Great on crackers or toast.
- sweet relish
- mustard
- mayonnaise or Miracle Whip
- hard boiled eggs
- salt & pepper to taste
My family loves this with the apples. Serve as a sandwich or with crackers.
- salt to taste
- Hellmans mayonnaise
- mustard
- sweet relish
- golden delicious apple peeled & finely diced
- hard boiled eggs chopped
- large can oil packed tuna fish
Good for crackers or sandwiches.
- sweet relish
- mustard
- Hellmans mayonnaise
- small cans chicken OR cook your own chicken in seasoned water
- salt & pepper to taste
MAKES 4 PIECES
This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking. This variation, which can be prepared in about two hours, forgoes the overnight rest, but the dough may be a little harder to roll out.
WHY THIS RECIPE WORKS:
We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist.
- ice water
- plain whole-milk yogurt
- vegetable oil
- large egg yolk
- sugar
- instant or rapid-rise yeast
- salt
Makes one 9‐inch crust
If the dough becomes too soft to work with when pressing it into the tart pan in step 3, let it firm up in the refrigerator for a few minutes.
WHY THIS RECIPE WORKS: We wanted to come up with a way to make a healthier tart crust. First, we swapped in 6 tablespoons of olive oil for the 8 tablespoons of butter a tart crust typically contains. Furthermore, we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthful boost, but a heartier flavor as well. The dough is soft and cannot be rolled out, so we pressed pieces of the dough right into the tart pan. A sprinkling of Parmesan cheese over the crust admittedly doesn’t cut calories or fat, but it does add important flavor and provides a moisture barrier to a variety of savory fillings.
http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-olive-oil-tart-crust/
- sugar
- salt
- extra-virgin olive oil
- 4–6 tablespoons ice water
- mayonnaise
- each olive oil and lemon juice
- Old Bay Seasoning
- each salt and black pepper
- chopped lobster
- snipped chives
- cut open rolls
Sensational
- Peppers
- Mushrooms
- Fennel
- Onion
- Eggplant
- Zucchini
- Pita bread
- Mozzorella cheese
- Dressing:
- vinegar
- olive oil
- Dijon mustard
- thyme
- Crushed garlic
- Salt and pepper
- bacon halved crosswise
- boneless skinless chicken breasts
- barbecue sauce
- minced chipotle chile in adobo
- deli-style onion rolls
- shredded Cheddar cheese
- chicken stock
- ground black pepper
- lemon-pepper seasoning
- mayonnaise
- Jane's seasoning salt
- hard-boiled eggs chopped
- celery chopped
- celery stalks
- onion quartered
- chicken
- croissants for serving
- croissants for serving
- dried parsley
- onion powder
- dried basil
- dried oregano
- ground black pepper
- low-sodium beef broth
- garlic powder
- bay leaves
- chuck roast