|The Professional Chef|
|by The Culinary Institute of America|
"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this ...
Results 1 - 10 of 71 for pastrami
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Over medium heat, ... a skillet w/ pastrami; let cook. ... burns, lower flame). When cheese is melted, layer hot pastrami on bread, then serve. Makes 1.
Stir together melted ... loaf halves with pastrami slices. In small ... until cheese melts. Top with alfalfa sprouts. Slice each loaf half into 8 pieces.
In medium saucepan, ... and basil. Add pastrami; add milk ... until thick. Stir in shredded cheese until melted. Stir in parsley. Serve warm. 3-4 servings.
Lightly spoon flour ... 1/2 pound of pastrami over rectangle; top ... remove from cookie sheet. Serve warm or cool. Store in refrigerator. Makes 2 loaves.
Spread about 1 ... on slices of pastrami. Stack 2 ... around pickle spear and slice into 1-inch chunks. Add toothpicks and serve. Makes 50-60 appetizers.
Preheat oven to ... smaller triangles. Cut pastrami into 1 x ... point side down. Bake 12 to 15 minutes or until golden brown. Serve warm. Yield: 32 rolls.
Cream sour cream ... pepper, onion, salt and pastrami. Melt butter in ... Saute pecans. Blend into mixture. Bake in plate at 350 degrees for 20 minutes.
Combine last 3 ... rolled out layer of pastrami. Roll 2 layers together, secure with toothpicks. Refrigerate, slice rolls into 2 or 3 pieces. Makes alot!
Preheat broiler. In ... Top with the pastrami, sauerkraut and ... baking sheet and broil 4 inches from the heat for 3 minutes or until the cheese is bubbly.
Combine all ingredients. Add chopped green onion (optional). Let ingredients sit 6-8 hours in refrigerator. Serve in center of a round Kings Hawaiian ...
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