Creepy Mini Pizzas

Ingredients:

• Crust:
• 3 1/4 cups all-purpose flour, or more as needed
• 1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees to 130 degrees F)*
• 1/3 cup Mazola® Vegetable Plus! Oil
• 
  
  
  
  Directions: 

• Suggested Toppings:
• Green, red and yellow bell peppers
• Mushrooms
• Black olives
• Pepperoni slices
• Curly leaf parsley or other fresh herbs
• 1 pound shredded white and yellow cheeses such as mozzarella and cheddar

1. Preheat oven to 425 degrees F.
2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
4. Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
5. Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
6. When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

Desi Chili Chicken By Shireen Anwar

Ingredients: • Chicken 1 kg 16 pieces • Ginger Garlic paste 1 tbsp • Chili powder 1 ½ tsp • Salt 1 tsp For Tomato sauce • Oil ¼ cup • Green chilies 4 • Onion 1 slIced • Whole Tomatoes 1 can • Oil ½ cup • Capsicum 2 cubes • Onion 2 cut in cubes and separate each leave • Ketchup 4 tbsp • Chili sauce 2 tbsp

Method: Heat ¼ cup oil add 4 chopped green chilies, 1 sliced onion fry till transparent add 1 can of whole tomatoes, cook covered for 10 minutes, remove and blend, boil 1 kg chicken with 1 tbsp ginger garlic paste, 1 ½ tsp chili powder and 1 tsp salt till it water dries (do not add any water while boiling the chicken) In a wok heat ½ cup oil add 2 chopped capsicum and 2 onion’s cubes, sauté for 2 to 3 minutes, add prepared tomato sauce, boiled chicken, 4 tbsp ketchup, 2 tbsp chili sauce, leave it on low flame for 10 minutes till tender.

Mocha Espresso

Ingredients: Crushed Ice 1 cup Milk 2 cup Sugar 2 to 3tbsp Coffee 1 tbsp heaped (for strong) (acc to taste) Chocolate sauce 4 tbsp Chcocolate IceCream 4 scoops

Method: Put all the ingredients in blender and blend it very well.Drizzle chocolate sauce in glasses and keep it in freezer for few minutes and then pour mocha espresso in glasses

Drumstick Masala

recipe of Drumstick Masala by Shireen Anwar from Masala Mornings. This mouth-watering "Side Dishes" recipe for Drumstick Masala can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

1/2 kg Chicken drumsticks
2 Chopped tomatoes
3 Green chilies
4 Green cardamom
1/2 cup Yogurt
1/2 cup Onion fried and grinded
1/4 cup Oil
1 tsp Ginger garlic paste
1 tsp White cumin crushed
1 tsp Salt
1 tbsp Ginger juliennes
2 tsp Chili powder
1/4 tsp Turmeric
1/2 tsp All spice
2 tbsp Green coriander chopped

Recipe Method

Give cuts on each drumstick, heat 1/4 cup oil in pan, add 1 tsp heaped ginger garlic with 2 tsp chili powder, 1/4 tsp turmeric, 1 tsp crushed white cumin, 1 tsp salt, 4 green cardamom, 2 chopped tomatoes and 1/2 cup yogurt, fry well, add drumsticks and fry well, add 1/2 cup ground brown onion. Also add 1 cup of water, cover and cook till drum sticks tender. Lastly add 1/2 tsp all spice, garnish with 2 tbsp chopped coriander, 3 green chilies and ginger juliennes.

Roast Chicken

Masala TV recipe of Roast Chicken by Shireen Anwar from Masala Mornings. This mouth-watering "Main Course" recipe for Roast Chicken can be prepared in 30 minutes and serves 2-3 people.

Recipe Ingredients

Chicken  1 kg cleaned
Ginger garlic paste  1 tbsp
Salt  1 1/2 tsp
Crushed black pepper  1 tsp heaped
Mustard powder   1 tsp
Lemon juice   2 tbsp
Ketchup   4 tbsp
Chili garlic sauce   2 tbsp
Worcestershire sauce 1 tbsp
Boiled vegetables   1 cup
Baby potatoes   10 to 12 peeled and deep fried

Recipe Method

Prick  the chicken well  and marinate with Ginger garlic paste 1 tbsp, Salt 1 1/2 tsp, Crushed black pepper 1 tsp heaped, Mustard powder 1 tsp, Lemon juice 2 tbsp, Ketchup 4 tbsp, Chili garlic sauce 2 tbsp, Worcestershire  sauce 1 tbsp
Tie the  legs of  the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden add in the left over marinade with half cup water, cover and cook on low flame till  the chicken is  tender.
Serve chicken roast with fried baby potatoes, boiled seasonal vegetables.

