Then, stir in the scallions, cheese and pepper.

Summary: Add the olive oil to the skillet. When the oil is sizzling, add the mushrooms and cook them for 5 to 7 minutes, until they are brown and softened. Transfer the mushrooms to the bowl with the sausage and toss the ingredients together. Turn off your stove burner and set the skillet aside. Let the sausage and mushroom mixture cool for 5 minutes. Spoon a heaping tablespoon of sausage filling into each brown rice crust in your muffin tin.

Fire a round at your target; now, slowly release the trigger until you hear a click, and resistance on the trigger is lessened. At this point you can pull the trigger again. This not only allows you to be more accurate while doing single-shots (due to the shorter trigger pull), but when you get your finger used to the motion, it is the best way to shoot the gun quickly. You have to release the trigger completely before it can be pulled again. SA and DA/SA will be easiest for this drill, as they will have lighter trigger pulls than their DA (or DAO) counterparts. The first thing is to practice (at close range 4-8 yards) shooting the gun as fast as possible. The faster you can pull the trigger the more options it leaves for you. bullet is fired, slide racks back, shell ejected, as the slide moves forward the rest of the gun (frame, barrel, etc.) raises (this is called muzzle flip), as soon as the slide is back in battery (full-forward) the gun can fire again. The final slide position happens before the gun has gone back to its original position in your hands. If you wait too long, the gun will actually bounce below the original position, firing during that stage will cause the bullet to land low. You can either wait a bit longer (but that removes the word "rapid" from this drill), or you can time the firing to when the gun is falling past the rest position. You can also increase the cycle speed of gun in your hands by getting a tighter/firmer grip on the gun (too firm for accurate single-shot shooting). If you do this, timing is more important, but it allows you to shoot faster. Note that each gun, and each caliber will have totally different cycle times, so being practiced with few handguns is best. If you get the timing wrong, you will find hitting a target consistently even at 5 yards (4.6m) can become difficult. If your bullets are hitting high after the first one, try shooting a bit slower. You can alternatively try tightening your grip on the gun. If you are shooting low, either shoot faster or loosen your grip on the gun. Once you are able to do that, or get close to that, you can add other drills: setup two or more targets. Fire four or five rounds at one target, then turn to the next target and so on. This combines one of the earlier-mentioned shooting drills and the rapid fire drill.

Summary: Glock and other Constant Double Action (DAO) pistols (such as QA Walthers, LEM, and DKA triggers) have a trigger which has a reset-point after the gun has been fired. Most other pistols (single-actionSA, double-actionDA, double/single-actionDA/SA) are a bit more standard. After you have your trigger pull down. The process of the gun when you fire a bullet is such: If you pull the trigger before the gun is at rest in your hands you will shoot higher than the first bullet. With some practice you will find you can do 1012 inch (25.430.5cm) groupings at 7 yards (6.4m).

This recipe has two main parts creating the pizza dough crust and preparing the toppings. You can substitute purchased pizza dough for the homemade dough if you want to save some time. If you use purchased dough, the recipe will take about 40 minutes to complete. If you make the homemade dough, it will take an additional hour and 15 minutes. The ingredients will make 1 pound (450 grams) of pizza dough for the Chocolate Pizza. Put these two ingredients in a small bowl and blend them together. The water needs to be at a temperature between 105F to 110F (40.5C to 43C). Depending on how hot your tap gets, you may be able to use water straight from it. Run the tap until it gets warm and fill a measuring cup. Use a kitchen thermometer to test the temperature before adding the yeast. If the water is not warm enough, put it in the microwave for a few seconds or heat it up slightly on your stove. If it's too warm, let it sit for a minute or so and then use the thermometer to check the temperature again. After you've combined the yeast and water, allow the mixture to stand for about 5 minutes while the yeast dissolves. While the yeast is dissolving, blend 2 cups (240 grams) of flour and 1 teaspoon (5 grams) of salt in a food processor. A food processor isn't required, but the results are usually more consistent and it's much easier to work with. If you don't have a food processor, you will need to stir the ingredients vigorously at every stage. Once the flour and salt are mixed, blend 3 tablespoons (45 milliliters) of olive oil in. After the oil is well-mixed, keep the food processor running and add in the yeast mixture (make sure the yeast is dissolved first). Continue blending until the ingredients are mixed together and a ball of dough forms. Carefully remove the dough from the machine. Sprinkle a flat workspace with flour and place the dough on it. Knead the dough until the texture is smooth, which should take about 1 minute. To knead, push the dough down and then stretch it out with the heels of your hands. Then fold over the top half of the dough and press down into it. Push out again with the heels of your hands. Repeat these same gestures to knead the dough. Continue the kneading process for 1 minute. Turn the bowl so that the sides are coated. Place your dough ball into the oiled bowl. Turn the dough over several times so that it's coated in the oil. Cover the bowl (plastic wrap will work fine) and place it in a warm area, away from any drafts. Let the dough set until it doubles in size, which will take about an hour. Once it has doubled, punch down into the dough one time and then form it back into a ball shape. The pizza dough is now ready to use. You can use it right away or store it in your refrigerator for up to 24 hours in an airtight container. Sprinkle a flat work surface lightly with flour and use a rolling pin to flatten the dough into a round shape that is about 9 inches in diameter. If the dough sticks to your rolling pin, rub a little flour all over the pin and then roll the dough out again. Preheat your oven to 450F (232C) and place the oven rack on the bottom of the oven. Use parchment paper to line a large baking sheet. Once you've rolled the dough into a 9-inch round, carefully place it on the parchment paper. Make small indentions all over the dough you can use your fingers for this. Warm up about a tablespoon of butter and brush it evenly onto the surface of the dough. Put it into the preheated oven and bake it for about 20 minutes. The crust is ready to be taken out when it looks golden brown and lightly crisp. Use about cup (60 grams) of the spread and apply it to the crust immediately upon removing it from the oven. Sprinkle the 3 different kinds of chocolate chips all over the top. Place the pizza back into the oven for about 1 minute, or until you see the chocolate starting to melt. Feel free to add peanut butter chips, shredded sweetened coconut, chopped nuts or any other toppings of your choice. Remove the pizza from the oven carefully and then sprinkle the toasted hazelnuts on top. Cut it into wedges using a pizza cutter and serve the dessert immediately.
Summary: Gather the ingredients for both parts of the recipe. Combine the warm water with the active dry yeast. Mix the flour and salt together in a food processor. Add the oil and then the yeast mixture. Knead the dough ball on a lightly floured surface. Pour several tablespoons of oil into a large bowl. Use a rolling pin to flatten the dough to a 9-inch-diameter round. Bake the crust for 20 minutes. Spread the chocolate-hazelnut spread onto the warm dough.