Topic: Lipton® Recipe Secrets® and Soup Secrets® Recipe of the Day: ZESTY BRUSCHETTA
Anonymous A started this discussion 9 years ago #65,773
ZESTY BRUSCHETTA
Makes 1 loaf | Prep Time 10 min | Cook Time 12 min
Ingredients
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
6 Tbsp. olive oil*
1 loaf French bread [or Italian bread] (about 18-in. long), sliced lengthwise
2 Tbsp. shredded or grated Parmesan cheese
Directions
1. Preheat oven to 350°. Blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix and olive oil. Brush onto bread, then sprinkle with cheese.
2. Bake 12 minutes or until golden. Slice, then serve.
*SUBSTITUTION: Use 1/2 cup I Can't Believe It's Not Butter!® Spread, melted.
Anonymous B joined in and replied with this 9 years ago, 36 minutes later[^] [v] #811,594
Looks pretty good.
Anonymous C joined in and replied with this 9 years ago, 1 hour later, 2 hours after the original post[^] [v] #811,603
what is zesty about this
Anonymous D joined in and replied with this 9 years ago, 2 hours later, 4 hours after the original post[^] [v] #811,614
Matt's really hooked on these Lipton Soup Recipes aint he?
Anonymous C replied with this 9 years ago, 17 minutes later, 5 hours after the original post[^] [v] #811,615
Anonymous E joined in and replied with this 9 years ago, 1 hour later, 6 hours after the original post[^] [v] #811,641
Anonymous C replied with this 9 years ago, 1 hour later, 7 hours after the original post[^] [v] #811,672
Syntax joined in and replied with this 9 years ago, 3 hours later, 10 hours after the original post[^] [v] #811,704
BRUSCHETTA?
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese
Anonymous G joined in and replied with this 9 years ago, 9 minutes later, 10 hours after the original post[^] [v] #811,707
@previous (Syntax)
> BRUSCHETTA?
>
>
we could replace you with an I'm feeling lucky bot and nobody would ever know
> BRUSCHETTA?
>
>
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese
we could replace you with an I'm feeling lucky bot and nobody would ever know
Syntax replied with this 9 years ago, 9 minutes later, 10 hours after the original post[^] [v] #811,712
@previous (G)I make various versions of Brushetta often and often looks as in pic cept bread is never browned That Much
Anonymous G replied with this 9 years ago, 2 minutes later, 10 hours after the original post[^] [v] #811,713
@previous (Syntax)
> I make various versions of Brushetta often and often looks as in pic cept bread is never browned That Much
Great
> I make various versions of Brushetta often and often looks as in pic cept bread is never browned That Much
Great
Anonymous E replied with this 9 years ago, 14 minutes later, 11 hours after the original post[^] [v] #811,720
Syntax replied with this 9 years ago, 6 minutes later, 11 hours after the original post[^] [v] #811,723
@previous (E)
> Blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix and olive oil.
Assuming no one had access2 Garlic and all you need is one clove with skin removed and you just rub the bread with the raw garlic and add the olive oil.
So yea I suppose one could but Y Wood one? Buy hey Brushetta is super simple to make with only Fresh ingredients
> Blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix and olive oil.
Assuming no one had access2 Garlic and all you need is one clove with skin removed and you just rub the bread with the raw garlic and add the olive oil.
So yea I suppose one could but Y Wood one? Buy hey Brushetta is super simple to make with only Fresh ingredients
Anonymous G replied with this 9 years ago, 11 minutes later, 11 hours after the original post[^] [v] #811,725
@previous (Syntax)
Forgot the garlic?
Did it once dawn on you - Adding some smashed up fresh RAW Garlic at the very end WORKS - WORKS Often even more better than cooking it in the complex dish
Often with Pasta's I cook in Garlic and reserve some to add at the very end. - Just like making real garlic bread where you rub a clove on the toasted bread - Cooking it in that case ruins what you want
Forgot the garlic?
Did it once dawn on you - Adding some smashed up fresh RAW Garlic at the very end WORKS - WORKS Often even more better than cooking it in the complex dish
Often with Pasta's I cook in Garlic and reserve some to add at the very end. - Just like making real garlic bread where you rub a clove on the toasted bread - Cooking it in that case ruins what you want
Syntax replied with this 9 years ago, 7 minutes later, 11 hours after the original post[^] [v] #811,728
@previous (G)
Nice copypasta of one of my replies - Of course Svet 4got 2buy garlic so he substituted something that made no cents but sometimes there are NO Substitutions for a key non-replaceable ingredient
Nice copypasta of one of my replies - Of course Svet 4got 2buy garlic so he substituted something that made no cents but sometimes there are NO Substitutions for a key non-replaceable ingredient
Anonymous H joined in and replied with this 9 years ago, 1 hour later, 12 hours after the original post[^] [v] #811,767
Anonymous G replied with this 9 years ago, 1 hour later, 14 hours after the original post[^] [v] #811,798
@811,728 (Syntax)
Pesto and I make it fresh almost every week. No Spice - Olive oil pine nuts Basil, a mix of Parmigiano-Reggiano and Pecorino and garlic. Now sure garlic can be hot and you might call that spicy but usually one does not overdooo it with garlic.
I more often than not use Romano cheese
https://en.wikipedia.org/wiki/Pesto#Ingredients_and_preparation
Currently I have a Forest of Basil growing both inside and outside of my house. Tricky stuff to grow but when it gets going damn it grows real fast n furious - However does not take much to destroy my crop - Rain has twice devastated my outside crop
Pesto and I make it fresh almost every week. No Spice - Olive oil pine nuts Basil, a mix of Parmigiano-Reggiano and Pecorino and garlic. Now sure garlic can be hot and you might call that spicy but usually one does not overdooo it with garlic.
I more often than not use Romano cheese
https://en.wikipedia.org/wiki/Pesto#Ingredients_and_preparation
Currently I have a Forest of Basil growing both inside and outside of my house. Tricky stuff to grow but when it gets going damn it grows real fast n furious - However does not take much to destroy my crop - Rain has twice devastated my outside crop