Cutting Board - Share your favorite recipes and meal preparation tips. Hosted by PattyMac.
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(unknown photo) Best Recipe Contest for January's recipe contest is: Roast BeefRoast beef is usually made from a cut like bottom round rump, chuck, sirloin top, or eye of round roast. Other options include top round, prime rib, brisket, and shoulder petite. Depending on the cut you choose, you’ll need to use different cooking methods and temperatures. Deli roast beef started out as a traditional roast dinner as far back as the Medieval era. One of the leaner cuts of beef from the cow, it is cooked low and slow for multiple hours, resulting in a melt-in-your-mouth texture. The English have perfected the roast to the point where it is now one of their national dishes. This kind of roast is served thick-cut and hot, but on those rare occasions when there are leftovers, people began slicing it thin and making cold sandwiches out of it. In America, this trend started becoming popular at the end of the 19th century and, by the 20th century, the cold roast beef sandwich was a standby.
. (#5631258) Buffalo Chicken and Potato Casserole
Posted by Gilbertei on 16 Sep 2024 at 5:03PM Ingredients o 2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes o 8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off) o 1/3 cup olive oil o 1 1/2 teaspoons salt o 1 tablespoon fresh ground pepper o 1 tablespoon paprika o 2 tablespoons garlic powder o 6 tablespoons hot sauce** Topping: o 2 cups shredded cheddar cheese o 1 cup cooked and crumbled bacon o 1 cup sliced green onions Sauce: o Blue cheese/ranch dressing Instructions 1. Preheat oven to 500F (Not a typo!) 2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika. 3. Add the potatoes and toss to coat. 4. Place the potatoes in a greased baking dish. 5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken. 6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake. 7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside. 8. Remove potatoes from the oven and lower the oven temperature to 400°F. 9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done. 10. In a large bowl, mix all the topping ingredients together. 11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly. 12. Serve with extra hot sauce and blue cheese/ranch dressing.
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