Curried Orange Pita Crisps Recipes

Steps:

• The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
• Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
• Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
• Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
• In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
• Serve with pita crisps.
• Note: to make ahead, dip can be refrigerated up to 2 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Steps:

• Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
• Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

Steps:

• In a blender blend the zest with the oil and curry powder until the mixture is smooth and transfer the orange curry oil to a bowl. Split the pita loaves, brush the rough sides with the orange curry oil, and cut the pita halves into 1/4-inch-wide strips. Divide the pita strips between 2 baking sheets, sprinkle them with the salt, and bake them in a preheated 350°F. oven, turning them occasionally, for 10 to 12 minutes, or until they are golden. The pita crisps keep in an airtight container for 5 days.

Steps:

• Combine butter and cheese in the food processsor and mix until creamy.
• Add remaining ingredients and blend until dough almost forms a ball in the food processor.
• Shape into a roll 2 inches round and wrap tightly in plastic wrap.
• Refrigerate overnight.
• Slice rolls into 1/4 inch pieces, place 2 inches apart on cookie sheet and bake at 400 degrees for 10 to 12 mintues or until edges are brown.
• Cool on rack.
• Sprinkle with paprika and serve immediately.

Steps:

• Preheat oven to 350°F.
• Split the pitas and open completely (you will have 4 sections).
• Combine first 4 ingredients; stir well.
• Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.
• Cut each pita half into 8 wedges, and place on a baking sheet.
• Bake for 8 minutes or until crisp; let cool.
• Store in an airtight container.

Steps:

• Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

Steps:

• Position racks in upper and lower thirds of oven; preheat to 300°F.
• Coat 2 large baking sheets with cooking spray.
• Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth.
• Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet.
• Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.
• Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes.
• Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.