1 new yorker
4 oz whipped cream cheese
2 oz smoked salmon, cut slivers
1 tbsp sour cream
1 tsp fresh lemon juice
1 tbsp fresh dill, minced or
1 tsp dillweed
1/8 tsp salt
1/8 tsp freshly ground pepper
1 midwestern
4 oz whipped cream cheese with chives
2 oz ham, diced
2 tsp honey mustard
1/8 tsp freshly ground pepper
1 californian
1 cup ricotta cheese
1/3 cup radishes, diced
1/3 cup cucumbers, seed, dice
1/4 cup parsley, chopped
1/2 tsp salt
1/4 tsp lemon peel, grated
1 pizza snack
6 oz can tomato paste
1 tsp dried oregano leaves
5 whole wheat or white bagels, split
1/2 cup green bell pepper, mushroom, or bla, ck olives, chopped
3 oz mozzarella cheese, shredded
Directions
This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream
cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and
lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine
tomato paste and oregano. Spread each bagel half with 1T paste
mixture. Place on ungreased cookie sheet. Top each with bell pepper;
sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese
is melted
Servings: 1 servings
Bagel Toppers 3 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Smoked Salmon
The History of Recipes
Recipes as a concept can be observed way back into ancient history, certainly as far back into recorded history as early Egypt, and maybe even further. Having said that, mostly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of recipe books which were published in the 1300s : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of food on the menus of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in recipe books, many of which still exist in private libraries. Over the following few centuries, the rich families of Europe competed to serve the most extravagent meals, and consequentially chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording recipes common in their social group. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Bagel Toppers 3 recipe.
