Baked Deli Sandwich
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced, deli, smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional
On a baking sheet coated with nonstick cooking spray, roll dough into a small rectangle. Let rest for five to 10 minutes.
In a small bowl, combine the butter and seasonings. Roll out dough into a 14-inch by 10-inch rectangle. Brush with half of the butter mixture. Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within half an inch of edges. Fold dough over, and pinch firmly to seal. Brush with remaining butter mixture.
Bake at 400 degrees F for 10 to 12 minutes or until golden brown. Cut into 1-inch slices.
Serve immediately with pizza sauce, if desired.
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Thursday, October 13, 2011
Sunday, October 9, 2011
Ham 'n' Cheese Spiders Recipe
Ham 'n' Cheese Spiders Recipe
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches.- -Kendra Barclay, De Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.
Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds
Directions
* On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.
* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.
* In a small bowl, beat egg yolk and water. Brush over tops of biscuits and bread sticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned.
Yield: 5 sandwiches.
Ham 'n' Cheese Spiders published in Taste of Home Halloween Food & Fun Annual 2006, p28
Beth Layman :)
These creepy sandwiches are sure to scare up some fun at Halloween time! Kids really enjoy eating the spider-shaped sandwiches.- -Kendra Barclay, De Kalb, Illinois
* 5 Servings
* Prep: 30 min.
* Bake: 15 min.
Ingredients
* 1 tube (12 ounces) refrigerated flaky buttermilk biscuits, separated into 10 biscuits
* 1 tube (11 ounces) refrigerated breadsticks, separated into 12 breadsticks
* 1 cup chopped fully cooked ham
* 2 tablespoons finely chopped onion
* 2 tablespoons butter, softened
* 1-1/2 teaspoons prepared mustard
* 5 slices process American cheese
* 1 egg yolk
* 1 teaspoon water
* 2 tablespoons sliced ripe olives
* 1 tablespoon diced pimientos
* 1 teaspoon poppy seeds
Directions
* On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center.
* Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal.
* In a small bowl, beat egg yolk and water. Brush over tops of biscuits and bread sticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned.
Yield: 5 sandwiches.
Ham 'n' Cheese Spiders published in Taste of Home Halloween Food & Fun Annual 2006, p28
Beth Layman :)
Monday, October 3, 2011
Halloween Handwiches Recipe
Halloween Handwiches Recipe
Taste of Home Cooking School
* 6 Servings
Ingredients
* 12 Rhodes Dinner Rolls, thawed but still cold
* 1 egg, beaten
* Sesame or caraway seeds
* Assorted sandwich fillings
Directions
* Flatten one roll into a 4-in. x 5-in. rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip three-fourths of the length of the dough and the finger strips one-half the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly.
* Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough. Place hands on a baking sheet coated with cooking spray. Brush with egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
* Cover with plastic wrap that has been coated with cooking spray. Let rise 45 minutes or until almost doubled. Remove wrap. Bake at 350° for 15-20 minutes or until lightly browned. Use a right and left hand to make a sandwich. Yield: 6 servings.
Halloween Handwiches published in Taste of Home Cooking School Collection Fall 2009, p37
Beth Layman :)
Taste of Home Cooking School
* 6 Servings
Ingredients
* 12 Rhodes Dinner Rolls, thawed but still cold
* 1 egg, beaten
* Sesame or caraway seeds
* Assorted sandwich fillings
Directions
* Flatten one roll into a 4-in. x 5-in. rectangle. Make 4 equal cuts into one end for fingers, cutting the thumb strip three-fourths of the length of the dough and the finger strips one-half the length. Repeat steps for second hand making cuts opposite. Separate the fingers slightly.
* Pull the thumb strip off to the side and cut in half. Tuck the cut off piece under the palm and press into the dough. Place hands on a baking sheet coated with cooking spray. Brush with egg and sprinkle with seeds if desired. Repeat with remaining rolls to make a total of 6 right hands and 6 left hands.
* Cover with plastic wrap that has been coated with cooking spray. Let rise 45 minutes or until almost doubled. Remove wrap. Bake at 350° for 15-20 minutes or until lightly browned. Use a right and left hand to make a sandwich. Yield: 6 servings.
Halloween Handwiches published in Taste of Home Cooking School Collection Fall 2009, p37
Beth Layman :)
Sunday, October 2, 2011
Pumpkin Burgers
Pumpkin Burgers
1 1/2 pound ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger or french rolls split
In a large skillet cook beef and onion over medium heat until meat is no longer pink.
