Easy Mexican Pizzas

Ingredients

1 pkg. (8) 10-inch burrito-size flour tortillas, divided
2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided
1 tablespoon vegetable oil
1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided
1 can (16 oz.) ORTEGA Refried Beans
ORTEGA Thick & Smooth Taco Sauce
Toppings: chopped tomato, sliced green onions and ripe olives

Directions

PREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.

HEAT vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well. Remove from heat.

COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl.

Strawberry cheesecake with Oreo crust of

]ingredients

350 g of ricotta cheese
80 g unsalted butter
100 g of granulated sugar
150 g of Oreo
8 g vanilla sugar (one sachet)
350 g of fresh cheese
3 eggs
200 g raspberries

preparation instructions

Preheat oven to 140 ° C.
Mix cookies and butter.
Spread the mixture into a pie dish.
Mix the raspberries, ricotta, cream cheese, sugar and vanilla sugar.
Add eggs slowly, stirring.
Pour the mixture over the biscuit.
Put the dish in the oven for 1 hour.
Allow the dish in the fridge.

Baked Stuffed Zucchini

Baked Stuffed Zucchini

Hello, the Algerian dish recipe that I propose today is a recipe for stuffed zucchini in the oven, an easy recipe, delicious and presentable, you can substitute zucchini for the eggplant.

ingredients

5 to 6 large zucchini
  300 grams of minced meat
2 spoons of breadcrumbs
1 egg
salt
pepper
2 spoons of finely chopped parsley
6 tablespoons water (for stuffing)
1 kg of ripe tomatoes fresh well
5 cloves of garlic grated
Oil for frying
multicolored peppers for garnish (optional)

Preparation Instructions

Cut the zucchini into slices in lengthwise not too thin,
Fry and drain on paper towels.
Prepare stuffing
In a large bowl, combine ground meat, salt, pepper, egg, parsley, bread crumbs and water.
Knead well to obtain a homogeneous mixture.
Make small balls of a size of a walnut.
Make your stuffing zucchini as you see on picture below.
Prepare the sauce
Remove skin and seed tomatoes, then mix them.
In a skillet, heat oil done, add garlic and bay leaves and saute for 1 minute.
Add tomatoes, salt, pepper and cook 15 minutes over low heat.
Pour tomato sauce into a gratin pan.
Put away your stuffed zucchini and bake 25 to 30 minutes.
Garnish with skewered peppers (use toothpicks).

How to Make Prime rib with sea salt, barbecue sauce

barbecue sauce

 Amount for 6 persons


Ingredients
Dimension Beef: 2.4 kg
Apple of land shot: 400 g
Carrot: 400 g
Asparagus green:1 bunch
For the sauce
Ketchup: 30 g
Clove of garlic: 1 clove
Honey: 10 g
Tomato paste: 30g
Water: 2 cl
For the rest of the recipe
Sea salt: 15 g
Pepper Mill: 6 Round
Chives: 0.25 boot
Coarse salt: 10 g
Peanut oil: 8 cl
Unsalted butter: 40 g

Preparation instructions

Prepare sauce: caramelized honey in a saucepan, then add the tomato paste and cook 1 min. Then add the garlic, ketchup and 20 ml water, then let the sauce simmer for 6-8 minutes (it should have a syrupy consistency). Strain the sauce and let cool.

Cut the potatoes into 2 or 4 and wash. Peel carrots and cut into large chunks. Cut the asparagus to remove the hard base. Bring a large salted water to a boil, then cook carrots and potatoes for 5 min.
Cook asparagus 3 minutes in plenty of boiling salted water.

Preheat oven to 200 ° C.
Salt the beef ribs. In a wide heavy bottomed vessel (eg a pan), pour a little oil and heat it strongly. Color the Coast 2 minutes on each side, then place them on a baking dish, add pepper and put a pat of butter on top. Cook the ribs in the oven 8 minutes, then let rest under a sheet of aluminum foil for 5 to 6 min.

In the casserole, add the potatoes and carrots and cook over low heat about 10 minutes. Add the asparagus and cook for 4 to 5 minutes (vegetables should be slightly firm).

Serve the meat cut into slices 1 cm thick, sprinkle with chopped chives and accompanied with vegetables heated through and sauce warm or cold.

How to Make Baked Bananas

Baked Bananas     by jacky_43

ingredients

-4 bananas (ripe but still firm)
- 8 mint leaves
- mustard
- 12/16 slices of bacon about 2 mm

Preparation instructions

Moutarder slightly the inner curve of the banana, to place 2 mint leaves and toss banana 3/4 slices of bacon.

Place on the grill until the bacon is toasted (after 7 minutes).

