Bread
Sushi
Click HERE for video
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
   
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download
INGREDIENTS:

A few slices of large White Bread, crusts removed
Whipped Cream Cheese
Butter (soft)
slices of Smoked Salmon
Capers
Rolling Pin
NOTE: Other stuffings can be used

DIRECTIONS:

Remove the crusts from the bread. Roll out the Bread very thin, spread a bit of soft Butter
down first, then some Creamed Cheese and then top with a thin slice of Smoked Salmon.
Roll up tight.
Wrap up tight in plastic wrap and put in freezer for about 15 min, not only "to set" but to get
them really cold, so when sliced they won't fall apart and unravel.
If you're not going to use them right away, you can first refrigerate, and then about 15 min
before you need them, then put in freezer for 15 min.
After I sliced the Salmon Rolls, I garnished with Capers on top.
Get a can of Asparagus and only use the really really soft spears. You can also steam or boil
fresh Asparagus for about 15 minutes until soft, but use only the "spear" portion.
For the binding, use Cheese Spread.
Again, wrap up in saran wrap and freeze for 15 min.
Right before serving, take scissors to cut and a cup of cold water.
Just like slicing Sushi, it helps to dip the knife (or in this case scissors) in cold water in
between cutting.
Top the Salmon Bread Sushi with Capers and the Asparagus ones with Black Olives and
Cherry Tomatoes, and of course toothpicks.
COLORED STACKS

INGREDIENTS:
Deviled Ham
Cheese (SLICED THIN)
Honey
soft Butter
Mayo
bit of Creamed Cheese
Slices of White and Dark Bread

DIRECTIONS:
Remove crusts. On the dark slices spread just a bit of Butter, Mayo, Cream Cheese and then
the Deviled Ham.
Spread Butter and drizzled some Honey over the WHITE slices. Then I topped with Cheese.
Stack the two different recipe slices on different colors of bread.
Stack the White Bread slice on the Wheat Slice.
Wrap in plastic wrap, and freeze for 15 minutes.
When you cut them up, you will already have a Checkerboard effect because you layered the
two different color breads on top of each other. After cutting up, you can change the direction
of the little bite sized pieces. Top with Olives and Cherry Tomatoes.