French Dip Sandwiches

French Dip Sandwiches

1 2.5-3 lb. beef roast (I used tri-tip)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.


Place meat in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

Yummo!

Better Banana Bread

16 ounces, all-purpose flour
1 tablespoon baking powder
½ tablespoon baking soda
1 teaspoon salt
8 ounces unsalted butter or shortening at room temperature (I use butter flavored Crisco)
20 ounces brown sugar
4 large eggs
2 teaspoons vanilla
1 cup buttermilk
20 ounces ripe bananas, mashed

Preheat oven to 350°. Grease three loaf pans.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using paddle cream the butter and brown sugar on medium speed until smooth and creamy, about 2 minutes.
Mix in eggs, one at a time, waiting for each to incorporate completely before adding the next. Mix in the vanilla and continue mixing for 2 to 3 minutes until mixture is light and fluffy.
Mix in 1/3 of the flour mixture, then 1/3 of the buttermilk, then 1/3 of the bananas, repeating until all the ingredients have been added. Mix until the flour is just absorbed and the batter is smooth.
Pour batter into pans, filling no more than two-thirds.
Bake for 45 minutes then reduce oven to 325° and bake an additional 15 minutes. Internal temperature should be between 180° and 185°. Skewer poked in center should come out clean.
Let loaf cool in the pan for 10 to 15 minutes then turn out onto a rack to cool for at least 1 hour before slicing.

Basic Banana Bread

3 Ripe Bananas, well mashed
2 Eggs, well beaten
2 cups flour
¾ cup sugar
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350. Grease loaf pan. Mix bananas and eggs together in a large bowl. Stir in the flour, sugar, salt and soda. Pour batter into prepared loaf pan and bake for one hour. Remove from pan to a cooling rack.

Buttercream Frosting

7 3/4 oz. sugar
2 1/8 oz water
4 5/8 oz egg yolks
17 3/8 oz butter
In a saucepan heat sugar and water. Whip egg yolks in a separate bowl. When sugar reaches soft ball, slowly pour sugar into whipped yolks, continue to whip until cool. Add softened butter and mix enough to make a good emulsion.

Piped Icing

From Daddy...

5 Egg whites
1 cup plus 2 2 Tb. Sugar
Pinch of Salt
1 lb. butter, room temperature
1 1/2 Tsp. Vanilla

Combine egg whites, sugar and salt in kitchenaid bowl. Place over a simmering pan of water. Whisk constantly until warm to the touch and sugar has disolved.

Attach to mixer, whisk starting at low speed and progressing to med-high speed until stiff peaks form.Add butter a few tbls at a time, add vanilla. Switch to paddle and beat on low until air bubbles are gone- about 2 minutes.

Restaurant Style Salsa

Yes, shocking I know, I am actually posting a recipe on here but I have to share my favorite salsa recipe. (I only say favorite because I don't have mom's recipe and she isn't here to make it for me. My ordering would obviously change if I had Mom around to make me an endless supply. lol!) Here you go...

Prep Time: 10 Minutes Difficulty: Easy  Servings: 12

Ingredients


1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Depending on how hot you like your salsa you can mix and match your rotel. I typically do a mild and hot and that has a very nice kick to it.
 
Enjoy!!

Tamis' Teriyaki Sauce

1/2 Cup Soy Sauce
1/3 Cup Pineapple Juice or water
1/3 Cup firmly packed Brown Sugar
1/4 Cup Vinegar
2 TBL Vegetable Oil
1/2 tea Ginger
1 clove Garlic

(We usually at least double this basic recipe