Recipes

French Onion Sandwiches

French Onion Sandwiches

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Ingredients

Makes 8 sandwiches / Prep: 5 min., Bake: 8 min., Cook: 10 min., Broil: 2 min.

  • 8 1-ounce French bread slices
  • 2 teaspoons butter
  • 1 large onion very thinly sliced
  • 1½ tablespoons brown sugar
  • 1 cup 4 ounces shredded Swiss cheese

Instructions

  • Arrange bread slices on a baking sheet.
  • Bake at 375° for 8 minutes or until lightly toasted.
  • Remove from oven, and leave bread slices on baking sheet.
  • While bread toasts, coat a large heavy saucepan with cooking spray; add butter, and place over high heat until butter melts.
  • Add onion, and cook, stirring constantly, 3 minutes or until onion is tender.
  • Add brown sugar, and cook 5 more minutes or until onion is tender and browned, stirring often.
  • Spoon onion mixture evenly onto bread slices; top with cheese.
  • Broil 5½ inches from heat 2 minutes.
  • Serve immediately.
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Course; Cheese / Sandwiches
Cuisine; European / French

Caramelized Onion BLT

Caramelized Onion BLT

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Ingredients

Makes 4 servings / Prep: 15 min.

Instructions

  • Cut each tomato into 4 slices.
  • Stir together mayonnaise and basil; spread on 1 side of each bread slice.
  • Top 4 bread slices each with 3 bacon slices, 2 tomato slices, and 2 cheese slices.
  • Top evenly with onions; sprinkle with salt and pepper.
  • Top with lettuce and remaining bread slices.
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Course; Side Dish
Diets; Vegetarian

Grilled Four-Cheese Sandwiches With Tomato, Avocado, and Bacon

Grilled Four-Cheese Sandwiches With Tomato, Avocado, and Bacon

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Ingredients

Makes 4 servings / Prep: 30 min., Cook: 6 min. per batch

Instructions

  • Cook bacon according to package directions; drain, and set aside.
  • Sprinkle tomatoes evenly with salt and pepper; sprinkle avocado with vinegar.
  • Stir together butter and Parmesan cheese.
  • Set aside.
  • Spread mayonnaise on 1 side of 4 bread slices; layer each with 1 sharp Cheddar cheese slice, 1 tomato slice, 2 avocado slices, 2 bacon slices, 1 Monterey Jack cheese slice, 1 tomato slice, and 1 white Cheddar cheese slice.
  • Spread remaining 4 bread slices with dressing; place on top of sandwich with dressing side down.
  • Spread half of butter mixture evenly on 1 side of sandwiches.
  • Cook 2 sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat 2 to 3 minutes.
  • Spread remaining butter mixture evenly on ungrilled sides of sandwiches; turn and cook sandwiches 2 to 3 minutes.
  • Repeat procedure with remaining sandwiches.

Notes & Wine Advice

* ½ cup guacamole may be substituted for avocado and rice vinegar.
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Course; Pork / Sandwiches

Tropical Spinach Salad With Grilled Shrimp

Tropical Spinach Salad With Grilled Shrimp

Omit the shrimp, and serve this as a side salad, or try one of the variations on the below page with grilled sliced chicken or pork tenderloin.
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Equipment

  • 8 Wooden skewers 12-inch

Ingredients

  • Makes 6 servings / Prep: 30 min. Chill: 1 hr., Soak: 30 min., Grill: 4 min.
  • 2 pounds shrimp unpeeled large fresh
  • Citrus Marinade
  • 2 6-ounce bags baby spinach fresh
  • 2 mangoes peeled and sliced
  • 1 medium-size red onion sliced
  • 1 3-ounce package goat cheese, crumbled
  • 1 cup fresh raspberries
  • ½ cup chopped pistachios
  • Fresh Basil Vinaigrette

