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| Name |
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| Description |
Chicken Gyros with Dill Sauce Traditional Greek Sandwich |
| Ingredients |
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves,
cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste |
| Instructions |
In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté until browned and cooked through, about about 5 minutes. Transfer to a bowl.
Add 1 tablespoon oil to skillet and sauté onions until golden brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.
Top pita rounds with chicken mixture. Spoon dill sauce over chicken and serve. This sandwich is folded in half and eaten. Pass the extra sauce, as desired.
Serves 4.
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| Name |
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| Description |
Focaccia Deli Sandwich |
| Ingredients |
1 recipe Easy Herbed Focaccia (recipe follows)
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/2 pound thinly sliced salami
1/2 pound thinly sliced cooked ham
2 (8-ounce) packages finely shredded Mozzarella cheese
1/2 cup pepperoncini slices (12 to 15 peppers)
1/2 cup chopped pimiento-stuffed olives
1/2 cup chopped ripe olives
Garnishes: fresh rosemary sprigs, whole pimiento-stuffed olives |
| Instructions |
Cut Easy Herbed Focaccia crosswise in half using a serrated knife; cut each portion lengthwise in half.
Spread mayonnaise over cut sides of top halves, and spread Dijon mustard over cut sides of bottom halves.
Layer bottom halves with salami and next 5 ingredients; add top halves.
Wrap sandwiches in aluminum foil and seal. Place in a 15 x 10 x 1-inch jellyroll pan.
Bake at 350*F (175*C) for 35 minutes or until thoroughly heated. Cut into 8 squares, and serve immediately. Garnish, if desired.
Makes 8 servings.
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| Name |
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| Description |
Fried Oyster Po'Boys |
| Ingredients |
1 (1-pound) French bread loaf
1/4 cup butter or margarine, softened
2 (12-ounce) containers Standard oysters, drained
1 cup cornmeal mix
Vegetable oil
1/3 cup mayonnaise or salad dressing
2 1/2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/4 teaspoon red pepper hot sauce
1 1/2 cups shredded lettuce
Salt and freshly ground pepper (optional)
1 large tomato, thinly sliced |
| Instructions |
Slice off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet.
Broil 6 inches from heat (with electric oven door partially open) 2 to 3 minutes or until lightly browned; set aside.
Dredge oysters in cornmeal mix. Fry oysters in batches in deep hot oil (375*F / 190*C) until oysters float to the top and are golden brown. Drain well on paper towels; keep warm.
Stir together mayonnaise and next 3 ingredients. Stir in lettuce; season with salt and pepper to taste, if desired. Spread mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf.
Makes 4 to 6 servings.
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| Name |
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| Description |
Lobster Sandwich |
| Ingredients |
2 lobsters, cooked, with meat removed and diced or sliced
1/4 cup curry mayonnaise
2 Tablespoons toasted chopped walnuts
Pinch white pepper
Squirt lemon juice
3 mini baguette or crusty Italian loaves
crisp sliced Iceberg lettuce |
| Instructions |
Place the lobster meat in a bowl; add the mayonnaise,
walnuts and dill.
Stir ingredients gently, add pepper and lemon juice.
Slice crusty Italian loaf horizontally, smear a little mayo
top and bottom, add some finely shredded crisp iceberg
lettuce and generously fill with lobster mix.
Serve with wedge of lemon |
| Name |
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| Description |
Mamma's Bar-B-Q Sandwiches |
| Ingredients |
A simple, delicious way to use leftover roast beef!
Grind roast or other beef.
Use a 50/50 mixture of Beef to Cabbage.
Our Mom had to feed 8 of us so this stretches the
recipe out. Then just add celery, and onion to taste.
We would have Roast Beef, Ham, or Chicken most Sunday's after church. When we had Roast Beef on Sunday we would have Barbecue on Monday. Man was it good.
The table of 8 included our parents Erma and Charlie, my brothers Bill, Mickey, Eddie, me, my sisters Diane and Linda.
Being the youngest I had to fight the others off to get a fair portion. What a Great time. |
| Instructions |
Place in frying pan and add barbecue sauce. Add mixture of ground celery, cabbage and onion. Heat through. Serve on hamburger buns. |
| Name |
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| Description |
Meatball Sandwiches |
| Ingredients |
Load up warm buns with savory meatballs. These sandwiches will become a family favorite.
