CPK THICK TOMATO SAUCE
A very thick, pleasantly herb-y tomato sauce used by the California Pizza Kitchen chain of restaurants.
Provided by Pain au Chocolat
Categories Sauces
Time 27m
Yield 3/4 cup tomato sauce, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the garlic in the olive oil in a nonstick pan, over medium heat for 1 to 2 minutes, until the garlic's just starting to be translucent.
- Add the remainder of the ingredients except for the tomato paste, reduce heat slightly and cook, stirring frequently, until the tomato juices evaporate (about 10 minutes).
- Remove from heat and stir in tomato paste.
Nutrition Facts : Calories 84.4, Fat 7, SaturatedFat 1, Sodium 648.8, Carbohydrate 5.6, Fiber 1.5, Sugar 2.7, Protein 1.2
CPK PIZZA SAUCE
I found this in the California Pizza Kitchen family cookbook. It doesn't make a large portion so feel free to mulitply the recipe. The recipe only covers one pie.
Provided by ohcarolita
Categories Low Protein
Time 24m
Yield 1 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in nonstick pan over medium heat. Don't allow to smoke. Add the garlic and cook, stirring constantly, until it turns light brown (about 1 - 2 minutes). Do not allow garlic to burn, as it will make the sauce bitter.
- Add the remaining ingredients except tomato paste, and stir well. Reduce the heat and summer the sauce until all of the liquid evaporates (about 10 minutes). Stir in the tomato paste and cook for an additional 2 minutes.
- Remove from heat and cool completely before using.
Nutrition Facts : Calories 164.1, Fat 13.9, SaturatedFat 1.9, Sodium 1006.4, Carbohydrate 9.9, Fiber 2.4, Sugar 5.3, Protein 2.2
CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI
This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.
Provided by Sharon123
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Make the Kung Pao Sauce:.
- In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
- To Make Egg White-Cornstarch Mixture:
- In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
- To Prepare the Pasta:.
- Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
- Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
- Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
- When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.
Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8
CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA
Make and share this California Pizza Kitchen Thai Chicken Pizza recipe from Food.com.
Provided by Kimke
Categories Chicken Breast
Time 30m
Yield 2 pizzas
Number Of Ingredients 21
Steps:
- Combine sauce ingredients in a small pan over medium heat.
- Bring the sauce to a boil; boil gently for one minute.
- Divide into 2 portions for use on chicken and pizza; set aside.
- To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
- Set aside in refrigerator until chilled through.
- Once chilled, coat the chicken with 1/4 cup sauce.
- Set aside in refrigerator.
- To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
- Cover sauce with 3/4 cup cheese.
- Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
- Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
- Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
- When cooked through, remove pizza from oven.
- Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
- Repeat with remaining ingredients for a second pizza.
CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE
Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.
Provided by Cooking Queen
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
- Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
- Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
- chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
- Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
- When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
- Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
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