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
When I was growing up, you could tell what night of the week it was just by what we were having for supper.
Saturday night we had comfort food. It would be either stew or baked beans or something like that. On Sunday we had a big dinner . . . probably a roast of one kind or another. Mondays was leftovers from Sunday dinner . . . Tuesdays, spaghetti . . . Wednesdays, porkchops . . . Thursdays, chicken . . . and then the piece de resistance was Friday night . . .
HOT DOG night!
My mom made the best hotdogs in the world!! All the kids in the neighborhood would vie to be invited over for hotdog night. She used to buy the hotdog buns that had soft bread sides. They were buttered and toasted in the sandwich grill, until they were buttery brown all over, just like a grilled cheese sandwich. The weiners were toasted on the grill as well. Sometimes she would even split the weiners down the middle, so that they opened out flat like a book, and the insides got all tasty and crispy too. Grilled onions and all the hot dog accompaniments were on offer of course . . . relish, mustard, ketchup.
She'd wrap each one up in paper kitchen towelling to keep them warm, and we'd each be allowed to have two of them. Let me tell you . . . they were a real treat!
Can you tell that I just love hotdogs????
That was one thing I missed a lot when I first moved over here. I couldn't find them anywhere.
Well, that's not entirely true. I lie . . .
I was able to find these. Tinned hotdogs. UGH . . . there's no other word for them, and yet they sell loads. They also sell them soaked in brine . . . in jars. DOUBLE UGH.
To a hotdog connoiseur, they just didn't cut the mustard!!! (every pun intended, tee hee) They are the 'WURST' (double tee hee)
Anyways, I have since been able to find fresh ones . . . and whilst they are still not as good as the ones back home . . . they are still loads better than the tinned or brined ones.
The best hotdogs of all, of course, are the ones back home that you get at country fairs or at ball games . . . oh and from street vendors of course . . . or the 400 Flea Market just outside of Barrie, Ontario.
Ahh . . . the smell of frying onions . . . it gets you everytime . . .
This is my take on a delicious memory, my own personal tribute to my mother's hotdog nights.
It is Friday after all . . .
*Ball Park Pizza for Two*
Serves 2
Printable Recipe
If you are a fan of hotdogs, you will love this cosy little pizza. It's just the perfect size for two to share.
Dough:
110g self raising flour
25g of butter
4 TBS milk
2 ounces of grated sharp cheddar cheese
Topping:
4 smoked frankfurters, cut into 1/2 inch sliced
2 heaping dessert spoons of barbeque sauce
1/2 of a small onion, peeled and chopped
1 heaping dessertspoon of hotdog relish
1 TBS of American style yellow mustard
4 ounces shredded sharp cheddar cheese
Pre-heat the oven to 200*C/400*F. Sift the flour into a bowl. Rub in the butter until it resembles breadcrumbs. Stir in the cheese. Mix well, then stir in the milk with a fork, until you have a soft dough.
Butter a large baking tray and press the dough out onto the tray to a 9 inch round, about 1/4 inch thick. (The thinner the dough the crisper your crust will be)
Mix together the sliced frankfurters, onion, barbeque sauce, hotdog relish and mustard. Sprinkle this over top of the dough, leaving a 1 inch border all the way around. Top with the shredded cheese.
Bake in the heated oven for 15 to 20 minutes, until crispy and brown on the bottom and the cheese is bubbling.
Note - instead of a scone type of dough, you can use regular pizza type dough, and make a larger pizza for the family. Just increase the amounts of the toppings.
So I had some leftover brisket the other day and I thought about making a hash with it and the leftover veg, or hot sandwiches. I quite like a hot roast beef sandwich, but then the wheels started turning in my head and I thought to myself . . . what if I used large yorkshire puddings instead of bread??? What if Indeed! WOWSA!
This is probably the most inspired idea I have had in ages. The Yorkshire puddings are perfect for this. They have lovely built in cups to hold whatever you put into them. I put a quantity of heated leftover cooked swede/rutatabaga in the bottom one and ladled on hot roast beef and gravy. You could use any vegetable you want or even no vegetable if you wanted . . .
That was topped with another Yorkshire pudding into which I ladled additional gravy . . .
Just look at how it lovingly cups and holds that hot gravy . . . and how it sits to pretty atop that beef filling on the bottom . . .
