EASY BEEF FRENCH DIP WITH QUICK AU JUS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Heat the olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add 2 tablespoons butter; when the butter has melted, add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and start to caramelize, 4 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the remaining 4 tablespoons butter. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Place the rolls cut-side up on a rimmed baking sheet. Liberally brush the rolls with the garlic butter and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes. Set aside for assembling.
- To the pot with the mushrooms, add the beef broth and bring to a simmer. Taste and adjust the seasoning as necessary. Bring the heat down to medium-low and simmer an additional minute. Turn the heat off, then add the roast beef to the pot, quickly removing when just warmed through, about 30 seconds.
- To assemble the sandwiches, spread a layer of creamy horseradish, to taste, on both sides of the rolls. Add a layer of beef on the bottom halves of each roll, then top with a spoonful of mushrooms along with some of the jus. Top with giardiniera to taste. Transfer the remaining jus to dipping bowls and serve on the side.
FRENCH DIP
For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This slow-cooked version will soon be a favorite at your house, too. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 5h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. , Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls.
Nutrition Facts : Calories 467 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1300mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.
FRESH HERB DIP
From Annapolis, Maryland, Mitzi Sentiff writes, "People won't guess that this delicious dip, which is great for parties, is also low in fat. I love to serve it with a nice assortment of fresh vegetables for dipping."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
ZESTY HERB DIP
Provided by Nancy Fuller
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.
HERB DIP WITH SPRING VEGETABLES
When you're having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There's nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.
Nutrition Facts : Calories 76 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 559mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FRENCH HERB DIP
Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.
Provided by echo echo
Categories Cheese
Time P1DT5m
Yield 2 cups, 28-30 serving(s)
Number Of Ingredients 8
Steps:
- Make yogurt cheese: Place a sieve (or large funnel) lined with a coffee filter over a bowl or other container, pour yogurt into the sieve, and let sit in the refrigerator between 24 and 36 hours, or until liquid drains from the yogurt leaving a soft cheesy texture.
- Mix the yogurt cheese with the remaining ingredients.
- Store in the refrigerator.
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FRENCH ONION DIP (BETTER THAN STORE BOUGHT)
From downshiftology.com
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- Heat the butter or oil in a large sauté pan on medium heat and add the onions. Stir the onions for 2 minutes, then reduce the heat to low.
- Continue stirring the onions every 2-3 minutes, allowing them to caramelize on the bottom before stirring again. If they start to stick or brown, add a few tablespoons of water to rehydrate them and deglaze the pan.
- Continue cooking the onions for approximately 45 minutes or until they're cooked to your liking. When there's one minute left on the onions, add the minced garlic and sauté for one minute. For more help with the onions, you can watch exactly how to make caramelized onions step-by-step on my separate recipe post.
- Once the onions have caramelized, transfer them to a small bowl and place them in the fridge to cool.
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