Cook the roast beef.
When done, add tomatoes and celery seed to broth.
When the mixture comes to a boil, add some cooked noodles.
mbined method for cooking the Roast Beef and the Yorkshire Pudding:
Preheat
Italian-style seasoning and half the mozzarella cheese and mix well. Place
Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl.
Mix cream cheese, dill, salt, and black pepper into grated cucumber.
Spread cream cheese mixture over bread slices.
Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.
awaiian bread rolls and cover each with 1 slice roast beef and 1 slice
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.
Wash and cut potatoes into 1-inch long strips.
Melt butter in black frypan.
Add potatoes; coat with butter.
Bake until tender, turning several times, at 350\u00b0.
When potatoes are light brown, add roast beef and stir lightly.
Cook about 15 minutes, until beef is hot.
Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
Serve with pickles and your favorite chips, if desired.
Combine horse radish and mayonnaise.
Spread mixture on lettuce leaves.
Top with roast beef and watercress.
Roll up leaves, securing with toothpicks, and serve.
Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
Fold bottom half up and then fold over both sides tightly.
Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.
Lay out tortillas. Spread each tortilla with 2 tablespoons mayonnaise.
Layer each tortilla with 4 slices each of ham, Swiss cheese, roast beef, and American cheese.
Roll up and secure with toothpick. Enjoy!
eppers in half and remove core and seeds. Slice and then cut slices
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
edium heat.
Add onion, and cook for 10-12 minutes
uts in a pie pan and toast in the oven, stirring
Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.
Sear the roast in hot oil. Combine the cranberry sauce, tomato sauce, water and soup mix. Pour over the browned roast. Cover and bake at 350\u00b0 for 3+ hours or until very tender. Remove and slice the meat; return to the pot. Arrange cooked noodles on a platter and put slices of beef over the top. Spoon the pan gravy all over. Garnish with fresh parsley and fresh orange slices cut thinly.
Cut roast into 2-3\" size pieces
Spread tomato chutney over roll. Add roast beef and cheese. Serve with cornichons and pickled onions.
Mix gorgonzola and sour cream together with a fork then fold in artichokes. Lay out roast beef and spread gorgonzola mixture over top. Add arugula then roll up to enclose filling. Serve.