Girl Scout Thin Mint Cookies

I don't know of anyone who doesn't like Thin Mint cookies! Here's a great CopyCat recipe for them!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

For more great recipes like this, please visit >> Secret Restaurant Recipes

Copycat TGI Friday’s Soy Dressing Recipe

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly.
Keep dressing refrigerated and covered to use within a few weeks.
Shake before using.

For more recipes like this one, please visit >> Secret Restaurant Recipes

CopyCat Little Debbie Bars

1 box devil’s food cake mix with pudding

Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla

Frosting:
1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil’s food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Serves 6-8

For more great recipes like this, please visit >> Secret Restaurant Recipes

Copycat Macaroni Grill’s Penne Rustica

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

For more recipes like this one please visit >> Secret Restaurant Recipes

The Cheesecake Factory Bang-Bang Chicken & Shrimp

Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.

Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice

Directions
Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.

2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.

3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.

4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.

5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.

Serves 4

tip: Tamarind paste is available in Indian and
specialty stores.

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Baileys Chocolate Pots de Creme

Mmmmmm, mmmmmm, mmmmmm, yummmy!!!!!

Chocolate is my downfall! The only thing I would do different to this recipe is take out the Bailey's...I don't like Irish Cream (shhh, don't tell my mom!!! I'm 1/2 Irish!)


Pot de creme (pronounced poh duh KREHM) is a traditional French
dessert that consists of a rich, creamy custard cooked and served
in small pots. The classic flavoring is vanilla but here we will be
adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme
Cups.

Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of
salt in a small pot until it just comes to a boil. Pour the hot
cream over the chocolate and whisk until melted and smooth. Let
cool slightly, then stir in the Baileys Irish Cream and vanilla.

In another bowl, whisk together the egg yolks and sugar. Slowly
drizzle the warm chocolate into the egg mixture while stirring.
Strain the mixture through a sieve into another container and let
cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes,
or ramekins. Place the dishes into a deep pan and fill pan with hot
water until half way up the sides of the ramekins. Tightly cover
with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in
center (about 35 - 45 minutes). Custard will become firmer as it
cools.

Remove pots de creme from water bath, remove lids or foil, and let
cool at room temperature for about an hour. Transfer to
refrigerator and cool completely (at least 3 hours). You can make
these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.

Source: Brett Moore, About.com

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Copycat Joe’s Crab Shack Popcorn Shrimp Appetizer Recipe

Here's another CopyCat appetizer recipe for you, I just love Joe's Crab Shack...This has got to be good!!!

Ingredients:

1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tablespoons Corn Starch
2 Eggs Beaten
1/4 Cup Water
1 Cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 Cup Plain Bread Crumbs
1/3 Cup Flour
1 1/2 teaspoon Tabasco Sauce
1/2 teaspoon Paprika

Place shrimp in a bowl. Add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.
Beat egg and water together, set aside. Mix flour, cracker meal, bread crumbs paprika and creole seasoning together and blend well.
Set up one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying.
One piece at a time dust shrimp with corn starch, then place in egg wash, then roll in cracker crumb mixture. Fry until golden-brown. Shrimp will float to top when cooked through, remove and place on paper towels. Serve with tarter sauce.

For more great appetizer recipes please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes

TGI Friday's Baked Potato Skins Appetizer Recipe

Especially with game day here, everyone is looking for appetizer recipes! Here is one from a popular restaurant!

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

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please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes!

Spaghetti Carbonara

One of my biggest downfalls is Carbohydrates! I absolutely love Carbonara's, although I make mine without the mushrooms. ( I'm picky!)

This recipe comes from
Klee Brasserie Restaurant, NY


Ingredients:

1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives

METHOD:
Clean the mushrooms and slice them thin. Cook the pasta in boiling,
salted water until al dente. Saute the pancetta and garlic in a
large pan over medium heat for 2 minutes. Stir in cream and
continue to cook for 2 minutes. Season with salt and cayenne. Add
the pasta. Divide the pasta among 4 large bowls. Sprinkle with the
cheese and the chives.

Serves 4

To cut down on fat and calories you can substitute half and half, or even whole milk for the heavy cream!

Yummy!

