Mar. 12th, 2016 08:13 am
nverland: (Cooking 2)
[personal profile] nverland
 photo Encharitos.jpg

Serves: 4-6 Prep: 20 Min Cook: 25 Min


1 lb ground beef
6-8 flour tortillas (not the big burrito size)
1 can(s) (16 oz) refried beans
½ c onion, chopped
2 clove garlic, finely chopped
2 tsp ground cumin
1 Tbsp oil
2 can(s) (10 oz) red enchilada sauce
2 c cheddar cheese, grated
Salt and pepper to taste
Sliced black olives and/or chopped onion for garnish, if desired

1 Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent.
Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned.
Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
2 Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
3 Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge.
Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.)
Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired.
Bake at 350F, uncovered, for 20-30 minutes. It’s done when the cheese is melted and the sauce is bubbling around the sides.
nverland: (Cooking 2)
[personal profile] nverland
Southwestern Beef & Bean Burger Wraps
Servings: 4 servings
Total Time: 25 minutes


12 ounces 93%-lean ground beef
1 cup refried beans
½ cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado peeled and pitted
½ cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas warmed
2 cups shredded romaine lettuce
½ cup shredded pepper Jack cheese
1 lime cut into 4 wedges


1: Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2: Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3: Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.

4: Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5: Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
nverland: (Cooking 1)
[personal profile] nverland
 photo Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries  Burrata..jpg

Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
Prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yields: SERVES 4


1 dried ancho chile pepper, finely crushed
2 tablespoons smoked salt
4 of your favorite cut steaks, I used bone-in ribeye
2 tablespoons olive oil
8 ounces fresh burrata cheese

Drunken Cherries
2 tablespoons butter
1 small shallot, chopped
2 cloves garlic, chopped
2 cups fresh or frozen cherries, pitted*
1 cup red wine
2/4 cup balsamic vinegar
1 tablespoon fresh thyme, chopped
2 tablespoons fresh basil, chopped
Salt and pepper, to taste


In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside. Remove the steak from the fridge and allow to sit on counter while you prepare the cherries. To make the cherries, add the butter to a large skillet. Add the shallot and garlic, cook until soft and fragrant, about 2-3 minutes. Add the cherries and cook until they begin to soften and burst. Slowly pour in the red wine and balsamic. Add the thyme and bring the sauce to a low boil. Cook until thickened and reduced to a pourable syrup, about 5 minutes. Stir in the basil and season with salt and pepper to taste.

Meanwhile, preheat the grill or a grill pan to high heat. Rub the steaks all over with olive oil and season with the smoked ancho chili salt. Once the grill is hot, cook the steaks until your desired doneness is reached, about 5-8 minutes (depending on thickness) for medium-rare, per side. Remove the steaks and allow to rest 5 minutes. Plate the steaks and top with the cherry sauce. Place a little burrata cheese on the side next to the steak and drizzle lightly with olive oil, salt + pepper.

*When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.
nverland: (Cooking 1)
[personal profile] nverland
Cheeseburger in Paradise Pie


1 lb lean ground beef
1 large onion (chopped)
½ teaspoon of seasoned salt
½ teaspoon of garlic powder
A dash or Worcester sauce
1 cup of shredded cheddar cheese
1 cup of milk
½ cup of Original Bisquick mix
2 eggs


Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and Worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Serves 4-5 people
nverland: (Cooking 1)
[personal profile] nverland
 photo Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce  Crispy Onions..jpg

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.
Prep time: 30 MINUTES cook time: 30 MINUTES total time: 1 HOUR yields: 4 GOOD SIZE BURGERS


Crispy Onions
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
Pinch of pepper + cayenne pepper
Oil, for frying

Whiskey Glaze
¼ cup whiskey
¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon pepper

1 ½ pounds ground beef
4 ounces blue cheese, cut into 4 cubes
Salt and pepper, for sprinkling
4 good quality buns, toasted

Guinness Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons flour
½ cup Guinness beer
½-1 cup milk
8 ounces sharp cheddar cheese
Salt and pepper, to taste


To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quickly. After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then in close the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and ½ cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun…give it a good squash and eat.
nverland: (Cooking 1)
[personal profile] nverland
Beef Diablo-crockpot

What you’ll need
2 to 3 potatoes, peeled and sliced
1 onion, sliced
1 3- to 4-lb. beef pot roast, boneless
2 tbsp. flour
2 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

How to make it
Place onions and potatoes in bottom of crockpot. Place roast on top of onions and potatoes.

