ManTestedRecipes.com: Recipe Editor, 2010-2011
Fantasy Football Draft Party Menu
_October 2011
"You've got important decisions to make on fantasy football league draft day, so decide what you're going to eat now. Here are our serving suggestions--we promise these will work out better than drafting Randy Moss in 2010 did.
Start with chips and dip. Make batches of cheesy Best Hot Bacon Dip and creamy Easy Guacamole, buy a few bags of tortilla chips, and get comfortable. This could be your year.
As the draft continues, keep the chip bowls full and mix up another batch of guacamole. While mashing avocados, tell your buddy not to worry--maybe the running back he drafted who blew out his knee in the second preseason game will magically heal by Week 1. Offer him a box of tissues and another beer. After an hour or two, take a lunch break to plot possible trades. [read more]
"You've got important decisions to make on fantasy football league draft day, so decide what you're going to eat now. Here are our serving suggestions--we promise these will work out better than drafting Randy Moss in 2010 did.
Start with chips and dip. Make batches of cheesy Best Hot Bacon Dip and creamy Easy Guacamole, buy a few bags of tortilla chips, and get comfortable. This could be your year.
As the draft continues, keep the chip bowls full and mix up another batch of guacamole. While mashing avocados, tell your buddy not to worry--maybe the running back he drafted who blew out his knee in the second preseason game will magically heal by Week 1. Offer him a box of tissues and another beer. After an hour or two, take a lunch break to plot possible trades. [read more]
Giant Hunk Of Meat: Round Tip Beef Roast
April 2011
http://mantestedrecipes.com/recipe/6617/giant-hunk-of-meat--round-tip-beef-roast.aspx
This has to be the easiest way to prepare a giant hunk of meat. Just season, sear, and stick it in the oven... and boom, roast beef for 12!
Ingredients Serves: 12
Preparation method Prep: 15 mins | Cook: 3 hours | Extra time: 15 mins, resting
1. About 1 hour before the roast needs to go in the oven, take it out of the refrigerator to warm up a little bit.
2. Preheat oven to 325 degrees F.
3. Pat the roast dry with paper towels, then sprinkle lightly with salt, black pepper, and garlic powder on all sides.
4. Pour oil into a large roasting pan and place on the stove over two burners set to medium-high heat. Set the beef in the roasting pan and sear all sides until browned, about 10 minutes.
5. Stick an oven-safe meat thermometer into the thickest part of the roast. Transfer roasting pan to the oven and bake for 3 to 3 1/2 hours, until internal temperature reaches about 150 degrees F (for medium doneness).
6. Remove from oven, transfer to a platter, and cover loosely with foil. Let roast rest for 15 minutes. (See footnote for how to make gravy from the pan drippings.) Slice thinly and serve.
Gravy: Bring 4 cups of water to boil in a saucepan or electric kettle. After the roast has been set on a platter, pour the boiling water into the roasting pan with the drippings. Set roasting pan over two stovetop burners set on medium heat, and let the water come back to a boil. In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup water; pour into the roasting pan. Simmer while stirring for 3 to 4 minutes to thicken.
http://mantestedrecipes.com/recipe/6617/giant-hunk-of-meat--round-tip-beef-roast.aspx
This has to be the easiest way to prepare a giant hunk of meat. Just season, sear, and stick it in the oven... and boom, roast beef for 12!
Ingredients Serves: 12
- 1 (8 to 9 pound) whole round tip beef roast
- Salt and pepper, to taste
- Garlic powder, to taste
- 1/4 cup canola oil
Preparation method Prep: 15 mins | Cook: 3 hours | Extra time: 15 mins, resting
1. About 1 hour before the roast needs to go in the oven, take it out of the refrigerator to warm up a little bit.
2. Preheat oven to 325 degrees F.
3. Pat the roast dry with paper towels, then sprinkle lightly with salt, black pepper, and garlic powder on all sides.
4. Pour oil into a large roasting pan and place on the stove over two burners set to medium-high heat. Set the beef in the roasting pan and sear all sides until browned, about 10 minutes.
5. Stick an oven-safe meat thermometer into the thickest part of the roast. Transfer roasting pan to the oven and bake for 3 to 3 1/2 hours, until internal temperature reaches about 150 degrees F (for medium doneness).
6. Remove from oven, transfer to a platter, and cover loosely with foil. Let roast rest for 15 minutes. (See footnote for how to make gravy from the pan drippings.) Slice thinly and serve.
Gravy: Bring 4 cups of water to boil in a saucepan or electric kettle. After the roast has been set on a platter, pour the boiling water into the roasting pan with the drippings. Set roasting pan over two stovetop burners set on medium heat, and let the water come back to a boil. In a small bowl, whisk 2 tablespoons cornstarch with 1/4 cup water; pour into the roasting pan. Simmer while stirring for 3 to 4 minutes to thicken.
