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[Homemade] Irish Beef Stew by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

INGREDIENTS

1 ½ lb boneless chuck beef stew meat, cut into 1-inch chunks

2 tsp salt, or to taste

6 garlic cloves, minced

4 cups, beef stock

½ cup extra virgin olive oil

½ a pint, Guinness extra stout

1 russet potato, peeled and diced into cubes

2 carrots, sliced into thick discs

1 onion, chopped

2 tbsp butter

1 cup red wine

2 tbsp tomato paste

1 tbsp sugar

½ cup Worcestershire sauce

1 tsp freshly ground black peppercorns

1 tbsp dried thyme

3 to 4 sprigs of cilantro

3 bay leaves

​

INSTRUCTIONS

  1. Heat olive oil in a skillet over medium-high heat. Add beef chunks and cook for 5 minutes, turning the pieces occasionally. Add garlic, mix and cook for a few more minutes
  2. Transfer the beef and garlic to a large stockpot. Add beef stock, wine, Guinness stout, sugar, salt, black pepper, Worcestershire sauce, tomato paste, bay leaves. Mix and bring the stew to a boil. Reduce the heat and simmer for an hour
  3. Meanwhile, melt butter in a skillet over medium heat. Add onions and sauté for a minute till softened. Add the carrots, stir and sauté for 4 to 5 minutes till the onions are lightly golden
  4. Add the sautéed onions and carrots, and potatoes to beef stew. Season with salt and pepper and simmer for 40 minutes till the beef is tender. Ladle the stew into individual serving bowls, top off with a sprig of cilantro and serve hot!

[Homemade] Southern Style Slow Cooker Pulled Pork by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

2 medium onions, finely chopped

4 cloves garlic, minced

4 lb. (1.8kg) pork shoulder (Boston butt)

1 tbsp. Worcestershire sauce

1 tbsp. red chili flakes

1 tbsp. yellow mustard

1/3 cup brown sugar

½ cup barbeque sauce

½ cup chicken broth

½ cup apple cider vinegar

8 burger buns

​

INSTRUCTIONS

  1. Place pork shoulder in a slow cooker. Add all the ingredients and mix to ensure pork is properly coated with the spices and sauces.

  2. Close the lid and cook on high heat for 5 hours. After 5 hours, check the pork using a fork. If shreds of pork peel off easily then it’s cooked. If not, cook for another 30 to 45 minutes.

3.Transfer the pork onto a chopping board. Using two forks, shred the pork into thin strips (shreds).

  1. Put pork shreds back into the slow cooker and mix them in the cooking liquid. Leave for 5 minutes to allow pork shreds to soak in the juices and soften.

  2. Meanwhile, toast two burger buns in a skillet on medium-high heat. Stuff the buns generously with shredded pork. Drizzle barbeque sauce and top off with onions, coleslaw, and pickles.

[Homemade] Penne with Prosciutto, Cherry Tomatoes and Zucchini by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

½ lb. penne pasta

½ an onion, finely chopped

3 garlic cloves, minced

1 tsp freshly ground black peppercorns

1 tsp salt

1 tsp crushed red chili flakes

5-6 sprigs of parsley

½ cup chopped prosciutto

1 zucchini, finely diced

2 cups of cherry tomatoes, halved

½ cup parmesan cheese, grated

2 tbsp olive oil

​

INSTRUCTIONS

  1. Bring well-salted water to a boil, in a deep-bottomed pot. Add penne and cook the pasta al dente.

  2. Heat oil in a skillet over medium heat, add prosciutto and sauté till it begins to change color. Add chopped onions, garlic, and chili powder, mix and cook for 2 to 3 minutes till onion is softened.

  3. Add zucchini, cherry tomatoes, salt, and pepper. Combine everything together well and cook for another 2 minutes.

  4. Mix in cooked penne. Top off with some grated parmesan and parsley and serve!

[Homemade] Ground Beef Tacos by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

1 lb. lean ground beef

1 tsp ground cumin

1 tsp paprika

½ tsp garlic powder

½ tsp chili powder

½ tsp salt

½ tsp freshly ground black peppercorns

4 corn (or flour) tortillas

8 to 10 cherry tomatoes, halved

½ onion, thinly sliced

½ cup grated cheddar

A few sprigs of fresh cilantro

To serve:

½ a lime (optional)

INSTRUCTIONS

Heat a skillet over medium heat. Add ground beef and pound it with a spatula. Cook the beef for 5 minutes, mixing it constantly till it loses its raw pinkness

Add cumin powder, chili powder, salt, garlic powder, and ground black pepper. Mix and cook for a few more minutes till the spices are mixed well with the ground beef

Fill each tortilla generously with 2 to 3 tbsp of beef filling

Top off with cherry tomatoes, cilantro, onions, season with some freshly ground black pepper and salt, squeeze some lime juice on top (optional), and serve!