Drain
Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper.
Bring to a boil.
Reduce heat
Cover and simmer for 1 hour, stir often to avoid sticking and burning, you may need to lower heat.
1 1/2 pound ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger or french rolls split
In a large skillet cook beef and onion over medium heat until meat is no longer pink.
Drain
Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper.
Bring to a boil.
Reduce heat
Cover and simmer for 1 hour, stir often to avoid sticking and burning, you may need to lower heat.
Wednesday, September 28, 2011
Texas Turkey Burgers
Texas Turkey Burgers
3/4 pound ground, white-meat turkey
3 tablespoons barbecue sauce
Salt and freshly ground pepper
1 jalapeno pepper, seeded and chopped (about 2 tablespoons)
3 tablespoons reduced-fat mayonnaise
2 whole wheat hamburger rolls
1 small tomato, sliced
Vegetable oil spray
Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches across and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Cook 2 to 3 minutes or until a meat thermometer reads 165 degrees.
While burgers cook, mix chopped jalapeño and mayonnaise. When burgers are cooked, place each on the bottom half of a hamburger roll. Place several slices of tomato on each. Spread the mayonnaise on the top half of the roll and close.
Makes 2 servings.
3/4 pound ground, white-meat turkey
3 tablespoons barbecue sauce
Salt and freshly ground pepper
1 jalapeno pepper, seeded and chopped (about 2 tablespoons)
3 tablespoons reduced-fat mayonnaise
2 whole wheat hamburger rolls
1 small tomato, sliced
Vegetable oil spray
Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches across and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Cook 2 to 3 minutes or until a meat thermometer reads 165 degrees.
While burgers cook, mix chopped jalapeño and mayonnaise. When burgers are cooked, place each on the bottom half of a hamburger roll. Place several slices of tomato on each. Spread the mayonnaise on the top half of the roll and close.
Makes 2 servings.
Thursday, September 22, 2011
Jerk Chicken Wraps Recipe
Jerk Chicken Wraps Recipe Mango chutney sweetens these mouthwatering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.—Sally Sibthorpe, Shelby Township, Michigan
Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion
Directions
Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.
Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)
Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion
Directions
Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.
Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)
Cashew Chicken Salad Sandwiches
Cashew Chicken Salad Sandwiches Recipe By :Simple & delicious
2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon salt
Dash pepper
6 lettuce leaves, optional
6 kaiser rolls or croissants, split
In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.
2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon salt
Dash pepper
6 lettuce leaves, optional
6 kaiser rolls or croissants, split
In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.
Sunday, September 18, 2011
Hot Ham and Cheese Turnovers
Hot Ham and Cheese Turnovers
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Down Island Burgers with Mango Mayo & Grilled Onions
Down Island Burgers with Mango Mayo & Grilled Onions
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Saturday, September 17, 2011
TUNA BURRITOS
TUNA BURRITOS
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
A new take on burritos combines tuna, chick-peas and crunchy vegetables in warm cheesy wrapper.
Add a salad and some bottled salsa for an inexpensive and popular supper or lunch.
1 tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
1 cup diced sweet green pepper
1 can (19 oz/540 mL) chick-peas
2 tsp. chili powder
1/2 tsp. EACH dried oregano and ground cumin
1/4 tsp. hot pepper sauce
1/4 cup fresh lime or lemon juice
4 large (10-inch/25 cm) flour tortillas
1 can (6 oz/170 g) tuna, drained and flaked
1 cup shredded Cheddar or Monterey Jack cheese
In large skillet, heat oil over medium heat; cook onion for 3 minutes. Add garlic, celery and 3/4 cup of the green pepper. Cook, stirring often, for 5 minutes.
Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce.
Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid; heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up.
Place, seam side down, in greased 13 x 9 inch baking dish; cover tightly with foil and bake in 400 F. oven for 15 minutes. Sprinkle with cheese; bake, uncovered, for about 3 minutes or until cheese melts.
Garnish with remaining green pepper.
Makes 4 servings
Tuesday, September 13, 2011
Baked Sandwiches
Baked Sandwiches
1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough
Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.
Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.
1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough
Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.
Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
Remove cling wrap and brush with well beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.
