Ingredients:
3/4 cup cola
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, ground
2 medium onions, chopped
1 1/2 pound beef roast or brisket piece
1/2 cup ketchup
2 tablespoons margarine or butter
Directions:
For meat: Mix all ingredients up to and including red pepper. Reserve 1/2 cup for sauce. Cut meat to fit crock pot. Place onions in crock pot and meat on top of onions. Pour remaining liquid over meat. Cover and cook 10-12 hours on low, 5-6 hours on high.
For sauce: Combine 1/2 cup reserved liquid, ketchup and margarine in saucepan. Heat. Set aside. Shred cooked meat. Serve on buns or tortillas. Pass sauce.
Friday, June 1, 2012
Avgolemono Meatball Soup
Ingredients:
1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)
Cooked rice for serving (optional)
Directions:
1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).
2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html
1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)
Cooked rice for serving (optional)
Directions:
1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).
2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.
3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html
Butternut Squash Spoonbread
Ingredients:
2 cups buttermilk
4 large eggs, separated
2 cups thawed, frozen unseasoned, pureed butternut squash
1/3 cup freshly grated Parmesan cheese
1 cup stone-ground white cornmeal
1 teaspoon baking powder
1 teaspoon chopped fresh rosemary
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
Directions:
2 cups buttermilk
Directions:
- Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle.)
- Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
- Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
- Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
- Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups
Sauteed Scallops
Ingredients:
1/4 cup butter
2 cloves crushed garlic
1/4 cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops
Directions:
In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
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