Epicure’s Eggcellent Pizza

Pizza alla Bismark, or cooked egg on pizza, is a delicious Italian tradition — a good excuse to have pizza for breakfast!

Makes 4 large slices

Prep Time: 7 minutes

Cook Time: 10 minutes

Ingredients

• 1 — 12” (30 cm) prepared pizza shell
• 1/4 cup (60 ml) prepared Epicure's Rustico Pasta Sauce
• 2 tsp (10 ml) Epicure's Pizza Seasoning
• 1 large tomato, sliced
• 1 bell pepper, cut into rings
• 4–5 eggs
• 1/3 cup (80 ml) grated Parmesan cheese or pecorino cheese

Instructions

1. Preheat oven to 425° F (220° C).
2. Place shell on Epicure’s Perforated Pizza Pan and spread evenly with Rustico Sauce, leaving a 1/2" (1 cm) border around edge. Sprinkle with Pizza Seasoning and arrange tomato and peppers overtop.
3. Bake until shell starts to brown, about 8–10 minutes. Remove and crack eggs overtop. Sprinkle with cheese and continue to bake for about 5 minutes, until eggs are set but yolks are still runny.

Per Serving (slice) : Calories 180, Fat 9 g (Saturated 3 g, Trans 0 g), Cholesterol 215 mg, Sodium 320 mg, Carbohydrate 14 g (Fibre 2 g, Sugars 3 g), Protein 12 g.

Epicure's Tomato and Bread Zuppa

Makes 4 servings

Cost Per Serving: 1.31

Ingredients

• 3 Tbsp (45 ml) olive oil, divided
• 1 tsp (5 ml) Epicure's Marinara Sauce Mix
• 1 cup (250 ml) stale bread, cut into 1" cubes
• 1 small onion, chopped
• 1 — 28 oz (796 ml) can stewed plum tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 5 cups (1.25 L) prepared Epicure's Vegetable Bouillon
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• Epicure's Crushed Chilies, to taste

Instructions

1. Combine 2 Tbsp (30 ml) of olive oil, Marinara Sauce Mix, and Crushed Chilies, if desired, in Epicure's Multi-Purpose Pot over medium heat. Stir regularly for approximately 2 minutes or until mixture becomes aromatic. Add bread cubes and cook until golden brown.
2. Remove bread from pot and set to drain on paper towel.
3. Add remaining olive oil to Pot and sauté onion until translucent. Stir in tomatoes, Margherita Sauce Mix and prepared Vegetable Bouillon. Heat to a gentle simmer.
4. Once simmering, return bread to pot, season with Sea Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.
5. Remove from heat and roughly break up tomatoes and bread with potato masher. Serve warm with a drizzle of olive oil.

Per Serving : Calories 210, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 25 g (Fibre 6 g, Sugars 2 g), Protein 6 g.

Epicure's Chicken Cacciatore

Spicy and delicious!

Makes 8 servings

Cost Per Serving: 1.10

Ingredients

• 8 whole chicken legs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) olive oil
• 1 — 28 oz (796 ml) can diced tomatoes
• 1 — 28 oz (796 ml) can crushed tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional

Instructions

1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse^® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.

Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.

Tips: Serving Suggestion: Enjoy over pasta with a green salad.

Epicure's Margherita Fish Fillets

Makes 4 servings

Cost Per Serving: 2.27

Ingredients

• 1 cup (250 ml) crushed or diced tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 4 — 6 oz (170 g) cod fillets, or any firm white fish
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) olive oil

Instructions

1. Mix together crushed tomatoes and Margherita Sauce Mix in a microwave safe dish. Microwave on high for 3 - 4 minutes, stirring every minute. Keep warm.
2. Season fish fillets with Sea Salt and Pepper. Heat Epicure's Eclipse^® Coated Frying Pan over medium heat; add olive oil and saute fish until both sides are browned and fish is just beginning to flake.
3. Place fish fillets on serving plate and top with prepared Margherita sauce.

