Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 2
1 (14 ounce) can sauerkraut, drained, but not squeezed (not bavarian)
1 tablespoon caraway seed
1 tablespoon butter
salt and pepper
1 teaspoon vegetable oil
1 lb polska kielbasa (1 package, cut to length of rolls)
2 kaiser rolls (about 6-8 -long)
2 -3 teaspoons mustard
Recipe
1 in large skillet over medium heat, melt butter, then stir in partially-drained sauerkraut, caraway seeds and salt and pepper. stir periodically and when kraut begins to very lightly brown, turn heat to very low, but stir occasionally to prevent burning.
2 preheat broiler to high.
3 heat second skillet over medium heat with about a teaspoon of vegetable oil.
4 slice kielbasas lengthwise, but not all the way through (butterflied). lay open side down into skillet and cook until desired brownness (we like ‘em charcoaly!) then flip and repeat. drain on paper towels.
5 slice kaiser rolls, if they’re not already, either in half lengthwise or butterflied. broil for 1-2 minutes, open-faced, until toasted.
6 spread divided mustard over kaiser rolls. plop some sauerkraut on each sandwich and add a kielbasa.
1 place the onions, honey, dijon and vinegar in a saucepan; cook stirring over medium heat until the onions are tender (about 8-10 minutes) then season with black pepper.
2 butter both sides of bread.
3 top 4 slices bread with roast beef, then 2 slices cheese and 1/4 of the onion mixture.
4 top with remaining bread slice.
5 heat an electric panini maker, place a sandwich in and close lid; heat until golden.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
1 tablespoon water
2 tablespoons refried beans
3 tablespoons turkey chili
2 tablespoons low-fat cheese (any kind)
1/2 teaspoon enchilada sauce
1 low-carb whole wheat tortilla
Recipe
1 stir water and refried beans together until beans are thin. (you can use less or no water if you don't want your beans so thin, but i like them that way).
2 heat in a small saucepan just until warmed (about 4 minutes?).
3 spread on tortilla.
4 microwave turkey chili and spread over beans.
5 top with enchilada sauce and cheese.
6 fold in both edges and wrap. you may need to hold with a toothpick.
1 teaspoon pickled hot peppers or 1 teaspoon sweet pickled pepper, chopped
1 tablespoon dijon mustard
2 large flat bread, such as flour tortillas
2 -3 large chard leaves (or other greens, such as kale or spinach)
3 slices prosciutto or 3 slices deli-sliced ham
3 -4 slices provolone cheese
olive oil flavored cooking spray
Recipe
1 preheat grill or pan to high.
2 in a small bowl, combine peppers and mustard. use a fork to mash them to a paste. spread mixture over one side of one piece of flat bread.
3 arrange chard over mustard, then top with proscuitto and cheese. top with remaining flat bread.
4 spritz top of sandwich with cooking spray, the place it piled side down on grill on grill pan. cook 2-3 minutes or until grill marks form on bottom.
5 reduce heat on one side of the grill to the lowest setting. if using a grill pan, reduce burner heat to low.
6 spritz top of sandwich with cooking spray, then use a spatula to carefully flip sandwich. if using a grill, move sandwich to cooler side. close grill and cook until cheese is melted, about 3-4 minutes.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
6 ounces margarine
3 ounces icing sugar
4 ounces plain flour (all-purpose )
4 ounces cornflour
1 teaspoon baking powder
6 ounces icing sugar (confectioners )
milk or water, a little to mix
dried cherries or colored sprinkles
Recipe
1 pre heat the oven to 350 degrees f or 175 c.
2 put all the ingredients in a large mixing bowl and mix until they are well combined and you have a soft dough. using your hands to mix is the best way.
3 turn the dough out on to a floured surface and gently roll the dough out to about 1/4inch thickness. cut into rounds using a cookie cutter. place them on a lightly grease baking tray.
4 bake for about 10 to 15 minutes, depending on the size of the cookies and your oven. my 3 inchers take 15 minutes. they should be a light golden brown.
5 allow to cool on the tray for about 5 minutes, to let them firm, then move to a wire rack to cool completely.