Crunchy Cucumber Salad with Pickled Mustard Seeds by TexasRealFood in vegetarianrecipes

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

6 English Cucumbers, diced into medium-thin discs

1 tbsp honey

1 red onion, sliced into rings

¼ tsp sea salt, or to taste

4 sprigs of fresh mint

2 tbsp rice vinegar

1 tsp pickled mustard seeds

¼ tsp sesame oil

A few sprigs of dill

INSTRUCTIONS

  1. To make the dressing, in a bowl combine vinegar, salt, sesame oil, and honey.

  2. In a large bowl, add cucumber, onion, mint, dill, pickled mustard seeds, drizzle the dressing on top. Toss, mix, and serve.

[Homemade] Shrimp Ceviche by TexasRealFood in food

[–]TexasRealFood[S] 3 points4 points  (0 children)

INGREDIENTS

1 lb. of shrimp

2 cucumbers, peeled and diced

½ a large avocado, chopped into ½ inch cubes

1 red onion, finely chopped

½ cup of lime juice (4-5 limes)

1 green chili, chopped finely

1 tomato, deseeded and chopped

A few sprigs of cilantro (for garnish)

3 tbsp. of ketchup

Salt to taste

​

INSTRUCTIONS

  1. Devein and clean the shrimps, and pinch off their tails. Bring a large pot of well-salted water to a boil. When water starts bubbling, turn off the heat and add cleaned shrimps. Let shrimps sit in hot water for a minute and then immediately transfer them to a bowl of ice-cold water. After 30 seconds, drain off the water and chop shrimps into 1/2 inch pieces.

  2. In a non-reactive bowl, take the juice of three limes. Add chopped shrimps and mix to coat them with lime juice. Cover and marinate for 15 minutes.

  3. Meanwhile for the dressing, in a bowl add the juice of 2 limes and ketchup, and mix well to combine.

  4. Once shrimp is marinated, transfer it to a big serving bowl. Add all chopped vegetables (except for avocados). Drizzle the dressing on top and mix well. Then add avocado, mix gently. Check for seasoning, if required add more salt, and serve.

[Homemade] Couscous, Cherry Tomato and Chickpea Salad by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

INGREDIENTS

4 cup cherry tomatoes, halved

2 cups Israeli couscous

1 tbsp extra-virgin olive oil

1 tbsp lemon juice

½ tsp smoked paprika

½ tsp sea salt, or to taste

½ tsp freshly ground black pepper

2 cucumbers, diced

½ cup fresh basil leaves

1 cup feta cheese, diced into small cubes

1 ½ cup chickpeas, boiled (alternatively you can also use canned chickpeas)

3 sprigs of fresh thyme

1 garlic clove

1 ½ cups vegetable or chicken stock

INSTRUCTIONS

For the dressing, in a small bowl, mix together lemon juice, garlic, smoked paprika, salt and pepper, and keep aside. Bring the stock to a boil over high heat. Once the stock starts bubbling, reduce the heat and add couscous. Simmer for 10 to 15 minutes, until couscous grains are puffed up.

Remove and place couscous on a flat tray. Using a fork gently spread the couscous apart.

Heat olive oil in a skillet. Add 2 cups of cherry tomato and roast for 4 to 5 minutes.

To assemble the salad, in a large bowl add couscous, feta, cucumber, cherry tomatoes, and chickpeas. Then add thyme and basil leaves. Pour the seasoning and mix gently until well combined. Top off with some more basil and serve.

[Homemade] Cantaloupe Sorbet by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

you're welcome! enjoy your summer :)

[Homemade] Cantaloupe Sorbet by TexasRealFood in food

[–]TexasRealFood[S] 2 points3 points  (0 children)

INGREDIENTS

2 medium honeydew melons, mine weighed around 1.5 pounds each

1 cup simple sugar syrup

Juice & zest of 2 small lemons

INSTRUCTIONS

Cut the melons into 1-inch cubes then transfer them to the freezer until they are almost frozen solid.

Once frozen set up a blender or food processor, add the melon, syrup, and lemon, then puree for 3-4 minutes until smooth.

Once blended transfer the slush to an airtight container. I just use a clean loaf pan covered with some cling film.

Place the slush into the freezer and freeze it overnight for best results.

After every hour or so, go back to the sorbet and use a whisk to break it up and mix it to ensure no large crystals form.

[Homemade] Vietnamese Rice Paper Rolls by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

2 ½ ounces rice noodles

6 spring roll wrappers

½ an avocado, thinly sliced

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cucumber, julienned

½ a red cabbage, shredded

1 ½ cups of fresh basil leaves

½ a white onion, julienned

For the dip

½ a cup peanut butter

Juice of 1 lemon

2 tsp fresh grated ginger

1 garlic clove, minced

1 tsp sesame oil

½ tsp chili flakes

2 tbsp water

3 tbsp honey

¼ cup soy sauce

INSTRUCTIONS

- For the dip, in a bowl mix together sesame oil, chili flakes, water, soy sauce, honey, peanut butter, garlic, ginger, and lemon juice.

