Roast Beef Blue Cheese And Caramelised Onion Bagels Recipes

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ROAST BEEF, BLUE CHEESE AND CARAMELISED ONION BAGELS



Roast Beef, Blue Cheese and Caramelised Onion Bagels image

Adapted from a recipe in the pre-Christmas issue of the Australian magazine 'New Idea' which contained several recipes which make good use of Christmas day leftovers. This recipe could, of course, be made at any time of year when you have left over roast beef. At other times, you could always buy sliced roast beef at your local deli. You can either halve your bagels and toast the halves, or simply warm them in the oven. Whichever you prefer. :) And if you know you like lots of mayonnaise or dressing on burgers or bagels, consider increasing the quantities of the cheese and the mayonnaise. The other recipes posted from this collection are Recipe #344949, Recipe #345416 and Recipe #345446.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 25m

Yield 6 Roast Beef, Blue Cheese and Caramelised Onion Bage, 6 serving(s)

Number Of Ingredients 15

200 g leftover roast beef
120 g firm blue cheese
1/2 cup mayonnaise
6 bagels
6 butter lettuce leaves or 2 dozen baby spinach leaves
2 tomatoes, sliced
sea salt, to taste, sprinkled on the tomato (optional)
fresh ground black pepper, to taste, sprinkled on the tomato (optional)
fresh basil leaf, to sprinkle on the tomato (optional)
1 tablespoon olive oil
2 red onions, thinly sliced
2 -4 garlic cloves, crushed, to taste (optional)
2 tablespoons brown sugar
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Making the Caramelised Onions: Heat the oil in a large, preferably non-stick, pan; add the onions (and garlic if you are including garlic) and cook, stirring, over a low to medium heat, until they have softened; add the brown sugar and continue stirring until the sugar has dissolved; season with salt and pepper, to taste.
  • Remove from the heat and stir the shredded beef in with the onions (and garlic); and cover to keep warm.
  • Cut the rind from the cheese, coarsely chop the cheese; place in a blender, add the mayonnaise and blend until smooth; add the salt and pepper.
  • Using a serrated edge knife, halve the bagels, place them on an oven tray and grill them on each side until they are toasted.
  • Assembling the Bagels: Spread the cheese mixture over the cut sides of the bagels and to the bottom half of the bagels add the lettuce or baby spinach leaves, the tomato slices (and a sprinkling of salt, pepper and basil if using) and the beef and onions, finishing with the top of the bagel. If you have any of the cheese mixture left, add it on top of the beef and onions before placing the bagel top back in place.

Nutrition Facts : Calories 556.4, Fat 19.1, SaturatedFat 6.3, Cholesterol 46, Sodium 1000.8, Carbohydrate 70.9, Fiber 3.6, Sugar 8.5, Protein 25.2

BEEF GOULASH WITH BLUE CHEESE



Beef Goulash with Blue Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds ground sirloin
4 cloves garlic, finely chopped
1 onion, finely chopped
1 mild red or green frying pepper, chopped
3 tablespoons smoked sweet paprika
Salt and pepper
1 to 2 cups veal or chicken stock, plus more if needed
One 14-ounce can petite diced tomatoes
8 to 12 ounces macaroni
Sour cream
1 cup blue cheese or smoked blue cheese, crumbled
Chopped fresh herbs, such as parsley, dill and chives, for garnish

Steps:

  • Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
  • Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
  • To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
  • Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
  • Top the goulash with blue cheese crumbles and herbs, and serve.

CARAMELIZED ONION AND CHEESE BAGEL SWIRLS



Caramelized Onion and Cheese Bagel Swirls image

Provided by Kelsey Nixon

Time 2h10m

Yield 12 bagel swirls

Number Of Ingredients 21

1 1/2 cups warm water
2 tablespoons sugar
One 1/4-ounce package dry active yeast
4 1/2 cups all-purpose flour, plus more for kneading
2 teaspoons kosher salt
Oil, for greasing bowl
4 strips bacon
1 medium yellow onion, thinly sliced
4 ounces cream cheese, softened
4 ounces grated Gouda cheese
1/4 cup fresh parsley leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 large egg
2 teaspoons poppy seeds
2 teaspoons white sesame seeds
Cream Cheese and Chive Drizzle, recipe follows
6 ounces cream cheese, at room temperature
1/2 cup whole milk
3 tablespoons Greek yogurt or creme fraiche
1/4 cup chopped fresh chives
Kosher salt and freshly cracked pepper

Steps:

  • Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top
  • Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.

