This was very good. The first time we made the recipe as stated but I used a sesame covered baguette. It was good but we felt it needed something. I had some spread left over so the next night I added a few shakes of garlic powder along with finely minced red onion (maybe 1 Tbsp) and it was very, very good. Served this the first night with a Chinese Chicken Salad and the second night with a spicy chicken breast over salad. Thanks for posting. Will definitely make this again.
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Absolutely wonderful served with a curried sweet potato soup. We used whole grain french baguette slices, and I loved the additional crunch.
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Easy and delicious! I love how the flavors blended and the texture of the rusks from the time in the oven. I used whole wheat bread and omitted the salt. And it was excellent with soup, as recommended! Thanks for sharing!
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I have had this recipe saved to make for a long time, but saw it again in Book #234006 by WI Cheesehead & decided to make it to accompany Cheesy Cauliflower Soup (Crock Pot/Slow Cooker) by bmcnichol that I tagged in the PRMR game. Using whole-wheat sandwich bread, I made the recipe as written except for adding garlic as a pers pref. They were so easy to make & delicious w/the soup, but I admire recipes w/versatility & foresee other uses in my cooking future for this tasty & ingredient-friendly mixture. Thx for sharing this recipe w/us. :-)
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This has to be at least 5 stars, since the rest of my curry hating family gobbled it down (I used 1 tsp., although I would have liked more!) I used 7 slices of homemade whole wheat bread, margarine, lowfat mayo and forgot the paprika. So I shook a little on after it was done and it was good that way too. We had it with Hamburger Barley Stew (Crock Pot) for a wonderful meal. My picky child is sneaking the rest as I type! :lol: Will be making again! Thanks! I put this into my book#234006.
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A 5-star recipe! Wordeful as a snack! I redused the butter to 40g and used whole wheat bread. I knew that I was going to liked it, cause I love curry but this was so good! Thanks for a keeper, Jewelies! Made it for the 12 days of Christmas swap!
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We LOVED it.. these are ridiculously easy to make and utterly delicious! Served it alongside soup but DH and DD munched most of them without bothering with the soup!! Thank you, Jewelies, for sharing this wonderful recipe. Definitely a keeper.
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Wow, these are so delicious!
OK, my confession? I had never heard of rusks before and actually expected a potatoe dish when I clicked on this recipe!
Ha! Glad it turned out as a nice surprise!
I made these with whole wheat bread and scaled the recipe in half. The whole family gave this recipe a five star, thumbs up all around. Thanks for a tasty new recipe Jewellies!
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What easy to prepare and tasty morsels these are. I served along side soup #164652 for a wonderful winters evening meal. My hubby requested I make these for a snack next time the boys are over for beers. Thanks for sharing.
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It's starting to get cooler here in the evenings, and thats usually my sign to start having a nice hot pot of soup once a week, and these crispy tasty delights were perfect alongside it.
Great flavours and easy to make..these are going straight in to my favourite file.
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Great and easy recipe. I used up my left over sub rolls from a party...cut them into small ovals, 3/8 each thick. My husband and son ate this with their miso soup. Thanks.
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Very yummy! Nice and crisp, loaded with flavor! Easy to make to boot! Thanks so much for this recipe. I look forward to trying it with soup!
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