Best Braised Beef
1 large onion, halved and sliced
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup
Arrange the onion and beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).
Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.
Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta.
I used a hunk of sirloin, but into pieces for this recipe and served it over rice. It was OK...I didn't like the sweet-catsupy taste but John loved it.
From tasteofhome.com
Sunday, May 1, 2011
Tuesday, April 26, 2011
Asian Chicken & Rice Bake
Asian Chicken & Rice Bake
1 cup uncooked regular long-grain white rice
2 cups frozen broccoli florets
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 cup water
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon garlic powder
Paprika
1. Spread the rice in a 2-quart shallow baking dish. Top with the broccoli then the the chicken pieces.
2. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.
3. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
John liked it....I thought it was just OK.
From Campbell's
1 cup uncooked regular long-grain white rice
2 cups frozen broccoli florets
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 cup water
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons honey
1 teaspoon garlic powder
Paprika
1. Spread the rice in a 2-quart shallow baking dish. Top with the broccoli then the the chicken pieces.
2. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.
3. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
John liked it....I thought it was just OK.
From Campbell's
Monday, April 25, 2011
Roasted Green Beans with Lemon
Roasted Green Beans with Lemon
1 lb trimmed green beans
1 lemon, sliced thin
Extra Virgin Olive Oil for drizzling
Sea Salt
Heat oven to 400° F. Spread out beans in a single layer on a jelly roll pan or large shallow baking pan. Top with lemon slices, drizzle with olive oil and sprinkle with sea salt.
Roast beans 20 minutes, until lightly browned and crisp-tender. Flip beans halfway through cooking time for even browning.
I love roasted veggies!
1 lb trimmed green beans
1 lemon, sliced thin
Extra Virgin Olive Oil for drizzling
Sea Salt
Heat oven to 400° F. Spread out beans in a single layer on a jelly roll pan or large shallow baking pan. Top with lemon slices, drizzle with olive oil and sprinkle with sea salt.
Roast beans 20 minutes, until lightly browned and crisp-tender. Flip beans halfway through cooking time for even browning.
I love roasted veggies!
Gruyere Potato Gratin
Gruyere Potato Gratin
2 pounds Yukon gold potatoes
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
1 cup milk, heated just to boiling
1 cup heavy cream, heated just to boiling
Freshly grated nutmeg
Salt and pepper, to taste
Preheat oven to 400 degrees and butter a 3-quart gratin or shallow baking dish.
Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.
Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.
Yummy! (From Gourmet magazine)
2 pounds Yukon gold potatoes
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
1 cup milk, heated just to boiling
1 cup heavy cream, heated just to boiling
Freshly grated nutmeg
Salt and pepper, to taste
Preheat oven to 400 degrees and butter a 3-quart gratin or shallow baking dish.
Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.
Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.
Yummy! (From Gourmet magazine)
Sunday, April 24, 2011
Red Currant Glazed Ham
Red Currant Glazed Ham
8 lb spiral sliced ham
1/2 cup cran-apple juice
1 tsp black peppercorns
1 cup red currant jelly
1/4 cup whole-grain mustard
2 tsp cider vinegar
Place the ham cut side down in a large crockpot. Pour the cran-apple juice over it and cook on Low for 6 hours.
Meanwhile, using a heavy pan, crush the peppercorns; place them in a bowl. Add the jelly, mustard and cider vinegar to the bowl and mix well to make a glaze. Transfer 1⁄2 cup of the glaze to a second bowl and set aside for serving.
About an hour before the ham is done, brush with glaze, then brush it again about half and hour before serving.
This was good...not as good as a ham that's NOT already sliced would have been, but I did like the sauce. I can never figure out why John likes these spiral-sliced hams when they always turn out so much drier than just a plain old unsliced ham!
Adapted from Woman's Day recipe.
8 lb spiral sliced ham
1/2 cup cran-apple juice
1 tsp black peppercorns
1 cup red currant jelly
1/4 cup whole-grain mustard
2 tsp cider vinegar
Place the ham cut side down in a large crockpot. Pour the cran-apple juice over it and cook on Low for 6 hours.
