Reuben Sandwich Casserole

Rueben Sandwich Casserole
Rueben Sandwich Casserole

 

 

 

 

 

Reuben Sandwich Casserole

The Reuben has been for so many years my all-time favorite sandwich.  This idea came from somewhere on line as my wife surfed through recipes, with a little tweaking here is my version.  

I have for years made the Reubens as a openfaced sandwich, easy to eat with a knife and fork and saving considerably on cleaning of many stained shirts with 1000 island dressing all over them.  This just breaks the open-faced sandwich up a little more but retains most of the great taste of the original sandwich.

Ingredients for Reuben Sandwich Casserole

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of sliced, thin Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Directions for Reuben Sandwich Casserole

Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½” or smaller cubes.

Spray the sides and bottom of a 9X9″ glass baking dish with the vegetable spray.

Spread the rye bread over the bottom of the dish.  Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.

Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.

Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes.  Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.

Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.

Makes 4 satisfying portions.

In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.

Reuben Sandwich Casserole
Reuben Sandwich Casserole

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Advantage-Ceramic-Square-Baking/dp/B00GJ0RZSA/ref=as_li_ss_tl?ie=UTF8&qid=1484446256&sr=8-4&keywords=9×9+glass+baking+dish&&linkCode=ll1&tag=rantsravesa06-20&linkId=b3d1ed71835154d3d0c102e4d5f3be30
https://www.amazon.com/Zwilling-J-Henckels-8-Inch-Stainless/dp/B00004RFKP/ref=as_li_ss_tl?ie=UTF8&qid=1484446361&sr=8-1&keywords=henckel+four+star+bread+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=a6451907211b54e3700e3dc48975961e

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

This is one of those recipes that I cannot possibly comprehend.  Not a big fan of Corned Beef, not a fan at all of sauerkraut, and you can keep the 1000 island dressing. About the only thing acceptable would be to make a cheese sandwich with whats left.  Not a very S.A.P.P. friendly dish, so – SO SORRY ! no paws !

 

 

 

 

Reuben Sandwich Casserole

Reuben Sandwich Casserole

Ingredients

  1. ¾-1 pound Corned Beef Diced
  2. 6 slices of thin sliced Rye bread
  3. 3 Tbs softened butter
  4. 5-6 oz shredded Swiss Cheese
  5. 16oz Sauerkraut drained
  6. 1 cup or more Thousand Island Dressing
  7. 1 cup or more Thousand Island Dressing warmed
  8. vegetable spray

Instructions

  1. Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½" or smaller cubes.
  2. Spray the sides and bottom of a 9X9" glass baking dish with the vegetable spray.
  3. Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
  4. Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
  5. Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely.
  6. Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
  7. Makes 4 satisfying portions.
  8. In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
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Hazelnut Linzer Tart Cookies

 
Hazelnut Linzer Tart Cookies
Hazelnut Linzer Tart Cookies

 

 

 

 

 

 

Hazelnut Linzer Tart Cookies

Linzer Tart Cookies are a Christmas tradition and these with Hazelnuts are sure to become one of your families favorites.  They do take a bit of work and time but the end result is certainly worth it.

This recipe will make about 4 dozen cookies with a 2½” diameter cookie cutter.  The only special equipment you will need is either a corresponding smaller cookie cutter or an aspic cutter to  make a hole in the top cookies and a small fine mesh strainer to sprinkle the powdered sugar.

Ingredients for Hazelnut Linzer Tart Cookies
  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Directions for Hazelnut Linzer Tart Cookies

If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen.  Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.

In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.

In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.

In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy.  With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second.  Now add the vanilla.  Once all are combined begin to add the flour until all in incorporated completely.

Roll the dough out and form into a large ball and cut into 4 equal portions.  Roll each quarter into a ball and flatten into a round.   Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.

Preheat oven to 350º

Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8″ thick.  Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat.  Use the smaller cutter to remove the center of half the cookies.

Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges.  Remove from the oven and allow to cool completely.

Repeat with the other three rounds.  If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.

For the Fillimg:

In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.

Place about a teaspoon of preserve on the flat side of the whole cookies.

Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.

Store in an air tight container in layers with wax paper in between.

