1. Muffuletta SandwichPosted by patti43 (My Page) on Sun, Aug 1, 10 at 11:14
When I've made this for family or friends, afterwards they mention it just about every time I see them. Olive Salad: 1-1/2 c. chopped green olives 1 c. chopped black olives 23 c. extra virgin olive oil 5 Tbsp. finely chopped Italian parsley (or about 1/2 Tbsp. dried) 1/ c. chopped pimento (I don't add this) 2 anchovy fillets, mashed 1 Tbsp. minced garlic (about 4 cloves) 1 tsp. dried oregano 2 tsp. lemon juice Pepper to taste 1 round loaf Italian bread 8-9" in diameter (or hoagie rolls for individual sandwiches) Shredded lettuce/thinly sliced tomatoes (optional--and I don't add) 1/4 lb. thinly sliced Italian salami (such as mortadella) 1/4 lb. thinly sliced Genoa salami (or any other hard salami) 1/4 b. thinly sliced Mozzarella (I use provolone) Mix all the salad ingredients together. Cover and marinate overnight. * To assemble the sandwich, cut the bread horizontally and pull out most of the soft dough inside. Drain the olive salad and brush both cut sides of the bread very generously with the marinade. Place 1/2 the drained salad in the hollow of the bottom of the bread. Leave 3/4" rim around the outside so the filling doesn't spill out while you eat it. Next add a layer of lettuce, tomato, salami, hard salami and cheese. Repeat layers of meat, cheese and veggies. Heap remaining olive salad in a mound on the top. Cover with the other half of the bread and wrap securely in plastic wrap. Put a plate on top and place several cans on top (or anything to weigh it down). Let rest at least 30 minutes. Cut into wedges. Serves 4-5. *I refrigerate mine because I make it up to a week in advance. Let it sit at room temperature for at least an hour before trying to drain as the oil gets thick. Also, please don't ignore the anchovies. You don't really taste them, but they do add a little something special. |
2. Calzones a la me
Posted by nicole__ (My Page) on Sat, Aug 7, 10 at 9:11
Dough
3 c all purpose flour
1.25 c water
dash salt
dash sugar
1.5 tsp yeast
Filling(Note:Can be doubled for a dipping sauce)
3 oz pepperoni
1/2 lb cooked bulk sausage
8oz tom sauce
1/4 c diced onion
1/4 c diced red bell pepper
1/2 tsp basil
1 tsp minced garlic
dash of sugar
dash of seasoning salt
1/2 lb shredded motzarella cheese.
Mix dough ingredients, put aside,let rise for 45 minutes.
Mix filling together on stove simmer for 15 mintes on low.
Grease a cookie sheet and spread the dough out filling the whole sheet. Then cut it into 4 sections with a bread knife. Put 1/4 of the filling in the middle of each piece of dough. Divide the cheese up and put 1/4 on top of the filling. Pull the sides of the dough over the top of the filling and pinch the edges together. Bake in a preheated oven at 450 degrees for 20 minutes.
Note: You can eat these like little sandwiches, dry OR double the filling recipe and pour sauce over the calzones
3. Bison Burgers (buffalo)
joann_fla Aug 7, 2010
Bison is very low in carbohydrates. It’s high in protein. It’s extremely high in iron and low in fat.
Its very good tasting too.
1 Lb ground bison
salt & pepper or a seasoning salt of your choice
1 tsp Worcestershire sauce
(I use Uncle Bob's steak & burger sauce)
chopped onion (opt)
Makes 4 burgers
Lightly mix the meat by hand until all the spices are mixed in. If you mix it too much, the meat ends up being kinda stringy.
Form your pattys and grill or cook in a frying pan ....slowly. Do not overcook
4. Pimento Cheese Sandwich Spread
joann_fla Aug 14, 2010
1 3oz package cream cheese softened
1 cup grated/shredded cheddar cheese
1 cup monterey Jack cheese or white cheddar (your choice of cheese)
1/2 cup mayonnaise
salt, pepper, garlic salt to taste
1 Tb grated onion
2-3 TB drained chopped pimento's
You can mix this in a food processor or electric mixer or by hand.
