Butterscotch Peach Pie low fat creamy poppyseed salad dressing Beef Short Ribs. in Tomato Onion
Sauce NYC Pizzeria style pizza dough
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From: "Marinel" <[email hidden]> Subject: Butterscotch Peach Pie Date: Tue, 28 Oct 2003
11:22:17 -0500
I am looking for the recipe for butterscotch Peach Pie. It is from the 1953 edition of Betty
Crocker. It is a very old fashioned pie in that it was made from canned peaches in heavy syrup.
You mixed the peaches with someother ingredients and baked it in a pie shell with a lattice
top. I remember there were marischino cherries on the top. Can anyone help with this one???
Thanks in advance
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From: "Sue" <[email hidden]> Subject: Low Fat salad dressing Date: Tue, 28 Oct 2003 15:23:57 -0500
Does anyone have a recipe for low fat creamy poppyseed salad dressing? Thanks in advance Sue
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From: "Marian Allen" <[email hidden]> Subject: Beef Short Ribs. in Tomato Onion Sauce Date: Tue,
28 Oct 2003 12:11:57 -0500
I need a recipe for Beef Short Ribs. It's from my childhood. The ribs are simmered in a tomato base
sauce with onions. Can anyone help me? Thanks
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Date: Tue, 28 Oct 2003 09:22:59 -0500 From: Michael Wiacek <[email hidden]>
Subject: NYC Pizzeria style pizza dough
I've looked all over and am about to go nuts! 🙂
I miss NYC's thin crust! Having moved away from the area and finding some nasty premade crust being
delivered from all local pizza places, I sadly miss real NYC pizza.
Has anyone worked in a NYC/NJ/Philly pizzeria that would share the secret to making dough that is
tossable and stretches nicely to that 1/4 inch thick crust?
I don't want chicago deep dish, that's not pizza, i want a pizza I can stretch to be thin and 16
inches wide, bubbles popping up out of the crust, etc! 🙂
I've tried the basic dough recipie with water, year, flour and salt. I usually let it rise for about
2 hours in an oiled bowl. Then I punch it down. If i try and toss it at this point I can usually get
it pretty close to being really NYC style thin. But some people suggest kneading it again at this
point and letting it rise again. I tried that, but found after i kneaded it after the first rise the
dough became too tough to stretch thin. I'm up for ideas here :-)
I asked a lady in a pizzeria outside of NY and she said they make their dough, let it rise at room
temp. for about 2-3 hours, then punch it down, and let it rise again in the fridge overnight. I
don't know if they knead it after punching it down. Any input you might have would be wonderful :-)
Thanks Again!!
Mike
(remove the 2 nospams from my email to email me :-)
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