Spicy Velvet Elvis Sandwich

Ingredients:
1 loaf peanut butter bread
2 ripe plantains
2 Tablespoons (or more) peanut butter
2 teaspoons (plus or minus to taste) Thai Chili Garlic Sauce
butter, warmed to room temperature
Grilling baste: 2 teaspoons butter, 1 teaspoon brown sugar, 1/4 teaspoon crushed red chiles



Step 1:

Spicy Velvet Elvis Sandwich recipe picture 2Put the grilling baste ingredients into a small saucepan and melt/stir to combine.



Step 2:

Spicy Velvet Elvis Sandwich recipe picture 3Do not peel the plantains. Cut them in half lengthwise, and into pieces of appropriate size for your bread. Brush with basting solution.



Step 3:

Spicy Velvet Elvis Sandwich recipe picture 4Grill the plantains skin-side down for 7 minutes, then flip them and grill 3 minutes more. I didn't get a usable picture of the grilling process, but here's what they look like after:


Step 4:

Spicy Velvet Elvis Sandwich recipe picture 5Mix the peanut butter and chile-garlic sauce to taste. Add a bit of salt, and if necessary some peanut oil to make it more spreadable.



Step 5:

Spicy Velvet Elvis Sandwich recipe picture 6Okay, time to assemble! Start by slicing the peanut butter bread. Optional: remove the crusts like Mom used to do.


Step 6:

Spicy Velvet Elvis Sandwich recipe picture 7Spread some spicy peanut butter on each piece of bread.


Step 7:

Spicy Velvet Elvis Sandwich recipe photos 8You know how to put together a sandwich. Slice the plantains in half if they seem too thick. Butter the outside portions of the bread for pan-toasting.



Step 8:

Spicy Velvet Elvis Sandwich recipe photos 9Buttered:



Step 9:

step-by-step recipe photos 10Toast in the pan until GBD (Golden Brown and Delicious).


Step 10:

Spicy Velvet Elvis Sandwich recipe photos 11Serve the Asian inspired Elvis Sandwich.

source: http://visualrecipes.com/recipe-details/recipe_id/571/Spicy-Velvet-Elvis-Sandwich/

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Corned Beef and Cabbage

Ingredients

• 1 6-pound corned beef
• 1 pound of carrots, roughly cut into inch sized bits
• 1 pound of onions, roughly cut into inch sized bits
• 1 can of beer
• 1 tablespoon mustard seed
• 1 tablespoon coriander seed
• ½ tablespoon peppercorns
• ½ tablespoons dill seed
• 3 bay leaves
• 3 pounds cabbage
• 2 pounds new red potatoes

Instructions

1. Using the largest stockpot you have, place the corned beef into it.
2. Place half the carrots and half the onions into the pot with the beef.
3. Pour in the beer. Add the mustard seeds, coriander seeds, peppercorns, dill seeds, and bay leaves.
4. Add enough water to cover the corned beef.
5. Mix everything well.
6. Bring this to a boil and then reduce to a simmer.
7. Cover and simmer for three hours, checking occasionally to make sure that the water is covering the beef.
8. Cut the cabbage into wedges.
9. Wash the potatoes and cut them in half. If the potatoes are about one inch in size, you do not need to cut them.
10. Once the beef simmered for three hours, add the remaining carrots, onions, cabbage, and potatoes.
11. Check the water level, everything should be covered with the water.
12. Bring the water to a boil, and then reduce to a simmer.
13. Simmer for twenty minutes until the potatoes and cabbage are tender.
14. Remove everything from the pot.
15. Slice the beef across the grain about ¼ inch thick.
16. This recipe will feed 12 people. If you want to feed only 6 people you can cut the recipe in half or you can use the leftovers to make corned beef hash or any other corned beef recipe.

source: http://recipes.lovetoknow.com/wiki/Corned_Beef_and_Cabbage

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Irish Lamb or Beef Stew

Ingredients

• 2 lbs boned lamb or boned beef, sliced, 1/4 inch slices (Lamb is traditional)
• 2 lbs peeled potatoes, thinly sliced (a mandolin slicer works best)
• 3 large onions, thinly sliced
• salt and pepper, each layer to taste
• 2 tablespoons fresh parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
• 13 ounces water

