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Archive for Wednesday, January 23, 2002

Super Bowl recipes

January 23, 2002

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Pesto Beef Sandwich-In-The-Round



1 12-inch round crusty French or Italian bread loaf

1/3 cup light mayonnaise

3 tablespoons prepared basil pesto sauce

1 teaspoon fresh lemon juice

1 1/4 pounds thinly sliced deli roast beef

1 7-ounce jar roasted red peppers, drained

3 cups mixed baby lettuces and spring greens (3 ounces)

1/2 cup mild feta or goat cheese, crumbled (3 ounces)

pepper

Cut bread loaf in half horizontally; remove center of bread, leaving 1-inch think shell.

Combine mayonnaise, pesto sauce and lemon juice in small bowl; spread on inner surfaces of bread loaf halves.

Layer roast beef, roasted peppers, mixed greens and cheese on bottom half of bread loaf. Season with pepper, as desired. Close with top half of bread loaf. Cut into 6 wedges. Serve immediately.

Makes 6 servings.




Savory Beef And Cheese Roll-Ups



2 6-ounce packages garden vegetable-flavored soft spreadable cheese

4 10-inch flour tortillas

1 cup shredded carrots

1 cup shredded Monterey Jack cheese

8 leaves leaf lettuce

1 pound thinly sliced deli roast beef

carrot curls (optional)

Spread soft cheese evenly on one side of each tortilla. Top evenly with shredded carrots and cheese. Layer lettuce and deli roast beef evenly on cheese, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 30 minutes before serving.

To serve, unwrap and cut each roll in half. Garnish with carrot curls, if desired.

Makes 4 servings.




Chili Beef Express



1 pound ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

1 15 1/2-ounce can chili beans in chili sauce, undrained

1 14 1/2-ounce can chili-seasoned chunky tomatoes, undrained

1 cup frozen corn

2 tablespoons chopped fresh cilantro

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; season beef with salt and pepper.

Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.

Makes 4 servings (about 1 1/4 cups each).




Cincinnati-Style Chili



1 pound ground beef

1 tablespoon Mexican Seasoning Mix (recipe below)

2 teaspoons unsweetened cocoa powder

1/8 teaspoon ground cinnamon

1 14 1/2-ounce can whole peeled tomatoes, undrained

1 8-ounce can tomato sauce

1/2 cup water

2 cups hot, cooked vermicelli

1/4 cup chopped onion

1/4 cup finely shredded cheddar cheese

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Sprinkle 1 tablespoon seasoning mix, cocoa powder and cinnamon over beef; mix well. Stir in tomatoes, tomato sauce and water, breaking up tomatoes with back of spoon; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally.

Spoon beef mixture over vermicelli; top with onions and cheese.

Makes 4 servings.

Mexican Seasoning Mix: Combine 1/3 cup chili powder, 1 tablespoon salt, 1 1/2 teaspoons ground cumin and 3/4 teaspoon garlic powder. Store, covered, in airtight container. Shake before using to blend. Makes about 1/2 cup.

Recipes from the Kansas Beef Council




Spicy Chili In A Bread Bowl



For bread bowl and paddles:

16-ounce round loaf sweet bread

1 1/2 cups shredded Cheddar cheese

Olive oil

Preheat oven to 350 degrees.

Carve out center core of bread within 1 inch of bottom and sides, keeping loaf shape intact.

Cut reserved bread horizontally into 1/2-inch layers. Brush both sides of layers with olive oil. Cut layers into approximately 18 "paddles" that measure about 3 inches by 1 1/2 inches. Place paddles on foil-lined baking sheet; sprinkle with cheese.

Brush inside of bowl lightly with olive oil. Place bowl on separate baking sheet. Bake bowl and paddles for 11 to 13 minutes, until golden brown and cheese is bubbling.

For Spicy Chili:

1 tablespoon olive oil

1 pound Italian turkey sausage, removed from casing

15-ounce can black beans, drained

15-ounce can cannellini (white) beans, drained

19-ounce can chili with no beans

1 cup prepared chunky salsa

Sliced green onions, for garnish

Shredded cheddar cheese, for garnish

Heat oil over medium heat in 3-quart saucepan. Add sausage and brown. Add both kinds of beans, chili and salsa; cook until hot. Pour into prepared bread bowl. Garnish with onions and cheese. Place paddles around bowl. Serve immediately.

Makes 4 entree servings or 18 appetizer servings.

Recipe from King's Hawaiian Bread

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