Coffee-braised Short Ribs

Coffee-braised Short Ribs

Ingredients

  • 2 tablespoons olive oil
  • 5 pounds 1- inch-thick short ribs
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/4 teaspoons ground cumin
  • 2 cups #strong freshly brewed coffee
  • 14 -s 1/2 ounce can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • #Chopped fresh cilantro

Directions:

  • Preheat oven to 300°F. Heat oil in a large heavy stockpot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in stockpot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes.
  • Stir in garlic and sauté uncovered 1 minute.
  • Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.
  • Transfer ribs to a platter and spoon sauce over top.
  • Sprinkle with chopped cilantro.

Recipe Source

Best Oreo Dessert

Best Oreo Dessert

Ingredients

  • 6 tablespoons butter, melted
  • caramel and hot fudge topping
  • 1 package of Oreo’s (39 cookies)
  • 3/4 quart of vanilla ice cream (about 3 cups), softened

Directions:

  • Crush the Oreos finely with food processor or using zip-lock bag.
  • Place them in a bowl and mix with 6 tbsp of melted butter.
  • Prepare 8×8 dish by lining it with foil.
  • Press 2 cups of the Oreo crumbs on the bottom.
  • Freeze for half an hour.
  • Displace the ice cream from freezer to soften.
  • Displace Oreo crust from freezer and spread the ice cream over it.
  • Transfer back to freezer for about half an hour.
  • Displace from freezer and place the remaining crumbs on top. Press gently.
  • Freeze again for about 2 -3 hours.
  • When ready remove the foil and cut into squares.
  • Serve with chocolate topping and caramel.
  • Enjoy!

Submitted by: Monica Black

 

Chocolate Banana Cheesecake

Chocolate Banana Cheesecake

Ingredients

  • Crust:
    1) 1/8 teaspoon sea salt;
    2) 3/4 cup roasted unsalted peanuts;
    3) 3 soft medjool dates, pitted and chopped
  • Filling:
    1) 1 cup roasted unsalted peanuts (preferably soaked overnight, drained);
    2) 2 Tbsp lemon juice;
    3) 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid);
    4) 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping);
    5) 2 Tbsp organic smooth peanut butter;
    6) 1 1/2 cups raw cashews (preferably soaked overnight, drained);
    7) 1/4 cup plus 3 Tbsp coconut water;
    8) 1/3 cup plus 3 Tbsp agave nectar;
    9) 1/2 teaspoon sea salt;
    10) 2 small ripe organic bananas, cut into chunks;
    11) 1/3 cup unsweetened cocoa powder;
  • Swirl:
    1) 2 tbsp agave nectar
    2) 1/4 cup smooth organic peanut butter
    3) 1 tsp pure vanilla extract
  • Cream Topping:
    1) 1/4 cup coconut water;
    2) 1 tablespoons agave syrup;
    3) 2 Tbsp coconut oil (warmed to liquid);
    4) 1/4 cup raw cashew pieces (preferably soaked overnight);
    5) 1/4 cup plus 2 Tbsp fresh young coconut meat;
    6) 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)

Directions:

  • Grease 6″ spring form pan with coconut oil.
Crust:
  • Process sea salt and peanuts in a food processor.
  • Add the dates and process.
  • Press the mixture into the bottom of the pan.
Filling:
  • Drain peanuts and cashews and mix them with lemon juice, coconut water, coconut oil, agave nectar, vanilla, bananas, peanut butter and sea salt in a food processor. Blend until smooth.
  • Divide the mixture in two bowl. Turn one back in the food processor and add the cocoa powder. Blend until smooth.
  • Whisk the swirl ingredients.
  • Pour the filling over the crust taking turns between the plain and chocolate ( about 3 tablespoons ) as well as peanut butter swirl ( 3 tablespoons) until everything is used up.
  • Tap on the counter to level and swirl to make marbling with a knife.
  • Refrigerate for 6 hours.
Topping:
  • Drain cashews and blend in a food processor all of the ingredients.
  • Freeze for about half an hour. Pour in pastry bag.
  • Decorate the cheesecake.