Instructions

  • Peel shrimp; devein, if desired.
  • Place shrimp in a large zip-top freezer bag; add Citrus Marinade, seal, and shake to coat.
  • Chill shrimp 1 hour.
  • Soak skewers in water to cover for 30 minutes.
  • Remove shrimp from marinade, discarding marinade.
  • Thread shrimp onto skewers.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink.
  • Remove shrimp from skewers.
  • Divide spinach evenly among 6 serving plates; top with mango slices, onion slices, and grilled shrimp.
  • Sprinkle with crumbled goat cheese, raspberries, and pistachios.
  • Serve with Fresh Basil Vinaigrette.
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Course; Fish / Salad

Fresh Basil Vinaigrette

Fresh Basil Vinaigrette

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Ingredients

Makes 1 cup / Prep: 5 min.

Instructions

  • Process first 6 ingredients in a blender or food processor until smooth.
  • With blender running, gradually add oil in a slow, steady stream; process until smooth.
  • Tropical Spinach Salad With Grilled Chicken: Substitute 6 skinned and boned chicken breasts for shrimp; omit skewers.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
  • Let stand 10 minutes.
  • Cut chicken into slices, and serve as directed.
  • Tropical Spinach Salad With Grilled Pork Tenderloin: Substitute 2 (1-pound) pork tenderloins for shrimp; omit skewers.
  • Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°.
  • Remove from grill, and let stand 10 minutes until meat thermometer reaches 160°.
  • Cut pork tenderloin into slices, and serve as directed.
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Course; Dressing

Citrus Marinade

Citrus Marinade

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Ingredients

Makes 1 cup / Prep: 5 min.

Instructions

  • Whisk together all ingredients.
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Course; Marinade

Greek-Style Tuna Salad

Greek-Style Tuna Salad

Tuna salad goes Greek with the addition of feta cheese, olives, and oregano.
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Ingredients

Makes 6 servings / Prep: 10 min., Cook: 12 min., Chill: 30 min.

Instructions

  • Cook orzo according to package directions; drain, rinse with cold water, and drain again.
  • Combine orzo, tuna, and next 4 ingredients in a large bowl; toss gently.
  • Process vinegar and next 5 ingredients in a blender until smooth, stopping to scrape down sides.
  • Pour vinegar mixture over pasta mixture, and toss gently.
  • Cover and chill thoroughly.
  • Serve on lettuce leaves, if desired.
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Course; Fish / Salad
Cuisine; European / Greece

Wild Rice-Chicken Salad

Wild Rice-Chicken Salad

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Ingredients

Makes 8 servings / Prep: 40 min., Chill: 8 hrs.

Instructions

  • Cook rice mix according to package directions.
  • Drain artichoke heart quarters, reserving ½ cup liquid.
  • Stir together rice, artichokes, chicken, and next 4 ingredients.
  • Stir together reserved ½ cup artichoke heart liquid, mayonnaise, and curry powder; toss with rice and chicken mixture.
  • Cover and chill mixture 8 hours.
  • Serve on leaf lettuce.
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Course; Chicken / Rice / Salad

Strawberry-Chicken Salad

Strawberry-Chicken Salad

Replace the chicken with a sprinkling of blue cheese, and serve as a dinner salad with grilled steaks.
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Ingredients

Makes 4 servings / Prep: 30 min. Chill: 1 hr., Grill: 8 min., Stand: 10 min.

Instructions

  • Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag; seal.
  • Chill 1 hour.
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
  • Let stand 10 minutes; cut into slices.
  • Place salad greens and next 5 ingredients in a large bowl; toss gently.
  • Divide salad greens mixture evenly among 4 serving plates; top with chicken slices.
  • Serve with remaining Raspberry Vinaigrette.
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Course; Fruit / Salad
Cuisine; American

Raspberry Vinaigrette

Raspberry Vinaigrette

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Ingredients

Makes 1½ cups / prep: 5 min.

Instructions

  • Whisk together all ingredients.
  • Store vinaigrette in an airtight container in refrigerator up to 2 weeks; whisk before serving.
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Course; Dressing / Fruit