SCALLOP & LEEK PIZZA

SCALLOP & LEEK PIZZA

2 thin crust pizza bases

1 small jar rosé sauce

2 or 3 Tbsp of chopped fresh dill (optional)

1 leek, sliced very thin

handfuls of bay scallops (the small ones)

1 cup (or more) of grated Italiano or mozzarella cheese

Preheat oven to 400°F.

Mix dill with the rosé sauce and spread on pizzas.

Top with scallops and sliced leek.

Sprinkle grated cheese on top.

Bake for about 15 minutes or until it looks done.

 

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Scallops | Butter Garlic Scallops Recipe | Seafood

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PIZZA MUFFIN PIZZAS

PIZZA MUFFIN PIZZAS

Makes 12-14 muffins

1 ½ cups all-purpose flour

1 ½ tsp baking powder

1 ½ cups skim milk

2 eggs, lightly beaten

2 cups mozzarella cheese, shredded

1 cup pepperoni, cut into small pieces

1 cup mushrooms, chopped into small pieces

1 cup black olives, diced

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

1 cup pizza sauce

Preheat oven to 375F. Grease a 24-cup mini-muffin pan.

In a large bowl, whisk together flour and baking powder. Add milk and egg, stirring to combine. Mix in mozzarella, pepperoni, mushrooms, olives, and herbs. Allow mixture to stand for 10 minutes.

Pour the batter into the prepared pan (you will make two batches). Bake until puffed and golden, 20-25 minutes. Remove pizza puffs from pan and place in a serving container. Bake a second batch of puffs with the remaining batter.

Serve pizza puffs warm with heated pizza sauce for dipping.

 

Pizza Muffin Rezept// Evelina Show

Hallo ihr Lieben! Heute habe ich nach Langem wieder mal Lust auf ein Back-Video bekommen. Ich liebe es Pizza - als auch Muffens zu essen. Also haben wir ...

GREEK PIZZA

GREEK PIZZA

1 large jar bruschetta topping

2 pizza bases (or 4 Greek-style pitas)

1 yellow pepper, quartered and sliced

1 onion, quartered and sliced

jar Kalamata or black olives, sliced

1½ cup crumbled feta (1 container of feta in brine, drained, crumbled)

Preheat oven to 425F.

Spread bruschetta mix on pizza dough. Top with pepper, onion, olives and cheese.

Bake for 10 minutes or until crust is golden.

Kalí óreksi!

 

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MELOPITA (HONEY CAKE)

 

4 ½ Tbsp sugar, divided

2 extra large eggs

2 Tbsp flour

4 ½ Tbsp honey, preferably wild flower

1 Tbsp lemon juice

1 Tbsp brandy

18 oz soft mizithra cheese (ricotta can be substituted)

2 tsp cinnamon

Preheat oven to 350F. Butter a 10 inch ceramic pie dish.

In a large bowl, beat together 3 ½ Tbsp sugar and eggs until creamy, about 3 minutes.

Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes.

Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes.

Sprinkle warm cake with extra 1 Tbsp sugar and cinnamon.

 

LEMBAS BREAD

LEMBAS BREAD

Makes about a dozen squares

⅓ cup shortening or butter

⅓ cups sugar

1 egg

⅔ cup honey

1 tsp vanilla

2¾ cups flour

1 tsp baking soda

½ tsp salt

Preheat oven to 375°F.

Mix flour, baking soda, and salt. Set aside.

Mix other ingredients, add dry. Mix together.

Roll out the dough ½ cm thick, cut into squares approx. 10 cm on a side, and score along the diagonal.

Bake on a greased cookie sheet for 8min.

Let cool on wire rack.

 

GINGER PUMPKIN BREAD

GINGER PUMPKIN BREAD

12 Tbsp (1 ½ sticks) unsalted butter, melted

2 ½ cups all-purpose flour

2 tsp baking powder

2 tsp ground ginger (or a 2” piece of fresh ginger, peeled & grated)

1 tsp salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 oz) pumpkin purée (1 ¾ cups)

3 large eggs

Preheat oven to 375˚ F.

Spray two 8 ½ x 4 ½” loaf pans with PAM; set aside.

In a large bowl, whisk together flour, baking powder, ginger, and salt.

In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add to flour mixture and stir until just combined.

Divide batter between prepared pans.

Bake until a toothpick inserted in centre of loaves comes out clean, about 50 minutes.

Let cool 10 minutes, invert pans and transfer loaves to a wire rack to cool completely.

