Reuben "Sandwich"

We love us a good Reuben in this house, and so when I saw thing I couldn't pass up trying it. We were definitely NOT disappointed.Reuben "Sandwich"

From: Real Mom Kitchen

1 loaf frozen bread dough, thawed or use the recipe below (I made the homemade version)
1/4 cup thousand island dressing
1/2 lb. corned beef or pastrami (In my world a Reuben is always corned beef)
8 slices of swiss cheese
1/2 cup sauerkraut, well drained (the recipe says optional, but not in my book)
caraway seeds (I wish that I would have used more of these. They were crucial as this wasn't the typical rye bread that you would see with a Reuben.)
extra thousand island dressing for dipping.

Roll your bread dough out to a 9x13" rectangle. Transfer to a baking pan sprayed with cooking spray. Using kitchen shears or a pizza cutter, make 1" wide strips about 3" long down the long side of the dough. Repeat with the other long side. Down the center portion of the dough, spread the thousand island dressing and top with cheese, meat and sauerkraut. Start with one end and pull the two strips together, twist together in the center and tuck ends under. It will make a little knot shape. Also roll the end of the dough up to seal the ends. Continue with the strips until you get to the other end. Sprinkle on the caraway seeds. Bake at 35o degrees, or whatever the package directions on your bread says, for 30-35 minutes until nice and golden brown. Allow to cool for a few minutes before slicing. Cut into slices and serve with extra thousand island dressing if desired.

Bread Dough Recipe

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tbs. yeast
1/4 cup sugar or honey
1/2 tsp. salt
1 egg
3 1/2 cups flour.

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs. Gradually add the flour. Your dough is ready to use for the Reuben now. Make sure to use a lot of flour when you roll out the dough as it is quite sticky.

Mom's Pot Roast

I love my mom's pot roast. I usually put it in the oven but I decided to try it for once in the crock pot. I will never be able to go back to making it in the oven. And this is the most moist yumminess ever.
Mom's Pot Roast

From: Mom Solter

1 Chuck Roast
1 can cream of mushroom soup
1 can milk (just take your soup can and fill it with milk)
1 pkg. onion soup mix
8 oz. pkg. sliced mushrooms

Mix together soup, milk, onion soup mix and mushrooms. Pour over roast in crock pot. Cook on low for 8 or more hours. The longer you cook it the more tender it will be.

Beef Stir Fry

Beef Stir Fry

From: Homecooking In Montana

1 lb. tri-tip, thinly sliced
2 tsp. fresh ginger, minced
2 tsp. cornstarch
1 Tbs. rice vinegar
2-3 cloves garlic, minced
salt & pepper to taste
1/4-1/3 cup olive oil fro stir frying
1 carrot, julienned
2 green onions, sliced
1/4 bell pepper, julienned (I used a lot more than this to make the meal go further and because we like a lot of veggies in our stir fry)
1 cup mushrooms, sliced
3-4 cloves garlic, sliced
sesame seeds, optional
Stir fry sauce of your liking

Mix together ginger, cornstarch, rice vinegar, 2-3 cloves garlic, and salt and pepper. Add beef and let marinate for 20 or so minutes.

In a skillet, stir fry the mushrooms with a bit of salt and pepper in a tsp. of oil until most of the water is evaporated and the mushrooms are mostly dry. Set aside.

Clean skillet and add oil over medium-high heat. Add beef in batches, frying until golden brown and done. Set aside. Drain all of the oil except for 1 tsp. Stir fry all of the julienned veggies for a minute or so. You want the veggies to still have some bite to them. Return the meat and mushrooms to the pan. Stir fry for another minutes. Add stir fry sauce and cook until heated through. Serve over rice. Sprinkle with sesame seeds.

Beef with Rosemary-Mushroom Sauce

This was awesome. I followed the tip to serve with mashed potatoes and we ended up serving it over the mashed potatoes because it was so amazing together.Beef with Rosemary-Mushroom Sauce

From: MyRecipes

1 (8 oz.) pkg. pre-sliced mushrooms
1 cup dry red wine
1 lb. boneless top sirloin steak (about 3/4" thick) (I am too cheap for this and just used fajita steak that was super thin and it still turned out freaking amazing)
Cooking Spray
1 cup green onions, chopped
1/4 cup fresh parsley, chopped and divided
1 1/2 tsp. fresh rosemary, chopped or 1/2 tsp. dried rosemary(I used dried crushed rosemary)
1 tsp. balsamic vinegar
4 cloves garlic, minced
1 (10.5 oz.) can beef broth
1 (8 oz.) can tomato sauce

Combine the mushrooms, wine and steak in a large Ziploc bag and seal. Marinate in the fridge for about 30 minutes, turning occasionally. (I cut my steak into strips before putting in the marinade as it was really thin and is easier to cut before cooking)

Remove the steak from the bag, reserving marinade. Place a large non-stick skillet coated with cooking spray over medium-high heat. Add the steak and cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. (As I mentioned, my steak was a lot thinner, so I just cooked it until it was done, kind of tossing it around in my pan.)

