Recipes!

Feb 2, 2011

Recipes!

I thought I would share a few recipes that have been hits at our house lately! Unfortunately I have no pictures of the final products because SOMEONE seems to eat the plate before I can snap a pic!

Roast Beef with Gravy:

Ingredients:

1 beef tip roast

2 T vege oil

1 medium onion

3/4 cup water

1 t salt

2 garlic cloves

1 cup brewed coffee

1 beef bouillon cube

2 t basil

salt and pepper

oregano

flour

thyme

Brown all sides of roast on medium high heat. Place roast in slow cooker. Add onion and garlic to skillet and saute for 2 mins. Stir in 1 cup coffee, 1/2 cup water, bouillon cube, a dash of thyme and oregano, basil, salt and pepper. until blended. Transfer to slow cooker and cover and cook on low for 6-7 hours or high for 4-5 hours. Transfer roast to platter. Measure out drippings in cups. For every cup of drippings add 1T flour to the remaining 1/4 cup water. Whisk to blend flour and water. Return drippings to slowcooker and whisk mixture into drippings. Cook uncovered on High for 5mins or until thick. Serve with Braided Bread (see recipe) and baked potatoes. Pour gravy over roast.

Braided Bread: Green Cattle Beef Blog

1/4 cup warm water

2 ½ tsp yeast (or one yeast packet)

1 Tbl sugar

1 cup hot water

1 tsp salt

1/4 cup sugar

2 Tbl butter

2 ½ cups flour

1 egg

1 ¾-2 cups more flour

Directions: In a small bowl, stir together the warm water, yeast and sugar. Set it aside for about 10 min to rise.

In your mixer, combine the hot water, salt, sugar and butter and mix. Once the yeast has risen, add 2 ½ cups flour, 1 egg and the yeast. Mix all together (using your mixing paddle arm.) Add 1 ¾ cups more flour and mix until a ball forms. If the dough is still too soft, add more flour until the dough feels like squishy play-dough. Take the paddle arm off your mixer and put the hook arm on. Turn mixer on to the number “2” setting (if you have a Kitchen Aid Mixer) and let machine knead the dough for 7 minutes. OR knead the dough by hand for 5-6 minutes on a hard surface.

Spray a large clean bowl with cooking spray. Put the dough in the bowl and cover with a cloth to keep from drying out. Place the bowl in a warm place (like the oven with just the light turned on). Let the dough rise for a couple hours.

Spaghetti and Meatballs:

Ingredients

• 1 pound spaghetti
• Salt, for pasta water

Meatballs:

• 1 1/4 pounds ground sirloin
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 egg, beaten
• 1/2 cup Italian bread crumbs, a couple of handfuls
• 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
• 2 cloves garlic, chopped
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil leaves, torn or thinly sliced
• Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
• Crusty bread or garlic bread, for passing at the table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and gratedcheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread

French Toast (Green Cattle Beef Blog)

2 egg

2 1/2 Tbsp. sugar

1/2 tsp. salt

1/2 tsp. vanilla

2 cups milk

1 cup flour

2 1/2 tsp. baking powder

12 slices Texas Toast, cut diagonally

Directions: In a large frying pan, heat about 1/4″ of vegetable oil over medium heat. In a shallow bowl, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right. Take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go. When ready to serve, roll each piece in cinnamon/sugar mixture. It is really sweet so I suggest balancing it out with some crispy bacon.

Cinnamon Pancakes (Green Cattle Beef Blog)

1 1/2 cups all-purpose flour

3 Tbsp white sugar

1/2 tsp salt

4 tsp baking powder

1 Tbsp Cinnamon

2 eggs, beaten

1 Cup of milk or a little more

2 Tbsp Corn Syrup

1/4 Cup butter, melted

1 Tbsp vanilla

Directions: In a medium bowl, combine these dry ingredients together. Beat together wet ingredients, then add them to the dry. Mix well. Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook for a few minutes, then flip.

Killer Chile Con Queso:

1 can cream of chicken soup

1 cup milk

1 can diced green chiles

2T jalapenos

1t cumin

1 can rotel

1 lb velvetta Cheese

1/4 chopped cilantro

Combine soup, milk, chiles, jalapenoes, cumin and Rotel in medium sauce pan. Cok over low heat, stirring frequently. (sometimes I add garlic too) When bubbly add cheese and cilantro and stir until cheese melts! Enjoy!!

Chicken Supreme

4-6 chicken breasts

1/2 stick butter

4 t lemon juice

3/4 bread crumbs (i use cracker crumbs)

1 c grated cheese

garlic salt

parsley

Melt 1/2 stick butter and season with parsley and garlic. Add lemon juice. Mix 3/4 c bread crumbs with cheese in plastic bag. Add salt and pepper. Dip chicken in butter mixture then coat chicken in bread mixture and then do this process again. Bake at 350 degrees covered for 45 minutes. Uncover and bake 15 mins.

These are some yummy tried and true!!