ROAST BEEF AND CHEDDAR SLIDERS | Richard in the kitchen
In this video I show y'all simple oven recipe for roast beef and cheddars sliders. These simple sliders are perfect for any party or game day and are ready to serve in about 30 minutes. Deli-style BBQ roast beef and cheddar cheese topped with a delicious homemade sauce.
Shopping List:
Servings: 12 sliders
1 dozen Hawaiian slider rolls
3/4 lb. deli-style roast beef, sliced extremely thin
12 sharp cheddar cheese squares, or cheddar slices cut into 12 pieces.
1/2 cup Sweet Baby Ray's BBQ sauce, or homemade (recipe below)
1/2 cup butter
1 tbsp. Dijon mustard
1 tbsp. Worcestershire Sauce
2 tbsp. brown sugar
1 1/2 tsp. poppy seeds
Quick BBQ Recipe:
3/4 cup ketchup
1 tsp. white wine vinegar
1 tbsp. brown sugar
1 tsp. cayenne pepper
1 tsp. paprika
Pinch salt
Directions:
Pre-heat oven to 350.
Toss the sliced roast beef with BBQ sauce.
Split the rolls in half and place the BBQ roast beef on top of the bottom rolls. Top the roast beef with the cheddar squares. Place the roll tops on top of the cheese. Place each assembled roll into a baking dish.
In a sauce pan, combine the butter, brown sugar, Dijon, Worcestershire and poppy seeds. Bring to a boil then pour over the assembled rolls.
Bake for 20-30 minutes, or until the rolls are brown and slightly crispy.
Serve and enjoy!
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Thanks for watching
How I made the BEST cheddar jalapeño hush puppies
Free cookbook link on my page
Cheddar jalapeño hush puppy recipe ✔️
I paired these up with the catfish video I made the other day
Ingredients:
1 1/2 cup cornmeal
1 1/2 cup AP flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp sugar
1 cup buttermilk
1 egg
1/2 cup diced onion
1/2 cup of cheddar cheese (more if you love cheese)
2 tbsp seeded jalapeños, diced
Super simple to make.
Dry ingredients in one bowl
Wet in another.
Combine in one bowl.
Scoop.
Fry at 375 3-4 minutes.
Turn on all sides.
EZ PZ hush puppy recipe
Recipe of the Day: Beef Potpies with Cheddar-Stout Crust | Food Network
These Beef Potpies are the perfect way to celebrate St. Paddy's Day in true Irish fashion!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beef Potpies with Cheddar-Stout Crust
Recipe courtesy of Food Network Kitchen
Total: 3 hr 15 min
Prep: 1 hr
Cook: 2 hr 15 min
Yield: 6 servings
Level: Easy
Ingredients
For the dough:
1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
For the filling:
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
Directions
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams
Recipe courtesy Food Network Magazine
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Recipe of the Day: Beef Potpies with Cheddar-Stout Crust | Food Network
Can You Turn a Potato into Cheddar Cheese? Watch Me Try!
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I recently saw a video of @MerleONeal trying the potato cheese from @HalleBurns and I knew I had to try it, but after watching I spotted a few things that I figured I would change anyways so here it is, same as normal, me taking a very simple and probably great recipe and making it more complicated with more ingredients, but ending up with something in the end that tastes a little more like the thing I want it to, real cheese.
This is a vegan sharp cheddar cheese replacement that you are going to want to try... if you have all the ingredients haha
P.S. I lost my voice when I filmed and edited this video... so its going to be a fun one to listen to audibly haha
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How To Make Traditional Cheddar Cheese |Raw milk
#homesteading #familymilkcow #homedairy #cheesemaking
This is my favorite cheese that I make with our raw milk. I like to use milk that has around 2 inches of cream so that this is a full fat cheese. Cheddar can be eaten at any point in the aging. Best after 3 months.
Also check out my Farmhouse cheddar tutorial
Cheese thermometer
My cheese pot
The rennet I use
The mesophilic starter culture
The stainless steel mesh colander
Check out my blog for recipes
Traditional Cheddar
*6 gallons raw whole milk( 2inch cream line is best)
*1 cup backsplash whey or 1 tsp meso culture
*1 tsp rennet diluted in 1/4 cup water
*4 Tablespoons sea salt
1. Heat milk to 88°-90°
2. Add culture, Ripen 40 mins
3.Add rennet and stir. Allow to rest for 30 minutes
4.Check for a clean break
5. Cut curds into 1inch cubes, sit 5 minutes
6. Heat curds to 100° taking 45 minutes and stirring the whole time
7. Cover and sit 40 minutes (Heat off)
8.Scoop out whey leaving 2-3 inches in the bottom of your cheesepot
9. Scoop curds into mesh colander that will fit over your cheese pot, turn the heat on low
10. Every 10 minutes flip until all sides have been turned, then cut into 4ths and flip each side once
11. Cut curds into French fry shapes 3 by 1 and toss with salt
12. Press with firm pressure for 30 minutes and then flip and press firm overnight
13. Air dry on the counter and vacuum seal
14. Age 3+ months
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
The Danish dough whisk that I use for sourdough and much more
My small pot with the ladle handle
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Cheese thermometer
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