|
Good Day Recipes 12:14 pm US/Eastern December 18, 2002 Tamales Pronto Ingredients: Filling 2-12 oz. Packages of shredded Monterrey jack cheese 1-16 oz. Package frozen cut bell pepper Red Sauce: 1-28 oz. cans Las Palmas red or green enchilada sauce 1/2 tsp. Mexican Oregano 2 Tbsp. Flour 2 Tbsp. melted shortening 8 lb. prepared masa About 50 dried corn husks In a sauce pan melt the oil,. And flout and stir in the 2 cans of Las Palmas red or green chile sauce. Add more liquid from the broth if mixture gets too thick. Simmer mixture for about 10 minutes. Add about 1/2 cup of the Red or Green Chile Sauce to masa to give it color an touch of flavor. Assembling the Tamales is the fun part! Spread 2 tablespoons masa mixture to one side of the husk and place about 1 spoonful of filling in a narrow line down the middle of the masa. Fold in the sides of husk and then, fold from the bottom. Add another husk to the top of tamale if desired and make tie in center of tamale. Once all the tamales are assembled, get them ready to place in a steamer basket. Fill the inner basket with water just to the rim of the inner basket. Then place, an old ceramic cup or foil ball in the center of pot and lean the tamales against the center with the open end up. Cover and steam for about an hour, adding water as needed. Recipe makes about 60. December 16, 2002 Shasta Sunset Trinity Breast of Chicken 8 oz. Boneless skinless chicken breast dust in flour egg wash dip into shredded coconut bake in 400 degree oven until slightly brown FRUIT CHUTNEY 1 small can chunck pineapple in syrup 2/3 cup dried cranberries 2/3 cup chopped dried apricots Place in pan, bring to boil, reduce heat and simmer for 5 minutes. When done, add 2 oz White rum VALUTE Heavy cream Orange Juice (to taste) Reduce over heat to desired thickness, add white rum to desired taste. TO PLATE Cut chicket breast in half and place on plate. Top with chutney, place other half on top and pour valute over top. December 9, 2002 Rolle Salmon & Seafood Rolle Salmon Cake 3 (7g) envelopes unflavored Gelatine 3 cups boiling water 1-teaspoon salt 1 pound yogurt or cottage cheese 1/2 pound shredded smoked salmon 1 chopped chive 6 slices smoked salmon (3/4 pound) 1 chopped bunch dill pink peppercorn (optional) Step 1-Mix gelatine and salt in a small bowl, add boiling water and stir until gelatine completely dissolves, about 5 minutes. Pour gelatine into a 8" cake pan, enough to cover the bottom about 1/4", spread over the dill and the pink peppercorn, refrigerate until firm. Step 2-Take the cakes pan from the fridge and spread over 4 slices of smoked salmon. Step 3-Mix yogurt, chives and smoked salmon in a large bowl. Slowly beat in 1 1/2 cup of the remaining gelatine mixture. Step 4-Pour half of the mix in the cake pan, cover with 2 slices of smoked salmon then poor the rest of the mix. Refrigerate until firm, about 3 hours. 6/8 servings December 4, 2002 A Healthy Kitchen Prosciutto and Basil-wrapped Prawns 1/2 pound large prawns, deveined, tails on 1/4 pound thinly sliced prosciutto 15 basil leaves Pepper Sweet and hot mustard for dipping Clean and devein the prawns. Take a basil leaf and wrap it around the prawn. Now take a piece of prosciutto and wrap it around the prawn, covering the bail leaf. Place the prawns on a preheated grill pan, or under the broiler, or on an outdoor grill. Grill for 3 minutes on each side or until the prosciutto is crispy. Serve with sweet hot mustard. December 2, 2002 Cranberry Guacamole or Topping Serve as a side-dish or topping, this recipe adds a delicious new twist and mouth-watering flavor to roasted turkey and ham. 2 ripe avocados, seed, peeled, and coarsely mashed 1/2 cup