ey don't jinx your bread\", or just put it
nd add ingredients to YOUR bread maker according to YOUR instructions
n the refrigerator.
Set bread machine to dough cycle. Place
alt, and then add the bread flour one cup at a
nto a gooey stuff\" as Jacques says. The dough will indeed
nd remove from heat. Add bread cubes and incorporate until all
he cabbage (this is a Jacques Pepin exclusive method that Julia Child
n oven to keep warm. Pepin recommends keeping your serving plates
f baking.).
WHOLE WHEAT BREAD - (Basic Recipe).
Follow
ote: Disks are sold at Jacques Torres Chocolate http://www.mrchocolate
cup Parmesan and the bread crumps. Sprinkle the mixture evenly
Toss bread crumbs with 1 tablespoon melted margarine; set aside.
Stir together next 4 ingredients; set aside.
In medium skillet, over medium-high heat, cook scallops in 2 tablespoons margarine until opaque.
Remove.
Drain well.
Cook mushrooms and onion in 2 tablespoons margarine for 3 minutes.
Add to cheese mixture with scallops.
Spoon into 6 individual baking dishes or shells.
Sprinkle with bread crumbs.
Broil 6 inches from source of heat for 2 to 4 minutes or until browned.
Makes 6 servings.
Toss bread crumbs with 1 tablespoon of margarine; set aside. Stir together the next 4 ingredients; set aside.
In skillet, cook scallops in 2 tablespoons of margarine until opaque.
Drain well. Cook mushrooms and onion in 2 tablespoons margarine for 3 minutes. Add to cheese mixture with scallops.
Spoon into 6 individual baking dishes or shells or casserole dish.
Sprinkle with bread crumbs.
Broil 6 inches from heat source until browned, at least 4 minutes for shells or individual dishes, longer for casserole. Serves 6.
n the center, dust with bread crumbs, dot with butter and
Preheat the broiler.
Grease four individual 8 to 10 ounce broiler-safe baking dishes.
In a large skillet, melt 1 tablespoon of butter over moderate heat.
Pour the butter into a small bowl.
Stir in bread crumbs.
Set the buttered crumbs aside.
Sprinkle scallops with salt and pepper.
Heat oil; add scallops.
Cook over high heat, stirring about 2 minutes. Transfer scallops to baking dish.
Add 2 tablespoons butter to skillet.
When it's melted and hot add green pepper, red pepper and garlic.
Cook until wilted (about 1 minute).
Add bread crumbs, cheese and wine; heat thoroughly.
Spoon mixture over scallops.
Dot top with remaining butter and place under broiler about 4 minutes.
Serves 4.
Saute mushrooms and onion in margarine.
Blend in cornstarch. Add milk, wine and lemon juice.
Cook over medium heat, stirring constantly, until thickened and smooth.
Blend in seasonings.
Add crab and heat through.
Divide between 2 scallop shells or individual au gratin dishes.
Sprinkle with bread crumbs and Mozzarella cheese.
Broil 3 to 5 inches from heat for 3 to 4 minutes, until lightly browned.
cover with a coat of bread crumbs.
Dot with butter
Preheat oven to 400\u00b0.
Sprinkle mushrooms with lemon juice and saute in 2 tablespoons butter.
Place scallops, wine and seasonings in a saucepan.
Simmer, covered, for 10 minutes.
Drain and reserve 1 cup of the broth.
Make a white sauce with the remaining butter, flour, broth and cream.
Add scallops and mushrooms.
Spoon into buttered shells or baking dish.
Top with bread crumbs or seasoned dry stuffing mix.
Bake for 10 minutes until browned.
Preheat oven to 450\u00b0.
Brown onions and mushrooms in 3 tablespoons butter until tender.
Remove from heat.
Combine soup and vermouth and bring to a boil.
Add half of the sauce to onion/mushroom mixture.
Spoon equally into 6 buttered sea shells or ramekins.
Top with parsley and chunks of tuna.
Spoon on the remainder of sauce.
Combine cheese and bread crumbs and sprinkle over each serving.
Drizzle a small amount of melted butter over crumbs.
Heat in oven for 10 minutes or until browned.
Serves 6.