Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance 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.
Thanks so much for visiting! Do come again!
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This bread machine recipe I am sharing with you today is for a French Sandwich Pain Au Lait. Pain Au Lait translated means milk bread, and what I am talking about here is a French style of loaf that has been enriched with milk and butter.
Golden brown on the outside with a beautiful tight texture, this is a bread that is perfect for making sandwiches, be they grilled or not!
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A slow rising bread, this bread rises dramatically when baking. Traditionally this type of bread is baked in a lidded loaf pan to make perfectly square loaves.
Baking this in the bread machine provides almost the same result, as you can see. It is a beautiful loaf and is perfect for sandwiches of any kind.
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Actually, this is the fourth time I have baked this loaf to show you. The first time I ran out of light on the first day and so pictures just never got taken. It was so good I knew I wanted to share it with you.
The second time I made it, I threw everything into the bread machine and went to church, only to discover when I got home that I had not put in the water. DUH!
The third time, I used the wrong yeast and the bread rose so much that it stuck to the roof of my bread maker. 😖
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Seriously though, this is a beautiful loaf of bread, and well worth any angst or number of mistakes made in getting to the perfect loaf just so that I can share it with you.
Of all the loaves I have made in my bread machine, it IS my favorite one! Perfect for grilled sandwiches, or cut into shapes to make tea sandwiches, it is light, but has a truly beautiful crumb which makes it ideal for those purposes!
My recipe has been adapted from the Bread Machine Lover's Bread Machine Book by Beth Hensperger and if you are a person who loves to use their bread machine, I cannot recommend it enough. It's the best bread machine book going!
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WHAT YOU NEED TO MAKE FRENCH SANDWICH PAIN AU LAIT
This time I did not use a mix of flours as set out in the recipe but just my Anita's Organic Mill 60/40 bakers blend flour. It turned out perfectly. (This is because I could not find barley flour.)
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
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As I said I used the 60/40 flour, and it worked a charm. Barley flour adds a touch of sweetness to the bread, but I found the flavor to be fine just as is. As you can tell it was a bit more on the whole wheat side.
That also didn't bother me as I prefer to eat a whole meal bread if I can, rather than a white.
Also, the dry milk powder, she had specified low fat milk powder, but all I have is full fat milk powder. I have used this with no problem whatsoever.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK, and when I went to buy one here in Canada, I knew I had to get another one. I have just always been happy with their performance.
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HINTS AND TIPS FOR MAKING GREAT BREAD IN A BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
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2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
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6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
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If you follow my recommendations, there really is no reason (other than human error) that you can't bake the best loaf of bread in your bread machine ever. I use mine at least once a week, sometimes twice and most of the time I end up with beautiful loaves, unless I use the wrong yeast or forget to put in the water, lol. 😁
Some other bread machine recipes I can recommend are:
BREAD MACHINE PARKER HOUSE ROLLS - Think you can't make rolls using a bread machine? Think again! This recipe uses the dough cycle for making the dough. The rolls are then shaped and baked in the traditional manner.
BUTTERMILK WHOLE WHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup, and then not forgetting the addition of the buttermilk, it makes for a really delicious wholesome loaf of bread!
French Sandwich Pain Au Lait
Yield 1 loaf (1 1/2-pound loaf)
A delicious bread machine loaf made in the style of the white French sandwich bread called pain de mie. This bread makes beautiful sandwiches, toasted or otherwise.
Ingredients
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of your ingredients into your particular model of bread machine according to the manufacturer's directions. Take care not to let the salt come in contact with the yeast. (In mine, I place yeast, sugar, gluten powder, flour, dry milk powder, salt, butter and then the water.)
- Set crust on medium and program for the basic cycle. Press start.
- When the baking cycle has ended, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Store in an airtight bag or container.
Thanks so much for visiting! Do come again!
When I was growing up every Friday night was Hot Dog Night! Occasionally we might have something else, but generally speaking we had hot dogs every Friday night.
My mom made the best hot dogs. People used to wish they could get invited to our home for Hot Dog Night. She had a special electric grill pan that she used to cook them in.
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She always used the soft sided bread rolls that were top sliced. They are very traditional to New England and Eastern Canada. You can get a recipe to make your own here.
Those would get cooked in the grill first. She would butter them generously all over the cut sides and then they would be grilled until toasty golden brown. Then into the oven they would go to be kept warm while she did the wieners.
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The wieners would be slit in half lengthwise, almost all the way through. She would open them out like a book and then they would also be grilled in the grill until they were golden brown.
Tucked into those toasty buttered buns with your favorite condiments and some chopped raw onion, there was nothing tastier on earth. We would each get two, each one being half wrapped in a folded piece of paper towel to keep our fingers from getting greasy.
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Occasionally I still like to have a Friday Night Hot Dog Night, but these days I am more than likely to cook my hot dogs in my air fryer! And I do the whole thing, the wieners and the buns.
It's such a simple thing to do, and they always come out perfectly cooked. The trick to perfection is knowing how long to air fryer beef hot dogs and the temp to air fry them at!
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WHAT YOU NEED TO MAKE AIR FRYER HOT DOGS
It's simple really but for those of you who are new to this, here you go: (Quantities are given for one hot dog, which you can multiply to make as many as you wish. I do not recommend doing any more than four at once.)
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
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You can use whatever kind of wiener or bun that you enjoy. I happen to love all-beef wieners and do not use any other kind, not ever. And yes, I am partial to the soft sided, top sliced buns.
I like honey mustard and relish on my hotdogs, but you can use whichever condiments that you enjoy. I have never been fond of the taste or texture of ketchup on bread.
I like to add an optional topping of melted cheese and crispy French-fried onions. Here in North American you can use French's or Durkee. In the UK, use Crispy salad onions. They really add a nice touch to the finish!
These are such a simple make. Once you have made your hot dogs in the air fryer, you won't want to make them any other way. They are really no muss no fuss!!
Preheat your air fryer to 400*F/200*C for 5 minutes. (Preheating your air fryer does make a difference.)
Cut a few shallow slashes in the top of your wiener diagonally. (This isn't totally necessary, but something which I like to do.)
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Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
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At the end of 5 minutes, place the wiener into the hot dog bun, placing it over top of the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
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Today I enjoyed mine with a bit of macaroni and cheese. Hot dogs are already a naughty treat for this 60 something year old. In for a penny in for a pound!
I am really enjoying coming to terms with my air fryer. I spend ages thinking about what I am going to do in it next. I have a Kuraidori Air Fryer that I purchased at my local Home Hardware. I started off with a Cuisinart Air Fryer/Toaster Oven. I called it the Cremator.
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Some of the other Air Fryer recipes in my English Kitchen that you might enjoy are:
AIR FRYER REUBEN SANDWICHES - Buttery, crisp and lacking none of the flavors or textures that you would expect in a traditional Reuben sandwich. Sauerkraut, Swiss Cheese, Smoked Meat and Thousand Island dressing. Yummo!
CRISPY HERBED TURKEY THIGHS - With their crispy skin and nice herby flavors I love, love these. One of these turkey thighs and a salad on the side and I am one very happy camper indeed!
Air Fryer Hot Dogs
Yield: 1
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
Instructions are given for one delicious hot dog. Multiply as per your requirements. Quite simply delicious.
Ingredients
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
Instructions
- Preheat your air fryer to 400*F/200*C for 5 minutes.
- Cut a few shallow slashes in the top of your wiener diagonally.
- Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
- While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
- At the end of 5 minutes place the wiener into the hot dog bun, over the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
- Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
Thanks so much for visiting. Do come again!
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