Kopy Kat Recipes - U

Union Square Cafe Hot Garlic Potato Chips

2 bags good quality unflavored potato chips, such as Cape Cod or Zapp's brand
4 tablespoons butter
1 tablespoon finely chopped or pressed garlic
Salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Place the potato chips on a sheet pan and place in a preheated 300 degrees oven until hot.

While the chips are warming in the oven, heat butter and garlic in a saucepan without allowing the garlic to brown. Place the hot chips in a bowl large enough to hold them comfortably.

Working quickly, drizzle the garlic butter over the chips and toss them to coat. Sprinkle with salt, pepper and chopped parsley. Toss again to distribute. Serve immediately. Makes 10 to 12 appetizer servings.

United Airlines Carrot Cake

1 1/2 cups corn oil
2 cups granulated sugar
3 eggs
1 1/2 cups grated carrot
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla extract
1 tablespoon cornstarch
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with wax paper. Mix all ingredients just until well blended. Pour batter into prepared pan. Bake for 50 minutes. Cool. Ice with Cream Cheese Icing.

Cream Cheese Icing
6 ounces butter
8 ounces cream cheese
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice

Cream butter and cream cheese. Beat in remaining ingredients until fluffy.

Union Station Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 1/2 cups Quaker Oats, powdered in blender
1/2 teaspoon salt
1 teaspoon baking powder
1 (4 ounce) plain Hershey Bar, melted
1 1/2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips

Cream together butter and sugars. Add eggs and vanilla extract. In separate bowl, mix flour, oats, salt and baking powder.

Mix creamed and dry ingredients. Add melted chocolate chips, chocolate and nuts. Place dough golf ball size or smaller on an ungreased cookie sheet. Bake at 375 degrees for 8 minutes.

Union Hotel Mud Cake

7 squares bitter chocolate
12 tablespoons butter
1 1/2 cups strong coffee
1/4 cup bourbon
2 eggs
1 teaspoon vanilla extract
2 cups cake flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt

Heat chocolate, butter (yes, that is 12 tablespoons) and coffee to melt. Stir to blend well. Cool for 10 minutes. Beat in bourbon, eggs and vanilla extract. Sift dry ingredients together.

Add to wet mixture and beat with a wooden spoon or wire whisk. Divide into 2 greased and floured loaf pans. Bake at 275 degrees for 45 to 55 minutes. Cool 10 minutes and turn out.

Topping (make just before serving)
2 cups whipping cream
2 teaspoons vanilla extract

Beat until the mixture just barely stands in peaks. Serve atop cooled cake.

Union House Restaurant Apple Cabbage Salad

2 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/3 cup granulated sugar
1/2 to 1/4 teaspoon ground cinnamon
1/4 teaspoon celery salt
1/4 teaspoon dill weed
2 tart red apples (unpeeled), cored and diced
1/2 small Spanish onion, diced to make about 1/8 cup
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/4 cup toasted sunflower seeds (optional)

Combine mayonnaise, vinegar, sugar, spices, apple and onion in large bowl. Fold in shredded cabbages. If using sunflower seeds, fold in or use to top salad. Makes 8 to 12 servings.

Union House Restaurant Potato Salad

3 to 4 pounds medium-size red potatoes, washed, skin left on
Vegetable oil to coat potatoes
Salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 cup good mayonnaise (do not use salad dressing)
3 tablespoons barbecue sauce
White pepper to taste
Cayenne pepper to taste
Ground cumin to taste
Cooked crumbled bacon to garnish
Fresh snipped chives to garnish

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375 degrees F about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives. Makes about 15 servings.

Union House Restaurant Fried Fish

20 to 24 ounces Alaskan cod fish fillets (cut into 3- to 4-ounce pieces)
1/2 cup flour (about) to coat fish
1/2 teaspoon salt or seasoned salt
2 eggs, beaten with 2 tablespoons milk
2 cups plain bread crumbs (fresh or dried)
1/4 cup dry cheese (use equal amounts Parmesan and Romano)
1/2 teaspoon dried oregano, crushed
1 teaspoon dried parsley, crushed
1/4 teaspoon dried sweet basil, crushed
Canola oil for deep-frying

Dip fish fillets into flour to which salt or seasoned salt has been added. Dip in egg mixture. Combine bread crumbs with dry cheese, oregano, parsley and basil. Roll fish in mixture, making sure fillets are coated well. If bread crumbs do not stick well to fish, repeat process.

In deep-fryer, heat oil to 350 degrees. Fish also can be cooked in 2 inches oil in large frying pan. Drop fillets into oil; cook 2 to 3 minutes per side, or until golden brown and fish flakes easily when tested with fork. Remove; drain on paper towel. Makes 2 servings.

