almonds
american
appetizer
asian
bacon
bagel
baguette
banana
bar
barbecue
basil
bbq
bean
beef
beef
beverage
bologna
bourbon
bread
breakfast
brie
brownies
brunch
burgers
cabbage
caesar
cajun
cake
california
calzones
candy
caramelized
carnitas
catfish
cheddar
cheese
cheeseburgers
chicken
chicken
chili
chili
cobb
coca-cola
coconut
condiment
cookie
cordon bleu
corn
crab
crabmeat
cream
creole
crust
cuban
cupcake
deli
dessert
diet
dip
dogs
dog rolls
dressing
drink
egg
eggless
eggplant
entree
fajitas
focaccia
frankfurters
french
frosting
fudge
game
garlic
german
glop
gluten
goat cheese
grill
grilling
guacamole
gyros
ham
hot and sweet
hot dogs
indian
italian
jelly
kentucky
lamb
lettuce
lobster
louisiana
low-fat
mango
marinated
marmalade
mayonnaise
meat
meatball
meatless
mediterranean
mexican
midwestern
mozzarella
muffin
mushroom
mustard
navajo
new york
nuts
onion
oyster
party
pasta
patties
peanut butter
peppers
philly
picnic
pie
pigs
pita
pizza
pork
pumpkin
quesadillas
rib-eye
roast
roast beef
roll
salad
salad
salmon
sandwiche
sauce
sausage
seafood
shrimp
slaw
smoked turkey
snack
soup
southern
southwestern
spanish
spicy
spread
steak
stew
sub
tabasco
taco
tea
tex mex
toast
tomato
tortilla
tuna
turkey
turkey
veal
vegetable
walnut
restaurant recipes
 


MEAL & SANDWICH RECIPES



  • Bean


  • restaurant recipes
    KFC Bean Salad
    1 16-oz can green beans (Blue Lake or some good quality)
    1 16-oz can wax beans
    1 16-oz can kidney beans
    1 medium green pepper, sliced and chopped
    1 medium-sized white onion sliced and cut up
    1/2 cup vegetable oil
    1/2 cup cider vinegar
    3/4 cup sugar
    1 1/2 teaspoons salt
    1/2 teaspoon black pepper
    Drain and rinse kidney beans well. Drain additional beans
    and combine all ingredients together. Marinate and refrigerate
    overnight. Bean salad tastes better after 3 or 4 days. Makes
    about 7 cups.

    restaurant recipes
    WOLFGANG PUCK'S PUMPKIN PIE
    Yield: 1 servings
    Unbaked 10-inch single
    -crust pie shell
    4 tb Sugar syrup
    1 tb Minced orange peel
    2 tb Grand Marnier
    1 Vanilla bean, split and
    -scraped
    1 Cinnamon stick
    Fresh grated nutmeg
    6 Oz. fresh cranberries
    2 c Pumpkin puree
    1 c Dark brown sugar, packed
    1/2 ts Cinnamon
    1 ts Ginger
    1/2 ts Nutmeg
    1/2 ts Cloves
    ds Salt
    ds Fresh ground white pepper
    4 Eggs
    1 c Whipping cream
    1/2 c Half and half
    3 tb Bourbon
    Cinnamon ice cream
    -(optional)
    Wolfgang Puck is a German-born chef who has made his mark here in
    California. He has such goldmines as Spago's in LA and Stars in the
    City plus a few more salted away around the globe. This is Wolfgang
    Puck's very own punkin' pie. How does it stack up against
    Grandma's?
    Line a buttered 10-inch pie dish or flan ring with pastry.
    Refrigerate for 1/2 hour. Line with parchment paper and fill
    with pie
    weights or uncooked beans. Bake at 350F for 25 minutes, or until
    crust is golden. Let cool. Remove paper and beans.
    Meanwhile, in large stainless steel saucepan, combine sugar syrup,
    orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
    stick and nutmeg. Bring to boil. Stir in cranberries then reduce
    heat and simmer for 3 to 5 minutes or until berries are softened.
    Remove vanilla bean and cinnamon stick. Spread mixture in thin
    layer on bottom of tart shell. (Leftover marmalade is good served
    on side
    with smoked meat, fowl or curry.)
    In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
    cloves and pepper. Beat in eggs, cream, half and half and bourbon,
    Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until
    set.
    Serve warm with cinnamon ice cream, if desired.

