Spiced Beef Burger Recipes

Ingredients:

• 2 garlic cloves
• 1 1/2 teaspoons kosher salt
• 1 teaspoon grated fresh ginger
• 1/4 cup grated onion (use a Microplane)
• 1/4 teaspoon cayenne
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1 1/2 pounds ground beef (at least 20 percent fat for a juicier burger)
• Olive oil for brushing pita
• 3 pita breads
• About 3/4 cup store-bought tzatziki
• Cucumber and tomato slices, butter lettuce, and fresh mint leaves

Spiced Beef Burger • Yield: 6 servings
Ingredients:

• 2 garlic cloves
• 1 1/2 teaspoons kosher salt
• 1 teaspoon grated fresh ginger
• 1/4 cup grated onion (use a Microplane)
• 1/4 teaspoon cayenne
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1 1/2 pounds ground beef (at least 20 percent fat for a juicier burger)
• Olive oil for brushing pita
• 3 pita breads
• About 3/4 cup store-bought tzatziki
• Cucumber and tomato slices, butter lettuce, and fresh mint leaves

Spiced Beef Burger Nutrition Facts:
• Diet:
• Calories: 150.60
• Fat: 215.85
• Carbs: 36.79
• Protein: 163.30
• Cholesterol: 178.40
• Calcium: 56.65
• Sodium: 151.26

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bacon Burgers on Brioche Buns Recipes

Ingredients:

• 2 medium red onions, thinly sliced
• 6 tablespoons extra-virgin olive oil, plus more for brushing
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 8 slices (12 ounces) of thick-cut bacon
• 3 pounds mixed ground chuck and ground sirloin
• 12 ounces brie, sliced
• 8 brioche burger buns, split

Bacon Burgers on Brioche Buns • Yield: 8 servings
Ingredients:

• 2 medium red onions, thinly sliced
• 6 tablespoons extra-virgin olive oil, plus more for brushing
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 8 slices (12 ounces) of thick-cut bacon
• 3 pounds mixed ground chuck and ground sirloin
• 12 ounces brie, sliced
• 8 brioche burger buns, split

Bacon Burgers on Brioche Buns Nutrition Facts:
• Diet: Low-Carb
• Calories: 490.58
• Fat: 672.23
• Carbs: 68.90
• Protein: 716.06
• Cholesterol: 842.82
• Calcium: 185.10
• Sodium: 406.72

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spinach-Feta Pizza Recipes

Ingredients:

• 4 teaspoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 3 cups packed baby spinach
• Flour or cornmeal, for dusting
• 1 10-oz. ball pizza dough
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella
• 1/3 cup crumbled feta

Spinach-Feta Pizza • Yield: 4 servings
Ingredients:

• 4 teaspoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 3 cups packed baby spinach
• Flour or cornmeal, for dusting
• 1 10-oz. ball pizza dough
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella
• 1/3 cup crumbled feta

Spinach-Feta Pizza Nutrition Facts:
• Diet: Balanced
• Calories: 64.69
• Fat: 51.99
• Carbs: 52.34
• Protein: 47.55
• Cholesterol: 29.58
• Calcium: 82.59
• Sodium: 116.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork burgers with herby chips Recipes

Try these pork burgers tonight – their delicious smoky flavour sets them apart from the crowd

Ingredients:

• 3 large baking potato, cut into wedges
• 1 red pepper, deseeded, cut into quarters
• 1 tbsp vegetable oil, plus 1 tsp extra
• 2 tsp dried mixed herbs
• 500g pack pork mince
• 3 garlic cloves, crushed
• 2 tsp smoked paprika (see tip)
• 1 large egg
• 4 tbsp mayonnaise
• burger buns, lettuce and onion, to serve

Instructions:

1. Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
2. Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
3. Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.

