Traditional recipes

Fried Bread-and-Butter Pickles with Green Goddess Dressing

Fried Bread-and-Butter Pickles with Green Goddess Dressing


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We're petitioning: This fried pickles recipe should replace stale peanuts at every bar across America.

Ingredients

  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 5 anchovy fillets, chopped
  • 3/4 teaspoon salt, divided
  • 1 tablespoon hot pepper sauce
  • 1 14-ounce jar bread-and-butter pickles, drained, patted dry
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil (for frying)

Recipe Preparation

  • Puree first 7 ingredients in blender until only tiny flecks of herbs remain. Transfer to medium bowl. Add mayonnaise; whisk to blend well. Mix in 1/4 teaspoon salt. Season dressing to taste with cayenne pepper. Cover and refrigerate at least 1 hour. DO AHEAD Dressing can be made 2 days ahead. Keep refrigerated.

  • Whisk buttermilk and hot pepper sauce in another medium bowl to blend. Add drained pickles; soak at least 20 minutes and up to 1 hour.

  • Whisk cornmeal, black pepper, and remaining 1/2 teaspoon salt in third medium bowl. Sprinkle some of cornmeal mixture over rimmed baking sheet. Lift 1 pickle slice from buttermilk. Place in cornmeal, turning and pressing gently to coat. Transfer to prepared baking sheet. Repeat with remaining pickles and cornmeal. DO AHEAD Can be made 30 minutes ahead. Let stand at room temperature.

  • Add enough vegetable oil to large deep skillet to reach depth of 1 inch. Lean deep-fry thermometer on angle in skillet with bulb submerged. Heat oil over medium heat to 350°F. Working in batches, fry pickles until deep golden brown, turning occasionally, 2 to 3 minutes (return oil to 350°F between batches). Using slotted spoon, carefully transfer fried pickles to paper towels to drain.

  • Spoon 3/4 cup dressing into small bowl. Place bowl on platter. Arrange warm pickles on platter around dressing.

Recipe by McCrady s Charleston South Carolina,

Nutritional Content

One piece contains: Calories (kcal) 152.7 %Calories from Fat 63.8 Fat (g) 10.9 Saturated Fat (g) 1.6 Cholesterol (mg) 6.2 Carbohydrates (g) 12.0 Dietary Fiber (g) 1.6 Total Sugars (g) 4.9 Net Carbs (g) 10.4 Protein (g) 1.2 Sodium (mg) 226.1Reviews Section

Fermented Cucumber Pickles

Rinse your cucumbers and remove any that are bruised or damaged. If you’re making a large crock and can fit them in whole they’re ready to go. If not slice your cucumbers however you desire. Spears and slice both work fine.

Mix your cucumbers, onion slices, and spices and pack them into your jar or crock leaving an inch or so of head space.

Don’t worry that the recipe isn’t specific. It doesn’t matter! Unlike canning you can mess around with ingredients without making your food unsafe. If you’re not sure what spices you’d like small batches are wonderful for trying different combinations.

In a quart jar mix 1 1/2 TBS salt and water until the salt is dissolved and pour over your cucumbers. Repeat this process as needed until they’re completely covered.

Place some sort of weight over your cucumbers to hold them under the water. You can purchase a crock weight, use a plate, or use a clean rock. In my mini batch pictured above I washed a small rock and used it.

If desired you can also layer clean grape leaves over the top of your cucumbers before weighing them down. The grape leaves help keep the air away from your cucumbers and the tannins in them help the cucumbers stay crisp.

If you’re using a jar you can now lightly put the lid on. Don’t screw it down tight. If gases can’t escape your jar will explode. If using a crock you can lay a clean towel or cloth over it. Let your pickles ferment for 2-3 days on the counter.

Once they’ve fermented they can be moved to cold storage like a refrigerator or root cellar and they’ll last for months!


Lowcountry Meets New Orleans

After stints at acclaimed Big Easy spots, Ryan Hughes opened Purloo as an exhibition kitchen and restaurant in the city&rsquos Southern Food and Beverage Museum. Known for his rotating menus highlighting regional classics, Hughes will give Beard House diners a fried, pickled, and flavor-packed glimpse into his love affair with the Lowcountry.

  • Hors d&rsquoOeuvre
    • Front Porch Snacks:
    • Cajun Boiled Peanuts with Dried Shrimp
    • Lowcountry Pimento Cheese with Benne Seed Crackers
    • Smoked Leg of Lamb Ham with Green Tomato Chutney
    • Cornmeal-Fried Pickles with Mississippi Comeback Sauce
    • HANSEN&rsquoS PUNCH > PIMM&rsquoS NO. 1 WITH HANSEN&rsquoS SNO-BLIZ CUCUMBER SYRUP, GINGER LIQUEUR, AND LEMON
    • BIG PAYBACK > HOUSE-INFUSED ROASTED PEANUT KENTUCKY BOURBON WITH SWEET VERMOUTH AND MOLE BITTERS
    • Bread Service > Grandma Hughes&rsquos Bread-and-Butter Pickles with Whipped Mauthe&rsquos Dairy Butter and Bread
    • The Delta > Corn Tamale with Fried Oysters, Red Gravy, Farmer Cheese, and Olives
    • HERBAL AFFAIR > PROSECCO WITH FENNEL AND TARRAGON&ndashINFUSED CATHEAD VODKA, VERBENA, LAVENDER, AND LEMON
    • Kennessee > Raw Turnips with Rutabaga, Pickled Vidalia Onions, Green Goddess Dressing, Brown Butter and Mustard&ndashStuffed Egg, Redneck Caviar, and Crispy Shallots
    • ROTH ESTATE ALEXANDER VALLEY SAUVIGNON BLANC 2014
    • Lowcountry > Curried Pickett Farms Goat with Cardamom-Infused Hoppin&rsquo John&rsquos Stone-Ground Grits, Baguette, and Sprouts
    • THE FOUR GRACES WILLAMETTE VALLEY PINOT GRIS 2014
    • Dairy > Mauthe&rsquos Dairy Creole Cream Cheese with Lace Hoecake and Kumquat Preserves
    • Kuleto Estate Native Son 2009​
    • Flora-Bama > Fried Meyer Lemon Hand Pie with Alabama Lane Cake, Coconut Gelato, Salted Caramel, Puffed Rice, and Pecan&ndashOat Crumble
    • A KISS FROM VENUS > ORYZA GIN WITH PEAR, LEMONGRASS, LILLET BLANC, CYNAR, AND LEMON

    Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.


