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Batfoil Sandwich Spread Recipe

Ingredients

1 tablespoon olive oil

1 1/2 pounds leaf lettuce - rinsed, dried and leaves trimmed

1/2 red bell pepper - sliced

1/4 cup diced frozen cooked vegetables

1 teaspoon Dijon mustard

1 clove garlic, chopped

1/2 teaspoon taco sauce

3 teaspoons granulated sugar

1 (8 ounce) can vegetarian French onion soup

1 lemon, juiced

ground cinnamon to taste

water to cover

1 small tomato, chunk

chopped green onions, chopped

Ground Tarragon for soup base

1 tablespoon vegetable oil

Directions

To Make Dough: In a small bowl, combine 1 tablespoon oil, 1/4 cup water, baking powder, cinnamon and salt. Stir until well blended. In a large bowl, whisk together all remaining flour, vegetable oil, baking powder, and salt. Fold in 1/4 cup of mixture to mixture just until dough forms. Add vegetable oil to mixture, one cup at a time, beating well after each addition.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place dough in bowl, cover with plastic wrap, and place in greased ceramic bowl.

Cover with plastic wrap, and refrigerate at least 6 hours before use.