Food recipes
Baguette Herbed Crostini
Baguette Herbed Crostini
Ingredients:
------------
1 baguette herbed bread
2 tblsp butter
seasoning to taste
1/4 cup white wine (optional)
2 1/2 tblsp butter or oil
1/2 cup basil (fresh if possible)
1/3 cup cheese (parmesean or romano)
2 cloves garlic
2-3 sliced roma tomatoes
Optional:
---------
1/2 cup sliced onion OR 1 can minced clams (or shrimp)
Directions:
-------------
Remember: This is Italian food. You can be liberal with the
ingredients.
Take baguette of herbed bread. Slice into approx 1" thick pieces.
Cover BOTH surfaces with butter (seasoned is best -- we use basil,
oregano, garlic and pepper). Place slices on a baking pan.
In a small saucepan, combine wine, oil/butter, garlic (and clams) and
simmer for five minutes. Add basil (and parmesan or romano cheese) and
heat for about a minute and then remove from heat. Let stand until
thick.
Spoon pesto over the bread (don't waste any :) ) Put sliced tomatoes on
top and cover with slice of mozzarella.
(1 of 2) [12/17/1999 10:36:02 AM]
Crostini
Place baking pan in the oven and broil until the cheese starts to brown.
mara
(2 of 2) [12/17/1999 10:36:02 AM]
Garlic Chips
Garlic Chips
From: Michael_Elwood@quickmail.apple.com (The Central Scrutinizer)
Date: Fri, 19 Nov 1993 17:59:26 GMT
During one of my Fishing/Gambling/Skiing excursions in South Lake Tahoe
last year, I happened upon the Tahoe Pizza Co. and ordered an interesting
appetizer called "Garlic Chips". Being a bonified card carrying fan the
the stinking rose, I was very happy to receive a true wonder of the garlic
world. What I got was far from the "Chips" that I saw in my
minds/tastebuds eye. It resembled a small (10") pizza with a super thin
corn based crust with a topping of Olive oil, Mozzarella, and about 5-8
Large cloves of garlic. The flavor was fantastic and, after fighting my
wife and son for a few nibbles, got the fiercest garlic buzz ever.
Since that time, I have attemped to duplicate or at lease approximate that
mighty dish. This is my closest attempt:
Crust:
1 cup finely ground corn flour (not corn meal)
..5 cup whole wheat pastry flour
1 tsp olive oil
1 tsp salt
1 pinch sugar (optional)
enough warm water to make the dough workable.
Combine all ingredients and knead until well mixed.
Roll out very thin, (.25")
(a marble surface works great for this)
Place on a non-stick cookie sheet with a sprinkling of corn meal
underneath.
----------
Topping: (You can use as much or as little garlic as you can stand)
Mozzarella cheese on the bottom
Mix olive oil and coarsely chopped garlic and put on top gererously.
----------
Bake in a preheated 400 degree oven for 5-6 minutes or until the cheese is
bubbly and the crust is starting to brown.
The key here is to cook the thin crust quickly so the garlic does not brown
on top. (garlic loses much of its medicinal properties when cooked)
When it's done, cut it in wedges and serve hot.
_enjoy.
(1 of 2) [12/17/1999 10:36:03 AM]
Garlic Chips
amyl
(2 of 2) [12/17/1999 10:36:03 AM]
Perogies
Perogies
From: sbrown@symcom.math.uiuc.edu (Scott Brown)
Date: 28 Oct 1993 16:04:18 GMT
I like potato&onion perogies, which I make as follows:
Saute a medium onion and a few crushed
garlic cloves in some butter and olive oil. Once
these vegetables are tender, add the reccomended
amount of water for the desired amount of instant
mashed potatoes to the pan and prepare potatoes as
directed.
Using your favourite pasta dough recipe, roll out
thin sheets and cut into 3" squares (approx.).
Place a teaspoon or two (approx.) of the potato-
onion mixture in the middle of each square of pasta.
Brush a little milk or milk-egg mixture on two sides
of each square and fold over diagonally. Pinch to
seal, then using a pizza cutter or pasta wheel
trim excess dough to form a circular edge. Flute
edges with fingertips, if desired.
These can be frozen and kept for a while, or stored
in the fridge; if they aren't going straight into
the cooking pot, dust them with flour before storing
to prevent sticking.
Scott
amyl
[12/17/1999 10:36:07 AM]
Puppy Chow
Puppy Chow
From: Glorianne_Wong@notes.pw.com
Date: Thu, 11 Nov 93 08:33:05 PST
This is a great appetizer or can be used as a quick dessert
1 box Krispix Cereal or any type of Chex Cereal
1 Stick of Butter
1 6oz Package chocolate chips
1 Cup Peanut butter
Powdered Sugar
Put cereal into large mixing bowl. Melt butter, chocolate chips and peanut
butter in sauce pan. Stir until just melted. Pour mix over Cereal and stir
gently. Let cool. After it has cooled, put into bag with some powdered
sugar and shake until coated.
