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COLLECTION: Sandwiches, Burgers and Spreads

Make COLLECTION: Sandwiches, Burgers and Spreads at home with Process Type Swiss Cheese, Cooked Rice, Oil, Barbecue Sauce, and & P Or A Type Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 slice
• 3/4 cup
• 2 tsp
• 1/2 tbsp
• 1 tbsp
• 1/2 cup
• 1 tsp
• 2 clove
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 2 slice
• 1 cup
• 1 tsp
• 3 cup
• 1/4 tsp
• 2 tbsp
• 1 cup
• 1 1/2 cup
• 2 clove
• 2 tbsp
• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 cup
• 1/2 cup
• 1 cup
• 2 tbsp
• 1/2 cup
• 2 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 clove
• 1/4 tsp
• 1 tbsp
• 1/2 tsp
• 8 oz
• 3 tbsp
• 1 tbsp
• 2 can
• 1/2 cup
• 2 tbsp
• 1/4 tsp
• 1/2 cup
• 1/8 cup
• 1 cup
• 1/2 cup
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat broiler to about 475F. Peel and slice avocado and sprinkle with part of the lemon juice.

2. 2

   Drain salmon and break into chunks.

3. 3

   Divide evenly over avocado slices, and sprinkle with remaining lemon juice.

4. 4

   Top with second halves of the buns, then with cheese slices.

5. 5

   Sprinkle with sesame seeds.

6. 6

   Broil about 8 inches from heat until cheese melts and the sandwiches are heated through.

7. 7

   Garnish with dill pickles.

8. 8

   Process walnuts in food processor and pour into a bowl.

9. 9

   Process rice and pour in with walnuts.

10. 10

    Saute onion in oil until tender and add to walnuts and rice along with the rest of ingredients except flour.

11. 11

    Add enough flour to make patties.

12. 12

    Refrigerate for 1 hour.

13. 13

    Fry in a little oil for several minutes, turning occasionally.

14. 14

    Serve on a bun with barbecue sauce and pickles.

15. 15

    Put the cheese slices on the bagel, and top with apple slices and sprinkle with cinnamon.

16. 16

    Heat in oven (I prefer conventional ovens over microwaves) til cheese is melted.

17. 17

    Great stuff.

18. 18

    Clark Dorman requested a recipe for bruschetta (pronounced

19. 19

    You may then drizzle oil or balsamic vinegar over the top. Usually,

20. 20

    Combine all ingredients in a bowl and mix very well.

21. 21

    I use my hands to mix.

22. 22

    This is what keeps them from falling apart on the grill.

23. 23

    Toast a couple of slices of bread. (I use the stuff with nutty bits in it.) While it's doing preheat the grill (which I suspect is called something else in the USA) to its highest setting.

24. 24

    Meanwhile mix together plenty of butter or marge, more demerara sugar than is good for you and a good healthy pinch of each of cinnamon and nutmeg.

25. 25

    Spread the gunge on the toast and cook under the grill for a few minutes.

26. 26

    Let it cool down for a minute or two, when you will be able to eat it without burning your mouth out and it will be quite crispy.

27. 27

    Chop the eggs very fine and season with curry, salt & pepper.

28. 28

    Mix in a touch of orange juice and orange zest and add enough mayonnaise to hold the eggs together.

29. 29

    Very nice on pumpernickle bread.

30. 30

    Mix all thoroughly & Dip with crusty warm bread.

31. 31

    Mix all thoroughly & Dip with crusty warm bread.

32. 32

    Whisk the first five ingredients together in a mixing bowl.

33. 33

    Pour the egg mixture over the bread and let it soak in.

34. 34

    Heat up your skillet or griddle to medium while awaiting the bread to finish soaking.

35. 35

    Cook for 3 minutes on each side.

36. 36

    Serve with a little melted butter and powdered sugar sprinkled on.

37. 37

    Beat egg.

38. 38

    Add milk and salt.

39. 39

    Dip bread in egg mix.

40. 40

    Fry in preheated pan.

41. 41

    Fry it in margarine NOT grease.

42. 42

    Fry until light brown.

43. 43

    Combine ingredients. Spread on bread and garnish with watercress.