Nov 18th, 2008 Posted in Beef Pork and Lamb | Comments Off
Ingredients
- 1 pound kielbasa, sliced into 1/4 inch thick slices*
- 1 medium size red onion, diced
- 1 medium size green bell pepper, diced
- 1 medium sized cabbage (about 2 1/2 pounds), chopped into bite size pieces
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp salt
- 1/2 tsp pepper
Directions
Saute kielbasa in a large nonstick skillet over medium-high heat until browned. remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in a skillet. Set aside.
Saute onion, bell pepper in hot drippings over medium-high heat 3 minutes. Stir in cabbage; cover and cook, stirring occasionally, 15 minutes or until veggies are tender.
Stir in cooked sausage, tomatoes, salt, and pepper. Cook until throroughly heated.
*1 pound ground pork sausage may be substituted. Saute veggies in 2 tbl reserved drippings.
Nov 18th, 2008 Posted in Beef Pork and Lamb | Comments Off
Ingredients
- 1 (750 milliliter) bottle Merlot wine
- 2 (14.5 ounce) cans low-sodium chicken broth
- 1 (14.5 ounce) can beef broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 6 (6 ounce) fillets beef tenderloin
- freshly ground black pepper to taste
- 1/4 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme
Directions
1 In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead – cover and refrigerate).
2 In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3 Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Makes 6 servings
Nov 18th, 2008 Posted in Beef Pork and Lamb | Comments Off
Ingredients
- 2 lbs. ground chuck
- 1/2 lb. chicken breast, skinned, boned, and diced
- 2 (8 ounce) cans tomato sauce
- 1 (16 ounce) can tomatoes, crushed with baseball bat
- 1 onion, the size of a baseball, chopped
- 2 fresh jalapenos, chopped
- 6 Tbs. chili powder
- 4 Tbs. cumin
- Salt to taste
- 2 Tbs. freshly ground black pepper
- Just enough water to cover
Directions
Method: Sauté chuck and onion till onions clear and meat has changed color. Add chicken bits and sprinkle on a little cumin. When heated through, add remaining ingredients and bring to a boil. Lower heat and simmer for 1 1/2 hours. Great served with a mug of ball-park beer.
Nov 18th, 2008 Posted in Beef Pork and Lamb | Comments Off
Ingredients
- 2 sleeves Garlic Butter Ritz Crackers, coarsely crushed
- 3 beated eggs w/ 2 Tblsp. milk
- 1 pkg. cube or minute steaks
- salt and pepper
- garlic powder
- butter flavored Crisco
Directions
Season steaks and dredge in egg mixture. Next dredge in crushed crackers. Fry in butter flavored Crisco until Golden Brown.
Keep warm in a 350 degree oven while frying remaining steaks.
*Serve with white gravy.
Nov 18th, 2008 Posted in Beef Pork and Lamb | Comments Off
Ingredients
- 1 (2-to 3-lb.) bottom round roast
- 12 garlic cloves, peeled
- 1/4 cup onion, chopped into small chunks
- 1 tsp. black pepper
- 1 tsp. Creole seasoning, divided
- 1 (14 1/2-oz.) can beef broth
- 8 new potatoes
- 4 carrots, peeled and sliced
Directions
Cut numerous slits in roast. Make the slits deep enough to push garlic cloves and onions into each cut. Alternate, putting a clove of garlic in one slit and piece of onion in the next.
Mix black pepper and 1/2 teaspoon Creole seasoning together and sprinkle over meat.
Place seasoned meat in slow cooker and add beef broth, pouring meat near the base of the meat, not over it.
Drop in potatoes and carrots.
Cook on Low for 8 to 10 hours. Near the end of cooking time, sprinkle on remaining 1/2 teaspoon or more if desired of Creole seasoning.
Serves 8-10.
*source – The Advocate, Baton Rouge, Louisiana