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Easy Slow-Cooker Beef Short Rib Supper

Easy Slow-Cooker Beef Short Rib Supper
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Ingredients
  1. 3
  2. pounds beef short ribs, cut into rib sections
  3. 1/2
  4. teaspoon seasoned salt
  5. 12
  6. small whole red potatoes
  7. 1 1/2
  8. cups baby-cut carrots
  9. 1
  10. can (10.75 ounces) condensed cream of celery soup
  11. 1/2
  12. cup chili sauce
  13. 2
  14. tablespoons Worcestershire sauce
  15. 1/2
  16. teaspoon garlic pepper
  17. 1 1/2
  18. cups Green Giant® frozen cut green beans (from 1-pound bag), thawed
Instructions
  1. 1 Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
  2. 2 Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
  3. 3 Cover and cook on Low heat setting 7 to 9 hours.
  4. 4 Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
  5. Expert Tips
  6. Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.
  7. This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.
  8. Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.
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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
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Ingredients
  1. Chicken
  2. 1/4
  3. teaspoon freshly cracked pepper
  4. 3
  5. lb chicken wingettes and drummettes
  6. 12
  7. slices bacon, cut in half crosswise
  8. Bourbon Sauce
  9. 1/2
  10. cup ketchup
  11. 1/2
  12. cup bourbon
  13. 1/4
  14. cup packed brown sugar
  15. 2
  16. tablespoons soy sauce
  17. 3
  18. cloves garlic, finely chopped
  19. 1
  20. teaspoon Dijon mustard
  21. 1/2
  22. teaspoon red pepper flakes
Instructions
  1. 1 Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
  2. 2 Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
  3. 3 Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  4. 4 Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  5. 5 In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.
Notes
  1. Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.
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Chunky Veggie Beef Soup Recipe

Chunky Veggie Beef Soup Recipe
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Ingredients
  1. 1-1/2 pounds beef stew meat
  2. 1 tablespoon canola oil
  3. 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  4. 1-1/2 cups water
  5. 2 tablespoons reduced-sodium soy sauce
  6. 3 medium potatoes, cubed (about 1 pound)
  7. 3 medium carrots, cubed
  8. 3 celery ribs, chopped
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons steak sauce
  11. 1 tablespoon garlic powder
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon dried oregano
  14. 1/8 teaspoon ground nutmeg
  15. 1/8 teaspoon pepper
  16. 2 cups fresh corn or frozen corn
  17. 1-3/4 cups frozen cut green beans
Instructions
  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
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Best Barbecue Wings

Best Barbecue Wings
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Ingredients
  1. 1/2 cup finely chopped onion
  2. 1/4 cup canola oil
  3. 3 teaspoons minced garlic
  4. 1-1/2 cups ketchup
  5. 1/2 cup apple cider vinegar
  6. 1/3 cup packed brown sugar
  7. 1/3 cup Worcestershire sauce
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon cayenne pepper
  10. 1/2 teaspoon ground cumin
  11. 1/8 teaspoon hot pepper sauce
WINGS
  1. 1/4 cup apple cider vinegar
  2. 1/4 cup olive oil
  3. 1/8 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 30 frozen chicken wingettes, thawed
Instructions
  1. For barbecue sauce, in large saucepan, saute onion in oil until tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often.
  4. Remove from the heat; stir in pepper sauce.
  5. Set aside 2/3 cup for serving.
  6. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.
  7. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  8. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
  9. Brush with some of the barbecue sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.
  10. Serve with reserved barbecue sauce.
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Grilled Honey BBQ Pork Packs

Grilled Honey BBQ Pork Packs
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Ingredients
  1. 1/2
  2. cup barbecue sauce
  3. 1/4
  4. cup honey
  5. 2
  6. teaspoons ground cumin
  7. 4
  8. boneless pork rib or loin chops
  9. 2
  10. large ears corn, each cut into 6 pieces
  11. 1
  12. cup ready-to-eat baby-cut carrots, cut lengthwise in half
  13. 2
  14. cups refrigerated cooked new potato wedges (from 20-oz bag)
  15. 2
  16. medium green onions, sliced (2 tablespoons)
Instructions
  1. 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. In small bowl, mix barbecue sauce, honey and cumin. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each foil sheet. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
  2. 2 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  3. 3 Place packets on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until pork is no longer pink and meat thermometer inserted in center reads 160°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Holiday Cottage http://www.holidaycottagepage.com/



Mexican Party Wings

Mexican Party Wings
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Ingredients
  1. 1
  2. cup purchased ranch salad dressing
  3. 1
  4. (4.5-oz.) can Old El Paso® Chopped Green Chiles
  5. 1/2
  6. cup Pillsbury BEST® All-Purpose Flour
  7. 1
  8. (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
  9. 2
  10. teaspoons oil
  11. 24
  12. chicken drummettes (about 2 lb.)
  13. Dried parsley flakes
Instructions
  1. 1 Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray or line with foil. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
  2. 2 In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.
  3. 3 Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes
Holiday Cottage http://www.holidaycottagepage.com/



Game Day Chili

Game Day Chili
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Ingredients
  1. 2
  2. lb ground beef chuck
  3. 1
  4. medium onion, chopped
  5. 3
  6. to 4 cloves garlic, chopped
  7. 2
  8. tablespoons chili powder
  9. 2
  10. teaspoons ground cumin
  11. 1
  12. to 2 teaspoons ground red pepper (cayenne)
  13. 1
  14. teaspoon paprika
  15. 1
  16. can (6 oz) tomato paste
  17. 1
  18. 3/4 cups Progresso® beef-flavored broth
  19. 1
  20. bottle (12 oz) dark beer
  21. 3
  22. cans (8 oz each) tomato sauce
  23. 2
  24. cans (15 oz each) pinto beans, drained, rinsed
  25. 1
  26. can (4.5 oz) Old El Paso® chopped green chiles
  27. 1
  28. tablespoon Worcestershire sauce
Instructions
  1. 1 In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. 2 Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute longer. Add remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 2 hours.
  3. Garnish bowls of chili with shredded Cheddar cheese and pickled sliced jalapeño chiles
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Beef and Bean Crescent Burritos

Beef and Bean Crescent Burritos
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Ingredients
  1. 1/2
  2. lb ground beef, cooked, drained
  3. 1/2
  4. cup black beans, rinsed, drained (from 15-oz can)
  5. 2
  6. tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  7. 2
  8. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  9. 1
  10. cup shredded Cheddar cheese (4 oz)
Instructions
  1. 1 In 10-inch skillet, mix beef, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
  2. 2 Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.
  3. 3 Bake at 375°F 15 to 20 minutes
Holiday Cottage http://www.holidaycottagepage.com/



Slow-Cooker Fire Roasted Pot Roast

Slow-Cooker Fire Roasted Pot Roast
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Ingredients
  1. 1
  2. boneless beef pot roast (2 lb)
  3. Salt and pepper
  4. 1
  5. package (8 oz) sliced fresh mushrooms (about 3 cups)
  6. 3/4
  7. lb potatoes, peeled, cut into 2-inch cubes
  8. 1/2
  9. lb carrots, cut into 2-inch pieces
  10. 1
  11. can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
  12. Chopped fresh Italian (flat-leaf) parsley, if desired
Instructions
  1. 1 Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
  2. 2 Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
  3. 3 Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
  4. 4 Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.
  5. Make prep even easier by using baby potatoes—no need to even peel them!
  6. Because the beef is cooked low and slow, an inexpensive cut of beef can be used. The slow cooking allows the beef to become tender.
Holiday Cottage http://www.holidaycottagepage.com/



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