Guy's Philly Cheesesteak Egg Rolls | Food Network

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Get the recipe: http://www.foodnetwork.com/recipes/guy-fieri/philly-cheese-steak-egg-rolls-recipe-1947634

Philly Cheese Steak Egg Rolls
Recipe courtesy of Guy Fieri
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 egg rolls
Level: Intermediate

Ingredients

Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins

Directions

Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.

In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.

Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

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Source: Homes and Lifestyle

Super-Stuffed Baked Potatoes | Food Network

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Super-Stuffed Baked Potatoes | Food Network
Turn a baked potato side dish into a satisfying main dish.

Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/super-stuffed-baked-potatoes-3363788

Super-Stuffed Baked Potatoes
Recipe courtesy of Food Network Kitchen
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy

Ingredients

4 russet potatoes (about 8 ounces each)
6 tablespoons unsalted butter
1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
2 leeks (white and light green parts only), halved and thinly sliced
1/2 small head Savoy or green cabbage, thinly sliced
Kosher salt and freshly ground pepper
1 cup shredded Gruyere cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
Spicy brown or whole-grain mustard, for serving

Directions

Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.

Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.

Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.

Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

Recipe courtesy of Food Network Magazine

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Source: Homes and Lifestyle