- Pecan-Crusted Beef Tenderloin with Juniper Jus
- Beef Noodle Bowl
- Classic Fajitas
- Hungarian Beef-and-Potato Soup
- Chile-Stuffed Cheese Burger
- Korean-Style Steak and Lettuce Wraps
- Inside-Out Cheeseburgers
- Rigatoni with Beef and Eggplant Ragu
- Beef Keema
- EatingWell's Picadillo
- Linguine with Squash Noodles and Pine Nuts
- Basic (Vegan) Chocolate Cupcake
- Grilled Lime Pound Cake with Raspberry Sorbet
- Kootu Curry
- Beef and Potato Stroganoff
- Lemon-Raspberry Cake
- Chocolate Cherry Muffins
Posted: 07 Nov 2009 12:58 PM PST
Beef demiglace is available in the freezer section of large supermarkets and specialty-food shops.
Posted: 07 Nov 2009 12:46 PM PST
3 cups broccoli florets
3 medium carrots, peeled, sliced
2 teaspoons oil
1 pound beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 teaspoon ground ginger
Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
Toss pasta and meat mixtures in large serving bowl.
Yield: 4 servings
Who says pasta has to be Italian? This amazing tasty pasta dish gets its Asian-inspired flavor from the perfect combination of dressing and teriyaki sauce.
For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.
Substitute 1 Tbsp. freshly grated gingerroot for the ground ginger.
Posted: 07 Nov 2009 12:29 PM PST
2). 2 tablespoons minced onion
3). 1 medium clove garlic, minced
4). 1 small jalapeno chile, minced
5). 1/4 cup minced fresh cilantro leaves
6). 1/4 teaspoon table salt
7). 1/2 teaspoon ground cumin (optional)
8). 2 tablespoons lime juice
9). 2 pounds vine-ripened tomatoes, diced small
10). 1/2 cup tomato juice
11). 1 small chipotle chile, minced
12). 1 medium red onion, diced small
13). 1 medium clove garlic, minced
14). 1/2 cup chopped fresh cilantro leaves
15). 1/2 cup lime juice
16). Table salt
17). 1 (2.5 pound) flank steak
18). 1/4 cup lime juice
19). Table salt and ground black pepper
20). 1 very large onion, peeled and cut into half-inch slices
21). 2 very large red bell peppers or green bell peppers, cored, seeded, and cut into large wedges
22). 16 (10 inch) plain flour tortillas
1). Chunky Guacamole: Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
2). Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.
3). Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
4). Classic Red Table Salsa: Mix all ingredients, including salt to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 5 days.
5). For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds). For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
6). Fajitas: Generously sprinkle both sides of steak with lime juice, salt and pepper; place directly over coals or on gas grill grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes, covered, on gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes (3 to 5 minutes on gas grill) more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper.
7). When charcoal fire has died down to medium or gas grill burners are adjusted to medium (you can hold your hand 5 inches above grill surface for 4 seconds), grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove onions and peppers from grill and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. (Do not dry out tortillas or they get brittle; wrap tortillas in towel to keep warm.) Remove to platter; set aside.
8). Serving Fajitas: Arrange sliced meat and vegetables on large platter; serve immediately, with tortillas, salsa, and guacamole passed separately.
Yield: 8 servings
Although it was originally made with skirt steak, this combination of steak and vegetables grilled and then wrapped in warm tortillas is the dish that put flank steak on the culinary map in the United States. The ingredients go on the grill in order as the fire dies down: steak over a hot fire, vegetables over a medium fire, and tortillas around the edge of the medium to low fire just to warm them.
Posted: 07 Nov 2009 12:16 PM PST
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons flour
- 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons paprika
- 1/4 teaspoon cayenne
- 1 teaspoon dried marjoram
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons salt
- 1 tablespoon tomato paste
- 3 cups canned low-sodium beef broth or homemade stock
- 3 cups water
1). Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
2). Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
3). Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Yield: 4 servings
Variation: Use one cup of wide egg noodles instead of the potatoes. You'll only need to simmer the soup for about five minutes, since the noodles don't take quite as long to cook.
Posted: 07 Nov 2009 12:01 PM PST
Posted: 07 Nov 2009 11:41 AM PST
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallots
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce, leaves separated
Preheat grill to medium-high.
Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'
Yield: 4 servings
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
Make Ahead Tips :
The steak mixture will keep, covered, in the refrigerator for up to 1 day.
Posted: 07 Nov 2009 11:33 AM PST
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground peppe
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Yield: 4 servings
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).
