Cubano Sandwich is perfect for a crowd.

Make these sandwiches and wrap each in foil. Place a bunch of wrapped sandwiches on a grill and weight down . Cook until they are heated through and voila, you have a large amount of sandwiches completed at one time.

 

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Ciabatta roll

1/2 tablespoon butter

1 1/2 tablespoons mayonnaise

2 tsp Dijon mustard

1 slices Gruyere cheese or Swiss cheese

2 thin slices roasted pork loin

2 slices ham

4 slices dill pickle

Cut a Ciabatta roll in half; brush outside with the butter. In a small bowl combine the mayonnaise and mustard. Spread cut side of each roll half with mayonnaise mixture. Place the cheese on each half, followed by the roasted pork loin, ham and dill pickle. Top with other half. Wrap the sandwich in foil . Place on hot cast iron pan . Weight the top of the sandwich down with bricks that have been wrapped in foil. Cook until heated through and cheese is melted. This can also be done on the grill with one or multiple sandwiches.

Irish Soda Bread is wonderful for breakfast, lunch and dinner. Delectable toasted with honey butter. Yum!

Irish Soda Bread

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4 cups flour

1 1/2 tsp. salt

1 tsp. baking soda

3/4 cup raisins

2 cups buttermilk

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl combine the dry ingredients with a whisk. Using a spatula stir in the raisins and then the buttermilk. Stir until combined. With floured hands dump the dough onto the lined baking sheet and pat into a 8 inch round. With a sharp knife cut a large 1/4 inch X across the top. Bake for about 45 minutes or until x has spread open and bread is golden brown. Remove from oven and brush top with butter. Using a lightly damp tea towel wrap the hot loaf up and place on rack for 8 hours.

Sandy Rose Miller’s German Taco’s are so awesome you just have to try them. You won’t be able to stop eating them. They are that good!

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Corned beef cooked with or without the seasoning

Shredded Cabbage

Green salsa

Monterey Jack cheese

Corn tortillas, fried into taco shells

Fry the corn tortillas into taco shells and drain on paper towels. Cook corned beef with or without the seasoning.  Shred the meat. Assemble the taco’s with shredded meat, cabbage , cheese and green sauce. That’s it!!

Reuben Panini

Reuben Panini

2 tablespoons butter, softened

8 slices marble rye bread

8 slices Swiss cheese

3/4 lb. corned beef, thinly sliced or shredded

1/2 lb. sauerkraut

1/4 cup Russian dressing, recipe follows

 

Russian Dressing:

1/3 cup mayonnaise

1 1/2 tablespoons ketchup

1 1/2 tsp prepared horseradish

1/2 tsp. Worcestershire sauce

salt and pepper; to taste

1 finely diced dill pickle

2 tablespoon grated onion

 

Dressing:

Combine all ingredients .

Heat panini grill. Brush the outside of the bread with butter. Spread each inside with dressing . Layer with the cheese, corned beef and sauerkraut between the slices of bread. Place on grill and heat until cheese is melted and heated through.

Pasta with Peas and Ham in Cream Sauce is a great way to utilize leftover ham. No one would know that you used leftovers.

Pasta with Peas and Ham in a Cream Sauce

2 tablespoons butter

1 onion, small diced

1 clove garlic, minced

3 oz. Ham cut into julienned strips

3/4 cup grated Parmesan

1 cup heavy cream

2 cups thawed frozen peas

1 lb. pasta, cooked al dente in salted boiling water

In a skillet, add butter and melt over low heat. Add the diced onions and garlic and saute until onions are translucent and not browned. Add the ham and cream . Simmer until slightly thickened. Stir in the Parmesan and peas. Add the cooked pasta to the skillet and toss. Cook the mixture tossing for a couple of minutes and serve immediately.

Salted Pretzel Chocolate Tart , great combination of sweet and salty

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Pretzel Crust:

8 oz. pretzels

3 tablespoons butter, melted

2 tablespoons honey

Filling:

8 oz. bittersweet chocolate, chopped

8 oz. semi sweet chocolate, chopped

2/3 cup sugar

4 cup heavy cream

Mini pretzels for garnish

Crust:

Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade, pulse the pretzels until they are a coarse crumb. Add the melted butter and honey and pulse until combined well. Press evenly into 2 eight inch round tart pans with removable bottoms or the equivalent. Bake for about 10 minutes or until golden. Remove and allow to cool completely before filling.

