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Beefrestaurant recipes Applebee's® Baked French Onion Soup Don't even try to find this one on the menu at Applebee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain. This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from A pplebee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone. 3 tablespoons vegetable oil 6 medium white onions, sliced 8 cups beef broth (Swanson is best) 1 cup water 2 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 5 plain hamburger buns 10 slices provolone cheese 10 teaspoons shredded parmesan cheese 1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown. 2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. 3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. 4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. 5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings. restaurant recipes Arby's® Sauce Although the beef sandwiches from Arby's would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain's barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken. 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup. restaurant recipes Bennigan's Onion Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Vegetables Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving. Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. restaurant recipes Big Mouth Sandwich Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:30 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lean ground beef 1 teaspoon chili powder 1/2 teaspoon salt -- or seasoned salt 2 California avocados -- sliced 1 French bread loaf -- or long loaf garlic salt -- to taste 8 ounces refried beans -- 1 can shredded lettuce 1 tomato -- sliced 2 green onions -- sliced 1/2 cup cheddar cheese -- shredded taco sauce -- optional 1. Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot. 2. Halve, peel and slice avocados into flat slices. 3. Split French bread in half lengthwise. Lightly toast cut sides under broiler. 4. Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using. 5. Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat. 6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. 7. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt. 8. Cover with top half of bread; cut into serving sized sandwiches. Serving Ideas : Serve with warm tortilla chips and iced tea or beer. NOTES : This sandwich speaks for itself as to how it got its name. restaurant recipes Burger King® Big King® The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King - Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there. Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product? Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup. Spread 1/4 cup mayonnaise 2 teaspoons French dressing 2 teaspoons sweet pickle relish 1 teaspoon white vinegar 1/2 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon paprika 1 1/2 pounds ground beef dash salt dash pepper 4 sesame seed hamburger buns 1 1/3 cups chopped lettuce 8 slices American cheese 1 to 2 slices white onion, separated 8 dill pickle slices 1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it. 2. Preheat your barbecue or indoor grill to high heat. 3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun. 4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties. 5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn. 6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread. 7. On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese. 8. On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices. 9. Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each. Serves 4. restaurant recipes Chili's® Nacho Burger Here's a clone recipe for a delicious new burger from Chili's unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant's prepared sides -- all of which you will now have clones for -- including Chili's chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you've got a slightly spicy, South-of-the-border taste. Muy bien, amigos! Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers. restaurant recipes Fatburger® Southern California - the birthplace of famous hamburgers from McDonald's, Carl's Jr., and In-n-Out Burger - is home to another thriving burger chain that opened its first outlet in 1952. Lovie Yancey thought of the perfect name for the 1/3-pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critics' favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on a big 'ol lean beef patty. And there's no ketchup on the stock version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've got Fatburger's Turkeyburger all up and cloned. 1/3 pound lean ground beef seasoned salt ground black pepper 1 plain hamburger bun 1/2 tablespoon mayonnaise 1/4 cup chopped iceberg lettuce 1 tomato slice 1/2 tablespoon mustard 1/2 tablespoon sweet pickle relish 1 tablespoon chopped onion 3 dill pickle slices (hamburger slices) Optional 1 slice American cheese Grill the unsuspecting beef patty in a hot frying pan. Slap the hot side and the cold side together. 1. Form the ground beef into a patty that is about 1 inch wider than the circumference of the hamburger bun. 2. Preheat a non-stick frying pan to medium/high heat. Fry the patty in the pan for 3 to 4 minutes per side or until done. Season both sides of the beef with seasoned salt and ground black pepper. 3. As the meat cooks prepare the bun by spreading approximately 1/2 tablespoon of mayonnaise on the face of the top bun. 4. Place the lettuce on the mayonnaise, followed by the tomato slice. 5. When the beef is done place the patty on the bottom bun. 6. Spread about 1/2 tablespoon of mustard over the top of the beef patty. 7. Spoon about 1/2 tablespoon of relish over the mustard. 8. Sprinkle the chopped onion onto the relish. 9. Arrange the pickles on the chopped onion. 10. Bring the two halves of the burger together and serve with gumption. Makes 1 burger. Tidbits If you want cheese on your burger, put a slice of American cheese on the face of the bottom bun before adding the beef patty. The heat from the meat will melt the cheese. restaurant recipes In-N-Out® Double-Double® This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan. 1 plain hamburger bun 1/3 pound ground beef Dash salt 1 tablespoon Kraft Thousand Island dressing 1 large tomato slice (or 2 small slices) 1 large lettuce leaf 4 slices American cheese (Singles) -or- 2 slices real American cheese 1 whole onion slice (sliced thin) 1. Preheat a frying pan over medium heat. 2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside. 3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. 4. Lightly salt each patty and cook for 2-3 minutes on the first side. 5. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. 6. Assemble the burger in the following stacking order from the bottom up: bottom bun dressing tomato lettuce beef patty with cheese onion slice beef patty with cheese top bun. Makes one hamburger. restaurant recipes KFC Puffy Meat Patties 3 egg yolks 8 ounces ground beef 1 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon black pepper 1 Tablespoon (more or less) minced parsley 1 small onion grated or finely chopped 3 egg whites, beaten until soft peaks form vegetable shortening or oil Beat yolks until they are lemon-colored. Add the ground beef, salt, baking powder, pepper, parsley and onion. Mix thoroughly. Last, fold in the stiffly beaten egg whites and blend gently. In a 10-inch skillet heat about 1/8 inch of shortening until hot. Spoon heaping teaspoons of the meat mixture into medium heat skillet. Let cook about 2 minutes on each side-- do not turn meat until browned on first side (cook to 165ºF internal temperature). Serve as soon as done with potatoes, vegetables, or as desired. Serves 4 to 6. restaurant recipes Lawry's® Taco Spices & Seasonings This is a clone for the stuff you buy in 1- ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Isn't that so true? In fact, thanks to Lawry's my last Mexican fiesta was filled with so much fun that I had to take a siesta the next day. I owe it all to that fabulous little packet of seasoning. And now I promise you just as much fun with this TSR clone. Golly, maybe even a tad more fun if you're lucky. Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good old-fashioned, taco-making fun. Better rest up, gosh darn it. 1 tablespoon flour 1 teaspoon chili powder 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon minced onion 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon sugar 1/8 teaspoon ground oregano 1. Combine all of the ingredients in a small bowl. 2. To prepare the meat filling for the tacos as described on the original package instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasoning and 2/3 cup water; mix thoroughly. Bring to a boil; reduce heat to low, and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired." Makes meat filling for 12 tacos (about 3 tablespoons each). restaurant recipes Lone Star Steakhouse® Chili When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames. 1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf Garnish grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you? 1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings. restaurant recipes McDonald's® Arch Deluxe® In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun). Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't quite worked out the way Micky D's had hoped. Sales of the Arch Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has gone back to work. 1 tablespoon mayonnaise 1/2 teaspoon brown mustard (French's "Hearty Deli" is good) 1 sesame seed hamburger bun 1/4 pound ground beef 1 slice American cheese 1 to 2 tomato slices 1 to 2 lettuce leaves, chopped 1/2 tablespoon ketchup 2 tablespoons chopped onion 1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside. 2. Grill the face of each of the buns on a griddle or frying pan over medium heat. 3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun. 4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty. 5. Build the burger in the following order, from the bottom up: On Bottom Bun beef patty American cheese slice 1 to 2 tomato slices lettuce On Top Bun mayo/mustard ketchup onions 6. Slap the top onto the bottom and serve hot. Makes one burger. Tidbits If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty. restaurant recipes McDonald's® BigXtra!® McDonald's roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot by introducing the Big King - a pretty good clone of McDonald's signature Big Mac, with a bit more meat and no middle bun. Then Mickey D's fired back with a clone of Burger King's popular Whopper, to be exact. That's just under 5 ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients you would find piled on the Whopper - lettuce, onion, tomato, ketchup, mayo, and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty. Especially if you like Whoppers. Today the Big Xtra! is less extra, having been shrunk down and renamed Big 'N Tasty. 1 large sesame seed bun (4 3/4-inch diameter) 5 ounces ground beef seasoned salt ground black pepper 2 teaspoons ketchup 1 tablespoon mayonnaise 1 tablespoon chopped onion 3 pickle slices (hamburger style) 1/2 cup chopped lettuce 1 large tomato slice non-stick cooking spray 1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze this patty for a couple hours before cooking. 2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot. 3. Grill the frozen patty in the pan for 2 to 3 minutes per side. Sprinkle one side with seasoned salt and ground black pepper. 