- make this recipe
- user reviews (0)
-
1/4
cup flax seed, poppy seed, sesame seed, fennel seed, and/or caraway seed
-
2
8 ounce package brown-and-serve hearth rolls
-
1
egg white, slightly beaten
-
1/2
cup purchased roasted garlic-flavored oil, Roasted Red Pepper Oil, and/or Cilantro Oil (recipes follow)
1. Preheat standard oven to 375 degrees F. or convection oven to 350 degrees F. In a small bowl stir together desired seeds. Place rolls on a cookie sheet. Brush tops of rolls with egg white. Sprinkle seed mixture over rolls.
2. Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils.
Yield: 1/2 cup
-
1 1/2
cups packed cilantro leaves and stems (2 ounces)
-
1/2
cup olive oil
-
Dash salt
In a bowl cover cilantro leaves and stems with boiling water. Let stand 30 seconds; drain. Place in bowl of small food processor. Add olive oil and salt. Cover; process until nearly smooth. Heat mixture in small saucepan to simmering. Simmer 1 minute. Strain using fine strainer and double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.
- Servings Per Recipe 24,
- Calories 205,
- Protein (gm) 4,
- Carbohydrate (gm) 20,
- Fat, total (gm) 13,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 202,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 1/2 cup
-
1/2
cup oiive oil
-
1/2
cup bottled roasted red peppers, drained
In bowl of small food processor place olive oil and drained roasted red sweet pepper. Cover; process until nearly smooth. Strain through fine mesh strainer lined with double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.
- Servings Per Recipe 24,
- Calories 205,
- Protein (gm) 4,
- Carbohydrate (gm) 20,
- Fat, total (gm) 13,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 202,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
