Place roast in roasting pan. Combine remaining ingredients, except pepper slices and hard rolls.
Pour over roast.
Roast in a 325\u00b0 oven for 2 to 2 1/2 hours.
Remove from oven. Slice beef thinly and return to juices for 2 hours on low temperature.
Green pepper slices may be baked along with sliced beef in last oven stage. Serve on hard rolls along with juices.
Put
1 cup water in a pan with roast.
Bake until almost done. Save
broth.
Cool.
Slice
thin
and add slices back to broth. Add
2 bouillon cubes (more if using leftover roast and have
no broth).
Add
spices
and
green
peppers.
Cover and simmer 1 hour.
Remove bay leaves and serve on hard rolls.
Put all ingredients in crock pot and Cook in crock pot around 6-7 hours on high that way when it's done all you have to do is shred it because it's so tender.
You can add peppercini's and we sometimes add mozzarella cheese and put in under the broiler to melt and serve on hard rolls.
In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
Pat gently into 4 patties.
Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.
Preheat oven to 350\u00b0.
Scoop out most of soft inside of rolls and butter generously.
Saute pepper and onions in small amount of butter.
When glossy, add all other ingredients.
Mix until cheese is melted.
Fill rolls with mixture.
Do this early since this is better if left to stand, 2 to 3 hours before baking.
Bake at 350\u00b0 for 20 minutes before serving.
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Slice hard rolls in half, scoop out centers.
Spoon mixture into rolls.
Wrap individually in foil. Bake at 350\u00b0 for 20 to 25 minutes.
Yields about 12.
Rub the roast all over with the olive oil, then rub with the seasonings. Place roast in bottom of crock pot, and top with the bay leaves and chopped onion.
Cover and cook on HIGH for 1 hour, then reduce heat to LOW and cook 10-12 hours more until meat is falling apart, yet tender, and done.
Remove to a large cutting board and let cool slightly, then use two forks to pull apart the meat into chunks, discarding the bay leaves.
Stuff into warmed and buttered Italian ciabatta rolls, and dig in!
ours.
Serve warm on hard rolls; cut and place liquid from
Combine all ingredients and spread over beef.
Add 3 cups water.
Cover.
Bake 4 hours at 325\u00b0.
Refrigerate the broth overnight; take any grease off and strain the grease and pour over the thinly sliced beef.
Serve on Italian rolls or any hard rolls.
Place all ingredients in a crock-pot to cook on low for 15 to 20 hours.
As the meat cooks, use a fork to break it up completely.
Serve on Kaiser rolls, hard rolls or noodles.
Saute onion, green pepper and tomato in salad dressing until soft. Cut rolls and butter. Place meat on roll bottoms; cover with cooked vegetable mixture and top with cheese slices. Broil 3 to 4 minutes or until cheese melts and buttered side of roll top is lightly browned. Close sandwich and serve.
Pierce sausages with fork.
In skillet over medium heat, bring sausages and 1/4 cup water to boil.
Cover; simmer 5 minutes. Uncover; continue cooking, turning sausages frequently 20 minutes or until brown.
Remove sausages to plate.
To drippings in skillet, saute peppers 5 minutes.
Return sausages to skillet with wine.
Bring to boil.
Cover; simmer 8 to 10 minutes until peppers are tender.
Salt and pepper to taste.
Serve on hard rolls.
Place mixture of hard-boiled eggs, garlic salt, parsley, Parmesan cheese, salt, pepper and sage on 4 slices of meat. Cover each slice with 4 remaining pieces of meat and toothpick around the edges.
Saute in 3 tablespoons olive oil with sliced onion until lightly brown.
Dissolve bouillon cube in 1 cup water and add to meat, along with salt and pepper.
Cover and cook until tender, about 45 minutes.
Saute mushrooms in butter; add to meat rolls.
Five minutes before serving, add 1/4 cup Marsala wine. Remove toothpicks and serve.
In a skillet over medium heat, saute onion and green pepper in oil. Remove to a medium bowl and set aside.
Brown sausage in skillet; drain and combine with onion mixture.
Add spinach, cheeses, and garlic powder; mix well.
Top each egg roll wrapper with 3 T. of mixture; roll up, following directions on egg roll package.
Heat 3 to 4 inches oil in a deep fryer. Add egg rolls a few at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping.
Cook in crock-pot on low for 24 hours.
Serve on hard rolls, yeast buns or yeast bread.
Mix beef, sausage, bread crumbs, egg, onion and salt.
Shape into 24 balls.
Brown and drain off fat.
Combine soup, water and garlic and pour over meatballs.
Cover and cook over low heat, 20 minutes.
Serve on rolls.
In crockpot, place water and onions. Add rest of seasonings, bouillon cubes, and peppers to water. Sprinkle roast with salt. Add roast to crock pot, turn to coat. Cook on high 3-4 hrs or on low 5-6 hrs. Serve on hard rolls. A family favorite that makes a lot, but the leftovers freeze well.
Mix Italian dressing according to package.
Mix gravy mix according to package.
Pour over sliced beef and green pepper. Simmer 1 hour.
Add 1 to 2 tablespoons sugar at halfway point. Serve on hard rolls.
Fry Hamburger and season to taste (onion, garlic salt, accent, season salt). Drain grease off hamburger. Stir tomato sauce, olives and cheese into hamburger. Stuff hamburger mixture into middle of rolls. Top with cheese. Bake at 350 for 20-30 minutes.