Best Tuna Melt New Jersey Diner Style My husband an I had this last night. It was really good. We added more onion and celery our own preference.

Ingredients

2 (6 ounce) cans solid white tuna in water, drained

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 1/2 tablespoons finely chopped onion

1 tablespoon chopped parsley

3/4 teaspoon red wine vinegar

1 pinch salt

1 pinch freshly ground black pepper

4 slices seedless rye bread

8 slices ripe tomato

8 slices Swiss cheese

paprika, for garnish

Preparation of Best Tuna Melt New Jersey Diner Style

Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. 

Remove from heat, and spread with the tuna salad. 

Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Chili Dog Casserole II is a really quick and simple, yet delicious recipe that my whole family loved! I added crushed fritos on top for a little added texture. Delicious

Ingredients of Chili Dog Casserole II

2 (15 ounce) cans chili with beans

1 (16 ounce) package beef frankfurters

10 (8 inch) flour tortillas

1 (8 ounce) package Cheddar cheese, shredded

Preparation of Chili Dog Casserole II

Preheat oven to 425 degrees F (220 degrees C).

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. 

Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. 

Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Chicken Quesadillas  I just prepared them as the fajita packing instructed. Also I would recommend brushing them litely with butter or water so they aren't so crispy. All in all though a wonderful recipe with lots of flavor.

Ingredients of Chicken Quesadillas

1 pound skinless, boneless chicken breast, diced

1 (1.27 ounce) packet fajita seasoning

1 tablespoon vegetable oil

2 green bell peppers, chopped

2 red bell peppers, chopped

1 onion, chopped

10 (10 inch) flour tortillas

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

1 (8 ounce) package shredded Monterey Jack cheese

Preparation of Chicken Quesadillas

Preheat the broiler. Grease a baking sheet.

Toss the chicken with the fajita seasoning, then spread onto the baking sheet. 

Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. 

Cook and stir until the vegetables have softened, about 10 minutes.

Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. 

Fold the tortillas in half and Place onto a baking sheet.

Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Chicken Enchiladas II is a very easy recipe and a nice change from the Enchiladas I usually fix. I did make some changes to the recipe. I used Cream of Chicken soup instead of mushroom.

Ingredients of Chicken Enchiladas II

1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk

Preparation of Chicken Enchiladas II

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). 

Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. 

Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. 

Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. 

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Butter Bean Burgers The burgers turned out really good but the cooking time is 6 to 8 mintues per side. That way they have a nice golden layer. A nice varation was adding pesto to them and not garlic powder but garlic.

Ingredients

1 (15 ounce) can butter beans, drained

1 small onion, chopped

1 tablespoon finely chopped jalapeno pepper

6 saltine crackers, crushed

1 egg, beaten

1/2 cup shredded Cheddar cheese

1/4 teaspoon garlic powder

salt and pepper to taste

1/4 cup vegetable oil

Preparation of Butter Bean Burgers

In a medium bowl, mash butter beans. 

Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. 

Divide into 4 equal parts, and shape into patties.

Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Belles Hamburger Buns a nice hamburger bun recipe. My family and I really enjoyed it. I have read many of the reviews and think I can offer some help to those who are stuggling. You will have a very dense bun if you add too much flour. 

Ingredients of Belles Hamburger Buns

1 cup milk

1 cup water

2 tablespoons butter

1 tablespoon white sugar

1 1/2 teaspoons salt

5 1/2 cups all-purpose flour

1 (.25 ounce) envelope active dry yeast

1 egg yolk

1 tablespoon water

Preparation of Belles Hamburger Buns

Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. 

Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.

In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. 

If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. 

Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. 

Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. 

You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. 

Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.

Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. 

Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Belles Hamburger Buns

Best Ever Sausage with Peppers Onions and Beer I made this dish on new years for a bunch of friends and it was the hit of the party. Very fantastic recipe

Ingredients of Best Ever Sausage with Peppers Onions and Beer

3 tablespoons olive oil

3 pounds Italian sausage links

3 red bell peppers, sliced

2 green bell peppers, sliced

2 large red onions, sliced

3 cloves garlic, chopped

2 (12 fluid ounce) bottles beer

1 (6 ounce) can tomato paste

3 tablespoons chopped fresh oregano

3 tablespoons chopped fresh cilantro

2 tablespoons hot sauce

salt and pepper to taste

Preparation of Best Ever Sausage with Peppers Onions and Beer

Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. 

Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. 

Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. 

Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. 

Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Best Ever Sausage with Peppers Onions and Beer

BBQ Pork for Sandwiches It was absolutely delicious! Used a boneless shoulder cut of pork since it tends to be leaner. Peppered and seasoned pork using Lawry's seasoning, browned the meat. Chopped med onion added to bottom of slow cooker. 

Ingredients of BBQ Pork for Sandwiches

1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Preparation of BBQ Pork for Sandwiches

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. 

Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

BBQ Pork for Sandwiches

California Grilled Veggie Sandwich its really good, make sure and make the sauce about ahead of time and let it sit for about an hour in the fridge to mix the flavors well.

Ingredients of California Grilled Veggie Sandwich

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

Preparation of California Grilled Veggie Sandwich

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. 

Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. 

The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. 

Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. 

Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

California Grilled Veggie Sandwich

Italian Subs Restaurant Style is a great recipe. Our only change was to leave out the pickles and use mild banana peppers instead as our family loves them. Will definitely make again Italian Subs Restaurant Style

Ingredients of Italian Subs Restaurant Style

1 head red leaf lettuce, rinsed and torn

2 medium fresh tomatoes, chopped

1 medium red onion, chopped

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

2 cloves garlic, chopped

1 teaspoon dried basil

1/4 teaspoon red pepper flakes

1 pinch dried oregano

1/2 pound sliced Capacola sausage

1/2 pound thinly sliced Genoa salami

1/4 pound thinly sliced prosciutto

1/2 pound sliced provolone cheese

4 submarine rolls, split

1 cup dill pickle slices

Preparation of Italian Subs Restaurant Style

In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. 

Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.

Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. 

Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.