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Zesty Roast Beef Roll-Ups Recipe

July 4th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupsour cream
  2. 2tablespoonsprepared horseradish
  3. 1tablespoondijon-style mustard
  4. 5 (8 inch)flour tortillas
  5. 30spinach leaves, stems removed
  6. 10slices italiandeli roast beef
  7. 1cup shreddedsharp cheddar cheese

DIRECTIONS

  1. In small bowl, stir together sour cream, horseradish, and mustard.
  2. Spread about 3 tablespoons mixture evenly over each tortilla.
  3. Arrange 5 or 6 spinach leaves over sour cream mixture.
  4. Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese.
  5. Roll up each tortilla tightly; wrap in plastic wrap.
  6. Refrigerate 4 hours.
  7. To serve cut each in half.
  8. **Time does not include refrigeration.

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Sage Roast Beef With Merlot Sauce Recipe

July 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cup finely choppedfresh sage
  2. 2teaspoonssalt
  3. 1tablespoonpepper
  4. 2tablespoons mincedgarlic
  5. 1 (2 1/2 lb) center cutbeef tenderloin
  6. nonstick cooking spray
  7. MERLOT SAUCE

  8. 1/3cup finely choppedshallots
  9. 1 1/2cupsmerlot
  10. 1 1/2cupslow sodium beef brothor beef bouillon
  11. 1teaspoonbutter
  12. 3tablespoons choppedfresh parsley
  13. 1/4teaspoonsalt

DIRECTIONS

  1. Combine sage through garlic; rub over roast.
  2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
  3. Add roast to pan and cook 6 minutes, browning all sides.
  4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
  5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
  6. MAKE SAUCE:.
  7. Heat pan coated with spray over medium-high.
  8. Sauté shallots about 3 minutes.
  9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
  10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
  11. Stir in butter until melted; stir in parsley and salt.
  12. Serve sauce with tenderloin.

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Beef Tortilla Pizza Recipe

July 2nd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beef
  2. 1mediumonion, chopped
  3. 1teaspoondried oregano
  4. 410-inch flour tortillas
  5. 1mediumtomato, seeded and chopped
  6. 1tablespoon thinly slicedbasil leaves
  7. 1cup shreddedmozzarella cheese
  8. 1/4cupparmesan cheese

DIRECTIONS

  1. Brown hamburger, and onion over medium heat for 8-10 minutes.
  2. Drain.
  3. Stir oregano in.
  4. Lightly brush tortillas with oil.
  5. Bake tortillas on cookie sheet in preheated 400 degree oven for 3 minutes.
  6. Spoon beef mix evenly on each tortilla, top with tomatoes.
  7. Sprinkle with basil and cheeses.
  8. Return to oven and bake 12-14 minutes until browned.
  9. 4 servings.

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Roast Beef With Vegetables Recipe

June 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (6 lb)standing rib roast
  2. 2clovesgarlic, cut into slivers
  3. 2onions, quartered
  4. 8carrots, peeled and halved or baby carrots
  5. 1headcabbage, cut into 8 wedges
  6. 1headcauliflower, cut into 8 wedges

DIRECTIONS

  1. Preheat oven to 550-degrees F.
  2. Using a sharp knife cut slits into beef and insert the garlic into the slits.
  3. Place beef on a rack in a roasting pan.
  4. Arrange vegetables around beef.
  5. Add water (about 1-2 cups so vegetables don’t burn and bottom of pan is covered).
  6. Bake at 550 degrees F for 20 minutes.
  7. Reduce heat to 300 degrees F.
  8. Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
  9. Open oven door and let roast sit another 20 minutes before carving.

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Beef and Chorizo Burritos Recipe

June 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4lblean ground beef
  2. 1/2lb fresh or smokedchorizo sausage, diced
  3. 2smallanaheim chilies, seeded and chopped(New Mexico)
  4. 1mediumonion, chopped
  5. 1 1/2teaspoonsolive oil
  6. 1/2lbpotatoes, diced
  7. 2clovesgarlic, finely chopped
  8. 3plum tomatoes, diced
  9. 1/2teaspoonMexican oregano, crumbled
  10. 1/4teaspoonsalt
  11. 4burrito-size flour tortillas, warmed
  12. salsa verde (optional)
  13. sour cream (optional)

DIRECTIONS

  1. Heat 12-inch nonstick skillet over medium-high heat.
  2. Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
  3. Transfer with slotted spoon to medium bowl.
  4. Drain all but 1 tablespoon drippings from skillet.
  5. Add chiles, onion and oil; cook 3 minutes.
  6. Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
  7. Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
  8. Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
  9. Cook 3 to 5 minutes more, until thick.
  10. Return beef mixture to skillet and heat through, 1 to 2 minutes more.
  11. Divide and spoon filling down center of each tortilla.
  12. Fold in sides and roll up.
  13. Serve burritos with salsa verde and sour cream, if desired.
  14. Makes 4 burritos.

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