January 8th, 2006 by alice
Tags: Beef, Crock, Pot, Stew
INGREDIENTS
- 2lbsbeef stew meat, cut in 1 inch cubes
- 1/4cupflour
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1 1/2cupsbeef broth
- 1teaspoonWorcestershire sauce
- 1clovegarlic, minced
- 1bay leaf
- 1teaspoonpaprika
- 4carrots, sliced
- 2potatoes, diced
- 1onion, chopped
- 1stalkcelery, sliced
DIRECTIONS
- Place meat in crock-pot.
- Combine flour, salt, and pepper.
- Pour flour mixture over meat and stir to coat well.
- Add remaining ingredients and stir.
- Cover and cook on low 10-12 hours or high 4-6 hours.
- Stir before serving.
Posted in Recipes | No Comments »
January 8th, 2006 by alice
Tags: Chile, Pork
INGREDIENTS
- 2green bell peppers
- 2poblano chiles
- 1-2green chilies(2 for hot)
- 1tablespoonolive oil
- 1lbground pork(or substitute 90% lean beef)
- 1 (28 ounce)can chopped peeledtomatoes
- 2 (14 ounce)cansblack beans
- 1/3cupbeer
- 1largeyellow onion
- 2clovesgarlic
- 3tablespoonscumin
- 1tablespoonchili powder
- 2teaspoonsgarlic salt(adjust to taste)
- ground red pepper
- green onions
DIRECTIONS
- Chop and de-seed all peppers Chop the onion, and dice the garlic In a large sauce pan or dutch oven, add the peppers to hot olive oil and sautee until wilted At the same time, sautee the ground pork, onion, garlic, and half the chile powder until browned.
- Using a slotted spoon, drain the pork mixture and add to the sauce pan with peppers.
- Add tomatoes, beans, beer, salt, red pepper, remaining chile powder, and half the cumin.
- Bring to a boil, and reduce to low heat and simmer for at least two hours.
- Add chopped green onions and remaining cumin, and simmer for another 5-10 minutes.
- Add additional salt, red pepper, and cumin to taste.
Posted in Recipes | No Comments »
January 8th, 2006 by alice
Tags: Cakes, Mexican, Wedding
INGREDIENTS
- 1 1/2cupsnuts(I used pecans)
- 1/4cupgranulated sugar
- 2cupsall-purpose flour
- 1/4teaspoonsalt
- 16tablespoonsunsalted butter, room temp and cut into small chunks
- 2teaspoonsvanilla extract
- 1largeegg yolk
- powdered sugar, for coating
DIRECTIONS
- Pulse the nuts in a food processor fitted with a steel blade until half of them look finely chopped and the rest look pulverized.
- Transfer to another bowl and set aside.
- Wipe the bowl of the FP with a paper towel to remove any excess nut oil.
- Put the granulated sugar in the bowl and process until powdery.
- Add the flour and salt and pulse just to mix.
- Add the butter chunks, vanilla and egg yolk.
- Process until the mixture looks damp and begins to clump together.
- Add the nuts and pulse until combined.
- Transfer dough to another bowl, cover and refrigerate at least 2 hours, preferably overnight, or up to a few days.
- Preheat the oven to 325.
- Shape barely more than level tablespoons of dough into 1 1/4″ balls or crescent shapes.
- Place 2 inches apart on ungreased cookie sheets (ungreased).
- Bake for 22- 24 minutes or until lightly colored on top and golden brown on bottom.
- Rotate the cookie sheets halfway through the baking time to ensure even baking.
- When the cookies are done, let them cool on the pans for 5 minutes, then gently roll each hot cookie in powdered sugar to coat.
- Cool completely on a rack before storing.
- If desired, you can roll each cookie in powdered sugar again once completely cooled for more even coating.
- Cookies may be stored, airtight, for at least 2 weeks.
Posted in Recipes | No Comments »
January 8th, 2006 by alice
Tags: Black, Crusted, Jus, Pepper, Prime, Ribu
INGREDIENTS
- 8lbsstanding rib roast, top fat trimmed
- vegetable oil
- 1/2cupbutter, at room temperature
- 1tablespoonMcCormick’s Montreal Brand steak seasoning
- 3clovesgarlic
-
Au Jus
- 2tablespoonsbutter
- 2shallots, chopped fine
- 2tablespoonsflour
- 4 (10 3/4 ounce)cansbeef consomme
DIRECTIONS
- Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
- With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
- Spread this mixture all over top of roast.
- Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
- Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
- To prepare au jus, melt butter in saucepan and saute shallots until soft.
- Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
- Slice prime rib and serve the au jus in a separate bowl.
- Note: the au jus will not thicken, the flour just gives it a little body.
Posted in Recipes | 1 Comment »
January 8th, 2006 by alice
Tags: Chili, Dark, Rich, Tall
INGREDIENTS
- 1tablespoonolive oil
- 1 1/2cups choppedonions
- 8clovesgarlic, minced
- 2lbsground beef
- 1lbground pork
- 1spicy sausage, chopped(chorizo, Italian, any will do)
- 2tablespoonsground cumin
- 4tablespoonsdried chipotle powder
- 1tablespooncrushed red pepper flakes
- 2teaspoonsbasil
- 1teaspoonoregano
- 1teaspoonthyme
- 1/2teaspooncinnamon
- 1tablespoon asianhot sauce (optional)
- 2ouncessemisweet chocolate(do not use chips)
- 1 (28 ounce)can crushedtomatoes, with added puree
- 1 (14 1/2 ounce)canlow sodium chicken broth
- 1 (12 ounce)bottle of chocolatestout beer(any dark beer will do)
- 1 (6 ounce)cantomato paste
- 2 (15 ounce)cansblack beans
DIRECTIONS
- Heat oil in large, heavy pot over medium-high heat.
- Saute onions and garlic until onions are soft and translucent, about 6 minutes.
- Add ground beef, ground pork, and sausage.
- Saute, while breaking up the meats, for about 5 minutes.
- Drain fat.
- Add cumin, chipotle powder, crushed red pepper, basil, oregano, thyme, and cinnamon.
- Stir 2 minutes.
- Add Asian hot sauce (if using), semi-sweet chocolate, crushed tomatoes, chicken broth, beer, and tomato paste.
- Simmer until thickened, stirring occasionally, about 1 hour and 15 minutes.
- (Can use a crockpot) Chili can be prepared 2 days ahead (it actually tastes better when prepared at least one day in advance).
- Add black beans and simmer 5 minutes before serving.
Posted in Recipes | No Comments »
