On a premade, oiled (just the top) thin crust arrange: 1 cup of mozzarella cheese, 1/2 cup of broccolini, 2 cloves of thinly sliced garlic, several slices of Prosciutto, sprinkling of parmesan cheese. Bake at 425 for 10 minutes. Serve steaming hot.
Add 1/2 cup of boiled, unsalted white rice to 1 pound of processed turkey meat. Mix in 1 egg, salt, pepper and dry cilantro powder.
Form small meatballs and drop onto an oiled ceramic pan.
Bake at 375* for 25 minutes. Follow the Sauce instructions below.
These can be prepared 1 day ahead of serving and refrigerated.
In a medium sauce pan, roast 1 chopped onion in olive oil. When the onions are golden in color, reduce heat and add 1 tsp of flour and mix. Add 1 cup of water, 2 tbsp of tomato paste (unseasoned), salt, pepper, dash of sugar and 1 tsp of cider vinegar.
Add the rissoles to the pan and cover with sauce. Allow to simmer for 5 minutes until they reach temperature.
Serve immediately with dill and sour cream.
- 1 pack, round wonton wrappers (wheat)
- 1 package, frozen sour cherry
- 1 cup of sugar
- 1 can of lychee in syrup
Defrost the frozen cherries in a colander over a bowl. Set aside the collected juice from the bowl. Move the cherries into the cleared bowl and add the sugar. Allow to stand for at least 2 hours. Drain the juice collected (press the cherries lightly to get most of the moisture out) and set it aside (with the previously collected juice).Fill wonton wrappers with cherries (4-6) and seal well. At this point the dumplings can be frozen for up to a week or refrigerated for a day or so. Boil a pot of water. When the water comes to a boil, add the dumplings and let boil for 7-10 minutes.
Reduce the reserved cherry juice with some syrup from the lychee can, on slow heat, until the mixture is sweet and slightly thickened.
Drain the dumplings and toss with some butter. Serve immediately with sauce.