Chick−Fil−A Chicken Salad

Sorce

avokado

Ingridients

2 Cups Cooked Chicken Breast 1/3 Cup Finely Diced Celery 1 hard boiled egg, minced 1/4 teaspoon Salt 1/2 teaspoon Sugar 1/4 teaspoon Freshly Ground Pepper 1/3 Cup Sweet Pickle Relish 2/3 − 1 Cup Mayonnaise Texas Toast or Thick Cut Sandwich Bread|Boil chicken until completely cooked. Remove from water and cool meat. You can save the chicken broth, seal and refrigerate no more than a week. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

Falafel Sandwiches

Sorce

CirTap

Ingridients

-------------------------HUMUS DIP------------------------------ 1/2 c mashed garbanzo beans 2 T oil 2 T lemon juice 1 t salt 1/4 c tahini 1/4 t garlic powder 1 t sugar -------------------------TAHINI DIP------------------------------ 1 c tahini 1/4 c oil 1/4 t garlic powder 1/2 t salt 1 T lemon juice 1/4 t sugar 1/4 t ground ginger --------------------------FALAFEL------------------------------- 1/2 c dry split green peas 1 x Water 1/2 t salt 1 t pepper 1/2 c garbanzo bean flour 1/4 t onion powder 1 t chopped parsley 1/2 t ground cumin 2 c oil 6 ea small pita breads 1 x Sliced tomatoes & onions 1 x dill pickle slices |Combine beans, 2 tablespoons oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 cup tahini, 1/4 teaspoon garlic powder and 1 teaspoon sugar. Mix well. Set aside. For dip, combine 1/4 cup tahini, 1/4 cup oil, 1/4 teaspoon garlic powder 1/2 teaspoon salt, 1 tablespoon lemon juice, sugar and 1/4 teaspoon ginger. Blend well. Set aside. To make falafel, soak split peas in water to cover overnight. Drain and mash. Add 1/2 teaspoon salt, pepper, garbanzo bean flour, onion powder, parsley, 1/2 cup water and cumin and mix well. Shape into small balls. Fry in 2 cups hot oil and drain on paper towels. Slit pita breads to form pockets. Fill pockets with split pea balls and tomato, onion and pickle slices. Top with humus or tahini dip.

Grilled Honey-Mustard Chicken Sandwiches

Sorce

Purnima

Ingridients

1/4 c Dijon mustard 2 tb Honey 1 ts Dried oregano leaves 1/4 ts Garlic powder 1/4 ts Ground red pepper (cayenne) 1 ts Water 4 ea Boneless, skinless chicken --breast halves (appx 1 lb) 4 ea Whole-grain sandwich buns, 8 ea Thin slices tomato Leaf lettuce |DIRECTIONS 1. Mix mustard, honey, oregano, garlic powder, red pepper and water, brush on chicken. 2. Cover and grill chicken 4 to 6 inches from medium colas 15 to 20 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. 3. Discard any remaining mustard mixture. 4. Serve chicken on buns with tomato and lettuce.

Burger King's Breakfast Sandwiches

Sorce

PeteS

Ingridients

Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can) 1 Egg per biscuit 2 oz. ground breakfast sausage per biscuit, or two slices bacon 1 slice American cheese per biscuit|For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin). Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non−stick spray around the sides that touch the egg. When they're time to flip over, left the can up and loosen the egg from the can with a knife. Prepare biscuits according to package instructions. Meanwhile, cook bacon and/or sausage. Flatten the sausage out to be about the same diameter as your tuna cans, and cook. Beat each egg individually and fry using the molds. Salt and pepper to your taste. To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds to melt the cheese. > For the Croissanwich: To prepare the large croissants, use 1 − 8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls). Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in the middle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the same manner as biscuits.

Crowd-Pleasin' Cod Sandwiches

Sorce

bfkirsch

Ingridients

1/2 lb Pacific/True Cod fillets -or Ling Cod 1/4 c Butter 3 tb Flour 1/2 ts Dry mustard 1 ds Cayenne pepper 2 c Milk 1/2 ts Worcestershire sauce 1/2 ts Salt 1 Egg; well-beaten 1 c Grated sharp Cheddar cheese 3 English muffins -split and toasted 6 Tomato slices Parsley | Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set aside. In medium saucepan, over medium heat, melt butter. Stir in flour, mustard and cayenne pepper. Reduce heat; gradually add milk, stirring constantly. Add Worcestershire sauce; continue cooking over medium heat until thickened. Gradually stir about 1/2 cup of hot mixture into eggs; return to mixture in saucepan. Continue cooking for 1 minute more, stirring constantly. Add cheese; stir until melted. Stir in fish; heat through. Place toasted muffin halves on baking sheet. Top each with tomato slice. Broil 3 to 4 inches from source of heat for 1 minute. Remove to serving plates; top with sauce. Garnish with parsley. Serve immediately. Makes 6 servings.

Oreo Cookies

Sorce

Monte

Ingridients

COOKIE WAFERS: 1 (18.25 oz) box Dark Fudge Cake Mix 1/3 cup water 2 tablespoons shortening CREME FILLING: 3 1/2 cups powdered sugar 1/2 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/2 cup shortening (n|Preheat oven to 325F. Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy. I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let cookies cool on sheets. Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers)

Chocolate Sandwiches

Sorce

graceSaoirse

Ingridients

-----sandwiches----- 1/2 c Butter or margarine 1 c Sugar 1 Egg 1 ts Vanilla 1 1/4 c All-purpose flour 1/2 c Unsweetened cocoa powder 3/4 ts Baking soda 1/4 ts Salt -----filling----- 2 1/2 c Confectioner's sugar 1/4 c Butter; softened 1 ts Vanilla 2 tb Milk Red food coloring Green food coloring | Cream butter, sugar, egg and vanilla until fluffy. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to creamed mixture. Shape dough into two 1 1/2" thick rolls. Wrap in waxed paper. Chill for several hours. Place slices on ungreased cookie sheet. Decorate by drawing the tines of a fork across each slice. Bake at 375 F for 8-10 min. or until almost firm. Meanwhile, combine filling ingredients except food coloring and mint or strawberry extract. Beat until spreading consistency. If desired, divide filling half - tint half pink and half green. Add appropriate extract to each one. Cool cookies, then spread wrong side of cookie and top with second cookie. Makes 36 sandwiches.

Grilled Salmon & Cheddar Sandwiches

Sorce

spacemanbob

Ingridients

1 lb Salmon; 1 Cn 1 tb Onion; Grated 10 oz Cheddar; Md, * 1 tb Lemon Juice 1/4 c Mayonnaise|Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.

Pot Roast Barbecued Sandwiches

Sorce

AusIV

Ingridients

1 c Pot roast meat, cut into -shreds 1/3 c Barbecue sauce 4 sl Bread (or 2 buns) Butter (optional) | 1 In a small pan, combine meat and berbecues sauce. 2. Heat mixture to a simmer and cook over very low heat for 5 minutes, stirring frequently. 3. Transfer mixture to a small bowl, cover, allow to cool. 4. Butter bread or buns to edges. Spread mixture on two slices of bread, or bottom half of buns. Add tops, and cut in half.

Grilled Tofu Sandwiches

Sorce

Fire

Ingridients

2 1-in slabs marinated tofu 4 sl White or whole wheat bread Mayonnaise Horseradish to taste 1 lg Tomato, sliced Salt and pepper Lettuce Thinly sliced red onions - (optional) |Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days. PREPARE A FIRE if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if you wish. Cover with the lettuce and the top piece of bread.