For the egg, turkey and tuna sandwich, hard boil the eggs. Place
ortilla chips to crumbs. Place turkey steaks between 2 sheets plastic
Cracklings Turkey:
Remove frozen skin from
Canned chicken breast salad sandwich.
Drain the chicken broth
o a boil and add turkey breast. Bring back to boiling
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Combine fish, 1/2 the shrimp, curry paste and fish sauce in a food processor. Pulse to a paste. Add remaining shrimp and pulse to just chop shrimp. Shape into 4 long sausage-shaped patties. Dust in rice flour, shaking off excess. Refrigerate.
Heat oil in a large skillet on medium heat. Cook patties, 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss all ingredients in a bowl.
Serve patties on baguette with salad. Drizzle with chili sauce to serve.
Combine all ingredients; mix well.
Can be covered and refrigerated for several hours to allow flavors to blend.
Makes great filling for pita pocket sandwiches.
DIRECTIONS FOR TURKEY:
NOTE: Even though you
For the dressing; whisk all ingredients
For the Dressing:
In a
Mix turkey, salad dressing, tomatoes with green chile
ling-film & allow to stand for 8-10 minutes.
Meanwhile
In a small bowl mash the hard boiled eggs with the mayonnaise.
Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
Cut sandwich in half and enjoy!
For the cashews: Heat the oven
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
edium heat. Cook the lamb for 3-5 mins, turning, until