Let the pizzas rest for 3 minutes before cutting each into 8 slices. Nutritional Analysis (per serving) Calories 333 Total Fat 7.0 g Saturated 3.5 g Trans Fat 0.0 g Polyunsaturated 0.5 g Monounsaturated 2.5 g Cholesterol 21 mg Sodium 402 mg Carbohydrates 51 g Fiber 2 g Sugars 2 g Protein 15 g From the American Heart Association's Face The Fats program.Recipe copyright © 2007 by the American Heart Association. In a small bowl, stir together the reserved pineapple juice, sugar, mayonnaise and curry powder. If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar and salt using a large wooden spoon. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.
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En español | Carrot-Pineapple Salad With Golden Raisins Serves 6; 1/2 cup per serving 2 1/2 cups matchstick-size carrot strips 1 8-ounce can pineapple tidbits in their own juice, drained, reserving 1 tablespoon juice 1/3 cup golden raisins 2 tablespoons sugar 2 tablespoons light mayonnaise 1/2 teaspoon curry powder (optional) In a medium bowl, stir together the carrots, pineapple and raisins. Fresh Veggie and Canadian Bacon Pizza With Homemade Crust Recipe courtesy of Alton Brown Serves 8; 2 slices per serving Crust 4 cups all-purpose flour, plus 1/2 cup set aside 1 envelope instant yeast 1 teaspoon sugar 1/2 teaspoon salt 1 1/4 cups tepid water 1 tablespoon olive oil Cornmeal for dusting the peel Toppings 2 cups part-skim mozzarella or other reduced-fat cheese 2 medium tomatoes, sliced 2 ounces Canadian bacon, diced 2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli, asparagus or onions, or a combination 4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano, or a combination Directions If using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar and salt. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.
Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. If available, set one or two pizza stones on the oven rack in the lower third of the oven. Dust the peel with cornmeal and place the dough on top. Slide the pizza off the peel and onto the pizza stone in the oven.
If you do not have a pizza stone, turn two sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. (If you have only one sheet pan, assemble only one pizza at this point.) Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown.
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