1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese
Preheat oven to 400° and heat grill. Place water in a bowl, stir in yeast, att 1tsp sugar. Cover with plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, 1/4 cup of olive oil and salt. Mix ingredients well by hand or in food processor. Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).
Shape the dough into a ball and place into an oiled bowl. Cover with plastic wrap. Let dough rise until double in bulk for 40 minutes.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4" thickness. Brush lightly with olive oil and sprinkle with salt. Grill pizza dough then remove from grill and place on cookie sheet.
Top with cheese. Bake in oven for 5 minutes or until cheese melts. Remove and cut to serve.
As planting season gets underway, here's a flower identifying app that some are calling Shazam for plants! Take a picture of the plant, answer a question or two about the plant (ie region, leaf shape) and Pl@ntNet searches its database to identify the plant or flower you're admiring in the woods or in your neighbor's garden!
The app was developed in France and has an extensive index of European plantlife, but its spreading --like wild flowers-- to North America!
1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks
1 cup dry white wine
4 qt. vegetable stock
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 cup green beans, chopped into ½ inch pieces
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, beans, potatoes and cook, stirring frequently for 10 minutes until the vegetables are caramelized. Add the wine to deglaze the pan. Pour in the stock and allow to simmer 20-30 minutes. Then add the spinach and meatballs stirring occasionally for 5 minutes.
Season to taste with salt and pepper. Serve in large bowls with plenty of Parmesan cheese.
This is the last music player you'll ever need on your iPhone. It handles your playlists and your library, but more important...it converts the audio into 3D Surround Sound.
It only works with locally stored music, and there's a slider to control the intensity of the 3D experience, so you're not looking over your shoulder all the time. It also adjusts its output to account for whether you're wearing over the ear headphones or ear buds.
Its Free in iTunes...but after 5 days, if you want to keep using it, it'll cost you $3.
2 1/2 cups graham cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt
In a large bowl, combine crust ingredients, mix well. Divide the dough into 48 one-inch balls. Press balls into miniature muffin tins with a tart tamper.
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 cup key lime juice
1 tsp lime extract
2 (8 oz.) pkg. cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 2 limes – 2 additional limes to slice for garnish
1 envelope unflavored gelatin, sprinkled over 1/4 cup cold water to soften
In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended.
On low speed, add key lime juice, vanilla sugar, lime extract, salt, zest and juice of 2 limes. Increase speed and beat until blended.
Heat gelatin in microwave 10 seconds to melt. Stir into lime filling. Fold in whipped cream. Fill mini crusts, and then refrigerate muffin tins for 2-3 hours or overnight. Garnish with lime slices dredge in granulated sugar and serve.
This website was created by a student at the University of Akron.
It matches up teens who do lawn work with people who need lawn work done!
As a property owner, you can post jobs needed for free, and look for workers in your area to do them.
As a worker (15yrs and up), you can search for jobs in your area and create a profile outlining your skills and the type of jobs you're willing to do.
**the web site is in the extremely formative stages right now and there aren't many posting for jobs or from workers. But with Summer approaching, things will be heating up.
Makes 4 Servings
3 medium fennel bulbs (1 1/4-1 1/2 lbs) shaved
1/3 cup extra virgin olive oil
Juice from 2 Meyer lemons
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup of grated parmesan
2 tablespoons flat-leaf parsley, chopped
If the fennel still has its stalks, trim them away and any unattractive outer leaves. Use an Asian Mandoline to shave fennel into paper-thin slices.
Place the lemon juice, salt and pepper in a large bowl, slowly add the oil and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette.
Mound the salad attractively on a platter or divide among 4 plates. Sprinkle the parmesan cheese over the salad. Finish with parsley and serve.
They call it “texting in public” and it takes long twitter or reddit threads and makes them easier to access and more focused. The host poses a topic and lets followers chime in and it reads like a Q&A session on an actual talk show...but you read it all.
Think of it as an all-text version of Periscope.
The app is available for iPhone only – but its free.
