Mother's Day sliders

       

Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns

4 Reviews

Recipe courtesy of Jeff Mauro

SHOW:

The Kitchen

EPISODE:

Love You a Brunch, Mom

    

Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns

 

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   I am for sure doing this for a party.  You know those Hawaiian buns?  Slip the entire set of buns out of the wrapper and slice the entire set of buns horizontally so you have one piece which is the entire bottom and then the top set.  In a buttered baking dish slide in the whole set (entire bottom section of the package of buns) and start layering the following ingredients.  After it is layered, brush it with the buttered seasoning mix and bake it in the oven for 10 minutes until it is browned and the cheese is melted.  Take it out of the oven and according to the lines cut out each of the sandwiches which looks like the picture.  When it comes out of the oven it looks like a sheet of Hawaiian rolls.   But they are tiny sliders.  Who knew?  This is what happens on Mother's Day this year.  Only Andy and I are here and he is studying and I am watching cooking shows, many I have never seen before.  But this one really spoke to me.  Note:  It is NOT easy to cut the buns in one piece horizontally...at all. So I squeezed them in next to one another, put them in the oven for 10 minutes and had to cut them in servings any way, so what makes the difference.  Andy was wild about them and the Appliance Guy fixing one of the dishwashers loved them too.                            

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Ingredients

• 
  
  1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish
• 
  
  1 tablespoon poppy seeds
• 
  
  1 tablespoon sesame seeds
• 
  
  3/4 teaspoon dried minced garlic
• 
  
  1/2 tablespoon dried minced onion
• 
  
  Pretzel salt or kosher salt
• 
  
  1 package Hawaiian sweet rolls
• 
  
  1 1/2 pounds shaved RARE roast beef from the deli counter, preferably a premium brand like Boar's Head
• 
  
  2 cups crispy French-fried onions
• 
  
  1 pound sliced sharp provolone
• 
  
  1 cup spicy pickle rounds
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Directions

• Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
• Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
• Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
• Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.

Recipe courtesy of Jeff Mauro

party ideas for a varied graduation crowd

Note: I will keep adding to this pos

This is Brooks and his mother, Beth.  He is graduating today Summa Cum Laude from the Citadel and his party, here, will be over Memorial Day.

I found this on Pinterest and when I make it I am going to place hash browns on the bottom of the Portobella mushrooms and then bake the egg on top of the hash browns. I will spice up the potatoes with peppers or something to give them a kick because everything else is bland.  This is such a good idea.

This Santa Fe salad is self explanatory.  One can see each ingredient.  I think this will be a good do- ahead and make a stunning presentation. Also found on Pinterest.

 from Art and the Kitchen 

 from Healthy Recipes

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Strata, breakfast casserole,  french toast bake or bread pudding. It doesn't matter what you call this, it's totally delicious and can be made ahead so it's great for feeding a crowd!It tastes like a cross between a quiche, french toast, and an omelette.

Author: Nagi | RecipeTin Eats

Serves: 8

INGREDIENTS

• 10 oz / 300g bacon, diced
• 6 eggs
• 1¼ cups milk (full or low fat)
• ¼ tsp salt (ordinary table sale) or ½ tsp sea salt flakes or kosher salt
• Black pepper
• 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
• 2 cups grated cheddar cheese (Note 1)
• Parsley, finely chopped (garnish - optional)

INSTRUCTIONS

1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
2. Whisk the eggs, milk, salt and pepper in a bowl.
3. Place the bread in a large ziplock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.

To Cook

1. Preheat oven to 180C/350F.
2. Spray a 21cm/8" springform cake tin (Note 2). Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
3. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
4. Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley if using.

NOTES

1. You can substitute with any other flavoured melting cheese eg. tasty, gouda, Monterey Jack.

2. If you don't want to make this in a springform pan, use a 10"/25cm square baking dish. Also, you can mix the bread and egg mixture straight into the baking dish instead of in a ziplock bag. The ziplock bag is used to prevent egg mixture from leaking from the springform pan while it is set aside.

