View Full Version : More of Toni's Recipes
This is actually a recipe from foodtv and I made it and ate the whole thing by myself it was so dam good...and cheap to make
1 tbs extra virgin olive oil (or pam)
1 small onion, chopped
1/2 cup vodka
2 tbs worchestershire sauce
2 tsp hot pepper sauce
1 cup canned tomato sauce
1 tbs prepared horseradish
salt and pepper
1 1/2 lbs beef sirloin cut into bite size pieces. (you can use an eye of round or top round steak..top round or tip roast will be more tender than the eye of round).
Heat a small saucepan over med. high heat. Add oil (or spray with pam) and onions. Add vodka and reduce by 1/2. Add worchestershire, hot sauce, tomato sauce and horseradish. Stir to combine and let bubble. Add salt and pepper to taste.
Heat a nonstick skillet over high heat. Get it smoking hot. Spray meat with pam and toss the meat to evenly cover. Season with salt and pepper. Cook the meat until carmalized all over, about 2 minutes each side. Dont over stack your pan. Cook in batches if you have to.
transfer to plate, dipping sauce on side...and eat.
I'm 17 haha am I allowed to eat this?
I'm 17 haha am I allowed to eat this?
In short....no.
Awesome recipe. Ill have to try this on the weekend sometime. Thanks.
I'm 17 haha am I allowed to eat this?
Your cooking the alcohol..so yes. Just dont go hittin' the bottle afterwards...or during...or before! hahaha! You will love the sauce..it goes with any steak you make..its really delicious.
lol Not that your reccomending that someone underage steal alchohol from their parents or go out and try to buy some of course? lol
Short answer was no. Longer answer is with parental supervision. Yes the alchohol burns off, but your not even allowed to have it in your possesion. Otherwise I would have been using the excuse, " Yes sir, I'm underage but these kegs and bottles of JD is for the nice dinner I'm making" years ago.
Sorry, lol Just bustin "balls"
Looks good toni, im gonna have to try this today, i love all the great ideas
lol Not that your reccomending that someone underage steal alchohol from their parents or go out and try to buy some of course? lol
Short answer was no. Longer answer is with parental supervision. Yes the alchohol burns off, but your not even allowed to have it in your possesion. Otherwise I would have been using the excuse, " Yes sir, I'm underage but these kegs and bottles of JD is for the nice dinner I'm making" years ago.
Sorry, lol Just bustin "balls"
I didnt think of that...lol
pretty funny though!
2 (10oz packages) frozen southwestern style corn and roasted red peppers/thawed
1 (14 1/2 oz can) tomatoes, undrained (spicy or chili spiced)
1 (15 1/2 oz can) white hominy, drained
1 (15 oz can) black beans, rinsed and drained
salt and pepper
1/2 cup shredded pepper-jack cheese
Combine first 5 ingredients in a baking dish, stir well. Cover and bake at 350 for 25 minutes or until bubbly. Uncover, sprinkle with cheese and bake 5 more min.
4 servings
364 cal, 6.5g fat, 17g protein, 63g carbs
Great over rice, with eggs, or tortilla chips..even in your tacos!
just got done eatin the steak bites with bloody mary sauce...the sauce was great...but the steak was a tad on the tough side...it truly made me feel like an animal eatin it haha...how do u get ur steak bites tender?
p.s. i'm a little tipsy now, haha just kidding
RedLine
02-25-07, 11:01 am
which meat did you use?
ummm im thinkin it was top sirloin
Usually it comes tender..was it pink in the middle? You dont cook it through, then it will be dry and hard to chew..haha! You cut the steak in small bitesize pieces and seaon with salt and pepper...just brown the meat in batches in a very hot skillet coated with pam..or plain oil (like a tsp of canola or olive oil). Sear the meat and then move to a plate lined with a paper towel to absorb excess oil.
You should cook the meat in 3 small batches, depending how much meat your using. Try tip roast next time..these are not very expensive cuts of meat. If you use top round or eye round..they will surely not be very tender..these kinds of meats are best cooked for long periods of time or to be sliced thin and seared.
Hope this helps.
RedLine
02-25-07, 11:49 am
well my mom cooked it last night, and haha im not tryin to knock her, but shes not known for being the best cook...should i marinate the meat next time to ensure tenderness, or should i just try a different slab of meat? The great taste of the sauce overwhelmed the chewy meat, so all the meat got eaten.
Try the tip roast, but the sirloin should be fine....you dont have to marinate this meat. It will affect the beauty of the sauce..salt and pepper is all it needs. This is a very simple dish that is filling and the sauce is what really makes it. You can use the sauce with any meat really.
