101 Soups, Salads & Sandwiches (101 Cookbook Collection)

101 Soups, Salads & Sandwiches (101 Cookbook Collection)

Gooseberry Patch

Language: English

Pages: 112

ISBN: 1612810330

Format: PDF / Kindle (mobi) / ePub

Whether you're looking for lunch recipes, side dishes, or hearty mains, you'll love the variety in 101 Soups, Salads & Sandwiches Cookbook. Chicken & Dumplin' Soup, Spicy Sausage Chowder and Pioneer Beef Stew and BBQ Sloppy Joe Soup will all hit the spot! Tarragon Steak Dinner Salad and Pasta Taco Salad make tasty mains, while Mustard-Thyme Potato Salad and Raspberry Chicken Salad are great for toting to potlucks and picnics. Bite-sized or stacked high, friends & family will love sandwiches like Cheeseburger Roll-Ups, BBQ Chicken Calzones, Tuna Paninis and Lasagna Buns. Plus, with the "Terrific Toppings" chapter, you can sprinkle soups and salads with homemade garnishes like Zesty Pita Crisps and Bacon-Onion Croutons, and pile more flavor on sandwiches with Lemony Sage Mayonnaise or easy Refrigerator Pickles.

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recipe ousehold y s a e r h This Just e in ou a stapl he holidays. the t o t g n s i t r n du redie g it n i e v l a l d le add a oker an magic! o c w o l s its to work Lightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp. 7 Simmering Soups Chicken Noodle Gumbo 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes 4 16-oz. cans chicken broth 15-oz. can diced tomatoes 32-oz. pkg.

cheese icy burger! a ju Satisfying Sandwiches Famous Hidden Sandwich 1 slice rye bread 1 slice deli ham 1 slice Swiss cheese 1 slice deli turkey 1 c. lettuce, shredded 1/2 c. Russian or Thousand Island salad dressing 1 egg, hard-boiled, peeled and sliced 2 slices tomato 2 slices bacon, crisply cooked Garnish: sweet pickle slices Place bread slice on a plate. Layer with ham, cheese and turkey slices. Mound shredded lettuce on top. Cover with salad dressing. Top with egg slices and tomato

Salad, 41 White Bean & Tomato Salad, 47 All-American Sandwiches, 91 Annelle’s Special Veggie Melts, 92 Backyard Big South-of-the-Border Burgers, 80 Baked Filled Sandwiches, 72 BBQ Chicken Calzones, 73 Beef Stroganoff Sandwich, 93 Buffalo Chicken Sandwich, 77 Cheeseburger Roll-Ups, 88 Cheesy Zucchini Joes, 78 Chicken Quesadillas El Grande, 76 Chicken Tacos, 87 Famous Hidden Sandwich, 95 Game-Day Sandwich, 79 Grilled Chicken & Zucchini Wraps, 74 Honey-Barbecued Pork, 97 Kentucky Hot Browns, 96

beef 1/4 c. onion, chopped 1/4 t. dried basil 1/8 t. pepper 3-1/2 c. frozen or canned mixed vegetables 2 8-oz. cans tomato sauce 1 c. sharp Cheddar cheese, cubed 12-oz. tube refrigerated biscuits In a skillet, brown beef and onion; drain. Add seasonings, mixed vegetables and tomato sauce; mix well. Cover and simmer for 5 minutes. Fold in cheese cubes; pour into an ungreased 2-quart casserole dish. Arrange biscuits on top. Bake, uncovered, at 375 degrees for 25 minutes, or until biscuits are

skillet. Add onions and cabbage; cook 5 minutes. Add potatoes and broth; bring to a boil. Reduce heat and simmer 40 minutes. Pour into a blender, a little at a time, and blend until smooth. Pour back into stockpot. Add cheese gradually, stirring to melt. Do not boil. Stir in remaining ingredients just before serving. Serves 6 to 8. Vickie ace the ll repl two ’ I s e m ith Someti nions w green o .scrumptious leeks.. er way! eith Simmering Soups Chicken Enchilada Soup 1 onion, chopped 1 clove

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