55846 s knife sandwich Recipes

hearty whole grain bread, avocados, tomato , to cover sandwich, cucumbers (thin slices), zucchini , cut into match-stick julienne, lettuce, alfalfa sprout, sunflower seeds, colby-monterey jack cheese, cream cheese, chili powder

whole wheat flatbread buns (i use nature s own sandwich rounds), mashed avocado, chopped tomato, chopped red onion, ranch dressing, shredded cheddar cheese, salt and pepper

bread, peanut butter, butter, milk chocolate chips, marshmallows

sandwich steaks, broken into 1 inch wide strips (i use philly gourmet), spaghetti sauce (i use bertolli s vidalia onion with roasted garlic) or 1 1/2 cups marinara sauce, steak rolls or 4 hoagie rolls, mozzarella cheese

brownie for ice cream sandwiches, chocolate ice cream, softened, marshmallow creme, graham cracker crumbs

sandwich bread, shredded cheddar cheese, milk, eggs, cream of mushroom soup, roll breakfast sausage (i use jimmy dean s hot for extra flavor), salt & pepper

sandwich buns, garlic cloves, roasted, spinach leaves, lettuce leaves, tomatoes, thinly sliced, light mayonnaise, cooked bacon, feta cheese

cream cheese, softened, icing sugar, butter, soft, vanilla, flour, baking soda, colored crystal sugar, marshmallow creme, semi-sweet chocolate baking squares, melted

sandwich bread or 2 slices favorite bread, gouda cheese, tomato, sliced, butter

cream cheese, softened, powdered sugar, butter, softened, vanilla, flour, baking soda, semi-sweet chocolate baking squares, melted, marshmallow cream

egg, creole mustard, lemon, juiced, chopped garlic, prepared horseradish, vegetable oil, plus extra for frying potatoes, salt, freshly ground black pepper, thick) italian bread, butter, at room temperature, roasted pork butt, meunster cheese, new potatoes, thinly sliced , soaked in water and drained, chopped fresh parsley leaves

egg, creole mustard, juice of 1 fresh lemon, chopped garlic, prepared horseradish, vegetable oil, salt, freshly ground black pepper, thick) of italian bread, butter, at room temperature, roasted pork butt, munster cheese, new potatoes, thinly sliced , soaked in water and drain, chopped fresh parsley leaves

hoagie rolls, yellow mustard, baked ham, thinly sliced, roast pork, thinly sliced, provolone cheese, thinly sliced, dill pickle slices, approximately 2 whole pickles (or you can use the sandwich stackers), unsalted butter, room temperature

leftover cold spaghetti (with the sauce mixed in it), olive oil, whole eggs, beaten with salt and pepper, grated parmesan cheese, sandwich bread and butter

unseeded and unsliced jewish rye bread, corned beef, sliced (see cook s note), russian dressing , recipe follows, sauerkraut, swiss cheese, butter, melted, mayonnaise, chili sauce, sour cream, chopped curly parsley leaves, minced spanish onion, minced dill pickle, fresh lemon juice, grated horseradish, worcestershire sauce

sandwich bread (i prefer multigrain or oat bran bread), meatloaf (any kind ), mayonnaise, red pepper jelly

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.