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Mini '' pizza '' by me

Mini '' pizza '' by me


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A simple and quite fast snack .. :)

  • For the dough:
  • 1 kg of flour
  • 250 ml of hot water
  • a cube of yeast
  • 3 tablespoons oil
  • 10 grams of salt.
  • Furthermore
  • Tomato juice
  • Crenvusti.
  • Cheese.
  • Parmesan race.
  • Oregano.

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Mini '' pizza '' by me:

We prepare a normal pizza dough that we leave to rise for an hour.

Prepare the tomato juice: in a pan with 1 tablespoon of hot oil and a clove of garlic, pour the tomato juice, add salt and let it simmer for 15 minutes.

Then we form 10 pieces of dough as equal as possible, which we shape by hand trying to give them a round shape. We place them in the tray and on each we put a spoon or 2 of tomato juice, on some we put sausages and cheese, on others we put oregano and parmesan. We put them in the oven for 20 minutes at 200 °.

Tips sites

1

They can be made with other types of cheese and sausages.

2

They can be made with vegetables (peppers, eggplant and pumpkin).


Recipe Summary

  • 1 (.25 ounce) envelope active dry yeast
  • 1 cup lukewarm water
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons shortening
  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 1 (6 ounce) can tomato paste
  • 6 fluid ounces water
  • ½ teaspoon white sugar
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ⅛ teaspoon crushed red pepper flakes

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.

Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.

Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.


I Tried Eating 6 Meals A Day, And Here's What Happened

I grew up with a less is more mentality, as in the less often you eat, the less you’ll weigh. As a body-conscious teenager, that translated into me ignoring my hunger pangs until well past lunchtime. When I finally caved to the call of my angry stomach, I'd end up practically shoveling food into my mouth. I may have been eating only one meal a day, but that meal was a giant one.

Fortunately, I grew up. I went through therapy, went vegetarian, and became a mom. I started eating breakfast with my daughter before I put her on the school bus, had lunch at my desk, and ate dinner with my family. I thought I had gotten into a pretty good rhythm, but recently I noticed a shift. As I'd gotten swamped by deadlines and found myself working longer and longer hours, I was once again forgetting to eat until my stomach starting screaming at me to eat something & mdashanything! & Mdashnow. (If you eat plenty but always feel starving, these 4 things could explain your hunger.)

That “anything” rarely turned out to be a healthy salad or veggie burger. Instead, I'd grab whatever was handy, and eat a lot more of it than I would have if I was just mildly hungry. The result: I gained 10 pounds, and I felt as sluggish as I had back when I had a newborn (11 years ago!) Keeping me up at all hours.

(Got 10 minutes? Try Prevention's new 10-minute workouts and 10-minute meals to lose weight and feel your healthiest ever. Get Fit in 10: Slim and Strong for Life now!)

With spring on the horizon, I decided it was time to force myself to get healthy. Some studies have found eating as often as six times a day helps to reduce hunger, which certainly makes sense. Research has also suggested that eating regular meals at the same time each day can boost your metabolism.

I decided I'd try eating six small meals a day & mdasheach about & frac14 of the size of a traditional breakfast or lunch & mdashand space them out by 2-2 & frac12 hours so I'd never be going too long without food. My hope was that if I wasn't waiting until I was ravenous, I'd make healthier choices and stop eating when I felt myself hitting the "full point" rather than eating well past it. I resolved to test my theory for a month. Here's what I learned.

I started out with the best of intentions, thinking that I'd prepare fresh, homemade mini-meals as I needed them throughout the day. It was a noble plan, but I soon realized that even small homemade meals take time to prep, and the reason I'd fallen into such bad eating habits was precisely because I don't have a lot of spare time right now. I work at home, which makes a run to my kitchen more feasible than it is for most. Still, the 10 minutes it took to cook an egg or throw together a salad was time away from work.

I quickly realized that I had to start making more of my food ahead of time, whether it was early in the morning or the night before. If I didn't pre-plan, I found myself grabbing a frozen pizza or raiding the candy jar & mdashanything I could make and eat with little fuss.

When I started this experiment, I thought I'd still eat traditional meals & mdashjust in much smaller sizes. But that wasn’t working out too well. I was often too tired at night to prep for the next day, and sometimes I'd oversleep and not have time in the morning, either. I quickly realized I’d be better off thinking about my mini-meals as snacks, provided they were healthy ones. I hit the grocery store for items that could easily be eaten over a computer keyboard, like pretzels dipped in hummus, slices of cheese, and bowls of grapes. (Curb cravings with these 12 easy-to-make snacks that nutritionists love.)