Pork burgers with herby chips • Yield: 4 servings
Ingredients:

• 3 large baking potato, cut into wedges
• 1 red pepper, deseeded, cut into quarters
• 1 tbsp vegetable oil, plus 1 tsp extra
• 2 tsp dried mixed herbs
• 500g pack pork mince
• 3 garlic cloves, crushed
• 2 tsp smoked paprika (see tip)
• 1 large egg
• 4 tbsp mayonnaise
• burger buns, lettuce and onion, to serve

Pork burgers with herby chips Nutrition Facts:
• Diet:
• Calories: 144.72
• Fat: 175.87
• Carbs: 71.44
• Protein: 116.95
• Cholesterol: 189.51
• Calcium: 31.49
• Sodium: 31.25

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Asian-Flavored Snack Mix Recipes

The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that’s there’s nothing “ethnic” about this truly addictive party mix. We guarantee that you won’t be able to keep from nibbling on it all evening long! In fact, we predict that you will find yourself making it often because you won’t want to run out of it. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Ingredients:

• 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon Asian sesame oil
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cayenne pepper
• 8 cups (3 ounces) popped popcorn
• 6 cups (6 ounces) rice cereal squares
• 1 (5 ounces) can chow mein noodles
• 1 (3 oz) package Asian rice cracker snack mix
• 2 cups salted roasted cashews or dry-roasted peanuts
• 1 cup wasabi peas or dried peas

Instructions:

1. Preheat oven to 250°F with racks in upper and lower thirds.
2. Melt butter in a small saucepan over medium-low heat and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Remove from heat.
3. Combine popcorn, rice cereal, chow mein noodles, Asian snack mix, cashews and wasabi peas in a very large bowl. Drizzle with butter mixture and toss well to coat. Spread evenly in 2 large (18- by 13-inch) rimmed sheet pans.
4. Bake, stirring every 15 minutes, a total of 1 hour.
5. Cool completely in pans on racks.

Asian-Flavored Snack Mix • Yield: 16 servings
Ingredients:

• 1 stick (1/2 cup) unsalted butter, cut into 8 pieces
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon Asian sesame oil
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cayenne pepper
• 8 cups (3 ounces) popped popcorn
• 6 cups (6 ounces) rice cereal squares
• 1 (5 ounces) can chow mein noodles
• 1 (3 oz) package Asian rice cracker snack mix
• 2 cups salted roasted cashews or dry-roasted peanuts
• 1 cup wasabi peas or dried peas

Asian-Flavored Snack Mix Nutrition Facts:
• Diet:
• Calories: 241.94
• Fat: 274.36
• Carbs: 173.82
• Protein: 101.06
• Cholesterol: 121.35
• Calcium: 31.05
• Sodium: 196.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza Poppers recipes Recipes

All of the flavours of pizza rolled into balls and fried until golden brown and crispy! These little pizza poppers a stuffed with plenty of melted cheese and perfect when served with pizza sauce for dipping!

Ingredients:

• 1 pizza dough (homemade or store bought)
• 24 slices pepperoni
• 24 1x1x1/4 inch pieces mozzarella
• oil
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon oregano or Italian seasoning blend
• 1/2 teaspoon garlic powder
• salt
• pepper
• 1/2 cup pizza sauce (homemade or store bought), hot

Instructions:

1. Roll the dough out into a 12×8 inch rectangle, cut into 24 2×2 inch squares, top with pizza filling and wrap them up sealing them tightly.
2. Heat some oil in a pan over medium heat and cook until golden brown, about 3-5 minutes, set aside in paper towels to drain, sprinkle on the mixture of the parmesan, oregano, garlic powder, salt and pepper and enjoy while warm, dipped into pizza sauce.

Pizza Poppers recipes • Yield: 24 servings
Ingredients:

• 1 pizza dough (homemade or store bought)
• 24 slices pepperoni
• 24 1x1x1/4 inch pieces mozzarella
• oil
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon oregano or Italian seasoning blend
• 1/2 teaspoon garlic powder
• salt
• pepper
• 1/2 cup pizza sauce (homemade or store bought), hot

Pizza Poppers recipes Nutrition Facts:
• Diet: Balanced
• Calories: 61.08
• Fat: 52.76
• Carbs: 43.13
• Protein: 53.86
• Cholesterol: 32.68
• Calcium: 86.59
• Sodium: 140.51

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Barbecue Chicken Pizza Recipes

Ingredients:

• Cornmeal, for dusting
• 1 Pizza Dough or
• 1 Whole-Wheat Pizza Dough
• 1 tablespoon extra-virgin olive oil
• 3/4 cup shredded mozzarella
• 1 cup coarsely shredded boneless, skinless rotisserie chicken
• 5 tablespoons barbecue sauce
• 2 small scallions, thinly sliced (about 1/4 cup)

Barbecue Chicken Pizza • Yield: 4 servings
Ingredients:

