Dip Bread Appetizers

Dip Bread Appetizers

Archive for October, 2014

Scrambled Italian Omelet With EVOO

Tuesday, October 07th, 2014

• Two tablespoons olive oil
• One half cup chopped onions
• One cup chopped green peppers
• One quarter cup water
• Six eggs
• One and one quarter teaspoons salt
• One quarter teaspoon white pepper
• Three tablespoons extra virgin olive oil

Heat the extra virgin olive oil in a skillet once you have the green peppers and the onions together in it. Sauté for five minutes before adding water. Turn to the lowest heat setting and once done, let cool for another five minutes after removing from burner. Mix together the vegetables after beating the eggs until ready to pour, then salt and pepper to taste. Heat the rest of the EVOO (extra virgin olive oil) in the pan and scramble the eggs. Season with salt and pepper to taste. Serves three.

Anchovies And Mozzarella Cheese On Bread With Extra Virgin Olive Oil

Friday, October 03rd, 2014

Here is a bread and EVOO recipe:

• One cup of milk
• One loaf unsliced white bread
• One pound mozzarella cheese
• Three quarter cup flour
• Three tablespoons butter
• Three tablespoons extra virgin olive oil
• Two eggs

Beat the eggs until ready to pour. Cut the bread into slices about three quarter inch thick. Trim the crusts. Cut the slices into one and one half inch squares. Soak in the milk two minutes; drain. Cut the cheese the same size. Thread the bread and cheese on six skewers, starting and ending with the bread. (Use five pieces of bread and four slices of cheese for each skewer) Start and end with bread, keeping cheese and bread close together. Roll the skewered ingredients in the flour, the eggs, and flour again, coating them well. Heat the butter and oil in a skillet; saute the spedino until browned and crisp on all sides. Slide off the skewers at the table. Prepare the sauce while the skewers are baking.



• One half cup chopped anchovies
• Six tablespoons butter
• Two tablespoons minced parsley

Melt the butter in a skillet; saute the anchovies and parsley for two minutes. Pour over the spedino. Serves six.

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