My rules for what I bought were simple: Can I eat it and continue to work? Will I feel good about having eaten it half an hour later? If the answer to both questions was yes, it went in my cart.

I expected that I'd experience fewer hunger pangs, since I was no longer letting my stomach get totally empty. It took about a week for me to notice the difference, but when I did it was pretty major. In fact, I sometimes woke up feeling too full for breakfast, which presented me with a conflict: Forcing myself to eat didn’t seem like a good idea, but if I didn’t have something early it would be hard to fit in six mini-meals without having my last one right at bedtime.

Determined to stick to my plan, I initially forced myself to eat a few bites, but it made me feel over-stuffed and seemed to defeat the point of a healthier eating regimen. If I wasn't trusting my own body, what was I doing?

So after a few days of not feeling it at breakfast time, I decided to loosen up the rules. If I I had an "I'm not hungry" morning, I simply waited until my stomach told me it was ready to go. On those days, I cut back to eating five meals rather than six. The good news: Even with one less "meal" per day, I still avoided feeling ravenous.

Before this experiment, I hadn't really exercised in months. I'd never been the kind of person who could jump out of bed and hit the gym, and when I was ending my work day starving I wasn't exactly in the mood to get moving then, either.

But about a week into my six-meals-a-day regime, I started to feel better. I made a point to carve out 15 minutes or so between work and dinner to do something physical, whether it was kicking a soccer ball around the yard with my daughter or doing a quick yoga video. (Get started with this 10-minute gentle yoga routine.)

I'm still not doing more than 15 to 20 minutes every few days, but I'm not rushing to the kitchen to make dinner because I can't stand another minute without something to eat. I'm forcing myself to move, and it feels good! I've lost 2 pounds, and my pants are fitting better.

PMS tends to throw my eating habits a curveball, as I can go from 0 to ravenous in 60 seconds. My stomach gurgles. I get light-headed. And no matter what I eat or how much, I spend a day or two feeling like I need to eat more.

Apparently this is pretty standard for some women. When researchers from the National Institute of Nutrition and Food Technology studied the eating habits of 30 women between the ages of 18 and 45 a few years back, they found their calorie intake could spike by nearly 500 calories around ovulation and again before their periods. I've never counted, but I'm sure I've blown past that a time or two. Ever eaten half a pizza in one sitting? (Raises hand.)

Eating six times a day managed to curb that insatiable hormone-driven hunger. Sure, I still had cravings for sweets & mdashand I confess I caved a few times & mdashbut for the first time in a very long time, I got through both my ovulatory and premenstrual periods without binge eating. I even managed to eat two chocolate kisses instead of half the bag on the worst day of PMS symptoms.

Now that the month is over, I won’t be eating six meals a day anymore. It's just a bit too much for me, but I'm not going back to my old ways: Four seems to be my sweet spot. I've gotten in the habit of eating breakfast, a late morning healthy snack, a late afternoon healthy snack, and dinner. But when PMS is rearing its ugly head, I have a feeling I'll go back up to five or even six meals a day, just to keep the hunger at bay.

Overall, I consider my experiment a success. While six might not be my magic number, this month was really about finding a healthy plan that worked for my body, and I think I did just that.


  • Ameci Sausage
  • Ameci Meatball
  • Ground Beef
  • Canadian Bacon
  • Harness
  • Salami
  • Anchovies
  • Chicken Breast

Veggies

  • Mushrooms
  • Sliced ​​Tomato
  • Onions
  • Green Pepper
  • Black Olives
  • Pineapple
  • Jalape & ntildeo
  • Eggplant
  • Fresh Garlic

Specialty Pizza

Combo

Pepperoni, sausage, meatball, mushrooms, onions, green peppers, and black olives.

Meatlovers

Pepperoni, sausage, ham, meatball, and Canadian bacon.

Chicken Ranch

Ranch dressing, chicken breast, mushrooms, red onion, and mozzarella.

Vegetarian

Sliced ​​tomato, black olives, mushrooms, green peppers, and onions.

BBQ Chicken

Barbecue sauce, chicken breast, mozzarella, red onion, and cilantro.

Garlic Chicken Alfredo

Alfredo sauce, chicken breast, roasted garlic, and mozzarella.

White Knight

Ricotta cheese, tomato, garlic, and oregano.

Margherita

Fresh tomato, garlic, and basil.

Chicken Pesto

Pesto sauce, chicken breast, and mozzarella.

