[{"id":"11647","title":"Honey Wheat Bread With Chia and Flax","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
seeds, chia seeds, dried
water, bottled, generic
salt, table
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into bread machine in the order listed and mix on the \"dough\" cycle.
Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan.
Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
Optional - brush the dough with milk or egg wash prior to baking.
* Note - prior to making this recipe, soak chia seeds in water to create a chia gel.","url":"https://recipe.bluelayer.org/recipe/11647/honey-wheat-bread-with-chia-and-flax"},{"id":"60142","title":"Whole Wheat Ciabatta Bread Rolls or Loaves","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces.
You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves.
Try not to work the dough to much.
If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls).
***.
Place the rolls/loaves in the oven using a pizza peel.
**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***A sharp serrated knife works well.
****An inverted cookie tray works in a pinch.","url":"https://recipe.bluelayer.org/recipe/60142/whole-wheat-ciabatta-bread-rolls-or-loaves"},{"id":"60761","title":"Oat Bran Biscuits (Cookies)","ingredients":"butter, without salt
syrup, maple, canadian
oats
oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
milk, buttermilk, fluid, cultured, lowfat","directions":"Melt butter & golden syrup together over a low heat.
Combine oats, oatbran, flour & sugar in a mixing bowl, stir in butter mixture & milk and mix to form a soft dough.
Knead lightly on a floured surface then roll out dough to 3mm thickness.
Cut out biscuits using a 6cm round cutter.
Place on a non-stick or baking paper lined tray and prick well with a fork.
Bake at 180.C for 10-15 minutes.
If desired, spread cooled biscuits with your favourite icing & sandwich together.","url":"https://recipe.bluelayer.org/recipe/60761/oat-bran-biscuits-cookies"},{"id":"60687","title":"Handmade Pastry Dough with a Difference","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
butter, without salt
water, bottled, generic
salt, table
butter, without salt","directions":"Wipe your work surface very well.
Combine the cake and bread flours and sift them onto the work surface.
Make a well in the middle of the flour to form a donut shape.
Put the salt, melted butter and 1 tablespoon of water or so into the well, and mix well to dissolve the salt.
When the salt has dissolved, start mixing in the surrounding flour a little at a time.
Remember how you used to mix water into sand in a sandpit and do it like that.
(Thicken the liquid a bit at a time.)
When the liquid has thickened quite a bit, add water little by little to dissolve the flour.
The key is to add the water a little at a time!
Also, don't ever break down the walls of the well!
Otherwise your work surface will become flooded with water...
Always pour the water onto the flour.
When all the water has been added, use your pastry scraper in a cutting motion to mix the water in.
(Don't knead the mixture; you don't want to develop the gluten in the flour.)
When the water is mixed in, gather up the dough into a ball with the seams inside, and pull the surface a bit tight.
The dough doesn't have to be smooth at this stage!
As you let the dough rest in the refrigerator and fold in the butter, it will become silky smooth.
Make a deep cross cut into the dough, wrap up in plastic and rest in the refrigerator for 30 minutes to an hour.
While the detrempe is resting, prepare the butter that will be folded into it.
Sandwich the butter between sheets of plastic film (make sure the plastic sheets are big enough to accommodate the butter when it's flattened) and beat down on it with a rolling pin to flatten it out.
The butter is cold but it will become soft and silky.
Cut and form the butter with a pastry scraper or other tool to neaten it up.
It should become a neat square that's about the same size as the cutting edge of the scraper.
Start folding the butter (beurrage) into the rested detrempe.
Press out the detrempe that had the deep cross cut in it away from you as if you were pushing it.
(It's hard to describe...) Turn the dough to press it out on all 4 sides.
Here's how it should look at this point.
After all 4 sides are pressed out, it should look like this.
The middle should be a bit thicker than the rest.
Put the squared off silky butter on the thick part of the dough.
(Check the consistency of the butter.
It should be just soft enough that if you press on it with your finger, it leaves a mark.
If it's too hard it's difficult to roll out.
Butter hardens right away when you put it in the refrigerator, so be careful!)
Bring the opposing corners of the dough to the middle and fold.
Do the same with the two other opposing corners.
The key is to wrap the dough tightly around the butter so that there are no air pockets in between the layers.
Roll out with a rolling pin.
To start, push the rolling pin in small movements, then roll it back and forth.
Dust with flour frequently but sparingly.
(It's a bit complicated I know...) Flip the dough over as you roll it frequently too.
(The dough does stick easily to the work surface...) When the dough has thinned out, roll it around the rolling pin and flip over.
Roll until it's as long as the rolling pin.
Start folding!
Brush off any excess flour, and fold in about 1/4 of the dough.
Bring the bottom part of the dough on top.
Tightly seal the seams closed using the rolling pin.
The key is to bring the folds all the way up to the corners.
If the corners are rounded, pull on them with your hands to make them square like a puzzle.
This way the dough will have a nice neat finish, and will be easier to handle too.
Cut the dough in half.
(If you don't do that and fold the dough in the middle, the first fold will stick out to the size, and the dough will split there.)
Wrap tightly in plastic, and rest in the refrigerator for 15 to 30 minutes.
Turn the dough 90 degrees from the previous step (so that the fold is on the side), and repeat steps 14 to 18 three more times.
If you roll out the width (in the direction it was rolled before) first, it's easier to handle.
The more you roll out the dough, the silkier it will get.
Then you're done!","url":"https://recipe.bluelayer.org/recipe/60687/handmade-pastry-dough-with-a-difference"},{"id":"60632","title":"Everyday Soft Sesame Bread","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Knead all of the ingredients except for the butter and sesame.
Once it's come together add the butter, and then the sesame last.
Once you've finished kneading, make it into a nice round shape and allow to rest for the first rising.
Separate the dough into 8 pieces and let sit for 15 minutes.
Make into round shapes again and allow to rise a second time.
If you like, sprinkle with rice flour.
Bake in the oven at 180C for 13 minutes and they're done.
They can be used as a sandwich.","url":"https://recipe.bluelayer.org/recipe/60632/everyday-soft-sesame-bread"},{"id":"60520","title":"Lemon Gingerbread Ice Cream Sandwich","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, black
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkling the baking soda over top then adding the boiling water.
Whisk.
Blend flour to the salt in a large bowl.
In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough.
Divide, wrap in plastic and chill for one hour.
Put the dough ball into 2 sheets of wax paper.
Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet.
Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles.
Prick with fork.
Transfer to a cookie sheet.
Chill for 30 minutes.
repeat wtih remaining dough.
Preheat oven to 325F Grease the cookie sheets.
Transfer the rectangles.
Bake 8 to 10 mins or until set but still soft.
Franfer to wire rack and cook completely unless you want soup.
Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon.
Freez 20 mins or until firm.
When bread is cooled, spread the ice cream on the bread.
Pat filling down with a spatula.
Place the second cookie on top.
Press down gently.
NOTE GENTLY.
Too much pressure and you will have an interesting jigsaw pattern.
Scrape away the filling that goes past the edge.
Use it to fill in the corners.
Smooth.
Repeat with remaining cookies.
Wrap in plastic wrap and freeze until firm about 30 minutes.
Note of course other flavors besides lemon can be used.","url":"https://recipe.bluelayer.org/recipe/60520/lemon-gingerbread-ice-cream-sandwich"},{"id":"60465","title":"Candy Acorns","ingredients":"nuts, pecans
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Sandwich a thin layer of melted chocolate between the flat sides of two pecan halves.
To create the textured caps, dip the upper third of each \"acorn\" into melted chocolate, and roll in finely chopped pecans.
The acorns can be made up to one month ahead and frozen between layers of wax paper in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60465/candy-acorns"},{"id":"60224","title":"Chicken Salad With Honey Mustard","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, almonds
spices, pepper, black
salad dressing, mayonnaise, regular
honey","directions":"Mix all ingredients.
Serve with crackers or use for sandwiches.","url":"https://recipe.bluelayer.org/recipe/60224/chicken-salad-with-honey-mustard"},{"id":"59857","title":"Almond Butter Cookies Sandwiches","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 375F (190C).
Combine ground almonds and sugar.
Blend in butter.
Add dry ingredients.
Add water and blend well.
Shape into a flattened ball.
Wrap in parchment and chill at least 1/2 hour.
Roll out onto lightly floured board until approximately 1/4 inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown.
Cool.
Sandwich with strained or seedless jam (raspberry is great!)
or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/59857/almond-butter-cookies-sandwiches"},{"id":"59810","title":"Rice Flour Sandwich Bread Made in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Combine all the ingredients in the bread machine case.
Set the machine to make the bread!
It's done.","url":"https://recipe.bluelayer.org/recipe/59810/rice-flour-sandwich-bread-made-in-a-bread-machine"},{"id":"59774","title":"Basic Sandwich Bread - Bread Machine","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, in the order listed.
Select your choice between white, wholewheat or rapid cycle.
Select 1.5lb loaf, medium crust.","url":"https://recipe.bluelayer.org/recipe/59774/basic-sandwich-bread-bread-machine"},{"id":"59762","title":"Basic Mayonnaise Dressing Recipe","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
vinegar, distilled","directions":"Mix all together.
Can be used in slaw, potato salad, or possibly making sandwich spreads.","url":"https://recipe.bluelayer.org/recipe/59762/basic-mayonnaise-dressing-recipe"},{"id":"59652","title":"Green Olive Nut Spread Recipe","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
nuts, pecans
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
spices, pepper, black","directions":"Combine all ingredients.
Chill for at least 24 hrs.
Good on crackers.
Or possibly double recipe and make cocktail sandwiches.","url":"https://recipe.bluelayer.org/recipe/59652/green-olive-nut-spread-recipe"},{"id":"59640","title":"Ice Cream Sandwiches (Gluten Free & Vegan!)","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
vanilla extract
sweetener, syrup, agave
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
water, bottled, generic
sweetener, syrup, agave
vanilla extract
salt, table","directions":"Chocolate chip cookies: Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form 1/2 inch balls and press onto a parchment-lined baking sheet.
Bake at 350 degrees for 7-10 minutes.
Cool and serve.
Vegan vanilla ice cream: In a Vita-Mix (or other high speed blender), combine all ingredients and blend on high speed.
Pour mixture into an ice cream maker and process according to instructions.
Serve.
To make sandwiches, simply sandwich ice cream in between two cookies.","url":"https://recipe.bluelayer.org/recipe/59640/ice-cream-sandwiches-gluten-free-vegan"},{"id":"59528","title":"Fruit 'n Cheese Snack Mix","ingredients":"cheese, cheddar
strawberries, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Place cheese in 1 side of resealable sandwich-size plastic bag; loosely tie pie cleaner or twist tie around middle of bag.
Place fruit in other end of bag; seal bag, then twist pipe cleaner tightly to separate cheese from fruit.
Curl ends of pipe cleaner to resemble antennae of a butterfly.
Refrigerate until ready to serve.
Untwist pipe cleaner, leaving bag sealed.
Gently shake bag to mix fruit and cheese.
Open bag and enjoy!","url":"https://recipe.bluelayer.org/recipe/59528/fruit-n-cheese-snack-mix"},{"id":"59527","title":"Romany Creams","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Cream together butter and sugar; add flour, coconut, and baking powder.
Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
Roll mixture into small 1-inch balls.
Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
Gradually stir in remaining milk to filling until desired spreading consistency is reached.
When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).","url":"https://recipe.bluelayer.org/recipe/59527/romany-creams"},{"id":"59374","title":"My Own Tartar Sauce\"(Seafood Sauce)","ingredients":"salad dressing, mayonnaise, regular
dill weed, fresh
pickle relish, sweet
cream, whipped, cream topping, pressurized
spices, garlic powder
lemon juice, raw","directions":"ALWAYS KEEP WELL CHILLED!
Mix all ingredients together and let rest in the fridge for at least 10 minutes.
My kids love this sauce tossed with cold pasta and black olives, and coarsely ground black pepper.You can add shrimp or chicken,parsley,basil etc!Try it as a twist on our classic tuna sandwich.
Even Miracle Whip fans love it!","url":"https://recipe.bluelayer.org/recipe/59374/my-own-tartar-sauce-seafood-sauce"},{"id":"59368","title":"Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds
parsley, fresh
salt, table
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"In a medium bowl, whip cream to soft peaks.
Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream.
Chill.
Serve on lettuce leaf or sandwiches.","url":"https://recipe.bluelayer.org/recipe/59368/chicken-salad"},{"id":"59197","title":"Eggless Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
raisins, seeded","directions":"Line 2 (8x12) cookie sheets with parchment paper and grease well.
Preheat oven to 325F.
In a large bowl SIFT together flour, baking powder, soda, salt and spices.
Add raisins; set to side.
Cream butter, add sugar and mix well; add molasses then boiling water.
Combine dry and liquid ingredients and beat well.
Pour into prepared pans and bake 40-50 min's.
(prep time is estimate).
*My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert.
Have fun with it!","url":"https://recipe.bluelayer.org/recipe/59197/eggless-gingerbread"},{"id":"59042","title":"Crockpot BBQ Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
sauce, barbecue","directions":"Place pork butt into crockpot.
Add apple cider vinegar and enough water to reach half-way up the meat meat.
Put the lid on.
Cook on low setting for 6-8 hours (you can also play with 4 hours on low, 2 hours high).
Remove meat from crockpot and place in a large pan.
Preheat oven to 350 F.
Pull the pork into pieces (using 2 forks or your desired method) and mix in the BBQ sauce.
Put the pan in the oven and bake for 20 minutes.
Serve on your favourite toasted bun for sandwiches or alongside your favourite beans or salad.
I used my favourite coleslaw on top of my meat.
So yummy.
Recipe adapted from Add a Pinch.","url":"https://recipe.bluelayer.org/recipe/59042/crockpot-bbq-pulled-pork"},{"id":"58901","title":"Rice Krispies Ice Cream Sandwiches","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
yogurt, greek, plain, nonfat","directions":"In a medium bowl, stir together corn syrup and peanut butter.
Add cereal and stir until well coated.
Press mixture firmly and evenly into a buttered 9\"x13\" pan.
Place in freezer until firm, about 15 minutes.
Cut cereal mixture in half crosswise.
Spread one half with softened ice cream or frozen yogurt.
Top with second half of Rice Krispie mixture to make one very large sandwich.
Freeze until firm, about 2 hours.
Cut large sandwich into 2\" portions (using ruler again).
Wrap individually in foil paper or freezer wrap and store in freezer until needed.","url":"https://recipe.bluelayer.org/recipe/58901/rice-krispies-ice-cream-sandwiches"},{"id":"58710","title":"Roast Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Place picnic shoulder on rack in shallow roasting pan.
If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325F (160C) (slow oven) until done, about 2 1/2 hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone.
Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat.
Save half for sandwiches and half for Roast Pork with Gravy.","url":"https://recipe.bluelayer.org/recipe/58710/roast-pork-shoulder"},{"id":"58671","title":"Square Bread Loaf (Bread Maker Dough)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in a bread maker, and start the \"dough\" course.
After 5 minutes of kneading, add the olive oil.
When the dough is made...
...divide into 3 portions, and roll each into balls.
Place the balls seam side down, cover with a tightly wrung out kitchen towel, and rest the dough for 15 minutes.
Carefully press the air out while rolling out the dough with a rolling pin.
If the dough is sticky, gently scrape it off the work surface with a dough scraper.
Fold both sides of flaps so that they overlap.
Gently press down the dough with your hands to flatten it a little bit.
Roll it up from the bottom.
Close the seam completely, and place it seam side down.
Form all 3 portions of dough in the same way.
Grease the bread pan, and put the dough in.
Let the dough rise at 35 ~ 40C until the pieces double in size .
I let them rise until the dough rose to 1cm to 1.5cm above the rim of the pan this time.
Preheat the oven to 230C.
Turn down the oven temperature from 230C to 200C, and bake the loaf in the oven for 10 minutes, then lower the temperature for 180C and bake for an additional 15 minutes.
If the dough is not cooking evenly, turn the pan.
When the bread is baked, drop the bread pan from a height of 30 cm onto a work surface to 'shock' it.
Immediately remove the bread from the pan to cool.
If your oven has a thermometer inside, it's useful.
Gas oven and electronic oven cook differently, so it's good to have a thermometer.
It's delicious to make sandwiches with this bread.","url":"https://recipe.bluelayer.org/recipe/58671/square-bread-loaf-bread-maker-dough"},{"id":"58601","title":"Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
Add the yeast to the water and then the salt, mix well.
Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough!
(That is NOT used as a shower cap anymore, I hasten to add!
).
Allow to prove for 2 hours, or until doubled in size.
The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there.
Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin.
Allow to prove and rise for a further 20 to 30 minutes.
Slash the surface with a sharp serrated knife if you wish, see photos.
You can add a glaze or special finish at this point.
Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside.
(If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.
).
Remove the bread when baked and cool on a cooling rack.
Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches.
Also wonderful when toasted the next day.
Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed this will keep for 2 weeks, but I find it has all gone by 7 to 10 days!
This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.","url":"https://recipe.bluelayer.org/recipe/58601/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread"},{"id":"58384","title":"Cured Char with Gin","ingredients":"fish, salmon, atlantic, wild, raw
sugars, brown
sugars, granulated
salt, table
corn, sweet, white, raw
alcoholic beverage, distilled, gin, 90 proof
dill weed, fresh","directions":"If you have 1 fillet, cut it into 2 equal pieces.
If you have 2 fillets, they should be of equal size.
In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
Divide the paste evenly among the 4 sides of the fish pieces.
Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
Remove the fish from the bag, rinse well under cool water, and pat dry.
Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.
Remove the fish from the bag, slice thinly, and serve.","url":"https://recipe.bluelayer.org/recipe/58384/cured-char-with-gin"},{"id":"58226","title":"Chicken Salad","ingredients":"yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
parsley, fresh
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
fresh red onions,","directions":"mix yogurt mayonaise parsley flakes seasoned salt and ground pepper until combined.
add chicken celery and onion.
toss to coat well and cover.
refrigerate at least 30 minutes.
serve on a sandwich or salad greens.","url":"https://recipe.bluelayer.org/recipe/58226/chicken-salad"},{"id":"58045","title":"Meatball Sandwiches Recipe","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
parsley, fresh
salt, table
spices, oregano, dried
spices, basil, dried
beef, grass-fed, ground, raw","directions":"To make sauce, cook and stir onion and garlic in extra virgin olive oil till tender.
Stir in tomatoes, tomato sauce, parsley, salt, oregano and basil.
Heat to boiling, stirring occasionally, reduce heat and simmer, uncovered 1-1 1/2 hrs.
when sauce is almost finished simmering, brown grnd beef in separate skillet, drain off fat, and stir into sauce.
Simmer another 20 min.
For meatballs, soak bread in water 3 min, then squeeze dry and add in the grnd beef, Large eggs, Romano cheese, salt, parsley, garlic, oregano and pepper.
Form into 16 meatballs.
Bake at 350 degrees for 30 min, or possibly till done.
To assemble sandwiches, put 4 meatballs in each of the buns or possibly loaves, add in sauce, then cheese on top, dividing ingredients proportionately.
(Do not use too much sauce or possibly sandwiches will be soggy.)
Wrap each sandwich in foil and bake at 350 degrees till cheese melts.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/58045/meatball-sandwiches-recipe"},{"id":"58024","title":"Shortbread and Jam Sandwiches","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
jams and preserves, apricot","directions":"Preheat oven to 300 degrees with the rack in the center.
Beat the butter.
Sift in the flour, cornstarch, icing sugar and salt.
Mix until a soft smooth dough forms, just until combined.
Roll half the dough on a lightly floured surface or between two pieces of parchment or wax paper.
Roll out to just over 1/8 inch.
Cut out into 2-inch circles or whatever desired shape.
Place on an ungreased or parchment-lined baking sheet.
Repeat with remaining half of the dough.
Bake the cookies for about 15 minutes, rotating the sheets halfway through.
You do not want these to brown!
Cool ten minutes on the sheet then move to a wire rack to cool completely.
Spread jam on one cookie and sandwich another on top.","url":"https://recipe.bluelayer.org/recipe/58024/shortbread-and-jam-sandwiches"},{"id":"57994","title":"Apricot Sandwich Bar Cookies","ingredients":"nuts, walnuts, english
apricots, dried, sulfured, uncooked
water, bottled, generic
sugars, granulated
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats","directions":"Combine filling ingredients and chop fine in food processor.
Combine crust ingredients and press 1/2 into the bottom of an 8 x 8 cake pan.
Pour in filling and spread evenly.
Sprinkle top with second 1/2 of cookie mixture.
Bake at 350 for 30 minutes.
Cool and cut in small squares.","url":"https://recipe.bluelayer.org/recipe/57994/apricot-sandwich-bar-cookies"},{"id":"57929","title":"Chocolate Crunchies","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
syrup, maple, canadian
cocoa, dry powder, unsweetened
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 18cm / 7in sandwich tin.
Melt the butter and syrup in a pan.
Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
Spoon into the tin and press down firmly.
Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
Chill for about half an hour.","url":"https://recipe.bluelayer.org/recipe/57929/chocolate-crunchies"},{"id":"57656","title":"Butternut Squash Soup With Ginger and Maple Syrup","ingredients":"squash, winter, butternut, raw
soup, chicken broth or bouillon, dry
spices, ginger, ground
syrup, maple, canadian","directions":"Cut and peel butternut squash into 1 inch cubes then cook in a steamer basket in a medium size saucepan until tender.
Set aside to cool.
Puree steamed squash in a blender or food processor until smooth and free of lumps.
Pour the puree into a larger saucepan and add the 2 Cups of chicken broth and stir until creamy and smooth.
Add the minced ginger and maple syrup and bring to a boil for 3 minutes and then simmer until flavors have blended together.
Pour into serving bowls and have with your favorite snack crackers or a sandwich.","url":"https://recipe.bluelayer.org/recipe/57656/butternut-squash-soup-with-ginger-and-maple-syrup"},{"id":"41792","title":"Cajun Dijonnaise","ingredients":"mustard, prepared, yellow
salad dressing, mayonnaise, regular
a cajun life, all purpose cajun seasoning,","directions":"Mix all ingredients with wire whisk until well blended.
Spoon 2-Tbsp.
portion of sauce over each hot cooked burger, hot or cold sandwich or wrapped sandwich.","url":"https://recipe.bluelayer.org/recipe/41792/cajun-dijonnaise"},{"id":"57398","title":"Rosemary Cashew Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
raisins, seeded
celery, raw
fresh red onions,
salad dressing, mayonnaise, regular
spices, rosemary, dried
spices, pepper, black","directions":"If youre starting with raw chicken breast, trim of fat and cook to your liking.
I rub black pepper and seasoned salt into mine and pan sear it until cooked through.
Once chicken is cooked, allow to cool for 10 minutes before chopping into cubes.
Or you can use 1 1/2 cups of leftover cooked chicken.
Combine all ingredients in a medium bowl and mix well.
Adjust seasoning to taste if desired.
Serve with crackers or, if you prefer, on a sandwich.","url":"https://recipe.bluelayer.org/recipe/57398/rosemary-cashew-chicken-salad"},{"id":"57285","title":"Whole Wheat Sandwich Bread for Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
honey
wheat germ, crude
vinegar, distilled
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Follow directions for order on your bread machine.
Di solve the honey in the water.
Sift flour and milled flax seed for best results.
This is for a 1 1/2 pound loaf.
I like the machine set on light crust for sandwich bread.
Use whole wheat setting.","url":"https://recipe.bluelayer.org/recipe/57285/whole-wheat-sandwich-bread-for-bread-machine"},{"id":"57248","title":"Slow Smoked Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, brown
salt, table
spices, garlic powder
spices, onion powder
spices, pepper, black
spices, ginger, ground","directions":"Mix rub ingredients and set aside.
With a good sharp fillet knife debone the pork shoulder.
Coat all sides with the rub.
Replace the bone and tie roast with butchers string (100% cotton).
Coat all of the outside with BBQ rub.
Wrap the roast with plastic wrap and refrigerate overnight.
Set up your grill for Indirect Heat with a drip pan in the middle.
First layout unlit charcoal.
Then add hot charcoal to the top.
Add water to the drip pan.
Placed roast on center of grill over the drip pan and add a few handfuls of wet hickory wood chips.
Close the lid and smoke @ 275F to 300F until you have an internal temperature of 195F or higher.
This should take 4 to 5 hours, or maybe longer.
When done remove from the grill cover with aluminum foil and rest for 20 minutes.
When cool shred the pork and serve on toasted buns with your favorite BBQ sauce.
Serving suggestion: in some areas of the United States it is traditional to put coleslaw on a pulled pork sandwich.","url":"https://recipe.bluelayer.org/recipe/57248/slow-smoked-pulled-pork"},{"id":"57174","title":"Quick and Easy Dill Mustard","ingredients":"mustard, prepared, yellow
dill weed, fresh
dill weed, fresh
oil, olive, salad or cooking","directions":"Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.
Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.","url":"https://recipe.bluelayer.org/recipe/57174/quick-and-easy-dill-mustard"},{"id":"57011","title":"Golden Raisin Bars.","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
raisins, seeded
apricots, dried, sulfured, uncooked","directions":"Heat oven to 325F.
Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
Mix.
in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
PAT mixture firmly into a ungreased 9x13-inch baking pan.
Bake 20-25 minutes until golden brown.
Cool in pan 30 minutes.
Cut into bars and cool completely.
Remove from pan with metal spatula.
For a quick dessert.
serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
Serve frozen.","url":"https://recipe.bluelayer.org/recipe/57011/golden-raisin-bars"},{"id":"56836","title":"Vickys Carrot Cake Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
xanthan gum,
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
carrots, raw
nuts, pecans","directions":"Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using
In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla
Add the flour gradually until it's all cut in
Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much
Preheat oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart.
You'll need to do this in batches so leave the unused dough in the fridge until needed
Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper
Once cooled, sandwich two cookies together with a buttercream or cream cheese filling.
My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency
Makes 48 cookies or 24 sandwich cookies.
Store in an airtight container
Here are a few of my other sandwich cookie recipes","url":"https://recipe.bluelayer.org/recipe/56836/vickys-carrot-cake-sandwich-cookies"},{"id":"56757","title":"Bloomin' Onion Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
catsup
horseradish, prepared
spices, paprika
salt, table
spices, oregano, dried
spices, pepper, black
spices, pepper, red or cayenne","directions":"Mix it all together and enjoy as a dip for onions or french fries, or as a sandwich spread.","url":"https://recipe.bluelayer.org/recipe/56757/bloomin-onion-dipping-sauce"},{"id":"56712","title":"Carolina-Style Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
sugars, granulated
sugars, brown
spices, cumin seed
spices, chili powder
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
vinegar, cider
water, bottled, generic
sugars, granulated
sugars, brown
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
mustard, prepared, yellow
sauce, worcestershire","directions":"For the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).
Rub spices on pork roast, wrap in plastic wrap and chill over night.
Bring meat to room temperature and fire up the smoker according to manufacture's directions.
Bring to 240 degrees.
Place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound.
Mop every hour with sauce.
For the sauce, mix the remaining ingredients and simmer for two hours.
I recommend making the sauce ahead of time so you can tend to your fire.
Mop with sauce every hour and turn every two hours.
Meat will be \"pullable\" when internal temperature reaches 185 to 190.
Remove pork and let stand for 15 minutes.
Slice or pull meat off and separate from the fat.
Chop the meat.
Spoon some sauce onto a bun or roll.
Heap on meat and top with more sauce.
Serve with coleslaw on the sandwich or on the side.","url":"https://recipe.bluelayer.org/recipe/56712/carolina-style-pulled-pork"},{"id":"56635","title":"Swedish Tea Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 375 degrees F (190 degrees C).
Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs.
Stir in the cream and form the dough into a ball.
Roll dough out 1/2 inch thick and cut with a small round cutter.
Roll cut circles in granulated sugar and place on ungreased cookies sheets.
Prick cookies a few times with a fork.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Let cookies cool before frosting.
To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy.
Gradually add the confectioners' sugar.
Beat in the evaporated milk and the vanilla.
Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.","url":"https://recipe.bluelayer.org/recipe/56635/swedish-tea-cookies"},{"id":"56621","title":"Peanut Butter and Jam Hearts","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered","directions":"Position the oven racks in the upper-and lower-third shelves and preheat the oven to 375F.
Use some of the melted butter to generously grease two cushioned cookie sheets.
Reserve any remaining melted butter.
Pour 3/4 cup granulated sugar on a doubled paper towel that sits on your counter.
Use some of the reserved melted butter to generously grease the bottom of the outside of a wide drinking glass, and plant the buttered surface directly in the sugar, pressing down, and leave it in the sugar until needed.
Put four wire cooling racks on your counter and place two long overlapping sheets of waxed paper under two of the racks (these will be for the tops of the cookies).
Use an electric mixer with a paddle attachment, or a handheld mixer, to cream the 1 cup softened butter with the remaining 1 cup of sugar until light and creamy.
Add the peanut butter and combine well.
Turn off the machine and add the flour.
With the machine on the lowest setting, mix the dough until fully combined, without overworking it.
Form walnut-size balls of dough and place them 1 1/2 inches apart on the prepared cookie sheets.
(You should be able to bake 9 to 12 cookies on each sheet, if using a 2 1/2-inch cookie cutter.)
Lift the buttered and sugared glass and press down on each ball of dough, flattening it to 1/4 inch thick.
After flattening each portion of dough, rub the greased glass in the sugar before flattening the next.
(If the sugared surface gets clumpy, wipe it off and reapply some melted butter and sugar.)
Use a clean pastry brush to gently remove any excess sugar from the tops of the flattened cookie dough.
Use a 2 1/2-inch heart-shaped cookie cutter to cut out hearts from the flattened dough.
Before removing the cutter, use your finger to remove the excess cookie dough, and place these scraps back in the original bowl.
Insert a small cutter or a thimble into half (or a few more) of the shaped cookies and rotate the cutter in a circular motion to widen the hole slightly.
Lift out the cutter and, using the pointed tip of a short paring knife, pick the dough out of the hole.
Put these pieces of dough back into the bowl with the other scraps.
When the cookie sheets are full, transfer them to both levels of the oven and bake for 6 to 9 minutes, switching their positions after half the baking time.
Check after 6 minutes.
When done, the cookies will be slightly more golden around the edges but the tops should be only a light golden color.
Remove the sheets from the oven and place the sheets with cookies with holes on the wire racks set over waxed paper.
Place the sheets with uncut cookies on the two other racks and let them all cool for 10 minutes.
Using a very thin metal turning spatula, carefully transfer the cookies to their wire racks to cool further.
(Wipe off the spatula after removing each cookie from the sheet.)
Cool, clean, and grease the cookie sheets and repeat the above procedure until all of the cookie dough has been used.
Once completely cool, assemble the sandwiches.
First, generously sift the confectioners sugar over the cookies with holes.
Lift and turn a hole-free cookie flat side up, and spoon a generous teaspoon of jam in the center.
Carefully lift a top sugared cookie and (gently now) lay it, sugared side up, on top of the jam, applying only the slightest bit of wiggling pressure so the jam plumps up through the hole.
Place the assembled sandwich cookie back on its rack while you continue to assemble the rest.
If serving soon, use a thin metal spatula to transfer the cookies to a decorative serving platter.
If serving later in the day of baking, or the next day, carefully transfer the cookies to a deep rectangular container (like a large roasting pan) to protect their appearance.
Cover the pan securely with aluminum foil and leave it at room temperature.
Chocolate-Filled Hearts:
Melt 12 ounces of semisweet or milk chocolate in either the top of a double boiler over barely simmering water, stirring constantly, or in a microwave (uncovered) for 1 minute on high power, stirring after heating until smooth.
Apply the chocolate as you would jam to the flat side of a cookie and sandwich them as directed.","url":"https://recipe.bluelayer.org/recipe/56621/peanut-butter-and-jam-hearts"},{"id":"56336","title":"Chinese Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together the flour, boiling water and 1 tsp of oil.
Knead to form a firm dough.
Divide the dough into 2 and roll each portion into a long sausage.
Cut each sausage into 6 pieces, and press each piece into a flat circle.
Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
Peel apart the two layers, and repeat the procedure for the remaining pancakes.","url":"https://recipe.bluelayer.org/recipe/56336/chinese-pancakes"},{"id":"56282","title":"Sugar and Spice Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
egg substitute, powder
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl.
Pulse 3 times at 1-second intervals to mix.
Cut the butter into one tablespoon pieces and add it to the work bowl.
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together.
If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into two equal disks.
Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/56282/sugar-and-spice-pie-crust"},{"id":"56162","title":"Milk Chocolate Florentine Cookies (Faster Nestle Version)","ingredients":"butter, without salt
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 375F Line baking sheets with foil.
(a must).
MELT butter in medium saucepan; remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets.
Spread thinly with rubber spatula.
BAKE for 6 to 8 minutes or until golden brown.
Cool on baking sheets on wire racks.
Peel foil from cookies.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
Morsels may retain some of their original shape.
If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Spread thin layer of melted chocolate onto flat side of half the cookies.
Top with remaining cookies to make sandwiches.","url":"https://recipe.bluelayer.org/recipe/56162/milk-chocolate-florentine-cookies-faster-nestle-version"},{"id":"56012","title":"Chocolate Cereal Sandwiches","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, powdered
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
vanilla extract
candies, marshmallows
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease 9x13 inch pan.
In small saucepan, combine all filling ingredients except vanilla, cook over low heat, stirring constantly, until melted.
Stir in vanilla, set aside.
In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup, cook over low heat, stirring occasionally, until melted.
Remove from heat.
Add cereal, stir until well coated.
With metal spatula, spread half of cereal in greased pan.
Spread filling over cereal mixture.
Press remaining cereal mixture over top.
Refrigerate at least 10 minutes.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/56012/chocolate-cereal-sandwiches"},{"id":"55997","title":"Peanut Butter Cookie Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
peanut butter, smooth style, without salt
sugars, powdered
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
Butter foil; set aside.
Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan.
Cook over medium-low heat, stirring occasionally, until melted and smooth (10 to 12 minutes).
Pour melted chocolate mixture into large bowl.
Add 3 cups powdered sugar; beat at low speed until moistened.
Increase speed to high; beat until very smooth.
Stir in chopped cookies.
Spread into prepared pan.
Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge.
Cover; refrigerate until firm (at least 3 hours).
Lift fudge out of pan, using foil ends.
Cut into squares.
Store refrigerated.
*Substitute real semi-sweet chocolate chips.
Variation:
Cookies and Cream Fudge.
Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.
Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.","url":"https://recipe.bluelayer.org/recipe/55997/peanut-butter-cookie-fudge"},{"id":"55937","title":"Lace Cookies","ingredients":"butter, without salt
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter, remove from heat.
Stir in everything except the cholocate chips and mix well.
Drop by level teaspoonsful a few inches apart onto a foil-lined baking sheet.
Spread thinly.
(*make sure there's enough distance between them because they tend to spread even further and run together when baked).
Bake at 375-degree Fahrenheit for 5 to 8 minutes or so.
Allow to cool on a rack, then peel off foil.
After that you just melt down the chocolate chips and sandwich two cookies together.","url":"https://recipe.bluelayer.org/recipe/55937/lace-cookies"},{"id":"55686","title":"Cream Filling","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, granulated
vanilla extract","directions":"To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie.
Place another cookie, equal in size to the first, on top of the cream.
Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk.","url":"https://recipe.bluelayer.org/recipe/55686/cream-filling"},{"id":"55623","title":"White BBQ Sauce Pulled Pork Sandwiches","ingredients":"salad dressing, mayonnaise, regular
vinegar, distilled
spices, pepper, black
lemon juice, raw
pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
water, bottled, generic
sugars, brown
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, chili powder
spices, garlic powder","directions":"To prepare sauce, combine the 1st four ingredients in a small bowl.
Cover and chill.
To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2 inch pieces.
Combine apple cider vinegar and next 7 ingredients in a medium saucepan; bring to a boil.
Add pork to pan.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove pork from cooking liquid; shred with 2 forks.
Place pork in a serving dish; pour cooking liquid over pork.
Serve pork on small rolls or biscuits with sauce.","url":"https://recipe.bluelayer.org/recipe/55623/white-bbq-sauce-pulled-pork-sandwiches"},{"id":"55547","title":"Creamy Italian Salad Dressing","ingredients":"salad dressing, mayonnaise, regular
oil, olive, salad or cooking
onions, raw
vinegar, distilled
honey
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"Measure the mayonnaise into a bowl.
Stir in the oil, 2 tablespoons at a time.
Make sure all of the oil is blended in before adding more.
Add the onion, and vinegar.
Stir again, until all of the vinegar is absorbed.
Add the sugar, basil, oregano, garlic, salt and pepper.
Blend well.
Store the mixture in a pint sized canning jar in the fridge.
This may also be prepared by whirling everything together in a blender until it is smooth.
Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches.
Excellent.","url":"https://recipe.bluelayer.org/recipe/55547/creamy-italian-salad-dressing"},{"id":"55406","title":"Vanilla Almond Butter","ingredients":"nuts, almonds
sweetener, syrup, agave
vanilla extract
salt, table","directions":"Combine all ingredients in a medium (2 cup size) mason jar.
Stir ingredients vigorously until well combined.
Serve over apples, on sandwiches or plain (with a spoon).","url":"https://recipe.bluelayer.org/recipe/55406/vanilla-almond-butter"},{"id":"55358","title":"Oat Potato Sandwich Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
potatoes, raw, skin
oats
spices, pepper, black
spices, thyme, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your machine as directed by the manufacturer.
Set to basic/white cycle with light or medium crust.
Alternatively, set on dough cycle.
Remove, shape, and let rise in loaf pan or free-form.
Bake for app.
40 minute at 375 deg.","url":"https://recipe.bluelayer.org/recipe/55358/oat-potato-sandwich-bread"},{"id":"55149","title":"Christmas Jewelled Cranberry and Walnut Bread: Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last.
Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead.
(Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!
).
Bake on White 2lb Rapid Medium crust OR White 2lb Normal Medium crust with the Extras setting if your bread maker has it.
When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack.
Remove the paddle BEFORE slicing, if it has remained in the bread.
Great with: Cold Meats, Cheeses, Salads & Cream Cheese and also made up as my famous Christmas Sarnie(Sandwich)!","url":"https://recipe.bluelayer.org/recipe/55149/christmas-jewelled-cranberry-and-walnut-bread-bread-machine"},{"id":"54953","title":"Chocolate Cookie Sandwiches","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"For the cookies:
Preheat oven to 350 degrees F.
Mix butter, sugar and vanilla in a medium sized mixing bowl until well combined.
Add flour, cocoa powder and cornstarch.
Beat until combined.
Spoon tablespoon sized dollops of the dough onto a parchment paper lined baking sheet.
Flatten gently.
Bake 10-12 minutes.
Then remove them from the oven and allow them to cool on the baking sheet for a few minutes before moving them to a cooling rack to cool completely prior to filling them.
For the filling: Melt chocolate in a saucepan over low heat.
Once its melted, remove from heat and add in the cream.
Stir until combined.
Let cool.
Spread chocolate filling on the backside of half of the cooled cookies.
Then top the filling with another cookie, making a sandwich.
* Make sure cookies and filling are completely cooled before frosting them.
Makes approximately 10-12 sandwiches, depending on the size of the cookies.","url":"https://recipe.bluelayer.org/recipe/54953/chocolate-cookie-sandwiches"},{"id":"54436","title":"German Country Style Sourdough Rye Bread With Caraway Seeds","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.","url":"https://recipe.bluelayer.org/recipe/54436/german-country-style-sourdough-rye-bread-with-caraway-seeds"},{"id":"54421","title":"Jean's Ice Cream Sandwiches","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
butter, without salt
ice creams, vanilla","directions":"Mix all ingredients except ice cream.
Put one half of the cereal mixture in the bottom of a 9' x 9' pan.
Spread soft ice cream over cereal mixture in pan.
Top with remaining cereal mixture.
Freeze.","url":"https://recipe.bluelayer.org/recipe/54421/jeans-ice-cream-sandwiches"},{"id":"54056","title":"Baked Curry Tofu","ingredients":"orange juice, raw
lime juice, raw
spices, curry powder
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.
Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
Drain tofu.
Cut block of tofu horizontally into three pieces.
Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
Repeat the cuts on the other two corners.
You should have 12 triangles of tofu.
Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
Serve immediately or use cold or at room temperature as a sandwich filler.","url":"https://recipe.bluelayer.org/recipe/54056/baked-curry-tofu"},{"id":"54031","title":"Italian Meringue Macarons","ingredients":"nuts, almonds
sugars, powdered
egg, white, raw, fresh
sugars, granulated
water, bottled, generic
egg, white, raw, fresh
egg, white, raw, fresh","directions":"Combine the almond flour and the powdered sugar and sift into a bowl.
Add the egg whites and mix until even with a rubber spatula.
Make the Italian meringue.
Add the egg whites, and dehydrated egg whites (if you have them) to a bowl and whip with a hand mixer until stiff peaks form.
While you are whipping the eggs, add the sugar and water to a heat-resistant container and heat in a microwave at 600 W for 80-90 seconds.
The bowl will be hot so use oven mitts to take it out.
Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping with a hand mixer on a high speed.
Whisk until stiff peaks form and the mixture has returned to room temperature.
Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing thoroughly after each addition.
(The mixture will be quite stiff at first so mixing may take a bit of work!)
Get rid of any excess air bubbles.
Fold the mixture over itself a few times until it falls away from the spatula like a ribbon.
Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter circles onto a baking tray lined with parchment paper.
Let the macarons dry until you can touch the mixture with your finger without any sticking to you and you can see a skin start to form.
(This should take about 30 minutes, don't let them dry too much though or the texture will go bad.)
Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to check how it's drying earlier than you normally would.
If the macarons aren't dry enough they may crack.
It's best to start baking them as soon as you can touch them without them feeling wet and you can see a skin forming.
Bake for 5-6 minutes in an oven preheated to 160-170C.
Then turn the tray around, turn the temperature down to 140C and bake for a further 8-10 minutes.
Personally, before I bake the macarons after preheating the oven, I let the oven bake one time without the macarons at 160C for 10-15 minutes.
(This prevents them coming out undercooked later.)
When they've been in the oven for a few minutes the shells will expand and the bottoms of the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down the heat.
When you press down gently on the macaron shells, if the pied (the risen bottom) moves, bake for a little longer.
Cool on the baking tray.
(Don't take the macarons off the baking sheet too soon or they won't come away neatly.)
Once the macaron shells have completely cooled, gently peel them away from the parchment paper.
If it's difficult to peel, use your finger to push from the back of the baking sheet, tracing around the macaron.
Pair up the macaron shells with shells of similar size and sandwich together with your preferred cream.
Refer to.
Let them rest in the refrigerator for half a day or 1 day to finish.
To make vanilla macarons, take the vanilla beans from 3 cm of vanilla pod and mix them in at Step 1.
Add the same amount of beans to the buttercream.
For berry macarons, add a tiny amount of edible food colouring to the mixture at Step 1, and if you have it, add 1 g strawberry powder.
Sandwich with strawberry cream.
For cocoa macarons, reduce the amount of almond flour to 68 g and add 5 g cocoa powder.
Sandwich with ganache or cocoa cream.
For black tea macarons, add 1.5 g black tea powder to the powder ingredients.
Sandwich together with buttercream infused with a little black tea powder and a few drops of your favourite liquor.","url":"https://recipe.bluelayer.org/recipe/54031/italian-meringue-macarons"},{"id":"53981","title":"Pickle-Juice Bread-Machine Bread","ingredients":"pickle relish, sweet
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat germ, crude
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
Select Sandwich and Three-Pound Loaf settings; press Start.
Cycle should take about 3 hours 10 minutes to complete.
Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/53981/pickle-juice-bread-machine-bread"},{"id":"53709","title":"North Carolina Barbecue Sandwich Sauce","ingredients":"butter, without salt
onions, raw
vinegar, cider
catsup
sugars, brown
sauce, worcestershire
spices, pepper, red or cayenne","directions":"Melt the butter in a large, heavy saucepan over medium high heat.
Add the onion and saute 3 minutes.
Add the remaining ingredients and bring to a boil, stirring frequently.
Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
Season with salt and pepper.
Serve with sliced or chopped pork roast or roast beef.","url":"https://recipe.bluelayer.org/recipe/53709/north-carolina-barbecue-sandwich-sauce"},{"id":"53676","title":"Thin, Crisp Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide into quarters.
Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not overbake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/53676/thin-crisp-gingerbread-cookies"},{"id":"53590","title":"B/M Mozzarella Tomato Bread Recipe","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
onions, raw
spices, basil, dried
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"I've been playing around with these ingredients and my husband thinks I should \"go public\" with this recipe!
It's for a bread machine, but you could make it by hand in the conventional way, too.
In my Zojirushi machine the crust is rather dark (but still delicious) so other machines may need a light crust setting.
Enjoy!
Place ingred.
in B/M in order given (start at bottom for)))) Welbilt/Dak) set crust to light and bake on white bread setting.
I'm munching on the \"heel\" as I type and am thinking about how good a sandwich will be in a few hrs!
Maybe next time I'll add in pepperoni and have all the sandwich ingredients in each slice.
It has a real pizza taste!
LINDA IN BIRMINGHAM 08/15 10:15 am","url":"https://recipe.bluelayer.org/recipe/53590/b-m-mozzarella-tomato-bread-recipe"},{"id":"53556","title":"Shrimp Sandwich Spread","ingredients":"crustaceans, shrimp, raw (not previously frozen)
cheese, parmesan, hard
cheese, parmesan, hard
onions, raw
pickle relish, sweet","directions":"Mix the ingredients in the order given.
Spread on bread or toast points open style.
Serve.","url":"https://recipe.bluelayer.org/recipe/53556/shrimp-sandwich-spread"},{"id":"53326","title":"Instant Oatmeal","ingredients":"oats
salt, table","directions":"Put 1/2 cup oats in a blender and blend on high until powdery.
Set aside in a small bowl and continue the procedure with an additional 1/2 cup of oats.
*If using a food processor - you can process 1 cup at a time*.
In a small sandwich bag, place the following: 1/4 cup un-powdered oats, 2 tablespoons powdered oats and 1/8 teaspoon salt.
Store in an airtight container.
To serve: empty one bag into a bowl and add 3/4 cup boiling water - stir and let stand for 2 minutes (use less water for thicker oatmeal and more water for thinner oatmeal).
Variations: Apple & Cinnamon - add 1 tablespoon sugar or sweetener, 1/4 teaspoon cinnamon and 2 tablespoons chopped dried apples to each packet.
Brown Sugar & Cinnamon - add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon to each packet.
Cookies 'N' Cream - add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet.
Makes 8 bags (servings).","url":"https://recipe.bluelayer.org/recipe/53326/instant-oatmeal"},{"id":"53302","title":"Peppercorn Mayonnaise Sandwich Spread","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
peppers, sweet, green, raw","directions":"Combine all ingredients in a bowl.
Mix with smoked salmon, cooked chicken and other salad ingredients to make delicious sandwiches","url":"https://recipe.bluelayer.org/recipe/53302/peppercorn-mayonnaise-sandwich-spread"},{"id":"53180","title":"Secret Burger Sauce","ingredients":"salad dressing, mayonnaise, regular
catsup
pickle relish, sweet
spices, garlic powder
spices, pepper, black","directions":"Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl.
Serve on burgers or sandwiches.","url":"https://recipe.bluelayer.org/recipe/53180/secret-burger-sauce"},{"id":"53138","title":"Butterfinger Candy Brownie Mix in a Jar","ingredients":"sugars, granulated
sugars, brown
cocoa, dry powder, unsweetened
candies, white chocolate
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Layer ingredients in order given in a 1 quart wide mouth canning jar.
Mix flour with baking powder and salt.When placing in jar, to keep flour mixture from sifting down through the other ingredients, it helps to put flour mixture into a thin sandwich bag.or place flour mixture into bottom of jar and layer other ingredients on top.I try not to place \"white on white\" in the jars.looks prettier that way.Sometimes I lay jar on its side after and layer ingredients that way -- makes a pretty \"sand art\" type of gift.use your imagination.
Place these instructions on your gift jar:.
Empty mix into large bowl.
Empty flour mixture into jar contents.Mix thoroughly.
Add: 2 sticks butter, or margarine, melted.
(do not use diet).4 large eggs and 2 tsps vanilla.
Mix until blended.
Pour batter into sprayed 9\" X 13\" pan.
Bake at 350* for 25 minutes.
Cool.
Cut into squares.
Makes 24-30 brownies.","url":"https://recipe.bluelayer.org/recipe/53138/butterfinger-candy-brownie-mix-in-a-jar"},{"id":"53090","title":"Simple Pesto Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
cheese, parmesan, hard
spices, basil, dried
spices, garlic powder","directions":"Mix together.
Put in small container and spread on sandwiches as desired.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53090/simple-pesto-mayonnaise"},{"id":"53021","title":"Nocciola Baci (Hazelnut Kisses)","ingredients":"nuts, hazelnuts or filberts
rice flour, white, unenriched
butter, without salt
salt, table
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
water, bottled, generic
leavening agents, baking soda","directions":"For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the ground nuts, rice flour, butter, salt, and sugar until it forms into a dough.
Cover the bowl with plastic wrap and put it into the refrigerator to chill for about an hour.
Roll marble-size balls of dough about 3/4-inch wide (5 grams for those of us who have Baking OCD) and place on a parchment or silicone lined sheet pan about an inch and a half apart.
Return pan to the refrigerator to keep the dough chilled until its time to bake.
Preheat oven to 325 F. Bake chilled dough for 8-12 minutes; until the cookies are crisp but tender (they wont chance color, but a few tiny cracks will be visible around the edges).
Remove pan from oven and set it on a rack and allow cookies to cool completely on sheet pan.
To assemble the cookies: Gently melt the chocolate in a microwave or in the top of a double boiler.
Place a small dollop of chocolate between two cookie halves; set aside until chocolate sets.
Cookies can be stored in an airtight container for up to a week.
Notes: To make rice flour: Pulse uncooked white rice in a spice mill or coffee grinder until very finely ground.
To blanch and peel hazelnuts: Bring 2 cups of water to a boil in a 4-quart sauce pan (you need a large pan because the water and baking soda will bubble up a lot).
Add baking soda to boiling water; add hazelnuts and boil for 3 full minutes (dont be alarmed when the water turns black; this is to be expected).
In the meantime, have ready a bowl of iced water.
After 3 minutes, remove hazelnuts from boiling water and plunge them into the iced water to stop the cooking process.
Slip hazelnuts out of their skins and allow to dry.
Toast hazelnuts in a 350 F oven for 10-15 minutes.
Cool completely and pulse in a food processor until finely ground (should resemble dry cornmeal or polenta).
Recipe adapted from David Lebovitz via Teressa Murphy.
Recipe makes 35 tiny sandwich cookies.","url":"https://recipe.bluelayer.org/recipe/53021/nocciola-baci-hazelnut-kisses"},{"id":"52840","title":"Brownie Mix - Amazing Every Single Dang Time","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cocoa, dry powder, unsweetened","directions":"To make the mixing as painless as possible, I often take 1 cup of sugar and blend it with the baking powder, salt, and cocoa powder.
This breaks up all the little clumps before you tackle the monster-big bowl of dry ingredients.
I've found a whisk to be most helpful for this task.
Once you've got a clump-free mixture, mix in the rest of the flour and sugar, being very careful that no pockets of un-mixedness remain.
I put mine in quart-sized ziploc bags, 2 1/4 cups per bag.
(sandwich bags can be used, but they don't come in the heavy-weight freezer-caliber plastic -- the last thing I want all over my pantry is a batch of brownie mix.
Also, the freezer weight has a label on it already) Label each bag with the recipe which is as follows:.
1 bag of brownie mix, 2 eggs, 1 teaspoon vanilla, and 1/4 cup melted butter or margarine.
Blend well (mixture will be very thick).
Add 1/2 cup chopped walnuts if desired (I've never tried the walnuts due to allergies).
Pour mixture into a cooking-sprayed 8x8\" inch pan.
Bake at 350F for 30-35 minutes.
For a very fudgey brownie, turn the heat down to 325F and cook for 35 minutes, until a toothpick tests clean.
Be sure to refrigerate extra-fudgy brownies.
To serve, I cut 1/4\" off of each side (while still in the pan) and remove the \"brownie sticks\" before cutting and removing individual pieces.
My family loves the brownie sticks, and the serving pieces are much more clean.
Store them covered.
These brownies never need frosting (in my opinion) and make a great source for emergency chocolate.","url":"https://recipe.bluelayer.org/recipe/52840/brownie-mix-amazing-every-single-dang-time"},{"id":"52830","title":"Whole Wheat Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Mix 2 cups flour with yeast.
Add water and salt, mix well.
Gradually add another 2 cups flour until dough cleans sides of bowl.
Dough should be moderately stiff.
Knead 4 - 5 minutes until dough is smooth and elastic-like.
Do not over knead.
Form dough into 10 balls.
On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape.
Make sure both sides are covered with flour.
Place on a lightweight, nonstick baking sheet.
Let rise 30 minutes or until slightly raised.
Preheat oven to 500 degrees F.
Gently turn the rounds upside down just before placing in the oven.
Bake on the bottom rack of oven.
The instant hot heat makes the breads puff up.
NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool.
While still warm, store in plastic bags or an airtight container.
To serve warm, reheat in a 350 degrees F oven.
Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc.
Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal.
Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich.
Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats -- .","url":"https://recipe.bluelayer.org/recipe/52830/whole-wheat-pita-bread"},{"id":"52794","title":"Salt Free Taco Seasoning","ingredients":"spices, chili powder
spices, cumin seed
spices, onion powder
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag.
Seal and shake.
I keep my baggies of seasonings I make in an old bread tin, labeling the lip with a smudge free marker.
Then I can find the seasoning mix I need quickly.
When ready to use, shake bag before using.
This makes about 30 teaspoons Serving size is 1 teaspoon for use in recipes.
if calculating nutritional data purposes.","url":"https://recipe.bluelayer.org/recipe/52794/salt-free-taco-seasoning"},{"id":"52745","title":"Greek Yogurt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine.
In a smaller bowl, stir together the yogurt and milk.
Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.
Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick.
Using a biscuit cutter, cut rounds of the dough and place them onto the prepared baking sheet.
Repeat until all the dough has been used re-rolling the scraps of dough to make additional biscuits.
Bake about 13-15 minutes or until cooked through and golden.
Serve immediately, while hot.
Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.
Notes: Because of the absence of fat in this recipe, the biscuits do toughen up some as they cool.
For that reason, they are best served fresh from the oven while still hot.
Any leftovers can be stored in a bag or airtight container and rewarmed before serving.
Adapted from Healthy Recipes.","url":"https://recipe.bluelayer.org/recipe/52745/greek-yogurt-biscuits"},{"id":"52608","title":"Perfectly Cooked Bacon","ingredients":"bacon, meatless","directions":"Tired of a greasy kitchen?
Tired of poorly cooked curled up bacon?
Once you try this you'll never cook it on the stove top again.
Even my air filter was full of bacon grease!
Yuck!
Preheat oven to 325F.
Take sheet tray and cover in aluminum foil.
Open package of bacon.
Place bacon on sheet tray evenly and not overlapping.
Place tray in oven and cook for 30 min.
Check bacon, you may want to cook for another 5 min.
When finished, removed bacon and pat extra grease off with paper towels.
I like to do 2 or 3 lbs at a time and place in ziplock bag.
This way you always have cooked bacon for breakfast, sandwiches, salads or any other recipe.","url":"https://recipe.bluelayer.org/recipe/52608/perfectly-cooked-bacon"},{"id":"52599","title":"Cafe Rio Crockpot Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
water, bottled, generic
salad dressing, ranch dressing, regular
spices, garlic powder
spices, chili powder
spices, cumin seed","directions":"Place chicken in crockpot.
Mix all other ingredients together and pour on top of the chicken.
Turn chicken in the mixture to coat.
Cook on low 4-6 hours.
Shred chicken and mix in the liquid in the crockpot.
Serve with tortillas or as a sandwich or on top of rice or mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/52599/cafe-rio-crockpot-chicken"},{"id":"52552","title":"Favorite Blackened Rub","ingredients":"spices, pepper, black
spices, garlic powder
salt, table
spices, cumin seed
mustard, prepared, yellow
spices, chili powder
spices, oregano, dried
sugars, brown
spices, paprika
salt, table","directions":"Toss all ingredients in a bowl.
Store left overs in a sealed container or a ziploc sandwich bag.
To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.","url":"https://recipe.bluelayer.org/recipe/52552/favorite-blackened-rub"},{"id":"52216","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a mediumsized mixing bowl and stir well to mix.
Cut butter into 1 tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/52216/flaky-pie-dough"},{"id":"52181","title":"Super Thin Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Weighing the flour and water is highly recommended as there are many factors that can affect the absorbent qualities of the flour.
Mix flour, yeast, honey and salt in a food processor with a steel blade.
Run the machine and add water and oil through the top, process for 30 seconds.
You may need to add just a bit more water if the dough feels dry.
Place the dough into a sealed container and refrigerate overnight.
Set oven rack and pizza stone on lowest setting and preheat to 500 degrees.
Remove dough from container and half.
Place half on center of large sheet of parchment paper.
Place large sheet of plastic wrap over dough and parchment.
Allow dough to rise for 10 minutes.
Roll the dough sandwiched between the parchment and plastic wrap trying to achieve an even thickness.
The dough should be about 14 inches in diameter.
Peel off plastic wrap and top as desired.
Place the pizza with parchment on the pizza stone and bake for about 10 minutes.
The parchment should slide out easily and allow for easy transfer to a cutting board.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/52181/super-thin-pizza-crust"},{"id":"52150","title":"Authentic Cuban Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this \"turn\" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour.
Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375F while the loaves are rising.
Bake the bread for about 30 minutes, or until it's golden brown.
Remove it from the oven, and cool it on a rack.
The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.
Yield: 6 sandwich loaves.","url":"https://recipe.bluelayer.org/recipe/52150/authentic-cuban-rolls"},{"id":"52143","title":"Dulce de Leche Cookie Sandwiches (Alfajor)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
dulce de leche
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Preheat your oven to 350 degrees F.
In a food processor, combine flour, sugar, salt and butter.
Pulse until dough comes together into a ball.
If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball.
Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick.
Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet.
Bring the dough scraps together and gently press into a ball.
Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
Bake the cookies until they are golden and firm, about 15 to 20 minutes.
Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg.
Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie.
Place the cookies on a platter, dust them with powdered sugar, and serve.","url":"https://recipe.bluelayer.org/recipe/52143/dulce-de-leche-cookie-sandwiches-alfajor"},{"id":"52138","title":"Hand Kneaded Chewy Bagels","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Put the bread flower in a bowl.
Make a well in the middle and add yeast.
Place the salt and sugar outside the well.
Pour half of the water into the well and stir to dissolve the yeast.
Pour the remaining water in circular motion and quickly mix with the dry ingredients.
Once the dough comes together, move the dough onto a working surface.
Using your body weight, knead it for about 15 minutes.
The dough is done when it is smooth.
Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself.
Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.
Flip the dough so the seam side is up.
Flatten it with your hand allowing trapped air to come out.
Roll the dough into a sausage shape about 20cm long.
By flattening one of the end will make it easier to connect it.
Connect the both ends into a ring.
Lightly spray some water onto the surface of the dough.
Allow it to rise again in an oven heated to 35C for about 60 minutes.
In a large pot, bring a plentiful amount of water to a boil.
Add 2 tablespoons of sugar (not included in the recipe).
Insert dough into the hot water and boil for 30 seconds each side.
Drain the dough.
Bake in oven at 190C for 15 minutes.
Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.
Dough with 200 g bread flour and 50 g rye flour.
Add walnuts in step 1.
I had it with some cream cheese.
Added dried figs in step 1.
Spread some cream cheese between and toasted the bagel.
Chocolate bagel.
Wrapped the dough with chocolate in step 7.","url":"https://recipe.bluelayer.org/recipe/52138/hand-kneaded-chewy-bagels"},{"id":"52101","title":"Peanutty Carrot Sandwich Spread","ingredients":"peanut butter, smooth style, without salt
marmalade, orange
carrots, raw
raisins, seeded","directions":"In a small bowl, combine peanut butter & marmalade; add carrots & raisins.
Mix well.
Use as a sandwich filling with your favorite bread or enjoy with crackers.","url":"https://recipe.bluelayer.org/recipe/52101/peanutty-carrot-sandwich-spread"},{"id":"52086","title":"Vegan Chocolate Sponge Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 325F (160C).
Grease two 8 x 8 x 1/2 inch shallow cake pans and line the base of each with a circle of greased wax paper.
Sift the flour, cocoa powder and baking powder into a bowl.
Add the sugar, oil and water.
Mix well to a batter-like consistency.
Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.
Turn the cakes out onto a wire rack and strip off the wax paper.
Allow to cool completely.
Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.
Sprinkle on a little grated chocolate and confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/52086/vegan-chocolate-sponge-cake"},{"id":"51789","title":"Pimiento Cheese Spread","ingredients":"spices, pepper, black
cheese, cheddar
salad dressing, mayonnaise, regular","directions":"Place the drained pimientos in a blender or food processor and puree until smooth.
Using an electric mixer, combine the cheese and pimiento, beating until smooth.
Beat in the mayonnaise.
Spread on slices of white sandwich bread while the mixture is room temperature.
Trim the bread crusts and cut the sandwiches into triangles.
The spread may be stored, covered, in the refrigerator for up to 1 week.
Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Make a lot of these.
One triangle disappears in only three bites!","url":"https://recipe.bluelayer.org/recipe/51789/pimiento-cheese-spread"},{"id":"51658","title":"Easiest Pesto Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
sauce, pesto, classico, basil pesto, ready-to-serve","directions":"Combine mayonnaise and pesto.
Enjoy on your favorite sandwich or burger!","url":"https://recipe.bluelayer.org/recipe/51658/easiest-pesto-mayonnaise"},{"id":"51368","title":"King Arthur's Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast.
In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
(You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
Add a bit of additional milk or flour if needed the dough should be soft, but not sticky.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until its domed about 1 inch above the edge of the pan.
Bake the bread in a preheated 350F oven for 30 to 35 minutes, until its light golden brown.
Remove the bread from the oven, and cool it on rack before slicing.
Store the bread in a plastic bag at room temperature.","url":"https://recipe.bluelayer.org/recipe/51368/king-arthurs-sandwich-bread"},{"id":"51235","title":"Glossy Chewy Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
molasses","directions":"Place the water into the bread machine, followed by the ingredients and start the kneading process for 7 minutes.
If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here.
When the dough has finished, remove it and hand knead for about 3 minutes.
If adding fillings, put them in now.
Measure them, divide them, and form them into ellipses.
Let it rest for 10 minutes.
Roll the dough into a cylinder and flatten one end.
Bring the other end around and tightly bind the edges together.
Place the dough on a baking tray lined with parchment paper and dusted with corn meal.
Cover with a plastic bag and let rise for 30 minutes.
Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising.
Preheat the oven to 200C.
Don't let the water bubble and boil.
Place the dough in the hot water and cook each side for 25 seconds.
Place in the preheated oven.
[For 8 bagels] Raise the temperature to 220 and bake for 15 minutes.
[For 5 bagels] Raise the temperature to 210C and bake for 14 minutes + 190C for 4 minutes.
I recommend freezing the ones you won't eat within a few days.
You can eat them as-is after they thaw out, or you can toast or microwave them.
Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum.
These are plain bagels.
Just using bread flour.
They're good for bagel sandwiches or with your favorite jam.
Here are cinnamon raisin bagels.
Add 72g of raisins and some cinnamon.
These are excellent with cream cheese!
These ones are cafe mocha bagels.
Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon.
These are adzuki bean bagels.
Knead 150g of hard adzuki beans into a paste and top with poppy seeds.
There's no need for sugar or salt.
\"My Bagel Sandwich\" Delicious.
\"Rusk Bagels\" I might make bagels just for this.
I added 35 g of walnuts to the dough.","url":"https://recipe.bluelayer.org/recipe/51235/glossy-chewy-bagels"},{"id":"51094","title":"Rainbow Bean Soup in a Jar","ingredients":"beans, snap, green, raw
beans, snap, green, raw
peas, green, frozen, unprepared
lentils, raw
beans, snap, green, raw
onions, raw
beef, grass-fed, ground, raw
spices, parsley, dried
spices, basil, dried
lemonade, frozen concentrate, white, prepared with water
spices, chili powder
spices, garlic powder
spices, pepper, black
spices, oregano, dried","directions":"Look for red lentils or yellow split peas for a real rainbow of colors in this mix, if you can't find use regular brown lentils or pick a colorful dried bean of your choice for this layer.
Mix seasonings and place in a thin zipper sandwich bag.
Use a Pint Jar that has a wide mouth.
Place each type of bean in jar in order listed above.
Top with season bag, gently flatten bag so it can be seen from all sides.
Put lid on jar.
Decorate jar.
Attach recipe to jar.
Put a expiration date on year from now.
RAINBOW BEAN SOUP.
Remove seasoning packet.
Set aside.
Rinse beans place beans in large microwave safe dish.
Cover with water 1\" to 2\" over top of beans.
Cover dish loosely with plastic wrap.
Microwave on high for 15 minutes, rotating after 7 minutes.
Drain and rinse beans very well.
Place beans in very large pan.
Add 4 cups water and 1/2 can crushed tomatoes and seasonings from packet.
Cover, bring to boil.
Lower heat, cover pan and simmer 1 1/2 hours or until beans are tender.
STIR OCCASIONALLY.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51094/rainbow-bean-soup-in-a-jar"},{"id":"50879","title":"Chocolate Malt Sandwiches","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vanilla extract
cream, fluid, heavy whipping","directions":"Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
Roll out the dough between the parchment sheets to 1/4 inch thick.
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
Reroll the scraps and repeat.
(Refrigerate the dough if it gets too soft.)
Place the cookies 1 inch apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
Refrigerate until cold, about 25 minutes.
Beat with a mixer until thick and spreadable, about 1 minute.
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
Dust with cocoa powder, if desired.
Store in the refrigerator up to 5 days.
Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/50879/chocolate-malt-sandwiches"},{"id":"50846","title":"Ginger yoghurt scones with black cherry filling recipe","ingredients":"spices, ginger, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
spices, ginger, ground
cherries, sweet, raw
cream, whipped, cream topping, pressurized
cherries, sweet, raw","directions":"Pre-heat oven to 200C/400F/Gas Mark 6.
Line a baking tray with parchment paper or greaseproof paper.
Put the yogurt, milk and sugar in a pan and warm until hand-hot, alternatively heat in a small bowl on low power for 40 seconds in the microwave.
The sugar should melt into the yogurt and milk.
Place the flour, baking powder, ginger powder and butter into a mixing bowl and rub the butter into the flour to make a breadcrumb texture.
Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
Dust the worktop with some flour and bring the dough together.
Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones.
Place the scones on the prepared tray with a good distance between them.
Re-shape the dough and cut again.
Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve.","url":"https://recipe.bluelayer.org/recipe/50846/ginger-yoghurt-scones-with-black-cherry-filling-recipe"},{"id":"50768","title":"No-Bake Caramel Slice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
apricots, dried, sulfured, uncooked
raisins, seeded
nuts, almonds
candies, caramels
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.
Combine rice bubbles, apricots, sultanas and almond in a large bowl.
Place the caramello chocolate and cream in a saucepan.
Stir over low heat until melted and smooth.
Stir through the rice bubble mixture.
Spoon the mixture into the prepared pan and press firmly to smooth the surface.
Place in the fridge for 3-4 hours, or until firm.
Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.
Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.
Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/50768/no-bake-caramel-slice"},{"id":"50751","title":"Doughnut Seeds","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Place 1/3 cup original brand Cheerios into each sandwich baggie.
Place 1/3 cup Fruity Cheerios into each sandwich baggie.
Attach doughnut seed labels (see link for printing labels in directions).","url":"https://recipe.bluelayer.org/recipe/50751/doughnut-seeds"},{"id":"50642","title":"Barbeque Sauce for Meat Sandwiches","ingredients":"catsup
sugars, brown
sauce, worcestershire
honey
butter, without salt
mustard, prepared, yellow
lemon juice, raw
spices, chili powder
spices, garlic powder","directions":"Stir ketchup, brown sugar, Worcestershire sauce, honey, butter, mustard, lemon juice, chili powder, and garlic powder together in a saucepan over medium heat; simmer until hot, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/50642/barbeque-sauce-for-meat-sandwiches"},{"id":"50630","title":"Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
celery, raw
onions, raw
sugars, brown
spices, garlic powder
salt, table
spices, pepper, black","directions":"Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand (or you can just chop the chicken).
Remove bowl from the stand mixer and add in all other ingredients.
Stir by hand to mix well.
Serve over lettuce leaves or in sandwiches.","url":"https://recipe.bluelayer.org/recipe/50630/chicken-salad"},{"id":"50615","title":"Honey Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
butter, without salt
honey
mustard, prepared, yellow
water, bottled, generic
soy sauce made from soy (tamari)","directions":"Put into a bowl and mix (mix the mustard and honey well first, before adding the water and soy sauce to prevent lumps from forming).