Avocado Ranch Burgers With Smoked Cheddar
Avocado Ranch Burgers With Smoked Cheddar
Find more delicious avocado recipes and avocado nutrition facts, party tips and more at http://www.avocadocentral.com/!
Ingredients
1 (1-oz.) packet ranch dip mix
1 lb. lean ground beef
1/3 cup minced red onion
1/4 cup barbecue sauce
3/4 cup shredded smoked cheddar cheese
4 slices sourdough bread
1 ripe, Fresh Hass Avocado, seeded, peeled and mashed
4 romaine lettuce leaves
8 tomato slices
Instructions- Place 1/4 of the dry ranch mix in a small bowl; set aside.
In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce.
Mix well.
Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
Top each with about 3 tablespoons shredded cheese while still warm.
Grill bread slices until lightly toasted.
Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Find more delicious avocado recipes and avocado nutrition facts, party tips and more at http://www.avocadocentral.com/!
Ingredients
1 (1-oz.) packet ranch dip mix
1 lb. lean ground beef
1/3 cup minced red onion
1/4 cup barbecue sauce
3/4 cup shredded smoked cheddar cheese
4 slices sourdough bread
1 ripe, Fresh Hass Avocado, seeded, peeled and mashed
4 romaine lettuce leaves
8 tomato slices
Instructions- Place 1/4 of the dry ranch mix in a small bowl; set aside.
In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce.
Mix well.
Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
Top each with about 3 tablespoons shredded cheese while still warm.
Grill bread slices until lightly toasted.
Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Open Face Hamburgers
Open Face Hamburgers
10 French rolls
2 1/2 lbs. hamburger
1 lb. Cheddar cheese
1 can sliced olives (15 oz)
1 can (30 oz.) marinara sauce
1 bunch green onions, chopped
Slice lengthwise and butter French rolls.
Mix remaining ingredients together in large bowl.
Spread with knife on buttered roll, a heaping portion on each.
Place under broiler (lower than usual) for 20 minutes or in a 500 oven to bake for 25 to 30 minutes.
Serves 10
Source: Jackie Haworth, Look Who's Cooking in Laguna Beach via The ourkitchentable2 mailer on yahoogroups.com
10 French rolls
2 1/2 lbs. hamburger
1 lb. Cheddar cheese
1 can sliced olives (15 oz)
1 can (30 oz.) marinara sauce
1 bunch green onions, chopped
Slice lengthwise and butter French rolls.
Mix remaining ingredients together in large bowl.
Spread with knife on buttered roll, a heaping portion on each.
Place under broiler (lower than usual) for 20 minutes or in a 500 oven to bake for 25 to 30 minutes.
Serves 10
Source: Jackie Haworth, Look Who's Cooking in Laguna Beach via The ourkitchentable2 mailer on yahoogroups.com
Grilled Beef and Mushroom Burger
Grilled Beef and Mushroom Burger
* Prep time: 15 minutes
* Cook time: 15 minutes
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
Ingredients
1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
1 large onion, sliced thin (about 2 cups)
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns
Method
1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.
2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).
3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.
4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.
5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.
Yield: Serves 3-4.
* Prep time: 15 minutes
* Cook time: 15 minutes
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
Ingredients
1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
1 large onion, sliced thin (about 2 cups)
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns
Method
1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.
2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).
3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.
4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.
5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.
Yield: Serves 3-4.
Greek-Stuffed Hamburgers
Greek-Stuffed Hamburgers
Source : Simple &Delicious May/June 2009 issue Page: 61
Via The Magazine-Recipes mailer on yahoogroups.com
These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL
SERVINGS: 6.
Ingredients:
2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon Crisco® Pure Olive Oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole gyro-style pitas (6 inches)
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing
Directions:
Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to
seal. Sprinkle with salt and pepper.
Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced
tomato, cucumber and salad dressing. Yield: 6 servings.
Source : Simple &Delicious May/June 2009 issue Page: 61
Via The Magazine-Recipes mailer on yahoogroups.com
These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL
SERVINGS: 6.
Ingredients:
2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon Crisco® Pure Olive Oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole gyro-style pitas (6 inches)
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing
Directions:
Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to
seal. Sprinkle with salt and pepper.
Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced
tomato, cucumber and salad dressing. Yield: 6 servings.
