FETA BEEF ROLL 'EM UPS
I got the idea for this recipe from an Athenos feta cheese ad. It's easy, really tasty and everyone in my family loves it. Good after-work recipe for the working people out there.
Provided by Hey Jude
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place cubed steaks between plastic wrap and whack with a meat hammer to thin the thicker spots, don't whack too hard or you'll shred the meat.
- Divide the cheese, put along the meat, on a long side, then roll up and close the seams with toothpicks.
- You can tuck in the ends and close those with toothpicks as well.
- Heat the oil, over medium high heat, in a skillet that has a lid.
- Add the rolls and brown on all sides, about 10 minutes.
- Don't worry about any cheese that leaks out, it will add to the sauce.
- Add tomatoes and minced garlic, stir it around a little.
- When mixture bubbles, turn down to medium, cover and cook for about 20 minutes, until beef is no longer pink.
- Serve this with cooked white rice, a tossed green salad and maybe some rolls (if you're really hungry) and you won't be sorry.
Nutrition Facts : Calories 60.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.2, Protein 0.1
FETA-AND-SPINACH BUNS
These soft, savory buns have the flavors of spanakopita, the popular Greek appetizer. Make them for a special brunch or dinner.
Provided by Food Network Kitchen
Categories side-dish
Time 9h50m
Yield 12 buns
Number Of Ingredients 20
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and let sit without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the chopped shallots, and cook until soft, about 3 minutes. Add the spinach, and cook until it is cooked through and nearly all the liquid has evaporated, 5 to 7 minutes. Remove the skillet from the heat, and stir in the feta, 1/4 cup of the Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the remaining 2 tablespoons Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir together the butter, dill, lemon zest and a pinch each of salt and pepper in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving.
BEEF AND BACON ROLL-EM-UPS
Make and share this Beef and Bacon Roll-Em-Ups recipe from Food.com.
Provided by hotdish
Categories One Dish Meal
Time 6h20m
Yield 2 pounds, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- If not precut, cut beef into strips.
- Lay a piece of bacon on top of each piece of beef and roll up. Secure each with a toothpick.
- Season with salt and pepper.
- Fry remaining bacon in large skillet and crumble. Reserve bacon fat in pan.
- Sear roll-em-ups on all sides in bacon fat.
- Put roll-em-upa, bacon pieces,onion,and mushrooms in a crock pot set to low.
- Add more salt and pepper to your taste.
- Cook 6 hours.
- Stir together cornstarch and water and mix in gently to thicken sauce.
- Serve over or alongside mashed potatoes.(remember to remove toothpick!).
- Enjoy!
ROULADEN (BEEF ROLL UPS)
This is an old fashioned German recipe that my family enjoys. It has been passed down from my mother who is from Germany, try it you will love it.
Provided by Karenm3
Categories Steak
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pound steaks ,if necessary, to thin them out. Season with garlic, salt, pepper and mustard to your liking. Place chopped bacon, onions, and pickles down the center of the steaks and roll up. Tie with string.
- In large pot brown in vegetable oil, then add beef boullion and cover with water, let simmer for at least 3 hours. Add more water, if necessary, to keep them covered.
- Remove rouladen from pot and thicken liquid to make gravy. Season to taste. Return meat to pot and heat through.
- Serve with mashed potatoes or potato dumplings.
THREE-PEPPER FETA ROLL-UPS
Great for a picnic, dinner party or tail-gaiting at the game! Really delicious! Cooking time is approximate and includes time to roast peppers. from Cooking Light
Provided by kittycatmom
Categories Lunch/Snacks
Time 40m
Yield 8 roll-ups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients. Line each tortilla with a lettuce leaf. Spoon 1/2 cup bell pepper mixture down center of each tortilla; roll up.
Nutrition Facts : Calories 271.1, Fat 8.7, SaturatedFat 3.9, Cholesterol 16.7, Sodium 577.3, Carbohydrate 39, Fiber 4.4, Sugar 5.8, Protein 9.1
BEEF ROLL-UPS
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place slices of steak between two pieces of plastic wrap, and pound to an even thickness; set aside.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add chopped onions, and cook until translucent. Add mushrooms; season with salt and pepper. Cook until the mushrooms have released all of their liquid and it has evaporated. Stir in parsley. Transfer to a small bowl; set aside.
