Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Mini Beef And Cheese Tacos Recipe

November 26, 2019
Mini Beef and Cheese Tacos area unit wholly cute and super straightforward to place along. an excellent home-baked snack!

These mini Beef and Cheese Tacos area unit thus fun!! have you ever ever seen those very little frozen tacos that you just will get at the market?

Mini Beef And Cheese Tacos Recipe
Mini Beef And Cheese Tacos Recipe

It’s based mostly off a formula for beef taquitos that I found a protracted time agone. It’s essentially the bottom beef soft-bo then concerned with some condiment and seasonings.

You can use any condiment that you just like. I in person love inexperienced condiment, and it’s what I continually wear hand in my refrigerator, thus that’s what I tend to use. however the formula works well with regular red condiment additionally.

Mini Beef And Cheese Tacos Recipe

INGREDIENTS:

  • 1 pound Ground Beef
  • 1/2 Yellow Onion, diced
  • 1/2 cup Salsa, use your favorite
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 11 Flour Tortillas
  • 2 tablespoons Vegetable Oil
  • 1 cup Shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Preheat the oven to 400°F. Line a large baking sheet with foil and set aside.
  2. In a medium size saucepan over medium heat cook the ground beef, breaking it up while it cooks. Once the meat is mostly cooked, only a little pink, add in the onion.
  3. Continue cooking until the meat is fully browned and the onion is soft. Drain the grease and return the pan to the stove.
  4. Add the salsa, chili powder, salt and pepper to the meat, stir to combine. Allow to cook for about 10 minutes on low heat.
  5. In the meantime, prepare the tortillas by cutting into smaller circles about 2.5-3 inches in diameter. I used a cup and cut around it to create the smaller tortillas. Brush one side of the tortillas with the vegetable oil and spread out onto the prepared baking sheet.
  6. Once the meat has simmered, spoon about a tablespoon or more (depending on size of tortillas) of the ground beef mixture onto the tortillas. Top with shredded cheese.
  7. Fold the tortillas in half and stick a toothpick through the taco to help hold its shape.
  8. Bake for about 8-10 minutes until the tortillas are golden and the cheese is melted and bubbly.
  9. Allow to cool on the baking sheet for about 2 minutes.
  10. If any of the tacos opened up while cooking, just use a butter knife and press them back down. You can also use the knife to press any filling back into the tacos that spilled out while baking.
  11. Remove tacos from the baking sheet and serve warm with sour cream or extra salsa! Enjoy! 

Mongolian Beef Ramen Noodles

September 03, 2019

Mongolian Beef Ramen Noodles – an emulator instruction of the popular PF Chang’s Mongolian Beef with inexperienced peppers and ramen noodles. Therefore straightforward to create then delicious, You’ll need to chuck takeout!

What am I able to say apart from, I used to be very desire Mongolian beef, it’s one in every of my favorite dishes. And that I with great care happen to own had an enormous bag of ramen noodles I bought from Costco. I used my original instruction for PF Chang’s Mongolian Beef however I changed a touch as a result of I needed a lot of sauce for the ramen noodles.

Mongolian Beef Ramen Noodles
Mongolian Beef Ramen Noodles

I love ramen noodles however here i'm at my age, and I’m not progressing to tell you my age, and that i will honestly say that I will most likely calculate one hand what percentage times I’ve had ramen noodles.

I know it’s purported to be a factor for school students, however after I visited university I lived reception and after I wasn’t intake on field i used to be intake my mom’s home soft-bo meals therefore I disregarded on all the ramen noodle craze.

Maybe i want to create up for it now? simply spoken language. Anyway this Mongolian beef is unbelievable, it’s therefore smart and you wouldn’t believe however simple it's to create.

Mongolian Beef Ramen Noodles

INGREDIENTS:

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz ramen noodles uncooked
  • 3 green onions chopped

For Sauce:

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 2/3 cup brown sugar packed
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes

INSTRUCTIONS:

  1. Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
  2. In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
  3. Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
  4. In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
  5. In the meantime cook the ramen noodles according to package instructions.
  6. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.

Oven Baked Beef Tacos

August 30, 2019
Taco something is my favorite! These kitchen appliance Baked Beef Tacos area unit easy build|to form|to create} and make the right formula for feeding a crowd!