    sandwich recipes
    Creole Bean Burger
    1 (15 ounce) can red kidney beans,
    drained, rinsed and mashed
    1 onion, chopped
    1 egg
    1 tablespoon catsup
    1 teaspoon mustard
    2 teaspoons Worcestershire sauce
    1/4 teaspoon ground cumin
    3 tablespoons flavored bread crumbs
    1 tablespoon oil
    4 hamburger buns
    Lettuce
    Thousand Island dressing
    Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs.
    Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-low heat.
    Serve on buns with lettuce and Thousand Island dressing.

    sandwich recipes
    Original Philadelphia Cheese Steak Sandwich
    1 (24 ounce) thinly-sliced rib eye or eye roll steak
    6 tablespoons soy bean oil
    Cheese (Cheez Whiz® is recommended), American
    or provolone
    4 crusty Italian rolls
    1 large Spanish onion
    Sweet green and red peppers, sautéed in oil (optional)
    Mushrooms, sautéed in oil (optional)
    Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan
    and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the
    slices of meat quickly on both sides.
    Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto
    each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet
    peppers, mushrooms and catsup.

    sandwich recipes
    Santa Fe Pork Sandwich
    1 (4 x 6-inch) piece of focaccia
    Lettuce leaf
    Sliced orange
    Sliced red onion
    Thinly-sliced pork roast
    Sour cream
    Salsa or hot pepper sauce
    Thinly-sliced avocado
    Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast;
    dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork.
    Serve with corn salad or black bean salad with salsa

    sandwich recipes
    Veggie-Wich
    1 individual-size loaf French bread
    2 tablespoons mayonnaise
    1/4 cup alfalfa or mung sprouts
    1/2 tomato, sliced
    2 slices Monterey Jack cheese
    1/2 avocado, sliced
    1 tablespoon sunflower seeds, salted
    Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado
    slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French
    bread half.

    sandwich recipes
    Chicken-Vegetable Salad Filling
    3 cups chopped, cooked chicken breast
    1 cup fresh bean sprouts
    1 cup chopped celery
    1/2 cup chopped green bell pepper
    1/2 cup chopped onion
    1/3 cup mayonnaise
    3 tablespoons lemon juice
    1/2 teaspoon freshly ground pepper
    3/4 teaspoon dry mustard
    1/2 teaspoon seasoned salt
    Combine chicken, bean sprouts, celery, green pepper and onion in a bowl; toss gently.
    Combine remaining ingredients; stir well. Add to chicken mixture; toss gently to mix.
    Makes 8 servings.

    sandwich recipes
    Bean ’n’ Burger Pockets
    1 1/4 pounds ground beef
    1 can (14 1/2 oz.) diced tomatoes -- undrained
    1 can (8 oz.) tomato sauce
    1/2 cup chopped onion
    1 clove garlic -- minced
    1 Tablespoon brown sugar
    1 teaspoon seasoned salt
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/8 teaspoon dried thyme
    1/8 teaspoon savory
    1/8 teaspoon marjoram
    1/8 teaspoon oregano
    1/8 teaspoon parsley flakes
    1 can (8 3/4 oz.) navy beans -- rinsed and drained
    1 can (8 3/4 oz.) kidney beans -- rinsed and drained
    1 can (8 3/4 oz.) lima beans -- rinsed and drained
    5 pita breads -- halved
    1/2 cup shredded cheddar cheese -- optional
    In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato
    sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1
    hour, stirring occasionally. Stir in beans; heat through. Spoon about 1/2
    cup into each pita half. Top with cheese if desired. Yield 5 servings.

    Like