A few homemade oven chips or roasties on the side and some additional veg and we had a dinner fit for a King, or at the very least a Prince, and everyone was very, VERY happy! Do plan ahead as the yorkshire pudding batter mix needs to sit at room temperature for about an hour prior to using.
*Hot Roast Beef Sandwiches*
Serves 4
This
is a hot roast beef sandwich that I came up with to use up some
leftover brisket last week. I though to myself why not use yorkshire
puddings instead of bread. Why not indeed? Delicious!
about 1 pound of leftover roast beef, thinly sliced
a quanitity of leftover cooked veg (I used mashed swede/rutabaga)
(Shake together in a jar until smooth)
salt and black pepper to taste
For the puddings:
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
To serve:
cooked vegetables
fat oven chips or leftover roasties 
If you are baking oven chips, or making your own, put them
into the oven with the oven for about 15 minutes before you put in your
yorkshire puddings.
Preheat your oven to 230*C/450*F/ gas mark 7.
To make the puddings - Make
sure all your ingredients are at room temperature before beginning.
Beat your eggs together in a large measuring jug until very light.
Whisk in the milk. Sift the flour into a bowl along with the salt.
Make a well in the middle and add the wet ingredients all at once,
pouring them into the well, and then whisk them in, slowly incorporating
the dry mixture from the sides until you have a smooth batter. Now,
this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD
FOR ONE HOUR.
Place a small amount of oil or dripping into each cup of 2 yorkshire pudding pans, each with 4 holes. (Alternately you can bake it in a large shallow roasting tin as one piece which you cut into squares later). Place the tins into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each hole, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 5*C/10*F every five minutes.
Place a small amount of oil or dripping into each cup of 2 yorkshire pudding pans, each with 4 holes. (Alternately you can bake it in a large shallow roasting tin as one piece which you cut into squares later). Place the tins into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each hole, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 5*C/10*F every five minutes.
While
they are baking make the gravy and heat the meat and vegetables. To
make the gravy bring the beef stock to a simmer. Whisk in the
flour/water mixture. Cook, whisking constantly until the mixture
bubbles and thickens. Season to taste with salt and pepper. Whisk in the
onion powder, garlic powder, horseradish and onion chutney. Add the
cooked beef and heat gently.
Its very easy to make your own oven chips. Just peel some large potatoes and cut into large wedges. Shake them together in a bag with some seasonings (I use seasoned salt, garlic and onion powders and black pepper) and then throw them onto a lightly oiled baking tray spreading them out. Bake for about 30 minutes at a high temperature until golden brown, giving them a stir every now and then.
Altogether this is a really delicious way to make leftovers taste even better than the original meal. You will find your family really loves these! If you don't want to make your own yorkies from scratch, then use a good quality already baked one that you just re-heat. But do try to make your own. They are not all that hard. I promise! You could also use leftover gravy if you happen to have any instead of making your own. This is really good anyway you make it! Bon Appetite!
Cheesy Taco Puffs are a simple hot sandwich which my children would have absolutely loved when they were growing up. These quick and easy hot sandwiches contain all of the flavours of their favourite tacos, except the taco filling is stuffed into a biscuit dough pouch/pocket.
My children were always happy campers when tacos were on the menu. I was happy as well because tacos were something which was quick and easy to make.
In my opinion these are even better than Tacos. Probably because they are like little puffy pies and as those who know me well should know by now, if it is in a crust I am all over it.
These almost remind me of the pizza pops my youngest son used to love eating. Oh boy. Did you have a fussy eater when you were bringing your children up?
I raised five children, three boys and two girls. They each had their likes and dislikes when it came to food. I never liked to force them to eat anything they didn't truly like. I had been forced to eat things when I was a child and I just have never thought that was the right thing to do.
If you don't like what is being served, then have a peanut butter sandwich or something like that. I have actually been physically sick by being forced to eat something I didn't like. Not everybody is going to like everything.
With me it was a texture thing. I have never outgrown it. There are certain textures in things which trigger my gag reflex big time, even now. That is why I would never force my children to eat anything.
My youngest son was extremely fussy. He had not only his own dislikes, but took on board all of his brother's and sister's dislikes as well. I used to really worry about him getting enough proper nutrition.
He was, admittedly a bit of a spoilted brat, but he was my spoilt brat. He went through periods of times where he would only eat things that were white. Bread. Rice, etc.
Even his toast had to be a certain colour, not too dark, not too light and he did not want butter on it at all. He went through another period of time where all he would eat was hotdogs . . . until he made himself sick of them.