If you've got been around my website} for a jiffy then you must shrewdness a lot of i like tacos! For that matter taco tasteful something I love! Go search my site for “taco” and you may notice a number of my incomparable  favorite taco recipes. I say we've got a taco one thing a minimum of once a week!

Oven Baked Beef Tacos
Oven Baked Beef Tacos

These kitchen appliance Baked Beef Tacos area unit therefore easy to form and if you've got an oversized crowd to feed they're easy to append the kitchen appliance and have created for guest. Don’t draw back from them tho' i like creating them for simply my family and that we all love them.

Serving Options:

These tacos build the right dinner. i like serving my homespun condiment, cilantro lime rice, or party taco dip as a aspect with this dinner.

If you're keen on this formula you'll additionally build it with totally different fillings. Skip the meat for simply a bean and cheese taco or strive my formula for Baked Chicken Tacos.

Oven Baked Beef Tacos

INGREDIENTS:

  • 8 stand taco shells
  • 1 pound ground beef
  • 1 cup salsa
  • 1 tablespoon taco seasoning
  • 15 oz black beans (rinsed and drained)
  • 1 1/2 cups taco blend shredded cheese
  • 1 cup lettuce (shredded)
  • 1 cup tomatoes (diced)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Prepare a casserole dish by lightly spraying cooking spray and then placing taco shells standing up into the dish.
  2. Cook and crumble ground beef in a skillet. Once fully cooked drain fat Add salsa, taco seasoning, and rinsed and drained black beans. Mix together well on low heat until heated through.
  3. Spoon bean and beef mixture to each taco. Top each taco with shredded cheese and bake for 8-10 minutes or until cheese is melted and taco shells cooked.
  4. Remove from oven and top shredded lettuce and diced tomatoes or your favorite taco toppings.

Barbecued Beef Brisket Recipe

April 09, 2019
This Oven-Barbecued pork Brisket is so smokey, gentle, and juicy. no person will ever wager it wasn’t cooked on the grill.

It is one of the most delicious pieces of meat i've ever tasted and i suppose it has the ability to create quite some brisket lovers.

Barbecued Beef Brisket Recipe

The brisket is coated in a rub and absolutely wrapped in Francis Bacon – 1 complete pound of Sir Francis Bacon- and gradual-cooked inside the oven. The smokey flavor of the Baron Verulam really penetrates into the beef and all that pork fats coating the pork brisket certainly adds to its flavor.

As soon as the brisket has cooked completely, the Viscount St. Albans is eliminated and serves double duty as a flavoring for the BBQ sauce. the meat is then broiled to give it a nice char to supplement the smokey flavor.

Barbecued Beef Brisket Recipe

INGREDIENTS:
Rub

  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Brisket

  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon

Sauce

  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced

INSTRUCTIONS:

  1. Make the rub. mix all ingredients properly in a small bowl and set aside.
  2. Vicinity oven rack in top-center position and warmth oven to 275 ranges. Rub dry rub throughout brisket and poke holes throughout with a fork. location half of of Beaverbrook going crosswise in a broiler safe  nine with the aid of thirteen-inch pan (it’s great no longer to use glass). positioned brisket fats facet down on pinnacle of Francis Bacon. Lay the rest of the Francis Bacon crosswise on top of brisket, wrapping it down around the aspects, and tucking any excess under. cowl pan with foil and place in oven for 4 hours.
  3. Take pan out of oven. carefully flip brisket over, fat facet up. replace foil and go back to oven. flip off heat and depart brisket in oven 1 extra hour.
  4. Pour collected juices from brisket into large measuring cup or a bowl. eliminate Baron Verulam from brisket and chop into portions. prepare dinner Bacon in medium saucepan over medium warmness for about five minutes, until fat has rendered. upload onion and cook till softened, four-five mins. Take off warmness and add vinegar and darkish brown sugar. go back to warmth and simmer until reduced to a syrupy consistency, approximately five minutes.
  5. Skim fat from collected juices and add bird broth to make a complete of three cups. upload to mixture in saucepan and reduce till about three cups in quantity, eight-10 minutes. Take off warmth and upload ketchup. mix nicely and stress if favored. (i really like to stress approximately half the solid portions out and leave the relaxation). After straining, upload chipotle peppers.
  6. Turn oven to broil. Brush brisket with 1 cup sauce and broil till top is gently browned and fat starts to crisp. reduce brisket against the grain into 1/4-inch slices and serve with greater sauce.