4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise. 5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack. 6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve. Makes 1 hamburger. restaurant recipes Mimi's Cafe® French Market Onion Soup You might not imagine a tough World War II flying ace would open a restaurant called "Mimi's," but that's exactly what happened in the 70's. Arthur J. Simms flew spy missions over France during the war and helped liberate a small French town near Versailles. After the war Arthur ran the commissary at MGM studios in Hollywood, stuffing the bellies of big-time celebs like Judy Garland, Clark Gable and Mickey Rooney. He later joined his son Tom in several restaurant ventures including one called "French Quarter" in West Hollywood. This was the prototype for the French-themed Mimi's Cafe. In 1978, the first Mimi's opened in Anaheim, California. Today there's over 40 Mimi's in the chain with a new one opening every other week; all of them serving this amazing onion soup that can now be part of your culinary repertoire. Oui! 1/4 cup butter 3 medium white onions, sliced 3 14-ounce cans beef broth (Swanson is best) 1 teaspoon salt 1/4 teaspoon garlic powder 3 tablespoons Kraft grated parmesan cheese 6 to 12 slices French bread (baguette) 6 slices Swiss cheese 6 slices mozzarella cheese 6 tablespoons shredded parmesan cheese You've just cloned a batch of the best onion soup from any chain. Got spoon? 1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent. 2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup. 3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil. 4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses. 5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown. Makes 6 servings. restaurant recipes Olive Garden® Pasta e Fagioli It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans. Others don't get the pasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that lists "Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for this dish -- not here on the site, and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side-by-side taste test. Accept no other imitation imitation! 1 pound ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 14.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 pound (1/2 pkg.) ditali pasta 1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and sauté for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. 5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. Serves 8. restaurant recipes Pal's® Sauceburger Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce -- a combination of ketchup, mustard and relish -- that makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy...it's also very good on any burger at your next cookout. 1/8 pound ground beef 1 small sesame seed bun salt 2 tablespoons ketchup 1 teaspoon sweet pickle relish 1/2 teaspoon yellow mustard 1. Pat out the ground beef until about the same diameter as the bun. If you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it. 2. Brown or toast the faces of the top and bottom buns. You can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven). 3. As the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. Salt the meat generously. 4. Combine the ketchup, relish and mustard in a small bowl. 5. When the meat is cooked to your liking, place it on the face of the bottom bun. 6. Slather the sauce on the face of the top bun and place it onto the meat. Ta-da...Sauceburger! Makes 1 burger. Tidbits To multiply this recipe, use this handy multiplier for the sauce: Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon mustard Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons mustard Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons mustard restaurant recipes Taco Bell® Burrito Supreme® To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top selling products: The spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. If you like a bit of heat, throw on some of the hot sauce from the Taco Bell Fire Border Sauce clone recipe. 1 pound lean ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder dash garlic powder 1/2 cup water 1 16-ounce can refried beans 8 10-inch flour tortillas 1/2 cup enchilada sauce 3/4 cup sour cream 2 cups shredded lettuce 2 cups shredded cheddar cheese 1 medium tomato, diced 1/2 cup diced yellow onion 1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef. 2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining. 3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes. 4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature. 5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat. 6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato, and onion onto the tortilla, and then you're ready to roll. 7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately. Makes 8 burritos. restaurant recipes Taco Bell® Enchirito "The Enchirito is back!" say the bright yellow signs posted on Taco Bell stores (at least those in the West) this month. For most of this decade, Taco Bell had stopped selling its once popular burrito/enchilada hybrid product. But the first Top Secret Recipes book had cracked the recipe before the product vanished in the early 90's, and until now that was the only way we could make our Enchiritos and eat them too. This recipe is an update with some improvements to that original recipe first released several years ago. Is the Enchirito here to stay? If it sells well, I'm sure we'll see it stick around. But even if we don't, this clone recipe will allow us to taste the Taco Bell creation whether or not the real thing is once again "adios-ed." 1 pound ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder dash garlic powder 1/2 cup water 1 30-ounce can refried beans 1 package large flour tortillas (10-inch) 1/4 onion, diced 1 10-ounce can La Victoria enchilada sauce 2 1/2 cups shredded cheddar cheese 1 2-ounce can sliced black olives 1. Brown the ground beef in a skillet over medium heat, using a wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat. 2. Add the flour, chili powder, salt, dried minced onion, paprika, onion powder, garlic powder, and water. 3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high. 4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side. 5. Spoon about 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3 cup of hot refried beans. 6. Fold the tortilla over the beans and meat and flip the tortilla over onto a plate. 7. Spoon 3 tablespoons of enchilada sauce over the top of the tortilla, then sprinkle on 1/4 cup of shredded cheese. 8. Heat up the dish for 20-30 seconds in the microwave, until the cheese begins to melt. 9. Top with three olive slices. Makes 10. restaurant recipes Taco Bell® Mexican Pizza Hope you're hungry, 'cause this recipe makes four of the Mexican Pizzas like those served at the Bell. Prepare to blow your diners away with this one if they're at all familiar with the real thing. 1/2 lb ground beef 2 tablespoons all-purpose flour 1 1/2 teaspoons chili powder (Spanish blend is best) 3/4 teaspoon salt 1/4 teaspoon dried minced onion 1/4 teaspoon paprika dash garlic powder dash onion powder 2 tablespoons water 8 small (6" diameter) flour tortillas 1 cup Crisco shortening or cooking oil 1 16-ounce can refried beans 2/3 cup mild Picante salsa 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/3 cup diced tomato 1/4 cup chopped green onions 1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, dried onion, paprika, garlic powder, and onion powder. Use your hands to thoroughly incorporate everything into the ground beef. 2. Preheat a skillet over medium heat, and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks. 3. Heat oil or Crisco shortening in a frying pan over medium high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30 to 45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. 4. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees. 5. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then combine the cheeses and sprinkle the blend evenly over the top of each pizza. Split up the diced tomato and arrange evenly over the cheese on each pizza, followed by the green onion. 6. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted. Cut each pizza into 4 slices and serve. Makes 4 pizzas. restaurant recipes Taco Bell Soft Taco If you don't think those packets of Taco Bell spices you buy in the grocery stores makes spiced ground meat that tastes like the stuff they use at the giant Mexican food chain, you'd be correct. If you want the taco meat to taste right you're going to have to whip it up from scratch using this original TSR recipe. Once you've prepped your meat, these steps will help you build your tacos the Taco Bell way, without any pesky talking Chihuahuas running through the kitchen. 1 pound lean ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder dash garlic powder 1/2 cup water 12 soft taco flour tortillas (6-inch tortillas) 2 cups shredded lettuce 1 cup shredded cheddar cheese 1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef. 2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining. 3. Heat up the flour tortillas in your microwave for 20 - 30 seconds, or until warm. 4. Build each taco by spooning 2 to 3 tablespoons of the meat into a warm tortilla. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately. Makes 12 soft tacos. restaurant recipes Taco Bell® Taco Seasoning Mix This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in practically all the grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, uh, nope. It's more like the popular Lawry's seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos. But if it's the mushy, spiced meat that’s packed into tacos and burritos at America's largest taco joint that you want, you'll have to use the clone recipe for the Taco Bell Taco. 2 tablespoons flour 2 teaspoons chili powder 1 1/2 teaspoons dried minced onion 1 1/4 teaspoons salt 1 teaspoon paprika 3/4 teaspoon crushed beef bouillon cube 1/4 teaspoon sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder dash onion powder 1. Combine all of the ingredients in a small bowl. 2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package: 1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally. 2. HEAT taco shells or tortillas as directed on package. 3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone PILE ON THE FUN! Makes 12 tacos. restaurant recipes Tommy's® World Famous Hamburgers This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there for the chili - and that's the part of this clone they seek. That's also the part that required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. By adding the right combination of water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label since the chili comes packed in a gallon-size mustard jug. Chili 1 pound ground beef (not lean) 1/4 cup flour plus 1 1/4 cups flour 1 1/3 cups beef broth 4 cups water 3 tablespoons chili powder 2 tablespoons grated (and then chopped) carrot 1 tablespoon white vinegar 2 teaspoons dried minced onion 2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon paprika 1/4 teaspoon garlic powder 3 pounds ground beef 8 hamburger buns 16 slices Kraft cheddar cheese Singles 1/2 cup diced onion 32 to 40 hamburger pickles (slices) 8 slices large beefsteak tomato (1/2-inch thick) 1/4 cup yellow mustard Strain the fat out of the meat with popular and common kitchen gadgets Roux. Something good can come from the French. 1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside. 2. With the fat from the meat, we will now make a roux - a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium low, and continue to heat the roux, stirring often, until it is a rich caramel color. This should take 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat. 3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the roux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it. 4. Crank the heat up to medium high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits. 5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Sprinkle some salt and pepper on each patty. 