I have seen Julie Ann Kibe 2 sessions now the program has been easy. I would love to here different meals people eat. I am hoping recipes would help with the same old meat meal sausage, burger, hot dogs,steak pork. I just think there must different ways to cook them I would appreciate any suggestions.
Deb
Many of us have shared recipes on this blog, so I will point to the "recipes" link at the top of this page, where there's a list of links to recipes posted on this blog. I will update the list, as there are new recipes I haven't linked to yet. I can't promise to do this while I'm on vacation, but I will do this as soon as I can.
Meanwhile, anyone willing to share recipes, please add more when you get a chance.
This recipe is amazing. The smell it gives off, I drool just thinking of it. I've made it many times and it's devoured! It's great as a sandwich, but now I have it without the bread. Sometimes I will throw a slice of american cheese( I find it melts better over it) on top of it. Enjoy!
ReplyDeleteUses an inexpensive cut of beef and makes it fork tender. So yummy!
Italian Pulled Beef
1 beef bottom round rump roast – 4 lbs.
1 large Vidalia (or other yellow) onion cut into slices
14 oz. beef broth
1 12 oz. bottle beer
2 jars 12 oz. each pepperoncini, including juice – stems removed (or not they remove easy later)
sliced provolone cheese, optional
rolls
Preheat oven to 300. In deep roasting pan or large oven proof dutch oven, place rump roast fat side up. Scatter thickly sliced onion around the roast. Pour in broth, beer, and both jars pepperoncini including juice. Cover (with foil if using roasting pan).
Bake 5 hours or until very tender. beef should pull apart easily with a fork.
With slotted spoon, remove peppers and set aside. Skim fat from the pan. Keeping the roast in the pan, shred with two forks.
Let stand for 1 hour at room temperature.
Serve on rolls, pan juices over the meat, with provolone if desired. (I recommend the cheese!)
This recipe sounds great, but I have to ask....are we allowed to use beer in cooking, even though we can't drink it? And/or wine?
DeleteI have, and I'm down six sizes. So something works. :) And, it's not something I make weekly, let alone monthly. It's something I was ok with doing, so I guess it would be something you'd have to be ok with. And I didn't even really think about it to be honest! I thought-no bread! Lol!
ReplyDeleteHere's another meal idea that Julie gave us during Tuesday's refresher which she had made after craving "Mac & Cheese"
ReplyDeleteYou will have to use your own discretion on the amounts:
Cauliflower broke into tiny pieces, cut up ham pieces, corn cut off the Cobb, a little milk, & cheddar cheese. She mixed them all together, added some ground pepper & baked around 350 for approximately one hour.
This was a very good version as it gave a great substitute "Mac & Cheese" . As she said it's something you wouldn't eat much of as it's very cheesy but it was mixing it up. I only had approximately 1/2 cup & was full.