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.
n the bottom of a trifle bowl.
Layer 1/2
alf to use in another recipe.) Flatten cake to cover base
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.
emaining juice.
To assemble Trifle: Whip the cream, sugar and
Combine melted dark chocolate and custard. Set aside.
Combine reserved cherry syrup and kirsch. Set aside.
Place cherries in a large trifle bowl or six individual serving dishes. Sprinkle with crumbled muffins then drizzle with kirsch syrup. Top with chocolate custard. Whip heavy cream to soft peaks then spoon over custard. Sprinkle with crushed chocolate bar. Chill until ready to serve.
Layer ladyfinger cookies and cherries in 8 serving glasses.
Combine reserved cherry syrup and kirsch then drizzle over top.
Whip heavy cream and powdered sugar to soft peaks then distribute between trifles. Garnish with chocolate curls, cover and chill overnight.
Let sit at room temperature for 15 mins before serving.
he first step of this recipe. Again slightly grease the parchment
Prepare the cake mix according to package directions. Cool ten minutes; remove from pan. Cut into 1-inch cubes.
Prepare pudding mix according to package directions using the milk. Cover (laying plastic wrap directly on pudding so no \"skin\" forms and chill about 30 minutes.
Place 1/2 of cake cubes in a 3-quart trifle bowl. Spoon 1/2 of cherries over cake. Spread 1/2 of pudding over cherries and top with 1 cups of the Cool Whip. Repeat layers.
Garnish, if desired, with a sprinkle of cocoa powder.
Prepare pudding according to package directions with skim milk and let chill in refrigerator.
Break pound cake into moderate size pieces to cover bottom of trifle dish or large glass bowl. Spread 1/4 of the pudding over cake layer. Top
with layer of cherries and dollop with Cool Whip.
Repeat layers to top of bowl, reserving a few cherries for garnish.
The last layer should be the remainder of the pudding. Decorate with cherries and whipped cream. Chill before serving.
\" round, 5\" deep glass trifle bowl.
Line the bottom
Mix pudding mix with milk until thickened.
Add 1/2 of the Cool Whip to the pudding mixture.
Slice the chocolate rolls in half lengthwise and press cut side against inside perimeter of trifle bowl.
Layer pudding mixture, cherry pie filling and Swiss rolls cut in half lengthwise, continuing until all pudding is used.
Top with Cool Whip.
Decorate with cherries and any remaining Swiss rolls (cut crosswise).
Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
edium-high heat. Add the Black Forest ham, and saute until golden
nto the bottom of your trifle bowl.
Put the cherries
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 ...