hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ussian Dressing (either my delicious recipe or store bought, but preferably
he chill so that the sandwich will be hot inside once
DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
SANDWICH: Spread dressing on one side of each bread slice.
Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
o use.
For the Sandwich:
Heat a grill pan
orseradish sauce. Drizzle the thousand island dressing directly on the sandwich and
Combine corned beef, cheese, sauerkraut, mayonnaise and chili sauce.
Cover
and\tstore
in
refrigerator.
To serve, spread filling
between rye bread slices;\tbutter outsides of bread and cook
on
sandwich grill until cheese melts.
Makes about 5 cups.
Spread one slice of bread with horseradish, adjusting for the \"hotness\" you prefer.
Spread Dijon mustard on the remaining slice of bread.
On horseradish slice of bread add the sauerkraut (to taste).
On Dijon slice, add corned beef and provolone slices.
Toast both sides of sandwich (open faced) in the oven for 5-10 min -- watching carefully.
Put sandwich together and enjoy!
For dressing, combine first 4 ingredients.
Spread on each slice of bread.
Top with kraut, corned beef and cheese.
Put together as a sandwich; butter outsides of each sandwich.
Brown on both sides on buttered skillet until cheese melts.
Serves 4.
br>When cheese melts, remove sandwich from heat.
Spread Louie
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
iece\" on the sandwich.
Sandwich -- Now build the sandwich, 1 slice of
lices thick cut bacon, cheese sauce and egg. Sprinkle with smoked
Preheat oven broiler.
Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.
Combine mayonnaise, chili sauce and horseradish in a small
and broth, mustard and Worcestershire sauce; cook for 3 minutes or
epare the au jus dipping sauce: Melt butter in saucepan;
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).