2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste
Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
River Road Recipes II
Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese
Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.
Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network
1 1/4 cups biscuit mix (Bisquick)
1/2 cup grated sharp Cheddar (mild is ok too)
1/2 cup water
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (I use my Pampered Chef stones which work beautifully).
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.
While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.
**For a different twist I use the bread seasonings (comes with like 4 in the same bottle) or Cajun seasoning of your choice to substitute for the Garlic. I've never been disappointed. Also when choosing shredded cheese don't go for the fancy shred it doesn't really hold in the biscuits but rather melts and gets lost**
Makes 12 small or 6 large
From Paula's Home Cooking Show
A friend asked me to post this cause I put a pic of them of FB. So here they are. I cheated that's all I'm gunna say!
1 pkg fav brownie mix (I use Betty Crocker Fudge Brownies... its not my fav for the record but still good)
- 2 cups miniature marshmallows (I love these things)
- 1 cup walnut pieces (I used a little less, but I wasn't in the mood for nuts, your choice)
- 1/2 cup caramel or chocolate sauce, store bought (once again personal choice... Markus chose the fudge sauce...I'm a caramel girl, imagine that)
Bake brownies according to package directions. I always put mine in a 9 x 9 pan. I find they are the perfect thickness and cook the best through. If you choose the 9 x 13 method of baking you might need more ingredients above.
Once brownies are removed, Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. *** I soooo didn't wait until room temp, but I like things scorching hot because I'm impatient***
Can't say how much it serves because we put a hurtin' on these things!
**P.S. I wanted to add chocolate chips to the top but forgot, so if you want extra chocolate (i usually don't) go for it!**