1. Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. 
2. Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.
3. Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.
4. Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.
5. To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.
6. Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.
7. Remove the skillet (or pan) from the oven and place the sandwich inside.
8. Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Ingredients

• 16 oz Cream Cheese; 2 Pks
• 13 oz Crab;
• 1/2 c Ginger Ale
• 6 ea English Muffins
• 2 tb Onion; Grated
• 24 oz Cheddar; Md. Sliced, *
• 2 tb Worcestershire Sauce
• 12 ea Tomato Slices

* Slice the cheese into 12 2-oz slices.

Directions

1. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. 
2. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. 
3. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.

Ingredients

• 1/2 cup 35% cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 12 chocolate wafers

Directions

1. Beat cream with sugar and vanilla in a medium bowl with an electric mixer on medium until firm peaks form, 3 to 4 min.
2. Spoon 2 tbsp cream filling onto each of 6 chocolate wafers.
3. Top each with another wafer and press down until filling reaches each edge.
4. Arrange on a baking sheet and freeze until ready to serve, at least 4 hours or, preferably, overnight.

 

Ingredients

• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice Cheddar cheese

Directions

1. Place a cast iron sandwich toaster in the hot coals of a campfire to preheat for a few minutes.
2. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.
3. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Find the instructions here.

Ingredients

• 2 pounds cooked lobster meat, diced
• 2 stalks of celery, finely chopped
• Juice of 2 lemons
• 2 cups mayonnaise
• 1 teaspoon chopped parsley
• 1 teaspoon chopped tarragon
• Salt and pepper, to taste
• 10 New England-style hot dog buns, buttered on both sides. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
• Chopped chives, for garnish
• 1 lemon, sliced into 10 pieces, for garnish

Directions

• Cook the lobster how you prefer. You can boil it yourself or you can have the person at your fish counter steam it for you. What ever you like. Once it is cooked, remove all of the meat from the shell and roughly chop into chunks.
• Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
• Toast the buns on a griddle on low heat with melted butter until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice. It should be overflowing from the bun!

As inspired by this
Ingredients

• 1 can (6 oz.) tuna, drained, flaked
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped celery
• 8 slices bread
• 8 2% milk cheese singles
• 8 tsp. vegetable oil spread

Directions

1. Mix tuna, mayo and celery; set aside.
2. Top each of 4 bread slices with one 2% milk cheese singles, 1/4 of tuna mixture and second singles. Cover with remaining bread slices. Spread outsides of sandwiches with vegetable oil spread.
3. Cook in skillet on medium heat 3 to 4 min. on each side or until golden brown on both sides.

"Delicious" and perfect to watch the 11p.m. edition of SportCenter with.

Ingredients

• 1 red onion 
• 2 tablespoons of butter, divided 
• 1/4 pound roast beef slices 
• 2 slices of your favorite bread
• 5 slices of your favorite cheese

Directions:

1. Slice a red onion into one-quarter-inch rings. 
2. Add one tablespoon butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes. 
3. Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit. 
4. Liberally butter both pieces of a nice hearty bread. 
5. Heat a separate pan over medium heat and place one slice of bread buttered side down. 
6. Immediately add two slices of cheese.
7. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. 
8. Place the other piece of bread on top (butter side up). 
9. After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)

Note: You can eat immediately or you can keep it warm in a 200 degree F oven for a few minutes until ready to eat or serve.

Ingredients

• 1 tbsp olive oil
• 3 medium onions, sliced thinly (about 3 1/2 cups)
• 1/2 900-mL carton low-sodium beef broth
• 1 thyme sprig
• 1/4 cup dry sherry (optional)
• 4 tsp Dijon mustard
• 8 slices rye bread
• 4 slices gruyère or swiss cheese, about 120 g

Directions

1. Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
2. Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
3. Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Ingredients

• 4 Pillsbury Grands! mini frozen buttermilk biscuits
• 1 egg
• 1 tablespoon milk
• 1 teaspoon butter
• 2 slices bacon, crisply cooked, cut into halves
• 1 slice (1 oz) Cheddar cheese, cut into quarters

Directions

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. Beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3. Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

Serves 2

Give your mayonnaise some zip.

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon Thai Kitchen® Spicy Thai Chili Sauce

Directions

1. MIX mayonnaise and chili sauce in small bowl. Cover.
2. REFRIGERATE until ready to serve. Use as a spread for sandwiches.

Makes 1/4 cup.

