You’ll Need:2 medium onions, chopped 1 (3 1/2 to 4 pound) boneless beef chuck roast 1 cup beef stock or bouillon 3 garlic cloves, crushed 2 (8 ounce) cans tomato sauce 1/4 cup dark brown sugar, packed 1 teaspoon Hungarian paprika 1 teaspoon dry mustard 1 tablespoon finely-chopped fresh rosemary
Category: Appetizers
Total 4999 Posts
You’ll Need:1 lrg orange 3 lrg mangoes 1 1/2 cup buttermilk 1 1/2 cup fresh orange juice 3 tsp honey Fresh lemon juice if necessary 8 sm fresh mint leavesDirections : Remove the zest from the orange with a zester or grater and set it aside. Cut a flat bottom
You’ll Need:Smoked salmon Cream cheese Chopped fresh chives or parsley Sweet pickles or gherkins, cut into small piecesDirections : Cut the salmon into strips about 1/2 inch wide and 2 inches long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around
You’ll Need:90g (3 ounces) butter 2kg (4 pound) piece of corner topside 3 large carrots 3 medium parsnips 8 small onions 4 medium potatoes 1/3 cup plain flour 1.25 liters (5 cup) water 3 beef stock cubes 3 tablespoons tomato paste 1 teaspoon Worcestershire sauce Pinch mixed herbs 1 teaspoon
You’ll Need:1/2 lb boneless chicken breasts 2 cup chicken stock 1 cup fresh mushrooms, quartered 4 tbsp sesame Oil 2 tbsp sherry 2 tbsp fresh parsley, choppedDirections : Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup
You’ll Need:2 packages deli sliced smoked or honey ham (such as Buddig) 16 ounces cream cheese, softened 1 small can chopped olives, drained 1 small package chopped pecansDirections : In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and
You’ll Need:Serve Cabernet Sauvignon with the steaks. 2 tablespoons (1/4 stick) unsalted butter 1/4 cup chopped shallots 1 teaspoon (packed) brown sugar 1 cup canned low-salt chicken broth 1/2 cup canned beef broth 1/2 cup Cognac or brandy 1/4 cup whipping cream 2 (4- to 5-ounce) beef tenderloin steaks (each
You’ll Need:2 tbsp olive oil 1 leek, thinly sliced 2 cloves garlic crushed 2 sticks celery, sliced 8 oz small mushrooms, wiped 20 oz jar puree 1 pt vegetable stock 15 oz can of mixed beans, rinse 8 oz pasta Salt and pepper to taste To garnish: 1 oz toasted
