101 Soups, Salads & Sandwiches (101 Cookbook Collection)
Format: PDF / Kindle (mobi) / ePub
Whether you're looking for lunch recipes, side dishes, or hearty mains, you'll love the variety in 101 Soups, Salads & Sandwiches Cookbook. Chicken & Dumplin' Soup, Spicy Sausage Chowder and Pioneer Beef Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, while Mustard-Thyme Potato Salad and Raspberry Chicken Salad are great for toting to potlucks and picnics. Bite-sized or stacked high, friends & family will love sandwiches like Cheeseburger Roll-Ups, BBQ Chicken Calzones, Tuna Paninis and Lasagna Buns. Plus, with the "Terrific Toppings" chapter, you can sprinkle soups and salads with homemade garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile more flavor on sandwiches with Lemony Sage Mayonnaise or easy Refrigerator Pickles.
Sandwich 6 boneless chicken breasts 1 onion, chopped 6 stalks celery, chopped 2 to 3 T. olive oil 1/2 c. all-purpose flour Optional: 1 t. seasoning salt 17-1/2 oz. bottle buffalo wing sauce 6 soft buns, split Garnish: ranch or blue cheese salad dressing, crumbled blue cheese, additional wing sauce uetow Susan B , IL n Du Quoi s ty, thi ing tas sy to k o o l s a ry e Beside ipe h is ve sandwic s my go-to rec ’ g t n I i v ha make. bby is when hu es over! i budd Flatten chicken breasts to.
1/4-inch thin between pieces of wax paper; set aside. In a skillet over mediumlow heat, sauté onion and celery in oil until tender. In a shallow bowl, combine flour and seasoning salt, if using. Dredge chicken pieces in flour mixture. Add chicken on top of onion mixture in pan. Cook for 5 minutes; flip chicken and cook an additional 5 minutes. Add buffalo wing sauce to pan. Cover; increase heat to medium, and cook 5 to 7 minutes, until chicken juices run clear. Serve on buns; garnish as desired.
Pasteurized process cheese spread 1 c. cooked ham, diced 1 c. corn Over medium heat, bring broth and water to a boil in a saucepan. Add macaroni and cook until tender, about 12 minutes. Reduce heat to low. Add milk, cheese, ham and corn. Simmer and stir until cheese is melted. Serves 4 to 6. Sellers Alissa , PA Bangor y a famil ng ipe is u c o e y r y s m i Th even t a h for t t e c favorit s! It’s perfe r, e e n v n o i l d son family a quick lly on a cold a . especi y night or rain 21.
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Skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. Fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6. hields Cinde S WA Monroe, to of pota my bite cherished a e r c e On ack unions rings b.