How to Make The Betty Crocker Recipe Card Library

 The Betty Crocker Recipe Card Library           Barbeque

ingredients
1 slice per serving bacon    
1 per serving frankfurter 
Fillings: Choose 1 per serving: 
Apple-Cheese:   
3 slices unpared apple 
1 strip process American cheese 
Peanut Butter:   
  Crunchy peanut butter or peanut butter and salted peanuts 
Orange:   
3 mandarin orange segments 
Melon:   
3 canteloupe or honeydew melon balls or 1 melon wedge 
Onion:   
1 green onion 
1 dill pickle slice 
Savory Stuffing: Enough for 8 frankfurters 
1/3 cup chopped sweet pickle 
1 slice bacon, crisply fried and crumbled 
2 cups dry herbed stuffing mix, prepared as directed on package
 preparation instructions
Fry bacon 2 minutes on each side. Split frankfurter lengthwise, not cutting completely through. Place one of the fillings in the cut. Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.

How to Make Almond Green Beans with Cheese Sauce

RecipeName : Almond Green Beans with Cheese Sauce RecipeType :Tenspeed    author:Tenspeed


ingredients:



2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning

How To Cuisine Apple Pie

Apple Pie

Apple Pie
Ingerdients 


5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water

Preparation instructions

Mix dry ingredients together. Cut shortening into dry ingredients

until mixture is the consistency of coarse meal. Combine vinegar

and egg and add enough water to make one cup liquid. Add liquid to

dry ingredients and mix until dough forms a ball. Avoid overmixing;

once it sticks together, that's enough. Divide dough and pat out

with hands into desired shape on floured sheet of wax paper (lots

of flour!). Put another floured sheet on top (more flour!) and

smooth with rolling pin. Transfer to pie dish using the wax paper.

Yields five or six 9-inch crusts. Store unused dough (in rolled-out

crusts or in balls) in freezer, tightly wrapped.

Pastry for 2 crusts

6 to 9 Granny Smith apples, peeled, cored, and cut into chunks

1 T cornstarch

1/2 t salt

3 T butter, melted

1 t ground cinnamon

3 T sugar

1/3 C light corn syrup

1/2 C light brown sugar

3 T light corn syrup

2 T flour

2 T butter, softened

Fill pastry-lined pie pan with apples. I highly recommend using a

9- or 10-inch cast iron skillet or chicken fryer -- these make a

great crust. Combine next 6 ingredients and pour over apples. Cover

with top crust; a lattice works best as it allows plenty of steam

to escape. 

Bake at 425 F for 30-45 minutes.  Combine remaining ingredients

and spread over crust. Return to oven for 10 minutes or until

topping is bubbly.

How To Cuisine Old Fashioned Banana Pudding

Old Fashioned Banana Pudding       By::Debbie M
Ingerdients
 6-8 bananas  
box of vanilla wafers
2 cups (475 ml) of milk
3 egg yolks (save eggwhites for meringue)
1 cup (225 ml) sugar
1 tsp (5 ml). vanilla
5 tbsp (70 ml). flour
Meringue:
3 egg whites (from above)
1/4 cup (60 ml) sugar

Preparation Instruction

Put milk,sugar,egg yolks,flour,and vanilla in pot. 

Mix well,stir constantly over medium heat until desired thickness (don't get too thick). 

Slice bananas and layer with cookies in casserole dish. 

Pour sauce over top,then mix together. 

Using the 3 egg whites saved,make meringue and place on top. 

Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness. 

Meringue: 

Beat egg whites until stiff. 

Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness. 

How To Cuisine Fat-Free Tapioca Pudding

Fat-Free Tapioca Pudding        
Ingerdients
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
Preparation Instruction
1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat.  Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.  Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

Nutrition Facts
Serving size  3/4 cup
Total servings  4
Fat (per serving)  0g
Calories (per serving)  140
Notes


When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.
     No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat-free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.

How To Cuisine Boneless Buffalo Wings

Boneless Buffalo Wings    author:Todd Wilbur
Ingerdients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
Preparation instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
Notes
This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

How To Cuisine Spinach Calzone Pizzas

Spinach Calzone Pizzas   

Ingerdients     

 1 Loaf frozen bread dough, thawed
8 oz Fat-free Mozarella, shredded
10 oz Spinach, frozen chopped, thawed and well-drained
6 oz Tomato paste
1/4 c Onion, finely chopped
4 oz Canned mushroom stems and pieces, drained
1 Garlic clove, minced or pressed
2 tb Red wine
Preparation instructions
Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7" circle. Combine remaining ingredients; mix lightly. Spoon approximately 1/2 c. of mixture onto half of each circle. Fold dough over filling; moisten edges and press together with fork to seal. Cut small slit in top of each calzone; lightly spray with cooking spray.
Bake at 375 F. for 15 to 18 minutes or until golden brown.

