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NUTS BOLTS I PIZZA_SPREAD I GOAT CHEESE TORTA
NUTS AND BOLTS
PIZZA SPREAD
Goat Cheese Torta

NUTS AND BOLTS - by Mary-Kay Fullerton

NUTS AND BOLTS - by Mary-Kay Fullerton

  NUTS AND BOLTS
Melt butter and all seasoning together. Put cereals in a2 tbsp. Lea & Perrins large roasting pan and then pour the melted butter over and stir well. Bake at 250° for I hour, stirring about every 10 minutes.
 

1/2 cup butter
1 tsp. celery salt
1 tsp. paprika
1 tsp. onion salt
4 cups cheerios
4 cups Shreddies
4 cups stick pretzels
3 cups peanuts
3 cups cheese bites (optional)

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PIZZA SPREAD - by_Deborah Summerlield

PIZZA SPREAD by Deborah Summerlield

 

PIZZA SPREADBase — mix together and spread onto a pizza pan cream cheese, sour cream and mayonnaise. Sauce — spread seafood sauce on the base without mixing up the layers. Topping — sprinkle all over the sauce in this order.Shrimp, green pepper then mozzarella cheese. Serve with any crackers you like.

 

1 (8oz) package cream cheese, softened.
1/2 cup sour cream
1/4 cup mayonnaise
1 jar seafood sauce
2 cans shrimp
finely chopped green pepper
shredded mozzarella cheese

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GOAT CHEESE TORTA WITH PESTO & SUN DRIED TOMATOES - by Lisa Ward

GOAT CHEESE & TOMATOES - LISA WARD

 

Goat Cheese TortaMix the goat cheese and cream cheese together and add the garlic. Check the taste and add salt and pepper if you want. Line a small (2-3 cup capacity) bowl with plastic wrap. Put about 1/3 of the cheese mixture into the bowl. Top this with the pesto. But another 1/3 of the cheese mixture on top of this. Put the sundries tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top and refrigerate for at lease 2 hours or up to 4 days. To serve invert bowl onto a serving dish and carefully remove the ~plastic wrap. Decorate with the herbaceous materials and serve with serve with sliced baguettes. Supposed to serve up to 20-25 with other hors d’oeuvres. Warning: Keep out of the way of the devouring mob.

  6 oz. Goat cheese
4 oz. Cream cheese
Garlic, peeled, smushed and chopped (approx. 8 but it’s up to you)
1/2 cup pesto (at least)
1/2 cup finely chopped oil-packed, sun-dried tomatoes including 1-2 tsp. of the marinade
Fresh herbs such a branches of thyme, oregano, rosemary or parsley
Baguettes - sliced
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