Make a smooth paste out of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread paste over roast. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
nverland: (Cooking 2)
[personal profile] nverland
 photo 50-Pabelloacuten Criollo Shredded Beef with Rice and Beans Venezuela.jpg

Pabellón Criollo (Shredded Beef with Rice and Beans) (Venezuela)

1 ½ lbs (675 g) flank steak
6 Tbs (90 ml) olive oil
2 carrots, chopped
2 ribs celery, chopped
2 red bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 large onion, chopped
1 28-ounce (790 g) can whole tomatoes with their liquid
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Black beans for garnish (see below)
Cooked white rice for garnish
Fried plantains for garnish (optional)
Fried eggs for garnish (optional)

Combine all the ingredients in a large pot. Add just enough
water to cover the meat and bring to a boil. Reduce the heat
and simmer covered until the beef is very tender, about 2 hours.
Remove the beef and shred it with a pair of forks. Return the
beef to the pot and keep warm until ready to serve. Serve with
black beans and rice, and garnish with fried plantains and/or
fried eggs if desired. Serves 6 to 8.

Black Beans

¼ lb (225 g) bacon, chopped
1 large onion, chopped
2-4 cloves garlic, chopped
2 15-ounce (425 g) cans black beans, rinsed and drained
1 15-ounce (425 g) can diced tomatoes
Salt and freshly ground pepper to taste

Fry the bacon in a large saucepan over moderate heat until
almost crisp, about 10 minutes. Add the onion and garlic
and saute until the onion is tender, about 5 minutes. Add the
remaining ingredients and simmer until the mixture has
thickened slightly, about 10 minutes. Serves 6 to 8.
nverland: (Cooking 2)
[personal profile] nverland
 photo 12-Ropa Vieja Cuban Shredded Beef.jpg

Ropa Vieja (Cuban Shredded Beef)

2 lb (900 g) flank steak
8 cups (2 L) water
4-6 cloves garlic, finely chopped
1 carrot, chopped
1 onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1 recipe sofrito (recipe below)
½ cup (125 ml) broth reserved from boiling the meat
½ cup (125 ml) frozen peas
½ cup (125 ml) sliced pimiento-stuffed cocktail olives
2 Tbs (30 ml) capers
Salt and freshly ground pepper to taste

Combine the flank steak, water, garlic, carrot, onion, and bell
pepper in a large pot and bring to a boil over high heat. Reduce
the heat and simmer covered for 2 hours. Remove the meat
and allow to cool, reserving ½ cup of the cooking liquid. Pound
the meat with a mallet or back of a large knife to separate it
onto stringy fibers. Combine with the sofrito, reserved broth,
peas, olives, capers, salt, and pepper in a large skillet and
cook over high heat for 5 minutes, stirring frequently. Serve
with white rice. Serves 4 to 6.


¼ cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) tomato sauce
1 Tbs (15 ml) red wine vinegar
¼ tsp (1 ml) ground oregano
Salt and freshly ground pepper to taste

Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and bell pepper until tender bit not brown, about 10
minutes. Add the remaining ingredients and cook 5 minutes,
stirring frequently. Makes about 1 ½ cups (375 ml).

**All recipes always Cross-posted at [livejournal.com profile] creative_cooks and Odd Little Bits and Pieces
nverland: (Cooking 2)
[personal profile] nverland
 photo 03-Carbonada Criolla Beef Stew in a Pumpkin - Argentina.jpg

Carbonada Criolla (Beef Stew in a Pumpkin) - Argentina

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper (capsicum), cored, seeded
and chopped
1 ½ lb (675 g) tender beef, cut in cubes
Salt and freshly ground pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups (500 ml) beef stock, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1-inch (2 cm) pieces
1 6 to 8 lb (3 to 4 kg) pumpkin, top removed and
seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add
the garlic and onion and cook for 5 minutes, until tender but
not browned. Add the tomatoes, pepper, beef, salt and pepper
and let cook for 15 minutes, stirring occasionally. Add the
potatoes and sweet potatoes and stock or wine. Stir and lower
the heat and simmer for 45 minutes, stirring occasionally and
adding more liquid if necessary. Add the peach halves and the
corn and simmer for an additional 15 minutes. Meanwhile,
butter the rim of the pumpkin and salt and pepper the inside
liberally. Place in a large oven proof serving dish and bake in a
350F (180C) oven for 20 to 30 minutes, until the flesh is tender
but still firm and still offers resistance to a fork. Do not allow the
pumpkin to become too soft or it will collapse. Fill the pumpkin
with the stew and serve immediately, including some of the
cooked pumpkin with each portion. Serves 6 to 8.