Pat the chicken dry with kitchen paper.
Cut into bite-sized pieces and season with salt and pepper.
Put the flour into a plastic bag, add the seasoned chicken and shake to coat.
Heat the vegetable oil in a frying pan, and fry chicken from Step 3 from the skin-side down.
When it browns, turn it over and cook until browned on both sides.
When both sides are browned, put the lid on and cook all the way through on a low heat (approximately 6 minutes).
Mix the butter with from Step 1, and mix again before adding to the frying pan from Step 5.
Turn up the heat and reduce the sauce whilst coating the chicken.
When the chicken is coated with the sauce and has a beautiful shine, it is done.
It is also delicious in a toasted English muffin.
I made a sandwich with lettuce leaves.","url":"https://recipe.bluelayer.org/recipe/50615/honey-mustard-chicken"},{"id":"50583","title":"King Arthur's 100% Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/50583/king-arthurs-100-whole-wheat-sandwich-bread"},{"id":"50548","title":"Cranberry Pecan Sandwich Bread (For Abm)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
nuts, pecans","directions":"Add all ingredients (except cranberries and pecans) in order recommended for your bread machine.
Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading).
Bake on the \"sweet bread\" setting, medium crust darkness, 1.5 lb loaf.","url":"https://recipe.bluelayer.org/recipe/50548/cranberry-pecan-sandwich-bread-for-abm"},{"id":"50506","title":"Sloppy Joe Sandwiches","ingredients":"beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
mustard, prepared, yellow
spices, pepper, black
catsup
sugars, brown","directions":"Combine all ingredients in a saucepan and simmer covered over low heat for 15 minutes, stirring occasionally.
Serve over your favorite buns.","url":"https://recipe.bluelayer.org/recipe/50506/sloppy-joe-sandwiches"},{"id":"50463","title":"Totally incredible Tomato Basil bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, basil, dried
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl dissolve the yeast in the water.
Then add all of the ingredients and 2 cups of flour, mix well.
Add some more flour to form a stiff dough.
Turn onto a lightly floured surface and knead for about 4 minutes until you get an elastic dough.
Grease a large bowl and place the dough in it and turn it to grease all the dough so it doesnt dry out.
Cover the bowl and place on a warm place for about an hour or until it doubles in size.
Punch down dough and knead for about 1 minute.
Place on a lightly greased baking sheet in your desired shape and let rise until doubled or an hour.
With a very sharp knife, cut an X in the middle if you made it round.
Bake in an oven at 375F for 35-40 minutes or until brown (dont over cook).
Let chill for a few minutes or use hot.
Perfect for a delicious capresse sandwich.","url":"https://recipe.bluelayer.org/recipe/50463/totally-incredible-tomato-basil-bread"},{"id":"50443","title":"Best Ever Brown Bread","ingredients":"leavening agents, baking soda
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
raisins, seeded","directions":"mix all together.
pour into greased 1 lb coffee cans.
fill more than a little more than 1/2 full.
steam 4 hours.
make good sandwiches for afternoon tea.","url":"https://recipe.bluelayer.org/recipe/50443/best-ever-brown-bread"},{"id":"50397","title":"Asparagus With Wasabi-Mayonnaise Dip","ingredients":"asparagus, raw
salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
sugars, granulated
lemon juice, raw
wasabi, root, raw","directions":"Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
Move to a colander and rinse under cold running water to stop it from cooking.
Drain well and pat dry.
Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
This dip is also good as a spread for sandwiches and as a topping for cooked veggies!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/50397/asparagus-with-wasabi-mayonnaise-dip"},{"id":"50358","title":"Cocoa Lime Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, brown
butter, without salt
sugars, powdered
lime juice, raw","directions":"Sift the flour and cocoa together.
In a large bowl, beat the butter and brown sugar together until light and fluffy.
Stir in the flour mixture.
Using your hands, form the dough into two logs about 1 inch in diameter.
Wrap each log in plastic wrap and refrigerate for approximately 1 hour, or until firm enough to slice.
Preheat oven to 350.
Unwrap each log and cut into slices about 1/4 inch thick.
Place on ungreased baking sheets.
Bake for approximately 8-10 minutes, or until cookies are firm but not browned.
Cool for 1 minute on baking sheets, then remove and place on racks.
Cool completely.
To make filling, place butter in a small saucepan and heat over low heat until melted.
Continue to heat, stirring occasionally, until butter just begins to brown.
Remove from heat and let cool slightly.
Stir powdered sugar and lime juice into melted butter.
Spread filling on half the cookies.
Top each with an unfrosted cookie and press down gently.","url":"https://recipe.bluelayer.org/recipe/50358/cocoa-lime-sandwich-cookies"},{"id":"50077","title":"Sriracha Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
sauce, hot chile, sriracha","directions":"In a bowl, whisk together mayonnaise, mustard, and sriracha.
Store in an air-tight container for up to a month.
Use as a condiment on burgers, hot dogs, fries, sandwiches, dipping sauce, chips, chicken, fish (fried or baked), etc.
Easily doubles.","url":"https://recipe.bluelayer.org/recipe/50077/sriracha-mayonnaise"},{"id":"49863","title":"Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
butter, without salt
lemon juice, raw
salt, table","directions":"Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring
Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups
Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie
Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour
Pour into a container with a lid and chill in the fridge until solid
This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic!
I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!
It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required.
If I'd thought of it before that's what I would've done","url":"https://recipe.bluelayer.org/recipe/49863/vickys-easy-homemade-margarine-gluten-dairy-egg-soy-free"},{"id":"49699","title":"Chocolate-Filled Cookies","ingredients":"butter, without salt
sugars, powdered
salt, table
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
butter, without salt","directions":"In the bowl of electric mixer,beat together the butter, sugar and salt, then add the rum, beat until you obtain a fluffy mixture.
Stir in the sifted flour and mix to obtain a smooth texture.
Cover and chill for 1-2 hours.
Preheat the over to 350F.
Roll the dough into 1-inch balls, which you place 1-inch apart on ungreased baking sheets, and bake 10-12 minutes(firm but not brown), then transfer to a wire rack and cool.
Prepare the filling:.
Melt the chocolate and butter together and stir until smooth.
Cool slightly.
Spread a small amount of the chocolate on the bottom of a cookie,and cover with another cookie like a sandwich and press gently.
Repeat with remaining cookies.
Cool until filling is set.
Store for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49699/chocolate-filled-cookies"},{"id":"49696","title":"Rice Crispy Ice Cream Sandwich Bars","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
ice creams, vanilla","directions":"Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal.
Press cereal mixture into the bottom of a 9x13-inch baking dish.
Cover and freeze until firm.
Cut cereal mixture in half, crosswise.
Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich.
Cover and freeze again until firm.
Cut sandwich into bars and serve or wrap individually with aluminum foil.","url":"https://recipe.bluelayer.org/recipe/49696/rice-crispy-ice-cream-sandwich-bars"},{"id":"49673","title":"Easy sriracha mayonnaise","ingredients":"salad dressing, mayonnaise, regular
vinegar, cider
sauce, hot chile, sriracha","directions":"Mix all together and enjoy as a dip or give sandwiches a nice kick!
Recipe by taylor68too","url":"https://recipe.bluelayer.org/recipe/49673/easy-sriracha-mayonnaise"},{"id":"49644","title":"No-Bake Easy Energy Bars","ingredients":"peanut butter, smooth style, without salt
oats
honey
beverages, protein powder whey based","directions":"Combine the peanut butter and honey in a large nonstick pot and warm over low heat until runny and mixed.
Mix in the oatmeal and protein powder.
Do not bake, but heat enough to mix nicely.
Press into a 9x9 inch pan and let cool (to make cutting them easier, you could stick the covered pan into the refrigerator for a few hours).
Slice into 16 bars and package in sandwich baggies.","url":"https://recipe.bluelayer.org/recipe/49644/no-bake-easy-energy-bars"},{"id":"49624","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Yield: 2 (10-ounce) servings
*For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/49624/chocolate-malt-shake"},{"id":"49590","title":"Savory TMT Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water: Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
If desired, stir in onion, carrot, and seeds.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/49590/savory-tmt-sandwich-filling"},{"id":"49400","title":"Cranberry Walnut Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
cranberries, dried, sweetened
nuts, walnuts, english
spices, pepper, black
spices, garlic powder
spices, onion powder
salt, table
salad dressing, mayonnaise, regular
mustard, prepared, yellow","directions":"Stir together all ingredients.
Serve over bed of spinach or with whole grain bread for sandwiches.","url":"https://recipe.bluelayer.org/recipe/49400/cranberry-walnut-chicken-salad"},{"id":"49325","title":"Pecan Caramel Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
rice flour, white, unenriched
salt, table
butter, without salt
vanilla extract
nuts, pecans
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
syrups, corn, light
vanilla extract","directions":"Prepare the cookies: preheat the oven to 325 and move the racks as close to the centre as possible.
Line two heavy, not non-stick, baking sheets with parchment paper and set aside.
In a food processor, combine the flour, sugar, rice flour and salt and whir just to mix.
Add the butter and vanilla and pulse until the mixture resembles a rough meal.
Add the pecans and process until the mixture comes together in clumps when you squish it together.
Depending on the size of the processor bowl, you may have to scrape the dough down the sides several times.
Turn dough out onto a large sheet of parchment paper and press into a compact disc.
The final dough will be dense and crumbly, but should hold together well when pressed firmly.
Roll the dough between two pieces of parchment paper to a 1/4-inch thickness.
Using a small 1- to 1 1/2-inch cutter (I use a little star-shaped cutter for these cookies), cut the dough into shapes and carefully transfer them to the lined baking sheets with the help of a palette knife.
Space the cookies about 3/4 inch apart.
Chill the filled sheets for 20 to 30 minutes, or until the dough is very firm.
Bake the cookies for 12 to 15 minutes, or until the tops of the cookies are just firm and the bottoms are just barely beginning to colour.
Cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks and cool completely.
(The cookies can be made up to this point up to 2 days ahead and stored at room temperature in airtight containers.)
Prepare the caramel filling: in a small, heavy-bottomed saucepan, combine all of the ingredients for the filling.
Bring the mixture to a gentle boil over low heat, stirring constantly, until bubbles break the surface.
Keeping the mixture at a gentle boil, and stirring constantly, cook the caramel for 2 minutes from this point, then remove the pot from the heat and allow the mixture to cool completely.
(The caramel can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator.
Return it to the stove and bring it slowly back to just below the boil, stirring constantly, then allow to cool to room temperature before proceeding.)
To assemble the sandwiches, spread a scant teaspoon of the room temperature caramel on the underside of a cookie with a small palette or butter knife.
It can be a sticky job, and I usually end up using a finger to secure the glob of caramel onto the cookie.
Keep your fingers clean and dry, and the caramel shouldnt stick too badly.
Top the caramel with a second cookie, underside down, lining up any points or edges on the two cookies.
Repeat until all of the cookies are sandwiched.
Although they are best within a day or two, the filled sandwiches will keep in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49325/pecan-caramel-sandwich-cookies"},{"id":"49242","title":"Raspberry Cinnamon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
spices, cinnamon, ground
raspberries, raw","directions":"Note: Biscuit recipe has been adapted from The Better Homes and Garden Cookbook, 1976, Baking Powder Biscuits.
For the biscuits: Preheat oven to 450 degrees F.
Sift the flour, baking powder and salt into a medium size bowl.
Add the butter into the sifted ingredients.
Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
Then make a well in the middle of the dry ingredients.
Add the milk into the well and mix it quickly with a fork until the dough sticks together.
Sprinkle some flour onto a large cutting board.
Add the dough to the cutting board and knead it gently about 10 times.
Add a bit of flour to a rolling pin and roll the dough until its about 1/2 inch thick.
Using a biscuit cutter (or the top of a glass), cut the dough into 6 circles.
Reserve the scraps.
Add the dough circles to an ungreased cookie sheet.
Brush some softened butter over the top of the biscuits.
Mix the sugar and cinnamon together in a small bowl and then sprinkle it over the top of the buttered biscuit.
Cut the raspberries in half lengthwise.
Top each biscuit with 4 to 6 raspberry halves depending on the size of the berries.
Sprinkle some of the cinnamon and sugar over the top of the berries.
Roll out the remaining dough, and cut it into another 6 circles.
Top each raspberry biscuit with one of the remaining dough circles (like a sandwich).
Spread some softened butter on top of the biscuit dough circle.
Then top with more cinnamon and sugar.
Bake in preheated oven for about 12 minutes or until the biscuits turn a light golden color.
Serve warm right out of the oven.","url":"https://recipe.bluelayer.org/recipe/49242/raspberry-cinnamon-biscuits"},{"id":"49192","title":"Smoked Pork BBQ- Sandwich, Nachos, Etc","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, cumin seed
spices, fennel seed
spices, chili powder
spices, onion powder
spices, paprika
sugars, brown","directions":"Combine all ingredients for the rub and work onto meat 1-2 hours prior to cooking.
Heat grill or smoker to 275, I use regular charcoal \"do not use self starting\" and hickory wood chips that have been soaked in water for the smoke.
If using a grill spread charcoal to the edges for a indirect heat on the meat.
Turn frequently so meat cooks evenly.
After 4-6 hours I wrap the meat in foil so it does not dry out.
You need to leave the meat in the smoke for at least 4-6 hours, but after that for convenience you could bring in and cook the reminder in the oven at 275 or a slow cooker.
The meat could be cut up if it will not fit in slow cooker.
Take the meat off of heat when internal temp reaches 165.
Let set at room temperature for 1-2 hours until you can safely handle without burning yourself.
Do not try to cool the meat off to quick or it will not pull as easily.
After cooling pull apart with forks until desired texture is reached.
Serve with your favorite sauce with bread, nachos, alone, or however you like.","url":"https://recipe.bluelayer.org/recipe/49192/smoked-pork-bbq-sandwich-nachos-etc"},{"id":"20961","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers, top with remaining crackers teaspoon make sandwiches.
Refrigerate.
In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.
Dip sandwiches and place on waxed paper until chocolate hardens.
Makes about 1 1/2 dozen.","url":"https://recipe.bluelayer.org/recipe/20961/dipped-peanut-butter-sandwich-cookies"},{"id":"49049","title":"Ham Sauce","ingredients":"pineapple, raw, all varieties
apples, raw, with skin
mustard, prepared, yellow
horseradish, prepared","directions":"Put all into blender, blend, and pour into quart jar.
Warm if serving with ham, leave cold if putting onto ham for sandwich.","url":"https://recipe.bluelayer.org/recipe/49049/ham-sauce"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
sugars, granulated
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
water, bottled, generic","directions":"Cream the butter and brown sugar.
In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.
Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.
Bring it together with your hands, then divide it into four equal pieces.
Roll each piece into a long sausage shape about 2.5 cm in diameter.
Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.
Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.
Chill in the fridge whilst you repeat this process with the remaining dough.
Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.
When you have a neat shape, slice each piece into eight `fingers'.
Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.
Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.
Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.
Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.
Sprinkle with granulated sugar and press it in gently with the back of a spoon.
If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.
If not, bake for a few more minutes, then check again.
When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.
They will harden as they cool.
To make the filling, sift the icing sugar and cocoa into a bowl.
(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)
Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.
Keep the butter cream at room temperature until you are ready to fill the biscuits.
When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.
Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"48951","title":"Banana Cream Pie Crust","ingredients":"peanut butter, smooth style, without salt
salt, table
butter, without salt","directions":"Make a crumb crust by putting the peanut butter sandwich cookies and salt into a blender, whirl until you have crumbs and drizzle in 2 T unsalted butter, melted.
Press into pie pan sprayed with nonstick spray.
Quarter 3 ripe, firm bananas instead of slicing (less surface to discolor), lay in bottom of crust and pour in filling.
Bake according to directions.","url":"https://recipe.bluelayer.org/recipe/48951/banana-cream-pie-crust"},{"id":"48529","title":"Tomato Soup Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
spices, garlic powder
spices, oregano, dried
tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onion in margarine.
Blend in flour, sugar, salt, pepper, garlic and oregano.
Remove from heat and slowly stir in tomato juice.
Bring to a boil and boil for 1 minute.
Stir hot tomato mixture into cold milk.
Heat almost to boiling and serve.
It is important to stir the hot mixture _slowly_ into the cold milk to avoid curdling.
Add a toasted cheese sandwich.","url":"https://recipe.bluelayer.org/recipe/48529/tomato-soup-recipe"},{"id":"48276","title":"\"Twist your own way\" Mayonnaise (This one is with Garlic twist)","ingredients":"salad dressing, mayonnaise, regular
spices, garlic powder
oil, olive, salad or cooking
lemon juice, raw
spices, pepper, black","directions":"Whisk together all ingredients.
Cover and store in the refrigerator.
I also love to sprinkle freshly ground black pepper whenever I put this on my sandwich.","url":"https://recipe.bluelayer.org/recipe/48276/twist-your-own-way-mayonnaise-this-one-is-with-garlic-twist"},{"id":"48169","title":"Baci Di Dama ( Orange Almond Cookies ) Recipe","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Put the grnd almonds in a bowl with the sugar, orange peel and all but 1
tbsp of the flour.
Mix well, then stire in sufficient lowfat milk to give a smooth, hard dough.
Roll into small balls and place, well apart, on a baking shet lined with greased wax paper.
Sprinkle with the remaining flour, and bake in a preheated moderate oven 350 degrees, for 15 min or possibly till golden.
Transfer to a wire rack to cold.
When cool, sandwich the cookies together
in pairs with the melted chocolate.
Refrigeratein the fridge for1 hour before
serving.
Makes 12-15","url":"https://recipe.bluelayer.org/recipe/48169/baci-di-dama-orange-almond-cookies-recipe"},{"id":"48143","title":"boys' Italian beef sandwiches (slow cooker)","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
spices, basil, dried
spices, oregano, dried
spices, onion powder
spices, garlic powder
salad dressing, italian dressing, commercial, regular
water, bottled, generic","directions":"spray crock pot with non-stick cooking spray.
place roast in pot.
sprinkle seasonings over roast, then add dressing and water.
cook on low all day, minimum 7 hours.
shred meat and return to pot for at least 15 minutes.
serve in a crusty roll.","url":"https://recipe.bluelayer.org/recipe/48143/boys-italian-beef-sandwiches-slow-cooker"},{"id":"47941","title":"White Sandwich Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
butter, without salt","directions":"If you have a bread bucket:.
Just put in the water, add the remaining ingredients, and crank for 5 minutes to knead.
Let rise till double; crank a couple of times to punch down, then cut into 6 pieces.
Shape each piece into a loaf or put into loaf pan.
Let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.
If you don't have a bread bucket (and I never make it like this, so if you are an experienced baker, feel free to do this by your own method):.
Mix the sugar, yeast, powdered milk and warm water.
Let it stand a few minutes, or till it gets bubbly.
Add flour, salt, and butter and mix well.
Let it rise for 30-60 minutes or so.
Punch down and knead till smooth.
Shape dough in to loaves and let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.","url":"https://recipe.bluelayer.org/recipe/47941/white-sandwich-bread"},{"id":"47779","title":"Date Filled Oatmeal Cookies","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
dates, deglet noor
sugars, granulated
water, bottled, generic","directions":"Cream butter and sugar together well.
Slowly mix in milk.
Add remaining ingredients.
Mix well.
Chill for 1 hour.
Roll out fairly thin on lightly floured board.
Cut into 2 1/2-inch rounds.
Place on ungreased baking sheets.
Bake in 350F oven for 8-10 minutes.
Cool.
Fill with Date Filling, to form a sandwich.
For date filling: combine dates, sugar and water in saucepan.
Bring to a boil.
Simmer, stirring often, until mushy and thickened.
Add more water if too dry, or simmer longer if too runny.
Cool and spread between cookies.","url":"https://recipe.bluelayer.org/recipe/47779/date-filled-oatmeal-cookies"},{"id":"47607","title":"Ginger Ice Cream Sandwiches","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
sugars, granulated
ice creams, vanilla
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookies: Cream butter with 3/4 cup sugar in a large bowl.
Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms.
Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.
Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick.
Cut dough into 8-three inch squares and then arrange on a cookie sheet.
Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.
Sprinkle all cookies with sugar.
Bake for 20 minutes or until light brown.
Cool on rack.
While cookies are cooling, mix ice cream and ginger together.
Divide ice cream mixture into fourths and spread evenly on four cookies.
Roll edges in chocolate chips.
Top with remaining cookies.
Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours).
Serve frozen.","url":"https://recipe.bluelayer.org/recipe/47607/ginger-ice-cream-sandwiches"},{"id":"47523","title":"Molasses and Spice Lemon Sandwich Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
molasses
water, bottled, generic
spices, ginger, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw
sugars, granulated","directions":"Preheat oven to 350 degrees.
Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
Chill for about in hour so the dough is easy to work with.
Form into balls and roll in sugar and place on a baking sheet lined with parchment paper.
Bake for 10 minutes or until the tops just start to crack a bit.
Remove from oven and cool completely before filling.
Filling:.
Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth.
Spread heaping teaspoon filling over bottoms of half of cooled cookies.
Top with remaining cookies and let filling set 1 hour.
When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47523/molasses-and-spice-lemon-sandwich-cookies"},{"id":"47521","title":"Whole Wheat Sandwich Bread (Artisan No-Knead)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
salt, table
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook).
If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 5 days.
On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil.
Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece.
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go.
Form an elongated oval and place it in the prepared pan.
Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the broiler tray and quickly close the door.
Bake for about 50 minutes, or until deeply browned and firm.
Allow to cool before slicing or eating.","url":"https://recipe.bluelayer.org/recipe/47521/whole-wheat-sandwich-bread-artisan-no-knead"},{"id":"47438","title":"Tuna Sandwich Spread","ingredients":"oil, olive, salad or cooking
celery, raw
onions, raw
pickle relish, sweet
cream, sour, cultured","directions":"Combine ingredients and mix well.
Great on whole wheat bread or as a cracker spread.","url":"https://recipe.bluelayer.org/recipe/47438/tuna-sandwich-spread"},{"id":"47390","title":"Simple Yogurt Cream in the Microwave","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw
wheat flour, white, cake, enriched
lemon juice, raw","directions":"Sift the powder ingredients into a heat-resistant bowl.
Add the milk a little at a time while beating with a whisk.
Stir the sugar into the mixture from Step 1 well and wrap in cling film.
Heat it in the microwave for 2 minutes then mix well once more.
Stir in the yogurt and place the mixture back in the microwave for a further 2 minutes.
Stir the mixture well, and lastly add in the lemon juice.
Try sandwiching the cream between two slices of this sweet and fluffy sponge,.","url":"https://recipe.bluelayer.org/recipe/47390/simple-yogurt-cream-in-the-microwave"},{"id":"47380","title":"Burger Sauce","ingredients":"salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
sugars, brown
sauce, worcestershire
chives, raw
spices, garlic powder
spices, pepper, black","directions":"Mix all ingredients thoroughly and serve on beef burgers, or on chicken or fish sandwiches.","url":"https://recipe.bluelayer.org/recipe/47380/burger-sauce"},{"id":"47181","title":"Peanut Butter-Orange Sandwich Filling","ingredients":"peanut butter, smooth style, without salt
honey
salt, table
orange juice, raw","directions":"Thoroughly mix peanut butter, honey, and salt.
Stir in oranges.
Chill.
Use about 1/3 cup filling per sandwich.
Filling can be made the day before using.
Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.","url":"https://recipe.bluelayer.org/recipe/47181/peanut-butter-orange-sandwich-filling"},{"id":"46996","title":"More than sandwich bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
seeds, flaxseed
seeds, sesame seeds, whole, dried
barley, hulled
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"This makes a 2lb loaf.
Place ingredients in order in bread machine pan.
Put pan in machine and use setting for white bread.
Mine takes three hours to bake.
When bread is done, knock it out of the pan and onto a rack to cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/46996/more-than-sandwich-bread"},{"id":"46755","title":"Classic Honey Dijon Dressing","ingredients":"salad dressing, mayonnaise, regular
oil, olive, salad or cooking
vinegar, cider
mustard, prepared, yellow
honey
salt, table
spices, pepper, red or cayenne","directions":"Whisk all ingredients together, blending well.
Drizzle over your favorite salad greens, also makes a tasty dip or sandwich spread.
May be stored in an airtight container in the fridge, for up to three weeks.","url":"https://recipe.bluelayer.org/recipe/46755/classic-honey-dijon-dressing"},{"id":"46626","title":"Damper (Aussie Campfire Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Set oven to hot 200C (400F).
Grease an 18cm (7 inch) sandwich cake tin or four single serve ramekin dishes.
Sift flour and salt into a mixing bowl.
Add any other optional ingredients (see below).
Make a well in the centre of the flour and add most, but not all of the milk.
Mix with a knife, adding more milk if necessary, until you have formed a fairly moist, but not sloppy, dough.
Turn dough into a cake tin or spoon into ramekins.
Smooth the top with the back of a spoon.
If making a savoury damper, sprinkle the top with cheese and/or add a thin slice or slices of tomato.
Bake for 20-30 minutes until golden brown on top and a skewer, inserted in the centre, comes out clean.
Turn out and cool slightly on a wire rack before serving.
Serve warm with butter.
Some Variations: Cheese Damper- add 1/2 cup grated cheese and a pinch of cayenne pepper.
Cheese and Bacon Damper- add 1/2 cup grated cheese and 2-3 rashers of cooked, chopped bacon.
Cheese and Herb Damper- add 1/2 cup grated cheese and 1/2 cup chopped fresh basil OR 1 teaspoon of dried herbs.
Fruit Damper- add 1/2 cup mixed dried fruit and 1 tablespoon sugar.
Orange Damper- add the finely grated rind of an orange and 1 tablespoon sugar.","url":"https://recipe.bluelayer.org/recipe/46626/damper-aussie-campfire-bread"},{"id":"46473","title":"Zesty Sauce","ingredients":"salad dressing, mayonnaise, regular
catsup
horseradish, prepared
salad dressing, ranch dressing, regular
mustard, prepared, yellow
spices, pepper, red or cayenne
lemon juice, raw
sugars, granulated
spices, ginger, ground
spices, pepper, black","directions":"Serve with onion rings, sandwhiches, crab cakes, etc.
For Sandwich Spread (Choose 1 or 2): Chopped fresh dill, chopped sweet pickle, minced green onion, chopped hard boiled egg or fresh red pepper
For Seafood Add: fresh lemon juice, grated lemon zest, minced fresh onion, fresh minced dill or tarragon or chopped sweet pickle.
Combine all ingredients in a small bowl using a wire whisk.","url":"https://recipe.bluelayer.org/recipe/46473/zesty-sauce"},{"id":"46372","title":"Mom's Exotic Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
water, bottled, generic
nuts, almonds
salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
spices, curry powder
lemon juice, raw
pineapple, raw, all varieties","directions":"In a large bowl, combine salad ingredients (chicken through almonds.
).
In a small bowl, mix dressing ingredients.
Pour dressing over salad ingredients and mix well.
Garnish with pineapple tidbits.
Serve plain, as sandwiches, or on top of a bed of lettuce.","url":"https://recipe.bluelayer.org/recipe/46372/moms-exotic-chicken-salad"},{"id":"46133","title":"Bacon and Tomato Sandwich (Alcoholic Drink)","ingredients":"alcoholic beverage, distilled, gin, 90 proof
alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, distilled, rum, 80 proof
lemonade, frozen concentrate, white, prepared with water","directions":"Fill an old-fashioned glass three-quarters filled with broken ice.
Pour ingredients into glass.
Stir gently and serve.","url":"https://recipe.bluelayer.org/recipe/46133/bacon-and-tomato-sandwich-alcoholic-drink"},{"id":"46072","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered
butter, without salt
sugars, brown
butter, salted
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"If you're making the shortbread from scratch then start here:.
Beat the butter with a wooden spoon to soften it.
Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).
Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.
Divide the dough into two equal sized pieces.
Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.
Place each half of the dough into a separate 9 inch square tin.
Prick the shortbread all over with a fork.
Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.
The shortbread will almost certainly not go hard while still in the oven.
It needs to cool before it firms up.
If you have bought 400g of shortbread:.
Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.
Melt 50g of butter, add the shortbread crumbs and mix inches.
Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.
To make the caramel:.
Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.
Add the can of sweetened condensed milk.
Increase the heat and stir vigorously until the mixture just begins to boil.
Important: It will look like there is a massive excess of melted butter floating on the top.
If you remove this the mixture WILL NOT SET so LEAVE IT THERE!
Just as the mixture begins to boil (i.e.
you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.
Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.
To finish:.
Melt 400g of milk chocolate in a glass bowl over boiling water.
(For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).
Pour over the shortbread.
Now refrigerate for several hours until set.
Score each tin into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/46072/millionaire-shortbread"},{"id":"45944","title":"E-Z Hot Beef Sandwiches","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
soup, cream of chicken, canned, condensed","directions":"Put beef roast in roasting pan.
Mix the three soups together.
Cover the meat with mixed soups.
Cover roaster and bake in 250 degree oven for 6-8 hours or until tender.
Remove from the oven and with two forks, shred the beef and leave in roaster with the gravy.
Stir to mix.
Serve on hamburger buns.
Can be put in crock pot, on low, until serving time.","url":"https://recipe.bluelayer.org/recipe/45944/e-z-hot-beef-sandwiches"},{"id":"45902","title":"Michael C's Choclate Crunchies... No Bake!","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
syrup, maple, canadian
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 7\" sandwich tin.
Seal biscuits in a strong polythene bag and bash into uneven crumbs with a rolling pin.
Melt the butter and syrup in a pan.
Stir in the cocoa, then thouroughly stir in the biscuit crumbs.
Spoon into a tin and press down firmly.
Melt the chocolate in a heatproof bowl ovef a pan of simmering water.
Spread over the biscuit base and chill for about half an hour.
Crunchies will keep up to one week wrapped in foil.
Servings depend... You can leave it as one big one or cut it into squares.
Preperation time around 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45902/michael-cs-choclate-crunchies-no-bake"},{"id":"45878","title":"Easy Just-Mix Almond Cookies","ingredients":"wheat flour, white, cake, enriched
nuts, almonds
sugars, granulated
oil, olive, salad or cooking
vanilla extract","directions":"Put all the ingredients in a bowl and mix well.
You can put everything in a bag and mix if you want.
When it's all mixed in, start pre-heating the toaster oven.
Form the dough into balls and lightly press down with your hands.
Place in a toaster oven plate lined with aluminium foil.
Place in your toaster oven or oven, cover with foil and bake for 10-11 minutes.
Bake until it turns a nice golden colour.
(I baked them for 11 minutes.)
They will crumble easily while they're still hot, so leave them to cool.
They'll turn crunchy once cooled down.
If you are using a cookie cutter: Sandwich between two sheets of plastic wrap and roll it out with a rolling pin to a thickness of around 5 mm - 1 cm.
Leave it in the freezer for about 1.5 hours to 2 hours.
Cut into any shape you like, bake, and they'll be done in no time!
This is what they'll look like.
I made my cookies very thin so I just baked them for 5 minutes without pre-heating the oven.
(Around a thickness of 5 mm).","url":"https://recipe.bluelayer.org/recipe/45878/easy-just-mix-almond-cookies"},{"id":"45795","title":"Bentley's Sweet Red Pepper Spread","ingredients":"cheese, parmesan, hard
spices, pepper, red or cayenne
spices, garlic powder
salt, table
spices, pepper, red or cayenne","directions":"Combine all well.
Refrigerate to allow flavors to meld.
Serve with crackers or crudites.
NOTE: This spread is also great on bagels for breakfast, or used as a sandwich spread with deli turkey breast.","url":"https://recipe.bluelayer.org/recipe/45795/bentleys-sweet-red-pepper-spread"},{"id":"45761","title":"Basic turkey salad","ingredients":"ground turkey, raw
pickles, cucumber, sour
olives, ripe, canned (small-extra large)
spices, paprika
salad dressing, mayonnaise, regular","directions":"Chop your turkey finely
Add mayonnaise mix with turkey
Add sweet cucumbers chop the olives and add them mix well
Sprinkle with paprika serve as is, use as a dip, with corn chips, potato chips, as a sandwich, in hollowed out tomatoes, on saltine crackers, and so on","url":"https://recipe.bluelayer.org/recipe/45761/basic-turkey-salad"},{"id":"45345","title":"Basic Dark Chocolate Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
vanilla extract","directions":"Place the chopped chocolate in a large heatproof mixing bowl and set aside.
Heat the heavy cream in a saucepan over medium heat until it is just about to boil.
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
Let it sit for 2 minutes.
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Mix the cream and chocolate together with a rubber spatula or a whisk, working out any lumps of chocolate so that they are fully melted.
Add the butter and vanilla and continue to stir.
If the chocolate or butter stops melting before all the lumps have dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Set the ganache aside and let it cool before using.
The ganache should be about the consistency of smooth peanut butter when its ready to ice a cake.
For cakes: Cool the ganache almost to room temperature.
Place the cake on a wire rack set over parchment or waxed paper (to catch any ganache that may drip), and ice the cake as you would with traditional icing (see Icing a Cake, page 14).
If the ganache sets before you finish icing the cake, reheat it over a double boiler, then bring it down to room temperature again to finish the cake.
For cupcakes: Cool the ganache to room temperature and fill a pastry bag fitted with a large star tip.
Ice the cupcakes as you would with traditional icing (see Filling a Pastry Bag and Piping, page 11).
If the ganache stiffens, warm it between the palms of your hands or place it near a heated oven until it becomes pliant again.
For cookies: The ganache can be used when its still warm, as long as its firm enough not to drip off the edges of the cookies.
Fill a pastry bag and cut a small hole (no tip necessary), then pipe about 1 teaspoon onto each cookie (see Sandwich Cookies, page 58).
For truffles: While it is still warm, pour the ganache into a prepared 8-inch square baking pan as directed in the recipe for Double Chocolate Truffles (page 172).
For ice cream: Spoon warm ganache over your favorite ice cream and serve immediately.
The ganache can be kept in a heatproof airtight container in the refrigerator for up to 2 weeks or frozen for up to 8 weeks.
To reheat, place the container in a pan of simmering water, so that the water comes about halfway to three-quarters of the way up the sides of the container.
Heat it until the sides have melted, then transfer it to a bowl and melt it fully over a double boiler.
The main pitfall in preparing ganache is its tendency to break, whereby the cocoa butter fats pull away from the rest of the mixture and refuse to emulsify.
A broken ganache will result in congealed fat separated from the chocolate when it sets, a problem that is both unattractive and unpalatable.
Breaking is more common with milk or white chocolate ganaches, which have a much higher percentage of cocoa butter content than dark chocolates.
The easiest way to fix a broken ganache is to take half your ganache and reheat it over a double boiler until it is liquefied.
Take the other half and put it in the refrigerator, so that the separated fat solidifies.
Then mix the two halves together, stirring vigorously.
The warm ganache will remelt the fat in the cooler ganache, and the stirring action should help it emulsify with the cream and chocolate.","url":"https://recipe.bluelayer.org/recipe/45345/basic-dark-chocolate-ganache"},{"id":"45237","title":"Crispy Blackened Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
spices, paprika
spices, garlic powder
spices, chili powder
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking","directions":"Press the tofu to remove any excess water.
If you dont have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top.
Leave it for at least 10 minutes.
Pour the soy sauce onto a plate and add the tofu.
Leave it to marinate for several minutes, turning it over halfway.
Meanwhile, mix the remaining ingredients (except the oil) to create your spice mix.
When the tofu is ready, lay it in the spice mix and press the spices into both of the large faces of the piece of tofu to create the crust.
Heat the oil in a frying pan over high heat, and add the tofu.
Cook over a high heat for 3-4 minutes on each side, until the spices are blackened and the tofu is hot all the way through.
Recipe very slightly adapted from The Daily Garnish.","url":"https://recipe.bluelayer.org/recipe/45237/crispy-blackened-tofu"},{"id":"45196","title":"Barbecued Beef Sandwiches on a Bun","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
salt, table
spices, paprika
spices, pepper, black
sugars, brown
mustard, prepared, yellow
sauce, worcestershire
catsup
lemon juice, raw
vinegar, distilled","directions":"Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart.
Shred it into bite-sized pieces.
Combine all remaining ingredients in a large pan and stir in the meat.
Cover and let simmer about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45196/barbecued-beef-sandwiches-on-a-bun"},{"id":"45194","title":"Ms. Gayle's Homemade Pimento and Cheese","ingredients":"cheese, cheddar
spices, pepper, black
salad dressing, mayonnaise, regular","directions":"In a medium bowl, place grated cheese.
Pour entire contents of pimento jar over cheese and toss lightly to mix.
Add mayonnaise and stir until cheese is well coated.
You might want to adjust the amount of mayo, depends on how dry your cheese is.
Serve as a spread in a sandwich or with crackers as an appetizer.","url":"https://recipe.bluelayer.org/recipe/45194/ms-gayles-homemade-pimento-and-cheese"},{"id":"45108","title":"Easy Chilled Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
cranberries, dried, sweetened
fresh red onions,","directions":"Combine all ingredients.
Refrigerate 30 min.
Serve spooned over torn mixed greens, or as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/45108/easy-chilled-chicken-salad"},{"id":"44956","title":"Strawberry Chicken Salad","ingredients":"nuts, pecans
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
strawberries, raw
celery, raw
spices, coriander seed
fresh red onions,
vinegar, balsamic
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Toast pecans in oven on 375F for 10 minutes.
Chop pecans finely.
Mix together chicken, strawberries, pecans, celery, cilantro and onion.
Slowly stir in vinegar and olive oil.
Season with salt and pepper.
Refrigerate for at least 30 minutes before serving.
Great for sandwiches or served over lettuce.","url":"https://recipe.bluelayer.org/recipe/44956/strawberry-chicken-salad"},{"id":"44922","title":"Strained Yogurt in 1 Hour","ingredients":"yogurt, greek, plain, nonfat","directions":"First, prepare a large sieve and a slightly smaller bowl.
Be sure to use one that's smaller than the sieve, so that the whey has space to collect in the bottom!
Line the sieve with 4 sheets of kitchen paper.
Put the yogurt into the sieve!
Fold the protruding edges of the kitchen paper to wrap up the yogurt.
Put a plate on top (the plate needs to be smaller than the sieve)...
And then put a small bowl filled with around 500 ml of water on top of the plate, making sure it doesn't spill.
Leave it like this for 30 minutes.
After 30 minutes, remove the layers and gather the yogurt into a ball.
Put the plate and bowl on top again and after 30 minutes, you'll have strained yogurt!
About 250 ml of whey will collect in the bowl.
Don't throw it away.
I use it to make bread.
I mixed raisins into the strained yogurt and sandwiched it in bread rolls for a snack.","url":"https://recipe.bluelayer.org/recipe/44922/strained-yogurt-in-1-hour"},{"id":"44650","title":"Wasabi Sandwich Spread","ingredients":"salad dressing, mayonnaise, regular
wasabi, root, raw
soy sauce made from soy (tamari)
honey","directions":"Whisk your ingredients together.
Use as a sandwich spread or toss with some shredded cabbage and its super on fish tacos!","url":"https://recipe.bluelayer.org/recipe/44650/wasabi-sandwich-spread"},{"id":"44579","title":"Mustardayonnaise","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow","directions":"Place both ingredients in small bowl and mix well.
Enjoy your mustardayonnaise on sandwiches, as a dip for fries, chips, whatever.","url":"https://recipe.bluelayer.org/recipe/44579/mustardayonnaise"},{"id":"44565","title":"Egg-Free Oatmeal Whole Wheat Quick Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F (230C).
Lightly grease and dust a 9x5x3-inch loaf tin.
Grind oats in a food processor or blender to form a meal/flour.
In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
Serve with honey, butter, syrup, or applesauce; or use in sandwiches.","url":"https://recipe.bluelayer.org/recipe/44565/egg-free-oatmeal-whole-wheat-quick-bread"},{"id":"44486","title":"Asian Chicken Salad","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english","directions":"Whisk together, mayonnaise, lemon juice, soy,sesame oil and pepper sauce.
Add chicken, green onions and walnuts and salt and pepper in a large bowl.
Toss in dressing and serve on a bed of lettuce or on a hearty bread as a sandwich.","url":"https://recipe.bluelayer.org/recipe/44486/asian-chicken-salad"},{"id":"44455","title":"Double Peanut Butter Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
peanut butter, smooth style, without salt","directions":"In a medium bowl, combine flour, sugar, baking soda, and salt; cut in shortening and 1/2 cup peanut butter until mixture resembles coarse crumbs.
Blend in corn syrup and milk.
Shape into 2 x 12 - inch log.
Chill 1 to 2 hours or until firm enough to slice.
Preheat oven to 350F.
Slice dough into 1/4 - inch thick rounds.
Place half of rounds 2 inches apart on ungreased cookie sheets; spread each round with 1/2 teaspoon peanut butter.
Cover with remaining rounds to form a sandwich; seal edges with a fork.
Bake at 350F for 10 to 12 minutes or until browned.
Cool on wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/44455/double-peanut-butter-cookies"},{"id":"44242","title":"Romany Creams","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Cream margarine and sugar well together in a bowl.
Add the sifted flour, salt and baking powder.
Mix the cocoa powder into the boiling water.
Add to the flour-sugar mixture.
If the dough is a bit soft, add some more coconut.
Form into balls.
Press with the back of a fork.
Bake at 350 degrees F.
Sandwich together with melted chocolate for an extravagant cookie!
Likewise, repeat for all the cookies and gobble'em down and enjoy the yummy feeling they impart!","url":"https://recipe.bluelayer.org/recipe/44242/romany-creams"},{"id":"43867","title":"Pain de Mie (Pullman Bread)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine milk, yeast and 1 1/2 cups whole wheat flour.
Beat and let proof 1 hour.
De gas and add oil, salt, sugar, 2 cups white flour.
Work in bowl until dough forms a ball.
Knead adding white flour as necessary until dough is smooth and a bit moist.
Let dough rise in oiled bowl 1-1 1/2 hours .
De gas.
Let rest 10 min.
Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
Let stand 10 min.
Pre-heat oven to 350 degrees F.
Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan.
Bake 25 min.
Remove Pain de Mie lid and let bake 10 more min.
Put pan on wire rack to cool for 10 min.
Turn bread out.
Let cool to room temperature.
The loaf in the Pain de Mie pan should be flat on six sides.
Perfect for sandwiches.","url":"https://recipe.bluelayer.org/recipe/43867/pain-de-mie-pullman-bread"},{"id":"43856","title":"Herbed Mayonnaise Recipe","ingredients":"salad dressing, mayonnaise, regular
parsley, fresh
chives, raw
spices, tarragon, dried
dill weed, fresh","directions":"Combine all ingredients in container of electric blender; blend on low speed 1 minute or possibly till smooth.
Refrigeratethoroughly.
Serve with raw vegetables or possibly on beef, poultry or possibly ham sandwiches.
Yield: about 1 1/3 c..","url":"https://recipe.bluelayer.org/recipe/43856/herbed-mayonnaise-recipe"},{"id":"43802","title":"Karrie's Beef","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw","directions":"You need to start with a frozen roast.
The ice crystals that form during freezing are key to both the moisture that is created to cook the roast and also help puncture the membranes of the meat making it tender.
Take frozen roast out of freezer and put into crock pot.
Sprinkle package of beef stew seasoning all over roast (like a rub).
Cook on low in crock pot for 20 - 24 hours.
Do not cheat on this, the slow and low time is what makes this so much better than other roasts.
After about 1 hour the roast will start to defrost in crock pot and water will come out of frozen roast.
Use this to baste the top of the roast to spread the seasonings.
Flip roast every few hours to ensure each side is under the fluid and no sides end up too crusty and seasonings are distributed.
When done, the beef will look almost shredded.
Note: This is GREAT served as is for a main course along potatoes and veggies, but also makes wonderful sandwiches, can be used as meat for enchiladas or tacos etc.","url":"https://recipe.bluelayer.org/recipe/43802/karries-beef"},{"id":"43764","title":"Healthy Fast Food Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
vinegar, distilled
oil, canola","directions":"Mix dry ingredients in a large bowl.
Add other ingredients.
Stir until dough forms.
Allow to sit for 30 minutes if time permits.
Preheat oven to 425 degrees.
Roll out to 1/2 inch thickness.
Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
Bake on an ungreased cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.
).
These biscuits are thick and are best used to sandwich other items.
Scrambled tofu is a great filler!","url":"https://recipe.bluelayer.org/recipe/43764/healthy-fast-food-biscuits"},{"id":"43623","title":"Reuben Sandwich","ingredients":"ground turkey, raw","directions":"Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich.
On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing.
Top with the second slice and serve with additional cole slaw and Russian dressing if you wish.","url":"https://recipe.bluelayer.org/recipe/43623/reuben-sandwich"},{"id":"43459","title":"French-Style Chocolate Sandwich Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg, white, raw, fresh
oil, olive, salad or cooking
pancakes, plain, dry mix, complete (includes buttermilk)
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Bring egg whites to room temperature.
Add margarine to a fairly large bowl and whisk until creamy.
Add sugar and mix well.
Then add egg whites in about 5 batches.
Mix with each addition.
Add the vanilla oil and whisk lightly.
Also add the pancake mix.
Using a rubber spatula, blend ingredients until even.
Preheat oven at 170C.
Put the batter in an icing bag with a plain tip.
On a baking sheet lined with parchment paper, squeeze the batter out into about 2 cm in diameter.
*After you insert the plain tip, do not cut the edge of the icing bag until all the batter goes in.
It's easier to add the batter if you fold back the bag.
*Simply use a spoon if you don't have any icing bags.
Bake for approximately 10 minutes at 170C.
Turn the temperature down to 150C and bake for 2 more minutes.
Prepare hot water.
Make the ganache cream.
Finely break the chocolate bar into a bowl.
Melt in a double broiler.
Also warm the heavy cream in a double broiler.
Add a third of the warm cream to the melted chocolate.
Mix well.
It becomes lumpy, but you can keep on mixing until it gets glossy.
Then add a half of the remaining cream.
Continue to mix thoroughly.
Finally add the rest of the cream, and mix fully.
You're done with the ganache cream when the cream is evenly smoothed out.
When the biscuits are done, take out immediately from the oven.
Remove parchment paper from the baking sheet and set aside to cool.
Flip over to cool down some more.
*I used an icing bag for this one!
*This one was made with a spoon!
Use a spoon to top a biscuit with ganache cream.
Sandwich the chocolate with another biscuit, and repeat for all the others.
Done!
With the leftover egg yolks, you could even make French Toast []
You can make Easy Baked Pudding with leftover heavy cream?
[]
Here's a pasta dish made with leftover egg yolks and heavy cream.
How about some Spaghetti Carbonara?
[]","url":"https://recipe.bluelayer.org/recipe/43459/french-style-chocolate-sandwich-cookies"},{"id":"43300","title":"Super Easy 4 Ingredient Lace Cookies","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
wheat flour, white, all-purpose, unenriched","directions":"Put 2 Tbsp of brown sugar, 2 Tbsp of butter and 1 1/2 Tbsp of honey (OR corn syrup) into a sauce pan and melt it.
Once melted, whisk in 2 Tbsp of flour until smooth.
Then drop 1 tsp of the batter onto a parchment lined baking sheet ( about 3 inches apart) and bake for 6 min at 375F or until they are noticably golden brown all over.
The batter spreads and bubbles into beautiful cookies.
Once they have set enough to transfer, you can pick them up with your fingers and move them to a cooling rack to cool until crisp and make sandwiches out of them with buttercream.
Or you can shape them into mini ice cream bowls or cones.","url":"https://recipe.bluelayer.org/recipe/43300/super-easy-4-ingredient-lace-cookies"},{"id":"43271","title":"Whipped Chocolate Ganache Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Have cmhopped chocolate in a large bowl
Heat cream in the microwave or on stove top until.it comes to a simmer.
Remove from heat and pour over chopped chocolate.
Let sit 1 minute then stir until smooth.
Cool to room temperature, then chill about 1 hour until cold
When ready to use beat until light and fluffy.
If your chocolate is to cold to whip heat a couple of tablespoons cream to just warm.and add by drops to get the frosting started.
This frosting is great on cakes, cupcakes, brownies and bars.
It's also a wonderful filling for cupcakes and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/43271/whipped-chocolate-ganache-frosting-filling"},{"id":"43200","title":"Muesli Bars (Gluten, Dairy and Egg-Free)","ingredients":"peanut butter, smooth style, without salt
oil, canola
honey
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
dates, deglet noor
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Turn oven on to 300F (150C).
Line a 26 x 36 cm x 5 cm (11 x 14 x 2\") pan with baking paper (silicon paper).
Mix together all the dry ingredients cereal, seeds, nuts, fruit etc.
In a saucepan melt the peanut butter, oil, honey and corn syrup together.
When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
Add to dry ingredients and mix well.
Press very, very firmly into prepared pan.
Bake at 300F (150C) for 15 minutes.
Cool completely in fridge.
When cool cut into bars.
Wrap bars individually in glad wrap or sandwich bags.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/43200/muesli-bars-gluten-dairy-and-egg-free"},{"id":"42576","title":"Pub-Style Burger Sauce","ingredients":"salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
sugars, brown
sauce, worcestershire
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients.
Use to smear burger buns or if you like, other sandwich breads.","url":"https://recipe.bluelayer.org/recipe/42576/pub-style-burger-sauce"},{"id":"42559","title":"Florentines (Sandwich Cookies)","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
honey
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position the rack in the center of oven and preheat to 350 degrees.
Line a heavy large baking sheet with parchment paper or use a silpat(silicone baking mat).
Stir the chopped almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves; Bring mixture to a boil.
Remove the pan from heat; Stir in almond mixture; COOL the batter for 20 minutes, stirring occasionally.
Bake the cookies until they are LACY and golden brown, about 10 minutes.
Gently slide the parchment paper onto a rack to cool compelety; transfer the cookies to paper towels.
Repeat with remaining batter, lining with clean parachment paper or baking mat.
Note: the cookies can be made up to this point 2 months ahead, cool compelety, then store airtight in freezer, defrost before continuing.
Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts or melt carefully in microwave.
Spread the melted chocolate over the bottom of 1 cookie, top with a second cookie, bottom side down, pressing lightly to adhere; repeat with remaining cookies and chocolate, enjoy.","url":"https://recipe.bluelayer.org/recipe/42559/florentines-sandwich-cookies"},{"id":"42511","title":"Vermont Whole Wheat Oatmeal Honey Bread","ingredients":"water, bottled, generic
oats
sugars, granulated
honey
butter, without salt
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon.
Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf.
Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360F oven for 33 minutes.
* Remove them from the oven when they're golden brown, and the interior registers 190F on an instant-read thermometer.
Yield: 2 sandwich loaves.
*If your oven can't be set at 360F, set it at 350F and bake the bread for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/42511/vermont-whole-wheat-oatmeal-honey-bread"},{"id":"42447","title":"Daily Bread -Wheat","ingredients":"water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched","directions":"1) Pour water into your container of choice.
I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
).
2) Add Salt and yeast.
3) Add wheat flour and wheat germ.
Stir until flour is no longer clumpy.
4) Add white flour, 2 cups at a time.
Stir in in between with a wooden spoon.
(If you have a mixer that can handle bread dough by all means use it!
I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
Let sit on the counter for 2 hours.
(I do not find that heat, or no heat makes a difference).
6) Dough can now be used for bread of choice or stored in the fridge.
To bake:.
Make sure you have flour ready to keep your hands covered.
The dough is very sticky.
Heat oven to 400 degrees.
To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
Bake 30 minute.
To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
(sometimes I skip this step).
Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
Roll like a jelly roll and pinch the ends.
You may slice the top with a sharp knife).
To use for pizza dough: Follow as above but roll out to fit your pizza pan.
Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
To make cinnamon rolls: follow as above.
Roll out jelly roll style and coat with melted butter and cinnamon sugar.
Roll jelly roll style and slice.
Bake at 375 for about 40 min -- watch them it depends on how thick they are.
I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
Our menu dictates how often I make it but it is about every other or every third day.
But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.","url":"https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat"},{"id":"42293","title":"\"go To\" Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt","directions":"Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3\" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.","url":"https://recipe.bluelayer.org/recipe/42293/go-to-southern-buttermilk-biscuits"},{"id":"42122","title":"American Sandwich White Loaf - Midwest","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook.
With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
Increase speed to medium-low and knead until the dough is smmooth and elastic, about 10 minutes.
(If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough cleas the side of the bowl but sticks to the bottom.
).
Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, aout 1 minute.
Place the dough in a lightly oiled bowl and wrap tightly with palctic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
**see variation for proofing instructions).
Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square.
Roll the dough into a tight cylinder and pinch the seam closed.
Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger, 1 1/2 hours.
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Bring a kettle of water to boil.
Gently brush the loaf with the remaining 1 tablespoon butter.
Set the loaf pan on the oven rack and place an empty metal loaf pan next to it.
Fill the empty pan about half full with the boiling water.
Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40-50 minutes.
Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/42122/american-sandwich-white-loaf-midwest"},{"id":"42087","title":"Easy Handmade Udon Noodles","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic","directions":"Combine the flours and the salt.
Mix and knead in the water little by little.
It will be very dry at first, but it will gradually form a ball.
When a ball of dough is formed, put it into a sturdy and large nylong bag.
Sandwich the bag between newspapers, and step on the dough over the paper.
When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again.
Continue for 20 minutes.
Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours.
Take the dough out of the plastic wrap and cut it up into single sized portions.
Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin.
Fold the rolled out dough into thirds, and slice into evenly sized noodles.
Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles.
This is how the noodles look after being cut and dusted with flour.
If you want to store the noodles, wrap each portion in plastic wrap and refrigerator.
It will keep for about 3 days.
Bring plenty of water to a boil in a pot.
Put in the udon noodles while pulling them apart, and cook them for about 10 minutes.
Make sure the water doesn't boil over.
Drain the noodles into a colander, cool them well in cold water, and they're done!
You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes.
To serve in a hot udon noodle dish, warm them up in boiling water.","url":"https://recipe.bluelayer.org/recipe/42087/easy-handmade-udon-noodles"},{"id":"41958","title":"Delicious Reuben Bread (Abm)","ingredients":"water, bottled, generic
water, bottled, generic
yogurt, greek, plain, nonfat
potatoes, raw, skin
sugars, brown
salt, table
spices, caraway seed
oil, olive, salad or cooking
sauerkraut, canned, solids and liquids
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine according to manufacturers directions or in order given.
Choose settings for Light Basic and Medium crust.
Variation: Set for dough only cycle; remove and divide into individual sandwich-sized loaves.
Let rise until doubled on baking sheets, and bake at 350 degrees F.; until hollow sounding when thumped, about 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/41958/delicious-reuben-bread-abm"},{"id":"41820","title":"Honey Nut Spread","ingredients":"nuts, walnuts, english
honey
cream, fluid, heavy whipping","directions":"Chop the walnuts finely and then fry them gently in a dry pan until toasted.
Combine the toasted nuts, honey and whipped cream and mix gently into a fine paste.
Serve the spread on tea-time sandwiches or spread onto scones.","url":"https://recipe.bluelayer.org/recipe/41820/honey-nut-spread"},{"id":"41794","title":"Homemade Sandwich Bread","ingredients":"orange juice, raw
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix juice, water, oil, sugar, yeast, and salt until yeast and sugar dissolve.
Mix in flour, 1/2 cup at a time, to form a soft dough.
Place dough on a floured board and knead for about 10 minutes, adding more flour 1 tablespoon at a time, as needed.
Form dough into ball and place in a greased bowl.
Cover with a damp towel, not letting towel touch the dough, and let rise in a warm area for 1 hour.
Punch down dough and place on floured board.
Knead for 2 minutes.
Shape dough into loaf and place in a greased loaf pan.
Cover with damp towel and let rise 30 minutes.
Bake at 375 degrees F for 40 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/41794/homemade-sandwich-bread"},{"id":"41678","title":"Italian Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular","directions":"Spray crockpot with cooking spray; place chicken in crockpot.
Cover chicken with Italian dressing.
Cook on low approximately 8 hours.
Serve.
(If using for sandwiches, you may want to add a bit more dressing to the chicken after shredding).","url":"https://recipe.bluelayer.org/recipe/41678/italian-chicken"},{"id":"41662","title":"Slow Cooker Carolina Pork Sandwiches in a Bag","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, pepper, black
salt, table
sugars, brown
vinegar, cider
catsup
sauce, worcestershire","directions":"Combine all ingredients in ziploc freezer bag and freeze.
To serve, transfer contents of bag to slow cooker.
Cook 6-7 hours on low; 8-9 on high.
Remove pork; shred; return to sauce.
Serve pork on hamburger buns.
Coleslaw may go in the sandwich or on the side.","url":"https://recipe.bluelayer.org/recipe/41662/slow-cooker-carolina-pork-sandwiches-in-a-bag"},{"id":"41553","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix.
Cut butter into 1tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/41553/flaky-pie-dough"},{"id":"41504","title":"Make Your Own Easy Meal Replacement Bars","ingredients":"oats
shortening, vegetable, household, composite
peanut butter, smooth style, without salt
honey
vanilla extract
salt, table
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts.
Set aside.
Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla.
Microwave for 30 seconds.
To the heated mixture, stir in the salt and any additional spice youd like (cinnamon, nutmeg, etc.).
Add milk to the wet mixture and stir again.
If youd like you can add sweetener of any sort to the mix.
If youll be using chocolate, though, its probably unnecessary.
Use a spoon or your hands to evenly coat the oat mixture with the wet mixture.
Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed.
If youd like, you can throw in raisins or chocolate chips at this point.
You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides.
(You can criss-cross two pieces if necesary.)
Mash the mixture down into the pan, being sure to evenly fill all corners.
Continue mashing until the mixture is densly packed and even.
(This is similar to making Rice Krispie Treats.)
Cover the baking dish and place in the refrigerator for 3 hours.
(You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan.
It will come out as one big, pliable piece.
Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.
Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
Refrigerate uneaten bars in an airtight container.
They will keep for several days this way.
Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.","url":"https://recipe.bluelayer.org/recipe/41504/make-your-own-easy-meal-replacement-bars"},{"id":"41427","title":"The Only Other Frosting Youll Ever Need: White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,
salt, table
sugars, powdered
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Put the chopped white chocolate into a small heatproof bowl.
Heat the chocolate in 30 second increments in the microwave set to 60% power.
Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.
Set aside and allow to completely cool.
Place the softened butter into a large mixing bowl.
Sift the salt and powdered sugar over the butter.
Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
Measure the whipping cream into a cup, and stir in the vanilla extract.
With the mixer running on low speed, gradually pour the cream mixture into the frosting mixture in the mixing bowl.
Once the cream mixture has been incorporated into the frosting, fold in the melted (but cooled) white chocolate until incorporated.
Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Makes about 2 1/2 cups of frosting.
This makes a medium consistency frosting, which is very spreadable and creamy.
For a stiff decorator frosting: add more powdered sugar, 1/2 cup at a time, until desired consistency (about another cup or so.)
For a thinner consistency, to fill cupcakes or sandwich cookies, add about 1/2 cup less powdered sugar, and/or about a tablespoon more cream.","url":"https://recipe.bluelayer.org/recipe/41427/the-only-other-frosting-youll-ever-need-white-chocolate-buttercream"},{"id":"41402","title":"Easy Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Grease a 9x5 loaf pan or use parchment paper.
(I used the paper, and this worked very well.)
In large bowl, hand whisk yeast and warm water together.
Let stand for 3 minutes to dissolve yeast.
Add sugar, salt, 4 tablespoons of butter, and 3 cups of flour to the mix.
Whisk until everything is blended, and then with a big spoon, add the rest of the flour and cornmeal.
Mix it until its soft.
Knead on a floured surface for 10 minutes, until it forms a nice firm ball of dough, adding a bit more flour as you knead.
Place in a lightly oiled bowl, cover and place in your oven with the light on for 45 minutes.
After it doubles, gently deflate the dough.
Plop dough onto a floured surface and form it into a long oblong shape.
Place in a greased or papered 9x5 loaf pan.
Cover with a plastic bag or other cover, and return it to the oven for another 45 minutes.
It will RISE above the pan at least 1 inch!
Remove plastic cover.
Place in preheated 350 F oven for 30 minutes.
Allow it to cool for 15 minutes before removing from the pan.
* The last tablespoon of melted butter is for dribbling over the top of the loaf when done.
Personally, I leave the bread alone, but if you want to use the extra butter, go ahead.","url":"https://recipe.bluelayer.org/recipe/41402/easy-sandwich-bread"},{"id":"41333","title":"Sean's Equal Parts Pork Rub","ingredients":"sugars, brown
spices, chili powder
spices, garlic powder
spices, onion powder
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine all ingredients in a plastic bag (a sandwich bag works great,) work into a paste.
Put your meat in the bag and work the rub/paste into the meat.
Place into the frig to sit for 3-24 hours.
Grill over medium heat (be careful when grilling, as the sugar will burn with time and heat.)
I sear both sides without burning the sugar and then finish the grilling over medium to medium low heat.","url":"https://recipe.bluelayer.org/recipe/41333/seans-equal-parts-pork-rub"},{"id":"41302","title":"Butter Rolls Made with Homemade Yeast","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put the dry ingredients and the bread starter into a large bowl.
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
Gradually add the rest of the milk before the flour is completely incorporated.
When the dough lumps together, stop adding the milk.
Remove the dough from the bowl and place on the work surface.
Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
Place into a bowl and cover with plastic wrap.
Let rise.
(In the winter, it will take about 10 hours.
In the summer it will take about 6 hours)
When you stick a finger into the dough, if the imprint stays, it has finished rising!
Use a scraper to cut the dough into 8 sections.
Form the sectioned dough from Step 9 into long and narrow elliptical shapes.
Cover with a damp cloth and let rest for 20 minutes.
While rolling the dough with your hands, spread it out to about 20 cm.
Then use a rolling pin to roll it out to 30 cm and then roll it up.
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper.
Place some cups filled with boiling water onto the tray and cover with a large plastic bag.
Let rise a second time (about 60 minutes.)
When Step 12 has doubled in size, bake in a 200C oven for 10 minutes.
They're done.
You can eat them as is or make sandwiches!","url":"https://recipe.bluelayer.org/recipe/41302/butter-rolls-made-with-homemade-yeast"},{"id":"41301","title":"Chicken Crunch Sandwich Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
figs, dried, uncooked
nuts, walnuts, english
spices, ginger, ground","directions":"Combine chicken spread with cream cheese, California dried figs, nuts and ginger.
Use as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/41301/chicken-crunch-sandwich-spread"},{"id":"41268","title":"Quick vegetarian rice balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sauce, fish, ready-to-serve
soy sauce made from soy (tamari)
sweetener, herbal extract powder from stevia leaf
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook sweet rice in small rice cooker.
Add diced vegetarian fish, soy sauce, sugar, ground pepper in small pot on medium heat.
When rice is cooked, mixed the rice to let to cool down a bit.
Use 2 sandwich zip lock bags as gloves.
Rice can be hot, scoop rice into your Palm which is inside the sandwich bag.
Flatten out the rice, put the fish stuffing (or any kind of stuffing) in the middle of the rice, use hands (inside bags) to press hard and shape the rice balls.
Sprinkle rice seasoning on top or lightly roll rice ball around the sprinkles on the plate.
Makes 1 plate of rice balls.","url":"https://recipe.bluelayer.org/recipe/41268/quick-vegetarian-rice-balls"},{"id":"41223","title":"Chocolate Shortbread Holiday Trees","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
shortening, vegetable, household, composite
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F (180C).
In bowl, combine butter and powdered sugar and beat until light and fluffy.
Add flour, cocoa powder and vanilla and mix well.
On wax paper, roll out dough to 38 inch thickness.
Cut into 1 1/2 to 2-inch strips, then into triangle shapes with two long sides and one short side.
Place 1 inch apart on ungreased cookie sheets.
Bake in preheated oven 8 minutes, or until firm to the touch.
Transfer to a wire rack to cool.
To make frosting:
In small saucepan, melt white chocolate and shortening, stirring frequently.
Dip short sides into melted chocolate, letting excess drip off.
Place on wax paper and let harden.
Place remaining melted chocolate frosting into a plastic sandwich bag with one end snipped off.
Pipe frosting over cookie in a side-to-side design to resemble a garland, then immediately sprinkle with peppermint candies.
Let harden.","url":"https://recipe.bluelayer.org/recipe/41223/chocolate-shortbread-holiday-trees"},{"id":"41178","title":"No-Knead Whole Wheat Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
honey
butter, without salt","directions":"MIXING AND STORING DOUGH:.
Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
ON BAKING DAY:.
Lightly grease a 9x4x3-inch nonstick loaf pan.
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough.
Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Form an elongated oval and place into the prepared pan.
Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
Bake for 45 - 50 minutes or until golden brown and firm.
Remove from pan and allow to cool on wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/41178/no-knead-whole-wheat-sandwich-bread"},{"id":"41164","title":"White Bean-Almond Spread","ingredients":"beans, snap, green, raw
nuts, almonds
honey
spices, cinnamon, ground","directions":"If using canned beans, rinse well in warm water and drain.
Transfer to a small bowl and mash well.
Add almond butter (a little more makes it richer, but you can keep it lower-fat if you like), liquid sweetener and cinnamon to taste.
Mix well.
Ready to assemble your sandwich!
What I love about this is that it makes a protein-filled, thick and creamy sandwich without nearly as much fat as a regular sandwich with just nut butter.
Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/41164/white-bean-almond-spread"},{"id":"41158","title":"Easy Baked Seitan","ingredients":"vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, thyme, dried
soy sauce made from soy (tamari)
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 375.
Combine all ingredients in a bowl and stir.
Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
Then, roll the dough into a log and cut it into 1/2 inch slices.
Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them.
Bake on a low oven rack for 10 minutes.
Flip the seitan strips and bake on the other side for five minutes.
Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta.
You can do almost anything with the as you would chicken strips.","url":"https://recipe.bluelayer.org/recipe/41158/easy-baked-seitan"},{"id":"40953","title":"Stonewall Kitchen Habanero Aioli","ingredients":"salad dressing, mayonnaise, regular
mango nectar, canned
catsup
spices, garlic powder","directions":"Combine all ingredients and mix until uniform.
Refrigerate until used.
Delicious as a dip for potato or sweet potato fries.
Also fantastic as a spread on roast beef or turkey sandwiches.","url":"https://recipe.bluelayer.org/recipe/40953/stonewall-kitchen-habanero-aioli"},{"id":"40920","title":"Pickled Olives","ingredients":"olives, ripe, canned (small-extra large)
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Pick over the olives, discard any with big blemishes.
With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives.
(I used a sandwich, ziplok bag).
Change the water daily, scum may appear on the surface, but that's fine.
Change the water for 4 days with black olives, and for 6 days with green olives.
Combine the salt and water, stir over heat until the salt has dissolved, cool.
Drain and discard the water in the jars, fill with enough salted water to cover the olives.
Pour enough oil into the jars to cover the olives completely, and then seal the jars.
Mark the date on the jars and store in a cool dark place for 5 weeks.
After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
Cover with oil.
Note: don't mix your olives!
they must be pickles separately.","url":"https://recipe.bluelayer.org/recipe/40920/pickled-olives"},{"id":"40852","title":"Jezebel Sauce of a Different Kind!","ingredients":"apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
honey
horseradish, prepared
parsley, fresh
mustard, prepared, yellow
spices, thyme, dried
spices, pepper, red or cayenne","directions":"Combine all in a small saucepan and cook over medium heat whisking to combine well.
Cook until pouring consistency.
Aprox.
5 minutes.Serve hot with pork roast or ham.
*Note: If making this for a sandwich spread \"Omit the Chicken broth\", but cook until well combined .Refrigerate.
I have also used Schmuckers All Fruit Aprikot preserves sweertend with Splenda.
It is great, but had trouble to post it that way.","url":"https://recipe.bluelayer.org/recipe/40852/jezebel-sauce-of-a-different-kind"},{"id":"40662","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
dulce de leche","directions":"In a mixing bowl, cream butter and sugar together.
Gradually stir in flour.
Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat it to 1/3 inch thickness and cut into strips or into rounds using a small round biscuit cutter.
Place the cookies 1 inch apart on a parchment paper lined (or ungreased) baking sheet.
Prick each cookie a couple of times with a fork.
Bake at 300 degrees F for 25 minutes.
Cool for 5 minutes on baking sheet and the remove to a wire rack to cool.
Serve plain or create sandwiches by spreading about a teaspoon of dulce de leche onto the bottom side of a cookie and topping with another cookie.
Repeat with remaining cookies and dulce de leche.
Enjoy!
Miss","url":"https://recipe.bluelayer.org/recipe/40662/brown-sugar-shortbread"},{"id":"40142","title":"Pita Pocket Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
Program for DOUGH or MANUAL.
After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
Bake for five minutes (tops will be puffed and beginning to brown).
Cut each circle in half to form two pockets.
Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended.
Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume.
Continue from Step #3 above.","url":"https://recipe.bluelayer.org/recipe/40142/pita-pocket-bread-bread-machine"},{"id":"40044","title":"Beer Baron Kraut Sandwiches","ingredients":"alcoholic beverage, beer, regular, all
sauerkraut, canned, solids and liquids
tomatoes, red, ripe, raw, year round average
cabbage, raw
spices, garlic powder","directions":"Layer bottom of a crockpot with the kraut.
