Tex-Mex Meatballs in Red Chile Sauce Recipe. 1.
Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Balsamic Marinated Flank Steak Recipe. Beef with Snow Peas Recipe : Ree Drummond. Directions In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside. Heat the oil in a heavy skillet (iron is best) over high heat. Allow the skillet to get very hot again. Repeat with the other half of the meat, allowing the skillet to get very hot again first. 2012 Ree Drummond, All Rights Reserved.
Steak au Poivre Recipe. Directions Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.
Sprinkle all sides with salt. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Beef and Bean Taco Casserole Recipe : Food Network Kitchens. Directions Preheat the oven to 375 degrees F.
Lightly oil a 9-by-13-inch casserole dish. Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes.
Lay half the tortilla chips on the bottom of the oiled casserole dish. Shepherd's Pie Recipe : Alton Brown. Directions Peel the potatoes and cut into 1/2-inch dice.
Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish.
Mini Honey Mustard Meatloaves with Roasted Potatoes. Another keeper from Everyday Food magazine!
This one caught my eye earlier today, it looked easy enough, had all the ingredients, just had to defrost the meat. Once I got myself started, I realize that I’m out of eggs and there is no ketchup in the house! At this point, I felt commited to this recipe, it sounded good so I had to get creative. I went to google to find out what I can use to substitute for egg in meatloaf (what we did before the internet is something I ask myself everyday)…several people suggested mayonnaise. I was a little leerie of that, I’m not a huge fan of mayo, but I decided it was worth a try. I served the meatloaf and potatoes with Tangy Mustard Coleslaw (here I subbed Broccoli Slaw because it is what I had in the fridge).
Mini Honey Mustard Meatloaves with Roasted Potatoes Everyday Food Magazine, March 2008 DirectionsPreheat oven to 450 degrees, with racks in upper and lower thirds. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Beef with Spicy Cocoa Gravy Recipe. Beef Tagine with Butternut Squash Recipe. Pumpkin Chili. Pumpkin Chili With the crisp fall air comes some of my favorite foods.
Warming soups, comfort foods, apples galore and too many pumpkin recipes to count! In case you haven’t figured it out from my Pumpkin Roundup post, I am obsessed with pumpkin recipes. I tend to go a little pumpkin crazy this time of year! This obsession started when I was a little girl. Hearty, comforting and packed with warm spices and pumpkin puree, this seasonal spin on chili is delicious! Hearty and comforting pumpkin chili. Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25-ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd’s Pie.