GARLIC-BUTTERED SLICED STEAK WITH ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
- Heat a large skillet or a cast iron griddle to high.
- Toast the bread under broiler and reserve.
- Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
- Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.
WARM CAN'T BEET THAT SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
- Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.
BUTTERED BEETS (RACHAEL RAY RECIPE)
A speedy and popular UK side dish per Rachael Ray. Found on Food Network website. One of the reviewers suggested also browning off some thinly sliced onion with the butter, then adding the parsley and beets.
Provided by januarybride
Categories Low Protein
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
- Warm through, season with salt and serve.
Nutrition Facts : Calories 97.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.5, Carbohydrate 14.3, Fiber 2.9, Sugar 11.4, Protein 2.5
BAKED BEETS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.
BUTTERED BEETS AND PEAS WITH ONIONS: TWO UK-FAVORITE SIDES IN UNDER 10 MINUTES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 6 servings of each
Number Of Ingredients 6
Steps:
- In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets. Warm through, season with salt and serve.
- In a second skillet, also over moderate heat, melt remaining butter, add onions and warm through. Add peas and cook 5 minutes. Season with salt and transfer to a serving dish.
- If your stovetop is too crowded when you find your pocket-of-time to deal with the sides, feel free to use your microwave for either of these dishes, loosely covering beets or peas. Microwave on high, but check them every couple of minutes -- you're just warming them through and melting the butter.
RED AND YELLOW BEETS WITH ORANGE HONEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Zest oranges and place zest in a medium pot. Peel oranges and divide into segments.
- In a medium saucepan, add 4 cups of water, the oranges, and the honey. Bring the mixture to a boil. Remove from the heat and crush the orange mixture with a wooden spoon. Strain into the pan with the orange zest. Add salt, to taste, and keep the mixture warm over low heat.
- Add the beets a pot of boiling water. Cook until just tender, about 10 minutes. Remove the beets from the pot, place on a serving dish, and drizzle with the orange honey water.
BUTTERED BEETS AND CELERIAC
If you want a more contrasting recipe cook the celeriac in separate water than the beets - otherwise it turns beet colored.
Provided by Nyteglori
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Pare beets and cut into cubes.
- Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
- Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
- While those are cooking in a skillet saute onion in butter until tender.
- Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.
Nutrition Facts : Calories 124.7, Fat 6.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 161.7, Carbohydrate 15.7, Fiber 3, Sugar 7.8, Protein 2.6
POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)
From Food Network website. I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens! I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California!)You can also order it online.
Provided by VegSocialWorker
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
- Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
- Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
- If using meat kielbasa, drain the fat from the pan.
- In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
- Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
- Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
- Toss to combine and transfer to a serving platter.
- Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
- Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.
SWEET SESAME FIVE-SPICE POPCORN
Make and share this Sweet Sesame Five-Spice Popcorn recipe from Food.com.
Provided by swissms
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat.
- When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer kettle corn to a bowl.
Nutrition Facts : Calories 188.8, Fat 15.3, SaturatedFat 2, Sodium 581.8, Carbohydrate 13.4, Fiber 0.5, Sugar 12.5, Protein 0.6
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