Spring rain makes me cook

It's lovely to have spring and early planting and early flowers...and rain.  However, how about some sun and rising temperatures?  I get a lot of cooking done when it is cloudy and rainy.  Today, so far, I have made two varieties of meatloaf and in the slow cooker I have pot roast with carrots, potatoes and other slow cooking goodies.  I am about to start on an unknown dessert, as soon as I figure out which one to make.  Beth is gone for a few days and Mike will join her for Brooks' graduation from the Citadel (with honors I might add.) But there is no lacking a crowd here to eat.  There is plenty of outside work for the sunny, warm week end, so I am cooking ahead.  Oh yes, I forgot, I am putting together a fish chowder today too. The family has named that as one of their favorites.

Isn't this cute?  It's a miniature orchid holder in a picture frame made of pottery and it has a picture frame back stand so that it can be presented like a picture.  Found it at Giant Eagle yesterday.  Cute idea for mother's day. (Wish my mother were here to enjoy it.)

Decided to make a strawberry cake.  I'll let you know the results of this recipe:

Strawberry cake
1 (18.25-ounce) box strawberry cake mix 
3 cups fresh strawberries, sliced 
1/4 cup sugar 
1 cup heavy cream 
1/4 cup confectioners' sugar 
1 teaspoon vanilla extract 
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O) 
Fresh strawberries, for garnish

Preheat oven to 350 degrees F. 
Follow cake directions as written on cake mix box. 

Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter. 

Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip. 

Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. 

Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. 

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Rainy day pot roast. (Gone in one meal.)

Spring flowers and parties

Don't you love the spring flowers?   
Forget-me-nots are so delicate and lovely.  Between pulling and killing weeds, these spring beauties make it all worth while.  We have such early planting this year and Andy and I and sometimes Beth make many many trips to the nursery.  Andy and Nate have started many seeds in the green house so they have an especially good start.  Here's hoping the weather forgets to change.

I am putting together the menu for the first of the graduation parties here at Many Branches.  Daniel from Cincinnati, graduating from Miami, and Brooks, graduating from the Citadel (with honors) will be the first of many honored for their hard work. Andy and I have been to the Andersons several times lately where they have prime rib sliders.  At least that is how we use them.  There are twenty to a package in the fresh meat department and they are simply scrumptious.  So a big platter of those will be set our early with the starters.

Then, beef rib tips.  Have the butcher take a rack of baby back ribs and saw the rack right up the middle creating baby baby ribs which are delightful and easy to eat.  They can be in a crock pot which can be replenished as needed and any left overs are delicious. (Also from the Andersons, but I have had Carfagna's cut them for me as well.)

Prime rib sliders from Andersons. Delicious.

Keep watching and reading as I meander through the menu and plans.  There will be all ages and ranges as far as guests are concerned.  Guests are scattered all over the house and property and people just do what they want to do and there is certainly a lot to keep everyone happy.  Luckily everyone gets along, unlike the Real Housewives--they honestly cannot behave as guests or any other way. It is fascinating how some people can be so rude and be asked back again and again.  NOT HERE, however.

Posted by Abbey

1  c. Barbecue sauce (Sweet Baby Rays)

• 1 c. Sweet Orange Marmalade
• 2 1/2 T. Soy Sauce
• 1/4 t. Ginger
• 1/2 t. Garlic Salt
• Popcorn Chicken

To keep this recipe really simple buy frozen popcorn chicken. Cook chicken according to directions. While chicken is cooking, combine BBQ sauce, marmalade, soy sauce, ginger, and garlic salt in a small sauce pan. Stir and simmer for 15-20 minutes. Pour sauce over chicken and toss until chicken is evenly coated. Serve atop rice.

I am going to make this to top my rice/tiny pasta dish (rice pilaf)

Sunday with the Lechlers

Yesterday, Sunday, was a wonderful day.  We ate outside for both meals and some enjoyed a glass of wine as we caught up on the week's activities.  Andy has made one or two trips a day to various plant places  and we are a-bloom every where you look.  I just hope there is no more bad weather or windy weather ahead.  I'd hate to lose 45 geraniums which love to grow here at Many Branches. The clay pots are marching up the steps of the guest apartment as they do every year. The red blooms can be seen from the road and add a nice touch.  The road is busy at rush hour and the people have written to me saying they enjoy the road so much because people keep there properties so nice and for Christmas they like seeing our decorations.  As they start and stop at lights on their way to and from work they like what they see and it gives them a nice ride to work or home. We are set up on a hill, so the traffic does not bother us.  It was once a country road but progress has turned it into something a bit busier.  We have three acres, so there is plenty of planting room and room for many family members and guests.

