2014年12月31日
Beef Burgundy
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
We dropped the bacon — a classic ingredient in a French-style beef stew — but couldn’t bear to trade juicy beef chuck for tougher round, even though chuck is a bit fattier. Instead, we added lots more vegetables, like fresh mushrooms, carrots, and frozen peas, to stretch the meat.
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Nutritional Information
Calories330
Total Fat11g
Saturated Fat3g
Cholesterol52mg
Sodium475mg
Total Carbohydrate26g
Dietary Fiber7g
Sugars--
Protein32g
Calcium--
beef burgundy
James Baigrie
Serves: 8
Yields: 8 main-dish servings
Total Time: 2 hr 15 min
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
3 large carrots, cut into 1-inch pieces
3 clove(s) garlic, crushed with side of chef’s knife
1 large onion, cut into 1-inch pieces
2 tablespoon(s) all-purpose flour
2 tablespoon(s) tomato paste
3/4 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 cup(s) dry red wine
4 sprig(s) fresh thyme
2 package(s) (10-ounce) mushrooms, each mushroom cut in half
1 bag(s) (16-ounce) frozen peas
Directions
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef Corrugated Display Manufacturer dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.
triple-tested at the Good Housekeeping Research Institute
We dropped the bacon — a classic ingredient in a French-style beef stew — but couldn’t bear to trade juicy beef chuck for tougher round, even though chuck is a bit fattier. Instead, we added lots more vegetables, like fresh mushrooms, carrots, and frozen peas, to stretch the meat.
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories330
Total Fat11g
Saturated Fat3g
Cholesterol52mg
Sodium475mg
Total Carbohydrate26g
Dietary Fiber7g
Sugars--
Protein32g
Calcium--
beef burgundy
James Baigrie
Serves: 8
Yields: 8 main-dish servings
Total Time: 2 hr 15 min
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
3 large carrots, cut into 1-inch pieces
3 clove(s) garlic, crushed with side of chef’s knife
1 large onion, cut into 1-inch pieces
2 tablespoon(s) all-purpose flour
2 tablespoon(s) tomato paste
3/4 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 cup(s) dry red wine
4 sprig(s) fresh thyme
2 package(s) (10-ounce) mushrooms, each mushroom cut in half
1 bag(s) (16-ounce) frozen peas
Directions
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef Corrugated Display Manufacturer dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.
Posted by え之 at
16:19
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2014年12月29日
Roasted Sweet Potatoes and Carrots
From Country Living
This recipe has been tested by Country Living
Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
Recipes adapted from Callie's Biscuits & Southern Traditions by Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster Buy the book
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Nutritional Information
Calories290
Total Fat20g
Saturated Fat--
Cholesterol23mg
Sodium285mg
Total Carbohydrate28g
Dietary Fiber6g
Sugars--
Protein3g
Calcium--
My Plate Inspired
roasted sweet potatoes and carrots
Christopher Testani
Yields: 6 servings
Total Time: 50 min
Prep Time: 10 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
2 large (about 1 1/2 pounds) sweet potatoes, peeled and ends removed, cut into 1/4-inch-by-3-inch batonnets
8 medium (about 1 pound) carrots, quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1/2-inch-thick slices
2 clove(s) (large) garlic, minced
(about 1/2 cup) Juice of 1 orange
3 tablespoon(s) butter, melted
2 tablespoon(s) olive oil
1 teaspoon(s) kosher salt
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) freshly ground black pepper
1/8 teaspoon(s) cayenne pepper
20 mint leaves
1/2 cup(s) Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) sweet paprika
1/4 teaspoon(s) ground cumin
3/4 stick(s) butter
2 cup(s) pecans
Directions
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine MDF Display
sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
This recipe has been tested by Country Living
Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
Recipes adapted from Callie's Biscuits & Southern Traditions by Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster Buy the book
Be the first to rate this recipe
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Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories290
Total Fat20g
Saturated Fat--
Cholesterol23mg
Sodium285mg
Total Carbohydrate28g
Dietary Fiber6g
Sugars--
Protein3g
Calcium--
My Plate Inspired
roasted sweet potatoes and carrots
Christopher Testani
Yields: 6 servings
Total Time: 50 min
Prep Time: 10 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
2 large (about 1 1/2 pounds) sweet potatoes, peeled and ends removed, cut into 1/4-inch-by-3-inch batonnets
8 medium (about 1 pound) carrots, quartered lengthwise and cut into 3-inch pieces
1 large onion, cut into 1/2-inch-thick slices
2 clove(s) (large) garlic, minced
(about 1/2 cup) Juice of 1 orange
3 tablespoon(s) butter, melted
2 tablespoon(s) olive oil
1 teaspoon(s) kosher salt
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) freshly ground black pepper
1/8 teaspoon(s) cayenne pepper
20 mint leaves
1/2 cup(s) Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) sweet paprika
1/4 teaspoon(s) ground cumin
3/4 stick(s) butter
2 cup(s) pecans
Directions
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine MDF Display
sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
Posted by え之 at
11:25
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2014年12月18日
Mini Cheesecakes with Sugared Pecans
From Country Living
This recipe has been tested by Country Living
These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.
By Cheryl Slocum
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
mini cheesecakes with sugared pecans
Romulo Yanes
Yields: 16 (4 gifts of 4 cheesecakes)
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 300
Ingredients
U.S. Metric Conversion chart
1 cup(s) finely crushed shortbread cookies, such as Lorna Doone
1/3 cup(s) finely chopped pecans
1/2 cup(s) coarsely chopped pecans
2 tablespoon(s) light brown sugar
1/8 teaspoon(s) fine salt
1/2 teaspoon(s) fine salt
1 tablespoon(s) butter, melted
2 package(s) (8 ounces each) cream cheese, at room temperature
1 cup(s) granulated sugar
2 tablespoon(s) flour
2 large eggs
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes bordeaux winefor at least 3 hours or up to overnight.
