Home Cooking Recipes
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All Aboard Harvest

It's football's finest hour, 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 & Cheese Touchdown Toasts. Later, fans can huddle over hearty Football Heroes and Smoky Chili Bowls as they enjoy half-time entertainment.

When the final whistle blows, everyone will cheer these winning recipes.

--Bold, high quality, natural shredded cheese blends from Sargento are real time-savers for entertaining--just right for topping Smoky Chili, Football Heroes or Touchdown Toasts. Choose basics like Cheddar Jack or Swiss or try one of the new Bistro Blends such as Mozzarella & Asiago with Roasted Garlic as a great way to add flavor in a flash.

--Shredded cheeses make preparation of many favorites much quicker and simpler. Ready to use, they melt evenly and quickly, which is especially important for creamy First Down Fondue.

--Cooking pieces of beef for stew in the slow cooker yields a juicy, tender filling for Football Heroes with no fuss. The cooked beef mixture can be held safely for two hours on low so it's easy for serving.

--To ensure perfectly cooked beef for Touchdown Toasts, place steaks the correct distance from the broiler (2 to 3 inches). If they're too close, the beef can char on the outside before the inside is cooked.

--For additional recipes and product information, visit www.BeefItsWhatsForDinner.com and www.sargentocheese.com.


Football Heroes

3 to 4 pounds beef for stew, cut into 1- to 1 1/2-inch pieces
2 medium sweet onions, cut into 1/2-inch wedges
2 red peppers, cut into 1-inch wide strips
1 can (10.5 ounces) beef consommé
1/3 cup soy sauce
1/4 cup tomato paste
6 cloves garlic, minced
8 to 10 French rolls

Toppings:

2 cups (8 ounces) Sargento ChefStyle Cheddar Jack Shredded Cheese or Sargento Bistro Blends Cheddar & Monterey Jack with Tomato & Jalapeño Pepper Shredded Cheese
Pepperoncini, pepper rings, assorted olives

Place onions in 4 1/2- to 5 1/2-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.

Beef & Cheese Touchdown Toasts

2 boneless beef top sirloin steaks, cut 3/4 inch thick (about 1 pound each)
32 slices Italian bread (1/2-inch thick)
6 tablespoons butter, melted
1 1/4 cups drained giardiniera
3 1/2 cups (two 7-ounce packages) Sargento Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese

Place bread slices on two 15- by 10- by 1-inch jelly roll pans. Brush tops with butter. Toast bread slices in 425 F 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 1 1/2 to 2 minutes or until cheese is melted. Repeat with remaining pan. Serve immediately. Makes 32 appetizers.

Smoky Chili Bowls

2 pounds ground beef
1 teaspoon salt
1 tablespoon vegetable oil
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes with green peppers and onions, undrained
1 can (15 ounces) black beans, rinsed, drained
1 can (14 ounces) ready-to-serve beef broth
1 tablespoon minced chipotle peppers in adobo sauce
2 tablespoons adobo sauce
3 tablespoons masa harina or cornmeal
2 cups (8 ounces) Sargento Taco Shredded Cheese or Sargento ChefStyle Chipotle Cheddar Shredded Cheese, divided
Dairy sour cream

Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-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.

First Down Fondue

2 cups (8 ounces) Sargento Fancy Sharp Cheddar Shredded Cheese
3 cups (12 ounces) Sargento Fancy Colby Jack Shredded Cheese
1 tablespoon cornstarch
1 bottle (12 ounces) beer
1 teaspoon hot pepper sauce

Dippers: Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoes

Toss 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.


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