1 pound lean ground beef
1/4 cup Italian style bread crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 teaspoon dry Italian seasoning
1 tablespoon olive oil
1 cup thick spaghetti sauce
4 soft hot dog buns
1 tablespoon grated Parmesan cheese |
| Instructions |
In a medium size bowl, combine ground beef, bread crumbs, salt, pepper, Parmesan cheese and Italian seasoning. Mix only until combined and form into 16 evenly sized meatballs.
Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides until cooked through, about 10 to 12 minutes.
In a small saucepan, heat spaghetti sauce until warm only.
Place buns on a baking sheet and heat at 250°F until soft and warm, about 3 to 4 minutes.
Place 4 meatballs on each bun, top with warmed sauce, and sprinkle with 1 tablespoon Parmesan cheese. Serve immediately.
Makes 4 servings.
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| Name |
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| Description |
Open-Faced Portobella BBQ Melts |
| Ingredients |
4 Portobella caps
Vegetable oil
1 medium onion, sliced
1 pound ground beef (or pork, lamb, or shredded meat)
Salt and pepper to taste
3/4 cup commercial barbecue sauce
4 slices mozzarella or Monterey Jack cheese |
| Instructions |
Preheat the oven to 350*F (175*C).
Brush the mushroom caps with oil, place on baking sheet and bake for 2 minutes.
Meanwhile, heat 1 tablespoon oil in medium skillet and saute the onion for 1 minute. Add the ground beef and cook until the meat is done; drain. Season with salt and pepper to taste. Stir in the barbecue sauce.
Remove the caps from the oven and cover with the meat mixture. Cover each with a slice of cheese and return to the oven until cheese melts, about 1 minute. Serve immediately.
Serves 4.
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| Name |
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| Description |
Panino di Portobello An Italian Sandwich |
| Ingredients |
This panino is filled with sauteed spinach, grilled portobello mushrooms, sweet red peppers and Parmesan cheese.
1 pound tender spinach, baby spinach or other young greens are best
1 small bunch fresh thyme, leaves only, finely chopped (can substitute 1/2 teaspoon dried thyme)
4 garlic cloves, peeled and minced
2 red bell peppers, cut in half lengthwise, stems and tough white ribs removed (can substitute pimentos or jarred roasted red peppers)
Extra virgin olive oil
Salt and freshly ground black pepper, added to taste
Thickly sliced Italian bread or rolls of your choice
4 ounces Italian Parmesan (parmigiano reggiano best), shaved or grated
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| Instructions |
Put the spinach in a saucepan with just the water clinging to its leaves, add a pinch of salt, cover and cook over medium heat just until tender. Drain well and set aside.
Heat a charcoal or gas grill or alternatively preheat oven broiler to 500*F (260*C) to broil the vegetables.
Mix together the chopped thyme and garlic in a small bowl. Stuff the herb mixture into the black gills on the underside of the mushrooms caps. Brush the mushrooms and bell peppers with olive oil and sprinkle with salt and pepper to taste. Place on hot grill or under preheated broiler and cook, turning occasionally until the mushrooms are tender and the peppers are nicely charred on all sides and have begun to soften. Then place hot charred peppers in a paper or plastic bag and close so the humidity accumulated will loosen blackened skin. Remove skin completely (but do not rinse with water.)
To assemble panini, drizzle oil liberally over the bread slices or rolls. Layer the braised greens, grilled mushrooms and peppers on half of the bread or the bottom of the rolls. Top with Parmesan cheese and the remaining bread or tops of the rolls. Cut in half and serve.
Makes 4 panini.
|
| Name |
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| Description |
Pizza In A Sandwich |
| Ingredients |
3 (8-in.) French bread rolls
1/2 pound lean ground beef
1/4 cup chopped peeled onion
8 ounces pizza sauce
2 tablespoons sliced black olives
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups shredded mozzarella cheese |
| Instructions |
Heat oven to 375°F. Cut rolls in half lengthwise and hollow out insides to within 1/2 inch of edges; set aside.
