MAN DIP RECIPE RECIPES

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FRENCH DIP SANDWICHES RECIPE | ALLRECIPES



French Dip Sandwiches Recipe | Allrecipes image

Using a slow cooker to cook the meat to just-right tenderness, you too can serve a true French Dip to all of your friends and family during the cold winter nights! C'est si bon!

Provided by Giselle

Categories     Beef Sandwiches

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 0 minutes

Yield 10 servings

Number Of Ingredients 9

1 (4 pound) boneless beef roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Steps:

  • Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  • In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  • Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Nutrition Facts : Calories 372.5 calories, CarbohydrateContent 29.8 g, CholesterolContent 76.1 mg, FatContent 14.4 g, FiberContent 1.5 g, ProteinContent 29.6 g, SaturatedFatContent 5.3 g, SodiumContent 1172.9 mg, SugarContent 1.6 g

ROASTED EGGPLANT SPREAD RECIPE | INA GARTEN | FOOD NET…



Roasted Eggplant Spread Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     appetizer

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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