Pizza Style Bread Toppings

Pizza Style Bread Toppings

 Pizza Style Bread Toppings

 

This is a great appetizer or a side with a bowl of soup. There are three different variations offered here but use the base and make it your own with what you have on hand.

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Pizza Style Bread Toppings

These topping can go on an English muffin, sandwich bread, pita or tortillas. Add some pizza sauce and you have a new Pizza. *Fantastic for lunch or cut smaller for appetizers.
Course Appetizer, Lunch
Author Laurie

Ingredients

  • 1 loaf of French bread
  • 3 Tbsp olive oil
  • 2 roasted Poblano chilies canned green chilies
  • 2 garlic clove minced
  • 1/4 lb Monterey Jack Cheese grated

Instructions

  1.  Cut the bread in half lengthwise.

    Mix all the ingredients and spread on bread to the edge of the bread. 

    Broil until browned and puffy. Slice and serve hot

  2. BROILED ONION BREAD 1 large red onion, minced,  freshly ground black pepper, 3 T mayonnaise 1 loaf of French bread Cut bread in half lengthwise.

    Mix together all the ingredients. Spread mixture on the bread and broil until bubbly and brown. Slice and serve hot. 

  3. CHEESE OLIVE BREAD 1 4 oz. can chopped olives, 1/4 cup diced green onions curry powder to taste, 3/4 grated Cheddar cheese, salt, French bread, 4 T mayonnaise, Minced parsley

     Mix together all ingredients. Cut the French bread lengthwise. Spread mixture on the bread and broil until bubbly. Sprinkle with minced parsley. Slice and serve hot.

Recipe Notes

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Pakora

Pakora

 Pakora

 

 

Pakoras are classic Indian finger food that no one can resist, pakoras are so simple to make.  They are created by taking a few vegetables  mixing then dipped in a batter made from  flour and spices then deep-fried.Pakora, is also called pakoda, pakodi, or ponako.

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Pakora

Author Laurie

Ingredients

  • 1 potato (cut into 1 inch pieces)
  • 1 eggplant (cut into 1 inch pieces
  • 1 1 cauliflower (flower pieces)
  • 1 1 brocolli (cut into flower pieces)
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1 tsp gran masala
  • 2 garlic cloves (minced)
  • 1/2 cup garbanzo flour (or wheat flour)
  • 1/4 cup rice flour
  • 2 tsp fresh grated ginger
  • 2 tsp cilantro minced
  • 1 tsp mint
  • 1 tbsp lemon juice
  • water
  • 1/2 tsp tumeric
  • 1/2 to 1 jalapano minced- depending on the amount of heat you prefer

Instructions

  1. Sift together all the dry spices and flours mix together .Add all the freshly chopped cilantro and mint, chilies and ginger into the bowl and then mix into  in the flour - mix together using your hands.  Mix spices with lemon juice and enough water to make a thin paste. Set aside for 10-15 minutes so the flavors blend.

  2. Cut all of the vegetables about the same size for easy cooking.  Add all of the vegetables to the batter mixture and mix well to coat. You can mix all of the vegetables together or separate them. 
  3. Spoon the mixture into hot oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Using a slotted spoon move the pakora around, be careful not to overcrowd the pan Fry until golden. Once golden brown and crisp remove from the oil and set on some paper towels. Serve immediately.


Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
No Bake Granola Bars

No Bake Granola Bars

No Bake Granola Bars

 

 

No Bake Granola Bars are an excellent energy boost snack, great for after the gym or after school. Extremely easy to make.

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No Bake Granola Bars

Course Dessert, Snack
Author Laurie

Ingredients

  • 2 cup granola
  • 1 1/4 cup natural crunchy peanut butter at room temperature
  • 3/4 cup honey
  • 3/4 cup dried cranberries or other dried fruit
  • 1/2 cup chocolate chips
  • 1/4 cup almonds or other nuts
  • 1 cup flax seed

Instructions

  1. Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl.

  2. Press the mixture into a 9 x 11-inch baking dish, using the back of a spatula to press into a flat layer. Refrigerate mixture at least 1 hour. 

  3. Cut into 12 bars and wrap each individually in plastic wrap for storage.

Recipe Notes

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Mango Panna Cotta

Mango Panna Cotta

Mango Panna Cotta

 

       

Mango Panna Cotta is a very light and creamy molded chilled Italian dessert similar to Flan, Creme Brulee or Pudding or Custard. Mango Panna Cotta looks and tastes wonderful with ripe berries, chocolate shavings or mint leaves. A beginner will be able to quickly and easily make this dessert.  If you have other fruit at home give them a try, only adjust the sugar as much or as little as needed. You can make the Cotta up to two days ahead and keep them well-covered and chilled.   If you want to cut the richness of Panna Cotta, you can swap out half-and-half for the heavy cream, or buttermilk. Another easy change is to infuse the cream with lemon verbena, fresh mint leaves, cinnamon sticks, or even rose petals, in place of the vanilla. To make buttermilk Panna Cotta, substitute buttermilk for a little more than half of the heavy cream that’s called for. Heat only the cream then let the mixture cool until tepid and stir in the buttermilk. This easy to exchange milk with coconut milk or almond milk. Using Agar Agar is an excellent alternative when serving a vegan for this fantastic dessert   I hope you try it soon. Please let me know how you like this recipe.