YUMMMMMM
amyl
[12/17/1999 10:36:11 AM]
COLLECTION: Sandwiches, Burgers and Spreads
COLLECTION: Sandwiches, Burgers and
Spreads
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:12:08 +0200
Contents
l A vocado Salmon Sandwich (Stephanie da Silva)
l B BQ Burgers (Tara McDermott)
l B reakfast Sandwich (Simone J. Hardy)
l B ruschetta (Drew)
l B urgers That Don't Fall Apart (joseph@inland.com)
l C innamon Toast (Stephen Wilcox)
l C urried Egg Sandwiches (Kristen McQuillin)
l F eta Cheese Spread (Cynthia Besselman)
l F eta Cheese Spread Variant (Cynthia Besselman)
l F rench Toast (John Thienes)
l F rench Toast (Sandy Stempien)
l H erbed Chicken Sandwiches (Kristen McQuillin)
l Is raeli Chocolate Spread (Mr. Ian Soboroff)
l M ahi Mahi Burgers (Stephanie da Silva)
l M arilyn Burgers (Tara McDermott)
l M eatless Loaf (Judy Karpen)
l M ock Greek (Ovo-Lacto) Vegetarian Sandwiches (Vickie McCorkendale)
l M ushroom Sandwiches (Kristen McQuillin)
l M ushroom Sandwiches (Stephanie da Silva)
l O ld Fashioned Hamburgers (Maxine Wesley)
l P ain Dore (Fearnley Anne)
l P aste/Spread From Parsi Culture (Boman Abadan)
l P opeye Burger (Tara McDermott)
l R efried Bean Burgers (Tara McDermott)
l S afari Sandwich (Stephanie da Silva)
l S andwich Spreads: Spicy Tofu Pate (Judy Karpen)
l S andwich Spreads: Tofu Spread (Judy Karpen)
(1 of 25) [12/17/1999 10:36:18 AM]
COLLECTION: Sandwiches, Burgers and Spreads
l S auted Mushrooms On Toast (David Katz)
l S moked Salmon Spread (mikeb@bunny.ucdmc.ucdavis.edu)
l S outhwest Tuna Salad Sandwich (Sandra Vigil)
l S oy-Brazil Nut Burgers (Tara McDermott)
l S picy Mexican Bean Burger (Tara McDermott)
l T ea Sandwiches (Vickie McCorkendale)
l T ofu Burger (Tara McDermott)
l T VP Burgers (Tara McDermott)
l V egan Yeast "Cheese" (Tara McDermott)
Avocado Salmon Sandwich (Stephanie da Silva)
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
1 baguette herbed bread
2 tblsp butter
seasoning to taste
1/4 cup white wine (optional)
2 1/2 tblsp butter or oil
1/2 cup basil (fresh if possible)
1/3 cup cheese (parmesean or romano)
2 cloves garlic
2-3 sliced roma tomatoes
Optional:
---------
1/2 cup sliced onion OR 1 can minced clams (or shrimp)
Directions:
-------------
Remember: This is Italian food. You can be liberal with the
ingredients.
Take baguette of herbed bread. Slice into approx 1" thick pieces.
Cover BOTH surfaces with butter (seasoned is best -- we use basil,
oregano, garlic and pepper). Place slices on a baking pan.
In a small saucepan, combine wine, oil/butter, garlic (and clams) and
simmer for five minutes. Add basil (and parmesan or romano cheese) and
heat for about a minute and then remove from heat. Let stand until
thick.
Spoon pesto over the bread (don't waste any :) ) Put sliced tomatoes on
top and cover with slice of mozzarella.
(1 of 2) [12/17/1999 10:36:02 AM]
Crostini
Place baking pan in the oven and broil until the cheese starts to brown.
mara
(2 of 2) [12/17/1999 10:36:02 AM]
Garlic Chips
Garlic Chips
From: Michael_Elwood@quickmail.apple.com (The Central Scrutinizer)
Date: Fri, 19 Nov 1993 17:59:26 GMT
During one of my Fishing/Gambling/Skiing excursions in South Lake Tahoe
last year, I happened upon the Tahoe Pizza Co. and ordered an interesting
appetizer called "Garlic Chips". Being a bonified card carrying fan the
the stinking rose, I was very happy to receive a true wonder of the garlic
world. What I got was far from the "Chips" that I saw in my
minds/tastebuds eye. It resembled a small (10") pizza with a super thin
corn based crust with a topping of Olive oil, Mozzarella, and about 5-8
Large cloves of garlic. The flavor was fantastic and, after fighting my
wife and son for a few nibbles, got the fiercest garlic buzz ever.
Since that time, I have attemped to duplicate or at lease approximate that
mighty dish. This is my closest attempt:
Crust:
1 cup finely ground corn flour (not corn meal)
..5 cup whole wheat pastry flour
1 tsp olive oil
1 tsp salt
1 pinch sugar (optional)
enough warm water to make the dough workable.
Combine all ingredients and knead until well mixed.
Roll out very thin, (.25")
(a marble surface works great for this)
Place on a non-stick cookie sheet with a sprinkling of corn meal
underneath.