Posted: 07 Nov 2009 11:24 AM PST
+ 1/2 pound 92%-lean ground beef
+ 4 cloves garlic, chopped
+ 1/2 teaspoon fennel seed
+ 3 cups diced eggplant
+ 2 teaspoons extra-virgin olive oil
+ 2 (8 ounce) cans cans no-salt-added tomato sauce
+ 1 cup red wine
+ 1 tablespoon chopped fresh oregano
+ 1/2 teaspoon salt
+ 1/2 teaspoon freshly ground pepper
+ 2 teaspoons pine nuts, toasted
+ 1/2 cup crumbled feta (optional)
To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Make Ahead Tips :
Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
Posted: 07 Nov 2009 10:59 AM PST
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons salt
1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro
Posted: 07 Nov 2009 10:49 AM PST
1 pound lean ground beef or ground turkey breast
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped scallions, divided
3 cloves garlic, minced
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup golden raisins
1/2 cup chopped pitted green olives
2 tablespoons tomato paste
1 cup water
1/2 teaspoon freshly ground pepper
Posted: 07 Nov 2009 10:42 AM PST
1. Bring a large pot of heavily salted water to a boil. Heat a small frying pan over medium heat, add pine nuts, and toast, shaking the pan occasionally, until they are golden, about 3 minutes. Remove nuts from the pan and set aside.
2. Heat butter and oil in a medium saucepan over medium heat. Once butter foams, add shallots and a pinch of salt, and cook, stirring occasionally, until shallots are soft and translucent, about 7 minutes. Stir in toasted pine nuts and lemon zest, season with salt and freshly ground black pepper, and remove from heat.
3. Trim ends off of the zucchini and yellow squash. Using a julienne peeler or a mandoline, cut the skin and first layer of flesh from each squash piece in long ribbons, or "noodles." (You should have about 3 cups.) Alternatively, you can use a knife to slice the skin and first layer of flesh off each side of the squash (creating four 1/8-inch-thick slices), and then julienne each piece into 1/8-inch-wide ribbons. Reserve remaining squash for another use.
4. Cook linguine according to the package directions. When about 1 minute of cooking time remains, add squash noodles to the pot. When linguine is cooked and squash is tender, drain well in a colander and then return to the empty pot.
5. Add shallot mixture, lemon juice, herbs, and 1/2 of the grated cheese. Season with salt and lots of freshly ground pepper, and toss well. Transfer pasta to a serving platter, and garnish with more fresh herbs and the cheese shavings. Pass extra cheese on the side.
Posted: 07 Nov 2009 10:33 AM PST
+ 1 teaspoon apple cider vinegar
+ 3/4 cup granulated sugar
+ 1/3 cup canola oil
+ 1 teaspoon vanilla extract
+ 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
+ 1 cup all-purpose flour
+ 1/3 cup cocoa powder, Dutch-processed or regular
+ 3/4 teaspoon baking soda
+ 1/2 teaspoon baking powder
+ 1/4 teaspoon salt
+ Vegan Fluffy Buttercream Frosting
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation : Cookies 'n' Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies
Posted: 07 Nov 2009 08:22 AM PST
1. Heat a charcoal or gas grill to medium heat (about 350°F).
2. Place pound cake slices on the grill and close the lid. Grill until pound cake is lightly toasted and has grill marks, about 3 minutes. Flip slices and grill on the other side, another 3 minutes with the lid closed.
3. Place slices of grilled cake on 6 serving plates and top each with a scoop of raspberry sorbet. Sprinkle 1 tablespoon toasted coconut over each plate and serve.
Posted: 07 Nov 2009 05:39 AM PST
+ Calories: 245 Carbohydrates: 33g
+ Fat: 1g Fiber: 7g
+ Cholesterol: 0mg Protein: 6g
+ Sodium: 500mg Potassium: 721mg
+ Vitamin C : 24mg
Posted: 07 Nov 2009 04:43 AM PST
Substituting potatoes for noodles in Beef Stroganoff gives this dish a flavor and nutrition boost.
- 2 medium russet, white or or yellow-flesh potatoes or 3 to 4 small red potatoes
- 3/4 pound 85% lean ground beef
- 1 teaspoon salt
- 1 pinch of black pepper
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup water
- 2 tablespoons Dijon mustard
Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. In a 1-quart microwave-safe dish, crumble beef and season with salt and pepper. Add soup, mushrooms, water, mustard and potatoes. Stir until combined. Cover tightly with lid or plastic wrap. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until beef and potatoes are done. Let sit for two minutes. Use oven mitts or tongs to remove plastic wrap from dish to prevent burns from steam.
Posted: 07 Nov 2009 03:55 AM PST
- Water, vegetable oil and eggs called for on cake mix box
- 6 tablespoons raspberry preserves
- 1 1/4 cups butter or margarine, softened
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 3 cups powdered sugar
Posted: 07 Nov 2009 02:11 AM PST
+ 1/2 cup vegetable oil
+ 1 egg
+ 1 1/2 cups Gold Medal® all-purpose flour
+ 3/4 cup granulated sugar
+ 1/2 cup unsweetened baking cocoa
+ 2 1/2 teaspoons baking powder
+ 1/2 teaspoon salt
+ 3/4 cup chopped maraschino cherries, well drained and 2 tablespoons cherry juice reserved
+ 1 cup powdered sugar
1. Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
2. In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
3. Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
4. In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.
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