Top with cabbage and garlic.
Gently mix.
Cut sausage into 4 inch pieces.
If using beer barons, cut in half.
Pour tomato juice over all and do not mix.
Turn crockpot to low and cook for 3 to 5 hours.
DO NOT MIX.
Add additional tomato juice as needed to keep moist or the kraut will burn.
Serve sausage on hard rolls or buns covered with the kraut mixture and your favorite condiments.
Can also be prepared on a grill cooked over low indirect heat in a covered disposable aluminum pan.","url":"https://recipe.bluelayer.org/recipe/40044/beer-baron-kraut-sandwiches"},{"id":"39910","title":"Chicken Almond Sandwiches Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, almonds
parsley, fresh
salad dressing, mayonnaise, regular","directions":"Combine chicken, almonds and parsley.
Add in mayonnaise till mix will spread.
Spread on thin sliced bread.
Trim crust.
Cut each sandwich into 4 strips.
Makes sufficient for 12 sandwiches.","url":"https://recipe.bluelayer.org/recipe/39910/chicken-almond-sandwiches-recipe"},{"id":"39849","title":"Black Bean Quinoa Spread Recipe","ingredients":"beans, snap, green, raw
soup, vegetable broth, ready to serve
terra dolce, organic chipotle dried chile peppers,
quinoa, uncooked
lime juice, raw
salt, table
spices, cumin seed
chives, raw","directions":"MAKES 1 3/4 C. DAIRY-FREE
Serve this as a zesty dip with tortilla chips or possibly crudites.
It also can be spread on whole-grain bread and topped with sprouts or possibly romaine lettuce and tomato slices for a great sandwich.
In food processor, combine beans, broth and 2 tsp.
chipotle peppers and process till smooth.
Transfer bean mix to medium bowl.
Stir in quinoa, lime juice, salt and cumin if you like.
Adjust seasoning to taste and add in remaining 2 tsp.
chipotle if you like.
Sprinkle with chives and serve.","url":"https://recipe.bluelayer.org/recipe/39849/black-bean-quinoa-spread-recipe"},{"id":"39808","title":"Fleur de Lait","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
cornstarch
cream, fluid, heavy whipping","directions":"Warm the milk with the sugar and salt in a medium saucepan.
Whisk together the cornstarch and cold heavy cream until dissolved, and stir it into the milk.
Heat the mixture, stirring constantly, until it begins to boil and bubble up.
Reduce the heat and simmer for 2 minutes, continuing to stir.
Remove from the heat and scrape it into a bowl.
Chill thoroughly in the refrigerator, stirring the mixture occasionally as it cools.
Once well-chilled, whisk to remove any lumps, then freeze the mixture in your ice cream maker according to the manufacturers instructions.
Try sandwiching Fleur de Lait between Oatmeal Ice Cream Sandwich Cookies (page 226).","url":"https://recipe.bluelayer.org/recipe/39808/fleur-de-lait"},{"id":"39636","title":"Basic Soft White Sandwich Loaf Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"Make the sponge.
In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
Whisk until very smooth, to incorporate air, about 2 minutes.
The sponge will be the consistency of a thick batter, scrape down the sides of the bowl, and cover with plastic wrap.
Make the flour mixture and add to the sponge.
In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast.
Sprinkle this on top of the sponge and cover tightly with plastic wrap.
Allow it to ferment for 1 to 4 hours at room temperature.
(During this time, the sponge will bubble through the flour blanket in places: this is fine).
Mix the dough.
HAND METHOD.
Add the salt and butter to the bowl and, with a wooden spoon or with your hand, stir until all the flour is moistened.
Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter.
Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking.
Use a bench scraper to scrape the dough and gather it together as you knead it.
At this point, it will be very sticky.
Cover it with an inverted bowl and allow it to rest for 20 minutes.
(This resting time will make the dough less sticky and easier to work with).
Knead the dough for another 5 minutes or until it is very smooth and elastic.
It should still be tacky enough to cling slightly to your fingers a little.
If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra.
Shape the dough and let it rise.
Turn the dough out onto a lightly floured counter and cut it in half.
Shape each piece into a loaf; the exact size is not important at this point.
(A long side of the dough should be facing toward you).
Dimple the dough with your fingers to deflate any large bubbles.
Fold over the right side of the dough to a little past the center.
Fold over hte left side of the dough to overlap it slightly.
Press the center overlap section with the side of your hand to seal the dough.
(If you have a lot of experiance shaping, you may prefer at this point to rotate the dough 90 degrees- a quarter turn).
Starting at the top end of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin.
As you roll and press, the dough will become wider.
If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and fourth, gradually work your way towards the ends, gently stretching the dough.
For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it.
If you want the edges of the loaf to be smooth, tuck the sides under.
Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans.
Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours.
When the dough is pressed with a fingertip, the depression will very slowly fill inches.
Preheat the oven.
Preheat the oven to 350F 45 minutes before baking.
Have an oven shelf at the lowest level and place a baking stone or a baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
Bake the bread.
Quickly but gently set the pans on the hot baking stone or hot baking sheet.
Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door.
Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210F).
Halfway through baking, turn the pans around for even baking.
Remove from oven and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39636/basic-soft-white-sandwich-loaf-bread"},{"id":"39489","title":"White Sandwich Loaf With Poolish","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Make the poolish, cover and leave at room temperature for about 8 hours.
Add the other ingredients and mix well.
Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
Pre-shape into a ball and let rest for 5 minutes.
Preheat oven to 400 F with a pan on the bottom for steaming.
Fold the ball gently, tuck in the ends and seal the edge.
Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
Place in an oiled loaf pan (9\"x 5\"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
Add 1 cup hot water to steam pan (don't drip on the door glass).
Score the loaf and place in the center of the oven.
Reduce oven setting to 375F.
After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
Cook for 20 to 30 more minutes until the loaf is 205 F internally.
Remove from the loaf pan and cool on a rack.
note: the dough can be placed in the fridge at 40F, covered, to rise overnight.
If you do that, remove 2 hours ahead of time to warm up.","url":"https://recipe.bluelayer.org/recipe/39489/white-sandwich-loaf-with-poolish"},{"id":"39462","title":"Best Basic Bread For The Bread Machine Recipe","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place in bread maker according your machine's instructions.
Remove from machine after first rise and shape as desired (loaf, sandwich or possibly hamburger rolls, pizza crust).
Allow to rise again and bake till bread sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/39462/best-basic-bread-for-the-bread-machine-recipe"},{"id":"39222","title":"Cucumber Sandwich Filling","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Combine first 7 ingredients in a bowl.
Slowly drizzle olive oil in while stirring to create consistency you would like.
You may need more or less!
Allow ingredients to sit for 6 hours or overnight
Place some of the filling on 2 pieces of bread -- top with fresh cucumbers and enjoy!","url":"https://recipe.bluelayer.org/recipe/39222/cucumber-sandwich-filling"},{"id":"38865","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix 1/2 cup lukewarm water and sugar until the sugar is dissolved.
Mix the yeast into the warm sugar-water mixture.
Cover and keep in a warm place for 5-10 minutes.
If the yeast has not formed a creamy foam after this time, you should try again with new yeast.
In a large bowl, mix the flours, proved yeast, oil and salt.
Add 1/2 cup water, and then continue adding in small amounts until dough is proper consistency.
Mix well and knead to form a dough.
Put a tablespoon or so of olive oil in the bottom of the bowl and return the dough to the bowl, turning to oil it evenly.
Cover the bowl and leave to rise for 45 minutes or until the dough has doubled in size.
Punch down the dough and move it to a floured surface and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
(Note: I have found that the longer the dough is in the refrigerator the higher the chance that it becomes somewhat dry).
Bring the dough to room temperature and divide it into 8-10 balls.
Flour your hands, and roll the dough on a floured surface.
Roll each ball of dough into about an 8 inch circle.
(Note: avoid creasing the dough during this process - they will prevent the pita from ballooning).
Heat a large pan or griddle, and place the pita on the hot griddle.
Cook for 15-20 seconds before turning the bread over gently.
Cook for another minute or until big bubbles appear.
Turn the bread again.
Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas.
Cook until the pita balloons.
(Note: due to a number of different factors, your pitas will not always balloon.
Every time I have made them, I have had a higher and higher success rate, though!
).
Remove pita and repeat with the remaining dough balls.
Enjoy!
Pitas are delicious warm as a side, can be made into a pita pocket sandwich, or with some tzatziki or hummus.","url":"https://recipe.bluelayer.org/recipe/38865/pita-bread"},{"id":"38772","title":"Crunchy Ice Cream Sandwiches","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
butter, without salt
nuts, walnuts, english
ice creams, vanilla","directions":"Combine cereal, coconut, brown sugar, butter, and nuts in a bowl, mixing well.
Spread half of mixture on bottom of a 9\" square pan.
Top with softened ice cream, spreading evenly.
Spread remaining cereal mixture over ice cream layer.
Freeze until firm.
Cut into squares when ready to serve.","url":"https://recipe.bluelayer.org/recipe/38772/crunchy-ice-cream-sandwiches"},{"id":"38715","title":"One Hour Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Instructions for mixing the dough by Stand Mixer, which is my preferred method:
Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook.
Mix on low speed for 30 seconds.
With mixer running, slowly pour in the water and olive oil at the same time.
Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes.
Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl.
Pull dough from bowl with your hands and form a smooth dough ball.
Then put it back in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Food Processor:
Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade.
Pulse 10 times.
With the food processer running, pour the water and olive oil into the feed chute.
Continue processing until the dough forms a cohesive ball.
Spin the dough ball 20 times and shut off the food processor.
Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl.
Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Hand:
Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl.
Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.
Use your hands to knead for 8 minutes*.
After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.
*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it.
After kneading, just return the dough to the bowl and allow it to rise as instructed above.
Next:
Turn dough out onto a clean surface and divide in half.
Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased.
Use a sharp knife to slash the top of the loaf about 1/4 of an inch deep.
This allows the steam to escape the baking loaf.
To bake the loaves:
Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven.
Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack.
Close the oven and turn your oven on to 400F.
It is imperative that you start this in a cold oven!
Set your timer for 40 minutes.
That 40 minutes is all that stands between you and fresh bread.
The crust should be a deep brown and quite firm when you remove the loaves from the oven.
Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter.","url":"https://recipe.bluelayer.org/recipe/38715/one-hour-sandwich-bread"},{"id":"38660","title":"Milky Rich Sandwich Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients while measuring atop a scale.
Place the dry yeast in it's appropriate place and start the dough-making course.
If you want to leave it all to your bread maker use the quick-bake course and a lightly-toasted color.
Separate into two, make into round shapes, cover with wrap and let sit for 15 minutes.
Spread it out and remove the gas.
Make a three-way fold.
Then stretch it out a bit.
Roll it up into a ball.
Be sure to close it tightly.
Do the same with the other one.
If your pan isn't non-stick type then coat with a little bit of oil.
Add the dough, spray with water, and use the bread-rising function on your oven to second rise at 35C for 35 minutes.
It's okay once it's expanded to 80% of the pan.
Close with a lid and bake in the preheated oven at 200C for 25 minutes.
Open the lid and drop down to remove the bread, and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/38660/milky-rich-sandwich-bread-loaf"},{"id":"38499","title":"Vanilla Almond Butter","ingredients":"nuts, almonds
sweetener, syrup, agave
vanilla extract
salt, table","directions":"Combine all ingredients in a medium (2-cup size) mason jar.
Stir ingredients vigorously until well combined.
Serve over apples, on sandwiches or plain (with a spoon).","url":"https://recipe.bluelayer.org/recipe/38499/vanilla-almond-butter"},{"id":"38438","title":"Hamburger Hot Dog Topper","ingredients":"peppers, sweet, green, raw
onions, raw
oil, corn, peanut, and olive
catsup
water, bottled, generic
spices, chili powder
salt, table
spices, pepper, black","directions":"Saute onions and peppers in oil.
Add remaining ingredients and simmer 15 minutes.
Not only is this great on burgers and dogs it goes great on left over meatloaf sandwiches!","url":"https://recipe.bluelayer.org/recipe/38438/hamburger-hot-dog-topper"},{"id":"38411","title":"Make-Ahead Twice-Baked Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
salt, table
spices, pepper, black
cheese, cheddar","directions":"Preheat oven to 350F.
Wash potatoes and pat dry.
Place potatoes, not touching, on a large baking sheet.
You may need two baking sheets.
Spray potatoes generously with non-stick cooking spray.
Sprinkle outside of potatoes with a little salt.
Bake 1 to 1-1/2 hours or until potatoes \"give\" when gently squeezed, indicating they are done.
In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
You may need a little more or less milk to get the final desired consistency.
Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
Return filled shell to baking sheet.
Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
Place wrapped potatoes into one or more gallon resealable freezer bags.
Store in freezer for up to 3 months.
TO COOK FROZEN POTATOES: Preheat oven to 350F.
Place potatoes on baking sheet and loosely cover with aluminum foil.
Bake about 45 minutes.
Uncover and bake an additional 15 minutes or more until potatoes are hot.
Do not over bake.
This method keeps the potato skins firm and crisp.
If time is short, place potatoes in microwave and cook on high about 10 minutes.
Remove and then place in 350F oven to finish cooking.
IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
Potato skins will be softer than if cooked in the oven.
OR, they can be defrosted in the microwave and reheated, uncovered, in a 350F oven for 15-20 minutes or until hot.","url":"https://recipe.bluelayer.org/recipe/38411/make-ahead-twice-baked-potatoes"},{"id":"38384","title":"Allergen-free Rice Flour Mini Loaves","ingredients":"rice flour, white, unenriched
corn, sweet, white, raw
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Soak the dry yeast in 30 ml of the listed amount of the lukewarm water (a rough estimate of the lukewarm water is fine).
Spread out parchment paper in your pound cake pan.
Combine the rice flour, cornstarch, sugar, and salt in a bowl with a whisk.
Then mix in the warm water, followed by the dry yeast.
Add the oil last and mix well.
The batter will become creamy.
If it hasn't become creamy, add more warm water.
See the image for reference.
Pour into the pan.
Gently cover with plastic wrap and let sit at room temperature.
Allow to rise to twice it's volume.
It'll depend on the temperature of the water - if it's not that warm, it'll take time to rise.
Once the batter has risen to 1.5 times its volume, preheat your oven to 200C.
When it gets to 2 times its volume, bake for 25-30 minutes.
Cover with aluminum foil mid-way to stop it from burning.
It's done if you can cleanly skewer it with a toothpick.
Remove from the pan and cool.
Cut it once it's cooled.
It stays soft and chewy even the next day.
Everyone can enjoy eating the same bread, even those with allergies.
I tried making sandwiches with this.
My husband tried it out and said it was delicious, gobbling it up.
Take care with what you put in the sandwich with regards to eggs and milk allergies.","url":"https://recipe.bluelayer.org/recipe/38384/allergen-free-rice-flour-mini-loaves"},{"id":"38203","title":"Chocolate Milk Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Pour into 2 tall glasses and serve immediately.
*Cook's Note: For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies, or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/38203/chocolate-milk-shake"},{"id":"38147","title":"Teriyaki Portobello Mushrooms","ingredients":"oil, olive, salad or cooking
mushrooms, portabella, raw
sugars, brown
soy sauce made from soy (tamari)
mustard, prepared, yellow
spices, ginger, ground","directions":"Use a 2-quart slow cooker.
Put the olive oil into the bottom of your slow cooker and smear it around.
After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
Place them into the slow cooker.
Add the brown sugar, soy sauce, mustard, and ginger.
Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
Cover and cook on LOW for 5 hours, or on high for about 3 hours.
Can serve over rice or either hot or cold in a sandwich.","url":"https://recipe.bluelayer.org/recipe/38147/teriyaki-portobello-mushrooms"},{"id":"38080","title":"Chewy Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide in half.
Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not over bake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/38080/chewy-ginger-cookies"},{"id":"37939","title":"Milk Sandwich Cookies with Cream Filling","ingredients":"wheat flour, white, cake, enriched
corn, sweet, white, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, canned, condensed, sweetened","directions":"Bring the butter and condensed milk to room temperature.
Combine the dry ingredients and sift.
Cream the butter, add condensed milk and mix well.
Remove and set aside 1 tablespoon of the mixture ( for the cream filling)
Add the dry ingredients all at once and fold in with a spatula.
Roll the dough into a 3-3.5 cm cylinder.
Wrap with plastic wrap and chill in the refrigerator to rest for at least 30 minutes.
Preheat the oven to 340F/170C.
Slice the dough to 5 mm thick and lay on a baking tray lined with parchment paper.
Bake for about 12-13 minutes at 340F/170C.
When they're done baking, cool the cookies on a rack.
When cool, stack the cookies in pairs.
Spread the cream filling between the cookies and lightly press.
They're done.","url":"https://recipe.bluelayer.org/recipe/37939/milk-sandwich-cookies-with-cream-filling"},{"id":"37862","title":"I Love Olives and Cream Cheese Spread","ingredients":"cheese, neufchatel
olives, ripe, canned (small-extra large)
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
spices, garlic powder
salt, table","directions":"Mix well and chill for a minimum of 2 hours (overnight is best).
Serve with crackers or crispinis -- OR --
Use it as a spread on cold-cut or deli sandwiches.","url":"https://recipe.bluelayer.org/recipe/37862/i-love-olives-and-cream-cheese-spread"},{"id":"37641","title":"White Sandwich Bread - 1 Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix warm milk, honey, salt, softened butter and yeast in a bowl and let stand for 10 minutes to allow the yeast to activate
Mix in flour, one cup at a time, to the liquid until a dough forms that leaves the sides of the bowl clean.
Knead the dough either with a dough hook in your mixer or on a floured surface for 5 to 8 minutes.
The dough should be smooth and elastic, not sticky.You can add more flour if it's too sticky or more milk if too dry.
Grease the inside of a large bowl with butter, place the dough in the bowl and then turn over so that it is lightly covered with butter.
Cover the bowl with a dish towel or cloth and place it in a warm spot for around an hour.
The dough should roughly double in size.
Remove the dish towel from the bowl and punch down the dough to flatten and remove most of the air.
Place the dough on a floured surface and press into a square roughly the same width as your bread pan.
Tightly roll up the dough, jelly roll style, to form a log shaped loaf.
Pinch the ends of the dough to seal.
Grease a regular bread loaf pan with butter and put the log of dough into the pan.
Cover the pan with the dish towel and return it to the warm spot for another 30 minutes.
Remove the dish towel and bake the bread in the oven at 350F for 25 to 30 minutes.
It is cooked when it sounds hollow when tapped.
Once done, remove from the oven and dump the loaf out of the pan onto a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/37641/white-sandwich-bread-1-loaf"},{"id":"37509","title":"Heloise's Olive Nut Spread","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
nuts, pecans
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
spices, pepper, black","directions":"Mix all ingredients together well.
Great on a sandwich or on crackers.","url":"https://recipe.bluelayer.org/recipe/37509/heloises-olive-nut-spread"},{"id":"37479","title":"Greek Pita Sandwich With Italian Dressing","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
cheese, feta
olives, ripe, canned (small-extra large)
lettuce, cos or romaine, raw
salad dressing, italian dressing, commercial, regular","directions":"mix everything except pita.
spoon 1/6 of the mixture on half a pita and fold securing it with a toothpick or wrapped in foil to hold the shape.
repeat with others and serve.","url":"https://recipe.bluelayer.org/recipe/37479/greek-pita-sandwich-with-italian-dressing"},{"id":"37311","title":"Swedish Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Cut butter into flour until it resembles cornmeal.
Stir in cream until combined.
Turn out onto a lightly floured surface.
Roll to 1/8 inch thickness.
Cut into circles using a 2 inch round cookie cutter.
Before baking, prick with a fork and sprinkle with sugar.
Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
Note: I like recipe #19353 Vanilla Butter Cream Frosting,","url":"https://recipe.bluelayer.org/recipe/37311/swedish-tea-cookies"},{"id":"37218","title":"Flax Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, canola","directions":"Set aside 1 cup all-purpose flour from the total amount.
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130 F or 50-55C).
DO NOT BOIL.
Stir hot liquids into dry mixture.
Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
Cover dough and let rest 10 minutes.
Cut dough in half and shape into loaves.
Place into two greased (8 1/2 x 4 1/2 inches or 21 x 12 cm) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake at 400F (200C) for 30-35 minutes.
Remove from pans and let cool on wire racks.
for ABM- follow your ABM directions for ingredient order.
Check during first cycle to see if more flour is required and add in as needed.
Set to 2 lb loaf if using full cycle.
If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal.
Set for 2nd rise and then cook as directed.
I made 1 loaf and 6 sandwich muffins with this recipe.","url":"https://recipe.bluelayer.org/recipe/37218/flax-bread"},{"id":"15077","title":"Boursin Cheese","ingredients":"cheese, parmesan, hard
butter, without salt
spices, garlic powder
spices, oregano, dried
spices, basil, dried
dill weed, fresh
spices, marjoram, dried
spices, pepper, black
spices, thyme, dried","directions":"Place the cream cheese and butter in the bowl of a food processor.
With the machine running, add the seasonings, and process until smoothly blended.
Line a medium-size crock or bowl with plastic wrap and fill it with the cheese mixture.
Cover and refrigerate for up to 1 week.
Serve with buttery crackers.
This also makes a tasty spread for roast beef sandwiches.","url":"https://recipe.bluelayer.org/recipe/15077/boursin-cheese"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"36837","title":"Bleu Cheese Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
salad dressing, mayonnaise, regular
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire","directions":"Put all ingredients in food processor and blend until smooth.
Add additional milk if the dip is too thick.
Use as dip for Sweet & Spicy Buffalo Wings, Veggies, or even as a spread for sandwiches.","url":"https://recipe.bluelayer.org/recipe/36837/bleu-cheese-dip"},{"id":"36793","title":"Pesto Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
sauce, pesto, ready-to-serve, refrigerated
fresh red onions,","directions":"Mix chicken, mayo, onion, and pesto until well combined.
Serve on a sandwich, in a wrap, on a bed of luttuce, in a hollowed out tomato, or simply enjoy plain.","url":"https://recipe.bluelayer.org/recipe/36793/pesto-chicken-salad"},{"id":"36707","title":"Shortbread Hearts","ingredients":"sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
jams and preserves, apricot
candies, semisweet chocolate","directions":"Sift dry ingredients together.
add melter butter.
Kneed slightly and roll on a lightly floured surface.
cup dough with a cutter.
Bake at 350 for 10 minutes or until set, shortbread should not brown.
remove from cookie sheets and allow to cool completely.
Dab one hart with respberry jam, then sandwich with another heart.
Dip one half into melted chocolate or drizzle over the top.
chill.","url":"https://recipe.bluelayer.org/recipe/36707/shortbread-hearts"},{"id":"36587","title":"Pimento Cheese (Frances Virginia Tea Room)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black","directions":"Heat milk, cheese and salt in double boiler until cheese melts.
Add pimentos.
Cool.
Use amount desired to make sandwich.
Store in refrigerator.
If you like a little heat add some diced jalapeno.","url":"https://recipe.bluelayer.org/recipe/36587/pimento-cheese-frances-virginia-tea-room"},{"id":"36469","title":"Obleas - Butter Cookies With Dulce De Leche","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
dulce de leche","directions":"In the bowl of a standing mixer, beat the butter until light and very fluffy.
Add the vanilla.
Sift together the flour, sugar, and salt.
Slowly beat into the butter.
The dough should be silky soft, but not sticky; if it sticks, work in a little more flour.
Divide the dough into 4 parts and shape into flattened disks.
Chill for 1 hour.
Preheat the oven to 350F.
Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough.
(If the dough because sticky at any time, refrigerate it and work on another piece).
Chill the dough again.
Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet.
With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies.
Peel away the excess dough, form it into a disk and chill.
Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes.
Cool on a rack.
Roll and bake the remaining dough, including all scraps.
When cool, sandwich two cookies together with a layer of dulce de leche.
Variations: *Filled cookies may be dipped in melted bittersweet chocolate.
Or drizzled with melted chocolate.
*Dust the cookies with a little confectioners' sugar or cocoa powder.
*Add a pinch of ground cinnamon or ground anise to the dough.
*To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe.
Canned goat's milk may be found in your market next to the evaporated and condensed milk.","url":"https://recipe.bluelayer.org/recipe/36469/obleas-butter-cookies-with-dulce-de-leche"},{"id":"36468","title":"Vickys Homemade Coconut Spread/Butter or Creamed Coconut, Gluten, Dairy, Egg & Soy-Free","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Tip the shredded coconut into your blender and blitz for between 5 - 20 minutes depending on your machine, scraping down the sides as required until the coconut turns into coconut butter
It's that easy!
Store in a lidded container at room temperature.
It is solid in it's natural state and doesn't require chilling
Use in cakes, desserts, as a nut spread for sandwiches or rice cakes or melt and drizzle over fruit for a tasty treat!
You'll need at least 400g / 5 cups to form butter.
Any less and the mixture may not reach the blades of your machine.
However much coconut you use, this recipe will yield half as much butter
FYI, making coconut milk is much the same.
Soak the shredded coconut in twice as much it's volume warm water in a blender, then blitz until creamy.
Strain through a muslin cloth and ta-da, homemade coconut milk.
Using less water makes thicker milk/cream
Keep the pulp leftover, spread it on a lined baking tray and bake on a low heat until touch dry.
Jar it and label it 'coconut flour' ;)
This will make enough coconut butter to fill a pint/ 450g jar","url":"https://recipe.bluelayer.org/recipe/36468/vickys-homemade-coconut-spread-butter-or-creamed-coconut-gluten-dairy-egg-soy-free"},{"id":"36461","title":"Diabetic Creamy Italian Dressing","ingredients":"cream, sour, cultured
spices, basil, dried
spices, oregano, dried
spices, garlic powder
sauce, worcestershire
vinegar, cider
water, bottled, generic
salt, table","directions":"Place ingredients in small container.
Mix well.
Refrigerate a few hours or overnight.
Use this in any recipe calling for creamy Italian dressing like Roman Meat Loaf #455323 or on sandwiches or salads.","url":"https://recipe.bluelayer.org/recipe/36461/diabetic-creamy-italian-dressing"},{"id":"36378","title":"Sweet Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
lard
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix together first 5 ingredients until yeast is completely dissolved.
Stir in enough flour to make a fairly stiff dough.
Cover with a cloth and let rise in a warm place for 2 hours.
Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns).
Place in a greased baking pan and let them rise till doubled.
Bake at 400F, 10-15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/36378/sweet-buns"},{"id":"36356","title":"Black French Baguette.","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients, except for the chocolate chips, and knead.
When it comes together form a ball and put in a bowl.
Leave to rise (1st rising).
When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.
What?
This dough has a lump on its head!
Round off the dough and leave to rest for 20 to 30 minutes.
You can bake it as one big loaf instead of dividing it, too.
With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).
Fold in both sides (bottom photo) and fold in half again.
Roll and stretch out the dough.
Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).
Let rise until it's 1.5 times the original size.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See","url":"https://recipe.bluelayer.org/recipe/36356/black-french-baguette"},{"id":"36305","title":"Spicy Sesame Lemon Dressing","ingredients":"lemon juice, raw
honey
salt, table
spices, onion powder
spices, garlic powder
oil, sesame, salad or cooking
spices, pepper, red or cayenne","directions":"Put all ingredients into a blender and thoroughly blend.
Great over spinach salad or on sandwiches.","url":"https://recipe.bluelayer.org/recipe/36305/spicy-sesame-lemon-dressing"},{"id":"36297","title":"Rachel's Very Beginner's Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees F.
Select the baking pan by determining if a soft or crisp exterior is desired.
For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or oven-proof skillet where the biscuits will nestle together snugly, helping each other stay tender but rise while baking.
For a crisp overall exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup.
Make a deep hollow in the center of the flour with the back of your hand.
Pour 1 cup of cream into the hollow, reserving 1/4 cup of cream, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream.
Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough.
If the dough is too wet, use more flour when shaping.
Lightly sprinkle a board or other clean surface using some of the reserved flour.
Turn the dough out onto the board and sprinkle the top of the dough lightly with flour.
With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round using a little additional flour only if needed.
Flour again if necessary and fold the dough in half a second time.
If the dough is still clumpy, pat and fold a third time.
Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit.
Brush off any visible flour from the top.
For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.
The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
Using a metal spatula if necessary, move the biscuits to the pan or baking sheet.
Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown.
After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.
If so, slide another baking pan underneath to add insulation and retard browning.
Continue baking another 4 to 8 minutes until the biscuits are light golden brown.
When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter.
Turn the biscuits out upside down on a plate to cool slightly.
Serve hot, right side up.
Cut dough into 1/2- to 1-inch rounds and bake as directed, adjusting the baking time as necessary.
Top with Hot Pepper Jelly and serve for cocktails, or split and fill with ham shavings.
My neighbor Harriet Rigny's grandmother made these every Easter for her family.
Add a tablespoon or two of sugar to the dough.
Line a cake pan with parchment paper.
Rather than cut or roll the dough, pat the dough into the lined cake pan.
Bake as above, perhaps a few minutes more if necessary to cook through.
Remove from the oven, brush the top with softened or melted butter, and turn upside down on a rack to cool slightly.
When cool, slice in half horizontally.
Sandwich with sugared strawberries and cream, and serve a bowl of each separately.
The 1832 edition of The Carolina Receipt Book by a Lady of Charleston (which predates The Carolina Housewife) has a recipe for a biscuit that does not get beaten and uses cream and potash, saying it is much better than a beaten biscuit.
It is the same size, however, but more like a cream biscuit.","url":"https://recipe.bluelayer.org/recipe/36297/rachels-very-beginners-cream-biscuits"},{"id":"36180","title":"Crunchy & Slightly Sweet Cinnamon Cookies","ingredients":"wheat flour, white, cake, enriched
spices, cinnamon, ground
sugars, granulated
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the butter in the microwave (about 20 seconds) and then mix in the sugar.
Mix in the milk.
Mix in the cinnamon.
I love cinnamon, so I used 2 teaspoons.
Add the flour and mix until no longer powdery, but don't over mix it.
You don't need to sift the flour.
It should look like this.
Sandwich the dough between plastic wrap and roll out to 3-4 mm thickness.
Cut out cookies with your preferred cookie cutters.
Bake in an oven heated to 180C for 20-25 minutes.
All done!","url":"https://recipe.bluelayer.org/recipe/36180/crunchy-slightly-sweet-cinnamon-cookies"},{"id":"36124","title":"Ganache for Filling Cookies","ingredients":"cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a small saucepan, combine the cream, butter, and corn syrup.
Bring to a simmer over medium heat.
Remove from the heat and add the chocolate all at once.
Shake the pan to make sure all the chocolate is submerged; let the chocolate melt for about 2 or 3 minutes.
Whisk smooth, then scrape into a bowl and cool to room temperature, when the ganache will set and thicken.
Use the cooled ganache immediately to sandwich any rolled or drop cookies.","url":"https://recipe.bluelayer.org/recipe/36124/ganache-for-filling-cookies"},{"id":"36073","title":"White Chocolate Ganache Whipped Frosting / Filling","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Have chopped chocolate in a large bowl
Heat cream in the microwave or on stovetop just until it comes to.a simmer.Remove from heat.. Pour over chopped chocolate.
Let sit 1 minute to melt, then stir until smooth
Cool to room temperature, then chill.until.cold.
At least 1 hour.
When ready to use, beat until light and fluffh
Use on cakes , cupcakes, as a filling for cupcales.. Also great on brownies, bars and sandwiched between cookies!","url":"https://recipe.bluelayer.org/recipe/36073/white-chocolate-ganache-whipped-frosting-filling"},{"id":"35858","title":"Fillet of Beef Sandwiches","ingredients":"cheese, blue
cream, sour, cultured
salad dressing, mayonnaise, regular
sauce, worcestershire
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
butter, without salt
salt, table
spices, pepper, black","directions":"1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick.
Spread 4 of the slices thickly with the dressing.
Top with slices of beef and arrugula and sprinkle with salt and pepper.
Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Preheat oven 500 degrees F.
Melt 2 tablespoons of unsalted butter.
Place beef on a baking sheet and pat the outside dry with a paper towel.
Using a pastry brush coat the beef with the melted butter.
Sprinkle evenly with salt and pepper.
Roast for 25 minutes at 500 degrees F for medium rare.
Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/35858/fillet-of-beef-sandwiches"},{"id":"35653","title":"Big Boy's Tartar Sauce Clone / Copycat","ingredients":"salad dressing, mayonnaise, regular
onions, raw
pickle relish, sweet
pickle relish, sweet","directions":"Combine all, allow flavors to blend several hours.
Note: To make the wonderful Slim Jim sandwich (basically a ham/swiss, but the technique is kind of important, as is the combination of sauce and ingredients) see recipe #246365.
Big Boy grills their sandwiches to toast the buns.
.
I grill them on the George Foreman thing.","url":"https://recipe.bluelayer.org/recipe/35653/big-boys-tartar-sauce-clone-copycat"},{"id":"35360","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Put the ground almonds in a bowl with the sugar, orange peel and all but 1 tbsp of the flour.
Mix well, then stir in enough milk to give a smooth, firm dough.
Roll into small balls and place, well apart, on a baking sheet lined with greased wax paper.
Sprinkle with the remaining flour, and bake in a preheated moderate oven 350F, for 15 minutes or until golden brown.
Transfer to a wire rack to cool.
When cold, sandwich the cookies together in pairs with the melted chocolate.
Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/35360/baci-di-dama-orange-almond-cookies"},{"id":"35353","title":"Rice Flour Bread in a Pound Cake Mold","ingredients":"rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
Pour the rice flour into a separate bowl, making a small mound.
Make a well in the center and add the remaining sugar (5 g).
In the same bowl, add the salt and oil to the side.
Add the dry yeast to the sugar, then add the remaining lukewarm water.
Mix with a rubber spatula or whisk until smooth.
Pour the batter into a cake pan greased with oil.
In winter, let rise for 30 minutes; in the summer, 20 minutes.
The times are guidelines.
The picture shows it after it has risen.
(see Step 15 and 16)
Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
Preheat the oven to 200C and bake for 30 minutes.
To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
After baking, immediately remove from the pan.
Let cool on a rack.
Once cooled, wrap with plastic wrap.
Let it cool completely before slicing or it will not slice cleanly.
Wrap individual slices in plastic wrap and store in the freezer.
If you toast it, the outside will be crunchy and the inside will be soft.
I tried making it into a sandwich.
Don't use fillings with a lot of moisture.
This recipe is steamed in the microwave rather than the oven..
For the rising, you can use the rising setting on your oven.
To prevent it from drying out, bake with 2 trays of hot water.
After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles.
If there are air bubbles, the cake will end up with big wholes and lack smoothness.","url":"https://recipe.bluelayer.org/recipe/35353/rice-flour-bread-in-a-pound-cake-mold"},{"id":"35321","title":"Salsa Mayonnaise Sandwich Topper","ingredients":"sauce, salsa, ready-to-serve
salad dressing, mayonnaise, regular
cream, sour, cultured
spices, chili powder
spices, pepper, black","directions":"Drain excess liquid from salsa.
In a small bowl combine salsa, mayonnaise and sour cream; mix well.
Mix in chili powder and pepper.
Chill.
Store in the refrigerator in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/35321/salsa-mayonnaise-sandwich-topper"},{"id":"35221","title":"Gravlaks (Dill-Cured Salmon)","ingredients":"fish, salmon, atlantic, wild, raw
corn, sweet, white, raw
spices, coriander seed
sugars, granulated
salt, table
dill weed, fresh","directions":"Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost.
Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
Refrigerate for a minimum of 24 hours and up to 48 hours.
NOTE: Some people like to place a weight over the fish as it cures.
In actual fact, it doesn't make much of a difference.
When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible.
You do not want thick slices or chunks.
Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/35221/gravlaks-dill-cured-salmon"},{"id":"35107","title":"Three Ingredient Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
sauce, worcestershire
catsup","directions":"Brown and break up the beef in a large skillet.
Add sauce to taste.
Continue cooking until meat has no pink color.
Drain grease, return meat to skillet, and then add the ketchup.
Simmer for 15 minutes.
Add a little water, if needed, till the mixture is moist but, not soupy.
Serve on hamburger buns (or on bread as a sandwich).
You can also sprinkle a little chopped raw onion over the top, if desired.","url":"https://recipe.bluelayer.org/recipe/35107/three-ingredient-sloppy-joes"},{"id":"35034","title":"Simple Bavarian Mustard","ingredients":"mustard, prepared, yellow
sugars, brown
horseradish, prepared
spices, caraway seed","directions":"In a small bowl, combine all ingredients.
Cover and let stand for 30 minutes for flavors to blend.
Note: Mustard may be covered and refrigerated for up to 2 weeks.
Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs.
One of my favorite lunches when I am in a hurry btw
servings based on a tbsp per sandwich.","url":"https://recipe.bluelayer.org/recipe/35034/simple-bavarian-mustard"},{"id":"34983","title":"Houston's Honey Mustard Dressing","ingredients":"oil, olive, salad or cooking
vinegar, cider
honey
mustard, prepared, yellow
spices, garlic powder
salad dressing, mayonnaise, regular","directions":"Mix all ingredients together with wire whisk until mayo can't be seen.
Refrigerate several hours.
Great also as a dip with chicken fingers and as a spread on ham or turkey club sandwiches.","url":"https://recipe.bluelayer.org/recipe/34983/houstons-honey-mustard-dressing"},{"id":"34980","title":"Caramel Cereal Crisps","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large heavy pan melt butter and add corn syrup over low heat.
Add sugar, water and salt.
Cook until mixture comes to a full boil, stirring occasionally.
Boil 3 minutes or to a firm ball stage.
While still over low heat add all of the cereal; stir until evenly coated.
Spread mixture in a buttered 9x13-inch pan.
If needed slip a sandwich bag over your hand and finish spreading.
Cut in pieces right away.
When cool, remove from pan.","url":"https://recipe.bluelayer.org/recipe/34980/caramel-cereal-crisps"},{"id":"34960","title":"Magic Bullet Cream Cheese Schmears","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the cheese, milk and any additions in the tall cup.
Fit the cross blade and blend until smooth.
Serve as a dip, celery filling, sandwich filling or jacket potato filling.","url":"https://recipe.bluelayer.org/recipe/34960/magic-bullet-cream-cheese-schmears"},{"id":"34683","title":"Fragrant Olive Oil & Basil Bread Rolls","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
spices, basil, dried
oil, olive, salad or cooking","directions":"Place all of the ingredients, except for the olive oil, into the home bread maker and start the dough mode!
Add the olive oil after 6 minutes.
Once the dough is complete, divide into 6 portions.
One portion is about 60 g.
Shape into smooth balls with taut surfaces.
Cover with a damp cloth and let rest for 15 minutes.
After letting them rest, roll out into circles.
Shape into perfectly round balls.
Let rise a second time until they're 1.5 times larger than the original size.
While checking on the rising of the bread, preheat the oven to 180C so that it's ready when the dough has finished rising.
Slash deep cuts into the tops and dribble in some olive oil.
Bake for 18 minutes in a 180C oven and they're done!
Such a wonderful aroma.
They taste great with pasta.
You could also enjoy these sandwiched with slices of ham, cheese, or tomato.","url":"https://recipe.bluelayer.org/recipe/34683/fragrant-olive-oil-basil-bread-rolls"},{"id":"34416","title":"Green Onion, Swiss and Parmesan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cheese, parmesan, hard
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping","directions":"Preheat oven to 400 degrees F. Grease a baking sheet with non stick cooking spray and set aside.
In a large bowl, combine flour, baking powder, salt and sugar.
Cut butter into dry ingredients until it is similar to coarse meal.
Stir in cheeses, green onions and milk until moist.
Flour your work surface and roll dough out to be 1-1 1/2 inches thickit will be sticky if you dont use enough flour.
Cut dough into small circles and place onto prepared baking sheet.
This recipe should make 24 small or 12 large scones.
Brush tops with cream and bake 12-15 minutes until golden brown.
Serve with butter or make little sandwiches.
Store in air tight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/34416/green-onion-swiss-and-parmesan-scones"},{"id":"34391","title":"Cathedral Chicken Salad","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
mustard, prepared, yellow
spices, pepper, black
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw","directions":"Stir together the first 5 ingredients until blended.
Place chicken and celery in a large bowl; add mayo mixture; toss to combine.
Serve on lettuce leaf or as filling for sandwich.","url":"https://recipe.bluelayer.org/recipe/34391/cathedral-chicken-salad"},{"id":"34356","title":"43% Whole Wheat Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in a bread machine in the listed order.
Add the dry yeast into the yeast compartment, and start the \"dough-only\" program!
(In the summer knead the dough with the lid open.)
After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
Round off each piece of dough, trying not to touch the cut edges.
Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
Press the dough down with your palms to deflate.
Dust with flour and turn them over, and form into thin rolls as shown in the photo.
Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35C.
During the summer you can do this at room temperature!
When the rolls have doubled in volume they're ready to bake!
Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
Bake at 190 C for 12 minutes and they're done!
If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
Light and airy.
The more you chew on these, the more you can taste the delicious flour.
If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
2 and a half hours later, test the dough with a finger.
If the hole it makes remains, it's good to go.
Proceed from Step 2 above.
Be sure to always test the rise with your finger!
Poke in a moistened finger, and take it out slowly.
If the hole remains the dough has risen enough.
If the hole fills back in it needs more time.
All kinds of sandwiches .
Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sauteed carrots.
Try using 15 g of honey dissolved in the water instead of the sguar.
Please weigh the water with the honey in it.
The honey version of this bread is even lighter!","url":"https://recipe.bluelayer.org/recipe/34356/43-whole-wheat-bread-rolls"},{"id":"34346","title":"Cashew Chicken Croissant Sandwich","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
celery, raw
salad dressing, mayonnaise, regular
salad dressing, ranch dressing, regular
spices, pepper, black
grapes, red or green (european type, such as thompson seedless), raw","directions":"Mix all ingredients together.
Fill sliced fresh croissants.
Enjoy!
FYI - I use the microwave to cook the chicken.
I place frozen chicken breasts on a microwave safe plate and cover with plastic wrap; cook on high power for 1 minute at a time, checking for doneness.
(Chicken is done when pink coloring is gone and juices run clear.
).","url":"https://recipe.bluelayer.org/recipe/34346/cashew-chicken-croissant-sandwich"},{"id":"34284","title":"Strawberry Whipped Cream Topping","ingredients":"cream, fluid, heavy whipping
jams and preserves, apricot
sugars, granulated
vanilla extract","directions":"Beat cream to soft peaks
Beat in strawberry jam, sugar and vanilla until it holds its shape, add a drop or 2 of red food color if you want a pinker color
This whipped cream is great for cakes, bars, brownies, to sandwich between cookies, to top puddinggs, or as a drink topping","url":"https://recipe.bluelayer.org/recipe/34284/strawberry-whipped-cream-topping"},{"id":"34220","title":"Wheat Sandwich Bread for the Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, flaxseed
butter, without salt
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients (except for yeast) in the bread pan in the order given.
Make sure to be as exact as possible when measuring.
Put yeast in your machines yeast dispenser.
If your machine has the option for a basic or wheat setting, chose BASIC.
Select light crust (if your machine allows you to do so).
Select medium loaf size (if your machine has loaf size options).
Set it and forget it.
Allow bread to cool completely on a wire rack before storing.","url":"https://recipe.bluelayer.org/recipe/34220/wheat-sandwich-bread-for-the-bread-machine"},{"id":"34099","title":"100% Whole Wheat Pizza Dough and Pizza Tips","ingredients":"wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
Rest for 5 minutes to hydrate dough.
Cover while resting.
Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed.
Stretch and fold the dough as you would a letter.
Do the same with the ends until a folded package is formed.
Turn over and pull the dough to the bottom forming a smooth ball.
Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz.
each or 227 g.
Form each piece into a ball.
Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
Thaw frozen dough in the fridge for a day before cooking.
On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface.
Gently press into discs, spray with oil and cover with oiled plastic.
Preheat oven with pizza stone to 500F or slightly more if possible.
Prepare toppings.
Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches).
It should be thicker along the rim and thin, but not paper thin.
Place on parchment paper and add sauce, cheese and toppings.
Place on stone and bake until cheese is bubbly and crust is browned.
This will take 7 to 8 minutes at 500F.
Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce.
Pinch of sugar helps remove any bitterness and provides correct consistency.
Don't cook sauce.","url":"https://recipe.bluelayer.org/recipe/34099/100-whole-wheat-pizza-dough-and-pizza-tips"},{"id":"33951","title":"Salmon Spread","ingredients":"fish, salmon, atlantic, wild, raw
pickle relish, sweet
salad dressing, mayonnaise, regular","directions":"Drain and flake salmon.
Thoroughly combine all ingredients in a small bowl.
Use as a spread on sandwiches or a topping for crackers.","url":"https://recipe.bluelayer.org/recipe/33951/salmon-spread"},{"id":"33927","title":"Chicken Salad With Ginger","ingredients":"salad dressing, mayonnaise, regular
spices, ginger, ground
mustard, prepared, yellow
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
grapes, red or green (european type, such as thompson seedless), raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english","directions":"Combine all ingredients.
Serve on lettuce for a salad or on bread for a sandwich.","url":"https://recipe.bluelayer.org/recipe/33927/chicken-salad-with-ginger"},{"id":"33702","title":"Crispy! Sweet Potato and Sesame Seed Cookies","ingredients":"sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds
goldsaft sugar beet syrup,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, sesame seeds, whole, dried
oil, canola","directions":"Cook the sweet potatoes using your favorite method.
I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water.
It's really easy and retains the sweetness.
Mash the sweet potatoes while they are hot, then set aside to cool.
Combine the ingredients and mix in a circular motion.
Add the canola oil and mix.
Mix in the mashed sweet potato, then bring it all together into one ball of dough.
Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters.
If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
Bake for 10 minutes in an oven preheated to 180C.
If the cookies look too browned, you can flip them over (but you don't have to).
Reduce the heat to 150~160C and bake for an additional 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33702/crispy-sweet-potato-and-sesame-seed-cookies"},{"id":"33671","title":"2 Loaves of Fluffy Bakery-style Sandwich Bread!","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
milk, canned, condensed, sweetened
salt, table
leavening agents, yeast, baker's, active dry","directions":"Use your bread maker: Put everything into the bread maker and start the dough course.
Put the yeast in the designated compartment.
Leave it up to the bread maker until the first rising.
After it has risen the first time: Since my bread maker is only for 1 loaf of bread, it overflowed.
If it begins to overflow during the rising process, remove the lid of the bread maker and cover it with plastic wrap instead.
Remove from the case and punch down the dough.
Divide the dough into two portions using a scraper.
Form each portion into round balls, cover with plastic wrap, and rest for 15 minutes.
After letting them rest, they should have expanded a little.
Use a rolling pin to roll out the dough until about 30 cm long.
Fold it into thirds and then roll it up starting with the side closest you.
Tightly seal the seams closed.
Do the same for the other portion.
Place into the bread pan with the seam side down.
Spray the dough with water, cover with a lid, and let them rise a second time for about 30 minutes.
When they have risen so that they are only 2 cm from the top of the pan, they are done rising
Close the lid and bake in a preheated 200C oven for 30 minutes.
After it has baked, remove from the pan and let it cool on a cooling rack.
It's done.","url":"https://recipe.bluelayer.org/recipe/33671/2-loaves-of-fluffy-bakery-style-sandwich-bread"},{"id":"33602","title":"100% Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
vital wheat gluten
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Using a stand mixer (trust me), put the water, yeast, and Splenda/sugar in the bowl.
Walk away for 5 minutes.
Come back and add the olive oil, wheat gluten, and 1C rye flour.
Mix thoroughly, then walk away.
I like to watch TV for this part.
Come back in about a half an hour, give or take.
Let the sponge form.
When its a part you dont like or your show is over or whatever, come back.
Push down the sponge and add the rest of the rye flour and the salt, then slowly add the wheat flour while your mixer is on a low-setting.
You wont be able to get it all in this is a good thing.
When the dough looks about right (usually just over halfway through the wheat flour), pull it out and begin kneading it.
I do most of this by feeling, but my general rule when kneading bread is to get it to resist you when you poke it.
Not to inflict pain, but to be semi-firm.
Roughly 10 minutes, although Im lazy.
This should incorporate most of your remaining flour.
At this point, determine how fast you want this thing done.
I like to oil a pizza pan and plop the dough straight on, in which case you need only one rise and get a round, sloping loaf.
The other option is to do a double or even triple rise more and longer rises means a fluffier loaf.
Two ways Ive done this
a.
Oil a pizza pan and center the ball of dough, then cover with a damp cloth and put in a warm place.
Make sure the cloth is loose, because this can rise pretty well.
Let rise for at least an hour, but possibly as long as two.
Multi-task.
Do laundry.
Tell your family youre busy baking and cant possibly help them, and watch TV instead.
When its ready (you get a feel for what you like, but wait at least 2 hours the first time), pop in a 350F oven for about 40 minutes.
(I use my moms oven, which allows me to set a proof cycle I just take off the cloth and turn the oven on, and take it out exactly 42 minutes later.)
b.
Oil a bowl and toss the dough in, making sure to coat the top.
Let rise once for about an hour or so, then put into a greased bread pan, let rise a second time, then poke so it falls evenly, and let rise a third time (about 3 hours of rising) and bake as above.
Depending on how long you let it rise, this can be great for anything from eggs on toast to sandwiches.
The knack to this recipe lies in being able to walk away from it for extended periods of time.
Also, in experimentation try nuts, fruit, etc.","url":"https://recipe.bluelayer.org/recipe/33602/100-whole-wheat-bread"},{"id":"33598","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
nuts, walnuts, english
jams and preserves, apricot
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.
Add the butter and mix on low speed until dough forms.
Stir in 1/2 cup finely diced walnuts.
Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.
Wrap the log in waxed paper and refrigerate until firm, about 2 hours.
(Can be prepared up to 4 days ahead.)
Preheat the oven to 350F.
Line 2 heavy large baking sheets with parchment.
Using a long sharp knife, slice the dough into thin rounds.
Arrange the rounds on prepared baking sheets, spacing evenly.
Bake until golden brown, about 10 minutes.
Spoon a teaspoon of jam onto half of the cookies.
Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.
Remove the cookies from the oven.
Place a plain cookie atop cookies with jam, forming a sandwich.
Cool completely.
Arrange cookies on the parchment-lined baking sheets.
Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.
Immediately sprinkle the cookies with remaining coarsely chopped nuts.
Chill until chocolate sets.
Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/33598/dark-chocolate-walnut-raspberry-cookies"},{"id":"33564","title":"Arugula Basil Pesto","ingredients":"nuts, cashew nuts, raw
nuts, pine nuts, dried
leavening agents, yeast, baker's, active dry
arugula, raw
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
spices, garlic powder
salt, table","directions":"Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender.
Blend until the nuts are broken into very small pieces, as small as you can get them.
You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.
Add arugula, basil, olive oil, water, garlic powder and sea salt.
Blend until combined, scraping down sides and re-blending as necessary.
Use as a spread for sandwiches, or on french bread (my favorite).
Ive also eaten this on roasted spaghetti squashperfection.","url":"https://recipe.bluelayer.org/recipe/33564/arugula-basil-pesto"},{"id":"33346","title":"Homemade Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"I use my stand mixer to make this extra simple, but you can definitely do it all by hand.
You will have the strongest arm muscles in all the land!
Who needs a gym membership, eh?
This is the homemade loaf bread that I make each week for my family.
Once you start doing this, it really is nothing to keep it up every week.
In fact, it makes things easier at mealtimes and all.
Truly.
In your mixers bowl, pour in the 2.5 cups of warm water.
Make it not too hot, but certainly not cold.
If its too hot, then it will kill the yeast, which goes in next.
Pour that in.
Give it 5 minutes or so to activate and look alive.
You will notice it start to change in texture and you may even see some bubbles!
Next pour in just 2 cups of your wheat flour.
Turn your mixer on to Speed 2 (this is what my KitchenAid says to make breads at).
As its going, add in the rest of your ingredients, starting with the remaining 4 cups of flour.
Your dough will be looking quite sticky.
You want to keep the machine going until it begins to be smooth in appearance and pulls away from the sides of the bowl.
Then you can have fun and get messy.
Remember: if you dont make messes in your kitchen, then youre just not having enough fun baking stuff!
So...the more messy you get, the better youll cook.
That motto has always worked for me anyway.
Turn your dough onto a slightly floured surface.
Please dont add in tons of flour.
Honest-to-goodness, you will make the bread WAY too dry that way!
A little bit of flour goes a long way.
When you first start baking your own breads, you will think that youre not doing this part right and that you need to get the dough as un-sticky as possible.
Thats just not true.
The dough should always be a little sticky...but not TOO sticky.
You will learn how to balance this better with practice.
When you knead it for a little while, it will start to smooth out.
After you work out a smooth dough, you are ready to pan it.
Tuck the ends under and put it seam side down.
Move it to your fancy loaf pan.
Now, I have tried a few different types of pans, and my hands-down favorite is this stoneware pan made by Pampered Chef.
This is one that my mom let me borrow years ago and Ive had it ever since.
The bread simply does not stick to it at all like it does with different metal loaf pans Ive used.
Plus, its super easy to clean.
Pat down your dough to try and get it even across the top if youre interested in a more perfect-looking loaf of bread.
This makes your sandwiches nicer.
Now its time to proof!
That simply means that you are leaving your dough alone now so it can think about what it needs to do next.
Set your timer for 30 minutes and give it some space.
You will want to let it rise in a draft-free warm-ish place.
I have a double oven and I let mine rise in the top oven and then allow the bottom oven to preheat during that time.
Or you could simply put it in the corner of your kitchen somewhere with a flour sack towel draped over it.
Your oven that you are cooking it in should be 350 degrees F.
Pop it in!
Set the timer for 45 minutes and walk away.
When the buzzer goes off, check your bread.
Its should be a beautiful golden brown color on top and should sound hollow when tapped.
I allow mine to cool in the pan somewhat before attempting removal.
If you try to take it out too soon, then it will be so crazy hot that it will rip and fall apart.
Been there done that!
Its not a bad thing, per se, but it does make crafting sandwiches a little more tricky.
To remove, I simply use a sturdy butter knife and run it along all the edges all the way to the bottom of the pan and sort of slide it towards the center (if that makes sense at all).
If its cooled enough, it will totally pop out in one piece after that point.
Cut the bread with a good serrated knife and make yourself some of the tastiest sandwiches and toast ev-er!
Again, this is our basic bread that we make here pretty much every week.
Sometimes I change it up and make it with herbs or garlic, etc.
Try it and see how much you love homemade bread!
Mmmm YUM!
P.S.
I just want to encourage you breadmaking newbies out there!
This might seem like its too hard or impossible to do at first, but for me personally it took me lots of tries until I got the bread the way I liked it (you know, NOT ugly and SUPER tasty!).
The more that you practice, the better you will get.
So dont give up if your first breads are not what you expected.
It gets better each time, I promise!","url":"https://recipe.bluelayer.org/recipe/33346/homemade-honey-wheat-bread"},{"id":"33015","title":"Patricia's Potato Bread","ingredients":"potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw","directions":"Peel potatos,cut and boil till soft, reserve water, let potato cool.
Add yeast to water, stir to dissolve and let stand for a few minutes to activate.
white foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated.
Cover and let stand for about 30 minutes(does not have to double in volume, but you will notice sponging)
add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough.
Divide dough, form into loaves and let stand for about an hour covered before baking @ 350 degrees for about 45 minutes
(You can dust loaves with flour before baking to give it a rustic look.)
Can also be scaled into 4 ounces dough rolls to use for sandwiches.","url":"https://recipe.bluelayer.org/recipe/33015/patricias-potato-bread"},{"id":"32933","title":"Pecan Cookie Mix in a Jar With Marshmallow Glaze","ingredients":"nuts, pecans
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
candies, marshmallows
sugars, powdered","directions":"Layer ingredients in order given in a 1 quart wide mouth jar.
Press each layer firmly in place.
Add flour mixture in several additions.pressing each addition in till it becomes firm.
Put glaze ingredients in a zipper sandwich bag.label it \"GLAZE MIX\".
add a ball of foil to top of jar to keep ingredients in place.
attach the following instructions.
remove the glaze mix bag from jar.set aside.
empty jar ingredients into a large mixing bowl.
blend thoroughly with a whisk.
add 1 1/4 sticks very soft butter.
1 large egg and 1 tsp vanilla.
Mix with electric mixer until a crumbly dough is formed.
finish mixing with your hands until dough if formed.shape dough into 1\" balls.place 2\" apart on sprayed cookie sheet.
flatten cookie with your fingertips.
bake at 350* for 16-20 minutes.cool 5 minutes on baking sheets.then remove to wire racks.make frosting .empty frosting bag contents into a small microwave safe bowl.add 3 tbls butter or margarine.microwave 20 seconds.stir well.microwave 10 more seconds.stir until all marshmallows are melted.put some on each cooled cookie.","url":"https://recipe.bluelayer.org/recipe/32933/pecan-cookie-mix-in-a-jar-with-marshmallow-glaze"},{"id":"32761","title":"Vegan \"fauxreo\" Chocolate Sandwich Cookies","ingredients":"shortening, vegetable, household, composite
sugars, granulated
vanilla extract
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, powdered
vanilla extract","directions":"FOR COOKIES: Cream the shortening and sugar on medium speed.
When light and fluffy add the vanilla and milk.
Add remaining ingredients and mix until the dough holds together.
If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.
Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.
Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.
Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.
Transfer the parchment onto the cookie sheet.
Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening.
Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.
Add in the vanilla.
Refrigerate until ready to use.
Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.","url":"https://recipe.bluelayer.org/recipe/32761/vegan-fauxreo-chocolate-sandwich-cookies"},{"id":"32749","title":"Slow Cooker BBQ Pulled Pork Sandwiches","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
celery, raw
onions, raw
catsup
sauce, barbecue
water, bottled, generic
vinegar, distilled
sauce, worcestershire
sugars, brown
spices, chili powder
salt, table
spices, pepper, black
spices, garlic powder","directions":"Place roast in slow cooker.
Combine remaining ingredients in a bowl and pour over roast.
Cover and cook on high for 6-7 hours.
Shred the meat and mix it with the sauce (Note - You may want to thicken the sauce some).
Great for making sandwiches or using in other recipes.
The sauce is good on rice too.","url":"https://recipe.bluelayer.org/recipe/32749/slow-cooker-bbq-pulled-pork-sandwiches"},{"id":"32488","title":"Mexican Chili Beef Cups Recipe","ingredients":"beef, grass-fed, ground, raw
onions, raw
beef, grass-fed, ground, raw
martha white foods, martha white's buttermilk biscuit mix, dry
cornmeal, degermed, unenriched, yellow
cheese, cheddar","directions":"Heat oven to 375 degrees.
In medium skillet, brown grnd beef and onion; drain.
Stir in soup; cold.
Separate dough into 10 biscuits.
Dip top of each in cornmeal; lightly press cornmeal into biscuit.
Place each biscuit cornmeal side down in ungreased muffin c.; press dough to cover bottom and sides, forming 1/4\" rim.
Spoon 1/4 c. meat mix into each c.; sprinkle with cheese.
Bake at 375 degrees for 15 to 20 min or possibly till golden.
Loosen edges; remove from pan.
10 sandwiches.
TIPS: To make ahead, prepare, cover and chill up to 2 hrs; bake as directed.
To reheat, wrap loosely in foil; heat at 350 degrees for 12 to 15 min.","url":"https://recipe.bluelayer.org/recipe/32488/mexican-chili-beef-cups-recipe"},{"id":"32133","title":"Gluten-free Fluffy Sandwich Bread","ingredients":"rice flour, white, unenriched
sugars, granulated
salt, table
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic","directions":"Dissolve the yeast in 1 tablespoon of water (If you're not going to prep the dough to proof, then just mix it in directly in Step 2).
Mix the other ingredients together in a bowl and then add in the yeast.
Mix it in with a plastic spatula and continue to mix for 2 minutes.
Line a bread mould with parchment paper and set it.
Pour on the dough from Step 2.
It should have the same consistency of pancake mix.
Let the dough proof in your oven for about 40 minutes at 40-45C.
Once the dough has doubled in size, it's ready.
Now bake for 40 minutes at 180C.
Once it's done baking, take the dough out of the mould and let it cool on a rack.","url":"https://recipe.bluelayer.org/recipe/32133/gluten-free-fluffy-sandwich-bread"},{"id":"31762","title":"Olive Bread","ingredients":"olives, ripe, canned (small-extra large)
shallots, raw
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw
cheese, feta","directions":"Preheat oven to 400 degrees.
In a small bowl combine olives, shallots, garlic and rosemary.
On a floured surface press out dough to a rectangle, 3/4-inch thick.
Sprinkle olive mixture onto surface of dough.
Fold sides in to hold mixture.
Beginning with end nearest you, roll dough up tightly.
Transfer carefully to a cornmeal-dusted baking sheet.
Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.
Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees.
Let cool completely on a wire rack before slicing.
For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta.
Serve garnished with some whole olives.","url":"https://recipe.bluelayer.org/recipe/31762/olive-bread"},{"id":"30849","title":"Norwegian Flat Bread (Unleavened Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Stir flour and salt together in a bowl.
Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs.
Stir milk into mixture and knead with hands to form dough.
Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness.
Cut dough into sandwich-size pieces and poke each piece several times with a fork.
Transfer slices to a baking sheet.
Bake in the preheated oven until just golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30849/norwegian-flat-bread-unleavened-bread"},{"id":"30790","title":"Vegan Low Fat Low Sugar Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
bananas, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
syrup, maple, canadian
salt, table
leavening agents, baking soda
vinegar, distilled
yogurt, greek, plain, nonfat
jams and preserves, apricot","directions":"Mix all the dry ingredients together in a mixing bowl.
Add the banana, the pineapple juice, maple syrup and salt.
Beat well to make a smooth batter.
Add the vinegar and stir.
It will begin to froth.
Pour into an oiled pound loaf tin.
Bake at 190 degrees (medium oven) for 20 minutes.
Turn out onto a wire rack and leave to cool.
Slice the cake lengthways and spread both halves with the yoghurt.
Then top one half with the jam.
Sandwich back together.","url":"https://recipe.bluelayer.org/recipe/30790/vegan-low-fat-low-sugar-chocolate-cake"},{"id":"30357","title":"Flower-Shaped Sandwich Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Use the Dough setting on your bread machine, and complete the first rising.
Punch down the dough lightly, and divide into 8 pieces.
Leave to rest for about 15 minutes.
Grease the mold (I've also lined it on the bottom with paper to make sure the bread doesn't stick).
Roll the dough into neat balls, and put into the mold.
Let rise a 2nd time.
The photo shows the dough after it's risen.
Optionally brush with some beaten egg (not listed in the ingredients).
Bake in a pre-heated 190 to 200C oven.
Take it out once it's baked, and drop down onto a hard surface from a little distance to 'shock' it.
Please adjust the baking time and temperature depending on your oven.
Then, just get your favorite sandwich fillings together.
Cut the bread halfway through, and spread with butter.
Put in lots of filling - and a gorgeous wreath of sandwich is finished.
You can tear off however much you like.
They're so fun to each!
Try them for a child's birthday party.
Please try ai-chan's\"Our Golden Ratio: Chicken Teriyaki with Mayonnaise\".
It goes so well with this bread.","url":"https://recipe.bluelayer.org/recipe/30357/flower-shaped-sandwich-rolls"},{"id":"30117","title":"Almond Chicken Salad for Dips & Sandwiches","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
raisins, seeded
nuts, almonds
salad dressing, mayonnaise, regular
orange juice, raw
spices, garlic powder
spices, pepper, black
spices, ginger, ground
salt, table","directions":"In large bowl, stir together chicken, celery raisins and almonds.
Add remaining ingredients.
Mix well and chill in the refrigerator 2 hours before serving.
Serve on croissant rolls or toasted pita bread.
Use a food processor for a creamier texture.
Enjoy!
TIME SAVER: While cooking chicken, prepare the rest of the ingredients.
When chicken is done, cool on stove-top and serve.
Okay if slightly warm.
Also clean up cooking area if you are waiting for chicken to cool.","url":"https://recipe.bluelayer.org/recipe/30117/almond-chicken-salad-for-dips-sandwiches"},{"id":"30058","title":"An Everyday Shokupan Square Loaf Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
oil, olive, salad or cooking","directions":"Put all the ingredients in a bread machine and knead until the gluten develops.
I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising.
Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
Take the dough out and deflate.
Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed.
Cover with plastic wrap and rest for 10 minutes.
When the dough has rested, deflate it again and roll out about 20 to 25 cm square.
Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
Put the dough pieces in an oiled bread pan.
Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40C (2nd rising).
If you want a square loaf let the dough rest to about 80% of the height of the pan.
If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
Preheat the oven to 180C.
When the oven has heated up, bake the bread for 30 minutes at 180C and it's done.
If it looks like the top is browning too fast, cover with a piece of foil.
As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam.
Take the loaf out of the pan.
Dense and bouncy and yet light and fluffy.
The result is a bread with a lasting moist, tender texture!
This one is baked in a square shokupan pan.
I turned this into sandwiches for an outing.
Since the bread stays moist and soft, it was great even after some time had passed.
This is a version with bacon and melting type cheese rolled into the dough.
The version in the top photo was made with my own homemade started.
I used 150 g of starter and 220 ml of water.
When the bread has cooled down completely, I slice it into pieces and keep it in bags.
It's moist and soft the next day.","url":"https://recipe.bluelayer.org/recipe/30058/an-everyday-shokupan-square-loaf-bread"},{"id":"29933","title":"Syrian Pita or Pocket Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, combine the yeast, 1/2 cup of the warm water, and the honey.
Let stand until slightly frothy, about 5 minutes.
Add the oil and mix.
In a large bowl, combine the flour and salt.
Make a well in the center of the flour and pour the yeast mixture into it, mixing it into the flour with a wooden spoon.
Add the remaining 2 cups warm water, 1/2 cup at a time.
Shape the dough into a sticky ball and knead on a clean, well-floured work surface until very smooth and elastic, a good 10 minutes (add more flour as needed, a little at a time, if your dough is too sticky to knead).
Place the dough in a greased glass or plastic bowl and cover with a towel.
Let rest in a warm place for 1 1/2 hours to rise and double in size.
Knead the dough on a floured surface for another 10 minutes (again, adding flour as needed) and roll it into a tube about 1 foot long and about 3 1/2 to 4 inches in diameter.
Using a sharp knife, mark 16 equal lines on the roll of dough, then break the dough into 16 pieces of equal size and roll each into a ball.
On the same floured surface, roll out each ball with a rolling pin or tall glass until the dough is 1/4 inch thick and 6 inches in diameter, resembling a small pizza.
Place each rolled-out piece of dough on a floured piece of foil cut to the same size as a baking sheet, 4 to 5 at a time, until all 16 have been made.
Cover the flattened dough pieces with a kitchen towel and let them rise in a warm spot for another 2 hours.
(At this point, preheat the oven to 550F for 2 hours.
It is important to get the oven temperature as high as possible so that each pita bakes quickly and forms a pocket.)
Carefully lift up one sheet of foil with the risen dough pieces and place on a baking sheet.
Bake on the middle rack in the oven for 4 to 5 minutes.
Do not open the oven more than a crack until you see the bread puff up.
Take the sheet out and remove the baked pita breads, placing them in a basket and covering them with a clean cloth to keep warm.
Discard the used foil and transfer another sheet of unbaked pieces to the baking sheet.
Continue to bake in this manner, one sheet at a time, until all the pitas are baked.
Serve immediately alongside any maazeh salad or spread or as a sandwich with ijeh in its pocket.
These really dont stay soft and fresh past a day, but if you have a lot left over, store them in a zipper-lock plastic bag for up to 2 days on the counter or 1 week in the freezer, toasting them in the oven when needed.","url":"https://recipe.bluelayer.org/recipe/29933/syrian-pita-or-pocket-bread"},{"id":"29590","title":"Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, walnuts, english
salt, table
oil, olive, salad or cooking","directions":"Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
Mix all of the dry ingredients together.
Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 25 minutes.
Tent it lightly with aluminum foil and bake for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/29590/whole-wheat-sandwich-bread"},{"id":"29586","title":"Sweet 'n Savory Sandwich Spread","ingredients":"salad dressing, mayonnaise, regular
sugars, brown
sauce, teriyaki, ready-to-serve","directions":"Mix and spread on one side of sandwich bread.
Store any remaining portion in refrigerator.
Note: Use mayonnaise only.
The flavor does not blend so well with Miracle Whip.","url":"https://recipe.bluelayer.org/recipe/29586/sweet-n-savory-sandwich-spread"},{"id":"29333","title":"Non-Dairy/Lactose-Free/Vegan \"cheese\"","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix dry ingredients in a saucepan.
Gradually add water, making a smooth paste and then thin with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble up for about 30 seconds and remove from heat.
Whip in the margarine.
Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas.","url":"https://recipe.bluelayer.org/recipe/29333/non-dairy-lactose-free-vegan-cheese"},{"id":"29237","title":"Easy Southwest Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
celery, raw
spices, coriander seed
seasoning mix, dry, taco, original","directions":"Combine all ingredients and mix well.
Serve with chips, crackers or prepare sandwiches or wraps.","url":"https://recipe.bluelayer.org/recipe/29237/easy-southwest-chicken-salad"},{"id":"29236","title":"Pimiento Cheese Sandwich Spread","ingredients":"cheese, cheddar
olives, ripe, canned (small-extra large)
spices, pepper, black
salad dressing, mayonnaise, regular
sauce, worcestershire","directions":"Mix all ingredients together.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/29236/pimiento-cheese-sandwich-spread"},{"id":"29192","title":"Bourbon Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
vanilla extract
water, bottled, generic","directions":"Set oven to Gas Mark 3/ 160 degrees C/ 325 degrees F
Sift cocoa, flour and baking powder.
In a separate bowl cream together butter and sugar.
When nice and fluffy add the syrup.
Add the mixture to the flour, cocoa and baking powder mixture then knead together.
It may take a while to become doughy but keep at it and it will come together.
Grease some greaseproof paper and line a baking tray with it.
Roll out the dough to a thickness of about 1/4 inch.
I find it easier to place dough in the middle of the tray, then use a smooth glass to roll it across until it spreads evenly and smoothly across the tray.
You may want to sprinkle a very small amount of flour onto the dough to stop it sticking.
When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.
Cut the dough into fingers, then prick with a fork a couple of times.
Bake for approximately 15 minutes.
Remove from oven and go over the cuts.
Leave in tray until almost cool, then transfer onto wire rack.
Mix together the ingredients for the filling, adding enough water to make a spreadable paste rather than a runny icing, then use to sandwich biscuits together.
Hide biscuits from children.
Hide yourself from children.
Hide yourself with the biscuits.","url":"https://recipe.bluelayer.org/recipe/29192/bourbon-biscuits"},{"id":"29116","title":"Russian Potato Salad","ingredients":"catsup
salad dressing, mayonnaise, regular
sauce, worcestershire
potatoes, raw, skin
cherries, sweet, raw
beets, raw
carrots, raw
fresh red onions,
bacon, meatless
dill weed, fresh","directions":"Stir the Heinz Tomato Ketchup with the mayonnaise and worcestershire sauce until combined; reserve.
Combine potatoes, tomatoes, beets, carrot, red onion, and dill in a serving bowl.
It is best to toss it together at the last minute to prevent the colorful beets from coloring the rest of the ingredients .
Drizzle salad with reserved dressing; toss just before serving.
Garnish with bacon and additional dill.
TWISTS:.
TWIST 1: Use light mayonnaise and omit the bacon bit to reduce the total fat content in this tasty salad.
TWIST 2: For a leftover use, spread any extra salad dressing over smoked meat sandwiches.
TWIST 3: For a fresh presentation, line the serving bowl with lettuce leaves.","url":"https://recipe.bluelayer.org/recipe/29116/russian-potato-salad"},{"id":"29043","title":"Savory Three=cheese Sandwich Spread","ingredients":"cheese, ricotta, whole milk
cheese, cheddar
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
mustard, prepared, yellow
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the cheeses, green onion, prepared mustard, and pepper in a bowl; mix well.
Add enough milk to make spreading consistency, chill covered until serving time.
Serve on French or whole grain bread, with crackers or fresh veggie sticks.","url":"https://recipe.bluelayer.org/recipe/29043/savory-three-cheese-sandwich-spread"},{"id":"28963","title":"Lemon-Gingerbread Ice Cream Sandwiches","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkle baking soda over top.
Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
Cream margarine and brown sugar in another bowl.
Add molasses mixture; beat until soft dough forms.
Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper.
Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
Prick with fork.
Transfer on wax paper to cookie sheet; chill 30 minutes.
Preheat oven to 325F.
Grease 2 cookie sheets.
Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch.
Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
Pat filling down with spatula.
Place second cookie on top (pricked side up), and gently press down.
Scrape away any filling that spreads past edges, and use it to fill in corners.
Smooth edges.
Repeat with remaining cookies.
Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/28963/lemon-gingerbread-ice-cream-sandwiches"},{"id":"28885","title":"Apple-Ginger Pan Sauce for Cod","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
spices, ginger, ground
cornstarch
water, bottled, generic
fish, cod, atlantic, raw","directions":"Mix juice, soy sauce (you can replace it with worchestshire sauce) and ginger in a liquid measure cup.
Add to hot pan and reduce by half.
Wisk in cornstarch mixture.
place cod in a nonstick pan and add the pan sauce, cover and cook for 8-10 minutes.
Turn over and cook a few more minutes or until fish is flakey with a fork.
You can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish.","url":"https://recipe.bluelayer.org/recipe/28885/apple-ginger-pan-sauce-for-cod"},{"id":"28852","title":"American Sandwich Bread - ABM or Oven","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"**ABM METHOD**.
Add ingredients in order recommended by your ABM manufacturer.
Select Quick setting, and start.
After 8 minutes of kneading, check the dough consistency.
If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again.
If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
Remove from ABM when done.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
**OVEN METHOD**.
Set one oven rack on lowest possible level.
Set second rack in middle position.
Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
IF USING STANDING MIXER.
Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
Turn the mixer to low and slowly add the liquid.
When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes.
(After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.
).
Turn the dough onto a lightly floured work surface.
Knead to form a smooth, round ball, about 15 seconds.
Go to Step 20.
IF USING FOOD PROCESSOR.
Mix flour and salt in bowl of food processor fitted with the steel blade.
Add liquid ingredients.
Process until rough ball forms.
Let dough rest 2 minutes.
Process 35 seconds.
Turn dough onto a lightly floured work surface.
Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly.
Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
Gently press the dough into an 8-inch square that measures 1-inch thick.
Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
Cover with plastic wrap.
Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/28852/american-sandwich-bread-abm-or-oven"},{"id":"28706","title":"Coconut Chocolate Bites","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula.
Chill, uncovered, 5 minutes.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth.
Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
Lift confection onto a cutting board using overhang and halve confection with a sharp knife.
Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper.
Cut rectangle into 32 (1-inch) squares.
Arrange paper cups (if using) on a platter and fill with candies.
Chill, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/28706/coconut-chocolate-bites"},{"id":"28681","title":"Lacy Oatmeal Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
butter, without salt
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375F.
Line cookie sheet with buttered foil.
Mix flour and oats together in a medium bowl.
In a large bowl, mix together butter, sugar and corn syrup.
Add milk to the butter mixture and mix well.
Stir in the flour mixture and mix well.
Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
Press each cookie slightly with the back of a fork or spoon.
Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
Immediately transfer the foil and cookies to a wire rack.
Peel cookies off foil after they've cooled.
Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
Top each with the bottom side of the remaining cookies.","url":"https://recipe.bluelayer.org/recipe/28681/lacy-oatmeal-sandwich-cookies"},{"id":"28653","title":"French Bread with Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
salt, table
honey","directions":"Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes).
When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
Cover the pot in cling film to prevent the dough drying out.
Leave to prove until it has doubled or tripled in size.
If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
Punch out the excess gas and roll flat.
Gently roll the dough up away from you.
If you have a big oven please do this on an oven plate.
When rolled, pinch the seam closed and place the bread seam-down.
If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air.
(Prove for 1 hour if it's summertime).
When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200C.
Please don't spray the bread with water.
The soft french bread is ready.
Cut the bread and eat as-is or use for sandwiches.
This is what your bread should look like at the second proofing.
We put it in a plastic bag filled with air to stop any sticking.
The end of the bag should be firmly secured with rubber bands.","url":"https://recipe.bluelayer.org/recipe/28653/french-bread-with-homemade-bread-starter"},{"id":"28626","title":"Fried Chicken Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, raw
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black","directions":"Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt.
Mix well and chill for a couple of hours before serving.
We make sandwiches with it but you can also stuff tomatoes or use it any way you like.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28626/fried-chicken-chicken-salad"},{"id":"28598","title":"Shortbread Linzer Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Special equipment: 3 inch round cookie or biscuit cutter, and a smaller cookie cutter that will fit inside the round one for a peek-a-boo of jam that peeks through the top cookie.
Preheat oven to 350 degrees F. 2.
Put the butter and sugar in a large mixing bowl and combine it on medium low speed.
Beat it until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Set aside.
Whisk salt into the flour in a separate bowl.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between each addition.
Stir until well combined and the dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap on a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into as close to a rectangle as possible.
Pop it in to the fridge for 20 minutes or so, or until firm.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its rolled into 1/8-inch thickness.
Once the dough has been rolled rather thinly, cut the dough with a 3 inch cookie or biscuit cutter.
I used a circle, but you can use whatever shape you like.
Then take the smaller cutter, and make cut-outs in half of the circles (I used a star cutout).
Remember that these are sandwich cookies, so each one will need a solid bottom, and a top with a shape cut out.
Put the dough pieces on a parchment lined baking sheet, about 2 inches apart.
Bake at 350 degrees F for 20-22 minutes, or until the edges are very lightly browned.
Feel free to roll the cute little centers back into the dough to make additional larger cookies.
Or just bake them as they are, which is what I did.
They only took about 9 or 10 minutes.
Remove cookies from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Before serving, spread about 1/2 teaspoon of jam in a thin layer onto all of the the solid cookies.
Then top each with a matching cut-out cookie topper.
Repeat this until all of the cookies are sandwiches.","url":"https://recipe.bluelayer.org/recipe/28598/shortbread-linzer-cookies"},{"id":"28592","title":"California Raisin Peanut Butter Spread","ingredients":"raisins, seeded
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
spices, cinnamon, ground
peanut butter, smooth style, without salt","directions":"Measure raisins and apple juice into small saucepan and bring to a boil; reduce heat to medium and simmer 8 to 10 minutes or until raisins have absorbed all of the juice.
Stir in honey and cinnamon; cool slightly.
Stir in peanut butter.
Spread onto graham crackers, bread, mini-bagels apple slices or celery sticks.
Variations: Raisin Peanut Butter Griddlers -- Smear Peanut Butter Spread on whole wheat bread, top with banana slices and grill in a skillet.
Raisin Peanut Butter Tortilla Roll-Ups: Wrap California Raisin Peanut Butter Spread and banana slices in a who;e wheat tortilla and serve in pinwheel slices.
Note: Parents do the prep work, and let the kids assemble the sandwiches or wraps.","url":"https://recipe.bluelayer.org/recipe/28592/california-raisin-peanut-butter-spread"},{"id":"28547","title":"Grilled Chicken Breast with Pineapple Rum Glaze","ingredients":"butter, salted
alcoholic beverage, distilled, rum, 80 proof
sugars, brown
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Mix all 4 ingredients and place in heavy saucepan.
Over medium heat, cook until syrupy and reduced.
It should be thick enough to brush on chicken, but not runny.
Stir briskly.
It may separate at first, but keep whisking and it will combine as thickening.
Once thickened, brush over chicken, pork, ribs, ham etc..
This is a versatile sauce and I like coating my meat while grilling a few times while flipping so it gets a sticky consistency.
Serve as sandwich, plain with sides and I love it over a bed of wild rice.
I use pineapple juice also when cooking my rice.
Whatever the amount of water it calls for, use half juice half water if you like.
I sometimes use a small amount of crushed pineapple to give it some texture and it is great!
Makes 1 cup of glaze.
You can double if you need more.","url":"https://recipe.bluelayer.org/recipe/28547/grilled-chicken-breast-with-pineapple-rum-glaze"},{"id":"28011","title":"Onion Jam","ingredients":"oil, olive, salad or cooking
sugars, granulated
onions, raw
salt, table
spices, pepper, black
vinegar, red wine
spices, caraway seed","directions":"In large saucepan, heat oil over medium heat until hot.
Stir in sugar, then cook, stirring constantly with wooden spoon, until mixture turns a light caramel brown, about 10 minutes.
Add onions, salt and pepper, then cook for 15 minutes, stirring frequently, to brown and cook onions.
Add vinegar and caraway seed and stir well to mix.
Simmer over medium heat for 30 minutes until mixture combines and thickens.
Cool completely.
Store in tightly sealed containers in refrigerator up to 3 weeks.
Serve over a Brie cheese that has been heated in a 350 degrees F oven for 10-12 minutes, or over a room temp block of cream cheese.
Also can be used as a sandwich spread.
NOTE:.
If after putting in hot jar(s) you wish to preserve this for longer than 3 weeks, invert sealed jars on folded towel and let cool completely.
Test jar lid(s) for proper seal.
This is called inversion canning.","url":"https://recipe.bluelayer.org/recipe/28011/onion-jam"},{"id":"27849","title":"Empires","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter and sugar together until light and fluffy.
Slowly add the flour and blend well.
Remove from bowl and knead until shiny.
Divide the dough in half, wrap in waxed paper and refrigerate until dough is firm enough to roll.
This will take several hours or longer.
When you are ready to prepare the cookies, let the dough soften slightly on the counter if too firm to roll.
Preheat the oven to 325 degrees.
Roll dough onto a floured surface until 1/4 inch thick.
Make sure not to go too thin or youll have difficulty transfering them to the cookie sheet.
I use a biscuit cutter to make round shapes and take a small cookie cutter on half of them to cut out part of the cookie (to make the window on the top layer of the sandwich).
Bake until slightly golden on an ungreased cookie sheet for 5-7 minutes.
Let cool on the cookie sheet until firm then remove them to a wire rack to finish cooling.
To assemble, spread jelly on the bottom half of the cookies placing the cut out cookie on top.
Put the confectioners sugar in a small bowl and mix it with enough milk to make a thin glaze.
Frost the cookies lightly with the glaze.
Let stand until the glaze hardens.","url":"https://recipe.bluelayer.org/recipe/27849/empires"},{"id":"27840","title":"So Chewy! Authentic Bagel Shop Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
honey","directions":"In a bowl, combine the bread flour and the whole wheat flour.
Make a well in the center and add honey and yeast into it.
Place salt away from the yeast, then pour the water aiming at the yeast.
Start mixing the yeast and honey with the water, gradually start kneading by incorporating the flour into the dough.
It should take about 15 minutes.
(If using a bread machine, set it to the dough cycle.
Follow the Steps 3 through 7, skip Step 8 and move to Step 9.)
Once the dough becomes smooth and does not tear when you stretch it, divide it into quarters then place on to a pan, seam side down.
(Close the seam by pinching it tightly with fingers).
Cover the dough with a firmly squeezed damp cloth.
Let it rest for 15 minutes.
Once the dough starts to bulge up and the surface looks smooth, flip the dough over seam side up, then roll it out into an oval shape while removing trapped gas.
Roll the dough into a cylinder shape by rolling it up from the edge closer to you.
Roll it very tightly.
Flatten one of the ends.
Form the dough into a ring; wrap the other end with the flattened end, pinch the dough to secure it at the back.
In an oven with a rising function, allow the dough to rise at 30C for 30 minutes.
(If your oven doesn't have the rising function, add 30C lukewarm water in a large tray, place a smaller tray inside of it, then set the dough in it with room for it to expand.
Cover the dough with damp cloth and let it rise for 30 minutes.)
Bring water to a boil in a large pot, add the honey and insert the risen dough.
Boil each side of the dough for 30 seconds.
Don't boil too long or it'll get wrinkly!!
(While the water is boiling, preheat the oven to 190C).
Place the boiled dough onto a dry cloth to wipe the excess water, place it onto a parchment paper lined cookie sheet, then bake for 15 minutes in a 190C oven.
Sandwich bacon, egg, lettuce, and tomato for breakfast!
These bagels in the photo are made using a secret technique!!
No rising time necessary!
Just mix the dough and you can make surprisingly chewy bagels!","url":"https://recipe.bluelayer.org/recipe/27840/so-chewy-authentic-bagel-shop-bagels"},{"id":"27796","title":"Cranberry-Orange Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
cranberry sauce, canned, sweetened
orange juice, raw","directions":"Stir all ingredients together.
Serve or refrigerate.
This is great on a turkey sandwich.","url":"https://recipe.bluelayer.org/recipe/27796/cranberry-orange-mayonnaise"},{"id":"27593","title":"Daddy's Pulled Pork- Texan Style!","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
syrups, corn, light
salt, table
water, bottled, generic
sugars, granulated
spices, paprika
spices, garlic powder
salt, table
sugars, brown
spices, chili powder
spices, onion powder
spices, pepper, red or cayenne
spices, cumin seed
spices, pepper, black","directions":"Combine molasses, salt, and water a container that is at least 6 quarts in size.
Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours.
12 hours is ideal.
*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.
)*.
Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well.
Feel free to adjust the amount of pepper if you want it spicier.
You will have spice left over but do not worry.
It makes a great rub for chicken, pork or beef, grilled or cooked inside.
Remove pork from brine and pat dry.
Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres.
More rub will adhere to the meat if you are wearing latex gloves during the application.
I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork.
Do not worry it will be too spicy.
You have a large amount of meat to season.
It cooks into the meat and some even drips off into the juices.
All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices.
Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F.
After 10 hours of low smoking, insert a fork into the meat in a few places.
If the meat falls apart easily when pulling with a fork it is done.
If you do not want to smoke it that long or you have to go somewhere (like to bed!
lol ) I have taken it off the heat after about 4 hours and placed it in a roaster.
Cover the meat with foil and put in oven on the lowest setting and allow to cook until done.
I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time.
Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle.
Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire.
Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat.
Roast: Slice against the grain as thin or thick as you like.
Great served with any type of gravy.
You may want to remove the roast a little before the falling apart stage for slices that are neater.
The juices that accumulate in the roaster make a wonderful gravy.
I always remove the fat from the juices first bc pork can be very fatty.
Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.","url":"https://recipe.bluelayer.org/recipe/27593/daddys-pulled-pork-texan-style"},{"id":"27556","title":"China Moon Mustard Sauce","ingredients":"mustard, prepared, yellow
oil, sesame, salad or cooking
rice vinegar,
sugars, granulated
salt, table","directions":"Whisk all ingredients together until well blended.
Store in clean glass jar in refrigerator.
If sauce separates, just whisk it to emulsify.
Wonderful with cold roast beef, lamb and chicken dishes.
Spread on steamed fish and foods off the grill.
Great on cheese sandwiches!","url":"https://recipe.bluelayer.org/recipe/27556/china-moon-mustard-sauce"},{"id":"27544","title":"Rice Krispy Treats for One (Or Maybe Two!)","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt the butter in a small saucepan on medium-low heat.
When melted, add the marshmallows and stir constantly until smooth and melted.
Add food coloring (optional).
Add the crispy rice cereal.
Spoon onto a plate or mold sprayed with non-stick spray.
Shape treat and let cool.
I put a sandwich baggie over my hand and spray it with non-stick spray to pat and shape the treats.
No sticking!","url":"https://recipe.bluelayer.org/recipe/27544/rice-krispy-treats-for-one-or-maybe-two"},{"id":"27445","title":"Parmesan Herb Seasoning","ingredients":"cheese, parmesan, hard
spices, parsley, dried
onions, raw
sugars, granulated
spices, oregano, dried
spices, basil, dried
spices, thyme, dried
spices, garlic powder
spices, pepper, black","directions":"Place ingredients in small bowl and blend with whisk.
Place mix into 1 small thin sandwich bag.
Tie mix into corner of bag with ribbon.
Copy and attach the instructions below:
Makes 1/2 cup.
Parmesan Herb Crescent Rolls:
1 can refrigerated crescent roll dough, unbaked
1 packet seasoning mix
Open a can of refrigerated crescent rolls - unroll dough.
Sprinkle dough evenly with seasoning from packet before shaping into crescents.
Bake as directed on crescent roll package.
Parmesan Herb Monkey Bread:
1 can refrigerated biscuits, unbaked (8 count)
1 packet seasoning mix
1/2 stick margarine, melted
Cut biscuits into quarters and place in large bowl.
Add seasoning mix to melted butter and stir well.
Pour butter over biscuits and toss to coat very well.
Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4\")
Bake at 350 for 20 minutes.
Parmesan Herb Salad Dressing:
Place 1/2 cup good quality olive oil into a jar.
Add 1/4 cup cider vinegar.
Add seasonings mix from packet.
Place lid on jar and shake until blended.
Serve over green salad.
Makes 3/4 cup salad dressing.","url":"https://recipe.bluelayer.org/recipe/27445/parmesan-herb-seasoning"},{"id":"27346","title":"Healthy Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
onions, raw
celery, raw
salt, table
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
sugars, brown
sauce, barbecue
tomato sauce, canned, no salt added","directions":"Brown and crumble ground beef, draining any fat.
Add remaining ingredients and stir.
Simmer on low until mixture thickens.
Serve on whole-grain sandwich buns or low-carb bread, if desired.","url":"https://recipe.bluelayer.org/recipe/27346/healthy-sloppy-joes"},{"id":"27335","title":"Sandwich Rolls","ingredients":"water, bottled, generic
oil, canola
wheat flours, bread, unenriched
honey
salt, table
beverages, ovaltine, classic malt powder
leavening agents, yeast, baker's, active dry","directions":"Add ingredients listed to your bread machine in the order recommended by the manufacturer.
Select the DOUGH cycle and press START.
Once the cycle is complete, punch down the dough and transfer to a lightly floured surface.
Cut into 12 equal-size pieces and form into balls.
Flatten the rolls slightly and place onto a lightly greased large sheet pan, spacing about 1 1/2 to 2 inches apart.
Alternately, if you have a silicone mat, sprinkle it with some cornmeal before placing the rolls on the pan (I use this method).
When all rolls are placed, flatten them again slightly and use a sharp knife to cut an X in the top of each, if desired.
Cover with a clean towel and let them rise until at least double in size.
I really let them rise until they touch.
About 10 minutes before baking, preheat the oven to 375 degrees F. Place the rolls in the oven and bake for 18 to 20 minutes until nicely browned.
Remove from oven and let cool on the pan.
Store in a bread container or large zip-top bags.","url":"https://recipe.bluelayer.org/recipe/27335/sandwich-rolls"},{"id":"27228","title":"Melting Moments","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Mix butter, flour and powdered sugar.
Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch.
Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!)
When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
(You can just frost the cookie tops to double the cookie total.
Also, you may substitute almond extract and a touch of red coloring for the cherry juice).","url":"https://recipe.bluelayer.org/recipe/27228/melting-moments"},{"id":"27218","title":"Pineapple Slaw","ingredients":"salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
rice vinegar,
spices, pepper, red or cayenne
pineapple, raw, all varieties
fast foods, coleslaw","directions":"Whisk mayonnaise , yogurt, vinegar and red pepper in a medium bowl.
Add pineapple and coleslaw mix and stir to combine.
Place in fridge until ready to serve.
Wonderful served on a crispy fish sandwich or served as a side.","url":"https://recipe.bluelayer.org/recipe/27218/pineapple-slaw"},{"id":"27205","title":"Dark Chocolate Walnut Raspberry Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
salt, table
butter, without salt
nuts, walnuts, english
jams and preserves, apricot
pascha, organic bitter-sweet dark chocolate chips,
nuts, walnuts, english","directions":"Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend.
Add the butter and mix on low speed until dough forms.
Stir in 1/2 cup finely diced walnuts.
Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts.
Wrap the log in waxed paper and refrigerate until firm, about 2 hours.
(Can be prepared up to 4 days ahead.
).
Preheat the oven to 350F .
Line 2 heavy large baking sheets with parchment.
Using a long sharp knife, slice the dough into thin rounds.
Arrange the rounds on prepared baking sheets, spacing evenly.
Bake until golden brown, about 10 minutes.
Spoon a teaspoon of jam onto half of the cookies.
Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes.
Remove the cookies from the oven.
Place a plain cookie atop cookies with jam, forming a sandwich.
Cool completely.
Arrange cookies on the parchment-lined baking sheets.
Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern.
Immediately sprinkle the cookies with remaining coarsely chopped nuts.
Chill until chocolate sets.
Store the cookies in an airtight tin up to 3 days.","url":"https://recipe.bluelayer.org/recipe/27205/dark-chocolate-walnut-raspberry-cookies"},{"id":"27199","title":"Easy Bread Machine White Bread for Sandwiches (Abm)","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put the ingredients into your bread machine according to manufacturer instructions, set to 2-lb capacity, and a Basic Medium cycle.
\"Basic\" usually means white/light bread and \"Medium\" for the crust.
Kick back and let it do its work, in about 3.5 hours you'll have tasty bread for toast and sandwiches.","url":"https://recipe.bluelayer.org/recipe/27199/easy-bread-machine-white-bread-for-sandwiches-abm"},{"id":"27196","title":"Low-Fat BBQ Sandwiches.","ingredients":"beef, grass-fed, ground, raw
celery, raw
onions, raw
butter, without salt
vinegar, red wine
sugars, brown
sauce, worcestershire
salt, table
mustard, prepared, yellow
sauce, barbecue
water, bottled, generic","directions":"Brown ground beef, celery, and onions in a non-stick skillet.
Combine all ingredients in a slow cooker.
Cover and cook on high for 4 hours.
Serve in sandwich rolls, or buns.","url":"https://recipe.bluelayer.org/recipe/27196/low-fat-bbq-sandwiches"},{"id":"27059","title":"King Arthur's Whole Wheat Sandwich Bread","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough.
Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit.
It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan.
Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan.
Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so.
Towards the end of the rising time, preheat the oven to 375F.
Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer.
Remove it from the oven, and turn out of the pan onto a rack.
Allow the bread to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/27059/king-arthurs-whole-wheat-sandwich-bread"},{"id":"26982","title":"Fish Fingers with Corn Mayo Dipping Sauce","ingredients":"sauce, fish, ready-to-serve
egg substitute, powder
corn, sweet, white, raw
chives, raw
lettuce, cos or romaine, raw
carrots, raw
cheese, parmesan, hard","directions":"COOK required quantity of frozen I&J Tasty Fish Fingers following packet directions.
MIX KRAFT Egg Mayonnaise Omega 3 with creamed corn and chives and spoon into 4 small bowls.
COMBINE drained shredded lettuce, carrot and cheese and divide between serving plates.
Serve with cooked fish fingers and corn mayo dipping sauce.
RECIPE TIP: Spread a slice of grainy bread with corn mayo, top with combined salad and cooked fish fingers and serve as an open sandwich.","url":"https://recipe.bluelayer.org/recipe/26982/fish-fingers-with-corn-mayo-dipping-sauce"},{"id":"26824","title":"Peanut Butter Sandwich Spread","ingredients":"peanut butter, smooth style, without salt
grapes, red or green (european type, such as thompson seedless), raw
raisins, seeded
nuts, pecans","directions":"Mix and beat together peanut butter and grape jelly.
Add raisins and finely chopped pecans.
Spread between two slices of bread for the best snack in the world!","url":"https://recipe.bluelayer.org/recipe/26824/peanut-butter-sandwich-spread"},{"id":"26621","title":"T M T Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water:
Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
Stir in onion, carrot, and seeds.
Refrigerate for at least an hour to let flavors blend.","url":"https://recipe.bluelayer.org/recipe/26621/t-m-t-sandwich-filling"},{"id":"26455","title":"Raspberry Almond Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt
vanilla extract
jams and preserves, apricot","directions":"Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Process 1 cup flour and almonds in food processor until finely ground.
Add half cup sugar and remaining flour and process until combined.
Add butter and vanilla to food processor and pulse until dough forms.
On lightly floured surface, roll dough to 1/4 inch thickness.
Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary.
Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking.
Cool 5 minutes on sheets, then transfer to wire rack.
Transfer remaining sugar to a bowl.
Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches.
Roll cookies in sugar to coat.
Cool completely on wire rack.
Repeat with remaining dough.","url":"https://recipe.bluelayer.org/recipe/26455/raspberry-almond-cookies"},{"id":"26439","title":"Quick Avanti-like Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Mix flours.
In bowl of electric mixer, combine water, about half the flours, salt and sugar.
Blend well and then add yeast.
Beat at medium speed for 6 minutes.
Add remaining flour, blending until you have a soft dough.
Turn out onto floured surface and knead 15 minutes, or use dough hook on mixer to knead 10 to 15 minutes.
Place dough back in mixing bowl and cover for 10 minutes.
Punch down and shape into long skinny loaves as for sub sandwiches.
Place on greased and floured baking sheets.
Cover and let rise until not quite doubled (30 to 45 minutes.)
Bake at 400 degrees for 35 min.
or until golden brown.","url":"https://recipe.bluelayer.org/recipe/26439/quick-avanti-like-bread"},{"id":"26160","title":"Pecan Lace Sandwich Cookies With Orange Buttercream","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
nuts, pecans
vanilla extract
sugars, powdered
butter, without salt
orange juice, raw
orange juice, raw","directions":"For cookies:.
Position rack in center of oven and preheat to 350F
Line 2 baking sheets with parchment paper.
Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth.
Bring to boil over medium-high heat, stirring constantly.
Remove from heat.
Stir in flour.
Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes.
Cool on sheets 10 minutes.
Transfer to rack; cool completely.
For filling:.
Whisk all ingredients in medium bowl until smooth.
Spread 1 teaspoon filling onto bottom of 1 cookie.
Top with second cookie, bottom side down, pressing lightly to adhere.
Repeat with remaining cookies.
(Can be made 2 days ahead.
Store between sheets of waxed paper in airtight container at room temperature.)
***Cook time does not include cooling time of 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26160/pecan-lace-sandwich-cookies-with-orange-buttercream"},{"id":"26088","title":"Grilled Marinated Chicken Sandwiches","ingredients":"soy sauce made from soy (tamari)
oil, corn, peanut, and olive
beverages, carbonated, cola, regular
lemon juice, raw
spices, pepper, black
spices, garlic powder
onions, raw
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a large plastic bag, blend the first 8 ingredients together.
Add the chicken and seal, making sure all the air is out.
Turn to coat if needed.
Marinate in fridge for several hours or overnight, turning occasionally.
Grill the chicken over hot coals, 8-10 minutes per side, depending on the thickness.
It is done when the juices run clear.
Slice and serve on rolls or buns.","url":"https://recipe.bluelayer.org/recipe/26088/grilled-marinated-chicken-sandwiches"},{"id":"25709","title":"Bacon Popcorn","ingredients":"bacon, meatless
snacks, popcorn, air-popped (unsalted)
salt, table
bacon, meatless
cheese, cheddar","directions":"Measure the bacon grease into a 6 quart pot and place over high heat.
Add one or two popcorn kernels as testers.
When the test kernels pop, add the rest of the popcorn and cover with a lid.
As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop.
When the popping slows down, remove the pan from the heat and let it finish popping.
Pour the popcorn into a large bowl or paper sack.
Season with half of the seasoned salt and stir.
Taste before adding more salt if desired.
Toss with bacon bits and shredded Cheddar cheese for an extra special treat.
Store leftovers in lunch sacks or sandwich bags.","url":"https://recipe.bluelayer.org/recipe/25709/bacon-popcorn"},{"id":"25615","title":"A dozen Christmas shortbreads recipe","ingredients":"butter, salted
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"CLASSIC BASIC SHORTBREAD RECIPE: Line a baking tray with baking parchment.
Place the butter and sugar in the bowl of a food mixer (or use a bowl and a hand-held electric whisk).
Cream the butter and sugar, then gradually sift in the flour and cornflour, mixing as you do, just until everything is blended.
Do not over-mix.
Wrap in cling film and chill for 2030 minutes, to make it easier to handle.
On a lightly floured work top, roll the dough out to about 5mm thick and, using the round fluted cutter, stamp out the shortbreads as closely together as you can.
Gather the scraps and re-roll them.
(The fewer times you re-roll the dough the better, as it will toughen it.)
Lay the shortbreads on the prepared baking tray and chill for 2030 minutes (so they will hold their shapes better).
Preheat the oven to 180C/fan 160C/350F/gas mark 4.
Bake the shortbreads in the preheated oven for 1520 minutes.
Sprinkle with caster sugar and leave to cool on the tray.
VANILLA CHRISTMAS TREES: Add 1 tsp vanilla extract (or the seeds from one-third of a vanilla pod) when creaming the butter and sugar.
Cut out 7cm Christmas trees with a cutter and press six or seven multicoloured dragees (for baubles) on to each tree.
Chill and bake as before.
CRANBERRY COCONUT SNOWBALLS: Add 1 tsp vanilla extract when creaming the butter and sugar.
With the flour, add 30g dried cranberries, roughly chopped.
Roll into 20 equal-sized balls.
Chill and bake as before.
Melt 200g of white chocolate.
Hold a ball on a fork and spoon it over, then set the balls on a wire rack with baking parchment underneath.
Sprinkle with 60g of desiccated coconut.
VERY LEMONY FINGERS: Add the finely grated zest of 1 large unwaxed lemon when creaming the butter and sugar.
Roll out, then cut into 20 shortbread fingers, each 7 x 2cm.
Chill and bake as before.
When cold, make a lemon icing: mix 50g of icing sugar with the juice of 1/4 1/2 lemon.
Dip each finger into the icing.
Leave to set on a tray lined with baking parchment.
WALNUT AND CINNAMON SQUARES: Lightly roast 30g of walnuts in the oven for five minutes.
Cool, finely chop and add with the flour and 1 tsp ground cinnamon.
Cut into 4.5cm squares.
Prick each three or four times with a fork.
Chill and bake as before.
ALMOND SLICES: Lightly roast 30g of nibbed almonds in the oven for four minutes.
Cool and fold in with the flour.
Cut the dough into 20 fingers, each 7 x 2cm.
Press a whole blanched almond into the top of each.
Chill and bake as before.
CARAMEL SANDWICHES: Roll out the shortbread dough to about 3mm thick and, using a 4.5cm round cutter, stamp out about 36 rounds.
Cut a 1.5cm star (or round shape) from the centre of half of them.
Chill as before.
Bake for around 15 minutes and, once cold, sandwich one solid circle and one with a hole cut out together, using 1/2 tsp of dulce de leche or caramel spread.
Repeat to fill all the shortbreads.
Once filled, these are best eaten within a day as the caramel will soon turn them soft.
CHERRY SQUARES: Add 80g red glace cherries (rinsed, dried and roughly chopped) with the flour.
Cut into 4.5cm squares.
Chill and bake as before.
GLAZED CLEMENTINE AND CARDAMOM ROUNDS: Add 1/2 tsp freshly ground cardamom (see page 85) with the flour.
Using a 4.5cm cutter, stamp out 20 rounds.
Chill as before.
When the shortbreads are on the tray, top each with a very thin slice of clementine, dried very well with kitchen paper.
Bake for 2022 minutes.
Sprinkle over 23 tbsp of caster sugar as soon as they come out of the oven and leave to cool.
Remove the baking parchment from under the shortbreads.
Using a blowtorch, glaze each clementine slice.
The star shape of the cut clementine will be highlighted.
These are best eaten within two days, as they will soften.
CHOCOLATE PINWHEELS: Make the classic shortbread recipe as usual.
Now make a second batch, but using only 100g of flour and adding 25g of cocoa.
Roll the chocolate dough into a 3mm-thick rectangle about 26 x 18cm.
Repeat with the vanilla dough.
Lay one on top of the other and trim the sides neatly.
Carefully lift on to a sheet of baking parchment with a long side towards you.
Use the paper to help roll the dough into a log.
Chill as before, then cut into 40 discs about 5mm thick.
Bake for about 20 minutes.
CHOCOLATE CHILLI HEARTS: Reduce the plain flour to 100g and add 25g cocoa and 1/21 finely chopped red chilli (to taste) with the flour.
Roll out to 3mm thick.
Cut out 40 shortbreads with a 4.5cm heart cutter.
Chill and bake as before.
ORANGE-GLAZED GINGER STARS: Add 1 tsp ground ginger and 1 large ball of finely chopped stem ginger with the flour.
Cut out with a 4.5cm star cutter.
Chill and bake as before.
When cold, make an orange glaze by mixing 100g of sifted icing sugar and the juice of 1/21 orange and dip or ice each star.
Scatter with sprinkles and leave to set.","url":"https://recipe.bluelayer.org/recipe/25615/a-dozen-christmas-shortbreads-recipe"},{"id":"25368","title":"Macrobiotic Raisin Sandwich Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, canola
syrup, maple, canadian
water, bottled, generic
salt, table
raisins, seeded
nuts, almonds
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Dry roast the nuts for the filling in a frying pan and crush.
Soak the nuts in apple juice, along with the raisins, roughly chopped.
Make the cookie dough.
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
Mix until there are no more lumps.
Combine the maple syrup and water, and add to the mixture in Step 3.
Mix until the dough comes together.
Chill in the fridge for 30 minutes.
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
Cut the edges of the bag with scissors and open it up.
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
Using the plastic, fold the dough so that the edges overlap a few centimeters.
Place the side with the overlap, on the bottom.
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
Prick the tops of each slice with a fork.
Bake in a preheated 180C oven for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/25368/macrobiotic-raisin-sandwich-cookies"},{"id":"25116","title":"Easy! Chocolate Macarons","ingredients":"nuts, almonds
sugars, powdered
cocoa, dry powder, unsweetened
egg, white, raw, fresh
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"##For the Dough## Let the egg whites defrost naturally until they are liquid again.
Sift all the [*] ingredients together twice.
Take the egg whites and the granulated sugar and make the meringue.
Add in the granulated sugar into two steps.
Whip it until stiff peaks form.
Now take what you sifted together in Step 1 and divide it into two portions.
Mix each portion one by one into the middle of the meringue with a rubber spatula.
Mix the dough and press down with the rubber spatula and macaronage the dough (scoop up from around the sides of the bowl, plop dough down on top in the center, and gently \"rub\" your dough into the bowl.
Repeat).
Once the dough starts to become shiny, and it falls from the spatula in ribbons, it's ready.
Preheat your oven to 140C and pour the dough into a plastic bag with a small hole cut in.
Squeeze out the dough into 2.5 cm diameter pieces on top of parchment paper.
Let the dough sit out to dry for 1 hour at room temperature (let it sit out till it no longer sticks to your finger when you touch it).
Bake for 13 minutes at 140C.
Take out the tray, reverse it, and bake again for 2 minutes at 170C.
## For the Ganache ## Place the chocolate, broken up into small pieces, into the heavy cream.
Microwave it for 40 seconds and then mix well till it softens.
Once the ganache has stiffened up, spread it out on the cooled macaron biscuits, sandwich, and it's done!","url":"https://recipe.bluelayer.org/recipe/25116/easy-chocolate-macarons"},{"id":"25042","title":"Buttermilk Bread (Dede's) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
salt, table
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cook 1 hour before slicing.
I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.
This is a very nice, tender, rich loaf.
Great for sandwiches.
Next time I will try reducing the honey by 1T.
[ECR)
NOTES : I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.
This is a very nice, tender, rich loaf.
Great for sandwiches.
Next time I will try reducing the honey by 1T.
[ECR)","url":"https://recipe.bluelayer.org/recipe/25042/buttermilk-bread-dedes-recipe"},{"id":"25004","title":"Honey Wheat Oatmeal Bread - All Whole Grain Version","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
I never noticed any difference except that the whole wheat cycle took a lot longer.
Your machine may yield different results, tho.
If you like crusty bread, just let the finished bread set on a rack to cool.
If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.","url":"https://recipe.bluelayer.org/recipe/25004/honey-wheat-oatmeal-bread-all-whole-grain-version"},{"id":"24801","title":"Copycat Willow Tree Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
celery, raw
onions, raw
sugars, brown
spices, garlic powder
salt, table
spices, pepper, black","directions":"Put the chicken breasts in a mixing bowl.
Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded.
Or you can shred by hand.
(Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)
Remove the bowl from the mixer and add in all the other ingredients.
Stir by hand to mix well.
Serve over lettuce leaves or in a sandwich.","url":"https://recipe.bluelayer.org/recipe/24801/copycat-willow-tree-chicken-salad"},{"id":"24677","title":"Churro Macarons","ingredients":"sugars, powdered
nuts, almonds
spices, cinnamon, ground
egg, white, raw, fresh
sugars, granulated
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
sugars, powdered
salt, table
dulce de leche","directions":"FOR THE MACARON:
Prepare circle templates (1 1/2 inch circle, 1/2 inch apart) and line baking sheets with parchment paper, placing template under parchment.
In a food processor, pulse 1/3 of the powdered sugar and all the almond flour to form a fine powder.
Then sift sugar mixture 2 times.
Sift remaining powdered sugar 2 times also.
In a large bowl combine almond flour mixture, remaining powdered sugar and cinnamon.
Add egg whites to stand mixer bowl with whisk attachment.
Whisk whites on medium speed until foamy.
Then gradually add the granulated sugar.
Once all sugar is added, scrape down the sides of the bowl.
Increase mixer speed to high and whisking until stiff, firm, glossy peaks form.
Next sift the powdered sugar mixture 1/3 at a time over the egg white mixture and carefully fold using a large silicone spatula until mixture is smooth and shiny.
Repeat process for the remaining 2/3 of the powdered sugar mixture.
Place the macaron mixture into a piping bag with a round tip ( I used Ateco # 804).
With piping tip 1/2 inch above the template , pipe 1 1/2 inch circles onto parchment paper lined baking sheets.
Once finished gently tap baking sheet on your work surface to release and air bubbles and help form the feet of the macarons.
Let macarons stand at room temperature for 30 minutes.
(Go read a book or surf the web.)
During this time, preheat oven to 375 degrees F. Macarons will be ready to bake when they no longer stick to your finger when lightly touched.
(Do not forget to remove the template paper before baking.)
When ready, bake the macarons at 375 degrees F for 10-13 minutes (Keep an eye on them so they dont burn).
Rotate baking sheets halfway through to promote consistent baking.
Macarons will be ready when they are crisp and firm.
Remove from oven and let cool for 2-3 minutes.
Then carefully remove the macarons from parchment paper and place on a wire rack to cool completely.
FOR THE TOPPING:
In a small bowl, whisk together the powdered sugar and milk to a thin spreadable consistency.
Brush the tops of each macaron with a light coat of glaze and sprinkle with about an 1/8 teaspoon or less of cinnamon sugar each.
Set aside and let the glaze dry.
FOR THE FILLING:
In a stand mixer, beat the butter until fluffy.
Add the powdered sugar and salt and mix until well combined.
Then add 1/4 cup dulce de leche and mix until fully incorporated.
Place the mixture in a piping bag or Ziplock bag with the tip cut off.
Using the remaining dulce de leche, spread on thin layer (about a teaspoon or less) on half the macarons.
Then over that, pipe on a bit of the dulce de leche buttercream.
Place the remaining macarons over the filled ones and carefully sandwich together.
Place macarons in the fridge and wait 24 hours before eating.
(I know its torture, but you can go lick the bowl of buttercream instead.)
Notes:
Macarons can be kept sealed in an airtight container up to 1 week in the fridge.
McCormicks does sell a premade cinnamon sugar mix, but if you want to make your own, you can find my recipe here.
For the dulce de leche, I used Gaucho Ranch brand that I found at World Market.
I like it because it is thick.
Macaron recipe adapted from Sur La Table Mango Macarons Dulce de Leche Buttercream Frosting by Cupcake Project","url":"https://recipe.bluelayer.org/recipe/24677/churro-macarons"},{"id":"24633","title":"Rachael Ray's Bon Bon S'mores","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
molasses
cream, whipped, cream topping, pressurized
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt.
Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.
Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.
Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.
Refrigerate until firm, about 15 minutes.
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.
Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough).
Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.
Let the cookies cool completely on a rack, then break them apart into squares.
Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
Place the chilled graham squares on a work surface and turn them bottom side up.
Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together.
Freeze until firm, about 30 minutes.
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.
Stir until smooth; let rest until cool to the touch.
Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.
Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24633/rachael-rays-bon-bon-smores"},{"id":"24593","title":"Buttercream Icing- for decor","ingredients":"butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat butter and some of the icing sugar until smooth.
Add the remaining icing sugar with milk.
Beat until creamy.
This icing will cover and fill a 20cm sandwich cake.
Store in a airtight container in the refrigerator for several weeks if necessary.","url":"https://recipe.bluelayer.org/recipe/24593/buttercream-icing-for-decor"},{"id":"24251","title":"Smoky Paprika Mayo","ingredients":"salad dressing, mayonnaise, regular
spices, paprika
spices, garlic powder
spices, garlic powder
spices, chili powder","directions":"Put everything into a bowl and mix.
Spread on your favorite sandwich or use in other applications of mayo.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24251/smoky-paprika-mayo"},{"id":"24248","title":"Easy Microwave Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix all the ingredients together and knead until it becomes about the consistency of your earloves.
Divide the dough into two pieces, then form into oval discs on top of plastic wrap.
Sandwich ingredients such as ham or cheese into the dough, then cook in the microwave (2 minutes for 1 piece or 3 minutes for 2 pieces).
It only takes a couple minutes!","url":"https://recipe.bluelayer.org/recipe/24248/easy-microwave-bread"},{"id":"24178","title":"Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)","ingredients":"spices, pepper, red or cayenne
spices, basil, dried
salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
onions, raw
spices, garlic powder","directions":"Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
Stir in the sweet red pepper mixture and combine well.
Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
Take out and serve or spread on a sandwich like normal mayo.","url":"https://recipe.bluelayer.org/recipe/24178/guilt-free-creamy-roasted-red-pepper-basil-dip-low-fat"},{"id":"24079","title":"Honey Oatmeal Sandwich Bread","ingredients":"water, bottled, generic
oats
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
oats","directions":"Combine boiling water, oats, butter, salt, and honey in a medium bowl.
Let stand at room temperature until lukewarm.
Transfer to work bowl of a stand mixer with dough hook attachment.
Add remaining ingredients.
Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high.
Knead until smooth and springy when poked; it may still be slightly tacky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
Lightly grease a 9x5 loaf pan.
Grease your hands and turn the dough out onto a floured work surface.
Deflate and gently pat into a 9x5\" rectangle.
Roll, starting from the short end, into a neat log.
Do not taper the ends.
Pinch the seam to seal, then place into prepared loaf pan, seam side down.
Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2\" above rim of pan, 60-90 minutes.
About 20 minutes before dough is ready, preheat oven to 350F When hot, remove plastic and place pan in oven.
Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning.
Bread will be golden brown and read 190F on an instant-read thermometer when done.
Remove from oven and let stand 1 minute, then remove from pan and place on a rack.
Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.","url":"https://recipe.bluelayer.org/recipe/24079/honey-oatmeal-sandwich-bread"},{"id":"24032","title":"Fruit 'n Cheese Snack Mix","ingredients":"cheese, cheddar
strawberries, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Place cheese in one side of resealable sandwich-size plastic bag; loosely tie pipe cleaner or twist-tie around middle of bag.
Place fruit in other side of bag.
Remove all air from bag; seal bag.
Twist pipe cleaner tightly to separate cheese from fruit.
Curl ends of pipe cleaner to resemble a butterfly.
Refrigerate until ready to serve.
Untwist pipe cleaner, leaving bag sealed.
Gently shake bag to mix fruit and cheese.
Open bag and enjoy!","url":"https://recipe.bluelayer.org/recipe/24032/fruit-n-cheese-snack-mix"},{"id":"23846","title":"Bacon or Sausage for a Crowd","ingredients":"bacon, meatless","directions":"Heat oven to 400 degrees (F).
Open bacon package and lay a single layer of bacon on a 12 x 18 x 1 baking sheet (cover it well with foil to save clean-up if desired).
Cook for 10-14 minutes depending on how crispy you like your bacon.
Repeat until all is cooked.
Cool and put into plastic storage bags in whole slices or crumbled.
Use immediately or use later for sandwiches, salads or additions to other recipes.
Cut sausage into patties (this is easier if it is lightly frozen).
Place in single layer on baking sheet then mash a slight dent in center of each with a spoon or your finger.
Bake for 10-12 minutes, depending on how well done you like your sausage.
Repeat until all sausage is cooked.
Use immediately or cool and place into plastic storage bags to heat up during the week for quick breakfast additions.
Save leftover bacon grease for use in making gravy, cooking beans or peas or to flavor other recipes.","url":"https://recipe.bluelayer.org/recipe/23846/bacon-or-sausage-for-a-crowd"},{"id":"23815","title":"Classic Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mixing:
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
You may need up to 2/3 cup of hot water to make a soft, smooth dough.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
(You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping:
Don't punch down the dough.
Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until its domed about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
Baking:
Bake the bread in a preheated 350F oven for about 35 minutes, until its light golden brown.
Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190F at the center of the loaf).
Remove the bread from the oven, and cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.","url":"https://recipe.bluelayer.org/recipe/23815/classic-sandwich-bread"},{"id":"23709","title":"Leftover Roast Beef Spread","ingredients":"beef, grass-fed, ground, raw
salad dressing, mayonnaise, regular
salt, table
spices, garlic powder
spices, onion powder
horseradish, prepared
spices, pepper, black","directions":"Grind leftover Roast Beef in food processor or hand grinder.
Combine all ingredients.
Spread on sandwich or on crackers.","url":"https://recipe.bluelayer.org/recipe/23709/leftover-roast-beef-spread"},{"id":"23421","title":"Lace Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
butter, without salt
cream, fluid, heavy whipping
syrups, corn, light
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,","directions":"Position the racks in the lower and upper thirds of the oven and preheat the oven to 375F.
Line two baking sheets with Silpats or parchment paper.
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats.
Set aside.
In a large bowl, combine the butter, cream, corn syrup, vanilla, and rum.
Stir until smooth.
Slowly add the dry ingredients, stirring to combine.
Drop about 3/4 of a teaspoon of the batter onto the prepared baking sheets.
Make the cookies as close in size as possible.
Place only 12 cookies on each baking sheet (four rows of three), as they will spread considerably.
Bake the cookies for 8 to 10 minutes, rotating once halfway through baking.
Remove from the oven and let stand on the sheets for 1 to 2 minutes.
If any of the cookies have run together, cut them apart, then transfer the cookies to cooling racks to cool completely.
Choose 2 cookies that are similar in shape.
Drizzle the bottom of one cookie with melted chocolate and spread with a small offset spatula.
Sandwich with the second cookie.
Repeat with remaining cookies.","url":"https://recipe.bluelayer.org/recipe/23421/lace-cookies"},{"id":"23407","title":"Vickys Amazing Eggless Meringue","ingredients":"beans, snap, green, raw
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract","directions":"Preheat the oven to gas 1 / 140C / 275F and line 2 baking trays with parchment / baking paper
Pour the measured amount of liquid from the can of beans into the bowl of a stand mixer and set it on a medium speed.
If the can liquid is less, add the missing amount into the can, swirl it around with the beans then add it to the rest of the liquid in the bowl
When the liquids starts to inflate and go white & puffy, add the cream of tartar and vanilla & gradually spoon in the sugar with the machine turned up to maximum speed
When the mixture is stiff enough to hold a peak, take generous spoonfuls and place onto the baking trays.
You can pipe it on also for prettier meringues or make one large pavlova meringue
If you have too much meringue mixture for your trays, put it in a jar.
You can use it as marshmallow fluff, it tastes exactly the same!
Turn the oven down to gas 1/2 mark / 120C / 250F and bake for 2 hours on the bottom and middle shelves or until the meringues on the higher shelf take on a golden glow.
After the 2 hours, swap the trays over so the ones on the bottom shelf can get a bit of colour and bake a further 1 hour
Test the meringue is set on the outside by gently tapping with your finger.
If done, leave them in the oven (turned off) to fully set for another hour
Peel the meringues off the baking paper and store in an airtight container for up to 3 days.
After the first day they will be a chewy meringue rather than a crispy one
Spread the flat side with some 'marshmallow fluff' or whipped coconut cream and sandwich 2 meringues together for a tasty treat
Or make 'Eton Mess' by breaking some of the meringues up and tossing with sweetened whipped cream and chopped strawberries
Try a pavlova filled with whipped sweetened cream and fresh berries","url":"https://recipe.bluelayer.org/recipe/23407/vickys-amazing-eggless-meringue"},{"id":"23336","title":"Simple Whole Wheat Sandwich Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
oil, canola
molasses
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Place ingredients into machine according to the instructions for your specific machine.
Use the Whole Wheat setting and set the size to 1.5 lbs.
Start and let the machine do the work!
When the machine beeps, take out the bread, inhale deeply, and enjoy!","url":"https://recipe.bluelayer.org/recipe/23336/simple-whole-wheat-sandwich-bread"},{"id":"23170","title":"Buttercream Frosting Recipe","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic","directions":"Combine all ingredients in a large mixing bowl with a little warm tap water to begin.
Slowly add in more warm tap water till spreading consistency is reached.
Beat till creamy.
CHOCOLATE: Add in 3 or possibly 4 envelopes of premelted chocolate or possibly 3-4 ounce of melted unsweetened chocolate before adding too much warm water to frosting.
Frosts two 8 or possibly 9 inch layers or possibly a 13x9 inch cake with leftover to spare.
NOTES : Leftover frosting sandwiched between 2 graham crackers is a family favorite cookie.","url":"https://recipe.bluelayer.org/recipe/23170/buttercream-frosting-recipe"},{"id":"23121","title":"Mustard Wheat Rye Sandwich Bread","ingredients":"water, bottled, generic
mustard, prepared, yellow
oil, olive, salad or cooking
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic or White Bread setting, and start the machine.","url":"https://recipe.bluelayer.org/recipe/23121/mustard-wheat-rye-sandwich-bread"},{"id":"23107","title":"Fat Free Dijon Mustard Spread","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black","directions":"In a small bowl, mix all the ingredients by hand.
Chill and use as needed on sandwiches, etc.","url":"https://recipe.bluelayer.org/recipe/23107/fat-free-dijon-mustard-spread"},{"id":"23092","title":"Cinnamon Roll Macarons","ingredients":"nuts, almonds
sugars, powdered
spices, cinnamon, ground
egg, white, raw, fresh
sugars, granulated
cheese, parmesan, hard
butter, without salt
sugars, powdered
beans, snap, green, raw
spices, cinnamon, ground
salt, table","directions":"For the shells: Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets of paper if needed to fully cover the pan).
Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder.
Sift mixture into a large mixing bowl and set aside.
Combine egg whites and granulated sugar in the bowl of an electric mixer, fitted with the whisk attachment.
Whip egg whites and sugar until stiff peaks are reached.
(My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6 and then another 2-3 minutes on speed 8.
When ready, they should stay put if you hold the bowl upside-down).
Add the dry mixture into the egg whites.
Using a spatula, smash dry ingredient into the egg whites, flattening the mixture (use about 5-10 quick strokes to release the air).
Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes).
When you lift up the spatula, there should be solid, thick ribbons that run off (this whole process should take no more than about 50 strokes).
Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but its optional).
Using circle guides or freehand, pipe 1 circles onto the prepared baking sheets, keeping them at least 1-2 apart to allow for spreading.
Do this same method for the second baking sheet.
Holding each end of the baking sheet, give it a good slam on the counter.
Rotate the pan and give it another few slams to release any air bubbles that remain.
Sprinkle the tops lightly with some cinnamon.
Let the macarons sit out for 30 minutes to an hour before baking to form a dry shell on the tops which will prevent cracking.
After the first 30 minutes, preheat the oven to 325 F.
Bake each sheet, one at a time, for about 12 minutes (depending on size), rotating the pan once halfway through.
Once theyre ready, carefully test one by attempting to lift it off the baking sheet.
If the top half starts to come off from the feet, it could use a few more minutes.
When done, remove the sheet from the oven and place it on a cooling rack, allowing the cookies to cool before removing them from the sheet.
Repeat baking the second sheet.
Once they are cooled, match up macarons in pairs that are about the same size, one face down and one face up.
For the cream cheese filling: In a large bowl beat the cream cheese and butter on medium speed for 2 minutes with an electric mixer fitted with the paddle attachment.
Add the powdered sugar, 1/2 cup at a time until combined (carefully incorporate).
Add vanilla, cinnamon and salt and continue to beat on medium for another 1-2 minutes.
(Add up to 1/2 cup more sugar if too thin).
Spread or pipe a layer of filling on the cookie side that has the bottom facing up.
Then sandwich the halves together, pushing the filling to the edges.
Notes: If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove the magnets before baking.
Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny.
Vanilla extract can be substituted for the vanilla bean paste.
Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month).
Then allow them to come to room temperature before eating.
Macarons are best eaten 24-48 hours after assembly.","url":"https://recipe.bluelayer.org/recipe/23092/cinnamon-roll-macarons"},{"id":"23086","title":"Caper Sandwich Butter","ingredients":"butter, without salt
capers, canned","directions":"Combine ingredients and mix until smooth.","url":"https://recipe.bluelayer.org/recipe/23086/caper-sandwich-butter"},{"id":"22993","title":"Perfect Cheese Sauce Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
mustard, prepared, yellow
spices, pepper, black
butter, without salt
cheese, pasteurized process, american, without added vitamin d","directions":"Mix all ingredients except cheese in saucepan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Stir cheese into warm sauce till melted.
Serve over vegetables, open-face sandwiches, macaroni or possibly egg dishes.
Makes 1 c..","url":"https://recipe.bluelayer.org/recipe/22993/perfect-cheese-sauce-recipe"},{"id":"22941","title":"Almond Butter Cookies (Sandwiched with Jam)","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 375F (190C).
Combine ground almonds and sugar.
Blend in butter.
Add dry ingredients.
Add water and blend well.
Shape into a flattened ball.
Wrap in parchment and chill at least 1/2 hour.
Roll out onto lightly floured board until approximately 1/4 inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown.
Cool.
Sandwich with strained or seedless jam (raspberry is great!)
or chocolate ganache.","url":"https://recipe.bluelayer.org/recipe/22941/almond-butter-cookies-sandwiched-with-jam"},{"id":"22791","title":"Coconut Chocolate Squares","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula.
Chill, uncovered 5 minutes.
Melt chocolate gently in microwave on low until completely melted and smooth.
Spread evenly over coconut layer and chill until firm, 7-10 minutes.
Lift confection onto cutting board using overhang and halve it with a sharp knife.
Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper.
Cut into 16-20 pieces.
Chill until serving time.","url":"https://recipe.bluelayer.org/recipe/22791/coconut-chocolate-squares"},{"id":"22604","title":"Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Add the ingredients into a large bowl one by one in the order listed before mixing.
Mix the flour and salt on top of the yeast and water before mixing all of the ingredients together.
Then mix the dough for a few minutes with a rubber spatula to build up the gluten.
Cover the bowl with plastic wrap.
Let the dough rise until doubled, about 2 or 3 hours.
Cover a baking sheet with a piece of parchment paper.
Turn the dough out onto the parchment paper in one dump, so it makes an oval-shaped loaf.
Sprinkle the top lightly with flour.
Preheat the oven to 525 degrees F (you can bake the bread at a lower temperature if you need to, just adjust the cooking time accordingly) and let the loaf sit uncovered while the oven preheats.
Once the oven is preheated, put the bread into the oven and bake the loaf for 20 minutes or until the loaf is brown and slightly charred in places.
Remove from the oven and let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/22604/sandwich-bread"},{"id":"22506","title":"KAF Classic Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.
*Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel.
Allow them to rise as directed.
When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down.
Bake as directed.
Or roll them onto a baker's peel, and then onto a heated pizza stone in the oven.
Bake as directed above.
Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
Stuffed Baguettes.
Divide the baguette dough into six pieces instead of three, and shape each into a 5\"-long rectangle.
Layer with your favorite filling; we like mustard, ham, and Swiss cheese.
Don't use too much filling, as it'll make the baguettes soggy.
Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
Place on a lightly greased or parchment-lined baking sheet.
Slash each baguette twice lengthwise, if desired.
The cheese will ooze out.
Some people like this look; some don't.
Your choice.
Bake until golden brown, as directed above.
You may need shorten the baking time a bit from the original recipe.
Tips from our KAF bakers.
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
It's the baker's technique that turns an average baguette into an all-star.
The more you practice your baguette-baking techniques, the better the baguette you'll make.
Don't expect perfection the first time out!
Why the small amount of yeast and the extra-long rise?
Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers.
The extra-long rise will give your baguettes outstanding flavor.","url":"https://recipe.bluelayer.org/recipe/22506/kaf-classic-baguettes"},{"id":"22456","title":"Super Simple Sandwich Spread (Or Sauce)","ingredients":"salad dressing, mayonnaise, regular
salad dressing, italian dressing, commercial, regular","directions":"Mix the mayo with the Italian dressing.
Spread it on your sandwich of choice.
That's it!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22456/super-simple-sandwich-spread-or-sauce"},{"id":"22101","title":"Horseshoe Cheese Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
alcoholic beverage, beer, regular, all","directions":"Melt butter, add flour and stir until smooth and bubbly whisk in milk.
Add rest of ingredients except beer.
Stir constantly until sauce is smooth and cheese is melted.
Whisk in beer just before serving.
To Prepare shoe: toast a piece of Texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle cheese sauce over top of sandwich.","url":"https://recipe.bluelayer.org/recipe/22101/horseshoe-cheese-sauce"},{"id":"22072","title":"Baci Di Dama (Orange Almond Cookies)","ingredients":"nuts, almonds
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate","directions":"Preheat oven 350 degrees F.
Put ground almonds in bowl with sugar, orange peel & all but 1 T of flour.
Mix well, then stir in enough milk to give a smooth, firm dough.
Roll into small balls, place well apart, on a baking sheet lined with greased wax paper.
Sprinkle with the remaining 1 tbsp flour.
Bake for 15 minutes or until golden brown.
Transfer to a wire rack to cool.
When cold, sandwich cookies together in pairs with the melted chocolate.
Chill in the fridge for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/22072/baci-di-dama-orange-almond-cookies"},{"id":"22038","title":"Beer Braised BBQ Pork for Sandwiches","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Pour the can of beer into slow cooker, and add boneless pork ribs.
You can also use a Boston butt or other pork shoulder cut.
Cook on High setting of your slow cooker for about 4 hours, or until meat shreds easily.
Remove meat and shred with two forks.
Preheat oven to 350F (180C).
Transfer the shredded pork to a suitable roasting pan and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Serve on crusty Italian rolls.
This recipe is easily modified, try using a can of coca cola or beef stock or even Dr. Pepper!","url":"https://recipe.bluelayer.org/recipe/22038/beer-braised-bbq-pork-for-sandwiches"},{"id":"21727","title":"Imitation Naan Made With Cake Flour in a Frying Pan!","ingredients":"wheat flour, white, cake, enriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Put the cake flour, sugar and salt in a bowl.
Add the lukewarm water little by little and mix gently.
If there's not enough water, add a little bit more while kneading.
When the dough is no longer floury and it sticks a little to your hands, stop kneading.
Stretch out your preferred size, and cook in a frying pan in a little oil.
Cook until both sides are slightly browned.
Serve with curry, or sandwich things in it.
I turned it into a croquette sandwich this time.","url":"https://recipe.bluelayer.org/recipe/21727/imitation-naan-made-with-cake-flour-in-a-frying-pan"},{"id":"21392","title":"Honey-Bee Dijon Dip","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
honey
salad dressing, mayonnaise, regular","directions":"In a small bowl, combine all ingredients until smooth and well combined.
Serve as a dip for chicken fingers or as a sandwich spread.
Yield: 1/3 Cup.","url":"https://recipe.bluelayer.org/recipe/21392/honey-bee-dijon-dip"},{"id":"21300","title":"Chewy Plain Bagel Made in a Bread Maker","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Put all the ingredients in the bread maker and make the dough.
After that, refer to.
It looks like this when done!
Make a hearty sandwich with fillings of your choice, and enjoy!
!","url":"https://recipe.bluelayer.org/recipe/21300/chewy-plain-bagel-made-in-a-bread-maker"},{"id":"21246","title":"White Wheat Bread Machine Sandwich Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
orange juice, raw
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"You can microwave the milk, water, and orange juice in large glass measuring cup for about 40 seconds, should warm up nicely depending on your microwave.
Check it to make sure it's not too hot before putting in bread machine.
You can microwave the butter to soften, about 10 seconds.
Add the ingredients to the bread machine in the order listed.
Your machine should be the same order as I've given.
If not, follow your own basic machine order.
Be sure NOT to add the potato flakes BEFORE the flour otherwise they will puff and make the dough too tough to knead.
Set machine to wheat setting, 2 pound size, and I use medium crust.
And go.
This bread makes nice toast as well.","url":"https://recipe.bluelayer.org/recipe/21246/white-wheat-bread-machine-sandwich-bread"},{"id":"21131","title":"Chili Rub Slow Cooker Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, chili powder
salt, table
spices, pepper, red or cayenne
oil, canola
soup, chicken broth or bouillon, dry","directions":"Line a 9- by 13-inch baking pan with foil and place the pork in the pan.
In a small bowl, combine the chili powder, salt, and cayenne.
Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).
Set aside.
In a large skillet over medium-high heat, warm the oil.
Add the pork and brown on all sides, 6 to 8 minutes.
Transfer the meat to a slow cooker.
Add the broth to the skillet, scraping up any browned bits.
Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
Transfer the meat to a cutting board and let rest 10 to 15 minutes.
Use two forks to shred meat into bite-sized pieces.
Moisten/season with cooking juices to taste.
Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat.
Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.","url":"https://recipe.bluelayer.org/recipe/21131/chili-rub-slow-cooker-pulled-pork"},{"id":"21002","title":"Easy Natural Leaven Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Please refer tofor kneading and 1st rising instructions.
When the dough has doubled in volume, push it down gently with your fist.
Take the dough out of the bowl.
Roughly, divide in half.
If you want to weigh the dough properly, put a piece of canvas cloth or a clean kitchen towel on your scale to prevent the dough from sticking to it.
Divide the dough into 2 pieces.
Cover the dough with an bowl, and leave to rest for 20 minutes.
If you only have small bowls, use two of them or cover the dough with a tightly wrung out moistened kitchen towel.
Round off each piece of dough while deflating it gently.
Put the dough seam sides down in a buttered bread pan.
If you fold and roll the dough you may damage it.
Cover the bread pan tightly with plastic wrap.
Put into a large plastic bag with a cup full of water, and leave for the 2nd rising.
When the dough has risen so that it's almost touching the plastic, start preheating the oven to 190C.
Remove the plastic from the pan, butter the underside of the lid and put the lid on.
When the bread has finished baking, tap the pan several times, and take the loaf out.
Done.
Slice, and use for sandwiches, toast, and so on.","url":"https://recipe.bluelayer.org/recipe/21002/easy-natural-leaven-loaf"},{"id":"20900","title":"100% Cake Flour Sandwich Bread with Whey","ingredients":"wheat flour, white, cake, enriched
beverages, protein powder whey based
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients in a bread machine and press the start button.
The result is fluffier if you take the bread out of the bread machine 10 minutes before the timer goes off.
With 170 ml of whey, I baked 4 cube-shaped loaves at 180 C for 30 minutes .","url":"https://recipe.bluelayer.org/recipe/20900/100-cake-flour-sandwich-bread-with-whey"},{"id":"20895","title":"Cranberry Pecan Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
cranberry sauce, canned, sweetened
mustard, prepared, yellow
nuts, pecans
honey","directions":"Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish.
In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise.
Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.","url":"https://recipe.bluelayer.org/recipe/20895/cranberry-pecan-mayonnaise"},{"id":"20735","title":"Foccacia","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
nuts, pine nuts, dried","directions":"Combine yeast, 1/2 cup warm water, and the sugar in a large bowl.
Let proof for 10 minutes.
Add the olive oil and remaining warm water.
Add the flour, salt and herbs.
Knead vigorously for five to ten minutes.
Add a little more flour if necessary to keep it from sticking.
Place dough in an oiled bowl, turn to coat the surface.
Cover with plastic wrap or a damp towel.
Allow to rise for 1 1/2 hours.
Preheat oven to 450 degrees and lightly oil with olive oil two 9x13 baking dishes or one large jelly roll pan (for thicker sandwich foccacia).
Press dough into pan(s).
Let rise for 30 minutes.
Dimple the dough with your fingertips, brush with good olive oil, and sprinkle with coarse sea salt.
I especially like it with chopped pine nuts gently pressed into the surface, about 1/2 cups chopped nuts.
Place in the oven, reduce temperature to 375 degrees and bake for 20 to 25 minutes (more for thicker foccacia) until light golden brown.
Transfer to a rack to cool.
Variations:
1) You can add 1/3 to 1/2 cup chopped drained sun-dried tomatoes to the wet ingredients as a variation, and then brush with sun-dried tomato oil for a more intense flavor.
2) Sauteed red onions or shallots, 1/2 cup chopped pitted olives, roasted garlic, or chili-infused oil are other interesting variations.
For a delicious eggplant burger, split the foccacia and treat it as a hamburger bun, layering in baked eggplant, tomatoes, cheese, onions, etc.","url":"https://recipe.bluelayer.org/recipe/20735/foccacia"},{"id":"20687","title":"E-Z Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Mix all the ingredients in a large bowl with a slotted spoon.
Pour into sealable plastic sandwich bags.","url":"https://recipe.bluelayer.org/recipe/20687/e-z-trail-mix"},{"id":"20685","title":"Italian Overnight Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix all ingredients in a bowl with a wooden spoon.
Cover with plastic wrap and refrigerate overnight.
Note: dough will be very sticky!
The next morning, use two tablespoons to portion out dough and form small rolls.
