Sam’s Roastbeef poboy
Can of beef gravy
favorite sliced roast beef (presliced or deli) – enough to feed the family
Put roast beef in pot and pour gravy over. Spice up the gravy the way you like it. Simmer and then put slices of meat on bread and pour gravy on top!
Emilie’s Ham Sub
1 loaf of french bread
1/2 lb Ham (preferably Virginia Baked Ham)
shredded Monterrey Jack Cheese (I’ve done all kinds of cheeses and they’re all good!)
1 stick of butter
1 tsp onion chopped fine
2 tsp sandwich spread
1 tsp sugar
2 tsp poppy seeds
Melt butter and rest of topping ingredients. Saute until onion is done. Place foil on pan and put french bread (that has been cut open on all sides except one of the longest sides) on top. Put meat inside of bread and top meat with cheese. You can add some of the topping mixture on top of the cheese or just pour entire mixture on top of closed french bread. Wrap Ham sub up in foil and bake on 350 for about 20 minutes. Then remove cover for the last 5 minutes to make sub crispy! Slice it up and serve toasty! Yum!
Drew’s Fried Green Tomato Sandwiches
1 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
dash ground red pepper
4 large green tomatoes, cut into 1/4-inch-thick slices
2 large eggs, lightly beaten
1/4 cup butter or margarine
8 lettuce leaves
1 large sweet onion, thinly sliced
1 (16 ounce) package bacon, cooked
8 sandwich rolls, split
1/3 cup Ranch dressing
Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large skillet over medium heat. Cook tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Layer lettuce, onion, fried green tomatoes, and bacon evenly on bottom of half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.
Murphy’s Cold Cut Footlong
French bread, or bag o pistolletes ( Ok, two= one foot).
Turkey (or light) bologna
Sliced mozzarella cheese
Pimentos ( optional) –or- Sweet peppers ( optional)
TIP – if the meatballs are big, slice in half before putting on the sandwich. They’ll stay in place!
Prime Time Pot Roast
(50s Prime Time Cafe)
5 lbs Top or bottom round roast
1½ cups Dry red wine
1 Onion, diced
2 Carrots, peeled and diced
2 Cloves garlic, minced
1 Stalk celery, diced
6 cups Beef Bouillon
¼ cup Olive oil
Salt and pepper to taste
Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Saute the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.
This recipe is from allears.net
1/4 cup creamy peanut butter
3 tablespoons grape jelly
1/4 cup milk
3 cups vanilla ice cream, softened
Combine peanut butter and jelly in a small bowl, mixing well. Combine milk, ice cream, and peanut butter mixture in container of an electric blender. Process mixture until smooth, stopping once to scrape down sides.
This recipe is from allears.net
Bacon Cheeseburger Puff Rolls
1 pound ground beef
6 slices bacon, chopped
1 cup diced sweet onion (about 1 medium onion)
1/2 cup diced sweet red bell pepper
4 cloves garlic, minced
1/2 teaspoon dried oregano, crushed between palms
1/2 teaspoon dried basil
2 green onions, thin-sliced with green tops included
1/2 cup ketchup
kosher salt and freshly ground black pepper to taste
2 sheets (17.3 ounce box) puff pastry, thawed
2 cups shredded cheddar cheese (or your favorite)
1 egg white, lightly beaten
Preheat oven to 400 F. Line a jellyroll pan with parchment paper. Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered it’s fat and onions are translucent. Break up the ground beef as you saute. Drain well. Add red bell pepper and garlic to the ground beef. Saute an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature. Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to rectangle about 12 inches by 10 inches. Remove the top of piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the cheddar cheese. Use the bottom piece of plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry. Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.
BBQ Chicken Pizza
1 (grocery store) roasted chicken
1 jar favorite bbq sauce
1/2 can of whole kernel corn
1/2 white onion, thin sliced
about 1 cup of shredded mozzarella
1 pre-made pizza crust, or refrigerated roll pizza crust
Tailgating Pigs in A Blanket
2-3 cans of biscuits and or crescent rolls
2 packages cocktail sausages
Flatten out the biscuits and/or crescent rolls. Wrap each sausage. Cook according to biscuit/rolls package directions. Be sure to bring a little sweet BBQ sauce for dipping!
