Recipes tagged with « Broiled »
Twisted Velveeta Melts
Ground beef browned until crumbly, drained thoroughly. Soft Velveeta cubes melted with garlic powder and thyme, Worcestershire sauce for punch. Mixture spread thick on rye crispbreads, broiled briefly. Cheese bubbling, edges crisp. Serve hot, messy, satisfying. Sub: cheddar instead Velveeta, or ground turkey for less fat. Rye crispbreads swapped for toasted naan or sturdy artisan crackers. Watch salt — garlic salt plus Worcestershire adds sodium quickly. Timing flexible; want cheese melted, meat hot, bread toasty. Total about 35 minutes with prep. 20 portions, each 230 calories, balanced macros. Simple, bold layering, efficient steps.
Gratinated Chorizo Oysters
Briny oysters topped with a savory mix of sautéed shallots and garlic, enriched by diced smoked sausage and tangy grated zucchini, finished with sharp smoked gouda. Broiled until bubbling golden. Simple, showing precise timing and layering flavors. No nuts, gluten-free, egg-free. Great as starters or small bites. Adjust texture with zucchini for slight freshness; swap smoked gouda with aged Gruyère or Manchego for a twist. Big flavor crunch in every bite.