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Showing 2,611 - 2613 of 2,613 results for sandwiches
Brown Baggin' It
Episode
| From:
Easy Entertaining with Michael Chiarello
Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh!
Gameplan
1 Day Before the Lunch Party:
Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock.
Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil.
Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup.
Drain barley and set aside to cool.
Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve.
Slice and roast zucchini for Frittata and Tomato Sandwich.
Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture.
Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight.
Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside.
Chop and cook smoked bacon for Roasted Barley Salad.
Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad.
Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables.
Chop parsley and set aside for Roasted Barley Salad.
Morning of the Lunch Party:
Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag.
Pack toasted bruschetta slices into paper bag.
Reheat Roasted Tomato Soup and pour into thermoses.
Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container.
Pack salt and pepper and chili flakes.
Stir reserved parsley into Roasted Barley Salad. Pack up salad.
Slice Frittata and pack into container.
Pack basil leaves into small container.
At the Party:
Assemble Frittata and Tomato Sandwiches.
Serve Roasted Tomato Soup in mugs. Top with bruschetta slices.
Serve Roasted Barley Salad.
Eat and Enjoy!
Ultimate Recipe Showdown: Comfort Foods
Episode
| From:
Ultimate Recipe Showdown
Food Network searched for the Ultimate Comfort Food recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chili, Mac and Cheese and Sandwiches. A panel of food experts determined whose comfort food dish was the best. See who walks away the winner of $25,000!
COMPETITORS: Chili
Peg Schaefer Recipe: Mexitana Ancho-Lamb Chili Hometown: Bozeman, Mo.
Ray Isacsson -- Winner! Recipe: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas Hometown: Danbury, Conn.
Anne Tegtmeier Recipe: Ultimate Veggie Chili
Mac and Cheese
Autumn Clements Recipe: Black and Tan Irish Mac and Cheddar Hometown: Amelia Island, Fla.
Brett Greenberg -- Winner Recipe: French Onion "Soup" Mac and Cheese
Jenny Flake Recipe: Pepita Crusted Cheddar Jack Southwest Chicken Mac Hometown: Gilbert, Ariz.
Sandwich
Ivan Aviles -- COMFORT FOODS GRAND PRIZE WINNER! Recipe: Boricua Plantain Sandwich Hometown: Holtsville, N.Y.
Anna Georgantonis-Keah Recipe: Squash Sandwiches Hometown: Austin, Texas
Michael Giletto Recipe: Germany's Version of the "South Philly Cheese Steak with a Twist" Hometown: Mickleton, N.J.
