op then cover with remaining spinach mixture. Top with mozzarella and bake for
large pot and cover with salted water; bring to a
ntil evenly thin. Dredge chicken with flour. In a large skillet
Spray 2 quart casserole with cooking spray.
Preheat oven to 350\u00b0F.
Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
Then cover with mozzarella.
Repeat the layers until you get to the top.
Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
Enjoy!
guette slices. Top the slices with mozzarella cheese.
5. Broil
repare Red carpet brushetta using recipe #222776. This is a key
br>Brush both sides lightly with 2 T olive oil.
onion salt and tomato. Season with pepper to taste. Allow to
Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
Combine scallop ingredients and marinate for about 15-30 minutes.
Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
large 12-quart pot with water, cover and bring to
Line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons.
Alternate 1/4-inch slices of tomato with mozzarella slices on top of the croutons.
Sprinkle with the red wine vinegar and then the dried basil.
Put in a microwave oven for 5-8 minutes or until the cheese has melted.
Enjoy!
Set aside.
Place tomatoes with liquid in medium bowl. Add
Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet.
Place under the broiler until just golden.
Add a slice of tomato and sprinkle with mozzarella and basil.
Broil until it begins to turn brown.
Serve and enjoy!
Spread pre baked pizza crust with sun dried tomato pesto. Sprinkle
Marinate the first 5 ingredients in a little olive oil.
Grill fresh Italian or French bread in oven (I use the long French loaves in Southbury Food Market).
Drizzle with olive oil.
Cover bread with marinated vegetables, sprinkle with Mozzarella and broil in oven until bubbly.
large baking sheet; drizzle with 1/4 cup olive oil
ixture over crust and top with Mozzarella cheese.
Place pizza directly
Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
Broil the bread until slightly brown, about 1 to 2 minutes.
Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
Heat & Cook: Heat oil in skillet and cook chicken thoroughly, 4 minutes; adding garlic during last 30 seconds. Remove from skillet; set aside.
Prepare Knorr: Empty package contents into same skillet and prepare rice according to package directions.
Stir & Sprinkle: Stir in cooked chicken, garlic and tomatoes. Sprinkle with mozzarella and basil.
Preheat the oven on broiler setting.
In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4 inch slices.
On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.