Finger Foods: Delicious Meals To Eat With Your Fingers! [2 ed.]

Table of contents :
Table of Contents
Buffalo Wings I
Buffalo Chicken Sandwich
Buffalo Pizza
Buffalo Sandwich II
Buffalo Fries
Buffalo Chicken I
Buffalo Spinach Sandwich
Buffalo Wings II
Buffalo Russets
Buffalo Vegetarian Wraps
Buffalo Pretzels
Buffalo Scones
Buffalo Burgers
Cajun Burger
Cajun Burger II
Cajun Seeds
Louisiana Popcorn
Po’ Boy
Quinoa Burgers
Spicy Burgers
Spam Burgers
Chili Burgers
Salmon Burgers
Thai Burgers
Runza Burgers
Mexican Wet Burritos
Shrimp Burritos
Turkey Burritos
Easy American Vegetarian Burritos
German Style Burritos
Chicken, Monterey and Cheddar Quesadilla
Chicken and Onions Quesadilla
Shrimp and Jalapenos Quesadilla
Black and Mango Quesadilla
Egg and Parmesan Quesadilla
Steak and Onions Quesadilla
Chicken, Bacon, and Mushrooms Quesadilla
Radishes, Cucumber & Cabbage Spring Rolls
Creamy Spring Rolls
Gingered Shrimp & Veggie Spring Rolls
The Americana Sandwich
The Best Egg Salad Sandwich
Manhattan Style Reuben Sandwich
Crispy Paprika Fried Chicken
Buttermilk Potato Fried Chicken
Chicken Tenders with Secret Sauce

Citation preview

Finger Foods Delicious Meals To Eat With Your Fingers!

By BookSumo Press All rights reserved

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Table of Contents Buffalo Wings I 7 Buffalo Chicken Sandwich 10 Buffalo Pizza 11 Buffalo Sandwich II 12 Buffalo Fries 13 Buffalo Chicken I 14 Buffalo Spinach Sandwich 15 Buffalo Wings II 16 Buffalo Russets 17 Buffalo Vegetarian Wraps 20 Buffalo Pretzels 21 Buffalo Scones 22 Buffalo Burgers 23 Cajun Burger 24 Cajun Burger II 25 Cajun Seeds 26 Louisiana Popcorn 27 Po’ Boy 30 Quinoa Burgers 31

Spicy Burgers 32 Spam Burgers 33 Chili Burgers 34 Salmon Burgers 35 Thai Burgers 36 Runza Burgers 37 Mexican Wet Burritos 40 Shrimp Burritos 42 Turkey Burritos 43 Easy American Vegetarian Burritos 44 German Style Burritos 45 Chicken, Monterey and Cheddar Quesadilla 46 Chicken and Onions Quesadilla 47 Shrimp and Jalapenos Quesadilla 50 Black and Mango Quesadilla 51 Egg and Parmesan Quesadilla 52 Steak and Onions Quesadilla 53 Chicken, Bacon, and Mushrooms Quesadilla 54 Radishes, Cucumber & Cabbage Spring Rolls 55 Creamy Spring Rolls 56 Gingered Shrimp & Veggie Spring Rolls 57

The Americana Sandwich 60 The Best Egg Salad Sandwich 61 Manhattan Style Reuben Sandwich 62 Crispy Paprika Fried Chicken 63 Buttermilk Potato Fried Chicken 64 Chicken Tenders with Secret Sauce 65

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika 1 egg

1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy. Buffalo Wings I

7

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bitesize pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

10

Buffalo Chicken Sandwich

Buffalo Pizza

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 785 kcal Fat 40.7 g Carbohydrates 66.6g Protein 37.1 g Cholesterol 83 mg Sodium 1840 mg

Ingredients 3 skinless, boneless chicken breast halves, cooked and cubed 2 tbsps butter, melted 1 (2 oz.) bottle hot sauce 1 (8 oz.) bottle blue cheese salad dressing

1 (16 inch) prepared pizza crust 1 (8 oz.) package shredded mozzarella cheese

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 425 degrees before doing anything else. Get a bowl, combine: hot sauce, butter, and chicken. Stir the mix until the chicken is evenly coated. Now lay out your pizza crust on a cookie sheet and coat it evenly with the ranch dressing. Add the chicken over the dressing, then add the cheese. Cook everything into the oven for 12 mins. Enjoy.

Buffalo Pizza

11

BUFFALO

Sandwich II (French Onions)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 236 kcal Fat 4.2 g Carbohydrates 20.5g Protein 27.8 g Cholesterol 67 mg Sodium 1561 mg

Ingredients 4 skinless, boneless chicken breast halves 1 (2 oz.) bottle hot pepper sauce 1 (5 oz.) bottle green hot pepper sauce 2 tsps paprika, divided 1 red onion, sliced in rings 4 slices tomato

4 leaves lettuce 4 thick slices French baguette, halved

Directions 1. Get your oven's broiler hot then place your chicken in a pan for broiling. 2. Top the chicken with paprika and both hot sauces. 3. Layer your onions over everything. Then cook the chicken until it is fully done under the broiler for about 17 mins. 4. Now layer your chicken on the bread and top everything with the lettuce and tomato. 5. Enjoy.

12

Buffalo Sandwich II

Buffalo Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes, sliced into wedges 2 tbsps olive oil, or to taste salt and ground black pepper to taste 1 C. Buffalo-style hot pepper sauce

1/4 C. melted butter, or to taste 1/4 C. ranch salad dressing, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into the dish and top them with some pepper, salt, and the olive oil. 3. Cook the spuds in the oven for 35 mins then get a bowl and combine the melted butter and hot sauce. 4. Stir the mix until it is smooth then add your potatoes to the mix. 5. Stir everything to evenly coat the wedges then place the potatoes back into the dish. 6. Top the potatoes with the ranch dressing. Enjoy.

