|Best-Ever Comfort Food|
|by Liz Trigg|
A feast of over 200 comforting and resonanat meals inspired by school days, mother's cooking and traditional family favorites.
1 - 10 of 17 for escargot
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ESCARGOT BUTTER: Place butter ... in preheated 375°F oven for 12 minutes, or until butter turns golden brown. Serve with a lemon wedge and French bread
Marinate escargot in wine and ... opening of shell. (This seals in the escargot.) Place in baking pan. Bake in 425°F oven for 10-15 minutes until bubbly.
Rinse escargot: pat dry. ... butter mixture. Bake at 450 degrees for 10 to 20 minutes or until butter bubbles. Serve with thick slices of crusty French bread.
Marinate: Marinate all ... many caps as escargot). Place on ... mushroom cap. Return to 350 degree oven, bake for 20 to 30 minutes. Brown in broiler to finish.
Drain escargots, melt butter ... a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated.
Chop parsley finely. Chop shallots and garlic. Put all ingredients in a bowl. Work together with a fork at first, then pound all together well. Let ...
Open can of snails, drain, put in bowl, put in above ingredients, mix well, marinate overnight or for several hours. Drain from marinate and cook as ...
Blend all ingredients in processor until smooth. Transfer to bowl. Cover and chill. Makes 1 1/3 cups.
Using purchased snails (the common garden variety won't do). Mix garlic, parsley, wine and butter. Cover, refrigerate to firm. Stuff snails into ...
Simmer escargot in white wine ... remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.
Result Page: 1
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