 

Here are a few items to help make this recipe:
https://www.amazon.com/dp/B01M8NIGA4/ref=as_li_ss_tl?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2329824862&pf_rd_r=RDCMDRPEYE8BK9SN64KS&pd_rd_wg=xU3Ej&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_w=WRgc8&pf_rd_i=snowflake+cookie+cutters&pd_rd_r=29CXPJXYY4PYY1MS36S0&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=108ff72fc9db774bfd5d1c0ccf19dec6
https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B01HKALEC0/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1482086160&sr=1-1-spons&keywords=silpat&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=8c12f9721e348648bb4778333c0e1ed9

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

They are fruity and taste fine, but at this time of year a S.A.P.P. such as I has only thoughts of Scottish Shortbread Cookies, but in a pinch these will do. 5 paws

IMG

 

 

 

Hazelnut Linzer Tart Cookies

Hazelnut Linzer Tart Cookies

Ingredients

  1. 6oz Hazelnuts finely chopped
  2. 1 cup dark brown sugar
  3. 5 cups all purpose flour
  4. ½ tsp salt
  5. 1 tsp baking powder
  6. ¼ tsp ground cinnamon
  7. 2 cups= 1# butter softened
  8. 2 eggs
  9. 2 tsps vanilla
  10. 2/3-1 jar red raspberry preserves with seeds
  11. 2-3 Tbsps brandy or Cognac (optional)
  12. ½ cup (appox.) powdered sugar

Instructions

  1. If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
  2. In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
  3. In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
  4. In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
  5. Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
  6. Preheat oven to 350º
  7. Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8" thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
  8. Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
  9. Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
  10. In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
  11. Place about a teaspoon of preserve on the flat side of the whole cookies.
  12. Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
  13. Store in an air tight container in layers with wax paper in between.
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Chicken with Cherry Sauce

Baked Chicken with Cherry Sauce
Baked Chicken with Cherry Sauce

 

 

 

 

 

 Chicken with Cherry Sauce

Cherry sauce is an oft overlooked tool in a cook’s toolbox, with different components it becomes a versitile tool in your repertoire.  It goes great with any poultry, but doesn’t stop there.  It compliments pork and even beef, it is an all-purpose sauce.  Add more sweetening and take out the vegetables and it makes a great dessert sauce, with port wine and spices a great sauce for meats, it’s uses are endless so don’t ignore the cherry when it comes to cooking.

Ingredients for  Chicken with Cherry Sauce
  1. 1 Chicken breast per person
  2. 1 large onion diced
  3. 3-4 Tbsps all purpose flour
  4. 1 canned of dark sweet cherries(pitted)
  5. ½ cup white wine
  6. 3 Tbsps Red wine vinegar
  7. 1 cup water or chicken stock
  8. salt and peper to taste
  9. 2 Tbsps Butter
  10. 1 Tbsp neutral oil
Directions for  Chicken with Cherry Sauce

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.   

Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes.   Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.

Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish.  Bring the juice from the cherries in the small pan up to medium heat.

Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat.  Add the onions and sauté until they just begin to turn translucent.   Add the flour and stir to combine and cook all the raw flour.  Once combined add the cherry juice and stir to combine ( you will have a very thick sauce at this time).  Add the wine and red wine vinegar and again stir to combine.  Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce.  Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary.

 If the sauce appears too thin continue to boil and reduce until you have the consistency you want, or if too thick add additional stock.

Serve by pouring some of the sauce over the chicken with the rest in a gravy boat.  For a fancy presentation slice the chicken on the bias and spread in an arc on your plates aned pour sauce over the top.

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Creuset-Stoneware-Rectangular-5-Inch-Caribbean/dp/B00HYXORJ6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391083&sr=1-6&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=16da8d2bca51c8a2095e631dd7a03dac
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391142&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9379ca32bfb396385ed0df486d0d9d7f

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Who needs the sauce – It’s Chicken!!!!!!! always a 5 paw review.

IMG

 

 

 

 

 

 

 

Chicken with Cherry Sauce

Chicken with Cherry Sauce

Ingredients

  1. 1 Chicken breast per person
  2. 1 large onion diced
  3. 3-4 Tbsps all purpose flour
  4. 1 canned of dark sweet cherries(pitted)
  5. ¼ cup white wine
  6. 3 Tbsps Red wine vinegar
  7. 1 cup water or chicken stock
  8. salt and peper to taste
  9. 2 Tbsps Butter
  10. 1 Tbsp neutral oil

Instructions

  1. In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
  2. Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
  3. Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries up to medium heat.
  4. Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until the just begin to turned translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce ant this time). Add the wine and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary. If the sauce appears to thin continue to boil and reduce until you have the consistency you want, or if to thick add additional stock.
  5. Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates with sauce over the top.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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