6 sandwich a teaspoon of jam between two cookies, and repeat with the remaining cookies.
7 in a small bowl, mix the icing sugar with a little water or milk to make a spreadable consistency. spread on top of the sandwiched cookies.
8 top each cookie with a cherry or decoration of your choice.
1/4 cup unsalted butter, cut into tablespoon pieces
1/4 teaspoon lemon extract
1 cup unsalted butter, softened
3 1/2 cups confectioners' sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons freshly grated lemon zest
Recipe
1 make cake layers:.
2 put oven rack in middle position and preheat oven to 350°f brush cake pans with canola oil. line bottoms of two 9-inch round cake pans with a round of parchment or wax paper, then oil paper.
3 whisk together flour mix, salt, baking powder, and xanthan gum until combined well. stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
4 beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
5 divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
6 cool cake layers in pans on racks 10 minutes. run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. repeat with second layer. peel off paper and cool layers completely.
7 make curd:.
8 whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. whisk in extract. immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
9 make frosting:.
10 beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
11 frost cake:.
12 halve each cake layer horizontally using a long serrated knife. spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. frost top and sides of cake with remaining frosting.
13 cooks' notes:.
14 cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
15 lemon curd can be chilled up to 3 days.
16 cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. bring to room temperature before serving.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 6
6 chicken breast halves, with skin on and bone in
extra virgin olive oil
salt and pepper (i use sea salt)
2/3 cup ranch salad dressing, divided
6 ounces velveeta cheese, cut into 6 slices
6 french rolls, split
6 large lettuce leaves
Recipe
1 preheat oven to 350 degrees f. place chicken breasts on a non-stick baking sheet and drizzle with olive oil. rub to cover the entire breast with the oil. arrange breasts skin side up and sprinkle with salt and pepper. bake in preheated oven 45 minutes.
2 when breasts are cooked, cut the meat from the bone and brush each with ranch dressing.
3 top each breast with a slice of cheese. the heat from the meat will melt the cheese sufficiently.
4 spread ranch dressing on both halves of each roll, grill or broil the roll halves to add crunch to your sandwiches, if desired.
5 on the bottom roll, place a leaf of lettuce. top this with a chicken breast.
6 you may serve the sandwiches with your favorite fresh fruit.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 tablespoons peanut oil or 2 tablespoons other vegetable oil
2 (1 1/2 lb) flank steaks
1 1/2 cups sake
1 1/2 cups water
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons brown gravy (like kitchen bouquet)
hard roll (homemade or store bought)
butter
parmesan cheese (for grating on sandwiches) or other cheese (for grating on sandwiches)
Recipe
1 heat oil in a large skillet over high heat. add flank steaks and cook well on both sides until browned and crisp. reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). transfer to heated platter and keep warm.
2 combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
3 in a small cup combine soy sauce with water and then add to sake/water mixture along with the kitchen bouquet (or brown gravy sacue) and any juice from steak. blend well and remove from heat but keep warm.
4 slice rolls horontally and spread with butter and sprinkle with cheese. toast in the broiler until golden brown.
5 slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. transfer to a large serving platter and serve with warm sauce.
Total Time: 1 hr 35 mins
Preparation Time: 1 hr
Cook Time: 35 mins
Ingredients
Servings: 8
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 garlic cloves, finely chopped
3 tablespoons extra-hot dijon mustard
2 tablespoons mayonnaise
11 ounces lamb tenderloin
1 tablespoon olive oil
1 loaf french bread or 1 loaf italian bread, lightly toasted
4 ounces swiss cheese, thinly sliced
4 dill pickle slices, sandwich style, cut in half
4 ounces black forest ham, thinly sliced
Recipe
1 heat oven to 450°f mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside.
2 coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. remove the pan from the refrigerator and let rest for 10 minutes.
3 roast the tenderloin, turning after 10 minutes, until the internal temperature reaches 155f @20 to 25 minutes. let rest for 15 minutes and cut into thin slices.
4 cut loaf of bread into 16 sandwich rounds of 1/2 inch thickness. lightly toast sandwich rounds under the broiler.
5 lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
6 spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. layer the lamb slices, swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down.