Buffalo Fries

13

BUFFALO

Chicken I

Prep Time: 15 mins Total Time: 48 mins Servings per Recipe: 4 Calories 257.6 Cholesterol 114.5mg Sodium 591.4mg Carbohydrates 0.4g Protein 27.2g

Ingredients 8 small boneless skinless chicken thighs 1 1/2 tsps vegetable oil 1/4 C. hot sauce 3 tbsps margarine, melted 2 tbsps water 1 tbsp white vinegar

1/8 tsp pepper cooking spray blue cheese or ranch dressing, for dip

Directions 1. 2. 3. 4. 5. 6. 7. 8.

14

Get a pan hot with oil after coating it with some nonstick spray. Set your oven to 400 degrees before doing anything else. Fry your chicken for 6 mins. Flip the chicken and fry it for 6 more mins. Place the meat into a casserole dish that has been sprayed with nonstick spray as well. Get a bowl, combine: hot sauce, margarine, vinegar, and pepper. Stir the mix until it is smooth then top your chicken with the mix. Cook the chicken in the oven for 30 mins then top the pieces with the blue cheese. Enjoy.

Buffalo Chicken I

Buffalo

Spinach Sandwich

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 374 kcal Fat 15.3 g Carbohydrates 48.7g Protein 22.5 g Cholesterol 26 mg Sodium 2261 mg

Ingredients cooking spray 1 (12 fluid oz.) bottle Buffalo wing sauce 1 (12 oz.) package extra-firm tofu, cut into cubes 4 slices Swiss cheese 4 honey-wheat tortillas

5 Campari tomatoes, sliced 1 C. fresh spinach, or to taste

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: tofu and buffalo sauce. 3. Let the mix sit as the oven heats. 4. Layer your tofu into the casserole dish and pour the sauce over them. 5. Cook the tofu for 12 mins then turn the cubes and cook them for 12 more mins. 6. Lay out your tortillas and top each with 1 piece of cheese. Place the tortillas in the microwave for 1 min or until the cheese melts. 7. Place your tomatoes over the cheese then evenly divide your spinach and tofu between them. 8. Shape the tortillas into burritos. Enjoy.

Buffalo Spinach Sandwich

15

BUFFALO

Wings II (Asian Style)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce

1/2 tsp Thai red chili paste 2 tbsps Asian sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl, combine: chicken wings and flour. 2. Get the wings covered in the flour evenly then place some plastic on the bowl and put everything in the fridge for 1.5 hrs. 3. Get your oil hot for frying. 4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins: honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce. 5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in a clean bowl. 6. Add the sauce to the bowl and toss everything to evenly coat the wings. 7. Enjoy.

16

Buffalo Wings II

Buffalo

Russets

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 300.1 Cholesterol 40.6mg Sodium 531.6mg Carbohydrates 37.3g Protein 4.4g

Ingredients 1/3 C. melted butter 1 tsp cider vinegar 3 tsps hot sauce 1/2 tsp salt

4 russet potatoes, unpeeled, cut into wedges

Directions 1. 2. 3. 4. 5. 6.

Get an outdoor grill hot. Get a bowl, combine: salt, butter, hot sauce, and vinegar. Stir the mix until the salt has dissolved then place the potatoes in the mix. Stir everything again to evenly coat the potatoes then place the potatoes on the grill. Place a lid on the grill and cook the potatoes for 30 mins while coating them with the hot sauce mix. Enjoy.

Buffalo Russets

17

BUFFALO

Vegetarian Wraps

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 368.8 Cholesterol 39.5mg Sodium 533.3mg Carbohydrates 9.0g Protein 18.9g

Ingredients 1 whole wheat sandwich wrap 1/2 C. tomatoes, slices 1 C. chopped lettuce 1/2 C. extra firm tofu 2 tbsps ranch dressing 1/4 C. shredded cheddar cheese

2 tbsps buffalo, sauce 2 tbsps hot sauce

Directions 1. 2. 3. 4. 5. 6. 7.

20

Cube your tofu then stir fry them until browned all over. Pour in the buffalo and hot sauce and stir everything for 2 mins. Now lay your wraps and coat each one with the ranch. Lay your tomato and lettuce over the sauce then top everything with the tofu. Top the tofu with the cheese and some more hot sauce. Shape the wrap into a burrito. Enjoy.

Buffalo Vegetarian Wraps

Buffalo

Pretzels

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 10 Calories 161 kcal Fat 16.5 g Carbohydrates 3.4g Protein 0.3 g Cholesterol < 0 mg Sodium 553 mg

Ingredients 1 tsp ground cayenne pepper 1 tsp lemon pepper 1 1/2 tsps garlic salt 1 (1 oz.) Ranch-style dressing mix

3/4 C. vegetable oil 1 1/2 (15 oz.) packages mini pretzels

Directions 1. Get a bowl, combine: veggie oil, cayenne, ranch, lemon pepper, and garlic salt. 2. Stir the mix until it is smooth then add in pretzels and stir everything again. 3. Place a covering of plastic on the bowl and let the pretzels sit for 3 hrs in the mix then stir everything again. 4. Enjoy.

