SEARED STEAK SANDWICHES- Servings: 4
2 teaspoons NESCAFE TASTER'S CHOICE 100% Pure Instant Coffee Granules
1/2 teaspoon paprika or chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 pound (about 3/4-inch-thick) boneless sirloin steak, trimmed of fat
1/3 cup water
2 tablespoons reduced-sodium soy sauce
2 teaspoons balsamic vinegar
1/2 teaspoon granulated sugar
1 teaspoon canola oil
4 hoagie rolls
Grilled onions (optional)
Sliced Gruyère cheese (optional)
COMBINE coffee granules, paprika, pepper and garlic powder in small bowl; stir until well blended. Sprinkle evenly over both sides of beef; let stand at room temperature for 15 minutes. Combine water, soy sauce, vinegar, and sugar in small bowl; set aside.
HEAT large, nonstick skillet over medium-high heat. Add oil; tilt pan to coat bottom evenly. Add beef; cook for 4 minutes. Turn over; reduce heat to medium-low and cook for an additional 5 minutes or until desired doneness. Place beef on cutting board (save skillet with drippings); cover with foil. Let stand for 5 minutes.
PLACE skillet with drippings over medium-high heat; add soy sauce mixture. Bring to a boil; boil, scraping bottom and side of skillet occasionally, for 2 minutes or until reduced to about 1/4 cup. Thinly slice beef diagonally. Divide beef between hoagies; drizzle with sauce. Top with grilled onions and cheese.
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POPCORN CHEX MIX- Servings: 10 servings (2 cups each)
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups (7 oz.) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 2/3 cups (10-oz. pkg.) NESTLES TOLL HOUSE SWIRLED Milk Chocolate & Caramel Morsels
1 pkg. (6 oz.) sweetened dried cranberries
PREHEAT oven to 250 DEGREES. Grease large roasting pan. Mix cereal, popped popcorn & nuts in roasting pan.
COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
BAKE for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and cranberries. Store in airtight container.
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SUPER NACHOS
1 lb. lean ground beef
1 large onion, chopped
1 tsp. seasoned salt
1/2 tsp. ground cumin
2 cans (16 oz. each) refried beans
1 pkg.(1-1/4 oz.) taco seasoning mix
2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup chunky taco sauce - mild, medium or hot
1 cup shredded Cheddar cheese
1 can (4 oz.) green chiles, sliced optional -
1 cup guacamole and/or 1 cup sliced black olives
tortilla chips
In a large skillet, brown the ground beef and onions. Drain well, then add the seasoned salt and cumin; stir and set aside. Combine the refried beans and taco seasoning mix; mix well. Add the Monterey Jack cheese and mix well. Spread the bean mixture in a shallow oblong or oval baking dish, about 10" x 15", or in a large round shallow baking dish. Cover with the ground beef/onion mixture. Spread the chunky taco sauce over the beef. Top with the Cheddar cheese. Scatter green chilies and black olives, if using, over the cheese.(At this point, this recipe may be made ahead and refrigerated until party time, but do not freeze.)
Bake in a preheated oven, uncovered, at 400º for 20 to 25 minutes or until thoroughly heated through. Place the baking dish in the center of a large tray, surrounded by a generous supply of tortilla chips. Serve with sour cream and/or guacamole on the side.
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BUFFALO CHICKEN WINGS
These fiery chicken wings are known in many areas as simply "Buffalo Wings."
24 chicken wings, rinsed and patted dry
1/3 cup butter or margerine
2 to 3 T. bottled Cajun Style hot sauce
oil for deep frying
Split the chicken wings at the joints. Remove and discard the wing tips. Place the wings in a saucepan over low heat. Melt the butter or margerine in a saucepan over low heat. Add the hot sauce and stir until well mixed. (Start with 2 tablespoons and taste; 3 tablespoons makes a very hot sauce.) Pour the hot sauce over the wings, stirring to make sure the wings are coated. Let stand for about 30 minutes, stirring occasionally. Heat the oil to 365 DEGREES. Fry the wings for 5 to 6 minutes, or until crisp and golden. Drain on paper towels before serving.
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HEARTY CHILI CON CARNE
1 T. vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely grated carrots
2 lbs. lean ground beef
1 T. garlic powder
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
3 cans (16 oz.) dark red kidney beans
1 large can tomatoes
1 - 16 oz. can tomato sauce
1 tsp. sugar
2 T. taco sauce - mild, medium or hot - your preference
grated cheddar cheese (optional)
In a large skillet, saute the vegetables in oil until tender. Set aside. In a large, deep skillet or Dutch oven, brown the ground beef. Drain off the fat. Add the seasonings and stir to mix well. Add the sauteed vegetables, canned tomatoes and tomato sauce. Bring to a low boil, reduce heat and simmer for about 45 minutes, stirring occasionally. Stir in the kidney beans and simmer for about 15 more minutes. Optional - Top individual servings with grated cheddar.
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BARBECUE STYLE PORK SANDWICHES
1 cup French dressing
1 large onion, coarsely chopped
1/ 4 cup brown sugar
2 T. Worcestershire sauce
1 T. chili powder
1 medium clove garlic, finely chopped
2-1/2 lbs. boneless pork shoulder roast
8 crusty sandwich rolls
In a small bowl, mix the French dressing, onion, brown sugar, Worcestershire sauce, chili powder and garlic together; set aside. Place the pork in a roasting pan. Roast in a preheated oven at 375 DEGREES for 45 minutes. Brush with half of the sauce mixture, then continue roasting for an additional 45 minutes to 1 hour, basting one or two more times with the remaining sauce. Shred the pork into bite size pieces. Serve on sandwich rolls.
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SUPER PARTY SANDWICHES
Make your own super size party subs!
2 long loaves crusty French Bread (about 20" to 22" long, each)
sweet pepper and onion relish
Italian dressing
12 oz. thinly sliced tavern ham
12 oz. thinly sliced hard salami
8 oz. thinly sliced pepperoni
12 oz. thinly sliced provolone cheese
1 small jar olives
sandwich picks
About 1-1/2 hours before serving .... Slice the bread loaves lengthwise. Lightly brush the cut side of both the tops and the bottoms of the loaves with Italian dressing. Place slices of tavern ham, hard salami, and pepperoni on the bottom halves. Spread a generous layer of sweet pepper and onion relish over meats. Add slices of provolone. Cover with the top halves of bread. Tightly wrap each loaf in plastic wrap and refrigerate for about 1 hour. Cut the sandwiches diagonally into slices about 3" wide. For each sandwich slice, place an olive on a sandwich pick. Insert the picks with the olives into the cut sandwiches and arrange on a serving tray.
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