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Post by kidsandpets on Apr 13, 2015 18:49:55 GMT -5
Please post sandwich recipes here.  |
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Post by kidsandpets on Apr 13, 2015 18:50:11 GMT -5
Kentucky Hot Brown (reduced-fat version) by Linderlou
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KENTUCKY HOT BROWN
Original version of recipe is from Brown Hotel in Louisville; reduced fat version is from the dietitians at Jewish Hospital in Cincinnati, Ohio. My Dad sent the original recipe to them in hopes that they'd be able to come up with a more heart-healthy version. And they did!
1 tablespoon margarine
6 tablespoons flour
2-3/4 cups skim milk
6 tablespoons grated Parmesan cheese
1 egg
3/4 teaspoon salt
1/8 teaspoon black pepper
15 ounces sliced turkey breast
10 slices of toast (can be trimmed)
5 teaspoons grated Parmesan cheese
5 slices lean (2 grams fat per slice) bacon, cooked crisp and well-drained
In medium saucepan, melt the margarine; add flour; stir well. (Mixture will be very crumbly.) Slowly add 1 cup of milk; beat with wire whisk until smooth. Add remaining milk and 6 tablespoons Parmesan cheese; continue stirring with wire whisk over medium-high heat. In small blow, beat egg. Add to sauce to thicken, but do not allow to boil. Remove from heat. Add salt and pepper. For each Hot Brown, place two slices of toast on metal or flameproof dish. Cover toast with about 3 ounces of turkey. Pour 1/2 to 2/3 cups sauce over each serving and spinkle with 1 teaspoon Parmesan. Place entire dish under broiler until sauce is speckled brown and bubbly. Remove from broiler, place bacon strip across top and serve immediately. 5 servings
Calories: 468; Fat: 13g (26%); Carbohydrate: 43g; Cholesterol: 133 mg; Sodium: 715 mg; Protein: 43g
Note: You can further reduce fat and calories by using reduced-fat or fat-free Parmesan and substituting egg beaters for the egg. The bacon I use is Smithfield 40% reduced-fat bacon. It has 3.5g fat per slice. I've never seen bacon with only 2g per slice, and I know the dietitians who
developed this reduced fat version used real bacon.
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Post by kidsandpets on Apr 13, 2015 18:50:29 GMT -5
Philly Cheesesteak Sandwiches by mammaof2boys2000
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2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.
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Post by kidsandpets on Apr 13, 2015 18:50:44 GMT -5
The Ultimate Grilled Cheese by Ohiomom
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5 servings
1- 3 oz. pkg cream cheese softened
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices of Italian bread 1/2 inch thick
butter or margarine
In mixing bowl, beat cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread five slices of bread iwth cheese mixture and butter outside bread and cook in large skillet over med heat until golden brown. ( I felt that if we put the cheese on too thick, the kids didn't like it)
(from QUICK COOKING MARCH/APRIL 2000)
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Post by kidsandpets on Apr 13, 2015 18:50:59 GMT -5
Chicken Puffs by Linderlou
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3 ounces cream cheese
2 cups chicken, cubed
1 tablespoon onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 can (8 oz) crescent rolls
1 tablespoon butter, melted
1 cup seasoned croutons, crushed
Blend together cream cheese, chicken, onion, salt, pepper and milk. Separate crescent rolls into 4 rectangles and press perforations together. Spoon ½ cup chicken mixture on rolls and pull 4 corners to top of chicken. Twist and seal. Brush tops with melted butter and top with crushed croutons. Bake at 350°F for 20 to 25 minutes.
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Post by kidsandpets on Apr 13, 2015 18:51:14 GMT -5
Calzones by Linderlou
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1 cup prepared spaghetti/pizza sauce (be sure it's meatless; I use my favorite sauce from jar)
1 cup shredded mozzarella cheese
1 egg, beaten with 1 tbsp water
Prepare Pizza Dough. Punch down dough; divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured suface. Spread pizza sauce over half of each circle to within 1 inch of edge. After placing calzone filling on circle, fold dough carefully over filling; pinch edges to seal securely. Use knife to cut 3 vents on top of calzones. Place calzones on greased cookie sheet. Let rest 15 minutes.
Heat oven to 375°. Brush sandwiches with egg wash. Bake about 25 minutes or until golden brown. Makes 6 sandwiches.
For Pepperoni calzones:
After spreading pizza sauce top each calzone with pepperoni and mozzarella cheese. Follow steps above for folding, etc.
For cheese calzones:
Use twice as much cheese as you do for the pepperoni and calzones. Follow steps above for folding, etc.
For chicken calzones:
Mix together:
1 cup chopped, cooked chicken
4 oz can mushrooms, drained
1 cup mozzarella cheese
1/2 cup pizza sauce
1/4 cup mozzarella cheese
Do not spread calzone circles with pizza sauce. Spread chicken mixture to within 1 inch of edge; fold and pinch as above.
Pizza Dough
1 package regular or quick-acting active dry yeast
1 cup warm water (105° to 115°)
1 tablespoon sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
2¾ to 3¼ cups all-purpose flour
Dissove yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 30 minutes or until almost double.
Note: When making all 3 toppings I double the dough amount. You can make smaller calzones for the kiddos very easily, too.
I use a toothpick to label the type of calzone, making a "P" for pepperoni, for example. Really, you can use any type of toppings you like. This recipe adapts easily to everyone's preferences.
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Post by kidsandpets on Apr 13, 2015 18:51:35 GMT -5
Porchetta Sandwich I was watching Rachael Ray on Monday and she had a recipe called Porchetta. OH MY GOODNESS!!! I made it last night for dinner and it was SOOOO good. It was very easy and not very expensive for feeding a family of 6! You can get the recipe at www.Rachaelray.com click on TV SHOW and then on MONDAY. ---------------------------------------------------------------------------------------------------------------------- Here's a link to the recipe. It does look good! www.rachaelrayshow.com/food/recipes/porchetta/__________________ Love and blessings, Linda (formerly Linderlou |
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Post by kidsandpets on Apr 13, 2015 18:52:47 GMT -5
A public service announcement......... (by cshoremom)
I asked what to do with chicken tenders, and I got a great answer from Lambs..................................
For a wonderfully tasty and pretty easy meal.......
Here is her recipe copied from my earlier post...
Thank you, Susan!
Dinner was so yummy!
CAJUN CHICKEN CLUB SANDWICHES
chicken tenders or breasts cut into strips
1/2 to 1 teaspoon cajun seasoning (more or less to taste)
olive oil
swiss cheese, sliced or shredded
mayonaise
parmesan cheese
tomatoes
bacon strips
sandwich rolls (I use italian rolls)
Heat olive oil in skillet and add chicken, sprinkle with cajun seasoning. Cook for approx. 5 minutes then turn and sprinkle other side with seasoning. Cook until juices run clear and remove from heat but keep warm (read: work fast )
Slice and toast rolls/buns while cooking chicken and put mayo on after toasting. Layer rolls with tomato, 2 strips of bacon (or more if you want), chicken and cheese, sprinkle with parmesan and serve!
These are so simply and so yummy... my family tells me I could serve them at panera bread! Make sure the rolls are fresh and yummy (my mil MAKES hers ). Cutting the tenders in half makes them more tender too, imho. I have tried leaving out the tomato but it just gives it something... YUM!
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