|
 HANNAH INTERNATIONAL RECIPES
| |
|
|
|
|
| |
 |
|
BRUSCHETTA ITALIANO
1 pound ziti
1/2 teaspoon salt
1 39-ounce jar Hannah Bruschetta
1/2 cup grated Parmesan cheese
1. Boil ziti in salted water until al dente; drain pasta and place in a bowl.
2. Open Bruschetta and pour over warm pasta, stirring to blend.
3. Sprinkle with Parmesan. Makes 4-6 servings.
Tip: Use Bruschetta to spice up pizza, pasta, burgers, chicken or fish.
|
|
| |
|
|
|
|
| |
|
|
|
|
| |
 |
|
BRUSCHETTA APPETIZER
Olive oil
1 cup grated cheese (mozzarella, Romano, Parmesan or a mixture)
1 39 ounce jar Hannah Bruschetta
1. Preheat broiler. Slice bread on the diagonal and brush slices with olive oil. Place under the broiler for 1 minute, or until golden brown.
2. Remove from broiler, spoon Hannah Bruschetta on bread and sprinkle with cheese. Place under the broiler for 1 additional minute to warm and melt cheese. Makes 10-15 servings.
3. Sprinkle with Parmesan. Makes 4-6 servings.
|
|
| |
|
|
|
|
| |
|
|
|
|
| |
 |
|
QUESADILLAS WITH ROASTED RED PEPPER & JALAPENO HOMMUS
Cooking oil or spray
1 pound boneless sirloin steak, sliced across the grain into 1/8-inch strips
4 ounces white onion, thinly sliced
1 tablespoon pine nuts
1 container Hannah Roasted Pepper & Jalapeno Hommus
8 flour tortillas
1 cup grated Montery Jack cheese
Handful of fresh cilantro leaves, roughly chopped
1. Lightly oil a large nonstick frying pan and heat over medium-high heat. Add beef and onion and saute until cooked to taste. Remove from the pan.
2. Add pine nuts to the pan and cook over medium heat for a few minutes, until they turn golden. Remove from the pan.
3. Spread a generous amount of hommus on 4 torillas. Top with beef and onions, then grated cheese and pine nuts. Sprinkle with cilantro to taste. Place another torilla directly on top.
4. Lightly coat a nonstick pan with oil and heat over medium heat. Cook each quesadilla for 1-2 minutes per side. Cut into wedges and serve warm. Makes 8 servings.
|
|
| |
|
|
|
|
|
