DRIP BEEF SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Sprinkle the chuck roast with salt and pepper.
- Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
- Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
- Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.
- To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.
CREEPY HALLOWEEN EYEBALLS
If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.
Provided by JuliettevanSon
Categories Appetizers and Snacks
Time 20m
Yield 20
Number Of Ingredients 4
Steps:
- Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 6.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 3 g
EASY FRENCH DIP SANDWICHES
A quick and easy sandwich that the whole family will love.
Provided by writergirl
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
- Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
- Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 40.5 g, Cholesterol 93.7 mg, Fat 22.6 g, Fiber 2 g, Protein 44.6 g, SaturatedFat 12.1 g, Sodium 2309.6 mg, Sugar 3.5 g
EASY CREAMY CORN DIP
This simple creamy corn dip has the perfect amount of spice to be a crowd-pleaser at any potluck.
Provided by By Corey Valley
Categories Snack
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl or electric mixer, beat sour cream, mayonnaise, cheese, chiles and spices on medium speed until well blended.
- Stir in corn, bacon and cilantro until well combined.
- Cover and refrigerate at least 1 hour but no longer than 24 hours before serving. Serve with chips.
Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g
CREEPY BONE SANDWICH WITH 'BLOOD' DIP
Nothing scary has to happen to make this sandwich and dip recipe. But to avoid raised eyebrows, it's best to serve it at a Halloween-related event.
Provided by My Food and Family
Categories Home
Time 11m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut the bread and ham using the bone shaped cookie cutter.
- Mix together the mayo and the mustard.
- Spread the mayo mixture onto the bread and add one slice of cut ham to each piece of bread.
- Sprinkle the mozzarella cheese on top of the sandwich.
- Place on a baking sheet and bake for about 6 minutes.
- Serve with a side of ketchup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLOOD 'N' GUTS DIP
Everyone will love this dip that gets its bold zip from the Dijon mustard. It pairs perfectly with Pretzel Bones! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.
Nutrition Facts :
CREEPY BODY BITS DIP
I adapted this from BHG's Halloween magazine. I tried it out on my family and am going to serve this at our Halloween Bash.
Provided by ratherbeswimmin
Categories Pork
Time 2h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain.
- Transfer sausage mixture to a 4-quart slow cooker.
- Stir in weiners, tomatoes, and cheese.
- Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour.
- To serve, keep warm on low setting, stirring occasionally.
- Serve with tortilla chips.
Nutrition Facts : Calories 3919.4, Fat 284.6, SaturatedFat 163.5, Cholesterol 1023, Sodium 16190.9, Carbohydrate 111.3, Fiber 1.9, Sugar 79.3, Protein 225.8
CREEPY FINGER SANDWICHES
As creepy as these finger sandwiches are, they're perfect for Halloween parties! But nobody will run away from their golden-brown, melty deliciousness.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll dough; separate breadsticks. Place 6 breadsticks, 3 or 4 inches apart, on baking sheet; flatten slightly with fingers. Brush with mustard; top with ham and cheese. Flatten remaining breadsticks; place over cheese. Gently stretch edges of dough over filling; press edges together to seal.
- Score "knuckle" and "nail" lines into each sandwich using sharp knife. (Do not cut completely through dough.) Add food coloring to egg yolk; use to paint fingernails on dough.
- Bake 12 to 15 min. or until golden brown. Cool slightly.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 550 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 3 g, Protein 8 g
BONE CHILLIN' BREADSTICKS & HALLOWEEN DIP
When little trick-or-treaters are chilled to the bone, warm them up with hot Bone Chillin? Breadsticks fresh from the oven! Break one of these bones, and they?re ready for dippin? in a hip Halloween dip!
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 45m
Yield 12 Breadsticks, 12 serving(s)
Number Of Ingredients 8
Steps:
- Breadsticks:.
- Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.
- Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired.
- Halloween Dip.
- In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.
Nutrition Facts : Calories 106, Fat 7.6, SaturatedFat 4, Cholesterol 34.7, Sodium 258.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 7.8
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