Submitted by: Kim Simpson

Oven-Fried Onion Rings

Oven-Fried Onion Rings

Ingredients

  • 1/4 cup ( 35 grams ) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 cup ( 250 ml ) plain yogurt
  • 2 eggs
  • 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
  • 4 cups ( 200 grams ) finely crushed potato chips
  • 2 larger onions
  • 3 tbsp vegetable oil
  • salt

Directions:

  • Preheat oven to 390 F.
  • Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
  • Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
  • Whisk until smooth.
  • Smash the chips finely and place them in a bowl too.
  • Peel the onions and cut them into 1/2 inch (1 cm) rings.
  • Use a piece of parchment to cover a baking sheet.
  • Drizzle with 3 tbsp vegetable oil.
  • Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
  • Toss the onion rings in the flour mixture.
  • Dip each ring into the batter.
  • Let the excess batter dribble off a little.
  • Coat the rings with the crushed potato chips.
  • Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
  • Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
  • Sprinkle with salt while the rings are still hot.
  • Serve with your favorite dipping sauce.

Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls

Ingredients

  • 3 Tbsp. butter, melted
  • 1/3 C. packed light brown sugar
  • 1/4 C. chopped pecans (optional)
  • 2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits
  • 1/2 C. pancake syrup
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped almonds (optional)

Directions:

  • Spray with non-stick spray a fluted pan.
  • Mix syrup and melted butter in a small bowl.
  • In different bowl combine cinnamon, nuts and brown sugar.
  • Pour half of the syrup mixture in the pan.
  • Top with half of the brown sugar mixture.
  • Arrange the biscuits on the bottom closely together to make a ring.
  • Pour the remaining sugar mixtures and syrup on top.
  • Bake for about 20 minutes at 375 degrees.
  • Let cool 1 minute and then serve!
Submitted by: Jessie Robbins

Peppermint Hot Chocolate Cupcakes

Peppermint Hot Chocolate Cupcakes

Ingredients

  • 2 ounces mini semisweet chocolate chips
  • 1 cup hot-brewed coffee
  • 2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/3 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • FOR THE CHOCOLATE GANACHE:
  • 1/2 cup heavy cream
  • 1/2 tablespoon unsalted butter
  • 6 ounces semisweet chocolate
  • FOR THE PEPPERMINT MARSHMALLOW BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 7 ounces marshmallow creme
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • TOPPING:
  • 1/4 cup crushed peppermint candies

Directions:

  • Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
  • Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
  • While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting (directions for both below). Put the frosting into a pastry bag fitted with a star tip.

To make the Chocolate Ganache:

  • Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.

To make the Peppermint Marshmallow Buttercream Frosting:

  • Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

To assemble cupcakes:

  • Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes and sprinkle with crushed peppermint candies.

Yield: 24 cupcakes
Recipe Source

Mini Chicken Pot Pies Made w/ Bisquick

Mini Chicken Pot Pies Made w Bisquick

Ingredients

  • Thai Chicken Mixture:
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 cup sliced green onions (4 medium)
  • 1/2 teaspoon Thai red curry paste
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Baking Mixture:
    1/2 cup milk;
    2 eggs;
    1/2 cup Original Bisquick® mix
  • Garnishes:
    1/4 cup sliced green onions (4 medium, if desired);

    1/2 cup salted cocktail peanuts

Directions:

  • Preheat oven to 375°F.
  • Spray 12-cup muffin pan with cooking spray.
  • Heat oil over medium-high heat in 10″ nonstick skillet.
  • Cook chicken about 6 minutes, stirring occasionally.
  • Add onion and cook for 3 minutes.
  • Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
  • Whisk ingredients for baking mixture in a bowl until well combined.
  • Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
  • Bake for about 30 minutes.
  • 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
  • Close and continue baking.
  • Cool for 5 minutes. Loosen sides from the muffin pan with knife.
  • Remove from pan and place on a cooling rack. Let cool for 10 minutes.
  • Serve with slices of green onion.

Yield: 6

Submitted by: Stacy Jenkins

How to Make Spicy Mayo for Sushi

Learn how to make spicy mayo for sushi from sushi chef Mamie Nishide in this Howcast food video.