Chicken Chapli Kabab

Recipe Ingredients

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Recipe Method

Chop 1 kg chicken mince well.Beat 3 eggs well and fry like
omelet. Keep aside.Grind together 2 tbsp whole coriander, 1 tsp black pepper
and 1 tsp cumin seeds.In a bowl put together chicken mince, 2 tbsp pomegranate
seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped
tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint
leaves, 1 tbsp crushed red pepper and 1 cup corn meal. Mix well and keep aside
for few minutes.Make Pattie and fry in a frying pan with ghee or oil as
required.


Serve with Roghani Naan.

Baked Spaghetti And Cheese Balls With Spinach Sauce

Recipe Ingredients

For the Spaghetti
1  1/2  cups cooked spaghetti
1/4  cup chopped onions
1 1/2  tsp finely chopped green chilies
1  tbsp butter
salt  to taste

For the Cheese Balls
1 1/2 cups (cottage cheese)
2 bread slices
3 tbsp fresh yogurt
1 tbsp chopped coriander
3 finely chopped green chilies
4 tbsp plain flour
1/4 tsp baking soda
Salt to taste

For the sauce
1  cup spinach
1/2  cup fresh cream
1  cup white sauce
salt to taste

Other Ingredients
1/4  cup grated mozzarella cheese
oil for deep-frying

Recipe Method

For the spaghetti
Heat 1tbsp butter in a pan, and add ¼ chopped onions and sauté till they turn translucent. Add 1-1/2 tsp  green chilies,  1 ½ cup cooked spaghetti and salt to taste . Mix well and cook for ½ minute. Turn the flame off and keep aside
For the cheese ball
Soak the bread slices in 3 tbsp  yogurt for 10 minutes. Crumble 1-1/2 cup  cottage cheese, add the soaked bread slices, 1 tbsp coriander, 3 finely  green chilies, 4 tbsp  plain flour, ¼ tsp soda bi-carb and salt. Mix well and shape into small balls.
Heat oil in a wok  and deep fry the balls till they turn  golden brown. Drain on an absorbent paper and keep aside.
For the sauce
Blend together 1 cup spinach along with ½ cup fresh cream, 1 cup white sauce and salt to taste
For assembling
Layer spaghetti in a dish, and pour the sauce over it. Arrange the cheese balls on top.
Sprinkle 1/4 cup grated mozzarella cheese on top and bake in a pre-heated oven at 200°c for 15 to 20 minutes. Serve hot.

Pesto Cheese Terrine

Ingredients

• 12 ounces cream cheese, softened, divided
• 2 tablespoons finely chopped almonds, toasted
• 4 teaspoons finely chopped onion
• 1 teaspoon grated lemon peel
• 3 tablespoons prepared sun-dried tomato pesto
• 3 tablespoons prepared basil pesto
• 1/2 cup chopped fresh parsley, divided
• Keebler® Town House® Original Crackers

Directions

1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.

Footnotes

• 
  

• * NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.

Nutritional Information 

Amount Per Serving  Calories: 264 | Total Fat: 19.1g | Cholesterol: 26mg

Herbed Goat Cheese Spread

Ingredients

• 8 ounces chevre (goat cheese)
• 1/4 cup low-fat plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons sliced green onion
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon coarsely ground black pepper
• 1 clove garlic, peeled and quartered
• Fresh thyme (optional)
• Keebler® Town House® Flatbread Crisps - Sea Salt & Olive Oil or Keebler® Town House® Flatbread Crisps - Italian Herb

Directions

1. In food processor bowl combine chevre, yogurt, olive oil, onion, thyme, pepper and garlic. Cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 1 hour. Garnish with fresh thyme, if desired. Serve with KEEBLER TOWN HOUSE FLATBREAD CRISPS crackers.