- Place one piece of steak on work surface. Spoon 1/6 of the filling onto the center of the steak. Sprinkle with 1/6 of the breadcrumbs. Roll up steak to enclose filling. Tie each end with a piece of kitchen twine. Repeat with remaining steak, filling, and breadcrumbs.
- In the same large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter. Add roll-ups, and cook until browned on all sides, about 4 minutes. Transfer roll-ups to a baking dish just large enough to hold them in a single layer.
- In a small saucepan, heat remaining tablespoon butter and remaining 2 tablespoons olive oil over medium-high heat. Add garlic and sliced onions. Cook until onions are translucent, about 2 minutes. Stir in tomato sauce and wine. Cook until heated through. Pour over roll-ups and bake, covered, until tender, about 1 1/4 hours. Remove twine, and serve with grated beets and buckwheat groats.
CHICKEN, SPINACH & FETA ROLL-UPS
I found this in the "Healthy Bites" publication at my local Weis grocery store and I am posting for safe keeping. It was in the "Cancer Control" section of the magazine.
Provided by PSU Lioness
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Heat 1 tsp olive oil in a large skillet over Medium heat.
- Add garlic and saute 1-2 minutes or until fragrant.
- Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
- In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
- Dredge each chicken breast into beaten egg, then panko breadcrumbs.
- Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
- Repeat with remaining chicken breasts.
- Heat remaining 2 tsp olive oil in a large skillet.
- Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
- Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
- Bake 20-25 minutes or until minimum internal temperature reaches 165.
- Top with tomatoes and serve. Warm the tomatoes first, if desired.
PASTA ROLL-UPS (RICOTTA & FETA CHEESE)
For company or for family this recipe goes over well - I like it because you can make it in advance and pop it in the oven 30 minutes before serving- Serve with a green salad and crusty rolls. Make it as spicy or as mild as you like - Uses a ready made pasta sauce or your own favorite. Try other sauces beside tomato -
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 3-5 serving(s)
Number Of Ingredients 9
Steps:
- Cook Lasagne noodles according to the instructions, drain, separate and lay them out on a cutting board or countertop.
- In a skillet saute the onions& Leeks in the tbsp of oil until onions are transparent, remove from heat, allow to cool.
- Mix the Feta& Ricotta cheese with the beaten egg, add onions& leeks (make sure they have cooled befor adding).
- Pour 1/3 of the pasta sauce into the bottom of a 9 x 13" baking dish.
- Divide the cheese/onion mixture evenly between the noodles.
- Spread the mixture to cover each noodle and roll up the noodle.
- Place rolled noodles seam side down in the baking dish.
- Top the rolled noodles with the remaining sauce and bake in a 350 Oven for 30 minutes.
- Sprinkle some feta cheese on top before serving (Optional).
Nutrition Facts : Calories 821.1, Fat 53.9, SaturatedFat 30.4, Cholesterol 243.1, Sodium 2292.2, Carbohydrate 45.1, Fiber 2.5, Sugar 27.2, Protein 40.1
BEEF ROLL-EM-UPS
This recipe is great to impress your dinner guests. Takes a little time to roll the steaks but it doesn't have to be exact. Very little fat!!
Provided by Sassy Cat
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the steaks with the salt and pepper.
- Mix the onions, mushrooms, potatoes,red pepper, and zuchs together.
- Divide the stuffing between the steaks; roll the steaks around the stuffing and secure with a toothpick.
- Pour the soup over all.
- Cover and simmer about 1 hour or until the steaks are tender.
- If the steaks have not browned, place under the broiler for a few minutes.
- You can use a mixture of your favorite vegetables in the stuffing; zucchini, celery, chopped tomatoes etc your choice.
Nutrition Facts : Calories 343, Fat 18.6, SaturatedFat 7.1, Cholesterol 102, Sodium 713.5, Carbohydrate 8.7, Fiber 1.2, Sugar 3.1, Protein 34.4
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