BLUE CHEESE ROAST BEEF SANDWICHES



Blue Cheese Roast Beef Sandwiches image

This recipe is a great way to dress up a roast beef sandwich. The blue cheese spread is simply scrumptious. --Janet Briggs

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup crumbled blue cheese
1/3 cup sour cream
3 tablespoons mayonnaise
Salt and pepper to taste
8 slices rye or whole wheat bread
3/4 pound thinly sliced deli roast beef
1/3 cup roasted sweet red peppers
Bibb or Boston lettuce leaves

Steps:

  • In a small bowl, mash the blue cheese with a fork. Whisk in sour cream and mayonnaise; season with salt and pepper. Spread over one side of each slice of bread., On four slices, layer roast beef, red peppers and lettuce; top with remaining bread.

Nutrition Facts :

GRILLED BEEF & BLUE CHEESE SANDWICHES



Grilled Beef & Blue Cheese Sandwiches image

Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 ounces cream cheese, softened
2 ounces crumbled blue cheese
8 slices sourdough bread
3/4 pound thinly sliced deli roast beef
1/2 small red onion, thinly sliced
1/4 cup olive oil

Steps:

  • In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

ONION BAGELS



Onion Bagels image

My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.

Provided by Kzim4

Categories     Yeast Breads

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups warm water
2 (1/4 ounce) packets bulk active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5 -5 3/4 cups flour
cornmeal, for sprinkling on baking sheet
1 egg yolk
1 tablespoon water

Steps:

  • Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
  • Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
  • Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
  • Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
  • Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
  • Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
  • Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
  • Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
  • Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
  • Combine egg yolk with 1 tablespoon water and brush on top of bagels.
  • Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
  • **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES



Toasted Blue Cheese and Caramelized Onion Sandwiches image

Categories     Sandwich     Cheese     Onion     Appetizer     Sauté     Blue Cheese     Raisin     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 wedges

Number Of Ingredients 8

2 tablespoons olive oil
2 large white onions, thinly sliced
2 tablespoons (packed) golden brown sugar
2 tablespoons rice vinegar
2 tablespoons chopped golden raisins
8 5 1/2x3x1/2-inch slices rustic country bread, such as walnut, pecan, or walnut-raisin
2 6-ounce wedges soft blue cheese (such as Cambazola, rind trimmed, or Gorgonzola dolcelatte), sliced
1/4 cup (1/2 stick) butter, room temperature

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
  • Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.

BLUE CHEESE AND CARAMELIZED-ONION SQUARES



Blue Cheese and Caramelized-Onion Squares image

Categories     Cheese     Onion     Bake     Cocktail Party     Blue Cheese     Rosemary     Fall     Bon Appétit

Yield Makes 42 squares

Number Of Ingredients 15

Crust
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese

Steps:

  • For crust:
  • Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
  • For topping:
  • Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
  • Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.

A.1. ROAST BEEF, CHEDDAR, AND CARAMELIZED ONION GRILLED CHEESE



A.1. Roast Beef, Cheddar, and Caramelized Onion Grilled Cheese image

Here's a grilled cheese sandwich the way a good steakhouse might make it: with caramelized onions, roast beef and extra sharp cheddar cheese.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 sandwiches

Number Of Ingredients 6

1/4 cup butter, softened
1 cup caramelized onions
8 slices sourdough bread
1 cup A.1. Original Sauce
1 lb. good quality roast beef
1 pkg. (8 oz.) CRACKER BARREL Extra Sharp Cheddar Cheese (shredded to make 2 cups)

Steps:

  • Butter outside of bread slices, spread inside of each slice of bread with 2 tbsp A1 Sauce. Top one slice with ¼ lb of the roast beef, followed by 4 tbsp caramelized onions, and then finally ½ cup of shredded cheddar cheese. Top with other slice of bread, and repeat to make four sandwiches.
  • Spray a large skillet with cooking spray and heat over medium heat. Carefully place one sandwich (or two if you can fit them) in the hot skillet, brown on one side (about 60 seconds), flip, press slightly, and brown on other side (another 30-60 seconds). Repeat with rest of sandwiches. Cut on diagonal. Dig in!

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

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ROAST BEEF-AND-BLUE CHEESE SANDWICH RECIPE
Get one of our Roast beef-and-blue cheese sandwich recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 92% Roast Beef-and-Blue Cheese Sandwich Myrecipes.com. 45 Min; 4 Yield; Bookmark. 91% Roast Beef and Blue Cheese Wraps Myrecipes.com. 45 Min; 4 Yield; Bookmark. 68% Ultimate Roast Beef Blues Sandwich …
From crecipe.com


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