View allAll Photos Tagged Homemade.
My sister made this homemade pizza, was so yummy! There is fresh avacado, roma tomatoes, grilled ham, green peppers, cheese and all kinds of spieces on it...tasted superb.
INFORMATION ON PIZZA:
Pizza (pronounced /ˈpiːtsə/), in Italian: ['pit.tsa]) is an oven-baked, flat, generally round bread that is usually covered with tomatoes or a tomato-based sauce and often mozzarella cheese, with other toppings added according to region, culture or personal preference.
Originating as a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a “pizzeria”. The phrase “pizza parlor” is also used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
The bread base of the pizza (called the “crust” in the United States and Canada) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as french bread pizza, pita pizza, bagel pizza, matzo pizza, and tortilla pizza are popular.
Source: Wikipedia
While it’s a long process, made over the course of two days, the juicy, tender meat and crispy cracklings is worth the wait. The delicious leftovers can be used in a multitude of ways from sandwiches including breakfast sandwiches, breakfast hash and warmed up with heartwarming gravies and sauces, teamed up with your favorite side dishes.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2024/11/homemade-po...
For hundreds more delicious recipes and mouthwatering food images, please go to:
Homemade, home cooked meatloaf dinner that my wife prepared for supper tonight. Complete with homemade meatloaf, sweet potatoes with brown sugar and great northern baked beans. #Homemade #FlickrFriday
Some recent food photography and food styling I did of one of my homemade apple pies! OMG it was so good yall! :)
My main photography goal for 2016 is to improve my food photography and get really good at food styling. It is SO much harder than it looks. Like I have seriously been very frustrated at times as my vision is often not what shows up on camera. LoL. With this type of photography, you need a LOT of props. I've been building a collection for a while now with old dishes and vintage cooking utensils. It's going to take lots of practice and work but I am determined to get there.
I've been practicing for a few months now but I really hope by December I will add to my portfolio some really beautiful food photography/food styling images!
Looking forward to learning and growing always!
Homemade Pizza
100x: The 2015 Edition 1/100
x = Macro Food Photography
Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
VIDEO: Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
Will be posting this recipe on my savory food blog, sometimes SAVORY, this month.
Also, for those with a sweet tooth, visit my dessert blog, Baking is my Zen, for recipes.
homemade pudding... chocolate pudding :) with 60% scharffenberger chocolate...
Thank you for all your comments and the Explore!
Have a great weekend. Thought I would share some banana bread with you to go with your morning coffee!!! My friend is unable to fix my external drive and it will be very costly for me to send it in. I have been able to retrieve most of my photos except anything I took in 2013, which wasn't backed up online. Lesson learned, you need more than 1 backup and make sure to check that it is working correctly!
Copyright© 2013 Kim Hojnacki
This image is protected under the United States and International Copyright laws and may not be downloaded, reproduced, copied, transmitted or manipulated without written permission.
The figure looks life-like but is a mannacin.
. This exhibit at the Prohibition Museum in Savannah, Georgia, shows a homemaker preparing her own liquor in the kitchen. The sign indicates that 40% of liquor was made at home during prohibition. My grandparents made their own. As a college student I found that my mother had dismantled my grandfather's copper still and I was not pleased.
Preparing a batch of home flavoured alcohol so it will be ready in time for Christmas.
This limoncello was made using:
2 Litres of 40% (80% Proof) Vodka
10 Lemons
1 litre of water
700g of castor sugar
Step 1.
The zest of 10 lemons was removed using a cheese grator. Be careful not to take the white pith with it as it will add a bitter aftertaste.
Add to 2 litres of vodka in sterilised jars.
Seal and shake once a day for at least a week.
Step 2.
Heat the water in a pan with the sugar until it is dissolved. Allow to cool then add to the vodka/lemon mix.
Step 3.
After a further week strain the liquid into sterilised decorative bottles using muslin cloth.
Chill in the fridge (or if you use less water then it can go in the freezer).
Tastes very nice if added to a glass of prosecco! (1 part limoncello to 3 parts Prosecco).
Shot with a homemade camera with double plastic meniscus lens at f90, around 2.5 second exposure onto Fuji pro 160NS
A woman in traditional dress offers a loaf of homemade bread to guests in Gorno Draglishte village in southern Bulgaria.
I made these for my parents :-)
These are a kind of traditional Japanese cake called Nerikiri which is made with shiratama flour, sugar, and white/red bean jam.
I know I already told you all about my boyfriend's band and the videoclip we did, but now that I took some good pictures of them I'll show you all their work and I hope you enjoy it. The name of the band is Homemade Blockbuster and it's from our city called Curitiba (you say curytcheeba HAHA) their music is like summer during our cold winter, made to warm you your hearts up hahaha sooo turn your sound on and enjoy :}
Wanna watch the video clip? Click here to watch Heartlights - homemade blockbuster!
Click here to go to their FACEBOOK page
wanna hear their other songs?have fun clickin here :)
oh well, i'm here talking about them so i'll show you all the great work of their bassist, he does some great illustrations, do not close this page without taking a look at it. Say hi to Marcelo Flieder's flickr :)
and if you really enjoy his work and would like to ask for some here is his contact:
typeoramachannel@gmail.com
The latest experimental baking project: “Pop-Tarts”. I made two varieties, these filled with homemade strawberry-rhubarb jam, and another with a chocolate crust filled with Nutella (and attempting to mimic store-bought strawberry and chocolate Pop-Tarts, at least visually.)