 

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Mango Panna Cotta

Mango Panna Cotta is a very light and creamy molded chilled Italian dessert similar to Flan, Creme Brulee or Pudding or Custard.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Servings 4 servings
Calories 301 kcal
Author Laurie

Ingredients

  • 2 med. mangos 1 1/2 cups pureed
  • 1 1/2 cup cream
  • 1 1/2 cup milk
  • 2 Tbsp gelatin (2 envelopes) or kosher gelatin or Agar Agar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tsp vanilla

Instructions

  1. Dissolve gelatin (or agar agar) in the hot water allow to sit for a few minutes, stir to help the gelatin or Agar dissolve. In a small saucepan heat the milk, cream and sugar to a light simmer then turn off the heat. Whisk the sugar to help dissolve it completely, then whisk in the gelatin mix, making sure to whisk out any lumps. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
  2. Rinse and peel and chop the mangos. Add to the blender and make a smooth puree. Allow the panna cotta mixture to cool then add the mango puree and vanilla extract, mix very well.
  3. Pour the mango panna cotta in individual serving bowls. Cover the serving bowls plastic wrap. Place the Mango Pana Cotta in the refrigerator to firm up. Serve chilled with some chopped mango pieces or garnish with mint leaves.
  4. You may serve directly from the ramekin or you can dip each ramekin, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto the center of a small plate.
  5. Garnishing Tips: Drizzle with chocolate or caramel sauce. Warm some raspberry or strawberry jam and drizzle over top. Sprinkle chopped nuts or grated chocolate or coconut on top. Mint leaves make a great finishing also.
  6. Troubleshooting: The panna cotta is still liquid after several hours! Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough.
  7. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.) Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to a simmer over a medium heat. Remove from the heat and set aside for 10 minute

Recipe Notes

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Nutrition Facts
Mango Panna Cotta
Amount Per Serving
Calories 301 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 33mg 11%
Sodium 66mg 3%
Potassium 271mg 8%
Total Carbohydrates 45g 15%
Dietary Fiber 1g 4%
Sugars 41g
Protein 9g 18%
Vitamin A 14%
Vitamin C 27%
Calcium 15%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Hard-Boiled Eggs

Hard-Boiled Eggs

Hard-Boiled Eggs

 

A perfect hard-boiled egg made simple, every time, with no green ring around the yolks.

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Hard-Boiled Eggs

The most perfectly hard-boiled eggs ever. The whites are firm but not rubbery, the yolks are cooked and still creamy, and never with a green line around the egg yolk.
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 servings
Author Laurie

Ingredients

  • 12 eggs
  • cold water
  • 1 tsp vinegar optional

Instructions

  1. Place eggs in a pot filled with cold water. Set eggs in a single layer in a saucepan. Water should cover eggs by one to two inches. Vinegar will help to prevent the egg shell from cracking.
  2. Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 to 15 minutes (Set the timer for best results).
  3. Drain the pot, and transfer the eggs to a bowl of cold water to stop the cooking process and make peeling the egg easier. Peel. Refrigerate after the egg has cooled.
  4. Enjoy!

Recipe Notes

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Deviled Eggs

Deviled Eggs

 

Deviled Eggs

Deviled Eggs-two fantastic egg dishes fast and easy with basically one recipe. This Deviled Eggs recipe is a creamy egg mix, perfect for an appetizer or sandwich.

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Deviled Eggs

Deviled eggs, also known as stuffed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks and more. The mix makes a fantastic sandwich.
Course Appetizer, Lunch, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 119 kcal
Author Laurie

Ingredients

Deviled Eggs

  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup yogurt
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • paprika
  • 1 tsp white vinegar
  • A few drops of Tabasco or other hot sauce

Deviled Eggs Sandwich

  • 1 stalk celery minced
  • 2 Tbsp green onions minced
  • 2 Tbsp red bell pepper minced
  • 8 bread slices of your favorite
  • lettuce
  • tomato slices

Instructions

Deviled Eggs

  1. To hard boil eggs, place them in a saucepan and cover with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
  2. Remove shells from eggs and cut lengthwise. Carefully remove yolk and place in small bowl. Mash yolk with a fork and add remaining ingredients. Mix well.
  3. Spoon mixture back into egg white halves. You can do this with a spoon or fill a ziplock bag or a pastry bag with the eggs mixture, cut the tip of the bag and fill the egg by pressing mixture out. Dust with paprika.
  4. Makes 12 deviled eggs. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
  5. Variation: Make as above but cut the top 1/3 of each egg carefully removing the yolk. Mix other ingredients then refill the egg with the mix. Decorate with raisins and carrots. Add some finely grated sharp cheddar cheese.

Deviled Eggs Sandwich

  1. Chop the egg whites and mash the yolks. Mix with the delivered egg mixture and the "extras" for the sandwich. Top the bread with optional mayonnaise and mustard plus lettuce and tomato.

Recipe Notes

How Cooked Eggs Turns From Liquid to Solid?

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Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 119 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 108mg 36%
Sodium 219mg 9%
Potassium 93mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 7%
Vitamin C 8%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.