1 : /2 c Fresh cilantro leaves or
-cup : -cup fresh cilantro and 1/2
-cup : -cup fresh parsley leaves
1/4 : c Freshly grated Parmesan
-cheese : -cheese
3 : tb Pine nuts
1 : ts Grated lime zest
1 : lg Garlic clove
5 : tb Extra-virgin olive oil
Salt : Salt and freshly ground
-black : -black pepper
1/2 : lb Tomatillos; coarsely chopped
2 : tb Cilantro; stems removed
1 : Chiles; jalapeno, seeded
2 : Cloves garlic; peeled and
-smashed : -smashed
2 : Scallion; cut 1 inch thick
1/4 : Cu vegetable oil
1 : ts Salt
1 : tb Lime juice
1 : bn Scallions; including a few
; : ; inches of the
; : ; greens, finely
; : ; chopped
1 : bn Cilantro; large stems
; : ; removed, chopped,
; : ; (about 1 cup)
1 : Jalapeno chile; seeded and
-chopped : -chopped
1 : ts Roasted ground cumin
1 : pn Salt
1/3 : c Sunflower seed oil
Water : Water to thin; about 1/4 cup
1 : Egg
1 : tb Dijon mustard
1 : tb Minced garlic
2 : tb Fresh lime juice
1 : tb Chopped cilantro
2 : tb Chopped red onions
1 : c Vegetable oil
Salt : Salt
Hot : Hot sauce
1 : c Mayonnaise
2 : tb Capers; drained
3 : tb Black olives; pitted,
-chopped : -chopped
1/4 : c Chopped fresh cilantro
Juice : Juice of 1 lemon
1 : ts Dijon mustard
Salt : Salt and black pepper; to
-taste : -taste
2 : c Picked cilantro leaves
1 : tb Minced garlic
1/2 : c Roasted pine nuts
1/2 : c Roasted walnuts
1/2 : c Parmesan cheese
3 : tb Olive oil
(or : (or enough to make a paste)
Salt; : Salt; to taste
0: Note 1: In U
1: S
2: , use Bread Flour; in Canada, use either Bread Flour or All Purpose Flour
3: 1
4: Measure first 5 ingredients in the order listed into Baking Pan
5: 2
6: Insert Baking Pan into oven chamber, twist to secure
7: Close lid
8: 3
9: Select: Dough / Pasta Setting
10: 4
11: Press Start There will be a 25 minute preheat delay before mixing begins
12: 5
13: When cycle is complete, remove dough from machine to a lightly floured surface
14: If necessary, knead in enough flour to make dough easy to handle
15: 6
16: Divide dough in half and roll each half into a 10 x 8 inch rectangle
17: Beginning at long end, roll up tightly as for jelly roll
18: Pinch seams and ends to seal
19: Taper ends by gently rolling back and forth
20: 7
21: Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional)
22: Lightly brush each loaf with oil
23: Cover and let rise in warm, draft free place until double in size, 20 to 30 minutes
24: With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf
25: Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf
26: Bake at 350F for 20 minutes
27: Brush again with remaining egg white mixture
28: 8
29: Bake 5 to 10 minutes more or until done
30: Bread should sound hollow when tapped
31: (For even browning when baking two loaves, switch positions of sheets halfway through baking
32: ) Remove the breads from the sheets; cool on a wire rack
33: Makes 2 loaves
34: Helpful Tip: This crusty French bread, with its chewy texture, makes a delicious garlic bread
35: Just slice lengthwise, top with garlic butter & broil
36: Posted to EAT-LF Digest by Reggie and Jeff Dwork <reggie@best
37: com> on Oct 1, 1999, converted by MM_Buster v2
38: 0l
39: