Snail Sandwiches Recipes
SNAIL SANDWICHES
Great fun sandwiches for kids! Would be neat as appetizers for a themed party or a cute summer meal. Taken from the San Diego Zoo's website.
Provided by jonesies
Categories Lunch/Snacks
Time 10m
Yield 15 snails
Number Of Ingredients 4
Steps:
- Cut the crusts off of bread slices(you can eat the crust as you work!).
- Roll out the slices with the rolling pin a few times until flattened.
- Spread peanut butter on one half of the flattened bread and jelly on the other half.
- Roll the bread up into a tight tube.
- Slice the tube into about 3/4-inch slices. Makes about 5 snail slices each.
- Take pretzel sticks and break them in half and insert into the rolls to make antennas and enjoy your snail sandwich!
Nutrition Facts : Calories 43.3, Fat 1.8, SaturatedFat 0.4, Sodium 50, Carbohydrate 6.1, Fiber 0.3, Sugar 2.7, Protein 1.2
SNAIL PINWHEEL
Steps:
- 1. If necessary, trim the rounded edges of the tortilla to make it square, then spread on a thin layer of the mayo or cream cheese.
- 2. Layer on the lettuce or baby spinach, then the meat and cheese, and roll it up tightly.
- 3. With the seam on the bottom, slice the tortilla into 2-inch-wide pinwheels. For the snail's heads, cut a pickle in half at an angle. Poke two small holes in the uncut ends and stick pieces of chive with knots at one end in each for antennae.
- 4. Slip each pickle half under the edge of a pinwheel, securing them together with a toothpick, if necessary. Makes 4 to 6 pinwheel sandwiches.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
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