Filling:

Melt the chopped chocolate and sugar in a heatproof bowl over simmering water, stirring constantly until smooth. Add the heavy cream and continue to stir until well combined, sugar is dissolved and mixture thickens. Remove from heat and allow to cool to room temperature but not set. Pour equally between tart shells and place in the refrigerator until set, about 4 hours. Garnish with whole pretzels or chopped pretzels over top.

Mud Puddle aka. Peeky Cookies, named for one of my sons. These are his favorite cookies. Easy and quick to make.

Mud Puddle aka. Peeky Cookies

Cookie Base:

1 lb. butter

1 cup sugar

1/4 tsp. salt

1 tsp vanilla

4 cups flour

Chocolate Mud:

2 lbs. semisweet chocolate, chopped

2 cups heavy cream

1 1/2 cup sugar

 

Cookie Base:

Preheat oven to 325 degrees.

Cream the butter and sugar until fluffy. Add salt and vanilla; blend well. Slowly add flour and combined well. Divide in half and roll out to about 1/4 inch thick. Cut in circles using a 2 inch round cookie cutter. Place on parchment line baking sheets for about 20 minutes or until the edges just begin to lightly brown. Do not over bake. Allow to cool completely.

 

Chocolate Mud:

Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan, add the cream and sugar. Bring to boil’ stirring constantly until sugar is dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Using a tablespoon, dollop about 1 spoonful on top of each cookie. Spread slightly to allow mud to go over the edges of the cookies. Place in refrigerator for the mud to firm. Once firm the cookies can be stored in an airtight container. Serve at room temperature.

Peppered Steak Wraps are a quick lunch or dinner on hot days.

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Peppered Steak Wraps

1 package of large burrito size tortillas

1 bunch green onions, sliced

1 red bell pepper, julienned

1 head romaine, sliced

1 1/2 lbs. sirloin steak

salt and pepper, to taste

Dressing:

1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

1/4 cup mayonnaise

2 tsp. black pepper

1/2 cup grated Parmesan cheese

salt, to taste

Begin with preparing the dressing. Combine all the ingredients in a small bowl and whisk until well combined; set aside.

Heat a cast iron skillet to smoking hot. While pan is heating , season the steaks well with black pepper and salt. Sear the steaks about 4 minutes per side and place a pan to rest to absorb the juices. Slice the steak into very thin slices.

Place a tortilla on counter, add a small amount of romaine, bell pepper, green onions and top with steak. Drizzle dressing over the top ; to taste. Roll up like a burrito, enjoy.

This is also amazing with grilled chicken.

Pozole an earthy soup made of pork and hominy. It’s a easy soup with few ingredients.

Pozole

1 lb. boneless pork roast

1/2 tsp salt

4 cups water

4 dried ancho chili peppers, stemmed and seeded

5 cloves garlic

1 1/2 tsp. dried Mexican oregano

2 tablespoons vegetable oil

1 onion, diced

24 oz. well-drained canned hominy

4 cups chicken stock

Garnishes:

Fried tortilla shreds or chips

sliced radishes

shredded lettuce

diced onions

diced avocado

lime wedges

Preheat oven to 425 degrees. Cut the pork roast into 1 inch cubes. Place cubed pork into a large heavy bottomed pot; place in oven and roast meat for 15 to 20 minutes or until meat is caramelized. Remove from oven and add the water to the meat. Over medium high heat bring meat mixture to a boil and reduce to a low simmer for about 20 minutes or until meat begins to be just tender. Place dried peppers in a large bowl. Strain the meat and broth over the peppers in the bowl. Allow the peppers to steep in the hot broth for 20 minutes. Transfer the peppers, liquid , garlic and oregano into a blender and process until smooth. Add diced onion to the soup pot the meat was roasted in and saute in the vegetable oil until onion begin to turn golden. Pour the pepper mixture into the pot along with the meat and hominy. Pour in the chicken stock. Bring to boil and allow to simmer until meat is tender. Add more chicken stock if needed. Adjust seasonings as needed. Serve with garnishes.