Betty's BIG Italian Beef Sandwich Recipe

In this video, Betty makes her super huge Italian beef sandwich. It is one large entree that will serve several people. It contains Italian herbs, roast beef slices, chopped onion and provolone cheese--excellent when placed in the oven until cheese becomes brown and bubbly! Ingredients: 1 loaf Italian bread (fresh-baked from the deli) cooking oil spray (I use Canola spray.) 1 stick of margarine (divided) 1 teaspoon oregano 1 teaspoon sweet basil 2 teaspoons Italian herb seasoning 2 medium-sized onions, chopped fairly finely 1 pound roast beef, shaved (from the deli) 8 slices provolone cheese (about 6 to 8 oz.) Melt 1/2 stick margarine in a small skillet. Add 1 teaspoon oregano, 1 teaspoon sweet basil, and 2 teaspoons Italian herbs. Let cook for 5 minutes, and then move it to a warmer burner for about 15 additional minutes. Chop the 2 onions with an electric kitchen blender (or by hand). In a second skillet, add another 1/2 stick of margarine. Melt the margarine and add the 2 cups chopped onions. Saute the onions until they turn translucent. Now, remove the Italian bread from its bag, and slice it into two halves lengthwise. (I use an electric knife to do this.) Place the uncut side of each half of bread on a baking pan that has been sprayed with cooking oil. Spoon the herb mixture evenly on the two upper (cut) halves of the Italian bread. Next. spread the cooked chopped onions evenly over the two halves of herb-seasoned Italian bread. Now, separate the 1 pound of shaved ...

Classic Cheesecake Recipe : How to Cook Down Kiwi for a Cheesecake Topping

Learn from our dessert expert how to cook down your kiwi cheesecake filling in this free recipe video on making classic cheesecake. Expert: Lauren Taylor Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events. Filmmaker: Nili Nathan

Easy Beef Wellington Recipe : Cutting Puff Pastry Between Steaks for Beef Wellington

Learn how to cut the puff pastry between the steaks for beef wellington with expert cooking tips in this free classic gourmet recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis

How to Make a London Broil : Ingredients for London Broil Recipe

Learn what ingredients are needed to cook a London broil recipe with expert cooking tips in this free classic recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis

Steak & Kidney Pudding - The Best Traditional Easy Recipe

How to easily make a delicious steak & kidney pudding. Recipe: Serves 4-6 Time 4 hours Ingredients: 1 1/2 lbs stewing steak (shin used here) 1/4 lb. beef kidney 1 large chopped onion 2 level tbsp of seasoned flour 1 oz butter (for greasing basin) worcestershire sauce salt pepper For the suet pastry crust: 8 oz self raising flour 1/2 level tsp salt 4 oz shredded suet 1/4 pint cold water (approx.) Greaseproof paper & string 2 1/2 pint pudding basin Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough. Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared. Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion. Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin. Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover ...