Thursday, December 20, 2007

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.

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.

Sausage Loaf

1 pound bulk sausage
1 loaf French bread
3 eggs
1 cup milk
6 ounces sharp Cheddar, shredded
6 ounces Monterey jack, shredded
Cook sausage in a heavy skillet until done; drain fat. Slice top off French bread lengthwise. Hollow out bottom of loaf; break into small pieces and toast to make about 3 cups bread crumbs.
Beat eggs until foamy; add milk, 1/3 Cheddar cheese, 1/3 Monterey Jack cheese, drained sausage and bread crumbs. Mix well.
Fill bottom of bread loaf with mixture. Sprinkle remaining cheeses over mixture. Pack well. Cover with bread top. Wrap in foil. Bake at 300 degrees F for 30 minutes or until cheeses melt and seal the loaf together.
To serve, cut into 2-inch slices.

Sausage and Green Pepper Heroes

4 Italian sausages
1/2 cup barbecue sauce
1 green bell pepper, cut into strips
4 Hero rolls
Cook sausages until done. Set aside. Cook barbecue sauce with pepper strips until pepper strips are tender. Split rolls almost in half. Place 1 sausage on each roll. Top each with sauce and pepper strips.

Saucy Franks

3 slices bacon, diced
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
3/4 cup unsweetened pineapple juice
1/2 cup catsup
1/8 teaspoon chili powder
10 hot dogs, sliced into 1/2-inch pieces
10 hamburger buns
Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice, catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8 to 10 minutes.
Spoon onto warm hamburger buns. Sprinkle with cheese if desired.

Santa Fe Pork Sandwich

1 (4 x 6-inch) piece of focaccia
Lettuce leaf
Sliced orange
Sliced red onion
Thinly-sliced pork roast
Sour cream
Salsa or hot pepper sauce
Thinly-sliced avocado
Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast; dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork.
Serve with corn salad or black bean salad with salsa

Santa Fe Chicken Sandwich

6 chicken patties
6 slices Monterey jack cheese
Avocado slices
6 rolls, cut in half
Prepare chicken according to package instructions. Place cheese on chicken and melt in oven.
Assemble chicken, cheese, salsa and avocado on rolls.

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.

Roasted Vegetable Sandwich

Serves 4.
1 large eggplant
1 onion, sliced
2 bell peppers, julienne cut
2 tomatoes, sliced
12 mushrooms, sliced
1/2 cup red or white wine
4 tablespoons balsamic vinegar
3 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
Aioli (optional)
3 tablespoons nonfat mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon lemon juice
1/2 teaspoon chopped garlic
1 tablespoon chopped basil
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
8 slices whole-wheat or sourdough bread
8 leaves arugula
4 tablespoons grated nonfat mozzarella cheese (optional)
Slice eggplant and soak in salted water for 30 minutes, then drain.
Meanwhile, preheat oven to 400 degrees F. Arrange eggplant, sliced onions, pepper, tomatoes and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add seasonings and stir. Roast at 400 degrees F or until soft.
Combine ingredients for aioli, if using. Spread aioli on bread slices. Place arugula and roasted vegetables on bread, and serve.

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
2 tablespoons toasted pecans (see note)
Salt and pepper to taste
Thinly sliced turkey breast
Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
Gouda cheese
Cooked bacon slices
Sliced tomato
Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans.
Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread.
Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread.
Makes about 1 cup cranberry mayonnaise.
NOTE: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.

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.

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.

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

Rinktum Ditty

1 can condensed cream of tomato soup
2 cups Cheddar cheese, shredded
1/4 teaspoon dry mustard
1 egg, slightly beaten
6 pieces toast
Heat soup slowly over low heat. Add cheese; stir until melted. Add mustard and egg. Mix and heat thoroughly. Serve on toast.
Serves 6.

Reuben Sandwiches

8 slices rye or pumpernickel
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.

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 chillies. Serve over toast.
Serves 2 to 4.

Red Devil Franks

1 cup finely chopped onion
2 cloves garlic, minced
4 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons prepared mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons granulated sugar
1/2 cup chili sauce
1 pound frankfurters (8 to 10)
Frankfurter buns (8 to 10)
Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue heating until flavors are well blended, about 5 minutes.
Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes.
Serve hot on split, toasted frankfurter buns. Spoon on extra sauce.

Quick Chick Sandwich Filling

1 envelope Knorr vegetable soup mix
1 (16 ounce) carton sour cream
2 (4 to 5 ounce) cans chicken meat
Chopped onions (optional)
Green peppers, diced (optional)
Grind the soup mix in a food processor or blender. Mix with the sour cream. Add chicken meat.
Mix well. Add optional ingredients, if desired. Prepare sandwiches. You can add chopped onions, green peppers, to your liking.

Pulled Pork with Root Beer Barbecue Sauce

1 (2 1/2 to 3 pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12 ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes hot pepper sauce (optional)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired.
Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce.
Makes 8 to 10 servings.

Portobello Reubens

(Preparation 10 minutes, cooking time 15 minutes)
2 tablespoons olive oil
1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
8 slices deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slices Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 thin slices red onion
Preheat broiler to 375 degrees F.
In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.
Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
Makes 4 sandwiches.