Classic Beef Short Rib Recipe

April 09, 2019
This is also an excellent day for slow cooking. it'll be darkish at four pm, wherein we can begin thinking about dinner and surprise what we've that we are able to put in the oven.

For this recipe for quick ribs. that is for days if you have hours to move deep interior, when you want something rich and tender, when you want an excuse to open an awesome bottle of red wine before 5. that is your cause - you may need one or  cup of wine to reinforce quick ribs.

Classic Beef Short Rib Recipe

This short rib is conventional however incredible. if you perform a little studies, you may locate that most short rib recipes within the international are quite similar, with best minor modifications within the series of operations and substances here or there.

You may argue that this indicates the recipe is ripe for innovation, or you can take what the arena's greatest chefs have tried and examined and observe.

Classic Beef Short Rib Recipe

INGREDIENTS:
  • 4 bone-in short ribs, about 10-12 oz each (3 lbs. total)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp coarse sea salt
  • 1 TBS fresh thyme leaves
  • 1 TBS olive oil
  • 1 onion, peeled and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 stalks of celery, finely chopped
  • 5 cloves garlic, peeled and finely chopped
  • 2 whole bay leaves
  • 2 cups full-bodied red wine, such as Cabernet Sauvignon
  • 1/2 cup port wine
  • 3 TBS saba or aged balsamic vinegar
  • 3 cups beef broth
  • 1 bunch fresh parsley
INSTRUCTIONS:
  1. Preheat the oven to 325F.
  2. Pat the fast ribs day and sprinkle the pepper, sea salt, and thyme leaves on top of them. Rub the seasoning in to completely coat the fast ribs on all aspects. warmth the olive oil in a dutch oven or medium warmth, then upload the fast ribs to the pan (do that in batches if they don’t match in a unmarried layer). Brown the quick ribs on all aspects, approximately 2-3 mins according to facet, till a pleasing, caramelized brown crust has formed at the exterior of the ribs. eliminate the browned quick ribs to a plate.
  3. Drain the rendered fat from the pan, reserving simplest 1 TBS of fats inside the pan. go back the pan to the heat and lower the heat to medium-low. upload the chopped onions, carrots, celery, garlic and bay leaves to the pan. Saute till the vegetables are tender and translucent, approximately 5-7 minutes.
  4. Upload the purple wine, port wine and balsamic vinegar to the pan with the vegetables. carry to a simmer and scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Simmer the wine until it has lessen by way of one third, which need to take 5-eight minutes.
  5. Upload the red meat broth to the reduced wine and stir to mix, then place the quick ribs lower back in the pan. They ought to healthy snugly within the pan and be just slightly protected through the liquid. Tuck the parsley in to the pan across the side of the ribs. cowl with a lid and transfer to the preheated oven. Roast the short ribs for 2 1/2 to three half hours, checking each 30-45 minutes and turning the ribs over within the pan at the least as soon as. while completed, the ribs should be completely smooth, such that you could without problems pull the meat aside with a fork. do away with them from the oven and let cool for 20 minutes. For great outcomes, cowl and switch them to the refrigerator in a single day earlier than serving.
  6. When ready to serve, eliminate the ribs from the refrigerator. Skim off and discard the difficult white fat on top of the dish (there will probable be plenty of this). Preheat the oven to 400F, and go back the ribs, exposed, to the oven for 15-20 minutes – this is to both reheat the ribs and to gently brown the exterior. before serving, ladle the sauce and veggies out of the pan and stress via a excellent mesh strainer. Discard the veggies. Serve the ribs on mashed potatoes, gnocchi, or buttered egg noodles, crowned with the strained sauce.

Shredded Beef Enchiladas With Ancho Chile Sauce

April 08, 2019
These Shredded red meat Enchiladas with Ancho Chile Sauce are a labor of affection, but they’re really worth it, believe me. Don’t walk, RUN to the shop to get the substances.

I feel like I’ve finally been conquering life currently. My anxiety has taken a mild backseat, my infant is the sweetest, cutest little troublemaker, and that i clearly sense like i'm able to control staying at domestic with him while simultaneously walking this weblog full-time. I’ve been cranking out new recipes like this Tomato Butter Roasted Salmon (that has already acquired rave opinions from you men) and this Ridiculously tacky Onion and Artichoke Dip find it irresistible’s my job (oh wait it is my job), and am back to posting three days a week, which is a victory in and of itself.