Hawaiian Pizza

Cheese Pizza

Sizes & Slices

THE Giants

Jumbo

Enlarge

Medium

© 2021 Ameci Pizza and Pasta, Inc. All rights reserved. The Ameci name and logo are trademarks of Ameci Pizza and Pasta, Inc.
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Weekly nutrition & wellness “lessons” + Mini Ebooks

Lessons in the form of easy-to-digest short videos (put intended). You’ll also get all the info you’ll learn in these lessons in easy-to-read mini ebooks / PDFs

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with techniques to help you get over food guilt and the all-or-nothing mindset

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Welcome to John & # 39s of Times Square

We are awaiting information regarding Broadway reopening to announce our reopening date! We are expecting to reopen in September 2021, and we will continue to update our website with details regarding the exact date we plan to open. Please continue to check back for information. We look forward to having you dine with us in the future!

Our Jersey City location will remain open and serve our delicious coal-fired pizzas!

OUR JERSEY CITY LOCATION IS OPEN FOR TAKE-OUT, DELIVERY, AND INDOOR SEATING. PLEASE CALL 201-433-4411 FOR JERSEY CITY INFORMATION.

The most unique pizzeria in the world

John & # 39s of Times Square has been voted one of New York & # 39s best pizzas because of its unique characteristics. All pizzas are made to order in one of our four coal-fired brick ovens and like a cast iron pan, our ovens season with age, making no two pizzas the same. The 800 degree coal fired ovens have no thermostats to control heat and are operated by our pizza men who have gone through months of extensive training. We pride ourselves on our fresh ingredients and incomparable recipes, making our pizzas second to none.


This is actually one of the easiest resets I & # 8217ve done, but like anything & # 8230 once you know how, it seems much easier. Without further ado:

  1. Make sure your Jambox is off (like in the picture above)
  2. Make sure your Jambox is NOT plugged in
  3. Press and hold the big round button on the top of the speaker
  4. While you're still holding, plug the Jambox into a power source
  5. It should light up immediately

For me, it was that easy. Simple as pie.


Waiter returns $ 424,000 check to customer who didn’t leave a tip: ‘I’m happy for her, really’

When a retired New York woman left her $ 424,000 cashier's check at a local pizzeria, she said she felt her "world just collapsed." That is, until an unlikely hero came to save the day: the very waiter she burned with no tip and a sassy note.

After looking at a condo she hoped to buy, Karen Vinacour, her daughter and a real estate broker went to the historic Patsy's Pizzeria in Manhattan to grab a slice of their signature brick-oven pizza - the same pizza enjoyed by the likes of Frank Sinatra , Al Pacino and even Justin Bieber. Tucked in a white envelope was a cashier’s check with the money she received from selling her last apartment. Vinacour, 79, planned to use the funds to put a down payment on what she hoped would be her brand new home.

That day, Armando Markaj, a pre-med student working his way through school, was assigned to their table. As the group enjoyed their lunch on the busy Saturday afternoon, the mother-daughter pair pointed out to Markaj that, out of all the framed photos of the owners with affluent customers on the wall, there seemed to be very few women.

"Maybe women don't eat a lot of pizza?" Vinacour recalled Mark replying.

Vinacour and her daughter were not amused, or pleased, with Markaj’s response.

“Well, my daughter’s kind of feisty and she didn’t like that,” Vinacour told the New York Daily News. Instead of leaving behind a decent tip, the pair left a note that read, "I guess women don't tip either."

Unbeknownst to Vinacour, something else was left at the table as well: her half-million-dollar Citibank check.

“We’d pulled out my papers to go through all the financials again,” Vinacour told the New York Daily News. "I had no idea we left it behind."

Markaj was cleaning up the table when he noticed a folded white envelope. “I just pulled up the flap and I saw‘ Citibank ’and thought it was important, so I ran out to the street to look for her, but she was gone,” Markaj said.

When he finally took a look at what was inside, it took him by surprise. Not knowing what to do, he called the store’s owner, Adem Brija. “He called me immediately and hands me this check and I was like,‘ Oh my god. ’I didn’t want to put it in my pocket it was so much money,” Brija tells Yahoo Lifestyle.

While the check had Vinacour’s name on it, Brija and his father Frank, who owns the entire Patsy’s chain, had difficulty tracking her down. “A few names and numbers came up online, but I didn’t want to risk calling the wrong person with this kind of money,” the 30-year-old store owners says.

"We decided we would hold on to the check for a couple days to see if she would drop by or if we could find her ourselves," says Brija, adding that they planned to drop it off at a local police precinct if they hadn't. t heard anything by May 10.

