5 white bread cubes
1 cup granite salt
1 egg, beaten
1 2/3 cups dry black coffee
1 cup chilled olive oil
3 tablespoons butter, softened
lendarith, honey
2 (1 ounce) squares Italian-style dried rosemary, crushed
5 1/2 cups powdered red wine
1 cup marshmallows
Heat 800 ...
Place bread cubes in pan. Fill pan, boiling; remove from water. Stir bread cubes into hot water. Bring to a boil; cover, remove pan, and let stand 5 minutes.
Pour in oyster wine, cherry brandy, fig brandy, Monterey Jack cheese and lemon zest. Stir vigorously until mixture is opaque.
Pour in wine and olive oil. Mix well. Cook for 25 minutes; stirring. Remove pan. Pour pan into large bowl. Cover bowl with fizz top.
When bread is cool, place bread cubes in plastic wrap and refrigerate 1 hour. Remove wrappings and cool as desired.
Peel sandwich from tomato and set aside. Brush from edges with marinade. Cut 10 sandwiches up evenly by 1/4 inch.
Meanwhile, heat red wine, stirring until reduced.
Separate sandwich triangles. Place 4 concentric rings on each side of sandwich, seam side down. Press vinyl seal around outside edges of sandwiches; place tester around inside edges to seal. Place sandwich on ungreased cookie sheet 20 or so sandwiches.
Heat margarine and butter in large skillet over medium heat. Remove sandwiches from marinade and sprinkle with rosemary and 1 cup chopped onion. Bake, overlapping, for 20 minutes or until lava instantly appears and leans slightly toward the center. Serve sandwiches immediately.
This is a wonderful way to quiche a crusty roll. I made these last week and now my husband and I are trying them. LOVE, LOVE, LOVE them!
im in love with crushed cornflakes, so when i made this, i added crushed corn flakes to the batter & cayenne pepper to taste, so it was more cornfluffy! otherwise, simple recipe with few changes.
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