CORNED BEEF AND CABBAGE I
What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.
Provided by Laria Tabul
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 2h35m
Yield 5
Number Of Ingredients 4
Steps:
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g
CLASSIC REUBEN PANINI
A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill 5 minutes.
- Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
- When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.
Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g
FONTINA PANINI WITH SPINACH
Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
- Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g
GRILLED CORNED BEEF AND FONTINA SANDWICHES
This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle.
Provided by Little Suzy Homemak
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 4 bread slices on work surface.
- Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
- Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches on each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half and serve.
CORNED BEEF AND FONTINA PANINI
Make and share this Corned Beef and Fontina Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 19m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat panini grill to high.
- Brush one side of each bread slice with butter.
- Place on a work surface, buttered side down, and spread with mustard.
- On bottom halves, evenly layer beef, cheese, pickle, and onion.
- Cover with top halves and press gently to pack.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 564.2, Fat 28.2, SaturatedFat 13.1, Cholesterol 103.7, Sodium 1712.7, Carbohydrate 53, Fiber 8.6, Sugar 10.5, Protein 26.4
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