LOW SODIUM PEPPERONCINI RECIPES

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MISSISSIPPI ROAST POT PIE RECIPE - PILLSBURY.COM



Mississippi Roast Pot Pie Recipe - Pillsbury.com image

We’re reinventing the Mississippi roast that’s taken the internet by storm! Our speedy makeover turns it into an all-in-one dinner recipe that’s made on the stovetop and topped with flaky biscuits.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

2 1/2 to 3 lb boneless beef chuck roast, excess fat removed, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 cup butter
1 package (1 oz) ranch salad dressing & seasoning mix
1/2 cup drained sliced pepperoncini peppers (from 16-oz jar)
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 cups refrigerated diced potatoes (from 20-oz bag)
1 cup frozen peas and carrots
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count), cut in quarters

Steps:

  • Heat oven to 350°F. Place beef pieces in large resealable food-storage plastic bag. Add flour; close bag, and shake until evenly coated.
  • In 12-inch ovenproof skillet, melt 1/4 cup of the butter over medium-high heat. Add half of the flour-coated beef; cook 6 to 8 minutes or until lightly browned on all sides. Remove from skillet. In same skillet, melt remaining 1/4 cup butter; cook remaining beef. Add already cooked beef back to skillet. Stir in dressing mix, pepperoncini and broth; heat to boiling. Cover and reduce heat; simmer 18 to 20 minutes, stirring occasionally, until beef is tender. Stir in potatoes; cover, cook 5 to 8 minutes or until potatoes are tender. Stir in frozen peas and carrots. Top with biscuit pieces around outer edge of pan.
  • Bake 13 to 17 minutes or until biscuits are light golden brown.

Nutrition Facts : Calories 590 , CarbohydrateContent 41 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 8 g, TransFatContent 1 g

ITALIAN BEEF SANDWICHES RECIPE | REE DRUMMOND | FOOD NETWORK



Italian Beef Sandwiches Recipe | Ree Drummond | Food Network image

Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree’s recipe here is a quick version which she serves on sandwiches.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1/2 cup shredded carrots
1/2 cup sliced pepperoncini 
1/4 cup sliced pickled jalapeños 
1/4 cup sliced roasted red peppers 
1 tablespoon olive oil 
1 tablespoon pepperoncini liquid 
1/2 teaspoon garlic powder
Freshly ground black pepper 
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper 
2 tablespoons olive oil 
2 teaspoons Italian seasoning 
2 garlic cloves, minced 
1 1/2 cups low-sodium beef broth 
1 1/2 tablespoons balsamic vinegar 
4 hero rolls, split
12 slices provolone 

Steps:

  • For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
  • For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
  • Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
  • Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

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ITALIAN BEEF SANDWICHES RECIPE | REE DRUMMOND | FOOD NETWORK
Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree’s recipe here is a quick version which she serves on sandwiches.
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  • Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.
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