DYNAMITE
A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Provided by PUKEANOPOLIS
Categories Main Dish Recipes Sandwich Recipes Sloppy Joe Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
- Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g
SANDWICH ROLLS
I think many people will be surprised at just how simple these homemade rolls are. Besides the super obvious reasons why these are better than the ones from the supermarket, you can make them the exact size and shape you want.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 6
Number Of Ingredients 4
Steps:
- Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
- Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
- Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
- Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
- Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
- With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
- Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 65.6 g, Fat 1.5 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 0.2 g, Sodium 444.2 mg, Sugar 0.3 g
DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE
In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
- Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 41 g, Cholesterol 63.5 mg, Fat 17.1 g, Fiber 2.8 g, Protein 32.7 g, SaturatedFat 8 g, Sodium 2145.8 mg, Sugar 3.3 g
FRENCH DIP SANDWICHES
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
- Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
ST. LOUIS ORIGINAL BAKED MOSTACCIOLI
If you have been to a wedding in St. Louis you have had Mostaccioli. Some versions are good, some...well let's just say I hope you have avoided the versions that taste like canned tomato soup. This is not one of those, this, in my opinion is a little taste of heaven.
Provided by Kit_Kat
Categories Penne
Time 55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Brown sausage and ground beef in a skillet, set aside.
- In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
- Cover between stirring.
- In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
- Add 1 cup of Parmesan cheese and stir to combine.
- In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
- Add pasta/sauce mixture to baking dish.
- Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
- Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.
THE CLASSIC RHODE ISLAND GRINDER
Sandwiches just aren't sandwiches in R.I. They are called "grinders", "subs" and are made on "torpedo" rolls. "Torpedo" rolls can be filled with Italian cold cuts, meatballs & peppers,or veal parmesan. In other parts of the country, these sandwiches are called "heros", "hoagies" or "po'boys". Be creative and enjoy!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Brush the inside of the torpedo roll with generous amount olive oil and a drizzle of red wine vinegar.
- On one side of the roll, place a single layer of thin sliced onions, then a layer of tomato slices.
- Add as much lettuce/greens as desired.
- Continue to place layers of Italian meats and cheese on the roll.
- Top the filled side of the torpedo roll with the other side of the roll.
- Press firmly together and slice in half at an angle.
- NOTE: In R.I. the sandwich is left open and placed under a broiler or in the oven until the cheese melts. Remove and put top of roll back on and cut in half.
Nutrition Facts : Calories 662.5, Fat 38.6, SaturatedFat 18.6, Cholesterol 96.6, Sodium 1842.3, Carbohydrate 44.5, Fiber 4, Sugar 8.3, Protein 34.2
DYNAMITES
These are a classic Rhode Island treat. So delicious in a soft sub-roll with a little salt on top. My toddler loves to dip chips in it too. This can also be cooked in a slow cooker.
Provided by AddiesMom6
Categories 100+ Everyday Cooking Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
- Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 15.3 g, Cholesterol 91.8 mg, Fat 19.7 g, Fiber 4 g, Protein 28.5 g, SaturatedFat 7.3 g, Sodium 616.1 mg, Sugar 9.3 g
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