DENVER SANDWICH RECIPE
A classic Denver sandwich with eggs, ham, green pepper and onion. Serve it toasted or not, this sandwich is perfect for a light supper. Who says you can't enjoy eggs anytime of the day.
Provided by RecipeTips
Time 10m
Number Of Ingredients 8
Steps:
- Combine eggs and milk; beat until slightly frothy. Add ham, onion, peppers and season with salt and pepper; mix well. Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness. Place between toasted bread slices.
DENVER SANDWICH
Also known as the "Western Sandwich", this popular sandwich is essentially what we know as a Denver omelet between pieces of bread. It's made with eggs, onion, bell pepper, and ham. So, if you like Denver omelets, try one on bread!
Time 12m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly toast the bread. In a medium skillet, melt the butter to coat the bottom of the pan. Saute the onion with the green pepper until the onions become transparent. Remove from skillet. In a small bowl, beat the eggs. Add the chopped ham and salt, season with pepper to taste. Pour the eggs into the skillet and cook over low heat until they are set. Cut into sections. Place on half the toasted bread slices. Top with sauteed onions and green peppers and remaining bread.
Nutrition Facts :
DENVER SANDWICH, THICK AND HEARTY
Make and share this Denver Sandwich, Thick and Hearty recipe from Food.com.
Provided by Chef Dee
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the eggs, milk and melted margarine.
- Add the ham and green onions, stirring until blended.
- In a heavy frying pan, melt the 2 tablespoons of margarine.
- Pour the egg mixture into the pan, continuously stirring while pouring.
- Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
- Run a spatula around the edges of the pan to loosen the eggs.
- If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
- When semi-set, cut the egg into quarters and flip each piece over.
- Continue cooking until set.
- If desired, top with cheese slices.
- Remove from heat, cover.
- Toast the bread, butter and make 2 hearty sandwiches.
- Serve with tomato soup or fries for a lunch or supper meal.
DANISH DILLED SHRIMP (REJER)
An Allrecipes.com dish that could be served as an appetizer or a main dish. This would be a terrific buffet dish; would make a beautiful presentation.
Provided by Happy Hippie
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot over high heat.
- Add salt, sugar, and dill sprigs; stir until sugar has dissolved.
- Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes.
- Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells.
- Whisk together oil, vinegar, minced dill, salt, and pepper
- Toss with shrimp meat to coat.
- Cover, and chill overnight in the refrigerator.
- Serve with sprigs of fresh dill.
SHRIMP SANDWICH
This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Nutrition Facts : Calories 391.3, Fat 13.5, SaturatedFat 2, Cholesterol 246.8, Sodium 1541.8, Carbohydrate 35.8, Fiber 2.3, Sugar 4.7, Protein 30.5
SHRIMP SANDWICH SPREAD
Make and share this Shrimp Sandwich Spread recipe from Food.com.
Provided by Margie Brock
Categories Lunch/Snacks
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients in the order given.
- Spread on bread or toast points open style.
- Serve.
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