Meanwhile, Vinacour and her daughter became distressed when they discovered that Citibank could not begin the process of canceling the check until three months later. That was when Vinacour said, "My world just collapsed."

The former social worker has spent most of her retirement volunteering with charities to help underprivileged women and children. After selling her apartment, she was staying with friends and bouncing around from place to place while trying to get the financing to purchase a home. Even with a large down payment, pension and solid credit history, she was struggling to secure bank financing because of a student loan she took out for her daughter years ago.

Distraught, Vinacour furiously began retracing her steps. She had her daughter search through the household trash, went to a cafe across the street from Patsy’s where they had stopped to grab a coffee and even called the real estate broker that had dined with them at the restaurant.

When Vinacour rang up Patsy’s to check if she had left it at the restaurant, she didn’t know she had called the chain pizzeria’s wrong location and was devastated when they told her they had found nothing.

“She said she had called Patsy’s and nobody knew anything about a check,” Vinacour’s real estate broker told the Daily News. "I didn't stop to think that maybe she called the wrong one."

When Vinacour didn’t show up a few days later, Brija decided to enlist the help of the Daily News - and the reporters tracked down Vinacour almost immediately.

An early look at Friday's front page. pic.twitter.com/iL5C2kZLXY

- New York Daily News (@NYDailyNews) May 10, 2019

“Right here in the restaurant with us, they sat there, made some phone calls and she was in an Uber and here within 20 to 25 minutes,” Brija recalls.

When she arrived, both Brija and Markaj, the waiter she spurned, were waiting at the door. "She was so happy and she was in tears," says Brija. "But, the second she saw Armando, you could see she got a little shy."

Vinacour apologized for not tipping Markaj during her meal and offered to tip him this time around. But the 27-year-old declined the money. “I’m happy for her, really,” Markaj told the Daily News. "Saturdays are pretty busy and I was very close to taking everything left on the table and throwing it out when I saw an envelope."

Mark and Vinacour made up over more slices of Patsy’s pizza. Brija even took her around the restaurant to point out all the women on the wall she had missed the weekend before, including TV host Barbara Walters, First Lady Chirlane McCray and former City Council Speakers Christine Quinn and Melissa Mark-Viverito.

“We joked with her and said we’d add her picture up on the wall,” Brija tells Yahoo Lifestyle. He says he has a laminated copy of the front page of the paper with a picture of himself, his father and Vinacour. He plans to hang it on the wall of the restaurant. "Karen will hopefully be on our wall by Monday - and in our window," Brija says, laughing.

Although Brija admits he was hoping the check belonged to a billionaire that would reward him for his good deed, he’s glad that he was able to help someone in need.

“When you can help someone, that’s more important. Just to see the relief on her face when she got her check back. It was a heartwarming moment, ”the Patsy’s store owner tells Yahoo Lifestyle. "We're just really happy we could help."

Read more from Yahoo Lifestyle:

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The Mysteries of School Cafeteria Pizza, Sort of Solved

Thereâ & # x20AC; & # x2122; s a pleasant whiff of Elmerâ & # x20AC; & # x2122; s glue and hand sanitizer in the air, because itâ & # x20AC; & # x2122; s back to school week at BonAppetit.com. Every day weâ & # x20AC; & # x2122; ll be celebrating the good, not-so-good, and artificially-colored snacks of childhood, school cafeterias, and beyond.

A sickly pale square stretches across a thin, expanded metal. Chewy and pliable, the doughy landscape showcases a lukewarm “red” and a curious “white,” burnt brown at the edges. Children beg their parents for the chance to experience its delight, lining up after Science and before English to take in its glory alongside a cold carton of milk and an even colder story about how unfair mom is being. Yes, my friend, we are talking about school cafeteria pizza, a sense memory many of us — though our lives may be disparate and our paths may never cross — share. But exactly how did this exact pizza make its way into all of our lives? And how did it achieve its, let’s say, distinct flavor and texture? Huh. Good questions.

