![]() ![]() ![]() SuperFood Sandwich (as seen on KETV September 5, 2015) Serve as dipping pieces as is, or toast in the oven for a crispy dipper. Remove the interior of the loaf, leaving a ½ inch “bread wall” along the edges and being careful not to puncture a hole in the bottom.Ĭarefully spoon the dip into the “coffin” and decorate with spooky Halloween accessories.Ĭut the baguette into ¼” slices. Carefully raise the lid and insert skewers to support the open lid. Prepare the “coffin” by carefully cutting the top third of the loaf horizontally along three sides, almost all the way through. Set aside, or store in refrigerator for up to 5 days. Stir together the spinach, artichokes, water chestnuts, bacon, sour cream, mayonnaise and Parmesan cheese until well combined. bacon, cooked, cooled, coarsely choppedġ (10 oz.) box of frozen, chopped spinach, thawed and drained dryġ (10 oz.) can artichoke hearts, drained and chopped Hey, There’s a Dead Guy in My Dip! (as seen on KETV October 18, 2015)ġ loaf of Great Harvest Honey Whole Wheat bread, sandwich-shaped but not sliced!ġ lb. sliced Okra and cooked wild rice to the broth.įorm into balls and bake OR scoop into muffin pans Add diced green pepper and a pinch of cayenne. paprika with the onions.ĬREOLE CORNBREAD: Use cornbread cubes. POLISH STYLE: Cook kielbasa, drained and rinsed sauerkraut and 2 t. crumbled feta cheese.īOURBON-PECAN: Add 3 chopped pears and 1 c. can quartered artichoke hearts, and 2 oz. minced fresh parsley.ĪRTICHOKE-MUSHROOMS: Cook 4 garlic cloves, 1 lg. Cover and bake 30 minutes at 375 degrees, uncover and bake 30 more minutes, until golden.APPLE-HERB: Cook 2 chopped apples with the onions.CRANBERRY-PEAR: Cook 1 c. Transfer to a buttered baking dish and dot with butter. Add 3 cups turkey or chicken broth and bring to a simmer. Add salt and pepper to taste and cook 5 minutes. Add 2 cups each of diced onions and celery and 1 T. Uncover and bake until golden, about 30 more minutes.VARIATIONS:ĬLASSIC: Melt 1 stick of butter in a large skillet over medium heat. Bake covered, at 375 degrees for 30 minutes. Transfer to a baking dish and dot with butter. Toss with beaten eggs and cubed, dried bread.ģ. Cook vegetables, or fruits, or meat and herbs, then add broth.Ģ. Cut and eat, or heat for 20 to 30 mins in oven to melt the cheeses.ġ. Wrap in paper and weight down for several hours to allow oil dressing to soak in.Ĩ. Drizzle olive oil, if you feel like you need more to soak in to the sandwich.ħ. Make several thin layers of the meats and cheesesĥ. Cut loaf on the horizontal and remove some of the innards, to make a boat.ģ. Easy to make your own from olives and giardiniera, or purchase jarred and ready made or from a nice salad bar.ġ. Mozzarella and Provolone are especially tasty.Īpprox. 4 oz each of several different types of cheese, also found on a charcuterie board. each of several different meats that you might include on a charcuterie board, such as Salami, Cappicola, Mortadella, Ham.Īpprox. A nice round loaf of Old-Fashioned White bread is delicious, or ask for a flattened round loaf made from Challah.)Īpprox 4 oz. (NOTE: You can use any variety, however, a plainer variety works best. New Orleans Style Muffaletta Sandwich (as seen on KETV February 11, 2018) ![]()
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