Recipes

Curried Chicken Salad Spread

Curried Chicken Salad Spread

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Ingredients

Instructions

  • Stir together all ingredients.
  • Cover and chill until ready to serve.
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Course; Chicken / Sandwich toppings

Egg Salad Club Sandwiches

Egg Salad Club Sandwiches

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Ingredients

  • Makes 4 servings / Prep: 25 min.
  • â…” cup mayonnaise divided
  • 4 large hard-cooked eggs chopped
  • 1 celery rib diced
  • 4 bacon slices cooked and crumbled
  • ¼ cup chopped fresh chives
  • 1 tablespoon minced sweet onion
  • ¼ teaspoon seasoned salt
  • ½ teaspoon freshly ground pepper
  • 12 very thin white or wheat sandwich bread slices lightly toasted
  • 1 cup firmly packed fresh spinach

Instructions

  • Stir together â…“ cup mayonnaise and next 7 ingredients.
  • Spread remaining â…“ cup mayonnaise evenly over 1 side of each bread slice.
  • Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad.
  • Top evenly with half of spinach and 4 bread slices.
  • Repeat procedure with remaining egg salad, spinach, and bread slices.
  • Cut each sandwich into quarters.
  • Sweet Pickle-Egg Salad Club: Omit bacon and chives.
  • Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.
  • Shrimp-Egg Salad Club: Omit bacon.
  • Add â…” cup finely chopped boiled shrimp, ½ teaspoon grated lemon rind, and ¼ teaspoon ground red pepper.
  • Proceed with recipe as directed.
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Course; Eggs / Sandwiches

Good-Start Sandwiches

Good-Start Sandwiches

Bacon, eggs, and cheese are sandwiched inside these turnovers for a morning meal handy to enjoy at home or easy to eat on the road.
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Ingredients

Makes 8 servings / Prep: 30 min., Cook: 10 min., Bake: 12 min.

  • 2 tablespoons butter or margarine
  • 9 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ 8-ounce package cream cheese, cut into ¼-inch cubes and softened
  • 1 16.3-ounce can refrigerated jumbo flaky biscuits
  • 8 bacon slices cooked and crumbled
  • 1 cup 4 ounces shredded sharp Cheddar cheese

Instructions

  • Melt butter in a large nonstick skillet over medium heat.
  • Whisk together eggs, salt, and pepper; pour into skillet, and sprinkle with cream cheese cubes.
  • Cook, without stirring, until eggs begin to set on bottom.
  • Draw a spatula across bottom of skillet to form large curds; continue cooking until eggs are thickened but still moist.
  • (Do not stir constantly. )
  • Remove from heat, and let cool.
  • Pat or roll each biscuit on a lightly floured surface into a 6-inch circle.
  • Spoon egg mixture evenly over tops of biscuit dough circles, leaving a small border around edge.
  • Sprinkle evenly with crumbled bacon and Cheddar cheese.
  • Brush edges with water; fold biscuit dough circles in half over filling, gently pressing edges with tines of a fork to seal.
  • Place on a lightly greased baking sheet.
  • Bake sandwiches at 375° for 10 to 12 minutes or until golden.

Notes & Wine Advice

For testing purposes only, we used Pillsbury (8-count) Grands! Original Flaky Biscuits.
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Course; Breakfast / Sandwiches

Grilled Pesto Sandwiches

Grilled Pesto Sandwiches

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Ingredients

Makes 4 servings / Prep: 15 min., Cook: 6 min.

  • 1 6-ounce package sliced mozzarella cheese, cut into thirds
  • 8 ½-inch-thick Italian bread slices
  • ¼ cup pizza sauce
  • ¼ cup pesto
  • 28 slices pepperoni
  • 2 tablespoons butter or margarine softened
  • Garnish:
  • pepperoni slices

Instructions

  • Arrange one-third of cheese slices on each of 4 slices of bread; spread evenly with pizza sauce.
  • Top each with another one-third of cheese slices, and spread evenly with pesto.
  • Arrange pepperoni slices evenly over pesto; top with remaining one-third of cheese slices and remaining bread slices.
  • Spread half of butter on tops of sandwiches.
  • Invert sandwiches onto a hot nonstick skillet or griddle, and cook over medium heat 3 minutes or until browned.
  • Spread remaining butter on ungrilled sides of sandwiches; turn and cook 3 more minutes or until browned.
  • Garnish, if desired.
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Course; Sandwiches

French Onion Sandwiches

French Onion Sandwiches

Deel op Facebook Print Recipe

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

Deel op Facebook Print Recipe

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

Deel op Facebook Print Recipe

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.
Deel op Facebook Print Recipe

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

Deel op Facebook Print Recipe

Ingredients

Makes 1 cup / Prep: 5 min.

Instructions

  • Whisk together all ingredients.
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Course; Marinade