Buffalo Pretzels

21

BUFFALO

Scones

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 174 kcal Fat 6.1 g Carbohydrates 27.5g Protein 3.8 g Cholesterol 17 mg Sodium 331 mg

Ingredients 1 C. all-purpose flour 1 C. whole wheat flour 1/4 C. white sugar 4 tsps baking powder 1 1/2 tsps ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1/4 tsp chili powder

1/3 C. margarine, chilled 1/2 C. currants 1 egg 2/3 C. milk 2 tbsps milk 2 tbsps white sugar

Directions 1. Coat a cookie sheet with oil then set your oven to 425 degrees before doing anything else. 2. Get a bowl, combine: salt, flour, chili powder, nutmeg, wheat flour, cinnamon, sugar, and baking powder. 3. Stir the mix slowly then add the butter in pieces and keep mixing everything until the mix is crumbly then add in the raisins and mix everything again. 4. Get a 2nd bowl for your eggs and whisk them. Combine the eggs with the flour mix and form a dough. Knead the dough for 5 mins then form the dough into 12 pieces. 5. Flatten each piece and coat everything with sugar and milk. 6. Cut an incision into each and place everything in the oven for 20 mins. 7. Top the scones with some butter when eating them. 8. Enjoy. 22

Buffalo Scones

Buffalo

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 232 kcal Fat 16.4 g Carbohydrates 1.1g Protein < 19.1 g Cholesterol 70 mg Sodium 67 mg

Ingredients 2 lbs ground beef 2 tsps diced garlic 2 fresh jalapeno peppers, seeded and diced 1 small fresh poblano chili pepper, seeded and diced 1 fresh habanero pepper, seeded and diced

1 tsp crushed red pepper flakes 2 tbsps chopped fresh cilantro 1 tsp ground cumin

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: cumin, beef, cilantro, garlic, pepper flakes, jalapenos, habanero, and poblano. Shape the meat into balls. Then flatten each ball. Get an outdoor grill hot then coat the grate with oil. Grill your burgers for 6 mins each side. Enjoy.

Buffalo Burgers

23

CAJUN

Burger

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lbs ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, diced 1 tbsp Cajun seasoning 1 tsp Worcestershire sauce

4 slices pepperjack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

24

Get your outdoor grill hot and coat the grate with oil. Get a bowl, combine: 1 tsp Cajun seasoning and mayo. Stir the mix until it is smooth. Get a 2nd bowl, combine: Worcestershire, sirloin, 1 tbsp Cajun spice, jalapeno, garlic, and the onions. Combine the mix with your hands then shape everything into 4 burgers. Grill the burgers for 6 mins each side. Lay a piece of pepper jack on each patty and let the cheese melt. Then place the burgers to the side. Coat your bread with the mayo mix then lay your patties, some tomato, and lettuce, on each one. Enjoy.

Cajun Burger

Cajun

Burger II

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 414 kcal Fat 27.4 g Carbohydrates 11.9g Protein 28.7 g Cholesterol 147 mg Sodium 989 mg

Ingredients 1 lb ground beef 3 tbsps dry bread crumbs 1 egg 3 green onions, chopped 1 tbsp Cajun seasoning

1 tbsp prepared mustard 1/4 C. barbeque sauce 1 tsp Cajun seasoning 4 slices Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: mustard, beef, 1 tbsp Cajun spice, bread crumbs, green onions, and egg. Shape the mix into 4 burgers. Get a 2nd bowl, combine: 1 tsp Cajun spice and bbq sauce. Get your grill hot and coat the grate with oil. Cook the burgers for 6 mins each side then lay a piece of cheese over the patties. Let the cheese melt then top your burgers with the bbq sauce. Enjoy.

Cajun Burger II

25

CAJUN

Seeds

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 80 kcal Fat 4.9 g Carbohydrates 7.3g Protein 2.5 g Cholesterol 6 mg Sodium 169 mg

Ingredients 1 C. raw whole pumpkin seeds, washed and dried 1 tsp paprika (optional) 3/4 tsp Cajun seasoning, or to taste salt to taste

2 dashes Worcestershire sauce 1 tbsp butter, melted

Directions 1. 2. 3. 4. 5. 6. 7.

26

Set your oven to 300 degrees before doing anything else. Get a bowl, combine: salt, pumpkin seeds, Cajun spice, and paprika. Get a 2nd bowl, combine: melted butter and Worcestershire sauce. Stir everything until it is smooth then coat your pumpkin seeds with the mix. Lay your seeds into a casserole dish and cook them in the oven for 50 mins. Flip the seeds at least twice as they cook. Enjoy.

Cajun Seeds

Louisiana

Popcorn

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 20 Calories 107 kcal Fat 9.4 g Carbohydrates 5.3g Protein 0.9 g Cholesterol 12 mg Sodium 312 mg

Ingredients 20 C. popped popcorn 1/2 C. butter or margarine, melted 2 tsps paprika 2 tsps lemon pepper 1 tsp salt

1 tsp garlic powder 1 tsp onion powder 1/4 tsp cayenne pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine cayenne, melted butter, onion powder, paprika, garlic powder, salt, and lemon pepper. 3. Stir the mix until it is smooth then add your popcorn to a casserole dish. 4. Top the popcorn with the butter mix and toss everything. 5. Cook the popcorn for 20 mins in the oven and toss the kernels 4 times as they cook. 6. Enjoy.

Louisiana Popcorn

27

PO’

Boy

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 1257 kcal Fat 50 g Carbohydrates 127.3g Protein 73.2 g Cholesterol 1526 mg Sodium 12641 mg

Ingredients Vegetable oil for deep-frying 4 French rolls, split and hinged 4 tbsps melted butter 1 tsp minced garlic 3 eggs, beaten 2 tbsps Creole seasoning 3/4 C. all-purpose flour 2 lbs jumbo shrimp, peeled and deveined 2 C. Kikkoman Panko Bread Crumbs 2 C. shredded lettuce

Remoulade sauce: 1/2 C. mayonnaise 1 tbsp horseradish 1 tsp pickle relish 1 tsp minced garlic 1/2 tsp cayenne pepper 2 tbsps Kikkoman Ponzu Lime

Directions 1. 2. 3. 4. 5. 6. 7. 8.