Place on a tray with parchment paper.
Bake for 15 minutes in a 425 degrees F oven.
Serve with cold butter and jam, or use for sandwich for lunch or with soup at dinner.
Tastes best the same day.","url":"https://recipe.bluelayer.org/recipe/20685/italian-overnight-bread"},{"id":"20665","title":"Milk Chocolate Florentine Cookies","ingredients":"butter, without salt
oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Line 2 cookie sheets with aluminum foil and grease the foil.
In a large skillet over medium heat, melt the butter.
Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended.
Stir in the corn syrup, milk and vanilla.
Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until medium brown.
Cool completely before removing from the cookie sheets.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth.
Remove from heat.
Spread chocolate onto the bottoms of cookies and sandwich them together.","url":"https://recipe.bluelayer.org/recipe/20665/milk-chocolate-florentine-cookies"},{"id":"20465","title":"Italian-Style Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
tomatoes, red, ripe, raw, year round average
spices, basil, dried","directions":"Mix all ingredients together and spread onto your sandwich of choice.","url":"https://recipe.bluelayer.org/recipe/20465/italian-style-mayonnaise"},{"id":"20443","title":"Rye Almond Sandwich Loaf and Burger Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, almonds
vital wheat gluten
syrup, maple, canadian
salt, table
oil, olive, salad or cooking
cocoa, dry powder, unsweetened","directions":"In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast.
Mix and let sit until frothy(10 minutes).
In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
Add the flours to the yeast mixture.
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
I used 1 Tablespoon cocoa.
Use 1 more for a darker bread.
If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
Place dough in well greased container.
Cover with towel and let sit for 1 1/2 hours or until doubled.
Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
Pull a bit on all sides and tuck under to get a taut top.
Place the tucked side down on parchment lined or well greased bread pan.
Or flatten the dough and roll like a jelly roll.
Place with seam side down in the bread pan.
Spray water liberally on top, then sprinkle some flour or oats on top.
Or spray oil.
Cover with towel and let rise for 40 minutes or until doubled.
Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
Cool completely before slicing.
To make buns, divide dough into 6 or so equal size pieces.
Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
Spray liberally with water.
Sprinkle liberally with sesame seeds or other seeds of choice.
Cover with a towel and let rise for 30 minutes.
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing.
Also if possible use an electric knife.
Variations:.
Add a teaspoon of caraway seeds.
Add 1-2 Tablespoons non dairy yogurt.
Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).","url":"https://recipe.bluelayer.org/recipe/20443/rye-almond-sandwich-loaf-and-burger-buns"},{"id":"20322","title":"Anzac Biscuit Sandwiches","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to moderately slow, 160C Line 2 baking trays with Glad Bake or similar quality baking paper .
In a medium bowl, combine oats, flour, sugar and coconut.
Set aside.
In a small pan, combine butter and golden syrup.
Stir over low heat for 2-3 minutes until melted.
In a small jug, combine water and bicarbonate of soda.
Stir into butter mixture.
Pour into dry ingredients.
Mix well.
Take teaspoons of the mixture and roll into balls.
Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading.
Press lightly to flatten.
Bake for 8 to 10 minutes or until golden.
You will need to re-use the trays to continue baking.
Allow to stand for 5 minutes before transferring to a wire rack to cool.
Cool, then sandwich together with the Nutella.","url":"https://recipe.bluelayer.org/recipe/20322/anzac-biscuit-sandwiches"},{"id":"20260","title":"Rich and Creamy Cashew Cheese","ingredients":"nuts, cashew nuts, raw
leavening agents, yeast, baker's, active dry
lemon juice, raw
vinegar, balsamic
spices, onion powder
spices, garlic powder
spices, pepper, black","directions":"Place cashews in bowl of food processor.
Process 1 minute, or until rough paste forms.
Add 1/2 cup water and remaining ingredients.
Process 3 to 5 minutes, until smooth.
Transfer to lidded container, and refrigerate 12 hours to allow to thicken.
Spread on sandwiches, crackers, or pita.","url":"https://recipe.bluelayer.org/recipe/20260/rich-and-creamy-cashew-cheese"},{"id":"19889","title":"Shrimp Paste","ingredients":"crustaceans, shrimp, raw (not previously frozen)
salad dressing, mayonnaise, regular
lemon juice, raw
sauce, worcestershire
salt, table
onions, raw","directions":"Place all ingredients into a food processor or blender.
Cover and process or blend to a smooth paste.
Keep chilled until ready to use.
Serve on crackers or use as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/19889/shrimp-paste"},{"id":"19862","title":"Horseradish Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
vinegar, distilled
horseradish, prepared
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
catsup
spices, pepper, black","directions":"Combine all ingredients and chill.
Serve with your favorite appetizer or on a sandwich.
You can also play around with the measurements to suit your taste.
Note: This is similar to dipping sauces found at Applebees, Outback, Logans Roadhouse, Lonestar Steakhouse, etc.","url":"https://recipe.bluelayer.org/recipe/19862/horseradish-dipping-sauce"},{"id":"19752","title":"Crunchy Peanut Butter and Oats Spread","ingredients":"oats
peanut butter, smooth style, without salt
honey","directions":"Toast oats by putting them on a cookie sheet, and baking at 350 degrees for about 15-20 minutes, stirring occasionally.
Mix together toasted oats, peanut butter and honey.
Excellent spread on toast, bagels, crackers and for peanut butter and jelly sandwiches.","url":"https://recipe.bluelayer.org/recipe/19752/crunchy-peanut-butter-and-oats-spread"},{"id":"19566","title":"Easy Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, black","directions":"In medium bowl, combine chicken, mayo, onion and pepper.
Serve alone or as a sandwich.","url":"https://recipe.bluelayer.org/recipe/19566/easy-chicken-salad"},{"id":"19382","title":"Peanut Butter Whipped Cream","ingredients":"cream, fluid, heavy whipping
peanut butter, smooth style, without salt
vanilla extract
sugars, granulated","directions":"Beat cream just until it starts to thicken
Add peanut butter, sugar and vanilla and beat just until it holds its shape
This whipped cream is delicious on cakes, sandwiched between cookies, on brownies and bars and even to top ice cream and drinks","url":"https://recipe.bluelayer.org/recipe/19382/peanut-butter-whipped-cream"},{"id":"19314","title":"Grinder, Hoagie and Philly Cheesesteak Rolls","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix the ingredients until smooth and well-blended.
Scale the dough into 3.5 oz balls.
I usually get about 7 balls from a batch this size.
Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick.
Roll each sheet (jelly roll fashion) to form long slender loaves.
Place loaves onto an oiled baking sheet with the seam side down.
Keep them 2 inches apart so they do not touch during the next rise.
Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity).
I usually place a bowl of water in the lower oven to keep things humid.
Allow the loaves to rise for 45 to 60 minutes.
Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water.
Bake for 20 minutes at 450 degrees or until they turn brown.
Remove them from the oven and cool them on wire screens or racks.
The rolls last only a day or two before becoming stale.
They are great for Italian hoagies or Philly Cheese Steak sandwiches.","url":"https://recipe.bluelayer.org/recipe/19314/grinder-hoagie-and-philly-cheesesteak-rolls"},{"id":"19184","title":"Tapenade Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
olives, ripe, canned (small-extra large)
spices, garlic powder
spices, thyme, dried
spices, pepper, black","directions":"Mix all ingredients together and spread onto sandwich of your choice.","url":"https://recipe.bluelayer.org/recipe/19184/tapenade-mayonnaise"},{"id":"18751","title":"Spicy Mixed Nuts","ingredients":"spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
butter, without salt
nuts, walnuts, english","directions":"Add seasonings to melted butter and mix well.
Spread nuts onto a sheet pan with low sides.
Pour seasoned, melted butter over nuts and stir until they are all coated.
Bake for 10 minutes at 350F, stirring a few times during the cooking time.
Once they are cooled, they can be bagged or placed in jars for storage.
These make a great hostess gift during the holidays.
Note: I put the rosemary in a sandwich bag and crush with a rolling pin.","url":"https://recipe.bluelayer.org/recipe/18751/spicy-mixed-nuts"},{"id":"18682","title":"Eggless Chocolate Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
beverages, carbonated, cola, regular
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
yogurt, greek, plain, nonfat
butter, without salt
cheese, ricotta, whole milk
sugars, brown
spices, cinnamon, ground
vanilla extract","directions":"Preheat the oven at 180 C degrees
Grease a baking tin
In a bowl sift together all the dry ingredients
In a separate bowl whisk together the oil and hot water until well blended a let cool for a couple of mins
When cooled add in the milk and vanilla extract
Add in the yogurt and mix all very well
Gradually pour the wet ingredients to the dry ingredients and whisk together.
Pour in the greased tin
Bake for about 35-40 mins or until toothpick inserted and comes out clean
For the cream:
Cream together the ricotta cheese and butter until light and fluffy
Add in the light brown sugar, cinnamon and the vanilla and combine
When cake is cool... Cut through the middle equally and fill with you favourite jam
Sandwich the cake together and spread the cream all over the top
From there you can design if however you like...
I sprinkled it with chocolate sprinkles
Enjoy!
:)","url":"https://recipe.bluelayer.org/recipe/18682/eggless-chocolate-cake"},{"id":"18663","title":"100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
Knead by dough hook for 7 - 8 minutes.
Stretch and fold and place in an oiled container to rest.
After 10 minutes, stretch & fold again.
Do the same two more times and place in fridge.
After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so.
Thaw in the fridge overnight.
Roll each piece of dough for bun into balls and press or roll into round flats 3.5 \" to 4\" in diameter.
Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
Preheat oven to 375 F.
When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
Bake 4 to 6 more minutes until the rolls are 200 F internally.","url":"https://recipe.bluelayer.org/recipe/18663/100-whole-wheat-multipurpose-dough-pizza-buns-bread"},{"id":"18638","title":"Orange and Almond Cookies","ingredients":"orange juice, raw
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 F (180 C).
Line several baking trays with parchment paper.
Chop the orange peel very finely and put in a bowl.
Add the almonds and sugar and sift in the flour, reserving 1 tbs (15 ml).
Mix well together, then add enough milk to form a smooth, firm dough.
Roll the mixture into 24 small balls and place, well apart, on the baking trays.
Sprinkle with the remaining flour.
Bake in the oven for 15 minutes until golden brown.
Transfer to a wire rack and leave to cool.
Melt the chocolate and use a little to sandwich the cookies together in pairs.
That's it!","url":"https://recipe.bluelayer.org/recipe/18638/orange-and-almond-cookies"},{"id":"18550","title":"Chocolate Creamwich","ingredients":"cocoa, dry powder, unsweetened
butter, without salt
sugars, brown
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
salt, table
cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.
To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder.
In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed.
Add the melted chocolate and the vanilla.
Sift together the dry ingredients and add to the bowl.
Mix into a smooth dough and chill in the freezer for 5 minutes.
Transfer the dough to a large surface covered with a layer of parchment paper.
Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet.
To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough.
Replace the parchment, flip the dough, and release the parchment on the other side.
Cut the dough into 2 1/2-inch round cookies and space 1/2 inch apart on an ungreased cookie sheet.
Gather any leftover scraps of dough and roll and cut as described above.
Repeat until you have no dough left.
Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate.
Transfer the cookies to a cooling rack.
Cool completely.
Once cool, the cookies should be crisp.
To make the filling, place the chocolate, butter, and salt in a medium mixing bowl.
In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate.
Add the rest of the cream and stir until smooth.
Let cool to room temperature.
Place half of the cookies with the top side (the most attractive) down.
Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies.
Gently press down.
Serve immediately or store the cookies in a cool place.","url":"https://recipe.bluelayer.org/recipe/18550/chocolate-creamwich"},{"id":"18487","title":"Chicken-Vegetable Sandwich Filling","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
celery, raw
onions, raw
salad dressing, mayonnaise, regular","directions":"Thoroughly mix all ingredients.
Chill.
Use about 1/4 cup filing per sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a9 1/2 ounce can of tuna in place of the chicken.
About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using.
Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.","url":"https://recipe.bluelayer.org/recipe/18487/chicken-vegetable-sandwich-filling"},{"id":"18231","title":"My Favorite Sandwich Spread","ingredients":"apricots, dried, sulfured, uncooked
salad dressing, mayonnaise, regular
mustard, prepared, yellow
honey
spices, oregano, dried
spices, pepper, red or cayenne
salt, table","directions":"Combine all ingredients, and add a generous layer to any sandwich.
My favorite combo is this spread with turkey and provolone.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18231/my-favorite-sandwich-spread"},{"id":"18199","title":"Self-Stomped Thick White Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix the dough by placing 3 cups of flour in a bowl and pouring in half the saltwater in a steady, slow stream.
Gently stir to mix.
Gradually drizzle in more of the salted water, stirring until the dough forms a slightly crumbly mass.
Exert a bit of pressure to form the dough into a ball and place it in a closed plastic bag to rest for about 30 minutes at room temperature, or refrigerate it for several hours or overnight.
Sandwich the rested noodle dough between layers of heavy-duty plastic (a 6-foot plastic, oilcloth, or vinyl tablecloth, folded in half, works well).
Place the plastic-enclosed dough on the floor, and stand barefoot on top of it.
Press down with both feet the whole surface of your feet, not just the heels and gradually turn in a circular fashion, using small, stomping steps.
As your body weight is applied, the dough will flatten out and stretch.
Stop occasionally to remove and fold the dough with your hands, then sandwich it again between the layers of plastic cloth and repeat your foot-pressing activity.
If necessary to prevent the dough from sticking to the plastic, sprinkle it with additional flour.
After 4 or 5 minutes, when the dough feels elastic and has acquired a satiny sheen, do a final round of stomping to flatten it into a 1/4 inch-thick, more-or-less, oval shape.
Transfer the dough to a large, lightly floured board.
Alternating vertical and horizontal strokes, use a lightly floured rolling pin to stretch the dough into a large oval, about 1/8-inch thick, 1 foot wide, and about 1 1/2 feet long.
If necessary, divide the dough in half and make two smaller ovals.
Sprinkle the rolled-out dough liberally with flour, and fold it back on itself 4 or 5 times (like folding a paper fan, but do not crease or press the folded dough).
Use a long, sharp knife to cut the dough into 1/4-inch-thick ribbons that are 1 1/2 feet long.
Lightly dust the noodles with flour before lifting them from the board.
Bring a very large pot of water to a rolling boil.
Gently shake off excess flour from the noodles before lowering them into the pot.
Stir the noodles to be sure they separate into individual strands.
Cook at a steady boil for 7 to 8 minutes, stirring occasionally.
Test a noodle by pulling it out of the pot and plunging it into cold water: It should be translucent, with no hard core, but still firm.
If necessary, boil further, checking progress every 45 seconds or so.
If you will be serving the noodles hot later, lift them from the pot, reserving the boiling water (either use a pasta insert, or scoop a strainer or colander under the noodles).
If you will be serving the noodles cold, drain them.
Whether you plan to serve the noodles hot or cold, rinse them well under cold running water to remove surface starch that would otherwise make them gummy.
Set the noodles aside until ready to eat they can be held for up to several hours (refrigerate if holding for more than 20 minutes).
When ready to use, rinse noodles in boiling hot water if serving them in hot soup, or cold water if serving them chilled as a salad.","url":"https://recipe.bluelayer.org/recipe/18199/self-stomped-thick-white-noodles"},{"id":"18047","title":"Vickys Cinnamon Pumpkin Scones (Halloween)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
xanthan gum,
leavening agents, baking soda
butter, without salt
pumpkin, raw
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
Mix the dry ingredients together in a bowl
Cut in the butter with a fork or pastry cutter
Add the pumpkin puree, cinnamon chips, buttermilk and vanilla, kneading until you form a soft dough.
Don't overwork it
Pat out the dough on a floured surface until 3/4 inch thick if using novelty shape cutters or 1\" thick for fluted round 2cm cutters.
If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic
Cut into the desired shapes and place on the baking sheet
Brush the tops with milk to glaze then sprinkle with cinnamon sugar.
A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon
Bake for 15 - 18 minutes or until risen and golden
You can split the scones in half and sandwich back together with a maple cream.
Just whip some coconut cream until stiff then fold in some maple syrup to taste.
Delicious!","url":"https://recipe.bluelayer.org/recipe/18047/vickys-cinnamon-pumpkin-scones-halloween"},{"id":"17972","title":"Pesto Goat Cheese Spread","ingredients":"cheese, goat, soft type
cheese, parmesan, hard
sauce, pesto, ready-to-serve, refrigerated","directions":"Stir together all ingredients with salt and pepper to taste until smooth.
Cooks' notes: Use spread as an hors d'oeuvre (with crackers or toasts) or as a sandwich spread.
Spread keeps, covered and chilled, 1 week.","url":"https://recipe.bluelayer.org/recipe/17972/pesto-goat-cheese-spread"},{"id":"17900","title":"Gluten Free Sandwich Bread","ingredients":"seeds, flaxseed
seeds, flaxseed
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
xanthan gum,
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix flax meal and water in a small bowl and let sit for 10 minutes.
Mix flour, sugar, yeast, salt and xanthan gum in a large bowl.
Drizzle in the milk, beating the entire time.
Add the coconut oil and mix until thoroughly blended.
Beat in the flax mixture, a third at a time, beating the mixture thoroughly between each additino.
Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl and let rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2\" by 4 1/2\" loaf pan.
Scoop the dough into the pan.
Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2\" x 4 1/2\" pan, approximately 45-60 minutes.
Bake the bread at 350 degrees for 38 to 42 minutes, until golden brown.
Remove the bread from the oven, turn it out of the pan, and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/17900/gluten-free-sandwich-bread"},{"id":"17899","title":"Horseradish Sauce With Pickles","ingredients":"horseradish, prepared
mustard, prepared, yellow
salad dressing, mayonnaise, regular
pickle relish, sweet
spices, garlic powder
salad dressing, ranch dressing, regular","directions":"Mix everything in a 1 pint pot.
Cook everything in the pot until it is evenly cooked (about 12-15 minutes).
Put in a Tupperware container and chill for about 1 hour.
Serve with the sandwiches or meat dish you wish to serve it with.","url":"https://recipe.bluelayer.org/recipe/17899/horseradish-sauce-with-pickles"},{"id":"17762","title":"My Favorite Macarons (Chocolate)","ingredients":"egg, white, raw, fresh
sugars, granulated
sugars, powdered
nuts, almonds
cocoa, dry powder, unsweetened
butter, without salt
cocoa, dry powder, unsweetened
sugars, powdered","directions":"Beat egg whites and gradually add granulated sugar.
Beat until stiff peaks form and you have French meringue.
Add sifted A ingredients in 2 batches and fold in gently.
Mix lightly so the meringue doesn't break.
The batter will be fluffy.
Now start the\"macaronnage\" mixing process.
Mix by pressing the batter down toward the bottom of the bowl with a rubber spatula.
Continue the \"macaronnage\" -- mixing until the batter is creamy, smooth and firm, and drips slowly from the spatula when you lift it up.
The finished batter will be shiny and smooth.
Pipe the batter into any size you desire.
Remove any air bubbles and let the macarons dry out until the batter does not stick to your finger when you touch them.
Put the macarons into an oven preheated to 320F/160C and turn the temperature down to 265F/130C.
Bake for about 15 minutes.
After they cool, spread the cream filling on the macarons and sandwich together.
For this recipe, I made cocoa buttercream for the filling.
Just mix all the B ingredients together to make it.
Done.
The macaron batter is rather sweet, so I usually fill the macarons with slightly sweet buttercream filling.","url":"https://recipe.bluelayer.org/recipe/17762/my-favorite-macarons-chocolate"},{"id":"17572","title":"Tex's New York Style Pizza Sauce","ingredients":"plums, raw
oil, olive, salad or cooking
vinegar, balsamic
spices, garlic powder
spices, oregano, dried
sugars, granulated
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Combine all the ingredients and pulse blend until well mixed but still a little lumpy from the chopped tomatoes.
Allow to sit for at least 30 minutes to allow the flavours to mix.
Use about 1-1 1/2 cups per 12\" pizza depending on preference.
Remember, sauce will thicken in the oven so don't worry if it seems to be a little on the thin side.
After using on your pizza(s), freeze the rest in individual sandwich bags","url":"https://recipe.bluelayer.org/recipe/17572/texs-new-york-style-pizza-sauce"},{"id":"17535","title":"Super Easy French Dip","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw","directions":"Pre-heat the oven to 180 c fan assisted.
Place the beef on an oven proof tray.
Then rub well with olive oil and sprinkle well with salt and pepper.
Place in the oven and cook between 30-35 minutes.
You want it to be pink inside.
Remove the beef from oven and leave to rest until it's cool enough to handle.
Using a slicer, slice the beef as thin as possible.
In a saucepan add the beef stock.
And as you cut the beef add to the saucepan.
The longer you leave the meat soaking in beef stock the better it'll taste.
You can leave the meat in the cold sauce for a few hours if you have time.
When ready to eat, remove the meat and heat the beef stock.
Add the meat in the beef stock for about a minute to heat the meat through only.
For the bread I used, a sweet bun similar to brioche bread, but you can you your favourite bread.
Cut or sliced in the middle.
Now layer the bread with the beef and add some cheese.
Add a small bowl of beef stock to each persons plate to dip the sandwiches.
Enjoy","url":"https://recipe.bluelayer.org/recipe/17535/super-easy-french-dip"},{"id":"17493","title":"French Sourdough in the Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof","directions":"Add all of the ingredients to the bread maker and set it to the dough setting.
Start the course and once the dough has finished kneading, switch it off.
Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
Prove until the dough doubled in size.
Once proven, punch it down to get rid of any excess gas and roll it into a neat ball.
Leave to rest for 10 - 15 minutes.
Roll the dough out into an oval shape.
Fold the two long sides over the bread towards the middle.
Fold in half lengthways and firmly close up any seams.
Put the dough seam-down on a baking tray and leave to prove for a second time.
After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times.
Spray with water and bake in an oven preheated to 220C for 22 minutes.
The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
Here it is when baked.
I kind of burned it a little, but that's the way I like it.
You can use this recipe to make 2 small loaves as well.
Here I tried making a loaf with no filling.
I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour.
It made a really soft loaf that's great for making sandwiches.","url":"https://recipe.bluelayer.org/recipe/17493/french-sourdough-in-the-bread-machine"},{"id":"17391","title":"Chicken Apple Sandwich Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
apples, raw, with skin
pickles, cucumber, sour
nuts, cashew nuts, raw
salad dressing, mayonnaise, regular
sugars, granulated
spices, onion powder
salt, table
spices, pepper, black","directions":"In a medium bowl, combine the chicken, apple, cucumber and cashews.
In another bowl, mix together the mayonnaise, sugar, onion powder, salt and pepper; mix well.
Add to the chicken mixture and mix well.
NOTE: Should be prepared the day of the party because of the apples and mayonnaise.","url":"https://recipe.bluelayer.org/recipe/17391/chicken-apple-sandwich-spread"},{"id":"17316","title":"Tastes Like Mc Donald's Tartar Sauce - Copycat","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
onions, raw
salt, table","directions":"Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl.
Mix thoroughly.
Chill for at least 1 hour to allow flavors to blend.
Remove from fridge about 10 minutes before serving and stir well.
Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat.
Watch closely so they do not burn.
Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.","url":"https://recipe.bluelayer.org/recipe/17316/tastes-like-mc-donalds-tartar-sauce-copycat"},{"id":"17267","title":"Chicken Salad Sandwiches","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
spices, curry powder","directions":"mix chicken and Vegenaise [or mayo].
add curry a little at a time, to taste.
pile on white bread or rolls, toasted or not.","url":"https://recipe.bluelayer.org/recipe/17267/chicken-salad-sandwiches"},{"id":"17193","title":"Vegetarian Chicken Sandwich Spread","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
salad dressing, mayonnaise, regular
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english
spices, curry powder","directions":"In a small saucepan, bring the water to a boil, then add the TVP granules and broth powder.
Remove from the heat and mix well, let cool.
In a mixing bowl combine all the ingredients and mix thoroughly.
Serve on bread, crackers, pita bread or use as a filler for lettuce wraps.","url":"https://recipe.bluelayer.org/recipe/17193/vegetarian-chicken-sandwich-spread"},{"id":"17191","title":"Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,
strawberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Put the semi-sweet chocolate into a heatproof medium bowl.
Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
Turn off the heat and set the bowl of chocolate over the water to melt.
Stir until chocolate is smooth.
(Alternately, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolate is melted and smooth, remove from the heat.
Line a sheet pan with parchment paper.
Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.
Set strawberries on the parchment paper.
Repeat with the rest of the strawberries.
Now put the white chocolate into a small bowl and place over a double boiler to melt.
Stir and heat until chocolate is smooth and then remove from heat.
Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside on a sheet of parchment paper until the chocolate sets, about 30 minutes.
Notes:
-Instead of using a fork to drizzle the white chocolate, you can use a small sandwich bag (with the corner tip cut off) or a piping bag to decorate the strawberries.
This way it looks cleaner and you can make disigns like these cute footballs.
If youre a fan of white chocolate then switch the amounts for the white and dark chocolate, dip the stawberries into the white chocolate first, and then drizzle the dark chocolate over it.
You could double-dip.
Dip the strawberry into the dark chocolate, let it cool and set, then dip the tip into the white chocolate, and let it cool again.
Or visa-versa.
-You could also dip the strawberry at an angle into the dark chocolate, let it dry a bit, and then dip the other side into the white chocolate going at the reverse angle.
If using white chocolate, you can use sugar sprinkles to make them pretty.
Storage: After letting the chocolate set, you can keep them out at room temperature or you can put them in the fridge.
-These dont last very long; they arent like a pan of brownies.
They usually last up to 3 days in the fridge, but the sooner you eat them the better.
Recipe adapted from: Food Network.","url":"https://recipe.bluelayer.org/recipe/17191/chocolate-covered-strawberries"},{"id":"17126","title":"Hamburger Pasties","ingredients":"beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice","directions":"Heat the oven to 375F (190C).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.","url":"https://recipe.bluelayer.org/recipe/17126/hamburger-pasties"},{"id":"17011","title":"Curry Ginger Dressing","ingredients":"oil, olive, salad or cooking
spices, curry powder
fresh red onions,
salad dressing, mayonnaise, regular
vinegar, distilled
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, ginger, ground
salt, table","directions":"Heat olive oil over medium heat.
Add curry powder and cook for 2 minutes.
In a bowl, mix together red onions or shallots, ginger bits, mayonnaise, vinegar, mustard, salt, and cayenne.
Add the curry paste to the mayonnaise mixture and mix well.
*Add 1 to 2 cups tuna or cooked chicken and some chopped pecans to taste and you have a great salad to place on sandwiches.
*
**This recipe brought to you courtesy of Penzeys Spices.
**","url":"https://recipe.bluelayer.org/recipe/17011/curry-ginger-dressing"},{"id":"16951","title":"Fluffy Sandwich Bread with Milk (in a Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt","directions":"Put the case for your bread maker on a scale and pour in the milk.
Measure out the other ingredients and add them in.
Set the dough either on the soft bread or golden brown setting, and let it make the dough.
You can also make a low fat version.
The bread will brown easily (especially with the chocolate version), so use the Sweet Bread setting if your machine has it.
If you don't take it out quickly, it will burn and become hard!
If the crust and top burn too much, try taking the bread out 5 to 8 minutes before the baking course ends.
Once it has cooled down, store in a bag so it doesn't dry out.
If possible, slice the bread when you need it.
Don't slice it all in the beginning.
Marble Chocolate Version: At the mix call, add in 8 pieces of chocolate.
According to the kind of chocolate bar and the timing, it might turn out as chocolate bread.
I suppose it depends on your machine!
Chocolate Sandwich Bread Substitute 20-30 of the 250 g of bread flour with cocoa powder.
You can also use matcha, etc.
Cheese Sandwich Bread Add in 1-4 slices of cheese.
You can either do this at the mix call or at the beginning.
The dough will rise really high!
You can also add in cubed cheese at the end.
Hot Sandwiches Chocolate Banana Cheese Sandwiches are the best!
For a healthier version: Substitute soy milk for the milk, the sweetener for the sugar, reduce the salt to 2 g, and use 15 g of transfat free shortening for the grease.
Flour 270 g: Milk 220 g, Bread flour 270 g, Sugar 32 g, Yeast 3.2 g, Salt 3.2 g, Butter 21 g.
Flour 300 g: Milk 250 g, Bread flour 300 g, Sugar 36 g, Yeast 3.6 g, Salt 3.6 g, Butter 24 g.
Flour 350 g: Milk 290 g, Bread flour 350 g, Sugar 42 g, Yeast 4.2 g, Salt 4.2 g, Butter 28 g.
is the Forever Fluffy Shaped Bread.
Lately I have been using a new Bread Machine.
With the regular course, the dough rises too fast, creates a depression, and bakes too fast.
Maybe I was putting in 38 g of sugar?
Instead of salt, you can use 18 grams of shio-koji!
It's stays fluffy, and it seems like it's even a bit sweeter this way.
This is something that's been a big hit lately.
I've been using 100% veggie juice!!
Half veggie juice and half soy milk is also just as good.
I love it.","url":"https://recipe.bluelayer.org/recipe/16951/fluffy-sandwich-bread-with-milk-in-a-bread-machine"},{"id":"16805","title":"Oven Barbecued Pork for Carnitas or Sandwiches","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, brown
spices, paprika
salt, table
spices, pepper, black
spices, garlic powder
mustard, prepared, yellow","directions":"Adjust oven rack to lowest position and heat oven to 250 degree F. Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl.
Pat roast dry and place on rack set over foil-lined shallow baking sheet.
Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub.
Carefully turn roast over.
Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub.
Roast until meat thermometer registers 170 degree F, 9 to 11 hours, depending on size.
Transfer pork to platter and cool enough to handle, about 1 hour.
Cut roast into 1- to 2-inch chunks and shred meat into a large bowl.
Add enough pan drippings to moisten pork and stir to combine.","url":"https://recipe.bluelayer.org/recipe/16805/oven-barbecued-pork-for-carnitas-or-sandwiches"},{"id":"16603","title":"Hazelnut Wafer Sandwiches","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Put oven rack in middle position and preheat oven to 350F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.
Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.
Add butter and pulse until dough just forms a ball.
Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide).
Chill, wrapped in plastic wrap, 1 hour.
Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes.
Cool cookies on a rack for about 5 minutes.
Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies.
Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches.
Place in refrigerator and take out just before serving.","url":"https://recipe.bluelayer.org/recipe/16603/hazelnut-wafer-sandwiches"},{"id":"16565","title":"Fluffy Sandwich Bread Made With a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients into the bread maker and set it to make it!
All you have to do is bake it on the soft bread course till it's golden brown!","url":"https://recipe.bluelayer.org/recipe/16565/fluffy-sandwich-bread-made-with-a-bread-maker"},{"id":"16455","title":"Honey Oat and Wheat Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
butter, without salt","directions":"Add 1 1/4 cups water and honey to bread machine and mix well
Add yeast to let rise and close lid.
Do not turn on machine.
In a medium size bowl mix together white and whole wheat flour, salt, milk powder and wheat gluten.
Add to bread machine and top with butter/margarine.
I set my bread maker to sandwich setting, light crust and 2.0 lb loaf.
Turn on and let it go.
You may have to add an additional 3 tbsp of water while it mixes if it is too dry.","url":"https://recipe.bluelayer.org/recipe/16455/honey-oat-and-wheat-bread"},{"id":"16171","title":"Bbq Beef Sandwiches Recipe","ingredients":"beef, grass-fed, ground, raw","directions":"Place the roast in the crock cover 2/3 way with water.
Add in the cubes and pepper.
Cook on high for about 6 hrs, till the meat falls apart.
When the roast is done place on a plate and with a fork shred it.
drain off the water Place the shredded Beef back into the crock pot.
Add in the BBQ sauce and a little of the left over broth.
Keep hot till ready to serve.
Serve on Crusty rolls...with: Mayo, Mustard, lettuce tomatoes, red onion slices, pickle slices, warm pepper rings.
Place all this near the crock and let everyone serve them selfs...Good with a potato or possibly pasta salad .....","url":"https://recipe.bluelayer.org/recipe/16171/bbq-beef-sandwiches-recipe"},{"id":"16126","title":"Tuna Salad","ingredients":"cheese, cottage, creamed, large or small curd
water, bottled, generic","directions":"Mix everything together and spread on sandwiches.","url":"https://recipe.bluelayer.org/recipe/16126/tuna-salad"},{"id":"15845","title":"Simple Sandwich Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all of the ingredients into your bread machine and let it run till the first rising has been completed.
Once done, take out the dough.
Divide the dough into 3 portions.
Form each of them into balls with the seams facing down and let them sit for 15 minutes under a protective cover, like in a plastic wrap-sealed bowl or under a tightly wrung damp kitchen towel.
Take a bread mold and grease the inside with butter or margarine.
Take the dough out one by one.
Face the seam upward.
With a rolling pin, roll out the dough till it looks like this.
Fold in the sides just like how the picture shows.
Once you have completed Step 8, do the same for the top and bottom, folding them in.
Once you've done Step 9, fold the dough into itself, so that it doesn't unravel.
With the seam facing down, place them into the bread mold.
Place the portions of dough first on both sides of the mold, before fitting in the center portion (This is to make the center of the bread the highest and fluffiest).
Let the dough rise a second time for 30-40 minutes at 113F (45C).
Once the dough is about 8-9 times larger than it was previously, it's done rising.
Next, bake for 28-30 minutes in a preheated oven at 350F (180C).
This is the version of the bread where I formed the dough into 3 portions but then baked them all together without really shaping the balls.
In this version, I divided the dough into 2 portions and baked them in oval-shaped wooden molds.
Here's how it'll look if your bread machine were to make it.","url":"https://recipe.bluelayer.org/recipe/15845/simple-sandwich-bread"},{"id":"15746","title":"Buttermilk And Honey Wheat Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt
salt, table
leavening agents, baking soda
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Have buttermilk and butter at room temperature.
Place ingredients in bread machine in the order listed.
Use basic white bread setting.
This recipe yields a 1 loaf.
Comments: This makes a very nice loaf of wheat bread everyone will enjoy.
This bread is great on its own, but also makes great sandwiches and wonderful toast.
Helpful Hints: Need to hot your buttermilk in a hurry Place it in the microwave and heat on high for 30 to 40 seconds.
To hot your butter at the same time cut it into small pcs and put it in the buttermilk!
Do not have buttermilk One c. lowfat milk plus 1 tsp.
cider vinegar can be substituted.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/15746/buttermilk-and-honey-wheat-bread-recipe"},{"id":"15564","title":"Ez Butterfingers","ingredients":"cookies, graham crackers, plain or honey, lowfat
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the chocolate chips over a double boiler gently.
Make mini peanut butter sandwiches with the crackers.
Dip the mini sandwiches into the melted chocolate and allow to set up on wax paper.","url":"https://recipe.bluelayer.org/recipe/15564/ez-butterfingers"},{"id":"15389","title":"No Egg Mayonnaise","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
spices, paprika
mustard, prepared, yellow
vinegar, distilled
oil, olive, salad or cooking","directions":"Blend milk powder, water, honey, and spices until smooth in a blender or food processor.
Mix in vinegar.
While blending, slowly pour in oil until mixture thickens.
This is somewhere between 3/4 and a full cup of oil.
Use as you would mayonnaise: in salads, sandwiches, cakes -- .","url":"https://recipe.bluelayer.org/recipe/15389/no-egg-mayonnaise"},{"id":"15246","title":"Dipped Peanut Butter Sandwich Cookies","ingredients":"peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite","directions":"Spread peanut butter on half of the crackers; top with remaining crackers teaspoon make sandwiches.
Refrigerate.
In a double boiler over simmering water melt choice of chocolate chips and shortening, stirring until smooth.
Dip sandwiches and place on waxed paper until chocolate hardens.","url":"https://recipe.bluelayer.org/recipe/15246/dipped-peanut-butter-sandwich-cookies"},{"id":"15113","title":"Barbecued Chicken Sandwiches","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, raw
peppers, sweet, green, raw
butter, without salt
catsup
water, bottled, generic
sugars, brown
vinegar, distilled
mustard, prepared, yellow
spices, pepper, black
salt, table","directions":"Combine all ingredients in a slow cooker, cover and cook on low for 8 hours.
Stir chicken until it shreds.
Pile onto steak rolls, and serve.","url":"https://recipe.bluelayer.org/recipe/15113/barbecued-chicken-sandwiches"},{"id":"15102","title":"Perfect Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
Transfer the dough to a floured working surface or cutting board.
Knead the dough until soft and smooth, 25 to 35 seconds.
Arrange the dough in a lightly greased bowl.
Cover with the plastic wrap or damp kitchen towel.
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.
For the Sandwich style loaf:
Grease two 9 by 5-inch loaf pans.
Divide the dough into two equal portions.
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
Turn the dough seam side up and pinch it closed.
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
For the Twisted Loaf:
Grease two 9 by 5-inch loaf pans.
Place the dough onto an unfloured working surface or cutting board, gently punch the dough, and divide it into a fat coil, 9 to 10-inch long.
Arrange two logs side by side and wrap one around the other to make a twist.
Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
Repeat with the second loaf.
For the Dinner Rolls:
Sprinkle fine cornmeal over two baking sheets.
Cut the dough into 16 4-ounce pieces.
Roll each portion of dough into a ball on a cutting board or working surface.
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
Let rise in a warm place for about 20 minutes until almost doubled in volume.
Using scissors, make four to five cuts like the spokes of a wheel onto each of the fully risen dough balls.
For the both of the loaf breads, after shaping them, cover shaped dough, let rise until almost doubled in volume, 30 minutes.
Preheat the oven to 375F (190C).
To bake the loaves, bake for 35 to 45 minutes; to bake the rolls, bake until golden brown, 15 to 20 minutes.
Transfer the bread right away to a wire rack.
Let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/15102/perfect-whole-wheat-sandwich-bread"},{"id":"15053","title":"Crispy Tart Crust With Minimal Butter","ingredients":"butter, without salt
oil, canola
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, powdered
salt, table
egg substitute, powder","directions":"Sift the dry ingredients into a stainless steel bowl.
Add the rest of the ingredients to the bowl, except for the beaten egg.
Put the bowl in the refrigerator for 15 minutes.
Line the tart pan with aluminium foil so that the crust can be taken out more easily.
Press the foil well into the wavy parts of the pan and smooth out the surface.
Chop up the chilled butter in the bowl finely with a pastry scraper.
Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
Put the beaten egg in the middle of the bowl, and mix it in rapidly.
Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle.
Leave to rest in the refrigerator for 30 minutes.
Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
Line the tart pan with the dough.
Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick.
Use up all the dough to line the tart pan.
Pierce the bottom of the crust with a fork.
If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
Bake the empty crust in a preheated 180C oven that has been lowered to 170C for about 15 to 20 minutes.
When the crust has browned, take it out and let it cool.
This dough doesn't puff up much, so you don't need weights to bake it.
If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like.
If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
This is my crispy Halloween Jack o'lantern tart.","url":"https://recipe.bluelayer.org/recipe/15053/crispy-tart-crust-with-minimal-butter"},{"id":"14976","title":"Cranberry Walnut Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, walnuts, english
cranberries, dried, sweetened
onions, raw
pickle relish, sweet
salad dressing, mayonnaise, regular
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"Mix all ingredients together!
Delicious as a sandwich with some potato chips, or with crackers, or on a bed of lettuce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14976/cranberry-walnut-chicken-salad"},{"id":"14843","title":"My Mom's Bar-B-Que Sauce","ingredients":"catsup
water, bottled, generic
vinegar, distilled
sauce, worcestershire
mustard, prepared, yellow
sugars, brown","directions":"Combine all ingredients in a medium saucepan.
Stir well to make sure the brown sugar and mustard is disolved.
Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.
Can be brushed on cooked chicken or ribs and grilled for ten minutes, or made into ham or pulled pork bar-b-que sandwiches using 3 lbs.
of meat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14843/my-moms-bar-b-que-sauce"},{"id":"14584","title":"Peanut Butter Fondue","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.
If desired, add chocolate sauce and stir well.
Continue heating until warmed through.
Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.
My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.
Make this vegan by using margarine, soy milk, and vegan chocolate!","url":"https://recipe.bluelayer.org/recipe/14584/peanut-butter-fondue"},{"id":"14553","title":"Lemon Cookies Mix With Frosting","ingredients":"wheat flour, white, all-purpose, unenriched
lemonade, frozen concentrate, white, prepared with water
sugars, powdered
salt, table
leavening agents, baking soda
sugars, powdered
lemonade, frozen concentrate, white, prepared with water","directions":"TO MAKE THE LEMON COOKIE MIX:.
Place all ingredients in a large bowl.
Blend with whisk.
Place approximately 1 1/3 cups dry mix into 4 quart size zipper bags.
TO MAKE LEMON FROSTING MIX:.
Combine ingredients and blend with a whisk.
Place 1/2 cup mix each into 4 sandwich bags.
Push all dry mix to one corner of a bag and secure with rubber band.
Add a card that says \"LEMON FROSTING MIX\".
Attach frosting bag to bag of cookie mix bag.
THESE ARE INSTRUCTIONS TO MAKE FROSTED LEMON COOKIES:.
1 bag of Lemon Cookie Mix.
1 large egg, beaten.
1/4 tsp vanilla.
1 stick real butter, room temperature.
Place mix into a large mixing bowl.
Add remaining ingredients and mix well.
Drop by teaspoons onto sprayed cookie sheet.
Place frosting mix into a small bowl.
Add 1 1/2 tsp water and blend until creamy.
Frost cooled cookies.","url":"https://recipe.bluelayer.org/recipe/14553/lemon-cookies-mix-with-frosting"},{"id":"14538","title":"Chocolate Dipped Butter Cookie Sandwiches","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Cream together butter, sugar, and salt.
Mix in vanilla extract, then flour.
If using chocolate nuts, or other, mix these in next.
Prepare a baking sheet with parchment paper.
Shape cookie dough into flat discs, arrange 2\" apart on baking sheet, then bake 12 minute
Optional: If not using chocolate chips, nuts, or other fillings, edges may be kinda flat and bubbly.
They can be trimmed with a cookie cutter about 15 minutes after being removed from the oven.
(At this point, they should be cool enough to work with, and still soft enough not to crumble apart.
).
When all cookies are baked and cooled, prepare a cold baking sheet with parchment paper.
Place chocolate in a double boiler, and set to melt on low.
Stir occasionally.
You can start out with 4 oz, and add more as needed.
While chocolate is melting, use a small spatula or butter knife to smear a thin layer of jam on the bottom of a cookie.
Place the bottom of another cookie over the layer of jam, and press the two cookies together.
Lay the double cookie on the baking sheet, then repeat this process to assemble the rest.
Once all the double cookies are assembled, dip each pair in melted chocolate.
Lay each dipped cookie back on the baking sheet, and immediately pour sprinkles over the melted chocolate before picking up the next cookie.
When all cookies have been assembled, leave in the refrigerator or freezer about one hour 1 to harden the chocolate coating.","url":"https://recipe.bluelayer.org/recipe/14538/chocolate-dipped-butter-cookie-sandwiches"},{"id":"14469","title":"Honey Wheat Oatmeal Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark.
If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly.
The hot bread will steam the crust and make it very soft.","url":"https://recipe.bluelayer.org/recipe/14469/honey-wheat-oatmeal-bread"},{"id":"14330","title":"Iz's Easy French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"All measurements are by weight.
If you don't have a scale, here are alternative measurements:
Bread flour - 3 cups
Salt - 2 1/2 teaspoons
Yeast - 1/4 oz package of Rapid Rise Yeast (If you use this type, you will NOT have to mix with warm water first.)
Water - 1 1/2 cups
Ok, now for the bread.
Put the flour in a bowl.
Add the salt and mix thoroughly.
Add yeast and mix thoroughly.
Add water and mix until incorporated.
(Your hands will work fine for this.)
Cover the bowl and let rise for for 20 minutes.
Fold the dough:
Scrape dough into floured surface.
Pick up top edge and stretch/pull/fold the dough down about 2/3 and pat down.
Pull the bottom edge up to the top of the fold and pat.
Pull one side over 2/3 and pat.
Pull other side to the edge of the fold and pat.
Place back in bowl and cover.
Allow to rise another 20 minutes.
Fold dough again.
Notice that the gluten is starting to develop nicely and the dough is smoothing out.
Allow to rise another 20 minutes.
Fold one last time.
Notice the gluten has developed further.
This is how we get away without a mixer or kneading the dough a lot.
(Actually, kneading/mixing french too much makes for poorer bread.)
Allow to rise for 2 hours.
This is a good time for that nap you've been wanting.
Divide the bread.
This will make 28 ounces of dough.
Which is about 10 rolls, 2 baguettes, 3 boules, or 1 sandwich loaf.
Today I will be making some rolls, a boule, and and will figure some other shape for the rest, maybe a peasant/batard sort of thing.
So that's three pieces of dough: 1/2, 2/3 of the other half, and the scrap.
Ball or boule the pieces of dough, place on a floured surface, cover and allow to rise for 40 minute.
Cut the rolls into 5 pieces, shape into balls, place on a cornmeal dusted cookie sheet.
(DO NOT use cornmeal mix, it has baking powder, flour, and salt added and will burn.
You can use rice flour if cornmeal is not available in your area.)
Ball up the boule now and place on a heavily cornmealed surface.
Shape the scrap too.
Cover and allow to rise until doubled.
This will depend on the temp in your kitchen, but will be around 1 hour for the boule, 40 minutes or so for the scrap, and 25 minutes for the rolls.
The temperature today here is 87F, so I won't be waiting that long.
Preheat oven to 450F.
Preheat a baker's stone or cookie sheet as well.
Just put it in and turn it on.
If you use a cookie sheet, you will need to watch for burning with the boule and scrap.
For those of you that didn't check out my profile, I live off grid.
For now, my oven consists of a Coleman camp stove with a Coleman camp oven.
I'm putting up pics so you can see that even with meager equipment, you can make good bread.
Slice the top of the rolls with a knife or razor blade and bake until brown, or an internal temp of 180F - 200F
Slice, or score, the tops of the boule and scrap, use a turner to transfer to the stone and bake until hollow sounding when thumped on the bottom, or 200F internal temp.
Cool on a wire rack.
If you can wait....","url":"https://recipe.bluelayer.org/recipe/14330/izs-easy-french-bread"},{"id":"14244","title":"American Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
honey
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix milk, water, butter, honey and yeast together.
Combine 3 1/2 cups flour and salt in bowl of stand mixer.
Gradually add milk mixture to flour.
Increase mixer speed to medium, mix for 10 minutes, until dough is smooth.
(You may need to add extra flour to get dough to the right consistency.
I always do.
).
Turn dough out onto floured surface, knead briefly to form a small, round ball.
Place dough in a greased bowl, turn to coat.
To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off.
Place bowl covered with plastic wrap in oven to proof.
However, I cover with a towel and use my warming burner.
Let rise 40 - 50 minutes, or until doubled in size.
Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle.
Roll the short side into a tight cylinder.
Pinch the seams closed.
Place the seam-side down in a greased 9x5-inch loaf pan.
Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
Preheat oven to 350.
Placing a glass dish with boiling water inside.
Bake 40 -50 minutes or until an instant-read thermometer reads 195.
Brush with melted butter, cool on wire rack.
To freeze: Cool completely, cover with plastic wrap or foil.
Place in freezer bag.
Thaw on counter overnight.","url":"https://recipe.bluelayer.org/recipe/14244/american-sandwich-bread"},{"id":"14229","title":"Memphis Banana Bites","ingredients":"peanut butter, smooth style, without salt
candies, semisweet chocolate
bananas, raw","directions":"Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water.
Heat the peanut butter and chocolate until just melted; stir until very smooth.
Remove from the heat and cool until room temperature and the mixture has thickened.
Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip.
Snip 1 corner with scissors to create a piping bag.
Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second.
Continue making banana chip sandwiches until the chocolate is used.
Let the chocolate set completely at room temperature.
Mini sandwiches can be stored covered at room temperature or refrigerated.
They won't last long, though!
Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen.
If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes.
The residual heat from your hands will soften the chocolate until it is easy to pipe.","url":"https://recipe.bluelayer.org/recipe/14229/memphis-banana-bites"},{"id":"14173","title":"Vanilla Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"In a medium bowl, whisk together flour, cream of tartar, baking soda and salt, then set aside.
In a large bowl, beat butter with an electric mixer.
Add sugar and beat until smooth and creamy.
Beat in milk and vanilla.
Beat in as much of the flour mixture as you can with the mixer.
Stir in the remaining flour mixture by hand.
Dough will be soft.
Divide dough in half.
Cover and chill the dough for about 30 minutes or until easy to handle.
On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick.
Preheat oven to 350 degrees.
Using a 3-inch round cookie cutter, cut out circles from the dough.
Using a 1-inch round cookie cutter, cut out circles from the centers of half the dough circles.
Place dough on greased cookie sheets.
Bake cookies for 10-13 minutes or until golden brown.
Let cookies cool for 1 minute then transfer to wire racks to cool.
Spread the bottoms of the solid cookies with 2 teaspoons of the Vanilla Cream Cheese Frosting.
Then top with the cookie that has the center hole.
Refrigerate cookies to store.
To make the Vanilla Cream Cheese Frosting, stir together the frosting ingredients until smooth.","url":"https://recipe.bluelayer.org/recipe/14173/vanilla-sandwich-cookies"},{"id":"14089","title":"Dilly Dip Spread Recipe","ingredients":"dill weed, fresh
parsley, fresh
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
lemon juice, raw
spices, pepper, black
salt, table","directions":"In blender or possibly food processor, mince fresh herbs.
Add in cream cheese, lowfat sour cream, and butter, that have been brought to room temperature.
Blend, then add in the rest of ingredients.
Refrigeratefor several hrs.
Great as a vegetable dip or possibly as a sandwich spread.
Will keep for several days in refrigerator.","url":"https://recipe.bluelayer.org/recipe/14089/dilly-dip-spread-recipe"},{"id":"13970","title":"Mini Sandwich Cookies Recipe","ingredients":"butter, without salt
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched","directions":"Mix together real well:","url":"https://recipe.bluelayer.org/recipe/13970/mini-sandwich-cookies-recipe"},{"id":"13921","title":"Honey Mustard Dressing","ingredients":"mustard, prepared, yellow
salad dressing, mayonnaise, regular
sugars, granulated
honey","directions":"just mix ingredients together and serve!
So simple.
Add more or less of each ingredient to accomodate individual tastes.
Great for dips, salads, on sandwichs, anything!","url":"https://recipe.bluelayer.org/recipe/13921/honey-mustard-dressing"},{"id":"13821","title":"Garlic Cheese Bread (Abm)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Add in order.
Great for making meat sandwiches.","url":"https://recipe.bluelayer.org/recipe/13821/garlic-cheese-bread-abm"},{"id":"13792","title":"Big Mac Sauce","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
mustard, prepared, yellow
vinegar, red wine
spices, garlic powder
spices, onion powder
spices, paprika","directions":"Combine with a whisk.
Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered.
Use a butter knife to smear onto your Big Mac Sandwich.","url":"https://recipe.bluelayer.org/recipe/13792/big-mac-sauce"},{"id":"13749","title":"Almond Apricot and Chocolate Sandwich Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
apricots, dried, sulfured, uncooked
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
syrups, corn, light","directions":"For the cookies:
Position rack in center of oven; preheat to 350F.
Line a large baking sheet with parchment paper or a nonstick baking mat.
Process almonds in a blender in 2 batches until finely ground.
Transfer to a large bowl and add flour, butter, sugar and salt.
Knead the mixture with your hands until well blended.
Gather the dough into a ball; divide it into 2 portions.
Working with one portion at one time, roll the dough between 2 sheets of wax paper until 18 inch thick.
Cut out cookies using a 2-inch circular cookie cutter.
Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet.
(If you like, cut out the centers of half the cookies using a 1-inch any kind of shape cutter.)
Gather the scraps, reroll and continue cutting out cookies until the dough is finished.
Then the second portion of dough.
Bake the cookies, one batch at one time, until puffed and beginning to color, 10 minutes.
Cool on the pans for 3 minutes before transferring to a wire rack.
For the filling and glazing cookies:
Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
Melt chocolate and 1 tablespoon butter in a double boiler over hot water.
Change the heat to the low temperature to keep the chocolate melted; stir in milk and corn syrup until smooth.
Line 2 or 3 baking sheets with wax paper.
Dip each sandwich cookie halfway into the chocolate, then place on the wax paper.
When all the cookies are dipped, refrigerate until the chocolate has set, at least 1 hour or longer.
Serve.","url":"https://recipe.bluelayer.org/recipe/13749/almond-apricot-and-chocolate-sandwich-cookies"},{"id":"13567","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
It will become pebbly.
Dissolve the salt in the warm water, then pour the water into the bowl.
Use the fork to work the mixture just until it becomes a soft dough.
Form the dough into a ball and turn it out onto a lightly floured surface.
Knead the dough for about 23 minutes to make it smooth and uniform.
Return the dough to the bowl, cover it and let it rest for 30 minutes.
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Stack them with parchment paper in between until you are ready to cook them.
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
Once they are all cooked, you can seal and refrigerate them for a few days.
Enjoy using them for tacos, fajitas, or wrap sandwiches!","url":"https://recipe.bluelayer.org/recipe/13567/homemade-tortillas"},{"id":"13408","title":"Mayonnaise Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F.
Grease two six-cup muffin pans or one 12-cup pan with nonstick cooking spray.
Combine all ingredients in one bowl, then spoon into muffin pans.
Bake for 12-15 minutes, or until roll tops are golden brown.
This recipe is easily halved, or doubled.
The rolls are even good cold as Ive made a ham sandwich before with them!","url":"https://recipe.bluelayer.org/recipe/13408/mayonnaise-rolls"},{"id":"13352","title":"Chocolate-Hazelnut Macaroons","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cocoa, dry powder, unsweetened
sugars, granulated
egg, white, raw, fresh
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts
butter, without salt
salt, table
nuts, hazelnuts or filberts","directions":"Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground.
(Don't walk away; if you overprocess, you'll have hazelnut butter.)
Transfer to a bowl and repeat with the almonds.
Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl.
Sift in the cocoa powder and confectioners' sugar.
Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.
(Don't let the bowl touch the water.)
Continue whisking until the sugar is dissolved, about 2 minutes.
(If you can still feel the sugar, keep whisking.)
Turn off the heat but leave the water in the saucepan.
Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes.
(If you turn the bowl over, the whites shouldn't move.)
Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated.
Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.
Pipe into rounds: Line 2 baking sheets with parchment paper.
Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air.
Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.
Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.
Let sit at room temperature until slightly dry, 15 to 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through.
Pull the parchment and cookies off the pans; cool.
Make the filling: Meanwhile, bring the water in the saucepan back to a simmer.
Put the chocolate in a heatproof bowl and set it over the water.
Stir with a rubber spatula until the chocolate is almost completely melted.
Remove the bowl from the pan.
Heat the heavy cream in a saucepan until simmering.
Stir the warm cream and praline paste into the chocolate.
Fold in the butter, salt and chopped hazelnuts.
Let the filling cool until spreadable, about 15 minutes.
Sandwich the cookies: Spread the filling on half of the cookies with the back of a spoon and sandwich with the remaining cookies.
Refrigerate the macaroons, wrapped tightly in plastic wrap, for up to 1 week.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13352/chocolate-hazelnut-macaroons"},{"id":"13349","title":"Burger King Zesty Dipping Sauce (Copycat)","ingredients":"salad dressing, mayonnaise, regular
catsup
horseradish, prepared
mustard, prepared, yellow
sugars, granulated
lemon juice, raw","directions":"COMBINE all ingredients in a resealable container.
SERVE with onion rings, burgers, sandwiches, crab cakes, batter-fried fish and prawns; ENJOY!
STORE in same container in refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/13349/burger-king-zesty-dipping-sauce-copycat"},{"id":"13311","title":"Quick And Easy Dill Mustard","ingredients":"mustard, prepared, yellow
dill weed, fresh
oil, olive, salad or cooking","directions":"Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.
Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.
NOTE: Homemade mustards must be stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/13311/quick-and-easy-dill-mustard"},{"id":"13306","title":"Cuban Bread And Sandwich Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched","directions":"Prepare the starter the day before baking day.
Dissolve the yeast in the water and stir in the flour.
Cover the bowl and allow the starter to ripen in the refrigerator for 24 hrs.
Leftover starter will keep for several days in the refrigerator or possibly can be frzn for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/13306/cuban-bread-and-sandwich-recipe"},{"id":"13268","title":"Linzer Tarts","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
jams and preserves, apricot
sugars, granulated","directions":"Beat butter and sugar together until the mixture is light and fluffy.
Stir in 1/2 cup flour, the ground almonds, and cinnamon.
Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
Shape the dough into a ball; divide it in half.
Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with parchment paper.
On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick.
With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can.
Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet.
Cut out more circles.
You should now have about 12 circles.
Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them.
Refrigerate while working with remaining dough.
Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
Bake cookies in preheated oven until light brown, 10 to 15 minutes.
Cool on wire rack for 20 minutes.
Spread a thin coating of jam on each of the cookie rounds.
Set a cutout cookie on top of each, pressing the two together so they make a sandwich.
Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.","url":"https://recipe.bluelayer.org/recipe/13268/linzer-tarts"},{"id":"13103","title":"Soy Crunch Trail Mix","ingredients":"cranberries, dried, sweetened
margarine, regular, hard, soybean (hydrogenated)
oil, corn, peanut, and olive
pumpkin, raw
bananas, raw","directions":"Combine all ingredients in a small bowl.
Serve individual portions in sandwich bags.","url":"https://recipe.bluelayer.org/recipe/13103/soy-crunch-trail-mix"},{"id":"13011","title":"Orange Cranberry Bread","ingredients":"orange juice, raw
butter, without salt
salt, table
wheat flours, bread, unenriched
honey
orange juice, raw
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Program machine for a 2-pound loaf on the light crust setting.
Add ingredients (except the cranberries) into your machine in the order recommended by your manufacturer.
Add the cranberries at the machines recommended addition time.
The bread will brown easily and would do well on a sandwich setting if your machine has it.
I dont have a sweet bread setting, but this might work well also due to the high sugar content.
Alternatively, the bread will come out wonderfully mixed either by hand or in a stand mixer and baked in the oven.
However, I have always used my machine and do not have a recommended oven baking temperature.","url":"https://recipe.bluelayer.org/recipe/13011/orange-cranberry-bread"},{"id":"12952","title":"Red Green Cole Slaw for Pulled Pork Sandwiches","ingredients":"catsup
vinegar, cider
sugars, granulated
salt, table
spices, pepper, black
cabbage, raw","directions":"In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper.
Add the cabbage and toss until well coated.
The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use.","url":"https://recipe.bluelayer.org/recipe/12952/red-green-cole-slaw-for-pulled-pork-sandwiches"},{"id":"12896","title":"Corned Beef-Onion Sandwich Filling (Betty Crocker)","ingredients":"corn, sweet, white, raw
salad dressing, mayonnaise, regular
celery, raw
onions, raw
mustard, prepared, yellow","directions":"Stir together all ingredients until well mixed.
Serve on favorite sandwich bread.","url":"https://recipe.bluelayer.org/recipe/12896/corned-beef-onion-sandwich-filling-betty-crocker"},{"id":"12790","title":"Gravlax, Salt-Cured Salmon","ingredients":"fish, salmon, atlantic, wild, raw
salt, table
salt, table
sugars, granulated
sugars, granulated
spices, pepper, black
dill weed, fresh","directions":"It's best to buy two sides of the same salmon, or at least two opposites sides that are fairly close in size.
The above ingredients are for 1lb of salmon, so adjust (presumably) upwards as required.
Defrost salmon and pat dry with paper towels.
Remove any bones you detect with clean pliers.
Lay flat on a baking sheet covered with plastic wrap, skin side down, so that you can easily flip one side onto the other, back the way they would be if it were a whole fish.
Take the salt, sugar and pepper and mix thoroughly in a bowl.
Evenly apply the salt/sugar/pepper mix onto the salmon flesh, being careful to cover every part, with a little less for the thin ends, and more on the thicker parts.
Sprinkle the dill over the salted fish.
Flip one side over onto the other making a sandwich.
Place one end of a long strip of muslin underneath the fish.
Roll the fish over toward you, and tug a little on the muslin to tighten.
Repeat until out of muslin.
You don't need to tug very hard, each time you do it the pressure increases more and more.
Place the fish on the baking sheet to catch drips and place in the fridge.
Turn once or twice per day for three days.
Unwrap, and rinse off the cure mix and dill quick as you can so the salmon doesn't soak too much.
Carefully pat dry with paper towels.
This will keep for a week or freeze for 3 months.
With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin.
With practice you can become pretty good at this.","url":"https://recipe.bluelayer.org/recipe/12790/gravlax-salt-cured-salmon"},{"id":"12718","title":"Horseradish Sauce Recipe","ingredients":"horseradish, prepared
apples, raw, with skin
peaches, yellow, raw
mustard, prepared, yellow","directions":"Put all in blender.
Put back in jars.
Good on sandwiches, with pork, chicken, etc.","url":"https://recipe.bluelayer.org/recipe/12718/horseradish-sauce-recipe"},{"id":"12663","title":"4-Ingredient Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Drain and shred chicken.
Combine all ingredients well.
These are great on a sandwich or cracker -- or even plain!","url":"https://recipe.bluelayer.org/recipe/12663/4-ingredient-chicken-salad"},{"id":"12637","title":"S**t-Kickin Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Put the butter and sugar in a large mixing bowl, and combine it on medium low speed, until it looks creamy, and has lightened a bit in color.
Then add the vanilla extract, and stir to fully incorporate.
Stir salt into the flour.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between.
Stir until well combined, and dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap onto a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into a rectangle if possible.
Pop it into the fridge for 20 minutes or so.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Now you could just take a knife and cut 1 inch by 3 inch rectangles, or you could have a little fun with it, and use cookie cutters.
Put cut dough pieces on a parchment lined baking sheet, about 2 inches apart.
Sprinkle some additional granulated sugar on them, if you like.
Bake at 350 degrees for 20-22 minutes, or until the edges are very lightly browned.
Remove from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Optional: 1.
Melt chocolate chips in a microwave safe bowl : about 1-2 minutes on half power.
Stir rapidly until melted chocolate is completely smooth.
Dip (or spoon) chocolate on one end of the shortbread, and set on a wire rack until chocolate is completely set (about 30 minutes).
Or, put melted chocolate in a zippered sandwich bag and seal it.
Then cut a small tip off of a corner, and pipe chocolate designs onto the cookies.
Makes about 24 1 x 3 rectangles, or 16-18 3 x 4 cutouts.","url":"https://recipe.bluelayer.org/recipe/12637/s-t-kickin-shortbread-cookies"},{"id":"12515","title":"Lower Fat/Lower Calorie Peanut Butter Spread","ingredients":"peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, brown
spices, cinnamon, ground","directions":"Combine ingredients.
Store in refrigerater.
Best used as a spread on crackers or bread as a PBJ sandwich.","url":"https://recipe.bluelayer.org/recipe/12515/lower-fat-lower-calorie-peanut-butter-spread"},{"id":"12306","title":"King Arthur Flour's Pain De Mie - Perfect Sandwich Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar.
Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple.
Because of the relatively high fat content of this dough, it's a real pleasure to work with.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
When the cycle is finished, remove the dough and proceed as follows.
Lightly grease a 13 x 4-inch pain de mie pan.
Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan.
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
Carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350F Bake the bread for 25 minutes.
Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190F Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/12306/king-arthur-flours-pain-de-mie-perfect-sandwich-loaf"},{"id":"12242","title":"Soft and Creamy Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
cream, fluid, heavy whipping
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
honey
butter, salted","directions":"Mix yeast and sugar with warm water in a cup.
Set aside until foaming.
Pulse food processor to combine 2 cups of flour, salt, and butter.
The butter doesn't have to be fully broken down or mixed in at this point.
While spinning on low, add heavy cream and honey.
Add yeast mixture.
Pulse until dough forms a ball or pulls away from sides of the processor easily.
Knead dough on a floured surface for about ten minutes until it is a smooth, stretchy consistency.
Add up to the remaining half cup of flour while kneading.
Place dough in buttered mixing bowel, Turn dough to coat evenly.
Cover with a damp tea towel and let rise for an hour and a half.
Punch down dough to release gas and form into loaf.
Press dough down into greased loaf pan.
Let the dough rise again for an hour and a half.
Bake in oven at 400 degrees for 15 minutes.
Then turn heat down to 350 for about 10 minutes or until the bread sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/12242/soft-and-creamy-sandwich-bread"},{"id":"12120","title":"Checkered Cookies in the Style of Piemonte: Baci di Dama","ingredients":"nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the almonds, sugar, flour and butter.
Pulse lightly until the almonds are ground and the mixture is homogenous.
Place the mixture in a mixing bowl.
Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides.
Use the tips of your fingers to gently flatten the tops of each scoop.
Bake for 10 to 12 minutes.
Remove from the oven and let cool to room temperature.
Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water).
Remove the melted chocolate from the heat.
Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies.
If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process.
Use the remaining cookie halves to form the other half of the cookie \"sandwich,\" pressing gently so that the chocolate adheres to both sides of the sandwich.
Let rest until the chocolate has cooled, holding the cookies together.","url":"https://recipe.bluelayer.org/recipe/12120/checkered-cookies-in-the-style-of-piemonte-baci-di-dama"},{"id":"12083","title":"(Bread Maker) Spinach Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spinach, raw","directions":"Mince 50g of boiled and drained spinach.
Put all of the ingredients into a bread pan.
Put the yeast into the yeast container.
Bake on the bread loaf setting.
The green color from the spinach should come out beautifully.
Use this bread to make delicious sandwiches.","url":"https://recipe.bluelayer.org/recipe/12083/bread-maker-spinach-bread"},{"id":"12057","title":"Moroccan Chicken Salad","ingredients":"oil, canola
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, red or cayenne
apricots, dried, sulfured, uncooked
nuts, almonds
salad dressing, mayonnaise, regular
lemon juice, raw
spices, coriander seed","directions":"In a fry pan or skillet on medium high heat, add oil.
Once hot, add chicken, salt and pepper.
Cook 1012 minutes or until no longer pink.
Transfer to a bowl and let cool.
In a small bowl, add cinnamon, cloves, nutmeg, and cayenne pepper.
Set aside.
When chicken has cooled, add apricots, almonds, mayonnaise, lemon juice, and coriander.
Stir well.
Add seasonings and combine well.
We love this served on a bed of greens.
You can use any type of bread and create a sandwich if you desire with your favorite sandwich fixins.
Either way, this is so flavorful and will become your new favorite chicken salad!","url":"https://recipe.bluelayer.org/recipe/12057/moroccan-chicken-salad"},{"id":"11891","title":"Salsa Queens Copycat \"Creamy Horseradish Sauce\"","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
horseradish, prepared
vinegar, cider
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl.
Chill for at least an hour before serving.
May be refrigerated for up to 5 days.
Use instead of mayo.
Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs!
Amazing versatile sauce.","url":"https://recipe.bluelayer.org/recipe/11891/salsa-queens-copycat-creamy-horseradish-sauce"},{"id":"11656","title":"Lime Sugar Sandwich Cookies With Blueberry Cream Filling","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
lime juice, raw
cheese, parmesan, hard
butter, without salt
sugars, powdered
blueberries, raw
blueberries, raw
water, bottled, generic
sugars, granulated
lime juice, raw
cornstarch","directions":"Recipe makes 15 sandwiches if you make them the same size as my photo.
Lime Sugar Cookies In a medium bowl, sift flour, baking soda and powder, and salt.
Set aside
In a larger bowl, cream the butter and sugar thoroughly untill fluffy.
To this add the lime juice and vanilla and beat until combined.
To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough.
You might need to add a Tablespoon or more of milk at this stage if needed, in order to make a soft dough.
Divide the dough into 2 small balls.
Take a piece of plastic cling film, put a dough ball on it and flatten with palm to make a disc.
Wrap the disc with plastic cling film.
Repeat the same with second dough ball.
Chill both discs for about 30 minutes.
Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heat will burn the cookies from the bottom.
After chilling the dough, take one disc out, unwrap it and place it between two sheets of parchment paper.
Initially, you may find it little difficult to roll because it is chilled.
It will soften as you go along.
Roll the disc using a floured rolling-pin into a sheet about 1/2 thick.
Using a floured round cookie cutter cut the cookies from the rolled dough.
Using a floured thin spatula, transfer the cookies to the lined cookie sheet.
Preheat the oven to 350F.
Chill the cut cookies again for 15 minutes.
Once chilled, bake cookies in the preheated oven for 10-12 minutes until the sides start turning brown.
Cool completely on a cooling rack.
Blueberry Paste: Tip the blueberries, water and sugar into a small sauce pan.
Cook on low heat until the blueberries are soft and mushy.
Transfer to a blender.
Blend on high to form a puree.
Dissolve cornstarch into the lime juice.
Transfer the puree back into the sauce pan again and add cornstarch mix.
Cook on very low heat for about 5-8 minutes until you get a thick paste.
