SINABAWANG CORNED BEEF WITH SAYOTE AT REPOLYO | CORNED BEEF SOUP EASY RECIPE
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Tomato Soup w/ Cheddar Dill Popcorn & Reuben Salad | 30 Minute Meals with Rachael Ray | Food Network
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.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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!
Tomato Soup with Cheddar Dill Popcorn and Reuben Salad
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
Tomato Soup with Cheddar Dill Popcorn:
1 large onion
2 large cloves garlic
2 tablespoons butter
EVOO
Salt and pepper
1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika
1 teaspoon oregano or marjoram
1 teaspoon red chili flakes
1 teaspoon sugar or acacia honey
2 cups chicken or vegetable stock
1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions)
1 can (14 ounces) diced fire-roasted tomatoes
1/4 cup yellow or white cheddar powder
2 tablespoons dry dill
1 teaspoon celery seed
1/2 cup popcorn kernels
1 stick butter, melted
1/4 cup heavy cream, optional
Reuben Salad:
About 2/3 cup sour cream
About 1/3 cup ketchup, Sir Kensington's preferred brand
About 1/4 cup relish, Wickle's preferred brand
About 1 1/2 teaspoons Worcestershire sauce
Salt and pepper
1 teaspoon (scant 1/3 palm full) celery seed
1 head iceberg lettuce
1/2 pound pastrami
1/2 pound brisket or turkey breast
1/2 pound corned beef
3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill
2 half-sour or garlic deli pickles sliced
Directions
Special equipment: immersion blender
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.
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Tomato Soup w/ Cheddar Dill Popcorn & Reuben Salad | 30 Minute Meals with Rachael Ray | Food Network
A NEW Way To Eat a REUBEN
Thanks to LMNT for
sponsoring this video! Head to to get your free sample pack with any purchase.
In this video I show you a new way to make a reuben. The sandwich is fantastic, but this is a tasty and interesting alternative.
If you try this out, please DM me a picture on Instagram, I'd love to repost it!
RECIPE
CARNIVORE
6 Oz Corned Beef
4 Oz Swiss Cheese, Shredded
3 Oz Ground Pork Rinds
2 Eggs
1/2 Cup Milk
1 1/4 Cup Tallow or Lard
KETOVORE
6 Oz Corned Beef
2 Oz Swiss Cheese, Shredded
1/2 Cup Sauerkraut
3 Oz Ground Pork Rinds
2 Eggs
1/2 Cup Milk
1 1/4 Cup Tallow or Lard
1) Place your corned beef and swiss cheese into a food processor and process on low for one minute or until a crumbly texture is achieved.
2) Press 2.5 oz of your meat into patties. Freeze for about 30 minutes to to make dredging easier.
3) In a bowl, add your eggs and milk. To a plate, add your pork rinds. Dip your patties into the milk wash first and then into your pork rinds.
4) Place a pan over medium heat along with your tallow/lard. Let melt for a couple of minutes. Carefully place your breaded reuben patties into the pan and cook for 4-5 minutes per side, flipping occasionally.
CARNIVORE COMPANION (Code CCYOUTUBE10)
MERCH
INSTAGRAM
PATREON
REDMOND REAL SALT
GRILLAHOLICS
CARNIVORE SNAX (Code TRASHCHEESE)
Corned Beef Reuben Sandwich Two Ways
If you have corned beef at your restaurant, but you're not serving Reuben sandwiches, I highly recommend you try them on your menu. Today, I'm going to show you two different ways to make a Reuben sandwich using corned beef. First, I'll make the classic version with sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. Then, I'll make my personal favorite - a twist on the classic Reuben sandwich that substitutes pickled beet relish for sauerkraut. The sweetness of the beets pairs perfectly with the saltiness of the corned beef, and I just love beets!
See more at dennisfoodservice.com/chef
Hot Reuben Dip Recipe
All the flavors of the classic sandwich in one easy, piping hot dip! Make it in your oven, on the stove top, or in a crock pot. It’s always a crowd favorite!
FULL RECIPE HERE: