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Flat Breads with Two Toppings (Laganes) Recipe. Enlarge Credit: Penny De Los Santos SERVES 8–10 Ingredients 1½ tsp. active dry yeast 1½ cups flour, plus more for dusting 1 cup fine semolina ¾ cup whole wheat flour ½ cup barley flour 1 tsp. kosher salt, plus more 1 tsp. ground coriander ½ tsp. ground caraway seeds ¼ tsp. ground mahlepi (optional) ¼ tsp. freshly ground black pepper, plus more ½ cup extra-virgin olive oil, plus more for brushing ½ red onion, thinly sliced 1 tbsp. tomato paste ¾ cup marsala wine or port 1 tbsp. honey ½ tsp. ground cinnamon ¼ tsp. crushed red chile flakes or ; 1⁄2 tsp.

Aleppo pepper, plus more 1 (28-oz.) can whole peeled tomatoes, undrained and crushed by hand 2 medium zucchini, julienned 14 oz. feta, crumbled Instructions 1. In a large bowl, stir together yeast and 1 ¾ cups water heated to 115° let sit until foamy, about 10 minutes. 2. 3. 4. 5. Pimento Cheese. Believe it or not this was my first time ever making pimento cheese. Pretty incredible considering it's a staple item for almost any Southern gathering, particularly those involving tea sandwiches. From showers to ladies luncheons to church picnics, pimento cheese, usually in sandwich form, is guaranteed to make an appearance.

I have to confess though, that I just never really cared for pimento cheese...at all. However, Hubs loves it. He asks for it all the time and I always find a reason not to make it. Frank Stitt roasts fresh red peppers, peels and chops them to make his pimento cheese but since I didn't have any red peppers on hand I subbed them for a jar of chopped pimentos. Mix all of the ingredients together in a bowl. What are your feelings on pimento cheese?? Jalapeno Pepper Jelly. Pepper jellies are a Southern staple food item. Most often served with cream cheese and crackers, this condiment has soo many other tasty uses. It's a fantastic way to jazz up a plain ole grilled cheese or turkey sandwich. It makes a deliciously zippy dipping sauce for chicken fingers, fried chicken even fried shrimp. I often add a bit to my favorite BBQ sauce to add a little extra zing. *One quick note: I made three batches of this jelly this year.

METHOD: In food processor, finely chop peppers. Hummus at Home, No Excuses. Posted by Cara on Wednesday Jul 31st, 2013 | Print I don’t want you to get the wrong idea about hummus, just because the recipe I link back to most often on here requires that you soak dried chickpeas, cook them, then blend them. None of this is hard, but it does ask that you plan out your hummus cravings in advance. But hummus can entail a whole lot less work than that. Less work, even, than going to the store to buy pre-made hummus if you’ve got a very few pantry items around.

(I don’t really understand supermarket hummus, because it doesn’t taste like hummus to me. To de-mystify the multiple forms of the food we call hummus, I decided to make a stop on my Middle Eastern exploration to show you the ins and outs of the insanely popular chickpea-based dip and clue you into the fact that pretty decent hummus is only one can of chickpeas and a glug of olive oil away.

Also, did you see today’s New York Times piece about the cookbook Jerusalem ? **Four Ways to Make Hummus at Home** Annie's Eats | Making you... Pear Prosciutto and Arugula Flatbread Pizza. I am a sucker for pizza. Thin crust please. I might be in the minority but thick crust or deep dish just isn’t for me. Thin it is and the crispier the better. Pizzas are fantastic because lets face it you can honestly top them with anything you like.

Some combinations are way better than others. I’ve had a few oh yeah um moments. FlatOut recently sent me some of their new Thin Crust Flatbreads to experiment with. You can find FlatOut flatbreads at your local Walmart – or use their product locator! EDITED TO ADD: Contest has ended. GIVEAWAY: A two night trip for 2 to Taste of Chicago Food Festival – July 10-14, 2013! Baci! Disclaimer: I am a paid ambassador for FlatOut Bread. Pear Prosciutto and Arugula Flatbread Pizza What You Will Need: 6- FlatOut Thin Crust Flatbreads rustic white extra virgin olive oil 1 1/2 cups shredded cheese 5 ounces baby arugula 4 ounces prosciutto - roughly torn 1 Asian pear - thinly sliced balsamic cream What To Do: Preheat oven to 350 degrees.

Fried Caprese Salad. You already know that one of my favorite flavor combinations is that of fresh tomatoes (preferably home grown), fresh mozzarella and basil, sprinkled with kosher salt and drizzled with liquid gold (normal people call it extra virgin olive oil) These ingredients make up the iconic Caprese salad. Unless you’ve been living under a rock, you know what this is.

There is a reason it has been around forever. It’s good. No, it’s better than good. It’s darn near perfection on a plate. When that plate is in front of me, it’s simply irresistible. Naturally when I was asked to participate in the 2013 Galbani® Caprese Challenge I said, um let me think about this. Galbani was recently listed by the editors of Saveur Magazine as one of their favorite fresh mozzarellas, and once you taste it, we think it’s going to become your favorite as well. Once you have their fresh mozzarella, you can start by making my Southern Fried Caprese Salad. Baci! Disclaimer: This post is sponsored by Galbani. What To Do: - StumbleUpon. How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!)

