Fagoza Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Steps:

• Bring water to 110F in a mixer bowl.
• Add the yeast, powder milk to the water using a whisk and mix until yeast is dissolved.
• Add the remaining ingredients and start the mixer to speed 1 ( or lowest ) to blend ingredients. Adjust dough, if too loose add flour, too firm, add water.
• Develop the dough on speed 2 and let mix for 3-5 minutes, or until completely mixed and smooth and elastic.
• Cover bowl with plastic wrap and let dough double in size in a warm place.
• While dough is proofing, prepare the other herbs and cheese.
• Cut green onions 1/2" thick, remover parsley and basil from the main stem and chop fine. Mince the garlic.
• Peel tomatoes (after blanching for 1 minute in hot water and rinsing in cold) remove seeds (cut crosswise in half then squeeze the seeds out) Then cut tomatoes no larger than 1/2" cubes.
• Cut cheese into 1/4"-1/2" cubes (or you can shred the cheese and add it that way).
• When Dough is proofed (doubled in size) punch down and roll it out.
• Add the herbs and cheese over the top.
• Using a bench scraper (or pastry blade) make lots of angled cuts to evenly distribute the herbs and cheese throughout the dough.
• Cut the dough into 24 oz portions,(DO NOT ROUND THE DOUGH) put them into buttered pie tins.
• Proof the dough until light and almost doubled and bake 400F 20-30mins until browned on top and bottom.