BEEF ROLL
This recipe was inspired by the beef roll from Pine and Crane in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Time 3h40m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braised beef: Heat the oil in a large pot over medium-high heat. Then add the beef shanks, browning deeply on each side, about 5 minutes per side. Set aside.
- Add the ginger, dried chiles and scallions and saute until fragrant. Add the soy sauce, wine, sugar, cloves, fennel, white pepper, star anise, cardamom and cinnamon stick. Return the beef to the pot, add enough water to cover and bring to a simmer. Cover and cook gently until tender when pierced with a fork, about 2 hours.
- Shred the beef with forks and set aside. Reserve 6 tablespoons of the braising liquid and mix with the hoisin sauce in a small bowl until smooth.
- For the wraps: Combine the flour, water and oil and knead until smooth and pliable, about 5 minutes; the dough should be slightly tacky. Cover with plastic wrap and rest for 10 to 15 minutes. The resting is important, don't skip it!
- Roll the dough out into a 10-by-14-inch rectangle and then roll into a log. Cut into 6 pieces. On a lightly floured surface, press down on your small piece of dough and roll into a circle, about 1/4-inch thick. Let rest for 10 minutes.
- Stretch each circle out until you can see light coming through the dough. Set aside with a damp cloth on top. When ready to use, heat up a little oil on a griddle or large saute pan over medium- high heat; the pan should be hot but not smoking. Place the wrap in the pan and cook until golden brown on one side. Then flip and cook until just cooked on the other side. Repeat with the remaining wraps.
- To assemble: Brush 1 tablespoon of the hoisin sauce evenly onto the less cooked side of the wrap. Evenly layer the beef onto the wrap. Add the cilantro, cucumber and scallions. Roll up, slice and enjoy!
FILET OF BEEF CORDON BLEU-STYLE RECIPE - (4.7/5)
Provided by rossboys
Number Of Ingredients 10
Steps:
- The technique: Preheat oven to 350 degrees. Heat a heavy saute pan on medium-high heat. Season steaks evenly and on all sides with salt and fresh ground black pepper. Add cooking oil to saute pan and sear steaks on all sides. Really develop a good crust. Don't rush it. Remove steaks and pour off oil. Let them sit a couple of minutes, then put them back in the pan and place them in the oven and cook to desired internal temperature. While steaks are cooking, trim bottoms of asparagus and peel if you like. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place them in a single layer on a sided baking sheet and roast them 5-7 minutes. I like mine with a little bite. Remove steaks from pan and add whole butter to the pan. Once it melts, add thyme and then place steaks back in pan. Tilt pan and, using a large spoon, baste the steaks with the butter. Remove steaks and let rest again. Lay out proscuitto and roll around filet. If you need to, use two pieces. You can also use a toothpick to secure the prosciutto -- just make sure you remove it before serving. Place wrapped file on pan and top with 1-2 pieces of cheese. Place under broiler just until the cheese starts to bubble. To plate: Pipe the whipped potatoes onto dinner plate. Lean a pile of asparagus (all tips facing same way)against the potatoes. Nestle the filet in the space left between the potatoes and the asparagus. If you are using a sauce, pool it in front of the filet. (Bearnaise or mornay sauce would go great with this dish).
BEEFY CORDON BLEU
This is an easy recipe and meat rolls can be made ahead of time up to and before you dip in egg and roll in bread crumbs..I made the roll and put them in the refrigerator until I was ready to make dinner. I made all six this way . My family loved them and the gravy was delicious on my potato/dressing and on the rolls. These...
Provided by Pat Duran
Categories Meatloafs
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large bowl mix together and shape into balls then into patties about 1/4 inch thick the meat, salt,milk,onion, Worcheshire sauce,and pepper.
- 2. Top each patty with 1/2 slice of cheese.Then a slice of Canadian bacon.
- 3. Roll up each patty in jelly-roll fashion. Beat together the egg and water in a pie pan.In another pie pan place the bread crumb mixture.
- 4. Dip meat rolls into egg mixture, then into bread crumbs to coat well.