5. Curried Egg Salad
Posted by patti43 (My Page) on Wed, Dec 29, 10 at 10:15
from ~ Alisade
Alisande, thank you for posting the recipe for curried egg salad. We had it for dinner last night and it was so good I don't think I'll make regular egg salad ever again. The apple gives it a little crunch and sweetens the curry. We had it on croissants last night but tonight I'll toast them on regular bread.
If you missed it and want to try it, here is her recipe:
1/3 cup mayonnaise
1 tablespoon fresh lime juice (half of one lime)
1 1/2 teaspoons curry powder
1 � teaspoons whole grain or Dijon mustard
1/4 teaspoon salt
Pinch of cayenne
6 hard-boiled large eggs, chopped
1 cup diced Granny Smith apple (roughly 1 apple)
1/4 cup finely chopped red onion
8 slices wheat bread
Lettuce for garnish (optional)
Mix together the mayo, lime juice, curry powder, mustard, salt and cayenne. In a separate bowl, add together the chopped eggs, apple and onion. Pour the curry dressing over top and gently stir everything together. Serve on toasted wheat bread with lettuce, or just eat it with a fork as it is.
from ~ Alisade
Alisande, thank you for posting the recipe for curried egg salad. We had it for dinner last night and it was so good I don't think I'll make regular egg salad ever again. The apple gives it a little crunch and sweetens the curry. We had it on croissants last night but tonight I'll toast them on regular bread.
If you missed it and want to try it, here is her recipe:
1/3 cup mayonnaise
1 tablespoon fresh lime juice (half of one lime)
1 1/2 teaspoons curry powder
1 � teaspoons whole grain or Dijon mustard
1/4 teaspoon salt
Pinch of cayenne
6 hard-boiled large eggs, chopped
1 cup diced Granny Smith apple (roughly 1 apple)
1/4 cup finely chopped red onion
8 slices wheat bread
Lettuce for garnish (optional)
Mix together the mayo, lime juice, curry powder, mustard, salt and cayenne. In a separate bowl, add together the chopped eggs, apple and onion. Pour the curry dressing over top and gently stir everything together. Serve on toasted wheat bread with lettuce, or just eat it with a fork as it is.
6. Tuna Salad w/Pecans & Raisins
*Posted by patti43 (My Page) on Tue, Mar 13, 12 at 10:35 It'd be good with chicken instead of tuna, too. (JoCooks)
2 cans of tuna, drained
1/2 cup red onion, chopped
1/3 cup celery, chopped
1 cup pecans, chopped
1/2 tbsp dry dill or 2 tbsp fresh dill
1/2 cup raisins 2 tbsp parsley, chopped
1 cup mayonnaise salt and pepper to taste
2 tomatoes, sliced for garnish lettuce leaves for garnish
Chop the onions, parsley, pecans, and celery. In a large bowl, add all the ingredients, with the exception of the tomatoes and lettuce. Mix everything together. Serve on lettuce as a salad or on a croissant as a sandwich.
2 cans of tuna, drained
1/2 cup red onion, chopped
1/3 cup celery, chopped
1 cup pecans, chopped
1/2 tbsp dry dill or 2 tbsp fresh dill
1/2 cup raisins 2 tbsp parsley, chopped
1 cup mayonnaise salt and pepper to taste
2 tomatoes, sliced for garnish lettuce leaves for garnish
Chop the onions, parsley, pecans, and celery. In a large bowl, add all the ingredients, with the exception of the tomatoes and lettuce. Mix everything together. Serve on lettuce as a salad or on a croissant as a sandwich.
7. Pimento Cheese
glenda_al
Homemade pimento cheese
1 lb sharp cheddar cheese I now use use grated finely shredded Sargento, only
1 4 oz jar pimentos undrained
1 small can evaporated milk
1 cup Hellman's mayonnaise .
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken. Will be THIN when you first make it, but will thicken in refrigerator.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.
Homemade pimento cheese
1 lb sharp cheddar cheese I now use use grated finely shredded Sargento, only
1 4 oz jar pimentos undrained
1 small can evaporated milk
1 cup Hellman's mayonnaise .
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken. Will be THIN when you first make it, but will thicken in refrigerator.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.