30

Coat your bread with garlic and butter before doing anything else. Coat your shrimp with flour and creole seasoning. Then dip it in some whisked eggs, and finally in panko. Now deep fry the shrimp in 360 degree hot oil. Now get a bowl and mix: ponzu lime, mayo, cayenne, relish, and minced garlic to together evenly. Coat your bread with a nice amount of this mix on each side. Then top the coated bread with your deep fried shrimp and some lettuce. Enjoy.

Po’ Boy

Quinoa

Burgers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 20 Calories 169 kcal Carbohydrates 22.4 g Cholesterol 86 mg Fat 5.2 g Protein 8.1 g Sodium 270 mg

Ingredients 2 1/2 cups cooked quinoa (at room temperature) 4 eggs, beaten 1 sweet yellow onion, finely chopped 1/3 cup freshly grated Parmesan cheese 3 cloves garlic, finely chopped

1/2 tsp fine sea salt 1 cup whole-grain bread crumbs 1 tsp butter, or as needed

Directions 1. Take out quinoa, yellow onion, Parmesan cheese, eggs, garlic, and sea salt in an appropriate bowl and then mix together. 2. Also add some bread crumbs and mix again. 3. Make 9 patties and cook in melted butter until crispy on both sides.

Quinoa Burgers

31

SPICY

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 232 kcal Carbohydrates 1.1 g Cholesterol 70 mg Fat 16.4 g Protein 19.1 g Sodium 67 mg

Ingredients 1 tsp ground cumin 2 tbsps chopped fresh cilantro 1 tsp crushed red pepper flakes 1 fresh habanero pepper, seeded and minced (optional) 1 small fresh poblano chile pepper, seeded and minced

2 fresh jalapeno peppers, seeded and minced 2 tsps minced garlic 2 lbs ground beef

Directions 1. Set grill or grilling plate at medium heat and put some oil before continuing. 2. Take out a large bowl and mix beef, jalapeno peppers, poblano pepper, garlic, red pepper flakes, cilantro, habanero pepper and cumin. 3. Make burger patties from this mixture and cook them on the heated grill for about 5 minutes each side. 4. NOTE: If using a grilling plate then increase the cooking time of the meat until your appropriate tenderness has been achieved.

32

Spicy Burgers

Spam

Burgers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 268 kcal Carbohydrates 12.9 g Cholesterol 92 mg Fat 10.9 g Protein 27.8 g Sodium 484 mg

Ingredients 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam) 4 hard-cooked eggs 4 ounces Cheddar cheese, cubed 1 medium onion, chopped

3 tbsps mayonnaise 6 slices turkey bacon, cut in half 6 hamburger buns, split

Directions 1. 2. 3. 4.

Heat up your broiler before continuing. Now add cheese, onion and spam in the blender, and blend. After blending mix some mayonnaise in. Now spread the mixture equally in the buns and also add two bacon pieces on top of each layer of meat. 5. Now put buns and meat spread into the preheated oven for about 7 minutes and serve

Spam Burgers

33

CHILI

Burgers

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 230 kcal Carbohydrates 3.7 g Cholesterol 63 mg Fat 15.4 g Protein 18.3 g Sodium 486 mg

Ingredients salt and pepper to taste 1/3 cup tomato-based chili sauce 1/2 lb Italian sausage

1 1/2 lbs ground beef

Directions 1. First, set a grill or grilling plate at medium heat and put some oil before continuing. 2. Get a bowl of medium sized and mix Italian sausage, salt, pepper, beef and some chili sauce together. 3. Now make 8 patties out of this and grill these patties for about 8 minutes on each side before serving. 4. NOTE: If using a grilling plate then increase the cooking time of the meat until your appropriate tenderness has been achieved

34

Chili Burgers

Salmon

Burgers

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 268 kcal Carbohydrates 12.9 g Cholesterol 92 mg Fat 10.9 g Protein 27.8 g Sodium 484 mg

Ingredients 1 (14.75 ounce) can salmon, drained and flaked 3/4 cup rolled oats 1/2 onion, sliced 1/2 lemon, juiced 1 egg

1 tbsp Dijon mustard salt and ground black pepper to taste 1 tsp vegetable oil

Directions 1. Take out salmon, onion, egg, lemon juice, mustard, oats salt, and black pepper, and mix it thoroughly. 2. Now make 4 patties out of this mixture and cook in hot oil for about 7 minutes on each side before serving.

Salmon Burgers

35

THAI

Burgers

Prep Time: 30 mins Total Time: 36 mins Servings per Recipe: 6 Calories 438 kcal Carbohydrates 12.5 g Cholesterol 99 mg Fat 31 g Protein 26.6 g Sodium 160 mg

Ingredients 1 3/4 lbs lean ground beef 1/2 cup bread crumbs 2 tbsps lemon grass, minced 2 tbsps chopped fresh basil 2 tbsps minced shallots

2 red chili peppers, seeded and minced 1/4 cup chopped peanuts salt and pepper to taste 2 limes

Directions 1. At first set a grill or grilling plate to a medium heat and put some oil before continuing. 2. Remove bread crumbs, shallot, lemon grass, chili pepper, ground round and peanuts, and mix them efficiently before adding salt and pepper into it. 3. Now make some patties out of this mixture and place these patties on the preheated grill for about 4 minutes each side. 4. NOTE: If using a grilling plate then increase the cooking time of the meat until your appropriate tenderness has been achieved.

