Best Yummy Dried Beef Sandwich Spread Recipes

DRIED BEEF SPREAD

Steps:

• Soak the minced onion in the sherry.
• Meanwhile, stir together the cream cheese, green olives, mayonnaise, and chopped dried beef.
• Add the onions and sherry mixture. Stir well.
• Serve on Rye Krisp crackers.
• Best of made 6 to 8 hours ahead of time.

LEFTOVER ROAST BEEF SPREAD

Steps:

• Grind leftover Roast Beef in food processor or hand grinder.
• Combine all ingredients.
• Spread on sandwich or on crackers.

ROAST BEEF SANDWICHES WITH SUN-DRIED TOMATO SPREAD

Steps:

• Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
• Slice focaccia in half (horizontally).
• Spread sun-dried tomato spread on each half.
• Layer all sandwich ingredients.
• Cut into wedges (you might need fancy toothpicks to hold them together!).

DRIED BEEF DIP/SPREAD*

Steps:

• Remove cream cheese packages from refrigerator and warm to room temperature about an hour ahead, so it is soft and easier to stir in other ingredients.
• Using 1-1/2 to 2 quart bowl, open can of mushroom soup and scrape can to get all soup out and into bowl.
• Stir-in softened cream cheese. Make sure it is well blended.
• Meanwhile, cut thinly sliced beef into small, approximately 1/4-inch squares, and add to cream cheese and mushroom soup mixture.
• Wash and trim green onions to get rid of any dirt or bad spots, chop the onions, tops and all and add to cream cheese, soup and beef mixture.
• Stir well until the consistency of a spread.
• Place in refrigerator overnight so flavors mingle.
• Remove from frig, place in serving dish and serve with various accoutrements: Use with carrots, celery, on crackers or by itself, can even be added to mashed potatoes for a different flavor as well. Can also be used as a spread for bread and as a sandwich (I do).
• *Ingredients can be doubled for larger crowd, and lasts, if covered and refrigerated and you can leave it alone, for a week afterward. If you don't like cream of mushroom soup, try cream of celery.

SANDWICH ESSENTIALS: YUMMY ROAST BEEF SPREAD

Steps:

• PREP/PREPARE
• You will need a hand whisk, food processor, or stick blender to make this recipe.
• There are three possible ways to make this recipe. Method One: Give me a break Add all the ingredients, except the oil, to a bowl and use a whisk to blend them together. Then, slowly drip the oil into the bowl with one hand (drip, drip, drip), and with the other hand whisk like mad until the mixture emulsifies. Method Two: Better than the previous method Use a food processor fitted with an S-blade, or a blender. Add all of the ingredients, except the oil, and give a few pluses to blend. Then, turn the machine on medium speed, and slowly (drip, drip, drip) add the oil until it emulsifies. Method Three: I discovered this method on the internet a few years ago, and never looked back Add the ingredients to jar and blend using a stick blender... Brilliant. This is the method I will be using in this recipe.
• If you are using Method Three for this recipe then the best container to make it in would be a mason jar. Not only is it perfect for using a stick blender, when you are finished, the glass container is what you store it in.
• When I am talking about "prepared" horseradish, I am not referring to horseradish sauce. This is grated horseradish, typically in a jar with some vinegar, water and salt. My favorite brand is Bubbies Prepared Horseradish... Mmmm.
• Gather your ingredients (mise en place).
• Add all of the ingredients, except the oil to the mason jar.
• Then, carefully pour the oil on top.
• It should look something like this.
• Insert the stick blender and place it at the very bottom of the jar.
• This is very important. When you are blending if you lift the stick blender, you will get splatter everywhere (trust me, I know of what I speak). When you turn that thing on make sure it is at the bottom of the jar and stays there.
• When the mixture emulsifies, turns into mayonnaise, stop.
• Place, sealed, in the fridge until needed.
• Since this is not a store-bought mayo/spread, and does not contain all those nasty preservatives, it will last 7 - 10 days in the fridge.
• PLATE/PRESENT
• Use as a spread on a beef sandwich, or as a topping for a good steak. Enjoy.
• Keep the faith, and keep cooking.

ROAST BEEF SANDWICH SPREAD

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.

ROAST BEEF SANDWICH SPREAD

Steps:

• Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
• Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
• Serve as a spread for crackers or melba rounds for sandwiches.
• You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
• Makes enough for 6 to 8 sandwiches.
• Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.