Recipe Save: Beef Stew

Origin:  Modified Internet Recipe
Total Preparation Time: 45 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8

Ingredients

  • 2 lbs beef stew meat, cut in 1-inch pieces (lean beef round works well)
  • 1⁄4 cup flour
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried thyme leaves
  • 3⁄4 cup beef broth
  • 1⁄4 cup tomato paste
  • 1⁄4 cup red wine or cooking sherry
  • 2 garlic cloves, minced
  • 1 lb red potatoes, peeled and cut into quarters
  • 8 ounces whole mushrooms, cut into quarters
  • 8 carrots, peeled and cut into either large slices or 2 inch pieces

Preparation

  1. In a gallon zip seal bag, combine the flour, salt, pepper, and thyme.
  2. Place beef in bag and toss to coat.
  3. Heat a stainless steel or cast iron skillet (avoid nonstick skillets, if possible).
  4. Add a few teaspoons of vegetable oil.
  5. When the oil starts to shimmer or smoke (just slightly) add the meat but don’t crowd the pan (leave a few inches of space between pieces).
  6. Once you put the meat in the pan, let it be.  Meat needs a few minutes of uninterrupted contact to properly sear. (It will stick to the bottom and then release naturally when seared.  After a few minutes shake the pan.  If the meat releases it is ready to be flipped.  Complete until all side of the meat are seared.
  7. Put seared meat in the crock pot.
  8. In a small bowl combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
  9. Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
  10. Cover and cook on HIGH 5 – 6 hours, or LOW for 8 – 9 hours, until vegetables and beef are tender.
  11. Avoid stirring until close to finished but you can give it a quick stir near serving time just to check consistency.
Advertisements

Recipe Save: Spicy Taco Rice Skillet

Origin:  Modified from internet (www.readyseteat.com)
Total Preparation Time: 20 minutes
Total Time (prep and cooking): 45 minutes
Number of Servings: 8

Ingredients

  • 1 pound lean ground beef
  • 1-1/2 cups diced white onion
  • 1 green bell pepper, minced
  • 1 medium red bell pepper, minced
  • 2 tbsp each tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterrey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional

Preparation

  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese.
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

Recipe Save: Tiramisu

Origin:  Chopping Block
Total Preparation Time: 2 hours, 35 minutes
Actual Cooking Time: 15 minutes
Number of Servings: 8-10

Ingredients

For the syrup:

  • 1/2 cup water
  • 1/4 cup espresso (or 1 tablespoon instant espresso dissolved in 1/4 cup water)
  • 1 cup granulated sugar
  • 3 tablespoons dark rum

For the assembly:

  • 8 ounces mascarpone cheese
  • 1/2 vanilla bean, scraped
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 15 to 20 ladyfingers
  • Cocoa powder or chocolate shavings, for garnish

Preparation

  1. To make the syrup, combine the water, espresso and sugar in small heavy saucepan.
  2. Bring to a boil, stirring occasionally to dissolve the sugar.
  3. Remove from the heat, stir in the rum, and set aside to cool.
  4. In a large mixing bowl, cream the mascarpone cheese, vanilla bean pulp and sugar with an electric mixer to combine.
  5. Add the cream and continue to beat until mixture is thick and fluffy.
  6. Dip the ladyfingers into the coffee syrup until well moistened.
  7. Line a glass bowl, trifle dish or individual dessert dishes with a single layer of ladyfingers.
  8. Spread half of the mascarpone mixture over the soaked ladyfingers.
  9. Top the cream with another layer of ladyfingers. Spread the remaining cream on top.
  10. Garnish with a dusting of sifted cocoa powder or chocolate shavings.
  11. Chill for about 1 hour to set the tiramisu.
  12. Serve chilled, scooped into individual serving dishes.

Recipe Save: Alfredo Sauce

Origin:  Chopping Block
Total Preparation Time: 10 minutes
Actual Cooking Time: 10 minutes
Number of Servings: 4

Ingredients

  • 2 cups heavy cream
  • 1 stick unsalted butter
  • 1 cup parmesan cheese, grated
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 2 tablespoons fresh parsley, rough chopped

Preparation

  1. In a wide, heavy pan, heat the heavy cream over medium-low heat until it begins to simmer.
  2. Add the butter and whisk until melted.
  3. Sprinkle in the cheese and stir to incorporate.
  4. Season with freshly cracked black pepper and nutmeg.
  5. Stir in the parsley, and serve with your favorite pasta.

Recipe Save: Tomato Sauce

Origin:  Chopping Block
Total Preparation Time:  10 minutes
Actual Cooking Time:  35 minutes
Number of Servings: 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 onion, medium dice
  • 2 cloves garlic, thinly sliced
  • 1/2 cup red wine
  • One 28-ounce can whole tomatoes with their juice, crushed in a sealable bag
  • 1 teaspoon fresh thyme, rough chopped
  • 2 tablespoons fresh basil, leaves torn
  • Salt and pepper to taste
  • Granulated sugar if desired

Preparation

  1. Heat a saucepan over medium heat and add the olive oil.  Add the onion and sauté until lightly caramelized, about 10 minutes. Stir in the garlic and cook an additional 1 minute or until aromatic.
  2. Deglaze the pan with the red wine, and reduce until almost dry.
  3. Pour in the tomatoes with their juice to the pot, and bring to a boil. Reduce the heat to a simmer and cook until sauce has reduced and thickened, 20 to 30 minutes.
  4. Stir in the herbs, and season with salt and pepper to taste. Add a pinch of sugar if desired and serve. You can also puree the sauce in a blender if you want a smooth consistency.

