UPSIDE-DOWN PIZZA
This is a quick recipe for moms who don't have much time, but have kids who need hearty meals to fill them up.
Provided by Michelle Doty
Categories Main Dish Recipes Pizza Recipes Beef
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef and Italian sausage. Cook and stir until the meat is crumbly, evenly browned, and no longer pink; drain. Stir in the spaghetti sauce, pizza sauce, and pepperoni, and heat until bubbly. Transfer the mixture to an 11x13 inch baking dish.
- Sprinkle evenly with the shredded pizza cheese. Top with the pizza dough.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes.
Nutrition Facts : Calories 650.8 calories, Carbohydrate 35.1 g, Cholesterol 108.6 mg, Fat 39.8 g, Fiber 2.4 g, Protein 36.3 g, SaturatedFat 17.6 g, Sodium 1757.2 mg, Sugar 7.3 g
UPSIDE DOWN (MAQLOOBEH)
This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!
Provided by baraahnz
Categories Medium Grain Rice
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
- Rinse rice until water is clear and then leave to drain in colander.
- Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
- Add chicken and brown.
- Add 8 cups water and mix.
- Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
- Cook for one hour.
- While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
- Fry until golden (well-cooked) but not burnt.
- Put aside.
- When chicken is ready, sieve stock into bowl and remove the chicken pieces.
- Coat with pinches of salt and mixed spices.
- Brown under grill.
- Get a medium sized pot.
- (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
- Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
- Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
- Add chickpeas in the same way.
- Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
- Add rice and spread evenly.
- Carefully and slowly pour the chicken stock on top to cover rice.
- Cook on stove-top until rice is cooked.
- Quickly flip the saucepan upside down onto a large serving tray (preferably round).
- Rub and cool down top of pot with a wet cloth.
- Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
- Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
- Eat with small bowls of yoghurt.
Nutrition Facts : Calories 1074.8, Fat 21.8, SaturatedFat 6.1, Cholesterol 138.6, Sodium 1410.5, Carbohydrate 167.1, Fiber 5.8, Sugar 2.4, Protein 46
UPSIDE DOWN (MAQLUBA)
This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.
Provided by JustCallMeD
Categories World Cuisine Recipes African
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
- While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
- Layer the lamb into the bottom of the large pot. Arrange the eggplant, zucchini, broccoli, and cauliflower on top of the lamb in layers. Pour the rice over the meat and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved cooking liquid from the lamb over the mixture until it is completely covered. Add water if needed.
- Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is "upside down" on the platter. Serve with yogurt on the side.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 58.3 g, Cholesterol 50 mg, Fat 78.1 g, Fiber 6.8 g, Protein 24.3 g, SaturatedFat 13.6 g, Sodium 152.4 mg, Sugar 10.9 g
UPSIDE DOWN
A Middle Eastern cauliflower and rice dish.
Provided by Charlie Youakim
Categories Everyday Cooking Vegetarian
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the cauliflower florets onto a baking sheet, and brush with olive oil. Bake in the preheated oven until beginning to brown, about 30 minutes. Set aside.
- While cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. Break the meat apart into crumbles as it cooks. Remove from heat.
- In a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
- Mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. Pour the spiced water into the pot over the rice, and bring to a boil. Reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. Remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
- To serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents onto the platter.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 43.3 g, Cholesterol 34.4 mg, Fat 8.8 g, Fiber 2.9 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 352.4 mg, Sugar 2.6 g
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