Sweet And Savory Pulled Beef Dinner Food

SWEET AND SAVORY PULLED BEEF DINNER

Steps:

• Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper., In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.

SLOW-COOKER ASIAN BEEF

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
• Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
• Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

SWEET AND SAVORY OATMEAL

Steps:

• In a small pot with a lid, bring the water to a boil with a pinch of salt.
• Stir in oats and reduce heat to low. Cover and let cook until the desired consistency is reached.
• Add cinnamon and sugar, and stir.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• Add the greens to the frying pan and saute for about 1 minute or until they begin to wilt. Remove from heat.
• Add the greens and sausage to your bowl of oatmeal, plus an egg cooked to your liking, and maple syrup to your taste. Serve immediately.

SWEET AND SAVORY LASAGNA

Steps:

• Boil the lasagna noodles until done; rinse.
• Brown the ground meat, onion, and garlic; drain fat.
• In a large bowl, mix the spaghetti sauce and brown sugar.
• In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
• Preheat oven to 350.
• In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
• Cover with foil (shiny side in) and bake at 350 for 45 minutes.
• Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
• Bake uncovered for another 10 minutes or until cheese is completely melted.
• Let cool for at least 10 minutes before serving.