Refrigerated pizza crust
|1 ½ pounds|
Gay Lea Salted Butter, melted
|4.||Ground cinnamon||1 teaspoon|
Canister Gay Lea Real Whipped Cream, or as needed
Gay Lea Gold 18% Sour Cream
|7.||Vanilla extract||1 teaspoon|
Strawberries, hulled and sliced
|1 ½ cups|
Chocolate hazelnut spread
1 . Stage
Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
2 . Stage
Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
3 . Stage
Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
4 . Stage
Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).
1 . Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.
2 . Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
3 . Mix mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Romano cheese, onion, parsley, egg, garlic, basil, oregano, thyme, salt, and pepper together in a large bowl. Stir in drained pasta and 2 cups of marinara sauce.
4 . Pour 1 cup marinara into the bottom of a 9x13-inch baking dish and spread to coat. Pour pasta and cheese mixture into the pan, top with remaining marinara, and sprinkle with remaining Parmesan cheese.
5 . Bake, covered, in the preheated oven until heated through, about 20 minutes. Remove cover and continue to bake until bubbly and cheese is browned, about 10 minutes more. Remove from the oven and let sit for 10 minutes before serving.
1 . Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.
2 . Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and tumble gently until evenly coated.
3 . Heat oil in a deep fryer to 365 degrees F (185 degrees C).
4 . Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Drain on paper towels.
1 . Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
2 . Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
3 . Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
4 . Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
5 . Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
6 . Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.
1 . Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2 . Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
3 . Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
1 . Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator, 8 hours to overnight.
2 . Preheat an outdoor grill for high heat and lightly oil the grate.
3 . Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
1 . Grease a large baking sheet with butter.
2 . Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes.
3 . Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes.
4 . Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.
1 . Defrost two sheets of ready-made puff pastry.
2 . Roll out both sheets into rectangles of equal size.
3 . Trim the bottom of the dough, forming the "leg" of our future Christmas tree.
4 . On one layer of dough spread boiled condensed milk in the shape of a triangle.
5 . Cover the pastry with the condensed milk with the second pastry layer and place it on a baking tray lined with parchment paper. Cut the piece, giving it a triangular shape.
6 . With a sharp knife make incisions on both sides.
7 . Each strip of dough is twisted to form sprigs of a Christmas tree.
8 . From the scraps of dough cut a star and place it on top. Stir the egg yolk with the milk and smear it on our Christmas tree.
9 . Let's decorate the Christmas tree with colorful jelly beans, which we press into the dough.
10 . Bake in the oven at 180 degrees for 15-20 minutes until crispy. Let cool a little, transfer to a board, sprinkle with powdered sugar and confectionery sprinkles (if desired).
11 . It turns out very tasty!
12 . Bon appetit!
1 . Combine pineapple and cranberry sauce in the bottom of a slow cooker. Sprinkle cake mix evenly on top. Drizzle butter over the cake mix.
2 . Cover and cook on Low until a toothpick inserted into the center comes out clean, 3 to 4 hours. Serve warm with whipped cream.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 8-inch baking pan.
2 . Line apple slices on the bottom of the prepared pan.
3 . Mix sugar, flour, cinnamon, and salt together in a bowl. Stir in butter and peanut butter until crumbly. Spread mixture over the apples in the pan.
4 . Bake in the preheated oven until top is golden brown, about 45 minutes.
1 . Cook pasta according to package directions. Drain, and set aside.
2 . Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
1 . Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth.
2 . Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3 . Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.