salsa Verde 3 tablespoons chopped fresh cilantro or parsley leaves 1 jalapeno, seeded and deveined, finely chopped 1 teaspoon coarse, garlic salt 2/3 cup dried cranberries soaked in hot water, drained and squeezed dry Makes about 12 servings (2 tablespoons each) Combine all ingredients. Serve Ham Steaks in a Roasted Tomato & Avocado Sauce Tomato-Chipotle Salsa 1tablespoon oil 1 small onion, thinly sliced 2 cloves garlic, finely chopped 1 pound plum roasted tomatoes, peeled and chopped 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon dried thyme 2 ounces canned Chipotle chilies in adobo, blended salt Avocado Tomatillo Sauce 1 avocado, peeled and pitted 2 medium tomatillos, husks removed 1/2 cup cilantro 1 cup cold water Cilantro leaves for garnish 4 (8 oz. Ham steaks) In a medium size pan heat the oil and sautÈ the onions and chopped garlic until fragrant. Add the chopped tomatoes and cook for 2 to 3 minutes at med. heat. Remove from heat and season with cloves, cinnamon, thyme and chipotle chilies, add salt to taste and set aside. In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt until you get a smooth puree. Set aside. In a very hot cast iron skillet sear the ham steaks for about 4 minutes, then turn and cook on the other side for about 2 minutes or until done. On a dinner plate put the avocado-tomatillo sauce on the bottom, place the ham steaks on top and mound with the tomato-chipotle salsa and garnish with a sprig of cilantro. Yield: 4 Servings - Prep Time: 10 minutes - Cook Time: 10 to 15 minutes November 27, 2002 Enotria Bacon Wrapped Turkey Medallions Yields: 4 Preparation Time: 30 Minutes (not including marinating time) Ingredients Needed: Marinade Smoked Paprika 2 TBSP Medallions 8 Apple Cider 2 Cups Apple Wood Smoked Bacon 8 Slices Knob Creek Bourbon 1 Cup Cinnamon Sticks Each Sweet Butter 1 Cup Shallots 3 TBS Garlic 3 TBSP Salt To Taste Pepper To Taste Blend all ingredients of Marinade (except butter). Wrap each slice of bacon around each medallion. Place in marinade over night or a minimum of 4 hours. SautÈ on each side 4 to 5 minutes per side. Serve with creamy Polenta. Sauce Reduce marinade to 1 cup. Add butter. Reduce to desired consistency. Adjust, salt & pepper to taste. November 22, 2002 Mandarin Festival Mandarin French Toast 3 Large Eggs- NU Laid 3/4 cup Crystal Milk 1/8 cup Orange Juice 2 Tbs. Absolut Mandrin Vodka 1 Tbs. Mandarin Zest. 2 Tbs. Mandarin Orange Syrup- Snow's Citrus Court 4 Slices Texas Toast 1 Tbs. Butter Combine eggs, milk, orange juice, Vodka, mandarin syrup and zest in a large bowl. Beat with a wire whisk until thoroughly mixed. Soak bread in mixture and place on skillet with melted butter. Cook until golden brown over medium heat. Serve at once with Snow's Citrus Courts Mandarin Orange Syrup and an Absolut Mandrin Screw. Gary Gilligan Official Chef, Mt. Mandarin Festival November 13, 2003 Fruit and Nut Stuffing 1 Bag Prepared stuffing 1/2 cup raisins 1/2 cup dried fruit mix, or use trail mix 1/2 onion, grated 1 1/4 cups apple juice, broth, water or white wine 2 tablespoons melted butter Pitted Prunes for garnish approx. 12 if making muffins 1/2 cup almond accents In a bowl, mix all ingredients except the prunes and almonds. Put mixture into casserole, or make individual muffins. This recipe will make 12 muffins. If using prunes, gently push a prune on top 0of each muffin. Bake for 20 minutes in 350 degree oven. Sprinkle with almonds and cook another 5 minutes. Almonds get soggy if they cook longer. Stuffing can also be made on the stove or in a microwave oven. if they cook longer. Stuffing can also be made on the stove or in a microwave oven. if they cook longer. Stuffing