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| Tuesday, November 11, 2008 |
| Barbecue Quesadillas |
- 8 (10-inch) flour tortillas
- 12 ounces smoked or barbecued meat
- 2 cups shredded Cheddar cheese
- 1 cup sautéed red bell peppers, julienne
- 1 cup sautéed onions, julienne
- 1 cup sautéed sliced mushrooms
- Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables. Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.
Labels: sandwich recipe |
posted by Saurabh Shastri @ 3:29 AM   |
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| Barbecue Pork on Buns |
- 1 (2-pound) boneless pork loin
- 1 onion, chopped
- 3/4 cup cola carbonated beverage
- 3/4 cup barbecue sauce
- 8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 3:27 AM |
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| Barbecue Frankburgers |
- 1 pound hot dogs
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 cup vinegar
- 1 to 2 tablespoons granulated sugar
- 1/2 cup catsup
- 1/2 cup water
- 1/2 cup chopped onions
- 1/2 cup chopped green bell pepper
- Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1 hour.
Serve in hot dog buns.
Variation : Use ground beef patties in place of hot dogs and serve on hamburger buns. Labels: sandwich recipe |
| posted by Saurabh Shastri @ 3:25 AM |
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| Barbecue Burgers |
- 1/2 cup onion, chopped
- 2 tablespoons flour
- 1 tablespoon prepared mustard
- 1/4 teaspoon pepper
- 1 pound ground beef
- 6 tablespoons catsup
- 1/2 teaspoon salt
- 1 cup sour cream
- 8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 3:23 AM |
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| Baked Crabmeat Sandwich |
- 12 slices thin bread, trimmed and buttered
- 1 cup (7 1/2 ounces) crabmeat
- 4 eggs, beaten
- 1/2 teaspoon salt
- 1/2 pound cheese, grated
- 3 cups milk
- 1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45 minutes at 325 degrees F.
Serves 8 to 10.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 3:21 AM |
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| Baked Cheese Sandwiches |
- 12 slices bread
- 6 slices American cheese
- Butter
- 4 eggs
- 1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 3:01 AM |
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| Baked Beer Burgers |
- 2 pounds ground beef
- Pepper
- 1 tablespoon Tabasco sauce
- 1 garlic clove, crushed
- 1/3 cup chili sauce
- 1/2 envelope dry onion soup mix
- 1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 2:59 AM |
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| Avocado Quesadillas |
- 2 ripe tomatoes, seeded and diced
- 1 firm-ripe Haas avocado, peeled and diced
- 1 tablespoon chopped red onion
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 4 (6- to 7-inch) flour tortillas
- 1/2 teaspoon vegetable oil
- 1 1/3 cups coarsely grated Monterey jack cheese
- Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.
Labels: sandwich recipe |
| posted by Saurabh Shastri @ 2:38 AM |
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| About Me |
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Name: Saurabh Shastri
Home: Khamgaon, Maharashtra, India
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