Union House Restaurant White Bean Chili

1 pound small white beans
1/2 medium onion, finely diced
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup finely diced carrot
1 rib celery, finely diced
Vegetable oil to sauté vegetables
1 teaspoon salt
1 teaspoon cayenne pepper
1 dried pasilla chili (optional)
2 1/2 to 3 quarts chicken stock
1 ham bone or smoked ham hock
Sour cream for garnish
Warm taco wedges or fried tortilla strips for garnish
Minced chives for garnish

Soak beans overnight. Drain; rinse. Sauté onion, chili powder, cumin, carrot and celery in oil in 7-quart Dutch oven or stockpot over medium heat until soft. Add salt and pepper. Soak pasilla chili in warm water until soft, then stem and seed. Add to chili with stock and ham bone or ham hock. Bring to boil and simmer 11/2 to 2 hours, or until beans are cooked through.

Remove ham bone and adjust seasonings. Puree half of soup in blender or food processor if desired. Serve hot. Garnish with spoonful of sour cream and taco wedges or fried tortillas and minced chives. Makes 12 servings.

Union Oyster House Clam Chowder

10 cups clam juice
2 pounds baking potatoes, like russets, peeled and diced
4 pounds fresh or frozen clams, shelled and diced
1/4 pound salt pork, diced
2 small onions, diced
1 cup butter
1 cup flour
2 pints half-and-half
Salt and pepper
Dash hot pepper sauce
Dash Worcestershire sauce

Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.

Add the pork to a sauté pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux.

Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half-and-half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. Makes 10 servings

Uptown Cafe's Empress Carlotta Cake

For Chocolate Genoise:
6 eggs
3/4 cup granulated sugar
4 ounces cake flour
3 tablespoons cocoa

For Chocolate Mocha Buttercream:
6 tablespoons strong coffee
1 1/2tablespoons instant coffee
1 1/2 cups semi-sweet chocolate chips
1 pound butter, softened
6 egg yolks
1 1/2 cups powdered sugar

For Kahlua Cream:
3 cups whipping cream
3/4 cups powdered sugar
3 to 4 tablespoons Kahlua liqueur

For Topping:
1/2 cup powdered sugar
2 cups slivered almonds, toasted

To make the chocolate genoise: Whip eggs and sugar on high speed for 3 minutes. (A stand mixer is very useful for this sort of technique.) Place the beaten eggs over a pot of simmering water, being careful not to let the bowl touch the water. Stir eggs constantly until warmed by the steam.

When the egg and sugar mixture feels warm to the touch (a bit over 100 degrees), mix again on high speed until tripled in volume, 5 minutes or more.

Sift together the cake flour and the cocoa. Gently fold dry ingredients into the egg and sugar mixture until thoroughly blended.

Heat oven to 350 degrees. Butter a 10-inch cake pan. Line with a round of parchment paper, and butter the paper. Dust with flour, and tap out excess. Pour the genoise batter into the cake pan, and bake for 40 to 45 minutes, until cake tests done and sides pull slightly away from sides of the pan. Transfer to rack to cool.

To make the mocha buttercream: Stir together the coffee and the instant coffee in a small pot, and bring to a boil. Stir until instant is dissolved. Remove from heat, and stir in chocolate chips until smooth. Cool.

Whip butter until light. Add yolks one at a time, beating until smooth. Slowly add sifted powdered sugar. Then add the mocha mixture. Beat until blended.

To make Kahlua cream: Whip cream until foamy. Gradually add powdered sugar while continuing to whip to stiff peaks. Fold in Kahlua to taste. Chill.

To assemble cake: Carefully slice the genoise into two equal layers. Sprinkle the bottom half with 2 tablespoons Kahlua to moisten the cake. Spread the Kahlua cream filling on the bottom cake half. Sprinkle the cut side of the top half with 2 tablespoons Kahlua and place top layer on cream filling.

Frost top and sides of cake with the mocha buttercream. Sift 1/2 cup powdered sugar over top of cake. Press toasted almonds onto sides of cake. Makes 8 to 10 servings

Underdog Diner Fresh Strawberry Cake

Non-stick vegetable spray, for coating the pans
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
1 1/4 cups sugar
2 pints fresh strawberries
1 recipe whipped cream frosting

Whipped Cream Frosting:
1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.

Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume.

While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.

Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries. Makes 12 servings

Uncle Joe´s Diner Chicken Potpie

1 1/2 quarts Veloute sauce, recipe follows
2 cups diced medium celery
2 cups diced medium carrots
2 cups snipped snow peas
2 ounces butter
2 cups diced medium onion
Salt and pepper
20 ounces cooked boneless chicken breast
Fresh minced herbs of choice (optional)
3 pie doughs, to cover the souffles
4 (5-inch) China souffle cups (about 16 ounces)
1 duck shaped cookie cutter, or your favorite shape
Egg wash (1 egg mixed with 1/2-ounce of water)

Prepare veloute sauce in advance. Blanch celery, carrots, and snow peas separately until al-dente. Shock in ice water, drain and set aside. Heat the butter in saucepan. Add the onions and cook until translucent, about 3 minutes. Add the celery, carrots, snow peas and chicken. Cook until heated thoroughly.

