This is the Cook's Illustrated recipe for turning a less expensive, less tender piece of beef like an eye of round into a more tender meal. I am going to try it with venison soon.
"We don't recommend cooking this roast past medium. Open the door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 4, heat the oven to 225 for 5 minutes, then shut it off again, and contin...
Paula knows how to do it.
A great way to get good use out of left over roast beef or pork.
I do not know where this comes from. Because my mother made it for Christmas and Thanksgiving I usually think it is found in The Charleston Receipts Cookbook put out by the Junior League of Charleston, SC, but it isn't. It is very simple and if you have good ingredients, unbeatable. There are many much more involved and elaborate versions of this dish, but I don't know that they add anything to the basic recipe. Some include celery, eggs, onions, anise, milk, cream, potatoes, bacon and...
The potato salad recipe is missing one ingredients_which is love.
Ingredients:
1 Tbsp olive oil
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 garlic bulk,minced
1 lb. lean ground beef
1/2 tsp chilli powder
1/4 tsp black pepper
15 oz red kidney beans, drained and rinsed
3 cans tomato sauce
15 oz chicken stock
2tsp cumin
1tsp dried oregano
Preparation:
Heat oil in a large saute pan. Add onion, red bell pepper, green bell pepper and garlic. Saute until onions are translucent.
Add the ground beef, salt, chilli powder and black pepper. brown over med hea...
A sweet and sour slaw that puts the tang of apples with carrots, I am fairly sure this has enough fiber to satisfy your RDA of the same.
Delicious and hearty for a cool day. This is a quick version of Chicken Cacciatore. Enjoy.