SIMPLE SYRUP, 3 WAYS
Provided by Food Network Kitchen
Time 40m
Yield about 1 1/2 cups each
Number Of Ingredients 10
Steps:
- For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
- For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids.
ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
PIZZA SANDWICHES
I give grilled cheese a special treatment by using slices of mozzarella cheese and adding delicious extras like pepperoni and fresh tomatoes. Dipped in warm pizza sauce, this will be a fast favorite! -Mary Monaco, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- On four slices of bread, layer one slice of mozzarella, two slices of tomato, 1 teaspoon Parmesan cheese, a dash of garlic salt and six slices pepperoni. Top with remaining mozzarella and bread. Spread outside of sandwiches with butter., On a hot griddle, toast sandwiches until golden brown, 3-4 minutes on each side. Serve with pizza sauce.
Nutrition Facts : Calories 495 calories, Fat 31g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 1121mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
PIZZA DIP THREE WAYS
Perfect for serving during the big game, this pizza dip will satisfy all your friends, is endlessly customizable -- and it's fun to eat, too.
Provided by Food Network Kitchen
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
- Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
- Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
- Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
- Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
- Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.
KEBABS WITH PORK THREE WAYS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
- Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
WHITE HOT CHOCOLATE 2 WAYS
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the base: Bring the milk and white chocolate to a slow boil in a small saucepan, whisking until the chocolate is melted and smooth. Remove from the heat and stir in the vanilla.
- Mix in add-ins as desired, and serve immediately.
PIZZAWICHES
"Kids of all ages will love these pizza-flavored sandwiches," promises Omaha, Nebraska's Jennifer Short. And because the meat-filled buns don't need to thaw before baking, they make an ideal after-school snack.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 sandwiches.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter. , Place on an ungreased baking sheet. Bake at 375° for 7-9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to 3 months., To use frozen sandwiches: Place foil-wrapped buns on an ungreased baking sheet. Bake at 375° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 630mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
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