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A Pilgrim or Puritan is a sandwich which has connotations with the American Pilgrim Fathers and Thanksgiving Day.It was a traditional way of using up leftover food from Thanksgiving Day and thus is composed essentially of bread slices or a roll, into which are placed sliced roast turkey, stuffing, mashed potatoes, cranberries or cranberry sauce, gravy, and/or other toppings such as cheese ...
Yields: 12. Prep Time: 10 mins. Total Time: 30 mins. Ingredients. Cooking spray. 1. bag Hawaiian sweet rolls (12 count) 1 lb. deli-style, oven-roasted turkey or Thanksgiving turkey leftovers ...
ROAST at 325°F. for 5 hours or until thermometer reads 180°F., drumstick moves easily, basting occasionally with pan drippings. Begin checking for doneness after 4 1/2 hours roasting time. Allow turkey to stand 10 minutes before slicing. *Bake any remaining stuffing in covered casserole along with turkey 30 minutes or until hot.
The cucumber tea sandwich in particular is considered the quintessential tea sandwich. [2] A cucumber sandwich made with Benedictine is a classic in Kentucky, US. [5] Other popular tea sandwich fillings include tomatoes, pimento cheese, ham with mustard, smoked salmon with cream cheese, fruit jam, curried chicken, fish paste, and egg salad.
1. Stir the vinegar and mayonnaise in a medium bowl until the mixture is smooth. Add the turkey, strawberries, onion and pecans and toss to coat. Cover and refrigerate for 30 minutes. 2. Divide ...
American Sandwich: Great Eats from All 50 States is an illustrated cookbook written by Becky Mercuri. [1] The book provides information on the history of the sandwich [ 2 ] and includes sandwich recipes from across the United States such as Colorado's Denver sandwich , Florida's Cuban sandwich and Louisiana's Muffuletta .
In Heston Blumenthal's restaurant the Fat Duck, 12 toast sandwiches are served as a side dish to the "Mad Hatter's Tea Party (circa 1892)", a main course inspired by Alice in Wonderland. [ 8 ] [ 9 ] [ 10 ] Blumenthal's recipe for the toast sandwich involves bone marrow salad, egg yolk, mustard, gastrique , mayonnaise, and tomato ketchup.
Diane Mott Davidson (born March 22, 1949) is an American author of mystery novels that use the theme of food, an idea she got from Robert B. Parker. [1] Several recipes are included in each book, and each novel title is a play on a food or drink word.