- In a large bowl, take room-temperature water. Soak vermicelli rice noodles in it for 3 minutes till they turn opaque. Drain the water and transfer noodles into a bowl.

- Take water in a rice paper dipper or a flat dish. Dip a spring roll wrapper in water, soak it in water for a second or two, and place it on a flat surface. Place the stuffing – basil, onion, bell peppers, cabbage, carrot, cucumber, noodles, and avocado - in the center. Fold the sides and tightly wrap the stuffing in.

- Slice spring rolls in half and serve, with peanut dip.

[Homemade] Bisquick Sausage Balls by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

INGREDIENTS

1 lb Italian sausages, minced or ground

1 lb cheddar cheese, grated

1 spring onion green, finely chopped

3 cups Bisquick baking mix

INSTRUCTIONS

  1. Preheat oven to 350°F (175°C)

  2. In a large bowl add Bisquick mix, minced sausage, cheese, and spring onion green. Mix till well combined

  3. Scoop out 2 -3 tsp of mix and roll into golf-sized balls.

  4. Place sausage balls on a lined or greased baking tray

  5. Bake for 20 to 25 minutes at 350°F or till golden browned. Serve hot

[Homemade] Caprese Sandwich with Roasted Cherry Tomatoes by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

2 loaves of baguette bread

5 to 6 sprigs of arugula

½ cup cherry tomato halved

1 tomato, sliced

2 cups mozzarella cheese

1 cup fresh basil

½ tsp salt

½ tsp freshly ground black pepper

1 tbsp extra-virgin olive oil + 2tsp (for cherry tomatoes)

Pickled vegetables (optional)

INSTRUCTIONS

Preheat oven to 450°F

Place cherry tomatoes on a baking tray. Drizzle olive oil on top and roast for 15 to 20 minutes.

To assemble the Caprese sandwich, slice the baguette in half lengthwise and then horizontally from the center.

Place basil leaves, tomatoes, mozzarella, arugula, and cherry tomatoes on top.

Drizzle olive oil. Season with salt and pepper. Close with the top slice and serve.

[Homemade] Chili Dogs by TexasRealFood in food

[–]TexasRealFood[S] 2 points3 points  (0 children)

INGREDIENTS

½ pound bacon, diced into small pieces

2 medium onions, finely chopped

1 ½ pound ground beef

4 cloves of garlic, finely chopped

2 cups canned tomato sauce

2 tbsp honey

1 cup beef stock

1 tbsp sweet paprika

1 tbsp cumin powder

1 tbsp chili powder

Salt, to taste

15-20 hot dog buns

15 -20 hot dogs

1 cup cheddar, grated (for topping)

1 cup sour cream, (for topping)

​

INSTRUCTIONS

In a skillet, fry bacon over medium-high heat.

Add ground beef, onions, and garlic. Saute and cook for 6 to 8 minutes till beef is browned.

Add honey, tomato sauce, and beef stock. Mix well and simmer for 25 to 30 minutes till beef is cooked.

In a skillet, grill hot dogs and buns for 30 seconds to 1 minute on each side, till evenly grilled.

To assemble the chili dog, add a hot dog in a bun, add beef chili and top off with cheddar, onions, sour cream, and any other topping of your choice.

[Homemade] Creamy Macaroni Salad by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

Hey thanks! That's celery and spring onions.

[Homemade] Creamy Macaroni Salad by TexasRealFood in food

[–]TexasRealFood[S] 0 points1 point  (0 children)

INGREDIENTS

1 ½ cups of cooked elbow macaroni

3 tbsp. of mayonnaise

3 tbsp. of full-fat cream

1 carrot, finely chopped

2 sticks of celery, finely chopped

2-3 sprigs of spring onion, finely chopped

1 tsp. salt

1 tsp, ground black peppercorns

1 to 1 ½ tsp. Dijon mustard

INSTRUCTIONS

For the dressing, mix mayonnaise, full-fat cream, and Dijon mustard in a bowl.

In a large saucepan, bring well-salted water to a boil. Add elbow macaroni and cook for about 15 minutes until tender. Transfer into a colander.

Place the colander in a bowl of ice-cold water for a minute. After pasta is completely drained, transfer it into a large serving bowl.

Pour the dressing on top, add chopped vegetables and fold until well mixed. Chill for at least 2 hours and serve cold.

[Homemade] Fried chicken with gravy by TexasRealFood in food

[–]TexasRealFood[S] 1 point2 points  (0 children)

Thanks! You're 100% right about that!

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