PHILLY CHEESESTEAK PULL-APART BREAD
Provided by Trisha Yearwood
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
- Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
- Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
- Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
- Serve hot with ranch dressing.
CHIPPED BEEF ON TOAST
Provided by Guy Fieri
Categories main-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a small pan, melt 2 tablespoons of the butter and add the flour. Cook, stirring, until the mixture begins to turn a light brown color, about 4 minutes. Remove from the heat.
- In a large saucepan, melt the remaining 2 tablespoons butter. Cook the garlic, rosemary and shallots until the shallots are translucent. Add the cream and bring to a boil. Add the butter-flour mixture, reduce the heat and simmer for 10 to 15 minutes, stirring occasionally. Add the salt and pepper and strain.
- For each serving, heat 1 cup of sauce to a simmer, add 2 ounces chipped beef and bring to a boil. Pour the mixture over two to three slices sourdough toast and garnish with parsley and paprika.
PULL-APART CHOPPED CHEESEBURGERS
Provided by Food Network Kitchen
Time 40m
Yield 12 sandwiches
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, chili sauce and hot sauce in a small bowl; refrigerate until ready to use.
- Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and ground beef and season with 1 1/2 teaspoons salt and a few grinds of pepper; cook, stirring occasionally, until browned, 5 to 7 minutes. Remove from the heat and stir in the pickles.
- Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
- Spread the cut sides of both bread pieces with the spicy mayonnaise. Spread the beef mixture on the bottom bread piece in a thick even layer; top with the cheese. Cover with the top bread piece. Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes.
CHEDDAR-TOPPED BARBECUE MEAT LOAF
My family loves the bold barbecue flavor of this tender meat loaf. I love that it's such an easy recipe to prepare in the slow cooker. -David Snodgrass, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°., In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 1358mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein.
BEEF AND CHEDDAR HAND PIES
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
- Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
- Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.
CHEDDAR BEER BREAD
I love beer. I love cheese. This combines both of my loves into a tasty quick bread. Use the type of beer you enjoy drinking. I have found heavier beers such as the lovely flavors that come out during Oktoberfest time make the best cheddar beer breads. I use extra sharp cheddar, but if you don't like it you can substitute normal cheddar for this recipe.
Provided by JenBlacker
Categories Quick Breads
Time 55m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick. Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
- Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 or so. If you can wait that long!
Nutrition Facts : Calories 332.2, Fat 11, SaturatedFat 6.8, Cholesterol 33.4, Sodium 627.2, Carbohydrate 41.6, Fiber 1.3, Sugar 3.4, Protein 13
CHEESE BREAD
This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h30m
Yield 1 cheese twist loaf
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the yeast, warm water, sugar, salt and 1-1/2 cups flour; beat well with an electric hand mixer.
- By hand, add in the egg, cheese, caraway seed and dry onion, and as much of the remaining flour as needed to make a soft dough.
- Knead on a floured surface or in a heavy-duty stand mixer for about 8-10 minutes.
- Transfer to a greased bowl; cover and let rise until doubled (about 1 hour and 15-20 minutes, could take more or less time).
- Punch down dough.
- Remove from bowl onto lightly floured board; cut into 2 strips, and twist.
- Transfer to a slightly greased cookie sheet; tuck in ends of dough slightly.
- Cover with a clean tea towel, and let rise until double in bulk.
- If desired mix one egg white with 1 teaspoon cold water, brush on bread then sprinkle with, dryed onion, caraway seeds or sesame seeds before baking.
- Bake at 350 degrees (convection oven preferably) for 30 minutes.
POT ROAST COOKED IN BEER SO TENDER IT FALLS APART
It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000
Provided by Rita1652
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
- Season with salt and pepper.
- Add 1 can beer.
- And pour the other can for yourself!
- Add rest of ingredients except butter and flour.
- Put pot with cover into 325 degree oven for 3 hours.
- Melt butter in micro and flour.
- Remove roast and vegies from pan.
- Add some drippings to butter then add back to pan.
- Cook 5 minutes till nice and thick.
- Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!
CREAMED CHIPPED BEEF ON TOAST
My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast.
Provided by Lisa
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 8.8 g, Cholesterol 66.8 mg, Fat 8.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 5.3 g, Sodium 1640.9 mg, Sugar 5.8 g
BEEF POTPIES WITH CHEDDAR-STOUT CRUST
Provided by Food Network Kitchen
Time 3h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
- Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams
IRISH SODA BREAD WITH CHEDDAR AND CHIVES
Provided by Valerie Bertinelli
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
CHIPPED BEEF SPREAD
Make and share this Chipped Beef Spread recipe from Food.com.
Provided by litldarlin
Categories Spreads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut up the package of chipped beef into small pieces.
- Add the 1 pkg of softened cream cheese.
- Add 1 Tablespoon of Miracle Whip.
- Add 1 Tablespoon of lemon juice,.
- Add 1 whole bunch of finely chopped green onions.
- Serve at room temperature for easy spreading on crackers.
CHEDDAR, BEEF, AND POTATO CASSEROLE
This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get some added bulk with a bag of frozen mixed vegetables and cheddar cheese. The hash brown topping is crisped up with help from the broiler.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
- In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
- Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.
CHIPPED BEEF WITH CHEDDAR PULL-A-PART BREAD
Everyone may not be able to find Frozen creamed chipped beef but if you can this is a very good recipe. It is from" meals.com". Have it as an appetizer or great at a tailgate party.
Provided by Bergy
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the bread long ways 3 times to within 1/4" of the base (be careful do not cut through the bread).
- Cut across the bread every 1 1/2" again only to within 1/4" of the bottom crust.
- The bread will look like a checkerboard.
- Mix together the defrosted chipped beef, 1 1/2 cups cheddar, water chestnuts, green onion.
- Worcestershire sauce, onion powder, pepper sauce, season with salt.
- Stuff all the cuts in the bread with the beef mixture, tuck it in well.
- Wrap the loaf tightly with aluminum foil leaving the top of the bread exposed.
- Sprinkle remaining 1/2 cup of cheese on top.
- Bake in preheated 400°F oven for approx 35 minutes or until the bread is browned and crispy.
- Unwrap loosely, serve and watch it disappear.
Nutrition Facts : Calories 297.9, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.7, Sodium 533.1, Carbohydrate 36.2, Fiber 2.5, Sugar 2.3, Protein 12.5
SCOTTISH SHARP-CHEDDAR SHORTBREAD
Steps:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
CHEDDAR CHIVE BEER BREAD
Make and share this Cheddar Chive Beer Bread recipe from Food.com.
Provided by Loves2Teach
Categories Yeast Breads
Time 1h
Yield 1 loaf, 5 serving(s)
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients; pour into a lightly greased 9 x 5 inch loaf pan.
- Bake at 350 for 35 minutes.
- Pour melted butter over top.
- Bake 10 more minutes.
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