World's Best Lasagna
My modifications for sauce:
Cook meat in saute pan with onion until browned, drain fat. In a large sauce pan add meat, garlic and all tomatoes and water. Season with sugar, basil leaves, fennel seeds, italian seasoning, salt, pepper and parsley. Simmer and cover for 2 hours
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
1 can beef consommé and 1 can of French Onion soup
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
STIR together ½ cup mustard, ½ cup honey, 2 tablespoons lemon juice, garlic, salt and 2 teaspoons pepper in a large shallow dish or heavy-duty zip-top plastic bag; add pork, turning to coat. Cover or seal, and chill 3 hours. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
BROIL 6 inches from heat 5 minutes; reduce oven temperature to 425, and bake 15 minutes. Cover loosely with foil, and bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160.
STIR together remaining ½ cup mustard, remaining ¼ cup honey, remaining 1 tablespoon lemon juice, remaining ½ teaspoon pepper, and mayonnaise. Serve mixture with pork.
YIELD: 6 serbings.
Prep: 15 min., Chill: 3 hrs., Broil: 5 min., Bake: 30 min.
In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, garlic, ginger, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to thick syrup, about 18 to 20 minutes. While the sauce is reducing, heat oven to 450 degrees F.
In a small bowl, mix together the BisQuick, Parmesan Cheese and Southwest Essence. Transfer mix to a large zip lock bag. Dip chicken pieces in egg and place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag and place on a cookie sheet lined with foil and coated with cooking spray. Lightly sprinkle chicken with a little more Essence and lightly spray with cooking spray. Bake 12-14 min, turning halfway through bake time. When all the chicken is baked and the sauce is reduced, remove sauce from heat, place half of the chicken in a large bowl and drizzle with sauce. Stir gently to coat all pieces of chicken. Repeat with remaining chicken and sauce.
This copykat recipe is as good as the original!
30 min | 10 min prep
Sweet and Sour Sauce:
Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Barbacoa Beef Tacos