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Cracker Barrel Baked Macaroni & Cheese

Ingredients

2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

In saucepan, melt butter. Blend in flour, salt, and mustard. Add
milk, stir constantly until sauce thickens a little. Add 1 1/2 cups
cheese, heat until melted, stirring. Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in
a buttered 2 quart casserole; top with remaining cheese, then
buttered bread crumbs and sprinkle with paprika.

Bake at 375" about 20-25 minutes or until nicely browned.

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for more wonderful recipes like this!

T.G.I. Friday's French Onion Soup

Ingredients

3-4 medium to large onions
3 cans of beef broth
water
worchestershire sauce
butter
sargento cheese (Italian blend) 8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until
tender. 

Turn crock pot on to low and put in the cans of beef broth, bay
leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
worchestershire sauce, and 3/4 cup of water. When the onions and
butter mixture is tender then also add them to the crock pot. 

Cover and cook for at least 3-5 hours on low. At this point you may
want to taste the soup and see if you would like it a little
weaker--if so add a little water or chicken broth. Also, at this
time remove the bay leaves and discard them. 

When about ready to serve, slice bread into thin slices and toast
in oven on 350 or in toaster oven until just crusty. Put toasted
slices (1-3) in bowl and cover with the cheese (adjust cheese to
your liking). Then cover bread and cheese with hot soup. The cheese
will melt and the bread will rise to the top.

Visit >> Secret Restaurant Recipes 
and 5 Star Restaurant Recipes 
for more mouthwatering dishes!!!

Emeril's Secret Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.

For more great recipes like this one,
visit>>> Secret Restaurant Recipes
and 5 Star Restaurant Recipes

Wendy's Mandarin Chicken Salad

Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)

Add the dressing ingredients in a mixing bowl and blend with a
mixer until combined. Chill before serving.

As the dressing chills, add chicken breasts to a pot of boiling
water. Reduce the heat, cover and simmer for 25 minutes or until
cooked.

Once the chicken is tender and no longer pink, remove from the pot
and cut into bite sized pieces.

Combine chicken and other remaining salad ingredients in a bowl.

Toss the salad with the dressing and serve.

Serves 2.

For more wonderful recipes like this, please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes Cookbook

HoneyBaked Ham Glaze Recipe

I found this recipe in my hunt for a glaze for my Christmas ham. (Recipezaar)

Ingredients

• 1 cooked ham shank, half, bone in (pre-sliced)
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon paprika
• 1 dash ground ginger
• 1 dash ground allspice

Directions

1. If you couldn't find a pre-sliced ham, then slice it yourself. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glassed. You want the slices to be quite thin, but not so thin that they fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface. Pour the sugar mixture onto wax paper and spread it around evenly.
4. Pick up the ham and roll it over the sugar mixture so it is well coated. Do Not coat the flat end of the ham, just the outer, pre-sliced surface.
5. Turn ham onto its flat end on a plate. Use a blow torch with a medium size flame to carmelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well glazed. ( Don't expect to use all the sugar mixture) Serve the ham cold or reheated, just like the real thing!

For more great copycat recipes, please visit Secret Restaurant Recipes and 5 Star Restaurant Recipes Cookbook

Here's A Chili's Secret Recipe!

Chili's Southwest Chicken Chili

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat.

Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice,
sugar, cornstarch and seasonings. Add to vegetable mixture. Add
tomatillos and diced green chiles to pot; bring to boil.

Add beans and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla
chips on the side.

Yields about 4 quarts.

Source: Brian Kolodziej, vice president of culinary operations at
Chili's Grill & Bar's main office in Dallas, Texas

For more great recipes like this please visit these links >>>>Secret Restaurant Recipes and 5 Star Restaurant Recipes Cookbook

Hardee's Peach Cobbler Recipe

Hardee's Peach Cobbler

1 large can peach pie filling
1 frozen pie crust, thawed
1/4 cup (1/2 stick) butter, cut into pats - thin slices
Cinnamon
Sugar

Preheat oven to 375 degrees F.

Spread the pie filling into a square baking pan. Put the slices of
butter on top of the pie filling, placing them as evenly as
possible.

Carefully remove the pie crust from the pan it is in, and place it
carefully on top of the pie filling and butter. You will need to
cut off the edges that hang over and make them fit on the square
pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20
to 25 minutes, until pie crust is lightly browned.