Nate went to Oakland Nursery yesterday and bought four healthy blueberry bushes and I planted them today.  Normally I do not enjoy gardening, just the results, but I was eager to get these babies in the ground for some reason. Nate buys unusual plants.  He reads up on the subject and runs to buy and then plant them so there are surprises popping up in unusual places  all around the property. It is such a blessing to have Mike and Beth and Nate here with us and Matt comes nearly every Saturday to hang out or to work around the place.  We are going on thirty years living here and we all love the place so much. Time has flown from the minute we moved in things started clicking and we have been on the move in many directions since then...not that we weren't before, but time is getting away and we have to make it count.

Andy is finishing up an on line OSU class and has signed up for the next semester.  He really enjoys learning and OSU is his favorite place to study.  He is 80, healthy, and on foot and enjoys the action of the classroom more than on line because  he joins right in with all that goes on and the young people accept him with pleasure it seems. He especially likes it when the athletes are in his classes.  He likes watching their games so much more now that he knows a few of the players, some of whom are trying out for the Olympics. He has received the OSU football tickets so people will have to figure out who gets which games. When over one hundred thousand people go to a spring game you know football is important if you live in Columbus.

Beth and the Cincinnati Lechler women as well as our favorite, Pam Taylor, leave for Paris and Italy in June. I know they will have so much fun.  They asked me to go, but I am done with Paris.  I thought about Italy because I've never been there, but I have grown into a home body.  I am always eager to get home and I don't like leaving, so I said I would stay home and blog about their adventures.  There will be six ladies all booked and all planned and all eager to go. Life is good.

EASYsoft and fluffy one hour rolls

Now that I am over my snit, I am making soft and fluffy rolls today.  They are rising as I write so I hope to get a picture for you because they are so pretty and tasty.  I can do without bread, usually.  I loved my mother's rolls but she never wrote down the recipe, and I was too flighty being young to ask for it or even to write it as she baked.  The picture of these rolls looks like her work but she always made things bigger and better yet always tasting the same...delicious.  Here is the recipe from The Little Red Hen's blog

1 1/2 cups warm water
1 tablespoon yeast (I used active dry yeast.)
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour, more or less as needed
3 tablespoons melted butter, for brushing on top
sea salt or Kosher salt for sprinkling on top

In a large mixing bowl of your stand mixer, dissolve the yeast and sugar in the warm water and let it stand for five minutes or until foamy.  Add the butter, salt and 3 cups of flour and mix until combined.  Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.  Don't add too much flour!  Knead 3-5 minutes, until smooth.  I used the dough hook to my giant mixer. Cover and let rise 20 minutes.

Preheat oven to 400 and line a 9x13 pan with parchment or spray with Pam.  Gently punch the dough down and divide into 20 equal sized pieces.  Roll each piece into a ball and space evenly in the prepared pan.  Brush with melted butter, sprinkle with the sea or Kosher salt, and let rise for an additional 20 minutes.  Bake 13-15 minutes or until golden brown.  Remove and brush with butter.
The Little Red Hen    


I am finding all sorts of goodies on the site of Little Red Hen.  I am trying this one next.  Thank you Little Red Hen.

CREAM CHEESE-SWIRLED CHERRY AND MIXED BERRIES CAKE

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what's seasonal or what you have on hand.

YIELD: one 8x8 pan, 9 generous squares

 

PREP TIME: 10 minutes

 

COOK TIME: about 52 minutes

 

TOTAL TIME: 1 hour

INGREDIENTS:

1 cup all-purpose flour + 1 tablespoon for tossing with berries
3/4 cup granulated sugar + 1 tablespoon for mixing with cream cheese
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
2 cups frozen cherries and berries - blueberries, blackberries, raspberries (don't unthaw, add them to the batter frozen; see below in item 6 about using fresh)
1/4 cup cream cheese, softened (light is okay)
confectioners' sugar, optional for dusting or see glaze suggestions below

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
2. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth; set aside.
5. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.
6. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won't chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.
7. Turn batter out into prepared pan; set aside.
8. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.
9. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don't do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.
10. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
11. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.
12. Cake will keep airtight at room temp. for a few days.