Cool completely before adding to the filling mixture.
Blueberry Cream Filling: Make the filling by beating the cream cheese and butter with an electric mixer.
Mix in powdered sugar until smooth.
Add 2 Tablespoons of the cooled blueberry paste above to make a smooth mix.
Assembly:
Pipe or spread 1-2 tablespoons of blueberry filling onto the center of the bottom side of one cookie.
Top with a second cookie and press together until the filling reaches the edges of the cookies.
Store in an airtight box for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/11656/lime-sugar-sandwich-cookies-with-blueberry-cream-filling"},{"id":"11329","title":"Thousand Island Dressing (Homemade)","ingredients":"salad dressing, mayonnaise, regular
oil, olive, salad or cooking
vinegar, distilled
catsup
sugars, granulated
salt, table
spices, parsley, dried
spices, paprika
spices, garlic powder","directions":"Get out a pint size canning jar or clean peanut butter jar, with a good lid.
Measure all of the ingredients into the jar.
Put the lid on and shake it up until it is all smooth.
Store in the fridge, makes about 1-2/3 cup.
This is especially good on wedges of iceberg lettuce.
It is also nice on submarine sandwiches.","url":"https://recipe.bluelayer.org/recipe/11329/thousand-island-dressing-homemade"},{"id":"11257","title":"Light-Wheat Sandwich Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Spray pan to prevent sticking.
Add warm water, sugar and yeast to pan of bread machine.
Let the yeast dissolve for 10 minutes or until foamy/bubbling.
Add the applesauce (use somewhere between 1/8 and 1/4 c), premixed flours, and salt to the yeast combination in the pan.
Use these bread machine settings: Light crust, 1- 1 1/2 lb.
loaf, basic or white bread.
Then press start!
*Note: I prefer to take the loaf out early (around 7-10 minutes) if Im home.
Otherwise, I think the bread crust gets too dark.
I havent figured out yet how to adjust the timer on the bread machine so that it can finish earlier.
The bread machine cycle from start to finish is a little less than 3 hours.","url":"https://recipe.bluelayer.org/recipe/11257/light-wheat-sandwich-bread"},{"id":"10745","title":"Easy Hand Kneaded Bagel","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"Blend the flour and salt.
Mix the water with the sugar and yeast, and allow it to soak.
Sprinkle the flour evenly over the water and cut in with a spatula.
Once the mixture begins to stick, use your hands to bring it to one mass.
After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
Continue until there are no lumps.
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
If you're letting it rise at low temperature, leave step 4 in the fridge over night.
In the morning, warm up the dough by kneading a bit and then proceed to step 5.
Divide into small portions, knead and form small balls.
Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
Preheat the oven to 200C.
Stick your finger in the center and make a hole.
Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
Add honey to bring out the glaze.
Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
This is a cross-section.
Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
If you're filling the bagel, flatten the shape in an oval in step 5.
I made it into a egg salad sandwich.","url":"https://recipe.bluelayer.org/recipe/10745/easy-hand-kneaded-bagel"},{"id":"10695","title":"\"Bread Machine Cookbook\" Semolina Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
semolina, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
semolina, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.
Author's notes: \"Semolina flour has a very high gluten content, and therefore makes an exceptional loaf.
Expect a yellow-tinted interior and a well-developed wheat flavor.\"
My notes: I made this bread 6/3/96.
I used durum wheat flour instead of semolina.
Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven.
It turned out great.
This bread is not sweet, it has almost a \"sour\" taste.
Holds up nice for sandwiches.
I'll make it again.","url":"https://recipe.bluelayer.org/recipe/10695/bread-machine-cookbook-semolina-bread-recipe"},{"id":"10571","title":"Oatmeal Lace Cookies","ingredients":"butter, salted
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping
syrups, corn, light
salt, table","directions":"Melt the butter in a saucepan, set aside.
In a food processor, pulse the raw oats into tiny pieces.
Combine all ingredients: the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet.
Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.
Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges.
Let them cool on the baking sheet.
Remove with a metal spatula and serve!
You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich.
These little sweets are quick and easy to make and oh so good!","url":"https://recipe.bluelayer.org/recipe/10571/oatmeal-lace-cookies"},{"id":"10559","title":"Nutritious Ice Cream Sandwich","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
oats
leavening agents, baking soda
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
ice creams, vanilla","directions":"Preheat oven to 350 degrees F, and spray a cookie sheet with oil.
In a large bowl combine flour, date sugar and cinnamon.
In a medium size bowl combine oats and baking soda.
Add the hot water to the oats stirring well.
Add the oil and vanilla to oat mixture and stir to combine.
Pour the oat mixture into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts.
Drop rounded tablespoons of dough onto the cookie sheet, and flatten with a fork.
Bake for 15 minutes.
Remove from oven and cool before moving to a wire rack.
When cool place half the cookies upside down in two 9x13 casserole pans with lids.
Spoon ice cream onto each half and cover with another cookie.
When done cover casserole with lid and place in the freezer for 24 hours.
Remove sandwich as needed.","url":"https://recipe.bluelayer.org/recipe/10559/nutritious-ice-cream-sandwich"},{"id":"10284","title":"The immediately after is a very simple juice cocktail recipe.","ingredients":"1 medium sized apple (cored and sliced)
4 medium sized carrots (peeled)
3 stalks of celery
That’s all it normally takes to create a tasty pint of new juice.
This very simple juice can guidance suppress appetite, small cholesterol, decrease suffering and pain against arthritis and make improvements to digestion.
Guidelines for Juicing
For greatest nutrient absorption, clean juice ought to be eaten 20 minutes right before a evening meal, or among food.
Comfort slowly but surely into juicing. Start out by way of ingesting one 2 cups. Precisely considering the fact that it’s nutritious doesn’t necessarily mean you need to consume a entire gallon of juice at at the time.
Some juices are Really durable and need to be diluted. Even though juicing beets, juice 1/2 of a beet put together with other veggies. Similar with parsley. Generally consume parsley blended with other juices.
Each time juicing spinach, lettuce, parsley and other leaves, Space the leaves upon the feeder tube then drive them down with a tough vegetable these types of as a carrot.","directions":"Any time juicing grapes, it doesn’t make any difference if you seek the services of seedless or not, as the strainer will remove them.
You can’t go bananas or avocados throughout a juicer. Bananas are Terrific for blending with smoothies upon a blender and for snacking. Avocados are a dieter ’s pleasure for salads, sandwiches or as a facet dish however not for juicing.
Body weight Reduction Juice Recipes
Unique variation: V1325","url":"https://recipe.bluelayer.org/recipe/10284/the-immediately-after-is-a-very-simple-juice-cocktail-recipe"},{"id":"10261","title":"RASPBERRY SMOOTHIE II","ingredients":"1 cup milk
½ cup natural and organic yogurt
1 cup raspberries
sugar or honey to style.","directions":"Blend together all components upon significant till gentle. Pour into eyeglasses.
RASPBERRY Dawn SMOOTHIE
2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet Pour all liquid elements into the blender. Increase all frozen elements. Combination at Mixture atmosphere for 30 seconds then mix at Tender atmosphere right up until delicate. Even though the gadget is working, movement the stir adhere about counter-clockwise to help blending. Provide routinely. Each individual recipe serves 3-5.
Uncomplicated Start off BREAKFAST Consume
2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. new or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract
Blend all components inside of blender. Whir right up until gentle. (For little blender, do ½ at a period.) Helps make 4 beverages.
Effortless Early morning SMOOTHIE
2 Frozen Bananas
1 cup of sliced frozen peaches
1 cup of natural and organic apple juice
½ cup of sliced strawberries
Area all components within just blender, incorporate and consume
ROOTIE TOOTIE BANANA SMOOTHIE Fruit Consume
½ sandwich bag frozen bananas
1-2 cups any other fruit you consist of convenient, frozen or not
1 very low bath yogurt milk if expected
ice
Put over 1 ½ cups ice into a blender. Incorporate until eventually areas are concerning 1/3 inch throughout at largest. Insert yogurt and combination a little bit far more. Incorporate bananas and other fruit slowly but surely, a number of parts at a year, and merge within just amongst incorporating them. Increase much more ice, or incorporate milk if expected to change regularity.
Unique variation: V1302","url":"https://recipe.bluelayer.org/recipe/10261/raspberry-smoothie-ii"},{"id":"8878","title":"Crockpot Turkey Sandwiches","ingredients":"- 6 c. diced turkey
- 3 c. diced cheese (American or Velveeta)
- 1 can product of mushroom soup
- 1 can product of chicken soup
- 1 onion, chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Combine all of higher than and put inside of Crock Pot for 3-4 hrs. Stir once in a while. Increase liquid, if necessary. Provide with buns.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8878/crockpot-turkey-sandwiches"},{"id":"8343","title":"Wendy's Spicy Chicken Fillet Sandwich","ingredients":"- 1 3/4 cup Full wheat flour
- 1 1/2 cup White flour
- 1/3 cup Oil
- 3/4 teas. Salt
- 1 cup Water
- 1. Inside of major blending bowl, blend the flours and carefully mixture.
- 2. Within independent bowl incorporate the oil, salt, and water.
- 3. Include liquid blend to dry, blending very well yet as tiny as likely.
- 4. Roll as slender as probable upon unoiled cookie sheet ˆ’ not a lot more than 1/8\" thick. Mark with knife for measurement crackers most popular, yet do not slash for the duration of. Prick each and every cracker a several situations with fork. Sprinkle frivolously","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8343/wendys-spicy-chicken-fillet-sandwich"},{"id":"8342","title":"Wendy's Frosty","ingredients":"- 6ˆ’8 cups vegetable oil
- 1/3 cup Frank's First Crimson Warm Pepper Sauce
- 2/3 cup water
- 1 cup allˆ’reason flour
- 2 1/2 teaspoons salt
- 4 teaspoons cayenne pepper
- 1 teaspoon coarse flooring black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon garlic powder
- 4 chicken breast fillets
- 4 simple hamburger buns
- 8 teaspoons mayonnaise
- 4 lettuce leaves
- 4 tomato slices
- 1. Preheat 6ˆ’8 cups of oil inside of a deep fryer to 350 stages.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Wendy's Spicy Chicken Fillet Sandwich 450 Insider's Recipes Study Variation Will make 4 sandwiches.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8342/wendys-frosty"},{"id":"8251","title":"Reuben Sandwich","ingredients":"- 1 Cup Catsup
- 1 Tablespoon Worcestershire Sauce
- 1 Cup Water
- 1/4 Cup Vinegar
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Celery Seed
- 3 Sprint Bottled Scorching Pepper Sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge all of the substances in just a reduced saucepan. Warm to boiling, then protect against the warmth and simmer for 30 minutes. Can make adequate sauce for basting pork loin back again ribs, pork chops or roast, chic.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8251/reuben-sandwich"},{"id":"8177","title":"CREME FILLING:","ingredients":"- 3 1/2 cups powdered sugar
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shortening (no alternative)
- 3 tablespoons warm water
- 3/4 inch within just diameter, yet again having your palms. Sandwich one filling within just the middle of 2 cookies and very carefully push down right up until the filling spreads virtually to the benefit.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 325F. Mix all components; then knead with your fingers right up until it is pliable together with dough. Sort dough into 3/4 inch balls and thrust flat, 1/2 inch aside upon greased cookie sheets. Backside.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8177/creme-filling"},{"id":"8140","title":"McDonald's Filetˆ’Oˆ’Fish Sandwich","ingredients":"- 1 pound floor chuck (80% lean)
- 10 hamburger buns (nearby grocery design and style)
- 10 hamburger dill slices (even more or fewer to flavor)
- 10 teaspoons dried, chopped (not minced) onions","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Salt, Pepper, and MSG Divide 1 lb of beef into 10 equivalent sized balls. Style a patty out of each and every ball with regards to 4 inches within diameter and 1/4 inch thick. Do this upon waxed paper. Presently freeze t.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8140/mcdonalds-filet-o-fish-sandwich"},{"id":"8134","title":"Cooking Your Pies:","ingredients":"- 1. Preˆ’warmth your deep fryer to 375 . In addition preˆ’warmth your oven to incredibly hot.
- 2. All of a sudden dip a frozen pie inside of chilly water, producing of course to immerse it completely.
- 3. Lose the pie into the warm oil. Be carefulˆ’ˆ’ˆ’it will maximum going splatter. Just after all the pies are in just the fryer, Space your spare fryer basket about the
- 4. Cook 5ˆ’7 minutes. Examine right after 5 minutesˆ’ˆ’ˆ’the coloration must be a golden
- 5. Following deep frying, meticulously remove the cooked pies and drain for 1","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: best. (\"Sandwiching\" the pies in between the 2 baskets.) This guarantees the pies are totally submerged. It is major that the pies are thoroughly submerged or a Wonderful aspect of it received't cook adequately. McDonald.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8134/cooking-your-pies"},{"id":"8118","title":"Maid Ceremony Sandwiches","ingredients":"- 8 oz. can Hunt's tomato sauce
- 1 cup ketchup
- 1 Tbls. dried minced onion
- 1 Tbls. green pepper, diced great
- 1 teas. salt
- 1/2 teas. dried minced garlic
- 1/4 teas. celery seed
- 1 teas. penned mustard
- 1/2 teas. chili powder","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mixture all components inside of a bowl. Brown 1 pound floor beef, drain body weight, incorporate sauce. Convey to boil, reduce warm, simmer for 10 minutes. Provide with toasted hamburger buns.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8118/maid-ceremony-sandwiches"},{"id":"8117","title":"Magic Shell Ice Product Topping","ingredients":"- 1ˆ’1/2 fat flooring beef
- 2 teaspoons granulated sugar
- 3ˆ’4 teaspoons published mustard
- 4 Tablespoons beer","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: To Flavor: purple pepper black pepper garlic salt Brown & drain the hamburger. Stir within the other substances and simmer. Spices are further \"to flavor. The Maid Ceremony serves their sandwiches with a final decision o.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8117/magic-shell-ice-product-topping"},{"id":"7921","title":"Chickˆ’Filˆ’A Chicken Sandwich","ingredients":"- 6 cups shredded cabbage
- 1/4 cup sugar
- 1 cup shredded carrots
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 ˆ’ 1/2 cup milk","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7921/chick-fil-a-chicken-sandwich"},{"id":"7919","title":"Chickˆ’Filˆ’A Chicken Nuggets","ingredients":"- 2 Cups Cooked Chicken Breast
- 1/3 Cup Finely Diced Celery
- 1 complicated boiled egg, minced
- 1/4 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/4 teaspoon Recently Floor Pepper
- 1/3 Cup Cute Pickle Relish
- 2/3 ˆ’ 1 Cup Mayonnaise","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Texas Toast or Thick Minimize Sandwich Bread Boil chicken until finally extensively cooked. Remove towards water and interesting meat. You can preserve the chicken broth, seal and refrigerate no far more than a 7 days. I.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7919/chick-fil-a-chicken-nuggets"},{"id":"7893","title":"Packed","ingredients":"- 4 Lettuce leaves
- 4 Higher Tomato slices
- 4 Reduce Kraft Swiss Cheese Singles
- 1/2 tablespoon of mayonnaise upon the deal with of every single bun, best and backside. Divide the sprouts into 4 quantities and mound upon each individual backside bun. Upon the sprouts, stack a lettuce leaf, then a slash of tomato. Desired destination one chicken breast fifty percent upon just about every of the sandwiches, a best the tomato. Future, stack a minimize of Swiss cheese upon the chicken, and then the 2 components of bacon, crossed higher than every other. Ultimate off the sandwich with the greatest bun. Microwave for 15 seconds upon significant. Produces 4 sandwiches.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Marinate the chicken inside of the teriyaki marinade inside of a shallow bowl for 30 minutes. Preheat a contemporary barbecue to medium grilling warm. Brown the faces of each and every bun within just a frying pan upon t.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7893/packed"},{"id":"7874","title":"Burger King Breakfast Sandwiches","ingredients":"- 1 Sesameˆ’seed hamburger bun
- 1/4 Pound Floor beef
- 1 d Salt
- 3 Dill pickle slices
- 1 Teaspoon Catsup
- 4 Onion rings
- 2 Tomato slices
- 1/4 Cup Chopped lettuce
- 1 Tablespoon Mayonnaise","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat a barbecue grill upon significant. Toast both of those halves of the bun, facial area down, inside of a very hot skillet. Fixed apart. Sort the beef into a slim patty a little bit more substantial than the bun. E.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7874/burger-king-breakfast-sandwiches"},{"id":"7872","title":"Buffalo Chicken Wings","ingredients":"- 1/2 Cup chopped onions
- 1 can tomatoe sauce ˆ’ 8 oz.
- 1 Cup water
- 1 1/4 Cup ketchup
- 2 Teaspoon brown sugar
- 2 Teaspoon created yellow mustard
- 1 Teaspoon olive oil
- 1 Teaspoon worcestershire sauce
- 1 sprint tobasco sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Blend elements, deal with and simmer for 30 mins. Bullseye BBQ Sauce 71 Burger King Breakfast Sandwiches For the eggs, you will have to have to generate a ring to create them beautifully spherical (exact as with an Egg M.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7872/buffalo-chicken-wings"},{"id":"7806","title":"Applebee's Club Place Grill Sandwich","ingredients":"- 1 ˆ’ 10 oz. pkg frozen spinach
- 1/3 cup dietary yeast
- 1 med. onion
- 5 or 6 plum tomatoes
- 8 Ounce pkg refreshing mushrooms
- 3ˆ’4 cloves garlic
- 1 Teaspoon of just about every of the immediately after spices:","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7806/applebees-club-place-grill-sandwich"},{"id":"7684","title":"Ploughman's Sandwich","ingredients":"- Salt and pepper
- 225g Effective Cheddar Cheese, thickly sliced","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7684/ploughmans-sandwich"},{"id":"7645","title":"DEEP-FRIED Smooth-SHELL CRAB SANDWICHES","ingredients":"- 1 cup cornstarch or arrowroot starch
- 4 tablespoons spicy mayonnaise","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7645/deep-fried-smooth-shell-crab-sandwiches"},{"id":"7594","title":"BLT SANDWICH","ingredients":"- 6 slices thick-minimize bacon
- 4 slices sandwich bread
- 4 slices tomato","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7594/blt-sandwich"},{"id":"7541","title":"Nearly anything SLOPPY SANDWICHES","ingredients":"- 1 teaspoon coriander seeds
- 1 tablespoon a lot more-virgin olive or vegetable oil
- 2 cloves garlic, minced
- 1 pound flooring beef
- 1 teaspoon floor cumin
- Salt and recently flooring black pepper to style
- 1 cup chicken broth
- 8 ounces Cheddar cheese, grated","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7541/nearly-anything-sloppy-sandwiches"},{"id":"7482","title":"HONEY-MUSTARD BBQ CHICKEN SANDWICHES","ingredients":"- 1 cup honey
- 2 teaspoons yellow mustard","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7482/honey-mustard-bbq-chicken-sandwiches"},{"id":"6943","title":"Chicken-salad Sandwiches","ingredients":"- 1 c. chilly meat
- 1 challenging-cooked egg
- 1/2 c. chopped celery
- 1 minimal onion","directions":"1. Unique step: CHICKEN-SALAD FILLING
2. Unique step: Salad dressing
3. Unique step: 38 / 173
4. Unique step: Chop all the elements amazingly high-quality, mixture collectively, and period perfectly with salt and pepper. Increase ample salad dressing to moisten nicely. Lower bread slim and spread a lower with butter and a further reduce with the sandwich combination. Issue a lettuce leaf previously mentioned this, put the 2 areas of bread collectively, slender and provide.
5. Unique step: Sizzling SANDWICHES","url":"https://recipe.bluelayer.org/recipe/6943/chicken-salad-sandwiches"},{"id":"6942","title":"Cheese-and-nut Sandwiches","ingredients":"- 1 pkg. product cheese
- 1/3 c. English walnut meats
- 4 Tb. salad dressing","directions":"1. Unique step: CHEESE-AND-NUT FILLING
2. Unique step: Mash the cheese with a spoon and increase the salad dressing. Merely in advance of developing the sandwiches, insert the nut meats, which consist of been chopped fairly
3. Unique step: 37 / 173
4. Unique step: fantastic. If this blend is put with each other and authorized to stand for any period of season prior to serving, the filling will develop dim.
5. Unique step: Slash bread thinly, butter one lower, Room filling upon the contrary reduce, put with each other, slender if most well-liked, and provide.","url":"https://recipe.bluelayer.org/recipe/6942/cheese-and-nut-sandwiches"},{"id":"6941","title":"Apricot Sandwiches","ingredients":"- 1/2 c. dried apricots
- 1/4 tsp. cinnamon
- 1/2 c. sugar
- 1 Tb. lemon juice","directions":"1. Unique step: APRICOT FILLING
2. Unique step: Clean and soak the apricots, and anytime they are appropriately softened cook them right until delicate in just exactly adequate water to continue to keep them versus burning. Put them throughout a sieve or a colander and incorporate the sugar, cinnamon, and lemon juice to the pulp. Position more than the fire and cook until finally the combination gets thick, stirring regularly to continue to keep it in opposition to warm. Fixed
3. Unique step: apart to neat.
4. Unique step: Minimize bread into slim slices, butter one cut, and spread the other of just about every few of slices with the apricot filling. Put every single 2 slices with each other and slender the edges if chosen. Provide.","url":"https://recipe.bluelayer.org/recipe/6941/apricot-sandwiches"},{"id":"6940","title":"Fruit Sandwiches","ingredients":"- 1/2 c. dates
- 1/2 c. raisins
- 1/2 c. figs
- 1 orange","directions":"1. Unique step: 35 / 173
2. Unique step: may possibly be made use of, or the dimensions may perhaps be altered to in good shape the Deliver
3. Unique step: upon hand. This sandwich may well be built with white bread, brown bread, graham
4. Unique step: bread, or complete-wheat bread.
5. Unique step: FRUIT FILLING","url":"https://recipe.bluelayer.org/recipe/6940/fruit-sandwiches"},{"id":"6939","title":"Day Sandwiches","ingredients":"- 3/4 c. dates
- 1/4 c. nut meats
- 1/2 lemon","directions":"1. Unique step: Day FILLING
2. Unique step: Clean the dates and remove the seeds. Steam them above incredibly hot water or inside a double boiler right up until they are gentle, and then mash them effectively. Squeeze the juice against the lemon, grate the yellow aspect of the rind and blend with the juice, and insert both equally to the steamed dates. Then insert the nut meats chopped fairly great.
3. Unique step: To create the sandwiches, minimize slender slices of bread and spread one reduce with butter and the corresponding lower with the day filling. Issue the 2 jointly, slim the crusts if chosen, and provide.","url":"https://recipe.bluelayer.org/recipe/6939/day-sandwiches"},{"id":"6781","title":"Bean Croquettes","ingredients":"- 2 c. chilly baked beans
- 1 egg
- 1 tsp. salt","directions":"1. Unique step: to reheat them and provide them yet again as baked beans, they could be applied within just soup, salads, and sandwiches, or they could possibly be created into souffle, as described inside of Artwork. 68, or into croquettes in accordance to the accompanying recipe. Bean croquettes may perhaps be assisted simple, nevertheless they are a great deal better by way of the addition of tomato sauce.
2. Unique step: BEAN CROQUETTES (More than enough to Provide 6)
3. Unique step: 1-1/2 c. bread crumbs
4. Unique step: Milk to moisten crumbs
5. Unique step: Pinch of pepper","url":"https://recipe.bluelayer.org/recipe/6781/bean-croquettes"},{"id":"6764","title":"Crammed Eggs","ingredients":"- 6 tough-cooked eggs
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. paprika
- 1/2 tsp. mustard
- 2 Tb. vinegar","directions":"1. Unique step: tough-cooked eggs, seasoning them, and then stuffing them into the whites, as is spelled out in just the recipe in this article supplied. Eggs as a result composed furthermore create a interesting large-protein dish for summer time temperature any time meat dishes
2. Unique step: fall short to enchantment to the hunger. Wafers or minimal bread-and-butter sandwiches aided with filled eggs deliver them even further beautiful.
3. Unique step: Crammed EGGS
4. Unique step: (Plenty of to Provide 6)
5. Unique step: Lower the eggs within fifty percent, possibly lengthwise or crosswise. Remove the yolks, mash them, increase to them the salt, pepper, paprika, mustard, and vinegar, and combination correctly. Fill the egg whites with the yolk combination. The eggs will be a lot additional appetizing inside visual appearance if the yolk is not packed easily again into the white nonetheless authorized to stand up approximately. The plate upon which the eggs are assisted really should be well garnished with lettuce, parsley, or celery leaves.","url":"https://recipe.bluelayer.org/recipe/6764/crammed-eggs"},{"id":"6757","title":"Cheese Sandwiches","ingredients":"- 1/4 lb. cheese
- 2 medium-sized pickles
- 1/2 pimiento
- 1/4 tsp. salt
- 1/4 tsp. paprika
- 1 Tb. flour
- 1 Tb. butter
- 1 pt. milk
- 1 c. canned corn
- 1 tsp. salt","directions":"1. Unique step: white bread and the cheese. If most popular, graham or complete-wheat bread may perhaps
2. Unique step: be employed inside stage of white bread.
3. Unique step: CHEESE SANDWICHES (Enough to Provide 6)
4. Unique step: Meat towards 1/2 doz. olives
5. Unique step: Bread","url":"https://recipe.bluelayer.org/recipe/6757/cheese-sandwiches"},{"id":"6658","title":"Tuna-Egg Wrap","ingredients":"- 12 ounce can of Albacore white tuna, fatigued and flaked
- 2 tough-cooked eggs, chopped
- 1 tablespoon contemporary chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Dijon mayonnaise (recipe follows under)
- 4 10-inch flour tortillas
- 1 cup diced tomato
- 4 massive lettuce leaves or shredded iceberg lettuce
- Dijon Mayonnaise for Sandwich Recipe:
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- Mix in all substances","directions":"1. Within a higher bowl, mix very first 5 substances for your seafood blend
2. Add Dijon mayonnaise and stir till mayonnaise is frivolously dispersed
3. To Provide:
4. Generously spread tortilla with Dijon mayonnaise
5. Best with substantial lettuce leaf and then a scoop of the seafood blend spread flippantly together the backside quarter of the tortilla and best with diced tomatoes
6. Fold facets in just and roll tightly
7. Slash diagonally into 2 or 3 areas and plate
8. If making use of shredded lettuce:
9. Spread tortilla with Dijon mayonnaise
10. Spread tuna combination frivolously alongside backside quarter of the tortilla
11. Ultimate with shredded lettuce, diced tomatoes and roll as more than","url":"https://recipe.bluelayer.org/recipe/6658/tuna-egg-wrap"},{"id":"6656","title":"Santa Fe\" Sandwich Recipe","ingredients":"- 12-16 ounces of cooked, thinly sliced chicken breast
- 4 tablespoons crimson peppers, roasted
- 8 tablespoons onions, grilled
- 4 slices Pepper Jack cheese
- 8 slices of bread, your selection","directions":"1. Position 1 lower of buttered bread upon a grill or within just a skillet
2. Final with 4 ounces of chicken breast, 1 tablespoon of roasted purple peppers
3. 2 tablespoons grilled onions and 1 cut of Pepper Jack cheese
4. Final with a different reduce of buttered bread
5. Cook right up until bread is golden brown and change in excess of
6. Grill right up until bread is golden brown and substances in between bread slices is scorching
7. BRAVO!","url":"https://recipe.bluelayer.org/recipe/6656/santa-fe-sandwich-recipe"},{"id":"6655","title":"Meatloaf Recipe","ingredients":"- 2 fat flooring chuck (not floor beef)
- 4 ounces onions, finely chopped
- 3 ounces Worcestershire sauce
- 3 ounces ketchup
- 2 cups tender bread crumbs
- 3 eggs, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2-4 slices bacon (medium to thick slice favored)","directions":"1. Mix in and meticulously mix in all elements getting mindful to combine flippantly (blending as well vigorously will induce the meatloaf to be difficult)
2. Style one or 2 meat loaves and desired destination within just one or 2 loaf pans
3. Ultimate each individual loaf with 2 slices of bacon
4. Bake within just 350 amount oven for relating to one hour and 10 minutes
5. Drain off pounds
6. Permit sit numerous minutes right before reducing or refrigerate and minimize chilly
7. (To reheat: spot slices inside of protected skillet with a minimal chicken or beef stock above minimal warm until eventually sizzling. Microwaving not highly recommended.)
8. You're previously organized to provide it with some potatoes (mashed or differently) and greens
9. Any meatloaf getting can be made use of within just soup or spaghetti sauce or upon sandwiches (moreover liked by means of my people - look at here).
10. My Sandwich Recipe:","url":"https://recipe.bluelayer.org/recipe/6655/meatloaf-recipe"},{"id":"6650","title":"One of My Cafe Salmon and Bread Salad Recipe","ingredients":"- One loaf of thick, white sandwich bread
- One demanding-cooked egg
- 1/2 onion, diced
- Butter
- 1 cup celery, chopped
- 2 1/2 cups mayonnaise
- One 16 ounce can or packaged salmon, ideally wild Alaskan (or albacore tuna) Refreshing parsley
- One cucumber
- Lemon slices","directions":"1. Butter all slices of bread and slender off the crusts (employ the crusts to feed the birds or to deliver bread pudding)
2. Dice every cut of bread
3. Blend bread, onion and chopped egg inside of a huge bowl and refrigerate right away
4. Following early morning: mix in with one cup chopped celery, 2 1/2 cups mayonnaise and one 16 ounce can of salmon (or tuna) (Do not crush bread or stir way too demanding.)
5. Garnish with parsley and sliced cucumber and exceptionally thinly sliced lemon
6. That's it. A deliciously straightforward cafe seafood salad recipe! Appreciate!","url":"https://recipe.bluelayer.org/recipe/6650/one-of-my-cafe-salmon-and-bread-salad-recipe"},{"id":"6630","title":"Sourdough Breakfast Sandwich","ingredients":"- 2 slices sourdough bread
- 1 1/2 teaspoons each individual of butter and peanut oil or vegetable oil
- 2 tablespoons chopped onions
- 2 tablespoons chopped green peppers
- 2 tablespoons sliced mushrooms
- 2 eggs
- 1-2 slices Cheddar cheese
- Butter","directions":"1. Butter sourdough bread and grill within just a pan or upon a griddle previously mentioned reduced heat right until golden brown
2. Heat butter or oil earlier mentioned small heat inside of an skillet
3. Although the pan is heating, beat the eggs inside a lower bowl with a cord whip right up until put together however not frothy
4. The moment bodyweight within just skillet is very hot ample to sizzle a reduce of water, add veggies and saute© right up until mushrooms finish furnishing off dampness, stirring or shaking the pan from time to time
5. Pour inside the overwhelmed eggs and allow sit upon warm right until eggs commence to cook more than the edges
6. Stir the eggs at times with a rubber spatula right up until eggs are cooked nonetheless nonetheless smooth and soaked
7. (don't fail to remember to read through my posting upon \"How To Cook An Egg.\" Ultimate mix with cheese and address quickly to soften
8. Area upon grilled sourdough bread, reduce corner to corner and plate","url":"https://recipe.bluelayer.org/recipe/6630/sourdough-breakfast-sandwich"},{"id":"6629","title":"Sausage, Bacon or Ham Breakfast Sandwich","ingredients":"- 4 bagels, grilled or toasted (as a superb choice, hire my biscuits! Or you can in addition exactly toast or grill your flavorite bread.)
- 4 sausage patties, cooked (or 8 sections of organic bacon or 4 slices of perfect ham)
- 1 1/2 teaspoons just about every of butter and peanut oil or vegetable oil
- 4 eggs, scrambled (Read through my report, \"How To Cook An Egg\") 4 slices accurate Cheddar cheese
- 4 tomato slices
- Butter","directions":"1. Warm a skillet in excess of medium warm and fry the sausage patties (or your meat option)
2. Though the sausage is cooking, toast or grill bagels (or bread or biscuits), butter them and hold hot
3. Heat the butter and oil previously mentioned reduced warm within a 10 inch skillet
4. Though the pan is heating, overcome the eggs in just a blending bowl right up until put together nonetheless not frothy
5. While the weight is scorching sufficient to sizzle a shed of water, pour within the eggs
6. Cook above small heat, lifting the cooked egg consequently that the raw egg can operate under
7. With a rubber spatula, lower the scrambled eggs into 4 elements around the dimensions of the bagels and Area the scrambled egg upon the backside of each individual toasted bagel (or bread preference); then top with sausage patties (or answer meat), cheese and tomato slices
8. Space ultimate of bagel (or selection bread) upon every sandwich
9. Provide with refreshing fruit or breakfast potatoes
10. How above this, buddies? Freeze affected person sandwiches (at the time cooled) for a easy, delectable breakfast While you are brief upon period!
11. To freeze: Wrap inside plastic wrap and then point within a sealable freezer bag. To heat: Microwave a frozen sandwich for 2 minutes or until eventually very hot.","url":"https://recipe.bluelayer.org/recipe/6629/sausage-bacon-or-ham-breakfast-sandwich"},{"id":"6628","title":"Breakfast Burrito with Egg, Sausage and Potatoes","ingredients":"- 1 major flour tortilla
- 1/4 - 1/2 cup each and every of Cheddar and Mozzarella cheese
- 1 1/2 teaspoon each individual of butter and peanut oil or vegetable oil
- 2 eggs
- Sprint of scorching pepper sauce
- 1/4 cup cooked sausage l/2 cup cooked potatoes
- 2 tablespoons green or pink peppers
- 2 tablespoons chopped onion (white, purple or green)
- 1 teaspoon minced garlic or to taste
- Salsa Guacamole Bitter product","directions":"1. Heat the tortilla inside reduced oven or inside of pan upon small heat & best with cheese
2. Heat butter and oil previously mentioned small warm within just a 7-8 inch skillet
3. While the pan is heating, overcome the eggs and a sprint of pepper sauce in just a minimal bowl with a cord whip till mixed nonetheless not frothy
4. The moment the bodyweight the within skillet is incredibly hot ample to sizzle a lose of water, add sausage, potatoes, peppers, onions and garlic, and saute© 2-3 minutes stirring or shaking the pan usually (do not burn off garlic)
5. Pour inside of eggs and allow for sit upon warm right up until eggs commence to cook near the edges
6. Stir at times and carry on this course of action right until the eggs are cooked nevertheless however tender and wet
7. Space egg blend upon decrease 3rd of the scorching tortilla
8. Salt and pepper the combination if preferred
9. Fold up the backside in excess of the filling, fold within just aspects and roll up tightly
10. Divide in just 50 % for 2 servings and serve onto plates or plate entire for one serving
11. Provide with salsa, guacamole &/or bitter product upon the aspect or upon greatest of the tortilla
12. A magnificent breakfast sandwich!
13. As an option, seek the services of this very same recipe to create a scramble crowned with cheese and provide hot tortillas upon the facet.","url":"https://recipe.bluelayer.org/recipe/6628/breakfast-burrito-with-egg-sausage-and-potatoes"},{"id":"6627","title":"Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies","ingredients":"- 1 high flour tortilla
- 1 1/2 teaspoons every single of butter and peanut oil or vegetable oil
- 4 ounces diced potatoes
- 2 ounces green chilies, worn out
- 2-3 eggs
- Salt and pepper to style
- Salsa, if chosen","directions":"1. Incredibly hot the tortilla within just a superior skillet more than reduced warm
2. Warm butter and oil higher than reduced heat inside of a 7-8 inch skillet
3. Although the pan is heating, beat the eggs within just a little bowl with a cord whip until eventually mixed nevertheless not frothy
4. Anytime the pounds within the skillet is warm sufficient to sizzle a eliminate of water, add the potatoes and cook till they are starting up to brown
5. Add the green chilies, stir and pour within the eggs
6. Permit sit upon the heat until finally the eggs start out to cook about the edges
7. Stir often with a rubber spatula till eggs are cooked yet however delicate and soaked
8. Salt and pepper if chosen
9. House the blend upon the reduced 3rd of the very hot tortilla
10. Fold up the backside of the tortilla more than the filling, fold within just aspects and roll up tightly
11. Serve onto plate and provide with salsa, if chosen
12. Ole! You mix in accurately manufactured a Fantastic breakfast sandwich utilizing a flour tortilla.","url":"https://recipe.bluelayer.org/recipe/6627/breakfast-burrito-with-scrambled-egg-potatoes-green-chilies"},{"id":"6625","title":"French Toast With Strawberry Butter","ingredients":"- For Strawberry Butter
- 1 pound butter, softened
- 1/4 cup Strawberry Jam","directions":"1. Combine all elements right until effectively put together
2. Condition into a log 2 inches within diameter and chill till geared up to hire
3. 40 slices French bread slices, 1/4 inch thick every single
4. 11/2 cups Strawberry Jam
5. 2 quarts milk
6. 12 eggs
7. Spread bread slices with jelly and deliver 20 sandwiches
8. Organize in just lodge pan
9. Blend milk and eggs, and pour higher than sandwiches. Enable soak 1 hour.
10. Greatest Cooking Guidance:
11. Warm butter in just a frying pan or upon grill as expected
12. Cook sandwiches upon both equally facets right up until brown
13. Filth with powdered sugar and best with 1/2-inch thick slices of Strawberry Butter
14. Garnish with refreshing fruit and Take pleasure in!","url":"https://recipe.bluelayer.org/recipe/6625/french-toast-with-strawberry-butter"},{"id":"6372","title":"Pretzels And Beer Bread","ingredients":"• -GWHP32A
• 1 tsp Salt
• Dak Gazette II
• 1/8 tsp Baking soda
• 1 Component
• 1 1/3 cup Pretzel sticks;slim/damaged
• 1 package Yeast
• In just 50 percent
• 1/4 tsp Ginger
• 1 Egg white
• 1/4 tsp Sugar
• 1 tbsp Vegetable oil
• 3 cup Cooler for Bread flour
• 12 oz Mild beer in addition ->
• 2 tbsp Gluten
• 1/4 cup Water; heated","directions":"1. Add all substances into the pan in the get listed. Decide on white bread and drive \"Start off\" Made up of no cholesterol and minimum sugar; this attention-grabbing bread is perfect for celebration treatsp or sandwiches.
2. *Shared via Barb Working day","url":"https://recipe.bluelayer.org/recipe/6372/pretzels-and-beer-bread"},{"id":"6368","title":"French Onion-Cheese Bread","ingredients":"• 123 -
• 1 tsp Salt
• -BARB Working day
• 1 tbsp Dried minced onion
• 1 package Yeast
• 1/2 cup Kraft French Onion
• 1/4 tsp Ginger
• Spreadery Cheese
• 1/4 tsp Sugar
• Snack +1 Tablespoon
• 3 cup Far better for Bread flour
• 1 Egg;(or 1/4 cup Egg Beaters)
• 1/2 cup Wheat flour
• 1 tbsp Vegetable oil
• 2 tbsp Gluten
• 10 1/2 oz Cond.French Onion soup; warmth","directions":"1. Cover all componentsp into the pan in just the purchase listed. MB Decide on white bread and drive \"Start out.\" Spectacular for sandwiches or any-evening meal accompaniments, this bread can furthermore present a outstanding presentation in opput to to start with- training course French onion soup for a haute delicacies meal.
2. Spread 1 finish-spherical cut for each particular person with butter (or Kaplan's Superior Than Butter) and dirt with grated Parmesan cheese.
3. Cut circles out of the facilities with a espresso can, put outer rings and circles on a cookie sheet and tumble beneath an oven broiler to brown.
4. To serve: put one cutout in the backside of just about every soup bowl, ladle in hot soup, then spot the crusty outer rings atop the bowls.
5. Shared by means of Barb Working day DAK'S GAZZETTE...#2","url":"https://recipe.bluelayer.org/recipe/6368/french-onion-cheese-bread"},{"id":"6366","title":"Entire-wheat Bread (dak) Classes: Breads, Breadmaker","ingredients":"• 1 package Yeast
• 1 tsp Salt
• 2 1/2 cup Entire wheat flour
• 2 tbsp Gentle butter
• 1 cup Bread flour
• 3 tbsp Nonfat dry milk
• 1 tbsp Sugar
• 1 1/2 cup Very hot water","directions":"1. Add all elementsp inside of the get listed, pick out white bread and force commence. Be aware: A wholesome genuine complete wheat bread favourable for sandwichwes and \"outstanding\" for toast.
2. Versus Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6366/entire-wheat-bread-dak-classes-breads-breadmaker"},{"id":"6343","title":"Golden Egg Bread","ingredients":"• 1 package Yeast
• 6 tbsp Vegetable or corn oil
• 3 cup Bread flour
• 1 1/2 tsp Salt
• 4 tbsp Sugar
• 3/4 cup Hot water
• 2 Eggs; area temperature","directions":"1. Mix all substances in just the pan inside of the invest in listed, decide on white bread and force get started.
2. Notice from DAK: Best for sandwiches. It rises tall and cutsp completely. In opput to Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6343/golden-egg-bread"},{"id":"6186","title":"Souper Baked Sandwich","ingredients":"• 1 1/2 lb Lean flooring beef
• 1/4 cup Onion; cutped, 1 small
• 1/2 tsp Salt
• 1/2 cup Celery; cutped
• 4 cup Herb stuffing cubes; not mix
• 1 1/2 cup Milk
• 2 Eggs; large
• 10 3/4 oz Cream of mushroom soup; 1 cn
• 1 tsp Mustard; dry
• 1 cup Cheddar cheese; shredded,4oz
• Warm the oven to 350°F Cook and stir the meat, onion and celery","directions":"1. in just a higher skillet until finally the meat is brown. Drain off the extra bodyweight. Stir in the salt.
2. Set up the stuffing cubes in just a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and final with the meat mix.
3. Overcome the milk, eggs, soup, and mustard with each other and pour about the meat. Then sprinkle with the cheese and bake realized until eventually a knife added inside of the centre arrives out fresh new, over 30 to 40 minutes.
4. Amazing for 5 minutes and then cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/6186/souper-baked-sandwich"},{"id":"6132","title":"Ham And Cheese With Coleslaw","ingredients":"• 2 tbsp Margarine or butter
• 1/2 tsp Penned mustard
• 4 Slices rye bread, toasted 4
• Slices cooked ham
• 1 Higher tomato, sliced
• 4 Slices cheese
• 1 cup Coleslaw","directions":"1. Microwave margarine discovered in custard cup on higher (100%0 until eventually softened, 15 to 30 seconds.
2. Add in just mustard. Spread margarine on one facet of every toast lsice. Place slices buttered facetsp up on serving plate; best with ham tomato and cheese slices.
3. Microwave realized till cheese commences to soften, 1 1/2 to 2 minutes. Final every sandwich with a spoonful of coleslaw.","url":"https://recipe.bluelayer.org/recipe/6132/ham-and-cheese-with-coleslaw"},{"id":"6130","title":"Bacon, Cheese, And Tomato Sandwiches","ingredients":"• 3 Slices bacon 3
• Slices rye bread, toasted
• 2 tbsp Mayo. or salad dressing
• 1/2 tsp Dried dill weed
• 1 Massive tomato, sliced
• 3 Slices swiss cheese","directions":"1. Space bacon on microwave rack in just glass dish. Deal with loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes.
2. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; final with tomato and cheese slices.
3. Crumble bacon and sprinkle already mentioned ultimate. Microwave getd on higher (100%) until cheese startsp to soften, 1 to 1 1/2 minutes.","url":"https://recipe.bluelayer.org/recipe/6130/bacon-cheese-and-tomato-sandwiches"},{"id":"6126","title":"Mary Rogers's Sourdough Biscuits","ingredients":"• 1/2 cup Chaoticup Novice
• 1 cup Milk
• 2 1/2 cup Flour
• 1/3 cup Lard or Shortening
• 1 tbsp Sugar
• 3/4 tsp Salt
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Cream Of Tartar","directions":"1. At bedtime create a batter of the fifty percent cup of beginner, cup of milk, and 1 cup of the flour.
2. Allow preset right away if the biscuitsp are wished-for for breakfast. If preferred for midday, the batter potentially mixd in just the early morning and fastened in just a incredibly hot place to add.
3. Having said that, until the climate is accurate hot, it is often all immediately to allow it ferment right away.
4. It will attain Quite mild and bubbly. Whenever organized to combine the biscuits, sift jointly the staying cup and a 50 percent of flour and all other dry componentsp unless the baking soda.
5. Hard work in just the lard or shortening with your hands or a fork. Cover baking soda dissolved inside of a very little hot water to the sponge and then add the flour mix.
6. Mixture into a delicate dough. Knead lightly a pair instances to receive inside of condition. Roll out to about 1/2 inch thickness or a very little thicker,and reduce with a biscuit cutter.
7. Place finish with each other in just a 9 x 13-inch pan, turning to grease tops. Cover and fixed in just a incredibly hot place to add for around 45 minutes.
8. Bake in just a 375 diploma oven for about 30 to 35 minutes. Leftovers are Cool break and toasted in a sandwich toaster.","url":"https://recipe.bluelayer.org/recipe/6126/mary-rogerss-sourdough-biscuits"},{"id":"6088","title":"French Toast Cheddar Sandwiches","ingredients":"• 2 Eggs; Large
• 1/3 cup Milk Or Light-weight Cream
• 1/2 tsp Salt
• 8 White Bread; Slices
• Mustard; Penned 4
• Cheddar Cheese; Thick,Slices
• 3 tbsp Butter","directions":"1. Established out a weighty skillet or forged iron griddle. Beat the eggs marginally in just a pie tin or shallow bowl and add the milk or cream and salt, fixed apart.
2. Spread the bread slices out on a flat performing show up. Spread one facet of 4 slices of bread lightly with the published mustard.
3. Ultimate each individual with a lower of cheddar cheese. Butter the becoming 4 slices of bread and supreme each and every cheese cut with bread, butter facet down.
4. Warmth the butter inside the skillet or on the griddle. Closely dip each individual sandwich into the egg mix, coating both of those aspects.
5. Allow the extra egg mix to drain again into the bowl. Dip just as quite a few sandwiches as will lie flat in just the skillet or griddle.
6. Cook over very low warmth until eventually browned. Turn and brown the other aspects. Repeat for the getting sandwiches and if essential, add further more butter to the skillet or griddle to stop sticking.
7. Or you can Place the sandwiches, at the time dipping, on a perfectly greased baking sheet and brown inside the oven at 450°F F.
8. for 8 to 10 minutes. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6088/french-toast-cheddar-sandwiches"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6020","title":"Potato apple cake","ingredients":"450g/1lb cooked potatoes, mashed
100g/4oz simple flour, sifted
1â„2 teaspoon salt
1â€\"2 Bramley cooking apples, peeled, cored and sliced
25g/1oz butter, additionally excess for basting
sprinkling of caster sugar","directions":"First, blend with each other the potatoes, flour and salt. Roll the potato mix into a spherical with regards to 2cm/1within thick. Divide into 4, and put a couple of of levels of apple upon final of 2 of the parts, then sandwich the other 2 pieces upon greatest. Pinch in excess of the edges to seal.
Finally, soften the 25g/1oz butter inside a non-adhere frying pan around a medium warmth. Cook the cake upon both of those aspects for relating to 20 minutes until eventually browned. Remove the best areas and dot the apple with butter. Sprinkle with sugar. Change the tops and return to the pan till the butter consists of melted. Remove meticulously to warmed plates, and provide mechanically.","url":"https://recipe.bluelayer.org/recipe/6020/potato-apple-cake"},{"id":"6006","title":"Banana cake","ingredients":"475g/1lb 1oz undeniable flour
1 tablespoon baking powder
1â„2 teaspoon salt
50ml/2fl oz vegetable oil
2 eggs
125ml/4fl oz milk
1 teaspoon vanilla essence
225g/8oz bananas, mashed
2 tablespoons caster sugar
225g/8oz vanilla yogurt","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease 2 x 20cm/8inside spherical cake tins.
Then, sift alongside one another the dry elements into a weighty blending bowl.
Then, mixture the oil, eggs, milk and vanilla essence until eventually soft within a different bowl, then stir within just the bananas. Increase to the dry substances and stir nicely.
Finally, pour equivalent degrees into the created tins. Bake for 20 minutes, then amazing comprehensively upon a cord rack. Sprinkle with the caster sugar. Convert one of the cooled cakes upside down, and spread the yogurt upon its backside facet. Put the other cake upon final, straight facet up, to deliver a sandwich.","url":"https://recipe.bluelayer.org/recipe/6006/banana-cake"},{"id":"5937","title":"Chocolate ice-product sandwiches","ingredients":"6 amaretti biscuits
12 darkish chocolate digestive biscuits
500ml/16fl oz vanilla ice product","directions":"First, put the amaretti biscuits in just a blender or foodstuff processor, and whiz right until they sort coarse crumbs.
Then, acquire one of the digestive biscuits and spread a 2.5cm/1within just layer of ice product upon its non-chocolate aspect. Sandwich a different biscuit upon supreme, chocolate aspect uppermost. Squeeze the biscuits carefully jointly and gentle the ice product in the vicinity of the edges. Repeat with the currently being biscuits and ice product.
Finally, roll the edges of the biscuit sandwiches in just the overwhelmed amaretti biscuits to coat them, then stage upon a tray within just the freezer. Freeze for at minimum 2 hrs ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5937/chocolate-ice-product-sandwiches"},{"id":"5842","title":"Plum filo pockets","ingredients":"substances
100g/4oz skimmed milk delicate cheese
1 tablespoon muscovado sugar
1â„2 teaspoon floor cloves
8 heavy plums, halved and stoned
8 sheets filo pastry sunflower oil for brushing icing sugar, to grime","directions":"First, preheat the oven to 220°C/ 425°F/Gasoline mark 7.
Then, within just a tiny bowl, blend alongside one another the cheese, sugar and cloves.
Then, sandwich the plum halves back again collectively employing a spoonful of the cheese combination.
Then, spread out the pastry, and reduce into 16 areas, just about every over 23cm/9inside of sq.. Brush one evenly with oil, and stage a minute diagonally upon final. Repeat the technique with the staying squares.
Then, put a plum upon just about every pastry sq., and pinch the corners jointly. Stage upon a baking tray. Bake for 15â€\"18 minutes until finally golden, then dirt with icing sugar. Provide incredibly hot. Fromage frais with sizzling plum sauce serves 4 substances 450g/1lb plums, halved and stoned 1 teaspoon granulated sugar 225g/8oz minimal-pounds fromage frais.
Then, put the plums inside a pan with 2 tablespoons water, and cook fairly carefully until finally the juice operates.
Then, address and stew around a comfortable warm until eventually comfortable and pulpy. Purée within a blender or food items processor, and return to the pan. Include the sugar and reheat.
Finally, spoon the fromage frais into 4 affected person dishes. Spoon the warm sauce about, and provide mechanically. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5842/plum-filo-pockets"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened
- 2 cups canned pumpkin
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-explanation flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon flooring cinnamon
- 1 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup chopped pumpkin seeds
- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.
- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.
- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.
- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.
- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.
- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.
- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.
- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.
- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.
Tends to make 24 muffins:
SUBWAY:
Chocolate Chip Cookies:
- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed golden brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups self-developing flour
- 1 1/2 cups semisweet chocolate chips
- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.
- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.
- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.
- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.
- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.
Generates 12 to 18 cookies:
TACO BELL:
Caramel Apple Empanadas:
- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.
- 1 1/2 cups frozen diced apples, thawed
- 1 tablespoon cornstarch
- 6 tablespoons (3/4 adhere) unsalted butter
- 1/4 cup packed light-weight brown sugar
- 1/4 teaspoon flooring cinnamon
- 1/4 teaspoon flooring allspice
- 1 cup significant cream
- 3 1/2 cups baking mix, these types of as Bisquick
- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.
- 2. mix the apples with the cornstarch.
- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.
- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.
- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by
- 20-inch rectangle, 1/2 inch thick.
- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.
- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.
- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.
Tends to make 12 empanadas:
- A light-weight dusting of powdered sugar can make a great completing contact.
TACO BELL:
Crispitos:
- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.
- 1/2 cup sugar
- 2 tablespoons flooring cinnamon
- 12 8-inch flour tortillas
- 2 cups canola oil
- 1. Whisk jointly the sugar and cinnamon.
- 2. Minimize the tortillas into quarters.
- 3. heat the oil in a significant skillet over medium-substantial heat.
- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.
- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.
Produces 48 crispitos:
TED'S MONTANA GRILL:
Strawberry Shortcake:
- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.
- 1 pound strawberries, hulled and sliced
- 1 1/2 tablespoons granulated sugar
Shortcake:
- 2 cups all-reason flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 1/4 cups heavy cream
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.
2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.
3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.
4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.
5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.
6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.
7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.
8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.
9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.
10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5034","title":"Best Hat Chocolate Chip Bars","ingredients":"- 2 cups flour
- 1 teaspoon baking soda
- 1 2/3 cups granulated sugar, separated
- 2 eggs
- 3/4 cup water
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 16 ounces Cream Cheese, softened to place temperature
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup chopped nuts
- 12 ounces (2 cups) semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, merge with each other the flour, baking soda, and 1 cup of the sugar. Include 1 of the eggs and the water, oil, and vanilla, and stir until perfectly put together.
3. Then, spread the batter on a 15- × 10-inch greased baking sheet.
4. Then, despite the fact that this is baking, incorporate the Cream Cheese, the being sugar, the cocoa, the salt, and the being egg; cream very well.
5. Finally, you might sort cookie \"sandwiches\" by putting squares on final of every single other, cheese facets going through, though they are nonetheless hot. Neat carefully prior to storing in the fridge.","url":"https://recipe.bluelayer.org/recipe/5034/best-hat-chocolate-chip-bars"},{"id":"4868","title":"Smoked Salmon","ingredients":"- 21�\"2 lb (1.2 kg) Salmon fillet, pores and skin on
- 6 oz (180 g) Coarse salt
- 3 oz (90 g) Sugar
- 2 tsp (10 mL) Coarse black pepper
- 1 tsp (5 mL) Dry mustard
- 1�\"2 tsp (2 mL) Floor allspice
- 1�\"4 tsp (1 mL) Cayenne
- 2 oz (60 g) Onion, chopped great","directions":"1. First, move your fingertips over the look of the salmon fillet to discover any bones. Pull them out with needlenose pliers.
2. Next, combination jointly the salt, sugar, pepper, dry mustard, allspice, and cayenne.
3. Then, decide on a stainless-metal, glass, ceramic, or other nonreactive pan to retain the salmon for curing. Sprinkle a minimal of the salt mix on the bottom of the pan and lay the salmon on it pores and skin side down. cover the flesh side of the fillet thoroughly with a layer of the salt combination. Then top with the chopped onion, publishing it frivolously earlier mentioned the fillet.
4. Then, if you are doubling this recipe and curing 2 fillets, salt the second fillet in the exact style and invert it on top of the initial consequently the onion is sandwiched in between the fillets and the pores and skin side of every single fillet is in the direction of the outside the house.
5. Then, protect the pan very well and refrigerate for 12�?\"24 hours.
6. Then, remove the fillet to the pan and rinse off all the salt combination and onion. Point on a rack fastened on a sheet pan, pores and skin aspect down, and permit to dry, discovered, in the fridge till a slim, dry pores and skin (referred to as a �?opellicle�?�) consists of shaped on the surface of the flesh.
7. Then, cold smoke at 86°F (30°C).
8. Finally, to serve, minimize on a sharp diagonal�?\"that is, with the knife just about parallel to the table�?\"into large, paper-skinny slices.","url":"https://recipe.bluelayer.org/recipe/4868/smoked-salmon"},{"id":"4867","title":"Gravlax","ingredients":"- 21�\"2 (lb) 1.2 kg Salmon fillet, pores and skin on
- 4 oz (125 g) Coarse salt
- 4 oz (1 mL) Sugar
- 1�\"4 (tsp) 125 g White pepper
- 2 oz (60 g) New dill sprigs","directions":"1. First, move your fingertips over the appear of the salmon fillet to track down any bones. Pull them out with needlenose pliers.
2. Next, blend with each other the salt, sugar, and pepper.
3. Then, choose a stainless-metal, glass, ceramic, or other nonreactive pan to maintain the salmon for curing. Sprinkle a minor of the salt mix on the bottom of the pan and lay the salmon on it pores and skin side down. cover the flesh aspect of the fillet extensively with a layer of the salt mix. Then best with the dill, once more masking the fillet thoroughly.
4. Then, if you are doubling this recipe and curing 2 fillets, salt the instant fillet in the exact same trend and invert it on supreme of the to start with consequently the dill is sandwiched about the fillets and the pores and skin aspect of just about every fillet is to the outdoors.
5. Then, cover the pan effectively and refrigerate for 1 working day. Switch the fillet or fillets over and refrigerate for an additional working day (for a amount of money of 2 times). Notice: Some instructions say to level a fat on the fish for the duration of the therapy. This is optional. Weighting the fish creates a slightly drier, firmer performed merchandise.
6. Then, following 2 times, drain off any liquid that includes gathered in the pan. Treatmententirely scrape all the dill and curing mix against the fish.
7. Finally, to serve, lower on a sharp diagonal�?\"that is, with the knife just about parallel to the table�?\"into huge, paper-slim slices (Determine 26.1).","url":"https://recipe.bluelayer.org/recipe/4867/gravlax"},{"id":"4854","title":"Black Bean Quesadillas","ingredients":"- 12 oz (360 g) Black turtle beans, cooked or canned, exhausted
- 1�?\"2 fl oz (30�?\"60 mL) Water or bean cooking broth
- to taste Salt
- to taste Cayenne or flooring chipotle pepper
- 12 Flour or corn tortillas
- 6 tbsp (90 mL) Salsa Cruda
- 1 tbsp (15 mL) Jalapeño or serrano chiles, seeded and chopped fantastic
- 2 tbsp (30 mL) Chopped cilantro
- 4 oz (120 g) Monterey jack or light cheddar cheese, grated","directions":"1. First, mash the beans coarsely.
2. Next, incorporate simply just ample water or bean broth to moisten the beans somewhat. They should really not be dry.
3. Then, incorporate salt and cayenne or chipotle to taste.
4. Then, top 1 tortilla with about 2 oz (60 g) bean blend and spread it to cover the tortilla. Repeat this course of action right until 6 tortillas are crowned with the bean mix.
5. Then, for each and every of the 6 tortillas, sprinkle 1 tbsp (15 mL) salsa earlier mentioned the beans, then 1�\"2 tsp (2.5 mL) chopped chile and 1 tsp (5 mL) cilantro.
6. Then, frivolously oil a sizzling griddle or sauté pan and place the tortilla on it.
7. Then, sprinkle over 2�\"3 oz (20 g) cheese around the filling within every tortilla and best with a instant tortilla.
8. Then, while the cheese is gentle, switch the tortilla sandwich and warm the other aspect.
9. Finally, remove to the warm and slice into 8 wedges. Miscellaneous Hors d�?TOeuvres 747.","url":"https://recipe.bluelayer.org/recipe/4854/black-bean-quesadillas"},{"id":"4841","title":"Grilled Chicken Aioli Sandwich with Tomato and Avocado","ingredients":"- 1 Boneless skinless chicken breast, above 5 oz (150 g)
- 1�\"4 tsp (1 mL) Finely chopped garlic pinch pinch Salt
- pinch Pepper
- 11�\"2 tsp (7 mL) Lemon juice
- 11�\"2 tsp (7 mL) Olive oil
- 2 slices Hearty nation-design and style full-grain bread, sliced 1�\"2 within. (1 cm) thick
- 1 tbsp (15 mL) Aioli (or)
- 2 Tomato slices
- 1 oz (30 g) Avocado, sliced
- 1�?\"2 Leaf lettuce leaves","directions":"1. First, space the chicken breast amongst 2 sheets of plastic motion picture. With a meat mallet, carefully pound to a uniform thickness of around 1�\"2 in. (6 mm).
2. Next, mix the garlic, salt, pepper, lemon juice, and olive oil.
3. Then, frivolously coat the chicken with this blend. Allow marinate around 2 hours in the fridge.
4. Then, preheat a grill or broiler to exceptionally hot.
5. Then, grill the chicken until cooked in the course of.
6. Then, spread the bread slices with aioli.
7. Then, final one of the slices with the chicken, then the tomatoes, the avocado, and the lettuce. top with the remaining minimize of bread.
8. Finally, for services, lower in 50 percent.","url":"https://recipe.bluelayer.org/recipe/4841/grilled-chicken-aioli-sandwich-with-tomato-and-avocado"},{"id":"4840","title":"Grilled Portobello and Boursin Sandwich","ingredients":"- 1 tbsp (15 mL) Olive oil
- 11�\"2 tsp (7 mL) Balsamic vinegar
- 1�\"4 tsp (1 mL) Penned mustard, French or Dijon design and style
- pinch Salt
- 1 Portobello mushroom cap, significant
- 1 oz (30 g) Boursin or other delicate, creamy cheese
- 1 Full-grain roll or bun, crack within 50 percent
- 6�?\"8 Arugula leaves, torn","directions":"1. First, with a cord whip, blend collectively the oil, vinegar, mustard, and salt to create a vinaigrette.
2. Next, brush the mushroom cap with above 2-thirds of the vinaigrette. E-book the unwind of the vinaigrette for action 6.
3. Then, point the mushroom cap on a grill or broiler grid, stem aspect down.
4. Then, switch the mushroom over consequently the bottom of the cap faces up. top with the cheese.
5. Then, grill right until the mushroom is delicate and the cheese is partially melted.
6. Then, throw the arugula with the relax of the vinaigrette.
7. Then, destination the mushroom cap, cheese aspect up, on the bottom half of the roll.
8. Finally, final with the arugula and the top of the bun.","url":"https://recipe.bluelayer.org/recipe/4840/grilled-portobello-and-boursin-sandwich"},{"id":"4839","title":"Grilled Vegetable Sandwich with Goat Cheese and Sunshine-Dried Tomatoes","ingredients":"- 8 oz (250 g) Zucchini, trimmed
- 8 oz (250 g) Eggplant, trimmed
- 8 oz (250 g) Bell peppers, any coloration
- 8 oz (250 g) Onion, higher as necessary as essential Olive oil
- as necessary (as essential) Salt
- as required (as essential) Balsamic vinegar
- (see stage 8) ((see phase 8)) Focaccia
- 4�?\"6 oz (125�?\"180 g) Sunlight-dried tomatoes, packed in oil, drained, slash julienne
- 8 oz (250 g) Contemporary, gentle goat cheese, sliced","directions":"1. First, minimize the zucchini lengthwise into slices about 1�\"4 inside. (6 mm) thick.
2. Next, if the eggplant is significant, with a thick pores and skin, peel it. Reduce major eggplant crosswise into slices 1�\"4 in. (6 mm) thick. Slash minimal eggplants lengthwise to deliver more substantial slices.
3. Then, main and seed the peppers. Lower into quarters lengthwise.
4. Then, slash the onion crosswise into slices more than 1�\"3 inside. (8 mm) thick. Preserve the rings of just about every minimize alongside one another with a bamboo skewer.
5. Then, brush the veggies with oil and sprinkle them with salt.
6. Then, grill the greens over medium heat, turning as important, until they are delicate and frivolously grill-marked. Cooking periods will selection for choice greens. Control the heat or the length from the flame so the veggies cook with out browning way too a great deal.
7. Then, remove to the grill and brush with a minor balsamic vinegar.
8. Then, lower the focaccia into 31�\"2 x 5 in. (9 x 13 cm) rectangles.
9. Then, organize the grilled greens on 50 percent of the rectangles.
10. Then, set up the tomatoes on top of the greens.
11. Then, supreme with the goat cheese and the unwind of the bread rectangles.
12. Finally, for support, provide complete or slash in half at an frame of mind.","url":"https://recipe.bluelayer.org/recipe/4839/grilled-vegetable-sandwich-with-goat-cheese-and-sunshine-dried-tomatoes"},{"id":"4838","title":"Eggplant, Roasted Pepper, and Fontina Panino","ingredients":"- 2 slices Eggplant, more than 3�\"8 in. (1 cm) thick, peeled
- as necessary Olive oil
- 1�\"2 Purple bell pepper, roasted and peeled
- 1 Ciabatta roll or other huge, flat supper roll or bun
- as essential (as needed) Olive oil
- 2 slices Fontina cheese","directions":"1. First, brush the two facets of the eggplant slices with oil.
2. Next, cook on a grill or griddle or in a sauté pan until simply just soft.
3. Then, remove the seeds, stem, and internal membranes from the pepfor each. Slash it within into 2 parts and lay the components out flat.
4. Then, minimize the roll inside 50 % horizontally.
5. Then, brush both of those halves with olive oil.
6. Then, lay the eggplant slices on the bottom half.
7. Then, final with the pepper and then the fontina cheese.
8. Then, issue the best 50 percent of the roll in point and thrust with each other.
9. Then, cook in a panino thrust or on a griddle until the cheese is melted.
10. Finally, minimize inside 50 percent to serve.","url":"https://recipe.bluelayer.org/recipe/4838/eggplant-roasted-pepper-and-fontina-panino"},{"id":"4837","title":"Smoked Ham and Taleggio Panino","ingredients":"- 2 tbsp (30 mL) Mayonnaise
- 1 tsp (5 mL) Lemon juice
- 1�\"4 tsp (1 mL) Grated lemon zest
- 2 slices Corporation place bread
- 2 slim slices (2 skinny slices) Smoked ham
- 2 slim slices (2 slender slices) Tomato
- 2 slices Taleggio cheese
- 3�?\"4 leaves Arugula","directions":"1. First, combine collectively the mayonnaise, lemon juice, and zest.
2. Next, lay the bread on the effort and hard work appear.
3. Then, spread the 2 slices of bread with the mayonnaise.
4. Then, supreme one of the slices with the ham.
5. Then, place the tomato slices on best of the ham.
6. Then, supreme the ham with the slices of cheese.
7. Then, best the cheese with the arugula leaves.
8. Then, issue the minute slash of bread on the sandwich, mayonnaise side down. Drive the sandwich jointly firmly.
9. Then, cook in a panino push or on a griddle until finally the cheese is melted. If employing a griddle, position a grill brick on the sandwich and switch it over anytime half performed.
10. Finally, slice within 50 % to serve. Smoked Ham and Taleggio Panino.","url":"https://recipe.bluelayer.org/recipe/4837/smoked-ham-and-taleggio-panino"},{"id":"4835","title":"Southwestern Grilled Salmon Sandwich","ingredients":"- 1 Salmon fillet, about 4 oz (120 g)
- 1 tbsp (15 mL) Chili Marinade (right here)
- 1 Ciabatta roll or 5-within. (13-cm) duration of French baguette
- 2 Tomato slices
- 11�\"2 oz (45 g) Avocado, sliced
- 1�?\"2 Leaf lettuce leaves","directions":"1. First, rub the salmon fillet on each facets with the marinade.
2. Next, grill or broil the salmon right until exactly cooked in the course of.
3. Then, crack the roll or baguette in 50 percent horizontally.
4. Then, place the salmon on the bottom 50 %.
5. Then, top with the tomato slices and the avocado slices.
6. Then, issue a lettuce leaf and the final 50 % of the bread on final.
7. Finally, to serve, go away the sandwich full or slice it in 50 %.","url":"https://recipe.bluelayer.org/recipe/4835/southwestern-grilled-salmon-sandwich"},{"id":"4833","title":"Falafel and Roasted Veggies in Pita","ingredients":"- 1 Pita
- 1 fl oz (30 mL) Tahini Yogurt Dressing (underneath)
- 2 oz (60 g) Falafel, 1-oz (30-g) balls, sizzling
- 2 oz (60 g) Roasted Summer months Veggies, hot","directions":"1. First, the sandwich might be manufactured via splitting open the pita to deliver a pocket or through wrapping the full pita in the vicinity of the filling. If you are splitting open the pita, spread the in with 1 tbsp (15 mL) dressing.
2. Next, fill with the falafel and veggies.
3. Then, drizzle the remaining dressing above the filling.
4. Finally, provide instantly.","url":"https://recipe.bluelayer.org/recipe/4833/falafel-and-roasted-veggies-in-pita"},{"id":"4832","title":"Turkey BLT Wrap","ingredients":"- 1 Flour tortilla, 10 in. (25 cm) inside diameter
- 1�\"2 oz (15 g) Mayonnaise
- 1�\"2�?\"1 oz (15�?\"30 g) Lettuce leaves
- 3 Tomato slices, slender
- 1 oz (30 g) Cooked bacon, crumbled
- 2 oz (60 g) Turkey breast, in slim slices","directions":"1. First, spread the tortilla with the mayonnaise (Determine 22.3), leaving a 1�\"2-inside. (15-mm) border in the vicinity of the exterior unspread. (For a richer, moister sandwich, double the variety of mayonnaise.).
2. Next, prepare the lettuce leaves in the middle of the tortilla, leaving a border of above 2 in. (5 cm) realized.
3. Then, organize the tomato, bacon, and turkey on supreme of the lettuce.
4. Then, to roll the wrap, 1st fold the found out rim of the tortilla on contrary edges of the circle to the heart. This closes the finishes of the roll to retain in the filling. Then roll the tortilla tightly. The mayonnaise on the advantage of the tortilla will help seal it shut.
