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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 2 |
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Directions: 1. Cut up mushrooms and green pepper.
2. Saute mushrooms and peppers in olive oil until soft.
3 Cut cheese and tomato into slices, wash lettuce
4. Drain mushrooms/green peppers.
5. Place pita bread on boiler pan, then place lettuce, tomato, green pepper/mushrooms, and finally cover in layer of cheese. Make sure that everything is placed on one side of the pita so it can be folded later.
6. Place in boiler for about 5 minutes or until nicely toasted (lightly browned and bubbly) on top.
7. Take out of oven and fold over to make sandwhich.
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Avgolemono
1 Bunch(s) parsley
1 Ounce(s) chardonnay wine
1 Ounce(s) salt
1/16 Quart(s) lemon juice
2 egg
3 Ounce(s) orzo
40 Ounce(s) chicken broth |
Directions:
1. Pour the stock into a heavy-based saucepan and bring to a boil. Sprinkle in the orzo, return to a boil and cook for 8-10 minutes, or according to packet instructions, until the pasta is tender.
2. Whisk the eggs in a bowl, for at least 30 seconds. Add the lemon juice and continute whisking for a further 30 seconds.
3. Reduce the heat under the pan of stock and orzo until the stock is not boiling.
4. Very slowly add 4-5 tablespoons of the hot (not boiling) stock to the lemon and egg mixture, whisking constantly. Slowly add another 1 cup of the stock, whisking to prevent the eggs from curdling.
5. Slowly pour the lemon and egg mixture into the pan, whisking until the soup thickens slightly. Do not allow it to boil. Season with salt and pepper.
6. Spoon the soup into warmed soup bowls and sprinkle with chopped flat-leaf parsley. Serve at once.
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