BACON BITES RECIPE RECIPES

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PRESSURE-COOKER CHEDDAR BACON ALE DIP RECIPE: HOW TO …



Pressure-Cooker Cheddar Bacon Ale Dip Recipe: How to … image

My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4-1/2 cups.

Number Of Ingredients 10

18 ounces cream cheese, softened
1/4 cup sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup heavy whipping cream
1 green onion, thinly sliced
Soft pretzel bites

Steps:

  • In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. , Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Nutrition Facts : Calories 213 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

STEAK BITES RECIPE | REE DRUMMOND | FOOD NETWORK



Steak Bites Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 4

1 pound sirloin steak (without much gristle) or pre-cut beef tips
Kosher salt and fresh ground black pepper
Kosher salt and fresh ground black pepper 
Butter

Steps:

  • Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off. 
  • Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings. 
  • Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat. 
  • Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside. 
  • Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

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