well,
1 pk (12-oz) frozen breaded fish
4 Whole-wheat sandwich buns;
Instructions for Fish and Slaw Sandwiches
Prepare fish patties according to package directions. Place bun halves, cut side up, on ungreased cookie sheet or broiler pan; broil 4-6 inches from heat until toasted. Top bottom half of each bun with fish patty, 1/4 cup coleslaw and top half of bun. Serve immediately.

Answered by R.P. Singh , an ibibo Master, at 10:35 AM on September 19, 2008

well,

Ingredients
1 flat loaf pain rustique from La Brea Bakery, cut in half lengthwise
1 jar Trader Joe's sun-dried tomato pesto
One 1-ounce log goat cheese, room temperature
1 small eggplant, sliced thinly
3 zucchini, sliced thinly
1 red pepper - roasted, seeded, and cut into thin strips
1 yellow pepper - roasted, seeded, and cut into thin strips
1 large onion, cut into 1/4-inch slices
1/3 cup olive oil (or more as needed)
2 teaspoon Cajun seasoning
1 cup wild greens, optional

Mix the olive oil and Cajun seasoning together. Brush the eggplant, zucchini, and onion slices with the olive oil mixture and grill over medium heat until tender but not charred. Cut into large strips.

To assemble: Open the 2 halves of bread and spread half the pesto on each inside half, then spread half the goat cheese onto each bread half. Layer the vegetables on the bottom half of the bread, spreading out to cover completely. Top with wild greens and finally the top of the bread. Press down to seal well.

Wrap in plastic wrap and chill for at least 1 hour. Or, cut into 2 pieces, wrap each piece, and stack in the refrigerator. About 30 minutes before serving, remove the sandwich from the refrigerator and cut into squares.

Answered by Uttam , an ibibo Master, at 10:38 AM on September 18, 2008

SERVES 8 (change servings and units)
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* 5

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Ingredients

*

Pi sta Burfi

* 1 cup pistachios
* 1/2 cup sugar
* 1/4 teaspoon cardamom powder
* 3 drops green food coloring (optional)

For the filling

* 3 tablespoons sugar
* 1/2 cup dried almonds or cashews or walnuts
* 3 tablespoons powdered cashew meal
* 3 saffron strands
* 1/4 teaspoon cardamom powder (elaichi)

For the garnish

* 3 saffron strands, dissolved in
* milk

Directions

1.
1
Pista Burfi:.
2.
2
Soak the pistachios in warm water for about 30 minutes.
3.
3
Drain all the water, peel the pistachios and blend them to a fine paste in a food processor. Keep aside.
4.
4
Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
5.
5
Add the pista paste, cardamom powder and green colour and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
6.
6
Divide the mixture into 2 equal portions.
7.
7
Roll out each portion with the help of a greased rolling pin on a sheet of plastic into a 125 mm. (5") diameter circle and keep covered.
8.
8
For the filling.
9.
9
In a pan, combine the sugar with 4 tablespoons of water and simmer to get a syrup of 1 string consistency.
10.
10
Add all the other ingredients and mix well for 2 to 3 minutes. Keep aside to cool.
11.
11
How to proceed :.
12.
12
Place one pista barfi circle on a plate and spread the filling mixture evenly on it.
13.
13
Top with the second pista barfi circle and allow to set for 20 to 30 minutes.
14.
14
Cover with silver varq and cut the sandwich into 8 wedges.

Answered by Madhurima , an ibibo Master, at 1:49 PM on September 17, 2008

Ingredients:
• 1/3 Cup prepared potato salad
• 2 Leaves of lettuce
• 1-1/2 tbsp Mayonnaise
• 2 Slices tomato
• 1 Hamburger bun
How to make Potato Salad Sandwich:
• Open bun and layer each side with 1 1/2 tablespoons of mayonnaise.
• Place tomato slices and lettuce leaves on bottom half of bun.
• Layer potato salad onto tomato, and spread toward the ends of bun. Then cover with top of bun.

Answered by Sharad Singh , an ibibo Master, at 2:44 PM on September 13, 2008

well, 1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
2 envelopes dry yeast
2 cups warm water (105 to 115 degrees F)
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon salt
9 cups (about) all-purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy — about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.

Lightly grease four 8 x 4-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.

Answered by Satya ~ , an ibibo Master, at 3:32 PM on September 11, 2008

well, 1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
2 envelopes dry yeast
2 cups warm water (105 to 115 degrees F)
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon salt
9 cups (about) all-purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy — about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.

Lightly grease four 8 x 4-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.
source site: http://www.thatsmyhome.com/bak ery/basic/sandwich-bread.htm

Answered by Nidhi Singh , an ibibo Master, at 12:10 PM on September 11, 2008

The Bread Pakoda Sandwich is an Indian twist on a western concept! This delicious snack is also wholesome enough to eat as a meal. Serve it with Tamarind or Mint-Coriander Chutney.
Ingredients:

* 3 large potatoes boiled and mashed coarsely
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped very fine
* 2 green chillies chopped very fine
* 1 tsp cumin seeds
* 6-8 cloves garlic chopped very fine
* 10 slices bread (you will get the best results with a bread that is a day or two old)
* 1/2 cup bengal gram flour (besan)
* 3/4 tsp turmeric powder
* 1/4 tsp red chilli powder
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil for deep frying

Preparation:

* Mix the bengal gram flour, 1/4 tsp turmeric powder, red chilli powder and salt to taste in a large bowl. Add a little water at a time and mix to make a thick batter. Ensure there are no lumps in the batter. Keep aside.
* Heat 2 tbsps of oil in a deep pan on a medium flame and add the cumin seeds. When they stop spluttering add the garlic and fry till soft.
* Now add the onion, green chillies and cook till the onion is transparent.
* Add 1/2 tsp tumeric powder and mix well.
* Add the mashed potato and blend all ingredients till well mixed. Season with salt as necessary. Turn off the fire.
* Lay the slices of bread out on a cutting board and put a generous quantity of the potato mixture on 5 of the slices. Spread to cover the entire surface.
* Cover with another slice of bread. At this stage you can trim the edges or leave them on. I usually leave them on. Now cut the sandwich into quarters.
* Heat the oil for deep frying in a suitable pan, on a medium flame.
* Stir the bengal gram flour batter that was kept aside (the water tends to separate from the other ingredients when kept aside for a while) to ensure all ingredients are well mixed. Now take each quarter sandwich and dip in the batter to coat well on all sides.
* Deep fry the batter-dipped sandwich, stirring and turning ocassionally till it is golden on both sides.
* Remove from the oil and drain well on paper towels.
* Serve hot with Tamarind and/ or Mint-Coriander Chutneys.

Answered by Jitendra , an ibibo Master, at 2:08 AM on September 10, 2008

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed


Method:

For mixture:

Heat the oil in pan (Balige), splutter musturd, cumin seeds and add chopped chillies and curry leaves.
Add finely chopped onion, cook until onion turns transparent.
Add chopped tomatoes, cook further for 10-12 minutes.
Add salt and sugar, further cook for 2-3 minutes and remove from flame and add chopped coriander leaves.
Allow the mixture to cool down completely (atleast for 15 minutes).
For Sandwich:

Take two slices of bread apply this mixture on one slice and keep the other slice on top. Turn it upside down and prepare it in the sandwich maker. Enjoy this with Tomato ketchup.

Answered by Anju Devi , an ibibo Master, at 1:08 PM on September 09, 2008

Well Priyanka

I used a bread maker to kneed it, so alter it if you need to.



4 cups flour

2 tsp salt

2 tsp yeast

1 cup warm milk

1 tbs, margerine or butter

1 tbs sugar

put the warm milk, yeast and sugar in the bread machine pan. Then get all the rest of your ingredients together while the milk mixture and yeast hang out together for a few minites. put the rest of the ingredients in and set to a 2lb loaf size. Begin to knead. now to get really FLUFFY bread it all about the texture. I have found that to not get the big holes of a rustic loaf, but instead get a soft loaf with a tight crumb your dough needs to be on the dryer side. as it is mixing note the texture. it should hold together as a doughball, but should feel dryish to the touch. when you touch it your finger should not have a peice of dough stuck on it when you pull back. so as it is mixing add a little warm water or more flour to get this texture just right. its tricky and make take some trial and error before you get it just right. at least you get to eat the errors!
when the mixing cycle is done, leave in in the bread machine pan to rise for an hour. After an hour, remove the dough from the bread pan (and thus degassing it a bit) and shape into a loaf. put into a well greased loaf pan. Cover and let rise another hour or so. it should rise well over the top of the pan. if not, let it rise a bit more.
preheat a 375 degree oven. when its done rising put it in. i usually bake it for approx 45 minites. could be less or more. just peek at it if you can. when its golden brown and hollow sounding its done.
take out of the pan to cool the loaf. the crust will soften after it cools.

Answered by Priyanka C , an ibibo Master, at 1:37 PM on August 31, 2008

The Bread Pakoda Sandwich is an Indian twist on a western concept! This delicious snack is also wholesome enough to eat as a meal. Serve it with Tamarind or Mint-Coriander Chutney.
Ingredients:

* 3 large potatoes boiled and mashed coarsely
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped very fine
* 2 green chillies chopped very fine
* 1 tsp cumin seeds
* 6-8 cloves garlic chopped very fine
* 10 slices bread (you will get the best results with a bread that is a day or two old)
* 1/2 cup bengal gram flour (besan)
* 3/4 tsp turmeric powder
* 1/4 tsp red chilli powder
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil for deep frying

Preparation:

* Mix the bengal gram flour, 1/4 tsp turmeric powder, red chilli powder and salt to taste in a large bowl. Add a little water at a time and mix to make a thick batter. Ensure there are no lumps in the batter. Keep aside.
* Heat 2 tbsps of oil in a deep pan on a medium flame and add the cumin seeds. When they stop spluttering add the garlic and fry till soft.
* Now add the onion, green chillies and cook till the onion is transparent.
* Add 1/2 tsp tumeric powder and mix well.
* Add the mashed potato and blend all ingredients till well mixed. Season with salt as necessary. Turn off the fire.
* Lay the slices of bread out on a cutting board and put a generous quantity of the potato mixture on 5 of the slices. Spread to cover the entire surface.
* Cover with another slice of bread. At this stage you can trim the edges or leave them on. I usually leave them on. Now cut the sandwich into quarters.
* Heat the oil for deep frying in a suitable pan, on a medium flame.
* Stir the bengal gram flour batter that was kept aside (the water tends to separate from the other ingredients when kept aside for a while) to ensure all ingredients are well mixed. Now take each quarter sandwich and dip in the batter to coat well on all sides.
* Deep fry the batter-dipped sandwich, stirring and turning ocassionally till it is golden on both sides.
* Remove from the oil and drain well on paper towels.
* Serve hot with Tamarind and/ or Mint-Coriander Chutneys.

Answered by jaivir , an ibibo Master, at 11:42 AM on August 31, 2008