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Barbecued Chicken Breasts With Mango Chutney
1. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saute for 4 minutes. Add the ginger and saute for 3 minutes.
2. Add the chutney and bring to a boil. Lower the heat and simmer for 5 minutes. Add the lemon juice.
3. Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor oven broiler. Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce.
[Calories, 272; Calories from Fat, 47; Total Fat, 5 g; Saturated Fat, 1 g; Cholesterol, 69 mg; Sodium, 152 mg; Carbohydrate, 30 g; Dietary Fiber, 0 g; Sugars, 29 g, Protein, 26 g]
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Category: Poultry
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Bacon Cheese And Tomato Sandwiches
Place bacon on microwave rack in glass dish.
Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes.
Spread toast with mayonnaise; sprinkle with dill.
Place toast slices on serving plate; top with tomato and cheese slices.
Crumble bacon and sprinkle over top.
Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
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Category: Sandwiches
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Bacon Cheese And Tomato Sandwiches 2
Place bacon on microwave rack in glass dish.
Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes.
Spread toast with mayonnaise; sprinkle with dill.
Place toast slices on serving plate; top with tomato and cheese slices.
Crumble bacon and sprinkle over top.
Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
Ingredients
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Category: Sandwiches
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Baked Eggplant Sandwiches
Heat oven to 400 degrees.
Brush 1 tablespoon oil on bottom of rectangular pan, 13 X 9 X 2 inches.
Cut eggplant into twelve 1/2-inch slices.
Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices.
Top each with 1 slice cheese (cut or fold cheese, if necessary, to fit) and with remaining eggplant slices.
Beat eggs and milk.
Mix bread crumbs and parsley in shallow dish.
Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides.
Press crumb mixture into and around edges to coat entire sandwich.
Place sandwiches in pan.
Drizzle with remaining oil.
Cover pan with aluminum foil.
Bake 20 minutes.
Remove foil and turn sandwiches.
Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender.
6 SANDWICHES; 215 CALORIES PER SANDWICH.
Ingredients
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Category: Sandwiches
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Baked Sandwiches
May be frozen.
Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.
Combine water and yeast in mixer bowl and let stand 5 minutes.
Add all purpose flour and mix at medium speed for another 4 minutes.
Turn the dough out onto a lightly floured board and knead a few times, form into a ball and place in a well-greased mixing bowl.
Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.
While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned.
Drain.
Discard fat and juice, return meat and onions to the pan.
Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid.
Set meat mixture aside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightly floured working surface.
Knead lightly.
Form into a roll and cut into 12 equal portions.
Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across.
Put about 1/4 cup of the meat mixture in the center of the circle.
Pull the dough up around the filling and press together at the top.
Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume.
Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.
Low-sodium diets: Omit salt & garlic salt.
Use low-sodium tomato sauce and catsup and 1/4 ts powdered garlic.
Low-cholesterol diets: Omit egg.
Use 2 egg whites or 1/4 cup liquid egg substitute.
Ingredients
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Category: Sandwiches
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Banana and Bacon Sandwich
Crush banana, chop crisped bacon and mince apple.
Mix, add salt, spread between buttered slices of bread and add lettuce leaf.
For You From: Jon Judd {Cooking Echo}
Ingredients
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Category: Sandwiches
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Banana and Nut Sandwich
Mix crushed banana, pecans and grape pulp and moisten with orange juice.
Use with buttered white or dark bread.
For you From: Jon Judd {Cooking Echo}
Ingredients
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Category: Sandwiches
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Barbecue Beef Sandwiches
Rub flour into roast.
Place in bottom of crockpot and add remaining ingredients, except buns.
Cook on low for about 14-16 hours.
Serve over buns.
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Category: Sandwiches
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Barbecue Crab Sandwich
Mix all the ingredients except the muffins together.
Refrigerate for at least 1 hour to blend the flavors.
Spread on English Muffin halves and broil until hot and cheese is melted.
Serve hot.
Ingredients
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Category: Sandwiches
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Barbecued Roast Beef Sandwiches
Prepare Tangy Barbecue Sauce.
Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring constantly; reduce heat.
Simmer uncovered 15 minutes, stirring constantly.
Stir beef into sauce.
Cover and simmer about 5 minutes or until beef is hot.
Fill buns with beef mixture.
6 SANDWICHES; 375 CALORIES PER SANDWICH.
To Microwave: Mix sauce ingredients in 4-cup microwavable measure.
Microwave uncovered on high 4 to 6 minutes, stirring after 2 minutes, until sauce is slightly thickened.
Stir beef into sauce.
Cover tightly and microwave on high 5 to 7 minutes or until beef is hot.