Ingredients

1. 1 boneless beef sirloin tip roast (about 3 pounds) cut in half.
2. 1/2 cup of water
3. 1 can (4 ounces) diced jalapeno peppers, drained.
4. 1 envelope Italian salad dressing mix
5. 12 crusty rolls (5 inches)

Directions

1. Place beef in a 5-qt slow cooker.
2. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. 
3. Cover and cook on low for 8-10 hours or until meat is tender. 
4. Remove beef and shred using two forks. 
5. Skim fat from the cooking juices.
6. Serve beef on buns with juice on the side.

Ingredients

• 1/2 tablespoon unsalted butter, softened, plus more for buttering bread
• 1/2 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 4 slices whole wheat or sourdough bread
• 1 teaspoon fresh parsley, chopped
• 12 slices Swiss cheese, sliced very thin
• warm beef stock for dipping, if desired

Directions

• Add butter and oil to a medium frying pan.
• Add onions and cook over low-medium heat for 30 minutes. The onions should be a dark brown color.
• Butter each slice of bread. Place buttered side down in a large frying pan
• Add 3 extra thin slices of cheese on each side. (6 slices on each sandwich total).
• Place onions on one side of bread. When the cheese has melted put sandwiches together and take out of the pan.
• Cut in half and serve immediately with a side of hot beef broth if desired.

Selected steak recipes from the archives and from around the web

1. Grilled Steak and Blue Cheese Sandwich Recipe
2. Pub Steak Recipe
3. Steak Marinade Recipe
4. Steak Sandwich Recipe
5. Make your own A-1 Steak Sauce
6. Steakhouse-Style Grilled Marinated Flank Steak
7. Dirty Steak | Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks—also called New York strip, shell steak, or Kansas City strip—completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive.
8. Garlic-and-Chili-Rubbed Steaks
9. Tequila Steak Marinade
10. Beer Steak Marinade

Tips and Guides

• How long should you be grilling your steak
• Weber Barbecue’s Steak Boot Camp booklet
• How to make an Oscar Award winning steak
• Jaccard 48 Blade Meat Tenderizer
• How to grill the perfect steak
• How to Turn a $5 steak into a $50 steak
• Tips for Grilling Meat

To start of the New Year and the launch of the Oprah Winfrey Network (although it won’t launch in Canada until March 1st), here is a recipe from The Oprah Magazine Cookbook.

Ingredients

• 6 large eggs
• 1/2 cup mayonnaise 
• 2 tsp. Tarragon (or Dijon) mustard
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 shot shallot, finely chopped
• 1 celery stalk, finely chopped
• 1 Tbsp. capers
• 1 Tbsp. chopped fresh tarragon
• 1 Tbsp. chopped fresh cilantro

Directions

1. Bring a medium saucepan filled three quarter with water to a boil.  Add eggs and cook 9 minutes (center of yolk will be slightly creamy).  Carefully pour off hot water and rinse eggs with cold running water to cool.  Peel eggs and roughly chop.
2. Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper, Add remaining ingredients.  Gently fold in eggs.

I made this recipe last night while my brother-in-law was over for supper.  It was a big hit and I thought I would post it here.

Ingredients

• 1 pound of top round steak
• 2 tbsp lemon juice.
• 1 tsp crushed garlic
• salt and pepper
• 1 tbsp oil
• butter for spreading
• 10 slices toasted bread
• 2 large onions, thinly sliced.  Have a little oil on hand as well.
• Steak sauce of choice.

Directions

1. Cut the steak into 4 or 5 pieces and pound with a meal mallet unti thin.  Place in a non-metallic container.  Mix the lemon juice, garlic, salt, pepper, and oil together and pour over the steaks.  Turn to coat both sides and marinate for 30 minutes at room temperature or longer in the refrigerator.
2. Soften the butter and spread and spread a think coating on both sides of the bread if desired, mix a little garlic into the butter.
3. Heat barbecue and grilling rack until hot.  Place onions on a griddle, toss and drizzle with a little oil as they cook.  When beginning to soften, push to one side and turn occasionally with tongs.  Place toast on hotplate and cook until golden on both sides.  Place steaks on grilled rack and cook for 2 minutes on each side.
4. Assemble sandwiches while food cooks: place steak and ions on one slice of toast.  Top with a squirt of steak sauce and close with a second slice of toast.

Variation

You can also adapt this recipe to make a good Philly Cheesesteak sandwich.  Grill equal amounts of mushrooms, green bell peppers and tomatoes with onions.  Then combine vegetables with grilled meat.  Spit a fresh Italian roll and fill with the mixture, topping steak with American or provolone cheese and garnish with pizza sauce instead of steak sauce), hot or sweet peppers or pickles.

Source: Now You’re Cookin’: Barbecue