7 place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. bake the sandwiches until the cheese has melted, about 10 minutes. transfer to a serving platter and serve immediately.
2 cups hot chicken gravy (purchased or homemade) or 2 cups beef gravy (purchased or homemade)
caramelized onion (as much as you like)
Recipe
1 caramelize the onions (or at least cook them soft) in a pan and set aside.
2 mix ground beef with salt and pepper and form into 4 patties, grill to desired doneness.
3 in the meantime, shred the cheese so it will melt better and slice the brioche buns and spread butter on each side, grill until lightly browned (you can also use just two buns if you want to do open faced sandwiches).
4 place cooked patties on the grilled buns. add the shredded cheese then hot fries to each burger and pour on a generous helping of gravy and top with caramelized onions. serve hot.
Total Time: 10 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 10 hrs
Ingredients
Servings: 16
1 (4 lb) boneless beef rump roast
2 cups barbecue sauce
1 cup root beer
1 dash salt and pepper, if desired
16 sandwich buns, split
Recipe
1 in 3-1/2 to 4 quart slow cooker, place beef. in 4-cup measuring cup or bowl, mix 1-1/2 cups of the barbecue sauce and the root beer; pour over beef.
2 cover; cook on low heat setting 10 to 12 hours.
3 about 20 minutes before serving, remove beef from slow cooker; place on large plate. pour juices from slow cooker into 12-inch skillet.
4 cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. meanwhile, shred beef with 2 forks; return to slow cooker.
5 stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. stir in salt and pepper to taste. spoon about 1/2 cup beef mixture into each bun.
2 combine all ingredients except water in microwave safe bowl. stir well. microwave for 30 seconds or so and stir until smooth. add a few teaspoons of water to peanut sauce if it seems too thick.
3 for rolls:.
4 cook cellophane noodles according to package directions. rinse with cool water and let drain. toss with rice vinegar and sugar, set aside.
5 soften a rice wrapper in hot water. arrange a small amount of noodles and other filling items on wrapper, and gently roll. repeat with remaining wrappers until filling ingredients are gone. slice carefully with serrated knife on a bias. drizzle (or dip in) peanut sauce, and serve.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
1 (2 lb) package of 8 bun length hot dogs (i prefer nathans)
1 (12 ounce) package of 6-inch hot dog buns (total of 8 buns)
1 large onion
8 slices of your favorite cheese
8 tablespoons butter (1 full stick)
ketchup
mustard
relish
horseradish sauce
Recipe
1 i am fortunate enough to have a professional griddle and a counter top griddle in my home. if you happen to have the counter top version you have it made making this recipe, for that is all that is needed.
2 i start off putting the pkg of bun length hot dogs on the griddle to heat them up.
3 while heating the dogs, i go ahead and dice up my large onion.
4 then i take 4 tbsp of the butter on put on the opposite end of the griddle than the dogs, and saute the onions (making sure not to burn, unless you like your onion in such a manner).
5 i prefer to use nathan's dogs due to them having squared sides to where they don't roll too easy on you while turning to evenly cook.
6 once the onions are done to your liking, remove them from the griddle and place in a small bowl or on a small plate while you finish up.
7 once the dogs are done to your liking, remove them from the griddle and then scrape the griddle down free of any remaining onions and such.
8 take the remaining butter and place on the griddle and spread all over the griddle and toast the buns if you like ( i toasted mine, just my preference).
9 once the buns have been toasted, i take a slice of cheese ( used american this time) and split it in half and over lap the cheese on one side of the bun.
10 then i place the hot dog on the bun, cover with mustard, sauteed onions, then the horseradish sauce then topped off with ketchup and relish.
11 your toppings may vary, this is just the toppings that myself and my family prefer.
Total Time: 4 mins
Preparation Time: 2 mins
Cook Time: 2 mins
Ingredients
Servings: 1
2 slices bread
mayonnaise or salad dressing
mustard (i prefer brown, spicy mustard)
1 slice swiss cheese or 1 slice american cheese
ham (shaved or thinly-sliced)
3 tablespoons sauerkraut
Recipe
1 toast bread in toaster.
