Slow Cooker Pepper Steak
1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup Progresso® beef flavored broth (from 32-oz carton)
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice
1. Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown. 2. In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef. 3. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender. 4. In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.
CHILE CON QUESO
1 c Asadero cheese or Jack Cheese; shredded *
4 oz Jalapenos, chopped;
-drained, OR
4 oz Poblanos, deveined &
-julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly,
until the cheese is melted. Serve warm with tostaditas.
White Chili
1 tb Olive oil
1 ts Chili powder
1 sm Onion; peeled, chopped
1 cn (14.5-oz) low sodium chicken broth
2 Cloves (medium) garlic;
1/2 lb Roasted chicken breast meat;
1 md Red bell pepper;
2 tb Lime juice
2 cn (15-oz) white beans;
2 tb Cilantro minced
1 cn (4-oz) diced green chiles
6 tb Salsa; optional
1/2 ts Ground cumin
Garnish with Jack Cheese
In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa or jack cheese can be used to garnish each serving of chili, if desired.
Rib Eye Roast
Ingredients:
4 to 6-beef rib eye roast
Preparation:
Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350°F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135°F for rare; 155°F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5° in temperature to reach 140°F for rare; 160°F for medium. Trim excess fat from roast before carving.
T-Bone Steak with Chili Corn
Ingredients:
2 beef T-bone steaks, cut 1 to 1 ½ inches thick
1 to 2 ears fresh sweet corn, in husks
Cold water
1 to 2 cloves garlic, crushed
½ teaspoon coarse grind black pepper
2 tablespoon butter or margarine
½ teaspoon chili powder
¼ teaspoon ground cumin
Preparation:
Pull back corn husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of one of outside corn leaves. Soak corn in cold water 3 to 4 hours. Remove corn from water; place on grid over medium coals*. Grill 20 minutes, turning often. Meanwhile combine garlic and pepper; rub evenly into both sides of beef T-bone steaks. Place steaks on grid with corn; grill steaks to desired doneness, turning steaks once and corn often. Grill 1-inch thick steaks 14 to 16 minutes for medium rare to medium. Grill, covered, 1 ½-inch thick steaks 20 to 24 minutes for medium rare to medium. Remove corn when tender. Meanwhile melt butter; add chili powder and cumin. Trim excess fat before carving steaks into thick slices. Serve with corn and seasoned butter.
BBQ Baby Ribs
Ingredients:
4 lb. pork baby back ribs
1 cup BULL'S-EYE Original Barbecue Sauce or KRAFT Original Barbecue Sauce
CUT ribs into two-rib sections.
Preparation:
PLACE ribs in Dutch oven or large saucepan. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.; drain.
PREHEAT oven. Bake until ribs are cooked through, turning occasionally and brushing generously with the barbecue sauce.
.
BBQ Burgers
Ingredients:
1 lb. ground beef
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh bread crumbs
1/4 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided
4 hamburger buns
Preparation:
PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.
PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.
FILL buns with burgers and lettuce, if desired.
Shrimp Skewers
Ingredients:
24 jumbo shrimp (1 lb.), cleaned
1/2 cup KRAFT FREE Italian Fat Free Dressing, divided
1-1/2 cups instant white rice, uncooked
1 medium each: zucchini and red pepper, finely chopped
1-1/2 cups low-sodium chicken broth
1 green onion, thinly sliced
Preparation:
PREHEAT grill to medium-high heat. Meanwhile, soak 4 wooden skewers in water. Toss shrimp with 1/4 cup of the dressing. Let stand 10 min. to marinate. Drain; discard marinade. Place shrimp evenly on skewers.
LAYER 3 (14-inch) squares of foil. Fold foil in half. Double fold the 2 opposite sides to make a pouch. Place rice, zucchini and peppers in pouch. Gradually add chicken broth and remaining 1/4 cup dressing. Double fold foil at top of pouch to seal, leaving room for air to circulate inside pouch.
PLACE foil packet on grate of grill; cover grill with lid. Grill 10 to 15 min. or until most of the liquid has been absorbed. Let stand 5 min. Meanwhile, place skewers on grill. Grill 5 min. or until shrimp turn pink. Place rice mixture on serving platter; top with shrimp. Sprinkle with onions.
BBQ Chicken
Ingredients:
2 whole chickens (3 lb. each)
2 small lemons
4 cloves garlic, peeled
1 cup KRAFT Original Barbecue Sauce
1 tsp. Italian seasoning
Preparation:
PREHEAT both burners of gas grill to medium-high heat. Trim the excess fat from the chickens and discard. Cut lemons in half; squeeze juice into a small bowl. Reserve lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well.
PLACE 2 each of the lemon halves and garlic cloves inside the cavity of each chicken.
TURN off the burner on one side of the grill, then place the chickens, breast sides up, on that side. Cover grill with lid. Grill 1-1/2 to 2 hours or until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thighs registers 180°F, occasionally turning and brushing the chickens with the barbecue sauce mixture during the last 20 min. of the grilling time. Remove and discard lemon halves and garlic cloves from chicken cavities before serving.