MATZO BREI
Steps:
- For the caramelized onions: Heat the oil in a skillet over medium heat. Add the onions and toss to coat with the oil. Cover and slowly cook, stirring occasionally, until the onions are golden, about 10 minutes. Season with salt and pepper.
- For the matzo brei: Heat the oil in a saute pan over medium heat. Add the salami and fry for 3 minutes. Soak the matzo sheets in water for 15 seconds, crumble them with your fingers and add them to the salami. Add the caramelized onions and toss with the salami and matzo. Cook for an additional 3 minutes. Add the beaten eggs and cook until the eggs are cooked through, about 5 minutes.
- Plate with a side of maple syrup if desired.
PATTY MELTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
- Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
- Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
- Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.
Nutrition Facts : Calories 534, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 83 milligrams, Sodium 848 milligrams, Carbohydrate 40 grams, Fiber 10 grams, Protein 37 grams
15-MINUTE MEATLOAF MELTS
Satisfy your meat loaf craving in just 15 minutes by making thin patties and broiling them. These quick and comforting sandwiches have all the elements of a blue plate special-meat loaf, potatoes (in the form of a potato bun) and green beans. They're terrific just the way they are, but adding a couple strips of leftover bacon to each sandwich would be great too!
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Grate the shallot over a large bowl. Add the meat loaf mix, breadcrumbs, half the ketchup, egg, Worcestershire sauce, 1 teaspoon salt and several grinds of pepper. Use your hands to thoroughly combine the mixture, then divide it into 4 equal balls and shape each into a patty a little less than 1/2 inch thick. Arrange on a baking sheet and broil until the tops of the patties begin to firm up and brown, 3 to 4 minutes. Flip the patties with a metal spatula and continue to broil until cooked through, 2 to 3 minutes more.
- Brush each patty with some of the remaining ketchup and top each with a slice of cheese. Continue to broil until the cheese melts, about 30 seconds more.
- While the patties broil, put the green beans, butter, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a medium microwave-safe bowl. Cover and microwave until hot, 4 to 5 minutes.
- Open the buns and spread the cut sides with mayonnaise. Place a lettuce leaf and patty in each. Serve each sandwich with a small bowl of green beans.
HARVEST BACON CHEDDAR MELT
Provided by Food Network
Time 11m
Yield 1 serving
Number Of Ingredients 4
Steps:
- TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
- SPREAD outside of sandwich with mayo.
- COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
- Serving Suggestion: Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
- Substitute: Substitute fresh pear slices or other fresh fruit slices for the apples.
OPEN-FACE TURKEY CHEDDAR MELTS
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. Perfect for game day!
Provided by senseicheryl
Categories Poultry
Time 13m
Yield 24 crackers, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place crackers on cookie sheet; top with 1 slice each turkey, tomato and cheese.
- Bake for 3 minutes or until cheese begins to melt; top with mustard.
- Optional microwave version: Place 8 topped crackers on microwavable plate. Microwave on high 15 seconds or until cheese begins to melt. Repeat with remaining crackers.
Nutrition Facts : Calories 46.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.4, Sodium 83.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 2.1
TURKEY-CHEDDAR BURGERS
Ground dark turkey meat has a more bold flavor than its white meat counterpart and is ready to stand up to sharp cheddar in these deliciously classic cheeseburgers with a twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.
Nutrition Facts : Calories 459 g, Fat 23 g, Fiber 2 g, Protein 34 g, SaturatedFat 10 g
SOURDOUGH TURKEY MELTS
When days feel rushed, these sandwiches with turkey and green chiles are one of my favorite standbys. They stack up in about 10 minutes, honestly. -Leah Carter, San Pedro, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.
Nutrition Facts : Calories 428 calories, Fat 23g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1146mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
HOT TURKEY AND CHEDDAR CHEESE SANDWICHES
Make and share this Hot Turkey and Cheddar Cheese Sandwiches recipe from Food.com.
Provided by Organic Olive
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place one piece of cheddar cheese on bottome piece of bread.
- Place two pieces of sliced turkey (or desired amount of chipped turkey) on top of cheese.
- Place second piece of cheese on top of meat.
- Place second piece of bread on top.
- Butter the top side and place that side down on George Foreman.
- Butter what is now the top side and close the grill.
- Grill until cheese is melted and bread is toasted.
Nutrition Facts : Calories 629.6, Fat 22.8, SaturatedFat 12.8, Cholesterol 85.7, Sodium 1776.9, Carbohydrate 67.9, Fiber 3.8, Sugar 0.6, Protein 36.9
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
DELICIOUS TURKEY MELT
Make and share this Delicious Turkey Melt recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
- Spread barbecue sauce on four slices of bread.
- Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
- Cover with remaining slices of bread.
- In the same skillet over medium-low heat, melt remaining butter as needed.
- Cook sandwiches on both sides until golden brown and cheese is melted.
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