2 meanwhile, scoop sauerkraut onto small plate. drain juice by tilting plate up and pressing on the kraut with a fork. heat kraut in microwave for 10 seconds.
3 spread mayo on one slice of toast and mustard on the other.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
1 ciabatta roll
2 tablespoons pesto sauce
1 -2 ounce monterey jack cheese (or other)
3 marinated artichoke hearts
1 roasted red pepper
1 teaspoon olive oil
Recipe
1 spread half of the pesto on one piece of ciabatta and the other half on the other piece.
2 top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
3 brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
Servings: 2
1 teaspoon extra virgin olive oil
2 garlic cloves
2 shallots
12 ounces cremini mushrooms
salt
pepper
2 slices bread
1 1/2 ounces cheese
2 teaspoons parsley
1 teaspoon lemon zest
Recipe
1 heat the 1 teaspoon olive oil in a medium skillet over medium-high heat. add the minced garlic (reserve the second clove) and the shallots, and cook for 2 minutes, until softened, stirring regularly. add the mushrooms and season with salt and pepper. lower the heat to medium, cover, and cook for 3 minutes. remove the lid and cook for 3 more minutes, until the juices have evaporated. taste and adjust the seasoning.
2 toast the bread lightly and rub with the cut sides of the remaining clove. line a baking sheet with foil, grease the foil with 1 teaspoon oil, and preheat the oven on the broiler setting.
3 cut the cheese in shavings using a vegetable peeler and arrange on the bread. top with the mushroom mixture and transfer to the prepared baking sheet. put under the broiler for 3 to 5 minutes, keeping an eye on them, until the cheese is melted. sprinkle the tartines with chopped parsley and lemon zest, and serve immediately.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 lbs flank steaks
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup fresh lime juice
1 tablespoon extra virgin olive oil
2 large vidalia onions, cut into 1/2 inch slices
2 large tomatoes, cored and sliced
6 focaccia bread, buns cut in half horizontally
4 tablespoons la victoria salsa verde
Recipe
1 sprinkle steak with salt and pepper on both sides. place in a sealable plastic bag. add lime juice and olive oil. seal bag. shake and turn until lime juice and olive oil are evenly distributed. place in refrigerator for 1/2 hour.
2 in a large nonstick pan over medium-high heat, heat 1 tbs of marinade from the bag with the steak. add steak to pan and saute until medium rare, 5-7 min per side. you may add extra marinade if necessary.
3 remove steak from pan and let rest on cutting board for 10 minute.
4 add onions to pan with any remaining marinade. saute until onions are soft and translucent, 8-10 minutes.
5 cut steak into thin slices across the grain. place 1 tomato slice on each bun bottom. lay 5 to 7 thin slices of steak (3 oz per person) over each tomato slice. top each sandwich with onions and 2 tsp salsa verde and a bun top. serve immediately.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
16 -20 slices roast turkey, thin sliced (no too thin)
1 large onion, cut in quarters and thin sliced
2 apples, thin sliced (i used mcintosh, skin on)
8 slices gruyere cheese, 2 slices per sandwich (swiss will work fine)
4 hoagie rolls, they are soft and perfect for this sandwich (lightly toasted on the inside right before you make the sandwich)
1 teaspoon butter
salt
pepper
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon dijon mustard
1/2 teaspoon honey
1 teaspoon apple juice
1 teaspoon fresh thyme, chopped fine (1/2 teaspoon dried)
1 3/4 cups chicken broth
2/3 cup apple juice
2 teaspoons honey
1/2-1 envelope lipton recipe secretes savory herb and garlic (you can also add the golden onion or onion. add more if you want it more flavorful, but start with 1)
Recipe
1 mustard horseradish sauce -- just mix the mayo, horseradish, mustard, honey, apple juice, and thyme. add to a small bowl, cover and refrigerate. done. you can easily make this ahead.
2 apple au jus -- in a small pot, add the broth, apple juice, honey, lipton seasoning and bring to a boil. stir well and immediately reduce and simmer until it naturally thickens. about 5 minutes. this can easily be made and ahead and just reheated right in the microwave on on the stove.