Per Serving : Calories 290, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 0 g), Protein 35 g.

Epicure's Quick Tomato Sauce

Makes 4 servings

Cost Per Serving: 0.82

Prep Time: 10 minutes

Cook Time: 25 - 30 minutes

Ingredients

• 3 Tbsp (45 ml) olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 — 28 oz (796 ml) can diced tomatoes, including juice
• 1 tsp (5 ml) Epicure's Margherita Sauce Mix
• 1 tsp (5 ml) Epicure's Pasta Seasoning
• 1 tsp (5 ml) Epicure's Focaccia Bread Spices
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste

Instructions

1. Heat olive oil in Epicure's Multi-Purpose Pot. Add onion and garlic and sauté for 2 minutes.
2. Add remaining ingredients and simmer for 20 minutes.

Per Serving : Calories 160, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 13 g (Fibre 2 g, Sugars 8 g), Protein 2 g.

Epicure's Double Fudge Chocolate Cupcakes

Makes 24 cupcakes

Cost Per Serving: 0.36

Prep Time: 15 minutes

Cook Time: 20 - 25 minutes

Ingredients

• 2 eggs
• 1 cup (250 ml) sugar
• 2 Tbsp (30 ml) softened butter
• 1 cup (250 ml) vegetable oil
• 1/2 cup (125 ml) Epicure's Pure Cocoa
• 1/2 cup (125 ml) buttermilk
• 1 tsp (5 ml) Epicure's Vanilla Extract
• 2 1/4 cups (560 ml) flour
• 1 1/2 tsp (7.5 ml) baking soda
• 1 1/2 tsp (7.5 ml) Epicure's Baking Powder
• 1 cup (250 ml) boiling water

Instructions

1. Preheat oven to 350° F (175° C).
2. Lightly spray 2 muffin pans with vegetable oil, or line with paper cups.
3. In a medium stainless steel mixing bowl, beat together first 7 ingredients in order, adding one ingredient at a time.
4. In a small stainless steel mixing bowl, sift together dry ingredients.
5. Combine wet and dry ingredients. Stir in boiling water until batter is very smooth.
6. Pour into prepared pans and bake for 20 to 25 minutes. Cool on stainless steel cooling rack.
7. Ice with Epicure's Chocolate Fudge Icing.

Per Serving (cupcake) : Calories 170, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 6 g), Protein 3 g.

Epicure's Orange Almond Biscotti

Delicious Italian cookies with flavours of orange and almond - a delight served with hot beverages.

Makes 24 biscotti

Cost Per Serving: 0.19

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

• 1 3/4 cups (430 ml) all-purpose flour
• 2 tsp (10 ml) Epicure's Baking Powder
• 2 oranges, zested and finely grated
• 3/4 cup (180 ml) sliced almonds
• 2 eggs
• 3/4 cup (180 ml) sugar
• 1/3 cup (80 ml) butter, melted
• 1/2 tsp (2.5 ml) almond extract
• 1 egg white, slightly beaten
• Epicure's Decorating Sugar, to taste

Instructions

1. Preheat oven to 350° F (175° C).
2. Combine flour with Baking Powder, orange zest and almonds.
3. Beat eggs with sugar, butter and almond extract. Combine both mixes to form a sticky dough.
4. Form dough into a smooth ball on a lightly floured board. Divide in two. Form each ball into an 8" (20 cm) log and place 3" (7.5 cm) apart on Epicure's parchment-lined Baking Sheet. Brush each log with egg white and sprinkle lightly with Decorating Sugar.
5. Bake for 20 minutes. Allow to cool on baking sheet for 5 minutes. Transfer to a cutting board. Slice diagonally into 3/4" (2 cm) pieces. Return upright slices to baking sheet and bake an additional 20 minutes, until golden.
6. Transfer to a cooling rack. Store in an airtight container for up to 2 weeks.

Per Serving (1 biscotti) : Calories 110, Fat 4.5 g (Saturated 2 g, Trans 0.1 g), Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 8 g), Protein 2 g.