Hint: Recommend you bake and serve the pumpkin in the same
dish to avoid breaking the pumpkin by handling it, and in a dish
large enough to hold the stew in case the pumpkin bursts.
[identity profile] alexcat.livejournal.com
Creamy Burrito Casserole
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Taco Pie

Jan. 14th, 2015 04:07 pm
[identity profile] alexcat.livejournal.com
Taco Pie
Refrigerated pie crust
1 pound ground beef
3 Tbsp homemade taco seasoning (below) or 1 pouch commercial seasoning.
1/2 cup chopped onion
1/2 cup salsa
1 cup lettuce, shredded
1 medium tomato, diced
1 cup sharp cheddar cheese, shredded
Sour cream (optional)
1. Preheat oven to 350 degrees.
2. Pat into pie pan ( preferably glass), sprinkle with a pinch of taco seasoning. Bake 7-10 minutes or until it just begins to brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and all remaining taco seasoning. Cook 3-4 minutes.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with sour cream, lettuce and tomato.
nverland: (Cooking 1)
[personal profile] nverland
Pot Roast with Wild Mushrooms and Fresh Thyme

1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
Kosher salt
Freshly ground black pepper
About 1/3 cup all-purpose flour
3 tablespoons olive oil
1 1/2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
1 1/2 cups coarsely chopped peeled carrots
4 cups reduced-sodium beef broth
1 bottle (750 ml.) Merlot or other dry red wine
3 fresh thyme sprigs plus 1 tbsp. chopped leaves
2 tablespoons butter
3/4 cup chopped shallots
2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
1 teaspoon shredded orange peel


1. Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.
2. Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.
3. Meanwhile, melt butter in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.
4. Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange peel and salt and pepper to taste. Pour sauce into a bowl.
5. Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.
nverland: (cooking 3)
[personal profile] nverland
Lazy Man Cabbage Dinner

1 pound ground beef
1 medium onion, diced
1 cup uncooked rice
1 small cabbage, shredded
2 large cans tomato sauce
Parsley, to taste
Salt and pepper to taste

Add all ingredients to the slow cooker.

Mix well, and cook on low for 6 to 8 hours.
nverland: (cooking 3)
[personal profile] nverland
Beef Chilaquiles

What You Need
1 cup fresh cilantro, divided
2 cans (14.5 oz. each) diced tomatoes, undrained
1/4 cup Zesty Italian Dressing
3 roasted Poblano chilies (1/2 lb.), peeled, seeded, deveined
1 onion, sliced, divided
1-1/2lb. Extra-lean ground beef
1 pkg. (5 oz.) Tostada shells, coarsely broken
1cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup Sour Cream
1 small avocado, cut into wedges

Make It

RESERVE 2 Tbsp. cilantro; place remaining cilantro in blender. Add tomatoes, dressing, chiles and half the onions; blend until smooth.

BROWN meat in large nonstick skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cover. Cook on low heat 3 min. or until melted.

SERVE topped with sour cream, remaining onions, avocados and reserved cilantro.

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute 2 canned chipotle peppers in adobo sauce for the roasted fresh Poblano chiles.
nverland: (cooking 3)
[personal profile] nverland
 photo GriddledGauchoSteakwithBread-and-BasilSalad.jpg

Griddled Gaucho Steak with Bread-and-Basil Salad

1 head of garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
Sea salt
Freshly ground pepper
1/2 pound rustic bread, cut or torn into 1 1/2-inch pieces
1 pound center-cut filet mignon
1 large bunch chives (1 ounce)
1/4 cup basil leaves
1 cup microgreens

Preheat the oven to 425°. Cut 1/2 inch off the top of the garlic head and set the head on a piece of foil. Drizzle the garlic with olive oil, wrap tightly and roast until tender, about 45 minutes. Unwrap the garlic and let cool slightly, then squeeze the cloves into a small bowl. Mash with a fork until smooth. Whisk in 1/4 cup of the olive oil and the vinegar and season the dressing with sea salt and pepper.
Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add the bread and cook over moderate heat, tossing, until golden and crisp all over, about 5 minutes. Arrange the croutons on plates.
Using a sharp knife, make a 1/4-inch-deep cut down the length of the filet mignon. Turning the filet and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece that’s about 1/4 inch thick; alternatively, have your butcher butterfly the steak for you. Make 1/2-inch-deep slits every 2 inches along the grain all over the steak. Rub the steak with 1 tablespoon of the olive oil. Season with sea salt and pepper and arrange the chives on top, tucking them into the slits.
Preheat a cast-iron skillet. Add the remaining 1 tablespoon of olive oil to the skillet and cook the steak, chive side up, over moderate heat until browned, about 3 minutes. Flip the steak and cook until the chives are charred and the steak is medium-rare inside, 2 to 3 minutes longer. Transfer the steak to a cutting board and let rest for 5 minutes.
Top the croutons with the basil and microgreens and spoon the roasted garlic dressing on the greens. Slice the steak against the grain and serve alongside.
[identity profile] alexcat.livejournal.com
I LOVE Green, Red, Orange and Yellow Bell Peppers in anything!


