Doubledeckertomatosandwiches Food

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DOUBLE DECKER TACOS



Double Decker Tacos image

The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.

Provided by cattfm303

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 15

1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
⅔ cup water
12 prepared crisp taco shells
2 avocados
1 tablespoon sour cream
1 fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
¼ red onion, chopped
½ cup sour cream

Steps:

  • Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
  • Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
  • Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
  • To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
  • To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 37.3 g, Cholesterol 55.1 mg, Fat 26.3 g, Fiber 6.1 g, Protein 18.9 g, SaturatedFat 10.8 g, Sodium 740.7 mg, Sugar 2.2 g

DOUBLE-DECKER SANDWICH



Double-Decker Sandwich image

Make and share this Double-Decker Sandwich recipe from Food.com.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

4 -6 slices deli thin cooked ham or 4 -6 slices honey-roasted ham, per sandwich
12 slices bacon
12 slices white bread
3 slices cheese, per sandwich
mayonnaise
curly leaf lettuce
2 tomatoes, sliced

Steps:

  • Brown bacon slices and drain on paper towels. When cool, break each slice in half.
  • Toast bread slices.
  • Spread mayonnaise on 2 slices of bread.
  • Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces broken bacon, 3 slices deli thin ham on one slice.
  • Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces of bacon, 3 slices of deli-thin ham, and 1 slice of cheese on bread. Top with third slice of bread.
  • Repeat procedure for remaining three sandwiches.
  • Slice diagonally.

Nutrition Facts : Calories 662.8, Fat 43.6, SaturatedFat 17.3, Cholesterol 73.5, Sodium 1491.1, Carbohydrate 44.4, Fiber 2.5, Sugar 4.8, Protein 22.5

GIANT DOUBLE DECKER TACO



Giant Double Decker Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

2 cups vegetable oil
4 large flour tortillas
3/4 cup grated Mexican blend cheese
Ground Beef Taco Meat, recipe follows
1/2 head iceberg lettuce, shaved
1/2 cup sour cream or Mexican crema, stirred slightly to loosen
2 Roma tomatoes, diced
Sliced pickled jalapeños, for garnish
Fresh cilantro leaves, for garnish
1 pound ground chuck or sirloin-the leaner the better
5 ounces Mexican chorizo, removed from casing
1 small yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 cloves garlic, grated on a rasp
1/2 cup tomato puree
Kosher salt and freshly ground black pepper

Steps:

  • Fit a sheet pan with a wire rack.
  • Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
  • Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
  • Preheat the broiler.
  • Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
  • Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
  • Serve with your favorite taco bib.
  • Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
  • Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

DOUBLE DECKER TOMATO SANDWICHES



Double Decker Tomato Sandwiches image

Double the pleasure! Adapted from Cooking With Paula(Deen) magazine. I don't eat bacon, so adapted this to suit my taste. Actually, you could make this without the bacon and it will still be good. Sometimes you could skip toasting the bread, and yep, it'll still be great. I hope you enjoy.

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 slices vegetarian bacon
12 slices whole grain bread (I love rye and pumpernickel)
mayonnaise
curly green leaf lettuce
2 large ripe tomatoes, sliced to desired thickness
salt
pepper
fresh basil, sliced (optional)

Steps:

  • Cook the bacon and place on paper towels. When cool, break each slice in half.
  • Toast the bread slices.
  • Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice.
  • Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread.
  • Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!

Nutrition Facts : Calories 270.4, Fat 7.4, SaturatedFat 1.4, Sodium 620.8, Carbohydrate 39.2, Fiber 7.2, Sugar 7.1, Protein 13.3

DOUBLE- DECKER GRILLED CHEESE SANDWICHES



Double- Decker Grilled Cheese Sandwiches image

Make and share this Double- Decker Grilled Cheese Sandwiches recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 4

3 tablespoons margarine, softened
8 slices bread
4 slices cheese, cheddar
4 slices monterey jack cheese (or mozzarella)

Steps:

  • Spread margarine evenly on one side of each slice of bread.
  • Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up.
  • Cook uncovered over medium heat about 5 minutes or until the bottom of the sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until the bottoms are golden brown and cheese is melted.

DOUBLES



Doubles image

Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.

