RED JALAPENO RECIPES RECIPES

Name: Instant Dutch Oven - Beef Stock
Total time: 10 min
Cuisine: Modern
Ingredients: 4 pounds meaty beef stocku202Fbones (with lots of marrow and knuckle bones); 1 pound stew meatu202F and/or beef scraps (cut into 2-inch chunks, chuck or flank steak); 1 tbsp olive oil; 1 mediumu202Fonions (quartered); 1 largeu202Fcarrots (cut into 1 to 2-inch chunks); 1 largeu202Fcelery rib (cut into 1-inch segments or handful celery tops); 3 garlic cloves (unpeeled, smashed); handful freshu202Fparsley (including stems and leaves); 2 bay leaves; 8-10 peppercorns

RED JALAPENO RECIPES RECIPES ALL YOU NEED IS FOOD

RED JALAPENO RECIPES RECIPES All You Need is Food image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

Ingredients

4 pounds meaty beef stocku202Fbones (with lots of marrow and knuckle bones)
1 pound stew meatu202F and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 mediumu202Fonions (quartered)
1 largeu202Fcarrots (cut into 1 to 2-inch chunks)
1 largeu202Fcelery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful freshu202Fparsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
Close the lid. Select-SLOW COOK and set the time tou202F12 hours.u202FPress START.
From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
Once the cooking cycle is complete, open the lid.
Strain the beef stock through strainer.
Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

ROASTED RED JALAPEñO HOT SAUCE RECIPE - GROW A GOOD LIFE

Roasted Red Jalapeño Hot Sauce Recipe - Grow a Good Life image

Do you love adding little heat to your food? Then try this mildly spiced roasted red jalapeño hot sauce recipe.

Provided by Grow a Good Life

Categories Condiment

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1

Number Of Ingredients 7

Ingredients

1/2 pound red jalapeño peppers (about 5-6) (seeded and cut in half (wear gloves) )
1 small onion, peeled and chopped
2 cloves garlic, chopped
1/2 cup water
2 tablespoons red wine vinegar
1 teaspoon lime juice
salt and pepper to taste

Steps:

Preheat oven to 425°F.
Add the jalapeños, onion, and garlic to a roasting pan.
Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.

Nutrition Facts : Calories 1 kcal, ServingSize 1 serving

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