INGREDIENTS:
beef bones (I usually use 2 beef shanks)
carrots (2-3 thick ones, peeled and cut in big chunks)
ginger root (unpeeled and cleaned)
1 onion (quartered)
beef (chuck roast - some cubed and place in broth, thinly slice rest)
fish sauce
salt
sugar
pepper
star anise (about 8)
bean sprouts
pho noodles
hoisin sauce
siracha sauce
DIRECTIONS:
1. Parboil beef bones in salt and water. Drain, and place back in pot.
2. Add to broth - water, fish sauce (or beef/chicken buillon cubes, or chicken stock). Also add carrots, ginger, onion, and other spices (at least the star anise, but I've also experimented with adding allspice and cinnamon sticks). Also add cubed beef if you want.
3. Bring broth to boil, then lower to a simmer. Simmer for several hours.
4. Continually skim fat off surface of broth. Season to taste along the way.
5. While broth cooks, thinly slice some beef and boil the pho noodles.
6. To prepare pho for eating, place a serving of cooked noodles and bean sprouts (and other desired garnishes) in a bowl. In a separate small pot, add broth and desired amount of thinly sliced beef. After beef is cooked, poor meat and broth over your noodles and veggies in bowl. Add hoisin sauce and/or siracha sauce if you want.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Sunday, January 22, 2012
Wednesday, October 20, 2010
The Very Best Salisbury Steak
INGREDIENTS:
1 (10 1/2 ounce) can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
DIRECTIONS:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.
NOTES:
I actually cooked this a while ago, so my memory of the changes I made is a little foggy. I do remember that I doubled the gravy. So I added an extra can of french onion soup and doubled everything else when I did the gravy part. I think I would've even tripled it 'cause Vuong and I like a lot of gravy. I also omitted the mustard powder. I didn't have it, and I don't care for mustard taste too much. I also think I might've added some sugar to the sauce, since I'm not too much of a ketchup fan.
RESULTS:
Really good. It's like a fancy loco moco. The patties were nice and tender, and the gravy sauce was pretty good.
I totally forgot about this recipe! I've only made it once so far. I'm definitely going to make this again as soon as I can get the ingredients together.
EDIT - 05/03/2011
I made these again a month or so ago. It wasn't as good as I remembered from the first time. Not sure what it made it "really good" the first time around. I don't think I'll be making these again any time soon.
http://www.food.com/recipe/the-very-best-salisbury-steak-56694
1 (10 1/2 ounce) can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
DIRECTIONS:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.
NOTES:
I actually cooked this a while ago, so my memory of the changes I made is a little foggy. I do remember that I doubled the gravy. So I added an extra can of french onion soup and doubled everything else when I did the gravy part. I think I would've even tripled it 'cause Vuong and I like a lot of gravy. I also omitted the mustard powder. I didn't have it, and I don't care for mustard taste too much. I also think I might've added some sugar to the sauce, since I'm not too much of a ketchup fan.
RESULTS:
Really good. It's like a fancy loco moco. The patties were nice and tender, and the gravy sauce was pretty good.
I totally forgot about this recipe! I've only made it once so far. I'm definitely going to make this again as soon as I can get the ingredients together.
EDIT - 05/03/2011
I made these again a month or so ago. It wasn't as good as I remembered from the first time. Not sure what it made it "really good" the first time around. I don't think I'll be making these again any time soon.
http://www.food.com/recipe/the-very-best-salisbury-steak-56694
Lasagna
INGREDIENTS:
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
Thursday, February 26, 2009
Eggplant Gratin
INGREDIENTS
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html
Wednesday, October 15, 2008
Cheeseburger Soup
INGREDIENTS:
4 cups chicken broth
1 T dried onion (or 1/2 medium onion, chopped)
1/2 lb lean ground beef
1 red bell pepper, seeded and chopped
1 cup milk
12 oz Velveeta, cubed
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
Tabasco sauce, optional
crumbled bacon, optional
DIRECTIONS:
1. Brown the ground beef. Drain the fat/liquid and add to crockpot.
2. Add all other ingredients to crockpot (except for tabasco sauce and bacon).
3. Cook on low for 5-7 hours.
NOTES:
I used soy milk. It's recommended not to use any milk higher than 2%...or else it will curdle in the crockpot. I also used 16oz of Velveeta. I didn't want to save just 4oz of Velveeta and I figured it wouldn't hurt the recipe to add a bit of extra cheese.
RESULTS:
Very good!! I thought it would be thicker, but it was soupy. We ate it with some bread, but I could've done without it. The potatoes in the soup were good enough starch for me. We also added some bacon bits since we had a bottle of it. It's good with the bacon, but don't add too much or else it will be salty.
Oh, and this recipe made enough to fill about 7-8 bowls. Vuong and I each had two bowls for dinner...then ate it again for lunch the next day.
I will definitely make this again!
source for recipe
4 cups chicken broth
1 T dried onion (or 1/2 medium onion, chopped)
1/2 lb lean ground beef
1 red bell pepper, seeded and chopped
1 cup milk
12 oz Velveeta, cubed
2 potatoes, cut in 1-inch cubes
2 small garlic cloves, minced
Tabasco sauce, optional
crumbled bacon, optional
DIRECTIONS:
1. Brown the ground beef. Drain the fat/liquid and add to crockpot.
2. Add all other ingredients to crockpot (except for tabasco sauce and bacon).
3. Cook on low for 5-7 hours.
NOTES:
I used soy milk. It's recommended not to use any milk higher than 2%...or else it will curdle in the crockpot. I also used 16oz of Velveeta. I didn't want to save just 4oz of Velveeta and I figured it wouldn't hurt the recipe to add a bit of extra cheese.
RESULTS:
Very good!! I thought it would be thicker, but it was soupy. We ate it with some bread, but I could've done without it. The potatoes in the soup were good enough starch for me. We also added some bacon bits since we had a bottle of it. It's good with the bacon, but don't add too much or else it will be salty.
Oh, and this recipe made enough to fill about 7-8 bowls. Vuong and I each had two bowls for dinner...then ate it again for lunch the next day.
I will definitely make this again!
source for recipe
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