Original Philly Cheese Steak Sandwich

Ingredients:
6" sandwich rolls
cream cheese
Swiss cheese
beef chunks
onion
green bell pepper
deli mustard
oil
Worcestershire sauce

Saute green peppers and onions in oil until onions are clear. Add beef chunks and plenty of Worcestershire sauce and cover. Cook until meet is cooked thoroughly. Warm cream cheese and spread on sandwich roll. Spread mustard on other side of roll. Place Swiss cheese on top of cream cheese. Add meat mixture. Enjoy.

Cook's note: I also use Sweet Baby Ray's barbeque sauce as a topping however it's not part of the recipe.

Steak with apricot chutney glaze

Ingredients:

Steak, this recipe will glaze 8-4 oz. steaks

1/2 of onion, finely minced

2 Tbsp of butter

Seasoned Salt

3 Tbsp of brown sugar

About 6-8 oz. of Apricot preserves

2 Tbsp of apple cider vinegar

1 tsp of allspice

Marinate steaks in salt water over night for best results. Salt water is prepared by adding several tbsps to a pint of water. Let steaks stand 30 mins before grilling. Saute minced onion in butter in saucepan in 1.5 qt open saucepan. When onions are soft but still white add brown sugar and stir until mixture is smooth and all clumps are gone. Add apricot preserves, allspice, apple cider vinegar and continue to stir until smooth. Set aside until steaks are done.

Grill steaks either on grill or pan-fry while seasoning with seasoned salt. When serving, spread ladle's worth of glaze over meat while still hot.

Carribean Jerk Marinade

Ingredients:

1/2 c. of Ketchup

2 Tbsp of brown sugar

1 clove garlic crushed and minced

2 Tbsp of Worcestershire sauce

1 tsp of paprika

Pineapple juice from 20 oz. can of Dole crushed pineapple w/100% real juice

Honey

Mix everything in mixing bowl except the honey and pour over meat in tuperware container. Let marinate overnight for best results. Let stand 30 mins in room temperature before grilling. Baste with basting brush over open grill entire cook time. After taking off grill while meat is still hot drizzle honey over meat to glaze.

Chicken Carbonara

Ingredients:

2 Tbsp of Olive Oil

1/4 tsp of Crushed Red Pepper

Several Spring (Green) Onions

2 cloves of garlic

3-4 Chicken Breast

3 Tbsp of Flour

2 Tbsp of Butter/Margarine

1/2 c. of freshly shredded parmesean cheese

1/2 c. of freshly grated parmesean cheese

Half-n-half

Spaghetti

Heat up oil on Med-High. Crush cloves of garlic with flat of kitchen knife, then mince and add to oil. Slice spring onions up to the green stem which you will save for later as a garnish. Add to oil. Add crushed red pepper and saute over medium height until aroma is released. Add chicken either diced or in strips and cook thoroughly. Set aside on low.

Melt butter and add flour. Whisk till mixture is pastey. Heat on medium-high heat until bubbly, stirring constantly. Immediately add one cup of half-n-half, stirring constantly till mixture thickens. Add more half-n-half until desired consistency is attained. Stir in both types of parmesean cheeses, chicken mixture and serve on spaghetti.