Shredded Beef Subs

Shredded Beef Subs - Italian

On cold winter days soups, stews, baked pasta dishes are staple meals. They warm the house when cooking and warm the soul when eating. Some days soups are perfect stand alone meals. Then there are days when you have worked extra hard and the soup needs to be paired with a savory toasted sandwich like a Hot & Spicy Italian Drip Beef.

Modifications Made:
The local grocery has their own brand of house foods. Some are more popular than name brand, others not. Petite diced tomatoes are one of those hot tickets items and come in a variety of flavors. Tomatoes for the recipe were flavored with olive oil and peppers.

Having made many The Pioneer Woman meals in the past, I am familiar with her level of heat on dishes. Hot cherry peppers were left out as the teen counterpart is not a fan of super spicy food but 3/4 jar of pepperoncinis instead of half were added instead.

Scaled for Likability: Good
Not as good as The Pioneer Woman's Dr. Pepper Pulled Pork Sandwich but still very tasty. What the Dr. Pepper Pork has that the Italian Beef Drip didn't was sauce. Upon several hours of cooking to break the meat down fully, the resulting shredded beef was flavorful but lacked enough sauce to soak the bread. Instructions say to serve with dipping sauce but there was not enough to serve for one sandwich much less five or six. The meat was moist but when ladled onto the bread, topped with cheese, and baked until toasty brown and melty, the meat became dry.

Unlike most recipes, the bread descriptive was general. "Griddled rolls" turns out to not be the case on what bread was needed for the sandwich. Rolls are generally soft to allow the user to soak up good stuff. The softness of the meat and the creaminess of the cheese needed a strong crunchy bread. This sandwich needed heft. A ciabata, french, or dutch. Not soft fluffy rolls.

To make this again, I would double the stock/seasoning portion of the recipe, serve it over crunchy bread, and top it with cold pepperoncinis slices. I wouldn't necessarily call it beef drip but more like shredded beef - Italian flavored. Good all the same, just needs some adjustments.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

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Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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