133333 hot cheddar beef submarine sandwiches Recipes

whole wheat bread , lighty toasted, butter, softened, spicy brown mustard, potato salad (use your favorite recipe ), hot dogs , sliced lengthwise, hard-boiled egg, thin sliced, salt & pepper

bread (2 to 4 pieces, depending on how big you want your sandwich), butter, chili, hot dogs, cheese, onions, chili dog toppings

french bread , cut horizontally lengthwise, butter or 1/4 cup margarine, softened, swiss cheese, sliced, genoa salami, sliced, shredded lettuce, tomatoes, thinly sliced, onion, thinly sliced, cooked ham, thinly sliced, green bell pepper, thinly sliced, creamy italian dressing, mayonnaise, sour cream, prepared hot mustard, prepared horseradish, minced onion, minced scallion, fresh dill

butter, cubed, garlic cloves, minced, ciabatta rolls, split, shredded cheddar cheese, sliced roast beef, beef broth

ground beef, chopped onion, salt, garlic powder, pepper, french bread, butter or margarine, softened, sour cream, tomatoes, seeded and diced, green pepper, diced, shredded cheddar cheese

ground beef, chopped onion, salt, garlic powder, pepper, french bread , cut in half lengthwise, sour cream, tomatoes, seeded and diced, green pepper, diced, shredded cheddar cheese, butter or margarine, softened

ground turkey or beef, chopped onion, salt, garlic powder, pepper, french bread, butter, softened, sour cream, tomatoes, seeded and diced, green pepper, diced, shredded cheddar cheese

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

leftover chopped corned beef, shredded cheddar cheese, dried onion flakes, dill or 1 tbsp sweet relish, mayonnaise, hamburger buns, buttered and toasted

cheddar cheese, butter, at room temperature, sandwich-size slices sourdough bread, tomato jam (see recipe below and cooking instructions #6), ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn tsp tomato season), garlic clove, finely chopped, red wine vinegar, sugar (see note in how to make jam), salt

chicken-flavored seasoned stuffing mix, herb-flavored seasoned stuffing mix, chicken, drained and flaked, cream of chicken soup, sandwich bun, split

turkey breast, ham, roast beef, deli mini sub bun, miracle whip light

soft kaiser rolls, split, butter, very soft, dijon mustard, prepared horseradish , to taste, worcestershire sauce, chopped white onions, deli roast beef (or versatile roast beef in the crock pot), mature cheddar cheese

beef tenderloin steaks, port wine, teriyaki sauce, olive oil, chopped mint, thyme, onion powder, pepper, hot dog buns

lean boneless beef roast - sirloin tip or top round, 1-1/2 to 2 lb, white sweet onion cut into thin slices, italian salad dressing mix, water, sweet peppers rings (14oz. to 16oz.), sub rolls

french bread, ground chuck, chopped onion, sour cream, milk, chopped parsley, salt, pepper, worcestershire sauce, shredded cheddar cheese

frozen broccoli, egg noodles, cream of mushroom soup, milk, sour cream, shredded sharp cheddar cheese, hot dogs , beef sliced, bacon, cooked & crumbled