MISTICANZA SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the greens, radicchio, herbs and radishes to a large bowl. Gently toss together.
- Add the shallot, olive oil, vinegar and salt to a small cruet. Shake to emulsify.
- Pour the dressing around the edge of the bowl and gently toss the greens so the dressing adheres to the greens.
MAZZA'S SALAD RECIPE - (3.3/5)
Provided by pjones-2
Number Of Ingredients 4
Steps:
- Chop lettuce and refrigerate while making a dressing of the remaining ingredients. Stir thoroughly and add to the lettuce 10 minutes before serving. (Lettuce will wilt if added too soon before serving.)
MOZZARELLA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
MATZO PIZZA
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread tomato sauce onto matzo. Top with mozzarella and Parmesan. Bake at 400 degrees directly on oven rack until cheese melts, 6 to 7 minutes. Top with egg and basil.
MAZZA'S HUMMUS
Mazza is a Lebanese restaurant here in Salt Lake that has some of the most amazing food! The hummus is to die for and Mazza's owner was kind enough to share the recipe with the Salt Lake Tribune.
Provided by darthlaurie
Categories Lebanese
Time P1DT3h10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
- Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
- Bring to a boil.
- Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
- Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
- When peas are soft, drain, reserving cooking liquid.
- For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
- Season with salt. Taste, add more salt and/or lemon juice, if necessary.
- Scrape into a serving bowl and drizzle with a little bit of olive oil.
- If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
- Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
- Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
- Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
- And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.
Nutrition Facts : Calories 1044.7, Fat 25.9, SaturatedFat 3.1, Sodium 77.2, Carbohydrate 159.5, Fiber 45.6, Sugar 27.1, Protein 52.4
MATZAH
This recipe can be used during the Feast of Unleavened Bread.
Provided by Batyah
Categories Bread Quick Bread Recipes
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
- Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
- Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg
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