can also be made on the stove or in a microwave oven. November 12, 2002 Cheddar Cheese Olive Balls Cheddar Cheese Olive Balls - great for parties and cocktails. Drain 3 dozen small pimento-stuffed green olives on paper towels. Adjust rack to lower third of oven and preheat oven to 400 degrees F. In a small bowl, stir or whisk briefly, 3/4-cup flour 1/2-teaspoon paprika 1/8 teaspoon salt. Blend 4 tablespoons unsalted butter and 4 ounces (1 cup) coarsely shredded room temperature Cheddar cheese together. Add the flour mixture, mixing Add the flour mixture, mixing to form a smooth dough. Using a teaspoon of dough, shape into a ball and flatten the dough in the palm of your hand. Center a drained olive on the dough & wrap the dough around the olive to encase it completely. Roll in the palms of your hands to a form a smooth ball. Place the cheese balls, 1/2-inch apart, on a parchment-lined baking sheet Repeat the process with the remaining dough and olives. Bake about 12-15 minutes, or until the dough is set. Serve hot or lukewarm. Make 3 dozen (Note: This favorite recipe was a bake-off contest winner in the 1950s.) November 12, 2002 Simple Art of Perfect Baking Cheddar Cheese Scones Makes 14 scones 3 cups unsifted bleached all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 3/4 teaspoon dry mustard 1/2 teaspoon baking soda 1/8 teaspoon cayenne pepper 1 large egg 1 cup plus 2 tablespoons cold buttermilk 1/2 cup plus 2 tablespoons (1-1/4 sticks) cold unsalted butter, cut into 1/4-inch slices 2 cups (6 ounces) loosely packed coarsely shredded sharp cheddar cheese 1/3 cup thinly sliced green onions, green portions only Adjust rack to lower third of oven. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, sift the flour, sugar, baking powder, salt, mustard, baking soda and cayenne. Ina small bowl, whisk the egg and buttermilk. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Add the cheese and onions to the bowl, toss to coat and distribute evenly. Add the buttermilk and egg, mix with a fork until dry ingredients are moistened. Do not overmix. Dough will be firm. Using a spoon or ice cream scoop, drop 1/4-cup mounds of dough, about 2 inches apart, onto the baking sheet. Dip fingertips into flour and flatten mounds to 3/4-inch thickness. The flattened mounds should be about 1-inch apart to allow for spreading. Bake about 20 minutes, or until tops are lightly browned and springy to the touch. Remove scones to a wire rack to cool. Serve warm or at room temperature. November 12, 2002 Simple Art of Perfect Baking Yogurt Muffins with Cinnamon Sugar Glaze Makes 12 muffins Butter: 1-1/2 cups plus 2 tablespoons unsifted bleached all-purpose flour 1 cup granulated sugar. November 12, 2002 Impeccable Tastes Fine Catering, Inc. Harvest Brie 1 Apple Sliced - Variety will determine sweet or tartness 1 Pear Sliced - Variety will determine sweet or tartness 1/4 cup currants - if desired 1 small Wheel Brie (500g/17.6oz) 1/2 stick unsalted butter 1/2 teaspoon each of Cinnamon & brown sugar 1 egg whisked with 1 teaspoon of water 2 packages of Puff pastry SautÈ the sliced apple & pear with butter till soft. Add cinnamon, brown sugar & currants, if desired. Cover Brie with one sheet of puff pastry - tuck underneath and trim off excess set aside. (Note: excess can be used for cutouts) Brush off pastry with egg wash Strain apple/pear mixture; top wrapped Brie with apple/pear mixture. Cover with 2nd sheet of puff pastry - tuck completely underneath Brie. Brush puff pastry with egg wash. If any cutouts are used; apply them to brushed pastry and brush with more egg wash. Bake at 400 degrees 12-15 minutes or till golden brown. Allow Brie to set 10 minutes