    Fried Bread-and-Butter Pickles with Green Goddess Dressing - Recipes

    Batter Recipe tweaked from Simply Recipes, Mustard Sauce Recipe from Danica Preston

    I used the same batter recipe as I did with the Fried Green Tomato BLT, tweaking only a few things. I also really want to try making these chips with homemade pickles, rather than store bought, but I didn't have enough time, since I literally got the idea and made them the next day. I'd also be curious to try this recipe with bread and butter pickles. If any of you do, let me know how it goes.

    3 tablespoons of mayonnaise

    1 1/2 teaspoons of Sriracha (more depending on how spicy you want it)

    1 1/4-inch-thick slice red onion, finely diced

    3 tablespoons spicy brown mustard

    1 1/2 tablespoons yellow mustard

    3/4 teaspoon garlic powder

    6 small to medium, kosher dill pickles (or any variety of pickles you like)

    2/3 cup fine dry bread crumbs or cornmeal

    1/2 cup of canola oil (or peanut oil)

    Make the Mustard Sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

    Make the Sriracha Mayonnaise: In a ramekin or small bowl, mix mayonnaise with Sriracha and adjust according to taste.

    For the Fried Pickle Chips: Cut pickles in 1/2-1/4 inch slices. Place flour, milk, eggs, and bread crumbs in separate shallow dishes. Pour the canola oil in a cast iron skillet or pan, over medium-heat the oil should be approximately 1/2 inch thick.

    When you oil is hot (I always test it by sprinkling a little water in the oil, when it pops you know it's ready).

    Dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.

    Pair Fried Pickle Chips with Mustard Sauce or Sriracha Mayonnaise. or both. and beer. This snack requires a good beer.


    Quick-pickling tricks for in-season produce

    Pickling never went out of style, but trending Asian cuisine, zero-waste cooking and the desire for local seasonal produce are converging to push it further into the spotlight. And while the pickling process used to involve hours of sterilizing and boiling canning jars, chefs are finding that speedier methods can produce fresher-tasting results.

    Rob Newmeyer, executive chef of WakeMed Health & Hospitals in Raleigh, N.C., uses a quick-pickling technique to extend a local theme to his menu year-round. A blend of vinegar, water, spices, sugar and salt is brought to a boil, then poured over the cleaned, cut-up produce. The mixture is cooled, then refrigerated for at least 12 hours.

    Using this method, Newmeyer preserves red bell peppers, green beans, okra and several types of beets at the height of the season to serve on sandwiches and catering platters with a housemade green goddess dressing in the off-season. Other quick-pickle favorites at WakeMed include local red onions—a star of the house salad, along with mesclun greens, brown sugar candied pecans, strawberries, local blue cheese and radish sprouts—as well as sweet bread-and-butter cucumber pickles served on signature sliders containing local grass-fed beef.

    “Instead of discarding lots of produce, we try to minimize that [waste] by preserving,” says David Meyer, executive chef at Kennesaw State University, who dedicates a section of the salad bar to highlighting a rainbow of in-house pickles, including beets, green beans, maroon carrots, baby carrots and okra. To reinforce the Georgia school’s Southern roots, he offers a chow-chow at the salad bar—an item that was cross-utilized in a recent action station dish of fried green tomatoes topped with the sweet-and-sour cabbage relish and local blue cheese. Meyer also uses quick-pickling to churn out kimchee, bread-and-butter zucchini, spicy yellow squash pickles and whole baby dill pickles.

    Quick-pickling is an ideal technique for Meyer, because he feeds 2,000 students a day and burns through supplies quickly, rendering the long shelf life of traditional canning techniques unnecessary. And while this strategy reduces wasted produce, Meyer says quick-pickling doesn’t save him much in cost. “I think it’s a wash at the end of the day, because your labor cost goes up a little,” he says. “But in the quality of the food, there’s no comparison.”


    Fresh Cucumber Salad Dressing

    I have a salad dressing for you today that is made with fresh cucumber, and it is the best tasting salad dressing that I have run across in a long time.

    My mother introduced it to me. I had given her some of our homegrown cucumbers, and she found the recipe for this dressing in an old cookbook. She was so pleased with it that she asked me to taste it. It was so refreshingly good!

    This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases. If you purchase anything through any affiliate link, I may earn a small commission at no extra charge to you. All opinions are my own.

    I immediately copied down the recipe and made some myself. Everyone that tasted it loved it.

    It is so good with our favorite, a salad of tomatoes, onions, and cucumbers. But it would be equally good on a lettuce wedge, a garden salad, or used as a dipping sauce.

    To make this dressing, you will need 1 medium sized cucumber, 1 small onion, lemon juice, mayonnaise, Worcestershire sauce, garlic salt, and sugar. (I substituted Splenda.)

    You will need a box grater to grate the cucumber and onion. The next time I make this dressing, I will use my food processor, but this recipe came out of an OLD cookbook so I followed the directions as printed.

    First, grate the cucumber using the large holes on the grater.

    Allow the cucumber to sit for a few minutes and then drain off the liquid.