 

DATE RUM CAKE WITH WALNUTS AND COCONUT

DATE RUM CAKE WITH WALNUTS AND COCONUT

For the cake

Baking spray or vegetable oil

1 cup chopped walnuts

½ cup shredded coconut

2 cups all purpose flour

½ cup (3.5 ounces) instant vanilla pudding mix

2 tsp baking powder

1 tsp salt

1 ½ cups sugar

8 Tbsp unsalted butter, at room temperature

½ cup milk

½ cup vegetable oil

4 eggs

½ cup dark rum

2 tsp vanilla extract

1 cup chopped pitted dates

 

For the rum sauce

4 Tbsp unsalted butter

¼ cup water

1 cup sugar

½ cup dark rum

½ tsp vanilla extract

For the cake

Adjust oven rack to middle position and preheat oven to 325°F. Grease bundt pan with baking spray or vegetable oil. Sprinkle bottom evenly with walnuts and coconut.

In a medium bowl, whisk together flour, pudding mix, baking powder, and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vegetable oil and milk and beat to combine. Beat in dry ingredients, followed by eggs. Beat in rum and vanilla extract. Fold in dates with a rubber spatula.

Pour batter into prepared pan and smooth top. Bake until a cake tester inserted into the cake comes out clean, about 55 minutes. While cake is cooling, make sauce.

For rum sauce

Combine butter, water, sugar, and rum in a medium saucepan over medium high heat. Let come to a boil, stirring occasionally, then reduce heat and let simmer until slightly thickened, about 7 minutes. Take off heat.

Use a chopstick or toothpick to poke holes all over the top of the cake. Carefully pour rum sauce over cake until all is absorbed. Let stand at least 20 minutes before serving.

 

BLUEBERRY COFFEE CAKE

BLUEBERRY COFFEE CAKE

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ cup granulated sugar

6 Tbsp butter, softened

1 tsp vanilla extract

1 large egg

1 large egg white

1 ⅓ cups low-fat buttermilk

Cooking spray

2 cups fresh blueberries

1 Tbsp turbinado sugar (free-flowing brown sugar)

Preheat oven to 350F.

Combine flour, baking powder & soda, and salt. Mix.

Place granulated sugar and butter in a large bowl, blend well. Add vanilla, egg, and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture; mix after each addition.

Spoon half of batter into 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over blueberries; sprinkle evenly with the remaining blueberries. Sprinkle top evenly with 1 Tbsp turbinado sugar.

Bake for 50 minutes or until a wooden stick inserted into centre comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.

Cool completely on wire rack.

 

APPLE CAKE

APPLE CAKE

½ cup unsalted butter, melted

2 cups all-purpose flour

1 cup granulated sugar

½ cup packed light-brown sugar

1 ¼ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp ground nutmeg

1 ½ lb apples, peeled cored, and cut into 1” chunks

½ cup wheat germ

2 large eggs, lightly beaten

Few spoonfulls of milk

Icing sugar, for dusting

Preheat oven to 350F.

Spray a 9×12” baking pan with Pam, set aside.

In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.

Add apples, wheat germ, butter, and eggs; stir just until combined.

Add just enough milk to moisten the mix a little.

Spoon into a pan; smooth with a spatula.

Bake 40-45 minutes, or until a toothpick inserted in the centre comes out clean.

Cool in pan.

Dust with icing sugar to serve.

 

FUSILLI WITH RICOTTA & SPINACH

FUSILLI WITH RICOTTA & SPINACH

Serves ???

(via America’s Test Kitchen: The Complete Vegetarian Cookbook)

 

454g fusilli

Salt and pepper

454g (16 cups) baby spinach, chopped coarse

3 Tbsp extra-virgin olive oil

4 garlic cloves, minced

¼ tsp ground nutmeg

⅛ tsp cayenne pepper

11 oz (1⅓ cups) whole-milk ricotta cheese

¼ cup heavy cream

1 tsp grated lemon zest plus 2 teaspoons juice

1 oz Parmesan cheese, grated (½ cup), plus extra for serving

 

Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until al dente. Stir spinach into pot with pasta and cook for 30 seconds. Reserve 1 cup cooking water, then drain pasta-spinach mixture and return it to pot.

 

Meanwhile, heat 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan over medium heat until fragrant, about 1 minute. Off heat, whisk in ⅓ cup ricotta, cream, lemon zest and juice, and ¾ tsp salt until smooth. In bowl, whisk remaining 1 cup ricotta, remaining 1 Tbsp oil, ¼ tsp pepper, and ⅛ tsp salt together until smooth.

 

Add cooked ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes. Add reserved cooking water as needed to adjust consistency. Transfer pasta to serving platter and dot evenly with seasoned ricotta mixture. Serve with extra Parmesan.