Provided by Kwame Onwuachi

Categories     main-dish

Time 2h20m

Yield 16 servings

Number Of Ingredients 38

1 1/2 tablespoons sugar
2 teaspoons active dry yeast
1 1/4 cup warm water
3 cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
Cooking spray, for the bowl
5 cups vegetable oil, for frying
2 tablespoons vegetable oil
6 cloves garlic, minced
1 Scotch bonnet or habanero chile, minced (see Cook's Note)
1 yellow onion, chopped
Kosher salt
1 tablespoons Caribbean curry powder
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 chicken bouillon cube
Two 15-ounce cans chickpeas, drained
2 cups chicken broth or stock
Lime juice, as needed
3 cups sugar
1 cup tamarind paste
5 Scotch bonnet or habanero chiles, stems removed
2 cloves garlic
1 cup white balsamic vinegar
Kosher salt
1 bunch fresh cilantro
1 cup white balsamic vinegar
Kosher salt
1 English cucumber, grated
1/2 cup chopped fresh cilantro
Kosher salt

Steps:

  • For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
  • Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
  • Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
  • Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
  • Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
  • For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
  • For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
  • For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
  • For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
  • For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
  • To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

CHICKEN AND SUN-DRIED TOMATO SANDWICHES



Chicken And Sun-Dried Tomato Sandwiches image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, lunch, quick, main course

Time 10m

Yield Four sandwiches

Number Of Ingredients 5

4 crusty french rolls (small baguettes) about 7-inches long, or use 4 7-inch lengths of baguettes
1/2 cup mayonnaise
1/2 pound thinly sliced cooked chicken meat
24 sun-dried tomatoes
8 small hearts of romaine lettuce or Boston lettuce leave

Steps:

  • Split the french rolls or bread slices in half, sandwich fashion.
  • Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

TOASTED TOMATO-PANEER SANDWICHES



Toasted Tomato-Paneer Sandwiches image

Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.

Provided by Rachel Gurjar

Time 55m

Yield Makes 6

Number Of Ingredients 19

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
12 bread slices
1 small red onion, thinly sliced
1½ cups coarsely grated sharp cheddar or low-moisture mozzarella
½ cup chopped cilantro
3 Tbsp. unsalted butter
Ketchup (for serving)

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
  • Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
  • Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
  • Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
  • Slice sandwiches in half and serve with ketchup.

DOUBLE DECKER TOMATO SANDWICHES



Double Decker Tomato Sandwiches image

Double the pleasure! Adapted from Cooking With Paula(Deen) magazine. I don't eat bacon, so adapted this to suit my taste. Actually, you could make this without the bacon and it will still be good. Sometimes you could skip toasting the bread, and yep, it'll still be great. I hope you enjoy.

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 slices vegetarian bacon
12 slices whole grain bread (I love rye and pumpernickel)
mayonnaise
curly green leaf lettuce
2 large ripe tomatoes, sliced to desired thickness
salt
pepper
fresh basil, sliced (optional)

Steps:

  • Cook the bacon and place on paper towels. When cool, break each slice in half.
  • Toast the bread slices.
  • Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice.
  • Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread.
  • Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!

Nutrition Facts : Calories 270.4, Fat 7.4, SaturatedFat 1.4, Sodium 620.8, Carbohydrate 39.2, Fiber 7.2, Sugar 7.1, Protein 13.3

DOUBLE DECKER TACOS



Double Decker Tacos image

Soft taco on the outside, crispy taco on the inside. These are easier to eat than a regular taco. The soft taco keeps everything together. It's a very filling taco. My kids LOVE these tacos!

Provided by HeathersKitchen

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

10 taco shells (Old El Paso has a box of 10 taco shells that are flat on the bottom called "Stand n' Stuff".)
10 small flour tortillas, snack size (Casa Valdez makes this size)
1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning
2 cups cheddar cheese, shredded
2 cups lettuce, shredded
1 (16 ounce) can refried beans or 2 cups homemade refried beans
salsa

Steps:

  • Brown ground beef.
  • Drain.
  • Add taco seasoning according to packet directions.
  • While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
  • Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
  • Keep tortillas warm in foil. These can be placed in a warm oven if needed.
  • Assemble the tacos:.
  • Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
  • Sprinkle beans with shredded cheese.
  • Stand a taco shell in the center of tortilla spread with beans and cheese.
  • Gently press the soft tortilla onto the sides of the taco shell.
  • Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
  • *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 58.2, Sodium 547.5, Carbohydrate 31.2, Fiber 4.4, Sugar 0.9, Protein 20.1

DOUBLES



Doubles image

This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.

Provided by Ramin Ganeshram

Categories     Garlic     Breakfast     Fry     Sauté     Curry     Cucumber     Chickpea     Spring     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 doubles

Number Of Ingredients 22

For dough:
1/3 cup warm water (100°-110°F).
1/4 teaspoon sugar
1 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
For filling (curried channa):
2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
1 tablespoon vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 1/2 tablespoons curry powder (see Tips, below)
Pinch of ground cumin
Salt and ground black pepper to taste
For assembly:
1 cup vegetable oil
Hot pepper sauce (see Tips, below)
Kuchela (see Tips, below)
Thinly shredded cucumber

Steps:

  • Make dough:
  • In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
  • In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
  • Make filling:
  • If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
  • In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
  • Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
  • Assemble:
  • Punch down risen dough and allow to rest 10 minutes.
  • Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
  • In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
  • Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.

