Month: December 2013
You get yourself French bread see? Then you put stuff on it and bake it. Here is Brian’s recipuh….
Pre heat oven to 375 degrees.
Slice French bread almost all the way through. Brush with vegetable oil and sprinkle with oregano. Add ham, salami and Swiss cheese.
Bake open face until cheese is melted. Be careful, don’t let the ham curl up!
Ham, Swiss and Salami
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From Linda Larsen at About.com ( replica of Old Bay Seasoning )
I omitted the white pepper and cardamom.
2 tsp celery salt
1 1/2 tsp ground mustard
1 1/2 tsp ground black pepper
1 tsp sweet paprika
1 tsp ground celery seeds
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp crushed red pepper
1/8 tsp ground cloves
1/8 tsp allspice
Melt some buttuh, add some lemon juice and Cajun seasoning or just garlic powduh. Dip cooked shrimp in sauce. Oh my…..
This is a great quick yeast bread to make. Okay, not *that* quick, but quicker than others
2 3/4 c all-purpose flour
1 tsp salt
1 T active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil ( I prefer to chop up about 2 or 3 T of fresh basil)
Couple dashes ground pepper
1 T vegetable oil
1/4 c honey
1 c hot water
2 T olive oil
Thinly sliced ham and Swiss cheese
In mixer bowl combine all dry ingredients. Slowly add hot water, oil and honey. When dough has pulled together and becomes smooth and elastic, cover and rise for an hour or until dough is double it’s original size.
Preheat oven at 450 degrees. Punch dough down, place on parchment lined baking sheet. Pat or roll into 1/2 inch thick rectangle, as big as your pan will allow. Place as much ham and cheese you’d like on one half of the dough. Fold the other half of the dough over, pinch to seal the edges or pierce with a fork, I don’t care! Whatever floats your boat. Gently make dimples in the top with all your fingertips. Brush with olive oil, pierce the top a few times with a fork. Pop it in the oven for 15 minutes or until nicely golden brown. Serve with honey mustard dipping sauce. Go! Do it!
Mix together the zest of:
1 T fresh chopped or 1/2 T dried Rosemary. Easy on the Rosemary, she’s powerful!
Add sea salt to taste and rub onto bird before baking.
Chop up the leftover fruit and stuff into bird.
It’s good! Try it!