RedLine
02-25-07, 12:41 pm
k ill give the tip roast a shot next time i make it, thanks
BitterNdThenSome
02-25-07, 10:34 pm
lol Not that your reccomending that someone underage steal alchohol from their parents or go out and try to buy some of course? lol
Short answer was no. Longer answer is with parental supervision. Yes the alchohol burns off, but your not even allowed to have it in your possesion. Otherwise I would have been using the excuse, " Yes sir, I'm underage but these kegs and bottles of JD is for the nice dinner I'm making" years ago.
Sorry, lol Just bustin "balls"
you make it sound like its impossible for someone underage to buy alcohol. and you are allowed to have it in your posession as long as its unopened and your not drunk. lastly, i highly doubt that if the cops are kicking in your front door that theyr lookin for kids cooking with vodka, theyr looking for your neighbors cooking meth. bodybuilders freak out over alcohol, but i do a lot of cooking, and i know that it can really add to a dishes flavor, and plus, what the hell is a few tablespoons of heavily cooked vodka gonna do to you? nothing. if you slam a fifth and cook with a few tablespoons, thats different.
Cooking in a single pot means all flavors are retained and the meat will be moist and tender.
Serves about 4
1 large chopped onion
1 finely chopped garlic clove
2 celery stalks, washed and sliced
2 carrots, diced (chopped small)
fresh sage leaves (huge for this dish..must have fresh)
1 1/4 cups chicken broth (reduced sodium/fat free)
12oz boneless, skinless chicken breast, chopped
1 1/4 cups brown rice or wild rice
14oz can chopped tomatoes
tabasco sauce
salt and pepper to taste
2 med. zucchini, sliced thin (optional)
3 1/2oz lean ham, diced
Place onion, garlic, celery, carrots and fresh sage leaves (about 3 leaves), in large pan and pour in chicken broth. Bring to boil, cover and simmer for 5 min.
Stir chicken into pan with veggies, cover and cook 5 min.
Stir in rice and canned tomatoes. Add a dash or two of tabasco and salt and pepper. Bring to boil, cover and simmer for 25min. (remember to reduce heat when simmering..should be a very slight boil).
Stir in sliced zucchini and ham and cook 10 min. longer, stirring occasionally until rice is tender.
Remove and discard sage leaves. Serve with salad or crusty bread (if your bulking!)
Enjoy!
3/4 lb ground turkey (lean)
3/4 lb ground beef (leanest)
1/3 cup dry breadcrumbs
2 large eggwhites
pam
3/4 cup water
3 tbs tomato paste
2 tbs madiera wine or dry sherry
1 1/2tbs worchestershire sauce
1/4 tsp pepper
1 (10.5oz) can condensed french onion soup (campbells)
Combine 1st 4 ingredients. Divide meat mixture into 6 small portions, like little meat loaves, about a 1/2" thick patty or loaf.
Heat non-stick skillet with pam over med-high heat and add patties. Cook 6 minutes or until browned, turning after 3 minutes (so, 3 min per side).
Remove patties and keep warm. Stir water into same pan and remaining ingredients. Bring to boil and add patties. Cover and reduce heat to simmer 10 minutes and cook until wine mix has reduced to about 3/4 cup.
1 patty and 2 tbs sauce = 210 cal, 6g fat, 28g protein, 10g carb
focused
02-28-07, 12:18 pm
3/4 lb ground turkey (lean)
3/4 lb ground beef (leanest)
1/3 cup dry breadcrumbs
2 large eggwhites
pam
3/4 cup water
3 tbs tomato paste
2 tbs madiera wine or dry sherry
1 1/2tbs worchestershire sauce
1/4 tsp pepper
1 (10.5oz) can condensed french onion soup (campbells)
Combine 1st 4 ingredients. Divide meat mixture into 6 small portions, like little meat loaves, about a 1/2" thick patty or loaf.
Heat non-stick skillet with pam over med-high heat and add patties. Cook 6 minutes or until browned, turning after 3 minutes (so, 3 min per side).
Remove patties and keep warm. Stir water into same pan and remaining ingredients. Bring to boil and add patties. Cover and reduce heat to simmer 10 minutes and cook until wine mix has reduced to about 3/4 cup.
1 patty and 2 tbs sauce = 210 cal, 6g fat, 28g protein, 10g carb
you are too good too us fellas here at the FORVM.....seriously. haha thanks for the good recipe!