Ingredients
1 pound ground beef
1 onion, chopped
8 ounces mushrooms, sliced
2 tablespoons steak sauce
1 cup beef broth
Salt and freshly ground black pepper
Rolls

For the cheese sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, sliced, shredded, or chopped

Instructions
1. Cook ground beef, onions, and mushrooms in large skillet over medium-high heat.  Cook until meat is brown and vegetables start to soften.  Add steak sauce and beef broth, season with salt and pepper, cook until sauce thickens, about 5 minutes. 

2. Meanwhile, split rolls and toast.  Then melt butter in medium saucepan.  Stir in flour and cook 1 minute.  Stir in milk and bring to a simmer.  Continue stirring until sauce thickens, about 2 minutes.  Remove from heat and stir in cheese until melted and well incorporated.  Stir cheese sauce into meat mixture then serve over toasted rolls.  (You could also serve meat mixture topped with cheese sauce if desired.)



Comments
This recipe is from Dainty Chef.  I love cheesesteaks and sloppy joes so the name of this recipe called to me.  It’s pretty simple and you could swap out the mushrooms for green bell peppers or use both if that’s how you like your cheesesteaks.  I’m a mushroom gal. 

These were really tasty and Lance even opted for the leftovers over the filet mignon that was in the fridge.  I count that as a success!  This was quick and easy, a definite keeper to make on a busy evening.

Ingredients
1 large onion, roughly chopped
2 handfuls baby carrots, roughly chopped
3 ribs celery, roughly chopped
4 cloves garlic
8 ounces mushrooms, sliced
2 tablespoons olive oil
Kosher salt
3 pounds ground beef
6-8 ounces bacon, cut into small pieces
2 cups tomato paste
3 cups red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle

Instructions
1. Combine onion, carrots, celery, garlic, and mushrooms in food processor and process until a smooth paste forms.  Heat oil in large pan or Dutch oven over medium-high heat.  Add pureed vegetables and season with salt.  Cook, stirring, until water has evaporated and vegetables brown, about 15 to 25 minutes. 

2. Add ground beef and bacon and cook, stirring, another 15-25 minutes until beef and bacon are well browned. 

3. Add tomato paste and cook until color darkens, about 5 minutes.  Add wine and cook until reduced by half, 5 to 10 minutes. 

4. Add water until contents of Dutch oven are completely covered.  Add bay leaves and thyme, stir well to combine.  Increase heat to high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 1/2 to 4 hours.  As water evaporates, add more 2 to 3 cups at a time.  Season with salt and pepper to taste. 

5. Remove bay leaves and thyme.  Serve with pasta and Parmesan cheese.  This recipe makes enough sauce for two to four pounds of pasta, depending on how saucy you like your pasta. 



Comments
This recipe is from Anne Burrell via Food Network.  She is a nut and I love her.  I’ve never actually made Bolognese from scratch before and, for whatever reason, I thought it would be fun to try and a good way to use up three entire pounds of ground beef. 

Lance declared this the perfect spaghetti sauce.  He prefers his sauce to be on the meaty side and this certainly qualifies.  I’m not sure where I stand in the sauce spectrum.  I appreciate tomato-based sauces as well as a good meaty sauce.  I guess it just depends on my mood!

I did add bacon and mushrooms to the recipe which, I believe, enhanced the flavors in the sauce.  This clearly got Lance’s vote and Art and I both enjoyed the sauce as well.  This recipe is definitely a keeper.

Ingredients
1/2 cup onion, chopped
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons fresh ginger, chopped
2 tablespoons celery, chopped
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions
1. Combine all ingredients in immersion blender cup and blend until smooth. 



Comments
This recipe is from allrecipes.com.  I love the bright orange dressing that you get at Japanese restaurants.  I think I could eat salads with it by the bowlful.  I don’t know why I’ve never tried to replicate it but, for whatever reason, I haven’t.  The other day when I made Congee, and was trying to think of a side, salad with homemade dressing came quickly to mind.  This dressing is even better than the stuff in restaurants.  And, with the help of your trusty immersion blender, it comes together in a jiffy.

Ingredients
1 cup white rice
2 teaspoons vegetable oil

For the marinade
1 teaspoon corn starch
4 teaspoons soy sauce
2 teaspoons sherry
2 inches ginger, peeled and minced
3-4 boneless, skinless chicken breasts, cut into thin slices

For the congee
2 inches ginger, peeled and minced
6 cups water
8 cups chicken broth
2 teaspoons sesame oil
1/2 teaspoon ground white pepper
Salt, to taste
1 bunch green onions, sliced

Instructions
1. Place rice in sieve over bowl.  Add 2 teaspoons vegetable oil and water to cover rice.  Stir and soak at least 30 minutes. 

2. Combine all marinade ingredients and marinate chicken for 30 minutes or up to 2 hours. 

3. When rice finishes soaking, remove from water and drain.  Place rice, ginger, water, and chicken broth in large pot or Dutch oven over high heat.  Stir well.  Bring to boil then reduce heat to medium.  Continue cooking, stirring occasionally, until congee reaches desired consistency. 

4. Add chicken, increase heat to high, and continue cooking until chicken is cooked through.  Stir in sesame oil, white pepper and salt to taste.  Garnish with green onion before serving. 



Comments
This recipe is from Smoky Wok.  I’ve only ever had congee once or twice in restaurants; sadly it isn’t commonly offered in Chinese places around here.  I tried making it once many years ago and then I guess it fell off my radar.  I saw this recipe online the other day and knew that I had to make it, especially since I was under the weather and it was getting chilly out.  Congee is a great cold weather food.  It’s warming and cozy. 

This recipe is lovely.  In appearance, this looks quite a bit like Avgolemono.  The similarity ends with appearance and excellence.  I can’t wait to make this again and, thankfully, it’s a super simple recipe that involves very little in the way of prep!  I actually doubled the ginger accidentally while making this, but we all loved the added kick so I'll be making it that way in the future and have changed the recipe to reflect this.