Nutritional Information 

Amount Per Serving  Calories: 108 | Total Fat: 8.5g | Cholesterol: 18mg

Blue Cheese Spread

Ingredients

• 1/2 cup fat-free sour cream
• 2 tablespoons fat-free French salad dressing
• 1 cup crumbled blue cheese
• 1/2 cup sliced green onions
• 1/2 cup seeded and chopped tomato
• Keebler® Town House® Original Crackers

Directions

1. In small bowl stir together sour cream and salad dressing. Stir in cheese, onions and tomato. Serve with crackers.

Nutritional Information 

Amount Per Serving  Calories: 216 | Total Fat: 12.2g | Cholesterol: 9mg

Awesome Italian Hoagie Spread

Ingredients

• 1/3 pound deli-roasted turkey breast, chopped
• 1/4 pound Genoa salami, chopped
• 1/4 pound provolone cheese, chopped
• 1/2 cup sliced green onions
• 1/2 cup mayonnaise
• 4 drained pickled pepperoncini peppers, chopped
• 2 tablespoons zesty Italian vinaigrette salad dressing
• 1/4 teaspoon crushed red pepper
• 2/3 cup seeded and chopped roma tomatoes
• 112 Keebler® Town House ® Flipsides® Original Crackers or Keebler® Town House ® Flipsides® Cheddar Crackers

Directions

1. In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour.
2. Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.

California Party Spread from Town House®

Ingredients

• 1 (14 ounce) can artichoke hearts, well drained and chopped
• 1 (8 ounce) package cream cheese, softened*
• 1 cup light mayonnaise
• 1 cup grated Parmesan cheese
• 3/4 cup chopped tomato
• 1 medium jalapeno pepper, seeded and minced
• 1 teaspoon dried dill weed
• Keebler® Town House® Original Crackers

Directions

1. In a medium-size mixing bowl combine all ingredients except Keebler Crackers. Place in a shallow baking dish
2. Bake at 325 degrees F for 35 to 40 minutes or until heated through and lightly browned.
3. Serve with crackers.

Hot Ham and Swiss Dip

Ingredients

• 2 cups shredded Swiss cheese
• 1 1/2 cups finely chopped ham
• 1/2 cup sliced green onions
• 2 tablespoons all-purpose flour
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons spicy brown mustard
• 1 1/2 teaspoons caraway seeds, slightly crushed
• 56 KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers or KEEBLER® TOWN HOUSE® FLIPSIDES® Cheddar Crackers

Directions

1. In medium bowl stir together cheese, ham, green onions and flour. Add mayonnaise, mustard and caraway seeds. Mix until combined. Spread in 9-inch pie plate.
2. Bake, uncovered, at 350 degrees F about 25 minutes or until heated through and bubbly around edges.
3. Serve warm with KEEBLER® TOWN HOUSE® FLIPSIDES® Original Crackers.

Nutritional Information 

Amount Per Serving  Calories: 67 | Total Fat: 4.7g | Cholesterol: 12mg

Swiss Cheese and Grape Salsa

Ingredients

• 2 cups finely shredded Swiss cheese
• 2 cups chopped green seedless grapes
• 1/2 cup chopped pecans, toasted*
• 3 tablespoons honey mustard salad dressing
• 2 tablespoons chopped fresh tarragon or basil
• Keebler® Town House® Flatbread Crisps - Italian Herb

Directions

1. In medium bowl toss together cheese, grapes, pecans, salad dressing and tarragon. Serve with KEEBLER TOWN HOUSE Flatbread Crisps Italian Herb crackers.

Footnotes

• 
  

• 
  *NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350 degrees F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Arugula, Fennel, and Orange Salad

Ingredients

• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 bunch arugula
• 2 orange, peeled and segmented
• 1 bulb fennel bulb, thinly sliced
• 2 tablespoons sliced black olives

Directions

1. Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Twelve Minute Pasta Toss

Ingredients

• 16 ounces rotini pasta
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons garlic powder
• 1 1/4 teaspoons dried basil
• 1 1/4 teaspoons dried oregano
• 1 cup chopped sun-dried tomatoes
• 1/4 cup grated Parmesan cheese

Directions

1. Cook and drain pasta as directed.
2. While pasta is cooking, in a 5-quart pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked. Add sun-dried tomatoes and cook for two minutes.
3. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired.

Chinese Take-Out Shrimp with Garlic

Ingredients

• 2 tablespoons canola oil
• 10 cloves garlic, chopped
• 1 teaspoon minced fresh ginger root
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup snow peas
• 1 cup small white button mushrooms
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pound peeled and deveined jumbo shrimp
• 1/2 cup chicken broth
• 1 tablespoon rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

1. Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
2. Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.