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Different Types Of Sandwiches Recipes - Yahoo Recipe Search
Food52There was a time in my life—we'll call it my early early twenties—when the only thing that could cure a bad day, or make a great day better, was a trip to the Zabar's mustard section. Like an artist gets lost in a painting, I'd get lost in the Dijons, the honeys, and the weirder flavors like fig and walnut. Over time, and with the help of a membership to the National Mustard Museum's Mustard of the Month Club, I accumulated more than 80 jars. I'd often spread four types onto one sandwich, and occasionally just eat it with a spoon. It was an obsession of the not-too-unhealthy type; Google "health benefits of mustard" and you'll get a day's worth of reading. Eventually, though, I started to pick favorites. Mustard Girl's Sweet and Spicy Honey, Amora's Dijon, Fox's Sweet and Spicy Balsamic Garlic, and SchoolHouse Kitchen's Sweet, Smooth, and Hot Mustard came out on top, and the rest faded into mustard oblivion of the loneliest sort. At least they had each other. Today my mustard collection exists in a pared-down manner: only my favorites, and those with sentimental value or cool jars. I live very far from Zabar's now, so adding to my collection often requires making it from scratch. Making mustard is quite easy, and fun because there are a million twists that you can put on it. By definition, mustard consists of mustard seed (I like yellow—brown and black seeds are stronger and more pungent) blended with a liquid (often vinegar). I like adding a pinch of salt, some kind of sweetener, and then cooking it down a bit to reduce the hotness. What follows is a very basic honey mustard recipe, but I encourage you to experiment with different vinegars or other liquids; adding spices (I like curry!); and subbing out the honey for other sweeteners like molasses, sugar, or maple syrup. The kitchen is your mustardy oyster! Just make sure you've got enough hot dogs on hand.YummlyHave you ever thought about serving sandwiches for dinner just because it’s so much easier than making, say, a grilled chicken stir-fry? Or a chicken casserole with noodles? This chicken fusion lettuce wraps recipe is perfect because it’s similar to making chicken sandwiches, but instead of white bread, wrap the chicken, cellophane noodles, carrots, and scallions in Bibb or butter lettuce. Not only are chicken fusion lettuce wraps worthy of being regular lunch or dinner table fare, but it’s healthier than sandwiches and many types of casseroles, too. And if you’re worried that lettuce wraps won’t be filling enough, think again! These wraps are made with [Tyson® Grilled and Ready® Chicken Breast Strips](https://www.tyson.com/products/grilled-chicken-frozen-breast-strips/), which are 100% all-natural white meat chicken. The fact is that bread is only temporarily filling, but lettuce wraps with chicken breast strips are satiating for the long term. Another thing that great about this recipe is that you can work in different flavors, like [Grilled and Ready® Applewood Smoked Chicken Breast Strips](https://www.tyson.com/products/grilled-ready-applewood-smoke-flavored-chicken-breast-strips/), which have a pleasantly sweet, yet mild, smoky flavor and aroma. Another option is [Grilled and Ready® Southwestern Chicken Breast Strips](https://www.tyson.com/products/grilled-chicken-frozen-breast-strips-southwestern/). These Southwestern-flavored grilled chicken strips will really put the fusion in your Southeast Asian chicken lettuce wraps fusion recipe.Food.comThis is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!Food.comA different way of using sausages and a recipe from the Good Food Magazine from 2000, we love it and I made this many times. Serve sliced with some mustard, chutney or roasted onion gravy on the side. Any left overs are good on sandwiches. You can put it together up to a day ahead, leaf in the fridge until you are ready to cook it. It can be cooked without the tin, on a baking sheet and can easily be doubled. Adjust the seasoning to the type of sausagemeat you bought.Food.comThis recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.YummlyA festive sweet treat, spitzbuben are jam sandwich cookies commonly found around Christmas time in Germany, Austria, and Switzerland. They're very similar to Austrian linzer cookies — they're made up of two simple sugar cookies with a little window cut out in the top cookie that exposes the jam and is topped with a dusting of powdered sugar. The difference between linzers and spitzbuben is that spitzbuben doesn't include ground almonds or hazelnuts making them an easy cookie for bakers of all skill levels. If you're curious about what "spitzbuben" means, it roughly translates to "rogues," "rascals," or "mischievous boys," which would make for a great origin story, but the origin is unclear. What is clear is that the recipe was developed somewhere around the Swiss-German-Austrian borders which is why these elegant and delicious Christmas cookies are most commonly found in those countries, but they're simple enough in flavor and texture that anyone would enjoy them. ## Make Them Your Own __Shapes:__ These cookies have a smooth yet crispy texture which makes them great cookie cutter cookies. These are made with a round cookie cutter for the outer cookie and a heart-shaped cookie cutter for the inner cut out to make an adorable Valentine's Day treat, but you can use whatever shapes you'd like. As they're traditional German Christmas cookies, you can stick with round cookies with holiday cut-outs like a Christmas tree, stars, or snowflakes. __Jam:__ The other thing that makes these cookies great and adaptable to different tastes is that the buttery flavor that pairs so well with different types of jams. This recipe calls for strawberry and apricot jam, but you can use other jams like raspberry jam. You can even use an orange marmalade or a lemon curd. Whatever your jam is, you can use it.Food.comThere's nothing better with your burgers than homemade buns. For a heartier bun substitute 1 cups of whole wheat flour for 1 cup all-purpose flour. I've written the instructions for use with a stand mixer, however you can knead by hand. Prep time includes rising. Recipe comes from Peter Reinhart's 'The Bread Baker's Apprentice'. These are hearty buns, perfect for bratwurst and BBQ sandwiches. Note: Milk can be substituted for the buttermilk, and will slightly affect the final outcome, so experiment and see which one you like best. The same is true with the different types of fat.Food.comA nice, easy preparation for a side dish that you will want to put in to your repetoire for summer and beyond. This recipe can be cooked on a BBQ grill, stovetop grill or even in a sandwich/panini maker. Adjust herbs and spices to fit your taste or menu. I'm thinking Cajun would be darned good. Experiment with different types of potatoes, too.Food.comI always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.