    Grate the onion using the small holes of the grater.

    This will produce some onion liquid but save the liquid! It gives the dressing wonderful flavor.

    Place the grated cucumber and grated onion in a bowl. Add 1 cup of mayonnaise.

    Next, add 1/8 teaspoon garlic salt, 1 tablespoon lemon juice, 1 teaspoon sugar, and 1 teaspoon Worcestershire sauce and mix it all together.

    Pour it into a container and refrigerate. Oops, I was a little messy!

    All clean now. I actually doubled the recipe when I made it today so I could share with my sister-in-law.

    Our favorite summer salad is made with tomatoes, onions, and cucumbers.

    The dressing is just fabulous with the salad.

    This recipe is a real keeper, and if you’d like a printable copy, click here.


    50 Sliders

    Downsize the main course at your next cookout: We created dozens of mini burgers and sandwiches!

    Related To:

    Insert and Spread 50 Sliders

    From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

    From top right, clockwise: California Vegetable Sliders (No. 37), Tandoori Chicken Sliders (No. 24), Crab Cake Sliders (No. 33), Teriyaki Turkey Burger Sliders (No. 50), Bratwurst Sliders with Sauerkraut (No. 15)

    Each recipe makes 12 sliders.

    1. Classic Beef Form 1 1/2 pounds ground beef into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place on slider buns with ketchup and lettuce.

    Insert and Spread 50 Sliders

    Bacon Cheeseburger Sliders (No. 2)

    Bacon Cheeseburger Sliders (No. 2)

    2. Bacon Cheeseburger Make Classic Beef Sliders (No. 1) top each patty with a slice of cheddar during the last minute of cooking. Place on slider buns with ketchup, mayonnaise, pickles and bacon.

    3. Tex-Mex Burger Make Classic Beef Sliders (No. 1), mixing 1 cup shredded pepper jack into the beef. Place on slider buns with guacamole, pico de gallo and hot sauce.

    4. Blue Cheese Burger Mix 6 tablespoons softened butter with 1/3 cup crumbled blue cheese. Make Classic Beef Sliders (No. 1). Place on slider buns with the blue cheese butter top each with a fried onion ring.

    5. Pimiento Cheeseburger Pulse 1/2 cup shredded cheddar in a food processor with 2 ounces cream cheese, 2 tablespoons each mayonnaise and pimientos and 1 tablespoon pickled jalapeños. Make Classic Beef Sliders (No. 1). Place on slider buns with the pimiento cheese.

    6. Meatball Parmesan Mix 1 pound meatloaf mix (ground beef, pork and veal) with 1/2 cup grated parmesan, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 lightly beaten egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Toss with 1 cup warm marinara sauce. Place each meatball on a slider bun bottom and top with shredded mozzarella and parmesan broil until melted, then add the bun tops.

    7. Roasted Caprese Toss 2 pints cherry tomatoes with 1/4 cup olive oil and 4 smashed garlic cloves on a rimmed baking sheet season with salt and pepper. Roast at 475 degrees F until lightly browned, about 20 minutes let cool. Place on slider buns with sliced fresh mozzarella and fresh basil.

    8. Fried Eggplant Caprese Slice 2 small eggplants into 1/2-inch-thick rounds (12 rounds total) sprinkle generously with salt and let sit 30 minutes. Pat dry, then dredge each slice in flour, dip in 3 beaten eggs, then coat with breadcrumbs. Working in batches, fry in 375 degrees F vegetable oil, turning, until browned, 2 minutes drain. Season with salt. Make Roasted Caprese Sliders (No. 7), adding a slice of fried eggplant to each.

    Insert and Spread 50 Sliders

    Sausage and Peppers Sliders (No. 9)

    Sausage and Peppers Sliders (No. 9)

    9. Sausage and Peppers Form 1 pound bulk hot Italian sausage into 2-inch patties (about 12). Cook in an oiled nonstick skillet over medium-high heat until browned, about 3 1/2 minutes per side, topping each with 1/2 slice provolone during the last minute of cooking. Place on slider buns with jarred fried peppers.

    10. Sloppy Joe Brown 1 pound ground beef in vegetable oil in a large skillet over medium heat with 1 chopped onion, 1 chopped red bell pepper, 2 tablespoons chili powder and 1/2 teaspoon garlic powder, about 6 minutes. Add 1/2 cup each water, ketchup and chili sauce (such as Heinz). Simmer until thickened, 5 minutes. Season with salt and pepper. Serve on potato slider buns.

    11. Pizza Sloppy Joe Make Sloppy Joe Sliders (No. 10), using bulk sweet Italian sausage instead of beef omit the chili powder and add 1 teaspoon dried oregano. Replace the ketchup with 1 cup marinara sauce omit the chili sauce. Serve on slider buns with shredded mozzarella.

    12. Cheesesteak Season 1 pound chopped sandwich steak with salt, pepper and 1/2 teaspoon garlic powder. Brown in vegetable oil in a large skillet over high heat until just cooked through, 3 to 4 minutes remove. Add 1 sliced onion and 1/2 each sliced red and green bell pepper to the skillet cook over medium-high heat until tender, 7 minutes. Stir in the steak and 1 cup processed cheese spread. Place on slider buns with more cheese spread.

    13. French Dip Sauté 1 sliced large onion in butter in a large skillet over medium-low heat until deep golden, about 35 minutes remove. Add two 10.5-ounce cans beef consommé and 1/4 cup dry sherry to the skillet and simmer 5 minutes. Add 1 1/4 pounds deli-sliced roast beef and heat through. Remove the roast beef from the jus and pile on slider buns with the onion season with salt and pepper. Serve with the jus for dipping.