Adjust seasoning, to taste, with salt and black pepper. Add optional herbs at this point. Divide vegetable and chicken mixture between the 4 souffle dishes. Add heated veloute to cover. Top each souffle with a 5 1/2-inch piece of pie dough (just enough to crimp over the edge of the souffle). Brush lightly with egg wash.

Preheat the oven to 350 degrees. Cut out duck shapes with cookie cutter and place cutout on top of pastry. Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes. Serve immediately. Makes 4 servings

Veloute:
8 tablespoons butter
1/4 cup all-purpose flour
6 cups chicken stock, heated
Salt and pepper

In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter. Slowly whisk

Uncle Joe´s Diner Powdered Buttermilk Doughnuts

3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners' sugar, sifted

In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour.

Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day. Makes about 10 doughnuts

Joe´s Diner Chicken Potpie

1 1/2 quarts Veloute sauce, recipe follows
2 cups diced medium celery
2 cups diced medium carrots
2 cups snipped snow peas
2 ounces butter
2 cups diced medium onion
Salt and pepper
20 ounces cooked boneless chicken breast
Fresh minced herbs of choice (optional)
3 pie doughs, to cover the souffles
4 (5-inch) China souffle cups (about 16 ounces)
1 duck shaped cookie cutter, or your favorite shape
Egg wash (1 egg mixed with 1/2-ounce of water)

Prepare veloute sauce in advance. Blanch celery, carrots, and snow peas separately until al-dente. Shock in ice water, drain and set aside. Heat the butter in saucepan. Add the onions and cook until translucent, about 3 minutes. Add the celery, carrots, snow peas and chicken. Cook until heated thoroughly.

Adjust seasoning, to taste, with salt and black pepper. Add optional herbs at this point. Divide vegetable and chicken mixture between the 4 souffle dishes. Add heated veloute to cover. Top each souffle with a 5 1/2-inch piece of pie dough (just enough to crimp over the edge of the souffle). Brush lightly with egg wash.

Preheat the oven to 350 degrees. Cut out duck shapes with cookie cutter and place cutout on top of pastry. Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes. Serve immediately. Makes 4 servings

Veloute:
8 tablespoons butter
1/4 cup all-purpose flour
6 cups chicken stock, heated
Salt and pepper

In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter. Slowly whisk

Uncle Joe´s Diner Powdered Buttermilk Doughnuts

3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners' sugar, sifted

In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour.

Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day. Makes about 10 doughnuts

Union House Carrot Cake

4 large eggs
2 tablespoons vanilla extract
1 cup granulated sugar
1 cup packed brown sugar
1 1/4 cups vegetable oil
2 cups minus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon unsweetened cocoa powder
4 cups shredded carrots
1 cup dark raisins
1 1/2 cups walnuts chopped
Cream cheese frosting

Line three 9-inch cake pans with parchment paper. Preheat oven to 350 degrees. In large bowl, beat eggs, vanilla and sugars. Add oil and mix until combined.In another bowl, combine dry ingredients, then gradually add to egg mixture. Stir in carrots, raisins and nuts. Divide batter among prepared pans.

Bake in preheated oven 35 to 40 minutes or until done. While cakes bake, prepare cream cheese frosting.When cake is done, remove from oven. Let cool in pans on rack 10 minutes, then remove layers from pans and cool completely on rack.

To assemble, frost between layers and on top and side of cake with cream cheese frosting. Makes 12 to 16 servings
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Cream Cheese Frosting:
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

In medium bowl, whip together cream cheese, butter and vanilla until smooth. Gradually add powdered sugar and whip until it becomes spreadable.

Uno's Deep Pan Pizza

1 cup water warm
1 teaspoon yeast, active dry
3 1/2 cups flour, all-purpose
1/2 cup cornmeal coarse, ground
1 teaspoon salt
1/4 cup vegetable oil
1 pound mozzarella cheese sliced
1 pound sausage removed from the casing, crumbled
16 ounces tomatoes, canned whole tomatos, drained and coarsely crushed
2 cloves garlic minced
3 teaspoons oregano leaves or 5 fresh basil leaves, shredded
4 tablespoons parmesan, parmigiano-reggiano cheese, grated fresh, grated

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15 inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.

Uno's Cheese Tomato Deep Dish Pizza

Chunky Tomato Sauce:
1(28-ounce) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper to taste

Pizza:
3 tablespoons vegetable oil
16 ounces of pizza dough (at room temperature)
4 cups shredded part-skim mozzarella, divided
3/4 cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano.

To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 10 minutes. Let cool. For the deep-dish recipe, you will have sauce leftover.

To prepare pizza, preheat oven to 400F. Pour oil in a 10-inch round, deep-dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork.

Bake crust in oven for about 10 minutes. Remove from oven and allow to cool for 10 minutes. Spread 2 cups cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups cheese, Romano cheese and oregano on top.

Bake for 35 to 40 minutes, rotating the pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven, cool for 3 minutes. Remove pizza from the pan using a spatula, cut and serve. Serves 6 to 8.