Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Vinaigrette, soup, and sandwich recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vinaigrette, soup, and sandwich recipes?),it will help you,my kids.
Do not give me website links, and please make sure that you give me the measurements for each ingredient. Also, unique, hearty, low-fat, and/or using lots of normal vegetables gets props from me, ok? Thanks so much!!! (Unique is a biggie with me, I have plenty regular, a.k.a. "normal" recipes, I like to experiment.)
Answers:
I have this sandwich on my blog - it is very good and a starter for sandwich or panini experimentation.
Panini Carnegie Pepe
(makes 1 large french loaf sandwich)
Serves 4 to 6
1 large loaf Soft French or Italian bread
1 lb smoked turkey breast
8oz cream cheese (or nuefchatel)
1 mango peeled, sliced and julienned
1 onion sliced into thin rings
1/2 cup seasoned flour
1/2 cup olive oil
salt and pepper
Dredge sliced onions in seasoned flour and cook in olive oil over medium high heat until crisp - drain and reserve. Slice bread length wise and spread cream cheese over top and bottom inside. Layer turkey, mango, onions and salt and pepper to taste and push sandwich down firmly. Bake at 350 degrees for 11 minutes and slice into portions.
Other Answers:
Take a large portabello mushroom cap and marinade it in your favorite vinegarette or teriyaki (I recommend any Soy Vay product for a marinade) for an hour.
Slice a yellow onion so that you have circles of onion. Throw them into a pan with some butter and saute until golden. Before the onions are done, slice the mushroom up any way you'd like and saute.
Take two pieces of sourdough bread and butter the outside. Put one of the pieces in the pan butter side down (without heat). Stack provolone cheese, lots of avocado, tomatoes, onion, mushroom, and more provolone cheese on the slice of bread. If you have a ranch dressing you really like, or some kind of creamy dressing, add a spoonful-- not enough that it will ooze out, just enough for a little taste. Top with second slice and turn on the heat. Finish like you would a grilled cheese. It's best if the sourdough gets crunchy, not soggy -- so you might want to sear the bread first.
Source(s):
very similar to a sandwich at the Flying Star restaurant in Albuquerque, NM
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Vinaigrette, soup, and sandwich recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Vinaigrette, soup, and sandwich recipes?),it will help you,my kids.
Do not give me website links, and please make sure that you give me the measurements for each ingredient. Also, unique, hearty, low-fat, and/or using lots of normal vegetables gets props from me, ok? Thanks so much!!! (Unique is a biggie with me, I have plenty regular, a.k.a. "normal" recipes, I like to experiment.)
Answers:
I have this sandwich on my blog - it is very good and a starter for sandwich or panini experimentation.
Panini Carnegie Pepe
(makes 1 large french loaf sandwich)
Serves 4 to 6
1 large loaf Soft French or Italian bread
1 lb smoked turkey breast
8oz cream cheese (or nuefchatel)
1 mango peeled, sliced and julienned
1 onion sliced into thin rings
1/2 cup seasoned flour
1/2 cup olive oil
salt and pepper
Dredge sliced onions in seasoned flour and cook in olive oil over medium high heat until crisp - drain and reserve. Slice bread length wise and spread cream cheese over top and bottom inside. Layer turkey, mango, onions and salt and pepper to taste and push sandwich down firmly. Bake at 350 degrees for 11 minutes and slice into portions.
Other Answers:
Take a large portabello mushroom cap and marinade it in your favorite vinegarette or teriyaki (I recommend any Soy Vay product for a marinade) for an hour.
Slice a yellow onion so that you have circles of onion. Throw them into a pan with some butter and saute until golden. Before the onions are done, slice the mushroom up any way you'd like and saute.
Take two pieces of sourdough bread and butter the outside. Put one of the pieces in the pan butter side down (without heat). Stack provolone cheese, lots of avocado, tomatoes, onion, mushroom, and more provolone cheese on the slice of bread. If you have a ranch dressing you really like, or some kind of creamy dressing, add a spoonful-- not enough that it will ooze out, just enough for a little taste. Top with second slice and turn on the heat. Finish like you would a grilled cheese. It's best if the sourdough gets crunchy, not soggy -- so you might want to sear the bread first.
Source(s):
very similar to a sandwich at the Flying Star restaurant in Albuquerque, NM
correctness,It's Non-profit and only for informational purposes.
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