1/4 cup extra-virgin olive oil
1/2 cup green onions, chopped finely
2 sweet red or yellow peppers, cored, trimmed & sliced thin
2 zucchini, peeled and sliced thin
2 carrots, peeled & chopped
6 asparagus stalks, chopped
1/4 cup fresh or frozen peas
1/4 cup dry white wine
1/4 cup vegetable broth
1 tsp. fresh basil, minced
1 tsp. fresh oregano, minced
Salt and pepper to taste
1/2 lb. elbow macaroni pasta
1 tsp. Italian parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese
½ cup shredded provolone cheese
Heat 1/4 cup olive oil in a 12-inch sauté pan. Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.
Add wine and broth. Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese. Add salt and pepper to taste.
Bring a 12-quart pot of water to a boil. Add salt, then pasta and cook until “al dente”.
Drain pasta and toss with sauce.
Sprinkle with parsley and remaining cheeses, and serve.
A few years ago, it was a popular thing to print a picture that made up of thousands of little pictures. Well it's time for that to be ushered into the 21st century. With Image2Emoji.com, you can upload your own image and the website will convert it to a picture made with hundreds of little emoji.
Then share it on social media!
(below is a picture of Pottsy made of pigs, chocolate chip cookies and smiley faces)
Makes 12-16 bars
1 1/2 cups AP flour
1 1/2 cups quick-cooking oats
1 cup tightly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter, room temperature
1/2 cup honey
3 tablespoons corn starch
3 Granny Smith apples, peeled, cored, small chopped
1/2 cup coarsely chopped walnut pieces
Preheat oven to 350°F. Line a 13 by 9 baking dish with aluminum foil and spray foil with cooking spray.
In large bowl, stir together flour, oats, brown sugar, baking soda, salt and butter with until crumbly. Reserve 1 cup of the mixture and set it aside. Take remaining crumble mixture and press firmly into the bottom of the prepared pan. Bake for approximately 10 minutes until it begins to get a golden brown color.
In a separate bowl, combine honey and corn starch. Mix with apple and walnuts and spread fruit mixture over crust. Sprinkle reserved crust mixture evenly over the top.
Bake 20 to 25 minutes or until golden brown. Cool completely.
This app is a must-have for anyone graduating high school or college and entering the work force...and it's recommended for everyone who speaks to other people during the course of their day. The app teaches you to stop over-using words like “like”, “so”, “totally”, “literally”, “ya know” and “whatever”.
Through a series of questions, you speak your answers into the phone and the app analyzes how quickly you are able to answer, how articulate you are, and how often you...like...uhm...say certain...like...buzzwords that really, really irritate co-workers, or worse yet, people who are interviewing you for...like...a job. Er'whatever, ya know what I mean?
LikeSo is only available for iPhones and is $0.99 on iTunes
Recipe by Chef Tim McCoy
Makes 30 pot stickers.
2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar
Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.
Blanch cabbage in boiling salted water and drain well. Set aside.
In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.
After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.
Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.
Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.
If you've ever taken your Roku box or streaming stick with you anywhere like college or a hotel, hoping to tap into their free wifi and stream a movie, you know the problem. To access their wifi, you need a web browser...and Roku doesn't have a web browser. Until now...kinda.
A recent operating system update (7.0) now offers “Hotel and Dorm Connect”, a feature that skirts the web browser issue. All you need is a Roku and a smartphone.
Plug in the Roku to the TV as you normally would. In settings, search for the wifi network you wish to use. You'll get an error message that says “no internet” Don't panic. A window should pop up with an option to select “I am at a hotel or college dorm”. Select that option then follow the on-screen instructions!
Essentially, this feature allows you to select the Roku as the wifi network you wish to join from your PHONE. Once you are connected to the Roku, open a web browser on your phone, enter the credentials and you'll be up and streaming on your hotel TV in no time at all!
**this isn't limited to only hotels or dorms, it works on portable hotspots, convention centers, airports...anywhere wifi access is web-authenticated.
By the way...if you're a Time Warner customer, the company has been testing using a Roku in place of cable boxes in a couple markets. Stay tuned.