5. Finally, provide complete or slice in half on the diagonal. (a) Spread the tortilla with the chosen spread. Organize the fillings to one advantage. (b) Fold over the facets of the tortilla so that the finishes of the wrap will be shut. (c) Roll up. (d) The done, minimize Turkey BLT Wrap.","url":"https://recipe.bluelayer.org/recipe/4832/turkey-blt-wrap"},{"id":"4831","title":"Monte Cristo Sandwich","ingredients":"- 2 slices White bread
- as needed as necessary Butter
- 1 oz (30 g) Sliced turkey or chicken breast
- 1 oz (30 g) Sliced ham
- 1 oz (30 g) Sliced Swiss cheese
- 1 Egg, crushed
- 2 tbsp (30 mL) Milk","directions":"1. First, area the bread on a fresh effort and hard work seem. Spread the tops with butter.
2. Next, desired destination the turkey, ham, and cheese slices on one of the elements of bread. Final with the being reduce of bread, buttered side down.
3. Then, risk-free the sandwich with 2 options put in contrary corners.
4. Then, overcome the egg and milk alongside one another.
5. Then, dip the sandwich in the batter until it is comprehensively covered and the liquid includes partly damp into the bread.
6. Then, fry the sandwich in deep bodyweight at 375°F (190°C) until golden brown.
7. Finally, reduce within half and provide routinely. Option Treatment: Omit the options and cook on a griddle until finally browned on equally facets. Monte Cristo Sandwich Barbecued Pork or Beef Sandwich.","url":"https://recipe.bluelayer.org/recipe/4831/monte-cristo-sandwich"},{"id":"4830","title":"Reuben Sandwich","ingredients":"- 2 slices Dim rye bread
- 4 tsp (20 mL) Russian or Thousand Island dressing
- 2 oz (60 g) Corned beef, sliced amazingly skinny
- 1 oz (30 g) Sauerkraut, properly tired
- 1 oz (30 g) Swiss cheese (1 or 2 slices)
- as demanded Butter","directions":"1. First, desired destination the slices of bread on a contemporary operate seem.
2. Next, spread every slash with around 2 tsp (10 mL) dressing.
3. Then, on one of the slices, issue the corned beef, then the sauerkraut, then the cheese.
4. Then, point the moment slash of bread on supreme, spread side down.
5. Then, butter the supreme of the sandwich and spot buttered aspect down on a preheated griddle. Quickly butter the other side of the sandwich, which is presently on final. (This solution is fewer messy than buttering either aspects in advance of positioning it on the griddle.).
6. Then, griddle the sandwich, turning at the time, right until browned on possibly facets and warm for the duration of.
7. Finally, reduce the sandwich into halves and provide instantly.","url":"https://recipe.bluelayer.org/recipe/4830/reuben-sandwich"},{"id":"4829","title":"Grilled Cheese Sandwich","ingredients":"- 1 oz (30 g) Cheddar or American cheese: 1 minimize lower to the measurement of the bread
- 2 slices White bread as essential as essential Butter","directions":"1. First, point the reduce of cheese amongst the slices of bread.
2. Next, butter the outsides of the sandwich and desired destination on a griddle preheated to 350°�?\"375°F (175°�?\"190°C).
3. Then, cook until finally golden brown on one aspect. Convert earlier mentioned and cook until the moment side is golden brown and the cheese begins to soften.
4. Finally, remove the sandwich to the griddle.","url":"https://recipe.bluelayer.org/recipe/4829/grilled-cheese-sandwich"},{"id":"4828","title":"Club Sandwich","ingredients":"- 3 slices White bread, toasted as essential as demanded Mayonnaise
- 2 leaves Lettuce
- 2 slices Tomato, about 1�\"4 in. (1�\"2 cm) thick
- 3 strips Bacon, cooked crisp
- 2 oz (60 g) Sliced turkey or chicken breast","directions":"1. First, place the 3 slices of toast on a new effort look. Spread the tops with mayonnaise.
2. Next, on the initial slash, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon.
3. Then, position the minute cut of toast on greatest, spread side down.
4. Then, spread the greatest with mayonnaise.
5. Then, on top of this, Space the turkey or chicken, then the other lettuce leaf.
6. Then, final with the 3rd minimize of toast, spread side down.
7. Then, destination frilled choices on all 4 facets of the sandwich, as detailed within Determine 22.1.
8. Then, minimize the sandwich from corner to corner into 4 triangles. Every triangle will comprise a choose in the course of the heart to preserve it alongside one another.
9. Finally, place on a plate with the information up. The heart of the plate could be stuffed with potato chips, French fries, or other garnish or accompaniment.","url":"https://recipe.bluelayer.org/recipe/4828/club-sandwich"},{"id":"4827","title":"Submarine Sandwich","ingredients":"- 1 Submarine roll
- 2 tbsp (30 mL) Mayonnaise
- 1 oz (30 g) Salami, slash within slender slices
- 1 oz (30 g) Ham, slice inside slender slices
- 1 oz (30 g) Bologna, slash within slim slices
- 1 oz (30 g) Provolone cheese, reduce in slim slices
- 2 Tomato slices
- 2 Onion slices, rather slender
- 3 Green bell pepper rings","directions":"1. First, break the roll horizontally, nevertheless depart it hinged on one side.
2. Next, spread the roll with mayonnaise.
3. Then, prepare the meats and cheese inside the sandwich in levels. If the slices of meat are way too extensive to in good shape, fold them in half.
4. Then, organize the tomato, onion, and pepper slices on final of the meats and cheese.
5. Then, finish the sandwich. Go away it full or lower it in half for support.
6. Finally, provide the sandwich with mustard and olives or pickles on the side.","url":"https://recipe.bluelayer.org/recipe/4827/submarine-sandwich"},{"id":"4826","title":"California Burger","ingredients":"- 1 Hamburger patty, 4 oz (125 g)
- 1 Hamburger roll as necessary
- as needed Butter
- 2 tsp (10 mL) Mayonnaise
- 1 Lettuce leaf
- 1 Skinny slash of onion (optional)
- 1 Tomato lower","directions":"1. First, cook the hamburger patty on a griddle or grill to preferred doneness.
2. Next, even though the meat is cooking, plan the roll.
3. Then, level the halves of the roll side by aspect on a serving plate.
4. Then, on the top 50 %, destination the lettuce leaf, the onion lower (if utilized), and the tomato slash.
5. Finally, at the time the hamburger patty is cooked, stage it on the bottom half of the roll. Provide quickly, open confronted.","url":"https://recipe.bluelayer.org/recipe/4826/california-burger"},{"id":"4784","title":"Smoke-Roasted Pork Shoulder","ingredients":"- 8 lb (4 kg) Pork shoulder or butt
- 2 oz, (60 g,) Spice Rub I (beneath) or as necessary or as required","directions":"1. First, slim added exterior pounds to the meat.
2. Next, rub the meat with the spice rub so it is comprehensively protected with a slender layer.
3. Then, refrigerate the meat right away.
4. Then, cook the meat on racks inside a smoke roaster at 250�?\"275°F (120�?\"135°C) till Pretty delicate, over 6 hrs. Any time carried out, the meat really should be comfortable more than enough to pull aside with a fork.
5. Finally, the pork might be minimize from the bones and sliced or slice into chunks and assisted with a barbecue sauce on the side, or it may perhaps be shredded, combined with a tiny barbecue sauce, and utilized as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/4784/smoke-roasted-pork-shoulder"},{"id":"4635","title":"Ham and Cheese with Coleslaw","ingredients":"2 tablespoons margarine or butter
1/2 teaspoon prepared mustard
4 slices rye bread, toasted
4 slices cooked ham
1 large tomato, sliced
4 slices cheese
1 cup coleslaw","directions":"Microwave margarine in a custard cup on high (100%) until softened, 15 to 30 seconds. Mix in mustard. Spread margarine on one side of each toast slice. Place slices buttered side up on a serving plate; top with ham, tomato, and cheese slices. Microwave until cheese starts to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.","url":"https://recipe.bluelayer.org/recipe/4635/ham-and-cheese-with-coleslaw"},{"id":"4633","title":"Bacon, Cheese, and Tomato Sandwiches","ingredients":"3 slices bacon
3 slices rye bread, toasted
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon dried dill weed
1 large tomato, sliced
3 slices Swiss cheese","directions":"Place bacon on a microwave rack in a glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on a serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over the top. Microwave on high (100%) until cheese starts to melt, 1 to 1 1/2 minutes.","url":"https://recipe.bluelayer.org/recipe/4633/bacon-cheese-and-tomato-sandwiches"},{"id":"4591","title":"French Toast Cheddar Sandwiches","ingredients":"2 large eggs
1/3 cup milk or light cream
1/2 teaspoon salt
8 slices white bread
Prepared mustard
4 thick slices cheddar cheese
3 tablespoons butter","directions":"Heat a heavy skillet or cast iron griddle. Beat the eggs in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat surface. Spread one side of 4 slices of bread lightly with the mustard. Top each with a slice of cheddar cheese. Butter the remaining 4 slices of bread and place on top of each cheese slice, butter side down. Heat the butter in the skillet or on the griddle. Lightly dip each sandwich into the egg mixture, coating both sides. Allow excess egg mixture to drain back into the bowl. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches, adding more butter to the skillet or griddle if needed. Alternatively, place the sandwiches on a greased baking sheet and brown in the oven at 450","url":"https://recipe.bluelayer.org/recipe/4591/french-toast-cheddar-sandwiches"},{"id":"4588","title":"Orange-Marinated Pork Sandwiches","ingredients":"1 (1 pound) boneless pork tenderloin, 4 (1-inch) thick slices Italian bread (toasted), 4 scallions (chopped), 3 tablespoons chopped fresh cilantro. Sauce: 1/2 cup apricot or mango chutney, 2 tablespoons Madeira wine, 1 1/2 teaspoons mustard, 1 to 2 cloves garlic (minced), 1/4 teaspoon black pepper. Marinade: 1/2 cup orange juice, 1/4 cup Madeira wine, 1 1/2 teaspoons grated orange peel, 1/2 teaspoon grated ginger root","directions":"Mix sauce ingredients in a low bowl. Cover and refrigerate until needed. Place pork loin in a shallow dish. In a small bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8 to 24 hours. Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes. Thinly slice pork and place upon bread cut. Top with sauce. Sprinkle with onion and cilantro.","url":"https://recipe.bluelayer.org/recipe/4588/orange-marinated-pork-sandwiches"},{"id":"4587","title":"Open-Faced Vegetable Sandwich","ingredients":"2 cans crescent rolls, 16 ounces cream cheese, 1 cup mayonnaise, 1 pack dry Ranch dressing, Veggies (chopped)","directions":"Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to direction. Let cool. Combination cream cheese, mayonnaise and Ranch dressing and spread upon cooked rolls. Chop 5 veggies (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and push into cream cheese blend. Garnish with olive slices and cut in squares. Refrigerate for at least 2 hrs before serving. Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/4587/open-faced-vegetable-sandwich"},{"id":"4586","title":"Open-Face Pizza Sandwiches","ingredients":"2 cups biscuit mix, 1/2 cup cold water, 1 pound ground beef, 1/2 cup grated Parmesan cheese, 1/4 cup chopped onion, 2 tablespoons chopped green bell pepper, 1 teaspoon salt, 1 teaspoon dried oregano leaves, 1/8 teaspoon pepper, 12 ounces tomato paste, 2 to 3 tomatoes (thinly sliced), 8 slices mozzarella cheese (each about 4 inches sq., cut diagonally into halves)","directions":"Preheat oven to 450 degrees F. Grease cookie sheet. Combine biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into halves. Pat each half into a 16 x 4-inch rectangle upon a cookie sheet with floured arms. Bake until mild brown, 8 to 10 minutes. Remove oven temperature to 350 degrees F. Combination ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread above rectangles. Bake until beef is done, 20 to 25 minutes. Arrange tomatoes down centre of each rectangle, overlapping edges; layer mozzarella cheese slices above tomatoes. Bake until cheese is melted, about 5 minutes longer. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4586/open-face-pizza-sandwiches"},{"id":"4584","title":"Open-Face Steak Sandwich with Mushroom Sauce","ingredients":"1 pound beef round tip (sandwich) steak or sirloin tip steak sliced slim 1/8- to 1/4-inch thick, Salt and pepper, 1 teaspoon dried thyme, 1 tablespoon olive or vegetable oil, 2 cloves garlic (minced), 1/2 pound sliced shiitake mushrooms (stems removed or sliced white house mushrooms), 1/4 cup dry red wine, 1/2 cup prepared beef gravy, 1/2 loaf French bread (split and toasted)","directions":"Sprinkle meat with salt and pepper and 1/2 of the thyme. Saut","url":"https://recipe.bluelayer.org/recipe/4584/open-face-steak-sandwich-with-mushroom-sauce"},{"id":"4583","title":"Open Face Pineapple Sandwich","ingredients":"2 slices white or wheat bread, Peanut butter, 3 slices pineapple from a can, 2 slices American cheese","directions":"Toast bread in the toaster until medium brown. Spread each with peanut butter to flavor and place upon a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove extra juice. Top each with a slice of cheese. Place under the broiler just until cheese melts. Creates 2 open-face sandwiches.","url":"https://recipe.bluelayer.org/recipe/4583/open-face-pineapple-sandwich"},{"id":"4582","title":"Open-Face Cucumber Sandwiches","ingredients":"3 cucumbers (peeled, seeded and sliced thin), 8 ounces cream cheese (softened), 1 envelope Hidden Valley Ranch dressing mix, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 loaf cocktail rye bread, Fresh dill weed for garnish","directions":"Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and combine together until well combined. Chill at least 1 hour for flavors to mix. Spread each bread slice with a teaspoon of the mix and top with a cucumber slice. Sprinkle with dill weed and arrange upon a platter.","url":"https://recipe.bluelayer.org/recipe/4582/open-face-cucumber-sandwiches"},{"id":"4581","title":"Open Face Avocado Sandwiches","ingredients":"1 package shredded frozen hash browns, 1 large avocado (peeled and sliced), Shredded Cheddar cheese, 3 tablespoons oil, Salt and pepper to taste, 1 large tomato","directions":"Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and place upon broiler pan. Create layers of tomato and avocado strips upon each potato patty. Top with cheese then place under broiler for 3-4 minutes or until cheese melts. Cut each in half. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4581/open-face-avocado-sandwiches"},{"id":"4578","title":"New York Deli Sandwich","ingredients":"3 ounces sliced pastrami, 2 slices pumpernickel bread, 2 ounces Dijon mustard, Dill pickle slices, Yellow onion slices, 2 ounces cute cole slaw","directions":"Spread Dijon mustard upon both slices of pumpernickel bread. Add pastrami and top with dill pickle, yellow onion and cole slaw.","url":"https://recipe.bluelayer.org/recipe/4578/new-york-deli-sandwich"},{"id":"4576","title":"Muffuletta Sandwiches","ingredients":"Muffuletta Bread: 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar, 1 envelope active dry yeast, About 3 cups bread flour, 1 1/2 teaspoons salt, 2 tablespoons vegetable shortening, Sesame seeds. Olive Salad: 1 (32 ounce) jar pimento-filled green olives (chopped), 2 cups pitted ripe olives (chopped), 1 1/2 cups chopped pickled cocktail olives, 2 celery stalks (finely chopped), 2 cups blanched chopped cauliflower, 1/4 cup minced garlic, 2 medium carrots (peeled and minced), 2 teaspoons dried leaf oregano, 1 tablespoon minced flat-leaf parsley, 2/3 cup red wine vinegar, 1/4 cup olive oil. Muffuletta Sandwich: 1 (10-inch) Muffuletta Bread loaf, 3 ounces honey ham (thinly sliced), 3 ounces Mortadella with pistachios (thinly sliced), 3 ounces Genoa salami (very thinly sliced), 1 heaping cup Olive Salad, 5 slices Provolone cheese","directions":"In a 2-cup glass measuring cup, mix water and sugar. Stir in yeast. Allow to stand until foamy, 5 to 10 minutes. In a food processor equipped with the metal blade, add 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. End unit; check regularity of dough. It should be soft and satiny. If dough is too dry, add extra hot water, 1 tablespoon at a time, processing just until combined. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until combined. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Allow to rise in a warm, draft-free room until doubled in size, over 1 1/2 hours. Lightly grease a baking sheet. Once dough has doubled in the majority, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place upon greased baking sheet. Sprinkle top of loaf with sesame seeds; push seeds gently into surface of loaf. Cover very loosely with plastic wrap; allow to rise until almost doubled in the majority, 1 hour. Place rack in centre of oven. Preheat oven to 425 degrees. Remove plastic wrap. Bake loaf in middle of preheated oven 10 minutes. Avert heat to 375 degrees F; bake 25 minutes. The loaf is done whenever it appears hollow when tapped on bottom. Cool thoroughly upon a rack before cutting. Makes 1 loaf. Olive Salad: Combine all elements in a large bowl and stir to mix well. Store in jars with tight-fitting lids in the fridge. Makes about 3 quarts. Muffuletta Sandwich: Preheat oven to 350 degrees F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham upon the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats lightly. Top with the slices of Provolone cheese and place the top upon the sandwich. Push down to compress a little. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has started to soften into the Olive Salad. Cut sandwich into 4 quarters. Use wooden picks to secure layers, if preferred; remove picks before eating. Makes 1 to 4 servings, depending upon appetite!","url":"https://recipe.bluelayer.org/recipe/4576/muffuletta-sandwiches"},{"id":"4575","title":"Mozzarella Basil Melt","ingredients":"6 slices sourdough sandwich bread, 1 tablespoon olive oil, 15 fresh basil leaves, 2 firm-ripe tomatoes (sliced 1/4-inch thick), 4 ounces fresh mozzarella cheese (sliced 1/4-inch thick), Salt and pepper (to flavor)","directions":"Brush one side of each bread slice with olive oil. Place three slices, oil side down, upon a 10 x 15- inch baking sheet and layer lightly with basil leaves, tomato slices and mozzarella slices. Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve promptly.","url":"https://recipe.bluelayer.org/recipe/4575/mozzarella-basil-melt"},{"id":"4574","title":"Monte Cristo","ingredients":"6 ounces smoked cooked ham, 4 (4-inch sq.) slices Swiss cheese, 4 slices turkey breast, 8 slices bread, Oil (for frying), Confectioners' sugar, Raspberry jam, Wood picks. Batter: 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2 eggs, 1 1/2 cups milk","directions":"Layer 2 slices ham, 1 slice cheese and 1 slice turkey upon each of 4 slices of bread.. Top with remaining bread slices. Push sandwich firmly together; cut into quarters. Secure with wooden picks. Heat oil to 375 degrees F in large 3-quart saucepan or deep fat fryer. Prepare Batter. To prepare batter, mix flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mix until soft. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar. Serve with jam. Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/4574/monte-cristo"},{"id":"4573","title":"Mile High Shrimp Sandwiches","ingredients":"1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 package alfalfa sprouts, 1 1/2 fat cooked or grilled medium shrimp (peeled, deveined), 6 heavy slices sourdough bread (lightly toasted), Juice of 1 lime, Pinch of cayenne pepper, Coarse or kosher salt, Blue cheese dressing","directions":"Blanch the carrots in quickly boiling, salted water for about 30 seconds, or until the colour is set, yet the carrots are still extremely crisp. Drain well and cool under cold, running water. Pat dry. Blend the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to combine. Season with salt and more cayenne, as preferred. Set aside. (This can be prepared ahead, covered and refrigerated.) Halve the avocado, keeping the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist a bit and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a low bowl. Mash with a fork, leaving some texture and incorporating the lime juice and salt to flavor. Lay out sourdough toast upon a work surface. Spread the mashed avocado mixture upon top of the slices. Evenly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4573/mile-high-shrimp-sandwiches"},{"id":"4571","title":"Mexican BLT","ingredients":"Serves 6. 12 slices bacon (preferably peppered bacon, 12 slices sourdough bread, 6 leaves leaf lettuce, 1 tomato (sliced), 1 red onion (sliced), 3/4 pound sliced turkey breast, Guacamole, 2 little avocados (peeled and pitted), 1/4 onion (chopped), 1 tablespoon chopped cilantro, Juice of 1 lime, Salt and pepper to flavor. Picante Mayonnaise: 1 cup mayonnaise, 1/4 cup picante sauce","directions":"First prepare the guacamole by mashing the avocados and adding the remaining components and blending properly. Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce. Fry the bacon until crisp and drain on paper towels. To make the sandwiches, spread the guacamole upon 6 slices of the bread and the picante mayonnaise upon the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey upon the slices of bread spread with guacamole and top with the other bread. Cut and serve.","url":"https://recipe.bluelayer.org/recipe/4571/mexican-blt"},{"id":"4570","title":"Mexican Beef Sandwiches","ingredients":"1 (3 pound) boneless beef roast, 1/2 cup chopped onion, 2 teaspoons fresh garlic (minced), 1 (16 ounce) jar picante sauce or salsa, 4 teaspoons chili powder, 1 teaspoon granulated sugar, 1/4 teaspoon cayenne pepper or hot pepper sauce, 12 hamburger buns","directions":"Warm oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover; bake 2 1/2 to 3 hours until meat is tender and shreds easily. Remove roast from pan; cool slightly. Set pan and drippings apart. Shred roast with fork, removing any fat. place roast and all elements except buns in pan with drippings. Cook over medium heat, stirring occasionally until beef mix is heated throughout. Serve on buns.","url":"https://recipe.bluelayer.org/recipe/4570/mexican-beef-sandwiches"},{"id":"4568","title":"Mediterranean Grill","ingredients":"Makes 4 servings. 1/4 cup mayonnaise, 1/4 cup grated parmesan cheese, 8 (1/2-inch thick) slices Italian bread, 6 ounces Fontina cheese (thinly sliced into 8 slices), 1 medium tomato (thinly sliced), 4 large arugula leaves, 1/2 red onion (thinly sliced), 1/4 cup pesto, 3 tablespoons butter/margarine (melted)","directions":"In bowl, mixture mayo w/ parmesan; spread over one side of each bread lower, dividing evenly. Upon composed side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side down. Brush top of each with half of the melted butter. In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter; turn and cook until golden brown and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/4568/mediterranean-grill"},{"id":"4567","title":"Meatless Reuben Sandwich","ingredients":"1 slice rye bread, Zucchini, 2 to 3 tablespoons sauerkraut, Onion, Green bell pepper, 1 slice light Cheddar or Swiss cheese","directions":"Drain sauerkraut properly, putting it in a cord strainer and then pressing with the back of a spoon to strain the liquid out. Cut zucchini into thin slices. Cut thin rings against the onion and green pepper. Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a couple of onion and green pepper rings. Top with the cheese cut. Place in a preheated oven or under the broiler till the cheese melts.","url":"https://recipe.bluelayer.org/recipe/4567/meatless-reuben-sandwich"},{"id":"4565","title":"Meatball Sandwiches","ingredients":"4 pounds lean ground beef, 2 eggs, 1 package dry Hidden Valley Ranch dressing, 1 package finely crushed Saltine crackers","directions":"Combine all components together in a enormous bowl, adding extra cracker crumbs if mixture is too moist and extra eggs if mixture is too dry. Shape mix into meatballs somewhat smaller than the size of a golf ball. Place upon a cookie sheet with edges, and bake at 350 degrees F until cooked throughout, or about 20 minutes. Pour off any grease. Place meatballs in a saucepan and add with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs upon steak rolls and garnish with shredded mozzarella cheese.","url":"https://recipe.bluelayer.org/recipe/4565/meatball-sandwiches"},{"id":"4562","title":"Lox, Bagel and Cream Cheese Sandwich","ingredients":"1 bagel (split and toasted or untoasted), Over 1/3 cup cream cheese (separated), Numerous thinly-sliced areas lox, 1 cut onion, 1 slice tomato (optional), Salt and pepper, Hot black coffee (optional)","directions":"Slather one-half of the bagel with cream cheese, more or less to your liking. Add the lox to the top of the cream cheese. Top with onion, then tomato. Sprinkle with salt and pepper. Now slather the remaining bagel half with the remaining cream cheese. Preset upon top of the first half. Enjoy with a cup of steaming hot black coffee!","url":"https://recipe.bluelayer.org/recipe/4562/lox-bagel-and-cream-cheese-sandwich"},{"id":"4561","title":"Little Italy Sausage Sandwiches","ingredients":"1 pound cute Italian sausage links (cut in half lengthwise), 1 cup sliced onions, 1 (6 ounce) can Italian tomato paste, 1 cup water, 2 cups mixed salad vegetables, Italian salad dressing (to taste), 4 (6- to 7-inch) French rolls (hollowed out to leave a 1/2-inch shell)","directions":"Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil; remove heat. Simmer for 10 minutes. Combine salad vegetables and dressing. Divide sausage and veggies evenly amongst rolls.","url":"https://recipe.bluelayer.org/recipe/4561/little-italy-sausage-sandwiches"},{"id":"4560","title":"Lasagna Sandwiches","ingredients":"1/8 cup sour cream, 1 tablespoon chopped onion, 1/4 teaspoon oregano, 4 slices Italian or other white bread, 4 bacon strips (halved and cooked), 4 slices tomato, 2 (large) slices Mozzarella cheese, 2 tablespoons butter or margarine","directions":"Combine first 3 elements; spread upon 4 slices of bread. Top each with 4 bacon elements, 2 tomato slices, and a slice of cheese. Top with remaining bread. In a skillet over medium heat, soften 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Makes 2 servings.","url":"https://recipe.bluelayer.org/recipe/4560/lasagna-sandwiches"},{"id":"4554","title":"Kentucky Hot Brown Sandwiches","ingredients":"12 slices turkey breast, 12 slices bread, 12 slices bacon, 12 to 36 mushroom caps, 1 cup grated Parmesan cheese, 1 can cream of chicken soup, 1/3 cup light cream, 1 teaspoon lemon juice","directions":"Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon upon bread slices and toast on one side. Place bread in heavy baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and warm in 350 degree F oven until turkey is somewhat brown. Remove and add bacon slices and other condiments if preferred. Serves 12.","url":"https://recipe.bluelayer.org/recipe/4554/kentucky-hot-brown-sandwiches"},{"id":"4552","title":"Jalapeno Grilled Chicken Sandwiches","ingredients":"1/4 cup jalapeno jelly, 4 boneless skinless chicken breasts, 1/4 cup apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon Tabasco sauce, 4 hamburger buns","directions":"Melt jelly in microwave-safe bowl, stir; add apple cider vinegar, salt and Tabasco sauce. Heat one minute on High; stir well. Grill or broil chicken breasts 5 to 6 minutes per side, basting occasionally with jelly and vinegar mixture. Serve on buns with lettuce and tomato garnish.","url":"https://recipe.bluelayer.org/recipe/4552/jalapeno-grilled-chicken-sandwiches"},{"id":"4551","title":"Italian Sausage Sandwiches","ingredients":"1 pound light Italian sausage, 1 green bell pepper, 1 yellow pepper, 2 onions, 1 cup marinara sauce, 4 (6-inch) hoagie rolls, Minced garlic, Italian seasoning, Extra-virgin olive oil","directions":"Cut sausage into 6-inch links. Grill about 20 minutes on each side until golden brown. Set sausage aside. Cut onions and peppers into half-moon wedges and place in a large bowl. Add 2 tablespoons of minced garlic, 3 tablespoons of Italian seasoning and 1/2 cup of olive oil. Mix well. Place the blend of peppers and onions on the grill and saut","url":"https://recipe.bluelayer.org/recipe/4551/italian-sausage-sandwiches"},{"id":"4545","title":"Hot Sub Sandwiches","ingredients":"12 round Kaiser rolls, 1 pound deli ham lunchmeat, 1 pound hard salami lunchmeat, 1 pound turkey breast lunchmeat, 1 pound sliced mozzarella cheese, 1/2 yellow onion (thinly sliced), 1/4 cup Italian dressing, Oregano (or Italian seasoning), 12 sheets aluminum foil","directions":"Preheat oven to 350 degrees F. Cut Kaiser rolls and evenly brush 1 teaspoon of dressing over each side. Divide the meat between 12 rolls and stack upon bottom half of each roll using at least a couple slices of salami per roll. Add a couple onions on top of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano or seasoning and add top of roll. Wrap each in aluminum foil manufacturing 12 traveling-saucer looking wraps and pop in oven for 15 minutes. Serve hot right out of the foil. Makes 12 sandwiches","url":"https://recipe.bluelayer.org/recipe/4545/hot-sub-sandwiches"},{"id":"4544","title":"Hot Ham Sandwiches","ingredients":"1/2 cup (1 stick) butter or margarine, 1/4 cup mustard, 1 tablespoon dried onions, 1 tablespoon poppy seed","directions":"Combine well and spread upon buns. Add 1 or 2 slices ham and 1 slice Swiss cheese. Wrap in aluminum foil. Bake at 350 degrees F for 10 minutes. These can be frozen, unbaked. Makes 12 to 16 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4544/hot-ham-sandwiches"},{"id":"4543","title":"Hot Bandanas","ingredients":"1 (7 ounce) jar pitted Kalamata olives (drained and sliced), 1 1/2 cups diced peeled white onion, 1 pound ripe beefsteak tomatoes (chopped), 1/2 pound mozzarella cheese (diced (over 1 1/2 cups)), 1 cup grated Parmesan cheese, 2 cloves pressed garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 2 teaspoons dried basil, 1/4 cup wine vinegar, 1/3 cup olive oil, 10 hard rolls, 3 tablespoons soft butter, 3 fresh basil leaves","directions":"Mix the olives, onion, tomatoes and cheeses in a heavy bowl. Set aside. Combine the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a sealed jar and shaking. Pour it over the ingredients in the bowl, and toss carefully. Set aside. Prepare each roll by chopping a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be kept to make bread crumbs later. Melt butter, add the fresh basil leaves and let the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place over 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking immediately away, place in the fridge and remove over an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/4543/hot-bandanas"},{"id":"4541","title":"Horseshoe Sandwich","ingredients":"Frozen French fries, 2 egg yolks, 1/2 cup beer, 2 tablespoons butter, 3 cups grated sharp Cheddar or Colby cheese, 1 teaspoon Worcestershire sauce, 1/4 teaspoon dry mustard, 1/2 teaspoon salt, Dash of cayenne pepper, 2 slices bread, Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.), Dash of paprika","directions":"Prepare frozen French fries according to package instructions. Meanwhile, prepare cheese sauce by first beating egg yolks and beer together. Melt butter and cheese together over boiling water, stirring in one direction only with wood spoon. Add Worcestershire sauce, dry mustard, salt and cayenne pepper. Stirring regularly, add beer/egg mixture to cheese mix a little at a time. Keep mixture warm as you stir, though don't let it bubble. Meanwhile, toast bread. Meanwhile, preheat platter. Place toast upon platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika. Produces 1 serving. Suggestion: Frequent stirring and top-quality cheese will produce a smooth mixture","url":"https://recipe.bluelayer.org/recipe/4541/horseshoe-sandwich"},{"id":"4537","title":"Hawaiian Ham Croissant","ingredients":"4 ounces whipped cream cheese, 8 ounces beaten pineapple (drained), 4 croissants (split), 8 (1/4-inch) slices ham","directions":"Combine cream cheese and pineapple in a small bowl. Spread 1 tablespoon of pineapple-cream cheese filling upon each slice side of croissants. To make sandwich, layer bottom section with ham slice, 1 tablespoon of filling, another ham slice and croissant top.","url":"https://recipe.bluelayer.org/recipe/4537/hawaiian-ham-croissant"},{"id":"4535","title":"Harley Hog Sandwich","ingredients":"1 (6 to 8 pound) boneless pork butt (tied), 12 heavy round rolls. Rub: 1 cup kosher salt, 1 cup coarsely-ground black pepper, 1 cup sweet Hungarian paprika, 2 cups hickory wood chips, 1 cup apple wood chips. Hog Sauce: 2 large onions (chopped), 3 tablespoons vegetable oil, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon red pepper flakes, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 42 ounces canned tomatoes with juice, 3 cups cider vinegar, 1 3/4 cups catsup, 1/2 cup orange juice, 1/2 cup dark brown sugar (packed), 1/4 cup brown mustard, 1 tablespoon salt, 1 tablespoon cracked black pepper","directions":"Mix kosher salt, black pepper and paprika. Coat pork butt lightly with mix, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees F for 8 hrs, with smoke going for 2 hrs. Let cool a bit. Crack meat apart with arms. Saut","url":"https://recipe.bluelayer.org/recipe/4535/harley-hog-sandwich"},{"id":"4533","title":"Hamburger Salad Sandwiches","ingredients":"1/4 pound hamburger, 1 tablespoon chopped onion, 1 cup shredded lettuce, 1/2 cup shredded cheese, 1 large dill pickle (chopped), 1/2 cup mayonnaise, 1 hardboiled egg (chopped (optional)), 1 teaspoon salt, 1/4 teaspoon pepper","directions":"Brown hamburger with salt and pepper. Drain and cool a little. Add all other elements and stir well. Use for monthly bread sandwiches or as a pita filling.","url":"https://recipe.bluelayer.org/recipe/4533/hamburger-salad-sandwiches"},{"id":"4531","title":"Gyro-Style Pork Sandwich (George Foreman Grill)","ingredients":"1 pound boneless pork loin, 4 tablespoons olive oil, 1 tablespoon prepared mustard, 1 teaspoon ground cumin, 1/3 cup lemon juice, 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 cup sour cream, 1 cucumber (peeled, seeded, shredded and drained), 1/2 teaspoon garlic (beaten), 1/2 teaspoon dill, 2 large pita loaves (halved (or 4 smaller ones)), 1 small red onion (peeled and thinly sliced), Lettuce and tomato slices","directions":"Slice pork crosswise into slim slices. Cut the into strips 5 x 1/2-inch. Mix olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hrs. Meanwhile, in little bowl stir together sour cream, cucumber, beaten garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, over 10 minutes. If using the George Foreman grill (or equivalent), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for 6 minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to heat. Open each pita to form a pocket. Spread pork between each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/4531/gyro-style-pork-sandwich-george-foreman-grill"},{"id":"4529","title":"Guacamole BLT","ingredients":"Serves 12. 1 1/2 pounds bacon, 4 ripe avocados (1 1/2 pounds), Juice of 1/2 lime, Focaccia, Oven-dried tomatoes, 1 to 2 heads Bibb lettuce (leaves divided, or 1/2 head Boston lettuce), 3/4 cup homemade mayonnaise (or purchased","directions":"Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky yet spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, and top sandwich. Cut into 12 squares and serve. Note: This is great built with roasted garlic mayonnaise.","url":"https://recipe.bluelayer.org/recipe/4529/guacamole-blt"},{"id":"4527","title":"Grilled Vegetable Heros","ingredients":"2 large zucchini (sliced lengthwise), 2 tablespoons chopped fresh basil (plus), 1 large red bell pepper (quartered lengthwise and seeded), 8 large basil leaves, 2 Italian sandwich rolls with (split lengthwise (horizontally)), 1 large firm tomato (cut into 4 slices), Salt (to taste), Recently-ground black pepper (to taste), 6 tablespoons bottled Italian salad dressing, 4 slim slices Provolone cheese","directions":"Prepare grill (medium-large heat). Arrange zucchini, bell pepper and tomato upon rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to combine. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, over 1 minute. Place rolls, cut-side up, upon plates. Grill vegetables until tender and evenly charred, turning and brushing often with any dressing mixture left on baking sheet, over 10 minutes. Arrange warm vegetables upon roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll. Yields: 2 servings","url":"https://recipe.bluelayer.org/recipe/4527/grilled-vegetable-heros"},{"id":"4524","title":"Grilled Rachel","ingredients":"12 massive slices dark rye bread, Mayonnaise or salad dressing, 2 pounds cooked turkey breast (thinly sliced), 1 (16 ounce) can sauerkraut (well drained), 12 slices Swiss cheese, Butter or margarine (softened)","directions":"For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut and 2 slices cheese. Gather sandwiches by spreading one side of each bread slice with mayonnaise. On 6 bread slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side down. Spread final bread slice lightly with softened butter; place buttered side down in skillet. Butter other bread cut. Cover; grill slowly on each side. Makes 6 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4524/grilled-rachel"},{"id":"4522","title":"Grilled Peanut Butter and Bananas","ingredients":"Peanut butter, 4 English muffins (cut in half), 2 medium bananas, Butter or margarine (softened)","directions":"Spread peanut butter above one side of 4 slices bread; cut bananas and arrange upon top. Top with remaining bread. Spread final slices with butter or margarine. Place sandwiches, margarine sides down, in skillet. Spread top slices with margarine. Cook uncovered over medium heat until bottoms are golden brown, over 4 minutes; turn. Cook until bottoms are golden brown and peanut butter is melted, 2 to 3 minutes longer.","url":"https://recipe.bluelayer.org/recipe/4522/grilled-peanut-butter-and-bananas"},{"id":"4520","title":"Grilled Ham and Brie Sandwiches","ingredients":"12 slices pumpernickel bread, Creole mustard, 1 pound thinly sliced smoked ham (Virginia ham from the deli is good), 1 pound thinly sliced Brie cheese, 1/2 cup butter (room temperature) (or use the stuff in the plastic tub)","directions":"Butter one side of each slice of bread. Turn 6 of them butter down side upon the counter. Spread with mustard then layer with ham and Brie. Spread other 6 slices with mustard, upon unbuttered side you know. Put mustard side down upon other things. Heat pan or griddle to medium warm and grill sandwiches. Once brown to your likin', turn them over and grill again. Eat.","url":"https://recipe.bluelayer.org/recipe/4520/grilled-ham-and-brie-sandwiches"},{"id":"4517","title":"Fried Peanut Butter and Jelly Sandwiches","ingredients":"2 eggs (slightly crushed), 1/2 teaspoon salt, 1/2 cup milk, 12 slices bread, 1/2 cup smooth peanut butter, 1/4 cup shortening, Jelly","directions":"Mix eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining slices of bread and cut in half diagonally. Dip sandwiches in egg mix and fry on preheated, well-greased griddle until golden brown on both sides. Serve hot with jelly.","url":"https://recipe.bluelayer.org/recipe/4517/fried-peanut-butter-and-jelly-sandwiches"},{"id":"4516","title":"Fried Green Tomato Sandwiches","ingredients":"1 (8 ounce) package sliced bacon, 1 large egg white, 1/4 teaspoon salt, 1/2 cup cornmeal, 1/2 teaspoon coarsely ground black pepper, 1 pound green tomatoes (3 medium) (cut in 1/2-inch slices), 1/4 cup low-fat mayonnaise dressing, 1/4 cup low-fat plain yogurt, 2 tablespoons chopped fresh chives, 4 green-leaf lettuce leaves, 8 slices firm whole-grain or white bread (toasted)","directions":"Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat evenly sides, then dip in cornmeal to coat evenly sides thoroughly. Place upon waxed paper. In bacon drippings in skillet, cook tomato, a couple at a time, over medium-high heat until golden brown and heated throughout, about 3 minutes. Drain. In low bowl, mix mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread upon toast. Arrange lettuce, tomatoes, and bacon between toast slices.","url":"https://recipe.bluelayer.org/recipe/4516/fried-green-tomato-sandwiches"},{"id":"4515","title":"Fried Catfish Sandwiches with Bacon, Lettuce and Tomato","ingredients":"Sauce: 3/4 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 1/2 tablespoons drained bottled capers (chopped fine), 1 tablespoon Dijon-style mustard, 1 tablespoon fresh lemon juice (or to taste), A pinch of cayenne, 1 tablespoon bottled cocktail sauce (or to taste). All-purpose flour seasoned with salt and pepper for dredging the fish, 2 large egg whites, 1/2 teaspoon salt, 1/4 teaspoon cayenne, Cornmeal for dredging the fish, 4 (1/2 pound) catfish fillets (halved crosswise), Vegetable oil for deep-frying the fish, 8 soft sandwich rolls (split), Soft-leaf lettuce for the sandwiches, 2 tomatoes (sliced thin), 16 slices lean bacon (cooked)","directions":"Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered. Have ready in individual shallow dishes the flour, the egg whites beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is lined to a wax paper-covered baking sheet. In a kettle warm 1 inch of the oil to 375 degrees F upon a deep-fat thermometer. In it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked throughout and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain. Upon the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the final halves of the rolls. Serves 8.","url":"https://recipe.bluelayer.org/recipe/4515/fried-catfish-sandwiches-with-bacon-lettuce-and-tomato"},{"id":"4514","title":"French Onion Sandwiches","ingredients":"2 tablespoons butter or margarine, 4 (4 ounce) beef dice steaks, 1 medium onion (sliced and divided into rings), 1 cup beef broth, 1 tablespoon cornstarch, 2 teaspoons Worcestershire sauce, 1/8 teaspoon garlic powder, Dash of pepper, 4 (1-inch) slices French bread (toasted), 2 (1-ounce) slices Swiss cheese (halved)","directions":"In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove to skillet, reserving drippings. Cook onion in drippings till tender. Merge broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mix.","url":"https://recipe.bluelayer.org/recipe/4514/french-onion-sandwiches"},{"id":"4513","title":"French Dip Sandwiches","ingredients":"1 large loaf French bread, 1/2 pound cooked roast beef (to deli or leftovers), 1 pack roast beef au jus gravy, 4 tablespoons butter, 1 teaspoon garlic powder","directions":"Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and warm in oven till hot. Mix gravy as directed upon pack and heat beef in juice. Drain beef to gravy and put upon bottom of hot bread. Put top on sandwich and cut. Put gravy into low bowls (one for each person). Dip sandwich into gravy to eat. Serve with French fries and a salad.","url":"https://recipe.bluelayer.org/recipe/4513/french-dip-sandwiches"},{"id":"4512","title":"French Dip Sandwich with au Jus","ingredients":"1 (3 pound) beef chuck roast (trimmed), 2 cups water, 1/2 cup soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 bay leaf, 3 peppercorns (3 to 4), 8 French rolls (split)","directions":"Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on High for 5-6 hrs or until beef is tender. Remove meat from broth; shred with forks and keep hot. Strain broth; skim off fat. Pour broth into little cups for dipping. Serve beef upon buttered and toasted rolls. Servings: 8","url":"https://recipe.bluelayer.org/recipe/4512/french-dip-sandwich-with-au-jus"},{"id":"4511","title":"French Dip Sandwich","ingredients":"1 can Franco-American Au Jus Gravy, 4 servings thinly sliced cooked roast beef, 4 servings French bread or long hard rolls (cut in half lengthwise)","directions":"In 10-inch skillet, add gravy and beef. Over low heat, heat through, stirring occasionally. To make sandwiches, prepare beef upon bread. Serve each sandwich with small bowl of gravy for dipping.","url":"https://recipe.bluelayer.org/recipe/4511/french-dip-sandwich"},{"id":"4510","title":"Frank Blandi's Authentic Devonshire Sandwich","ingredients":"Cream Sauce: 3/4 stick butter (melted), 1 cup all-purpose flour, 1/4 pound Cheddar cheese (grated), 1 pint chicken broth, 1 pint hot milk, 1 teaspoon salt. For each sandwich: 1 cut toast (crusts trimmed off), 3 slices crisp bacon, 5 slender slices cooked turkey breast, Cream Sauce, Melted butter, Parmesan cheese and paprika","directions":"Melt butter in deep pan and add flour, stirring often. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until soft before having. This yields enough sauce for 6 Devonshire sandwiches. For each sandwich: Preheat oven to 450 degrees F. In each flat, shallow ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 slim slices of cooked turkey breast. Cover thoroughly with cream sauce. Sprinkle with a little melted butter, then with the mixed Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/4510/frank-blandis-authentic-devonshire-sandwich"},{"id":"4508","title":"Fiesta Steak Sandwich","ingredients":"1 strip steak, 1 hoagie roll, Sliced avocado, Sliced tomato, Shredded lettuce. Fiesta Mayo: 1/2 cup mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon crushed red pepper, 1 teaspoon fresh finely diced cilantro, 1 teaspoon lime juice","directions":"Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place a sliced Cheddar or jack cheese upon the steak during the final instant of cooking to soften. Toast a hoagie roll. Spread fiesta Mayo upon both sides of the bun. Place the steak with cheese on the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of the roll.","url":"https://recipe.bluelayer.org/recipe/4508/fiesta-steak-sandwich"},{"id":"4507","title":"Elvis Presley's Fried Peanut Butter and Banana Sandwich","ingredients":"1 slice ripe banana, 2 slices white bread, 3 tablespoons peanut butter, 2 tablespoons butter","directions":"In a tiny bowl, mash the banana with the back of a spoon. Toast the bread evenly. Spread the peanut butter upon one piece of toast and the mashed banana upon the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.","url":"https://recipe.bluelayer.org/recipe/4507/elvis-presleys-fried-peanut-butter-and-banana-sandwich"},{"id":"4503","title":"Easy BBQ Beef Sandwiches","ingredients":"1 (3- to 5-pound) chuck roast, 1 can ginger ale, 1 1/2 cups ketchup","directions":"Using an electric skillet brown beef on each sides. Mix ketchup and ginger ale together and pour over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger ale and ketchup will create a thick barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/4503/easy-bbq-beef-sandwiches"},{"id":"4501","title":"Dixie Bar-B-Que Sandwiches","ingredients":"1 medium onion (chopped), 2 tablespoons butter or margarine, 1 tablespoon vinegar, 3 tablespoons brown sugar, 1 cup ketchup, 3 tablespoons Worcestershire sauce, 1 tablespoon dry mustard, 1 cup water, 1/2 cup celery (chopped), Salt and pepper to taste, 1 to 1 1/2 pounds cooked shredded pork, 4-6 sandwich buns","directions":"Merge all components until pork in a saucepan. Cook gradually until flavors are combined and butter is melted, about 15 minutes. Stir in pork. Serve upon buns. Makes 4-6.","url":"https://recipe.bluelayer.org/recipe/4501/dixie-bar-b-que-sandwiches"},{"id":"4500","title":"Dill-icious Turkey Sandwich","ingredients":"1 1/2 tablespoons nonfat mayonnaise, 2 teaspoons bottled capers (drained), 2 sprigs chopped fresh dill or 1/2 teaspoon dried dill, 1/4 teaspoon freshly ground black pepper, 2 pieces pumpernickel bread, 2 slices fat free smoked turkey breast, 3 thin slices cucumber, 1 thin slice red onion","directions":"Mix mayonnaise, capers, dill and pepper, blending properly. Spread mix lightly over bread. Layer with turkey, cucumber and red onion. Makes 1 sandwich.","url":"https://recipe.bluelayer.org/recipe/4500/dill-icious-turkey-sandwich"},{"id":"4497","title":"Denver Mile-High Taco Burger","ingredients":"1 pound lean ground beef, 1 (1 ounce) envelope taco seasoning mixture, Sliced Monterey jack cheese with hot peppers (pepper jack), 4 sandwich buns, Shredded lettuce, Sliced tomato, Mustard (to taste), Catsup (to taste), Mayonnaise (to taste), Tortilla chips","directions":"Combine together ground beef and seasoning mixture in a medium bowl. Form 4 patties. Grill to preferred doneness. Place cheese upon each burger and heat quickly to melt cheese. Serve burgers in buns with lettuce, tomato, condiments and chips","url":"https://recipe.bluelayer.org/recipe/4497/denver-mile-high-taco-burger"},{"id":"4495","title":"Curried Shrimp Toast","ingredients":"12 slices firm white sandwich bread, 1/2 cup smooth butter, 1 teaspoon curry powder, 1/2 pound sharp Cheddar cheese (coarsely grated), 12 to 16 ounces cooked shrimp","directions":"Remove crusts and toast bread on one side only. Add butter and curry and spread upon untoasted side of bread. Cut each into 4 squares and place upon cookie sheet. Place one shrimp upon each square. Evenly sprinkle and press in the cheese. Toast carefully at 375 degrees F until cheese is melted (over 10 minutes). Serve hot","url":"https://recipe.bluelayer.org/recipe/4495/curried-shrimp-toast"},{"id":"4494","title":"Cucumber Sandwiches","ingredients":"8 ounces cream cheese (softened), 3 large cucumbers (shredded and drained), 1 package Good Seasons Blue Cheese Dressing mix, 1 tablespoon mayonnaise (not Wonder Whip)","directions":"Mixture cheese, dry dressing mix and mayonnaise. Fold in cucumbers. Fridge sandwiches and leftover sandwich spread","url":"https://recipe.bluelayer.org/recipe/4494/cucumber-sandwiches"},{"id":"4493","title":"Cuban Sandwich","ingredients":"Leftover Roast Pork a la Criolla, Cuban or submarine roll, Prepared mustard, Swiss cheese, Deli ham, Sliced dill or bread and butter pickles, Butter","directions":"Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted. Note: This sandwich is a favorite in Miami, Florida, as it was originally created by the Hispanic community there. Because it is eaten in the wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes called \\Media Noche\\\" (midnight)","url":"https://recipe.bluelayer.org/recipe/4493/cuban-sandwich"},{"id":"4482","title":"Crab Tomato Sandwiches","ingredients":"3 ounces cream cheese (softened), 1/2 cup shredded crabmeat, 1 teaspoon lemon juice, 1 egg (lightly beaten), 3 tablespoons mayonnaise, 2 tablespoons minced parsley, 2 tablespoons grated Parmesan cheese, Dash of cayenne pepper, 6 slices sandwich bread (crusts removed), 2 large tomatoes (ripe yet firm)","directions":"Preheat oven to broil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; mix thoroughly. Toast one side of the bread slices. Cut tomatoes into thick slices and place upon untoasted side of bread slices. Spread with the topping mixture and broil about 5 inches from heat until puffed and browned","url":"https://recipe.bluelayer.org/recipe/4482/crab-tomato-sandwiches"},{"id":"4480","title":"Crab Melt Sandwiches","ingredients":"1 pound fresh lump crab meat (picked over), 2 tablespoons fresh lime juice (or to taste), 1/2 cup mayonnaise, 2 teaspoons coarse-grained mustard, 4 (1-inch thick) slices Italian bread (with crust removed), 4 teaspoons freshly grated Parmesan, Unsalted butter (softened, if preferred)","directions":"Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to blend. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mix with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set upon an ungreased baking sheet. Repeat process with remaining crab mix and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat till cheese is melted and golden, 1 to 2 minutes. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4480/crab-melt-sandwiches"},{"id":"4477","title":"Cowpoke Sandwich","ingredients":"1 large onion (sliced thick), Cilantro and Mexican oregano (dried, crumbled), Salt and pepper, Bread slices (buttered), Vinegar and water (in equal measures), Cayenne pepper (to taste)","directions":"Place onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture. Refrigerate for 8 to 10 hrs. Drain onion slices, season with salt, pepper and cayenne. Place between 2 slices of buttered bread.","url":"https://recipe.bluelayer.org/recipe/4477/cowpoke-sandwich"},{"id":"4474","title":"Corned Beef Sandwich Spread","ingredients":"4 tablespoons sharp cheese (grated), 2 tablespoons mayonnaise, 1/4 pound cooked corned beef (chopped), 6 tablespoons minced sweet pickle, 2 teaspoons finely minced onion, 1 teaspoon prepared mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper","directions":"Mix cheese and mayonnaise till soft and smooth. Add remaining elements. Mix until all elements are well combined. Keep in fridge. Makes 12 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4474/corned-beef-sandwich-spread"},{"id":"4473","title":"Corned Beef Sandwich Spread","ingredients":"1 (12 ounce) can corned beef, 1/2 cup celery, 1 tablespoon grated onion, Dash of salt, Dash of pepper, 2 tablespoons relish, 1 tablespoon horseradish, 2 tablespoons mayonnaise","directions":"Mix all ingredients together. Serve on bread.","url":"https://recipe.bluelayer.org/recipe/4473/corned-beef-sandwich-spread"},{"id":"4465","title":"Chile Rellenos Sandwiches","ingredients":"1 (4 ounce) can chopped green chiles (drained), 6 slices bread, 3 slices Monterey jack cheese, 2 eggs, 1 cup milk, 2 to 4 tablespoons butter or margarine, Salsa (optional)","directions":"Mash chiles with a fork; spread upon three slices of bread. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches. Melt 2 tablespoons of butter in a large skillet. Cook sandwiches till golden brown on both sides and cheese is melted, adding extra butter if necessary. Serve with salsa if favored. Yields 3 servings.","url":"https://recipe.bluelayer.org/recipe/4465/chile-rellenos-sandwiches"},{"id":"4464","title":"Chicken Taco Pita Pockets","ingredients":"1 small avocado (thinly sliced), 1 1/2 teaspoons lemon juice, 1/4 teaspoon salt, 2 cups finely cut-up cooked chicken, 1 (4 ounce) can chopped green chiles (drained), 1 small onion (sliced and divided into rings), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 8 pita breads (over 3 1/2 inches in diameter), 2 cups shredded Monterey jack cheese (8 ounces), 1 cup shredded lettuce, 1/2 cup sour cream, 1/2 cup taco sauce","directions":"Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Combine chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover tightly and microwave on High for 4 to 5 minutes, stirring after 2 minutes till chicken is warm. Crack each pita midway over top with knife. Separate to form pocket. Spoon about 1/4 cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce. Makes 8 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4464/chicken-taco-pita-pockets"},{"id":"4463","title":"Chicken Salad Sandwich with Lemon-Herb Dressing","ingredients":"1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tablespoon chopped fresh dill, 1/2 teaspoon grated lemon zest, 2 teaspoons lemon juice, 1/4 teaspoon salt (or to taste), 2 cooked whole boneless skinless chicken breasts (cut into 1/4-inch cube), 4 lettuce leaves (optional), 8 slices multigrain bread","directions":"Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken elements. Toss with dressing. Arrange lettuce leaves on 4 slices of bread. Divide chicken salad between 4 slices. Top with remaining bread; cut each sandwich into 4 pieces. Makes 16 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4463/chicken-salad-sandwich-with-lemon-herb-dressing"},{"id":"4461","title":"Chicken Cordon Bleu Sandwiches","ingredients":"1 (10 ounce) pack chicken patties, 4 slices ham, 4 slices Swiss cheese, 4 buns, Mustard, Lettuce, Tomato","directions":"Prepare chicken according to package directions. Top each chicken patty with a slice of ham and cheese. Return to oven for 2 minutes or till cheese is melted. Spread buns with mustard. Assemble each sandwich with a patty, lettuce and tomato.","url":"https://recipe.bluelayer.org/recipe/4461/chicken-cordon-bleu-sandwiches"},{"id":"4459","title":"Chicago-Style Italian Beef Sandwiches","ingredients":"1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)","directions":"Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4459/chicago-style-italian-beef-sandwiches"},{"id":"4455","title":"Cherry Chicken Salad Sandwich","ingredients":"2 cups cubed cooked chicken, 1/2 cup dried tart cherries, 3 green onions (sliced), 1/2 cup mayonnaise, 1/4 cup plain yogurt, 1 tablespoon lemon juice, Freshly ground black pepper (to taste), Lettuce leaves, Chopped fresh parsley, 2 to 4 croissants","directions":"Combine chicken, cherries and onions in a heavy bowl; mix well. In a separate bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mix. Combine carefully. Refrigerate, covered, 1 to 2 hrs. Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if preferred. Makes 2 to 4 servings, depending upon size of croissants.","url":"https://recipe.bluelayer.org/recipe/4455/cherry-chicken-salad-sandwich"},{"id":"4453","title":"Cheesesteak Pockets","ingredients":"1 tablespoon vegetable oil, 1 medium onion (sliced), 1 (14 ounce) pack frozen beef or chicken sandwich steaks (divided into 8 pieces), 1 can Campbell's Cheddar Cheese Soup, 1 (4 1/2 ounce) jar sliced mushrooms (drained), 4 (6-inch) pita breads (cut in half, forming 2 pockets)","directions":"Heat oil in skillet. Add onion and cook till tender. Add sandwich steaks and cook until browned. Pour off fat. Add soup and mushrooms and heat throughout. Spoon meat mixture into pita pockets. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4453/cheesesteak-pockets"},{"id":"4452","title":"Cheese Sandwiches","ingredients":"1 jar Old English cheese spread, 1/2 cup (1 stick) margarine, 1 clove garlic (beaten), Bread","directions":"Combine well. Cut crusts to bread. Cut into halves or fourths. Cover top and sides with cheese spread. Bake 15 minutes at 350 degrees F. These freeze very well.","url":"https://recipe.bluelayer.org/recipe/4452/cheese-sandwiches"},{"id":"4450","title":"Carolina Pulled Pork Sandwich","ingredients":"1/4 cup butter, 1 1/2 cups chopped onion, 3 cloves garlic (chopped), 1 tablespoon powdered mustard, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 2 cups catsup, 1/4 cup packed dark brown sugar, 1/4 cup apple cider vinegar, 2 cups water, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon vegetable oil, 1 whole (5 pound) Boston pork butt, 12 smooth hamburger buns","directions":"Melt butter in saucepan. Add onion and garlic; cook till softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be prepared 2 times ahead, then refrigerated, covered. Before using, simmer 3 minutes. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Reduce heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the center of the roast registers 170 degrees F to 180 degrees F. Let cool a little. Skim off fat. Pull meat apart using 2 forks. Add pulled meat with remaining barbecue sauce in a large bowl. Serve on buns with cole slaw.","url":"https://recipe.bluelayer.org/recipe/4450/carolina-pulled-pork-sandwich"},{"id":"4447","title":"Candied Corned Beef Sandwiches","ingredients":"1 (4 pound) corned beef brisket, 20 black peppercorns, 2 bay leaves, 3 tablespoons packed brown sugar, 1 1/2 tablespoons soy sauce, 1 1/2 teaspoon dry mustard, 1 teaspoon ground ginger, 2 tablespoons tomato ketchup, 1 teaspoon red pepper flakes, 1 teaspoon molasses","directions":"Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hrs until fork smooth, Set aside and make glaze. Glaze: Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F. In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing 2 times whilst baking. Refrigerate immediately and cut across the grain very thin for sandwiches. Makes 10 sandwiches","url":"https://recipe.bluelayer.org/recipe/4447/candied-corned-beef-sandwiches"},{"id":"4445","title":"California Club Sandwich","ingredients":"4 slices baked turkey breast, 1 fresh tomato (sliced), 4 slices crisp bacon, 1/2 fresh avocado (sliced), Alfalfa sprouts, 3 slices whole wheat bread, Wonder Whip","directions":"Toast bread; spread 2 bread slices with Wonder Whip. On one slice, arrange tomato slices and bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain toasted slice of bread to final. Serve immediately.","url":"https://recipe.bluelayer.org/recipe/4445/california-club-sandwich"},{"id":"4444","title":"California Chicken Cobb Sandwich","ingredients":"2 small loaves French bread, 3 skinless boneless chicken breast (grilled), 12 pieces bacon (fried crisp), 1 avocado (peeled and seeded), 12 little crisp lettuce leaves. Dressing: 4 ounces cream cheese (softened), 6 tablespoons mayonnaise, 4 ounces gorgonzola or blue cheese (softened)","directions":"Blend components until merged properly. To make sandwiches: Cut the bread into 24 thin slices; toast the bread evenly on both sides. Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast into diagonal sections to fit the tiny bread rounds. Top 12 pieces of bread and dressing with chicken, bacon sections, avocado slices and lettuce. Top with remaining bread that has been spread with dressing. Serve at once or cover with fresh, dry lettuce leaves to keep wet.","url":"https://recipe.bluelayer.org/recipe/4444/california-chicken-cobb-sandwich"},{"id":"4443","title":"Calico Sandwiches","ingredients":"6 English muffins, 3 tablespoons margarine, 1 (6 1/2 ounce) can tuna (drained), 6 stuffed olives (chopped), 2 hardboiled eggs (chopped), 1/4 cup mayonnaise, 1 celery stalk (chopped fine), 1/8 cup pecan pieces","directions":"Cut English muffins lengthwise; toast, then butter. Combine all components and put between the muffins.","url":"https://recipe.bluelayer.org/recipe/4443/calico-sandwiches"},{"id":"4442","title":"Cajun Chicken Sandwich","ingredients":"2 (6 ounce) boneless skinless chicken breast halves (butterflied or pounded thin), 3 tablespoons Cajun seasoning, Butter, 2 toasted buns (split)","directions":"Preheat solid iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place tiny amount of butter in skillet and place chicken breasts in skillet. Cook until seasoning is black, then turn and cook until done. Serve on toasted bun with your favorite sandwich toppings. Makes 2 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4442/cajun-chicken-sandwich"},{"id":"4441","title":"Brew Burgers","ingredients":"Brew Sauce: 1/4 cup Heinz 57 Sauce, 1/4 cup beer. Burgers: 1 1/2 pounds ground beef, 1 large cute onion (1/2-inch slices), 4 slices Swiss cheese, 4 crusty white or whole wheat rolls (split), Lettuce","directions":"In 1-cup glass measure, mix ingredients. Microwave on High 1 to 1 1/2 minutes until bubbly; set aside. Form ground beef into 4 3/4-inch thick patties. Place onion slices on grid above medium, ash-coated coals. Grill onions, uncovered, 5 minutes. Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are soft and burger centers are no longer red, turning occasionally. Season burgers with salt once turning, if preferred. About 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese. Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. End sandwiches","url":"https://recipe.bluelayer.org/recipe/4441/brew-burgers"},{"id":"4436","title":"Black Forest Beef Sandwiches","ingredients":"3/4 cup applesauce, 2 to 3 teaspoons prepared horseradish, 2 tablespoons sliced green onions, 1 pound flank steak, 2 tablespoons butter or margarine, 1/4 teaspoon salt, 1/8 teaspoon pepper, 4 slices lightly buttered rye bread (toasted), 1 cup shredded lettuce, Sliced red onions, Watercress","directions":"In bowl mix applesauce, horseradish and sliced green onions; set aside. Cut steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to hot. Add half the beef and sprinkle with half the salt and pepper. Throw over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast upon plate; top with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. *Partially freeze flank steak to make cutting easier. Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/4436/black-forest-beef-sandwiches"},{"id":"4435","title":"Bistro Beef Sandwich","ingredients":"1 pound beef round tip steak (1/8 to 1/4-inch thick), 2 cloves garlic (beaten), 3 tablespoons lite soy sauce (separated), 2 teaspoons olive oil, 1 medium red onion (cut into thin wedges), 1 1/2 cups sliced mushrooms, 1 jar roasted red peppers (cut into strips), 1/4 cup dry red wine, 4 crusty rolls (6 inches each) (split, toasted)","directions":"Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips. Heat heavy nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside appearance is no longer red. Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon pepper. In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and remove from heat. Return beef to skillet and heat through. Serve beef mixture in rolls.","url":"https://recipe.bluelayer.org/recipe/4435/bistro-beef-sandwich"},{"id":"4434","title":"Benedictine","ingredients":"2 cucumbers (peeled), 1 medium onion, 1 pound cream cheese, 2 to 3 drops green food coloring","directions":"Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream cheese and combine well in food processor. Color with 2 to 3 drops green food coloring. Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for an hors d'oeuvre tray. Yields 2 cups.","url":"https://recipe.bluelayer.org/recipe/4434/benedictine"},{"id":"4433","title":"Beef Sandwiches with Onion Marmalade","ingredients":"3/4 pound thinly sliced deli roast beef, 1 cup white or yellow onion (chopped), 1 cup red onion (chopped), 3 green onions (chopped), 2 tablespoons oil, 1/4 cup granulated sugar, 2 tablespoons cider vinegar, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/8 teaspoon pepper, Dash ground cloves, 4 French rolls (6-inches), 4 endive or lettuce leaves","directions":"To make Onion Marmalade, saut","url":"https://recipe.bluelayer.org/recipe/4433/beef-sandwiches-with-onion-marmalade"},{"id":"4432","title":"Beef Sandwiches","ingredients":"1 tablespoon dried minced onion, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons dried oregano, 1 teaspoon dried rosemary (crushed), 1 teaspoon caraway seeds, 1 teaspoon dried marjoram, 1 teaspoon celery seed, 1/4 teaspoon cayenne pepper, 1 (4 to 4 1/2 pound) boneless chuck roast (halved), 8 to 10 sandwich rolls (split)","directions":"Mix seasonings; rub over roast. Place in a crockpot. Cover and cook on Low for 6 to 8 hrs or until meat is tender. Shred with a fork. Serve on rolls. Note: No liquid is added to the crockpot because the moisture comes from the roast.","url":"https://recipe.bluelayer.org/recipe/4432/beef-sandwiches"},{"id":"4430","title":"BBQ Pork Sandwiches","ingredients":"3 tablespoons light molasses, 3 tablespoons catsup, 1 tablespoon Worcestershire sauce, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon grated lemon peel, 1 garlic clove (beaten with garlic press), 2 whole pork tenderloins (3/4 pound each), 12 tiny soft supper rolls","directions":"Preheat broiler if brand directs. In medium bowl, combine molasses, catsup, Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat. Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins. With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once, until meat is browned on the exterior and still somewhat pink in the heart (interior temperature of tenderloins should be 160 degrees F on meat thermometer). To serve, thinly slice pork. Serve on supper rolls with any juices from broiling pan. Serves 6","url":"https://recipe.bluelayer.org/recipe/4430/bbq-pork-sandwiches"},{"id":"4429","title":"Barbecued Turkey upon Focaccia","ingredients":"4 pieces focaccia or thick-sliced, place-style rosemary bread, 1/2 ripe avocado (mashed), 1 teaspoon fresh lemon juice, 1/4 teaspoon prepared horseradish, 8 slices barbecued turkey breast, 4 slices canned pineapple (drained), 4 teaspoons honey mustard, 1/4 cup shredded Swiss cheese","directions":"Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into 4 quantities and spread upon bread. Top each sandwich with 2 slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking till cheese is melted and lightly browned. Serve hot.","url":"https://recipe.bluelayer.org/recipe/4429/barbecued-turkey-upon-focaccia"},{"id":"4427","title":"Barbecued Pork Sandwiches","ingredients":"1 pork roast, 2 cups catsup, 1 cup vinegar, 3 tablespoons Worcestershire sauce, 1 tablespoon prepared mustard, 1/2 tablespoon Tabasco sauce (or to taste), 4 tablespoons butter, 1/2 cup brown sugar, Buns","directions":"In stockpot, boil meat in water for 4 hrs or until it is falling apart. Of course one can always use leftover pork roast but you will need a lot!! Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded pork and simmer for at least 30 minutes longer is even better!!","url":"https://recipe.bluelayer.org/recipe/4427/barbecued-pork-sandwiches"},{"id":"4426","title":"Barbecued Pork and Beef Sandwiches","ingredients":"1 1/2 pounds lean stew beef, 1 1/2 pounds lean pork cubes, 1 cup finely chopped onion, 2 cups finely chopped green bell pepper, 1 (6 ounce) can tomato paste, 1/2 cup brown sugar, 1/4 cup cider vinegar, 1 tablespoon chili powder, 1 teaspoon salt, 2 teaspoon Worcestershire sauce, 1 teaspoon dry mustard","directions":"In a crockpot, mix the following: beef, pork, onion, and green pepper. Add the following ingredients: tomato paste, brown sugar, cider vinegar, chili powder, salt, Worcestershire sauce, and dry mustard. Mix all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on High for 8 hrs. Stir to shred meat before serving upon buttered rolls or pita bread. Note: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid. This may also be served over rice instead of using rolls. Leftovers freeze great.","url":"https://recipe.bluelayer.org/recipe/4426/barbecued-pork-and-beef-sandwiches"},{"id":"4423","title":"Barbecue Pork upon Buns","ingredients":"1 (2-pound) boneless pork loin, 1 onion (chopped), 3/4 cup cola carbonated beverage, 3/4 cup barbecue sauce, 8 sandwich buns","directions":"Mix all ingredients except buns in a 4-quart crockpot; cook, covered, on High for 5 to 6 hours, till fairly tender. Drain and cut or shred pork; serve on buns with more barbecue sauce, if preferred. Serves 8. Suggestion: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.","url":"https://recipe.bluelayer.org/recipe/4423/barbecue-pork-upon-buns"},{"id":"4420","title":"Baked Crabmeat Sandwich","ingredients":"12 slices thin bread (trimmed and buttered), 1 cup (7 1/2 ounces) crabmeat, 4 eggs (crushed), 1/2 teaspoon salt, 1/2 pound cheese (grated), 3 cups milk, 1/2 teaspoon curry powder","directions":"Place 6 slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices bread, butter side up. Sprinkle with grated cheese. Combine eggs, seasonings and milk together and pour carefully over bread. Cover and place in fridge several hours or overnight. Bake 45 minutes at 325 degrees F. Serves 8 to 10.","url":"https://recipe.bluelayer.org/recipe/4420/baked-crabmeat-sandwich"},{"id":"4419","title":"Baked Cheese Sandwiches","ingredients":"12 slices bread, 6 slices American cheese, Butter, 4 eggs, 1 1/2 cups milk","directions":"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","url":"https://recipe.bluelayer.org/recipe/4419/baked-cheese-sandwiches"},{"id":"4416","title":"Avocado Monte Cristo","ingredients":"3/4 cup garlic mayonnaise (aioli), 24 slices firm white sandwich bread, 6 California avocados (3 pound), 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound), 24 (1 ounce) slices sliced Jalapeno Jack cheese, 16 eggs (crushed), 1 teaspoon salt, Unsalted butter (as required), 3 cups fresh fruit salsa of choice, 12 fresh cilantro sprigs","directions":"Spread 1/2 tablespoon garlic mayonnaise upon one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Beat together egg, milk, and salt; set aside. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig. Serves 12","url":"https://recipe.bluelayer.org/recipe/4416/avocado-monte-cristo"},{"id":"4414","title":"Avocado Bacon Sandwiches","ingredients":"1/4 pound bacon slices (chopped), 1 ripe avocado, 1/2 teaspoon lemon juice, Salt and pepper (to taste), 3 tablespoons butter (softened), 4 large slices whole wheat bread, Lemon twist and parsley sprig (for garnish)","directions":"Fry bacon until crisp. Drain on paper towels. Peel avocado, taking care not to remove vivid green flesh just within the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Butter 2 slices of bread. Spread avocado mixture upon buttered sides of 2 bread slices. Scatter bacon over avocado. Top with remaining bread slices, buttered sides down, and push together. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange upon a serving plate, garnished with a lemon twist and parsley sprig.","url":"https://recipe.bluelayer.org/recipe/4414/avocado-bacon-sandwiches"},{"id":"4413","title":"Avocado and Chicken Tortas","ingredients":"1 fully ripened Mexican avocado, 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved, Salt and freshly ground black pepper (to taste), 8 ounces grilled chicken breast (sliced), 1 cup shredded iceberg or romaine lettuce, 1 tomato (sliced), 2/3 cup mashed black beans (separated), 1/4 cup pickled jalape","directions":"","url":"https://recipe.bluelayer.org/recipe/4413/avocado-and-chicken-tortas"},{"id":"4412","title":"Asian Turkey Burgers","ingredients":"1 pound ground turkey, 1 1/3 cups canned French fried onions (separated), 1 egg, 1/2 cup finely chopped water chestnuts, 1/4 cup dry breadcrumbs, 3 tablespoons teriyaki sauce, 1 tablespoon Frank's RedHot sauce, 2 teaspoons grated fresh ginger, 4 sandwich buns, Shredded lettuce","directions":"Mix turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Form into 4 patties. Broil over 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in centre, turning once. Serve on buns, crowned with remaining 1/3 cup French fried onions and lettuce. Makes 4 burgers","url":"https://recipe.bluelayer.org/recipe/4412/asian-turkey-burgers"},{"id":"4411","title":"Alaska Salmon Salad Sandwich","ingredients":"15 1/2 ounces canned Alaska salmon, 1/3 cup plain nonfat yogurt, 1/3 cup chopped green onions, 1/3 cup chopped celery, 1 tablespoon lemon juice, Black pepper (to taste), 12 slices bread","directions":"Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture upon half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4411/alaska-salmon-salad-sandwich"},{"id":"4409","title":"ABC Sandwich","ingredients":"1 cup mayonnaise, 1/2 cup minced scallions, 2 tablespoons brandy, 1/4 teaspoon coarsely-ground black pepper, 18 slices toasted whole-wheat bread, Leaf lettuce, 12 ounces crabmeat (picked over for shells), Tomato slices, 12 slices slab bacon (cooked crisp and drained), 2 avocados (sliced)","directions":"In a small bowl, blend the mayonnaise, scallion, and brandy, mixing thoroughly. For each sandwich, spread 3 sections of bread with some of the mayonnaise mixture. Layer the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Layer the second slice of bread, and top with 4 half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Top with the third slice of bread, secure with wooden picks if desired, and cut in half.","url":"https://recipe.bluelayer.org/recipe/4409/abc-sandwich"},{"id":"4393","title":"Pita Bread Sandwich","ingredients":"Pita bread (cut in half), Guacamole, Sunflower-Almond Spread, or Chickpea Veggie Dip, romaine or spinach, grated carrots, chopped tomato, cucumber, scallions, broccoli, cauliflower, and sprouts, Veggie Shredds","directions":"Cut pita in half and spread with your choice of dip. Line with greens and vegetables. Fill with grated carrots, chopped tomato, cucumber, scallions, broccoli, cauliflower, and sprouts. Top with Veggie Shredds.","url":"https://recipe.bluelayer.org/recipe/4393/pita-bread-sandwich"},{"id":"2605","title":"Mexican Sandwich Spread","ingredients":"½ green pepper, minced ½ purple pepper, minced ½ stalk celery, minced 2 lower scallions, minced (or seek the services of one green onion, chopped) Juice of 1 lemon (use new lemon juice simply just) Dash of chili powder dash of cumin powder dash of cayenne powder 1 avocado, peeled and pitted Mixture all ingredients, mashing the avocado into the greens and spices. serve on full grain pitas, tortillas, and wrap. Instead, serve on toasted full-grain spelt or kamut bread or buns. If preferred, add possibly of the after: Baby spinach leaves Sliced tomatoes","directions":"","url":"https://recipe.bluelayer.org/recipe/2605/mexican-sandwich-spread"},{"id":"2572","title":"Steak and Pepper Sandwiches","ingredients":"Guidance Pre-heat oven to 350 stages. In a medium frying pan, saute steak in excess of a large warm To brown and lock in juices. add Peppers and saute Till Peppers are smooth, yet a small crisp. Stage the Grinder Roles on a baking sheet. Destination the cooked Steak and Peppers both of those into each individual of the Grinder Roles. top with the Mozzarella Cheese. put in oven for relating to 5 minutes till Rolls are Toasted and Cheese is melted. 1 Lb. Steak strategies, lower into chunk measurement ingredients 4 Grinder Roles 2 Pink Peppers, thinly sliced 2-4 Oz. Mozzarella Cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/2572/steak-and-pepper-sandwiches"},{"id":"2236","title":"Turkey Avocado Rolls","ingredients":"Ingredients Serves 4 12 slices (12 ounces) turkey breast 12 slices Swiss cheese 3 cups kid spinach 1 large avocado, minimize into 12 slices 1⁄ 4 cup Do-it-yourself Mayonnaise 1⁄ 4 teaspoon lemon pepper 1. Lay out the slices of turkey breast flat and Space a lower of Swiss cheese on ultimate of Each individual one. 2. Top each cut with 1 ⁄ 4 cup little one spinach and 3 slices of avocado. Drizzle with 1 Teaspoon of mayonnaise. 3. Sprinkle each individual “sandwich” with lemon pepper. Roll up sandwiches and harmless with Toothpicks. serve instantly or refrigerate right up until geared up to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2236/turkey-avocado-rolls"},{"id":"2041","title":"grilled Pork Sandwiches","ingredients":"With Broccoli Rabe You’ll Require:
4 cloves garlic, minced1 tsp chopped new rosemary
1 tsp fennel seeds, somewhere
around chopped
3 Tbsp olive oil
1 lb pork
tenderloin Salt
and black pepper to taste
1 bunch broccoli rabe, backside
50 percent of stems eliminated
1⁄2 tsp purple pepper flakes
1⁄2 cup jarred roasted pink peppers
4 slices sharp provolone
4 seeded hoagie rolls","directions":"• add 50% of the garlic, the rosemary, and fennel seeds in a blending bowl with 2 Tablespoons of the olive oil. Year the pork all more than with salt and pepper and Add in a sealable plastic bag with the rosemary mixture. Seal and refrigerate for At minimum 1 hour (or up to 6 several hours). • Convey a pot of salted water to a boil. add the broccoli rabe and cook for above 7 Minutes, until simply gentle. Drain. heat the being 1 tablespoon olive oil in a large Sauté pan. add the remaining garlic and the pink pepper flakes and sauté for 2 minutes. Add the broccoli rabe and cook for 3 minutes, right up until Really comfortable. Year with salt and Pepper. • Preheat a grill over medium-large heat. Remove the pork against the bag and grill, Turning from time to time, for over 12 minutes, until the appear is frivolously charred and enterprise Nevertheless carefully yielding to the contact, and an quick-examine thermometer inserted into the Thickest aspect of the meat registers 150°F. Take it easy the pork for 5 minutes prior to cutting Into skinny rounds. • Divide the pork, broccoli rabe, peppers, and provolone in between the hoagie rolls. Point the sandwiches on the grill and cook for in excess of 2 minutes for each facet, right up until the Bread is flippantly toasted. Would make 4 servings","url":"https://recipe.bluelayer.org/recipe/2041/grilled-pork-sandwiches"},{"id":"2033","title":"EGG SANDWICH","ingredients":"2, 3 or even 4 slices of bacon, stacked and thinly sliced 2 or 3 eggs 1 to 2 ounces (28 to 55 g) of shredded Cheddar cheese A handful of chopped fresh thyme, parsley or green onions A pair turns of your pepper grinder Amazing artisanal bread, for toasting Slap the bacon into your favourite small nonstick skillet. Transform the heat to medium-large and get started listening. A simmering pan usually means very little. Sizzle is the strong of taste. Also loud, even though, and a very hot pan abruptly turns into a smoking-burning pan. As soon as 10 minutes or consequently, the moment the bacon is browned and crispy, flip down the warm and pour off 50% the fat. In the meantime, start out the espresso, then break the eggs into a bowl and add the cheese, herb and pepper. Whisk vigorously. Pour over the bacon and stir quickly, only adequate to blend frivolously. Fry, without stirring, basically right up until the eggy, bacony goodness is evenly browned on the backside and company more than enough to switch, then deftly switch about the is effective with a spatula. Fry until the eggs are cooked for the duration of, a further pair of minutes. Tuck among slices of toast, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/2033/egg-sandwich"},{"id":"2032","title":"CABOOSE-Structure PULLED PORK WITH HONEY MUSTARD SLAW","ingredients":"FOR THE BARBECUE FLAVORS 1 pork shoulder or butt (3 fat/1.35 kg or as a result) 1 tablespoon (15 mL) of chili powder 1 tablespoon (15 mL) of ground cumin 1 tablespoon (15 mL) of paprika 1 tablespoon (15 mL) of garlic powder 1 tablespoon (15 mL) of onion powder 1 tablespoon (15 mL) of dried oregano ¼ cup (60 mL) of molasses (or honey or brown sugar) ¼ cup (60 mL) of Dijon mustard 1 bottle (355 mL) of neighborhood root beer, this kind of as J.J. Stewart or Babbling Brooke's ½ cup (125 mL) of cider vinegar ½ teaspoon (2 mL) or much more of your beloved warm sauce FOR THE SNAPPY COLESLAW 2 tablespoons (30 mL) of honey 2 tablespoons (30 mL) of yellow mustard 2 tablespoons (30 mL) of cider vinegar 1 tablespoon (15 mL) of olive oil ½ teaspoon (2 mL) of sea salt ½ teaspoon (2 mL) of your most loved scorching sauce 1 bag (over 14 ounces/400 g) of coleslaw mixture (or 4 cups/1 L of shredded cabbages and carrots) FOR THE SANDWICHES 8 to 12 of your favourite crusty sandwich rolls or buns, break and warmed Some early morning preheat your slow cooker at its cheapest environment. Slash the pork shoulder into 4 parts and snuggle them into their dwelling for the working day. Whisk the dry spices collectively in a medium bowl. Established apart 50% of the mix, then stir the molasses, mustard, root beer, vinegar and sizzling sauce into the unwind. Pour the functions in excess of the meat, flipping the ingredients to flippantly unfold the flavors. Deal with and stroll absent for the working day. Transform the meat the moment or 2 times if you can, yet use’t anxiety if you can’t. Accurately just before you’re prepared to feast, stir in the reserved spices, brightening their flavors as you just take geared up for evening meal. With the meat even now in the slow cooker, tug and pull it into minor shreds with a few of tongs or forks. Stir the will work alongside one another flippantly. You can deliver the coleslaw times in progress or simply just before you produce the sandwiches. Effortlessly whisk the honey, mustard, vinegar, olive oil, salt and warm sauce collectively in a large bowl till delicate, then add the coleslaw mix and diligently throw to frivolously spread the dressing flavors. Develop your sandwiches, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/2032/caboose-structure-pulled-pork-with-honey-mustard-slaw"},{"id":"2019","title":"shrimp Po’ Boys","ingredients":"You’ll Have to have:
2 Tbsp Worcestershire sauce
2 Tbsp olive oil mayonnaise
1 Tbsp grainy mustard
1 Tbsp ketchup
2 Tbsp chopped pickles
1 lb medium shrimp, peeled
and deveined
1 tsp
Aged Bay Seasoning
1⁄8 tsp cayenne pepper Salt
and black pepper to taste Steel skewers, or wood skewers damp within water for
30 minutes
1 hefty French loaf or baguette
1 large tomato, sliced
4 cups shredded iceberg lettuce
1⁄2 yellow onion, thinly sliced * Classic po’ boy bread is really
a hybrid of
a French loaf
and
a baguette: Crunchy crust with
a pillowy inner.
