07-29-10
Beef and Bean Chimichangas
As seen on the following webpage: http://allrecipes.com/Recipe/Beef-and-Bean-Chimichangas/Detail.aspx?ms=1&prop25=41470158&prop26=DailyDish&prop27=2010-07-29&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
NUTRITION INFORMATION: Per serving: 821 calories; 36 g fat; 9 g fiber; 74.5 g carbohydrates; 40 g protein
07-27-10
Waikiki Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Waikiki-Meatballs/Detail.aspx?ms=1&prop25=41211528&prop26=DailyDish&prop27=2010-07-27&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks – drained, with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper
Directions:
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
NUTRITION INFORMATION: Per serving: 442 calories; 22 g fat; 1 g fiber; 39 g carbohydrates; 21.5 g protein
07-13-10
Braised Beef Brisket
Makes 6 Servings
Ingredients:
1 (6-pound) beef brisket, trimmed of fat
1/2 cup BBQ spice blend, be sure and check sodium levels
4 cups water (1 cup cold, 3 cups hot)
1 tablespoon very finely ground coffee
1/4 cup dark brown sugar
Freshly cracked black pepper
1/4 cup cider vinegar, preferably unfiltered
6 potato or dinner rolls, split
Directions:
Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator.
Preheat the oven to 350 degrees F.
Put the roast, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.
In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.
Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest.
Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and allow to reduce just slightly or to desired consistency.
Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.
06-29-10
Sweet and Sour Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-and-Sour-Meatballs-III/Detail.aspx?ms=1&prop25=39591367&prop26=DailyDish&prop27=2010-06-28&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs
Directions:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
NUTRITION INFORMATION: Per serving: 357 calories; 15 g fat; 2 g fiber; 33 g carbohydrates; 20 g protein
06-22-10
Slow Cooker Mexican Style Meat
As seen on the following webpage: http://allrecipes.com/Recipe/Charleys-Slow-Cooker-Mexican-Style-Meat/Detail.aspx?ms=1&prop25=39155142&prop26=DailyDish&prop27=2010-06-22&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions:
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
NUTRITION INFORMATION: Per serving: 261 calories; 19 g fat; 0.7 g fiber; 3 g carbohydrates; 18.5 g protein
05-31-10
Elaine’s Sweet and Tangy Loose Beef BBQ
As seen on the following webpage: http://allrecipes.com/Recipe/Elaines-Sweet-and-Tangy-Loose-Beef-BBQ/Detail.aspx?ms=1&prop25=37977905&prop26=DailyDish&prop27=2010-05-30&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 28 Servings
Ingredients:
7 pounds ground beef chuck
1 cup water
3 tablespoons white vinegar
4 tablespoons brown sugar
2 teaspoons dry mustard
4 tablespoons Worcestershire sauce
3 cups ketchup
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 cloves garlic, minced
Directions:
1. Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
2. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
3. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
NUTRITION INFORMATION: Per serving: 198 calories; 12 g fat; 0 g fiber; 9 g carbohydrates; 14 g protein
05-23-10
Dorothy’s Stefado
As seen on the following webpage: http://allrecipes.com/Recipe/Dorothys-Stefado/Detail.aspx?ms=1&prop25=37536846&prop26=DailyDish&prop27=2010-05-23&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 9 Servings
Ingredients:
3 pounds chuck roast, cut into large chunks
1/4 cup olive oil
1/2 teaspoon white sugar
3 pounds small white onions, cleaned and scored
1/2 (6 ounce) can tomato paste
1/4 cup red wine
1/4 cup red wine vinegar
3 cloves garlic
1/2 teaspoon whole pickling spices
1/2 bay leaf
1/2 cinnamon stick
1/4 teaspoon dried rosemary
salt and pepper to taste
Directions:
1.In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
2.Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 1 to 2 hours, adding more liquid if necessary.
Footnotes:
The onions let out liquid as they cook, so be careful not to add to much water at the beginning. When stew is done, remember to remove the spice bag. If you prefer, you can cook this in a roaster in your oven at 275 degrees F(135 degrees C). Watch the time though; it may take longer.
NUTRITION INFORMATION: Per serving: 354 calories; 18 g fat; 1.5 g fiber; 24 g carbohydrates; 22 g protein
05-20-10
Giada’s Spicy Mint Beef
Makes 4 Servings
Ingredients:
3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce
2 tablespoons sweet soy sauce
2 tablespoons black soy sauce
1 tablespoon chili paste in soy bean oil
1 1/2 cups chopped fresh Thai basil leaves
1 cup whole fresh mint leaves
Serving suggestion: sticky or steamed white rice
Directions:
In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
05-15-10
Flat Iron Steak with Tango Sauce
Makes 6 Servings
Ingredients:
1 pound flat iron steak or top blade steak
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
Tango Sauce:
1/2 cup chopped fresh cilantro leaves
3/4 cup chopped fresh parsley leaves
2 tablespoons minced garlic
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/3 cup olive oil
Directions:
Remove the steak from the refrigerator about 20 minutes before cooking, so that it can come to room temperature. This will help the steak cook more evenly. Preheat a grill pan or outdoor grill over medium-high heat.
In a small bowl combine the paprika, salt and pepper. Generously season the steak with the spice mix. Put on the grill pan and cook until medium-rare, about 4 minutes on each side. Remove from the pan to a cutting board and allow to rest for 5 minutes. Slice against the grain into 1/2-inch thick strips and arrange on a serving platter. Serve topped with tango sauce.
Tango Sauce:
Put all the ingredients, except the olive oil, in the bowl of a food processor or blender and pulse to combine. With the machine running, stream in the olive oil until well incorporated. Serve with the steak.
05-11-10
Hibachi Steak Recipe
Makes 4 Servings
Ingredients:
2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 1/2 pounds top round steak
1 pound egg roll wrappers
1/2 cup reduced sodium soy sauce
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
2 tablespoons butter
Directions:
Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
Top the cooked noodles with the steak and vegetable mixture and serve.