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.
This recipe has been tested by Country Living
These marvelous mini cheesecakes, with a sweet pecan topping and buttery shortbread crust, are perfect to serve guests at a holiday dinner party or to give away as a gift.
By Cheryl Slocum
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Nutritional Information
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
mini cheesecakes with sugared pecans
Romulo Yanes
Yields: 16 (4 gifts of 4 cheesecakes)
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 300
Ingredients
U.S. Metric Conversion chart
1 cup(s) finely crushed shortbread cookies, such as Lorna Doone
1/3 cup(s) finely chopped pecans
1/2 cup(s) coarsely chopped pecans
2 tablespoon(s) light brown sugar
1/8 teaspoon(s) fine salt
1/2 teaspoon(s) fine salt
1 tablespoon(s) butter, melted
2 package(s) (8 ounces each) cream cheese, at room temperature
1 cup(s) granulated sugar
2 tablespoon(s) flour
2 large eggs
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 300 degrees F. Meanwhile, line 16 standard muffin-tin cups with paper liners ($3.50 for 60; layercakeshop.com) and set aside. In a medium bowl, stir together cookie crumbs, finely chopped pecans, brown sugar, and 1/8 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 5 to 8 minutes. Transfer pans to wire racks to cool completely.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat together cream cheese and 3/4 cup granulated sugar until blended. Beat in flour and remaining salt. Beat in eggs, one at a time, and vanilla. Divide filling equally among the muffin cups. Bake until set, 16 to 18 minutes. Transfer pans to wire racks to cool completely, then refrigerate cheesecakes bordeaux winefor at least 3 hours or up to overnight.
Meanwhile, oil a piece of parchment and set aside. In a small skillet over medium heat, stir coarsely chopped pecans and remaining sugar together until sugar melts and is bubbling, and nuts are coated. Transfer to prepared parchment; separate any nuts that are stuck together and let cool. Right before gifting, remove cheesecakes from refrigerator and top each with about 1 1/2 teaspoons candied pecans, to garnish.
Posted by え之 at
15:14
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2014年12月12日
Banana-Bran Muffins
From EatingWell.com
By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
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Nutritional Information
Calories196
Total Fat6g
Saturated Fat1g
Cholesterol36mg
Sodium182mg
Total Carbohydrate32g
Dietary Fiber--
Sugars--
Protein5g
Calcium0
banana bran muffins
Serves: 10
Total Time: 50 min
Ingredients
U.S. Metric Conversion chart
2 large eggs
2/3 cup(s) packed light brown sugar
1 cup(s) mashed ripe bananas (2 medium)
1 cup(s) buttermilk
1 cup(s) unprocessed wheat bran
1/4 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder krug champagne
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) salt
1/2 cup(s) chocolate chips (optional)
1/3 cup(s) chopped walnuts (optional)
Directions
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn burgundy winemuffins out onto a wire rack to cool slightly before serving.
By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
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Nutritional Information
Calories196
Total Fat6g
Saturated Fat1g
Cholesterol36mg
Sodium182mg
Total Carbohydrate32g
Dietary Fiber--
Sugars--
Protein5g
Calcium0
banana bran muffins
Serves: 10
Total Time: 50 min
Ingredients
U.S. Metric Conversion chart
2 large eggs
2/3 cup(s) packed light brown sugar
1 cup(s) mashed ripe bananas (2 medium)
1 cup(s) buttermilk
1 cup(s) unprocessed wheat bran
1/4 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder krug champagne
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) salt
1/2 cup(s) chocolate chips (optional)
1/3 cup(s) chopped walnuts (optional)
Directions
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn burgundy winemuffins out onto a wire rack to cool slightly before serving.
Posted by え之 at
15:44
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2014年12月03日
Green Bean
From Martha Stewart Living Omnimedia
A green bean casserole updated with artichokes adds spark to weeknight meals or your holiday table.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
green bean and artichoke casserole
Courtesy of Martha Stewart
Serves: 4
Total Time: 40 min
Prep Time: 20 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
Coarse salt
Ground pepper
1 pound(s) green beans, trimmed and cut into 2-inch lengths
4 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
2 clove(s) garlic, minced
2 cup(s) whole milk
1 can(s) (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
Cayenne pepper
6 slice(s) white sandwich bread, crusts removed, coarsely chopped
Directions
Preheat oven to 425 degrees F. In a large pot of boiling pora wigssalted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
Toss breadcrumbs with reserved melted butter; scatter china work visaover green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.
Looking for vegetable recipes? Try our best asparagus Mice Travelrecipes, eggplant recipes, or zucchini recipes.
A green bean casserole updated with artichokes adds spark to weeknight meals or your holiday table.
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Save this recipe
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Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
green bean and artichoke casserole
Courtesy of Martha Stewart
Serves: 4
Total Time: 40 min
Prep Time: 20 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
Coarse salt
Ground pepper
1 pound(s) green beans, trimmed and cut into 2-inch lengths
4 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
2 clove(s) garlic, minced
2 cup(s) whole milk
1 can(s) (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
Cayenne pepper
6 slice(s) white sandwich bread, crusts removed, coarsely chopped
Directions
Preheat oven to 425 degrees F. In a large pot of boiling pora wigssalted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
Toss breadcrumbs with reserved melted butter; scatter china work visaover green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.
Looking for vegetable recipes? Try our best asparagus Mice Travelrecipes, eggplant recipes, or zucchini recipes.
Posted by え之 at
11:13
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