Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I have a thing for crackers. Simply put, I love them. I will quit happily sit here munching on a few in the evening instead of potato chips.
When I was a child, my mother always gave us crackers with our bowls of soup. We also had access to the butter dish. Oh boy but that was some tasty. Buttered crackers and hot soup.
We did not skimp on the butter. My father used to ask us if we wanted some more crackers on our butter. Margarine never saw the light of day in my mother's house. It was not something she ever would have fed to us.
Of course, we used to beg her to buy some, based on the enticing commercials we saw on the television. Imagine. Margarine that actually spoke to you. Our butter never spoke, and I am afraid we took it quite for granted.
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One of my favorite childhood meals used to be a bowl of tomato soup with my crackers crumbled into it, topped with a nice nob of butter and plenty of pepper. I confess I still treat myself to a bowl every now and then.
I was most disturbed in the UK when my soup never came with crackers, but always with a roll. Somehow, to me anyways, soup is never as good with a roll as it is with crackers.
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There is not a lot of spice. Just enough that you know it is there and I can tell you, these taste far better than any flavored cracker you might find out there on the supermarket shelves. They are crisp, buttery and delicious!
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WHAT YOU NEED TO MAKE SPICED BUTTERY CRACKERS
Two simple ingredients and a few spices. That's all.
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
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I use crackers with unsalted tops. This is because I watch my salt intake and there is also salt in the butter and in the seasonings.
In the UK, you will want to use what are called Italian Crackers. Doriano is the brand I always used to buy (once I discovered they were quite similar to the saltines from back home.) But they come in many brands. Doriano is probably the most common one.
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You can vary the seasonings you want to use on top of these. The ones I used are a very Italian type of blend, with oregano, garlic, etc.
You could make Indian flavored ones to go with a Mulligatawny Soup, or a bowl of Curry Roasted Vegetable Soup. A bit of curry powder, some garlic, ground cumin and coriander would work well.
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You could give them a Tex Mex flavor to serve with a delicious bowl of Chili such as the one here on Dinner at the Zoo. Looks some good.
Just add some taco seasoning, or chili powder, garlic powder, a bit of oregano and onion powder. You could even top with a bit of grated cheese for the last 10 minutes or so of bake time. Sounds delicious!
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Are your wheels turning? I hope so. I think there is no end to the combinations you could come up with for seasoning these delicious crackers!
The world really is your oyster when it comes to these. I saw some KD cheese powder at the Cambridge Convenience store yesterday and I am thinking that they would be delicious with some of that sprinkled on top, or even some popcorn seasoning!
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I know I say this all the time, but . . . nothing could be easier. I am rather lazy you know!
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
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I think these will be an excellent addition to your holiday menu. They would fit in just great on a cheese tray and I believe they would be excellent with the following dips and spreads:
SMOKED SALMON SPREAD - This was something I made frequently as a canapé when I cooked at Brenchley Manor. The guests always loved it. It was creamy and delicious and felt quite luxurious. Something special indeed for the holidays.
DEVILED HAM SPREAD - Excellent to be used as a sandwich spread, or as a spread to go on crackers. Very popular for games nights as well. This is quite simply a delicious spread.
Yield: 8
Spiced Buttery Crackers
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Crisp and delicious. Buttery golden brown. Perfect with cheese or with a hot bowl of soup. You decide.
Ingredients
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
Instructions
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
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Sometimes I like to pull the stop out a bit when it comes to lunches in our house. We don't always want a bowl of soup, or a salad, or a sandwich. Sometimes we want something a tiny bit more special than that, but at the same time, not overly hearty! Pizza Rolls fit the bill on all counts!
I got some of these tasty Pik-Nik Twiller Mozzarella Snacks the other day and they are perfect for eating out of hand or for using in these easy to make and quick Pizza rolls!
Pik Nik Twillers Snacks are fun to eat, taste great and are a perfect source of Vitamins A & D. They are made from fresh mozzarella with no preservatives. They make a great snack for children, just on their own. Its fun to sit and peel off the strands of cheese, and I like that the kids are snacking on something nutritious instead of something junky.
They are great to tuck into lunch boxes, and to take in the car, or on picnics as well, and they come in very handy when you want to make a tasty snack for your kids as well, such as these tasty Pizza Rolls.
You could of course use prepped crescent rolls from the tin, but I prefer to make my own from scratch dough, creating a simple scone dough. Tastes better and I know what is in them. You just stir the dough together, pat it out and then cut into triangles and fill. Easy peasy. I have filled mine with pepperoni, but you can use whatever you want to fill them with.
The important thing to remember is not to over-fill them with anything, and of course, these tasty mozzarella sticks make adding the cheese very easy.
You just roll up your desired fillings along with the cheese in the scone dough, brush with melted butter, sprinkle on some Italian Garlic Seasoning and bake.
They puff up nice and golden brown in the oven . . . crisp edged . . . Tasty. Tasty!
