|by Karen Page|
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook.
1 - 10 of 28 for how to snails
Result Page: 1
Sauté garlic (and ... minutes. Add the snails, parsley and ... thicker consistency. Serve with a green salad of mixed baby greens and a Vinaigrette. Serves 4.
Roll each bread ... Sprinkle with sugar and cinnamon then dot with raisins, if desired. Roll up bread stick into snail shape. Bake at 350°F for 15-20 minutes.
Boil snail conches for 45 ... Clean and slice snails as thin as ... ingredients and thoroughly mix. Refrigerate overnight. Spoon onto bed of lettuce to serve.
Bring 6 quarts water to boil in covered ... food processor until smooth. Drain pasta; top with vegetable sauce and top sauce with ricotta-yogurt mixture.
Remove the mussels ... salt and pepper to taste. The mixture ... same manner as snails. This is ... shell as easily as it will from a mussel shell. Serves 4.
Preheat oven to 350 degrees. Blend ... rolls, seam side down, on an ungreased cookie sheet. Bake for 12 minutes or until light brown and crispy. Serve warm.
Trim the crusts from the bread slices. Spread 1 tablespoon of the cream cheese on each slice of bread. Roll up bread slices with cream cheese on the ...
Trim crusts from bread slices. Spread 1 tablespoon of cream cheese on one side of each slice of bread; roll up with cheese on the inside. Cut each ...
Trim crusts from bread. Spread 1 tablespoon cream cheese on each bread slice. Roll up slices with cream cheese on inside. Cut each roll into thirds. ...
Cut crusts off bread. Spread cream cheese on each slice. Roll up and cut into thirds. Dip rolls in melted butter and then roll in sugar and cinnamon ...
Result Page: 1
top of page