Recipe Save: Chicken Marsala

Origin:  Chopping Block
Total Preparation Time: 40
Actual Cooking Time: 35 minutes
Number of Servings: 4

Ingredients

  • 4 chicken breasts, boneless and skinless
  • Rice flour or all-purpose flour, for dredging
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 8 ounces button or cremini mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1 cup chicken stock
  • 2 tablespoons butter, cold
  • 2 tablespoons fresh parsley, rough chopped

Preparation

  1. Preheat the oven to 200°.
  2. Using a meat mallet, pound the chicken breasts until they are uniform in thickness. Season both sides with salt and pepper to taste and dredge in flour, shaking off any extra.
  3. Heat a sauté pan over medium heat and add the olive oil and butter. Sauté the breasts, presentation side down, until golden brown, 3 to 4 minutes. Flip and repeat. The chicken should be cooked through at this point. Transfer chicken to a platter, cover with foil and place in the oven to keep warm.
  4. Heat the same sauté pan over medium heat and add the sliced mushrooms. Sauté, stirring occasionally, until they are softened and browning around the edges.
  5. Deglaze with the Marsala wine and reduce by half of its original volume. Add the chicken stock, bring to a boil and reduce to a simmer. Cook for about 5 minutes to blend the flavors.
  6. Finish the sauce by swirling in the cold butter and the parsley. Season with salt and pepper.
  7. Pour the Marsala sauce over the chicken and serve.

Recipe Save: Sicilian Salad with Cherry Tomatoes, Capers and Olives

Origin:  Chopping Block
Total Preparation Time: 15 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6

Ingredients

  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 cups baby arugula
  • 1/4 small red onion, thinly sliced
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/4 cup brine-cured black olives such as kalamata, pitted
  • 1 tablespoon capers, drained and rinsed
  • Extra virgin olive oil to taste
  • Red wine vinegar to taste
  • Salt and pepper to taste

Preparation

  1. In a large salad bowl, toss together the lettuce, arugula, onion, tomatoes, olives and capers.
  2. Dress with the olive oil and vinegar to taste. Season with salt and pepper to taste, and serve.

Recipe Save: Tomato and Fresh Basil Bruschetta

Origin:  Chopping Block
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6

Ingredients

  • 1/2 baguette, cut into 1/2-inch slices on the bias
  • 2 tablespoons garlic grapeseed oil or garlic infused olive oil
  • 4 roma tomatoes, seeded and cut into small dice
  • 1/4 cup red onion, minced
  • 2 tablespoons fresh basil, chiffonade
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Heat a grill pan over medium heat.  Brush the sliced bread with the garlic grapeseed oil, and grill for 2 to 3 minutes on each side or until lightly toasted.  Transfer to a platter.
  2. In a medium-size bowl mix together the tomatoes, onions, basil, lemon juice, red wine vinegar, garlic and olive oil. Season with salt and pepper to taste, and adjust with any additional acid or oil.
  3. Spoon the tomato topping on to the grilled bread, and serve immediately.

Recipe Save: Cut Out Sugar Cookies

Origin:  Internet
Total Preparation Time: 2 hours (includes chilling)
Actual Cooking Time: 4 hours (includes cooling)
Number of Servings: 12-20 cookies (depending on size of cookies)

Ingredients

  • 3/4 cup butter, slightly softened to room temp
  • 3/4 cup granulated sugar
  • 1 egg, at room temperature
  • 2 t vanilla extract
  • 1/4 t almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 t baking powder
  • 2/4 t salt

Preparation

  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth (about 1 minute).
  2. Add the sugar and beat on high speed until light and fluffy (about 3-4 minutes).
  3. Scrape down the sides and bottom of the bowl, as needed.  Add the egg, vanilla and almond extract and beat on high until fully combined (about 2 minutes).
  4. Scrape down the sides and bottom of the bowl, as needed.
  5. Whisk the flour, baking powder and salt together in a medium bowl.
  6. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.
  7. Add the rest of the flour and continue mixing until just combine.  If the dough still seems too soft, you can add 1 T more flour until it is a better consistency for rolling.
  8. Divide the dough into 2 equal parts.  Roll each portion out onto a piece of parchment to about 1/3 thickness.  Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days.  Chilling is mandatory.  If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  9. Once chilled, preheat oven to 350.
  10. Line 2-3 large baking sheets with parchment paper or a silicone baking mat.
  11. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes.
  12. Transfer the cut cookie dough to the prepared baking sheet.
  13. Re-roll the remaining dough and continue cutting until all is used.
  14. Before baking, you can apply sprinkles.  Skip this step if you are planning to ice or frost the cookies.
  15. Bake for 8-11 minutes, until very lightly colored on top and around the edges; rotate the baking sheet halfway through bake time.
  16. Allow to cool on baking sheet for 5 minutes and then move to a wire cooling rack to cool completely before icing.
  17. Make the icing and decorate the cooled cookies however you’d like.

Baker’s notes:

  • Unfrosted cookies freeze well up to 3 months.  Thaw overnight in the refrigerator.  Frosted cookies do not freeze well.
  • You can freeze the cookie dough for up to 3 months.  Allow to thaw overnight in the refrigerator and then allow to come to room temperature for about 1 hour.  Then roll and continue with the recipe as directed.
  • Room temperature egg is preferred to be easily dispersed in the cookie dough.  Rule of thumb:  always use room temp egg if recipe calls for butter at room temp or melted.

Recipe Save: Shredded Beef

Origin:  Modified from internet
Total Preparation Time: 5-10 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8

Ingredients

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth (I use bouillon)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning

Preparation

  1. Place roast beef into slow cooker.
  2. Add beef broth.
  3. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  4. Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  5. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
  6. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  7. Serve on buns, bread, flatbread or however you so desire.

« Older entries