Pakistani fashion - Hard to find sandwiches recipes

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Favorite Sandwiches Recipes According to Wikipidia pages, in the UK, particularly in the north of England sandwiches are known, informally, as 'butties' or 'sarnies'. This is particularly the case with sandwiches including freshly-cooked bacon and butter, though other forms of 'butty' use other ingredients and mayonnaise. A sandwich filled with chips (US: french fries) is known as a 'chip butty'. In Britain roughly 1.8 billion sandwiches are purchased outside the home every year. In French countries one might see this referred to as un Belge: a Belgian (sandwich). In Scotland, sandwiches are called 'pieces'. One Australian slang term for sandwich is 'sanger' (or 'sanga'). In South Africa sandwiches are sometimes called 'sarmies' or for Afrikaans speakers, 'toebroodjies'.

Please note pictures are not of the same sandwiches

pakistani women fashion - kabon sandwich

FAST SKILLET BEEF KABOB SANDWICH

1 lb. well-trimmed boneless beef top
sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes
1 tsp. each garlic powder,
lemon-pepper and char-grill
seasonings
2 tbsp. butter (divided)
1 medium size. onion (sliced thin)
1 each large. green and red peppers (cut
into rings)
2 (6 inch) pita bread rounds (cut
into halves)
Tomato wedges
Parsley sprigs
Place steak cubes in a small bowl; sprinkle with garlic powder and lemon-pepper
seasoning. Set aside. Over medium-high heat, sprinkle char-grill seasoning into
a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5
to 7 minutes, turning once. Remove beef cubes to heated platter to keep warm.
Add reserved butter to same skillet and melt. Add onion and pepper rings. Stir fry
3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon
beef cubes inside and outside of rings.

pakistani women - chicken and pepper sandwich

CHICKEN AND PEPPERS SANDWICHES
4 boneless chicken breast halves (1
lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 cup (2 oz.) shredded part skim
Mozzarella cheese
3 tbsp. finely chopped green pepper
3 tbsp. finely chopped sweet red
pepper
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns, split
Trim excess fat from chicken breast halves. Place chicken between 2 sheets of
wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place chicken breast halves in a shallow container. Combine lemon juice and
next 6 ingredients, stirring well. Pour over chicken. Cover and marinate in
refrigerator 2 hours. Remove chicken from marinade, reserving marinade.
Arrange chicken on a grill coated with cooking spray. Grill 6 inches over hot coals
15 minutes, turning and basting with reserved marinade every 5 minutes.
Remove chicken from grill, and sprinkle with cheese. Set chicken aside, and
keep warm. Coat a medium skillet with cooking spray. Place over medium heat
until hot. Add green pepper, sweet red pepper, and onion. Saute 2 minutes or
until tender. Remove from heat. Place lettuce leaves on 4 bun halves. Place
reserved chicken on lettuce leaves. Top each bun half with 2 tablespoon pepper
mixture. Yield: 4 servings

 

pakistani women fashion - submarine sandwich

NEW YORK SUBMARINE SANDWICHES
4 (6") or 2 (12") hoagie rolls
Olive oil
Red wine vinegar
Italian seasoning
12 slices provolone cheese
12 slices boiled ham
12 slices hard salami
2 sliced tomatoes
1/4-1/2 head shredded lettuce
1 small. onion, sliced into thin rings
Split rolls. Sprinkle liberally with olive oil. Then vinegar and then the Italian
seasoning. Layer 3 slices each of the provolone, ham and salami on each roll.
(Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded
lettuce on top of cold cuts. Slice 12 inch rolls in half to serve. Serves 4.