I don't think I've gotten a crust that I'm happy with yet. Regular Pop-Tart crust is like dry pie crust, and I didn't want to go that route, but I figured that the crust needed to be a bit stronger than pie crust typically is. This time around, I tried an egg, but that doesn't appear to be the right answer, as the crust was too firm instead (albeit still tastier than stock Pop-Tart crust). I think that part of the problem was that I figured the extra fat in the egg would compensate for the extra liquid in the egg, but given the gluten that formed in the resulting dough, I think I figured wrong. The recipe below is as I prepped things last night; next time I'll probably drop the egg but add a little extra liquid and some vegetable shortening to keep a 3 part flour : 2 part fat : 1 part liquid ratio. The amounts here make about 6 pastries per recipe.
After setting up a bunch of shots in the kitchen this morning (and then eating the subject matter), I realized I didn't really get any good shots of the Nutella variety, but I'll include the recipe here for completeness’ sake, along with the recipe for the strawberry-rhubarb jam.
I shot these indoors despite a lot of good light outside, because my original thought was to get a few of them with the toaster in the background, and my mirror-finish toaster would not exactly work well outside. I ended up not liking any of the compositions in the shots I set up that way, unfortunately.
Ingredients
Strawberry-Rhubarb Jam
14 oz. rhubarb, diced
1 lb. 6 oz. strawberries, hulled and diced
1 lb. 4 oz. sugar
juice and zest of 1/2 lemon
3 tbl. balsamic vinegar
pinch salt
few grinds of black pepper
Pop-Tart Crust
8 oz. all-purpose flour
1/8 tsp. salt
1 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
1 oz. ice water
1 oz. chilled vodka
Chocolate Pop-Tart Crust
7.5 oz. all-purpose flour
0.5 oz. dutch-process cocoa powder
1/8 tsp. salt
2 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
2 oz. chilled Frangelico liqueur
Pop-Tart Frosting
1 c. confectioner's sugar
milk
Chocolate Pop-Tart Frosting
1 c. confectioner's sugar
1 tbl. dutch-process cocoa powder
Frangelico
Directions
To make the jam
Combine all of the ingredients in a large pot and allow to sit until a good amount of juice comes out of the berries and soaks the sugar. Mash the berries with a potato masher. Cook over medium-high heat, stirring frequently, until the mixture gels when a small amount is placed on a cold plate (mixture will be measure 220°F on a thermometer). Portion into containers and allow to cool, makes about 3 cups.
To make the Pop-Tart Crust
Combine the dry ingredients in a food processor and pulse to combine. Add the cubes of butter, and give 10-12 one second pulses, to cut the butter in. You should have pieces of butter about the size of small peas. Sprinkle the liquid ingredients over the mixture, and pulse just a few times to distribute. Pour onto plastic wrap, form into a small disc, and refrigerate at least one hour.
To make the Pop-Tarts
Preheat your oven to 325°F.
Roll out your dough very thin (I used some 2mm rolling pin spacers, and even that ended up baking a little thick). Cut into 3"x4.5" rectangles. Spread about 1-2 tbl. of the filling out in the middle of a rectangle, leaving the outer 1/3" or thereabouts clear. Brush an egg wash or some water on the outer border, lay on another rectangle of dough, and press the edges to seal (I used a straightedge to do the pressing). Puncture the top several times with a skewer, and transfer to a parchment- or Silpat-lined baking sheet. Store completed tarts in the refrigerator as you work.
Bake for 25 minutes, until the dough is cooked through and set up but not really browned much on the top. Remove to a cooling rack.
To frost the Pop-Tarts
Add just enough liquid to the sugar (and optional cocoa) to make a thick glaze (work just a tiny bit at a time; it doesn't take much liquid at all do do this, usually less than a tablespoon). Spread the glaze out over the cooled pastries. If you like, decorate with some colored sugar (I used raw sugar on the chocolate version), since that's similar to what Kellogg's does. Or not.
My only observation on the frosting is that this glaze is pretty obviously not what's on an actual Pop-Tart. I actually had some stuck-on residue catch fire in my toaster (wee little fire, but still, use caution.) I have a slotted toaster whose "baskets" close in on the pastry, which results in residue like this. Toaster ovens and slot toasters that don't do this will probably be fine, but pay attention if you do toast these.
And now for something different. I made homemade lentil tofu yesterday. It turned out so well and is really good. It's also incredibly easy to make.
How to bake Strawberry Pie. Check my blog, recipe with lots of pictures. www.nataliafumagalli.com/myblog/2014/12/1/thebakingroom
A Homemade Life ... An extremely touching and beautiful book with heart warming stories from author's kitchen table, along with extremely delicious recipes, written by Molly Wizenberg. Molly is one of my Flickr contacts...and the creator of Orangette, which I have been following from a very very long time for the sake of delectable recipes :) Her blog is among several I read, and several recipes I've tried. Just couple of hours back got done making "Spicy Pickled Carrots with Garlic and Thyme" from one of Molly's recipes. Burg's French toast will be the weekend treat :)
A Homemade Life ~ A perfect chum for lazy ~summer~ afternoons. Go ahead and grab your copy, because this will definitely be one of my fav cookbooks :)