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1. Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
If you’ve been relegating sandwiches to just lunchtime, we’re here to tell you—if you make them right, they can make for an incredible weeknight dinner too.
Shrimp sandwich Open sandwich with shrimp, egg and mayonnaise. Lettuce, tomato or cucumber are commonly added, usually topped with lemon and dill. Sillsallad: Herring salad A Russian-style chopped cold-salad side dish made with pickled herring, boiled cold potatoes, boiled cold beets, minced raw onion, fresh dill, and sour cream. Smörgåstårta
In North America, an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot chicken sandwich in Canada, or Welsh rarebit. [25] This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish ...
Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving. Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.
Whether it's a peanut and sardine sandwich (from "Blondie's Cook Book" from 1947), or the parmesian radish sandwich (from 1909's "The Up-To-Date Sandwich Book"), Enderwick tries to get a taste of ...
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