pakistani fashion - gyro sandwich Greek Gyro sandwich
2 lb Lean, boneless lamb*
-- cut in 1" cubes
1/3 cup Olive oil
1/2 cup Fresh lemon juice
2 Garlic cloves
-- peeled, cut in quarters
1 tea spoon Chopped fresh thyme
1 tea spoon Chopped fresh oregano or
1 tea spoon Chopped fresh marjoram
Fresh ground pepper to taste
2 Spanish onions; cut in
-thinly sliced rings
24 small Romaine lettuce leaves
-- washed and dried
6 large Pita bread rounds
3 medium Ripe tomatoes
GARLIC YOGURT SAUCE
2 cup Plain yogurt
1 Garlic clove
-- peeled and minced
1 tea spoon Chopped fresh oregano or
1 tea spoon Chopped fresh marjoram
1 table spoon Fresh lemon juice
1 tea spoon Olive oil
Salt and pepper; to taste
*Use meat cut from the leg or shoulder.
The morning before a barbecue, make marinade by combining
oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl.
Remove about 1/4 cup to mix with the onions. Place lamb cubes in
bowl with remaining marinade; toss to coat well.
Place onions in small bowl and toss with reserved marinade. Cover
with plastic wrap and chill, up to several hours, turning several
times.
Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth
and spooning in the yogurt. Tie up edges of cheesecloth with string
to form a pouch. Suspend over bowl (tying from refrigerator rack
above bowl), or place in a colander over bowl and let stand to drain
several hours. Moisture will drip from the yogurt, giving it a
thicker consistency. Mix drained yogurt with minced garlic, chopped
herbs, lemon juice, oil, salt and pepper. Cover and chill. Makes
about 1 cup. Stack pita bread rounds into 2 piles and wrap each in foil, dull side
out.
To barbecue, heat coals or gas barbecue. Remove meat from marinade,
reserving some marinade for basting. (Discard any large garlic
pieces.) Thread lamb onto greased skewers and grill over greased
grill about 4" from hot coals. Cook, turning and basting often,
about 10 minutes or until lamb is brown on the outside, still pink
inside. Warm pita rounds over barbecue.
Before serving, lift the onions from the marinade with a slotted
spoon and place in a serving bowl. Cut whole tomatoes into thin
wedges and place on plate. Place lettuce leaves on plate. Set out
yogurt sauce and lots of napkins to facilitate handling of gyros.
To serve, cut each warmed pita bread in half and separate to form 2
pockets. Each person will fill a warmed pita picket with some of the
grilled lamb cubes, lettuce, tomatoes and onions, topping with a
spoonful of sauce.


22

OPEN FACED MEAT LOAF SANDWICHES

1 lb. ground chuck
1/3 cup. chopped green pepper
1/3 cup. chopped onion
1/3 cup. soft bread crumbs
1/4 cup. skim milk
1 egg, beaten
1 tbsp. reduced calorie catsup
1/4 tsp. garlic powder
1/4 tsp. salt or Papa Dash
1/4 tsp. pepper
Vegetable cooking spray
1 (8 oz.) can no salt added tomato
sauce
1/4 tsp. dried whole oregano
1/4 tsp. dried whole marjoram
6 (1/2 inch thick) slices Italian
bread, toasted
Combine first 10 ingredients in a medium bowl; stir well. Spoon mixture into a 7
1/2 x 3 x 2 inch loaf pan that has been coated with cooking spray. Bake at 350
degrees for 1 hour and 10 minutes. Cool in pan 5 minutes. Remove from pan;
drain well on paper towels. Let stand 5 minutes before cutting into 1 inch slices.
Combine tomato sauce, oregano, and marjoram in a small saucepan. Bring
mixture to a boil. Cover; reduce heat, and simmer 10 minutes, stirring
occasionally. Place toasted bread slices on serving platter. Top each slice with a
meatloaf slice. Spoon 2 tablespoon tomato sauce over each sandwich.

1 Cajun Chicken Sandwiches
4 chicken breast halves without skin -- boneless
powdered chipotle peppers -- to taste
2 tablespoons canola oil
4 hamburger buns
***GARNISHES***
chipotle pepper puree
thick sliced tomatoes
dill pickles
onion slices
lettuce leaves
cheese slices -- your choice
mustard
mayonnaise
Season the chicken breast halves. Heat the oil in a skillet. When oil is
hot, place the chicken in the skillet & cook turning once or twice until
chicken is done. Place chicken on a plate lined with paper towels to
drain the oil.
Spread a little chipotle pepper puree on one half of each bun, on the
other half spread your choice of mustard or mayonnaise. Place a piece of
chicken & any of the other garnishes you desire in the bun
pakistani - beef German Beefsteaks
1 ea Hard roll; large, dry
1/2 cup Water
4 tb Vegetable oil
1 ea Onion; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a fry pan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat into 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep
warm.
Add sliced onions to pan drippings; cook until lightly browned. Arrange
beefsteaks on a platter and top with onion rings.
grilled salmon samdwich GRILLED SALMON & CHEDDAR SANDWICHES
1 lb Salmon -- 1 can
1 t Onion -- grated
10 oz Cheddar -- med, *
1 t Lemon juice
1/4 cup Mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 oz each.
Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the
mixture on thick slices of French bread and top with a slice of cheddar
cheese. Add a top slice of bread and butter both sides of the sandwich
generously. Grill until brown, then turn and brown the other side, and the
cheese is melted. Serve hot.


