|The Book of Bread|
|by Christine Ingram|
A fascinating introduction to the background and history of bread and bakers. More than 800 color photos and many enticing recipes.
1 - 10 of 428 for food wraps
Cut large scallops in half. Wrap each scallop in ... scallops and drizzle with olive oil before broiling. Serve with lemon wedges. Yields about 2 dozen.
Serve this elegant, yet easy, appetizer with one or more of the following toppings: chutney, jalapeño jelly, fruit preserves or salsa. Heat oven to ...
Remove the top ... with onion powder. Wrap the onion tightly ... serve with crusty french bread or bruschetta. Prepare one onion for each serving required.
From the kitchen of Johnsonville® sausage. In a large skillet, sauté the onion, pepper and corn in oil until tender. Stir in sausage and lemon ...
Place an 18-inch ... steak. Seal foil wrap tightly around steak. ... meat tenderizer or marinating for several hours first. A Teriyaki Marinade works well.
De-vein and wash ... into three strips. Wrap bacon around shrimp. ... shrimp make a nice party appetizer or late night snack. They may be prepared in advance.
Butterfly chicken breast ... used in the cooking process and roll the wrap up, tuck in the ends if desired, microwave for another 20-30 seconds. Enjoy!
Put the tortilla wrap on a plate. ... it now, but if you wish to eat it warm put it in the microwave for 20-40 seconds (all apliances vary) Bon apetit!
Pull the chicken ... and stir. Soften wraps by heating for ... unfolded sides so that the two ends meet and tuck one into the other. Cut in half and enjoy!
Cook chicken breasts ... sliced chicken and salad into wraps and drizzle liberally with peanut sauce before rolling. Slice in half on an angle and serve.
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