SPINOFF – Share the recipes for your favourite foods

posted 3 years ago in Cooking
Post # 3
3394 posts
Sugar bee
  • Wedding: April 2014

@MrsBee2B:  I will share my super easy beef with tomatoes and onions. Even my kids love it.

(I cook for many people, you could use less of all ingredients)


A couple lbs. of roma tomatoes

1 med-large sweet onion julienned

2-3 lbs. chuck roast (or even better, skirt steak) cut into long slices across the grain

2-3 packets Sazon with cilantro and tomato (Mexican section of the grocery store)

Garlic powder, healthy sprinkle

Cayenne pepper, just a little sprinkle


black pepper

And if you can find it (maybe in a Spanish store) Mahler brand chicken buillion, just sprinkle some on.


Sprinkle all the spices (1-2 packets of sazon) on the beef slices and fry with a little bit of EVOO on high heat, like an 8 on an electric stove, should brown pretty quickly.

Toss in the onions, lower heat to medium and stir for a couple minutes. Rip the tomatoes apart with your hands over the pan (don’t ask me why, it turns out better than slicing them and gets all the juice in the pan). While the pile of tomatoes is on top of the beef salt, pepper and add the other packet of sazon. Mix everything together well.

Cover and lower heat to med-low. Let the tomatoes cook into a sauce, about 20-30 minutes. If the sauce is still really thin at this point take the lid off and let some of the water cook away, maybe 10-20 minutes more.

Serve over rice.


So flippin’ easy and so good!

Post # 4
1040 posts
Bumble bee
  • Wedding: July 2014

I recently found out that I’m coeliac, and my FIs first reaction was “awwww, you won’t make bread and butter pudding anymore”. I’ve stolen this recipe from a B&B in Dingle in the south west of Ireland – they served it for breakfast – amaaazing!

  • 10 – 12 Slices of buttered white bread with crusts removed
  • 4 Large Eggs
  • 175g /6 oz Castor Sugar
  • 200g/7oz sultanas
  • 1 Teaspoon Vanilla Essence
  • 1 Teaspoon ground Nutmeg
  • 450ml Cream
  • 200ml Milk

Arrange four slices on the buttered bread on the baking dish ( buttered dish down). Sprinkle with some nutmeg and some sultanas.Arrange another layer of bread buttered side down over the fruit and sprinkle on the remaining sultanas and nutmeg. Cover with the remaining bread buttered side down.

In a separate bowl whisk the eggs then add the sugar, vanilla essence, milk and cream. Pour the mixture over the bread and leave to stand for one hour or ideally overnight.

Preheat the oven to 180C degrees/350 F/Gas 4.

Cover the dish with tin foil and place the dish in a bain-marie ( large baking dish half filled with hot water). The water should go halfway up the sides of the dish. Bake in the middle of the oven for one hour removing the tinfoil 10 minutes from the end ensuring the top gets crisp and golden.

Post # 7
3394 posts
Sugar bee
  • Wedding: April 2014

@MrsBee2B:  We love it, FI asks for it once a week.

Post # 8
1040 posts
Bumble bee
  • Wedding: July 2014

@MrsBee2B:  Definitely try it, it’s really easy and tastes amazing! It’ll keep for a few days in the fridge, just stick it in the microwave (about 30-60secs per portion) to heat it up the next day. 

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