    14. Falafel Pulse 1 cup each fresh cilantro and parsley in a food processor with 1/2 cup chopped onion, 2 garlic cloves, 1 teaspoon ground cumin and 1/2 teaspoon kosher salt until finely chopped. Add one 15-ounce can chickpeas (drained and rinsed) and pulse until chunky. Remove and stir in 1/2 cup panko and 1 lightly beaten egg. Refrigerate 20 minutes. Form the mixture into small balls (about 12). Deep-fry in 350 degrees F vegetable oil until browned and warmed through, about 6 minutes. Place each falafel in mini pita bread with shredded lettuce, sliced tomatoes and a drizzle each of tahini and lemon juice.

    15. Bratwurst with Sauerkraut Brown 12 ounces sliced cooked bratwurst in olive oil in a skillet over medium heat, about 1 minute per side. Toast 12 split mini pretzel buns, then sprinkle the cut sides with 2 cups shredded dill havarti. Bake at 350 degrees F until melted, 1 minute. Place the bratwurst on the buns with grainy mustard and warm sauerkraut.

    16. Reuben Spread Russian dressing on split slider buns and fill with deli-sliced pastrami, sauerkraut and shredded Swiss cheese. Bake at 350 degrees F until the pastrami is heated through and the cheese melts, about 10 minutes.

    17. Greek Lamb Burger Mix 1 1/2 pounds ground lamb with 1/2 teaspoon pumpkin pie spice form into 3-inch patties (about 12) and season with salt. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place in mini pita bread with tzatziki, crumbled feta and chopped tomatoes.

    18. Spanish Lamb Season 1 1/4 pounds boneless lamb sirloin roast with salt, pepper and 1 teaspoon each smoked paprika and ground cumin. Brown in vegetable oil in a medium ovenproof skillet over medium heat, turning, about 2 minutes. Transfer to the oven and roast at 400 degrees F until a thermometer inserted into the thickest part registers 135 degrees F, about 25 minutes. Let rest 10 minutes, then thinly slice. Mix 1/2 cup mayonnaise with 1/4 cup chopped green olives. Place the lamb on slider buns with the olive mayonnaise, sliced roasted red peppers, baby arugula and shaved manchego.

    19. Cuban Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 1/2 teaspoons each garlic powder and dried oregano. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Arrange the pork on slider buns with mustard, deli-sliced ham, Swiss cheese and pickles. Press firmly between 2 baking sheets and bake at 350 degrees F until the cheese melts, 4 minutes.

    20. Porchetta Rub a 1-pound pork tenderloin all over with 1 tablespoon kosher salt mixed with 1 tablespoon ground fennel and 1/4 teaspoon pepper. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Mix 3/4 cup mayonnaise with 2 grated garlic cloves and 1 tablespoon each lemon juice and minced rosemary. Place the pork on slider buns with the garlic mayonnaise and arugula.

    21. Barbecue Pork Rub a 1-pound pork tenderloin all over with 3 tablespoons barbecue seasoning. Grill over medium heat, turning, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Let rest 10 minutes, then thinly slice. Toss 1/4 head thinly sliced cabbage with 1/4 cup each barbecue sauce and cider vinegar season with salt and pepper. Place the pork on slider buns with more barbecue sauce, pickles and the coleslaw.

    22. Barbecue Chicken Meatball Mix 1 pound ground chicken with 1/2 cup shredded cheddar, 1/4 cup each breadcrumbs, chopped parsley and milk, 1 egg, 1 teaspoon kosher salt and a few grinds of pepper. Form into 1 1/2-inch meatballs (about 12). Bake at 425 degrees F until cooked through, 13 to 15 minutes. Warm 3/4 cup barbecue sauce with 1/4 cup water toss with the meatballs. Place each meatball on a slider bun bottom and top with shredded cheddar broil until melted. Add the bun tops.

    23. Jerk Chicken Burger Mix 1 1/2 pounds ground chicken with 2 teaspoons jerk seasoning form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with spicy mayonnaise, coleslaw and sliced mangoes.

    24. Tandoori Chicken Pound 2 skinless, boneless chicken breasts (1 1/2 pounds) until 1/2 inch thick marinate in a mix of 1/4 cup each plain yogurt and tandoori paste, 3 hours. Remove the chicken from the marinade and grill over medium-high heat, turning once, 8 to 10 minutes slice. Toss 1 bunch trimmed scallions with olive oil and season with salt grill, turning once, 1 to 2 minutes. Place the chicken and scallions on slider buns with plain yogurt and fresh cilantro and mint.

    25. Fried Chicken Quarter 3 skinless, boneless chicken thighs (about 1 pound) marinate in 2 1/2 cups buttermilk, 1 hour. Combine 1 1/2 cups flour with 1 1/2 teaspoons each baking powder, paprika, onion powder and kosher salt. Remove the chicken from the marinade and dredge in the flour mixture. Working in batches, deep-fry the chicken in 360 degrees F vegetable oil until browned and cooked through, 5 to 6 minutes. Place on toasted and buttered mini biscuits with bread-and-butter pickles.

    26. Buffalo Chicken Fry the chicken for Fried Chicken Sliders (No. 25) toss with 1/4 cup Buffalo hot sauce and 2 tablespoons melted butter. Place on slider buns with blue cheese dressing, shredded carrots and sliced celery.

    27. Thai Chicken Mix 1 1/2 pounds ground chicken with 1 tablespoon each fish sauce, brown sugar, grated peeled ginger and grated garlic and 1/2 teaspoon each ground turmeric and lime zest form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 3 1/2 minutes per side. Place on slider buns with peanut sauce and lettuce. Serve with lime wedges.

    28. Chipotle Pulled Chicken Sauté 1 sliced onion in vegetable oil in a medium saucepan over high heat until softened, 5 minutes. Add one 8-ounce jar taco sauce and 1/2 to 1 chopped chipotle in adobo plus 2 tablespoons adobo sauce and bring to a simmer. Add 2 cups shredded rotisserie chicken (skin removed). Cook, stirring, until heated through, 2 minutes. Serve on slider buns with coleslaw.

