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Spicy Roast Beef Appetizers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prep. Work: | 2. Slice the baguette into at least 24 pieces and place into a ziplock bag. Set aside. | 3. Cut each slice of roast beef into 3 pieces. Fold each piece in half and place into ziplock bag. | 4. Pour Balsamic Vinaigrette over roast beef slices and seal bag. Marinate in refrigerator for 1-2 hours. | 5. To assemble: | 6. Butter one side of each baguette slice. | 7. Place one folded slice of the marinated roast beef on each buttered baguette slice. | 8. Top with a pieces of roasted red pepper. Top that with half an olive, hollow side up. | 9. Place a small amount of hot pepper relish onto the olive's hollow. The more you put on, the hotter your appetizer will taste. Secure all with a toothpick if necessary. | 10. Note: assemble not more than 1hour before serving so the bread does not have a chance to get soggy. Prep. time does not include marination of beef. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 8 slices good - - - -
    french baguette 1 long sliced - - - -
    balsamic vinaigrette 1/2 cup - - - -
    red pepper square 1 jar roasted drained sliced - - - -
    black olive 1 can drained cut - - - -
    red pepper relish 1/4 cup - - - -
    butter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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