appetizer

Quick Lunch or Dinner – Hot Open-Faced Sandwiches

Hot Open-Faced Sandwiches – version 1 – Tomato, Bacon & Cheese

Hot Open-Faced Sandwiches – Version 2 – Warm & Puffy Open-Faced Cheese Sandwiches

+++ Update – I bet “Version 2” would really be good with bits of cooked bacon or ham mixed in! Actually, so would a bit tuna,, salami or turkey etc.

Any time of day is a good time for an open-faced sandwich. And a sandwich is particularly good when it’s adorned with melted cheese! These Melted Cheese,Tomato and Bacon Open-Faced Sandwiches – and the Warm & Puffy Open-Faced Cheese Sandwiches – are super easy and yummy.

With the addition of a green salad, cold slaw, potato salad or sliced avocado drizzled with balsamic vinaigrette, both the Melted Cheese,Tomato and Bacon Open-Faced Sandwiches and the Warm & Puffy Open-Faced Cheese Sandwiches are perfect for an easy dinner.

(1) Melted Cheese, Tomato and Bacon Open-Faced Sandwiches – Uses toaster oven – or toaster and broiler

Recently I went through I time where I was kind of “addicted” to these sandwiches. I like to spread a bit of mayonnaise on these babies once they’re heated up. And that’s part of why my cholesterol is so high – my total fascination with all things mayonnaise.

HOW TO — Lightly toast two English Muffins – cut in half. Place a ripe & juicy tomato slice on top of each of the halves of English muffin. On top of the tomato, place a few slices of cooked bacon. Place a slice of Swiss cheese – or any cheese of your choice – on top of the bacon. (I like to sprinkle on a bit of oregano on top of the cheese but you can sprinkle on anything you like.)

Turn toaster oven to BROIL and broil until cheese is melted. ++ Make sure you keep your eye on your sandwiches, broilers seem to wait until your back is turned, then they immediately burn your lunch! Recipe makes 4 sandwiches.

2 – Warm & Puffy Open-Faced Cheese Sandwiches – OR – Appetizers Uses toaster oven – or toaster and broiler

++ UPDATE – – – I highly recommend grating the cheese using a block of cheese. The pre-shredded cheese sold in the diary section doesn’t have the same taste as freshly grated cheese & the sandwiches don’t ‘puff up’ in the same way.

++ For Sandwiches – These sandwiches are rich and filling – and would be great for a brunch as well as lunch. If you add a salad, you’ve got a quick dinner idea! It’s pretty cool how the filling puffs up a bit as it heats up. Recipe makes 6 open-faced sandwiches.

++ For Appetizers Prepare as usual. Once they come out of the broiler, cut each English muffin into 1/4’s and there you go – a delicious hot appetizer!!

Ingredients

1 egg
2 cups hard cheese, grated – such as Cheddar (You can use pretty much any time of hard cheese, except for cheeses with a very strong flavor. Mozzarella – or any other type of soft cheese – is not recommended.)
1/8 cup mayonnaise
a few sprinkles of Mrs. Dash
sprinkle on a little Paprika – for color
3 English Muffins, cut in half to give you 6 halves – toasted

In a bowl, mix until well-blended; 1 egg, 2 cups grated hard cheese, 1/8 cup mayonnaise and a few sprinkles of Mrs. Dash & Italian Seasonings – or any seasonings you like.

Lightly toast 6 English Muffin halves. Spread egg/cheese mixture evenly on top of the toasted English muffins or toast. Broil until cheese mixture is hot and bubbling. It doesn’t get much easier than that! Enjoy!

April 16, 2013August 1, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

“Barbecued” Cocktail Franks

Some of my neighbors invited to me their house today – Easter Sunday. I planned on bringing an appetizer containing seafood salad… but… last night when I arrived at the supermarket to purchase “said seafood salad”, the store pretty-much closed as I drove into the parking lot. (See, I’m not kidding when I tell you what a procrastinator I am.)

So, this morning, I was forced to go to Plan B. (Procrastinators always have a Plan B.) In my fridge I had a small package of Hillshire Farms Lit’l Wieners – so I decided to make some kind of “barbequed” cocktail franks. I was very pleased with the final product. And I think you will be too!

These “Barbequed” Cocktail Franks are really easy and quick to make. Besides the cocktail franks, all you’ll need is some barbeque sauce, a bit on onion and a bit of brown sugar – oh – and some water. It doesn’t get much easier than that! Enjoy!

Ingredients

1 (14 oz.) package cocktail-size franks – DRAINED (I used Hillshire Farms Lit’l Wieners)
olive or vegetable oil
2 Tbs. finely chopped onion
6 Tbs. barbeque sauce (I like Sweet Baby Ray’s)
6 Tbs. water
1 Tbs. packed brown sugar

Place some olive oil – or vegetable oil – in a large skillet. Add DRAINED franks and 2 Tbs. finely chopped onion. Cook on medium heat, stirring occasionally, for 5 to 6 minutes – until the onion is softened and the franks are browned a bit.

Lower the heat. Add 6 Tbs. barbeque sauce, 6 Tbs. water and 1 Tbs. packed brown sugar. Cook, stirring, until sauce is thickened a bit and coats the cocktail franks – and you’re done. How about that for easy! Pour the cocktail franks and sauce into a serving dish – put out some toothpicks and napkins – and enjoy!!!

March 31, 2013December 12, 2016

My Yellow Farmhouse - Cooking with Love!7 Comments

‘Chinese’ Meatballs – A Great Make-Ahead Appetizer!

For the last several years I’ve hosted a “Women Only Pre-Holiday Madness Party”, usually on the first Saturday of December. We always have tons of fun! Everyone brings whatever they want to drink – and an appetizer to share, so there’s lots of “nibbling” going on all night. And, of course, the beverages are flowing! I invented these Chinese (or Sweet and Sour Meatballs) for one of those parties and they were a BIG hit. Take my word for it – these are delicious!

++ Makes 25 – 1 1/2″ appetizer-size meatballs

Ingredients

1/2 cup dry purchased bread crumbs (“Italian” is fine.)
1/4 cup milk
1 1/4 lbs. (90 % lean) ground beef
1 egg
1/2 tsp. Worcestershire sauce
1/2 tsp. teriyaki sauce
2 (8 oz.) cans crushed pineapple – divided
2 Tbs. minced onion
1 tsp. maraschino cherry juice
3/4 tsp. salt
1/8 tsp. pepper
3/4 cup packed brown sugar
2 Tbs. cornstarch
1 Tbs. soy sauce
1/4 cup teriyaki sauce
rest of juice & pineapple from 1st can & all of 2nd can
2 Tbs. maraschino cherry juice
10 or so maraschino cherries

FOR MEATBALLS – In a medium bowl, mix bread crumbs and milk, then add ground beef, egg, 1/2 tsp. Worcestershire sauce, 1/2 tsp. Teriyaki sauce, 1/4 cup DRAINED crushed pineapple – (reserve rest of pineapple and juice), 2 Tbs. minced onion, 2 tsp. maraschino cherry juice, 3/4 tsp. salt and 1/4 tsp. pepper.

Form into meatballs 1 1/2 ” across. Place each meatball about 1 1/2″ apart on a baking sheet, and bake in a 375 F oven for 20 minutes.

FOR SAUCE – In a large frying pan, place the rest of the ingredients – beginning with the cup of packed brown sugar down to the 10 maraschino cherries. On medium-high heat, bring sauce to a boil, while stirring.

Once sauce boils, immediately lower heat. Add cooked meatballs and continue cooking – at a simmer – until sauce is slightly thickened and coats meatballs.

++ These can be made ahead and served the next day. I reheat them gently in an electric frying pan and serve them right from the pan so they remain warm. Of course, they can also be warmed up & served from your slow-cooker. Enjoy!!