322 calories,
22 g protein,
46 g carbo.,
2 g total fat, .
5 g saturated fat,
7 mg sodium,
616 mg sodium,
3 g fiber,
6% calories from fat

How To Cuisine Chocolate Covered Pretzels

Chocolate Covered Pretzels     author :K. Goins

Ingerdients            
1 lb (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels
Preparation instructions
In microwave safe bowl, melt all of the chocolate (stirring very often - every 20-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in chocolate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tupperware
Notes
I made these white chocolate covered pretzels this Christmas to add to "goody bags" for relatives. They are easy to make and are delicious.

How To Cuisine Banana Cake

Banana Cake   author: Joy
Ingerdients
1 stick butter    
1-1/2 cups (350 ml) sugar
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sour cream

Preparation instructions

Preheat oven 350 degrees (175 C.). 

Butter and flour 9 inch square pan. 

Cream the butter, slowly add the sugar and beat until light. 

Add the banana, eggs and vanilla and beat well. 

In another bowl mix the flour, baking soda and salt. 

Add to the banana mixture and blend. 

Add the sour cream and beat until well blended. 

Spread in the pan and bake 45 minutes or until toothpick comes out clean. 

Cool and shake confectioners sugar on top. 

How To Cuisine Baked Kibbeh (Kibbeh bis-Sayniyyeh)

Baked Kibbeh (Kibbeh bis-Sayniyyeh)  

Ingerdients     
1 recipe, raw kibbeh
1 recipe, kibbeh stuffing
1/2 c. olive oil
Preparation instructions
Separate the raw kibbeh in half. Spread one half in the bottom of an oiled baking dish. Add the kibbeh stuffing and distribute evenly. Cover the stuffing with the remaining raw kibbeh mixture, spread evenly over the top. Cut into 2 inch squares. Spread the olive oil evenly over the top. Bake for 50 minutes in a preheated oven set at 350 degrees F. Can be served both warm or cold.
Notes
Kibbeh is a truly traditional Arabic dish with many variations

How To Cuisine Cheddar Bay Crab Bake®

Cheddar Bay Crab Bake®    author:http://www.topsecretrecipes.com

Ingerdients       
2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)
Preparation instructions
1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough  leave a margin of a half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.
Notes
Ahoy. Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available, no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip

How To Cuisine McDonald's® Lobster Sandwich

McDonald's® Lobster Sandwich    author: http://www.topsecretrecipes.com

Ingerdients      
1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll
Preparation instructions 
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of the roll.
Notes
Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.

How To Cuisine Pumpkin-Cinnamon-Rolls

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting                              by JAMIE  
Ingerdients
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons Red Star Quick Rise Yeast or instant yeast
   Preparation instructions     
1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 1/2 hours, until it's almost doubled in bulk.
3. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
5. Starting with the short end that's covered with filling, roll the dough into a log.
6. Cut the log into nine 1 ½"-thick rolls.
7. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
8. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
9. To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners' sugar.  

Notes      
add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency.
- The pumpkin puree in these Pumpkin Cinnamon Rolls make them a bit more dense when compared to a traditional cinnamon roll.
- According to King Arthur Flour, you can substitute the White Whole Wheat Flour for All-Purpose, you will just need to decrease the amount of water needed by about 2 teaspoons.
- If you are unsure what the dough should look like, definitely check out this post on KAF for an in-depth photo tutorial.
-If you prefer more maple flavor in your frosting, just play around with the proportions until it meets your needs.
-The frosting pictured above is a bit on the thick side because I made it the night before and refrigerated it until the next day. Ideally, it should be a bit thinner        

How To Cuisine Christmas Coffee

 

Christmas Coffee          Chef: Picholine

Ingerdients                 

5 ozs coffee

14-12 cup mint (chip ice cream more as needed)

 Preparation instructions

Stir ice cream into freshly brewed coffee, taste for sweetness, and add more ice cream if needed. 2 Stir well to keep chocolate chips from sticking to the bottom of the cup. 3 You may drink it like this, but if you want it hot, put it in the microwave for 30 seconds and stir again

How To Cuisine Classic Greek Fresh Stuffed Pita

Classic Greek Fresh Stuffed Pita      
Ingerdients
Dressing                    
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
Preparation instruction
1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Notes
Here's a clone for another of Wendy's four Fresh Stuffed Pitas. This Classic Greek Pita uses the same salad base and dressing as last week's clone for the Chicken Caesar Pita, but replaces the chicken and parmesan with a Greek topping that's very easy to make. Even though Wendy's uses a special custom pita that can't be bought in the stores, you can use the type that most people tend to slice open and fill. You won't be filling any pockets in this recipe (other than those in your pants with the money you save). Instead, you just heat up the pita, and fill it like a soft taco.
   authorhttp://www.topsecretrecipes.com