TAILGATE SLIDERS - HY-VEE RECIPES AND IDEAS
Good luck resisting these warm, sweet, savory, pull-apart sandwiches on game day or any day when you have a hungry crowd to feed. To kick things up even further, try using Di Lusso deli meats and cheeses.
Provided by Hy-Vee Test Kitchen
Prep Time 6 minutes
Cook Time 20 minutes
Yield 24 1 slider each
Number Of Ingredients 10
Steps:
- 1.
Cut rolls in half to create a top and bottom layer. Place bottom halves into a greased 13x9-inch baking pan.
- 2.
Spread rolls with mayo, evenly disperse ham and cheese between the two packages of rolls. Place the top half of the rolls on top of the ham and cheese.
- 3.
In a small bowl, mix together butter, mustard, garlic powder, onion powder, Worcestershire, and poppy seeds. Pour mixture over rolls. Cover tightly with foil, let rest 10 minutes.
- 4.
Preheat oven to 350 degrees. Bake, covered, for 10 to 15 minutes. Uncover and bake 2 to 4 minutes until the tops are browned and crisped and cheese has melted.
Nutrition Facts : Calories 220, FatContent 13g, SaturatedFatContent 6g, TransFatContent 0g, CholesterolContent 50mg, SodiumContent 350mg, CarbohydrateContent 16g, FiberContent 0g, SugarContent 6g, ProteinContent 10g
VEGETARIAN TORTILLA SOUP RECIPE - NYT COOKING
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
More about "blue carousel recipes"
TAILGATE SLIDERS - HY-VEE RECIPES AND IDEAS
Good luck resisting these warm, sweet, savory, pull-apart sandwiches on game day or any day when you have a hungry crowd to feed. To kick things up even further, try using Di Lusso deli meats and cheeses.
From hy-vee.com
Reviews 4.1
Calories 220 per serving
- 4.
Preheat oven to 350 degrees. Bake, covered, for 10 to 15 minutes. Uncover and bake 2 to 4 minutes until the tops are browned and crisped and cheese has melted.
VEGETARIAN TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine mexican
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGETARIAN TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine mexican
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
BOBBY FLAY’S SALTED CARAMEL SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 463 per serving
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
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