6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat. 7. Place one patty onto the bottom bun. 8. Position two slices of cheese on the meat. 9. Place another beef patty on the cheese. 10. Spoon about 1/3 cup of chili onto the beef patty. 11. Sprinkle about 1 tablespoon of diced onion onto the chili. 12. Arrange 4 to 5 pickle slices on the onion. 13. Place a thick slice of tomato on next. 14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato. Makes 8 burgers. (6 cups of chili.) restaurant recipes Tony Roma's® Blue Ridge Smokies Sauce Of the four famous barbecue sauces served on those delicious, tender ribs at Tony Roma's, this is the only one that wasn't cloned in the third book, Top Secret Restaurant Recipes. This sweet, smoky sauce is great on pork spareribs cooked with the technique found on page 298 of the book, or you can use it on a recipe of your own that includes pork or beef ribs, even chicken. Now Tony Roma's sells each of its four barbecue sauces at the restaurant chain, separately, or in gift sets of four. But if you don't have a Tony Roma's near you, this is the only way to get that one-of-a-kind barbecue taste at home. 1 cup ketchup 1 cup red wine vinegar 1/2 cup brown sugar 1/4 cup molasses 1 1/2 teaspoons liquid smoke 1/2 teaspoon salt rounded 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1. Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. 2. Bring sauce to a boil, then reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened. Use on pork spareribs -- as cooked with the method from the book Top Secret Restaurant Recipes -- or any of your beef, pork or chicken recipes. Makes 1 1/2 cups. restaurant recipes Wendy's® Chili Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant. 2 pounds ground beef One 29-ounce can tomato sauce One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1/2 cup diced green chili (2 chilies) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Makes about 12 servings. Tidbits For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months. restaurant recipes White Tassel Hamburgers 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Ground SIRLOIN 2/3 cup Canned beef broth 1 Jar babyfood strained beef -- (3 ounces) -----ONIONS----- 1/4 cup Dry onions 1/4 cup Hot water Mustard Catsup Pickles mix meat babyfood and broth together well then but in fridge for 3 hours or over night. then add hot water to onions to hydrate them make small hamburgers put in frying pan with the end of a spoon put holes in the burgers while frying so they will cook evenly. then before tuning put some onions on top of each burger then place buns on top bottom of buns down. so they will be steamed warm. garnish with pickle catsup and mustard. restaurant recipes White Tassel Hamburgers Categories: Polkadot, Menarea, Ground meat, Beef Yield: 1 Servings 1 lb Ground sirloin (not ground -chuck) 3 oz Jar of strained beef or -veal baby food 2/3 c Canned clear beef broth 1/4 c Dry minced onion 1/4 c Hot water 1 pk Regular hot dog buns Mush together beef, baby food, and broth. Refrigerate, tightly covered, for a couple of hours. Roll meat into small balls, flatten and fry in pan on stovetop. Mix together onion and water. Place approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip burger on top of this mixture. Serve immediately after they are finished cooking. For buns, cut a hot dog bun into pieces that are the same size as the hamburgers. sandwich recipes Baked Beer Burgers 2 pounds ground beef Pepper 1 tablespoon Tabasco sauce 1 garlic clove, crushed 1/3 cup chili sauce 1/2 envelope dry onion soup mix 1/2 cup beer, divided Preheat oven to 400°F. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste sandwich recipes Barbecue Burgers 1/2 cup onion, chopped 2 tablespoons flour 1 tablespoon prepared mustard 1/4 teaspoon pepper 1 pound ground beef 6 tablespoons catsup 1/2 teaspoon salt 1 cup sour cream 8 hamburger buns Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream. Serve on lightly-toasted hamburger buns. sandwich recipes Barbecue Frankburgers 1 pound hot dogs 1 1/2 tablespoons Worcestershire sauce 1/4 cup vinegar 1 to 2 tablespoons granulated sugar 1/2 cup catsup 1/2 cup water 1/2 cup chopped onions 1/2 cup chopped green bell pepper Hot dog buns In an oblong glass dish, place hot dogs. Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1 hour. Serve in hot dog buns. Variation Use ground beef patties in place of hot dogs and serve on hamburger buns. sandwich recipes Barbecued Brisket 1 (4 to 5 pound) fresh beef brisket 1 (5 ounce) bottle Liquid Smoke 3 teaspoons garlic salt 2 teaspoons onion salt 2 teaspoons celery salt 1 (18 ounce) bottle barbecue sauce Heavy-duty aluminum foil Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven until warm. Yields 8 to 10 servings. sandwich recipes Barbecued Pork and Beef Sandwiches In a crockpot, combine the following: 1 1/2 pounds lean stew beef 1 1/2 pounds lean pork cubes 1 cup finely chopped onion 2 cups finely chopped green bell pepper Combine the following ingredients: 1 (6 ounce) can tomato paste 1/2 cup brown sugar 1/4 cup cider vinegar 1 tablespoon chili powder 1 teaspoon salt 2 teaspoon Worcestershire sauce 1 teaspoon dry mustard Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls or pita bread. NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid. This may also be served over rice rather than using rolls, if desired. Leftovers freeze great. sandwich recipes Barbecued Slaw Burgers 2 pounds ground beef 1 medium onion, diced 1 bottle barbecue sauce 1 sauce bottle water 5 to 6 tablespoons brown sugar Buns Cole slaw Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours. Serve on buns with cole slaw. Yields 10 to 12 servings. sandwich recipes Beef Burgers 1 pound ground beef 3 teaspoons catsup 2 teaspoons mustard 1 small onion, chopped 1 teaspoon salt 1/2 cup bread, broken into small pieces 1/4 cup milk 1 1/2 teaspoons Worcestershire sauce Mix all ingredients together. Broil in oven, or grill. sandwich recipes Beef Sandwiches 1 tablespoon dried minced onion 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons dried oregano 1 teaspoon dried rosemary, crushed 1 teaspoon caraway seeds 1 teaspoon dried marjoram 1 teaspoon celery seed 1/4 teaspoon cayenne pepper 1 (4 to 4 1/2 pound) boneless chuck roast, halved 8 to 10 sandwich rolls, split Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork. Serve on rolls. NOTE: No liquid is added to the crockpot because the moisture comes from the roast. sandwich recipes Beef Sandwiches with Onion Marmalade Serves 4. 3/4 pound thinly sliced deli roast beef 1 cup white or yellow onion, chopped 1 cup purple onion, chopped 3 green onions, chopped 2 tablespoons oil 1/4 cup granulated sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Dash ground gloves 4 French rolls (6-inches) 4 endive or lettuce leaves To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely. Refrigerate in a tightly covered container up to 1 week. To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly over beef. Place top halves on rolls. Cut each sandwich in half. sandwich recipes Bistro Beef Sandwich Red wine and roasted red peppers take this steak sandwich to new heights. Serves 4 1 pound beef round tip steak, 1/8 to 1/4-inch thick 2 cloves garlic, crushed 3 tablespoons lite soy sauce, divided 2 teaspoons olive oil 1 medium red onion, cut into thin wedges 1 1/2 cups sliced mushrooms 1 jar roasted red peppers, cut into strips 1/4 cup dry red wine 4 crusty rolls (6 inches each), split, toasted Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips. Heat large nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink. Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon pepper. In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through. Serve beef mixture in rolls. sandwich recipes Black Forest Beef Sandwiches 3/4 cup applesauce 2 to 3 teaspoons prepared horseradish 2 tablespoons sliced green onions 1 pound flank steak 2 tablespoons butter or margarine 1/4 teaspoon salt 1/8 teaspoon pepper 4 slices lightly buttered rye bread toast 1 cup shredded lettuce Sliced red onions Watercress In bowl combine applesauce, horseradish and sliced green onions; set aside. Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. * Partially freeze flank steak to make slicing easier. Makes 4 servings. sandwich recipes Bleu Cheeseburgers 1/4 pound bleu cheese 3 pounds lean ground beef 1/2 cup minced fresh chives 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarsely ground black pepper 1 1/2 teaspoons salt 1 teaspoon dry mustard 12 hamburger buns Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours. Preheat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on preheated grill until browned on both sides and to your desired doneness. Serve on hamburger buns. sandwich recipes Brew Burgers Brew Sauce 1/4 cup Heinz 57 Sauce 1/4 cup beer In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until bubbly; set aside. Burgers 1 1/2 pounds ground beef 1 large sweet onion, 1/2-inch slices 4 slices Swiss cheese 4 crusty white or whole wheat rolls, split Lettuce Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered coals. Grill onions, uncovered, 5 minutes. Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired. Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese. Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close sandwiches sandwich recipes Candied Corned Beef Sandwiches 1 (4 pound) corned beef brisket 20 black peppercorns 2 bay leaves 3 tablespoons packed brown sugar 1 1/2 tablespoons soy sauce 1 1/2 teaspoon dry mustard 1 teaspoon ground ginger 2 tablespoons tomato ketchup 1 teaspoon red pepper flakes 1 teaspoon molasses Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze. Glaze Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F. In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking. Refrigerate overnight and slice across the grain very thin for sandwiches. Yield: 10 sandwiches sandwich recipes Cheesesteak Pockets 1 tablespoon vegetable oil 1 medium onion, sliced 1 (14 ounce) package frozen beef or chicken sandwich steaks, separated into 8 portions 1 can Campbell’s Cheddar Cheese Soup 1 (4 1/2 ounce) jar sliced mushrooms, drained 4 (6-inch) pita breads, cut in half, forming two pockets Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned. Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets. Serves 4. sandwich recipes Cheesteak Po’Boy 6 super-thin slices beef 2 teaspoons oil Salt and pepper French loaf, split 3 slices mozzarella cheese 1 cup very thinly-sliced onions Preheat oven to 350 degrees F. In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese and bake until bread is slightly crispy and cheese is melted. Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is ready, top sandwich with onions. Serve with potato chips. Yields 1 sandwich. sandwich recipes Chicago Hot Dogs All-beef hot dogs Green sweet bell pepper, diced Yellow onions, diced Mustard Sweet pickle relish Dill pickle chips Cucumbers, sliced thin Iceberg lettuce, shredded Tomatoes, diced Hot peppers (pepperoncini) Celery salt Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST! Serve on poppy seed buns, if they are available. sandwich recipes Chicago-Style Italian Beef Sandwiches 1 (5 to 7 pound) rump roast 2 cups boiling water 2 beef flavor bouillon cubes 1 teaspoon dried marjoram 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon hot pepper sauce, more or less, depending upon taste Salt and pepper to taste 2 tablespoons Worcestershire sauce 6 garlic cloves, peeled and mashed 1/2 cup chopped green bell pepper 2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into serving size pieces Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and slice very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight. The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad. Makes 8 to 10 sandwiches. sandwich recipes Chorizo/Beef Picadillo (Chorizo/Beef Filling) 2 1/2 tablespoons olive oil 2/3 cup green chiles, minced 2/3 cup onions, minced 2/3 cup potatoes, minced 3 cloves garlic, minced Heaping 1/4 teaspoon salt Heaping 1/2 teaspoon ground cumin 1/2 teaspoon Mexican oregano 8 ounces chorizo 1 1/4 pounds very lean ground beef Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic. Sauté the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 minutes, stirring often. You may have to add a little more olive oil to keep the vegetables from sticking. Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano and cook for 1 minute. Add chorizo, breaking it up and stirring it into the vegetables. When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients. When the ground beef has browned, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes. Makes about 4 cups. sandwich recipes Coca-Cola® Sloppy Joes 1 1/2 pounds lean ground beef or turkey 1 large onion, chopped 1 cup Coca-Cola® 1 cup thick, tomato-based barbecue sauce 6 hamburger buns In a nonstick skillet over medium-high heat, brown the beef or turkey with the onion until onion is soft and meat is no longer pink, about 5-10 minutes. Reduce heat to medium; stir in cola and barbecue sauce and continue to cook, stirring occasionally, until sauce is thickened to desired consistency, another 10-15 minutes. Season to taste with salt and pepper. Toast cut side of buns, if desired, under broiler or in a skillet. Heap mixture onto buns. Serve. Makes 6 servings. Per serving: 385 calories, (percent of calories from fat, 35), 27 grams protein, 34 grams carbohydrates, 2 grams fiber, 15 grams fat, 75 milligrams cholesterol, 645 milligrams sodium sandwich recipes 12 kettle-cooked hot dogs 12 heated buns Mustard Chopped onion Coney Sauce 1/2 pound ground beef 1/4 cup water 1/4 cup chopped onion 1/2 teaspoon MSG 1 garlic cloves, minced 8 ounces tomato sauce 1/2 teaspoon chili powder 1/2 teaspoon salt Sauté the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes. sandwich recipes Coney Island Hot Dogs 1 pound ground beef 4 tablespoons shortening 1 large onion, chopped 2 cups thick tomato purée 1 teaspoon cumin powder 1 teaspoon chili powder 1 clove garlic, minced 1 teaspoon salt 16 to 20 hot dogs Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes. Serve hot with hot dogs and buns. sandwich recipes Corned Beef Sandwich Spread 1 (12 ounce) can corned beef 1/2 cup celery 1 tablespoon grated onion Dash of salt Dash of pepper 2 tablespoons relish 1 tablespoon horseradish 2 tablespoons mayonnaise sandwich recipes Corned Beef Sandwich Spread 4 tablespoons sharp cheese, grated 2 tablespoons mayonnaise 1/4 pound cooked corned beef, chopped 6 tablespoons minced sweet pickle 2 teaspoons finely minced onion 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon pepper Blend cheese and mayonnaise until smooth and soft. Add remaining ingredients. Mix until all ingredients are well blended. Store in refrigerator. Makes 12 sandwiches. sandwich recipes Cowboy Joes 1 pound lean ground beef 1 (8 ounce) can tomato sauce 1/2 cup onion, chopped 1/4 cup catsup 1 tablespoon granulated sugar 1 1/2 teaspoons Worcestershire sauce 1 tablespoon vinegar 1/2 green bell pepper, chopped In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Serve on buns. sandwich recipes Creamed Dried (Chipped) Beef Over Toast 2 tablespoons flour 1 cup milk 1/2 teaspoon Worcestershire sauce Dash of pepper Blend until thick and creamy. Serve over buttered toast. sandwich recipes Crock Pot Barbecue Beef 1 (2 1/2 pound) chuck roast 1 cup water 1 bottle barbecue sauce 1/3 cup Worcestershire sauce 1 teaspoon mustard 1 onion, chopped Salt and pepper Add all ingredients to crockpot. Cook on HIGH heat until it boils. Simmer on LOW for 6 to 8 hours. Chop meat and stir all well. Serve. sandwich recipes Davy Crocketts Yields 4. 2 cans crescent rolls 1 pound ground beef 1 large onion, chopped 2 cans whole green chiles 1 to 2 cups shredded Mexican or Cheddar cheese 1/2 cup sour cream or to taste 2 or 3 stalks scallions, chopped Sliced black olives Preheat oven to 375 degrees or the temperature required on the crescent roll can. Saute ground beef until no longer pink. Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1 inch apart on an ungreased cookie sheet. Slit each of four green chiles down its length and open it up to flatten it. Lay one chile on each rectangle of crescent roll dough. Using a slotted spoon, spoon the drained ground beef equally over the 4 rectangles. Top each with chopped onion to taste. Top each with at least 1/4 cup cheese. Open second can of rolls and separate into rectangles. Gently lay a rectangle over each Davy Crockett. You don’t need to stretch the dough down to cover the edges. The dough will bake down and cover most of it. Bake as long as it says on the can to bake crescent rolls. Pass the sour cream, chopped green onion, shredded cheese and sliced olives so that each person may top their own Davy Crockett. sandwich recipes Denver Mile-High Taco Burger 1 pound lean ground beef 1 (1 ounce) envelope taco seasoning mix Sliced Monterey jack cheese with hot peppers (pepper jack) 4 sandwich buns Shredded lettuce Sliced tomato Mustard, to taste Catsup, to taste Mayonnaise, to taste Tortilla chips Mix together ground beef and seasoning mix in a medium bowl. Form 4 patties. Grill to desired doneness. Place cheese on each burger and heat briefly to soften cheese. Serve burgers in buns with lettuce, tomato, condiments and chips sandwich recipes Easy BBQ Beef Sandwiches 1 (3- to 5-pound) chuck roast 1 can ginger ale 1 1/2 cups ketchup Using an electric skillet brown beef on both sides. Mix ketchup and ginger ale together and pour over the browned beef. Cook for 7 hours at 200 degrees F. All the fat will separate and the ginger ale and ketchup will make a thick barbecue sauce. sandwich recipes Easy Crescent Dogs 8 Oscar Mayer Beef Franks or Wieners 4 Kraft Singles Process Cheese Food, each cut into 4 strips 1 (8 ounce) can Pillsbury Crescent Rolls Cut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food strips into each pocket. Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown sandwich recipes French Dip Sandwich 1 can Franco-American Au Jus Gravy 4 servings thinly sliced cooked roast beef 4 servings French bread or long hard rolls, cut in half lengthwise In 10-inch skillet, combine gravy and beef. Over low heat, heat through, stirring occasionally. To make sandwiches, arrange beef on bread. Serve each sandwich with small bowl of gravy for dipping. sandwich recipes French Dip Sandwich with au Jus 1 (3 pound) beef chuck roast, trimmed 2 cups water 1/2 cup soy sauce 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon garlic powder 1 bay leaf 3 peppercorns (3 to 4) 8 French rolls, split Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on buttered and toasted rolls. Servings: 8 sandwich recipes French Dip Sandwiches 1 long loaf French bread 1/2 pound cooked roast beef (from deli or leftovers) 1 package roast beef au jus gravy 4 tablespoons butter 1 teaspoon garlic powder Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat. Serve with French fries and a salad. sandwich recipes French Onion Sandwiches Yield: 4 servings 2 tablespoons butter or margarine 4 (4 ounce) beef cube steaks 1 medium onion, sliced and separated into rings 1 cup beef broth 1 tablespoon cornstarch 2 teaspoons Worcestershire sauce 1/8 teaspoon garlic powder Dash of pepper 4 (1-inch) slices French bread, toasted 2 (1-ounce) slices Swiss cheese, halved In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove from skillet, reserving drippings. Cook onion in drippings until tender. Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mixture. sandwich recipes Giant Meatball Sandwich 1 pound ground beef 1/2 pound ground pork sausage 2 cups commercial spaghetti sauce with peppers and mushrooms 1 clove garlic, minced 1 (16 ounce) loaf unsliced Italian bread 1 (6 ounce) package sliced provolone cheese Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper towels. Discard drippings. Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted. Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of meatballs, overlapping as needed. Place top half of bread over cheese. Serve immediately. sandwich recipes Guacamole Burger Serves 12. 1 tablespoon Worcestershire sauce 1 tablespoon salt 1/2 tablespoon pepper 1 1/2 pounds lean ground beef 4 onions, sliced 4 tomatoes 3 California avocados, seeded, peeled and mashed Lettuce leaves as needed 12 sesame burger buns Combine Worcestershire, salt, pepper, and ground beef. Shape into 12 patties. Refrigerate at least 30 minutes. Broil, grill, or pan fry to desired doneness. Serve on bun with lettuce, sliced tomatoes, and onion. Place approximately 2 ounces of California mashed avocado on top and serve. sandwich recipes Gyros 1 pound ground beef or lamb 2 tablespoons water 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 cloves garlic, crushed 1 small onion, chopped 2 tablespoons vegetable oil 4 (6-inch diameter) pita breads 2 cups shredded lettuce 1/2 cup plain yogurt 1 tablespoon snipped fresh mint leaves or 1 teaspoon dried mint leaves 1 teaspoon granulated sugar 1 small cucumber, seeded and chopped 1 medium tomato, chopped Mix beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12 minutes. Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place patty in each pocket; top with lettuce. Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato. sandwich recipes Hanky Panky 1 1/2 pounds lean ground beef 1 (12 ounce) package sausage 1 teaspoon Worcestershire sauce 8 ounces Velveeta cheese Place ground beef and sausage in a large skillet. Cook over medium high heat until evenly brown. Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt. Serve warm on slices of bread. sandwich recipes Hoisin Garlic Burgers 1 pound lean burger 1/4 cup bread crumbs 1/4 cup chopped green onion 3 tablespoons chopped coriander 2 tablespoons hoisin sauce 2 teaspoons minced garlic 1 teaspoon minced ginger root 1 egg 2 tablespoons water 2 tablespoons hoisin sauce 1 teaspoon sesame oil In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg; mix well. Makes 5 burgers. In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers. Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes. Turn patties once, and brush with remaining sauce. sandwich recipes Horseshoe Sandwich Frozen French fries 2 egg yolks 1/2 cup beer 2 tablespoons butter 3 cups grated sharp Cheddar or Colby cheese 1 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/2 teaspoon salt Dash of cayenne pepper 2 slices bread Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.) Dash of paprika Prepare frozen French fries according to package directions. Meanwhile, prepare cheese sauce by first beating egg yolks and beer together. Melt butter and cheese together over boiling water, stirring in one direction only with wooden spoon. Add Worcestershire sauce, dry mustard, salt and cayenne pepper. Stirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as you stir, but don’t let it bubble. Meanwhile, toast bread. Meanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika. Makes 1 serving. Tip Constant stirring and top-quality cheese will yield a smooth mixture sandwich recipes Italian Beef 1 (5 to 6 pound) rump roast 1 teaspoon salt 1/4 teaspoon black pepper 3 large onions, sliced 1/2 teaspoon onion salt 1/2 teaspoon oregano 1/2 teaspoon Italian seasoning 1 teaspoon monosodium glutamate 1/2 teaspoon garlic salt 1/4 teaspoon basil 1/2 teaspoon seasoned salt Bake roast the day before serving. Place rump roast in roaster or Dutch oven half filled with water; add salt, black pepper and onions. Bake, covered, in 325 degree F oven for 3 hours. Place roast and liquid in container which can be placed in refrigerator. Store overnight. The next day, remove fat and slice beef in very thin slices. Strain liquid and add onion salt, oregano, Italian seasoning, monosodium glutamate, garlic salt, basil and seasoned salt. Bring all ingredients to boiling point and remove from stove. Place beef slices in layers and pour sauce over each layer. Pour remaining sauce to cover meat and place in 350 degrees F oven. Bake for 30 minutes. Serve hot on hard rolls with pepperoncini. Yields 12 to 15 servings. sandwich recipes Kraut Burgers 1 1/2 pounds ground beef 1 (20 ounce) can sauerkraut 1 teaspoon oregano 1/2 envelope onion soup mix 1 box hot roll mix Brown ground beef. Add sauerkraut, oregano and soup mix. Divide into 8 equal portions. Set aside. Prepare roll mix and let rise 1 time. Divide dough into 8 equal parts. Roll each portion into circle. Place 1 portion of meat in each rolled circle. Pull edges of dough together to cover meat mixture. Press edges together. Place bottom up on cookie sheet. Bake at 400 degrees F until brown, about 30 minutes. sandwich recipes Lasagna on a Bun 1 pound ground beef 8 buns 1 cup spaghetti sauce 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 cup ricotta cheese 1/4 cup Parmesan cheese 1 cup shredded Cheddar Cheese 1 cup shredded mozzarella cheese In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally. While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink, drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce is heated. In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and the mozzarella. Mix well and set aside. Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese mixture. Place on baking sheet and lightly cover with foil. Bake at 350 degrees F for 20 minutes. Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted. Serve immediately. Serves 8. Can be frozen for leftovers. sandwich recipes Maid-Rites 1 1/2 pounds ground beef 1 medium onion, chopped 1 can chicken broth Salt and pepper Crumble meat in a skillet over medium heat, then add onion. Brown meat and cook until onions begin to turn clear. Drain off fat. Meat should be very crumbly. Add broth and cook until liquid evaporates. Serve on buns with slices of dill pickle. sandwich recipes Meatball Sandwiches 4 pounds lean ground beef 2 eggs 1 package dry Hidden Valley Ranch dressing 1 package finely crushed Saltine crackers Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese. sandwich recipes Meatball Subs 2 to 3 pounds ground beef 1 can tomato paste Italian seasonings (parsley, basil, rosemary, oregano) Salt, pepper and garlic Bread crumbs 1 egg 3 to 5 cans tomato sauce or pizza sauce Shredded mozzarella cheese Italian rolls In a large bowl, beat egg and add ground beef, seasonings, tomato paste and some bread crumbs. Mix together well. Add more seasonings and bread crumbs if needed. Form mixture into bite-size meatballs and place them in a large saucepan. Cook the meatballs slowly, turning frequently so they brown evenly. While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other large pot. If you.re using tomato sauce, you.ll need to add Italian seasonings and salt, pepper and garlic. Use enough sauce to cover the meatballs. Begin heating the sauce. When the meatballs are done, place them in the sauce. After the sauce is hot, serve on rolls with shredded mozzarella sandwich recipes Mexican Beef Sandwiches 1 (3 pound) boneless beef roast 1/2 cup chopped onion 2 teaspoons fresh garlic, minced 1 (16 ounce) jar picante sauce or salsa 4 teaspoons chili powder 1 teaspoon granulated sugar 1/4 teaspoon cayenne pepper or hot pepper sauce 12 hamburger buns Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover; bake 2 1/2 to 3 hours until meat is tender and shreds easily. Remove roast from pan; cool slightly. Set pan and drippings aside. Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through. Serve on buns. sandwich recipes Old Time Sloppy Joes 1 pound ground beef 1 can chicken gumbo soup 1 tablespoon mustard 1 tablespoon catsup Brown ground beef. Add soup, mustard and catsup. Simmer slowly until meat is tender sandwich recipes Onion Crunch Burgers 1 1/2 pounds ground beef 1 (2.8 ounce) can French fried onion 3/4 teaspoon salt 1/4 teaspoon pepper Rolls With fork, gently mix beef, 1/2 cup of the French-fried onions, salt and pepper. Shape into 6 burgers. Grill or broil 10 minutes or until no longer pink in center, turning once. Serve on rolls and top with remaining French-fried onions sandwich recipes Open-Face Steak Sandwich with Mushroom Sauce 1 pound beef round tip (sandwich) steak or sirloin tip steak sliced thin 1/8- to 1/4-inch thick Salt and pepper 1 teaspoon dried thyme 1 tablespoon olive or vegetable oil 2 cloves garlic, minced 1/2 pound sliced shiitake mushrooms, stems removed or sliced white domestic mushrooms 1/4 cup dry red wine 1/2 cup prepared beef gravy 1/2 loaf French bread, split and toasted Sprinkle meat with salt and pepper and 1/2 of the thyme. Sauté meat (using half of the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook in batches and do not overcrowd pan so meat fries rather than steams. In a large non-stick skillet, heat remaining oil over medium high heat. Add garlic and cook for one minute. Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in wine and bring to a boil for one minute. Season with salt and pepper and remaining thyme. Add prepared gravy and stir until mixture is heated. Arrange meat on bread and top with mushroom sauce sandwich recipes Open-Face Pizza Sandwiches 2 cups biscuit mix 1/2 cup cold water 1 pound ground beef 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 tablespoons chopped green bell pepper 1 teaspoon salt 1 teaspoon dried oregano leaves 1/8 teaspoon pepper 12 ounces tomato paste 2 to 3 tomatoes, thinly sliced 8 slices mozzarella cheese, each about 4 inches square, cut diagonally into halves Preheat oven to 450 degrees F. Grease cookie sheet. Mix biscuit mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into halves. Pat each half into a 16 x 4-inch rectangle on a cookie sheet with floured hands. Bake until light brown, 8 to 10 minutes. Reduce oven temperature to 350 degrees F. Mix ground beef, Parmesan cheese, onion, green pepper, salt, oregano, pepper and tomato paste; spread over rectangles. Bake until beef is done, 20 to 25 minutes. Arrange tomatoes down center of each rectangle, overlapping edges; layer mozzarella cheese slices over tomatoes. Bake until cheese is melted, about 5 minutes longer. Serves 6. sandwich recipes Original Ranch® Cheeseburgers 1 packet/1 ounce Hidden Valley® Seasoning & Salad Dressing Mix 1 pound ground beef 1 cup shredded Cheddar cheese 4 hamburger buns Combine seasoning & salad dressing mix with beef and cheese. Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center. Toast buns before serving, if desired. Servings: 4 Caramelized Onions 1/4 cup olive oil for frying onions 6 cup thinly sliced onions (approximately 3 pound) 6 garlic cloves 3 tablespoons fresh thyme or 1 tablespoon dried thyme 1 bay leaf Salt and pepper Heat olive oil and add onions, garlic, thyme, and bay leaf. Cook, stirring occasionally, until most of the moisture has evaporated and the mixture is very soft, almost smooth, and caramelized. This takes about 45 minutes. Discard the bay leaf and season with salt and pepper. sandwich recipes Pan Full of Burgers 2 pounds ground beef 1 cup soft bread crumbs 1/2 cup chopped onion 1 egg Salt and pepper Have ready 8 tomato slices and 8 hamburger buns. Combine meat, bread crumbs, onion, egg, salt and pepper. Mix lightly. Place meat mixture on a cookie sheet (with an edge so it doesn’t spill over). Press to within 1 inch of edge of pan. Bake at 350 degrees F for 20 minutes. Drain excess fat. Top with 8 cheese slices and tomato slices. Bake until cheese melts. Cut into squares. Serve on buns. sandwich recipes Pita Bread Sandwiches 3 cups beef, chopped and cooked 1 (12 ounce) can Chinese vegetables, drained Italian salad dressing 6 individual-size pita breads Open the 6 pita bread carefully, leaving bottom parts joined. Stuff with beef mixed with Chinese vegetables. Shake Italian dressing into each sandwich. Warm in oven at 325 degrees F for 15 minutes. sandwich recipes Pizza Burgers 1 pound ground beef 8 English muffins 1 (14 ounce) jar pizza sauce 8 ounces mozzarella cheese, shredded 1 (4 ounce) can mushrooms (optional) Pepperoni, olives, sausage, onions Brown ground beef. Open buns and place them on a cookie sheet, cut-side up. Spread pizza sauce on muffins and top with ground beef. Top with cheese. Add optional toppings if desired. Put into broiler until the cheese melts. Yields 8 burgers. sandwich recipes Pizza Burgers 1 cup pizza sauce 1 pound ground beef 1/2 pound Italian sausage 1/4 cup diced green onion 1/4 cup diced green bell pepper 1 cup diced tomato 1 small can sliced olives, drained 4 slices cheese Grated Parmesan cheese 4 hamburger buns Butter or margarine Mix ground beef and sausage together and from into 4 patties. Fry in preheated skillet until done. Meanwhile, dice vegetables and toss together with olives. Butter buns and toast under broiler. Place buns on individual dinner plates open face. Place cooked patties overlapping both halves of buns. Place one slice of cheese on each patty. Pour 1/4 cup of pizza sauce over each. Serve vegetables and Parmesan cheese distributed over top. sandwich recipes Red Hots 1 pound ground beef 1 can Cheddar cheese soup 1 can Ro-Tel® tomatoes and green chiles, drained Brown meat. Drain fat. Add cheese soup and tomatoes and chiles. Cook over low heat until well mixed. If you can’t find Ro-Tel®, use 4 ounces medium picante sauce and 4 ounces chopped green chiles. Serve over toast. Serves 2 to 4. sandwich recipes Reuben Sandwiches 8 slices rye or pumpernickel Butter 1/2 pound sliced corned beef 8 ounces drained sauerkraut 4 tablespoons Thousand Island dressing 4 slices Swiss cheese Butter both sides of bread. In a skillet, brown one side of each slice of bread. On toasted side, add corned beef, sauerkraut and dressing. Top with a slice of Swiss cheese. Cover with another slice of bread, toasted side inward. Toast in a skillet until cheese is melted. sandwich recipes Roast Beef Pita Sandwiches 1 cup plain nonfat yogurt 1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed 1 teaspoon mustard 1 cup chopped bell pepper (about 1 medium) 2 (6-inch) pita breads, cut into halves 1/3 pound thinly sliced lean roast beef 1 cup alfalfa sprouts Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts. Yield: 4 servings sandwich recipes Roast Beef Sandwiches 1 (3 pound) boneless chuck roast 1/3 cup soy sauce 3 celery stalks, chopped About 3 (1/2-inch) slices Vidalia onion Place chuck roast in a roasting pan. Pour soy sauce over meat. Add celery and onion slices. Cover pan with a lid. Bake at 250 degrees F for 5 hours. DO NOT OPEN LID TO PEEK AT MEAT. THIS WILL REDUCE YOUR LIQUID JUICES. Allow meat to cool for 15 minutes and remove from the pan, reserving all liquid in the pan. Separate meat with a fork and return to the pan, stirring it into the reserved juices. Serve on semi-hard Kaiser rolls. sandwich recipes Roast Beef with Horseradish Ranch Dressing Sandwiches This is one of our all-time favorite quick sandwiches to make. The horseradish ranch dressing is just wonderful with the roast beef. I usually butter the rolls slightly, broil to a golden color. Doing this step gives this sandwich a slight crunch. Yummy! 