3 onions and apples -- in a small saute pan, add the butter and bring to medium heat. add the onions, apples and pinch of salt and saute for 3-5 minutes until the onions and apples are soft, but not "mush." season with a little pepper and set to the side as you make the sandwiches.
4 rolls -- as the onions and apples saute, put the rolls inside facing up under the broiler and toast very lightly. keep the broiler on.
5 sandwich -- spread the bottom bun with a little of the dressing. then dip the turkey slices in the warm au jus, just to get a little juice on it and layer on the sandwich. top with the warm onions and apples and 2 slices of the cheese. put under the broiler for just a minute until the cheese melts. top with the other roll, also slathered with the dressing.
6 serve -- cut in half and serve with the warm au jus, 1/4-1/3 cup per person. enjoy!
Total Time: 12 mins
Preparation Time: 6 mins
Cook Time: 6 mins
Ingredients
1/2 lb crabmeat, picked over for shell
1/2 lb shrimp, cooked
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
4 sourdough rolls
Recipe
1 combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. refrigerate for an hour or so, then serve on split sourdough buns.
6 cups spinach (or any greens you prefer to saute)
8 ounces brie cheese (cut about 1/8-inchs thick, or sliced swiss, deli style, sliced medium)
8 slices whole wheat bread (or your favorite for grilled sandwiches)
Recipe
1 in a large skillet, heat olive oil. cook garlic in oil without browning.
2 add spinach or greens of choice and lemon pepper, if desired. cook over medium heat, tossing until greens begin to wilt; remove from heat and set aside.
3 divide the cheese among 4 slices of bread. use how much cheese you prefer.
4 top with spinach-garlic mixture. cover with the remaining slices of bread.
5 butter the outside of each sandwich. (i use pam butter spray.).
6 in same skillet, cook sandwiches over med-low heat for about 5-6 minutes until brown and cheese is melted, just like making a typical grilled cheese.
1/4 teaspoon butter (optional) or 1/4 teaspoon margarine (optional)
6 cups sugar, measured into separate bowl
Recipe
1 bring boiling-water canner, half full with water, to simmer. wash jars and screw bands in hot soapy water; rinse with warm water. pour boiling water over flat lids in saucepan off the heat. let stand in hot water until ready to use. drain well before filling.
2 crush chokecherries thoroughly, one layer at a time. place chokecherries and water in medium saucepan. bring to boil. reduce heat to low; cover and simmer 20 minutes or until tender. press through a sieve. measure exactly 3 1/2 cups pulp into 6 or 8 qt saucepot. stir in lemon juice.
3 stir pectin into prepared pulp in saucepot. add butter to reduce foaming, if desired. bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. stir in sugar. return to full rolling boil and boil exactly 4 minutes, stirring constantly. remove from heat. skim off any foam with metal spoon.
4 ladle immediately into prepared jars, filling to within 1/8" of tops. wipe jar rims and threads. cover with 2 piece lids. screw bands tightly. place jars on elevated rack in canner. lower rack into canner. (water must cover jars by 1-2". add boiling water, if necessary.) cover; bring water to gentle boil. process 10 minutes. remove jars and place upright on towel to cool completely. after jars cool, check seals by pressing middle of lid with finger. (if lid springs back, lid is not sealed and refrigeration is necessary.).
Total Time: 18 mins
Preparation Time: 15 mins
Cook Time: 3 mins
Ingredients
Servings: 6
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup about 4 ounces shredded mild cheddar cheese
1/4 cup grated parmesan cheese
1 1/2 tablespoons dijon mustard
1/2 teaspoon tabasco sauce
1/2 teaspoon salt
3 thick slices bacon
6 slices italian ciabatta or 6 slices other rustic bread, toasted
1/2 lb roast turkey breast, sliced
1 large tomato, sliced
1/8 teaspoon ground black pepper
Recipe
1 make the cheese sauce:.
2 in a 2-quart saucepan, melt butter over medium heat. add flour and cook mixture, stirring constantly, for 3 minutes. add milk and continue to stir. increase heat to medium-high and bring mixture to a boil. cook for 1 more minute. remove saucepan from heat and whisk in cheeses, mustard, tabasco sauce, and salt. cover and keep warm.
