POT ROAST BEEF 美式鍋燜牛肉

POT ROAST BEEF 美式鍋燜牛肉


• 1 Tbsp. smoked paprika

• 3 Tbsp. olive oil

• 3 red bell peppers, sliced

• 2 onions, chopped

• 5 cloves garlic

• 1 carrot, sliced

• 1 cup red wine OR beef stock

• 8 oz. can tomato sauce

• 2 tablespoons red wine vinegar

• 2 tablespoons Worcestershire sauce

• 2 teaspoons sugar

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 1 tsp. dried marjoram leaves

• More salt as needed for gravy

• 5 Pounds chuck roast beef

Preparation:

Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.

In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping 刮，削to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.

When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.

Slice the roast and spoon the gravy over it. Serves 8-10

Au Gratin Potatoes

  Au Gratin Potatoes 

  3 cups diced cooked potatoes

  6 tablespoons butter or margarine

  3 tablespoons flour

  1/8 tsp. pepper

• 1 tsp. dried marjoram leaves

• More salt as needed for gravy

• 5 Pounds chuck roast beef

Preparation:

Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.

In the same skillet used to brown roast, add wine or beef stock, tomato sauce, vinegar, Worcestershire sauce, sugar, and salt, scraping 刮，削to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.

When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, about 10-15 minutes, adding salt as needed until the flavor comes alive.

Slice the roast and spoon the gravy over it. Serves 8-10

Italian-Style Meatballs With Fettucine 肉丸意麵

Italian-Style Meatballs With Fettucine

肉丸意麵

1. 1½ pounds lean ground beef

2. 1 egg or the equivalent of 1 egg in egg substitute 代用品

3. ½ to 3/4 cup chopped peeled onion

4. 1/3 cup Italian-style seasoned bread crumbs

5. 1/4 cup milk or reduced-fat or skim撇去浮沫 milk

6. 1 tablespoon Worcestershire sauce

7. 1 teaspoon dried Italian herb seasoning or to taste

8. ½ to 1 teaspoon minced peeled garlic

9. Salt and freshly ground black pepper to taste

10. 1 tablespoon extra virgin olive oil or non-caloric olive oil-flavored vegetable cooking spray

Sauce:

• 1 (10 3/4-ounce) tomato soup or 1 (11 1/8-ounce) can Italian tomato soup with basil and oregano, undiluted 没有搀杂

• 1 (6-ounce) can tomato paste

• 1 (1½-ounce) package spaghetti sauce mix

• 1 3/4 cups water

• 1 teaspoon finely snipped剪去 fresh basil leaves or to taste (optional)

• ½ teaspoon minced peeled garlic (optional)

• 1 to 2 (9-ounce) packages refrigerated or dried fettuccine

• Freshly grated Parmesan or Romano cheese for garnish

Prepare meat balls. In a medium bowl, combine all meat ball ingredients, mixing well. Shape mixture into balls, about 3/4 to 1-inch in diameter, dividing evenly. In a large heavy skillet or electric fry pan, heat oil or liberally coat pan with non-caloric vegetable cooking spray; add meatballs and brown each well on all sides. Remove meatballs with a slotted spoon and set aside. Drain off any pan drippings. Add sauce ingredients to skillet or fry pan, blending混合 well. Bring mixture to a simmer用文火熬 ; return meatballs to pan, coating each well with sauce. Simmer, partially covered for about 20 minutes or until sauce is bubbly hot. Cook fettuccine according to package directions just before serving; drain 放干well. Arrange fettuccine on a heated platter or individual dinner plates大浅盘; top with meatballs and sauce. Sprinkle洒；撒 cheese as desired over meatballs and sauce, garnish装饰 with sprigs幼枝 of fresh basil and serve immediately立即

PANCAKE AND SAUSAGE

CHOCOLATE BROWNIES

FRESH TOMATO SALSA墨西哥蕃茄沙律醬

FRESH TOMATO SALSA墨西哥蕃茄沙律醬


Ingredients

• 1/2 sweet onion, chopped

• 1/2 green bell pepper, coarsely chopped

• 1/4 cup fresh cilantro

• 5 slices pickled jalapeno peppers, or to taste

• 6 fresh tomatoes, quartered

• 2 teaspoons olive oil

• 2 teaspoons red wine vinegar

• 1/2 lime, juiced

• 1/8 teaspoon salt

Directions

1. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.

2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.

3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

PEACH PIE GLAZE

GLAZED PEACH PIE


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□ 3 tbsp. cornstarch
□ 1 c. sugar
□ 1 c. water
□ 3 tbsp. lemon juice
□ 1/4 c. butter
□ 2 c. fresh peaches
□ 1 (9 inch) pie shell, baked

Mix cornstarch and sugar, add water and simmer until mixture is thick and clear. Remove from heat and add lemon juice and butter. Stir until butter is melted and let cool. Stir sliced peaches into glaze. Pour into pie crust and chill until firm. Garnish with Cool Whip. Makes one pie.