before transferring to platter. Serve with sliced baguettes or crackers. Impeccable Tastes Fine Catering, Inc. Mini Calzones 2-3 sheets of puff pastry (thawed at room temp for 5 minutes) Your favorite pizza topping (eg: Pepperoni slices - optional) 1 cup Marinara 1 cup shredded Mozzarella 1 egg wisked with 1 teaspoons water (egg wash) Assembling pastries: Place one sheet of puff pastry on clean surface. Going from top to bottom, cut into circles, approximately 1.5 inches wide. Place approximately 1/4 teaspoon of Marinara in each center of puff pastry circle, sprinkle with cheese and other topping as desired. Brush edge with egg wash. Fold circle in half to form half-moon, push down with fork. Brush edges with beaten egg. Bake 350 degrees for 12-15 minutes, or until golden brown. Enjoy! (Note: If the pastry was not properly sealed; or if there was too much filling, they may burst open during the cooking and ìpuffingî process. Though the appearance is slightly different, they are just as delicious. Keep these for your own sampling if you donít like the presentation.) - Calzones may be frozen for up to six months uncooked. Store in an airtight container or in a sealed zipper bag. When ready to use, allow to defrost and bake as directed above. November 11, 2002 Buckhorn Steakhouse Pepper Steak Ingredients 1 each 10-12oz - Top Sirloin Steak 3-4 oz Lemon Pepper 1-oz Cracked Blacked Pepper 2-Tbls Olive Oil Procedure: Step 1 - Place cracked black pepper on a medium sized plate. Step 2 - Season top sirloin steak with lemon pepper. Step 3 - Place steak on top of cracked pepper and gently press, so pepper adheres to the steak. Repeat until all sides of the steak are completely coated. Step 4 - In a medium size pan add olive oil and place the stove on high heat. Step 5 - Add coated steak to pan -- do not move steak around. Let steak sear for approximately 2-3 minutes on each side. Step 6 - Remove steak and place steak in a oven safe dish at 350-degree oven until desired temperature. Step 7 - After the steak is removed from oven, place bourbon butter on top of the streak (see recipe). Bourbon Butter Ingredients 4-Tbls Whipped Butter 1- tsp Yellow Mustard 1- tsp Heavy Cream 1-Tbls Bourbon 1/2-Tbls Chop Shallots 1/2-Tbls Chop Garlic Place all ingredients in small mixing bowl and mix until combined. November 6, 2002 Southwestern Chipotle Sweet Potato Puree A Healthy Kitchen 2 pounds of Garnet sweet potatoes, roasted in the oven for 45minutes, or until fork tender. 2 tablespoons extra virgin olive oil 1 chipotle pepper in adobo sauce *, chopped finely sea salt and freshly ground black pepper to taste 1/2 cup warm chicken stock Roast the sweet potatoes, and scoop the flesh out of the skins. In a mixing bowl, mash the sweet potatoes or use a food mill. Add in the olive oil, chipotle and the chicken stock. Mix well, and season with sea salt and freshly ground black pepper. Place in a warm ovenproof baking dish and keep warm in the oven until ready to serve. The dish can be made a day ahead and simply reheated in the oven. *Available in most supermarkets in the Mexican foods section November 4, 2002 Buca Di Beppo Little Hat Pasta with Spicy Chicken 3/4 cup olive oil 2 tablespoons chopped garlic 2 teaspoons crushed red pepper flakes 2 (6 ounce) boneless, skinless chicken breasts, diced into 1-by-1 inch pieces 2 cups broccoli florets, blanched 1 small zucchini, thinly sliced and blanched 1 teaspoon salt 1 pound orecchiette 1medium tomato, chopped 1/4 cup grated Pecorino Romano cheese In a large sautÈ pan, heat the olive oil over medium heat. Add the garlic and the crushed pepper flakes, cooking until aromatic, about 30 seconds. Add the chicken and sautÈ until brown. Add broccoli, zucchini and salt; cook until tender and brown, about 5 minutes. Set aside. In a large pot of boiling water, cook the orecchiette until al dente. Prior to draining the pasta, take 1/4 cup of the hot water and add to the sauce along with the tomato. Drain the pasta very well. Place the pasta back into the pot and add the sauce and cheese. Toss very well, until the sauce is completely incorporated. Serve immediately. October 23, 2002 American River College Culinary Arts Program Prepared by Master Chef Brian Knirk Cream Puffs 1 recipe plate a choux 3 oz. jam (optional) Powdered sugar for dusting Sift the flours together over a sheet of parchmont paper and reserve. Heat the water, butter and salt to a full rolling boil Stir the flour into the liquid as fast as it can be absorbed Cook (Stirring constantly and breaking up lumps) for 2-3 min. Remove from heat. If you were using a larger recipe, at this point you would transfer dough to a mixer fitted with the paddle attachment. Since the recipe is manageable, you can proceed in the saucepan. Mix in the eggs, two at a time. Add as many eggs as the paste can absorb and still hold it shape when piped. Pipe the paste (on to a parchmont lined sheet pan) into the desired shape. Bake at 425 degrees until fully puffed and starting to show some color (about 10 minutes) Reduce the heat to 375 degrees F and bake 10-12 min. longer depending on size. Allow to cool at room temperature. October 18, 2002 California Pizza Kitchen Tricolore Pizza Crust 1 tsp. yeast 1/2 cup plus 1 tbls. warm water (105 to 110 degrees F) 1 1/2 cups bread flour or al-purpose flour 2 tsp. Sugar 1 tsp. Salt 1 tbls. Extra virgin olive oil plus 1 tsp. for coating 1 tbls. Corn Syrup Mixture (2 tsp. corn syrup, 1 tsp. water) Used to sweeten the dough and make it crisp 3 tbls. Parmesan Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer, such as a KitchenAide, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. If using a food processor, use a dough "blade" made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise, proceed as above. Be especially cautious not to mix too long with the food processor because the temperature resulting from the friction o mixing could easily exceed 120 degrees F, killing your yeast. Mix only until a smooth dough ball is formed. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands). Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70-80 degrees) to rise until double in bulk; about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller, 6-inch pizzas are desired). Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling. Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy. Brush the syrup over the entire surface of a 12î dough. Sprinkle the Parmesan over the syrup. Cook pizza, remove from oven and slice TRICOLOR CRUST 8 oz. Neapolitan Pizza Dough (12") - see dough recipe 1 Tbl. Corn Syrup Mixture (2 teaspoons corn syrup, 1 teaspoon water) Used to sweeten the dough and make it crisp 3 Tbl. Parmesan PREPARATION All ingredients should be spread to the edge of the dough! 1. Brush the syrup over the entire surface of a 12" dough. 2. Sprinkle the parmesan over the syrup. 3. Cook pizza, remove from oven, and slice. *Do not pop bubbles that form!! The pizza crust should be bubbly, brown and crispy! TRICOLOR SALAD PIZZA 8 oz. Neapolitan Pizza Dough (12") 1 Tbl. Corn Syrup Mixture 3 Tbl. Parmesan SALAD GARNISH 6 cups Tricolore Salad Mix 3/4 cup Diced Tomatoes 2 fl. oz. Dijon Balsamic Vinaigrette 1 oz. Shaved Parmesan Cheese PREPARATION 4. Combine the Salad Mix, tomatoes and dressing in a container and toss to coat. 5. Place the salad mixture in the center of the sliced pizza leaving 2" of dough exposed on the outer edge. 6. Sprinkle the shaved parmesan over the salad. Dijon-Balsamic Vinaigrette 5 oz. Raw Minced Garlic 1/4 cup Dijon mustard 1 tsp. Kosher Salt 1/2 Tbls. Ground Black Pepper 1 Cup Balsamic Vinegar 3 cups Olive Oil Combine the garlic, mustard, salt, pepper and vinegar in clean stainless steel bowl. Mix with a hand wish until totally mixed. Slowly pour in the olive oil while whisking by hand. TRICOLOR SALAD MIX 1 cup Radicchio 2 1/2 cup Baby Arugula 2 1/2 cup Baby Red Leaf PREPARATION 1. Quarter head of Radicchio. 2. Remove the core from each quarter. 3. Cut the Radicchio into 1" X 1" pieces and break apart the leaves. 4. Remove the core from the head of the Baby Red Leaf 5. Use a knife to cut the Baby Red Oak into 1" x 1" pieces. 6. Mix the cut Radicchio, Arugula and Baby Red Leaf October 16, 2002 Hot Crab Chile Con Queso Jennifer Wood, KNCI 1: In large saucepan over low heat, stir: 1-1/2 lb. cream cheese cut into small pieces 6 oz escabeche with jalapeno chilies, chopped and 1/2 cup liquid reserved 2-3 fresh jalapenos, chopped 1 1/2 cups sour cream 2 - 6 1/2 oz jars marinated artichoke hearts, drained and chopped 2: When hot and melted, add: 2 lbs. crab meat 3/4 cup freshly grated Parmesan Salt and freshly ground black pepper to taste Serve with chips, pita, crackers breadsticks or sourdough chunks (can be used for fondue) and uhhhhmmm...BEEEEER!!!!!! October 14, 2002 Pumpkin Soup with Spicy Shrimp Scott Leysath, SportingChef.com When choosing pumpkins for cooking, look for those that are heavy, firm and evenly colored The smaller ones are more tender, sweeter and easier to manage than the big boys. In a pinch, you can substitute canned pumpkin puree, but not pumpkin pie filling. Top your soup with croutons, crispy shrimp or chopped fresh herbs. For a crunchy snack, rinse the pumpkin seeds and lay them out on a lightly greased baking sheet. Spray seeds with a light coating of pan spray and season with salt or Cajun spices. Bake in a 300 degree oven until seeds are lightly browned. Remove from oven and allow to cool. 6 servings Pumpkin Soup 3 tablespoons butter 4 cups uncooked pumpkin flesh; peeled, seeded and chopped into small chunks 1/3 cup yellow onion, diced 3 cloves garlic, minced 1/2 cup celery, diced 2 cups chicken or vegetable broth 1/2 cup heavy(whipping) cream salt and white pepper to taste 1/4 cup sour cream 1. In a large skillet, melt butter over medium heat. Add pumpkin, onion, garlic and celery and sautÈ for 15 minutes, stirring occasionally. 2. Transfer contents of skillet to a medium stockpot or large saucepan. Add chicken broth and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until pumpkin is soft, about 15 minutes more. 3. Allow mixture to cool, then puree in a food processor (you may have to do it in a few batches) until smooth. Return pureed mixture to stockpot and stir in heavy cream. Heat to warm and season with salt and pepper. 4. To serve, ladle soup into bowls and top with a dollop of sour cream. October 7, 2002 Mandango's Houemade Chili Pizza Pie 10" Pizza Dough Skin 4 oz. Housemade Chili 1.5 oz. Shredded Jack Cheese 1.5 oz. Shreeded Mild Cheedar Cheese 2 oz. Diced Roma Tomatoe 2 oz. Sliced Black Olives 2 oz. Diced Red Onions 1 oz. Diced Green Onions 2 oz. Sour Cream(1/4) ounce on each slice) Place pizza skin on cookie sheet or baking pan Spread chili evenly on pizza skin Sprinkle jack and cheddar Cheeses evenly over pizza Place in oven for 10-15 min., longer for crispier crust Take out of oven Sprinkle tomatoes, green onions, and sliced black olives evenly on top of pizza Slice into eight even slices Dab 1/4-oz. sour cream to each side |