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Archive for November, 2006

Cranberry Wine Punch

Tis the Season…and so come the Recipes of the Season! Here is a yummy one for the crockpot if you are having people over!

Recipe Source: Crockery Cookery

Cranberry Wine Punch

2 cups – cranberry-raspberry juice
1 cup – water
3/4 cup – sugar
1 – 750ml bottle burgandy or red wine
1 – lemon (unpeeled), thinly sliced
2 – cinnamon sticks
6 – whole cloves

Combine juice, water, sugar, wine and lemon in crockpot. You can either tie the cinnamon & cloves in a small cheesecloth and add to cooker or just throw them in as is. Cover and heat on low for 1 -2 hours. Remove cheesecloth. Enjoy!

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Teriyaki Beef Fondue

While we continue to average at least one new recipe each week I haven’t been overly impressed with how some of them have turned out lately (we’ve tried a snickers cake, granola bars, low fat version of fettucine alfredo and a pork chop dish – which wasn’t too bad). Therefore the recipes to date include ones that are tried and true family favourites!

On that note this fondue is Yummy! We marinate the beef overnight which adds to the overall flavour. Once we are finished fondueing we freeze the leftover broth for later use in a beef & barley stew. The type of fondue pot we use for oil or broth fondues is an electric one which regulates the temperature better than a low flame (we have a couple!). You may need to add extra broth as it does cook down a little.

Adapted From: The 125 Best Fondue Recipes

 Teriyaki Beef Fondue

Marinade
3 tbsp soy sauce
1 tbsp vegetable or olive oil
1 tbsp water
1 tbsp honey
2 tsp minced ginger root
1 clove garlic, minced
1 lb beef thinly sliced (top sirloin or tenderloin)

Broth
5 cups beef broth
1/3 cup soy sauce
1 tbsp brown sugar
1 tbsp cider vinegar
1 tbsp sake or sherry (we use sherry)
2 cloves garlic (or to taste)
1 tbsp minced ginger root

1. Marinade: In a bowl or zip lock bag whisk/mix together soy sauce, oil, water, honey, ginger and garlic. Mix well. Either put into a bowl with beef or into the ziplock bag and toss to coat beef. Cover/close bag and refrigerate for at least 30 minutes.

2. Broth: In a large saucepan, combine beef broth with soy sauce, brown sugar, vinegar, sake, garlic and ginger. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes. Transfer to fondue pot, setting flame to keep at a simmer.

Remove beef from marinade, spear with your fondue fork and fondue each piece for 3-5 minutes or until cooked to desired doneness.

Enjoy with a nice robust bottle of red wine!

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Burritos

Another Baker Family favourite that is quick, easy, tasty and a regular in our house! You can also substitute ground turkey or ground chicken for the beef. Serve with a green salad. YUM!

Recipe Source: The Best of Bridge (The Best of the Best Vol. 1)

Burritos

2 lbs – lean ground beef
1 – medium onion, chopped
2 – tbsp. taco seasoning (1pkg.)
1/4 tsp – pepper
1/4 tsp – oregano
2 tbsp – chopped fresh parsley
1 cup – sour cream (fat free is fine)
2lbs – monterey jack cheese, grated
1 bottle – medium taco sauce (I use more)
20 – flour tortilla shells medium size

In a large frying pan, brown ground beef and onions. Add taco seasoning, pepper, oregano, parsley and sour cream. Add 1/2 the cheese and 1/2 taco sauce mixing well. Place 2 tbsp or more beef mixture on each tortilla shell and roll up. Place seam side down in 9×13 casserole dish. Top with remaining cheese and taco sauce. Bake at 350F. (180C) for 15 minutes, or until cheese melts and is heated through.

If you want to make individual burritos, use 1/2 the cheese and all the taco sauce, then wrap each burrito in plastic and freeze. Warm in microwave. Serve with salsa and grated cheese.

Makes 16-20

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This recipe is delicious. We make it regularly and usually serve it with noodles of some sort.  Hope you like it!

Recipe Source: The 150 best Slow Cooker Recipes

Greek Beef Stew with Onions and Feta Cheese

1 tbsp – vegetable oil
2 lbs – stewing beef, cut into 1 inch cubes
3 – onions (as many/less as you like)
4 – cloves garlic
1/2 tsp – ground cinnamon
1/2 tsp – ground allspice
3 tbsp – red wine vinegar
1 1/2 cups – tomato sauce
1 tsp – sugar
1 – bay leaf
1 – cup crumbled feta cheese

Noodles (any kind you want) or mashed potatoes.

In a skillet, heat oil over medium-high heat. Brown beef in batches, adding more oil if necessary. Transfer with a slotted spoon to slow cooker stoneware.

Reduce heat to medium and add onions to pan. Cook until soft and add garlic, cinnamon and allspice, cooking for 1 minute. Add vinegar, tomato sauce, sugar and bay leaf. Stir to combine.

Pour mixture over meat and cook on low for 8-10 hours or on high for 4-5 hours until beef is tender.

Add feta cheese and cook on high for 10 minutes. Discard bay leaf. Spoon over hot buttered noodles or mashed potatoes.

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