• Cornmeal, for dusting
• 1 Pizza Dough or
• 1 Whole-Wheat Pizza Dough
• 1 tablespoon extra-virgin olive oil
• 3/4 cup shredded mozzarella
• 1 cup coarsely shredded boneless, skinless rotisserie chicken
• 5 tablespoons barbecue sauce
• 2 small scallions, thinly sliced (about 1/4 cup)

Barbecue Chicken Pizza Nutrition Facts:
• Diet:
• Calories: 103.00
• Fat: 69.89
• Carbs: 88.61
• Protein: 85.82
• Cholesterol: 57.12
• Calcium: 83.64
• Sodium: 179.00

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza Sticks Recipes

Ingredients:

• 1 (12-oz.) refrigerated thin pizza crust
• 1 (10.5-oz.) container tomato bruschetta topping
• 1 cup (4 oz.) shredded Italian cheese blend

Pizza Sticks • Yield: 6 servings
Ingredients:

• 1 (12-oz.) refrigerated thin pizza crust
• 1 (10.5-oz.) container tomato bruschetta topping
• 1 cup (4 oz.) shredded Italian cheese blend

Pizza Sticks Nutrition Facts:
• Diet: Balanced
• Calories: 71.80
• Fat: 50.85
• Carbs: 61.06
• Protein: 59.82
• Cholesterol: 38.56
• Calcium: 106.06
• Sodium: 117.94

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Hawaii 5-0 Burger Recipes

Perfect combination of sweet, spicy, and savory all on America’s favorite sandwich: the Burger!

Ingredients:

• For the garlic aioli:
• ⅓ cup mayonaisse
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• For the burgers:
• 1⅓ pounds ground chuck
• ¼ cup brown sugar
• ⅛ teaspoon cayenne
• ½ teaspoon salt
• 4 pineapple rings (about ⅓ inch thick)
• ¼ cup teriyaki sauce
• 4 slices of pepperjack cheese
• 4 hamburger buns
• Lettuce (optional)

Instructions:

1. For the Aioli: Mix all ingredients together and refrigerate until ready to use.
2. For the Burgers: Preheat grill to medium-high heat. Divide ground beef into 4 equal patties (1/3 pound each). Mix together, brown sugar, cayenne, and salt. Divide mixture and rub equal amounts onto each burger patty (1/8 of the mixture per side). Spray pre-heated grill with nonstick spray and place pineapple sliced straight onto the grill grates. Cook for about 1½ minutes per side allowing grill marks to appear. Remove from grill and set aside.
3. Turn grill down to medium heat and add the hamburgers. Cook to desired doneness (flipping halfway through). We did ours about 4 per side. Then, baste the patties with ½ of the teryaki and flip (so the basted side is down) and cook for another 1 minute. Repeat with remaining side. Next, add one slice of cheese per patty and close lid for another 30 seconds to allow cheese to melt. Open and remove burgers from grill.
4. To Assemble: Take one hamburger bun (we toast ours in the oven first, but that is up to personal preference!) and slather 1 tablespoon of aioli onto the top half of the bun. On the bottom half of the bun, stack one hamburger patty, followed by a slice of pineapple, and top with lettuce (if desired). Add top half of bun and serve. You may serve with an additional side of teryaki if desired!

Hawaii 5-0 Burger • Yield: 4 servings
Ingredients:

• For the garlic aioli:
• ⅓ cup mayonaisse
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• For the burgers:
• 1⅓ pounds ground chuck
• ¼ cup brown sugar
• ⅛ teaspoon cayenne
• ½ teaspoon salt
• 4 pineapple rings (about ⅓ inch thick)
• ¼ cup teriyaki sauce
• 4 slices of pepperjack cheese
• 4 hamburger buns
• Lettuce (optional)

Hawaii 5-0 Burger Nutrition Facts:
• Diet:
• Calories: 130.29
• Fat: 132.89
• Carbs: 58.39
• Protein: 179.78
• Cholesterol: 175.10
• Calcium: 121.21
• Sodium: 219.01

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza Margherita recipes Recipes

Ingredients:

• 1 thin crust pizza dough
• 1/2 cup pizza sauce (see below)
• 1 ball fresh mozzarella (sliced 1/4 inch thick)
• a handful basil leaves
• 2 tablespoons olive oil.
• 1 clove garlic (chopped)
• 1 (14 ounce) can tomatoes (pureed)
• 1/2 teaspoon oregano
• pepper
• salt

Instructions:

1. Roll the dough out very thinly on a lightly floured surface.
2. Poke the dough with a fork all over.
3. Place the dough on a pan and bake in a preheated 500F/260C oven until it just starts to turn golden brown, about 4 minutes.
4. Pull the pizza out of the oven and top with the pizza sauce and mozzarella.
5. Bake in the 500F/260C oven until the edges are golden brown and the cheese has melted, about 5 minutes.
6. Top with basil and enjoy.

