TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD
You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Gather your ingredients.
- For the tomato soup: Peel onion and chop, crush the garlic and chop.
- In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
- Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
- Core and quarter the lettuce and thinly slice each quarter wedge.
- Stack and slice the deli meats and cheese into 1-inch wide strips.
- To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
- Combine cheese powder with dill and celery seed.
- Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
- Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.
BREADLESS RUEBEN #SP5
Official contest entry: Simply Potatoes 5Fix This gluten free Rueben sandwich might be better than the traditional. It needs to be eaten with a knife and fork.
Provided by Karrod
Categories Potato
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat large electric griddle to med. high.
- Spread about 2 tablespoons oil on griddle.
- Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
- When hash browns are done, add one slice swiss to each square.
- grill sauerkraut until hot and spread on top of 4 squares.
- Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
- Top each with other hash brown squares.
REUBEN CASSEROLE #SP5
Official Contest Entry: Simply Potatoes 5Fix. I love going to the deli and getting a hot corned beef sandwich piled high with sauerkraut, dressing, and cheese! Another favorite that I always order is latkes, or potatoes pancakes...why not put them together in a delicious dish!
Provided by yogi.chanh
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 365 degrees.
- Start by spraying oil on a oven safe 9x9 dish.
- Start building the casserole:.
- Lay half a bag of shredded potatoes evenly in the pan.
- Then 1/2 cup of (8oz) of chopped corned beef.
- Then 8 oz of sauerkraut and the entires cup of dressing.
- Add another layer of chopped corned beef 1/2 cup.
- Then another layer of sauerkraut 1/2 cup.
- Add the rest of the shredded potatoes.
- Top with sliced Swiss cheese and cover entire dish with foil and place in center rack of oven for 30 minutes.
- Check and make sure cheese is melted. Cool for 10 minutes before serving.
Nutrition Facts : Calories 628, Fat 47.4, SaturatedFat 18.8, Cholesterol 170.8, Sodium 2428.2, Carbohydrate 12.8, Fiber 3.7, Sugar 7.2, Protein 37.3
INDIVIDUAL REUBEN SANDWICHES WITH RED CHILE RUSSIAN DRESSING
Provided by Bobby Flay
Time 1h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
- For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
- Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.
O'SIMPLY REUBEN TATORS! #SP5
Official Contest Entry: Simply Potatoes 5Fix. A comforting casserole reminiscent of the Classic Reuben sandwich.
Provided by stormyfriend
Categories Potato
Time 1h10m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and put into a casserole dish. Bake at 350 degrees covered for 40 minutes. Uncover and bake an additional 20 to 30 minutes.
Nutrition Facts : Calories 372.7, Fat 30.7, SaturatedFat 16.4, Cholesterol 113.5, Sodium 779.1, Carbohydrate 4.8, Fiber 0.7, Sugar 2.1, Protein 19.5
REUBEN CASSEROLE #SP5
Make and share this Reuben Casserole #SP5 recipe from Food.com.
Provided by Barbara H.
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In glass casserole dish sprayed with nonstick spray layer potatoes, corned beef.
- Spread dressing (or mustard) on meat then sauerkraut and top with shredded swiss cheese.
- Bake in oven for 20-30 minutes until cheese is bubbling and slightly brown.
- Serve family style with crisp dill pickles.
Nutrition Facts : Calories 154.9, Fat 12.4, SaturatedFat 4.3, Cholesterol 22, Sodium 542.9, Carbohydrate 6.2, Fiber 1.6, Sugar 4.3, Protein 5.5
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