Posted on 10/08/2007 5:53:30 PM PDT by laurenmarlowe
You guys still in the Dog Days...
Evening Connie! *HUGS*
Applebee’s has an especially good toasted one, right now. It’s called “Tuscan” something or other and is on crusty artisan bread with chicken breast, one slice of nice ham, a piece of bacon, swiss cheese (melted), sauteed red onion, mayonnaise, and cranberry chutney. It’s really good, and I recommend it.
Have a really good day.
Thanks so much for visiting with us today.
Heart attack on a plate....Really good one is loaded with cheese.
Oh Sandy....I have always wanted to try a hot brown sammich.
I’m gonna print off this recipe!
Find your blender. In it put two huge cloves of garlic, a whole squeezed lemon's worth of juice plus 1/2 that lemon's hide, thinly pared off, no pith, 1/4 c. olive oil and say a tbsp. paprika.
Before you got started on that you put two cans of garbanzo beans and some tahini (sesame seed paste) in the freezer.
Use a big ziploc freezer bag and dump one can drained garbanzos in it, seal, and beat the beans to mush with something heavy to save your blender's motor the work. I've killed a couple blenders making hummus.
Dump say 1/2 cup tahini in the blender, then the smashed first can of garbanzos, frappe on low, pushing down the humus so it blends up. Once you like the texture, dump into a chilled bowl.
Now take the other can of garbanzos you smashed in the ziploc, add another 1/4 cup olive oil to the blender, then in with the garbanzos, blend the same way. Scrape this into the bowl containing the first pass, stir to blend.
Freeze until cold. Indent a swirl like an electric-stove element, squeeze over more lemon juice and olive oil, sprinkle with paprika. Eat stuffed inside pitas doused in water, cut in half and baked until hot.
It's a medicinal bean dip: the garlic and lemon juice fight microbes, and tons of fiber.
Welcome to the Canteen, wastedyears....I sure do hope Subway counts.
Oh, Lauren, that looks YUMMY! Thank you!
(Would you mind faxing it to me? My fax # is 1-928-867-5309 - lol!) ;-)
LOL!
Here is the Canteen you can have your Pastrami on Rye with no worries.
You’re right, turkey sandwiches were made from leftover Thanksgiving turkey!
Have a great day TT!
I might just trade a wireless connection for a cold shower! lol
Oh....wait....I see the temp is only 41 degrees! Brrrrr! *Hugs*
First choice - the day after (or very late night) after Thanksgiving leftover turkey sandwich! This is what I really look forward to on Thanksgiving: two slices of a hearty white bread with on one side, some butter, mayo and Swiss cheese and lots of salt and pepper and on the other side a slab of canned jellied cranberry sauce with some slightly warmed leftover spicy sausage stuffing with lots of cold slicked turkey breast in between.
.
Second choice - A BLT with in peak season, freshly picked, very red and ripe and thickly sliced beefsteak tomatoes, freshly fried and crispy but not burned prime center cut bacon and a single slice of thinly sliced cheddar cheese sandwiched between two slices of very lightly toasted, freshly baked thick sliced sour dough bread with some fresh green leaf lettuce and a modest but generous helping of real butter on one side with and Miracle Whip on the other and plenty of pepper, freshly ground black pepper corns and with special emphasis on the salt, freshly ground sea salt.
Every time I reset my pinger, it goes TU...*sigh* But steadily onward!
Good evening DCPatriot, thanks for stopping in!
Your favorite sandwich sound really good! YUM!
Good evening DCPatriot, thanks for stopping in!
Your favorite sandwich sound really good! YUM!
Love hummus....another recipe I’ve gotta print. Thanks!
Chick peas? Yeech!
Mushed chick peas? Double-Yeech!
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