In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
reasts on onions with the Black Forest sauce.
he first step of this recipe. Again slightly grease the parchment
edium-high heat. Add the Black Forest ham, and saute until golden
alf to use in another recipe.) Flatten cake to cover base
Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170\u00b0 F).
Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
Tip: ...
eans are cooked add diced Black Forest Ham.
Remove soup from
ike more icing double this recipe. Spread the icing over all
Preheat oven to 375 degrees F.
Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal.
Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake until chicken reaches 180 degrees F, about 10 minutes. Garnish with chopped parsley, if ...
f mozzerella
add peppered / black forest ham.
add remaining onion
To assemble the sandwich, split the French baguette lengthwise, but not all the way through, so that there's a \"hinge\" on one side.
Spread desired amount of honey mustard on both sides.
Pile on the sliced Black Forest ham.
Sprinkle with desired amount of dried cherries.
Close up the two sides of the sandwich, and eat. :).
Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
Broil for about 4-5 minutes until cheese is melted.
Cut into pieces and serve.
In a small bowl, beat the cream cheese, dill, lemon juice, mustard, salt and pepper until blended.
Stir in the cherries and onions. Spread over each tortilla; layer with ham and cheese.
Roll up tightly; wrap in plastic wrap and refrigerate for at least 2 hours.
Cut into 1/2\" slices.
Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.
Combine asparagus tips, water, and kosher salt in a skillet; bring to a boil and cook until asparagus is tender to the bite but still crisp, about 2 minutes. Drain asparagus in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain and pat asparagus dry with paper towels.
Place a piece of ham on a work surface, curved side of ham towards the top. Put 1/2 teaspoon goat cheese in center of ham and top with 2 asparagus spears, tips pointing to curved side of ham. Fold left and right ...
In a medium bowl, lightly beat together the eggs, mustard, tarragon, and pepper.
Dip each bread slice into the egg mixture, making sure that both sides are thoroughly coated.
Put dipped slices on a plate and set aside.
In two large saute pans, melt one tablespoon butter in each over medium-high heat.
Add four bread slices to each pan.
Cook until the undersides are dark golden brown, about four minutes.
Turn slices and place four slices of cheese and one slice of ham on each of the four slices of bread.
(You may need to ...
Spread red currant jelly evenly over 1 layer of chocolate cake, then spread about 3/4 cup whipped cream over the jelly and add the cherries. Place another cake on the top of the cherries and drizzle cherry brandy over it, spread with 3/4 cup cream. Place the third cake on the top. Spread the remaining cream over the top and sides, sprinkle with shaved chocolate and decorate with whole black cherries.
Prepare the whipped topping mix in a large bowl following package directions, using skim milk and vanilla.
Fold in yogurt until well blended.
Stir in the chopped black cherries.
Spoon a generous 1/4 cup cherry mixture onto center of crepe.
Spread to within 1/2-inch of edge.
Roll up crepe.
Repeat with remaining filling and crepes.
Refrigerate crepes for several hours to chill and firm filling.
iquer!
Put some of Black Cherries on top-a few