SPICE ORGANIZATION RECIPES

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EASY SPICE RUBBED BEEF TENDERLOIN RECIPE | RECIPE ...



Easy Spice Rubbed Beef Tenderloin Recipe | Recipe ... image

When you want luscious beef, but have limited time, or don't want to bother with the grill, this easy spice-rubbed tenderloin roast recipe is for you.

Provided by Tom Perini

Number Of Ingredients 9

3 teaspoons kosher salt
1 ¾ teaspoons coarsely ground black pepper
½ teaspoon granulated garlic
½ teaspoon ground dried oregano
¼ teaspoon granulated onion
¼ teaspoon beef bouillon powder
One 2 ½-pound beef tenderloin
silverskin and surface fat trimmed and removed
Olive oil

Steps:

  • Preheat the oven to 475˚F
  • In a small bowl, combine all the rub ingredients
  • Brush the tenderloin lightly with a couple of teaspoons olive oil
  • Completely coat the tenderloin with all of the rub, pushing it into every little nook
  • Rub a roasting rack with a teaspoon of oil to keep the meat and rub from sticking
  • Arrange the tenderloin on the rack and place in the roasting pan
  • Insert a meat thermometer into the thickest part of the tenderloin
  • Place the tenderloin in the oven and roast for 10 minutes
  • Reduce the heat to 425˚F and continue roasting for 20 to 25 minutes more, until the thermometer registers 130˚F for medium-rare
  • Transfer the meat to a cutting board and rest for 10 minutes before slicing

DATE NUT SPICE BREAD RECIPE | INA GARTEN | FOOD NETWORK



Date Nut Spice Bread Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 25 minutes

Prep Time 45 minutes

Cook Time 1 hours 0 minutes

Yield One 8-inch loaf

Number Of Ingredients 19

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
  • Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
  • Slice the bread and serve with the orange cream cheese on the side for spreading.

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