For more food and recipes please visit www.mymackandcheese.com
Sunday, April 20, 2014
Sunday, April 6, 2014
Guinness Sliders
Guinness Sliders
4 Pounds Short Ribs
1 Pinch Salt & Pepper To Taste
1/4 Cup Flour - dusting
1/2 Cup Olive Oil
2 Small Onion, peeled and chopped
2 Medium Carrots, roughly chopped
3 each Celery stalks, chopped
2 Cups Guinness Stout
1/4 Cup Apple Cider Vinegar
2 Tablespoons Garlic Clove, crushed
2 Tablespoons Tomato Paste
6 Cups Chicken Stock
Herb Mixture
3/4 Cup Italian Parsley, finely chopped
1/4 Cup Rosemary, Thyme, Oregano - Chopped
1 Season the ribs generously, dust in flour. Heat olive oil in a Dutch Oven, over medium high heat. When hot, add the ribs and cook until brown on all sides. Remove ribs, add in the carrot, celery and onions, and saute until they sweat, about 5 minutes. add more olive oil if needed. Deglaze the pan and veggies with Stout and cider vinegar. Bring to a simmer, scraping the brown bits from the bottom. Add garlic and tomato paste. Add the chicken stock, bring to a simmer. Add the ribs back in and submerge the meat. Cover and place in a 300 degree oven.
2 Remove from oven and allow to cool, remove the meat off the bones and strain the veggies from the broth. Reserve the broth.
3 Pull the meat apart, for shredded meat. Add a little of the reserved broth to keep moist. Fold in the herbs before serving.
For the sliders
1 Add about 2 Tablespoons onto a split Cheddar, chive biscuit.
For more recipes visit www.mymackandcheese.com
4 Pounds Short Ribs
1 Pinch Salt & Pepper To Taste
1/4 Cup Flour - dusting
1/2 Cup Olive Oil
2 Small Onion, peeled and chopped
2 Medium Carrots, roughly chopped
3 each Celery stalks, chopped
2 Cups Guinness Stout
1/4 Cup Apple Cider Vinegar
2 Tablespoons Garlic Clove, crushed
2 Tablespoons Tomato Paste
6 Cups Chicken Stock
Herb Mixture
3/4 Cup Italian Parsley, finely chopped
1/4 Cup Rosemary, Thyme, Oregano - Chopped
1 Season the ribs generously, dust in flour. Heat olive oil in a Dutch Oven, over medium high heat. When hot, add the ribs and cook until brown on all sides. Remove ribs, add in the carrot, celery and onions, and saute until they sweat, about 5 minutes. add more olive oil if needed. Deglaze the pan and veggies with Stout and cider vinegar. Bring to a simmer, scraping the brown bits from the bottom. Add garlic and tomato paste. Add the chicken stock, bring to a simmer. Add the ribs back in and submerge the meat. Cover and place in a 300 degree oven.
2 Remove from oven and allow to cool, remove the meat off the bones and strain the veggies from the broth. Reserve the broth.
3 Pull the meat apart, for shredded meat. Add a little of the reserved broth to keep moist. Fold in the herbs before serving.
For the sliders
1 Add about 2 Tablespoons onto a split Cheddar, chive biscuit.
For more recipes visit www.mymackandcheese.com
Friday, April 4, 2014
Tiger Cookies
My husband made me cookies last night. they were amazing.
Tiger Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup softened butter
3/4 cups sugar
3/4 cups brown sugar
1 tsp vanilla extract
2 large eggs
1 2/3 cups chocolate chips
1/4 peanut butter
2 cups broken pretzels
Preheat oven to 375 degrees
Combine flour, salt, and baking soda in a small bowl.
Beat butter, sugar, brown sugar, and vanilla extract in a
large mixer bowl until creamy. Add eggs one at a time. Add peanut butter.
Gradually beat in flour mixture. Stir in chocolate chips
and pretzel bits.
Drop tablespoons of dough on ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on
baking sheets for 2 minutes.
For more recipes please visit mymackandcheese.com
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