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Sandwiches, Wraps, etc.

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dani3839

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Barbecue Beef Sandwiches

Ingredients

1 1/2 pounds beef boneless round steak
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 cups coleslaw mix or shredded cabbage
1 medium onion, coarsely chopped (1/2 cup)
1/4 cup uncooked regular long-grain rice
1/2 cup barbecue sauce
1/2 cup water
10 sandwich buns



Step1
Spray 3- to 3 1/2-quart slow cooker with cooking spray. Cut beef into 3-inch pieces. Sprinkle beef with salt and pepper.
Step2
Mix coleslaw mix, onion, rice, barbecue sauce and water in large bowl. Layer beef and coleslaw mixture in slow cooker.
Step3
Cover and cook on Low heat setting 8 to 10 hours. To serve, fill buns with beef mixture. Serve with sliced red onions and additional barbecue sauce, if desired.
 

judyb57

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Feb 20, 2008
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Cheeseburger Heroes

2 loaves of Brown and Serve French bread
1/4 cup of butter, melted
3/4 cup of Parmesan cheese
1 pound of ground beef
one 6 ounce can of tomato paste
1/2 cup of sliced green onions
1/4 cup of chopped pimento stuffed olives
1/4 cup of chopped green pepper
1/2 teaspoon EACH of oregano, garlic salt
1/8 teaspoon of pepper
8 Cheddar cheese triangles
3 tomato slices, cut in half

Cut bread in half lengthwise and place cut side down on baking sheet. Bake at 425ºF. for 10 minutes or until brown. Brush butter mixed with 1/4 cup Parmesan cheese over cut sides of bread. Bake cut side up, for 5 minutes longer; set top halves aside. Combine remaining 1/2 cup Parmesan cheese, next 5 ingredients and seasonings in bowl, mixing well. Spread over bottom of loaves. Bake at 350ºF. for 30 minutes. Place 4 cheese triangles and 3 tomato slices alternately on each loaf; replace tops. Bake for 5 minutes longer or until cheese is melted. Yields: 6 servings
 

dani3839

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Ingredients for the Pork

1 (4-6 pound) pork shoulder or pork butt, twine or netting removed (boneless or bone in – either works)
1/4 cup liquid smoke (hickory flavor - look for it by the barbecue sauces)
2 medium yellow onions, sliced thin
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry mustard

Ingredients for Apple Cider Sauce

1/2 cup pan broth (see instructions below)
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon hot sauce (such as tabasco)
1 teaspoon hickory liquid smoke
1/2 teaspoon paprika



Instructions

Sprinkle 1/4 cup liquid smoke over all areas of the pork. Place onions in the bottom of slow cooker, add the 1 cup of apple cider.

Mix together the sugar, chili powder, salt, cumin, paprika and dry mustard. Rub the spice mixture over all areas of the pork and place the meat in the slow cooker. Cover and cook until the pork is fork tender and falls apart, about 5-8 hours on high, 6-10 hours on low. {Mine takes about 5 hours on high, but every slow cooker is different.}

Turn off the slow cooker and remove the pork to a cutting board. Pour the liquid from the slow cooker through a fine mesh strainer into a large bowl. Return the onions to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid (or use a Fat Separator). Add 1/2 cup of the skimmed liquid to a medium sauce pan and combine with the ingredients for the Apple Cider Sauce. Allow to simmer while you shred the pork.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat (discard large pieces of fat) and return the meat to the slow cooker.

Slowly stir in the sauce with the meat and onions until the meat is completely moistened. (You may not need all the sauce depending on how much meat you have).

Note: I used a 6 pound boneless pork shoulder and got approximately 11 cups of meat. Amount will vary, but this gives you an idea of how much to expect.

For pulled pork sandwiches, serve on buns and drizzle sandwich with your favorite barbecue sauce. Serve with coleslaw, pickles, jalapeños, or onions.
 

judyb57

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Feb 20, 2008
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Chicken Focaccia Sandwiches


Yield: 4 servings (serving size: 1 sandwich)

2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
1 tablespoon olive oil
1/2 cup water
1 1/2 cups (1/4-inch-thick) slices red onion
2 1/2 cups red bell pepper strips (about 2 medium)
1/3 cup chopped green onions
10 ounce focaccia bread, cut in half horizontally
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation

Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
Preheat broiler.
Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
 

judyb57

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Chicken Quesadillas

1 Tbsp vegetable oil
1 skinless boneless chicken breast, cut into strips
1 sm onion, 1/4 inch dice
3 Tbsp salsa
10 (10 inch) flour tortillas
2 c shredded Colby-Monterey Jack cheese

Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In large skillet, add vegetable oil. Fry chicken strips until they are no longer pink. Add onion and fry, stirring constantly. Add salsa; stir well. Place tortillas between two damp paper towels and microwave on high for 1 minute. Spread some of chicken mixture over half the side of one tortilla. Sprinkle cheese over mixture. Fold tortilla in half. Repeat with remaining tortillas. Arrange tortillas on prepared cookie sheet. Bake until cheese is melted. Cut quesadillas into fourths.
 

dani3839

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Burrito Pie

Ingredients

Original recipe makes 16 servings
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
 

judyb57

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BBQ Pork Sandwich


Ingredients

Dry rub:

