Cornburgerswithsundriedtomatoesandgoatcheese Recipes

CORNED BEEF SPECIAL SANDWICHES

Corned Beef Special Sandwiches image

I think of this sandwich as a cousin to the reuben. It's a cold sandwich of corned beef, topped with Russian dressing and coleslaw, on Jewish rye. Yum!

Provided by SHORECOOK

Categories Main Dish Recipes Sandwich Recipes Beef

Yield 4

Number Of Ingredients 4

Ingredients

⅓ cup Russian salad dressing
8 slices Jewish rye bread
1 pound thin-sliced corned beef
½ pound prepared coleslaw

Steps:

Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 45.4 g, Cholesterol 78.4 mg, Fat 16.7 g, Fiber 5 g, Protein 28.4 g, SaturatedFat 4.6 g, Sodium 2152.1 mg, Sugar 6.9 g

HAMBURGER CORN BREAD CASSEROLE

Hamburger Corn Bread Casserole image

Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
TOPPING:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat-free milk
1 tablespoon canola oil

Steps:

Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 339 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 722mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

CORN BURGERS WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Corn Burgers With Sun-Dried Tomatoes and Goat Cheese image

Here's a different burger for your summer rotation. Recipe is from "Veggie Burgers Every Which Way" by Lukas Volger.

Provided by Pinay0618

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh corn (from about 3 ears) or 1 1/2 cups frozen corn
2 eggs
6 scallions, including 1 inch into the dark green parts, thinly sliced
1 cup sun-dried tomato packed in oil, diced
1/2 cup stone-ground cornmeal or 1/2 cup polenta
3 ounces goat cheese
1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon fresh ground black pepper
1/2 teaspoon baking powder
2 tablespoons olive oil

Steps:

Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.
In a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. Stir in the remaining 1/2 cup corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. Crumble the goat cheese over the corn mixture and fold it inches Adjust the seasonings.
Heat the oil in a sauté pan over medium heat. Drop the mixture by heaping 1/4-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. Cook until golden brown on the bottoms, 4 to 5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4 or 5 minutes.

Nutrition Facts : Calories 251.8, Fat 13.8, SaturatedFat 4.6, Cholesterol 73.2, Sodium 381.6, Carbohydrate 25.9, Fiber 3.4, Sugar 2.1, Protein 9

MEXICAN CORNBREAD HAMBURGER CASSEROLE

Mexican Cornbread Hamburger Casserole image

I got this from my friend, Dorothy. She's a mother, grandmother, and a fabulous cook. If you don't have red bell peppers, you can use two green, but it's sure pretty with the red included, too.

Provided by BamaKathy

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ground chuck
1/2 teaspoon salt (adjust for your taste)
1 green bell pepper, diced
1 red bell pepper, diced
2 (6 1/2 ounce) packages Mexican cornbread mix
2 eggs
1 1/3 cups milk
1 (15 ounce) can cream-style corn
2 cups grated cheddar cheese

Steps:

Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier).
Pour cream corn over meat mixture. Sprinkle with cheddar cheese.
Mix cornbread mix, eggs, and milk until blended and pour over casserole.
Bake at 425 for 25-30 minutes until lightly browned.

Nutrition Facts : Calories 511.6, Fat 29.4, SaturatedFat 14.6, Cholesterol 215.9, Sodium 797.2, Carbohydrate 18.1, Fiber 1.6, Sugar 3.9, Protein 44

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