The idea into sous vide - a good article read w/ some good recipes.
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The idea into sous vide - a good article read w/ some good recipes.
Ingredients
8 SERVINGS
Preparation
Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.
Ingredients:
10 strips bacon
½ lb. skirt steak
4 eggs
1.5 cups frozen hashbrowns
¾ cup shredded cheddar cheese
1 large flour totilla
1 tablespoon garlic powder
1 tablespoon butter
salt and peper to taste
Guacamole:
2 large avocados, mashed
2 tablespoons lime juice (approx.1 lime)
1 jalapeno pepper, finely diced
1 tomato, seeded and finely diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
salt and pepper to taste
Salsa Ranchera:
1 tablespoon oil
1 small white onion, diced
2 cloves garlic, chopped
2 serrano or jalapeno chilies, diced
1 (15 oz) can diced fire roasted tomatoes
2 tablespoons cilantro, chopped
salt and pepper to taste
Instructions:
1. For the Salsa: Heat the oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and chillies and cook until fragrant, about a minute. Add the tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens.Remove from heat, add salt and pepper to taste. Mix in cilantro at the end and set aside.
2. For the Guacamole: Combine all ingredients in a small mixing bowl. Mix throughly until slightly chunky then set aside.
3. For the Steak: Tenderize and season with salt, pepper, and garlic powder.
4. Grill until desired doneness (3-4min each side for a medium) then let rest for 5 min prior to slicing.
5. For the Eggs & Hash browns: In medium saute pan, add butter with frozen hash browns and cook until browned.
6. Then, add 3 eggs and scramble followed by cheese and mix together.
7. To Build: Heat up one large flour tortilla. Place down egg scramble followed by salsa and sliced steak. Fold burrito tight and carefully.
Bacon Wrap Instructions:
1. Stretch and smooth out 8 slices of bacon next to each other, each just barely overlapping one another (enough slices wide enough for the burrito).
2. Carefully roll the burrito up in the raw bacon.
3. Flip around and use two more stretched and smoothed out slices of bacon to enclose the open sides.
4. Heat a medium oiled skillet to medium high heat.
5. Place bacon wrapped burrito seam side down onto hot skillet (idea here is to seal all of the ends of the bacon first so they do not come apart while searing).
6. Rotate wrapped burrito on all sides in the pan to get a nice even crispy sear all around.
7. Add guacamole, top with another fried egg and enjoy!
INGREDIENTS
*To DOUBLE this recipe (use the same cooking directions):
INSTRUCTIONS
21 Instant Pot Dinner Ideas You Need To Try
from An Adventure with Food http://adenoffood.tumblr.com/post/164294973839
via ADENOFFOOD
I had been extremely busy & realized that all the recipes I had queued had all been posted. I do apologize [ not to mention added a lot of folks who ended up following ] & will have more queued up soon. Stay hungry everyone!
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef
¾ cup Old El Paso™ Thick ‘n Chunky salsa
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)
Steps
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled (½ cup)
4 eggs, scrambled
½ cup finely shredded Cheddar cheese (2 oz)
1 egg, beaten, if desired
1 tablespoon cracked black pepper, if desired
Steps
Ingredients
1lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired
Steps