    29. Cheesy Tuna Heat 1/4 cup milk in a saucepan over medium heat until steaming. Whisk in 3/4 cup each cubed processed cheese and shredded cheddar until smooth. Stir in two 5-ounce cans solid white tuna (drained and flaked), 2 sliced scallions, 1 diced plum tomato and 2 tablespoons chopped dill. Serve on slider buns.

    30. Italian Tuna Salad Toss two 5-ounce cans oil-packed Italian tuna (drained) with 1 cup minced drained giardiniera plus 2 tablespoons brine, 1/2 cup chopped fennel plus 2 tablespoons chopped fronds, 1/2 minced red onion and 1/4 cup olive oil season with salt and pepper. Serve on slider buns with sliced tomatoes and arugula drizzle with olive oil.

    31. Lobster Roll Toss 2 cups chopped cooked lobster meat with 1/2 cup minced celery, 1/4 cup mayonnaise and 2 tablespoons each lemon juice, chopped chives and celery leaves. Refrigerate 1 hour. Toast 6 top-split hot dog buns, then brush with melted butter. Cut in half and fill with the lobster salad.

    32. Shrimp Po’Boy Toss 1 1/4 pounds large shrimp (peeled and deveined) with 6 tablespoons melted butter, 1 tablespoon Old Bay and 2 minced garlic cloves. Brown in a large skillet over high heat, 2 to 3 minutes roughly chop. Mix 2/3 cup mayonnaise with 1/4 cup each chopped celery, shallots and basil, and 2 tablespoons lemon juice. Place the shrimp on slider buns with the herb mayonnaise and lettuce.

    33. Crab Cake Toss 1 pound lump crabmeat (picked over) with 3/4 cup panko, 1/4 cup mayonnaise, 1 lightly beaten egg, 2 chopped scallions, 1 tablespoon each Dijon mustard and chopped dill, 1 teaspoon Old Bay and 1/2 teaspoon kosher salt. Form into 2-inch patties (about 12), then dredge in panko. Cook in an oiled skillet until golden, 2 to 3 minutes per side. Place on potato slider buns with tartar sauce, sliced tomatoes and lettuce leaves.

    34. Turkey Club Toast and quarter 9 slices white sandwich bread. Mix 1/2 cup mayonnaise with the zest and juice of 1/2 lime spread on the toast. Top 12 pieces of the toast with deli-sliced turkey, bacon and sliced tomatoes, then another piece of toast (mayonnaise-side up). Top with more turkey, sliced avocados and lettuce. Add the remaining toast secure with toothpicks.

    35. Green Goddess Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Dijon mustard form into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, about 3 minutes per side. Puree 1/2 cup mayonnaise in a blender with 1/4 cup sour cream, 2 tablespoons each chopped parsley, chives and tarragon, 1 tablespoon each capers and lemon juice, 2 anchovies and 1 garlic clove. Place the burgers on slider buns with the green goddess sauce, sliced cucumbers and watercress.

    36. Mushroom-Swiss Turkey Burger Mix 1 1/2 pounds ground turkey with 1 tablespoon Worcestershire sauce. Form into 3-inch patties (about 12) season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking. Sauté 8 ounces sliced mushrooms and 1 sliced onion in butter in a skillet until browned, 8 minutes season with salt and pepper. Place the burgers on slider buns with Dijon mustard and the mushrooms.

    37. California Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with cream cheese. Fill with shredded carrots, sliced bell peppers, tomatoes, cucumbers and avocados, shredded lettuce and alfalfa sprouts drizzle with lemon juice. Season with salt and pepper.

    38. Greek Vegetable Hollow out the bottoms of 12 mini multigrain rolls drizzle with olive oil and spread with olive tapenade hummus. Fill with sliced red bell peppers, tomatoes and cucumbers, fresh parsley and crumbled feta season with pepper.

    39. Bean Burger Mash two 15-ounce cans pinto beans (drained and rinsed) with a fork until chunky. Stir in 2 lightly beaten eggs, 1/2 cup breadcrumbs, 2 tablespoons grainy mustard and 1 teaspoon each smoked paprika, ground cumin and kosher salt. Form into 2-inch patties (about 12), then dredge in breadcrumbs. Cook in an oiled nonstick skillet over medium heat until crisp and heated through, 2 1/2 to 3 minutes per side, topping each with a slice of muenster during the last minute of cooking. Place on slider buns with spicy mayonnaise, lettuce and sliced tomatoes.

    40. Spanish Tortilla Cook 12 ounces thinly sliced Yukon Gold potatoes and 1 sliced small onion in 1/3 cup olive oil in a nonstick ovenproof skillet over medium-low heat, covered, until tender, about 30 minutes. Lightly beat 8 eggs in a large bowl season with salt and pepper. Pour the eggs into the skillet and gently stir into the potatoes. Cook until the bottom is set, 5 minutes. Transfer to the oven and bake at 400 degrees F until set, 10 to 15 minutes. Let cool. Cut into 2-inch squares and place on slider buns with garlic mayonnaise and sliced piquillo peppers.

    41. Bacon, Egg and Cheese Lightly beat 6 eggs with 1/4 cup milk and 1/2 teaspoon kosher salt. Melt 1 tablespoon butter in a medium ovenproof skillet over medium heat. Add the eggs and cook, undisturbed, until just set, 3 to 4 minutes. Top with sliced cheddar broil until melted. Cut the eggs into 2-inch squares place on buttered toasted mini bagels with bacon.

