Beef short ribs braised in a big red until tender and juicy. I use chicken stock in this recipe because beef stock provided an overly heavy flavor that I didn't get when I made this with chicken stock.
The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas.
If you try this, you will agree that it as good as any "REAL" bolognese recipe, but it does not have pork in it. Whole milk adds a mellow note but is optional if you are going porkless for kosher reasons. White wine and chicken stock are used for balance and beef base is added for depth of flavor. If you can’t find beef base (a readily available brand is “Better than Bouillon”) you can omit it. I am not fond of store bought beef broth as it usually contains beef flavoring and tastes artificial.
This is one of my oldest recipes. I have also made it with duck instead of pork. Both turn out wonderfully. The secret is to finely chop all of the vegetables so that you get a bite of everything in every bite. The egg rolls can be fried, but they are also good steamed.
I usually freeze about half, and they generally freeze well.
This recipe actually started out as a homemade ravioli filling. I had a bunch left over after I made the ravioli, so I added a few things and came up with this. This is just a product of my imagination, so I'm interested to find out what you think. My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well.
Easy to make and good on so many things. This recipe started out as a sauce for my family's annual fondue dinner. However we now make a huge jar of it at thanksgiving too for leftover turkey sandwiches.
I adapted this recipe from one passed down in my family. It starts as a typical blender Bearnaise sauce, but it is chilled into a fantastic sandwich spread for roast beef and egg sandwiches. The sauce will last one week in the fridge.
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