How to Make The Best Chili | Chili Recipes | Allrecipes.com
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Watch how we make a batch of beefy, spicy, and super flavorful chili. For a special accompaniment, we'll make a sour cream topping with fresh cilantro and ground cumin. This recipe makes 12 servings - enough for a hungry crowd.
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Make the Perfect Roast Beef with Garlic Gravy - Guaranteed to be a HIT at your next dinner party!
I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
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During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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Perfect Homemade Calzones | Empanada Recipe
#calzones #homemadecalzones #pizza
How to make the perfect homemade calzone recipe stuffed pizza
Ingredients
Flour
Salt
Yeast
Sugar
Olive oil
Milk
Tomato sauce
Sallami
Pepperoni
Cheese
I cant stop making this pizza!
Sure, lots of people would say that they never have leftover brisket, but I intentionally make too much so I have some for later. Don't ruin your hard work by tossing smoked brisket into chili, make this pizza instead.
Pizza Dough Ingredients:
600 grams of flour
480 grams water
8 grams salt
1/8 tsp or 1/3g yeast
Watch the video for the two step slow rise technique.
Mini Sausage, Mushroom and Cheese Calzones
More from Rachael Ray:
These calzones are perfect for snacking on while curled up on the couch watching award shows. Ingredients below ...
See more at:
Ingredients
1 batch One-Hour Pizza Dough or Naples Pizza Dough
2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for the dough, divided
1 pound fennel pork sausage, bulk or removed from casings
1 pound cremini mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and pepper
Fine semolina or “00” flour, for dusting the peel
2 cups sheep’s milk ricotta cheese
1/2 cup Pecorino Romano cheese
3/4 pound fresh mozzarella, sliced
Garlic Lovers’ Calzone Sauce, for dipping
Preparation:
Preheat the oven and a pizza stone* at 550°F (or as high as your oven can go).
Cut the dough into eight portions. On a floured surface, roll out each portion of dough into an oval or rectangle 3-4 inches by 5-6 inches, and transfer to a semolina-dusted pizza peel.
In a medium skillet, heat 1 tablespoon of the EVOO (1 turn of the pan) over medium-high heat. Add the sausage, breaking it up into crumbles as it browns. Remove from skillet and set aside.
Add the remaining 1 tablespoon EVOO to the pan. Add the mushrooms and cook to brown. Add the garlic, thyme, salt and pepper, and stir for a minute more.
Spread the ricotta over about half the surface of each dough pieces, leaving a small border around the edges. Scatter the Pecorino on top then dot with the mozzarella. Arrange the mushrooms and crumbled sausage over the cheese. Brush the edges of the dough with a little water, fold the calzone in half, and press to seal the edges. Prick the top of the calzone 2 or 3 times with the tines of a fork, then brush the calzone with EVOO.
Slide calzones onto pizza stone and cook until golden, 5-6 minutes.
* If you don’t have a pizza stone, preheat oven to 350°F and line a baking sheet with parchment. Bake for 5-6 minutes on prepared baking sheet, then switch on the broiler for 1 to 2 minutes to char edges.
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