Cheesy Caldereta

Cheesy Caldereta

This crater has succulent beef stew and vegetables with Eden cheese in it, making it a satisfying lunch or dinner.

Marinate the beef in a mixture of vinegar, pepper, salt and garlic for 2 hours.

Stir-fry the beef with cooking oil. Add onions and sauté until tender.

Pour in tomato sauce and beef broth. Add red and green peppers and a bay leaf. Cover and simmer until the meat becomes tender.

Add liver pate and eden cheese cubes. Cook for 5 minutes, then serve.

 

 

 

Cheesy Caldereta
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Ratloaf (Halloween Meatloaf)

Ratloaf (Halloween Meatloaf)

What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.

 

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.

  • Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.

  • Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.

  • Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don’t ooze out while baking.

  • Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.

  • Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

 

Nutrition Disclaimer:

The nutrition data for this recipe includes the full amount of the decorative ingredients.

 

Nutrition Facts

948 calories; protein 34.8g; carbohydrates 59.6g; fat 60.8g; cholesterol 149.9mg; sodium 1280.2mg.

 

 

 

 

Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ingredients
Servings:
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Mongolian Ground Beef

Mongolian Ground Beef

Mongolian Ground Beef!

EASY dinner recipe for you!

You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!

It is as easy, simple and delicious as ground beef bulgogi.

Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!

Are you ready for it?! Let’s get started!

Mongolian Ground Beef

Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.

In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Mongolian Ground Beef

Garnish with sesame seeds, because it won’t be perfect without sesame seeds.

Mongolian Ground Beef

I love enjoying Mongolian ground beef with fresh warm cooked rice!

INGREDIENTS

  • 1 lb ground beef
  • 8 cloves garlic, chopped
  • 2 tbsp shaoxing wine
  • 1/8 black pepper
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup chicken stock or water
  • 1 to 2 tbsp sambal, chili garlic sauce to your taste
  • 1 tsp corn starch
  • 2 tbsp cooking oil
  • 2 bundles of green onions, cut in to 2” long pieces
  • Sesame seeds

INSTRUCTIONS

  1. Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
  2. In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
  3. Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
  4. Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
  5. Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!

 

 

Mongolian Ground Beef
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Dad’s Steak Rub

Dad’s Steak Rub

The secret ingredient to Dad’s super-delicious steaks is maple syrup.

 

Prep: 15 mins    Cook:  15 mins     Total: 30 mins     Servings: 4      Yield: 4 servings

 

 

Ingredients

 

Directions

Instructions Checklist
  • Preheat the grill for high heat.

  • Place the steaks in a bowl, and drizzle on both sides with maple syrup. Rub with garlic, seasoned salt, and pepper.

  • Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes per side, or to desired doneness.

 

Nutrition Facts

 500 calories; protein 65.9g; carbohydrates 15.7g; fat 17.6g; cholesterol 131.7mg; sodium 825mg. 

 

Dad's Steak Rub
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Salt-and-Pepper Rib Eye

Salt-and-Pepper Rib Eye

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes.

If you’re going to pay top dollar for your steak, you’re going to want to be extra sure to treat it right. With a prime cut like a dry-aged, bone-in rib eye, we’re talking super simple. This cut has plenty of great flavor, thanks to some beautiful marbling, so you can forget about crazy marinades and rubs: All you need is salt, pepper, and a really hot grill.

 

Ingredients

SERVINGS

1 1½–2-inch bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

 

Preparation

Step 1

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

Step 2

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

Step 3

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

 

Salt-and-Pepper Rib Eye
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