Easy Faux Escargots Recipes

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.

Steps:

• Melt butter on low heat in sauté pan.
• When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
• Pat snails dry and add to butter.
• Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
• Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
• Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
• Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
• Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
• Remove from oven, place on serving platter and enjoy!

Steps:

• Trim around edges of round tortilla(if you can't find square ones) to make it square.
• Spread a thin layer of mayonnaise(or whipped cream cheese) on top. If you like, you could spread a thin layer of mustard on too.
• Layor on the lettuce(or spinach), then the meat and cheese. Roll up tightly.
• With the seam on the bottom, slice the tortilla into 2" wide pinwheels.
• For the heads, cut a small pickle in half at an angle. Poke 2 small holed in the uncut end and stick pieces of chive with knots at one end in each hole for antennae.( I used scallionn tops, cut a sliver and inserted them).
• Slip each pickle half under the edge of the pinwheel, securing them together with a toothpick if necessary.
• Makes 4-6 pinwheel sandwiches.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
• Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.