He really loved Pizza Pockets, and he loved Toaster Strudels. I learned to make my own so that it wasn't too expensive.
Gradually he grew out of it and he now eats everything pretty much, as far as I know. I am pretty sure he would have loved these. I really hope that one day I get to make them for my grandsons. Fingers crossed!
The filling for them is pretty simple. Extra lean ground beef, browned together with onions, garlic and a mix of seasonings. I have kept them as Tex Mex as I can in fitting with taco flavours.
You could probably use a package of taco seasoning instead if you wanted to, but I like to make my own seasonings. That way I can control the salt and the spice.
It also means that there are no nasty preservatives or additives in these. No MSG or other things you can't pronounce. If you can't pronounce it, you shouldn't be eating it. Just my opinion.
The meat filling for these is incredibly delicious. Flavoured with onion and garlic, chili powder, cumin, oregano, paprika, salt and black pepper. You could use smoked paprika if you wanted to give them an extra little kick
The crust is simply a homemade biscuit/scone type of dough. It is tender and flaky and works beautifully in these. You could use refrigerated biscuits if you wanted to, but again, these have no preservatives or un-pronounceable ingredients.
That's how I like it. Trust me, the homemade dough is way better and its not really all that difficult to make!
In addition to the meat filling, there is a generous amount of cheese. I have used strong cheddar here, undyed. I like the flavour of strong cheddar cheese. It is creamy and packs a bit of a flavour punch without going over the top.
You could use a Mexican cheese if you wished to, like a Jack cheese. You could even use a Pepper Jack if you were wanting to add more heat. That would be really delicious I think.
In fact, if you really wanted to, you could add some chopped roasted green chilies to the filling. Those would be an excellent addition in my opinion.
These are excellent served as hot sandwiches, or even served at room temperature, which makes them perfect for stuffing into lunch boxes. They are flaky, spicy and cheesy. In short delicious. I really hope you will want to give them a go!
Yield: Makes 6
Cheesy Taco Puffs
These simple to make little puffs are fabulously tasty on their own or served with soup or a salad, or even stuffed into lunch boxes.
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
Ingredients
For the dough:
- 2 cups (280g) all purpose flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1 TBS sugar
- 1/2 cup (110g) white vegetable shortening such as Crisco or Trex (UK)
- 2/3 cup (180ml) milk
For the filling:
- 1 pound (450g)extra lean ground steak
- 1 medium onion, peeled and finely chopped
- 2 fat cloves of garlic, peeled and minced
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- fine sea salt and freshly ground black pepper to taste
- 2 cups (245g) grated medium to strong cheddar cheese
You will also need:
- fresh milk to brush on top
- sesame seed to sprinkle
- flour to dust the counter for rolling
Instructions
- Make the filling first so that you can cool it before stuffing the pockets.
- Spray a large skillet with non-stick cooking spray and heat over medium high heat. Add the ground steak, garlic, and minced onion. Cook, stirring occasionally, until the onion begins to soften. Add all of the herbs and spices along with a few tablespoons of water to moisten.
- Cook, stirring, until the beef is no longer pink and is beginning to brown. Set aside to cool completely while you make the biscuit dough.
- Sift the flour and baking powder into a bowl. Stir in the sugar and salt. Drop in the shortening and cut it in with a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Using a fork, stir in enough of the milk to give you a soft dough that isn't overly sticky.
- Dust a flat surface with some flour. Tip the dough onto it and knead a few times. Roll out to 1/4 inch thickness. Using a floured cutter, cut into 12 6-inch rounds, gathering any scraps and re-rolling out the dough as required.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking paper.
- Place six of the dough rounds onto the lined baking sheet. Top each with 1/6 of the meat mixture and then divide the cheese between all six rounds, placing it on top of the meat. Leave a small border all the way around.
- Brush the border of each with a bit of milk. Top with the remaining six rounds (you may have to stretch them a tiny bit)and crimp shut with a fork.
- Brush the tops with a bit of milk and sprinkle with some sesame seeds. Cut a tiny vent into the top of each with a pair of kitchen scissors.
- Bake in the preheated oven for 15 to 20 minutes until golden brown. Serve hot or at room temperature.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
I am always trying to spice up our side dishes a bit, trying to make them a bit more interesting than just boiled or steamed veg. Don't get me wrong, I adore boiled or steamed veg (so long as they are crispy tender and not cooked to death), but every now and then I like to shake things up a tiny bit and add some extra flavours.
