FIRECRACKER BEEF
This delicious spicy beef over a light rice noodle salad explodes with flavor, and is all about contrasting tastes and textures. Very easy to prepare and quite healthy, try making firecracker beef and noodle salad at home.
Provided by Pete-L
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the Firecracker Beef.
- We're going to mix that very well and refrigerate for 1 hour.
- Prepare the Rice Noodle Salad.
- Now, on to the rice noodles. We're going to serve the spicy beef on cold rice noodle salad. So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 4 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.
- Add 2 tsp of fish sauce, which is a fermented condiment, kind of like soy sauce. We're going to add 2 tbsp of vegetable oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot. Mix it up and refrigerate until needed.
- Sear the Spicy Beef.
- Alright, in a very hot preheated dry pan, we're going to sear the beef for 2 minutes per side. We want it rare, but we want it kind of caramelized on the outside. You're going to let that cool to room temperature.
- Toss the Salad.
- And then we're going to finish the salad. We're going to add 2 more tbsp of rice vinegar, 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for this delicious firecracker beef.
- Slice the Firecracker Beef.
- To finish the beef we're going to slice it across the grain. It is so nice and rare and juicy and delicious. So we have the sliced beef and we also have the drippings to which we're going to add the beef back into later. Preheat the pan very well and we're going to sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious.
- Serve the Spicy Firecracker Beef and Noodle Salad.
- Go ahead and add the hot slices back to the drippings and you're going to top the cold, kind of tangy noodle salad with that hot, spicy firecracker beef, maybe a little sprinkle of peanuts. So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try. Enjoy.
- Recipe from About.com.
FIRECRACKERS
Provided by Alton Brown
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
- Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.
FIRECRACKER CASSEROLE
This recipe is a family favorite. My teenagers love it. Hearty and spicy!
Provided by June Williams
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
- Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
- Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 13 g, Cholesterol 66.9 mg, Fat 17.7 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 701.1 mg, Sugar 1.4 g
FIRECRACKER CASSEROLE
Easy to make and delicious. Alot like enchiladas but without the hassle. Tastes just as good the next day for leftovers, if you have any left!
Provided by PJLaura
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, brown the beef and onion until the beef is no longer pink; drain.
- Add beans, chili powder, cumin and salt.
- Transfer to a greased 13x9 in.
- pan.
- Arrange tortillas over the top.
- Mix soup and tomatoes; pour over the top.
- Sprinkle with cheese.
- Bake, uncovered, at 350* for 25-30 minutes.
- Serve with sour cream on top.
FIRESIDE BEEF STEW
This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles., Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.
Nutrition Facts : Calories 199 calories, Fat 6g fat (0 saturated fat), Cholesterol 72mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
BARB'S FIRECRACKERS
I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.
Provided by Prairierose31
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 72
Number Of Ingredients 8
Steps:
- Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
- Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
- To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g
PULLED FIRECRACKER BRISKET
Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes
Provided by Cassie Best
Categories Dinner, Main course
Time 7h10m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.
- Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.
- Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point - cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.
- To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher's string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.
Nutrition Facts : Calories 599 calories, Fat 36 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium
FIRECRACKER CASSEROLE
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
JELL-O FIRECRACKERS
In less than three minutes, this nifty video will show you how to make JELL-O Firecrackers-the ideal dessert for patriotic holidays.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool.
- Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
- Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
- Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
- Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 1 g
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