SALADS & SANDWICHES Classic club sandwich Ingredients 12 slices white bread 3/4 cup mayonnaise 8 romaine lettuce

leaves 16 slices vine-ripened tomatoes Kosher salt and freshly ground black pepper 16 slices crispy cooked bacon 16 ounces sliced roasted turkey 16 frill picks, or plastic cocktail swords Directions Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks. To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down. Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches. Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

BLT (Bacon Lettuce Tomato) Ingredients: 1/2 lb bacon (approx. 12 slices) 8 slices White bread 8 leaves iceberg lettuce, fresh and full 8 slices of ripened Tomatoes 8 tablespoons Hellmann's mayonnaise Directions: 1. Cook bacon until crispy, then drain on paper towels. 2. Toast the 8 slices of bread. 3. Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste). 4. Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast. 5. Add 2 slices of tomato on top of lettuce. 6. Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed). 7. Add 1 slice of lettuce on top of bacon. 8. Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.

Peanut butter and jelly sandwich

Egg salad & egg salad sandwich Egg salad is often used as a sandwich filling, but with added sliced tomato or lettuce, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika.

Caesar salad

fresh crushed garlic in olive oil olive oil salt to taste fresh-ground black pepper DRESSING wine vinegar lemon juice Worcester sauce raw or coddled egg yolks lettuce freshly prepared croutons freshly grated Parmesan cheese (on top) Variation with grilled chicken breasts

Caprese salad Simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil.

Greek salad Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.

Chicken salad Chicken salad is any salad that comprises chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.

Waldorf salad A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.

Olivier salad "P " (ruska salata) which literally means "Russian salad. The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some sort of salami or ham dressed with mayonnaise.

CHEESES Gorgonzola (Italian pronunciation: [orondzla]) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

Roquefort (US /rokfrt/ or UK /rkfr/; French: [k.f]; from Occitan rcafrt [rkfrt]) is a sheep milk blue cheese from the south of France.

Feta (Greek: , fta, "slice") is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture made from sheep and goats milk.

Mozzarella (English /mtsrl/; Italian: [mottsarlla]) is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method.

Swiss cheese is a yellow, medium-hard cheese. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese without eyes is known as "blind".

Parmesan (UK /prmzn/,[1] US /prmn/[2][Note 1]), is a hard, granular cheese, cooked but not pressed, made of cows milk.

Gouda (Listeni/ad/ or Listeni/ud/; is Dutch yellow cheese made from cow's milk.

SOUPS Chicken soup The chicken flavor of the soup is most potent when the chicken is simmered in water with salt and only a few vegetables, such as an mirepoix of onion, carrots, and celery. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. A clearer broth is achieved by skimming the film of congealed fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup. In substitution of a whole chicken, a low sodium chicken stock can be used instead.

Tomato soup Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold, and can be made in many styles. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, cream and chicken/vegetable stock. Popular toppings for tomato soup include sour cream or croutons. It can be made fresh by blanching tomatoes, removing the skins, then blending into a puree.

Minestrone soup Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock).

FREEZERS AND REFRIGERATORS Freezers are in range of -15 to -20, but normally a domestic freezer is best set to 18 C (0 F) for storing food, or colder, as that's what the expiration dates for many food items are based on. It's also a requirement for freezers in restaurants, supermarkets & other places that sell food (at least here in Europe) to maintain a temperature of at most -18 C. A general purpose domestic fridge should be at around 1-4 C (so, just above the freezing point, and below 5 C). Normally it's not possible to set a fridge to 0 C (at least not over here), but sometimes the temperature sensor doesn't work as intended, especially if there is a freezer compartment that is heavily frosted. Some refrigerators are now divided into four zones to store different types of food: 23 C / 10 F is recommended when deep freezing food 18 C / 0.4 F (freezer) 0 C / 32 F (meats) 3-5 C / 41 F (refrigerator) 10 C / 50 F (vegetables)

Modern refrigerators

Typical refrigerator