A Christmas side dish recipe from the Holiday Kitchen. Yorkshire pudding is an English side dish that is traditionally served with roast beef. But don't let the name fool you, it isn't a pudding at all, but a gorgeous fluffy bread.
Visit www.HolidayKitchen.TV for step by step instructions and to order the DVD!
German Titanium Cookware are the best in the world and WOLL Titanium Cookware is the best quality in Germany. In this show you will see how easy is the cooking with one of them. Woll Titanium quality is absolut Non-Stick, Non-Scratch, Non- porous, Oven Proof and very easy cooking features.
A simple little video Dan, Dan and I made after closing time. Hope you enjoy. Leave comments I love them.
Game Day Recipes - Easy Football Party Food ideas
The big game is on TV and the crowd is ready to chow down! Tracy Metro for the Kraft Kitchens shares some great game day recipes and entertaining ideas that will score big with family and friends!
Ultimate VELVEETA Nachos
1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced black olives
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
prep time: 10 min
total time: 10 min
makes: 6 servings
1. BROWN meat; drain.
2. ARRANGE chips on microwaveable platter; top evenly with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
3. TOP with meat and remaining ingredients.
- By preparing this dish with extra-lean ground beef (95% fat) instead of ground beef (80% fat), you will save 5 grams of fat and 40 calories per serving.
- Season the meat with taco seasoning before spooning over the chips. Just brown the meat as directed. Then, add 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix and prepare as directed on package.
1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
prep time: 5 min
total time: 50 min
makes: 6 servings
1. BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
2. ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.
3. SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
- Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.
- Garnish each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.
- For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce.
Double-Stacked Oven Grinder
1 Tbsp. KRAFT Real Mayo Mayonnaise
2 tsp. KRAFT Grated Parmesan Cheese
1 Submarine roll, split
3 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
3 slices OSCAR MAYER Deli Fresh Shaved Roast Beef
1 KRAFT Deli Fresh Pepper Jack Cheese Slice
2 slices Tomato
1/4 cup shredded lettuce
prep time: 10 min
total time: 10 min
makes: 1 serving
1. HEAT broiler.
2. MIX mayo and Parm; spread onto cut sides of roll. Place, cut-sides up, in shallow pan. Broil 2 min. or until golden brown.
3. STACK meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted. Place on bottom half of roll.
4. FILL roll with remaining ingredients.
- Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
- Add 1/2 tsp. garlic powder to mayo mixture before spreading onto roll.
Blue & Turkey Cafe Cobb
1 Tbsp. MIRACLE WHIP Dressing
1 Tbsp. ATHENOS Crumbled Blue Cheese
Challah sandwich roll, split, toasted
1/4 cup shredded lettuce
1 slice Tomato
4 slices OSCAR MAYER Deli Fresh Shaved Honey Smoked Turkey Breast
2 slices OSCAR MAYER Bacon, cooked
1/4 cup thin avocado slices
prep time: 15 min
total time: 15 min
makes: 1 serving
1. MIX dressing and cheese; spread onto cut sides of roll.
2. FILL with remaining ingredients.
- Serve with assorted cut-up fresh vegetables and a piece of your favorite fresh fruit.
- Prepare as directed, omitting the blue cheese, substituting KRAFT Light Ranch Dressing for the MIRACLE WHIP and adding a KRAFT Deli Fresh 2% Milk Reduced Fat Swiss Cheese Slice to the sandwich filling.
- Substitute KRAFT Real Mayo Mayonnaise for the MIRACLE WHIP.
easy football party food ideas
easy party food recipes
game day recipes
football food ideas
The ultimate guide to cooking a beef roast (rib roast) from Donald Russell the online butcher.
Donald Russell Headchef Stefan explains in easy steps how to cook a large beef roast to perfection. These easy tips can easily be used for Sunday roasts, pork roasts, lamb roasts or any large roast you wish.
For more information visit www.donaldrussell****
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Just what it sounds like. A vidio of me eating a sandwich. But set to music. And according to one of the responses from YouTube, I'm hot. I'm not sure. You can dicide for yourself. But the vidio is very lol.
Watch these German wakeboarders perform the 'Stalefish' and..um...the 'Roast Beef'.
Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don't have a rotisserie, cook by indirect heat (see notes below).
Prep: 10 minutes
Marinating: 4 to 12 hours
Cook: 1 hour
1/2 cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) EACH vegetable oil and brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) EACH ground cumin and Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (eg. Inside Round, Sirloin Tip or Outside Round)
1 tsp (5 mL) EACH salt and pepper
1. Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 4 to 12 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400ºF/200ºC). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140ºF (60ºC) for medium-rare (about 1 hour). Meanwhile, bring reserved marinade to boil to use as a basting sauce near the end of cooking or to serve as a dipping sauce.
3. Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve roast into thin slices and serve with boiled marinade as a sauce.
Makes 12 servings.
Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts):
23 g protein
7 g fat
2 g carbohydrate
An excellent source of Zinc and good source of Iron.
Daily Value %
Vitamin D 10%
Vitamin B6 15%
Vitamin B12 110%
Courtesy of the Beef Information Centre, for more recipes and to join the Make it Beef Club, visit www.beefinfo****
Written by: Jane Muller
Mountview Barbecue's famous Donut Tents in Banff, Alberta are a favorite venue for events and group dinners. With a live band, open air fireplace and an incredible cowboy bbq dinner featuring roast beef delivered on a pitchfork, a night at the Donut Tents is a memory that will last forever.
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Viking Range provides instructions on how to roast meat and make a jus.