January 2015
S M T W T F S
« Dec    
 123
45678910
11121314151617
18192021222324
25262728293031

Search



Tags

Boeuf Bourguignonne (Beef Burgundy) Recipe

January 15th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4slicesturkey bacon, chopped
  2. 1lbround steaks, trimmed of fat & cut into 1/2-inch cubes
  3. 1/4tablespoonpaprika
  4. 1/4teaspoonmarjoram, crushed
  5. 2tablespoonsmargarine
  6. 3/4cuponions, chopped
  7. 2garlic cloves, minced
  8. 2tablespoonsflour
  9. 4red potatoes, quartered(unpeeled)
  10. 8ouncesshiitake mushroomsor chanterelle mushrooms, coarsely chopped
  11. 1/4cupcognac
  12. 1tablespoondark brown sugar
  13. 1tablespoontomato paste
  14. 1teaspoondried rosemary, crushed using mortar & pestle
  15. 4teaspoonsfresh thyme, chopped(to garnish)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a Dutch oven, cook the bacon over medium heat for 5 minutes stirring occasionally.
  3. Remove bacon and set aside.
  4. Increase heat to medium-high.
  5. Season beef with paprika and marjoram and brown on all sides (1/2 lb at a time) in dutch oven (5-7 minutes per batch).
  6. Remove beef and set aside.
  7. Reduce heat to medium and cook onion, garlic, and margarine for 5 minutes, stirring often.
  8. Mix in flour.
  9. Add bacon, beef, and all other remaining ingredients except for thyme.
  10. Bring to a boil over high heat.
  11. Remove from heat.
  12. Bake, covered in preheated oven until meat is tender (about 1 1/2 hours), stirring occasionally and adding more broth if needed.
  13. Garnish each bowl with a tsp of chopped thyme.

Posted in Recipes | No Comments »

Beef Barbecue Recipe

January 13th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 4lbsbeef stew meat, small cubes
  2. 30ouncescanned tomatoes, chopped
  3. 2onions, chopped
  4. 1quartwater
  5. 1/2teaspoonchili powder
  6. 1teaspoonsalt, to taste
  7. 1teaspoonblack pepper
  8. 1cupcatsup
  9. 1/2cupcider vinegar
  10. 1/3cupworcestershire sauce
  11. 4garlic cloves, minced
  12. 1/8teaspoonhot pepper sauce

DIRECTIONS

  1. Combine all in a VERY large heavy pot.Simmer uncovered over low heat until beef falls to shreds, stirring occasionally.This will take 5 to 6 hours, watch carefully the last hour that it is not sticking.Mixture should be very thick.The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.
  2. While cooking, chopped green peppers, celery carrots and a bay leaf may be added.
  3. Serve on hamburger buns.

Posted in Recipes | No Comments »

Sherry Beef Recipe

January 9th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsstew meat
  2. 2 (10 1/2 ounce)canscondensed golden mushroom soup
  3. 2tablespoonsLipton Onion Soup Mix
  4. 3/4cupred wine(or Sherry)
  5. 1tablespoonmargarine
  6. 1/4-1/2canned beef broth(depending on if you choose to use the wine or not)
  7. 1/4teaspoonbasil
  8. 1/4teaspoonthyme
  9. 1/2-1lb slicedfresh mushrooms(put in last hour of cooking)
  10. 1lbkluski noodles, cooked, drained and buttered(or Reame’s frozen noodles)

DIRECTIONS

  1. Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
  2. Bake in a preheated 325 degree oven for 3 hours.
  3. Add sliced, fresh mushrooms during last hour of cooking.
  4. Serve over prepared Kluski or Reame’s noodles.
  5. 2ND OPTION:Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
  6. NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
  7. YUM!:).

Posted in Recipes | No Comments »

Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables) Recipe

January 5th, 2015 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Dough

  2. 2tablespoonssugar
  3. 4tablespoonsunsalted butter, softened
  4. 1/4teaspoonsalt
  5. 1egg, well beaten
  6. 1/4teaspoonvanilla
  7. 2tablespoons coldmilk
  8. 2teaspoons coldmilk
  9. 1 1/2cupsflour(1 1/3 cups for dough & 3 tbsp to lightly flour work surface)
  10. vegetable oil(for frying)(optional)
  11. Filling

  12. 1/4lbmargarine
  13. 1/2onion, grated
  14. 1/2cupcelery, finely chopped
  15. 1/3lbground pork
  16. 2 1/2teaspoonsgarlic, minced
  17. 3/4teaspoondried thyme, chopped or1 tablespoonfresh thyme, chopped
  18. 2teaspoonscayenne pepper
  19. 1teaspoonsalt
  20. 1 1/4teaspoonssweet paprika
  21. 1teaspoonpepper
  22. 1teaspoondried sweet basil leaves
  23. 1/3lbground beef
  24. 1 1/2cupsred potatoes, coarsely grated & packed
  25. 1cupbeef stockor pork stock
  26. Topping

  27. 1 (8 ounce)packagecream cheese
  28. 3/4cupheavy cream
  29. 3/4teaspoondried oregano, chopped or1 tablespoonfresh oregano, chopped
  30. 3/4teaspoondried thyme, chopped or1 tablespoonfresh thyme, chopped

DIRECTIONS

  1. Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
  2. Add the egg, vanilla, and milk and beat until blended.
  3. Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
  4. With floured hands, shape the dough into a round, flat patty.
  5. Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
  6. In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
  7. Reduce heat to medium and add the pork, garlic, and seasonings.
  8. Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
  9. Add the beef and mix thoroughly.
  10. Lower the heat and let simmer for 5 minutes, stirring often.
  11. Mix in the potatoes and the stock.
  12. Cook for 10 minutes over med-low heat, stirring often.
  13. Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
  14. On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5″ deep/8″ round cake pan (dough should be 1/4″ thick) or divide dough into 4 equal parts and then roll each out to 1/8″ thickness.
  15. If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
  16. Refrigerate dough for 15 minutes.
  17. Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
  18. Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
  19. Let cool for 5 minutes.
  20. In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
  21. Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
  22. Bake at 350F until the crust is golden brown (40-45 minutes).
  23. Let cool 10 minutes before serving.
  24. If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
  25. Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2″ of the edge.
  26. Fold the circle in half over the filling and seal by pressing the edge with a fork.
  27. Trim the edge to 1/4″.
  28. In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
  29. Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
  30. Serve immediately.

Posted in Recipes | No Comments »

Beef Tenderloin With Creamy Risotto Recipe

January 2nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncesbeef tenderloin steaks
  2. 1/4cup kraft special collectionsun-dried tomato vinaigrette dressing, Divided
  3. 3/4cupzucchini, Chopped
  4. 1/4cupcarrots, Shredded
  5. 1/4cupred peppers, Chopped
  6. 1cupMINUTE White Rice, Uncooked(or Regular Rice See Description Above)
  7. 3/4cupchicken broth
  8. 1/2cupmilk
  9. 2tablespoonsGrey Poupon Dijon Mustard(Or Other Brand)

DIRECTIONS

  1. Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
  2. Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
  3. Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
  4. Turn Steaks over; Cover; Cook an Additional 5 – 8 minutes for rare to medium doneness.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »