MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: baguette, ground beef, bread crumbs, fresh parsley, salt, pepper, egg, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Alix Traeger
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180˚C).
- In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
- Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
- Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
- Push the rolled meatballs and cheese into a baguette piece.
- Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara.
- Enjoy!
Nutrition Facts : Calories 1015 calories, Carbohydrate 57 grams, Fat 55 grams, Fiber 2 grams, Protein 70 grams, Sugar 6 grams
STEAK-LOVERS' LEFTOVERS (SANDWICHES)
Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.
Provided by highcotton
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
- (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
- Reduce heat to moderately low and add mushrooms and garlic to skillet.
- Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
- Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
- Add cream, catsup, worcestershire and mustard.
- (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
- Cut each half into 4 equal pieces and toast in oven, buttered side up.
- Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
- Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
- Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
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