Combine the onions, 2 Tbs. parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to the pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently.

Cut the beef diagonally across the grain into thin slices. place beef on a serving platter. Spoon the mushroom sauce over the beef. Sprinkle with 2 Tbs. parsley. (I combined the steak and sauce back in the pan just to make life easier and make sure the steak was still plenty warm. I made some garlic mashed potatoes and served this right over the top. YUMMY!)

Taco Salad Bowls

Taco Salad Bowls

From: Tarah's Food Reviews

4 (8") flour tortillas
1 Tbs. chili powder, divided
3/4 lb. ground beef
1 cup matchstick cut carrots
1/2 cup + 2 Tbs. Salsa, divided
2 Tbs. Mayo
4 cups salad greens, torn
1 lg. tomato, chopped
1/2 cup Mexican style cheese, shredded
1/4 cup fresh cilantro, chopped

Preheat oven to 425 degrees. Crumple four large sheets of foil to make four 3" ball; place on a baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes. or until the tortillas are golden brown. (The recipe says that the tortillas will drape over the foil balls as they bake but I had to give mine a little help in the formation department.)

Meanwhile, brown the meat witht he carrots and remaining 2 1/2 tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally.

Mix the mayo and remaining 2 Tbs. salsa in a large bowl. Add the salad greens and tomatoes; toss to coat. Spoon into tortilla shells: top with meat mixture, cheese and cilantro.

Reuben Sandwiches

I know that this doesn't look pretty, or is a good picture at all, but this is a quick and easy recipe for reuben sandwiches, and they are delicious. Makes a great lunch or dinner.

Reuben Sandwiches

From: Better Homes and Gardens

8 slices dark rye or pumpernickel bread (I just used wheat bread that was chalked full of yummy stuff)

3 Tbs margarine or butter, softened

1/4 cup Thousand Island or Russian salad dressing

1/2 lb thinly sliced cooked corned beef, beef, pork, or ham (I recommend corned beef)

4 slices Swiss cheese

1 cup sauerkraut, well drained

Spread one side of each slice of bread with margarine and the other side with salad dressing. With the margarine side down, top with meat, cheese, and sauerkraut. Top with remaing bread slice, dressing side down.

In a skillet cook over medium-low heat for 4-6 minutes or till bread toasts and cheese melts, turning once. (The amount here should make about 4 servings, but use however much you need for your family)

Corned Beef and Cabbage

I'm sorry, I know that it is nowhere near the time of year for this type of a meal, but I saw that I had the corned beef brisket in my deep freezer and then my pregnant craving went into overdrive. Corned Beef and Cabbage

From: The Domestic Goddess

1 (5 1/2 lb.) corned beef brisket
2 Tbs. pickling spice
1 lg. orange, sliced in rounds with peel
2 stalks celery, sliced
1 lg. onion sliced
1/2 cup cold water
6 Tbs. butter, divided
1 lg. head cabbage, cored and thinly sliced
2 golden delicious apples, cored and quartered with peel
1/4 cup water

Preheat oven to 300 degrees. Line a 9x13 pan with alumninum foil, leaving enough extra extending over the edges to cover and seal in the roast.

Rinse the brisket and pan dry. Rub with the pickling spice (I usually use a little extra) and place in prepared pan. Arrange celery, orange and onion slices on and around the brisket. Pour in 1/2 cup cold water. Wrap the foil over the roast, tightly sealing the edges so it is completely encased in foil. Bake for about 4 hours or until the meat is tender.

About 45 minutes before the roast is done, heat 3 Tbs. of butter and 1/4 cup of water in a large pot. Add the cabbage and apples; cover and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining butter and sliced corned beef. ( I like to scrape out the mushy insides of about half of the apples and mix it in with the cabbage before serving.)

Perfect Winter Beef Stew

Perfect Winter Beef Stew
from Kraft



Prep Time: 15 min
Total Time: 2 hr 15 min

Makes: 8 servings, 1-1/4 cups each

3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 can (14-1/2 oz.) beef broth

POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.

Kraft Kitchens Tips
Jazz It Up: Add 1/2 tsp. dried thyme leaves with the broth for extra flavor.
Substitute: Prepare as directed, using KRAFT Light Italian Reduced Fat Dressing.
How to Prepare Stew in Slow Cooker: Marinate meat and cook bacon, onions and mushrooms as directed. Remove meat from marinade; discard marinade. Add meat, onions, mushrooms and remaining ingredients to slow cooker. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH) or until meat is tender. Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Continue cooking an additional 15 min. or until sauce is thickened.