裝飾一個旦榚的全過程：

西班牙海鲜饭 PAELLA

西班牙海鲜饭 PAELLA
瓦伦西亚是位于西班牙南部的小镇，这里一直被誉为西班牙的“粮仓”，是西班牙著名的美食之都，更是欧洲海鲜饭的发源地！海鲜饭本是流传于乡村的大杂烩式农家饭，19世纪传到瓦伦西亚后，慢慢加入更丰富的佐料，形成海鲜饭的雏形。而现如今的西班牙海鲜饭已经和意大利面、法国蜗牛齐名。

1、鸡腿4只，切小块。大红椒1个、 香菜一大勺、 海鲜425克 、500ml米、 2瓣蒜 、1个中型洋葱 、高汤1升（或一个高汤块）、青豆250ml、1个柠檬、chorizo（西班牙的一种肉肠）125g，切片
2、锅中放油，中火煎鸡腿2——3分钟，拿出。
3、中火炒香菜、红椒和海鲜1分钟，拿出。
4、洋葱和蒜爆锅1分钟，直至金黄放入米，保证每粒米都沾上油。放入刚刚炒过的鸡肉、海鲜等，再加入青豆、chorizo搅拌均匀，最后倒入藏红花和高汤。（海鲜饭金黄的颜色就来自于藏红花，是专门做海鲜饭上色的粉粉）
5、大火烧开搅拌，转小火盖锅盖15分钟，直至没有水分。（正宗的海鲜饭是夹生的，所以15分钟米饭不熟，如果不喜欢吃夹生米，再倒点水继续焖熟就行。PS：一定要用平底不粘锅！）
6、关火，但盖着盖子焖5分钟。上桌的时候摆上柠檬。吃的时候可根据自己爱好洒些柠檬汁。

Deviled egg

Deviled egg


Ingredients

• 12 eggs

• 4 tablespoons mayonnaise

• 2 teaspoons yellow mustard

• 2 teaspoons sweet relish

• Salt

• Pepper

• Paprika, for dusting

Directions

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold

Mexican Beef Taco

Mexican Beef Taco


墨西哥(Taco)馅饼

以玉米制作的Taco饼是墨西哥菜中中最有特色的食品。挞克馅饼是在炸脆的玉米Taco饼里包上牛肉酱、番茄、生菜丝和玉米起司等配料制成。咬一口，外面香脆可口，里面鸡肉的嫩，牛肉酱的辣、番茄的酸甜、生菜丝的脆爽……。刚柔相济，令人“爱不释口”

做法：

1 lb绞碎牛肉

3 大汤匙橄榄油

6 玉米或面粉玉米粉薄烙饼

2 大汤匙烘干的牛至剁碎。

1 茶匙小茴香籽。

2 大葱，稀薄地切。

cilantro莞茜salt和胡椒，辣椒粉， shredded莴苣

sour奶油和一罐墨西哥豆蓉(Refried bean)。

1)在高温的一大长柄浅锅或荷兰烘箱，炒香牛肉， 转移牛肉到碗内并伴上碎小茴香、 牛至和盐和胡椒。加上番茄酱慢火煮约半小时，煮成香辣的牛肉酱。

2) 加热油锅，把玉米薄饼在热油中炸脆，作U字型。

3) 在玉米薄饼中间填入莴苣丝，牛肉酱，豆蓉，莞茜和sour奶油，撒上葱丝。



Tomato salsa :

Ingredients 1 cup diced seeded tomato

2 T chopped fresh basils

• 1 tsp. finely chiopped fresh mint

• 1 T thinly sliced scallions

• 1/8 tsp. salt

• 2 tsp. fresh lime juice

• 2 tsp. olive oil

Directions Combine all the ingredients in a bowl and gently mix.

How to make perfect Scone:

How to make perfect Scone:
Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.
What you will need:
To follow this scone recipe, you will need 8oz of self-raising flour, a pinch of salt, 2 oz of granulated sugar, 3 oz margarine and 1-2 fluid oz of semi skimmed milk. This scone recipe makes 6 scones and is for a basic plain sweet scone.
Your Scone Recipe & Instructions....
Scones are funny creatures, rather like making a traditional english yorkshire pudding - practice makes perfect (well nearly)!
Start by mixing the flour, salt & sugar together in a large bowl. Next rub in the margarine to the dry ingredients (try not to use the tips of your fingers as they tend to be warm and melt the margarine too quickly.
When thoroughly mixed in it should look similar to bread crumbs, now onto the tricky bit...
lowly pour 1/2 of the milk into your mix and stir gently (I use my fingers to do this). The mix will start to come together gradually. Add more of the milk until you have a soft, firm ball. The less you handle the mix at this stage, the better and lighter your scones will be.

Next dust your work surface with flour and knead the mixture lightly - roll out to approx 1" thick and using a 2" cutter cut out your scones. Place the scones on a non-sticky baking sheet. Gather up any remaining dough and re-roll / cut out until all of the dough is used. Brush the top of the scones with milk and bake for approx 20 minutes in a fan oven set at 190 degrees. Try not to open the oven door before 15 minutes or your scones may collapse. The best way to check if they are ready is to gently squeeze one of your scones between your thumb and index finger (they should be firm but still slightly soft). Cool on a wire rack and serve your scones!

Remember practice makes perfect and good luck!