I like to serve them with a simple homemade marinara sauce for dipping. I just take a pot of tomato puree (holds about 4 TBS) and mix it with some boiling water, some more of that Italian seasoning, some salt and pepper, a squirt of honey, some crushed fennel seed, a dash of ground cloves, and some onion powder. Just whisk that all together until you have a nice sauce consistency . . .
Pop it into the microwave for a minute or two and Bob's Your Uncle! You have a really tasty dipping sauce for your pizza rolls.
Just look at that lovely cheese ooze!!
Flaky rolls . . . gooey delicious melted cheese, spicy pepperoni . . .
And a tasty sauce for dipping!
What more could a kid want??? I love that the cheese in these Pik Nik Twiller Snacks is a mix of white and coloured Mozzarella. This adds even more interest! And one cheese stick is the equivalent of one glass of milk!
These went down a real treat with the big kids in this house!
Although I think if I make them again, I am going to chop up the pepperoni instead of leaving it in slices. Ham would be nice also.
Pizza Rolls
Yield: 4
Pizza stuffed quick rolls, filled with gooey cheese and pepperoni, and baked. Serve hot with your favourite marinara sauce!
ingredients:
- 140g plain flour (1 cup)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS butter, cut into bits
- 70ml milk (1/3 cup) or enough to make a soft dough
- 2 mozzarella sticks, cut in half crosswise
- 12 slices pepperoni
- a bit of melted butter to brush
- Italian Garlic Seasoning to sprinkle
- warm marinara sauce to serve
instructions:
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a small baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and cut it in with a pastry blender or two knives until it resembles coarse bread crumbs. Stir in enough milk with a fork to give you a soft dough. Tip out onto a lightly floured board and knead gently a couple times before patting out into a 8 by 10 rectangle.
- Using a sharp knife cut into 4 triangles. Separate a bit and then place 3 slices of pepperoni and 1/2 a cheese stick at the wide end of each. Roll up to enclose from the large end to the narrow tip. Tuck in the edges and then place point side down on the baking tray.
- Brush the tops with melted butter and sprinkle with Italian Garlic Seasoning. Bake in the preheated oven for 12 to 15 minutes until puffed and golden brown.
- Serve hot with some of your favourite marinara sauce for dipping.
These Pik Nik Twillers Snacks are available in the chiller section of most grocery shops. Great for snacking, for on vegetable trays, in salads, etc. and of course fabulous in little bakes such as these Easy Pizza Rolls! Wonderful cold and meltingly oozy delish when hot!
It's National Picnic Week from the 16th to the 22nd of June and there is no better meat for a quick and easy alfresco feast than SPAM® Chopped Pork and Ham.
Convenient, easy to prepare and uniquely tasty, SPAM® Chopped Pork and Ham is now available in an easy-to-open and lightweight plastic tub, which is perfect for picnics, BBQs and camping. The traditional can is also available.
Made from a minimum of 90% shoulder
pork and ham, SPAM® Chopped Pork can be sliced to make tasty SPAM® Sandwiches
or diced to create a delicious SPAM® Summer Salad.
So, before you grab your picnic
blanket and head to the park, check out the below recipe which is guaranteed to
make your Picnic Week a SPAMTASTIC™ one.
*Spam with Mustard Mayo Sandwich*
Serves 4
Printable Recipe
1 (200g) tub or can of SPAM® Chopped Pork and Ham, chopped into smallcubes
4 large hard boiled eggs, finely chopped
1 heaped TBS of mayonnaise
1 tsp wholegrain mustard (optional)
1 TBS chopped chives
1 pack of mustard cress or fresh salad leaves
8 slices of bread from a large loaf (white, 50/50 or wholegrain)
Put the chopped SPAM® and hard boiled eggs into a mixing bowl. Add the mayonnaise, wholegrain mustard and chopped chives. Stir well until everything is well coated with the mayonnaise. Spread the mixture onto 4 slices of bread. Put a layer of cress or salad leaves on top of the SPAM® mixture and then place the other slice on top of the salad. Cut into diagonals and serve.
Note - I would butter the slices of bread first with softened butter to help to keep the bread from going soggy.
The 200g tub is currently available in the UK from Tesco and Asda. 200g and 340g cans are also available from all major UK supermarkets.
Follow SPAM® Chopped Pork and Ham on Facebook
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Further recipe ideas can be found at www.spam-uk.com
A friend of mine on Instagram posted a ham and cheese panini on her feed the other day and it looked amazingly delicious. I thought it was bacon, but she said no, ham . . . it looked sooooooo good! I have been thinking about it ever since . . . except in my mind it was bacon, not ham . . . I do so love the occasional bacon sandwich.
Back in my early days here in the UK, Todd and I worked together at a BP service station that had a cafe attached. They sold tons of bacon, sausage, as well as bacon & sausage baguettes every morning. You would see the same guys buying them every day.
I was always mystified by the draw of them. They used the cheapest nastiest bacon and sausages. You should have seen the grease in the bottom of the warming cabinet that would have to be cleaned out at the end of every day. Blech! Blech! Blech!
I only like to use a good quality bacon in my sandwiches . . . and I am not fond of sausage in sandwiches at all. (I am not sure why.)