A French loaf is in
all probability the most straightforward Compromise within maximum
American marketplaces.","directions":"• Preheat a grill or grill pan more than high heat. For the remoulade, mix the Worcestershire, mayonnaise, mustard, ketchup, and pickles in a blending bowl and stir Collectively. Fastened apart. • Period the shrimp with the Previous Bay, cayenne, salt, and black pepper and thread on to The skewers. grill for 1 to 2 minutes for each facet, until purple and specifically organization. • Slash the bread in 50 percent horizontally and scoop out a little bit of the bread versus the top and Backside halves. Slather the bread with the remoulade, then costume with the tomato slices, Lettuce, onion, and shrimp. Slash into 4 sandwiches and serve. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2019/shrimp-po-boys"},{"id":"2017","title":"Carolina Pulled Pork","ingredients":"You’ll Want:
1
8–10lb piece pork shoulder (if possible
one with
a generous crown of weight on top) Salt
and black pepper to taste
4 cups hickory wooden chips, wet in hot water for
30 minutes NC Vinegar Sauce, SC Mustard Sauce, or Conventional Barbecue Sauce Cole Slaw Potato rolls, warmed * The excess weight cap renders slowly but surely
although it chefs, basting your pork the natural way devoid of Significantly impacting the calorie depend.","directions":"• A handful of hrs right before cooking, period the pork shoulder all above with salt and pepper And return to the fridge. • Preheat a grill in excess of reduced heat. You have to have to hold a temperature among 200 and 300°F, which on a large gasoline grill indicates lights exactly one or 2 burners on the most affordable Atmosphere. Stage a cup of the hickory chips in a wooden-chip box and level the box below The grate, previously mentioned the flame. (If making use of charcoal, you can add the chips straight to the very hot Coals.) Desired destination the pork on the grill and finish the lid. grill for 3 to 4 several hours, fresh The wooden chips from time to time and basting the meat with 50 percent of the NC Vinegar Sauce Just about every 30 minutes or consequently. The outdoors of the pork really should be a deep amber colour and the Meat must pull absent conveniently with a established of tongs. • Allow the pork unwind for 15 to 20 minutes, then seek the services of tongs or forks to shred it into long Strands. As an alternative, you can use 2 knives to chop it into great ingredients (the Standard route Japanese-style and design Carolina barbecue is aided). • serve the barbecue with any or all of the sauces, alongside with slaw and buns on the Aspect for generating sandwiches. Makes 12 to 16 servings (relying on the sizing of the shoulder)","url":"https://recipe.bluelayer.org/recipe/2017/carolina-pulled-pork"},{"id":"2002","title":"ICE Product SANDWICHES","ingredients":"Ice cream SANDWICHES 2 cups (500 mL) of all-explanation flour ½ cup (125 mL) of cocoa powder 1 teaspoon (5 mL) of baking soda ½ teaspoon (2 mL) of salt 1 cup (250 mL) of butter, at room temperature 1 cup (250 mL) of white sugar 1 cup (250 mL) of brown sugar 1 tablespoon (15 mL) of normal vanilla extract 2 eggs 2½ quarts (2.5 L) of your favored ice cream Preheat your oven to 350°F (180°F). Flip on your convection lover if you contain one. Alter your cabinets consequently 2 trays can bake frivolously at the moment. Line 2 or 3 cookie sheets with parchment paper or nonstick baking mats. In a medium bowl, whisk alongside one another the flour, cocoa powder, baking soda and salt. Throw the butter into the bowl of your stand mixer. Evaluate in the white sugar, brown sugar and vanilla. Battle on superior rate until thick and delicate, scraping down the aspects at present and then. add the eggs and battle until thick and creamy. add the flour mixture and fight on gradual tempo exactly until lightly combined. Way too considerably blending will toughen the cookies. Frivolously scoop out the dough and with your arms roll into balls. Prepare 12 balls on each cookie sheet, leaving them plenty of area to spread as they bake (they will double in dimension). Bake in batches till the cookies contain slumped, flattened and firmed, 10 minutes or as a result. Shift to racks to interesting extensively. Repeat with the remaining dough. Though the cookies bake, line a baking sheet with parchment paper. Scoop out ½ cup (125 mL) of ice cream and flatten about 2 more compact ingredients of parchment to sort an even puck-fashioned disk more than 1 inch (2.5 cm) thick. Room on the baking sheet and repeat with the being ice cream. Freeze till necessary. Develop sandwiches with the ice cream. serve, proportion and create further more to fold inside parchment and freeze for future period, or freeze the leftover cookies for potential conference.","directions":"","url":"https://recipe.bluelayer.org/recipe/2002/ice-product-sandwiches"},{"id":"1981","title":"Chorizo Tostadas","ingredients":"You’ll Will need: 6 oz clean Mexican-structure chorizo 1 avocado, peeled and pitted 1 cup Tomatillo Salsa* (or shop-obtained) 4 corn tortillas 1⁄2 Tbsp canola oil for brushing 1⁄2 cup Cotija cheese** * This recipe generates even further salsa than you’ll have to have. Employ the leftovers to slather on Sandwiches or for topping fried eggs in the early morning. ** Cotija is a dry, crumbly Mexican cheese readily available within Latin marketplaces. If you can’t Come across it, feta or even fresh goat cheese operates almost as very well. How to Deliver It: • Remove the chorizo to its casing and cook in a medium-sized sauté pan mounted more than Medium heat for 7 to 8 minutes, till basically cooked during. Remove to a plate included with Paper towels to soak up the more weight. • Level the avocado in a blending bowl and mash with a fork right up until smooth. Stir in the Tomatillo salsa. • Preheat a grill over reduced heat. Brush the tortillas on both of those facets with oil and grill for 3 To 4 minutes, right up until the bottoms are crispy and browned. Transform, top with the chorizo, and Commence grilling for a further 3 to 4 minutes, until the bottoms start out to crisp. top the Tostadas with the avocado salsa and the crumbled cheese. Generates 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1981/chorizo-tostadas"},{"id":"1965","title":"Banana-Nutella Panini","ingredients":"You’ll Will need:
4 Tbsp chocolate- hazelnut spread
8 slices complete-wheat bread
2 unbelievably ripe bananas, sliced
2 Tbsp butter, melted * The utmost commonly readily
available model is Nutella, yet we choose Nocciolata, which incorporates
A
a great deal
a lot more reputable factor list.","directions":"• Preheat a grill or grill pan about medium heat. Divide the chocolate spread in between 4 Slices of the bread, pave thoroughly with the banana slices, and top with the getting Areas of bread. Brush either aspects of every sandwich with a light coating of melted Butter (which will assist the sandwiches brown and crisp effortlessly). • Destination the sandwiches on the grill and top with a light item—a fresh new pot or pan Will work outstanding— that applies exactly sufficient stress to weigh down the sandwiches and Aid them crisp. grill for 3 to 4 minutes, until the bottoms are effectively toasted; change and Repeat. Reduce the sandwiches in 50% on the diagonal and serve. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1965/banana-nutella-panini"},{"id":"1960","title":"VEGETABLE CAPONATA","ingredients":"Caponata Course of action Put the diced eggplant in a colander, salt it evenly, and permit it To drain for over 30 minutes. 1 lb. (500 g) eggplant (about 1 medium), diced Salt and freshly ground black pepper To taste 1/2 oz. (15 g) raisins (over 1 1/2 tbsp.) 1/3 cup furthermore 1 1/2 tbsp. (100 ml) Much more-virgin olive oil 2 oz. (50 g) onion (about 1 small), Finely diced 2 oz. (50 g) celery (in excess of 2 lower Stalks), finely diced 3 1/2 oz. (100 g) zucchini (around 1/2 medium), diced 1 oz. (20 g) salt-packed capers, Rinsed and drained 2 tbsp. (15 g) pine ridiculous 1 oz. (25 g) black olives 3 1/2 oz. (100 g) beaten Tomatoes (relating to 1 tiny) 1 tsp. (5 ml) vinegar 1 tbsp. (10 g) sugar 2 tbsp. (15 g) pistachios 1 bunch basil leaves, torn Soak the raisins in lukewarm water for 15 minutes. Squeeze Them to remove added water. Heat 1/3 cup of the oil in a skillet about medium heat and fry the Eggplant right up until smooth, about 5 minutes. With a slotted spoon, Move the eggplant to paper towels to drain. Add the remaining oil to the skillet and heat about medium. add The onion and celery and sauté until they start off to brown. Add the zucchini and sauté frivolously. add the raisins, capers, pine Outrageous, and black olives, stirring to mix. add the beaten to- Matoes and the fried eggplant. Time the mixture with salt and Pepper; cook more than lower warm, stirring once in a while, for 3 minutes. Add the vinegar, sugar, pistachios, and basil; stir to mix. To serve, spread the caponata on bruschetta or a sandwich, or Supply as a aspect dish with fish or poultry.","directions":"","url":"https://recipe.bluelayer.org/recipe/1960/vegetable-caponata"},{"id":"1949","title":"Cheesesteak Sandwich","ingredients":"You’ll Want:
2 Tbsp simple Greek-layout yogurt (we including Fage
2%)
2 Tbsp olive-oil mayonnaise
1⁄4 cup crumbled blue cheese
16 oz skirt or flank steak Salt
and black pepper to taste
1 yellow onion, sliced
and skewered with toothpicks
2 cups
arugula
2 tomatoes, sliced
4 full-wheat or sesame-seed rolls * Diffuse the caloric heft of mayo-based mostly condiments by way of chopping the goop with
50 P.c Greek yogurt.","directions":"• Blend the yogurt, mayonnaise, and blue cheese. Mounted apart. • Warm a grill or grill pan more than high heat. Year the steak with salt and pepper and Cook for 3 to 4 minutes for every facet, until the steak is enterprise nonetheless however delivers with tender Tension. Although the steak chefs, grill the onions, turning, till gentle and caramelized, About 10 minutes. Let the steak to chill out for at minimum 5 minutes prior to chopping into slim Strips. • Divide the arugula and tomatoes about the rolls. Best with the steak and grilled Onions and drizzle every sandwich with the blue cheese mayo. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1949/cheesesteak-sandwich"},{"id":"1894","title":"Cubano Sandwiches","ingredients":"You’ll Require: 1 lb pork tenderloin 1⁄2 Tbsp chili powder Salt and black pepper 1⁄4 cup deli-design mustard 1 baguette, slash in 50 percent lengthwise, or 4 smooth hoagie rolls 12 pickle slices 4 slices Swiss cheese 4 slices deli ham How to Deliver It: • Preheat a grill or grill pan previously mentioned medium heat. Rub the pork tenderloin with the chili Powder and a number of pinches each of salt and pepper. As soon as the grill is sizzling, cook the Tenderloin, turning, for 10 to 12 minutes, until just cooked throughout. Make it possible for the Tenderloin to chill out for at minimum amount 5 minutes, then slash into 1⁄4\"-thick parts. • Spread the mustard on the backside fifty percent of the baguette, final with the pickles, tenderloin Slices, Swiss, ham, and the other 50% of the baguette. Reduce into 4 equivalent sandwiches. • Destination the sandwiches right on the grill grate and level some thing heavy around them (a solid-iron skillet or a brick wrapped in a foil possibly function outstanding); this will assistance flatten And crisp them up the identical route a panini force does. Cook for 2 minutes for every aspect, till The bread is toasted and the cheese is melted. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1894/cubano-sandwiches"},{"id":"1890","title":"Italian Sausage Sandwiches","ingredients":"You’ll Want:
4 Italian-layout chicken or turkey sausages
1 large green bell pepper, stemmed, seeded,
and
quartered
1 yellow onion, sliced into
1⁄4\"-thick rings
and skewered with toothpicks
4 sesame seed hoagie rolls, crack
1⁄2 cup Tomato Sauce or retail outlet-purchased marinara sauce, heated
3⁄4 cup shredded Provolone or mozzarella cheese * Pork sausage can be substituted, however
add
about
120 energy to the nutrients Quantities.","directions":"• Preheat a grill or grill pan over medium warm. Every time scorching, position the sausages, peppers, And onions on the grill. Cook the sausages, turning, for regarding 12 minutes, until frivolously Charred and crispy on the exterior and cooked all the path throughout. Cook the onions and Peppers for about 5 minutes for each facet, till smooth and caramelized. • Preheat the broiler. Chop the onion rings inside fifty percent and cut the peppers. Location every Sausage in a hoagie roll and top with onions and peppers. Spoon on more than enough Marinara to add and final with the cheese. Position the hoagies below the broiler and Cook for in excess of 3 minutes, until the cheese is completely melted and the ultimate of the rolls are Evenly toasted. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1890/italian-sausage-sandwiches"},{"id":"1888","title":"Grilled Rooster & Pineapple Sandwich","ingredients":"You’ll Need to have: 4 boneless, skinless Chicken breasts (4–6 oz each and every) 1⁄2 cup teriyaki sauce 4 slices Swiss cheese 4 pineapple slices (1⁄2\" thick) 4 complete-wheat buns 1 red onion, thinly sliced Fresh sliced or pickled jalapeños to taste * Entire-wheat buns are constantly manufactured with a small proportion of complete grains and a Excess of sugar. Settle on a brand name with 3 grams of fiber and less than 130 Energy for each bun. How to Deliver It: • mix the chicken and the teriyaki sauce in a resealable plastic bag and marinate In the fridge for at minimum 30 minutes and up to 12 hrs. • Warm a grill or grill pan above higher warm. Remove the chicken against the marinade and Vacation put on the grill; discard any getting marinade. Cook for 4 to 5 minutes on the very first Aspect; change and automatically add the cheese to each and every breast. Progress cooking till the Cheese is melted and the chicken is frivolously charred and business to the contact. • Though the chicken rests, add the pineapple and the buns to the grill. Cook the buns Until they’re evenly toasted and the pineapple until it’s delicate and caramelized, about 3 Minutes for every facet. Best each and every bun with chicken, red onion, jalapeño slices, pineapple. And a little bit even more teriyaki sauce, if you including. Will make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1888/grilled-rooster-pineapple-sandwich"},{"id":"1858","title":"STAINED GLASS JELLY","ingredients":"FOR THE Vibrant Dice MOSAIC 4 or 5 cups (1 or 1.25 L) of boiling water 4 or 5 programs (3 ounces/85 g just about every) of choice-coloured jelly powders (pink, blue, crimson, yellow, orange, green) FOR THE FLAVORFUL WHITE Body ½ cup (125 mL) of chilly water 2 envelopes (¼ ounce/7 g each) of unflavored gelatin ½ cup (125 mL) of boiling water A 12-ounce (300 mL) can of sweetened condensed milk For the mosaic, flippantly oil 4 or 5 plastic sandwich boxes. Pour 1 cup (250 mL) of boiling water into each container. Stir a alternative colour of jelly powder into each container until dissolved, disregarding the guidance on the offer and therefore doubling the strength. add and refrigerate till company, a several several hours or right away. Flippantly oil an 8-inch (2 L) sq. cake pan. Without having eliminating the preset jelly against the packing containers, very carefully reduce it into even cubes. Employing your palms, thoroughly pry out the cubes and spread them frivolously in the cake pan, carefully blending the hues. For the body, pour the chilly water into a medium bowl and lightly sprinkle the gelatin above the seem. Loosen up as the gelatin dissolves and blooms, 5 minutes or consequently. Pour in the boiling water and stir right up until the gelatin melts. You’ll comprehend it’s well prepared Whilst you can’t sense any grit among your palms. Whisk in the condensed milk. Pour in excess of the shades. Flippantly stir with your hands to frivolously blend and settle the is effective. Refrigerate until enterprise, many several hours, even right away if you consist of the endurance. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1858/stained-glass-jelly"},{"id":"1795","title":"ROAST BEEF AND RYE SANDWICH","ingredients":"FOR THE SPREAD ½ cup (125 mL) of product cheese or your preferred Boursin cheese 2 tablespoons (30 mL) of published horseradish 2 tablespoons (30 mL) of green relish FOR THE SANDWICHES 4 thick slices of rye bread, toasted 2 superior dill pickles, thinly sliced lengthwise 6 or 8 skinny slices of the rather great roast beef offered 2 handfuls of arugula Create the spread by way of stirring the product cheese, horseradish and relish collectively in a lower bowl. Flippantly spread the carries on on 2 slices of the scorching toasted rye. Layer on the crisp, tangy pickles, the roast beef and the spicy arugula. top with the remaining toast. Slash in fifty percent, serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1795/roast-beef-and-rye-sandwich"},{"id":"1792","title":"TUNA CHIP SEAWEED SANDWICH","ingredients":"FOR THE TUNA SALAD 1 can (6 ounces/180 g) of water-packed tuna, drained 2 tablespoons (30 mL) of olive oil 1 tablespoon (15 mL) of your most loved mustard 1 teaspoon (5 mL) of your most loved vinegar 1 dill pickle, minced, or a spoonful of green relish 1 teaspoon (5 mL) of dried dill or a handful of chopped clean A sprinkle of salt and a handful of turns of your pepper grinder FOR THE SANDWICHES 4 slices of artisanal bread (everything yet bland white), toasted A handful of crisp lettuce leaves 2 sheets of nori seaweed A number of handfuls of your favored potato chips Combine jointly all the ingredients for the tuna salad. Recruit your fellow sandwich eater for some of the measuring tasks. Final 2 slices of toast with a thick layer of crisp lettuce leaves. Spread the tuna salad frivolously and thickly on the lettuce. top with a savory sheet of crispy nori seaweed, and total with a generous layer of crisp chips. top with the closing toast slices, urgent down to crush the chips into submission. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1792/tuna-chip-seaweed-sandwich"},{"id":"1624","title":"MAPLE AND Tough CIDER–BRAISED BRATS WITH BACON AND FRIED SAUERKRAUT","ingredients":"6 slices thick-slash bacon 1 medium yellow onion, slash within fifty percent and thinly sliced 3 garlic cloves, minced or driven during a push 1½ cups sauerkraut, drained very well 2 bottles (every 12 ounces) tough cider ⅓ cup maple syrup 1 teaspoon caraway seed 6 clean bratwurst 6 submarine sandwich buns, break Full-grain mustard 1. Plan the grill for lead cooking above large hot (450° to 550°F). 2. in a large skillet in excess of medium hotth, fry the bacon until crisp, 10 to 12 minutes, turning once in a while. Shift the bacon to paper towels to drain. Retain the bacon drippings in the skillet. Return the skillet more than medium-superior hot, add the onion and garlic, and cook right up until marginally softened, 2 to 3 minutes, stirring at times. Stir in the sauerkraut and cook right up until flippantly browned, 4 to 5 minutes. Remove to the hotth. 3. in a hefty disposable foil pan mix the cider, syrup, and caraway seed. add the bratwurst, position the pan around guide large hot, end the lid, and deliver the liquid to a simmer. Proceed simmering until the brats are frivolously coloured and add shed their uncooked glimpse, above 20 minutes, turning sometimes. Remove the brats in opposition to the pan and discard the liquid. grill the brats more than lead large hot, with the lid shut, until browned and absolutely cooked (160°F), 2 to 3 minutes, turning after or 2 times. All through the past 30 seconds to 1 moment of grilling period, toast the buns, reduce aspect down, above lead hot. 4. Spread mustard in the buns and final each with a brat, one cut of bacon, and fried sauerkraut. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1624/maple-and-tough-cider-braised-brats-with-bacon-and-fried-sauerkraut"},{"id":"1622","title":"ANDOUILLE PO’BOYS WITH CREOLE MUSTARD","ingredients":"SLAW ⅓ cup mayonnaise 2 tablespoons cider vinegar ½ small intellect green cabbage, coarsely shredded (4 cups) 1 cup thinly sliced red onion ½ cup bread-and-butter pickle chips, drained and finely chopped 4 entirely cooked andouille sausages, just about every about 4 ounces and slash lengthwise inside fifty percent 4 submarine sandwich buns, crack ¼ cup Creole mustard ¼ cup mayonnaise 24 pickled jalapeño slices (versus a jar) 1. Plan the grill for guide cooking above medium hotth (350° to 450°F). 2. Whisk the mayonnaise and vinegar, and then add the remaining slaw ingredients. add very well. 3. grill the sausages more than guide medium hot, with the lid shut, until very well browned and heated all through, 4 to 5 minutes, turning sometimes. 4. Spread the backside fifty percent of each individual bun with 1 tablespoon mustard. Spread the ultimate 50% of every bun with 1 tablespoon mayonnaise. Best just about every bun with a sausage, slaw, and jalapeño slices. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1622/andouille-po-boys-with-creole-mustard"},{"id":"1563","title":"High quality - Chefs Knives - A Chopping Benefit Financial investment","ingredients":"Of all the equipment and utensils made use of in the kitchen area currently, it is likely the knife that advantages the maximum watchful range. Each time you choose it, a knife is an extension of your hand. To fillet, cut and chop requirements information dexterity. If a knife makes it possible for you to shift and manage your ingredients in a organic and basic route, this will add to your cooking enjoyable and mastery. There are a huge total of chefs knives obtainable nowadays. in addition to the high quality common Eu producers this sort of as Henckels, Wusthof and Sabatier, there is a appealing vary of Jap and oriental makers, these kinds of as World, I.O. Shen, Tojiro and Kai. All those Eastern manufacturers are inclined to be built of more difficult metallic and add thinner blades. They preserve their gain for lengthier and are sharper, manufacturing them sought after for accuracy and precision. Continue to they do consider lengthier to sharpen and preserve than their Ecu counterparts, which are always thought of to be simpler to physical appearance once, excess durable and superb for reducing for case in point. Yet how do you decide on which is straight for you? Initially and large, you should really think about the initiatives that you work top continuously and consider appropriately. Listed here are a couple of of aspects that you may well which add to undertake in brain: Information: large carbon metal is fundamentally viewed as the suitable performer, nonetheless can discolor with employ, When this is purely beauty. Large carbon stainless metallic is a prominent preference, will appear exceptional and will choose and keep a sharp advantage. Stainless metal is essentially a lot less high priced, will hold its Fantastic seems to be nevertheless is not challenging sufficient to hold the suitable potential gain. Ceramic blades are consequently demanding that they will keep a sharp gain for weeks or a long time with minor repair service. Nevertheless, they are far more costly to order and could possibly have to have diamond-polishing. Covers: The up coming articles option to contemplate is for the control. Covers basically tumble into a few groups; picket, stainless metal or framework. Some cooks choose the seem to be of picket even though wooden is not permitted in numerous business kitchens. Framework addresses guidance guarantee a safe and sound grip on the knife any time running damp goods, and are constantly desired more than even more slippery stainless metal. Sad to say, possibly are sanitary and actually repair service-free of charge. Versions of knives: There are some projects in the kitchen area which, if carried out continuously, warrant taking in a exclusive knife for the process. Regretably, there are a few knives that will likely look at the optimum have on and tear; a chef’s knife, a paring knife and a serrated knife. A Excellent chef’s knife will frequently add a blade 6\" - 12\" prolonged. It will be applied for chopping, dicing, reducing and mincing. I can even be made use of for boning large cuts of meat if you do not add a cleaver. The aspect of the blade is exceptional for crushing garlic and so on. A paring knife will contain a 3-4\" long blade and will be made use of for peeling and paring fruit and veggies and for trimming exactly where a greater blade would be tedious. A serrated blade is applied for slicing throughout bread, bagels, baguettes and many others and really should contain a blade log more than enough to lower for the duration of a large loaf or a sandwich cake. Those people a few kitchen area exertion-horses will serve you nicely and, if you’re on a limited spending budget, will serve maximum reasons. If preferred correctly, a good quality fixed of chefs knives will make improvements to your cooking exciting and be a profitable financial commitment for a extensive year to arrive.","directions":"","url":"https://recipe.bluelayer.org/recipe/1563/high-quality-chefs-knives-a-chopping-benefit-financial-investment"},{"id":"1501","title":"How To Plan Your Culinary Masterpiece","ingredients":"To start with matter is initial. Consequently you require a culinary masterpiece? Be mindful and to comply with People recommendations to develop into Terrific. Plan Your Food items Lists Do you comprise any ingredients inside serve? Do you consist of sufficient for your recipe? Are the ingredients nevertheless new or add they spoiled? List what you're misplaced and how significantly you need to have. If you're exactly cooking for one or 2, use't order the relatives courses of perishables until you can freeze the additional and seek the services of it up right before it will become freezer melt away. top dry spices continue to keep Extremely a When, yet can reduce potency if saved within very hot, soaked pieces. Observe the grocery advertisements Watch what's on sale. There's no really feel inside shelling out extra than you add to. Choose how plenty of human beings you're cooking for and how considerably fridge and freezer place you consist of. Absolutely nothing is a deal if you can't shop it long sufficient to cook and consume it. A large roast, for illustration, can be chopped into dinner-sized sections and frozen, or you can cook the full detail, try to eat what you will need, and help save the relax for sandwiches, stews, casseroles, and treats--if you add the fridge or freezer Room to keep it. Working with coupon codes: Discount coupons can help save you money or rate you. If the coupon is for nearly anything you would contain procured in any case, it's truly worth working with. If it's accurately a substitute brand name, the coupon can make it less expensive than your month-to-month brand name, and you can't flavor the variance, seek the services of it. If the just cause you're acquiring the solution is to seek the services of the coupon, forget about it! If it's one thing fresh that you'd which includes to try out, and you use't contain to order a superior sum, appear to be at the rate and make a decision if it's relevance the money to you. Shift forward and take care of oneself once in a while. Tiny snacks deliver it a lot easier to adhere to a balanced program the relax of the year. How significantly should really you obtain? Highest supermarkets consist of the costs marked on the cabinets, and demonstrate a gadget rate on the ticket. Occasionally the greater package deal rates significantly less for each pound, or ounce, or regardless of what system is made use of. Often the more compact bundle is inside truth of the matter the much better order. Minor calculators are as a result cost-effective today that using one to consider searching with you can help save you money, primarily While one brand name, for illustration, lists the selling price for every pound and one more displays the for each ounce value. With food stuff that add to be frozen or chilled, or new culmination and greens that wreck suddenly (acknowledged as \"perishables\") basically get as significantly as you can employ in advance of they perish. The fresher it is, the far better the taste and vitamins, consequently, even whilst you can maintain a whole lot of things in the freezer for extensive situations, it's greater not to maintain it for much more than a number of months. (Hold monitor of what's in the freezer--day all the things as it goes inside--as a result that practically nothing will become buried in the again or backside for yrs at a year.) It's legitimate basic to overbuy the moment variables are on sale. Then you chance possibly getting to consume as a result a lot of it that you can't stand the principle of it for a extended period afterward, or remaining compelled to toss out some of it Though it spoils. Are countrywide suppliers truly worth the value? Are residence or generic companies particularly as Terrific as the countrywide producers? All of the heavy chain supermarkets comprise Space producers or evidently packaged generic products and solutions. Some chains add either. Keep track of out your nearby chains, check out the residence solutions, and come to a decision for your self Whilst (or if) you will need to shell out a tiny further more for the countrywide brand name. If you truly want a countrywide brand name, specifically in non-perishables, keep track of the advertisements, and Though it goes on sale, stock up. Innumerable of the dwelling makers are built via the identical providers that create the nationwide suppliers. The just big difference is that the grocery store chain purchases inside sum, and the brand name includes no advertising and marketing expenditure. Staple ingredients that each kitchen area necessities. All-motive flour, cornstarch (for thickening gravy), diverse noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white Wine, pink Wine, apple cider, simple distilled), canned soups (beef broth, chicken broth, tomato, product of mushroom), various spices and flavorings (dried minced onion, oregano for Italian dishes, salt, pepper, any many others you together with.)Obtain reduced figures on fresh solutions and style try right before stocking up. Other Wonderful ingredients to continue to keep on hand. Canned meats and veggies, mayonnaise, mustard, ketchup, beloved salad dressings, horseradish sauce, organized-to-consume cereal, uncomplicated cooking oatmeal, Product of Wheat, Product of Rice, grits, gravy mixes, consume mixes, any other preferred meals. With these types of straightforward guidelines you ought to be perfectly on your course to ingesting a properly stocked kitchen area and suitable cooking practical experience.","directions":"","url":"https://recipe.bluelayer.org/recipe/1501/how-to-plan-your-culinary-masterpiece"},{"id":"1487","title":"Heirloom Tomato Sandwich","ingredients":"4 oz ciabatta bread, sliced in
50 percent
6 slices ripe heirloom tomatoes
1 tsp olive oil Kosher salt
and new cracked pepper
1 hefty basil leaf, lower chiffonade","directions":"Area fresh tomatoes on bread, drizzle with olive oil, salt and fresh pepper and top with basil.","url":"https://recipe.bluelayer.org/recipe/1487/heirloom-tomato-sandwich"},{"id":"1483","title":"Greek Salad Sandwich","ingredients":"2 tbsp pink Wine vinegar
4 tsp far more virgin olive oil
5 tbsp Kalamata olives, minced
4 skinny slices red onion Coarse salt
and fresh new ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, lower into
4 parts
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced","directions":"In a minor bowl whisk pink Wine vinegar, and olive oil, year with salt and pepper. add chopped olives and red onions mounted apart. I which includes to add the onions to the vinegar, this mellows out the sharpness of the onion, nonetheless comprehensively optional. Spread the olive mixture on 4 slices bread. top with lettuce, cucumber, tomatoes, and red onion; period with salt and pepper. top with feta, stop and slash sandwich inside fifty percent.","url":"https://recipe.bluelayer.org/recipe/1483/greek-salad-sandwich"},{"id":"1427","title":"5 Ideas For A Balanced Snack","ingredients":"Treats are an necessary chapter of a healthful life. Wholesome treats can assistance Deliver excess nutrition and additionally depend from our 5 a working day concentrate of fruit and veggies. Nutritious organic and natural treats need to be consumed about foods and will aid from your health and fitness and vitamins. Nutritionists propose that nutritious treats really should consist of greens, fruit, outrageous or cereal grains. They will additionally expense you a lot less than getting junk foodstuff that includes small dietary value and is lousy for your physical fitness. Combining healthier treats with a very good diet program and exercise qualified prospects to an much better overall health. The 5 suggestions beneath, for nutritious treats, are applicable for every person against college kids to those people at exertion. Avocado and cheese sandwich manufactured with wholemeal bread. Avocados are a beneficial useful resource of vitamin E and C as nicely as remaining large within fibre and potassium. They in addition add folic acid, an vital vitamin for expecting ladies. Cheese involves critical amounts of calcium and wholemeal bread is large in fibre. Dried banana chips. Dried banana chips are generally fried within coconut oil and lined within honey. Bananas add things like large concentrations of vitamin A and C. They are moreover abundant inside potassium. You can usually uncover banana chips provided inside muesli. Best for a carbohydrate add. Crackers and cheese. A Pretty prominent snack the moment meal. Cheese is large in calcium. Crackers moreover appear in wholemeal forms and these kinds of are a Wonderful resource of a lot more fibre. Fruit salad. You can mix any of your favorite end result in this snack these types of as kiwi fruit, apples, pear, and nectarines. This snack will assist you to your 5 a working day of fruit and greens. Hummus in pita bread. Hummus is built to dried chickpeas, garlic and at times tahini. Hummus incorporates fibre and iron; tahini is built to sesame seeds and is large in calcium.","directions":"","url":"https://recipe.bluelayer.org/recipe/1427/5-ideas-for-a-balanced-snack"},{"id":"1405","title":"Shrimp Parmigiana Hero, Lightened Up","ingredients":"For the shrimp: 16 oz jumbo shrimp, peeled and deveined (bodyweight as soon as peeling 12.5 oz) Salt and pepper to taste 1/4 cup egg alternate (egg beaters) 6 tbsp complete wheat Italian expert breadcrumbs 2 tbsp panko 2 tbsp grated parmesan cheese Cooking spray (I utilised Intelligent Balance) For the sandwich: 1 cup (4 oz) shredded chapter skim mozzarella cheese Preheat oven to 425° or fixed your broiler to small. Best each sandwich with 2 tbsp of sauce and shredded mozzarella cheese. Destination sandwiches on a cookie sheet and heat in the oven or broiler until the cheese melts; 2 – 3 minutes, very careful not to burn off if taking the broiler.","directions":"","url":"https://recipe.bluelayer.org/recipe/1405/shrimp-parmigiana-hero-lightened-up"},{"id":"1390","title":"Lobster Rolls","ingredients":"For the Lobster salad:
8 oz cooked Lobster tail meat (2 tails)
1 tbsp minced chives
2 tsp minced shallots
2 tbsp chopped celery
1 tbsp mild mayonnaise
1 tbsp weight cost-free Greek yogurt Pinch of black pepper
1/2 tsp lemon zest For the sandwich:
3/4 cup shredded lettuce
3 slices tomato
3 incredibly hot puppy buns","directions":"Chop Lobster into very little chunk sized ingredients and blend with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest. Area 3 very hot canine buns on a platter, final with shredded lettuce and 1/3rd of the Lobster Salad.","url":"https://recipe.bluelayer.org/recipe/1390/lobster-rolls"},{"id":"1387","title":"Wholesome Avocado Egg Salad and Salmon Sandwich","ingredients":"2 superior tough-boiled eggs
2 high challenging boiled egg whites (discard the take it easy)
1/2 (2 oz) medium hass
avocado, slice into
1/2-inch cube
1 tbsp light mayonnaise
1/2 tsp Dijon mustard
1/2 tsp caper brine (optional)
1/2 tbsp finely chopped new chives or dill
1/4 tsp Kosher salt Pinch freshly ground pepper
12 slender slices cucumber
4 slices (4 oz) Wild Nova salmon
4 slices full grain sliced bread, toasted","directions":"Mix the egg yolks with the avocado, mild mayo, mustard, brine in opposition to capers if employing, chives, salt and pepper. Mash with a fork. Chop the egg whites and add to yolks; modify salt and pepper as demanded. To acquire, vacation put 1 oz lox on each individual reduce of bread, final with cucumber and divide egg salad among toasts.","url":"https://recipe.bluelayer.org/recipe/1387/wholesome-avocado-egg-salad-and-salmon-sandwich"},{"id":"1195","title":"Slender Chocolate Chip Fro-Yo Sandwiches","ingredients":"1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg white
2 tbsp
apple sauce
1 tsp vanilla extract
1/2 cup full wheat pastry flour
1/2 cup
all motive flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips
1
1/2 cups organic
and natural fat-absolutely free vanilla frozen yogurt (I made use of Stonyfield’s)
1/2 cup sprinkles","directions":"In a large bowl, add the flour, baking soda and salt and stir to combine. in an additional bowl, whisk the sugars, egg white, applesauce and vanilla collectively until mild and fluffy. Whisk the dry ingredients into the soaked ingredients within 2 additions until the batter is amazingly nicely put together. If the batter appears to be additional “crumbly” than tender, add just a get rid of of water at a season (Simply just if essential) till it smooths out. Fold within chocolate chips…. Shed through position spoonfuls about 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove in opposition to the oven, and enable them stand 5 minutes just before eliminating the cookies against the pans to neat on twine racks. After totally cooled, issue 1 1/2 tablespoons frozen yogurt (I made use of a cookie scoop) within among 2 cookies and sandwich alongside one another. Roll the edges within coloured sprinkles, House on a platter and return to the freezer until organized to consume.","url":"https://recipe.bluelayer.org/recipe/1195/slender-chocolate-chip-fro-yo-sandwiches"},{"id":"1182","title":"Open Confronted Tuna Sandwich with Avocado","ingredients":"5 oz can
albacore tuna (within water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1 tbsp red onion, minced
1 tbsp Hellman’s Mild mayonnaise (or greek yogurt)
1 tsp purple Wine vinegar Salt
and pepper, to taste
3 slices multi-grain bread, toasted
6 skinny slices tomato
3 romaine lettuce leaves
1/2 medium haas
avocado, thinly sliced
0.5 oz
alfalfa sprouts","directions":"Mix tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper. Issue lettuce on toasted bread. Final with tomato, tuna, avocado and alfalfa sprouts.","url":"https://recipe.bluelayer.org/recipe/1182/open-confronted-tuna-sandwich-with-avocado"},{"id":"1041","title":"grilled Fowl Sandwich with Avocado and Tomato","ingredients":"2 oz Ciabatta
2 tbsp mashed
avocado
2 oz grilled chicken breast
3 slices ripe tomatoes Salt
and fresh pepper to taste","directions":"Lower bread open and smear mashed avocado on the bread. Period with salt and pepper. Final with tomatoes, Chicken and add further new cracked pepper.","url":"https://recipe.bluelayer.org/recipe/1041/grilled-fowl-sandwich-with-avocado-and-tomato"},{"id":"976","title":"Egg Tomato and Scallion Sandwic","ingredients":"100 calorie sandwich roll (deli slim residences, potato rolls,
and so on)
1 tbsp chopped scallions
1 large demanding boiled egg, sliced
1 tbsp mild mayonnaise
1 thick reduce ripe tomato Salt
and new cracked pepper to taste","directions":"Collect the sandwich through positioning the egg on the bread, then the tomato, then scallion. Final with salt and pepper and spread mayonnaise on the best of the bread.","url":"https://recipe.bluelayer.org/recipe/976/egg-tomato-and-scallion-sandwic"},{"id":"817","title":"Slender Turkey Cuban Sandwich","ingredients":"1 6″ minimize French Bread (fat cost-free) 3 oz remaining about turkey breast, heated 1 lower of ham 2 slim slices of Alpine Lace Swiss cheese 3 slices of pickles Mustard Pam cooking spray Lower the bread open. Spread mustard on each aspects. Point cheese and pickles on the bread. add turkey and final with ham. Conclusion your sandwich, spray the sandwich drive with buttered flavored Pam and thrust down until the cheese is melted and the crust is a tiny crispy. Slice the sandwich on the diagonal and delight in!","directions":"","url":"https://recipe.bluelayer.org/recipe/817/slender-turkey-cuban-sandwich"},{"id":"714","title":"Guiltless Egg and Bacon Sandwich","ingredients":"3 egg whites 2 slices turkey bacon, cooked 1 tbsp chopped green pepper Cooking oil Salt and pepper Thomas' Complete Wheat mini pita pockets","directions":"","url":"https://recipe.bluelayer.org/recipe/714/guiltless-egg-and-bacon-sandwich"},{"id":"671","title":"Cuban Sandwich Quesadilla","ingredients":"1 cut diminished bodyweight swiss (I employed Sargento) 1 oz ham (I works by using Hillshire Farm 97% pounds absolutely free) 1 minimize kosher pickle Mustard 6 inch small carb complete wheat tortilla (La Tortilla Manufacturing facility) Warm a non-adhere pan in excess of small warm. Spray with cooking spray and stage tortilla on pan. on 50 percent of the tortilla, desired destination a piece of cheese, pork, ham, pickle and mustard. Whilst cheese is melted, fold the quesadilla within 50 percent and turn to warm other facet. Remove in opposition to warm and reduce into 3 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/671/cuban-sandwich-quesadilla"},{"id":"559","title":"7 Innovative Recommendations To Maintain Evening meal Intriguing","ingredients":"Each time it arrives to the nightly dinner of the working day evening meal food quickly turn out to be a target of repetitive entrees and aspect dishes. Some us citizens and households come across them selves trapped in a rut, arranging some of the exact food stuff on a weekly foundation fish on Friday, Meatloaf Monday, bland corn, white rice, and dead mashed potatoes. To maintain evening meal pleasurable, fresh, and in innumerable situations, appealing there are loads of techniques to close the boredom that arrives with correcting and ingesting the identical dishes. A several Programs contain: 1) Attempt fresh Recipes No matter if you scan the cookbooks lining the library cabinets or examine the endless total of on the internet supplies, there are a lot of recipes awaiting the willing cook. Clean recipes add exhilaration and fresh flavors that not just add spice to the eating place desk, however moreover awaken the flavor buds. You by no means understand if you put on which includes one thing if you in no way check out it. Why not experiment with veal or create your very first gumbo? 2) Consider Clean ingredients Often you can completely transform an previous most loved via simply just substituting the ingredients you obviously use. There are 1000's of choice spices, meats, greens, end result, sauces, and other cooking ingredients that you are unaware of. This is way too a superior likelihood to discover some of the substitute globally solutions of cooking, as you just take the employ of cilantro, rose petals, Adobo, hummus, and oyster sauce. 3) Concept Night time of the 7 days To spice up the dinnertime you comprise developed accustomed to, concept evenings develop a excellent crack versus the norm. You may well opt for a working day of the 7 days that is primarily established apart for a special concept of your conclusion, this kind of as \"Meal and a Online video.\" At the time setting up a mealtime your loved ones will hardly ever overlook, you may possibly select to discover one more society. A pair topic night time feasts could consist of: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Center Jap (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes). 4) Breakfast Food items At Evening Any time you're exhausted of the meat and potatoes meal, there is nothing at all mistaken with natural environment a very hot, stack of pancakes on the desk for the past evening meal of the working day. Omelets, waffles, French toast, scrambled eggs and bacon, all deliver very good alternatives for a supper that breaks versus the norm. 5) Enjoyment Presentation Tips Possibly the ingredients you cook for supper flavor superior and are group pleasers, however you need to have to move up the issue of pleasurable. Amplified presentation of foods not just heightens the awareness of the supper, yet moreover Makes being the communication shifting over the meal desk. One of the optimum consideration-grabbing guidelines for food stuff features fruit and vegetable carving, the place radishes, apples, oranges, and melons come to be performs of artwork. From time to time, supper plates may perhaps showcase a shiny explosion of food items, structured in accordance to the hues of the rainbow. 6) Decoration, Decoration, Decoration To really encourage a further thrilling supper supper, decorating the eating house desk is a Terrific course to add the point of satisfaction, such as vibrant napkins, inviting candles, pleasurable silverware alternate options, ornamental tablecloths, fresh cups and eyeglasses, or interesting spreads of bouquets and crops. 7) Big difference The Landscapes Often the food items served through supper isnt the unexciting portion of mealtime, still the tedious seating and natural environment at the eating house desk from time to time gets the difficulty. To big difference up the landscapes, deliver preparations to add a picnic meal, get on the patio to see the sunshine fastened above a mouth watering dwelling cooked evening meal, or method a laidback feast to appreciate in the family members house. Why not maintain an outside Hawaiian luau, in which the backyard garden is adjusted into an island paradise with roasted pineapple, grilled food items, and leis? Over-all, if you believe that coming up with your particular inventive evening meal Plans is tough, there are loads of cooking products and supper planners to contemplate. For illustration, to assist chefs preserve evening meal appealing, culinary analysis experiments obtainable at Menu Coming up with Central support add lifetime, creativeness, and creativity.","directions":"","url":"https://recipe.bluelayer.org/recipe/559/7-innovative-recommendations-to-maintain-evening-meal-intriguing"},{"id":"524","title":"CUBAN PORK BURGERS","ingredients":"PATTIES
1 pound lean ground pork
1 teaspoon dried oregano ¾ teaspoon kosher salt ½ teaspoon granulated garlic ¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 garlic cloves, minced or driven during
a push
4 French sandwich rolls, every
about
4½ inches extended, break
2 tablespoons Dijon mustard
8 slices Swiss cheese, every
about
1 ounce
8 slices Black Forest deli ham Dill pickle chips
1. Plan the grill for guide cooking in excess of medium heat (350° to
450°F)
and preheat
a grill-evidence griddle.
2. Blend the patty ingredients,
and then carefully kind
4 oblong patties, each in excess of ¾ inch thick. With your thumb or the
again of
a spoon, create
a shallow indentation in excess of
1 inch huge
and
2 inches extensive in the heart of the patties to stay clear of them
against forming
a dome
as they cook. Refrigerate the patties until geared up to grill.
3. in
a skillet over medium warm, soften the butter.
add the garlic
and cook until flippantly browned,
3 to
4 minutes, stirring sometimes. Remove to the warm.
4. Grill the patties
above guide medium warm, with the lid shut, right up until cooked to medium doneness (160°F),
8 to
10 minutes, turning
at the time. Spread the lower facet of the rolls with the mustard. Final the backside
50 percent of each roll with
a minimize of cheese,
2 ham slices,
a patty, pickle chips,
one much more slash of cheese,
and the best
50% of the roll. Brush the burgers on both equally
aspects with the garlic butter, level them on the griddle,
and put
a sheet pan on top of the burgers, weighing it down with
2 foil-wrapped bricks. Grill over lead medium warm, with the lid shut, right up until the rolls
are toasted
and the cheese is melted,
2 to
4 minutes, turning the moment. serve instantly. Serving","directions":"Tropical Fruit Salad with Honey and Lime.","url":"https://recipe.bluelayer.org/recipe/524/cuban-pork-burgers"},{"id":"503","title":"ITALIAN SAUSAGE SANDWICHES WITH BALSAMIC MAYO","ingredients":"MAYO ¼ cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons balsamic vinegar ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper PATTIES 1 tablespoon added-virgin olive oil 1 cup finely chopped yellow onion 3 garlic cloves, minced or driven all through a thrust 1 pound majority Italian sausage 8 ounces ground beef (90% lean) ¼ cup finely chopped fresh new Italian parsley leaves 4 sourdough sandwich rolls, each 6 to 7 inches prolonged, crack 1 cup golden pepperoncini (versus a jar), sliced 1. Add the mayo ingredients. 2. in a skillet previously mentioned medium-superior warm, scorching the oil. add the onion and garlic and cook until they start to melt, 2 to 3 minutes, stirring constantly to stay away from burning. Remove versus the warm and awesome for 5 minutes. 3. Blend the sausage, ground beef, parsley, and onion-garlic mix, and then carefully style 4 rectangular patties, each and every about 7 inches very long and ¾ inch thick (to healthy the rolls). With your thumb or the again of a spoon, deliver a shallow indentation about 1 inch huge and 2 inches very long in the heart of the patties to protect against them to forming a dome as they cook. Refrigerate the patties right up until well prepared to grill. 4. Plan the grill for guide cooking around medium-higher heat (400° to 500°F). 5. Grill the patties about guide medium-higher warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning when. Through the very last 30 seconds to 1 moment of grilling year, toast the rolls, lower aspect down, above guide warm. 6. Produce each and every burger on a roll with balsamic mayo, a patty, and pepperoncini. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/503/italian-sausage-sandwiches-with-balsamic-mayo"},{"id":"448","title":"4-ALARM JALAPEÑO CHEESEBURGERS","ingredients":"SAUCE ¾ cup mayonnaise 2 canned chipotle chile peppers in adobo sauce, minced 2 teaspoons fresh lime juice PATTIES 1½ bodyweight ground chuck (80% lean) 3 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 teaspoon garlic powder ¾ teaspoon ancho chile powder ¾ teaspoon kosher salt 4 slices pepper jack cheese, each individual around 1 ounce 4 hamburger buns, crack 1 ripe beefsteak tomato, relating to 10 ounces, slice crosswise into 4 slices 4 pickled jalapeño chile peppers (to a jar), each individual reduce lengthwise into quarters 1. Whisk the sauce ingredients. 2. Combine the patty ingredients, and then carefully kind 4 patties of equivalent measurement, each about ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation about 1 inch huge in the heart of the patties to avert them versus forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Plan the grill for guide cooking about medium-higher heat (400° to 500°F). 4. Grill the patties over guide medium-higher warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning when. Through the final 30 seconds to 1 instant of grilling year, vacation put a minimize of cheese on just about every patty to soften, and toast the buns, minimize facet down, over lead heat. 5. Produce each and every burger on a bun with sauce, a patty, a tomato lower, and 4 jalapeño quarters. serve incredibly hot. Exactly where DID THE Phrase “HAMBURGER” Arrive to? Etymologists will compete that the Hamburg steak, the hamburger’s plated knife-and-fork predecessor, is far too the hamburger’s etymological derivative. Identified as soon after the port metropolis of Hamburg, Germany, the Hamburg steak (quickly a experienced chopped beefsteak patty) developed its direction to The united states together with its emigrant creators in the 17th century. The usa’s industrialization and the arrival of lunch wagons then provoked the Hamburg steak’s historical jump in opposition to plate to sandwich, manufacturing track record lunches—sans plates or utensils—each probable and believable. Filling, economical, and hassle-free, the “hamburger steak sandwich” was born, and the chill out, as they say, is background.","directions":"","url":"https://recipe.bluelayer.org/recipe/448/4-alarm-jalape-o-cheeseburgers"},{"id":"392","title":"Steak and Cheese Sandwiches with Onions and Mushrooms","ingredients":"1/2 lb skinny slash beef spherical sandwich steaks
1/2 higher onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms
4 seconds cooking spray (I together with Intelligent Balance) Garlic powder to taste Salt
and new cracked pepper to taste For the sandwich:
4 slices low-weight cheese slices (I utilized Sargento provolone)","directions":"Preheat oven to 425° or mounted your broiler to small.","url":"https://recipe.bluelayer.org/recipe/392/steak-and-cheese-sandwiches-with-onions-and-mushrooms"},{"id":"264","title":"Build A Burger With Sixteen Substances Or Less","ingredients":"Build A Burger With Sixteen ingredients Or Less Napa Valley Basil-Smoked Burgers Can make 6 PESTO MAYONNAISE 2/3 cup mayonnaise Two tablespoons created basil pesto PATTIES Two fat ground sirloin 1/4 cup Zinfandel 1/4 cup minced new basil 1/4 cup minced red onion 1/4 cup fresh Italian bread crumbs 8 sun-dried tomatoes packed in olive oil, finely chopped Two teaspoons garlic salt Vegetable oil, for brushing on the grill rack Eight large fresh basil sprigs, moistened with water Six hefty seeded sandwich rolls, crack Six slices Monterey Jack cheese 6 red leaf lettuce leaves 6 (1/4-inch-thick) higher tomato slices Six paper-thin red onion slices, divided into rings 6 fresh basil sprigs Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Blend the mayonnaise and pesto in a reduced bowl and combine perfectly. Deal with and refrigerate until required. To create the patties, blend the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Managing the meat as minor as prospective, mix very well. Divide the mixture into 6 equivalent quantities and sort them into patties to in shape the rolls. Although the grill is geared up, brush the rack with vegetable oil. Throw basil sprigs straight onto the fire. Level patties on the rack; cover and cook 5 to Seven minutes on each side. In the course of the final several minutes of cooking, put rolls, lower facet down, on the outer edges of the rack to toast flippantly. Best each patty with a cheese slice. Cook One instant. Spread the mayonnaise in excess of the reduce sides of the rolls. On each roll backside, Area a lettuce leaf, a patty, a tomato lower, an onion slash and a basil sprig. add the roll tops and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/264/build-a-burger-with-sixteen-substances-or-less"},{"id":"250","title":"Fuel Grills – Deliver Incredibly hot Functions To Your Pals And Households","ingredients":"Gasoline grill is a product or appear, normally fueled through gasoline and is utilized for cooking foods. If you have to have to scorching up your weekends via cooking mouth watering dishes for your loved ones and mates, then you ought to routinely take a fuel frill for by yourself. Whenever you will need to obtain gasoline grills, you can both set up the grills as for every your conclusion immediately in the retail outlet or make it possible for the mechanics to get the grills for you. Positive aspects of gasoline grills Fuel grills are beneficial, as they do not lead to air air pollution. Due to the fact they are relatively low in sizing, consequently you can restore them nearly at any corner of your house. In contrast to the electric powered grills, the gasoline grills do not will need electric info in the vicinity of to the put you will need to set up the grills. The gasoline grills are functional and can be carried in opposition to your house to the yard to plan foods for al fresco get-togethers. There is even no possibility of finding electric shocks in scenario of mishandling. Ingredients required for deciding on the gasoline grill For individuals who will need to order the fuel grill, below are some strategies that will aid you consider the gasoline grill. Although you are getting the fuel grill, you ought to spend consideration to the high quality and attempt to choose a grill with ceramic briquettes and lava rocks. Make a decision a fuel grill with double heat manage as a result that you can effortlessly take care of the burners. Try out to overall look for a design and style with drip tray as a result that cleanup will become simpler. The gasoline grill really should add things like warm-deflecting panel consequently that heat can spread flippantly. When you need to prevent fuel grills with facet burners as it simply just will add the value, you should really attain the facet cabinets even so. The aspect cabinets are Quite effortless for that contains plates and other bins. The large component to be thought of for fuel grills is the mother nature of the grills. You can get hold of gasoline grills with hinged, stainless metallic grate and broader bars as it stops significantly less total of food items to acquire spilled over the flames. If you are opting for porcelain-covered metallic grates, then keep in mind they are simple to fresh new nevertheless contain a traditional inclination to crack if falls down. Forged iron grates, on the other hand, will need significantly added fix given that they consist of a inclination to rust, nonetheless they ensure to sear meat in an Great path. You can just take a fuel grill with any of the after patterns of grill that will in shape your motive simplest. You can cook a full total of barbeques in the fuel grills. Ranging to searing meats, roasting fishes, to arranging sandwiches, burgers, pastries and cookies, gasoline grills serve your motive of dealing with Those with delectable culinary delights.","directions":"","url":"https://recipe.bluelayer.org/recipe/250/fuel-grills-deliver-incredibly-hot-functions-to-your-pals-and-households"},{"id":"210","title":"Deep Fried Turkey Coach","ingredients":"Despite the fact that your neighbors are inserting up their Halloween decorations and scouring supermarkets for deal sweet, it’s the perfect year for you to deep fry a turkey. If you’ve been asking yourself around deep frying a turkey for Thanksgiving nevertheless need to have to try out it to start with, then Oct is the perfect period. It’s end ample to Thanksgiving for you to income some rewarding working experience nevertheless however considerably sufficient absent that your loved ones gained’t obtain exhausted of turkey sandwiches. In Oct, Thanksgiving is however about a thirty day period absent. It's the perfect period to take your turkey fryer out of the attic, acquire some peanut oil and consider out some clean dry rubs or injector recipes. Allow’s experience it the moment November arrives it’s also late to issue your relatives to a turkey consider work every time they're transferring to add it yet again in a number of months on Thanksgiving. That’s a large amount of turkey. And Thanksgiving supper is a year to be grateful, not a season to check out out fresh recipes. What if your chicken preferences lousy? You wear’t need to have your relatives to keep in mind this calendar year as the one exactly where Father harmed Thanksgiving. Deep frying a prepare turkey a thirty day period early will enhance your convenience position on Thanksgiving. Allow’s experience it the moment operating with 5 gallons of boiling oil you can employ the service of all the comfort and ease you can acquire. And you’ll in addition just take to get pleasure from a magnificent deep fried turkey devoid of all the worry and the hassles that the holiday seasons convey. Your prep exertion should really involve producing certain your propane tank is total and watch to check out if your fire extinguisher is billed and prepared for move. Be of course to uncover your gloves and goggles and assemble all the important resources that you’ll need to have for the large working day. Put it someplace on hand including the garage. This route Though Thanksgiving arrives you’ll add one much less detail to strain around. And don't forget Whilst you deep fry a turkey you gained’t comprise turkey drippings to deliver gravy. Oct is the perfect year to software your gravy options. You may fry up the giblets and neck in a pan and employ these drippings to deliver your gravy. Or you could possibly obtain your gravy at the retailer. The deep fried turkey will be soaked plenty of that gravy will be a lot more large for the mashed potatoes nonetheless it’s however a positive strategy to program forward. In this article’s an superior injector sauce recipe to try out: Buttery Injector Sauce 1/2 cup chicken Broth 4 tbsp Butter 1 tbsp Lemon Juice 1/2 tsp Garlic Powder 1/2 tsp Black Pepper Salt to taste Soften Butter in a pan or microwave Mixture butter in a bowl with the relax of the ingredients until salt Add salt slowly and gradually and flavor. The sauce must basically style a little bit salty Whisk or Use electrical mixer until nicely put together and well prepared to be injected Inject mixture into turkey Location turkey in oven bag or in a large bowl with a add Refrigerate right away Regardless of whether it’s your initial deep fried turkey or you are an aged expert, consider making use of Oct to coach. It will deliver Thanksgiving a tiny even further snug and thrilling. The even more published you are, the smoother your working day will move and that’s nearly anything to be grateful for.","directions":"","url":"https://recipe.bluelayer.org/recipe/210/deep-fried-turkey-coach"}]