123183 hot pecan beef spread Recipes

pecans, chopped, butter, cream cheese, milk, chipped dried beef, minced, garlic, minced, sour cream, onions, minced, green peppers, minced, worcestershire sauce

cornbread mix, salt, pepper, cod or tilapia fillets, canola oil, sweet-hot pecan sauce

beef tenderloin, salt and pepper, butter or 1/2 cup margarine, onion, sliced thinly, garlic, minced, fresh mushrooms, sliced, dry red wine, worcestershire sauce, hot sauce, beef broth, all-purpose flour

beef roast, water, dry onion soup mix, salt, pepper, broth (from roast ), flour, water, beef bouillon cubes, gravymaster or 2 tsp browning sauce

peaches (peeled and mashed ), tomato (peeld and mashed), fresh hot pepper, seeded and chopped fine, lime juice, onions, chopped fine, red pepper flakes, cayenne pepper, red bell peppers, chopped fine, powdered fruit pectin, butter, dried red chilies

longhorn or sharp cheddar cheese, pimientos, chopped, mayonnaise, hot pepper sauce to taste

bacon slices, pecan pieces, grated cheddar, cream cheese, room temperature, mayonnaise, hot pepper sauce (such as tabasco), worcestershire sauce, green onions, sliced, crackers

chopped onion, butter, white wine, sour cream, mayonnaise, cream cheese, softened, dried beef, chopped, chopped pecans

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

cream cheese, softened, chopped pecans, dried cranberries, orange juice concentrate

chopped pecans, butter, cream cheese, softened, milk, sour cream, garlic powder, pepper, dried beef, finely chopped, onion, grated, chopped green pepper, assorted crackers or pita chips

pecan halves, beef broth, butter, chopped green onion, garlic pressed, pureed tomato, cornstarch dissolved in 1/4 cup water, egg yolk, cream, salt, white pepper, nutmeg

beef tenderloin, salt, pepper, butter or margarine, onion, thinly sliced, garlic clove, minced, sliced fresh mushrooms, dry red wine, worcestershire sauce, hot sauce, beef broth, all-purpose flour

beef rump roast or bottom round roast (3 lb), green peppers, diced, white wine or beef broth, worcestershire sauce, salt, garlic salt, dried oregano, kaiser rolls, split

beef flank steak, mixed salad greens, olive oil or 3 tsp cooking oil, sweet red pepper, italian salad dressing, grated parmesan cheese, coasely ground black pepper

cream cheese, softened, milk, dried beef, diced, onion, diced, garlic powder, white pepper, sour cream, pecans, chopped

cream cheese, softened, shredded monterey jack pepper cheese, chopped onions, mayonnaise, garlic powder, chipotle chiles in adobo, seeded and finely chopped (from can), dried beef, finely chopped, chopped pecans, toasted

dried beef (minced ), cream cheese (softened ), milk, sour cream, onion, salt and pepper to taste, green pepper , 1 cup chopped pecans)