Four Cheese Margherita Pizza

1/4 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon sea salt 8 Roma tomatoes, sliced 2 (12 inch) pre-baked pizza crusts 8 ounces shredded Mozzarella cheese 4 ounces shredded Fontina cheese 10 fresh basil leaves, washed, dried1/2 cup freshly grated Parmesan cheese1/2 cup crumbled feta cheeseStir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes. Amount Per Serving  Calories: 551 | Total Fat: 25.6g | Cholesterol: 58mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 551

Total Fat: 25.6gCholesterol: 58mgSodium: 1183mgTotal Carbs: 54.4g    Dietary Fiber: 2.8gProtein: 28.9g

Events and Gatherings: Jalapeno Hamburgers

1 pound lean ground beef4 jalapeno peppers, seeded and minced3 cloves garlic, minced3 tablespoons tomato paste1 teaspoon cilantro4 tablespoons Cajun seasoningIn a medium bowl combine ground beef, jalapenos, garlic, tomato paste and cilantro. Form mixture into 6 patties. Generously sprinkle both sides of patties with desired amount of Cajun seasoning Grill 4 to 5 minutes each side. Amount Per Serving  Calories: 179 | Total Fat: 10.8g | Cholesterol: 49mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 179

Total Fat: 10.8gCholesterol: 49mgSodium: 1056mgTotal Carbs: 4.9g    Dietary Fiber: 1.1gProtein: 15g VIEW DETAILED NUTRITION
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Events and Gatherings: White Chili I | Submitted By: Dierdre Dee

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubed1 onion, chopped1 1/4 cups chicken broth1 (4 ounce) can diced green chiles1 teaspoon garlic powder1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon dried cilantro1/8 teaspoon cayenne pepper1 (15 ounce) can cannellini beans, drained and rinsed2 green onions, chopped2 ounces shredded Monterey Jack cheeseHeat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese. Amount Per Serving  Calories: 357 | Total Fat: 9.7g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 357

Total Fat: 9.7gCholesterol: 81mgSodium: 490mgTotal Carbs: 27.8g    Dietary Fiber: 6.3gProtein: 39.3g VIEW DETAILED NUTRITION
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Reviewed on Mar. 3, 2003 by MIRANDA    This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe! Was this review helpful? [ YES ]
141 users found this review helpful This was so easy and quick to make! I did make a few changes though: it was a little bland, so...

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Events and Gatherings: Beefy Chinese Dumplings | Submitted By: SCGOATS

1 1/2 pounds ground beef2 cups shredded Chinese cabbage1 carrot, shredded1 onion, minced1 egg1 teaspoon sugar1 teaspoon salt1 tablespoon soy sauce1 tablespoon vegetable oil1 (14 ounce) package wonton wrappersIn a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil. Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings. Boil the dumplings in water until they float to the top, about 5 minutes. Amount Per Serving  Calories: 356 | Total Fat: 20.6g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 356

Total Fat: 20.6gCholesterol: 83mgSodium: 606mgTotal Carbs: 25.4g    Dietary Fiber: 1.3gProtein: 16.2g VIEW DETAILED NUTRITION
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Events and Gatherings: Maria's Paella | Submitted By: SpanishPrincess

1/2 cup olive oil1 1/4 pounds chicken thighs1/2 cup onion, diced2 cloves garlic, chopped1/2 green bell pepper, diced1/2 red bell pepper, diced1/4 pound calamari rings1/4 pound small shrimp - peeled and deveined1 teaspoon salt2 teaspoons saffron threads1 (14 ounce) can crushed tomatoes1/2 cup peas3 cups long grain rice6 cups water6 large clams in shell, scrubbed6 jumbo shrimp in shells (21-25 per lb.)6 large sea scallops6 wedges lemonHeat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve. Amount Per Serving  Calories: 814 | Total Fat: 29.9g | Cholesterol: 211mg

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Events and Gatherings: Champagne Cake I | Submitted By: Kristin Pan

2 3/4 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne6 egg whitesPreheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Amount Per Serving  Calories: 268 | Total Fat: 9g | Cholesterol: 23mg

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Reviewed on Nov. 27, 2007 by Alex in the Kitchen!    So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this country without a measuring cup, etc. None the less, a little of this and that was actually able to make this unbelievable cake for a colleagues birthday at my Piazza Navona restaurant. I even got compliments to the extent of, "We should totally st6art serving this at the restaurant!" I thought it would be a disaster, but it was absolutely delicious! You could definately taste the champagne. I was weary of the comment below saying that it would taste like bread, so to add vanilla. I only added a few sprinles of vanilla sugar and it came out just amazingly! I highly reccomend this cake to all. This was the 1st cake I ever made, and it was a HIT! Was this review helpful? [ YES ]
19 users found this review helpful So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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