Directions

1. Trim the meat, leaving a little of the fat and slice.
2. Season the meat and veggies with salt, pepper, 2 teaspoons of parsley and the thyme.
3. Layer the potatoes, meat and onions in a large casserole, starting and finishing with a layer of potatoes.
4. Add the water and cover tightly.
5. Cook in a preheated oven at 275 degrees for 2 1/2 hours, shake occasionally to prevent sticking, and check liquid now and then.
6. Do not add unless absolutly necessary.
7. The potatoes will thicken the finished stew so it should not be too runny.
8. Just before serving, remove lid and brown the top under a hot broiler and sprinkle with remaining parsley.
9. The potatoes on top should be nice and brown and crisp.

source: http://www.recipezaar.com/Irish-Lamb-or-Beef-Stew-15265

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Lasagna Spinaci (Italian Spinach Lasagna)

Ingredients:

Sauce

• 2 (14 1/2 ounce) cans diced tomatoes

• 2 (14 1/2 ounce) cans crushed tomatoes
• 1 cup white onion, diced
• 3 tablespoons fresh basil, chopped
• 2 teaspoons dried Italian seasoning
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons unbleached cane sugar
• 1 garlic clove, minced

Pasta

• 12 whole wheat lasagna noodles
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 15 ounces fat-free ricotta cheese
• 3 cups chopped spinach
• 1/2 cup fresh parmesan cheese, shredded
• 2 tablespoons kalamata olives, finely chopped (optional)
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon sea salt
• 1/4 cup shredded part-skim mozzarella cheese, shredded
• 1/4 cup fat free mozzarella cheese, shredded
• 1-2 cup cooked italian sausage (optional)

Direction:

1 Prepare marinara: Saute onions in saucepan. Do not brown.

2 Add liquid drained from diced tomatoes.

3 Add basil, Italian seasoning, oregano, sugar & red peppers.

4 Simmer 30 minutes or until reduced by half.

5 Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside.

6 Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.

7 Prepare Filling: Heat oil in nonstick skillet over medium heat.

8 Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.

9 Stir in ricotta, parmesan, olives, crushed red pepper, salt and 1/2-2/3 c marinara.

10 Spread 1/3-1/2 cup marinara in bottom of 9x13" baking dish.

11 Line bottom of baking dish with single layer of lasagna noodles. Spoon layer of filling over noodles and spread evenly.

12 If desired, add layer of cooked Italian sausage. Repeat layers. Top with marinara sauce & mozarella.

13 Bake 20-25 minutes until bubbling & cheese melted.

14 Can be frozen up to 1 month.

source: http://www.recipezaar.com/Lasagna-Spinaci-Italian-Spinach-Lasagna-224603

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Cola Burgers

Ingredients

• 1 egg
• 1/2 cup cola-flavored carbonated beverage, divided
• 1/2 cup crushed saltine crackers
• 6 tablespoons French salad dressing, divided
• 2 tablespoons grated Parmesan cheese
• 1 1/2 pounds ground beef

Directions

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
2. In a medium bowl, mix together the egg, 1/4 cup of cola, crackers, 2 tablespoons of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into 6 balls, and pat into 3/4 inch patties. Pour the remaining cola and dressing into a small bowl, and mix well.
3. Grill burgers for about 3 minutes per side. Brush with the dressing and cola, then grill for 8 to 10 more minutes, basting occasionally.

source: http://allrecipes.com/Recipe/Cola-Burgers/Detail.aspx

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Cordon Bleu Chicken Rolls

Ingredients

• 8 skinless, boneless chicken breasts
• 8 slices cooked ham
• 4 slices Swiss cheese, cut into 1 inch pieces
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 cup melted butter
• 1/2 cup cornflakes cereal crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

source: http://allrecipes.com/Recipe/Cordon-Bleu-Chicken-Rolls/Detail.aspx

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Innkeeper’s Mussel Chowder

Ingredients: 5 pounds mussels in shells 1 cup dry white wine 1 pound thin-skinned potatoes 1 onion (1/2 pound) 1 stalk celery (3 oz.) ½ yellow or red pepper 3 Tablespoons butter 2 teaspoons curry powder, mild ¼ teaspoon cayenne pepper 1 ½ teaspoons dried basil 1 can tomato sauce (28 oz.) 2 cups whipping cream Salt and pepper

Directions: Serves: 6 as a main course or 8 to 10 as a first-course serving Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes. Meanwhile, remove mussels from shells; discard shells. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls. source: http://www.bnbfinder.com/?action=recipeDisplay&innId=12868&recipeId=492

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