherita, hawaiian, a fruit or dessert pizza...you name it -- here is your crust!

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Pizza Dough

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl (Kitchen Aid, Bosch, etc.) dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer on low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts.
Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.

This part is totally your choice, you can roll it by hand by pushing and forming the dough ball into a circle or you can use a rolling pin. They both work great, I usually do it by hand but have done both. Also, pizza's don't always have to be round, just make sure you can fit it onto your pizza stone, cookie sheet, grill...whatever you are cooking it on.

Bake according to pizza directions however, 425 for 15-18 minutes is a safe standard.

*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Addition 10/28/2011: I made the most amazing pizza the other day (coming soon) but love this dough fresh so much that I just couldn't bring myself to freeze it so, i made breadsticks out of it! BRILLIANT! I was quite proud of myself. I know there are severeal of you out there saying, "duh!" but this was like an epiphany for me so let me have my moment! Thank you. :)
Well, they were delicious and easy. I rolled them out like the Pizza Factory Breadsticks and made a glaze out of parmesan cheese, butter, dill weed (which by the way is my favorite topping for breadsticks) and kosher salt. They were yummy and light and wonderful. Bake at 375 for about 10 minutes. These were really light and airy. My husband prefers the Pizza Factory Breadsticks because they are more dense but that is your choice! MMM! Bon Apetite!

Margherita Pizza and Pizza Dough

Back in the summer of 2007, 2 of my best girl friends and I spent a month in Europe and LOVED it! (that trip is HIGHLY recommended!) Almost every day in Italy we had Margherita Pizza -- partially because it is the absolute cheapest thing you can buy in Italy and partially because it was to die for delicious! We fell in love with this dish during that summer and it's always been a favorite since. So, when I saw this recipe on The Sisters Cafe I had to try it.

We had it with breadsticks and salad for my sister in law's birthday and it was a HUGE hit! In fact I think that this is one of my favorite pizzas I've ever had and definitely my favorite that i have ever made. Jared and I have such a hard time finding homemade dough that we like. This is a definite success!

Bon Apetite!

Margherita Pizza

3 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp black pepper

1 Tb olive oil

1/3 cup+ loosely packed fresh basil leaves, julienne cut

mozzarella cheese, shredded (fresh mozzarella is wonderful)

parmesan cheese, shredded

{Directions}

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

This recipe is also posted separately but, for the sake of simplicity...here it is again!

Pizza Dough

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts.
Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.

*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Serve with homemade Pizza Factory Breadsticks and a salad!

Creamy Tomatillo Salad Dressing

Anyone with me that Cafe Rio's house salad dressing makes the salad? MMM!!! it is so delicious and so good on other dishes as well! Smother it over enchiladas, in fish tacos or dip pita bread in it! YUM!

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My favorite part of this recipe is how easy it is! Enjoy this, I know I do!

{Ingredients}

1 1/3 C Sour Cream

¾ C Mayonnaise

½ bunch cilantro, chopped

1 Pkg. Ranch dressing mix

4 Tbsp. Salsa Verde

2 cloves garlic, minced

1/8 tsp. Tobasco Sauce (opt.)

Juice of one lime

milk to thin it out

Combine everything in the blender and mix well

Thicken in the fridge.

Cajun Corn on the Cob

We took this corn to a Barbecue with some friends last summer and it was a huge hit! These were inspired by somethings similar we saw in a cooking magazine a few years ago and they add such a fun flavor to any barbecue! Enjoy!

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{Ingredients}

2 1/2 tsp. paprika

1 tbsp. kosher salt

1 1/2 tsp. ground cumin

1 tsp. freshly ground black pepper

1/2 tsp. garlic

1/2 tsp. ground red pepper

Olive Oil spray

6-8 cobs of corn

{Directions}

Mix all of the spices together in a small bowl. Spray the corn lightly with olive oil and rub the spices over the corn. Wrap the corn in aluminum foil. Cook on a barbecue grill over medium heat for 8-10 minutes.

Devour.

Orange Chicken

seriously July 15 was the last post!? I am so sorry!

Well, we are moved into our new house, the meals are back and better than ever (if I do say so myself and yes, I do. One that's on it's way, lemon chicken enchiladas. They were way better than I expected and yes, they are a new favorite.)

So, today...Orange Chicken.


Somehow in our move I lost this recipe. Did I give my copy to one of you? It's possible. Well, I went to make this last night and couldn't find it anywhere so I hopped on the trusted blog and was shocked and appalled to find that it had never been re-posted since the switch from the old website. So today is your lucky day ladies and gentlemen. Throw out the panda take-out menus and say hello to a great home-made recipe.

*tip: be sure to read this entire recipe BEFORE you begin! Once you start the orange glaze it goes very quickly and you need to be ready with the next ingredients so as not to burn what you are working with. Trust me, READ THE ENTIRE THING FIRST!

Behold...Orange Chicken.

{Ingredients}

2 pounds boneless skinless chicken breast (thighs work as well)

1 egg

1 1/2 tsp. salt

White pepper

Frying oil

1/2 cup corn starch PLUS

1 tbsp. corn starch

1/4 cup flour

1 tsp. ginger

1 tsp. minced garlic

A dash of crushed red peppers

1 tbsp white wine

1/4 cup water

1 tsp. olive oil

Orange Sauce *Tip make sauce while chicken is frying-it needs to be ready*

1 1/2 tbsp soy sauce

1 1/2 tbsp water

5 tbsp sugar

1 tbsp orange juice concentrate

5 tbsp white vinegar

{Directions}

Wash and dry chicken. Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, white pepper and 1 tbsp oil, mix well. In a separate bowl, stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for frying in wok. Add chicken pieces a small batch at a time and cook until golden and crisp. Make sure the oil is hot before adding chicken to ensure the batter sticks and browns properly.

*to test if oil is hot place a small piece of the batter in the oil, if it sizzles and pops, the oil is ready.

Remove chicken from oil and drain on paper towels.

Clean wok and heat 15 seconds over high heat.
Add 1 tbsp oil, ginger, and garlic. Stir fry until fragrant.
*Tip: the ginger and garlic will burn very easily. Be ready for the next several steps before you add them to stir-fry. If they burn, START OVER! (with the ginger and garlic not the entire recipe) If they burn they will effect the flavor drastically. As long as you stir as they stir-fry you should be fine.
Add and stir-fry crushed peppers. (about 10 seconds). Add white wine and stir three seconds. Add orange sauce and bring to a boil.
Add cooked chicken, stirring until well mixed. Stir water into remaining tablespoon of cornstarch until smooth. Add to chicken, and heat until sauce thickens continuously stirring.

Optional:
Serve hot with rice, water chestnuts and cashews.

This recipe is one of our favorites and everywhere I take it/make it, it's a hit! Just FYI -- Have fun, this one gets you going, it's not really a "multi-task while I make dinner" kindof recipe, but it's really fun to make.

*Next time I make it I swear i'll take pictures as I go so you can see the whole process.