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Low Carb Deep Dish Meat-Crust Pizza

I don't believe anything can replace a bread crust; however, in this dish the flavor is pretty damned close . . . Ha!

    Crust
    3 lbs lean ground beef
    1 cup Parmigiano-Reggiano, freshly grated
    3 large eggs
    1 med onion, finely chopped, or 1/2 cup dried minced onion
    2 cloves garlic, finely chopped, or substitute 1/2 tsp garlic powder
    1 Tbls salt
    3/4 tsp black pepper
    3/4 tsp fennel seed

    Sauce
    2-1/4 cups plum tomatoes, chopped and drained , or 2 (8 oz) cans of tomato sauce
    1/2 tsp crushed red pepper seed
    1 tsp dried oregano, or 1 Tbls. fresh
    2 Tbls fresh basil, or 2 teaspoons dry
    salt & pepper to taste

    Topping
    1/2 lb mozzarella cheese, shredded, or Provolone
    sausage or pepperoni (optional)
    oregano
    3 Tbls Parmigiano-Reggiano, freshly grated

Preheat oven to 375°F
1. Mix all crust ingredients. Separate into 2 sections and flatten them onto cookie sheets. Each should be approx. 1/2" thick when finished.
2. Bake for 20 minutes Drain off accumulated liquids. Return to oven for 10 additional mins., drain again if necessary.
3. Meanwhile, blend sauce ingredients. Spread over both crusts.
4. Spread toppings evenly and place back in the oven for about 15 min, or until cheese is lightly browned.

Remove and let sit about a minute, slice and serve.
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Low Carb Deep Dish Meat-Crust Pizza

Heavenly Low Carb Cheesecake

Kosher Chicken Soup

Heavenly Low Carb Cheesecake

Heavenly . . . it's out of this world . . . promise . . . really . . . trust me on this . . . ;)

    1/2 cup heavy cream
    5 large eggs (must also be at room temperature)
    3/4 cup Splenda
    ®
    1-1/2 tsp vanilla extract
    5 packages (8 oz ea.) cream cheese (must be at room temperature)

Preheat the oven to 350°F
1. Spray a spring-form pan (they are easy to find, and great for cookies, so get one if you don't have one) with a non-stick spray.
2. In a large mixing bowl, beat the cream, eggs, sweetener, and extract.
3. Add cream cheese in 2 oz chunks for easier beating, making sure to get all of the lumps out..
4. Pour into the pan and bake for 50 to 55 minutes. You must be careful to cook this all the way through, test with toothpick. Chill completely, or leave in the fridge overnight. It is much better the next day anyway..
Guess what, only 9 carbohydrates per piece.
Add whipped cream topping and/or any kind of berries . . . or nothing at all. . . yummmmm

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Kosher Style Chicken Soup

This is Mrs Levy's recipe. She was our upstairs neighbor when I was a kid in Chicago, given to my great-aunt at least 50 years ago. It's been passed around ever since.

    1 kosher chicken 3-4 lbs cut into eighths (you can find at a kosher butcher, or some major supermarkets have kosher packaged chickens, they are always plumper and fresher, but a lot more expensive)
    3 med. carrots cut into thirds
    1 whole medium onion, cut into quarters
    1/2 cup dry white wine
    2 stalks celery (optional, l don't always use it)
    1/2 bunch fresh dill (do not use dried dill weed)

1. Clean chicken, put into a dutch oven, cover with water up to 1/8th from the top of the pot. Add the carrots, onion, and celery. High heat until water begins to boil, then lower flame to simmer.
2. Cook uncovered for 2 or more hours, add wine and fresh washed dill (including the stalks, I tie the stems together, or wrap them in cheese cloth), continue cooking for 20 minutes.
Take out dill and throw away. Enjoy!

My youngest son makes the matzo balls following the easy directions on the box of matzo meal and serve them in the soup.
I also cook fine noodles and serve it with the soup as well. Heaven on earth!!!
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