Open foil and sprinkle some more seasoning on top. Carefully, poke holes in bottom of foil and drain all juice into a saucepan. Remove brisket from oven and increase oven temp to 425*. Unless it's a tiny brisket.I say go for at least 7-8 hours. Bigger brisket equals bigger pan.ĭepending on size of brisket, cook 5-7 hours. Wrap brisket tightly in heavy duty foil, fat side up. Using trimmed brisket is fine, but the fat layer on an untrimmed will add flavor and juiciness.Ĭoat brisket heavily on both sides.don't be shy. Put remaining powder into something suitable and use up first. Label (w/ Sharpie) "BRISKET" on the Lowry's bottle. Return as much as will fit back into the Lowry's bottle. Trust me!)Ĩ oz Cavender's Greek Seasoning (yellow can)Ĭombine all dry ingredients thoroughly. It was soooo good, it's what we do EVERY time now! You gotta try it!Īny size brisket (the bigger, the better.you'll want to have lots of leftovers for those sandwiches. My good friend, Blair, gave me this recipe for one of our annual church Progressive Dinners. Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Bake 15-20 minutes or until cheese is melted.ģ.Dice tomato and thinly slice green onions. In a bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press mix well.Ģ.Spread cream cheese mixture evenly over beans. Your family will love it.and not just during football season! )ġ can Refried beans (or this homemade recipe)ġ/2 cup (1 ounce) shredded cheddar cheeseġ medium tomato, seeded and diced (about 1 cup)Ģ-3 green onions with tops, thinly slicedġ-2 tablespoons finely chopped fresh cilantroġ.Preheat oven to 350☏. Spread beans over bottom of 10 x 10 or oval baking dish. It's actually a Pampered Chef recipe I got from my friend, Stephanie, years ago after she made it for her party. * Garnish with extra sour cream if you would like.This is probably my all-time favorite dip. * Top with diced tomato, green onion, and cilantro. * Bake for 15 – 20 minutes or until cheese is melted. * Spread cream cheese mixture over beans. * Combine cream cheese, sour cream, taco seasoning mix and garlic. (I used my Pampered Chef deep covered baker). The first thing I did, of course, is double the recipe! It sounded so good I wanted leftovers. * 1/4 cup olives, sliced (but I left these out) How cool is that?!?! So I have a TON of Pampered Chef things and I love them all.īut let’s get back to the dip. And I usually score about $150 worth of free products each year. =o) I love all their stuff and to feed my addiction I have a party every year in October/November. That and the little magazine cookbooks in the grocery check out aisle. Have you heard of Pampered Chef? I am addicted to their stuff. I had a Pampered Chef party not that long ago and this is what we made. The recipe came from my Pampered Chef consultant. Then I can eat it for dinner, right? Either way… it quickly disappeared in my house. This dip is amazing! It’s called dip but that makes it sound like you can’t eat the entire bowl for dinner. With this taco dip! It’s so darn delicious it makes me want to scream “muy bien! Mas pro favor!!!” Do you like how I did that? A little Spanish for you =o)īut seriously.
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