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Chicago Style Italian Beef Sandwiches

Ingredients
  • 1 (3 1/2 to 4 lbs.) rump or bottom round beef pot roast
  • 1 can (10.5 oz.) condensed beef broth, undiluted
  • 2 tsps. Italian herb seasoning
  • 12 soft hero rolls or sandwich buns, split
  • provolone or mozzarella cheese, (optional)
  • 1 jar (12 oz.) TRAPPEY'S Dulcito Peppers, undrained
  • 1/2 cup REGINA White Cooking Wine
  • 2 tbls. POLANER Chopped Garlic

Directions
Place pot roast in 3 1/2-quart slow cooker. Pour peppers with liquid, broth (straight from can), wine, garlic, and herb seasoning over beef. Cover; cook on HIGH 6 hours (or, on LOW 10 to 12 hours) or until beef is very tender. With slotted spoon, remove beef to plate. (Keep liquid remaining in slow cooker on LOW to keep warm.) Using 2 forks, shred beef into small pieces. Remove stems from peppers. Spoon shredded beef and peppers on rolls; drizzle with some of the cooking liquid. Top sandwiches with cheese, if desired. Spoon remaining cooking liquid into small bowls to use for dipping.
Makes 12 sandwiches.

*Be sure to buy condensed beef broth (which is normally mixed with equal parts water for soup) and not ready-to-serve beef broth, which comes in a 14 1/2-oz can.




Chili Stuffed Potatoes


Ingredients

  • 6 large baking potatoes
  • 2 cans 12 oz each chili with beans
  • 1 1/2 cups cheddar cheese, shredded
  • 1 1/2 cups sour cream
  • 4 green onions, chopped
  • 2 tsps. TRAPPEY'S Jalapeno Peppers, drained and chopped

Directions
Bake or microwave potatoes. Pour chili in saucepan and add peppers; heat over medium heat. Slice open potatoes and fluff insides with fork. Top with cheese, chili, sour cream and green onions.Makes 6 servings.





Food Services - Zesty Orange Grilled Chicken

Ingredients

  • 1 tablespoon dry mustard
  • 1 1/2 tsps. ground ginger
  • 12 boneless skinless chicken breast halves
    orange slices, (optional)
  • 1 1/2 cups POLANER Sweet Orange Marmalade
  • 1 1/2 tsps. ACCENT Flavor Enhancer
  • 3/4 teaspoon TRAPPEY'S Red Devil Cayenne Pepper Sauce

Directions
In large bowl, combine all ingredients except chicken; blend well.Brush chicken with orange mixture.Grill or broil chicken, 4 to 6 inches from source of heat, for 15 to 20 minutes until chicken is fork-tender and juices run clear, turning occasionally and brushing frequently with orange mixture.To serve, per order; place 1 chicken breast on serving plate. Serve immediately garnished with sliced scallions, orange wedges and avocado slices if desired.

Yield: 12 Servings

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