from Mike Bennett
1 Tbsp. olive or vegetable oil
Worchestershire sauce
5 - 6 lbs. beef boneless sirloin tip roast
2 cloves garlic, finely chopped
2 Tbsp. chopped fresh rosemary leaves
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 med. onion, sliced
1 c. beef-flavored broth, divided
1/3 c. all-purpose flour
In a small bowl, mix oil and Worchestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In a 5- to 6-quart slow cooker, add onion. Pour 1/4 c. of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
Cover and cook on low heat setting for 8 - 9 hours.
Remove beef from cooker; cover to keep warm. In a small bowl, mix remaining 3/4 c. broth and flour; stir into hot mixture in cooker. Increase heat setting to high. Cook uncovered 5 - 10 minutes or until thickened. Serve gravy with beef.
Monday, September 5, 2011
Sunday, August 28, 2011
HOMEMADE BLUEBERRY MUFFINS
from Rachael Lundeberg
1 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
1 large egg, beaten
3/4 c. plus 2 Tbsp. milk
1/2 - 1 c. blueberries
Preheat oven to 400 degrees. Line a muffin pan with paper baking cups or spray with non-stick cooking spray.
Sift flour, baking powder and salt into a large bowl. Stir in the sugar. In a seperate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add the blueberries to bowl and stir just enough to combine.
Divide batter evenly among the prepared muffin cups. Fill empty cups halfway with water. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.
1 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
4 Tbsp. (1/2 stick) unsalted butter, melted and cooled
1 large egg, beaten
3/4 c. plus 2 Tbsp. milk
1/2 - 1 c. blueberries
Preheat oven to 400 degrees. Line a muffin pan with paper baking cups or spray with non-stick cooking spray.
Sift flour, baking powder and salt into a large bowl. Stir in the sugar. In a seperate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy). Add the blueberries to bowl and stir just enough to combine.
Divide batter evenly among the prepared muffin cups. Fill empty cups halfway with water. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.
BRAZILLIAN CASSAROLE
from Rachael Lundeberg
1 lb. hamburger, cooked and drained
1 can tomato soup
1 can corn, drained
1 c. cooked rice
1 pkg. taco seasoning
1 (8 oz.) block of cheese, cut into 1/2 in. squares, divided
Combine all ingredients (using only half of the cheese) in a cassarole dish; mix well. Top with remaining cheese squares. Microwave for 5 minutes and serve!
1 lb. hamburger, cooked and drained
1 can tomato soup
1 can corn, drained
1 c. cooked rice
1 pkg. taco seasoning
1 (8 oz.) block of cheese, cut into 1/2 in. squares, divided
Combine all ingredients (using only half of the cheese) in a cassarole dish; mix well. Top with remaining cheese squares. Microwave for 5 minutes and serve!
HOMEMADE PITA BREAD
from Rachael Lundeberg
2 1/2 c. warm water
2 Tbsp. yeast
4 Tbsp. sugar
5 c. flour
1 tsp. salt
Combine water, yeast and sugar in a large bowl; let sit 10 minutes. Add flour and salt; mix well. Knead dough for 5 minutes. Let rise 2 minutes.
Make eight balls out of dough the size of baseballs; lay on towel. Start timing from the first ball, and raise 5 minutes. Preheat oven to 500 degrees.
Roll 1st ball into a disk (about 5 inches) using a little flour and rolling out 4 times, turning it over each time. Place on upside-down, ungreased cookie sheet. Repeat with 2nd ball. Place cookie sheet in oven. Work on rolling out other pitas while the first two cook. As soon as pita balloons, take it out (3 - 5 minutes--no longer than 5!). Remove to an unzipped plastic bag.
When ready to serve, open by cutting each circle in half and opening the pocket.
*This is wonderful served with Chicken Salad!
2 1/2 c. warm water
2 Tbsp. yeast
4 Tbsp. sugar
5 c. flour
1 tsp. salt
Combine water, yeast and sugar in a large bowl; let sit 10 minutes. Add flour and salt; mix well. Knead dough for 5 minutes. Let rise 2 minutes.
Make eight balls out of dough the size of baseballs; lay on towel. Start timing from the first ball, and raise 5 minutes. Preheat oven to 500 degrees.
Roll 1st ball into a disk (about 5 inches) using a little flour and rolling out 4 times, turning it over each time. Place on upside-down, ungreased cookie sheet. Repeat with 2nd ball. Place cookie sheet in oven. Work on rolling out other pitas while the first two cook. As soon as pita balloons, take it out (3 - 5 minutes--no longer than 5!). Remove to an unzipped plastic bag.
When ready to serve, open by cutting each circle in half and opening the pocket.
*This is wonderful served with Chicken Salad!
CHICKEN SALAD
from Rachael Lundeberg
2 c. white chicken meat
1/4 c. celery, chopped
2 Tbsp. green onion, finely chopped
1 c. red seedless grapes, halved
1/4 c. sesame seeds
1/2 c. sour cream
1/2 c. mayonnaise
salt and pepper, to taste
1/2 head lettuce, cut into small pieces
1/2 c. chinese noodles
Combine chicken, celery, onion, grapes and sesame seeds in a large bowl. In seperate bowl, combine sour cream, mayonnaise, salt and pepper; mix well. Mix dressing with chicken. Refrigerate until ready to serve. Just before serving, stir in lettuce and chinese noodles.
2 c. white chicken meat
1/4 c. celery, chopped
2 Tbsp. green onion, finely chopped
1 c. red seedless grapes, halved
1/4 c. sesame seeds
1/2 c. sour cream
1/2 c. mayonnaise
salt and pepper, to taste
1/2 head lettuce, cut into small pieces
1/2 c. chinese noodles
Combine chicken, celery, onion, grapes and sesame seeds in a large bowl. In seperate bowl, combine sour cream, mayonnaise, salt and pepper; mix well. Mix dressing with chicken. Refrigerate until ready to serve. Just before serving, stir in lettuce and chinese noodles.
GRILLED LIME CHICKEN
from Mike Bennett
8 boneless skinless chicken breast halves (4 oz. each)
1/2 c. lime juice
1/3 c. olive oil
4 green onions, chopped
4 garlic cloves, minced
3 Tbsp. chopped fresh dill, divided
1/4 tsp. pepper
Flatten chicken breasts to 1/4 in. In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 Tbsp. dill and pepper; add chicken. Seal bag and turn to coat; refrigerate 2 - 4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6 - 7 minutes on each side, or until a meat thermometer reaches 170 degrees. Sprinkle with remaining dill.
8 boneless skinless chicken breast halves (4 oz. each)
1/2 c. lime juice
1/3 c. olive oil
4 green onions, chopped
4 garlic cloves, minced
3 Tbsp. chopped fresh dill, divided
1/4 tsp. pepper
Flatten chicken breasts to 1/4 in. In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 Tbsp. dill and pepper; add chicken. Seal bag and turn to coat; refrigerate 2 - 4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6 - 7 minutes on each side, or until a meat thermometer reaches 170 degrees. Sprinkle with remaining dill.
SIMPLE HOMEMADE PANCAKES
from Mike Bennett
1 1/2 c. all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. white sugar
1 1/4 c. milk
1 egg
3 Tbsp. butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake. Brown on both sides and serve hot.
1 1/2 c. all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. white sugar
1 1/4 c. milk
1 egg
3 Tbsp. butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake. Brown on both sides and serve hot.
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