469 pressure blanket Recipes

refrigerated crescent roll dough, olive oil, provolone cheese, halved, swiss cheese, halved, mozzarella cheese, halved, asparagus spears, trimmed and cut in half, olive oil, for drizzling (optional)

egg, water, all-purpose flour, pepperidge farm puff pastry sheets , thawed according to package directions, light cream cheese, softened, shredded cheddar and monterey jack cheese blend, roasted garlic, mashed, bacon, cooked and crumbled, jalapeno peppers , cut in half lengthwise and seeded

scallops, sherry, white sugar, salt, bacon, cut in half, water chestnuts, sliced, green onion , cut into 1 inch pieces

fat-free (or nearly ) franks with 40 - 45 calories each (like hebrew national 97% fat free), refrigerated pillsbury reduced fat crescent rolls (unprepared )

sheets phyllo dough, thawed if frozen, reduced-fat hot dogs , such as ball park lite beef franks, each cut into 3 pieces, skim milk, reduced-fat cheddar singles, roughly chopped, reduced-sugar ketchup , such as heinz, yellow mustard

frozen puff pastry (2 sheets), thawed, whole grain dijon mustard, fully cooked chicken and apple sausages or chicken andouille sausages (about 12 oz), each link cut crosswise into 8 rounds, egg, milk

fresh bread crumbs (ground in food processor from 2 slices of bread), milk, onion, finely chopped, carrots, finely chopped, celery rib, finely chopped, garlic cloves, finely chopped, olive oil, salt, ground grass-fed beef (preferably ground once; see cooks notes), ground pork (preferably shoulder, not lean; and ground once; see cooks notes), ketchup, eggs, lightly beaten, worcestershire sauce, smoked paprika (optional; see cooks notes ), freshly ground black pepper, bacon slices, halved crosswise

little smokies sausage, crescent roll, parmesan cheese, garlic salt

pillsbury refrigerated crescent dinner rolls, fully cooked cocktail smoked sausage links

refrigerated crescent dinner rolls, hot dogs (i use all beef), cheese , slices (whatever is preferred)

all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, cold, cut into small pieces, grated cheddar cheese, buttermilk, hot dogs

egg, bread, butter, ham, baked, havarti cheese or 1/4 cup monterey jack cheese or 1/4 cup swiss cheese, shredded lightly packed

italian salami , thin slices (such as genoa salami), cream cheese with garlic (or use desired flavor), gherkins, drained (pick out the longest pickles from the jar, or use 2 pickles per roll, or you may use small dill pick), colored toothpick (use as many as needed)

sliced ham (lunch meat), cream cheese, softened to room temp, picante sauce (works better if is not a chunky kind), chopped pecans, kosher dill pickles

ground turkey, chili powder, onion powder, garlic powder, salt and pepper, tomato paste, pizza dough (refrigerated ), cheddar cheese, shredded, hot dogs

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

hamburger, cabbage, rice, condensed tomato soup, onion, salt, green pepper, pepper to taste

egg yolk, hot dogs or sausages, puff-pastry sheets , defrosted