VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world π of vintage and modern!!
(Source: Pinterest and LinkedIn photos abc Kappboom wallpaper photos and Pillsbury recipe and Multi Do Food Craft video and So Yummy video and Amanda Faye video)
Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering.
Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.
2
In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half.
Stir in 1 tablespoon whole-grain mustard; season with salt and pepper.
(Source: CNN.com and travelers.com and Getty images and Wikipedia and Pinterest and Colossal Art and Design photo and Foders Travel Guide and Time Out photo and Facebook and Tasty recipe and videos and Chicago’s Best video)
Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
••••ENJOY THE VIDEO!!
In a large mixing bowl, combine the flour, cornmeal, and salt.
Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
Bring dough to floured surface and knead until dough forms into a ball.
Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
Remove dough and bring onto floured surface.
Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag.
Freeze for up to a month.
Preheat your oven to 425°F (215°C).
Bring your dough into your oiled and floured deep dish pan.
Using your hands press dough into sides of your dish making it as even as possible.
Lay slices of mozzarella across the dough, covering the entire bottom.
Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
Garnish with parmesan, cut and serve.
Enjoy!
••••KATHY’S TOUR OF FOOD CONTINUES ••••IN THE USAπΊπΈ PLEASE JOIN ME!! ππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈππΊπΈ
(Source: Pinterest and redcrosstxblog.com and mover app.com and tacanowblog.com and yosemitepet.com and thenashvillemom.com and spin digital.com and fluent home.com and livestallianceblog.com and militaryfamilieslearningnetwork.org and drdavidludwig.com and wallawalladentalcare.com and spookylittlehalloween.com and elfmanortho.com and freakdeluxe.co.uk and happy happy nester.com and alliance for American manufacturing and the pointsguy.com and red cross chat.com and foleydentalgroup.com and puppylovetraining.com and toondintown.com and Amanda Faye video and Tasty video and KETV NewsWatch 7 and TheOdd1sOut video and WTNH News8 and Multi-Do Craft video and So Yummy video)