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Heat the oven to 400°F. Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl. Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese. Bake for 10 minutes or until the tortillas are crisp.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
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Reduce oven temperature to 350°. In a medium bowl, combine cream cheese, Parmigiano Reggiano, mayonnaise, mustard, anchovy paste, lemon zest, pepper, and salt. Peel and finely chop shallots; fold ...
Peconic Bay scallops are a northern subspecies of bay scallops that are found in the Peconic Estuary, between the northern and southern forks of Long Island. In the estuary, scallops spawn typically in early June, followed by a one- to two-week larval stage where the larvae are free-swimming, and eventually move out of the water column and into ...
"Seafood Cannelloni" – two rolled-up homemade lasagna noodles stuffed with seafood stuffing (fresh lobster, scallops and shrimp, mixed with ricotta cheese), coated with a plum tomato sauce, baked in the oven, topped with a yellow bell pepper sauce (made with yellow bell pepper, onions and liquid garlic) and drizzled with a house-made basil ...
A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2] This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product.