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Steps: Brown bacon slices and drain on paper towels. When cool, break each slice in half. Toast bread slices. Spread mayonnaise on 2 slices of bread. Lay lettuce leaf, tomato slices, salt and …
From stevehacks.com


THE STATE OF FOOD SECURITY AND NUTRITION IN THE WORLD 2022 | FAO
The State of Food Security and Nutrition in the World is an annual flagship report jointly prepared by FAO, IFAD, UNICEF, WFP and WHO to inform on progress towards ending hunger, …
From fao.org


DOUBLES: TRINIDAD'S ADDICTIVELY SPICY STREET SNACK - BBC TRAVEL
2021-05-26 It's the street food of the twin island nation that emerges as a jewel. Doubles is a humble sandwich made from curried chickpeas tucked between two pieces of fried flat bread …
From bbc.com


DOUBLES (FOOD) - WIKIPEDIA
Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and …
From en.wikipedia.org


DOUBLE DECKER | ASIA’S MOST UNIQUE AND EXCITING SNACK COMPANY
Food Service Specially formulated by Chef Faizul Hazly for catering operators, Mamee Food Service products are 100% Halal and made with fine natural ingredients. News – Partners – …
From mamee.com


THESE CHEWY DOUBLE-CHOCOLATE COOKIES STUFFED WITH ICE CREAM ARE …
2019-07-12 She is a freelance recipe developer, food photographer and stylist. Follow her latest culinary adventures over on @modestmarce. Related Stories. Cottage cooking made easy: A …
From cbc.ca


DOUBLE DECKER TOMATO SANDWICHES RECIPE - WEBETUTORIAL
Double decker tomato sandwiches may come into the below tags or occasion, in which you are looking to create double decker tomato sandwiches dish in 20 minutes for you or your family or …
From webetutorial.com


DOUBLE DECKER TOMATO SANDWICHES - DAIRY FREE RECIPES
Double Decker Tomato Sandwiches is a dairy free and vegetarian main course. One serving contains 330 calories, 14g of protein, and 12g of fat. This recipe covers 23% of your daily …
From fooddiez.com


LEARN MORE & FIND THE BEST NEAR YOU - ROADFOOD
A double-decker means that two ingredients of your choice are sandwiched in three slices of bread. Ingredient choices range from bacon and egg to hot ham and cheese, turkey, and roast …
From roadfood.com


50 ELEGANT FINGER FOODS FOR AFTERNOON TEA - FOOD …
2018-05-16 Elegant Finger Foods for Afternoon Tea. From buttery scones to delicate finger sandwiches to devilled eggs, encourage guests to dive into these tasty finger foods, perfect …
From foodnetwork.ca


DOUBLE DECKER MEXICAN PIZZA - FOOD DOLLS
Instructions. Preheat oven to 400 degrees F. In a round pizza pan place 1 pizza crust. Spread beans, half the ground beef, and half the cheese. Add second crust. Add enchilada sauce, …
From fooddolls.com


DOUBLE DECKER ROSEMARY CHICKEN SANDWICH RECIPE | WESTON FOODS
Pulled rotisserie chicken, marinated in a rosemary garlic white balsamic vinaigrette, piled high with fresh watercress, between grilled goat cheese sandwiches, on White Sandwich Bread.A …
From westonfoodservice.com


FABULOUS DOUBLE-DECKER FOOD KIOSK BUS/TRUCK
The unique double-decker food kiosk is bus type food stand unit. It is absolutely fabulous! Our double-decker food kiosk bus is designed either with a retractable roof over the seating area …
From jekeenfoodtruck.com


FOOD STAND FEATURES SMOKED MEAT SANDWICHES, INCLUDING ‘JOKER …
2022-04-07 A traveling food stand that specializes in smoked meat sandwiches is expanding its presence this year. Anthony Withers started selling his original FadeAways sandwiches …
From siouxfalls.business


WOONSOCKET’S DYNAMITE (SLOPPY JOE) SANDWICH
2015-12-11 Instructions. Brown the hamburger then remove from pan, leaving rendered fat. Sauté the onion and bell peppers and garlic in the hamburger fat until soft. Add diced …
From sandwichtribunal.com


28 MULTI DECKER SANDWICHES IDEAS | SANDWICHES, RECIPES, FOOD
Jun 6, 2018 - These are made with more than 2 slices of bread or rolls split into more than 2 pieces and with several ingredients in the filling. See more ideas about sandwiches, recipes, …
From pinterest.com


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