36

Thai Burgers

Runza

Burgers

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 284 kcal Carbohydrates 27.9 g Cholesterol 45 mg Fat 10.8 g Protein 18.3 g Sodium 493 mg

Ingredients 10 hamburger buns, split salt and pepper to taste 2 tbsps yellow mustard 2 tbsps Worcestershire sauce 1 (14 ounce) can beef broth

1 small head cabbage, shredded 1 onion, chopped 3 cloves garlic, minced 1 1/2 lbs lean ground beef

Directions 1. Cook ground beef on a large skillet on high heat and then put garlic, cabbage and onion into it. 2. Cook it again until the vegetables are soft 3. Now add beef broth, mustard and Worcestershire sauce into it and cook again for about another 10 minutes. 4. Now layer the mixture over some burger buns and enjoy.

Runza Burgers

37

MEXICAN

Wet Burrito

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans

1/4 tsp ground cumin 1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. 40

Mexican Wet Burritos

7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

41

SHRIMP

Burritos

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 6 Calories 866 kcal Fat 45.9 g Carbohydrates 73.2g Protein 39.2 g Cholesterol 160 mg Sodium 2042 mg

Ingredients 2 tbsps vegetable oil 1/2 C. chopped onion 3/4 C. long-grain white rice 3/4 tsp cumin 3/4 tsp garlic salt 1 1/2 C. chicken broth 1/2 C. canned diced tomatoes 1 (16 oz.) can refried beans 3/4 tsp garlic salt 1/2 tsp ground black pepper

12 oz. frozen cooked shrimp without tails, thawed 2 tsps minced garlic 1/2 C. plain yogurt 1/2 C. mayonnaise 2 tsps pureed chipotle peppers in adobo sauce 6 (10 inch) flour tortillas, warmed 3 C. shredded Cheddar cheese 1/3 C. salsa

Directions 1. Get a bowl mix evenly: mayo, chipotle peppers, and yogurt. Place in the fridge. 2. Fry your onions in veggie oil. Then add in 3/4 tsp of garlic salt and your rice and cumin. Stir fry everything for 5 mins then add in diced tomatoes, and chicken broth. 3. Get everything boiling then set the heat to low. Place a lid on the pan. Let the rice cook for 20 mins. Until no liquid remains. Heat up your refried beans seasoned with some black pepper and garlic salt (3/4 tsp). Get a frying pan hot with some nonstick cooking spray and fry your shrimp and garlic until lightly browned but heated fully. 4. Place your tortilla in the microwave for 30 secs to warm it. Then layer with: a half of a C. of shrimp, a fourth of a C. of cheese, a fourth of a C. of rice, and a fourth of a C. of beans. 5. Finally add a tbsp of salsa and chipotle. Then serve rolled. Enjoy. 42

Shrimp Burritos

Turkey

Burritos

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 516 kcal Fat 15.3 g Carbohydrates 54.2g Protein 27.7 g Cholesterol 59 mg Sodium 1501 mg

Ingredients 3 C. cooked turkey, cut into bite-size pieces 1 C. prepared stuffing 1 C. mashed potatoes 1 C. leftover gravy 2 quarts turkey broth 1 large onion, chopped 1/4 C. self-rising flour 10 (10 inch) flour tortillas

1 (8 oz.) package shredded Cheddar cheese 3 pickled jalapeno peppers, sliced 3 tbsps pickled jalapeno pepper juice salt and pepper to taste 1 tbsp dried parsley

Directions 1. Combine onions, turkey, broth, mashed potatoes, and gravy in a pot and bring everything to boil. Continue boiling until the onion becomes soft. 2. Heat your tortillas for 30 mins in the microwave. Then put an appropriate amount of turkey mix on each. 3. Put some cheese and then more turkey mix. 4. Finally add some jalapenos and a bit of jalapeno juice. 5. Add some parley and salt.

Turkey Burritos

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EASY AMERICAN

Vegetarian Burritos

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 400 kcal Fat 10 g Carbohydrates 49.9g Protein 15.8 g Cholesterol 29 mg Sodium 1075 mg

Ingredients 1 (10 inch) flour tortilla 1/4 C. vegetarian refried beans 1 slice American cheese 1 pinch ground black pepper

1 tsp low-fat sour cream 1 dash hot pepper sauce

Directions 1. 2. 3. 4. 5. 6.

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For five mins warm your refried beans. Then warm your tortillas in the microwave for 30 secs. Layer beans into the tortilla then some sour cream then cheese, and some pepper. Finally add some hot sauce. Form everything into a burrito. Enjoy.

Easy American Vegetarian Burritos

German Style Burritos

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 448 kcal Fat 19.3 g Carbohydrates 44.3g Protein 24 g Cholesterol 58 mg Sodium 647 mg

Ingredients 1 1/2 lbs ground round 1/2 medium head cabbage, chopped 1 1/2 onion, chopped 1 tbsp minced garlic 1 tsp crushed red pepper flakes 1 tsp ground black pepper

1 C. water 8 (10 inch) flour tortillas 2 C. shredded Cheddar cheese

Directions 1. Fry your beef in hot oil. Once is it is fully cooked crumble it. Remove any oil excesses from the pan then add in the following: water, cabbage, black pepper, onion, red pepper flakes, and garlic. 2. Stir fry for 11 min until all water is gone. 3. Warm the tortillas in another pan for a few secs. 4. With a spoon fill each tortilla with some meat. Than top the meat with one fourth a C. of cheddar. 5. Roll into a burrito. 6. Continue for all remaining tortillas and meat. Enjoy.