Serve with a scoop of vanilla ice cream.

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Just Click the above links!

Recipe From Thunder Jackson's

The 5 Star Recipe Collection can help you save money on your monthly expenses. Eat home, instead of out! Guaranteed you will save at least half the money, when you are considering gas, the restaurant bill, and the tip!

I love chicken, and I love spinach. I found this recipe in the 5 Star Recipe Collection. I think you will enjoy it too!

Spinach and Garlicky Chicken from Thunder Jackson's (NY)

Ingredients:

2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Method:

Preheat oven to 375 degrees. Brush the chicken breast with Dijon
mustard on both sides. Sprinkle with garlic powder and dip into
bread crumbs, creating a crust. Drizzle with the 4 tablespoons
olive oil.

Bake chicken for 15 minutes or until done, turning once halfway
through. Meanwhile, heat the 2 teaspoons olive oil in a pan over
medium heat. Add spinach and garlic and sauté until hot, seasoning
with salt and pepper. Add lima beans, chicken broth and butter and
stir to combine. Bring to a simmer. Add salt and pepper if
necessary.

Place the spinach and broth mixture into a bowl and top with the
chicken. Top with a squeeze of lemon. Serve immediately.

Source: NY Daily News

Serves 2

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Skirt Steak With Chimichurri Sauce

The economy is going to hell in a hand basket, so we have to do everything we can these days to save money. A great way to do that is to make your favorite restaurant recipes at home! Here is another scrumptious dish from the 5 Star Recipe Collection!

Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Method:
Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare).
Portion onto 4 dinner plates. Drizzle with the chimichurri sauce.

Source: NY Daily News

Serves 4

You can have the entire 5 Star Restaurant Recipe Collection!
Simply click >>>> 5 Star Restaurant Recipe Collection

5 Star Secret Restaurant Recipe For Pork

The 5 star recipe collection is a compilation of recipes from 5 star restaurants around the world!
Here is a delicious recipe from the 5 star recipe collection:

Caramel Braised Pork w/ Pineapple and Black Pepper from P*ong (NY)


Ingredients:
2 pounds boneless pork loin
1/2 cup and 2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons fish sauce
1/2 cup pineapple, cut into 1/4-inch cubes, with juice
1/4 cup sake or white wine
1 tablespoon coarsely ground black pepper
2 scallions, white part only, with roots
1 scallion, sliced and cut in julienne strips, for garnish
2 one-inch pieces ginger
1 medium sweet potato, peeled and cut into 1/2-inch cubes
Salt to taste

Method:
Preheat oven to 350 degrees. Cut pork into 1/2-inch thick slices.
In an ovenproof pot, mix together sugar, lemon juice, and 2
tablespoons water. Clean sides of the pot to remove residual sugar
with a brush dipped in water.

Cook mixture over high heat until it darkens. Meanwhile, combine
soy sauce, fish sauce, pineapple juice, sake, pepper, white part of
scallion and ginger. Add soy sauce mixture to sugar mixture.

Return sauce to the boil. Taste and add more sugar and salt if
necessary as pineapple is sometimes not as sweet as it should be.
Bring mixture to a boil, turn off heat and place pieces of pork in
the caramel. The caramel should come up at least two thirds of the
way up the pork pieces. If not, change to a smaller pot. Fold the
mixture so that the pineapple is on top of the pork.

Cook for 15 minutes or until pork is tender. Remove pork pieces and
transfer to a plate. Bring the remaining mixture to a boil and
again and cook until thickened. Spoon the sauce with pineapple
chunks on top of the pork and garnish with julienned scallions.

Add black pepper to taste, and serve immediately.

Serves 4
Source - NY Daily News

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Macaroni Grill Recipe

Since our country is looking at a $700 billion dollar bail out plan, this is more reason to stay at home and save money by cooking our own favorite secret restaurant recipes!

Here's a recipe from the Secret Recipe cookbook:

Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake
pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the
bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly
add hot milk. Increase the speed to medium and continue mixing for
5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough
from bowl and spread out evenly in pan. Cover with a towel and let
it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the
olive oil. Dust the top with additional salt and rosemary. Bake
for 20 minutes.
7. Remove from oven and drizzle with remaining oil.

Serves 6-8