BAVARIAN

BAVARIAN BEEF SANDWICH

8 oz Pkg soft cream cheese
1/4 cup Sour cream
2 tb Horseradish
12 slice Rye bread or
6 Sub buns
Lettuce
Roast beef slices
6 Red onion slices
Combine cream cheese, sour cream, and horseradish,
mixing until well blended. For each sandwich, spread
bread with the the cream cheese mixture, add the meat,
lettuce and onions. Add additional cream cheese spread
if desired.

Sloppy Joes - rolagola.com Chicken Sloppy Joes
1 tb vegetable oil
1 lb ground chicken
1 green bell pepper; chopped
1 md onion; chopped
30 oz canned sloppy joe sauce
3 cup cooked rice
6 hamburger buns or- English muffins
Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 4 to 6 minutes or until no longer pink. Stir
in pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cook
over medium heat about 8 to 10 minutes; stirring occasionally. Stir
in rice; cook until thoroughly heated. Spoon over hamburger buns.
Meatball Sandwiches Lisas' Hot Italian Meatball Sandwiches
1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk
1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozzarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozzarella cheese
6 submarine sandwich rolls
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well
and form into 1 1/2 inch meatballs. Cube the mozzarella into 1/2" cubes.Press
1 cube into each meatball, cover well with the meat. Place on un greased cookie
sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add
meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon
on sauce and lay a slice of mozzarella cut in half so it covers the length of
the roll on the top of the sandwich. Place under the broiler for 2-3 minutes
or till bubbly.
French Toast Cheddar Sandwiches French Toast Cheddar Sandwiches
2 ea Eggs; large
1/3 cup Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side down. Heat the butter in
the skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides. Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to prevent sticking. Or you can
place the sandwiches, after dipping, on a well greased baking sheet and
brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.


FRENCH TOASTED SANDWICHES

FRENCH TOASTED SANDWICHES

3 eggs, beaten
1/2 cup milk
1 tsp. sugar
1/4 tsp. salt
chicken, turkey, corn beef, or
cheese slices
1/4 cup melted butter or margarine
12 slices bread
Using your favorite bread and 1 of the fillings, make up to 6 sandwiches. Beat
together eggs, milk, sugar, and salt in pie plate with fork. Dip each mixture,
turning to coat both sides. Brown sandwiches on both sides in melted butter or
margarine in medium skillet over medium high heat.

TURKEY WALDORF SANDWICH TURKEY WALDORF SANDWICH
1 cup. turkey, cooked, trimmed, bones
removed, cut into 1/2 inch cubes
1/2 cup. celery, washed, ends removed, diced
1 small. Red Delicious apple, washed,
seeded, cored, and cut into small cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread
In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise,
yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight
to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.
Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.
Repeat with remaining mixture, lettuce leaves and bread. Serves 4.
MONTE CARLO SANDWICHES MONTE CARLO SANDWICHES
8 slices whole wheat bread, dry or old
4 slices chicken breast cooked
4 slices turkey breast, cooked
4 slices Swiss cheese
4 eggs, beaten
1/2 cup milk
1/4 tsp. salt
On each of four bread slices, place 1 slice each of chicken, turkey and cheese.
Cover with remaining slices of bread. In a bowl, beat eggs, milk and salt
together. Dip each sandwich carefully into egg mixture, turning to dip each side.
Fry in sprayed or oiled pan like you would French toast, making sure cheese is
melted and meat is hot. May be put on sprayed cookie sheet; bake at 375
degrees, turning once.
BARBECUED BEEF SANDWICHES BARBECUED BEEF SANDWICHES
4 lb. beef, roast
2 tbsp. vinegar
1 small bottle ketchup
2 cup celery, chopped
3 onions, chopped
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 cup water
Pour over roast. Bake in 275 to 325 degree oven for 5 hours or put into crock
pot. Break apart or shred after it is cooked.

