Friday, September 4, 2009
8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
1) Sauté onions, peppers and mushrooms and place in bowl.
2) Shred or chop your meat and coat lightly with barbecue sauce.
3) Preheat nonstick skillet on medium.
3) Preheat nonstick skillet on medium.
4) Spray pan with Pam.
5) Place on tortilla in pan and cover entire tortilla with layer of cheese.
6) Top cheese with smoked sauced meat and sautéed vegetables.
7) Cover everything with another tortilla.
7) Cover everything with another tortilla.
8) Spray top of second tortilla with Pam and turn over after the bottom is browned.
9) When the bottom of the second tortilla is browned, remove from pan and cut
into wedges.
into wedges.
10) Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.
1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
1) Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender.
hours, until very tender.
2) Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
1) In an oblong glass dish, place hot dogs.
2) Combine remaining ingredients except buns.
2) Combine remaining ingredients except buns.
3) Pour over hot dogs and bake at 350 degrees F for 1 hour.
4) Serve in hot dog buns.
4) Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.
Use ground beef patties in place of hot dogs and serve on hamburger buns.
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
1) Brown onion and beef.
2) Add flour, catsup, mustard, salt and pepper.
3) Add sour cream.
Serve on lightly-toasted hamburger buns.
12 slices thin bread, trimmed and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
1) Place six slices bread, butter side up, in casserole.
2) Spread crabmeat over; add 6 more slices bread, butter side up.
3) Sprinkle with grated cheese.
4) Mix eggs, seasonings and milk together and pour carefully over bread.
6) Cover and place in refrigerator several hours or overnight.
7) Bake 45 minutes at 325 degrees F.
Serves 8 to 10.
Saturday, August 29, 2009
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
1) Cut off crusts and spread bread with butter.
2) Place cheese between 2 slices.
3) Place sandwiches side by side in a 13 x 9-inch baking dish.
4) Beat eggs with milk.
5) Pour over sandwiches and let stand for 1 hour or overnight.
6) Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed
2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
1) Preheat oven to 400°F.
2) Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer.
3) Shape into 6 patties.
4) Bake at 400 degrees F until brown, about 10 minutes. Baste
Sunday, August 23, 2009
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
1) In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
2) In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
3) Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
4) Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
with salt and pepper.
2) In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
3) Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
4) Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
1) Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
2) Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
1) Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
2) In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
3) Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
4) Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
combine yogurt and pepper; serve with chicken.
Yields 4 servings.
1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish
1) Fry bacon until crisp. Drain on paper towels.
2) Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and
remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
3) Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter
bacon over avocado. Cover with remaining bread slices, buttered sides down, and press
together.
4) Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished
with a lemon twist and parsley sprig.
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
1) Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
2) In a small bowl, mash avocado.
3) To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
2) In a small bowl, mash avocado.
3) To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and
jalapeño pepper slices. Firmly press tops of rolls on tortas.
Yield: 2 sandwiches
Thursday, August 20, 2009
1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce
1) Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger.
2) Shape into 4 patties.
3) Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once.
Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.
Yield: 4 burgers
15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread
1) Drain and flake salmon.
2) Stir in remaining ingredients except pepper and bread.
3) Season with pepper to taste.
4) Spread salmon mixture on half of bread slices; top with remaining bread.
5) Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
1) Bone fish; put through food chopper or chop finely with knife.
2) Combine with green pepper, onions, bread crumbs, salt and pepper; mix well.
3) Shape into 8 patties about 4 inches in diameter.
4) Brown on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.
1 cup mayonnaise1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
1) In a small bowl, combine the mayonnaise, scallion and brandy, mixing well.
2) For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture.
3) Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices.
4) Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce.
5) Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.Monday, August 10, 2009
1 flour tortilla
2 tablespoons feta cheese
1/4 cup shredded mozzarella cheese
Pinch of finely diced herbs (oregano, basil and rosemary)
3 tablespoons diced Kalamata olives
1/8 cup finely diced onion
1) Sprinkle ingredients evenly over one side of the tortilla.
2) Fold in half.
3) Grill for about 1-2 minutes, or bake at 350 degrees F for 5 minutes.
4) Slice in thirds and serve.
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