REUBEN APPETIZERS
Each year, I collect appetizer recipes to make for the annual Christmas party we throw for friends and family. These tidbits are always a big hit. -Pat Bohn, Oregon City, Oregon
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet. , Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 436mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
MINI-REUBEN APPETIZERS
These are great little appetizers and so easy to make. Prepare in advance and pop in the oven just before serving.
Provided by Galley Wench
Categories Cheese
Time 20m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Drain sauerkraut.
- Place coctail ryes on cookie sheet in single layer.
- Carefully place corn beef on each slice of rye.
- Add 1 tablespoon saurerkraut on top of corn beef.
- Squeeze a dash of thousand island dressing on top of saurkraut.
- Top with swiss cheese.
- Preheat oven to 350 degrees.
- Just before serving slide cookie sheet into oven for 5-8 minutes -- just until cheese has melted.
REUBEN SANDWICH
Provided by Food Network
Time P3DT22h55m
Yield 1 sandwich
Number Of Ingredients 15
Steps:
- Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
- Preheat a smoker for cooking over 225 degrees F.
- Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
- Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
- Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
- Preheat a convection oven to 450 degrees F.
- Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)
REUBEN FRITTERS
Provided by Food Network
Categories appetizer
Time 7h25m
Yield 160 fritters
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
- Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
- In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
- In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
- Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
- Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.
MINI REUBENS
These are appetizers, very easy and very good!
Provided by MRSCANUCK
Categories Appetizers and Snacks Meat and Poultry Beef
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler.
- Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
- Broil for 3 to 5 minutes, until cheese is melted. Serve warm.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.9 g, Cholesterol 58.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 994 mg, Sugar 4 g
REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
REUBEN WAFFLE POTATO APPETIZERS
I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended., Remove fries from oven; set oven to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 168mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
R&R'S REUBEN BALLS
I am not a fan of the typical Reuben sandwich, but many of my family and friends are. So I found a way to please everyone, including myself, with this concoction. I absolutely love these, and could eat them daily, which is the nice thing about this recipe. They can be prepared all the way up until the fry-time, but then frozen to use "as needed/wanted"... (in the directions below) for up to a month. These make for a fantastic appetizer for a party/gathering, or for an afternoon/midnight snack! (see freezing instructions). Fry up 3 for yourself as a late night binge, or fry up 20 for unexpected guests. I hope you enjoy these as much as we do. (Please just be sure to read the directions carefully, so they are as delicious for you and yours as they are for us). *NOTE: Prep time includes refrigeration time. Also, using ingredients 1-5 and steps 1 & 2, you can easily make this into a creamy spread for cocktail rye (or whatever makes you happy), just microwave the mixture for a few seconds
Provided by rosie316
Categories Cheese
Time 1h32m
Yield 26-30 balls, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
- Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
- In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
- Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
- When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
- This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
- Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
- I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.
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- Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet by giving it a quick spray with the oil of your choice. This will keep the bottom of the baguette slices nice and crispy, so don't skip this step!
- Arrange the 16 baguette slices on the baking sheet and spread 1 tsp of the Thousand Island dressing over each of the slices. Add a small portion of the corned beef to each and top each with 1 tsp of sauerkraut.
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