Stuffed Filet Mignon Bites
4 (6 oz) filet mignon steaks
1 (16 oz) bottle Italian dressing
1 (8 oz) package cream cheese
1/4 cup minced jalapeno pepper
20 slices thinly sliced bacon
Slice the steaks into 1/2 inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours. Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Preheat an outdoor grill for high heat and lightly oil grate. Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers. Cook on preheated grill until steak is no longer pink, about 4 minutes per side.
Best Football Dip Ever
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
package of taco seasoning.
Preheat the oven to 400 degrees F (200 degrees C). Place the ground beef in a large skillet over medium-high heat and season with taco seasoning. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish (you can mix some of the taco seasoning in with the cream cheese, too). Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.
Preheat oven to 350 F. Spray a 9- or 10-inch spring form pan with nonstick cooking spray. In a small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until chocolate is melted. In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In a large bowl, combine 2½ cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop chocolate mixture by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 1½ hours or until completely cooled. In a small saucepan, combine ice cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally. To serve, spoon 2 tablespoons of warm sauce onto each plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
Makes 12 servings.
Combine the first three ingredients; set aside. Cut biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly greased 12 cup bundt pan. Sprinkle half the bacon mixture over biscuit pieces. Repeat layers, ending with biscuit pieces. Bake at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a serving platter and serve immediately. Makes 1 ring.
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers! Below are a few ways to serve the Spinach Dip:
- Hot Mini Phyllo Cups: Fill mini phyllo cups with 2 to 3 tsp. dip. Sprinkle each with shredded Parmesan cheese. Arrange on a baking sheet and bake at 375° for 10 minutes or until dip is heated through.
- Cucumber Bruschetta: Thinly slice a seedless cucumber on the diagonal, then top each slice with dip and garnish with snipped chives or thinly sliced green onion.
- Endive Dippers: Pipe or dollop dip onto leaves.
- Cherry Tomato Bites: Hollow out cherry tomatoes, then fill with dip and garnish with dill.
Mix the hot sauce, honey, paprika and cilantro together in measurements that you think taste good.
Peanut Butter and Banana Stuffed French Toast
3/4 cup half and half
1 tablespoon vanilla extract
1/4 cup granulated sugar
1 tablespoon cinnamon
8 slices texas toast
1/4 cup peanut butter
1 banana, sliced into thin rounds
1 tablespoon vegetable oil
your favorite syrup
In a 9-inch square dish, beat the eggs with the half and half, vanilla, sugar and cinnamon. Make 4 peanut butter and banana sanwiches, using a scant tablespoon of peanut butter and one-fourth of banana rounds per sandwich. Dip the sandwiches in the egg mixture; the liquid should soak well into the bread. Transfer the sandwiches to a platter and pour any extra liquid over them to make sure they are soaked through. Heat vegetable oil on a griddle or in a large skillet over medium-low heat. Place sandwiches on the griddle and cook on both sides until the bread is slightly puffy and cooked through, taking care not to let either side burn. Top with you favorite syrup and/or powdered sugar!
Chocolate Elvis Fudge
1 bag (10 oz) peanut butter chips
1 cup sweetened condensed milk
4 tablespoons (1/4) butter
1/2 cup salted peanuts, chopped
1 bag (10 oz) white chocolate chips
1 medium banana, very ripe
Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the peanut butter chips in a medium-safe bowl. Add the cup of condensed milk and two tablespoons of butter. Microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the peanut butter chips are melted and smooth. Quickly add the chopped peanuts and stir until they are combined, then pour the peanut butter fudge into the prepared pan and smooth it into an even layer. Place the soft banana in a blender or food processor and blend until it is completely smooth and liquidy. Place the white chocolate chips, banana puree, and two tablespoons of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. White chocolate can burn quickly, so watch carefully during this step! Once the white chocolate is melted, stir it until the mixutre is smooth. It may seem broken at first, but keep stirring until it comes together. Pour it on top of the peanut butter fudge layer and refrigerate until the fudge is completely set, at least four hours or overnight. To serve, cut into small 1-inch squares. To serve, cut into small 1-inch squares.