Best Duffs Flying Saucer Sandwich Recipes

FLYING SAUCER RECIPE

Steps:

• Add about a tablespoon of cooking oil to a large pan set over medium high heat. Add onion and bell pepper. Cook until onions just become translucent. Then add in garlic and cook until fragrant.
• Next add ground beef, salt, and pepper. Cook until beef is is no longer pink. Drain excess oil and return to the heat.
• Then add ketchup, beef broth, brown sugar, mustard, and Worcestershire sauce. Mix until well combined, bring to a boil, then reduce heat to a simmer. Add corn. Cover and allow to simmer for 10-15 minutes stirring occasionally.
• Remove from heat and set aside.
• Now for the assembly. Lay a slice of bread down. Add shredded cheese and a few tablespoons of the beef mixture. Top with another slice of bread. Trim off the crust and press the edges of the sandwich together to seal it.
• Add about a teaspoon of butter to a pan set over medium high heat. Place the sandwich in the pan and fry for a minute or two or until golden brown. Flip and repeat on the other side, adding more butter to the pan if needed.
• Remove from heat and allow to cool slightly. ENJOY!

CHOCOLATE BABKA

Steps:

• Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
• Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
• Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
• Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
• Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
• Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.

FLYING SAUCERS

Steps:

• Combine the mayonnaise and mustard; spread about 1 tablespoon into each pita half. Stuff each with one lettuce leaf, two slices of bologna, one slice of ham and two slices of tomato.

FLYING SAUCERS

Steps:

• Fry bologna until lightly browned.
• Prepare creamed potatoes.
• Real or boxed kind or use leftover.
• Place bologna on plate and top with potatoes.
• Then top with cheese.
• Microwave it for about 15-30 seconds.
• Or until cheese has melted.