Ingredients Cornbread ½ cup cornmeal ⅔ cup flour 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt 3-4 tablespoons oil (I used olive oil) ⅓ cup milk 1 egg 1 small can diced green chiles (4.5 ounce can) 1 can of corn or creamed […]
Ingredients: 1.5 lbs sirloin steak; sliced thinly 2 green bell peppers; cut into bite-sized pieces 1 yellow onion; cut into bite-sized pieces 1 can diced tomatoes; drained 2 cups water 1/4 cup vegetable oil 1/2 teaspoon ground ginger 1 teaspoon garlic salt 1 tablespoon granulated […]
2 pounds ground beef
2 cloves minced garlic
14 oz can of tomato sauce
10 oz can of diced tomatoes and green chilies
1/2 tsp salt
1 tsp oregano
1 tbs ground cumin
2 tbs chili powder
14 oz kidney beans drained and rinsed
14 oz pinto beans drained and rinsed
1/4 cup corn flour
1/2 cup warm water
sour cream, chopped onion, grated cheddar, cilantro for serving
corn chips for serving
Brown the beef with the garlic in a large pot over medium-high heat. Drain off excess fat. Add tomato sauce, diced tomatoes, oregano, cumin, and chili powder. Stir and cover. Cook on low heat for 30 minutes.
Add the beans. Stir to combine, then cover and cook on simmer for 20 minutes.
Mix the corn flour with warm water to form a paste. Add to chili and simmer for 10 minutes.
Serve with sour cream, chopped onion, grated cheese, cilantro and corn chips on the side.
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 tablespoons canola oil, divided
4 to 6 flour tortillas (10 inches), warmed
Shredded cheddar cheese, picante sauce and sour cream, optional
In a large resealable plastic bag, combine the orange juice, vinegar,
garlic and seasonings; add the beef. Seal bag and turn to coat; set
aside. In a skillet, saute onion and peppers in 1 tablespoon oil
until crisp-tender; remove and set aside.
Drain and discard marinade. In the same skillet, cook beef in
remaining oil for 2-4 minutes or until it reaches desired doneness.
Return vegetables to pan; heat through. Spoon meat and vegetables
onto tortillas. If desired, top with cheese and serve with picante
sauce and sour cream.
Yield: 4-6 servings.
Ingredients1 pound boneless beef chuck roast, sliced into thin strips1 cup beef consumme1/2 cup soy sauce1/3 cup brown sugar1 tablespoon sesame oil3 garlic cloves, minced2 tablespoons cornstarch2 tablespoons cooled sauce from the crock pot after being cookedFresh broccoli florets (as many as desired)Hot cooked riceDirections1. […]
1 beef brisket (3-4lbs), cut into halves if necessary to fit into slow cooker
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon liquid smoke
2 cloves garlic
2 bay leaves
Trim excess fat from meat and discard. place meat in resealable plastic bag. Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl. Spread mixture on all sides of meat; seal bag. Refrigerate for up to 24 hours.
Place meat and marinade in slow cooker. Cover and cook on low 7 hours. Meanwhile prepare barbecue sauce.
Remove meat from slow cooker and pour juices into 2 cup measuring cup; let stand 5 minutes. Skim fat from juices. Remove and discard bay leaves. Stir 1 cup of de-fatted juices into barbecue sauce. Discard remaining juices. Return meat and barbecue sauce to slow cooker. Cover and cook 1 hour or until meat is tender. Remove meat to cutting board. Cut across grain into 1/4 inch-thick slices. Serve 2-3 tablespoons barbecue sauce over each servings.
Ingredients 2 lbs chuck roast 3/4 cup cola drink 1/4 cup Worcestershire sauce 1 tablespoon cider vinegar 2 garlic cloves, minced 2 large onions, chopped 1/2 cup barbecue sauce ( your choice) Directions Chop onions and place in bottom of 4 quart slow cooker. Trim […]