You can get to the good stuff with the first bite! NOTE: Let the sandwich rest, meaning set for just a minute or two, so the cheese doesn’t run and spread all over the plate. Use two spatulas (one on top and one underneath the sandwich) to remove, Check to see how the toast is coming on the bottom slice give it a minute or so.If so, slide the spatula under the bread and then use another wide spatula on the top slice of bread and slowly turn over. Lift the bottom slice of bread to see if it’s toasted the way you like it. Place the last slice of bread (buttered on both sides) on top. Sprinkle the crumbled Roquefort cheese or add a slice. Sprinkle the Blue cheese crumbles and add a slice of tomato. Butter both sides of another slice of bread, place on top of the one in the skillet.Add the Gouda cheese and sprinkle the grated milk chocolate.Butter one slice of bread on both sides, place in the skillet.Put a cast iron or non-stick skillet on the stove over medium heat.1 tablespoon milk chocolate, grated (more if you want).Join thousands already receiving our daily newsletter.Why stop with only two pieces of bread and one slice of cheese? Here is one of my own creations with ingredients I like! You can make it your own, with any type of cheese, add or delete to your taste buds. Do you have dishes that can be cooked in a pressure cooker or electric skillet? You might try some of these options. Maybe guests can help by bringing a dish they cooked that can be microwaved while still warm. Reader, you might have to start serving a few dishes that can be served cold, or use your microwave more than you’d like to. ![]() What is the best way to do this and still keep food hot and tasty? - Reader, via email I really don’t like to cook ahead and microwave it. This is always a dilemma when cooking a large meal, especially at holidays. Start your own traditions with some of my favorite recipes.ĭear Heloise: I have a question about cooking foods at different times and temperatures when you have only one oven. Box 795001, San Antonio, TX 78279-5000.įavorite recipes become family traditions. If you like recipes that the whole family will enjoy that are quick and easy to make, you’ll love my pamphlet “Heloise’s All Time Favorite Recipes.” To get a copy, just send $5 along with a stamped, self-addressed, long envelope to: Heloise/All Time Fav., P.O. Mix all of the ingredients well and refrigerate for an hour or so. You’ll need:ġ cup sliced salad olives (the jar will say “salad olives” and will have bits and pieces of olives and pimientos) Laura, of all my recipes, this one seems to be a favorite with everyone! It’s a great dip for veggies as well as crackers and chips. I made it last year, and it was a huge hit with everyone. ![]() Brenda H., Gonzales, La.ĭear Heloise: I’m having a gathering of friends and family for a little holiday celebration, and I would love to get a copy of your yummy olive-nut dip. I rounded the sheet’s corners to form an oval and added lace trim. After unsuccessful searches of commercial products, I hit upon the idea to modify a cotton/polyester blend king-size sheet. Carolyn D., Springfield, Vt.ĭear Heloise: I had a large oval-shaped dining table that required a non-standard tablecloth. You also can use a coarse salt, but season the pan afterward. For stuck-on foods, use a mild dish soap and, using a sponge, gently scrub off cooked-on items. ![]() Don’t “shock” the pan by running cold water into a hot pan.Ĥ.
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