3 cook the bacon:.
4 in a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. transfer bacon to a paper towel to drain. when bacon is cool, crumble or coarsely chop.
5 make the sandwiches:.
6 preheat oven broiler. in a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. sprinkle with pepper and spoon cheese sauce on top. place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. remove from oven, sprinkle with bacon, and serve immediately.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 20
1 cup nestle swirled holiday morsels, divided (optional)
2/3 cup nestlÉ® toll house® semi-sweet chocolate morsels (optional)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups prepared vanilla frosting
1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter
Recipe
1 preheat oven to 350°f.
2 combine morsels in small bowl, set aside. combine flour, baking soda and salt in another small bowl. beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. beat in egg. gradually beat in flour mixture. stir in 1 cup morsel mixture. drop dough by rounded tablespoon onto ungreased baking sheets. press down slightly.
3 bake for 10 to 13 minutes or until golden brown. cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
4 spread peanut butter frosting and filling on bottom side of one cookie. place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. frost top of cookie sandwich and sprinkle with a few morsels. repeat with remaining cookies and frosting.
5 peanut butter frosting and filling:.
6 combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
Servings: 6
1 1/2 lbs flank steaks
2/3 cup bottled italian dressing
2 tablespoons olive oil
2 large onions, halved, thinly sliced
1/2 teaspoon salt
fresh ground pepper
6 large crusty sandwich buns, halved
3/4 cup crumbled blue cheese
Recipe
1 place the steak in a large baking dish; pour dressing over, marinate 20 minutes.
2 heat a broiler or grill, broil or grill steak, turning once, until browned on the outside but still pink in the middle, about 10 minutes; let rest on a cutting board 5 minutes.
3 meanwhile, heat oil in a skillet over medium-low heat; add onions, cook, stirring occasionally, until very browned and soft, about 15 minutes; season with salt and pepper.
4 cut steak across the grain into very thin slices; place on roll bottoms; top with cooked onions, blue cheese and roll tops.
4 slices whole wheat bread, crusts removed and toasted
2 teaspoons butter, softened
1/4 lb shaved deli hickory smoked turkey
4 slices tomatoes
1/2 medium ripe avocado, peeled and mashed
2 romaine leaves
Recipe
1 in a small bowl, combine the cheese, mayonnaise, green onion, garlic powder and pepper. spread two slices of toast with butter; layer with cheese mixture, turkey, tomato, avocado and romaine. top with remaining toast. cut each sandwich in half.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
vegetable oil, for deep-frying
4 french rolls, split and hinged
4 tablespoons butter, melted
1 teaspoon garlic, minced
3 eggs, beaten
2 tablespoons creole seasoning
3/4 cup all-purpose flour
2 lbs jumbo shrimp, peeled and deveined
2 cups panko breadcrumbs
2 cups lettuce, shredded
1/2 cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper
2 tablespoons kikkoman ponzu sauce, lime flavored
Recipe
1 1. combine butter and garlic, spread on rolls and toast in the oven until brown. heat oil in a 2 quart saucepan until 360 degrees. mix creole seasoning and flour. dredge shrimp in flour then egg; roll in panko. fry shrimp in batches until golden brown. spread remoulade sauce on all 4 rolls. top with shrimp, followed by shredded lettuce.
2 2. remoulade sauce: mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
2 open up the tomato paste and scrape the contents into a medium-sized saucepan.
3 add 1 can of water and the margarine.
4 stir and heat the mixture until it is smooth and bubbly.
5 remove the pan from the heat.
6 add the milk, sugar, salt, onion powder and pepper.
7 stir until smooth.
8 reheat over low heat until very hot, but not boiling.
9 if you boil the soup it will curdle.
10 it still tastes good if it curdles, but it is speckled when you look at it.
11 if you find yourself boiling it most of the time, in spite of yourself, then change the name to speckled tomato soup and pretend like it's supposed to look that way.
12 my favorite way to eat this soup is with grilled cheese sandwiches.
13 the recipe is easily doubled for more servings.