4 large Kaiser rolls or hard rolls 12 ounces shaved Roast Beef 8 thin slices red onion 8 slices ripe tomato 2 cups shredded lettuce Horseradish Ranch Dressing 1 cup ranch style salad dressing 8 teaspoons prepared horseradish 4 teaspoons parsley, finely chopped 4 teaspoons sweet red pepper, finely chopped optional In a small bowl, combine all ingredients mixing well. Cover and store in refrigerator until ready to use. Cut rolls in half, evenly distribute roast beef on bottom of roll. Spoon salad dressing over beef. Layer with onions, tomatoes and lettuce. Place top and secure with wooden pick. sandwich recipes Rolled Reuben Serves 4. 1 (8 ounce) can refrigerated crescent rolls 3/4 cup sauerkraut 4 ounces Swiss cheese, grated 12 ounces corned beef, shredded 2 tablespoons thousand island dressing, (optional) Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425 degrees F for 10-12 minutes or until golden brown. sandwich recipes Shredded BBQ Beef 1 (3 pound) boneless chuck roast 1 cup ketchup 1 cup water 1/2 cup vinegar 1 tablespoon Worcestershire sauce 1 tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon paprika Place meat in a casserole dish or Dutch oven. Combine remaining ingredients and pour over meat. Cover and bake in a 325 degree F oven for about 3 hours. Remove meat and shred with a fork. Return to sauce (or add enough sauce to meat to your liking ). Heat thoroughly and serve in sandwich buns or hard rolls. sandwich recipes Shredded Beef (Carne de Res Deshebrada) This is the traditional Mexican filling for tacos. It is preferred over the ground meat filling found in many restaurants. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca. 1/4 cup vegetable oil 2 1/2 to 3 pounds beef brisket (smaller thinner end, trimmed of all fat) 1 ancho or New Mexico dried chile, stemmed and seeded 3 to 4 slices onion 1 bay leaf 1/2 teaspoon Mexican oregano Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours. Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks. sandwich recipes Sloppy Joe Meatball Subs Prep: 10 minutes - Cook: 15 minutes 1 pound lean ground beef 1 teaspoon McCormick® Garlic Salt 1 teaspoon McCormick® Italian Seasoning, divided 1/4 teaspoon McCormick® Ground Black Pepper 1 package McCormick® Sloppy Joes Seasoning 1 can (6 ounces) tomato paste 1 1/2 cups water 4 (6-inch) submarine rolls 1/2 cup mozzarella cheese Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. Shape into 16 (1 1/2-inch) meatballs. Brown meatballs in large skillet 10 minutes or until done. Add Sloppy Joes Seasoning, tomato paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. Simmer 5 minutes. Place meatballs in rolls. Spoon sauce over meatballs; top with cheese. Makes 4 servings. sandwich recipes Sloppy Joes 1 pound lean ground beef 1 (8 ounce) can tomato sauce 1/2 cup onion, chopped 1/4 cup catsup 1 tablespoon granulated sugar 1 1/2 teaspoons Worcestershire sauce 1 tablespoon vinegar 1/2 green bell pepper, chopped In skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients except buns; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Serve on buns. sandwich recipes Sloppy Joses 1/2 cup onion, diced 1/2 cup green bell pepper, diced 1 fresh jalapeño, minced 1 teaspoon garlic, minced 2 tablespoons olive oil 1 pound lean ground beef 1/4 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1 teaspoon cumin 1 cup catsup 1 cup fresh or canned tomato, diced 4 hamburger buns Sauté onions, green pepper, jalapeño pepper and garlic in oil until onions are translucent. Add beef and cook, stirring until meat is lightly browned. Drain off all fat, add salt, pepper, and cumin and cook for 1 minute more, stirring all the time to season evenly. Add catsup and tomatoes and cook, uncovered, over low heat until reduced to a thick sauce. Serve on toasted buns. sandwich recipes Souperburgers 1 pound ground beef 1 medium onion, chopped 1 can cream of celery soup 1 tablespoon prepared mustard 1/8 teaspoon pepper 6 hamburger rolls, split and toasted In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, mustard and pepper. Heat through. Serve on rolls. sandwich recipes Steak and Mushroom Sandwiches Makes 6 servings. 1 pound flank or sirloin steak 2 tablespoons vegetable oil 1 medium onion, sliced 2 medium portobello mushrooms, trimmed and sliced thin 1 teaspoon salt 1 teaspoon dried oregano 6 long sandwich buns (about 6 inches) 4 to 8 ounces mozzarella or other cheese, sliced Pickled jalapeño slices or spicy pickled okra (optional) Put the steak in the freezer for 30 minutes to make it easier to slice. Heat vegetable oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes. Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it’s the long, striated indentations.) If you end up shaving some of the meat rather than actually slicing it, that’s fine. When the onions are brown, increase heat to high and add mushrooms, salt and oregano. Cook, stirring, 6 minutes, until mushrooms are limp and dark. Add beef and stir quickly and constantly until it’s no longer pink. Divide mixture among buns and top with sliced cheese. Serve with pickled jalapeño peppers or okra, if desired. Serve with a salad of chopped tomatoes and cucumber. sandwich recipes Steak and Veggie Sandwiches 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick 2 teaspoons olive oil 1 medium zucchini, cut into 1/4-inch-thick slices 1 medium onion, thinly sliced 1 medium red bell pepper, cut into thin strips 1 teaspoon Italian seasoning, crushed 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 crusty hoagie rolls, about 6 inches long, split 4 (3/4 ounce) slices mozzarella cheese Cut beef into strips. Set aside. sandwich recipes Stroganoff Sandwiches 2 tablespoons butter or margarine 1/4 cup onion, chopped 1 teaspoon garlic, finely chopped 1 pound ground beef 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon nutmeg 1/2 cup cooked mushrooms, chopped 1 (10 3/4 ounce) can condensed cream of mushroom soup 1 cup sour cream 10 sliced hamburger buns In a large skillet, melt the butter over medium heat. Add the onion, garlic and ground beef. Stir until the meat is browned. In a separate bowl, combine the flour, salt, paprika and nutmeg. Sprinkle the flour mixture over the meat and stir until blended. Add the mushrooms and mushroom soup. Stir to blend and simmer 10 minutes. Fold in the sour cream. Simmer the mixture 5 minutes longer. Serve 1/3 cup stroganoff over each hamburger bun. Makes 10 sandwiches. sandwich recipes Stuff on a Shingle 1 (2.25 ounce) jar Armour dried beef slices 3 tablespoons butter 3 tablespoons flour 3 cups milk 10 slices sandwich bread, toasted Remove beef slices from jar and separate. Rinse under warm water. Place beef on paper toweling in a single layer to drain. Pat dry with more paper towels. Re-stack slices and chop into bite-size pieces. In a large skillet, melt butter over medium heat. Reduce heat to low, add flour and stir. Add beef, stirring to coat. Slowly add milk, stirring after each addition until mixture is smooth. Increase heat to medium-high and cook until mixture begins to boil and thickens. Serve over toasted bread slices. sandwich recipes Super Roast Beef Subs 1 (1 ounce) envelope onion soup mix 1 tablespoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup water 1 cup chunky salsa 2 (16 ounce) Italian bread loaves 4 cups shredded lettuce 1 pound deli roast beef slices 2 tomatoes, seeded and diced 2 cups (8 ounces) shredded Colby-Monterey jack cheese blend Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa. Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. Yield: 8 to 10 servings sandwich recipes Tavern Burgers 1 pound ground beef 1 small onion, diced 1 cup chicken gumbo soup 2 tablespoons water 3 tablespoons mayonnaise 3 tablespoons mustard 1/4 cup catsup Brown meat and onion. Add soup and water. Simmer 15 minutes. Mix remaining ingredients and add to meat mixture. Simmer 5 minutes longer. Serve over heated hamburger buns. sandwich recipes Taverns 1 pound ground beef 1/2 cup ketchup 1/2 cup water Pinch of salt Pinch of pepper 1 teaspoon chili powder 1 small onion, chopped 1 teaspoon prepared mustard Brown ground beef; crumble and set aside. Mix ketchup, water, salt, pepper and chili powder in a saucepan. Add onion and bring to a boil. Add ground beef. Simmer for 5 minutes. Add mustard, and stir well. Serve hot on hamburger buns or Kaiser rolls. sandwich recipes Tea Sandwiches Use day-old, thinly-sliced, square white loaves. Cut off the crusts and butter the bread sparingly, using soft butter so the slices don’t break. Add a modest amount of filling, and no more; two tablespoons per slice of any of the fillings below is sufficient. Spread the filling, add any garnish, and place another slice on top. Using a long, sharp knife, make an X-cut to get four smaller triangular sandwiches. Add a couple of long toothpicks to help stabilize while you are cutting. Place the cut sandwiches on a serving platter, and cover with a damp napkin. Refrigerate for at least four hours. FILLINGS: Mix up a small batch of three of four of your favorite sandwich fillings. You can use a curried egg salad (the usual mayo and eggs but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together. Some popular combos are: Anchovy butter and Greek olives: combine 1 ounce of anchovy fillets, 2 tablespoons of butter, and a pinch of black pepper in a small food-processor. Spread very thinly on the bread, and add a layer of finely-sliced pitted Greek olives on top. Boiled chicken and ham: Thinly sliced, with mustard. Avocado slices: with Dijon mustard dressing and chives. Tomato slices with basil. And, of course.cucumber. When making such sandwiches keep in mind that the bread should be sliced thinly and served without crusts. The sandwich should be large enough for only two bites and, even though many people serve sandwiches cut in the shape of stars, crescents and other odd shapes, it is far more elegant for sandwiches to be cut in thin rectangular, triangular, round or square shapes. As to the choice of bread, white bread, challah, light rye bread, Danish pumpernickel and dark Russian bread make the best tea sandwiches. As to fillings for sandwiches, the choices are virtually infinite. Consider some of the following: White meat of chicken or turkey with mayonnaise or butter White meat of chicken with chutney butter Chopped chicken with chopped almonds Chopped chicken with sweet pickles Baked ham with chutney on pumpernickel Chopped ham with English mustard, fresh horseradish and sweet cream Chopped ham with chopped black olives and grated cheese Thinly sliced tongue with French mustard and chopped chives Thin slices of roast beef with English mustard or horse- radish and sweet cream Thin slices of roast lamb with garlic butter Thin slices of roast veal with anchovy butter Sliced salami with herbed mayonnaise Finely chopped shrimp with seasoned mayonnaise Finely shredded crab meat with herbed or garlic butter Finely shredded crab meat mixed with chopped chives and mayonnaise Smoked salmon and butter Smoked salmon with horseradish Thinly sliced onion and cucumber Chopped green olives and mayonnaise Chopped green olives and nuts mixed with cream cheese. Chopped green olives and chopped eggs with mayonnaise. Thinly sliced avocado with garlic butter Cream cheese and chives with cucumber Watercress with butter or butter and mayonnaise High quality Roquefort, Bleu Cheese or Gruyere with butter Thinly sliced cheddar cheese and cucumber. Smoked salmon with cream cheese Thinly sliced cucumbers and mushrooms with butter Thinly sliced hard boiled smoked turkey eggs with butter or mayonnaise Thinly sliced avocado with mustard flavored mayonnaise Roquefort cheese that has been blended with butter and cream cheese Anchovy fillets that have been chopped very finely and blended with cream cheese and chopped pickled onion. Red caviar (salmon eggs) mixed together with lemon juice and cream cheese Anchovy filets with chopped hard boiled egg Chopped green olives and nuts blended with cream cheese Thin slices of fresh salmon and cucumber Finely chopped green pepper bound with mayonnaise Cream cheese* blended with fresh horse-radish Cream cheese* and chives with cucumber Cream cheese* that has been blended with chopped chives, French mustard and black pepper Cream cheese* that has been blended with Indian chutney and butter Cream cheese* blended with chopped chives, French mustard, salt and pistachio nuts * Note: Cream cheese used in tea sandwiches should have a minimum fat content of 16%. Start with dense high quality breads like pumpernickel, rye, whole wheat sliced thinly. Assemble your tea sandwiches and then store in the refrigerator. Arrange on a serving platter when ready to eat, use flowers or cut herbs to garnish. Cranberry fingers Mix some Dijon mustard in whole cranberry sauce, flavor to taste. spread on the bread on then add a small slice of smoked turkey, add top layer of bread. Salmon and Dill Spread buttered bread with softened cream cheese which has dried dill added to it. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill. Lavender Egg Salad chop 4 hard boiled eggs, mix in 1 ounce of mayonnaise and 1 ounce of plain yogurt. Mix in 1 teaspoon of curry powder and 1 tablespoon dried lavender buds. Spread on your bread and top with a green olive. Celery-Nut: Whip a soft block of cream cheese with 1/4 cup of milk; add 1/2 cup of celery and 1/2 chopped walnuts and spread on your whole wheat bread. Pineapple Cream: Thin a block of cream cheese with 1/4 cup of milk, and then add 1 cup of finely chopped pineapple and spread on Boston Brown Bread. Apricot Ham Finger Sandwich: Mix 3 parts of cream cheese with 1 part of apricot preserves. Spread on your bread and then top with thinly sliced ham. Garnish with a 1/4 sliver of dried apricot. You can also use cherry preserves in place of the apricot Spring Radish: Butter slices of pumpernickel bread and add thinly sliced radishes, a slice of bread and then some more radishes. Cucumber Sandwiches: Mix seasoned salt into your butter then butter your bread of choice. Add thinly sliced cucumbers that have been dried by paper towels. Top with small sprig of parsley. And last but not least ideas about the food which work well not just with the English teas but with our shower parties: The food served at teas should be easy to eat and require neither forks nor knives. Tea sandwiches, canapes and foods that may be picked up and eaten with toothpicks are ideal for tea parties as are cookies, petits fours and miniature pastries such as eclairs and cream puffs. Instead of serving food on large platters, it is wise to use small or medium serving plates because they are easier to keep filled and looking neat. sandwich recipes Texas Tavern Burgers 1 1/2 cups chopped onion 3 tablespoons butter 1 can tomato soup 1/2 cup water 1/4 cup vinegar 2 tablespoons prepared mustard 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 2 pounds ground beef Salt and pepper, to taste Combine and cook onion and butter until clear and tender. Remove from fire and add remaining ingredients except beef, salt and pepper. Simmer for 10 minutes. Cook ground beef and remaining onion until brown. Add to mixture. Salt and pepper to season. Spread on toasted buns. Yields 10 servings. sandwich recipes The Best Stinkin’ Sandwich in Town (Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli) The Tri Tip 1 Certified Angus Beef tri tip roast, about 2 pound 1 (6 ounce) jar Christopher Ranch roasted garlic cloves 1/2 cup olive oil 1 tablespoon chopped Christopher Ranch fresh peeled garlic 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme Salt and pepper to taste The Aioli 1/2 cup roasted garlic cloves (reserved from 6-ounce jar) 1/2 cup pitted kalamata olives 1 cup mayonnaise 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano Salt and pepper to taste The Rest 6 crusty French rolls 1 cup basil chiffonade (finely shredded) 1 cup arugula chiffonade 1 cup romaine lettuce chiffonade 3 Roma tomatoes, seeded and diced For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. Place olive oil, chopped garlic and herbs in a medium resealable plastic bag. Place tri tip on a firm surface. Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat until all roasted garlic is inserted. This may take about 10 minutes but is well worth the time. Place tri tip in the bag with the marinade, making sure the marinade is distributed evenly over the meat. Marinate for at least 2 hours in the refrigerator. For the aioli, place reserved roasted garlic and olives in a food processor. Pulse until coarsely chopped. Add mayonnaise, balsamic vinegar and herbs. Pulse again until blended. Season to taste with salt and pepper. Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches 145 degrees F. Let meat rest for 20 minutes before slicing. While meat is resting, lightly toast French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of the rolls with aioli. Top with tri tip, greens and tomatoes. Serves 6. sandwich recipes Tri Tip Sandwiches with Spicy Chipotle Mayonnaise 6 tablespoons mayonnaise 3 canned chipotle chiles, finely chopped 6 onion or French rolls 1 deli precooked tri tip, thinly sliced against the grain 3 very thin slices red onion, separated into rings Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half of each roll. Top with sliced beef and onions. NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles. Serve with fresh fruit and tortilla chips. Makes 6 servings. sandwich recipes Tribble Chicken Salad Sandwiches . 1 piece chicken per sandwich 1 ounce Swiss cheese 1 ounce corn beef 2 slices rye bread 2 tablespoons coleslaw [amount to taste] Salt to taste Coleslaw for Tribble Chicken Salad 2 1/2 cups shredded cabbage 3/4 cup shredded carrots 1/4 slice green onions 1/3 cup mayonnaise 1 tablespoon lemon juice Salt, to taste Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put Swiss and beef on bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add coleslaw. cut and serve with pickle. Coleslaw: Mix all, adding mayo and juice to taste. sandwich recipes Wineburgers 1 1/2 pounds lean ground beef Seasoning salt, to taste 3 to 4 cups Burgundy wine, any kind 4 slices American or Swiss cheese 4 hamburger buns Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or mediumwell. Top with cheese and serve on buns. sandwich recipes World’s Best Roast Beef Sandwiches Makes 4. 8 slices dark rye bread Lots of butter 1/2 cup dairy sour cream 2 teaspoons dry onion soup mix 2 teaspoons prepared horseradish, well drained Dash of freshly ground pepper Thinly sliced cold roast beef Lettuce Spread bread slices with butter. Combine sour cream with onion soup mix, horseradish and pepper. Spread about 1 tablespoon of this mixture on each slice of bread. Top four slices lavishly with roast beef, then lettuce; cover with remaining bread. You may need cocktail picks or wooden picks to hold each half of the sandwich together. sandwich recipes Barbecue Sloppy Joes 1 - pound lean ground beef 1 - medium onion, chopped 1/2 - cup Bar-B-Q Sauce (choice of flavor) 6 - hamburger buns In a skillet, sauté onions until tender. Remove and set aside. Brown ground beef. Add and stir in reserved onions, and BBQ Sauce. Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally. Spoon mixture over bottom halves of buns and top with remaining halves. Picnicking & Tailgating Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat. Makes 6 sandwiches. sandwich recipes Grilled Caramelized Onions Circle E Ranch Burgers 2 tsp. sweet paprika 2 tsp. dried thyme 1-1/2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. ground black pepper 1/2 tsp. ground red pepper 1/2 tsp. ground white pepper 1 lb. ground beef 4 tsp. Ranch Rub 1 Tbsp. butter 1 medium onion, cut into thin wedges 1 Tbsp. packed brown sugar 4 hamburger buns, split Romaine lettuce, tomato slices Preheat grill to medium heat. In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers and mix. Store in airtight container. Shake before using. Lightly shape ground beef into four 3/4- inch thick patties. Press 1 teaspoon Ranch Rub onto each patty. On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do not want pink in center and juices show no pink color, turning occasionally. In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10 minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger. Evenly divide onion mixture over burgers. Makes 4 Servings. sandwich recipes Milwaukee Hot Corned Beef 8 . oz. Deli corned beef, chopped 1/4 - cup onion, minced 1 . 16 oz. Glass jar sauerkraut, drained 1/2 - cup mayonnaise or salad dressing 1/2 - teaspoon prepared horseradish 8 . oz. Swiss cheese, shredded 8 . slices marble rye bread or any other type of rye bread Preheat oven 350-degrees or use microwave. In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut, mayonnaise or salad dressing, prepared horseradish, and Swiss cheese. Heat in oven for 20 minutes or 5 minutes in microwave. Sever on marble rye bread. Makes 4 servings. sandwich recipes Antipasto Sandwich 12 ounces cooked roast beef, thinly sliced 1/2 cup Italian dressing, divided 1 (8-ounce) loaf vienna bread, unsliced 2 tablespoons chopped ripe olives 6 Boston lettuce leaves 6 tomato slices, cut 1/4-inch thick 6 onion slices, cut 1/8-inch thick 6 green onions bell pepper rings, cut 1/4-inch thick 6 slices provolone cheese Place beef in plastic bag. Add 1/3 cup of the dressing, turning to coat beef. Close bag securely; marinate in refrigerator 1 to 2 hours. Cut bread lengthwise in half. Combine remaining dressing and olives; spoon over bottom half of bread. To assemble, place lettuce, tomato, onion, green pepper and cheese in layers on bottom half of bread. Top with marinated beef. To serve, cut into slices. Makes 6 servings. sandwich recipes Berry Turkey Bagel Deli turkey and cheese are complemented by a tangy spread with dried fruit. Spread Ingredients: 1/2 cup chopped celery 1/2 cup chopped dried cranberries, dried cherries or raisins 1/3 cup mayonnaise 1 tablespoon Dijon-style mustard Sandwich Ingredients: 4 bagels, split 1/2 pound thinly sliced deli turkey breast 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 4 leaf lettuce leaves Stir together all spread ingredients in small bowl. Cover; refrigerate at least 1 hour. To assemble sandwiches, divide spread among bagel halves. Layer each bottom bagel half with 1/4 turkey, 1 slice cheese, 1 lettuce leaf and bagel top. Makes 4 sandwiches. In large skillet, heat 1 teaspoon olive oil over medium-high heat. Add zucchini, onion, bell pepper and Italian seasoning. Stir fry 3 to 4 minutes or until crisp-tender. Remove from skillet. In same skillet, heat 1 teaspoon oil until hot. Stir fry beef in two batches, 1 to 2 minutes each. Season with salt and pepper. Stir in zucchini mixture; heat through. Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat. Broil 1 to 2 minutes or until cheese is melted. Makes 4 sandwiches sandwich recipes Baby Bam Burgers Ingredients 1 1/2 pounds lean ground beef 1/2 cup chopped yellow onion 2 teaspoons minced garlic 2 tablespoons ketchup 2 tablespoons sweet pickle relish 1 tablespoon yellow mustard 1 tablespoon Baby Bam 1/2 teaspoon salt 1/4 teaspoon ground black pepper 12 hamburger buns or small dinner rolls Directions 1. Cover a baking sheet with aluminum foil or wax paper and wash your hands. 2. Place the meat in a large mixing bowl. Add the onion, garlic, ketchup, relish, mustard, Baby Bam, salt, and pepper, and mix with your hands until all the ingredients are well incorporated. Form the meat into patties, using about 1/4 cup for each. Place the formed patties on the baking sheet. 3. Preheat a large skillet over medium-high heat. 4. Carefully place three or four patties in the skillet, being careful not to overcrowd them. Using a plastic turner, turn the burgers over after 4 minutes. Cook the burgers on the second side for 3 minutes. 