DIP BUCKET RECIPES
SLOW COOKER FRENCH DIP SANDWICH WITH CARAMELIZED ONIONS ...
If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!
Provided by Gina
Categories Lunch
Total Time 560 minutes
Prep Time 20 minutes
Cook Time 540 minutes
Yield 18
Number Of Ingredients 18
Steps:
- In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
- Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
- Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
- An hour before the meat is done, prepare the onions and peppers.
- In a large nonstick skillet heat the oil over medium heat.
- Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
- Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
- Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
- Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
- Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
Nutrition Facts : ServingSize 1 sandwich (see below), Calories 308 kcal, CarbohydrateContent 31 g, ProteinContent 29 g, FatContent 9 g, SaturatedFatContent 3.5 g, CholesterolContent 40 mg, SodiumContent 620 mg, FiberContent 1 g, SugarContent 1 g
6 HOMEMADE FLOOR CLEANER RECIPES – HOW TO CLEAN YOUR FLOORS
Excellent for vinyl and laminate surfaces.
Provided by Joan Clark
Total Time 0S
Number Of Ingredients 7
Steps:
- Thoroughly mix the ingredients in the sprayer.
- Liberally spray one area of the floor at a time.
- Wipe with a damp mop.
- Let air dry or use a dry mop.
More about "dip bucket recipes"
SLOW COOKER FRENCH DIP SANDWICH WITH CARAMELIZED O…
If this slow cooker french dip sandwich filled with beef, melted cheese, caramelized onions and a beef broth to dip in sounds appealing, you NEED to make these!
From skinnytaste.com
Reviews 4.8
Total Time 560 minutes
Category Lunch
Cuisine American
Calories 308 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 560 minutes
Category Lunch
Cuisine American
Calories 308 kcal per serving
- Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
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BAKED SOUTHERN-STYLE CHICKEN | SAINSBURY'S RECIPES
Marinate chicken in spiced buttermilk for more succulent meat and bake for a healthier Southern-style 'fried' chicken recipe. Best served with a black bean and coriander rice salad for a Friday night feast.
From recipes.sainsburys.co.uk
Total Time 60 minutes
Cuisine American
Calories 763 calories per serving
From recipes.sainsburys.co.uk
Total Time 60 minutes
Cuisine American
Calories 763 calories per serving
Make the spice mix by combining the paprika, cayenne, thyme, garlic granules, onion granules and celery salt in a bowl. Season and mix to combine. Add half the spice mix to a large bowl with the buttermilk and chicken. Mix to coat the chicken, then cover and leave to marinate in the fridge overnight. Reserve the remaining spice mix.
Preheat the oven to 220°C/200°C fan/gas mark 6. Remove the marinated chicken from the fridge. Mix the reserved spices with the flour, and put the beaten eggs, breadcrumbs, and spiced flour in three separate bowls large enough to dip the chicken in.
Take each piece of marinated chicken, dip in the spiced flour first, then the egg mixture, and finally in the breadcrumbs to coat thoroughly. Tap to remove excess crumbs and place on a large baking tray. Once all the chicken thighs are coated, bake in the oven for 40-50 minutes, until dark golden and cooked through.
When the chicken has been in the oven for 15 minutes, bring 400ml water to the boil in a saucepan. Add the rice, cover and cook for 10 minutes. Remove the rice from the heat and leave to steam with the lid on for another 10 minutes.
Remove the lid and fold through the beans, coriander, carrot, cabbage and lime juice, taste and check for seasoning. Serve the chicken with the warm rice salad.
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