BUTTERFLY-SHAPED CHICKEN SANDWICHES
"I never have any trouble getting my grandchildren to eat lunch when these cute sandwiches are on their plates," reports Maggie Lanksbury of Seattle, Washington. "You can use chives or little pieces of celery for the antennae," she suggests.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool., Shred chicken; place in a bowl. Add onions, carrot and cheese. combine the salad dressing mix and mayonnaise; add to the chicken mixture. Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in half, creating four triangles., To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings.
Nutrition Facts : Calories 360 calories, Fat 19g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
PRETTY BUTTERFLY SANDWICH
Make and share this Pretty Butterfly Sandwich recipe from Food.com.
Provided by Wildflour
Categories Breads
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a baking sheet sprayed with non-stick cooking spray. Save remaining half.
- For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.
- With remaining 1 and ½ roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.
- Brush with melted butter, cover with plastic wrap, and let rise about 45 minutes or til doubled.
- Brush with 1 egg beaten with 1 Tbl. water.
- Bake at 350° for about 20 minutes or til golden. Let cool and slice horizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or lunchmeats and cheeses!
- *I didn't think the shapes/decorations on the wings worked out all that well. Next time I think I'll make small ropes and shape/roll them into palmier shapes to decorate the wings, so you might want to try that, too. But it still came out nice! My mom LOVED it! :).
Nutrition Facts : Calories 87.7, Fat 8.2, SaturatedFat 4.4, Cholesterol 121, Sodium 75.9, Carbohydrate 0.2, Sugar 0.2, Protein 3.2
FRENCH BEEF SANDWICH
Provided by Valerie Bertinelli
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- Place the rolls in the oven to crisp, about 5 minutes.
- Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture.
- Make sandwiches with the beef, lettuce and tomato.
- For the bouquet garni: Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.
- For the beef bourguignon: Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.
- Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.
- Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.
- Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.
BUTTERFLY CAKE
Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
- Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
- Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
- Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 43 g, TransFat 3 1/2 g
BAKESALE BETTY'S FRIED CHICKEN SANDWICH
From one of my favorite restaurants in Oakland. Grabbed this recipe from muffintop's blog when I got a hankering. Also made this sandwich using fried tilapia. Still good but I found that all I really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich.
Provided by ITsyBItsy
Categories Lunch/Snacks
Time 1h45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
- For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
- For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
- To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
- In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
- When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
- For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
- Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.
Nutrition Facts : Calories 4967.6, Fat 472.4, SaturatedFat 62.8, Cholesterol 85.3, Sodium 2959.4, Carbohydrate 139.2, Fiber 8.5, Sugar 17.9, Protein 52.8
BETTY BUTTERFLY SANDWICH
Number Of Ingredients 3
Steps:
- Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a sprayed baking sheet. Save remaining half. For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.With remaining 1 and 1/2 roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.Brush with egg and let rise 15-30 minutes. Bake at 350°F for 15-20 minutes. Let cool and slice horizontally. Fill with bologna, cheese, lettuce and mayonnaise.
Nutrition Facts : Nutritional Facts Serves
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