- 5. Saute meat rolls in the melted butter in skillet. Browning well for 5 minutes on each side. Heat oven to 350^. Remove meat rolls to a lined cookie sheet with sides and bake for 25 minutes while making the gravy.
- 6. To the skillet, after meat rolls are out ,add the soup and milk,whisk together and sprinkle with the flour,salt and pepper. Heat slowly, stirring constantly and scraping brown bits from bottom of pan, until bubbly hot. Server over meat rolls.
- 7. Gravy. NOTE: Slice rolls in thin rounds place on crackers or toast pieces top with a little cheese, heat in microwave a few seconds for appetizers. OR slice lengthwise for cold sandwich with lettuce and mayo...
CORDON BLEU CHICKEN ROLLS
This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope you enjoy it as much as I have.
Provided by Michelle
Categories World Cuisine Recipes European French
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
- Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
- Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
- To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 14 g, Cholesterol 162.8 mg, Fat 25.1 g, Fiber 0.6 g, Protein 50 g, SaturatedFat 13.2 g, Sodium 1079.8 mg, Sugar 1.3 g
CORNED BEEF ROLL-UPS
Instead of buying gifts for extended family members, we donate the money to a worthy cause, then exchange things we no longer use. This savory dish is one I'm always asked to bring.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield About 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until smooth. Add the onion, Worcestershire sauce, salt, pepper and hot pepper sauce; mix well., Place two slices of corned beef on waxed paper. Spread 2 teaspoons cream cheese mixture over each slice. Stack one slice of corned beef on top of the other. Roll up tightly; wrap in plastic. Repeat with remaining beef and cream cheese mixture. Refrigerate for at least 1 hour or until firm. Cut into 1-in. slices. Serve on crackers.
Nutrition Facts : Calories 24 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BEEF CORDON BLEU
Make and share this Beef Cordon Bleu recipe from Food.com.
Provided by House
Categories Steak
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Saute the fillet in butter to the right degree.
- Pour over the warmed brandy and flame.
- Top the steaks with mushrooms and Bearnaise Sauce.
- Add the ham then broil for about 2 minutes.
- Add the cheese and broil until the cheese is melted.
Nutrition Facts : Calories 1532.6, Fat 128.2, SaturatedFat 68.3, Cholesterol 352.5, Sodium 912.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.4, Protein 50.6
CHICKEN CORDON BLEU ROLLS
For Christmas dinner or any special occasion, these attractive chicken rolls are my favorite entree. A ham and Swiss cheese filling dresses them up, and everyone enjoys the golden brown, crispy coating. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs. , Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 461 calories, Fat 14g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 622mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 0 fiber), Protein 58g protein.
MEATLOAF CORDON BLEU
This is a recipe that my grandmother handed down to me and now it is a family favorite! My kids love it as well as everyone that has tried it.
Provided by BLEMBO
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Nutrition Facts : Calories 376 calories, Carbohydrate 11.4 g, Cholesterol 147.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 33.6 g, SaturatedFat 8.7 g, Sodium 877.7 mg, Sugar 1.1 g
MEAT LOAF CORDON BLEU
I'm a working mom. Even with my busy schedule, I can make this in the morning and pop it into the oven when I get home. -Barb Jacobsen, Campbell, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 287 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 659mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
BEEF ROLLS CORDON BLEU
A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them**
Provided by Pamela
Categories Grains
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 5 ingredients.
- Make 8 thin patties.
- Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
- Fold over and be sure the cheese and bacon are covered.
- Whip 2 eggs.
- Dip the beef rolls into the egg, then roll in the bread crumbs.
- Place into casserole dish.
- Bake 1 hour at 350 degrees or until done.
- Make gravy with milk, flour, and soup.
- Pour over rolls and bake until sauce bubbles.
- **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.
Nutrition Facts : Calories 375.2, Fat 23.8, SaturatedFat 10.4, Cholesterol 177.9, Sodium 795.3, Carbohydrate 11.5, Fiber 1, Sugar 1.1, Protein 27.8
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