German Style Burritos

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CHICKEN, MONTEREY

and Cheddar Quesadilla

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 20 Calories 244 kcal Fat 11.3 g Carbohydrates 21.8g Protein 13.7 g Cholesterol 35 mg Sodium 504 mg

Ingredients 1 lb skinless, boneless chicken breast, minced 1 (1.27 oz.) packet fajita seasoning 1 tbsp vegetable oil 2 green bell peppers, diced 2 red bell peppers, diced 1 onion, diced

10 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 tbsp turkey bacon bits 1 (8 oz.) package shredded Monterey Jack cheese

Directions 1. Get a baking dish or sheet and coat it with oil or nonstick spray. Turn your broiler on to low if possible. Then set your oven to 350 degrees before doing anything else. 2. Get a bowl and mix: chicken and fajita seasoning together. 3. Cook contents in the broiler for about 6 mins until all pinkness is removed from the chicken. 4. Get a saucepan and stir fry for 12 mins: chicken (after being broiled), onions, and red and green bell peppers. 5. Layer the following on one side of each tortilla: bacon bits, cheddar, chicken, peppers, and Monterey. Then fold the tortilla to form a quesadilla. Place everything on a baking dish or sheet. 6. Cook everything in the oven for 12 mins until the cheese is bubbly. 7. Enjoy.

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Chicken, Monterey and Cheddar Quesadilla

Chicken

and Onions Quesadilla

Prep Time: 20 mins Total Time: 27 mins Servings per Recipe: 10 Calories 381 kcal Fat 8.4 g Carbohydrates 42.1g Protein 21.7 g Cholesterol 46 mg Sodium 530 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into strips 1 tbsp vegetable oil 1 onion, sliced into strips 2 tbsps salsa 10 (10 inch) flour tortillas

2 C. shredded Cheddar-Monterey Jack cheese blend

Directions 1. Coat a baking sheet with nonstick spray. Then set your oven to 350 degrees before anything else. 2. Stir fry your chicken until fully done. Then combine in your onions and cook until they are seethrough. Then add your salsa and shut off the heat. 3. For 1 min in the microwave warm your tortillas. 4. On one side of each tortilla layer it with cheese and chicken. 5. Fold over the other side to form a quesadilla. 6. Do this for all ingredients and tortillas. 7. Place everything on the greased sheet and cook in the oven for until the cheese is bubbly. 8. Enjoy.

Chicken and Onions Quesadilla

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SHRIMP

and Jalapenos Quesadilla

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 753 kcal Fat 36.9 g Carbohydrates 67.8g Protein 37.9 g Cholesterol 180 mg Sodium 1788 mg

Ingredients 2 tbsps vegetable oil 1 onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 tsp salt 1 tsp ground cumin 1 tsp chili powder 1 lb uncooked medium shrimp, peeled and deveined

1 jalapeno pepper, seeded and minced 1 lime, juiced 1 tsp vegetable oil, or as needed 6 large flour tortillas 3 C. shredded Mexican cheese blend, divided

Directions 1. Stir fry your green and red bell peppers, and onions in 2 tbsps of veggie oil. 2. Mix in: chili powder, cumin, and salt. Then add in your shrimp and cook everything for 7 mins. Shut off the heat and add jalapenos, and lime juice. 3. Heat a 2nd frying pan with one 1 tsp of veggie oil then put a tortilla in the oil. 4. On one side of the tortilla put some shrimp mix and half a C. of cheese. 5. Fold the other side to form a quesadilla and lightly fry for 4 mins then cook the other side for 4 mins. 6. Continue for all ingredients and tortillas. 7. Enjoy.

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Shrimp and Jalapenos Quesadilla

Black and Mango Quesadilla (Vegetarian Approved)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 503 kcal Fat 24.2 g Carbohydrates 49.2g Protein 23.2 g Cholesterol 39 mg Sodium 1421 mg

Ingredients 1 (15 oz.) can black beans, drained 1 tbsp vegetable oil 1/2 onion, diced 1 red bell pepper, diced 1 tsp chili powder 1 pinch cayenne pepper 1 pinch dried oregano 1 pinch dried basil 1 mango - peeled, seeded and minced

1 (6 oz.) package seasoned chicken-style vegetarian strips 6 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 C. arugula leaves 1 (4 oz.) jar jalapeno pepper rings (optional) 1 (8 oz.) jar salsa

Directions 1. For 5 mins heat your beans in a pan. Then mashed them with a masher or big wooden spoon. 2. Lower the heat and let the beans remain warm. 3. Stir fry your bell peppers and onions for 1 min in hot oil. Then add in: basil, chili powder, oregano, and cayenne pepper. Fry until everything becomes soft. 4. Combine in your vegetarian chicken and mango and fry for another 3 mins. 5. Get a 2nd pan and toast your tortillas for 1 min per side. 6. Then on one side of each tortilla add some mango mix, cheddar, black beans, jalapenos, and arugula. 7. Fold the other side to form a quesadilla. 8. Heat the quesadilla in a pan until all the cheese is melted. 9. Enjoy with a garnish of cold salsa. Black and Mango Quesadilla

51

EGG

and Parmesan Quesadilla

Prep Time: 25 mins Total Time: 2 hrs 10 mins Servings per Recipe: 16 Calories 515 kcal Fat 23.4 g Carbohydrates 68g Protein 9.9 g Cholesterol 73 mg Sodium 478 mg

Ingredients 1 1/2 C. margarine 3 C. white sugar 2 C. sifted all-purpose flour 1 C. rice flour 1 tbsp baking powder 6 room-temperature eggs 2 C. lukewarm milk 2 C. grated Parmesan cheese

1/2 C. white sugar 1/4 C. all-purpose flour 1/4 C. sesame seeds

Directions 1. Coat a casserole dish with oil and flour. Then set your oven to 350 degrees before doing anything else. 2. Get a bowl, whisk until fluffy: 3 C. of sugar, and margarine. 3. One by one add in your eggs and keep mixing. Then add: milk, 2 C. flour, baking powder, and rice flour. Mix well. Then mix in parmesan. 4. Get a 2nd bowl, mix: sesame seeds, half a C. of sugar, and one fourth a C. of flour. 5. Layer the first bowl into your casserole dish. Then top with the contents of the 2nd bowl. 6. Cook in the oven for 50 mins. Once finished, cut up the casserole into 12 to 16 pieces. Each piece should be considered quesadilla.