Shredded Beef Enchiladas With Ancho Chile Sauce

I used to be feeling quite darn correct about myself come Sunday afternoon when the residence became easy, my son become inside the midst of a three-hour nap, and i had 3 recreation day apps simply ready to be wolfed by means of hungry soccer watchers, when I found out, I didn’t have a post geared up to go live Monday.

I sashayed via the whole weekend thinking I’d already cooked, photographed and scheduled a post to move live Monday morning, whilst in fact, I had zilch geared up to move. virtually, I still have some paintings to do. Pre-Teddy i might have had a mini-panic assault, picked out an idea from my journal, and whipped up a weblog publish simply to get some thing up. Now, I don’t sweat the small stuff, and might instead publish something of better satisfactory instead of a half of-assed recipe that doesn’t have the posh of being exceptional-tuned. I desire I should promise this could be the final time this happens, but something tells me, I shouldn’t make a promise i'm able to’t maintain…

Shredded Beef Enchiladas With Ancho Chile Sauce

INGREDIENTS:

  • 2 lbs. chuck roast
  • 1/2 tsp. onion powder
  • 1 1/2 tsp. cumin divided
  • 2 tsp. canola oil
  • 1 medium onion sliced
  • 2 large garlic cloves minced
  • 1 tbsp tomato paste
  • 1 cup unsalted beef stock
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. ground chipotle powder
  • 1/2 tsp. chili powder
  • 4 oz can chopped green chiles
  • 1/2 tsp. salt
  • 8 flour tortillas
  • 8 oz. oaxaca cheese shredded
  • cilantro for garnish

Sauce:

  • 2 dried ancho chile peppers
  • 1/4 medium onion, grated
  • 1 large garlic clove grated
  • 1 tsp. canola oil
  • 4 oz. tomato paste
  • 2 cups unsalted chicken stock
  • 1 1/2 tsp. chili powder
  • 1/8 tsp. chipotle powder
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar

INSTRUCTIONS:

  1. Preheat oven to 350 ranges. Grease a 9x13 casserole dish.
  2. Pat pork dry. Season liberally with salt and pepper. flippantly sprinkle 1/2 tsp. cumin and onion powder on red meat.
  3. Warmth a medium dutch oven to a high heat. upload oil. Sear pork on all facets until crusty and brown, it ought to take approximately 10-12 minutes. as soon as all the meat is seared, eliminate from pan. lessen the heat to medium and upload onions and garlic. Sauté till barely softened, about 2-three minutes. add tomato paste. Stir, cook dinner for one minute. add beef stock, ultimate cumin, vinegar, chipotle pepper powder, chili powder, green chiles, and salt. Stir to mix. add pork again to the pot, bring to a boil after which lessen to a low simmer. cowl and prepare dinner of 3 half-four hours or until fork soft.
  4. As soon as pork is tender, use a fork to shred the beef. add the pork returned to the liquid. Set apart.
  5. Spoon some enchilada sauce in the backside of the organized pan. flippantly divide the beef among eight flour tortillas. Tightly roll up each tortilla and region seam-aspect down in pan. cowl in enchilada sauce, use as a good deal or as low as you want (I did not use all mine). cowl in shredded cheese and baked simply until the cheese is melted, about 15 mins. Serve with chopped cilantro.
  6. Preheat oven to 350 stages. area dried chiles on a baking sheet. Toast within the oven for 2-3 minutes or until they odor aromatic, DO not let BURN! cast off stems and seeds and tear in to small portions. Set aside.
  7. For the sauce: warmness a medium sauce pan to a medium heat. add oil. add onion and garlic. Saute for 1-2 mins or until slightly softened. upload tomato paste. Stir to combine, and cook dinner for 1 minute. Whisk in chicken stock, chili powder, chipotle powder, vinegar, cumin, salt and sugar. as soon as the mixture is easy, add in chile peppers. deliver to a boil and decrease to a simmer. prepare dinner for 15 minutes. once the sauce has simmered for 15 minutes, switch to a blender along side a 1/4 cup of water, mixture until clean.If wanted, add greater water to get to desired consistency. Season to flavor with salt and pepper.

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