For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
Prepare omelet of choice per description in intro.
Assemble BLT omelets per ingredients list in the following manner: Arrange sliced tomato on omelet, cover w/shredded lettuce & top w/bacon slices or bacon torn in pieces as desired.
Cut ea omelet in half to serve. Sprinkle w/shredded cheddar cheese if desired.
east 1 hour.
Build BLT with bacon, lettuce, tomato, and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1.\tADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL.
2.\tADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL.
3.\tIN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A 1/2 INCH. HEAT TO 350 DEGREES.
4.\tDIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED.
5.\tFRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN.
LET BACON DRAIN ON PAPER TOWEL.
TO ASSEMBLE THE SANDWICHES PUT A GENEROUS ...
Sandwich ~.
Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread.
Basil Aioli:
1 cup loosely packed basil leaves.
1/2 cup extra-virgin olive oil.
1/2 cup canola oil.
2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks).
2 garlic cloves, minced.
1/2 teaspoon dried mustard, lemon juice, salt, and pepper.
Bring a large pot of salted ...
Place bacon, lettuce and tomato in large bowl, add enough mayo or Miracle Whip to\"wet\" all ingredients together.
Salt and pepper to taste.
Place a\"generous\" portion of BLT mixture onto tortilla, as if you were making a burrito.
Wrap and Roll-- your ready to go!
NOTE: Sometimes the kids will request shredded cheese in their mixture so I just divide into two mixes, one with shredded cheese, one without (I am not one to fool with a classic like a BLT by putting cheese on it).
Stir together salsa and corn.
Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle with Avocado-Lime Sauce.
Roll up, and if desired, secure with wooded picks.
In medium bowl, combine all ingredients. Chill if desired. Makes 3 cups.
Combine all ingredients in bowl.
Stir until blended.
Cover and refrigerate 1 hour to blend flavors.
(This recipe may be prepared up to 3 hours ahead of time).
so for smaller groups, cut recipe in 1/2.
Heat a grill pan over medium heat and cook bacon (I use thick peppered bacon which takes longer to cook -- about 10-20 minutes). Drain on paper towels.
Drain excess grease from pan and after salt and peppering fish cook fish in same pan (5-10 minutes per side depending on thickness of fish).
In a small bowl mix together dressing (mayo - salt and pepper).
Toast buns and spread mayo mixure on bottom of bun, add lettuce tomato slice, bacon and 1 piece fish top with lettuce and tomato and top bun (spead with mayo mixture) mayo side down ...
Boil pasta per package directions, then drain & rinse in cold water.
While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then panfry til almost crisp; drain on paper towels & set aside.
In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
Gently stir in tomato, & pasta.
Cover tightly & refrigerate til serving.
*Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.
owl until thoroughly mixed.
BLT Club:
Spread garlic mayo
ore http://www.ivillage.com/blt-linguine/3-r-274641#ixzz1LaDesvoB
ook until melted.
Add BLT Ranch salad dressing. Spray 2