New Year’s Eve Pineapple Pom Cocktail

New Year’s Eve Pineapple Pom Cocktail

Ingredients

  • 1 1/2 ounces Pomegranate Black Tea
  • 1 1/2 ounces cognac
  • 1/2 ounce orange Curacao
  • 4 one-inch square pieces of pineapple
  • 2 dashes Angostura Bitters
  • GARNISH:
  • nutmeg

Directions:

  • Muddle the pineapple chunks and the Curacao in the bottom of a mixing glass.
  • Add the remaining ingredients and shake well with ice.
  • Double strain into a chilled flute and garnish with grated fresh nutmeg.

Recipe Source

Beef Cutlets Easy

beef-cutlets-easy

Ingredients

  • 1 lb of thin sliced beef
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons of flour
  • 1 egg

Directions:

  • Wash and tenderize the meat with meat tenderizer.
  • ***Tip from Helen*** Cover the meat with the clear wrap and then use the smooth shaped side of the ”hammer” to tenderize the meat.***
  • Season the meat with salt and pepper, cut into medium sized slices 6-7 inch long and 2-4 inch wide. (Or if your meat was cut before then leave as it is)
  • Pour the flour in a disposable plate.
  • In a separate deep dish beat the egg. (you may add 1 tablespoon of water for it to be beaten better and evenly). Season the egg mix with salt and pepper.
  • Run the cutlet through the flour, then egg and then put on a hot frying pan (add the cooking oil just before putting your cutlets to fry).
  • Fry the cutlets on each side until golden brown.
  • Serve warm with mashed potato, rice or grilled vegetables.
  • Enjoy!
  • Helen @Helen’s Cooking
  • http://www.helenscooking.info

 

Recipe Source

Coffee-braised Short Ribs

Ingredients 2 tablespoons olive oil5 pounds 1- inch-thick short ribs1 large yellow onion, chopped1 large red bell pepper, chopped1 large jalapeño, seeded and … [Read more]

Best Oreo Dessert

Ingredients 6 tablespoons butter, meltedcaramel and hot fudge topping1 package of Oreo's (39 cookies) 3/4 quart of vanilla ice cream (about 3 cups), softened … [Read more]

Chocolate Banana Cheesecake

Ingredients Crust: 1) 1/8 teaspoon sea salt; 2) 3/4 cup roasted unsalted peanuts; 3) 3 soft medjool dates, pitted and choppedFilling: 1) 1 cup roasted … [Read more]

Oven-Fried Onion Rings

Ingredients 1/4 cup ( 35 grams ) all-purpose flour1/2 tsp salt1/4 tsp black pepper1/4 tsp cayenne1 cup ( 250 ml ) plain yogurt2 eggs1/2 cup ( 70 grams ) plus … [Read more]

Biscuit Cinnamon Rolls

Ingredients 3 Tbsp. butter, melted1/3 C. packed light brown sugar1/4 C. chopped pecans (optional)2 small tubes refrigerator buttermilk biscuits or 1 tube … [Read more]

Peppermint Hot Chocolate Cupcakes

Ingredients 2 ounces mini semisweet chocolate chips1 cup hot-brewed coffee2 cups sugar1 2/3 cups all-purpose flour1 cup unsweetened cocoa powder1 1/3 … [Read more]

Mini Chicken Pot Pies Made w/ Bisquick

Ingredients Thai Chicken Mixture: 1 lb boneless skinless chicken breasts, cut into bite-size pieces1/4 cup sliced green onions (4 medium)1/2 teaspoon Thai … [Read more]

How to Make Spicy Mayo for Sushi

Learn how to make spicy mayo for sushi from sushi chef Mamie Nishide in this Howcast food video. … [Read more]

New Year’s Eve Pineapple Pom Cocktail

Ingredients 1 1/2 ounces Pomegranate Black Tea1 1/2 ounces cognac1/2 ounce orange Curacao4 one-inch square pieces of pineapple2 dashes Angostura … [Read more]

Beef Cutlets Easy

Ingredients 1 lb of thin sliced beef1 teaspoon pepper1 teaspoon salt3 tablespoons of flour1 egg Directions: Wash … [Read more]