Tag Archives: Sandwiches

Party Cheese Ball

Party Cheese Ball
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 10
 
Ingredients
  • 8 oz finely shredded medium or sharp Cheddar cheese
  • ¼ cup finely minced onion
  • 8 oz cream cheese, softened to room temperature
  • 2 Tbsp real mayonnaise
  • 2 Tbsp chopped chives
  • 1 cup finely chopped nuts
Instructions
  1. In large bowl, combined all ingredients, except nuts.
  2. Make balls and roll cheese in chopped nuts until well coated,
  3. Cover with plastic food wrap and chill until ready to serve.
  4. Serve with crackers.

 

Hot Brown Casserole

Hot Brown Casserole
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
 
Ingredients
  • 1 pound ham -- thin sliced
  • 1 pound turkey breast -- thinly sliced
  • 3 cans cream of mushroom soup
  • 1 large can asparagus pieces
  • ¾ pound Velveeta
  • 6 slices bacon -- cooked, crumbled
  • 1 tomato -- sliced
Instructions
  1. In large casserole dish, layer ingredients as follows: ⅓ lb ham, ⅓ lb turkey, 1 can mushroom soup, ⅓ can asparagus pieces and ¼ lb cheese.
  2. Repeat until all three layers are complete.
  3. Top tomatoes slices and crumbled bacon
  4. Bake at 350°F about 45 minutes or until bubbly.
  5. Server over toasted bread.

Beef Quesadilla

Beef
 
Author:
Recipe type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb. lean ground beef
  • 1 - 1.27 oz. package Fajita Seasoning
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, chopped
  • 2 Red Bell Peppers - chopped
  • 1 onion - chopped
  • 10 - 10 inch Flour Tortillas
  • 1 - 8 oz. package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 1 - 8 oz. package shredded Monterey Jack cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook ground beef until completely done, and drain off excess grease
  3. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
  4. Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  5. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

 

Easy Skillet Chilaquiles

Easy Skillet Chilaquiles
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
 
Ingredients
  • 12 small corn tortillas, torn into small strips
  • 2 Tbsp cooking oil
  • 1 to 2 cups homemade salsa (roja or verde)
  • 1 cup shredded cooked chicken
  • 1 cup grated Pepper Jack cheese
  • homemade salsa for topping
Instructions
  1. In large skillet over medium heat, add cooking oil; when hot add the tortilla strips and cook, flipping often until they browned slightly and slightly crisp
  2. Pour in the salsa and stir to coat the tortilla pieces well; reducing heat to low.
  3. Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
  4. Serve immediately.

 

Green N Red Big Beefy Rice Dinner

Green N Red Big Beefy Rice Dinner
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
 
Ingredients
  • 2 lbs ground beef
  • 1 softball size onion, diced small
  • 2 garlic cloves, grated
  • 1 - 16 oz jar green salsa (salsa verde)
  • 1 - 16 oz jar red salsa
  • 2 cups tomato juice
  • 8 cups cooked rice
  • 1 pint sour cream
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese
Instructions
  1. Cook ground beef in a large skillet over medium-high heat and cook, until slightly brown.
  2. Add onions and continue cooking until onions are tender.
  3. Add garlic and cook for another 1 minute.
  4. Add in green, red salsas and tomato juice and cook for 5 minutes.
  5. Preheat oven to 350°F.
  6. Add rice to a large casserole dish.
  7. Add meat mixture to casserole dish.
  8. Add sour cream and stir to combine.
  9. Season with salt and pepper if desired.
  10. Top with Cheddar cheese.
  11. Bake casserole, uncovered, for 30 to 40 minutes or until cheese is melted.

 

Tangy Dressed Tuna Rice Salad

Tangy Dressed Tuna Rice Salad
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • 2 cans (5 oz ea) white tuna packed in water, drained well
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Beef and Bean Chimichangas

Beef and Bean Chimichangas
 
Author:
Recipe type: Main
Cuisine: Mexican
 
Ingredients
  • 1 lb. Ground Beef - lean
  • ¾ cup Onion - chopped
  • ¾ cup Sweet Bell Pepper - diced
  • 1½ cups Whole Kernel Corn
  • 2 cups Taco Sauce
  • 2 teaspoons Chili Powder
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Ground Cumin
  • 1 - 16 oz can Refried Beans
  • 8 - 12 inch Flour Tortillas
  • 1 - 16 oz. package Shredded Monterey Jack Cheese
  • 1 tablespoon Butter - melted
  • shredded lettuce
  • 1 tomato, diced
  • sour cream
  • salsa
Instructions
  1. Preheat oven 350°F
  2. Brown ground beef in skillet over medium-high heat.
  3. Drain excess fat.
  4. Add onion, bell pepper and corn to skillet.
  5. Cook for 6 minutes or until veggies are tender.
  6. Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
  7. Cook until all ingredients are heated though and then remove from heat.
  8. Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
  9. Roll up each tortilla separately and place them seam side down on a baking sheet.
  10. Brush with melted butter.
  11. Bake for 30 to 35 minutes, or until golden brown.
  12. Garnish with lettuce, tomato, salsa and sour cream.

 

Cincinnati Beer Cheese Dip

Cincinnati Beer Cheese Dip
 
Author:
Recipe type: Dip
Cuisine: American
 
Ingredients
  • 3 - 6 oz packages sharp cheddar cheese -- softened
  • 1½ ounces Roquefort or blue cheese
  • 2 tablespoons butter-- softened
  • 2 cloves garlic -- minced
  • 1 medium onion -- minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ½ cup beer -- heated and slightly cooled, (up to 1 cup)
  • 1 loaf round rye bread
Instructions
  1. In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
  2. Mix in enough beer until mixture is a good dipping consistency for bread chunks.
  3. Refrigerate
  4. Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
  5. Use the pieces of bread you hollowed out of the bread as dipping bread.

Beer Cheese Spread

Beer Cheese Spread
 
Author:
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 2 pounds sharp cheddar cheese
  • 2 cloves garlic -- mashed
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • Tabasco sauce -- to taste
  • ½ bottle beer
  • 1 teaspoon salt
Instructions
  1. Remove cheese from fridge and allow to come to room temperature.
  2. Cut cheese in to small chunks and place in food processor.
  3. Process until smooth.
  4. Put in garlic, Worcestershire, mustard and Tabasco and blend well
  5. Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
  6. Mix in salt.
  7. Refrigerate until chilled.
  8. Server with crackers and/or toasted rye bread.