Showing posts from November, 2007

Tomato Cheeze Spread


4 cloves garlic.
1 1/2 cups fresh basil leaves.
1 teaspoon fresh lemon juice.
1/4 cup pine nuts.
2 tablespoons olive oil.
2 2/3 cups softened cream cheese.
1/4 cup grated Parmesan cheese.
1 1/3 cups sun-dried tomatoes, packed in oil, drained.
1/3 cup tomato paste.
3/4 cup butter.
salt and pepper according to taste.

Chop the garlic in a food processor.
Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended.
Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth.
Transfer the mixture to a medium bowl.
Chop sun-dried tomatoes in the food processor.
Mix in tomato paste and 1/3 cup cream cheese. Blend until it turn smooth.
Place 2 cups cream cheese and butter in a medium bowl.
Using an electric mixer, beat until fluffy. Season with salt and pepper.
Lightly grease a 1 1/2 quart baking dish.
Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish.
Layer alternately with 1/2 the sun-dr…

Pineapple pizza


1/2 pound ground Italian sausage.
1/2 teaspoon garlic salt.
1/4 teaspoon dried oregano.
1 cup crushed pineapple, drained.
4 English muffins, split.
1 (6 ounce) can tomato paste.
1 (8 ounce) package shredded mozzarella cheese.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet.
Spread with tomato paste.
Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned.