GIANT PICNIC SANDWICH
I'm always looking for fun foods to prepare for company in the summer. This delicious sandwich travels well for a picnic or get-together held the same day it is made...plus it looks as good as it tastes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.
Nutrition Facts : Calories 471 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1147mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, burger buns, american cheese, mayonnaise, gherkin, white vinegar, yellow mustard, garlic powder, onion powder, smoked paprika, white pepper, onion, lettuce, gherkin
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 1 burger
Number Of Ingredients 16
Steps:
- Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
- Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
- Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
- Mix all the sauce ingredients and set aside.
- Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
- Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
- Dig in and get lovin' it!
- Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
- Enjoy!
GIANT CHEESE-STUFFED CRACKER
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
- Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
- Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
- Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
- Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.
STUFFING STUFFED BURGERS
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Prepare a 9x13 casserole dish with cooking spray. Cook stuffing according to package directions, set aside. OR use leftover stuffing! In a bowl, combine ground beef, salt, 1/3 cup evaporated milk and crackers. Mix well with hands and divide into 6 balls. Split each ball into two. Flatten out each half. Place 2 Tablespoons of stuffing in the center on one of the flat patties. Place second patty on top and press seams together. Place in casserole dish. Do this for other 5 patties. In same, but now empty bowl, combine cream of mushroom soup, cream of onion soup, 1/3 cup evaporated milk, Worcestershire sauce and Ketchup. Mix well. Pour this mixture over burgers. Cover and bake for 45 minutes. Remove from oven, and serve immediately with favorite sides!
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
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