Heat oven to 375˚F

Mix together mustard, mayonnaise and Russian dressing in a small bowl, set aside.

Prepare Gary’s QuickSteak Corned Beef according to package directions. 

Add sauerkraut and caraway seeds to pan with corned beef, stir together, set aside. 

Unroll both cans of dough; separate into 16 triangles.

On an ungreased pizza pan, arrange triangles in a ring so wide ends of the triangles overlap to form a circle in the center of the pan (leave a 5” circle open in the center of the pan).

Evenly scoop meat mixture around the ring of crescent dough. 

Top the meat mixture with shredded cheese then spoon mustard and mayonnaise mixture on top of the cheese. 

Bring the points of the triangles over the top of filling tucking the narrow ends under the wide ends of the dough in the center of the ring.

Bake 20-25 minutes or until golden. Serve with additional Russian Dressing if desired. 

In a 3-quart saucepan prepare QuickSteak Corned Beef according to package directions.

Add onion, carrots and celery to pan, sauté 4 to 5 minutes. 

Add minced garlic and caraway to pan, stir to combine.

Add broth, cabbage, potatoes, bay leaves and pepper. 

Stir and bring to a boil, reduce heat to simmer. 

Cover and simmer for 20 to 25 minutes, until cabbage, potatoes and carrots are tender. 

Remove and discard bay leaves. Serve with warm crusty bread.

Prepare QuickSteak Corned Beef according to package directions.

Add sauerkraut and caraway seeds to pan with cooked corned beef. Stir together, then set aside. 

Preheat skillet, being careful not to get it too hot as the tortillas may overcook before the cheese melts. 

Assemble quesadillas: spread 2 Tbsp. Thousand Island dressing on tortilla shell, sprinkle approximately 1/3 cup cheese on top of dressing, add meat mixture to one half of tortilla. Fold the top half over the bottom half of the shell, press both sides together, and place in heated skillet. 

Cook until golden brown on both sides and cheese fully melts, flipping occasionally so they don’t burn.

Repeat with remaining tortillas. Serve quesadillas with remaining Thousand Island dressing. 

Preheat oven to 400˚F. 

Place sauerkraut in colander to drain then wrap in 3 layers of paper towels. Remove all remaining liquid, set aside.

Bring large pot of salted water to a boil, add pasta. Cook to al dente, stirring occasionally. Drain immediately and set aside.

Prepare Gary's QuickSteak Corned Beef according to package directions in same container used for the pasta. Remove cooked corned beef from pot set aside with pasta.

While corned beef is cooking, mix together panko crumbs, caraway seeds, salt and ½ cup Parmesan cheese.

To same pot, add butter and melt. Remove 2 tbsp of melted butter and stir into the panko mixture.

To the remaining melted butter, add flour and whisk until foamy and a light pale roux paste forms. 

Whisk in ¼ c milk and stir until roux is smooth. Gradually add remaining milk, whisking continually until the flour mixture is bubbly and thick. 

Turn off heat and stir in shredded cheese and remaining Parmesan cheese until melted together. 

Add pasta, corned beef, and sauerkraut to cheese mixture and gently stir ingredients. 

Transfer to 9” x 13” baking dish. Cut Velveeta cheese into quarters, place squares on top of pasta mixture, then cover all with panko topping.

Bake until cheese is bubbling and panko is browned, 15-20 minutes. Serve with Russian dressing.  

Place drained sauerkraut on three layers of paper towels top and bottom. Place in strainer and press out all liquid. Remove paper towels. Wrap in additional 3 layers of paper towels, set aside.

Prepare Gary's QuickSteak Corned Beef according to package directions. Remove from pan and set aside.

In a large bowl, add swiss cheese, softened cream cheese, caraway seeds, pressed garlic, chopped green onions, and prepared corn beef. Add salt and pepper to taste, gently mix together. 

Whisk one of the eggs, fold it into corned beef mixture.

Roll out defrosted pastry dough on a floured surface and cut into squares to fit muffin tins. Place each square into muffin tins and leave corners of the dough hanging over edge. Spoon in filling and fold corners of the dough over filling and pinch together in middle.

Beat remaining egg with 1 tbsp water and brush tops with mixture.

Bake at 400˚ F until pastry is golden and puffed, approximately 20 minutes.

Run a knife around edges of the tins to loosen pastry and transfer onto a rack to cool. Serve while warm.        

Preheat oven to 425 degrees.

Thaw frozen shredded potatoes in microwave between layers of paper towels to remove moisture.

Place thawed potatoes into a 9” pie plate, drizzle melted butter over potatoes.

Bake potatoes for 25 minutes until browned and edges are crispy. Remove from oven and place on wire rack to cool for 10 minutes.

Prepare corned beef according to package directions. Remove corned beef from pan, set aside

Add 1 tsp. oil to pan then sauté onions and green peppers until onions are translucent.

In a small bowl mix beaten eggs, milk, mustard, salt and pepper.

Spoon corned beef, sautéed onions and peppers into cooled baked hash brown shell.

Pour egg mixture over top then cover with shredded cheese.

Set oven temp to 350°, bake for 25 to 30 minutes or until egg mixture is set. Let stand for 10 minutes before serving.

Preheat oven to 400°.

Prepare corned beef according to package directions. Remove from skillet and wipe skillet.

Add softened cream cheese, mayonnaise, Greek yogurt, relish and ground mustard, stir together.

Add prepared corned beef and cheeses.

Prepare bread bowl by cutting off top of bread, scoop out bread, reserving inside chunks for dipping.

Place bread bowl on baking sheet.

Spoon prepared corned beef mixture into hollowed bread bowl.

Sprinkle with fresh ground black pepper and bake 15 to 20 minutes or until corned beef mixture is hot and bubbling.

Remove from oven, then move bowl to platter.

Garnish with chopped fresh parsley and surround with reserved bread chunks for dipping.

Bake waffle fries according to package instructions, set aside.

Add corned beef to 10” skillet and cook corned beef according to package directions. Break apart, set aside.

Place one half of prepared waffle fries on bottom of 9” x 13” rimmed baking sheet.

Top with one half of corned beef, half of sauerkraut and half of cheeses.

Repeat with a second layer on top.

Preheat oven broiler.

Place under broiler until cheese is melted and corned beef mixture is bubbling, about 5 to 7 minutes.

Remove from oven, sprinkle with sliced onions and drizzle with Thousand Island Dressing. Serve immediately.

Preheat oven to 375°.

Place cubed rye bread into a 2-quart plastic bag or large bowl and mix with melted butter.

Place buttered cubes onto a rimmed baking sheet.

Bake until lightly browned, approx. 15 minutes, stirring occasionally, set aside.

Prepare Gary’s QuickSteak Corned Beef according to package directions in a large ovenproof skillet. Remove meat from skillet.

Drain sauerkraut and squeeze as much extra liquid from kraut as possible.

Add all remaining ingredients to the skillet, add kraut and prepared corned beef and mix together.

Add buttered rye bread and mix all ingredients in skillet, coating bread cubes.

Place skillet into the oven and bake for 40 minutes or until filling is bubbly.

Add prepared potatoes, carrots and brussels sprouts to medium saucepan and add chicken broth.

Bring broth to a boil and steam vegetables for 20 minutes or until potatoes are cooked and can be pierced with a fork. Set aside.

In large skillet prepare corned beef according package directions.

When meat is finished cooking add vegetables with chicken broth to skillet and top with butter, bring to slow simmer until butter is completely melted.

Top with chopped parsley.