Post by Baking_Bud on Jan 22, 2003 15:54:00 GMT -6
TO ROBYN: These tastes might be too hot for the teens taste buds, but the use of the Italian Bread Shell (Boboli) > is an interesting manner that you could easily keep with the 'pizza' theme! Just wanted to bring this one along for your 'food for thought' decision! And this style is nice for family dinners too. Just THINK how many creations you could make on one easily served pizza shell! Let me know what you think about these recipes, and then help guide me which way you want to go! My Best, Baking Bud
Nonstick cooking spray
1 1/2 C. frozen loose-pack diced hash brown potatoes, thawed
2 green onions
1 to 2 canned canned whole green chile peppers, drained, seeded, and chopped
1/4 tsp. ground cumin
1 clove garlic, minced
1 C. refrigerated or frozen egg product, thawed
1/4 C. milk
1 T. snipped fresh cilantro
1 (16 oz.) Italian bread shell (Boboli)
1/2 C. shredded Monterey Jack cheese
1 small tomato, seeded and chopped
Lightly coat a large skillet with cooking spray. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.
In a small bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.
To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese. Bake in a 375 degree oven for 8 to 10 minutes or until cheese is melted.
Cut into wedges to serve. Makes 8 servings.
Nonstick cooking spray
1 1/2 C. frozen loose-pack diced hash brown potatoes, thawed
2 green onions
1 to 2 canned canned whole green chile peppers, drained, seeded, and chopped
1/4 tsp. ground cumin
1 clove garlic, minced
1 C. refrigerated or frozen egg product, thawed
1/4 C. milk
1 T. snipped fresh cilantro
1 (16 oz.) Italian bread shell (Boboli)
1/2 C. shredded Monterey Jack cheese
1 small tomato, seeded and chopped
Lightly coat a large skillet with cooking spray. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.
In a small bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath. Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.
To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese. Bake in a 375 degree oven for 8 to 10 minutes or until cheese is melted.
Cut into wedges to serve. Makes 8 servings.