All-American Burger with Red Pepper Relish
All-American Burger with Red Pepper Relish
Serves/Makes: 4
1/2 cup purchased roasted red pepper, cut into strips
1 tablespoon finely chopped pitted ripe olives
2 teaspoons olive oil
2 teaspoons snipped fresh thyme
OR
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
2 tablespoons catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices mozzarella cheese
4 whole wheat hamburger buns, split and toasted
Fresh basil leaves
Directions:
1. Combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve.
2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well. Shape the meat mixture into four 3/4-inch-thick patties.
3. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees with an instant-read thermometer, turning
once halfway through cooking. Top each patty with a cheese slice the last 2 minutes of grilling.
4. Serve each burger on a toasted whole wheat bun with fresh basil leaves and 1 tablespoon red sweet pepper relish.
Serves/Makes: 4
1/2 cup purchased roasted red pepper, cut into strips
1 tablespoon finely chopped pitted ripe olives
2 teaspoons olive oil
2 teaspoons snipped fresh thyme
OR
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
2 tablespoons catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices mozzarella cheese
4 whole wheat hamburger buns, split and toasted
Fresh basil leaves
Directions:
1. Combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve.
2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well. Shape the meat mixture into four 3/4-inch-thick patties.
3. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees with an instant-read thermometer, turning
once halfway through cooking. Top each patty with a cheese slice the last 2 minutes of grilling.
4. Serve each burger on a toasted whole wheat bun with fresh basil leaves and 1 tablespoon red sweet pepper relish.
Saturday, September 10, 2011
BBQ Beef Sandwiches Recipe
BBQ Beef Sandwiches Recipe
Ingredients:
4 tbsp BBQ Sauce Choose your favorite brand
4 Hamburger Buns
1 Hereford Roast Beef with Gravy (12oz) Drain gravy
Directions:
Drain excess gravy from Hereford Roast Beef, place cubes of beef in a microwave safe bowl and shred with a fork. Add BBQ Sauce, mix well, and heat on HIGH for 1 minute in microwave. Stir mixture and spoon on to hamburger buns. Serve with a side of chips and a pickle.
(4 servings)
Ingredients:
4 tbsp BBQ Sauce Choose your favorite brand
4 Hamburger Buns
1 Hereford Roast Beef with Gravy (12oz) Drain gravy
Directions:
Drain excess gravy from Hereford Roast Beef, place cubes of beef in a microwave safe bowl and shred with a fork. Add BBQ Sauce, mix well, and heat on HIGH for 1 minute in microwave. Stir mixture and spoon on to hamburger buns. Serve with a side of chips and a pickle.
(4 servings)
Bistro Cheeseburger
Bistro Cheeseburger
Serving Size : 4
1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.
Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.
Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
Serving Size : 4
1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside.
Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese.
Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.
BLT BURGERS
BLT BURGERS
4 SERVINGS
3/4 pound ground pork
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 slices Canadian-style bacon
4 lettuce leaves
4 tomato slices
4 toasted sandwich buns
Mix first 4 ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with the remaining half of bun.
4 SERVINGS
3/4 pound ground pork
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 slices Canadian-style bacon
4 lettuce leaves
4 tomato slices
4 toasted sandwich buns
Mix first 4 ingredients and shape into 4 patties, about 1/2-inch thick.
Grill or broil for 4 minutes on each side. Place patties on bottom half of toasted sandwich bun. Layer on Canadian-style bacon, lettuce and tomato. Top with the remaining half of bun.
LIVER & BACON BURGERS
LIVER & BACON BURGERS
1 pound beef liver cut into 2" pieces
5 slices dry bread
1 pound bacon
2 large onions, cut up
1 egg
1/4 cup chili sauce
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
Cook liver in boiling water for 3 minutes drain and cool.
Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.
Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces.
Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large fry pan. Repeat process with remaining onion and cut up bacon. Cook until onion is lightly browned. Turn out into large bowl.
Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but 1/2 c. bread crumbs and form into 5 or 6 patties.
Coat patties with remaining 1/2 c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.
From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93
1 pound beef liver cut into 2" pieces
5 slices dry bread
1 pound bacon
2 large onions, cut up
1 egg
1/4 cup chili sauce
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
Cook liver in boiling water for 3 minutes drain and cool.
Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.
Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces.
Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large fry pan. Repeat process with remaining onion and cut up bacon. Cook until onion is lightly browned. Turn out into large bowl.
Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but 1/2 c. bread crumbs and form into 5 or 6 patties.
Coat patties with remaining 1/2 c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.
From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93
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