Simple Egg Salad for Sandwiches

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Method

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Cheddar Bacon Egg Salad

YIELD: 3 BIG SANDWICHES

PREP TIME:10 MINUTES
COOK TIME:20 MINUTES
TOTAL TIME:30 MINUTES

INGREDIENTS:
6 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese

Salt & pepper, to taste

DIRECTIONS:

1. Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
2. Run the eggs under cold water or place them in an ice bath until cold.
3. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
4. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
5. Stir in the bacon and cheddar.
6. Serve as a dip with crackers or between bread as a sandwich.

Slow Cooker French Dip Sandwich

Prep Time: 5 Mins 

Cook Time: 8 Hours 10 Mins
Total Time: 8 Hours 15 Mins

Ingredients:
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese

Directions:
Place the roast in a slow cooker. Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer the beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.

The Most Delicious Grilled Cheese Sandwiches On The Planet

The Most Delicious Grilled Cheese Sandwiches On The Planet

Crockpot BBQ Root Beer Chicken

Ingredients:

6 large boneless, skinless chicken breasts (about 3 pounds)
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz. Root Beer
32 oz. barbecue sauce
8 – 10 sandwich rolls
2 cups shredded cheddar/Monterey Jack cheese
caramelized onions
2 tablespoons fresh cilantro, chopped

Method:

1. In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper.
2. Spread seasoning mix generously on each chicken breast and place in crockpot.
3. Pour in Root Beer.
4. Add barbecue sauce.
5. Cook on low for 8 hours, stirring a few times during the day.
6. After 8 hours, remove the chicken and shred with two forks.
7. Return chicken to crockpot.
8. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
9. Place chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.

Caramelized Onions

(made enough for 5 sandwiches, so you may want to double or triple if you really like them)
2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced

1. In a medium skillet, melt butter over medium-high.
2. Add onions and garlic.
3. Saute until translucent. Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.
4. I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.

Serves 8-10

Slow Cooker Italian Beef Sandwiches

Ingredients:

3 cups of boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons dried parsley
1½ teaspoons dried basil
1 teaspoon crushed red pepper (to taste)
1/8 teaspoon ground thyme
1 (3 pound) boneless beef chuck roast, trimmed of most fat

Sandwich Fixin’s
8 hoagie rolls
16 slices provolone cheese
1 (16 ounce) jar roasted red peppers, sliced
1 (16 ounce) jar mild sliced pepper rings

Method:

1. Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire. 
2. Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
3. When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
4. Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
5. Serve and enjoy.

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 5 Hours 20 Minutes

Stuffed Cheeseburgers

Ingredients:

1/2 cup shredded Monterey jack
4 slices cooked bacon
4 slices cooked bacon, chopped
1 pound ground chuck
Salt and pepper
4 large hamburger buns, split
Favorite condiments
Canola oil

Method:

1. Combine the jack cheese and chopped bacon in a bowl and stir well.
2. Put the beef in another bowl and season with salt and pepper.
3. Separate into 8 balls of meat, roughly the same shape.
4. Flatten 1 ball in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget and put it in the center of the ground beef.
5. Flatten another ball of meat and lay on top of the cheese and bacon. Pinch the edges together and flatten slightly for a nice patty shape.
6. Repeat steps 4 and 5 three more times. Set patties aside on a platter in the refrigerator while preparing the grill.
7. Place a large grill pan on 2 burners over medium-high heat.
8. Brush the grates with oil to keep the burgers from sticking.
9. Grill the burgers for 8 minutes per side for medium*
10. Remove the burgers to a clean side plate while you toast the buns.
11. Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute.
12. Serve with favorite condiments, and additional bacon.
13. Devour with satisfaction not found in non-bacon meals. Do not share.

“The Margherita” Pizza Grilled Cheese

Ingredients:

2 Slices of French Bread
2 Tbsp Pizza/Tomato Sauce
2 Slices of Mozzarella Cheese
3-4 Fresh Basil Leaves
1-2 Pinches Garlic Powder
Olive Oil

Method:

1. Heat a pan on medium heat, with a light coating of olive oil. 
2. While the pan is heating up, build your sandwich. Spread pizza/tomato sauce on each slice of bread, chop up your basil leaves and sprinkle them on the sandwich along with a sprinkle of garlic powder. Place you mozzarella on top and combine the slices of bread. Lightly brush olive oil on each side of the sandwich. 
3. Once the pan is heated, grill your sandwich until golden brown on each side, serve with a basil leaf on top for decoration (if you’re into that!) and dig in!

Grilled Figs and Cheese

Ingredients:

Two slices sourdough bread (a darker multigrain would work well too)
About 3 dried figs, sliced
A spoonful of chopped walnuts
A couple spoonfuls of ricotta
2-3 slices brie
2-3 thick slices fresh mozzarella
Generous drizzlings of honey
A sprinkle of truffle salt

Method:

1. Heat a panini press or grill pan.
2. On one slice of bread smear the ricotta thickly. Top with fig slices and walnuts. Top that with the brie, then the mozzarella. Drizzle with honey and sprinkle with truffle salt. Top with the other slice of bread.
3. Place sandwich on the press or grill and press down. Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

Relatively mild cheeses are used here because truffle salt is impossible with sharper, saltier cheeses. To use  stronger cheese, nix the truffle salt. Another delicious way to go at it would be to use truffle honey instead of the honey + truffle salt. 

Chicken Quesadilla

Ingredients:

225 g skinless, boneless chicken breast, diced
20 g fajita seasoning
8 ml vegetable oil
1 green bell peppers, chopped
1 red bell peppers, chopped
1/2 onion, chopped
5 (10 inch) flour tortillas
110 g shredded Cheddar cheese
4 g bacon bits
110 g shredded Monterey Jack cheese

Method:

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Makes 10 servings.

Sloppy Joes

Ingredients:

1 Tbsp olive oil
1/2 cup minced carrots (can sub chopped bell pepper)
1 cup chopped onion (about 1 medium onion)
1/2 cup chopped celery
2 cloves garlic, minced
Salt
1 1/4 lb ground beef
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns

Method:

1. Heat olive oil in a large sauté pan on medium high heat. 
2. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) 
3. Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. 
4. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
5. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.
6. If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
7. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. 
8. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve with toasted hamburger buns.

Sambal ikan bilis

Ingredients:

500g ikan bilis
10 fresh chillies
10 shallots
5 garlic cloves
Salt & sugar to taste

Method:

1. Blend shallots, galic & fresh chillies.
2. Fry the ikan bills & remove.
3. Fry the blended ingredients until aromatic & add salt & sugar.
4. Turn off the flame & add the ikan bills.

French Dip Sandwiches

Ingredients:

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Method:

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
5. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Pulled BBQ Beef Sandwich

Ingredients:

1 large onion, finely chopped
3/4 cup ketchup
1/3 cup cider vinegar
2 Tbsp dark brown sugar
2 Tbsp paprik
2 lbs boneless beef chuck roast, cut into two large pieces
2 cloves garlic, halved
Salt and pepper

1 lb prepared coleslaw

6 hamburger buns

Method:

1. In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar and paprika.
2. Using a sharp knife, cut slits all over the roast. Rub the meat with the cut sides of the garlic. Tuck the remaining bits of garlic into the slits and season generously with salt and pepper. Add to the slow cooker and coat with the sauce. Cover and cook on low heat until tender, 7 to 8 hours.
3. Using tongs, remove the beef from the sauce; shred. Skim off and discard the fat from the sauce, stir in the shredded beef and season with salt and pepper. Sandwich the meat, topped with some coleslaw, on the buns; serve with more coleslaw on the side.