My mom prefers my pizza and now looks forward to me making pizza at home. Thank goodness I have a Cuisinart it has allowed me to make perfect pizza dough and saves me the time in kneading the dough.
I don’t have the time to slave in the kitchen for hours and when I saw this recipe in FoodNetwork I thought what a fabulous idea it’s quick and easy to make. It’s perfect to make as a quick yet filling weeknight dinner.
In a large bowl whisk egg yolk, eggs, heavy cream, grated goat cheese, Parmigiano-Reggiano, fresh thyme, and chives. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.Sauvignon Blanc which goes well with goat cheese but a nice chardonnay also works well.
Quinoa is popular in the Andes Mountains that is nutty, protein-rich grain served as a side dish.
What I love about this recipe is I now have an option in making a low fat sauce made of Total 0% fat Fage yogurt, dill, and good feta cheese. For the hamburger, I used ground turkey but I’m sure it will be good to combine beef and lamb with all the herbs and spices.
Panzanella is a very simple, moist and fresh bread salad from Tuscany. It’s a great summer recipe because you don’t have to turn on the oven. Crunchiness comes from the cucumbers, onions, and red and yellow peppers.
OMG! this is one of the best chicken wings recipe I have ever tasted.
When you prepare this pie you have to have patience because you have to allow the dough to rest and rest but in the mean time you can prepare the other ingredients. This is a time consuming recipe, but the results are worth the preparation. The crust is an amazing combination of flour, cornmeal and cheese.
This is another recipe that is easy to make and melt in your mouth delicious. When I took it out they were warm and the crumbles on the top were still just as crunchy.
This is the most delicious flatbread I’ve ever tasted! The texture and flavor are excellent. I also used the oven to make flatbread pizza!
His recipe is very versatile because you can use a variety of meat that will compliment pesto, sun-dried tomatoes, and fresh mozzarella. Chef Fabio’s tip in storing pesto by leaving a small film of olive oil to prevent oxidation truly works.
The coconut milk infuses the custard with just a hint of coconut and the espresso does something really fabulous to the caramel. This is a delicious, sophisticated desert that I’ll be making again.