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Egg and Parmesan Quesadilla

Steak

and Onions Quesadilla

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 552 kcal Fat 31.1 g Carbohydrates 40g Protein 28 g Cholesterol 79 mg Sodium 859 mg

Ingredients 2 tbsps vegetable oil, divided 1/2 onion, sliced 1/2 green bell pepper, sliced salt to taste 4 flour tortillas 1/2 lb cooked steak, cut into 1/4-inch thick pieces

1 C. shredded Mexican cheese blend

Directions 1. Stir fry your bell peppers and onions for 12 min in 2 tbsps of oil. Coat with some salt before putting everything in a bowl. 2. Coat each of your tortillas with oil on 1 side. Then toast then in the pan on the oiled side. 3. Layer half of each on your tortilla while in the pan: onion mix, steak mix, cheese mix. 4. Place another tortilla on top with it, oiled side facing upwards. 5. Fry this quesadilla for 5 mins per side with a low to medium heat. Place it to the side and cut it in half. 6. Do the same for the other tortilla and the rest of the ingredients. 7. Enjoy.

Steak and Onions Quesadilla

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CHICKEN, BACON,

and Mushrooms Quesadilla

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 880 kcal Fat 46.2 g Carbohydrates 65.6g Protein 49.6 g Cholesterol 121 mg Sodium 2178 mg

Ingredients 1 lb thinly sliced chicken breast meat 1/2 tsp salt 1/2 tsp ground black pepper 2 tbsps olive oil 14 slices precooked turkey bacon, diced 1 (8 oz.) package sliced fresh mushrooms

1 C. Alfredo sauce 1 tsp butter, or more if needed 5 large flour tortillas 2 C. shredded mozzarella cheese

Directions 1. Stir fry your chicken for 12 mins in oil after seasoning it with pepper and salt. 2. Set aside, remove excess oils from the pan, and julienne your chicken. 3. For 6 mins cook your mushrooms and bacon in the same pan. Then set the heat to low. Add in your Alfredo sauce and chicken. Cook for 3 mins. 4. Get another pan and toast your tortillas in melted butter. On one side of the tortilla add 1/5 of your chicken mushroom mix. Then put 1/5 of your cheese. Fold the other side to form a quesadilla. Cook for 4 mins per side. 5. Repeat for all ingredients. Once everything is done. Cut each quesadilla in half. 6. Enjoy.

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Chicken, Bacon, and Mushrooms Quesadilla

Radishes, Cucumber

& Cabbage Spring Rolls

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 9.9 Cholesterol 0.0mg Sodium 48.9mg Carbohydrates 1.7g Protein 0.5g

Ingredients 1/2 C. shredded daikon radishes 2 green onions, sliced thin 2 tbsps rice vinegar 1 tsp Splenda sugar substitute 1 small fresh jalapenos, chopped 1/2 tsp toasted sesame oil 1/2 C. shredded carrot 1/2 C. short thin strips cucumber

2 tbsps snipped fresh cilantro 1 tbsp reduced sodium soy sauce 6 rice paper sheets 1 1/2 C. bean sprouts cilantro shredded carrot

Directions 1. In a large bowl, mix together the green onions, radishes, jalapeno, rice vinegar, sesame oil and Splenda. 2. In another bowl, mix together the cucumber, carrot, cilantro and soy sauce. 3. Cover both bowls and refrigerate for about 2-24 hours, stirring once and drain them completely. 4. Soak the rice papers, one by one in a bowl of warm water till soft and transfer onto paper towels. 5. Place the rice papers onto a smooth surface. In the center of each rice paper, place the bean sprouts, followed by the radishes mixture and cucumber mixture evenly. 6. Fold the inner sides of rice papers around the filling and roll tightly. Arrange the rolls onto a baking dish and cover with a damp towel. 7. Refrigerate for about 2 hours before serving. 8. Cut each roll in half and serve with a garnishing of carrot and cilantro. Radishes, Cucumber & Cabbage Spring Rolls

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CREAMY

Spring Rolls

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 15 Calories 192 kcal Fat 10.1 g Carbohydrates 22.1g Protein 3.5 g Cholesterol 5 mg Sodium 213 mg

Ingredients 15 (7 inch square) egg roll wrappers 5 tbsps mayonnaise 2 mangos - peeled, seeded, and cut into thin strips

1 egg white, beaten 4 C. canola oil for deep frying

Directions 1. 2. 3. 4.

In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. Arrange the wrappers onto a smooth surface and place mayonnaise over the center of each wrapper. Arrange the mango slices over the mayonnaise evenly. Roll the wrapper around the filling and soak your fingers in egg whites and brush the edges and press to seal completely. 5. Fry the rolls for about 4 minutes or till golden brown and transfer onto paper towel lined plates to drain.

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Creamy Spring Rolls

Gingered Shrimp

& Veggie Spring Rolls

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 12 Calories 111.0 Cholesterol 2.8mg Sodium 329.9mg Carbohydrates 22.4g Protein 4.2g

Ingredients 2 tsps olive oil 1 1/2 C. green onions, chopped 1 tsp garlic, minced 1 1/2 tsps fresh ginger, minced 2 C. bean sprouts 2 C. cabbage, shredded 3/4 C. carrot, peeled and julienned 3 tbsps oyster sauce

1/2 tsp soy sauce 14 tsp red pepper flakes, crushed 1 1/2 C. large shrimp, peeled, deveined and chopped 12 egg roll wraps Canola oil, as required