There has been a lot on the news lately about the higher incidence of bowel cancer in people who eat processed meats every day. I often wonder about those builders that were coming in every day and filling up on that cheap and nasty stuff. I recently discovered Finnebrogue Naked Bacon, which is made without any nitrites and artificial additives. This is what I have been buying. It costs a bit more than regular bacon, but I reckon for the few times we might have bacon, it is worth every penny.
I haven't seen it as streaky bacon, just the back bacon. But you can get it smoked and unsmoked. It is air dried and it is lovely, and no . . . I have not been paid or given any free bacon to say that. I just plain like it and think you might too.
Especially if you are like me and a bit concerned about the use of nitrates and preservatives in our food.
This is not low fat by any stretch, which makes it a real treat . . . all butter croissants . . . Jarlsberg cheese . . . back bacon . . .
I grilled the back bacon under my oven grill/broiler. If you slash the fatty edge first, it won't curl up.
Lightly buttered and pressed in a Panini press until the croissant is golden brown and has nice crispy bits . . . and the cheese is melted.
I like mine with a bit of brown sauce, or what is called HP sauce or steak sauce in North America. Its really good. Just spicy enough . . .
Todd likes his with tomato sauce/ketchup. There is no accounting for taste, lol. Seriously I have never liked tomato ketchup on anything with bread. Again, I have no idea why.
Yield: 2
Bacon & Cheese Panini
A once in a blue-moon treat. I enjoy mine with brown sauce. Todd prefers ketchup! Quick, easy and delicious!
ingredients:
- 2 all butter quality French Croissants
- 4 rashers of back bacon
- 4 slices of good melty cheese (I used Jarlsberg)
- softened butter
instructions:
- Preheat the grill/broiler to high. Clip the fatty edge of your back bacon and lay it out in a single layer on a foil lined grill tray. Grill for approximately 4 minutes per side, or until it is done to your desired taste. Allow to drain on some paper kitchen toweling.
- Preheat your Panini press is using, or skillet. Slice your croissants in half through the middle. Butter lightly on both the top and the bottom outer bits. Place the buttered bottom down on the panini press/skillet. Top with one slice of cheese, torn in half and laid out to cover it. Top with two slices of back bacon, and another slice of cheese in the same way. Place the croissant tops, buttered side up, on top of everything.
- Cook in your Panini press until golden brown and the cheese has melted. Alternately cook in a heated skillet, pressing down with a spatula, top first, and flipping over when golden brown, to brown the other side.
- Serve immediately with your favourite sauce.
Created using The Recipes Generator
I was really pleased to see this Naked Bacon in my local grocery store and bought it right away to try. I just love trying new things. Especially if they promise to be healthier. I have been buying it ever since, which is not every week, by the way . . . maybe only once a month. I hope they come out with a streaky version! Yum!!
Autumn days call for comfort and sustenance. In the warmer weather we are more likely to have a sandwich for lunch, or a salad . . . but come October/November . . . we like soup!
I like soup. It can be as complicated or as simple as you want it to be. I always have at least some ingredients in my vegetable bin or larder that can easily and quickly be made into a delicious and scrummy soup for a hearty lunch or a simple supper.
A few fresh ingredients, and a bit of stove top magic and you can have something very special and rich to bring some warmth to your chilly fingers and toes.
This soup is delicious and rich and creamy, without all the added fat and calories of using cream or full fat milk. I use tinned evaporated milk, and the light one. Leeks have a strong enough flavour that you can't detect at all the use of tinned milk.
All your friends will think you used cream . . . they won't believe you when you tell them it's not fattening in the least! You could leave the butter out altogether and simply soften your leeks in a few tablespoons of vegetable stock. I do this fairly often with great success.
But then again . . . what is 1 1/2 TBS divided amongst friends? Meh! Not a problem.
*Leek and Potato Soup*
Serves 4
Printable Recipe
A delicious creamy soup, that is low in fat and very easy to make. I always make some croutons to serve it with, but you don't need to. It's great with crusy bread or cornbread too! The evaporated milk makes it very creamy and rich without adding cream.
1 1/2 TBS butter
3 leeks, washed thoroughly, trimmed and then thinly sliced
2 stalks of celery, washed and thinly sliced
12 ounces boiling water
3 medium potatoes, peeled and chopped
1 (420g) tin of light evaporated milk (14 ounce), diluted with an equal amount of water
sea salt and ground white pepper to taste
Melt the butter in a large, heavy bottomed saucepan. Add the leeks and celery. Cook over moderate heat for 10 minutes, stirring occasionaly. Do not brown. Add 8 ounces (1 cup) of the boiling water and cover. Simmer for 10 more minutes. Add the chopped potato and the remaining boiling water. Cover and simmer for 10 more minutes. Add the tinned milk and water. Cover and simmer for another 10 minutes, until the potatoes are tender. Season to taste with salt and pepper. Blitz with a stick blender until smooth. You can leave a few lumps for texture if you wish. Delicious!
Cooking in The Cottage today, a delicious Boeuf aux Carottes!
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