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Category: Sandwiches
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Bbq Crab Sandwich
Mix all the ingredients except the muffins together.
Refrigerate for at least 1 hour to blend the flavors.
Spread on English Muffin halves and broil until hot and cheese is melted.
Serve hot.
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Category: Sandwiches
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Beer Roast Sandwiches
Place roast in a glass or enameled roaster.
Sprinkle with seasonings.
Pour on beer and catsup.
Cover and place in a 350 degree oven for 1 hour, or more, until tender.
Slice thinly onto a warm sandwich bun, spoon sauce over meat.
Serve warm.
Ingredients
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Category: Sandwiches
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Blt Bacon Lettuce And Tomato Sandwich Student Style
A good Saturday afternoon special.
Slice enough tomato and lettuce for the number of sandwiches.
Fry bacon in pan (about 4 slices/sandwich).
Toast bread.
Place B,L and T between bread and there you have it.
Add extras.
Ingredients
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Category: Sandwiches
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Blueberry French Toast Sandwiches
Combine blueberries, maple syrup and orange peel in a small saucepan.
Dissolve cornstarch in water; add to blueberry mixture.
Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens.
Combine eggs, milk, vanilla and nutmeg; mix well.
Dip each slice of bread into egg mixture.
Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.
Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture.
Sprinkle lightly with powdered sugar.
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Category: Sandwiches
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Brain Sandwiches
Wash brains in pieces under cold running water, removing as much of the thin covering membrane as possible.
With hands, knead brains to break up into small lumps.
Combine with remaining ingredients in a large mixing bowl and beat with electric mixer on medium-low speed until batter is very nearly smooth; do not over beat.
Heat about 1/4 inch vegetable oil in a large skillet until bubbling hot but not smoking.
Drop batter by spoonfuls (allowing about 3 tablespoons per fritter) and fry until batter bubbles and begins to look dry.
Turn and fry on the other side until edges are crispy and golden brown.
It should take about 5-6 minutes per side.
Serve on hamburger buns with sliced onion, pickle and other hamburger-type toppings and garnishments, as desired.
Yield: 6-8 sandwiches.
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Category: Sandwiches
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Broiled Pear and Swiss Cheese Sandwich
Toast bread.
Place a cheese slice on each piece of toast.
Arrange sliced pears on cheese.
Mix sugar and cinnamon.
Sprinkle on pears.
Broil 10 minutes or until lightly browned.
Serve hot.
Ingredients
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Category: Sandwiches
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Caryl Smith s Barbecued Pork Sandwich
Serve with cornbread and green salad.
Wine: Amber Beer, such as Anchor Steam Make a day ahead, refrigerate, and skim fat.
Makes 10 to 12 servings.
1.
Rub the pork all over with the minced garlic.
Place it in a heavy stockpot, and add the tomato juice, the tomatoes and their liquid, the bay leaf, and 1/4 cup of the vinegar.
Bring to a boil over mediun-high heat.
Reduce the heat to medium-low and break up the tomatoes with a wooden spoon.
Cover and cook, turning the meat occasionally, until it is very tender and beginning to fall apart, about 3 hours.
2.
Add the remaining 1/4 cup vinegar and all the other ingredients to the pork, stirring them into the juices.
Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another 3 hours.
Stir and turn the pork every hour so it cooks evenly in the juices and doesn't stick to the bottom of the pan.
Remove and discard the bone when the meat easily falls off it.
Stir frequently during the last 30 minutes to break up any large pieces and to prevent sticking.
Serve the pork immediately, or refrigerate it overnight, remove any excess fat, reheat, and serve.
Scoop over fresh hanburger buns or thick slabs of bread.
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Category: Sandwiches
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Cheddar Mushroom Open Face Sandwich
Saute the mushrooms in the butter until tender.
Remove from the heat and stir in the egg and oregano.
Stir in the cheddar cheese.
Spread about 3 Tbls of the mixture on each slice of toast.
Top each slice with 2 slices of tomato and sprinkle with celery salt to taste.
Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated.
Garnish with the parsley and serve.
Ingredients
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Category: Sandwiches
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Cheesy Pita Salad Sandwiches
Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl.
Toss Well.
Set Aside.
Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts.
Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture.
Serve Immediately.
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Category: Sandwiches
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Cheesy Vegetable Sandwiches
Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green Onion & Basil in A Medium Bowl.
Spoon 1/2 C.
Cottage Cheesemixture Onto Each Toast Slice, Spreading Gently To Cover.
Cut Each Cheese Slice Into 4 Triangles; Arrange Over Cottage Cheese Mixture.
Broil 4 To 6 Inches From Heat OR Until Cheese Melts.
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Category: Sandwiches
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