Pizza Margherita recipes • Yield: 1 servings
Ingredients:

• 1 thin crust pizza dough
• 1/2 cup pizza sauce (see below)
• 1 ball fresh mozzarella (sliced 1/4 inch thick)
• a handful basil leaves
• 2 tablespoons olive oil.
• 1 clove garlic (chopped)
• 1 (14 ounce) can tomatoes (pureed)
• 1/2 teaspoon oregano
• pepper
• salt

Pizza Margherita recipes Nutrition Facts:
• Diet:
• Calories: 51.38
• Fat: 58.60
• Carbs: 29.02
• Protein: 41.32
• Cholesterol: 29.49
• Calcium: 88.29
• Sodium: 95.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Prego Roll Recipes

Chef Julia had never heard of a Prego Roll before she met Dean. Even after he explained it, the sandwich sounded way too simple: garlic, butter, bread, and steak. Like peri peri, the Prego Roll is of Portuguese descent. On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

Ingredients:

• 6 garlic cloves
• 1 tablespoon packed flat-leaf parsley leaves
• Pinch of kosher salt
• 8 tablespoons unsalted butter, at room temperature
• 1 pound skirt steak, trimmed of excess fat
• 5 garlic cloves
• 8 to 10 parsley sprigs
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 4 Portuguese rolls
• 1/2 cup garlic butter

Instructions:

1. Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.
2. Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.
3. In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.
4. Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in color.
5. On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.

Prego Roll • Yield: 14 servings
Ingredients:

• 6 garlic cloves
• 1 tablespoon packed flat-leaf parsley leaves
• Pinch of kosher salt
• 8 tablespoons unsalted butter, at room temperature
• 1 pound skirt steak, trimmed of excess fat
• 5 garlic cloves
• 8 to 10 parsley sprigs
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 4 Portuguese rolls
• 1/2 cup garlic butter

Prego Roll Nutrition Facts:
• Diet: Low-Carb
• Calories: 187.29
• Fat: 306.60
• Carbs: 45.05
• Protein: 123.16
• Cholesterol: 261.03
• Calcium: 39.73
• Sodium: 211.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Duck confit burger Recipes

These fancy and flavourful burgers are sure to impress – pile up Dijon mustard, onion marmalade and shredded duck on a brioche bun

Ingredients:

• 1 tbsp olive oil
• 1 red onion, finely sliced
• 2 tbsp onion marmalade
• 500g pack duck leg confit
• 4 brioche burger buns
• 1 tbsp butter, at room temperature
• 1 tbsp Dijon mustard
• 80g bag rocket or frisée salad leaves

Instructions:

1. In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
2. Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
3. Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
4. Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.

Duck confit burger • Yield: 4 servings
Ingredients:

• 1 tbsp olive oil
• 1 red onion, finely sliced
• 2 tbsp onion marmalade
• 500g pack duck leg confit
• 4 brioche burger buns
• 1 tbsp butter, at room temperature
• 1 tbsp Dijon mustard
• 80g bag rocket or frisée salad leaves

Duck confit burger Nutrition Facts:
• Diet: Low-Carb
• Calories: 143.98
• Fat: 228.92
• Carbs: 42.00
• Protein: 77.21
• Cholesterol: 136.84
• Calcium: 42.93
• Sodium: 56.77

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Chicken katsu curry burger Recipes

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Ingredients:

• 2 skinless chicken breasts
• vegetable oil or sunflower oil, for frying
• 500ml milk
• 1 garlic clove, crushed
• 1 tbsp shichimi togarashi (see tip)
• 50ml ketchup
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp runny honey
• juice ½ lime
• 1 tsp hot mustard
• 2 tsp medium curry powder
• 3 tbsp mayonnaise
• 1 egg
• 100g rice flour
• 60g panko breadcrumbs
• 2 burger buns (preferably brioche)
• handful shredded iceberg lettuce
• 2 spring onions, finely sliced
• 2 radishes, finely sliced

