REUBEN PIZZA
Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this pizza is a snap to whip up, and it tastes just like a Reuben sandwich. -Nicole German, Hutchinson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread with salad dressing. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 480 calories, Fat 27g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 1527mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CORNED BEEF POTATO DINNER
For St. Patrick's Day, I usually prepare this dish instead of the traditional corned beef dinner. This takes less time because it makes good use of the microwave...and it's very tasty. -Brooke Staley Mary Esther, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 4-5 minutes or until potatoes are crisp-tender. Add the onion; cover and cook for 1-2 minutes or until onions are tender. Stir in the coleslaw mix. Cover and cook for 2-3 minutes longer or until potatoes are tender; drain., In a large skillet, saute corned beef in oil for 3-4 minutes; drain. Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 1-2 minutes or until heated through.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
CORNED BEEF AND CABBAGE PIZZA
We topped Pillsbury pizza crust with roasted potatoes, caramelized cabbage and corned beef for a tasty pizza that's ready in 40 minutes.
Provided by Stephanie Wise
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease large cookie sheet with oil.
- In ungreased 15x10-inch shallow pan, toss potato slices with 1 tablespoon oil, the salt and pepper. Roast 10 minutes or until light golden brown.
- Meanwhile, melt butter in 8-inch skillet over medium heat. Add cabbage; toss to coat. Cook 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
- (If using dark or nonstick cookie sheet, reduce oven temperature to 400°F.) Unroll dough onto cookie sheet. Bake 5 minutes.
- Remove cookie sheet from oven. Top partially baked crust with half of the 3 cheeses. Top with corned beef, caramelized cabbage and potato slices. Sprinkle with remaining cheeses and if desired, more salt and pepper to taste.
- Bake 6 to 10 minutes longer or until crust is golden brown and cheese is melted and bubbly. Cool pizza 5 minutes before slicing.
Nutrition Facts : ServingSize 1 Serving
CORNED-BEEF-AND-CABBAGE PIZZA
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 2 medium (14-inch) pies
Number Of Ingredients 15
Steps:
- Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
- Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
- Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
- Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
POTATO-CORNED BEEF HASH CASSEROLE
Treat the family to a hearty Potato-Corned Beef Hash Casserole for brunch. Our corned beef hash casserole with hash browns is creamy and cheesy.
Provided by My Food and Family
Categories Home
Time 55m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine potatoes, meat and oil; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 min. or until golden brown, stirring after 10 min. Meanwhile, combine soup, sour cream, mustard and 1 cup cheese.
- Spoon 2 cups potato mixture into bowl. Stir soup mixture into remaining potato mixture in baking dish. Top with 2 cups potato mixture; sprinkle with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 7 g
IRISH CROQUETTES : CORNED BEEF AND POTATO
This is some more of my comfort food. Reminds me of my Grandma, who was always looking for more ideas to do with Corned beef.
Provided by DebraAnn Taylor
Categories Meat
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine potatoes, corned beef, egg, and seasoning.
- Mix well.
- Form into croquettes.
- Dip into egg and milk mixture.
- Roll in bread crumbs.
- Fry in oil heated to about 375 degrees.
- Enjoy.
Nutrition Facts : Calories 49.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 53.4, Sodium 21.9, Carbohydrate 6.8, Fiber 0.8, Sugar 0.4, Protein 2.5
CORNED BEEF BAKED POTATOES
Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.
Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
CORNED BEEF AND POTATO CHEESE BAKE
This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease an 11" x 7" baking pan.
- Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
- In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
- Heat a skillet (with 2 Tbsp oil) until hot.
- Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
- Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
- Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
- Sprinkle with paprika.
- Bake (350 degrees) for 35-40 minutes, or until golden.
- DELICIOUS!
- Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.
Nutrition Facts : Calories 823.2, Fat 52.3, SaturatedFat 22.9, Cholesterol 146, Sodium 1018.7, Carbohydrate 52, Fiber 5.7, Sugar 9.1, Protein 38.3
CORNED BEEF & POTATO PIZZA
Number Of Ingredients 10
Steps:
- Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.Remove wrap from dough and pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.
Nutrition Facts : Nutritional Facts Serves
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CORNED BEEF AND CABBAGE PIZZA • CURIOUS …
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4.5/5 (2)Total Time 50 minsCategory DinnerCalories 447 per serving
- In a medium sauté pan with a lid, melt butter. Add onions and sauté over medium-high heat for 2-3 minutes. Add cabbage, vegetable broth, salt, and pepper. Cover and simmer over medium heat, 10 minutes, until the cabbage is soft. Remove the lid near the end of the 10 minutes to let most of the remaining moisture steam out. Remove the mixture from heat and let cool slightly.
- In a medium bowl, make the dough by mixing the flours with baking soda and salt. Make a well in the middle and pour in ¾ c buttermilk. Mix gently, until the dough comes together, adding additional buttermilk if necessary until a soft dough forms. Knead by hand 4-5 times, then gently roll or press the dough into a 12” round. Dust your preheated baking stone with flour or grease a baking sheet, and transfer the round of dough to the stone or pan.
- Spread the cabbage mixture over the dough. Top the cabbage mixture with a layer of thinly sliced potatoes, the shredded Swiss cheese, and, finally, the chopped corned beef.
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