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6 | <title>Sun Dried Tomato Pita</title> |
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16 | <h1>Sun Dried Tomato Pita</h1> |
17 | <div class="contents"> |
18 | <dl> |
19 | <dt> |
20 | <a href="#sec1">Ingredients</a> |
21 | </dt> |
22 | <dt> |
23 | <a href="#sec2">Directions</a> |
24 | </dt> |
25 | <dt> |
26 | <a href="#sec3">Notes</a> |
27 | </dt> |
28 | </dl> |
29 | </div> |
30 | |
31 | |
32 | <!-- Page published by Emacs Muse begins here --><p>Everything is the same as the basic <a href="Pita.html">Pita</a> with the following additions.</p> |
33 | |
34 | <h2><a name="sec1" id="sec1"></a> |
35 | Ingredients</h2> |
36 | |
37 | <ul> |
38 | <li>6 sun dried tomatoes (dry and not oil packed)</li> |
39 | <li>3/4 cup water from boiling tomatoes and 3/4 cup water instead of 1 |
40 | 1/2 cups of water</li> |
41 | <li>About 1 tbsp fresh romemary (chopped a bit)</li> |
42 | <li>2 decent sized leaves of basil (chopped)</li> |
43 | </ul> |
44 | |
45 | |
46 | <h2><a name="sec2" id="sec2"></a> |
47 | Directions</h2> |
48 | |
49 | <ol> |
50 | <li>Boil the sun dried tomatoes in one cup of water with a dash of |
51 | salt for ten minutes. Save 3/4 cups of the water after boiling.</li> |
52 | <li>Chop the sun dried tomatoes into fairly small chunks</li> |
53 | <li>Chop the basil leave fairly finely; cut the rosemary leaves into |
54 | thirds (approximate, naturally—a few whole leaves are entirely |
55 | ok).</li> |
56 | <li>Blend in the basil and rosemary with the dry ingredients</li> |
57 | <li>Blend in the tomato chunks with the wet ingredients</li> |
58 | <li>Return to the good old <a href="Pita.html">Pita</a> recipe</li> |
59 | </ol> |
60 | |
61 | |
62 | <h2><a name="sec3" id="sec3"></a> |
63 | Notes</h2> |
64 | |
65 | <p class="first">Sometimes I grate some parmesian or another hard cheese and mix it |
66 | with a bit of rosemary and garlic into a small amount of olive oil |
67 | (just enough to make things sticky) and spread it onto the tops of the |
68 | pita when baking. It is, naturally, delicious.</p> |
69 | |
70 | |
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99 | <p class="cke-timestamp">Last Modified: |
100 | January 26, 2009</p> |
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