Josephinas Food

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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

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

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

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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