This tried and true appetizer classic adds a great protein component to any balanced meal.
Posts categorized as "medium onion"
Stuffed Peppers
Preheat oven to 350 degrees. Remove the tops of the peppers; discard all the seeds and membranes. In a large skillet, over medium heat, brown the ground beef. Season with salt and pepper to taste. Cook completely through, breaking up…
Macaroni Chili
In a microwave-safe bowl, cook meat and onion on high heat for 5 to 7 minutes until meat is no longer pink. Drain. Pour meat into slow cooker and add water, beans, tomatoes, corn and chiles. Stir in ketchup, mustard,…
Beer Braised Lamb Shanks
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Red Pepper and Pear Soup
A red pepper is simply a green pepper allowed to mature on the plant, gaining great color and terrific sweetness. There’s nothing hot about this variety. “Pear” it up with some of the season’s naturally sweet vegetables in this soup that looks and feels like a cream soup on the tongue yet doesn’t contain a drop of cream.
Red Lentil and Rhubarb Soup
Typically when a recipe calls for rhubarb it also includes copious amounts of sugar, but not here. The lemony tart flavor of the rhubarb is great all by itself to brighten up the mild nature of this lentil soup, a popular dish throughout the Mediterranean.
Rhubarb-e-que Sauce
It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
Grilled Corn Custard
While you can make this recipe with steamed corn, grilling the ears adds a rich, smoky flavor. Here’s a method for grilling corn.
Tangy Short Ribs
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
Rosemary Scented Beef Stew
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.