SIZZLING BEEF SLIDERS
Tasty appetizer ready in 25 minutes! Enjoy these mini beef burgers featuring tomatoes and lettuce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise and cilantro; set aside.
- In large bowl, mix beef, onion, garlic powder, chile pepper powder, salt and pepper. Shape into 12 (3 1/2-inch) patties, about 1/2 inch thick.
- Place patties on grill over medium heat. Cover grill; cook 3 to 4 minutes. Turn; top each patty with 1 cheese slice quarter. Cover grill; cook 3 to 4 minutes longer or until cheese is melted and meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 1 to 2 minutes of cooking time or until lightly toasted.
- Spread mayonnaise mixture evenly on bun bottoms. Top with burgers; cover with bun tops. Garnish with lettuce and tomatoes threaded on toothpick.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Fat 2, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg
GOLD MEDAL SLIDERS
Beets are nature's candy and here, we turn the elements of a classic golden beet salad into a slider that resembles a gleaming gold medal. Instead of discarding the beet greens, we turn them into a vibrant pesto because every slider deserves a winning sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 servings (12 sliders)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
- Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
- If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
- When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
- Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.
ASIAN-INSPIRED BRISKET SLIDERS
Adding soy, ginger, sesame and other Asian ingredients to this classic slider recipe creates a fusion combination that's truly delicious.
Categories Entree
Time 3h
Yield 6
Number Of Ingredients 12
Steps:
- In 6-quart Dutch oven, place beef, stock, soy sauce, brown sugar, onion, carrots, garlic and gingerroot. (The beef should be totally submerged. If not, add enough water to cover completely.) Cover and cook over medium-low heat about 3 hours or until beef flakes easily with a fork and is very tender.
- Remove beef, onion and garlic from Dutch oven. In large bowl, place onion. Slice meat and mash garlic; add to onion in bowl along with five-spice powder and sesame oil. Toss meat mixture until blended, adding a bit of the braising liquid to moisten as needed.
- Divide beef mixture evenly among slider buns; top with green onions.
Nutrition Facts : ServingSize 1 Serving
MAMMA'S MEATBALL PARMESAN SLIDERS
All-American sliders become "molto Italiano" in this crowd-pleasing recipe that features authentic meatballs, melted mozzarella and fresh leaves of basil.
Provided by Arlene Cummings
Categories Snack
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, place beef; sprinkle well with salt and pepper. Add eggs, bread crumbs, Parmesan cheese, garlic and parsley; mix lightly until combined. Shape mixture into 12 (2-inch) balls.
- In 3- to 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add meatballs; cook 2 minutes on each side or until golden. Pour marinara sauce over meatballs. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes until meatballs are thoroughly cooked and no longer pink in center.
- On each bun bottom, place 1 meatball, 1 slice mozzarella cheese and 1 basil leaf. Cover with bun tops.
Nutrition Facts : ServingSize 1 Serving
CHICKEN-PARMESAN MEATBALL SLIDERS
Need a delicious dinner that's easy enough for everyday but clever enough for entertaining? These chicken Parmesan sliders are the perfect solution, packed with zesty tomato sauce, hearty chicken meatballs and gooey cheese - plus a generous topping of garlic butter.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Line 13x9-inch (3-quart) glass baking dish with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Divide mixture into 12 (2-inch) meatballs (about 3 tablespoons each); place in dish. Bake 20 to 25 minutes or until no longer pink in center (at least 165°F).
- Transfer meatballs to plate; discard foil. Slice sheet of dinner rolls in half horizontally; place bottom half in glass baking dish. Place meatball on each roll bottom. Spoon pasta sauce over meatballs; top with sliced mozzarella cheese. Place top half of rolls over cheese.
- In small bowl, mix Topping ingredients. Brush mixture over tops of rolls. Bake 15 to 18 minutes or until rolls are golden brown and cheese is melted. Let stand 5 minutes; cut into individual sliders, and serve.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Meatball Slider, Sodium 460 mg, Sugar 3 g, TransFat 1/2 g
PULL-APART MEATBALL SLIDERS
Make these moreish meatball sliders with tomato sauce and melted cheese for a party or buffet. They're easy to make and the whole family will enjoy them
Provided by Good Food team
Categories Buffet
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan, and fry the meatballs for about 8-10 mins, or until browned and cooked through. Set aside. Heat the oven to 180C/160C fan/gas 4.
- Carefully split the whole batch of rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently.
- Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 mins, uncovering for the final 5 mins so the tops become golden.
Nutrition Facts : Calories 418 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
CUPCAKE SLIDERS
You will definitely want to eat dessert first when you spot these adorable sweets! The clever cupcakes would be great for a kids' party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 64
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
- Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
- Leave oven temperature at 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, 1/4 cup water, the oil and 2 eggs with spoon until blended. Pour into pan. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 20 minutes. With 1 1/2-inch round cutter, cut 64 brownie rounds for "burgers."
- In medium bowl, toss coconut, green food color and 4 to 6 drops water with fork until coconut reaches desired color; set aside.
- Remove paper baking cups from 64 cupcakes (reserve remaining cupcakes for another use). Cut each cupcake horizontally in half to make tops and bottoms of "buns." Place brownie rounds (burgers) on bottom halves of cupcakes (buns), using frosting to secure.
- To make "cheese slices," on large microwavable plate, microwave about 8 chewy fruit candies at a time on High 5 to 10 seconds to soften. Use bottom of measuring cup to flatten until each is about 1 3/4 inches in diameter. Secure to "burgers" with frosting. Repeat to make additional "cheese slices."
- To make "ketchup," cut chewy fruit snack with kitchen scissors into about 1 3/4-inch irregular-edged circles. Secure to "cheese" with frosting. Spread dab of frosting on "ketchup"; sprinkle each slider with scant 2 teaspoons tinted coconut for "shredded lettuce."
- In small bowl, mix honey and enough of the 1 to 2 teaspoons water until thin consistency. Brush honey mixture lightly over "bun tops"; sprinkle each with sesame seed. Spread dab of frosting on cut sides of "bun tops"; secure to coconut, frosting side down.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake Slider, Sodium 135 mg, Sugar 19 g, TransFat 0 g
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