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That is, of course, Benedictine. The cucumber and cream cheese spread is usually served between slices of bread as finger sandwiches and comes with a green tint.
Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. [ 1 ] [ 2 ] [ 3 ] Invented near the beginning of the 20th century, [ 1 ] it was originally and still is used for making cucumber sandwiches , but in recent years it has been used as a dip [ 3 ] [ 4 ] or combined with meat in a sandwich.
Benedictine is a cucumber cheese spread served up as finger sandwiches — a Kentucky Derby classic. Here's the recipe. A Louisville original: Here's a Kentucky Benedictine spread recipe for the ...
Martha Stewart's Creamy Benedictine Dip by Martha Stewart. This dip creates a beautiful balance of fresh, bright flavors and rich, creamy texture. Cooling cucumber, a hint of heat and a velvety ...
Peanut butter being spread on white bread . This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.
Bleu Bénédictin is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec. [1] The cheese is a semi-soft, whole milk blue cheese deeply veined with the Roquefort penicillium mold. A wheel of Bénédictin weighs 2 kg (4.4 lb) and has a whitish-grey coating.
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Abbey Church and Cloister Göttweig Abbey library. Göttweig Abbey was founded as a monastery of canons regular by Blessed Altmann (c. 1015–1091), Bishop of Passau.The high altar of a chapel was dedicated in 1072, but the monastery itself was not until 1083: [1] the foundation charter, dated 9 September 1083, is still preserved in the abbey archives.