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Preheat oven to 375°F. Coat a medium oven-safe baking dish with baking spray. Place the cream cheese, salmon, and the white and light green parts of the green onions in a medium bowl.
Garlic bread (also called garlic toast) [1] consists of bread (usually baguette, sourdough or ciabatta) topped with garlic and occasionally olive oil or butter, and may include additional herbs, such as oregano or chives. [2] It is then either grilled until toasted or baked in a conventional or bread oven. [2]
Crostino – an Italian appetizer consisting of small slices of grilled or toasted bread and toppings [10] Egg in the basket – is an egg fried in a hole made in a slice of bread [11] French toast – bread soaked in milk, then in beaten eggs and then fried; Garlic bread – consists of bread (usually a baguette or sour dough like a ciabatta ...
Pan de agua is a baguette style bread, very similar to the Philippine Pandesal or the Mexican Bolillo, optionally served with Swiss cheese. The term is also used for toasted slice of pre-sliced bread ( tostada de pan especial ), and for a local version of French toast , typical of Easter, consisting in milk-soaked bread, battered in egg and fried.
The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness. [11] It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of ...
Skip the skillet and turn on the oven to make Ree Drummond's favorite pasta dishes.
The word toast comes from the Latin torrere 'to burn'. [3] In German, the term (or sometimes Toastbrot) also refers to the type of bread itself, which is usually used for toasting. [4] One of the first references to toast in print is in a recipe for Oyle Soppys (flavoured onions stewed in a gallon of stale beer and a pint of oil) from 1430. [5]
The 1861 English recipe book Mrs. Beeton's Book of Household Management includes a recipe for placing sandwiches of brown bread and butter with 1 ⁄ 2-inch (13 mm) slices of "a nice fat Cheshire or any good rich cheese" into an oven, and serving when the bread becomes toasted. [1]