MEXICAN MILANESE STYLE SANDWICHES ("TORTAS")
Provided by Marcela Valladolid
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
- Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
- To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
- In a small bowl mash together the chipotle chile, lime juice and mayonnaise. Season with salt and pepper, to taste.
TORTAS
Delicious Mexican sandwiches that are so easy to make and eat!!
Provided by Margo Hinkle
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
- Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts : Calories 770 calories, Carbohydrate 91.9 g, Cholesterol 56.5 mg, Fat 30.4 g, Fiber 14.8 g, Protein 35.5 g, SaturatedFat 9.6 g, Sodium 391 mg, Sugar 6.1 g
ITALIAN TORTE
This is one of my favorite dessert recipes because it's easily and quickly prepared, yet it's very different and delicious, good for any occasion. It is sure to impress your guests as it has mine. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the ricotta cheese and sugar. Stir in chocolate chips. , Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers. Top with the remaining cake layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 310 calories, Fat 15g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 236mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 8g protein.
ITALIAN SAVORY TORTE
Make and share this Italian Savory Torte recipe from Food.com.
Provided by Keri Lenore
Categories Cheese
Time 15m
Yield 1 torte, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat neufchatel, parmesan, milk, and garlic with electric mixer until creamy.
- Spread cheese mixture evenly over bottom of clear glass serving dish.
- Spread pesto over cheese mixture.
- Sprinkle with tomatoes, olives, and pine nuts.
Nutrition Facts : Calories 80.5, Fat 6.4, SaturatedFat 3.3, Cholesterol 16.2, Sodium 157.5, Carbohydrate 3.1, Fiber 1.1, Sugar 0.5, Protein 3.5
ITALIAN TORTE
This is from TOH magazine. I haven't made these yet, but I am typing it up for ZWT II. 6 servings. This looks so easy! And it is made with things I usually have in the house.
Provided by dicentra
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine the ricotta cheese and sugar; mix well. Stir in chocolate chips.
- Split cake in three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers.
- Top with the remaining cake layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 320.7, Fat 17.7, SaturatedFat 10.6, Cholesterol 134, Sodium 239, Carbohydrate 35, Fiber 0.7, Sugar 8.2, Protein 7.7
ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
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- Lightly beat remaining egg and brush over top. Cover with foil, bake for 30 minutes. Uncover and bake an additional 30 minutes. Remove from oven and allow to sit for about 10 minutes. Run knife around edge of pan, remove springform pan. Cool for 30-60 minutes.
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