5. Using an oven mitt or pot holder, remove the burgers from the skillet and place on a platter or large plate while the other burgers are cooking. Repeat with the remaining patties. 6. Serve on hamburger buns, topped with accompaniments if desired. Yield: Twelve 2-ounce burgers. Be careful cooking the burgers-turn them gently to avoid hot grease splatters! sandwich recipes Kicked Up Blue Cheese-stuffed Bacon Hamburgers Ingredients 2 pounds ground beef chuck 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 ounces blue cheese 4 large hamburger or kaiser buns, split in half 8 slices bacon, cooked crisp and drained. Desired condiments, such as sliced tomatoes, Romaine lettuce, sliced onions, mayonnaise, mustard Directions 1. Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.) 2. In a bowl, combine the beef, garlic, salt, and pepper, and mix gently but thoroughly. Divide into 8 equal patties. 3. In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely. 4. Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill. 5. Place the buns on serving plates and top with desired condiments. Arrange 1 patty on each bottom bun and top with 2 strips of bacon. Place the top buns on each burger and serve immediately. Yield: Makes 4 servings sandwich recipes Garlic Meatball Po’Boys Ingredients 1/2 pound of ground veal 1/2 pound of ground beef chuck 1/2 pound of ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 tablespoon cayenne pepper 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning 1/4 cup vegetable oil 2 cups thinly sliced yellow onions One 12-ounce bottle amber beer 1 cup water 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 6 tablespoons Mayonnaise 1/2 pound provolone cheese, thinly sliced Directions 1. In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. 2. Combine the flour and Creole seasoning (or cayenne pepper) in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. 3. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. 4. Remove from the heat and skim off any fat that has risen to the surface. 5. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs Top with the remaining bred half, cut into 6 equal portions, and serve immediately. sandwich recipes Corned Beef & Slaw Sandwich These reuben-type sandwiches are easy to make when ingredients are purchased at the supermarket deli. 4 slices whole wheat bread, toasted 8 teaspoons spicy brown mustard 8 ounces thinly sliced deli corned beef 1/2 pint vinaigrette deli cole slaw 4 slices Swiss cheese Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 14 cup cole slaw and 1 slice cheese. Place sandwiches on ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted. Serve warm. Makes 4 servings. sandwich recipes Hero-In-The-Round Serve this family-size sandwich with potato salad, coleslaw and cookies. 1 (8-inch) loaf round bread, unsliced 1/2 cup LAND O LAKES® Butter, softened 4 ounces thinly sliced roast beef 8 LAND O LAKES® American Cheese slices 1/4 cup Thousand Island dressing 6 lettuce leaves 1 medium tomato, sliced 1/4-inch 4 ounces thinly sliced pastrami 4 ounces LAND O LAKES® Monterey Jack Cheese, cut into 16 (2x1-inch) slices Cut loaf lengthwise horizontally into 4 slices; spread all cut surfaces with butter. Place bottom slice of loaf on platter; top with roast beef and American cheese slices. Spread with 2 tablespoons Thousand Island dressing. Place second bread slice on top of beef and cheese; top with lettuce and tomatoes. Place third bread slice on top of tomatoes; top with pastrami and Monterey Jack cheese. Spread with remaining Thousand Island dressing. Add remaining bread slice. Skewer loaf with 6 to 8 skewers from top to bottom, if desired. Cut into 8 pie-shaped wedges. Makes 8 servings. TIP: For variety, add 1/2 teaspoon seasoned pepper to butter. Spread cut surfaces of bread with butter mixture. TIP: Prepare sandwich as directed above. Cover with plastic food wrap; place in cold picnic cooler when transporting. sandwich recipes Jumbo Party Sandwich Thinly sliced roast beef, provolone cheese and olives are a sandwich classic.and a party favorite. 1 1/2 pounds thinly sliced cooked lean roast beef 1/2 cup sour cream 1 tablespoon horseradish-style mustard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 round loaf white bread, unsliced (2 pounds) 1 clove garlic, minced 1/4 cup butter, softened 1 tablespoon snipped Italian parsley 1 teaspoon crushed dried basil 3 cups chopped lettuce 6 thin slices red onion, separated into rings 6 ounces fontinella or provolone cheese, sliced 1 red bell pepper, thinly sliced 1/4 cup sliced pitted ripe olives Combine sour cream, mustard, salt and pepper; reserve. Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell. Mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter. To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese, roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf. Cut into 8 wedges; serve immediately. Makes 8 servings. sandwich recipes MeanwhBBQ Cheeseburgers Ingredients: 1-1/2 lb ground Beef 1/4 cup finely chopped onion - Prepared barbecue sauce 4 slices process American cheese 4 crusty rolls, split - Romaine lettuce - Tomato slices Servings: 4 Instructions: 1. In large bowl, combine ground Beef and onion, mixing lightly but thoroughly. Shape into four 3/4"-thick patties. 2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before burgers are done, brush with barbecue sauce; top with cheese. 3. Line bottom of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches. sandwich recipes Submarine Sandwich This sandwich is quick to make and is a tangy combination of roast beef and horseradish-flavored spread. 1/2 pint deli creamy coleslaw 2 tablespoons prepared horseradish 4 hoagie buns, cut in half 8 ounces thinly sliced deli roast beef 8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese 8 slices tomato 4 lettuce leaves Stir together coleslaw and horseradish in small bowl. To assemble sandwiches, spread about 1/4 cup coleslaw mixture on bottom half of each bun. Layer with 1/4 roast beef, 2 slices cheese, 2 slices tomato, 1 lettuce leaf and top of bun. Makes 4 sandwiches. sandwich recipes Bistro Cheeseburgers Ingredients: 1-1/2 lb ground Beef 4 slices (1/2") sweet onion - Vegetable oil 8 slices Swiss process cheese food 4 crusty rolls, split, toasted 4 romaine lettuce leaves 4 slices (1/4") tomato - Sauce: 1/4 cup mayonnaise 1 Tbsp Dijon-style mustard Servings: 4 Instructions: 1. Combine sauce ingredients; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Lightly brush onion with oil. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt and pepper if desired, after turning. Approx. 1 minute before burgers are done, top each with 2 cheese slices. 3. Meanwhile spread sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with cheeseburger and onion. Close sandwiches. sandwich recipes Brew Burgers Ingredients: 1-1/2 lb ground Beef 4 slices (1/2") sweet onion 4 slices (1 oz each) Swiss cheese 4 crusty white or whole wheat rolls, split - Lettuce Brew Sauce: - Brew Sauce: 1/4 cup beer 1/4 cup prepared steak sauce Servings: 4 Instructions: 1. In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush generously with sauce; top with cheese. 3. Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches. sandwich recipes Halloween Burgers for Kids Ingredients: 1-1/2 lb ground Beef 6 slices cheese, cut into desired shapes - Red or green bell peppers, cut into desired shapes - Pitted olives, cut into desired shapes 6 lettuce leaves 6 hamburger buns, split Servings: 6 Instructions: 1. Lightly shape ground beef into six 1/2"-thick patties. Choose a cooking method. 2. To broil, place patties on rack in broiler pan so surface of beef is 3 to 4" from heat. Broil 10 to 12 minutes or until centers are no longer pink, turning once. To panbroil, place patties in preheated nonstick skillet over medium heat. Cook 10 to 12 minutes or until centers are no longer pink, turning once. 3. Season with salt and pepper, if desired, after turning. During last few minutes of cooking, top with cheese, bell peppers and olives to make faces. Serve in lettuce-lined buns. sandwich recipes ALL-AMERICAN BARBECUE SANDWICHES 4 1/2 pounds Ground beef 1 1/2 cups Onion -- chopped 2 1/4 cups Catsup 3 tablespoons Prepared mustard 3 tablespoons Worcestershire sauce 2 tablespoons Vinegar 2 tablespoons Sugar 1 tablespoon Salt 1 tablespoon Pepper 18 Hamburger buns -- split In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Combine catsup, mustard, worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat through. Serve on buns. sandwich recipes BAKED PIZZA SANDWICH Yield: 6 servings 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn, OR 15 oz Pizza Sauce; 1 Cn 1 ts Oregano Leaves 2 c Biscuit Baking Mix 1 ea Egg; Lg 2/3 c Milk 8 oz Cheese; * 2 oz Mushrooms;Sliced,Drained,1Cn 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. sandwich recipes Bean ’n’ Burger Pockets 1 1/4 pounds ground beef 1 can (14 1/2 oz.) diced tomatoes -- undrained 1 can (8 oz.) tomato sauce 1/2 cup chopped onion 1 clove garlic -- minced 1 Tablespoon brown sugar 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried thyme 1/8 teaspoon savory 1/8 teaspoon marjoram 1/8 teaspoon oregano 1/8 teaspoon parsley flakes 1 can (8 3/4 oz.) navy beans -- rinsed and drained 1 can (8 3/4 oz.) kidney beans -- rinsed and drained 1 can (8 3/4 oz.) lima beans -- rinsed and drained 5 pita breads -- halved 1/2 cup shredded cheddar cheese -- optional In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally. Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired. Yield 5 servings. sandwich recipes Beef And Cabbage Joes Yield: 8 servings 1 lb ground beef 1/2 c onion; chopped, 1 md. 1/2 c celery; thinly sliced 2 c cabbage; shredded 1/3 c green pepper; chopped 3/4 c catsup 1/4 c water 1/4 ts salt 1 tb mustard; prepared 8 ea hamburger buns; * * Hamburger buns should be split and toasted. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. sandwich recipes BEEF STROGANOFF SANDWICH 2 lb Ground beef 1/2 c Chopped onion 1 t Salt 1/2 ts Garlic powder 1/2 ts Ground pepper 1 ea Loaf french bread 2 c Sour cream 2 ea Tomatoes, seeded and diced 1 ea Large green pepper, diced 3 c Shredded cheddar cheese Butter In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheet. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 degrees F for 20 minutes or until the cheese is melted (bake longer for crispier bread). sandwich recipes HALF-TIME BEEF SANDWICHES 2 t Lemon juice 1 x Small apple,finely chopped 1 x 3-oz pkg. cream cheese 1 T Milk 1 T Prepared horseradish 1/4 c Walnut pieces 6 ea Kaiser rolls, split 6 ea Lettuce leaves 1 lb Thinly sliced roast beef 2 T Sliced green onions Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops. sandwich recipes High Roller Sandwiches Yield: 8 servings 1 Bag flour tortillas 1 lg Bar of softened cream cheese Roast beef sliced thin Ham sliced thin Turkey sliced thin Colby Jack cheesesliced thin Lettuce shredded thin strips Garlic powder Sliced tomatoes very thin Use the back of a spatula and cover each tortilla with a thin layer of cream cheese. Sprinkle lightly with garlic powder. Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then roll up tortilla with cream cheese side rolled up last so it will seal as if using glue. Cut in 1 inch pieces and serve. Serve 8-10 sandwich recipes Lewis’ Coney Island Hot Dogs 1/4 pound ground beef -- lean 6 ounces tomato paste 1 1/2 cups water 1/4 cup pickle relish 1 tablespoon instant minced onion 1 tablespoon mustard 3 teaspoons chili powder 1 teaspoon sugar 12 hot dogs -- heated 12 hot dog buns -- toasted In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes. | ||
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