Or to eat during a football game. Or, make it for dinner and serve with a salad. It's basically pizza, heavy on the crust...right?! This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving 3. 4. Homemade Goldfish Crackers. There are amazing recipes all over the internets—impressive cakes and cookies, pies galore, delicious pasta dishes, fantastic dinner ideas, and so much more.

But what has had me a little stumped were homemade crackers. Homemade crackers? Who in the world has time to make homemade crackers? They looked like they’d be difficult and totally something I wouldn’t be able to pull off. But when these Homemade Goldfish Crackers from Erin popped up here on Tasty Kitchen, I decided to try my hand at them. Let me tell ya, they were pretty darn easy. And cheesy, too. Wanna see how? Before getting started, decide on what shapes you’ll be cutting out. I had so much fun I couldn’t stop, and made a Pac-Man and a football. You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. Begin combining everything, except the water, in a food processor until the dough looks like sand. Next, pulse in the water, 1 tablespoon at a time, until combined. Aren’t they cute?

Look! 18 Microwave Snacks You Can Cook In A Mug. Parmesan Rosemary Flatbreads. We sure bake a lot of bread in this house. I used to make focaccia bread a couple of times a week, but lately this incredibly easy artisan bread has been on our dinner table most nights. I wanted to get out of that rut and thought I'd make these easy herbed flatbreads for a change. I hadn't made these in ages but they are easy and fun to make and can be also used as an appetizer.

This delicious bread is sort of a cross between a cracker and a bread. Parmesan Rosemary Flatbreads adapted from Martha Stewart Baking Handbook for a printable recipe, click here Ingredients: 1 cup warm water3/4 teaspoon instant yeast 3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap15 ounces (about 3 cups) all purpose flour, plus more for dusting2 teaspoons coarse salt, plus more for sprinkling2 teaspoons honey 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling1 large egg, lightly beatenFreshly ground pepper3 tablespoons fresh rosemary leaves Instructions: Serena Bakes Simply From Scratch: Spinach Dip From Scratch. I have a serious love of Spinach Dip. It's a must make at any kind of gathering with it's creamy texture dipped with crusty sourdough bread!

I'll be real honest with you right now my husband usually eats half the container before the company arrives and then tries to come up with some lame excuse with a couple of kisses on the cheek and the words but baby used a lot! (I wonder where Mas our 7 year old finds his charm from!) Some how this wins me over every time, dang him one of these days I will stand strong to this manipulation! I've used Knorr Vegetable Soup mix in my dip for years along with sour cream and a lot of mayo! So I set out to come up with a tasty dip minus the soup mix since it contains MSG and to reduce the calories from all the sour cream and mayo! I used a little turmeric since it has a lot of wonderful healing properties but if you are looking for more of a classic white dip feel free to omit. Stir in shredded carrots, water chestnuts and sea salt. Spinach Dip From Scratch. Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?

Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F).

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. Potato Rings with Homemade Buttermilk Ranch. If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use!

Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Potato Rings with Homemade Buttermilk Ranch Dipping Sauce Makes 32-40 Directions: 1. Curried Pork Potstickers with Soy-Ginger Dipping Sauce by Mary Anne & Mariel on Epicurious Community Table. Mariel here. Many moons ago, my husband and I spent an incredible year living in Hong Kong. We were in our mid-20s, unmarried and unmoored from all those wonderful anchors of adulthood. Feeling restless and in search of adventure, we both decided to part with our jobs and experience life away from the east coast, so we bought plane tickets and booked a hotel room in Causeway Bay…for 3 nights. I’m not exaggerating when I say that’s the extent of our pre-departure plan-making.

It’s also the place where I cultivated a deep and abiding love for dumplings. You can’t throw a stone in Hong Kong without hitting a delicious dim sum dive; there is no visiting this sparkling city without partaking in some sort of dumplinged lunch, brunch or dinner. The result of all this tinkering was a sensational, flavorful, pan-Asian potsticker that will undoubtedly become a staple in my repertoire. Note: There is a print link embedded within this post, please visit this post to print it. 2. 3. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner?

Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize.

Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: Fried Mozzarella. Cheddar Bacon Ranch Pulls. A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it!

I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. Cheddar Bacon Ranch Pulls (a.k.a. 1 unsliced loaf of (round is preferable) sourdough bread 8-12 oz cheddar cheese, thinly sliced 3 oz bag Oscar Mayer Real Bacon bits 1/2 cup butter, melted 1 Tbsp Ranch dressing mix Using a sharp bread knife cut the bread going both directions. Artisan Bread in Five Minutes a Day. Man-approved Spicy Oven Fries. Buffalo Chicken Rolls. Avocado Hummus. Parmesan Roasted Potatoes. Top 10 Awesome Dips. Hasselback Garlic Cheesy Bread. Scalloped Hasselback Potatoes.

Tried and True Tender Cornbread. Fig, olive oil and sea salt challah + book tour! Spanakopita Bites. Idaho sunrise (baked eggs and bacon in potato bowls) Fromage fort. Flour Tortillas | The Urban Spork. Avocado Fries. Twice-Baked Potatoes Recipe. Poutine (French Fries with Gravy and Cheese Curds) Recipe. Coconut Corn Salad Recipe. Mexican Grilled Corn Recipe : Tyler Florence. Avocado, Shrimp & Endive Salad. Rosemary & Garlic Oil Flatbread.