For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
For the cornbread: Preheat oven to
nd pepper to taste.
For the sandwiches: Cut the stems off
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
bsp of seasoning. Use more for more spice.
Combine cajun
For the pepper relish, combine all
Coat a large skillet with cooking spray. Cook peppers and onions over medium heat for 5 mins, stirring occasionally, or until tender. Set aside.
Cook steak for 3 mins, turning once. Add balsamic dressing and cook for 1 min. Distribute steak and sauce between rolls. Top with peppers and onions. Arrange cheese over filling. Serve warm.
Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.
Stir in pasta, beef broth, oregano& basil; top with cheese.
Cover& continue cooking over low heat until cheese is melted.
Stir gently to completely melt cheese into mixture.
Serve with steak sauce, ketchup or seasoned tomato sauce.
Cook& prep times are approximate- it's been a while since I made this, and I fergit!
o the pan and cook for 4-5 mins per side
he steaks and let stand for 10 minutes.
Meanwhile, in
o high.
Place the steak on the broiler pan.
Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours.
Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.
shallow, non-metallic dish. Add steak, turning to coat all sides
baking sheet and bake for about 20 mins until crisp
br>Simmer, uncovered, stirring occassionally, for 10 minutes.
Let marinade
In medium saucepan over medium heat, saute peppers and onion slices in oil until tender.
Stir in steak sauce and horseradish; keep warm.
In lightly greased medium skillet over medium-high heat, cook sandwich steaks until done.
On roll bottoms, portion beef, pepper mixture and cheese.
Broil sandwich bottoms for 3 to 5 minutes until cheese melts; replace tops.
Serve immediately. Makes 4 sandwiches.
For marinade:
In a bowl
ixture and the steak slices.
Divide the steak mixture among the
Cut steak across grain about 1/4-inch thick.
Marinate in the dressing (just enough to partly cover the meat, for at least 30 minutes).
Heat medium sized skillet until hot.
Put about 8 ounces of steak pieces into skillet and stir-fry until done.
Do this until all the steak is cooked.
Serve on Hoagie buns with the cheese, lettuce, onion, tomato, etc. according to each person's taste.
Melt 2 tablespoonfuls butter in frying pan.
Brown onion slices in butter slowly until tender.
Combine tomato sauce and seasonings; bring to a boil.
Stir in 1 teaspoonful butter and Worcestershire sauce.
Cover and simmer for 10 minutes.
Quickly brown steak in pan with onion.
Slice rolls; sprinkle with olive oil.
Place 2 tablespoonfuls of sauce in each roll; add steak and onion.
Top with remaining sauce.
Garnish with pickle slices and additional oregano.
Serve immediately.
Yield: 4 servings.