Directions 1. In a large skillet, heat olive oil and sauté the green onions, garlic, ginger, bean sprouts, cabbage and carrot till just softened. 2. Stir in oyster sauce, soy sauce and red pepper flakes and sauté for about 2 minutes. 3. Stir in shrimp and immediately, Remove everything from the heat and let it cool. 4. Place the wrappers onto a smooth surface. 5. Divide the shrimp mixture in the center of each wrapper evenly. 6. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 7. In a large cast-iron skillet or deep fryer, heat the oil to 350 degrees F. 8. Carefully, add the rolls in the skillet in batches. 9. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. Gingered Shrimp & Veggie Spring Rolls

57

THE AMERICANA

Sandwich

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 488 kcal Fat 32.1 g Carbohydrates 29.2g Protein 21.3 g Cholesterol 91 mg Sodium 1081 mg

Ingredients 2 slices sourdough bread 1 tbsp butter 1 tbsp grated Parmesan cheese

1 slice American cheese 1 slice Cheddar cheese

Directions 1. Coat a single side of each piece of bread with some butter. Then add some parmesan to this side and place it downwards in a frying pan. 2. Now place a piece of American and cheddar cheese on top of the bread. 3. Add another piece of bread on top of the cheese with its buttered side facing upwards to form a sandwich. 4. Fry the sandwich for a few mins until it is golden on both sides. 5. Enjoy.

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The Americana Sandwich

The Best

Egg Salad Sandwich

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 344 kcal Fat 31.9 g Carbohydrates 2.3g Protein < 13 g Cholesterol 382 mg Sodium 1351 mg

Ingredients 8 eggs 1/2 C. mayonnaise 1 tsp prepared yellow mustard 1/4 C. chopped green onion

salt and pepper to taste 1/4 tsp paprika

Directions 1. Get your eggs boiling in water. 2. Once the water is boiling, shut the heat, place a lid on the pot, and let the eggs sit in the water for 15 mins. 3. Drain the liquid, remove the shells, and dice the eggs. 4. Now grab a bowl, combine: green onions, eggs, mustard, and mayo. 5. Stir the mix until it is smooth and even then top everything with the paprika, some pepper, and salt. 6. Stir the mix again then serve the salad on some warmed bread rolls. 7. Enjoy.

The Best Egg Salad Sandwich

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MANHATTAN STYLE

Reuben Sandwich

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 760 kcal Fat 43.9 g Carbohydrates 48.9g Protein 44.7 g Cholesterol 150 mg Sodium 3088 mg

Ingredients 1 C. sauerkraut, drained 10 oz. sliced deli turkey meat 2 tbsps butter 4 slices marble rye bread 4 slices Swiss cheese

4 tbsps thousand island salad dressing, or to taste

Directions 1. Place the following in a bowl: turkey, and sauerkraut. 2. Place the mix in the microwave for 1 mins. 3. Now coat one side of each piece of bread with butter liberally then coat the other piece with some dressing. 4. Evenly distribute your Swiss, sauerkraut, and turkey on two pieces of bread. 5. Top the meat with the other piece of bread with its buttered side facing upwards. 6. Now fry your sandwiches with the buttered side facing downwards for 8 mins, flipping the sandwich halfway. 7. Enjoy.

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Manhattan Style Reuben Sandwich

Crispy Paprika

Fried Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients 1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating 1 tsp paprika

salt and pepper to taste 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a shallow dish, place the buttermilk. In another shallow dish, place the flour, salt, black pepper and paprika. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. Reduce the heat and cook, covered for about 30 minutes. Uncover and increase the heat and cook till crispy. Transfer the chicken pieces onto paper towel lined plates to drain.

Crispy Paprika Fried Chicken

63

BUTTERMILK

Potato Fried Chicken

Prep Time: 25 mins Total Time: 1 day 1 hr Servings per Recipe: 7 Calories 990 kcal Fat 82.7 g Carbohydrates 133.2g Protein 29.4 g Cholesterol 98 mg Sodium 567 mg

Ingredients 1 (3 lb.) whole chicken, cut into pieces 2 C. buttermilk 1 C. dry potato flakes 1 C. all-purpose flour 1 tsp poultry seasoning

1/2 tsp salt 1 tsp freshly ground black pepper 2 C. vegetable oil for frying

Directions 1. 2. 3. 4.

In a shallow dish, mix together the chicken pieces and buttermilk. Cover and refrigerate to marinate overnight. In another shallow dish, mix together all the remaining ingredients. Remove the chicken pieces from the buttermilk and coat them with the flour mixture evenly and keep aside for about 15 minutes. 5. In a large skillet, heat the oil to 350 degrees F and fry the chicken pieces till golden brown completely. 6. Transfer the chicken onto paper towel lined plates to drain.

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Buttermilk Potato Fried Chicken

Chicken Tenders

with Secret Sauce

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 821 kcal Fat 55.2 g Carbohydrates 35.2g Protein 45.2 g Cholesterol 164 mg Sodium 783 mg

Ingredients 1 C. all-purpose flour 2 C. Italian-style seasoned bread crumbs 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 2 eggs, beaten 2 tbsp water 24 chicken tenderloins 2 quarts oil for frying

1 C. mayonnaise 3 tbsp prepared horseradish 1/2 C. sour cream 1 dash Worcestershire sauce 3 tbsp prepared mustard

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a shallow dish, place the flour. In a second shallow dish, beat together the water and eggs. In a third shallow dish, mix together the breadcrumbs, cayenne pepper and black pepper. First coat the chicken tenderloins in the flour, followed by the egg mixture and the breadcrumb mixture. In a large skillet, heat the oil to 375 degrees F and fry the chicken tenderloins for about 6-8 minutes. Meanwhile for the dipping sauce, in a bowl, mix together the remaining ingredients. Transfer the chicken onto paper towel lined plates to drain. Serve the chicken with the dipping sauce.

Chicken Tenders with Secret Sauce

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