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Full Online Book HomeLearning KitchenBread - Appetizer Bread Tomato Topped Onion Bread Wedges
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Bread - Appetizer Bread Tomato Topped Onion Bread Wedges Post by :novablade Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1090

Click below to download : Bread - Appetizer Bread Tomato Topped Onion Bread Wedges (Format : PDF)

Bread - Appetizer Bread Tomato Topped Onion Bread Wedges

From the Best of Pillsbury Bakeoff Cookbook Sandra Bangham

1 tablespoon olive oil or veggie oil
2 large tomatoes, chopped
1 red bell pepper, chopped
1 tablespoon chopped fresh parsley
1 tablespoon tarragon vinegar
1/2 tsp EACH dried basil AND dried oregano leaves
1/8 tsp pepper

Heat 1 tablespoon olive oil in large skillet over medium heat until hot.

Cook tomatoes and bell pepper for 10 to 15 minutes until most liquid has evaporated, stirring occasionally.

Remove from heat and stir in remaining salad ingredients. Cool and set aside.

Heat 1/3 cup oil in large skillet over med heat until hot.

Add onion and garlic and cook until onion is tender. Drain and reserve oil.

1/3 cup olive oil or veggie oil
1/3 cup chopped onion
1 garlic clove, minced
1 10 oz can refrigerated pizza crust
1/4 cup grated parmesean cheese

Heat oven to 400.

Unroll dough and press or roll into 10 inch circle. Place dough in oiled pan and gently press dough to cover bottom and up 1/2 inch of sides of pan.

Using tip of knife,poke holes in dough every 2 inches. Pour remaining reserved oil over dough, spreading it evenly.

Sprinkle with reserved onion mixture and parmesean cheese.

Bake for 18 to 20 minutes or until golden brown and center is slightly puffed.

Cool slightly and remove from pan. Place on plate top warm bread with salad mixture.

Serves 6.
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Bread - Appetizer Bread Veggie Bread Bread - Appetizer Bread Veggie Bread

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3 (10 oz) cans Hungry Jack Buttermilk Biscuits® 1 cup chopped green bell pepper 1 cup chopped onion 1/4 cup chopped chives 1/2 pound fried bacon crumbled 1/2 cup grated Parmesan cheese 1 1/2 or 2 sticks butter or margarine Preheat oven to 350° F.Saute peppers, onions and chives in butter until tender. Using scissors, cut each biscuit into quarters. Put biscuit quarters into pan of vegetables and mix. Add bacon. Pour mixture into a Bundt pan. Bake for 30 mins in 350 degree oven.

Bread - Appetizer Bread Tennesee Sin Bread - Appetizer Bread Tennesee Sin

Bread - Appetizer Bread Tennesee Sin
2 16 oz. loaves French bread 8 oz. cream cheese, sortened 8 oz. sour cream 2 c. shredded cheddar 1/2 c. chopped ham or bacon 1/3 c. chopped onions 1/3 c. chopped red bell pepper 1/3 t. worcestershire sauce Preheat oven to 350.Slice off top 1/4 of bread loaf. Hollow out bottom, leaving a 1 " shell. Cut bread top and other loaf into cubes.Bake shell and cubes for 12 min. Beat cream cheese at med. speed with mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next 4 ingredients.