Rancho Dagwoods Beef And Onions Tomato On French Bread Recipes

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

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.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

TOMATO-FRENCH BREAD LASAGNA

Steps:

• 1. In a skillet, brown beef, onion, celery and garlic; drain and set aside.
• 2. Toast bread; line the bottom of an ungreased 13x9x2-inch baking dish with 10 slices.
• 3. Top with half of the meat mixture and half of the tomatoes.
• 4. Combine seasonings; sprinkle half over tomatoes.
• 5. Drizzle with 1 teaspoon oil.
• 6. Crumble remaining bread over top.
• 7. Repeat layers of meat, tomatoes and seasonings and oil.
• 8. In a saucepan over medium heat, melt the butter; stir in flour until smooth.
• 9. Gradually stir in milk; bring to boil.
• 10. Cook and stir until thickened and bubbly, about 2 minutes.
• 11. Remove from heat; stir in parmesan.
• 12. Pour over casserole.
• 13. Top with mozzarella.
• 14. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and cheese is golden brown.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

TOMATO-FRENCH BREAD LASAGNA

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.