8 : Plum tomatoes
1 : lb Brie (rind removed)
1 : c Fresh basil
4 : Cloves garlic minced
1 : c EX virgin olive oil
1/2 : c Kamalta olives
Salt : Salt & pepper to taste
1 : /2 lb Linguine
Freshly : Freshly grated Parmesan
1 : lb Medium shrimp
7 : tb Olive oil
2 : Cloves garlic; minced
Salt : Salt and freshly ground
-black : -black pepper to taste
1 : /2 lb Tomatoes (about 3) cut in to
-1/2" : -1/2" dice
3/4 : c Chopped fresh basil
2 : ts Balsamic or red wine vinegar
3/4 : lb Linguine or other pasta
8 : oz Uncooked farfalle; (bow tie
-pasta) : -pasta)
2 : md Yellow squash; (1-1/ cups)
Halved : Halved lengthwise and sliced
1 : md Zucchini; (-/2 cups)
Halved : Halved lengthwise and sliced
2 : c Fresh corn kernels; (3 ears)
1/2 : c Finely chopped fresh basil
1 : c Low-fat ricotta cheese
1/2 : c Low-fat buttermilk
1/4 : c Grated Parmesan cheese
3/4 : ts Salt
1/4 : ts Pepper
1 : /2 c Diced seeded tomato
1/2 : c Chopped walnuts; toasted
Basil : Basil sprig; (optional)
2 : c Cooked rice
- : - cooled to room temperature
17 : oz Whole kernel corn (canned)
-- : -- drained
1/2 : c Diced poblano pepper
1/2 : c Chopped stuffed green olives
1/3 : c Chopped green pepper
1/3 : c Sliced green onions
1 : ts Crushed red pepper flakes
3 : tb Lime juice
3 : tb Olive oil
1 : ts Crushed garlic
8 : oz Queso fresco*
Lettuce : Lettuce leaves
2 : sm Tomatoes; cut into wedges
1 : lb Pork cubes for kabobs
1/2 : c Nonfat italian dressing;
-divided : -divided
2 : sm Onion; cut into quarters
1 : sm Yellow squash; cut in half
0: Sift the flour and salt together into a warm bowl, then stir in the yeast
1: Add the oil, 2/3 c warm water and tomatoes
2: Mix together well
3: Knead on a lightly floured surface for 5 minutes
4: Roll out into an 11x6" rectangle
5: Place on a lightly oiled baking sheet
6: Make about 20 deep thumb indentations in the dough
7: Brush with the olive oil, cover with plastic wrap and leave in a warm place for about 40 minutes
8: Preheat the oven to 425~
9: Mix together the topping ingredients
10: Sprinkle over the dough
11: Bake for about 20 minutes
12: Best eaten warm
13: MY NOTE-I would put some oil-pk sun-dried tomatoes on top of the focaccia also
14: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
15: msn
16: com> on Apr 9, 1998