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February 2019

Easy Soup Recipes

Red Velvet Cake Recipes

Hershey's Red Velvet Cocoa Cake

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Chive Croute with Tomato and Cheese Recipe

Chive Croute with Tomato and Cheese recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chive Croute with Tomato and Cheese recipe  PDF


2 sl Round cheese bread
Butter 2 lg Ripe tomato slices
2 tb Fresh chives chopped
2 sl Cheddar, mozzarella or Swiss
cheese Salt and pepper to taste Enough cheese to cover the tomatoes. Lightly toast cheese bread (don't brown). Butter bread and top each slice with tomato slice. Season with salt and pepper and sprinkle about 1 ts. chives on top of each. Top with cheese. Place a few inches under a preheated broiler broil until cheese is melted and bubbling. Top croutes with remaining chives and serve at once. Enright suggests serving this as a snack or with soup for a light lunch. She also suggests that, if serving this for brunch, a poached egg be put atop each tomato before topping with the other ingredients. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer and amp Company, 1985. Pp. 28 29. ISBN 0 88862 788 2. Electronic format by Cathy Harned.

Chive Croute with Tomato and Cheese recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
881 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Chive Croute with Tomato and Cheese recipe  PDF   Easy Soup recipes RSS   New

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2 c Fresh or frozen green peas 2 tb Butter 1/4 c Dry vermouth 1/2 c Chopped fresh scallions, Including tender green parts 2 tb Finely chopped fresh basil, Or 1 teaspoon dried 1/2 lb Freshly made pasta Salt Freshly ground black pepper If using fresh peas, parboil and drain. If using frozen, boil to thaw and drain. Heat the butter in a large skillet and add the vermouth and scallions. Cook for about 10 minutes until scallions turn soft and the vermouth thickens and deglazes the pan. Add the peas and basil, turn the heat to high for 2 minutes, and pour immediately over pasta....

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