----------
Topping: (You can use as much or as little garlic as you can stand)
Mozzarella cheese on the bottom
Mix olive oil and coarsely chopped garlic and put on top gererously.
----------
Bake in a preheated 400 degree oven for 5-6 minutes or until the cheese is
bubbly and the crust is starting to brown.
The key here is to cook the thin crust quickly so the garlic does not brown
on top. (garlic loses much of its medicinal properties when cooked)
When it's done, cut it in wedges and serve hot.
_enjoy.
(1 of 2) [12/17/1999 10:36:03 AM]
Garlic Chips
amyl
(2 of 2) [12/17/1999 10:36:03 AM]
Perogies
Perogies
From: sbrown@symcom.math.uiuc.edu (Scott Brown)
Date: 28 Oct 1993 16:04:18 GMT
I like potato&onion perogies, which I make as follows:
Saute a medium onion and a few crushed
garlic cloves in some butter and olive oil. Once
these vegetables are tender, add the reccomended
amount of water for the desired amount of instant
mashed potatoes to the pan and prepare potatoes as
directed.
Using your favourite pasta dough recipe, roll out
thin sheets and cut into 3" squares (approx.).
Place a teaspoon or two (approx.) of the potato-
onion mixture in the middle of each square of pasta.
Brush a little milk or milk-egg mixture on two sides
of each square and fold over diagonally. Pinch to
seal, then using a pizza cutter or pasta wheel
trim excess dough to form a circular edge. Flute
edges with fingertips, if desired.
These can be frozen and kept for a while, or stored
in the fridge; if they aren't going straight into
the cooking pot, dust them with flour before storing
to prevent sticking.
Scott
amyl
[12/17/1999 10:36:07 AM]
Puppy Chow
Puppy Chow
From: Glorianne_Wong@notes.pw.com
Date: Thu, 11 Nov 93 08:33:05 PST
This is a great appetizer or can be used as a quick dessert
1 box Krispix Cereal or any type of Chex Cereal
1 Stick of Butter
1 6oz Package chocolate chips
1 Cup Peanut butter
Powdered Sugar
Put cereal into large mixing bowl. Melt butter, chocolate chips and peanut
butter in sauce pan. Stir until just melted. Pour mix over Cereal and stir
gently. Let cool. After it has cooled, put into bag with some powdered
sugar and shake until coated.
YUMMMMMM
amyl
[12/17/1999 10:36:11 AM]
COLLECTION: Sandwiches, Burgers and Spreads
COLLECTION: Sandwiches, Burgers and
Spreads
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:12:08 +0200
Contents
l A vocado Salmon Sandwich (Stephanie da Silva)
l B BQ Burgers (Tara McDermott)
l B reakfast Sandwich (Simone J. Hardy)
l B ruschetta (Drew)
l B urgers That Don't Fall Apart (joseph@inland.com)
l C innamon Toast (Stephen Wilcox)
l C urried Egg Sandwiches (Kristen McQuillin)
l F eta Cheese Spread (Cynthia Besselman)
l F eta Cheese Spread Variant (Cynthia Besselman)
l F rench Toast (John Thienes)
l F rench Toast (Sandy Stempien)
l H erbed Chicken Sandwiches (Kristen McQuillin)
l Is raeli Chocolate Spread (Mr. Ian Soboroff)
l M ahi Mahi Burgers (Stephanie da Silva)
l M arilyn Burgers (Tara McDermott)
l M eatless Loaf (Judy Karpen)
l M ock Greek (Ovo-Lacto) Vegetarian Sandwiches (Vickie McCorkendale)
l M ushroom Sandwiches (Kristen McQuillin)
l M ushroom Sandwiches (Stephanie da Silva)
l O ld Fashioned Hamburgers (Maxine Wesley)
l P ain Dore (Fearnley Anne)
l P aste/Spread From Parsi Culture (Boman Abadan)
l P opeye Burger (Tara McDermott)
l R efried Bean Burgers (Tara McDermott)
l S afari Sandwich (Stephanie da Silva)
l S andwich Spreads: Spicy Tofu Pate (Judy Karpen)
l S andwich Spreads: Tofu Spread (Judy Karpen)
(1 of 25) [12/17/1999 10:36:18 AM]
COLLECTION: Sandwiches, Burgers and Spreads
l S auted Mushrooms On Toast (David Katz)
l S moked Salmon Spread (mikeb@bunny.ucdmc.ucdavis.edu)
l S outhwest Tuna Salad Sandwich (Sandra Vigil)
l S oy-Brazil Nut Burgers (Tara McDermott)
l S picy Mexican Bean Burger (Tara McDermott)
l T ea Sandwiches (Vickie McCorkendale)
l T ofu Burger (Tara McDermott)
l T VP Burgers (Tara McDermott)
l V egan Yeast "Cheese" (Tara McDermott)
Avocado Salmon Sandwich (Stephanie da Silva)
From: arielle@taronga.com (Stephanie da Silva)
Printed from https://recipe.bluelayer.org/recipe/72757/baguette-herbed-crostini