Reuben Croquettes Recipes

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REUBEN FRITTERS



Reuben Fritters image

Provided by Food Network

Categories     appetizer

Time 7h25m

Yield 160 fritters

Number Of Ingredients 18

One 8-pound corned beef brisket, raw
3 cups sauerkraut
3 pounds cream cheese
2 pounds Swiss cheese, shredded or diced small
Vegetable oil, for deep-frying
Flour, for coating
Buttermilk, for dredging
Panko breadcrumbs, for coating
Chopped fresh parsley, for coating
Whole-Grain Honey Mustard Horseradish Dipping Sauce, recipe follows
4 cups mayonnaise
1 pound honey
8 ounces Dijon mustard
6 ounces horseradish (fresh if possible)
4 ounces whole-grain mustard with stout
4 ounces rice vinegar
1 1/2 ounces dry mustard
1 tablespoon granulated garlic

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
  • Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
  • In a large heavy-bottomed saucepan fitted with a deep-frying thermometer, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350 degrees F.
  • In three separate containers put the flour, buttermilk, and breadcrumbs mixed with parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches--making sure all the fritters are submerged--until golden brown, 3 to 5 minutes.
  • Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
  • Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.

TRADITIONAL REUBEN CASSEROLE



Traditional Reuben Casserole image

This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!

Provided by AVEYED

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups thousand island dressing
1 cup sour cream
1 tablespoon minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
1 pound sauerkraut, drained
1 ½ pounds corn beef, cut into bite-size pieces
2 ½ cups shredded Swiss cheese
¼ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, mix the thousand island dressing, sour cream, and onion.
  • Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
  • Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 28.2 g, Cholesterol 114.6 mg, Fat 44.2 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 18 g, Sodium 1545 mg, Sugar 9 g

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

REUBEN CROQUETTES



Reuben Croquettes image

These are very good. My step-mom used to make these in the 80's. We would dip into a mustard dressing. Honey mustard would work. The thousand island works great also. Make sure you finely chop corned beef and sauerkraut, so the croquettes hold together. They make a nice appetizer or a nice luncheon with a salad. I hope you enjoy these as much as I do!

Provided by Cookiegirlandi

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup converted rice
1 (16 ounce) can sauerkraut
1 (12 ounce) can corned beef
1/4 cup chopped onion
3 eggs
1 cup shredded swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
1 1/2 cups fine dry breadcrumbs

Steps:

  • Cook rice according to package directions.
  • Drain sauerkraut very well, chop fine with corned beef.
  • (I use food processer, pulse).
  • Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
  • Shape into 18 croquettes or (I make egg shape).
  • balls, using 1/4 Cup mixture for each.
  • Combine remaining egg and water, beat slightly.
  • Roll croquettes in crumbs, egg and crumbs again.
  • Let dry 10 minutes.
  • Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ø 20 minutes, turning once.
  • Serve with Thousand Island dressing.

KARDEA'S REUBENS



Kardea's Reubens image

Just like a Rueben you'd find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
3 tablespoons dill pickle relish
2 tablespoons sriracha
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 teaspoons Worcestershire sauce
7 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, sliced (about 2 cups)
Kosher salt
2 1/4 cups drained sauerkraut
12 slices rye sandwich bread
12 slices Swiss cheese
2 1/4 pounds thinly sliced corned beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
  • For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
  • Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
  • Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

REUBEN MEAT LOAF



Reuben Meat Loaf image

This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
1 medium onion, chopped
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1 cup soft rye bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1/4 cup prepared Thousand Island salad dressing
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

RICE CROQUETTES



Rice Croquettes image

Make and share this Rice Croquettes recipe from Food.com.

Provided by Debster

Categories     Rice

Time 2m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked rice, cooled
1/2 cup all-purpose flour
1 tablespoon butter, softened
2 eggs, well beaten
1/3 cup grated sharp cheddar cheese
1/4 teaspoon cayenne pepper
salt
fresh breadcrumb

Steps:

  • In a mixing bowl combine the rice, flour, and butter.
  • Stir in the eggs, cheese, Cayenne, and salt.
  • Shape into balls and roll in bread crumbs.
  • Fry in hot oil until golden brown-about 2 minutes.
  • Serve immediately.

Nutrition Facts : Calories 248, Fat 8.8, SaturatedFat 4.7, Cholesterol 123.3, Sodium 114.2, Carbohydrate 32.2, Fiber 0.7, Sugar 0.3, Protein 8.8

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