    42. Bacon, Egg and Cheese Waffle Mix 2 tablespoons each warm melted butter and maple syrup brush on 24 toasted mini waffles. Make Bacon, Egg and Cheese Sliders (No. 41) serve on the waffles instead of bagels.

    43. Sausage Biscuit Melt 3 tablespoons butter with 1/4 teaspoon jerk seasoning in a small saucepan over medium heat. Add 1/4 cup flour and whisk until bubbling, 2 minutes. Add 1 1/2 cups whole milk and simmer, whisking, until thick, 3 minutes. Season with hot sauce and salt. Place cooked breakfast sausage patties on toasted mini biscuits with the gravy.

    44. Smoked Salmon Mini Bagel Spread scallion cream cheese on split toasted mini everything bagels. Fill with sliced smoked salmon, red onion, tomatoes and cucumbers, and capers drizzle with lemon juice.

    45. Strawberry Baked Brie Mix 2 cups sliced strawberries with 2 teaspoons each sugar, balsamic vinegar and chopped thyme let stand 30 minutes. Put a slice of brie on slider bun bottoms bake at 350 degrees F until heated through, 2 minutes. Top with the strawberries and bun tops.

    46. Meatloaf Cut six 1-inch-thick slices warm meatloaf in half. Place on slider buns with mayonnaise and bread-and-butter pickles.

    47. Fried Oyster Lightly beat 1 egg with 1⁄4 cup buttermilk and 2 teaspoons hot sauce add 12 shucked oysters and let soak 30 minutes. Combine 1⁄2 cup each cornmeal and cornstarch with 1 teaspoon each Old Bay and kosher salt. Remove the oysters from the buttermilk and dredge in the cornmeal mixture. Deep-fry in 365 degrees F vegetable oil until golden, 3 to 4 minutes. Place on slider buns with mayonnaise and jarred corn relish.

    48. Asian Bacon Microwave 1⁄3 cup brown sugar with 1 tablespoon Sriracha, 1 minute stir until smooth. Divide 12 thick-cut bacon slices between 2 racks set on rimmed baking sheets bake at 375 degrees F, 15 minutes. Brush with the Sriracha mixture and sprinkle with 1 teaspoon Chinese five-spice powder. Bake until browned and crisp, 20 to 25 minutes. Place on warmed slider buns with mayonnaise, hoisin sauce, Sriracha, cilantro and sliced cucumbers.

    49. Sweet Potato BLT Trim the ends of 3 sweet potatoes and slice into 1/2-inch-thick rounds (24 total) toss with 1 tablespoon vegetable oil and season with salt and pepper. Roast on a baking sheet at 425 degrees F until tender, 20 minutes let cool. Sandwich with mayonnaise, bacon, lettuce and sliced tomatoes.


    Southern Cheesy Chicken Tetrazzini Recipe

    This recipe for Cheesy Chicken Tetrazzini comes from Southern Living and delivers all that you expect from the classic comfort food. It&rsquos loaded with cheesy goodness.

    Cheesy Chicken Tetrazzini (Photo courtesy Southern Living)

    How To Make Cheesy Chicken Tetrazzini

    For this classic noodle dish, you need the following ingredients:

    • 1/2 cup sliced almonds
    • 3/4 tsp. salt, divided
    • 1/8 tsp. black pepper
    • 4 skinned and boned chicken breasts, cut into 1/2-inch cubes
    • 1 Tbsp. olive oil
    • 7 oz. uncooked spaghetti
    • 1/4 cup butter
    • 1 medium-size green bell pepper, chopped
    • 2 1/2 Tbsp. all-purpose flour
    • 1 cup milk
    • 1/4 cup dry white wine
    • 1 10 3/4-oz. can cream of mushroom soup
    • 1 8-oz. package sliced fresh mushrooms
    • 1 2-oz. jar diced pimiento, drained
    • 1/8 tsp. garlic powder
    • 1/2 cup grated Parmesan cheese
    • 3 cups 12 oz. shredded sharp Cheddar cheese, divided

    You begin by preheating your oven to 350°. Lightly grease a 13- x 9-inch baking dish.

    Bake the sliced almonds in a single layer in a shallow pan for 4 to 6 minutes or until lightly toasted, stirring halfway through.

    Next, combine 1 cup water, 1/4 tsp. salt, and 1/8 tsp. black pepper in a large saucepan and bring it to a boil over medium-high heat.

    Add chicken to the pan of water, cover, reduce heat to low, and simmer 10 minutes or until done. Drain the chicken and discard the liquid.

    Combine olive oil, 6 cups water, and the remaining 1/2 tsp. salt in a Dutch oven. Bring it to a boil over medium-high heat. Add the spaghetti noodles and cook for 10 minutes or until they are almost tender. Drain the water.

    Melt butter in a Dutch oven over medium heat and add bell pepper. Sauté until it is tender. Gradually whisk in flour and blend. Gradually whisk in milk and the next 6 ingredients along with 2 cups of Cheddar cheese until it is all blended well. Cook over medium heat, stirring constantly, for 10 minutes or until thoroughly heated. Stir in the chicken.

    Spread half of the spaghetti into the prepared baking dish and then spread half of the chicken mixture over spaghetti. Repeat the layers.

    Bake at 350° for 15 minutes.

    Sprinkle with the remaining 1 cup of cheese and almonds. Bake for 5 more minutes or until cheese is melted and bubbly.


    Japanese Egg Sandwich is simple to make with bread, hard-boiled eggs, dijon mustard, white pepper, onion powder, and mayonnaise. It’s full of flavors and offered by many Japanese giants.

    Sandwiches are mostly our daily brunch food as well as a snack food. To make it best, you have n number of choices. You can use a hundred types of sauces and make your version.

    What is your version of eating eggs? Comment below, and if you have any queries related to these egg recipes, let us know.

    Readers who read this article also read .