I made my favorite cake yesterday.  I've put the recipe on before, I think it is in the POKE cake posts. (Hawaiian pineapple coconut cake.)    

What fresh hell is this?

Well, this last week was a week of fresh hell.  Our accounts at the bank were hacked three times, but the bank caught the transactions thankfully.  They keep a good eye out for us, but that means spending hours at the bank changing everything that has been in place for decades.  Then we went to an attorney to work on a will. That's so much fun. I need to do that often. Then the plumbing started acting up and with as many bathrooms as we have, it is a major crisis.  The good thing is that we have a good man, now, who spent several days securing things. And, just as these events fell in to place I heard Andy on the phone giving out private information to a stranger and we were off, once again. (Oh, I'm sorry, Andy, I thought that was you I was sitting beside at the bank for four hours getting our information secured once again!) (As of April fourth we have been married 57 years, I can forgive almost anything, bless his heart.)

So, is that enough...NO.  The neighbor's four story pine tree fell across our driveway, hit the power line, in a wind storm and Cooke Road was shut down for two days. (Second pine tree (fell) from the same neighbor years ago just missing our house.) Only four more pine trees from the same neighbor still to go. Always a pleasant event. Then, today, I was getting to this site, Sundays with the Lechlers, and I could not get in.  I thought this is surely a sign to give up posting.  I've been at it for years and finding new and different things to tempt you is getting more difficult because everything is being covered all over the Internet. But.  I am stubborn and I got back in and I will end it when I get good and ready, not when some machine blocks my way. So now I am off to bake a cake.

Coconut in all its glory

French coconut pie:

Ingredients

• 3 whole Eggs, Beaten
• 1-½ cup Sugar
• 1 cup Flaked Coconut
• 1 stick Butter, Melted
• 1 Tablespoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 1 whole 9" Uncooked Pie Shell

Seed cookies from Beth's mother in New Orleans.  Here yesterday, gone today.

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Chocaroon pudding cake

Pledging not to cook again, the Cook's Corner arrived this morning and Lisa, the editor, lured me into reading this recipe because it contains coconut.  Love it. I always swear off cooking after hosting big family and friends holiday events.  But it is Wednesday and I am ready to enter the kitchen once again. What is good is that the family always carries away the left overs so I do not have to put up with trying to remember what each container contains and what to do with it once it is identified. I need to make smaller dishes because when you have over twenty dishes (two meals),  it is difficult to clear a dish.  I like having the beef and ham left over, but the sides, not so much.  We had lamb chops, those tiny Frenched ones for starters, and a leg of lamb for the first time in my kitchen this year. Both were well received.

I have a break now until Memorial Day which ushers in the graduates: Brooks from the Citadel and JD from high school.  JD won the free college tuition lottery for any University in Florida.  He was one of thirty-five lucky enough to win free tuition for all four years. That's a lot to celebrate.  They will fly up here and hopefully the family and friends will meet here to celebrate.  Brooks has his orders and will have only one month of freedom.  Brooks was the top Cadet at the Citadel and we are proud of his hard work and dedication to serve. Well, that's enough...here is a recipe I intend to put in the oven in a few days.  (The plumber will keep me busy tomorrow...there is no end to it if you own a home.)

Chocaroon Pudding Cake

For the filling:
2 egg whites
dash of slat
1/3 cup sugar
2 tablespoons flour
1  1/2  cups Bakers Angel Flake coconut (it's the best)

For the cake:
1 chocolate cake mix (2 layer size)
1 package chocolate instant pudding and pie filling (4 ounce size)
2 egg yolks
1  1/2 cups water
1/3 cup oil

For the filling: Beat egg whites with salt until foamy.  Gradually beat in sugar, continue beating until mixture will form stiff peaks.
Blend in flour and coconut and set aside

For the cake: Heat oven to 350 degrees.  grease and flour a 10-inch fluted (I don't know why it has to be fluted???) tube pan.
Combine remaining ingredients in large mixer bowl. Blend then beat at medium speed for 4 minutes.
Pour 1/3 of the batter into the prepared pan.  Spoon in coconut mixture.  Top with remaining batter.
Bake for 50-55 minutes, or until cake springs back with touched
Do not under bake.
Cool in pan 15 minutes.  Remove from pan and finish cooling on a rack.