Before setting off to find answers, it seemed wise to consult a few pizza experts. In New York City and beyond, there are few pizza experts better regarded than Bushwick pizza shop Roberta’s rebel chef and co-owner Carlo Mirarchi, who shared his own school cafeteria pizza memory: “Every other Friday was pizza day at my high school. What I do remember about it is that it tasted like French fries and they served it all day, from 7 a.m. until 5 p.m. Some kids would be eating these French-fry-tasting, Ellioâ & # x20AC; & # x2122; s looking square slices at 7:30 p.m. with a pint of chocolate milk. It was intense. ”

Intense.
There are few Facebook groups more explicitly dedicated to public school rectangle pizza than & quotPublic School Rectangle Pizza, & quot created on March 11, 2010, with 2,244 fans. The owner of the & quotPublic School Rectangle Pizza & quot group, no doubt a pizza expert himself, had this to say on May 15: & quotI get a lot of messages about where to buy the beloved pizza. I don't know. So please ease up on messaging me until a solution is found. & Quot

Resolute.
In my life, there are few pizza experts I am more fond of, personally, than my 6-year-old cousin Kate, who explained, “Um. [School pizza] is pretty good. But I like my mom’s pizza better. & Quot

Incredible.
In the past few years, partly due to Michelle Obama’s Let’s Move! campaign against childhood obesity and the Healthy, Hunger-Free Kids Act, USDA regulations have gotten a bit more strict concerning the type of pizza garbage you’re allowed to feed children in schools. (Though not so strict, and more in theory than in practice. Remember “pizza is a vegetable”?)

This may be why it has become so difficult for a common pizza reporter to get answers about school pizza from some of K-12 cafeterias ’largest foodservice providers — Aramark, Sodexo, and Chartwells largely successfully fought Congress on the healthy initiatives. They may be skeptical of any reporter’s agenda, pizza specific or not. Fair enough.

I just wanted to learn about their pizza, however.
After a little prodding, Aramark, a Philadelphia-based food provider that “provides [s] nutrition services for over 2 million students daily and serves [s] over 300+ million meals to K-12 students annually,” sent along some information that I believe you're going to find quite startling:

We offer a variety of pizza options that meet or exceed all USDA guidelines. As part of our Aramark FUEL® promotions that introduce students to new recipes and taste profiles while complying with the USDA regulations. Pizzas are made fresh and feature whole grain crust and low fat cheese. There are a few pizza options in addition to the standard cheese or veggie toppings.

Examples include the Sriracha-Glazed Pizza (Sautéed peppers and onions, diced chicken, and blend of cheeses, on a whole grain pizza crust glazed with a BBQ and Sriracha sauce) and Mac & amp Cheese Pizza which features seasoned macaroni and cheese with diced chicken on a whole grain pizza crust.

Sriracha-Glazed pizza? Mac & Cheese Pizza? Compliance with USDA regulations mentioned with a frequency one has no choice but to describe as “very suspicious”? Come on!

It seems safe to say that this style of pizza is not the style of doughy, bland, red-and-white Ellioâ & # x20AC; & # x2122; s looking pizza you remember when you think “school cafeteria pizza.” Yes, it seems that, to understand the classic “school cafeteria pizza” ’s origin, we may have to look elsewhere. Luckily, a clue is hidden in Aramark’s USDA name-dropping.

The USDA’s 1988 Quantity Recipes for School Food Service recipe book provides recipes for a number of school cafeteria staples: meatloaf, apple crisp, fruit salad, yellow cake, and so on. Its 320 pages hold the secrets to tastes once offered so freely, now lost to time. But where to find such a document? In caves on the northwest shore of the Dead Sea, perhaps the papyrus face mask of an Egyptian mummy, perhaps in the lost catacombs of our youthful— oh nevermind, you can download a PDF.

“Pizza Crust,” “Poor Pizza Crust,” “Pizza With Cheese Topping” —my friends, we’ve hit it big.

Yes, it looks like we may have found her — the pale, square pizza of our past. The recipes have since been updated to reflect changes in USDA guidelines, but only ever-so-slightly. The dough now comprises half whole-wheat flour, the pizza is made with light mozzarella cheese, and while the modern-day versions may not be exactly as we remember them from our youth, they are, at least, the direct descendants of the sickly , doughy square we all cherished so deeply.

In the most recent post on Facebook & # x27s semi-popular & quotPublic School Rectangle Pizza & quot group, the owner writes, “This page was made as a joke and for nostalgia that I sent to a few friends. It has grown to have a lot more followers than I expected. But understandably so. The pizza nourished us through the first part of our lives. And because of it we grew up right. ”

Indeed. Or, uh. Well. We at least liked it, back then. Even though it was doughy. And soft. And oddly sweet. And bad for us. And, of course, not nearly as good as mom’s.


Video: Miniature PIZZA DOUGH Recipe. ASMR Cooking Tiny Food In Mini Kitchen


Comments:

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  2. Charly

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  4. Tannere

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