|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 10/10/2007 3:54 AM |
|
|
Reply
| | | From: Genie· | Sent: 5/27/2008 9:46 PM |
The Lady and Sons Stuffed Red Peppers
Paula Deen
4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House Seasoning
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Sauté until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 6 to 8 servings
| |
|
Reply
| | | From: Genie· | Sent: 5/27/2008 9:46 PM |
| Chicken Fried Steak
“Chicken frying�?steak originated as a way of tenderizing less-tender yet great-tasting cuts of meat. No Southern cookbook is complete without a recipe for this regional favorite.
3 extra-large eggs
1 cup milk
1 tsp salt
1 tsp seasoned salt
½ tsp pepper
3 cups all-purpose flour
2 ½ lbs round steak cut ½�?thick, in 8 serving pieces
Vegetable oil
1. In shallow bowl, whisk together eggs, milk, salt, seasoned salt, and pepper until well blended. Place flour in separate shallow bowl.
2. Pound meat with meat mallet to ¼�?thickness. Coat with flour, shaking off excess. Dip into egg mixture, then again into flour, coating evenly.
3. Heat about 1/8�?oil in large skillet over medium heat. Add meat and cook 3 to 4 minutes on each side or until browned and cooked through.
8 Servings
| | | |
|
Reply
| | | From: Genie· | Sent: 5/27/2008 9:49 PM |
Applebees Smothered Steak SkilletMashed Potatoes:
2 pounds red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
Sautéed Onions and Mushrooms:
1/2 pound yellow onions -- peeled, cored, and cut 1/4"
julienne strips
1/2 pound sliced mushrooms
2 tablespoons butter
Granulated garlic, to taste
salt and black pepper, to taste
Sirloin Steak Skillet:
2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each)
8 slices mozzarella cheese
Wash and rinse potatoes under cold water. It's not necessary to peel
potatoes, unless you desire. In large saucepan (or pot), bring red
potatoes to a slow boil for approximately 20 minutes. The exact time
depends on the size of the potatoes used. For faster cooking, cut in
smaller pieces. Internal temperature should be 205 degrees. Remove
from heat and drain in colander. In pan or bowl, combine potatoes,
peeled and all other ingredients and mash with a potato masher. Keep
warm.
For the Sautéed Onions And Mushrooms: Melt butter in skillet over
medium heat and add onions and seasonings. Sauté and stir until
lightly caramelized. Add sliced mushrooms and stir, as needed to
avoid burning, until hot.
For the Sirloin Streak Skillet: Grill steaks to desired degree of
doneness. Melt two slices of mozzarella cheese over two shingled
steaks for each plate. Top with Sautéed Onions And Mushrooms, and
serve with Mashed Potatoes on the side. | |
|
Reply
| | | From: Genie· | Sent: 5/27/2008 9:50 PM |
FIREFLY'S KANSAS CITY MEATLOAF
For the dry rub:
2 T. salt
1 t. freshly ground black pepper
1 t. lemon pepper
1 t. cayenne pepper
1 t. chili powder
1 t. dry mustard
1 t. light brown sugar
1/2 t. garlic powder
Pinch cinnamon
For the meatloaf:
2 oz. vegetable oil
3/4 lb. onions
1/4 lb. celery, minced
1/4 lb. green pepper, minced
1 T. garlic, minced
6 oz. French bread, crusts removed
1/2 c. milk
2 eggs
1/4 t. salt
2 T. dry rub (from recipe above)
3 1/4 lbs. ground beef, 80 percent lean
Barbecue sauce, as needed
To make the dry rub: In a small bowl, combine all dry-rub ingredients. Stir to mix. Use immediately or store in a cool, dry place. This makes about 4 1/2 T., of which 2 T. is used in this recipe. Store the remainder for another recipe.
To make the meatloaf: Heat the oil in a saute pan. Add the onions, celery and green peppers and saute until tender. Add the garlic and saute for 1 minute more. Remove from the stove and set aside to cool.
Place the bread in a large mixing bowl. Add the milk. Mix thoroughly with your hands until smooth. Add the eggs, sauteed mixture, salt and dry rub. Add the ground beef and mix thoroughly with your hands. Note: If the mixture is too thin, add plain bread crumbs.
Form into two equal loaves and place on a greased baking sheet, coating each loaf with about 3 T. barbecue sauce. Bake at 350 degrees for 30-45 minutes until the meat is cooked through (the internal temperature should be 175-180 degrees).
Remove from the oven and let cool. Place in the refrigerator overnight.
When ready to serve, slice the cold meatloaf into 1-inch-thick slices. Reheat by grilling over medium-low heat, basting with barbecue sauce. Garnish with sliced, grilled Vidalia onions, if desired.
Makes two meatloaves; serves 6-8. | |
|
Reply
| | | From: Genie· | Sent: 7/1/2008 3:55 AM |
HOBO Steak 1 large, thick New York cut steak, at least 2" thick
freshly ground black pepper
several pieces of fat (steak trimmings)
1 cup salt
2 tbs. water
1/4 lb. unsalted butter
Sourdough bread, sliced 1/4" thick
Season steak well with pepper. Wrap the fat around the sides of the steak and tie with a string to secure. Combine salt and water to make a paste, then use 3/4 of the mixture to fully cover the steak. Broil steak for 8 to 10 minutes according to size of the steak. Carefully remove the salt crust in one piece. Flip steak over and cover the other side with salt mixture, using extra mixture to patch. Broil that side another 8 to 10 minutes. Take steak from broiler and remove crust and fat. Slice steak on a diagonal. Heat butter in large skillet until foaming and light brown in color. Place a few slices of meat at a time in butter and cook until desired level of doneness. Toast bread. Place sliced steak on toast and cover with hot butter from skillet. Serves 4 with Caesar Salad.
Made famous by Chasen's Restaurant, Hollywood, CA | |
|
Reply
| | | From: Genie· | Sent: 7/20/2008 7:41 PM |
Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin, 10% fat
6 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. Combine the remaining ingredients with the ground sirloin; flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. Place the meatloaf back into the oven, uncovered, for 25 to 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.
|
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Beef/Veal