Meanwhile, using a heavy pan, crush the peppercorns; place them in a bowl. Add the jelly, mustard and cider vinegar to the bowl and mix well to make a glaze. Transfer 1⁄2 cup of the glaze to a second bowl and set aside for serving.
About an hour before the ham is done, brush with glaze, then brush it again about half and hour before serving.
This was good...not as good as a ham that's NOT already sliced would have been, but I did like the sauce. I can never figure out why John likes these spiral-sliced hams when they always turn out so much drier than just a plain old unsliced ham!
Adapted from Woman's Day recipe.
Sangria
For the record, I do not like wine...but this stuff is GOOD!!!
Sangria!
1 1/2 cups blackberry brandy
1 large can frozen lemonade concentrate
1 1/2 cups pineapple orange juice
1 cup cranberry juice cocktail
4 (750 milliliter) bottles merlot
1 cup triple sec
1 lemon, sliced into rounds
2 navel oranges, sliced into rounds
1 lime, sliced into rounds
1 fresh pineapple, peeled, cored and sliced
1 pint fresh strawberries, hulled and halved
1 cup white sugar
Sprite or Club Soda(optional)
Combine all ingredients except the Sprite in a 3 gallon beverage dispenser (available at Bed Bath & Beyond...we bought the one with a cooling chamber so the ice doesn't dilute whatever you're serving!) Fill the dispenser chambers with ice and let the mixture stand for several hours before serving. Top each serving with a splash of Sprite if desired.
We served this at Jen's wedding rehearsal and it was really good! I preferred it with the Sprite. I liked it so well that I might just start mixing up a small pitcher and keeping it in my fridge :-)
Adapted from the Sangria! Sangria! recipe at allrecipes.com
Sangria!
1 1/2 cups blackberry brandy
1 large can frozen lemonade concentrate
1 1/2 cups pineapple orange juice
1 cup cranberry juice cocktail
4 (750 milliliter) bottles merlot
1 cup triple sec
1 lemon, sliced into rounds
2 navel oranges, sliced into rounds
1 lime, sliced into rounds
1 fresh pineapple, peeled, cored and sliced
1 pint fresh strawberries, hulled and halved
1 cup white sugar
Sprite or Club Soda(optional)
Combine all ingredients except the Sprite in a 3 gallon beverage dispenser (available at Bed Bath & Beyond...we bought the one with a cooling chamber so the ice doesn't dilute whatever you're serving!) Fill the dispenser chambers with ice and let the mixture stand for several hours before serving. Top each serving with a splash of Sprite if desired.
We served this at Jen's wedding rehearsal and it was really good! I preferred it with the Sprite. I liked it so well that I might just start mixing up a small pitcher and keeping it in my fridge :-)
Adapted from the Sangria! Sangria! recipe at allrecipes.com
Sunday, April 17, 2011
Coconut Chicken Panang
OK, I have to say I'm a bit leery about this recipe. 1 TABLESPOON of 5 different spices?! Sounds a bit much to me. However, now that it's bubbling away, I have to say it smells really, really good!
Coconut Chicken Panang
Serves 6
• 3 boneless, skinless chicken breasts, sliced into strips.
• 2 cans coconut milk
• 1 red bell pepper
• 2 small white onions
• 3 garlic cloves
• 1 tbsp each: turmeric, coriander, cumin, cinnamon, cayenne pepper
• salt & freshly ground black pepper
• chives, thinly chopped
• olive oil
Puree the bell pepper, one onion, 2 garlic cloves, and 1/4 cup of olive oil in a food processor. Transfer to a small pan and bring to a simmer. Stir in coconut milk and spices, seasoning with salt and pepper to taste. Keep simmering on low.
Heat olive oil in a dutch oven and add the rest of the onion and garlic. Add chicken (season with salt & pepper) and allow to brown, but not cook through entirely.
Pour the simmering mixture over chicken and cover for about 10 minutes, or until chicken is cooked all the way through.
Serve over jasmine rice and top with fresh chives.
The Verdict: For something with 5 TABLESPOONS of spice in it, this was curiously lacking in flavor. It smelled good, but was definitely missing something. Disappointing recipe.
From grouprecipes.com
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