Herbed Cheese Puffs
Posted by Josephine on 18 July 2008 under Appetizers | No Comments
Recipe
Herbed Cheese Puffs
Herbed Cheese Puffs
Ingredients
1 (4 ounce) package grated Parmesan cheese
4 ounces Romano cheese, grated
1 cup mayonnaise
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
1 bunch green onions, chopped
1 clove garlic, minced
1 (12 ounce) can refrigerated biscuit dough
1 (4 ounce) package grated Parmesan cheese
4 ounces Romano cheese, grated
1 cup mayonnaise
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
1 bunch green onions, chopped
1 clove garlic, minced
1 (12 ounce) can refrigerated biscuit dough
Method
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!
Baked French Toast with Berries
Posted by Josephine on 14 July 2008 under Appetizers | No Comments
Recipe
Baked French Toast with Berries
Baked French Toast with Berries
Ingredients
1 small 8-9 ounce day-old loaf of French bread
3 eggs
3 Tablespoons sugar
1 teaspoon vanilla extract
2-1/4 cups milk
1/2 cup all purpose flour
6 Tablespoons dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen
1 small 8-9 ounce day-old loaf of French bread
3 eggs
3 Tablespoons sugar
1 teaspoon vanilla extract
2-1/4 cups milk
1/2 cup all purpose flour
6 Tablespoons dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen
Method
1.Diagonally cut bread into 1-inch slices and place in a well-greased 9×13-inch baking dish.
2. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in the milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight.
3. Preheat oven to 375 degrees.
4. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
5. Turn bread over in baking dish. Scatter blueberries over bread. Sprinkle evenly with crumb mixture. Bake about 40 minutes until golden brown.
6. Cut into squares. Top with strawberries or serve them on the side.
1.Diagonally cut bread into 1-inch slices and place in a well-greased 9×13-inch baking dish.
2. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in the milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight.
3. Preheat oven to 375 degrees.
4. In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
5. Turn bread over in baking dish. Scatter blueberries over bread. Sprinkle evenly with crumb mixture. Bake about 40 minutes until golden brown.
6. Cut into squares. Top with strawberries or serve them on the side.
Neapolitan-Style Crostini
Posted by Josephine on 4 July 2008 under Appetizers | No Comments
Recipe
Neapolitan-Style Crostini
Neapolitan-Style Crostini
Ingredients
16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* OR
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper
Method
1. Preheat the oven to 400F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet oiled side up. Bake until
lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
chopped olives on each toast, cover each with a slice of mozzarella and top
with a slice of tomato. Brush the tomatoes with the remaining oil and
sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
to 10 minutes. Serve at once.
1. Preheat the oven to 400F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet oiled side up. Bake until
lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
chopped olives on each toast, cover each with a slice of mozzarella and top
with a slice of tomato. Brush the tomatoes with the remaining oil and
sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
to 10 minutes. Serve at once.
* Olivada is a puree of black or green olives packed in oil that is sold at
specialty food stores. You can substitute tapenade or make your own. (Note
from me: We have a batch of pesto in the refrigerator so I plan to use it
instead of the olivada.) I also plan to use Creole or homegrown tomatoes.
16 servings