Its very easy to do, and it doesn't necessarily mean that you have to add a lot of calories either. Today I added some fresh garden thyme, a bit of honey and some lime zest and juice to the carrots with fabulous taste results. Carrots and Thyme really go well together as does thyme. I was a bit dubious about adding the lime, but with the honey, it went really well. I also added chopped parsley to help pretty them up a bit more as the thyme and lime zest were not showing very well.
These really are delicious and quite adaptable to other flavours as well!
This is a recipe which is very easily doubled or halved as well. I halved it as there are just the two of us, and it worked really well. We had plenty and I still had some to share with Mitzie. She love, LOVES carrots!
Yield: 4
Carrots with Honey, Lime & Thyme
One of our favourite ways to enjoy carrots. These make a great side dish for the holidays. Recipe can be easily doubled.
ingredients:
1 1/2 TBS butter
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 TBS fresh lime juice
the finely grated zest of 1/2 lime
1/2 tsp honeyinstructions:
Melt
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
Created using The Recipes Generator
Recently I've been working hard on trying to control my portions and I got myself this Deluxe Meal Portion Control Tool. I find it is really doing a great job of helping me with this!!
I had moved to a sandwich sized plate for my meals a few years ago, which was a positive step in the right direction, but you know . . . you can pile things up as high as you like on a sandwich plate without really realising what you are actually doing.
Each section is clearly marked. There are two for fruits and vegetables. One for Starch, meaning potatoes, rice, pasta, etc.
It is surprising just how much 1 cup of vegetables amounts to! I have always tended to load up on the carbs and protein . . . but this helps to balance things out a lot better.
It is much easier to be accountable when you know exactly what you are putting on your plate.
The fourth section is perfectly sized for a portion of protein. As you can see, even a portion of meat with some gravy fits into the protein space, so that you are getting just the right amount, no more or no less.
Now that's what I call a well proportioned plate. As a Type Two Diabetic I really need to watch my portion controls, especially when it comes to carbohydrates. This Deluxe Meal Portion Control is really helping me to do that! I am really grateful for it! It is helping me to organise my nutrition, maintain a healthy diet and control my portion sizes, and it is dishwasher safe, which is great! Do check out the link. There is free shipping within the continental US, and there is only a small charge to ship it worldwide. I had mine within a week of ordering it. At the moment it is also available for $8.99 USD, which is lightly less than half of the normal price. You can't lose! Do check out the link to find out more! Thanks!
The Victoria Sponge is one of my absolute favourite of all the cakes. There is nothing fancy about it. It is just a plain simple sponge, which when mixed and baked properly, results in a fine cake that everyone loves. If I had to choose between this and a chocolate cake, I would choose this every time. I know . . . I'm not normal, lol.
Two buttery layers put together with jam and vanilla buttercream, and then dusted on top with confectioners or caster sugar, this is the quintessential "Tea Party Cake."
It's popularity was achieved during the reign of Queen Victoria, which is probably why it is called a Victoria Sponge Cake! The ingredients in a traditional Victoria Sponge, sometimes called a Victoria Sandwich cake, are eggs, flour, sugar, and butter, and should be of equal weight; the eggs are weighed in their shell.
Truth be told however, it began as a "Nursery" cake during the reign of Queen Victoria when it was believed that children would perhaps choke on the dried fruit of a traditional fruit cake which would have been served for tea. An inventive baker came up with the Victoria Sponge for a children's teatime treat, and eventually the cake made its way to the adult tea table and the rest is history.
*Victoria Sponge Cake*
Makes one 7 inch cake
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
170g butter (12 TBS)
170g caster sugar (1 cup)1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for
about 25 minutes, or until the sponges have risen well, are golden
brown, and spring back when lightly touched. Allow to cool in the pan
for five minutes before running a knife carefully around the edges and
turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
Alternately you can bake the batter in a mini cake tin. I have a tin that allows you to make six individual cakes. Just butter, line the bottoms and bake for 15 to 20 minutes. Split and fill the finished cakes as above.
HANDY TIP ALERT!
For an easy way to cut small cakes, or large cakes for that matter,
perfectly in half horizontally . . . cut yourself a nice long piece of
dental floss (preferably not flavoured) that fits around the cake with
enough over hang to grip decently. Place it around the centre of the
cake, crossing the floss ends over each other in front.
Easy peasy lemon squeezy.
Bon Appetit!
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