Instructions:

1. In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
2. To make the mayo, combine all the ingredients and stir until smooth.
3. Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
4. Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
5. Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

Chicken katsu curry burger • Yield: 2 servings
Ingredients:

• 2 skinless chicken breasts
• vegetable oil or sunflower oil, for frying
• 500ml milk
• 1 garlic clove, crushed
• 1 tbsp shichimi togarashi (see tip)
• 50ml ketchup
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp runny honey
• juice ½ lime
• 1 tsp hot mustard
• 2 tsp medium curry powder
• 3 tbsp mayonnaise
• 1 egg
• 100g rice flour
• 60g panko breadcrumbs
• 2 burger buns (preferably brioche)
• handful shredded iceberg lettuce
• 2 spring onions, finely sliced
• 2 radishes, finely sliced

Chicken katsu curry burger Nutrition Facts:
• Diet:
• Calories: 222.66
• Fat: 320.08
• Carbs: 76.58
• Protein: 168.03
• Cholesterol: 208.51
• Calcium: 102.84
• Sodium: 104.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza Dippin' Strips Recipes

Ingredients:

• 1 can (13.8 oz.) refrigerated pizza crust
• 15 slices pepperoni
• 1 cup shredded mozzarella cheese (about 4 oz.)
• 1 jar (1 lb. 10 oz.) Ragu® Organic Pasta Sauce, heated*

Pizza Dippin’ Strips • Yield: 8 servings
Ingredients:

• 1 can (13.8 oz.) refrigerated pizza crust
• 15 slices pepperoni
• 1 cup shredded mozzarella cheese (about 4 oz.)
• 1 jar (1 lb. 10 oz.) Ragu® Organic Pasta Sauce, heated*

Pizza Dippin’ Strips Nutrition Facts:
• Diet: Balanced
• Calories: 79.15
• Fat: 55.10
• Carbs: 66.85
• Protein: 66.19
• Cholesterol: 44.33
• Calcium: 97.14
• Sodium: 160.43

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Pizza Margherita Recipes

Ingredients:

• 1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
• 1/2 cup Basic Pizza Sauce or bottled gluten-free pizza sauce
• 5 ounces fresh mozzarella cheese, thinly sliced
• 1/3 cup torn fresh basil leaves

Pizza Margherita • Yield: 5 servings
Ingredients:

• 1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
• 1/2 cup Basic Pizza Sauce or bottled gluten-free pizza sauce
• 5 ounces fresh mozzarella cheese, thinly sliced
• 1/3 cup torn fresh basil leaves

Pizza Margherita Nutrition Facts:
• Diet: Balanced
• Calories: 72.13
• Fat: 48.33
• Carbs: 61.57
• Protein: 63.55
• Cholesterol: 42.05
• Calcium: 116.26
• Sodium: 147.11

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Bbq Burgers Recipes

SO easy! A great recipe to make simple beef burgers more exciting for kids and adults! Cook on the BBQ or even fry pan.

Ingredients:

• 1 kg ground beef
• Dijon mustard
• 1 large lettuce head (washed and seperated)
• For the patties
• 3 tbsp hickory bbq sauce
• Chilli garlic ketchup
• 3 large onions (cut into rings)
• 1 tbsp black pepper
• 1 medium onion (chopped into small pieces)
• 400 g tomatoes (cut into rings)
• 2 cloves of garlic (chopped finely)
• To make burger
• 12 burger buns
• 12 slices of cheese (any preferred brand)
• 1 tbsp salt

Instructions:

1. In a large mixing bowl, place the ground beef, onions, garlic, salt, pepper and the bbq sauce. Mix well together, untill the bbq sauce is evenly distributed through the beef.
2. Scoop a patty portion with your hands and roll into a ball, then gently flatten out to create a circular shape.
3. Cook the patties for 10 minutes one either side for a rare burger, or for at least 12 – 15 minutes for medium. While the second side is cooking, lay a slice of cheese on the patty so that it melts slightly.
4. Heat the burger buns on the bbq for no more than 2-3 minutes and spread the dijon mustard on the bottom bun. Place the burger patty on the bun and add lettuce, tomatoes and onions. you can spread the chilli garlic ketchup on the top bun, or serve on the side.

