Gridiron greats
The countdown to football's finest hour has begun, and here's the game plan for scoring extra points: serve super delicious food starring MVPs, like beef and cheese.
You can't lose with pre-game nibbles of first down fondue and beef and cheese touchdown toasts. Later, fans can huddle over hearty football heroes and smoky chili bowls as they enjoy halftime entertainment.
When the final whistle blows, everyone will cheer these winning recipes.
3 to 4 pounds beef for stew, cut into 1- to 1½-inch pieces2 medium sweet onions, cut into ½-inch wedges2 red peppers, cut into 1-inch-wide strips1 can (10.5 ounces) beef consommé⅓ cup soy saucecup tomato paste6 cloves garlic, minced8 to 10 French rollsToppings2 cups (8 ounces) cheddar and Monterey Jack shredded cheese blend or cheddar and Monterey Jack with tomato and jalapeño pepper shredded cheesePepperoncini, pepper rings, assorted olivesPlace onions in 4½- to 5½ -quart slow cooker; top with beef for stew, then pepper slices. Combine consommé, soy sauce, tomato paste and garlic; add to slow cooker. Cover and cook on high 6 to 7 hours or low 8 to 9 hours or until beef is fork-tender. (No stirring necessary during cooking.)Serve in rolls with cheeses and other toppings, as desired.Makes 8 to 10 servings.Cook's Tip: Beef mixture can be kept hot on low for up to 2 hours.
2 cups (8 ounces) sharp cheddar shredded cheese3 cups (12 ounces) fancy Colby Jack shredded cheese1 tablespoon cornstarch1 bottle (12 ounces) beer1 teaspoon hot pepper sauce<b>Dippers</b>Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoesToss cheeses with cornstarch in medium bowl; set aside.Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture. Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.Keep fondue over low heat. Dip breadsticks and vegetables into fondue.Makes 8 servings.
2 pounds ground beef1 teaspoon salt1 tablespoon vegetable oil3 cloves garlic, minced2 cans (14.5 ounces each) diced tomatoes with green peppers and onions, undrained1 can (15 ounces) black beans, rinsed, drained1 can (14 ounces) ready-to-serve beef broth1 tablespoon minced chipotle peppers in adobo sauce2 tablespoons adobo sauce3 tablespoons masa harina or cornmeal2 cups (8 ounces) taco-style shredded cheese blendSour creamBrown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in C\v-inch crumbles. Remove from pot with slotted spoon; pour off drippings. Season with salt. Set aside.Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans, beef broth, chipotle peppers and adobo sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring frequently.Serve with remaining cheese and sour cream, as desired.Makes 6 to 8 servings.
2 boneless beef top sirloin steaks, cut ¾ inch thick (about 1 pound each)32 slices Italian bread (½-inch thick)6 tablespoons butter, melted1 cups drained giardiniera3½ cups (two 7-ounce packages) mozzarella and asiago shredded cheese blend with roasted garlicPlace bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425 degrees oven 6 to 8 minutes or until golden brown. Set aside.Place beef steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.Carve each steak into 32 thin slices. Season with salt and pepper as desired.Top toast slices evenly using 1 package of cheese. Top each toast slice with 2 steak slices and 1 teaspoon giardiniera. Sprinkle remaining package of cheese evenly over toasts.Place 1 jelly roll pan on rack so cheese is 2 to 3 inches from heat. Broil 1½ to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately.Makes 32 appetizers.
