SPICY SUMMER PEACH PIZZA
Provided by Food Network
Time 15h
Yield 3 pizzas (4 to 6 servings)
Number Of Ingredients 13
Steps:
- For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
- Let sit 5 minutes to bloom.
- Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
- With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
- Turn dough onto a floured work surface and knead by hand for 2 minutes.
- Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
- Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
- Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
- Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
- For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
- Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
- Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
- Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
- Shimmy a pizza onto hot pizza stone in oven.
- Bake until edges are golden and crispy looking, 4 to 9 minutes.
- Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
- Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.
TASTY SPICY RICE PILAF
This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.
Provided by Luv2Cook
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g
EASY PILAF
This basic pilaf is quick and easy to make.
Provided by Elaine Mical
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
- Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g
RICE PILAF
Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
SPICED PEACH PIE
Steps:
- For crust:
- Preheat oven to 400 degrees F.
- For filling:
- In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
- For crust:
- In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
- On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
- Fill pie shell with peach filling mixture; set aside.
- Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
- Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
- Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
- Cool before slicing.
SPINACH PILAF
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
- Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.
SPICED PEPPER PILAFS
This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need
Provided by Emma Lewis
Categories Vegetable
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).
- Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.
- To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.
Nutrition Facts : Calories 209 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.38 milligram of sodium
SAUCY SPICED PEARS
We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein. Diabetic Exchanges
SPICED RICE PILAF
Provided by Chitra Joshi
Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
SPICY BEEF PILAF
Make and share this Spicy Beef Pilaf recipe from Food.com.
Provided by LemurKat
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown mince in a little spray oil and drain.
- Saute diced onion with the spices.
- Add stock and bring to the boil.
- Toss in rice.
- Allow to simmer for a little while, until rice par-cooked.
- Toss in mince and other ingrediants.
- Simmer until rice is cooked and the kitchen smells aromatic and delicious.
- Serve with a spponful of natural yoghurt.
Nutrition Facts : Calories 680, Fat 21.7, SaturatedFat 8.1, Cholesterol 90.4, Sodium 351.1, Carbohydrate 84.8, Fiber 3.9, Sugar 18.3, Protein 34.6
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
GRANDMA'S SPICED PEACH PRESERVES
This is so easy to make and makes your home smell divine! Not to mention it is fabulous as a jam or jelly, or warmed up and served over ice cream!
Provided by hdorius
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 48
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
- Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 126.5 calories, Carbohydrate 32.6 g, Fiber 0.1 g, Sodium 1 mg, Sugar 32.5 g
SPICY PEACH PILAF
Make and share this Spicy Peach Pilaf recipe from Food.com.
Provided by ratherbeswimmin
Categories White Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a saucepan, bring broth and salt to a boil.
- Add in rice; return to a boil.
- Transfer to a 2 1/2 quart casserole dish that has been lightly coated with cooking spray.
- Add in spice, honey, butter, peaches, and nuts; mix well.
- Cover and bake about 45 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 217.5, Fat 7, SaturatedFat 2.8, Cholesterol 10.2, Sodium 247, Carbohydrate 34.6, Fiber 1.8, Sugar 7.7, Protein 5.3
SPICY RICE PILAF
I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.
Nutrition Facts :
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