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Full Online Book HomeLearning KitchenAppetizers - Vegetable Sundried Tomato Torte
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Appetizers - Vegetable Sundried Tomato Torte Post by :Aguilus Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3337

Click below to download : Appetizers - Vegetable Sundried Tomato Torte (Format : PDF)

Appetizers - Vegetable Sundried Tomato Torte

1st layer:
1 c. sundried tomatoes (reconstituted in boiling water and drained)
2-3 cloves garlic
1/8 c. Romano cheese, grated (approx)
1/8 c. walnuts (approx)
olive oil
salt and pepper to taste

Process first 3 ingredients in a food processor for a minute or two. Slowly
add some olive oil until mixture is a thick paste. Place this in a plastic
lined bowl as 1st layer.

2nd layer:
1 pkg. goat cheese

Mix goat cheese with a small amt. of milk (don't add to much or it will be
to thin- just enough to make it smooth). Place this on top of sundried
tomato layer.

3rd layer:
8 oz. cream cheese
1/4-1/3 c. basil pesto (prepared or homemade)

Mix cream cheese with pesto(remember not to thin but make sure it has a nice green color). Place this on top of goat cheese layer.

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Appetizers - Tapenade Appetizers - Tapenade

Appetizers - Tapenade
Tapenade 2 large or 3 medium cloves of peeled garlic. 2 cans of pitted ripe black olives, drained well (these are the large cans that say 6 oz. drained weight) 1/2 cup toasted pine nuts 2 Tb. olive oil Drop the garlic cloves into a food processor while the blade is already spinning. When the garlic is minced, add the rest of the ingredients. Process until the desired texture is reached, scraping as needed, till fairly smooth. Serve with crackers.

Appetizers - Vegetable Stuffed Grape Leaves Appetizers - Vegetable Stuffed Grape Leaves

Appetizers - Vegetable Stuffed Grape Leaves
2 tbl. Olive oil 1 medium Onion, finely chopped 5 cups Chopped mushrooms 1 tbl. Dried parsley or to taste 1/4 tsp. Black pepper or to taste 1/8 tsp. Cayenne pepper or to taste 1/4 tsp. Turmeric or to taste 1 cup Cooked yellow split peas 2 cup Cooked white or brown rice 1 (16-oz) jar grape leaves 1 cup Water In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few