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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: altfeld@burma.csee.usf.edu (John Altfeld)
Date: 13 Jan 92 14:24:24 GMT
Subject: LACTO: Pizza Florentine
Reply-To: altfeld@burma.csee.usf.edu (John Altfeld)
Summary: orig. subject: Weird Recipe
Archive-Name: recipes/lacto/pizza-florentine
Keywords: recipe lacto pizza florentine
Followup-To: rec.food.veg
Organization: University of South Florida, Department of Computer Science and Engineering
Approved: aem@mthvax.cs.miami.edu
Hey folks--
As a grad student in Tennessee (no longer) I worked for a restaurant
called Grady's. It's known in Florida and perhaps elsewhere as Regas
Grill. Only big places have them and there probably aren't more than
16-20 Grady's around. In any case, they served a REALLY weird variety
of items, including the following. When I first saw the ingredients,
I made some bizarre noise that must have sounded like choking to anyone
within listening distance. But take MY word for it, this recipe will
REALLY surprise you. It's DELICIOUS.
PIZZA FLORENTINE is their name for it, but it's not quite a pizza.
ingredients:
10" CRISPY flour tortilla * fry it lightly yourself if they come soft,
and *keep it flat and unbubbled*, let dry)
Creamed Spinach * THIN layer on top of tortilla, really thin.
Don't use a sour-cream base brand. Get
something reliable (top brand), frozen OK, Thaw.
finely chopped scallions * sprinkle enough to lightly cover the tortilla.
I mean LIGHTLY, you shouldn't COVER the thing!
finely squared or chopped TOMATO bits -- also lightly sprinkle.
JALAPENO ARTICHOKE MIX * sprinkle lightly over tortilla (described below)
Cheddar/Jack Cheese Mix. * cover tortilla completely, but don't pile up.
just shred enough of both cheeses together. You
can use 50/50 or 60/40.
And there you have your PIZZA FLORENTINE, ready to cook. It takes
about 3-5 minutes in an oven about 350. You can experiment with temp's
and times. Don't let the cheese boil or brown. This recipe is meant
to cook only until the cheese melts completely; you don't want to get
the tortilla soggy.
OK-- the jalapeno artichoke mix. Lots of choices:
I either boil my own artichokes and chop up the hearts into really tiny
peices, or I buy a small jar of marinated artichoke hearts, but be
careful with those, they come unsoftened. You'll have to drain the oil
and either boil or steam them until they lose their stiffness. Anyway,
cut 'em up _small_. Then, get a few slices of SPICY jalapenos and chop
them up just as small. Mix the peices together, stir. Then you
sprinkle them on the pizza right after the scallions and tomatoes.
If this sounds too spicy, don't worry, this is a SMALL dish. It
shouldn't be an inch thick when you're done with it. It should be
1/4-1/2" thick. And there really isn't much of any ingredient on the
tortilla, except the cheese, and even then not that much. It's a
little spicy, but not that spicy. AND besides, you really have NO IDEA
WHAT YOU'RE MISSING if you don't try this at least once. If you like
this one, I can probably dig up some other unusual stuff. Let me know
through this group! thanks and eat up,
jonathan.
P.S. Sorry if I don't know the jargon yet.