Great sauce tomato with deep red color and flavor. Loves the calcium and regular feedings.
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Question by aohell: Any Ideas for tomato free meals?
My Daughter is allergic to tomatoes and i find it really difficult to come up with meals (especially with red meat) that don’t include them.
I’d be really grateful for some tips
Answer by Sugar Pie
Burgundy Beef Tips, Slow Cooker
Prep: 10 min., Cook: 4 hr.
Yield: Makes 6 servings
2 pounds beef sirloin tips, cut into 1-inch pieces
1 (8-oz.) package sliced fresh baby portobello mushrooms or your favorite sliced mushrooms
1 (10 3/4-oz.) can cream of mushroom soup
1/2 cup dry red wine
1 (1-oz.) envelope dry onion soup mix
1/8 teaspoon pepper
1. Stir together beef tips and remaining ingredients in a lightly greased 5-qt. slow cooker.
2. Cover and cook on HIGH 4 hours or until beef is tender, stirring once after 2 hours. Serve the beef tips over hot cooked egg noodles or rice tossed with parsley.
Note: Though we love the hands-off advantage of the slow cooker, this recipe works better when you can stay close by to stir it occasionally. Stirring prevents sticking and distributes ingredients evenly.
–Southern Living, DECEMBER 2007
Crockpot Brown Sugar Chicken
2 lbs boneless, chicken pieces (I use breasts)
1 c. packed brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda (Sprite)
2-3 T. minced garlic (I used 3 cloves)
2 T. soy sauce
1 t. black pepper
Place chicken in Crockpot. Combine remaining ingredients, pour over chicken. Cover, cook on low for 6-8 hrs.
Serve over rice or noodles.
To thicken sauce, combine 1 1/2 T. cornstarch with 2 T. of water and add to the Crockpot, cook on high for 30 minutes longer.
Texas Oven-Roasted Beef Brisket
2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock
Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.
Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
(Obviously, omit salsa in this recipe!)
Puffy tacos stuffed with ground beef
2 pounds of ground beef
1/2 onion chopped
3 cloves of garlic minced
3 jalapeno peppers chopped
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of Mexican oregano
2 tablespoons of fresh cilantro
1/2 teaspoon of powdered cayenne pepper
1/2 cup of your favorite salsa
Salt and pepper to taste
1/4 cup of oil
1 tablespoon of lime juice
Heat oil in skillet on medium heat.
Throw in onions and peppers, and cook for about 10 minutes.
Add garlic, and cook for 2 minutes.
Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
Stir in lime juice.
Puffy taco shells
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 tacos.
–Homesick Texan blog
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