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Being an immigrant from China, Jared’s first memories of St. Patrick’s Day were not of the parades or the 4 leaf clovers or creepy little leprechauns that guarded the pot of gold at the end of the rainbow, but it was a single t-shirt his mom bought him that said, “Kiss me, I’m Irish”. It wasn’t until years later that he understood English well enough to realize what the t-shirt really said. Poor guy, and all this time you can imagine a skinny little Chinese kid wearing a t-shirt proclaiming to be Irish probably got many haughty stares from strangers. Good thing he was completely unaware!
This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan. Everything is done when the beef is medium-rare, about 40 minutes. Everyday Food, November 2010 Prep Time 10 minutes Total Time 1 hour Yield Serves 4 Add to Shopping List Ingredients
Superchef Gordon Ramsay has created the perfect glaze to make his ham a seasonal must-have Difficulty and servings Serves 8
Okay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports bar food...like little deconstructed potato skins.
It seems that Friday rolls around pretty fast. So, here with our Crock Pot recipe this week is Nancy from Real Food Allergy Free . I’ve been craving beef like crazy this pregnancy, so this recipe is right up my alley! “ This is the best brisket I’ve ever eaten, and I’m 50 years old !”
According to the Wikipedia , Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. Beef Stroganoff is basically tender strips of beef and mushrooms cooked in a sour cream sauce and served over noodles, rice, or even French fries.
Beef Stroganoff with Steak in a Mushroom, Shallot Cream Sauce over Egg Noodles I love stroganoff. I can remember the first time it was served to me. My dad had made it while my Mom was at her bridge group - I think I was about 5. My dad had a history of serving us Liver & Onions, Ham & Beans, etc. All things I hated.
I could eat Chinese food everyday and still enjoy it. I just can't get enough! The addiction only worsens when I'm pregnant.
Directions Spice Rub: 1. Mix paprika, black pepper, ancho powder, salt, sugar, coriander, thyme, garlic powder, and onion powder in a small bowl. Stuffing and Steak: 1.
1/4 cup soy sauce 3 tbsp. honey 3 tbsp. wine vinegar 3/4 cup vegetable oil 1 tsp. ground or fresh grated ginger 1 tsp. garlic powder or 1 tbsp. fresh, grated Place 1 1/2 to 2 lbs. round steak in a covered container (non-metallic). In a jar (or in a blender) combine ingredients and shake well or process until smooth. Pour mixture over meat and refrigerate. Turn often. Marinate from 4 to 6 hours or overnight.
I am going to let you in on a secret. It’s one I carry in my back pocket everywhere I go. I feel even more inclined to tell you this secret after watching last night’s top chef, where it became clear that even some of the greatest minds in the culinary world don’t know it. It’s the very best, most delicious and perfect way to cook a steak.
Afternoon everybody! It's time to answer that "old as dirt" question: What's for dinner tonight? Lucky for us, it's summer time and grilling season .
This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I can actually start taking pictures of dinner dishes again--Yay!!
Sweet rotations: pork and mango kebabs. Photograph: Jonathan Lovekin for the Observer I once ate small scallops that had been brushed with garlic butter then threaded on to a rosemary twig and cooked over a charcoal grill. Romantic kebab it may have been, but it showed me just how good cooking food on a skewer can be. I have been searching for rosemary twigs stiff enough to hold a scallop ever since.
Made this for two. Worked well.
In a le creuset ramekin...
About 0.5-1 cm honey
Good dollop of soy sauce
2 cloves crushed garlic
Mix, taste, adjust.
Went well on pork chops, put more on half way through. by Jul 30