What Is Technical Background In Capstone
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What is technical background in capstone

What is technical background in capstone write for me capstone construction omaha ne buildzoom kenan flagler mba employment report 11 6 2018 ´╗┐hi guys I'm Laura Vitale and on this episode of Laura in kitchen I want to share with you my recipe for a buffalo chicken Stromboli now it's really really easy and simple to make as most of you probably already know buffalo chicken anything is Joe's favorite so this is right up his alley and I figured it would be the perfect time to share with you since the Superbowl is right around the corner and for those of you who are going to have a get-together or party or whatever you might want to consider serving this because it is just I don't know a single person who doesn't love it it's that simple and delicious now let me take you over the ingredients which will mean kind of basic ones starting with some chicken tenders or you can use chicken breasts just chop it into bite-size pieces I have some shredded mozzarella here you can use whatever cheese you prefer I've got some crumbled blue cheese and this is completely optional this is some buffalo sauce is prepared buffalo sauce any brand you prefer some granulated garlic salt free steak seasoning and I've got some butter you'll also need salt and pepper and of course some pizza dough which I have in the fridge because I don't need it quite yet I have my oven preheated to 425 it's preheating right now and I'm gonna get started cooking right away I've got a nice big skillet here I'm gonna add my butter I prefer cooking my chicken in butter because it just gives you so much flavor it makes the chicken really buttery really juicy really just it's amazing and it just goes so well with the hot sauce with the buffalo sauce now so many brands make buffalo sauces so whatever your favorite is that's the one to use just don't use straight-up hot sauce like a Tabasco or anything like that because that's not what you're looking for now I'm going to melt that try to melt that all before you add your chicken but it doesn't really matter Mike I am a heat on about medium heat it's actually between medium and medium-high I'm going to add my chicken right in and now I'm going to season my chicken with my salt free steak seasoning in my granulated garlic now whenever I buy a premade seasoning blend make sure I always buy salt free and you should too because I love a lot of seasoning and if I would add that much seasoning that had salts already in it it would be way too salty and I like being able to control how much salt goes into my food so I'm going to season this season it saute it for about let's say 7 to 8 minutes or until develops some really good color and then we'll proceed my chicken is just about fully cooked through I'm going to add just a pinch of salt I'm not going to add any pepper because there's so much going on in the seasoning I don't feel like I need to and I'm also going to add my buffalo sauce and now this needs to cook all together for a few minutes or until the chicken finishes cooking all the way through and the sauce is reduced is a bit and I will show you what it looks like when it's there now I've got some pizza dough here this is a 1 pound a bowl of pizza dough you can do one of them a few things you can buy premade pizza dough your grocery store my grocery store makes their own pizza dough and they sell it in the bakery section so I just go ahead and buy a whenever I need some if I don't already have it on hand then just go ahead and buy it there it's really inexpensive it's like a dollar fifty and it really saves me some time we're not when and when I'm going to pinch or you can even go to local pizza shop if you're real chummy with a guy with a girl they'll gladly let you buy a baller - a pizza dough for like really a couple bucks so you can do that or you can make your own and have a great recipe on my pizza episode on my website if you want to make your own and all I'm doing is I'm just going to stretch this out I want it to be like a 10 or 11 inch circle and you don't really need a border you kind of want this to be about the same thickness because it's not going to be pizzas gonna be Stromboli so try and get it to an even thickness if you can and just do this with my hands and Pat it together and Pat it into shape because that's just what I'm used to but you can certainly just use a rolling pin if you wanted okay you kind of want to be more rectangle than anything I'm going to take my shredded cheese make sure you shred your own makes a big difference and melt so much better there's no coating on it it's in my opinion it just doesn't compare to the pre-shredded stuff especially when it comes to something that you want it to be gooey and melty I'm just taking my cheese and you can see I'm kind of placing it near the edge closer to me fabulous okay now I'm going to take I'll take the spoon my chicken now let my chicken cool for a bit I didn't want to be piping hot when I put this on to my pizza dough because it could just make a big mess so I have let it cool for a bit just kind of scatter that evenly and then this is completely optional but I'm going to crumble over some blue cheese just because Joe loves this it's something that I made for him I'm sorry I made him buffalo chicken stuff forever he loves it so Joe loves it everybody loves it and then you just take your pizza dough you can see I'm kind of pulling it like so okay and then you just roll it into a tight jelly roll okay take a baking sheet I've lined it with some parchment just to make Oh just again a little bit naughty when I'm ready to has a buffalo buffalo anything I just take the edges as you can see and I kind of just pinch and tuck them under because I don't want anything to kind of spill out and then it's important that you put this on seam side down look at this it feeds an army or just Joe and I with really big appetites because that's how we roll and then you take a small paring knife make a few slits on the top because you need some of that steam to escape and now I'm going to pop this into my oven that I have preheated at 425 and this will be in there for around a half an hour or until it's really beautiful golden brown and I'll show you what it looks like once there this baby was in the oven for 30 minutes I started to cut into when I cut it right down the middle then I'm doesn't make any sense because I want to get slices but since I did cut it down the middle let me show you what the inside looks like look at that it's early it's gooey it's like spilling out it's just it's really too good for words I mean I love it I'm a big fan of that I'm salivating I'm a big fan of the ends of a Stromboli because I always feel like some of those songs kind of leaks and it really seeps into the crust and it always gets really crusty look at that see what juicy and crusty like that hmmmm no but by the way I have like to school for ten minutes because it was piping hot when I got it out look at this beauty I mean are you serious go back to this one though cuz this one has my name written all over it ha hmm-hmm-hmm you need to make this go to Laura in the kitchen comm get the recipe make it for your party tag me on social media it is so good I do not know what to do with myself and you'll feel the same way once you make it I hope you guys have enjoyed my time with me I'll see you next time but I you you write for me enterprise risk management in banking pdf Guttman Community College, Midtown Manhattan.

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