In a skillet over medium-high heat cook meat and onion until browned; drain. Stir in pizza sauce, olives, basil, oregano, salt and pepper. Cook until thoroughly heated; remove from heat.
Sprinkle half the cheese into bottom of each roll. Spoon meat mixture over cheese. Sprinkle with remaining cheese and replace tops. Wrap in foil and bake for 20 minutes. Serve warm.
Makes 3 servings.
|
| Name |
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| Description |
Reuben Sandwiches |
| Ingredients |
1/3 cup spoonable Thousand Island dressing
1 tablespoon chili sauce
12 slices of rye bread, toasted
1 pound cooked corned beef, thinly sliced
1 (22-oz.) jar of sauerkraut
6 ounces Swiss cheese, thinly sliced
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| Instructions |
Preheat broiler.
Mix thousand island salad dressing with chili sauce. Spread on toasted rye bread. Arrange corned beef, sauerkraut and cheese on top of half the rye bread. Place on a baking sheet and broil 5 inches from heat until cheese is melted and bubbling, about 4 minutes. Top with remaining bread and serve immediately.
Makes 6 servings.
|
| Name |
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| Description |
Southwest Sloppy Joes |
| Ingredients |
Looking for something different? This is a new twist on an old favorite.
2 packages (8 3/4 oz.) STOUFFER'S® One Dish Favorites Chili with Beans
1 can (4 oz.) shredded Mexican recipe blend cheese
6 (10 inch) flour tortillas, warmed
1 cup frozen whole kernel corn, thawed
1 tablespoon minced pickled jalapeno pepper*, (optional)
1 tablespoon butter or margarine, melted
Shredded lettuce
Avocado slices
Garnishes: salsa, Mexican recipe blend shredded cheese |
| Instructions |
THAW chili in microwave at MEDIUM (50% power) 10 minutes; set aside.
SPRINKLE cheese evenly down center of each tortilla.
COMBINE chili, corn, and, if desired, jalapeno pepper; spoon over cheese. Fold bottom and edges of tortilla over filling. Roll up torillas. Place, seam side down, in a greased baking dish, and brush with melted butter.
BAKE at 400° F for 15 minutes or until lightly browned. Serve on lettuce with avocado. Garnish, if desired.
Makes 6 servings.
* 2 tablespoons minced sweet pickle may be substituted.
|
| Name |
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| Description |
Steak Stromboli |
| Ingredients |
1 loaf frozen bread dough, thawed
8 Steak-umms*
Salt and pepper to taste
1 green pepper, sliced thin
2 onions, sliced thin
1 tablespoon butter
1 tablespoon olive oil
4 ounces mozzarella cheese, grated
2 tablespoons Italian salad dressing |
| Instructions |
Press thawed dough out on a lightly greased baking sheet to cover entire
sheet.
Sauté onions and peppers in butter and olive oil until tender and the onions
are golden in color.
Cook Steak-umms until brown, according to package directions, seasoning with salt and pepper as desired. Place Steak-umms in middle of bread dough. Put onions and peppers on top. Sprinkle cheese on top of onions. Sprinkle the Italian dressing on top of cheese. Fold over bread dough and pinch ends.
Bake in 400*F (205*C) oven for 15 minutes or until golden brown. Slice and
serve.
*Available in your
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| Name |
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| Description |
Stuffed Sourdough Sandwich |
| Ingredients |
1 (15-16 oz.) round loaf sourdough bread
1 container (7-oz.) BUITONI® Pesto with Basil
8 ounces thinly sliced smoked turkey
1 roasted red pepper, peeled, seeded and cut into thin strips
1 medium tomato, thinly sliced
12 (1-oz.) slices provolone cheese |
| Instructions |
PREHEAT oven to 350°F.
CUT off top 1/3 of bread; set aside. Remove inside of bread, leaving a 3/4-inch wall. Spread half of pesto on inside of loaf; top with half the meat, pepper, tomato and cheese. Repeat layering, spreading remaining pesto on top of first layer of cheese. Replace top of bread; wrap bread in foil.
BAKE for 40 minutes or until heated through. Let stand for 5 minutes before cutting into wedges.
Makes 6 servings.
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