|The Richard Corrigan Cookbook|
|by Norma MacMillan|
This cookbook expands on Richard Corrigan's philosophy of using the freshest of home-produced ingredients, determined chiefly by season, and encou...
Results 11 - 20 of 23 for pita wedges
Divide and separate pita triangles. Spread the ... Bake 375 degrees for 5 to 8 minutes, or until crisp. Cool on a rack and sprinkle with salt. Makes 16.
In bowl of food processor or blender place tofu, yogurt and salt. Puree 2-3 minutes until smooth. Add scallions and cilantro and pulse 5-6 times ...
Line a rimmed ... salad or stuff pita bread halves with ... wine vinegar and 5 tablespoons olive oil. Recipe is easily multiplied to serve a whole family.
1. Peel cucumber, ... is cooking, place pita bread on cookie ... slices and tomato wedges and then sprinkle ... Garnish with mint sprigs. Feeds 4 people.
Wrap pita bread in slightly ... the top of each and make a pocket. Stuff with sprouts and lamb mixture. Serve plain yogurt on the side to spoon over pitas.
Place steak cubes ... outside of rings. Top with onion slices. Arrange pita bread halves on platter. Garnish with tomato wedges and parsley sprigs. Serves 4.
Toast bread. Break into small pieces and set aside. Add chopped vegetables and toss until well mixed. Add lemon juice, salt, pepper and oil. Toss ...
If using pita bread, separate into ... each into 6 wedges. Arrange wedges ... temperature. Makes 36 crisps, about 10 servings. For 30 servings: Triple ingredients.
Preheat the oven ... Half into 8 wedges. Arrange the ... layer on an 11x17 inch baking sheet. Bake for 8 to 10 minutes or until light brown. Makes 64 chips.
Cut rounds into 8 wedges each. Brush each ... sesame seeds; sprinkle over wedges. Bake 10 minutes at 425 degrees. 12 calories per chip. Yield: 32 chips.
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