Rancho Dagwoods Beef And Onions Tomato On French Bread Recipes

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RANCHO DAGWOODS (BEEF AND ONIONS, TOMATO ON FRENCH BREAD)



Rancho Dagwoods (beef and Onions, Tomato on French Bread) image

Make and share this Rancho Dagwoods (beef and Onions, Tomato on French Bread) recipe from Food.com.

Provided by Jellyqueen

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 loaf French bread (large)
1 lb ground beef
3 green onions, chopped
1 (8 ounce) can tomato sauce
12 slices American cheese
oregano
salt and pepper

Steps:

  • Brown and drain ground beef. Salt and pepper to taste.
  • Slice French bread in half and then cut each half in half the long way-- for 4 pieces; place on a cookie sheet. Lightly butter the bread; place slices of cheese on top.
  • Add the ground beef. Spoon tomato sauce on top. Next add orgegano, lightly followed by chopped green onions.
  • Place in a 350 degree oven for 15 to 20 minutes until heated through.

TOMATO-FRENCH BREAD LASAGNA



Tomato-French Bread Lasagna image

For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 19

1 pound ground beef
1/3 cup chopped onion
1/3 cup chopped celery
2 garlic cloves, minced
14 slices French bread (1/2 inch thick)
4 large tomatoes, sliced 1/2 inch thick
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups whole milk
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 500mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

BEEF ROAST WITH MELTED TOMATOES AND ONIONS



Beef Roast With Melted Tomatoes and Onions image

"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design" cookbooks. "My books speak to harried everyday cooks like me." This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal - and the leftovers make incredible sandwiches the next day.

Provided by Julia Moskin

Categories     dinner, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

1 silver tip roast, 5 pounds, or rib roast, 7 pounds
Fine sea salt
Freshly ground black pepper
4 tablespoons olive oil
2 onions, coarsely chopped
4 cloves garlic, cut into slivers
3 large or 4 medium ripe tomatoes
6 sprigs thyme, woody stems discarded

Steps:

  • Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
  • Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
  • Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 43 grams, Carbohydrate 5 grams, Fat 89 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 35 grams, Sodium 841 milligrams, Sugar 2 grams

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