our taste.).
Open the pita pockets and line the bottoms with
Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).
dd the bacon. Dry fry for 3 or 4 minutes until
Combine first four ingredients until well mixed.
stir in cucumbers, tomatoes, olives, and onion.
brush pita pockets and toast until warm in toaster oven.
generously spread pita pockets with hummus.
fill with basil, greens, meat and yogurt mixture.
stirring to break up lumps, for 4-5 mins or until
Combine salmon, rice, mayonnaise, half the onion, tamarind and red pepper flakes in a large bowl. Season to taste and mix well.
Shape into 8 evenly sized patties. Dust in flour, shaking off excess. Place on a tray. Cover and refrigerate for 30 mins.
Heat oil in a large skillet on medium heat. Fry patties for 2-3 mins each side, until golden and slightly firm to touch. Drain on paper towels.
Serve fish cakes in pita pockets with a dollop of mayonnaise, remaining onion and salad leaves.
rom one side of each pita pocket and arrange onto prepared
ntervals.
Cut cheese and pita bread rounds in half.
he oil over low heat for 5 min, breaking up the
dd curry powder, stirring constantly for 30-60 seconds or so
ix in cheese.
Fill pita pockets with mixture and stand in
In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.
(Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).
over the chicken. Bake uncovered for 20 minutes or more, until
Cook dry brown rice according to directions.
Preheat oven at 350\u00b0F.
Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well.
Separate mixture into two pita pockets.
Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes.
Remove from oven, let them sit for 2-3 minutes and enjoy!
ver medium heat.
Stir for approximately 1 minute or until
Preheat oven to 350 degrees F (175 degrees C).
Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.
Combine 1/2 picante, mayo and salt, mix well.
Toss with lettuce, avocado, tomato, chicken, olives, and onion.
Spoon into pita pockets, top with grated cheese and drizzle with remaining picante sauce.
To warm pita bread, wrap in foil ans bake 10 min at 350.
Mix together ingredients and serve in pita pockets.
Saute garlic, celery, green onion and green pepper in oil and margarine. Add ground meat; cook and stir until meat is browned. Drain. Add raisins, tomatoes and oregano. Cook until thick; season with salt and pepper. Stuff pita pockets and put slice of cheese on top. Broil until cheese is melted.
Good!
Combine cucumber, pepper, onion, celery, and salmon.
In another bowl, blend yogurt, mayonnaise, lemon juice, parsley, dill, and coriander.
Stir dressing into salmon mixture.
Serve in pita pockets or like a regular sandwich with lettuce leaves.