322 sardine toastie Recipes

sardines , drained-reserve oil, celery rib, chopped, yellow onion, minced, garlic, sliced thin, italian tomatoes , with juice, kalamata olive, pitted and chopped, perciatelli, salt and pepper, toasted italian breadcrumbs, sized broccoli floret , with the onions (optional)

olive oil, chopped onion (5 oz.), minced garlic, dry white wine, firm-ripe tomatoes, rinsed and chopped , or 1 can (14 1/2 oz.) diced tomatoes, tomato paste, minced fresh basil leaves or 2 tsp dried basil, pepper, salt, firm, white-fleshed fish such as halibut, shelled, deveined shrimp, scallops (1 1/2 in. wide ), cooked dungeness crab (2 lb.), cleaned and cracked, clams in shells (1 to 1 1/2 in. wide), suitable for steaming, chopped parsley, crusty bread, lemon wedges

olive oil (more or less , if needed), fresh breadcrumbs or 1 cup store-bought dry breadcrumbs or 1 cup italian seasoned breadcrumbs, freshly grated parmesan cheese (more if needed), fennel bulbs or 2 medium onions, diced, canned crushed tomatoes in puree, boneless skinless sardines , in water, drained (king oscar or brunswick), chopped fresh parsley, salt (or to taste), fresh ground black pepper (or to taste), sprinkling crushed red pepper flakes (optional), penne , regata (or any other ridged pasta)

garum fish sauce, i won tsp recommend you try the ancient version . instead , try the easier modern recipe., ancient garum recipe, use fatty fish , for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. repeat these layers until the container is filled. let it rest for seven days in the sun. then mix the sauce daily for 20 days. after that, it becomes a liquid., gargilius martialis , de medicina et de virtute herbarum, reprinted from a taste of ancient rome

bread, butter, mayonnaise, canned corned beef, american processed cheese

garlic clove, peeled (about 2 large heads of garlic), extra virgin olive oil, salt, lime , juice of, chipotle chiles in adobo, seeded and cut into thin strips (canned ), limes, cut into wedges, shrimp, peeled and deveined (leave on tail end if you like , about 48 shrimp), fresh cilantro, chopped (optional)

light bread (40-45 calories each with about 2g fiber per slice), lean turkey bacon or 2 slices center-cut bacon, fat free oven-roasted turkey breast, tomatoes, leaves romaine lettuce, fat-free mayonnaise

olive oil, brown onion, thinly sliced, grated cheese, chives, chopped, white bread

white bread, good slices of mature cheddar with black pepper (or mature cheddar and freshly ground black pepper), knob butter, oregano, sliced mushrooms

butter, plain flour, milk, swiss cheese, grated, bread, crusts removed, dijon mustard , for spreading, swiss cheese, grated extra, smoked ham, shaved, butter, softened (extra )

thick slices white bread, crusts removed, lightly-salted butter (2 oz), west country farmhouse cheddar cheese, grated (8 oz), cranberry jelly

french bread, mustard (i like colman s english ), gruyere or 4 oz cheddar cheese, grated, salt and pepper

vegetable oil, for deep-frying, squid, cleaned tubes only, chopped onion, scallions, finely chopped, grated parmesan, egg, chopped fresh parsley leaves, granulated garlic, salt, pepper, panko (japanese bread crumbs), superfine cracker meal, lemon wedges, for serving, chili lime salsa , recipe follows

pasta (any kind ), asparagus, steamed, smoked turkey breast (or roast beast, and other toasty, roasty meats) or 1/2 cup bacon (or roast beast, and other toasty, roasty meats) or 1/2 cup ham (or roast beast, and other toasty, roasty meats) or 1/2 cup any other road-kill meat (or roast beast, and other toasty, roasty meats), dark truffle oil, red pepper flakes, garlic clove, minced, salt, pepper

potatoes, cooked, peeled, and diced (i prefer white or large new potatoes, which have a less grainy texture), tart apples, peeled and diced, carrots, peeled, cooked, and diced, dried onion flakes, dill pickles, diced or grated, diced pickled herring (optional) or 3/4 cup salted herrings (optional) or 3/4 cup minced sardines (optional) or 3/4 cup anchovy (optional), white pepper, cooked beets, peeled and diced, sour cream, lemon juice, beet juice, salt, sugar, crumbled bacon (optional)

whole little fish , such as sardines, whiting, mullet, or mackerel (rub the fish with oil, season with essence and score), olive oil, minced onions, peeled, seeded, and chopped italian plum tomatoes, minced garlic, anchovy fillets, spanish olives, imported black olives, white wine, salt and fresh black pepper, soft polenta, warm, chiffonade of basil, brunoise red peppers, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

virgin olive oil, garlic, thinly sliced, lemon, seeded and thinly sliced, skin and all, fresh anchovies , gutted and filleted (may substitute other small fish, such as whitebait, sardines or small lake fish), crushed red pepper flakes, linguine fine, arugula (wild , if possible), chopped to yield 1 cup, freshly toasted bread crumbs