 


Pakistani fashion - roast beef sandwich ITALIAN ROAST BEEF SANDWICH

4-6 lbs. roast beef
3-4 large onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 large. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano
Place beef in roasting pan. Fill pan half full with water. Sprinkle roast with half of
the tablespoon salt, put remainder in water. Lay sliced onion and carrots over
roast and in water. Sprinkle with marjoram. Roast meat at 350 degree in covered
pan 3-4 hours. Refrigerate roast overnight in broth. Next day, slice very thin.
Bring beef broth to boil, add seasonings and simmer 5 minutes. Carefully lay
sliced beef into broth, keeping slices intact. Pour broth over beef. Cover and heat
in 350 degree oven. Serve on buttered buns or hard rolls. (Butter keeps rolls
from getting soggy.) Serves 12-14.
fish sandwich - pakistani
CRISPY FRIED FISH SANDWICHES
1 lb. fresh or frozen fish fillets
(haddock, cod, or halibut)
1 egg, slightly beaten
1 cup. crumbs (cracker, dried bread, or
corn flakes)
Crisco oil for frying
6 buns
6 sandwich buns
6 tbsp. tartar sauce
Cut fresh or partially thawed fish into 6 (3 inch) squares about 1/2 inch thick. Dip
fish portions in egg, then in crumbs. Fry fish in 1/4 to 1/2 inch Crisco oil heated to
350 degrees in electric skillet until golden brown, about 4-6 minutes on each
side. Drain on paper toweling. Place one slice of cheese on bottom half of
sandwich bun. Top with hot fried fish. Spread 1 tablespoon tartar sauce over
fish. Cover with top half of bun.
slide show 2
pakistani women - stromboli sandwich STROMBOLI HOT ITALIAN SANDWICH

1 lb. frozen bread dough, defrosted and rolled into a rectangle
1 layer sliced salami, placed down center of dough full length
1 layer ham, placed as above
1 layer Mozzarella cheese, placed as above
Season with pepper, oregano and olive oil. Roll up; tuck in ends. Baste with
beaten egg and sprinkle with Parmesan cheese. Bake at 375 degrees about 20
minutes or until brown. Let cool slightly. Slice and serve warm.


SEVEN LAYER TACO SANDWICH
1/2 cup. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup. mayonnaise
1/2 cup. sour cream
1/2 cup. sliced green onion
4 large. oval slices French bread (about
1/2" thick)
1 large. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 cup. shredded cheddar cheese
3/4 cup. shredded Monterey Jack cheese
Lettuce leaves
Salsa
Combine olives, chili powder, cumin and salt in medium bowl; reserve 2
tablespoons. Stir mayonnaise, sour cream and onion into remaining olive
mixture. Spread one side of each bread slice with half the mayonnaise mixture.
Top with tomato and turkey. Spread remaining mayonnaise mixture on top of
turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to
baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top
with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa.
Yield: 4 servings..

Pakistani fashion teriyaki sandwich

TERIYAKI SLOW COOK SANDWICHES

2 - 2 1/2 lbs. boneless beef chuck
steak
1/4 cup. soy sauce
1 tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
4 tsp. cornstarch
8 individual French loaves, split
4 tbsp. margarine or butter, melted
TOPPINGS: Such as shredded Chinese cabbage, pineapple rings, sliced green
onion, plum sauce or sweet and sour sauce (optional). Trim excess fat from
steak; cut into thin, bite size slices. In a 3 1/2 to 4 quart crockery cooker,
combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on
low heat setting for 7 to 9 hours or high heat setting for 3 to 4 hours. Remove
meat from juices with a slotted spoon. Pour juices into a measuring cup; skim fat
from cooking juices. Measure 1 1/2 cups juices (add water if necessary) and
place in a saucepan. Combine cornstarch and 2 tablespoons water; add to
saucepan. Cook and stir until thickened and bubbly. Stir in cooked meat. Heat
through. Meanwhile, brush rolls lightly with margarine or butter. Place on
unheated rack of broiler pan. Broil, cut side up, 4" to 5" from heat for 2 or 3
minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat
mixture and desired toppings. Cover with roll tops. Makes 8 servings.

 


pakistani fashion - herp sandwich HERO SANDWICH

3/4 lb. ground beef
1/3 cup. evaporated milk
1/4 cup. ground cracker crumbs (bread)
1 egg
1/4 cup. chopped onion
1 tsp. prepared mustard
1/8 tsp. pepper
3/4 tsp. salt
1 cup. grated cheese
Mix together and bake at 350 degrees for 40 minutes. Wrap in foil and spread on
buns or bread.

 

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