    You are here: Home » Recipe Collections » 40 Different Types Of Bread & Egg Sandwiches To Make


    Community Reviews

    "A year ago Paltrow nearly passed out from too much work, too much stress, and maybe a bit too much over-indulging," reads the cover flap for "It&aposs All Good."

    Once you look beyond the cringe-inducing copy (such as above and: "Gwyneth eats zero red meat and Julia eats a tiny bit here and there, but we both often make it for other people in our lives (mostly men)" and "I don&apost eat red meat, but sometimes a man needs a steak.") and the photos (Gwyneth pretending to ride a scooter in flip-flop "A year ago Paltrow nearly passed out from too much work, too much stress, and maybe a bit too much over-indulging," reads the cover flap for "It's All Good."

    Once you look beyond the cringe-inducing copy (such as above and: "Gwyneth eats zero red meat and Julia eats a tiny bit here and there, but we both often make it for other people in our lives (mostly men)" and "I don't eat red meat, but sometimes a man needs a steak.") and the photos (Gwyneth pretending to ride a scooter in flip-flops that is clearly not moving posing all rustic and down-to-earth in a wheat field), this is a book full of easy and mind-blowingly delicious recipes.

    To date I've made the savory broiled tofu, teriyaki chicken, perfectly cooked brown rice (it's true - it cooks perfectly), Japanese chicken meatballs, Lee's Hoisin Sauce, carrot-ginger dressing, basic brownie recipe and the sweet potato + five-spice muffins, and these have all immediately become go-to recipes. (TIP: if you don't want to sit around and wait for a sweet potato to cook and then cool completely for the muffins, I also made them with a half can of pumpkin puree and it worked and was delicious).

    Excluding the meat recipes of course, this is a vegan cookbook. There is no dairy anywhere in the recipes, and all the baking is gluten-free. And there is no refined sugar in these recipes either, so be prepared to refinance your mortgage or dip into your retirement savings to afford all the top quality real maple syrup these recipes call for.

    This is the perfect cookbook for anyone thinking about trying to incorporate some vegan recipes into their diet, eliminate refined sugar from their diet, or thinking about going gluten-free.

    So look beyond the eye-rolling copy and photos and you've got a truly superb collection of recipes here.

    I&aposm not sure why there is still such vitriol surrounding "alternative" recipes. Many people, myself included, are finding that the food we eat, that we have always eaten, may no longer agree with us. In some cases it even causes pain. I have had to find a whole new way of thinking about and preparing food. I don&apost have celiac disease, but I am finding that gluten can cause stomach distress on occasion. Dairy products and other refined and processed foods are also more difficult to digest. So a c I'm not sure why there is still such vitriol surrounding "alternative" recipes. Many people, myself included, are finding that the food we eat, that we have always eaten, may no longer agree with us. In some cases it even causes pain. I have had to find a whole new way of thinking about and preparing food. I don't have celiac disease, but I am finding that gluten can cause stomach distress on occasion. Dairy products and other refined and processed foods are also more difficult to digest. So a cookbook like Paltrow's, which tries to take some "regular" food like muffins and meatballs and the like and come up with recipes that use more easily digested, less inflammatory ingredients definitely intrigued me. I've spent a week or so trying out some of the recipes and can say that quite a few of them are definite keepers.

    Gwenyth Paltrow catches a lot of flack for her uber-disciplined, uber-public lifestyle. People argue that she&aposs delusional, overly controlling, too expensive, etc etc etc.

    I&aposm an avid Goop reader, and I was very excited when this cookbook was released. It&aposs true that purchasing every single ingredient in this book at once could get expensive, and it&aposs true that some items (particularly something like making one&aposs own salad dressing) is time consuming enough to be impractical Gwenyth Paltrow catches a lot of flack for her uber-disciplined, uber-public lifestyle. People argue that she's delusional, overly controlling, too expensive, etc etc etc.

    I'm an avid Goop reader, and I was very excited when this cookbook was released. It's true that purchasing every single ingredient in this book at once could get expensive, and it's true that some items (particularly something like making one's own salad dressing) is time consuming enough to be impractical some days. But.

    All in all, everyone could use more of this kind of eating in their lives. And should one choose to pantry stock gradually - say, buying rice wine vinegar and sesame oil on one trip, miso and maple syrup the next, etc. - it's not really that expensive at all. But it IS most certainly an improvement on the typical American diet. No one need try to BE Gwenyth Paltrow, but it can't hurt to be a bit more Paltrow-esque in our discipline with our health, diets, and lifestyles (I can only dream of being as self-disciplined as she is).

    There's a lot to admire about someone with the motivation to prioritize themselves, and disciplined enough to put in work most of us view as unnecessary (and pay for later). I've already tried some of the recipes (which were excellent, btw - full of flavor and very healthy), and I'm very excited to try more. Definitely recommend this to anyone looking to make their diets a little healthier/well rounded. . more

    I really love this book. Recently we gave up prosessed food and started to eat very clean. In addition to losing lots of pounds, we feel really good. Learning to eat so differently comes with challenges. This book simplifies some of the intimidating aspects of this new type of cooking, shopping, stocking and thinking. This isn&apost just a cookbook, it&aposs a very helpful tool for a new way of life. What&aposs that saying? " let food be thy medicine" . It&aposs true. /> I really love this book. Recently we gave up prosessed food and started to eat very clean. In addition to losing lots of pounds, we feel really good. Learning to eat so differently comes with challenges. This book simplifies some of the intimidating aspects of this new type of cooking, shopping, stocking and thinking. This isn't just a cookbook, it's a very helpful tool for a new way of life. What's that saying? " let food be thy medicine" . It's true. /> . more

    I was given this book as a gift and carried it around with me for weeks, I liked reading about the recipes and so many of them looked so good. I would have never bought this book for myself and feel like a weird groupie when I tell people I am making something out of Gwynnie&aposs cookbook, but it IS "all good" I made the "Mexican Chopped Salad", "Mexican Green Goddess Dressing" and the "Green Goddess Dressing" those first few weeks, and they were so flavorful and delicious. I became addicted to the I was given this book as a gift and carried it around with me for weeks, I liked reading about the recipes and so many of them looked so good. I would have never bought this book for myself and feel like a weird groupie when I tell people I am making something out of Gwynnie's cookbook, but it IS "all good" I made the "Mexican Chopped Salad", "Mexican Green Goddess Dressing" and the "Green Goddess Dressing" those first few weeks, and they were so flavorful and delicious. I became addicted to the Green Goddess Dressing, putting it on Sandwiches and fish. My husband has suggested I make chicken salad with it, but I haven't gotten around to it yet.

