Asiago Beef Recipes
ASIAGO BEEF TART
I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works, too. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling., In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat., In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell., Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.
Nutrition Facts : Calories 172 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 202mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
KERRY'S ASIAGO CHEESE HAMBURGER
This burger is savory, moist, and slightly spicy with the sumptuous flavor of Asiago cheese. I made this up for my husband's birthday. It is always a challenge between us to cook the best burger. I think mine is in the lead so far. Do you agree?
Provided by CALLY5
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat.
- Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
- Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
- Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.
Nutrition Facts : Calories 795 calories, Carbohydrate 40.5 g, Cholesterol 135.1 mg, Fat 48 g, Fiber 1.9 g, Protein 48.4 g, SaturatedFat 15.8 g, Sodium 3414.2 mg, Sugar 9 g
ARTISAN ASIAGO BREAD
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
- Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
- Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g
BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE
Categories Beef Cheese Onion Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
- Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
- Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
- Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.
- *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.
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- Pat the beef dry and season well with salt and pepper. Place the beef cubes and flour in a gallon-sized resealable bag. Shake everything well to coat.
- Place a large oven-proof skillet with a lid over medium-high heat and heat 2 Tbsp olive oil. Add as many beef cubes as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 1–2 minutes per side until golden brown. Remove the beef from the skillet to a plate and cover lightly with foil. Repeat with remaining beef.
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