HOMEMADE PRETZEL BUNS WITH BUTTER AND HAM
Provided by Valerie Bertinelli
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes.
- Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot.
- Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing.
- To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.
INSTANT POT® ROOT BEER PULLED PORK SLOPPY JOES
Move over ground beef, there's a new sandwich in town! Top with fresh slaw for a restaurant-worthy sandwich!
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pulled Pork
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Cut pork loin into 8 portions and sprinkle with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 48.9 g, Cholesterol 54.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 3.5 g, Sodium 803.9 mg, Sugar 6 g
SWIRLY STICKY BUNS
Steps:
- Preheat the oven to 375 degrees F.
- In a pot set over medium-low heat, melt the butter. Add 3/4 cup of the brown sugar, the vanilla and 1/4 cup water, and cook until the sugar dissolves. Spread 3 tablespoons of the sugar mixture on the bottom of a 9-inch round baking dish, and sprinkle the 1/2 cup whole pecans over the sugar mixture.
- Dust a clean surface with flour, and roll out the dough to a 10-by-14-inch rectangle. Cover the dough with the remaining 1/2 cup of the brown sugar, the 1/2 cup chopped pecans and the remaining sugar mixture. Starting at one of the long ends, gently roll the dough into a log. Gently pinch the seam with your fingers to seal, and then cut the log into 12 equal pieces. Place the dough in the baking dish and bake until golden brown, 30 minutes.
- Rest the sticky buns for 5 minutes. Place a flat serving platter over the baking dish and flip to remove the buns. Serve warm.
ROOT BEER SLOPPY JOE'S
Make and share this Root Beer Sloppy Joe's recipe from Food.com.
Provided by ChefSwagger89
Categories Lunch/Snacks
Time 1h25m
Yield 12 Sandwiches, 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 Cups of Root Beer to a boil in a medium sauce pan over high heat until reduced by half; approximately 15 minutes. Reduce heat to medium-low and stir in Ketchup, Brown Sugar, Apple Cider Vinegar, Black Pepper, Ground Ginger and Salt. Simmer, stirring frequently, until sauce thickens; approximately another 15-20 minutes. Turn off heat and set aside. For best results, make sauce a day or two beforehand.
- In a medium skillet over medium-high heat, brown the Ground Beef, White Onion and Green Bell Pepper; drain off liquids. Stir in the Garlic Powder, Prepared Yellow Mustard, and Root Beer Sauce. Reduce heat and cover, simmer for 30 minutes. Season with salt and pepper to taste.
- While the meat mixture is simmering, preheat your oven broiler. Cut the Whole Wheat Dinner Buns in half and brush with melted butter. Toast underneath your oven broiler until lightly brown; keep a very close eye on this, it doesn't take long.
- Serve and enjoy!
Nutrition Facts : Calories 659.5, Fat 19.2, SaturatedFat 9.2, Cholesterol 114, Sodium 1066.4, Carbohydrate 79.4, Fiber 2.6, Sugar 39.5, Protein 41.8
ROOT BEER SLOPPY JOES
Make and share this Root Beer Sloppy Joes recipe from Food.com.
Provided by yogiclarebear
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté 1 minute, just until fragrant.
- Add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes. Stir in the chili powder, salt, and pepper Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce.
- Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. Stir in the scallions. Pile onto rolls or buns. Serve with sweet-potato chips and prepared coleslaw.
Nutrition Facts : Calories 448.9, Fat 22.6, SaturatedFat 7.8, Cholesterol 76, Sodium 999, Carbohydrate 34.2, Fiber 2.2, Sugar 12, Protein 26.8
SLOPPY OTTOS
My version of sloppy joes comes from an old family recipe. Make these sandwiches even more German by stacking everything on a pretzel bun. -Jason Koren, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes longer or until vegetables are tender., Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 494 calories, Fat 24g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1042mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
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