2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 soft hamburger buns with seeds
Bbq sauce
Cole slaw

Directions

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.
 

dani3839

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Shrimp Po’ Boys


Ingredients:
3 Tbs. canola mayonaise
1 Tbs. hot sauce (like Franks or Tobasco)
1 Tbs. fresh lemon juice
2 Tbs. herbs de provence
1 Tbs. smoked paprika
1 Tbs. Penzey’s Arizona Dreaming seasoning
1 tsp garlic powder
1 tsp cayenne pepper
2 Tbs. extra-virgin olive oil
1 pound frozen shrimp (thawed, peeled and deveined)
1 French baguette, cut into fourths and toasted
1 roma tomato, sliced, for garnish
1 cup (or more) arugula, for garnish

Instructions:

In a small bowl, combine the mayo, hot sauce and lemon juice. Stir until combined and set aside.

In another little bowl, combine the herbs de provence, paprika, Arizona Dreaming, garlic powder and cayenne. Toss over the shrimp, coating them.

Heat the oil in a medium skillet. Add the shrimp and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove from heat.

Spread the mayo along the inside of the baguette. Layer with tomato, arugula and seared shrimp.

Shrimp Po’ Boys

Ingredients:
3 Tbs. canola mayonaise
1 Tbs. hot sauce (like Franks or Tobasco)
1 Tbs. fresh lemon juice
2 Tbs. herbs de provence
1 Tbs. smoked paprika
1 Tbs. Penzey’s Arizona Dreaming seasoning
1 tsp garlic powder
1 tsp cayenne pepper
2 Tbs. extra-virgin olive oil
1 pound frozen shrimp (thawed, peeled and deveined)
1 French baguette, cut into fourths and toasted
1 roma tomato, sliced, for garnish
1 cup (or more) arugula, for garnish

Instructions:

In a small bowl, combine the mayo, hot sauce and lemon juice. Stir until combined and set aside.

In another little bowl, combine the herbs de provence, paprika, Arizona Dreaming, garlic powder and cayenne. Toss over the shrimp, coating them.

Heat the oil in a medium skillet. Add the shrimp and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove from heat.

Spread the mayo along the inside of the baguette. Layer with tomato, arugula and seared shrimp.
 

judyb57

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BLT Sliders

This simple BLT sliders recipe makes a great lunch or snack for hungry sports fans. And when you use pre-cooked bacon, they can be thrown together in a snap!

Ingredients

12 slider rolls or mini sandwich rolls, sliced in half
2 roma tomatoes, thinly sliced
1 small container of micro greens or watercress
12 slices of precooked bacon
1/2 cup of mayonnaise
2 tablespoons of minced basil
Salt and pepper to taste

Directions

Combine mayonnaise and basil. Set aside.
Smear some of the basil-mayo on each side of the slider bun. Place a tomato slice on top of the mayo and top the tomato with a small handful of micro greens. Then take a slice of bacon, tear it into 3 pieces, and place it on top of the micro greens.
Sprinkle with salt and pepper. Place top and bottom of the slider bun together and enjoy!
 

judyb57

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Crescent Dogs


Crescent rolls update the popular "pig-in-a-blanket" concept, along with a yummy surprise: melted cheese in each frank.

RECIPE INGREDIENTS

8 hot dogs
4 slices (3/4 ounces each) American cheese, each cut into 6 strips
1 can (8 ounces) Pillsbury® refrigerated crescent dinner rolls


DIRECTIONS

Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.


Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.


Bake at 375 degrees F for 12 to 15 minutes or until golden brown.


 

judyb57

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Feb 20, 2008
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Monte Cristo Sandwich




INGREDIENTS

2 eggs
1/4 cup milk
salt and freshly ground black pepper
5 tablespoon butter, softened
6 pieces thinly sliced white bread
4 thin slices cooked turkey
4 thin slices cooked ham
4 thin slices swiss cheese
Confectioners’ sugar
red currant jelly

DIRECTIONS

Lightly beat eggs and milk in a shallow bowl. Season with salt and pepper and set aside.


For each sandwich, lightly butter 3 slices of bread on both sides. Place 2 slices of turkey and 2 of ham between 2 slices of bread. Top with 2 slices of cheese and add last slice of bread. Trim crusts, secure with toothpicks, and cut in half on the diagonal.


Melt 2 tablespoon butter in a large nonstick skillet over medium heat. Dip sandwich halves, top and bottom, in batter. When butter foams, place sandwiches in skillet and fry until golden brown, about 2 minutes. Add remaining 2 tablespoon butter to skillet, turn sandwiches, and fry for 2 minutes more. Transfer to plates, sprinkle with confectioners’ sugar, and serve with jelly.


Get Cooking: Monte Cristo Sandwich Recipe at Cooking.com
 

dani3839

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Jan 17, 2008
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California Veggie Sandwich


Ingredients:
1/4 red onion
Red-wine vinegar
2 slices multigrain bread
Fresh goat cheese
Thinly sliced cucumber
Alfalfa sprouts
Sliced avocado
Carrot, grated
Radish, grated

Instructions:

Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.
 

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