Josephinas Food

JOSEPHINAS

Josephinas image

My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

Provided by Lorac

Categories Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/4 cup finely chopped green onion
1 (4 ounce) can diced green chilies or 1 (4 ounce) can jalapenos
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1 loaf French bread (baguette)

Steps:

Combine butter, onion, peppers, cheese, mayo, and garlic powder.
Slice bread 1/4 inch thick, spread with butter mixture.
Broil until cheese bubbles.

JOSEFINAS

Josefinas image

Make and share this Josefinas recipe from Food.com.

Provided by loof751

Categories Cheese

Time 20m

Yield 30 slices, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 loaf thin French bread
1 (4 ounce) can chopped green chilies
1 cup butter
1 garlic clove, minced
1 cup mayonnaise
8 ounces monterey jack cheese, shredded

Steps:

Slice the bread into 1/2-inch thick slices. Toast on one side.
Mix chilis with butter, garlic, mayo, and cheese.
Spread on untoasted side of bread slices.
Broil until cheese is light brown and puffy. Serve at once.
Cheese mixture can be made ahead of time and stored in the refrigerator until ready to use.

JOSEPHINA'S CHOPPED SALAD

Josephina's Chopped Salad image

This is a re-creation of a salad I like to order for Saturday brunch before a 2:00 pm performance at Lincoln Center in NYC. Josephina's is a cafe on the other side of Broadway, one of many restaurants in the area frequented by Lincoln Center patrons.

Provided by Kumquat the Cats fr

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 ounces romaine lettuce (1 bag)
2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1 cucumber, seeded and chopped
1 large carrot, chopped
1 (15 ounce) can garbanzo beans, drained
6 ounces feta cheese, crumbled
1/4 cup pumpkin seeds, toasted
1 small avocado, chopped
3 tablespoons fresh thyme, minced
1 large lemon, juice and zest of
2 tablespoons olive oil
salt and pepper, to taste
1 cup garlic-flavored croutons (optional)

Steps:

Chop 2/3 of romaine lettuce. Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper. Pour over salad and toss to coat.
Arrange remaining lettuce leaves on a large plate or bowl. Arrange tossed salad on top of lettuce and add croutons to serve.

Nutrition Facts : Calories 464.7, Fat 28.5, SaturatedFat 9.6, Cholesterol 40.1, Sodium 845.4, Carbohydrate 40.8, Fiber 10.6, Sugar 6.8, Protein 16.4

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