CORNED BEEF SANDWICH SPREAD
This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.
Provided by lets.eat
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients. Chill until serving time.
HOT CORNED BEEF BUNS
I am always looking for ways to use leftover meat, this recipe I am looking forward to making post St. Pat's Day. This recipe came from QC.
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine corned beef, shrd. cheddar, mayo., onion, and relish.
- Spread atop buttered/toasted burger buns, replace tops. Place on cookie sheet, vent with aluminum foil.
- Bake at 425' for aprx. 15-20 minutes or until heated through.
Nutrition Facts : Calories 493.5, Fat 31.2, SaturatedFat 10.5, Cholesterol 100.7, Sodium 1367.1, Carbohydrate 29.5, Fiber 1.1, Sugar 5.1, Protein 22.9
CORNED BEEF DEVILED EGGS
Whip up Corned Beef Deviled Eggs for a delicious appetizer. With just 15 minutes of prep time, Corned Beef Deviled Eggs are sure to be a new family favorite.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
- Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
- Spoon into centers of whites; sprinkle with remaining carrots and parsley.
Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8573 g, Protein 7 g
DEVILED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
- Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
- Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
- over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.
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.
DEVILED PRIME RIB BONES
I found this recipe while ISO another recipe for "Beef and Barley Soup". I just could not throw out the beautiful ribs from our "Christmas Prime Rib". These sound delicious, but I will have to make them with the ribs from our next Prime Rib. (DH won the coin toss between these or soup) I'm posting it now, knowing there are a lot of beautiful prime rib bones around this time of year. This seems like such a simple way to make use of them, besides throwing them into the garbage or to the dog. "Sorry Rover" You could always mix up the seasonings and use garlic, thyme, rosemary, Dijon, or horseradish; panko instead of breadcrumbs... infinite possibilities
Provided by JTsMom
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper.
- Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well.
- Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.
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