Way back before we had Rutabaga, hubby and I would indulge every so often in a trip to Melting Pot for a fabulous fondue dinner. Rarely did we eat all the meat as we had stuffed ourselves silly on the cheese fondue appetizer. Since our daughter was born however I can count on 3 fingers how many times we’ve eaten there. And once was only for dessert.
Beer Cheese Fondue has a great cool nights flavor that sticks to the ribs. You can add bread for some extra carbs or just stick with veggies and fruit for the lighter side. It is something that you can play around with for flavor intensity. The secret ingredient to this dish is not the beer. It is 2 different varieties of cheese and a good healthy dose of powdered mustard, garlic, and worcestershire.
This dish is great for a fun dinner or to use at a party served up in a crusty sourdough bread bowl. Not gonna lie I miss the bread bowl fad. And since I want to use the best cheese around I’m grabbing Ashe Co Mild Cheddar and Redneck Romano. Since the Mimi’s Recipe I’ve been in love with Redneck Romano. If you have Lusty Monk Mustard on hand substitute it for the Dry Mustard to give this dish a bit more flavor & spice.
Beef & Broccoli a Chinese restaurant favorite for take out. Now it is time for you to have this wonderful meal at home.
A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point. There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes. For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.
Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef Stew has varied little from the time my Great-Grandmother Rumsey taught my Grandmother Hill.
Beef Stew is an American tradition, every family has its own special recipe and this is mine. Unfortunately few pictures were taken of this dish as it was Halloween and the family descended on the pot before I remembered I didn't have a final picture. The recipe provided below few 5 adults and 2 children with no leftovers.
The Boneless Beef for Stew price at the NCF store is $8.99 lb. Combined with the veggies you're running about $15 for a meal that easily fed 7 with no empty stomachs afterward. Boneless beef for stew can take time to become tender. Long cook times are recommended. The processor uses leftover that is not being turned into ground beef to make boneless beef for stew.
Mushroom Gravy is one of those things that takes a simple dish and makes it a WOW dish. While simple itself the flavor packs a punch. Cubed steak is fairly straight forward to cook yet is a versatile ingredient. Serve it as a steak itself, country fried steak or with a tomato based sauce, etc.... there are many ways to cook it. Today is similar to country fried steak only in that we will dredge it in Cube Steak is in the NCF store with plenty in stock for $9 lb. Combined with the mushrooms, sherry, onions, beef stock & sides you're looking at about $15 for a complete meal that will feed 4. Cost effective yet filling & delicious.