Stuffed Green Peppers

6 large green peppers or 8 medium, tops removed, seeded (Save the tops to add to stuffing)
1 pound lean ground beef (You could use ground turkey, too)
1 medium onion, chopped
1 teaspoon oregano or Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic (I used the minced garlic that comes in a jar)
1/2 teaspoon dried basil
1 (4 ounce) can green chilis, drained
1 (14.5 ounce) can diced tomatoes, drain and save the juice
1/2 cup minute rice (can use regular rice but need to cook it first if you do)
1 (4 ounce) can tomato sauce, Optional
Cheese for tops of peppers, about 1/2 cup shredded

In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels. Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Simmer until rice is tender or about 5 minutes. Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish. Bake peppers in preheated 400 degree oven for 20 minutes. Remove and add shredded cheese to top of each pepper. Return to oven for five more minutes until cheese melts. This recipe makes 6 to 8 stuffed peppers. I would cut in half if only making four. Enjoy!
[identity profile] alexcat.livejournal.com
Pepper Steak

Simmering the
beef in soy sauce gives it a nice little
kick and an Asian flavor.


1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch
cooked rice


Cut steak into small strips or cubes. Brown in shortening or oil for about
5 minutes or until tender.
Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes.
Add the onions and simmer for 5 minutes.
Add the bell peppers. Cook until tender.
Mix the remaining 1/4 cup of water with the cornstarch. Stir until no
lumps remain. Add to the beef mixture. Allow it to continue simmering
until the sauce thickens.

Serve over a bed of warm rice.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Chicken Fried Steak Bites with Country Gravy


Chicken fried steak bites:
2 pounds cube steak, cut into 1 1/2 to 2 inch pieces
1 egg
1/2 cup milk
2 cups all-purpose flour
1 1/2 tablespoons seasoning salt
2 teaspoons coarse ground pepper
4 cups vegetable oil for frying


2 tablespoons bacon grease (or vegetable oil)
1/4 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon coarse ground black pepper
3 to 3 1/2 cups whole milk (substitute cream for some or all of the milk if you like)

Cooking Directions:

Heat oil in a deep cast iron skillet to about 350 degrees. While the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. In a pie plate or other shallow dish, combine flour, season salt and pepper until well mixed. Dredge each piece of cube steak into flour, dip in egg and milk mixture and then back into flour, coating all sides. Give each piece a little shake to remove extra flour and carefully place into hot oil. Repeat with remaining cube steak, cooking in batches. Cook each piece about 3 to 4 minutes on each side until lightly browned. They will cook quickly. Remove to a paper towel lined plate to drain.

You may want to lower your heat slightly after the first batch, especially when using cast iron.

For the gravy:

In an 8-inch cast iron skillet, over medium-high heat, add bacon grease. When grease is melted, add flour, salt and pepper, whisking until all combined. Whisk occasionally as flour mixture starts to brown. You want it to get golden brown, but be careful to not let it burn. Gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. Lower heat and keep warm until serving.

Serve with mashed potatoes and some buttered Texas Toast.
[identity profile] alexcat.livejournal.com
Wendy's Chili

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

1.Brown Ground Chuck. Add all canned items, including juice, into large pot.
2.Cook until onion and pepper are tender.
[identity profile] alexcat.livejournal.com
We eat this on Superbowl Sunday every year. Just top it with some cheddar cheese and have it with crackers.


Larry’s Chili with Beans

1 lb. hamburger
2 T. peanut oil
1 large yellow onion, peeled and chopped
3 gloves garlic, peeled and crushed
2 T hot commercial chili powder (or to taste)
1 T. whole cumin seeds
1 T. Worcestershire sauce
1 large can (28 ounces) tomatoes, Pureed in a blender OR
1 large can crushed tomatoes
1 green bell pepper, chopped
1 lb cooked black beans (or your bean of choice)

Brown the beef in the oil, along with the onion, garlic, and chili powder. When the meat is brown and the onion clear, drain the fat and add remaining ingredients, including the beans. Simmer for at least 1 and 1/2 hours. You can add seasonings as you wish.


Good Food Every Day

June 2017



RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 22nd, 2017 08:07 am
Powered by Dreamwidth Studios