I was playing around on the internet and found this site that takes your words or articles and turns them into a graphic. This is a set of my recipes visually presented. Is this not fun?
The website is: http://www.wordle.net Here are the recipes I wordled:
Fines Herbes
1 Tbls. chopped fresh chives
1 Tbls. chopped fresh parsley
1 Tbls. chopped fresh tarragon
1 Tbls. chopped fresh chervil
Chop herbs finely and combine. Add to cooked dishes toward the end of cooking. Great with fish, eggs and salads.
Fines Herbes Spread
Soften 1 8-oz. package cream cheese. Add 1 tsp. each of fresh chopped chives, parsley, tarragon and chervil. Place in serving dish or form into a ball. Refrigerate for several hours or overnight for flavors to meld. Serve with your favorite crackers. You can roll the cream cheese blend into a ball or a log and wrap in plastic wrap to firm before serving.
Chive Butter
10 long mature tender chive leaves
1/2 pound unsalted butter, room temp.
Soften the butter. Place in blender container with the chive leaves. Blend until all the chive pieces disappear. The butter will take on a beautiful green color and taste wonderful. Pour the mixture into a container and chill. Use as a dip for crackers or a spread for your favorite bread. For a perfect appetizer, slice French bread the long way, spread with the butter and broil for a few minutes.
The website is: http://www.wordle.net Here are the recipes I wordled:
Fines Herbes
1 Tbls. chopped fresh chives
1 Tbls. chopped fresh parsley
1 Tbls. chopped fresh tarragon
1 Tbls. chopped fresh chervil
Chop herbs finely and combine. Add to cooked dishes toward the end of cooking. Great with fish, eggs and salads.
Fines Herbes Spread
Soften 1 8-oz. package cream cheese. Add 1 tsp. each of fresh chopped chives, parsley, tarragon and chervil. Place in serving dish or form into a ball. Refrigerate for several hours or overnight for flavors to meld. Serve with your favorite crackers. You can roll the cream cheese blend into a ball or a log and wrap in plastic wrap to firm before serving.
Chive Butter
10 long mature tender chive leaves
1/2 pound unsalted butter, room temp.
Soften the butter. Place in blender container with the chive leaves. Blend until all the chive pieces disappear. The butter will take on a beautiful green color and taste wonderful. Pour the mixture into a container and chill. Use as a dip for crackers or a spread for your favorite bread. For a perfect appetizer, slice French bread the long way, spread with the butter and broil for a few minutes.
No comments:
Post a Comment