Bbq Burgers • Yield: 20 servings
Ingredients:

• 1 kg ground beef
• Dijon mustard
• 1 large lettuce head (washed and seperated)
• For the patties
• 3 tbsp hickory bbq sauce
• Chilli garlic ketchup
• 3 large onions (cut into rings)
• 1 tbsp black pepper
• 1 medium onion (chopped into small pieces)
• 400 g tomatoes (cut into rings)
• 2 cloves of garlic (chopped finely)
• To make burger
• 12 burger buns
• 12 slices of cheese (any preferred brand)
• 1 tbsp salt

Bbq Burgers Nutrition Facts:
• Diet:
• Calories: 290.11
• Fat: 336.91
• Carbs: 122.22
• Protein: 319.51
• Cholesterol: 350.91
• Calcium: 365.85
• Sodium: 310.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Caramelized Onion and Prosciutto Pizza Recipes

Ingredients:

• 1 (8-ounce) ball Pizza Dough
• 1 tablespoon olive oil
• 1 1/2 cups vertically sliced onion
• 1 teaspoon sugar
• 1/8 teaspoon kosher salt
• 1/2 cup Pizza Sauce
• 3 ounces thinly sliced prosciutto
• 8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Caramelized Onion and Prosciutto Pizza • Yield: 6 servings
Ingredients:

• 1 (8-ounce) ball Pizza Dough
• 1 tablespoon olive oil
• 1 1/2 cups vertically sliced onion
• 1 teaspoon sugar
• 1/8 teaspoon kosher salt
• 1/2 cup Pizza Sauce
• 3 ounces thinly sliced prosciutto
• 8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Caramelized Onion and Prosciutto Pizza Nutrition Facts:
• Diet:
• Calories: 135.30
• Fat: 158.20
• Carbs: 52.57
• Protein: 160.51
• Cholesterol: 174.04
• Calcium: 328.19
• Sodium: 325.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pizza Bianca Recipes

Ingredients:

• 1 pound purchased pizza dough
• Flour, for surface
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme leaves
• 3/4 teaspoon good quality coarse salt

Pizza Bianca • Yield: 6 servings
Ingredients:

• 1 pound purchased pizza dough
• Flour, for surface
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme leaves
• 3/4 teaspoon good quality coarse salt

Pizza Bianca Nutrition Facts:
• Diet:
• Calories: 66.33
• Fat: 24.96
• Carbs: 76.87
• Protein: 40.49
• Cholesterol: 0.00
• Calcium: 36.42
• Sodium: 115.88

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Caramelized Onion-Pear Pizza Recipes

Ingredients:

• 1 tablespoon butter
• 6 cups sliced onion
• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 1 cup thinly sliced Bartlett pear
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 1/4 cup (1 ounce) preshredded pizza-blend cheese
• 2 tablespoons coarsely chopped walnuts
• 1/4 teaspoon salt

Caramelized Onion-Pear Pizza • Yield: 4 servings
Ingredients:

• 1 tablespoon butter
• 6 cups sliced onion
• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
• 1 cup thinly sliced Bartlett pear
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 1/4 cup (1 ounce) preshredded pizza-blend cheese
• 2 tablespoons coarsely chopped walnuts
• 1/4 teaspoon salt

Caramelized Onion-Pear Pizza Nutrition Facts:
• Diet: Balanced
• Calories: 77.26
• Fat: 49.63
• Carbs: 76.75
• Protein: 48.31
• Cholesterol: 26.90
• Calcium: 75.15
• Sodium: 116.18

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Salami and Mushroom Pizza Recipes

Ingredients:

• 1 (8-ounce) ball Pizza Dough
• 1 teaspoon olive oil
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup Pizza Sauce
• 2 ounces thinly sliced Genoa salami
• 8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Salami and Mushroom Pizza • Yield: 6 servings
Ingredients:

• 1 (8-ounce) ball Pizza Dough
• 1 teaspoon olive oil
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup Pizza Sauce
• 2 ounces thinly sliced Genoa salami
• 8 ounces shredded part-skim mozzarella cheese (about 2 cups)

Salami and Mushroom Pizza Nutrition Facts:
• Diet:
• Calories: 131.97
• Fat: 160.67
• Carbs: 48.32
• Protein: 153.93
• Cholesterol: 174.60
• Calcium: 325.40
• Sodium: 271.92

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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