Sunday, June 28, 2009
Fast and Easy Crockpot Beef with Gravy Recipe - Submitted by a reader
Thanks Gladys, this sounds great!
My favorite crockpot recipe is:
A 2-3 lb chuck roast
Place in crockpot with enough beef broth (canned; or homemade is better) to cover.
Add 1 package of dry onion soup mix and 3-5 whole cloves garlic and cook for 8 to 10 hours until fork tender.
Serve with mashed potatoes and gravy from broth or serve with egg noodles in the broth. Add noodles to the crockpot and cook until just al dente.Labels: beef broth, beef in the crockpot, crockpot recipes, garlic, onion soup mix, readers recipes
Posted by HappySlob ::
6:42 PM ::
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Wednesday, December 19, 2007
Italian Bread Dipping Oil Recipe - Make Your Own
Italian Dipping Oil (for Bread)
Submitted by Jeannie
1/2 cup olive oil
1/4 cup fresh basil, washed,dried and chopped
4 cloves garlic, minced
1/8 teaspoon black pepper
1. Pour olive oil into a shallow bowl.
2. Add basil, garlic and pepper.
3. Stir with a spoon to evenly distribute ingredients.
4. Serve with warm bread.
5. ~NOTE~Use a good quality olive oil and fresh basil and garlic for best results.
6. More garlic can be added if desired.
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================Labels: basil, garlic, Italian bread dipping, Italian recipes, olive oil
Posted by HappySlob ::
6:07 AM ::
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Friday, November 23, 2007
Free Recipes - Spicy Eggplant Dip
Looking for a fabulous new hot and spicy dip recipe? Try this one, submitted by KCnM reader Jeannie!
Spicy Eggplant Dip
Serves: 8
Eggplant with an added kick makes this a unique dip for your next dinner party.
INGREDIENTS
2 medium eggplants, halved lengthwise
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup finely chopped parsley
1/4 cup red bell pepper, chopped
Salt and pepper
DIRECTIONS
1. Heat oven to 400° F. Line a heavy baking sheet with foil.
2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5. Serve warm or at room temperature.
NUTRITION INFO (per serving)
Calories: 52.6
Fat: 3.6 g
Carbohydrates: 5.3 g
Protein: 0.7 g
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===================Labels: appetizers, eggplant, garlic, hot dips, rachael ray
Posted by HappySlob ::
6:59 PM ::
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Tuesday, February 13, 2007
Household Hints - Chopping & Peeling Garlic Made Easy
Here are a few hints for all of you garlic lovers out there, to make peeling and chopping garlic a lot easier.
- To make it easier to chop garlic, if you liberally sprinkle the cutting board with salt, this will keep the garlic from sticking to your knife. Be sure to adjust your recipe to take into account the salt you have added to the garlic.
- To peel garlic, either smash the clove of garlic with the side of your chef's knife OR use a handy little plastic garlic peeler tube. All you do is insert the clove of garlic in, roll it around using the palm of your hand, and out pops the peel and the peeled garlic. Really easy!
- There are new handy little food choppers available that do all the work of chopping garlic for you. One popular model is called the Alligator Mini.
- A good garlic press takes away all the work of chopping garlic - just insert a peeled clove of garlic and press for perfectly minced fresh garlic!
For more household hints: http://householdhints.blogspot.com
Labels: garlic, garlic peeler, garlic press, household hints
Posted by HappySlob ::
11:52 AM ::
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