July 4th Recipes - Fusion Cuisine
Compiled by Nirmala Garimella
Fruit and Cookie Crust Pizza
1 18 ounce roll refrigerated sugar cookie dough
1 8 ounce package cream cheese room temperature
1 7 ounce marshmallow creme
sliced fruit ( such as hulled strawberries, peeled kiwis, peeled bananas,peeled cored pineapple)
Purchased caramel sauce warmed
Preheat oven to 350 degrees F. Butter and flour 12 inch diameter pizza pan. Cut cookie dough roll crosswise into 1/3inch thick slices, arrange on prepared pan.Using wet fingertips,press dough evenly into pan to form pizza crust.
Bake crust until deep golden brown about 15 minutes. Tranfer to rack, using edge of metal spatula,press in crust edges to form even round. Cool completely
Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust,leaving 1/2 inch plain border. Top with fruit as desired: drizzle with warm caramel sauce.
Stuffed Tomatoes and Grilled Corn Salad
2 large ears of corn, husked
1 large red bellpepper
4 large tomatoes
1/4 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove pressed
2 tablspoon chopped shallot
2 tablespoons fresh cilantro
1/1/2 tsp jaalpeno chili
1/2 cup crumbled soft fresh goat cheese
Ligtly oil grill racks.Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened turnign occasionally. Enclose peppper in
paper bagfor 10 minutes. Peel , seed and chop pepper, place in large bowl. Cool corn then cut kernels off add to bowl with pepper.
Cut tomatoes crosswise in half. Using a small scoop scoop center of tomatoes into small bowls leaving shell. Sprinkle inside of tomato shell lightly with salt, place cut side
down on papper towels and let drain for a half hour. Discard tomatos seeds and juices in bowl, carsely chop tomato solids and add to tomato mixture.
Whisk oil, lime juice, lime peel and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro and jalapeno. Season with salt and pepper. Spoon corn salad
into tomato shells. Sprinkle cheese over and serve.
Herbed lamb burgers
8 ounces ground lamb
2 tablespoons finely chopped onion
2 tablspoons finely chopped mint
2 tablespoons finely chopped fresh parsley
1/4 tsp ground cinnamon
1/2 cup plain yoghurt
1/2 tsp ground cumin
2 pita bread rounds
Gently mix the lamb,onions,mint, parsley, cinnamon in medium bowl. Miox in salt and pepper. Form mixture onto thick patties ( makes 4 )
Stir yoghurt and cumin in medium bowl to blend. Set aside
Prepare barbeque. Grill patties to desired doneness. Wrap pitas in foil grill until heated through. Unwrap and trasfer to plates. Fill each pita with patty and teh cumin yoghurt on the side. Serve with bowls of tomato lettuce and eggplant
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