    Okay, so I was flipping through the week menus in the back of the book and the detox week was calling to me. My husband and I decided to try it out and committed to the recipes for the week. I was very nervous and brought the book to the health food store with me to get my ingredients. I spent about 4 hours on Sunday getting the ingredients for the meals through Friday (when I thought I would restock). it was pricey, probably around $250, but you can use a lot of the items for other meals and once you stock your pantry, you would have items such as almond butter, coconut oil, tamari and lots of other spices for awhile. Also, going to the health food store allows your to buys 1/2 cups or teaspoons of spices and grains as you need them. you definitely need a powerful blender, and honestly, you need a juicer.

    Day one went okay, I probably should have stopped drinking 1/2 my caffeine intake the week before, I went to bed around 8 pm with a horrible headache and couldn't enjoy the spanish chicken, even though I was starving. This was the hardest day. I am not used to being hungry and I was hungry. The beet green soup was good. My husband and I had been making Gwynnie's "Best Green Juice" and "Beet" Juice for months, so we were used to these. Also, I find myself fantasizing about all the delicious, expensive olive oil that I bet lines Gwynn's cabinets.

    After my initial caffeine withdrawal, I felt MUCH better. Here is what I really liked about the detox diet:

    1. We got to try so many recipes out of the cookbook and the food is so good. Our favorites were the "Arugula Salad with Beets and Butternut Squash", "Kale chips", "Falafel", "Chicken Burgers", "Red Smoothie", "Lee's Chopped Vietnamese Salad", "Horchata", "Apples with almond butter" and "Brown Rice Pasta with Tuna, Olives and Fried Capers". Many of these recipes, we have already made again.

    2. I feel like I took a cooking class this week, using so many ingredients I had never used before, I grilled fish on the grill BY MYSELF (usually Will does our grilling). I had fun searching for things at the health food store and at the Asian grocery store. I looked forward to cooking the recipes and couldn't wait to see how they turned out. I had some "fails". I burnt my Daikon on one side because I wasn't watching close enough. (But I think it would be delicious and will try again) also my Kosheri was not good, I am not sure why and I was really excited about it, I feel like my rice wasn't soft enough even though I followed to the recipe to a "t".

    3. I discovered that course sea salt is delicious. We usually use Morton's kosher salt, but now I am using the sea salt more and more because I like it so much. Same with Almond Butter and Vegenaise. I had never tried these before, and I love 'em.

    4. I discovered brown rice pasta, which is just as good as white flour pasta.

    5. I felt like my stomach was calmer, a lot less gas (I know TMI) and my mouth had a better taste to it.

    6. We had so much less trash. Most of our garbage went into our compost bin. and I can't imagine how healthy they mice are that feast on our trash.

    7. My husband and I ate lunch together every day. As our two older children where in school and our 2 year old was napping, it was like a mid day date every day. We sat outside, eating our delicious meals. just like the Crawleys on Downton Abbey. It was so fun.

    8. I was very proud of myself by the end of the week. Neither my husband nor myself have ever done any type of diet and this was great.

    9. Post detox diet, I find myself trying to be more mindful of my food choices, for my husband and I as well as my children. I want to only drink one cup of coffee in the morning and drink less alcohol. Anyway, now I have a whole list of great snacks and healthy delicious meals. My children are not transitioning as well, I made the Japanese meatballs this week and my two daughters cried throughout the meal. I am not sure why, the meatballs were yummy, would be a great party app. They were also suspicious of my vegan waffles, although my neighbors LOVED them. But, I am going to keep making healthy food and hopefully, eventually they will make healthy food choices.

    What I did not like about this diet:

    1. Washing dishes. I spend 7 days cooking and washing dishes. My two least favorite items to wash are our salad spinner and our juicer and sometimes I washed these items twice a day. I am serious. this was a lot of dish washing.

    2. I think I could have hired someone full time to peel and mince garlic and wash and chop herbs.

    3. My husband and I were hungry all week. Most recipes are for 4 people, but the two of us ate everything and we are not large people.

    4. I was expecting to feel so different after my week of healthy eating, and I did feel good, but nothing earth shattering, of course, we eat pretty healthy usually.

    5. Sometimes when I cook I listen to the "Sting" channel on pandora, which frequently plays "Coldplay" tunes. While cooking Gwynnie's recipe's listening to "Coldplay" I felt like a weird stalker. I am not obsessed, but I like her recipes.

    6. Specifically, there is a lunch that has the Vietnamese Salad and Salmon with Grilled Lemon Vinaigrette. The dressing of the Vietnamese Salad overpowers the Lemon Vinaigrette, I would just put the salad dressing on the Salmon. This combo didn't really make sense to me, especially since the next night you have the Salmon and Vinaigrette. again. Maybe the girls just got tired of coming up with recipes toward the end of the week.

    I would highly recommend this cookbook, I have liked just about everything I have tried, and if I can do it, anyone can do it. Way to go Gwyneth and Julia! . more