BEEF DIABLO (CROCK POT)
Make and share this Beef Diablo (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 10h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim all the excess fat from the roast.
- Place potatoes and onions in the bottom of a crock pot.
- Make a smooth paste of the flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
- Spread paste over the top of the roast.
- Place roast on top of potatoes.
- Cover and cook on low for 10-12 hours.
BEEF TENDERLOIN WITH HOLLANDAISE DIABLO
Steps:
- To make Beef Tenderloin: Preheat oven to 500 degrees F.
- In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
- To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.
SUNNY'S DIABLO DIABLO DIABLO BURGER
Steps:
- Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
- When ready to make the burgers, preheat a grill or grill pan to medium high.
- Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
- Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
- Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
- Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
- Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.
BEEF DIABLO
This is a very good recipe that everyone should try, another one that is doing the cooking while you are working!!
Provided by Chef mariajane
Categories One Dish Meal
Time 12h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim all excess fat from roast. Place potatoes and onion in bottom of crockery pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar, and sugar. Spread over top of roast. (Cut roast in half if necessary, to fit easily). Place roast in Crockery pot on top of potatoes and onions. Cover and cook on low setting for 10-12 hours (high 5-6).
THE BEST QDOBA QUESO RECIPE
Provided by Katie Clark
Time 1h40m
Number Of Ingredients 9
Steps:
- Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
- Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
- If using the stove, cook on low for about an hour, stirring occasionally.
- After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.
Nutrition Facts : Calories 261 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 546 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VICTORIAN DIABLE SANDWICH
We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.
- Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.
- Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.
- Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.
Nutrition Facts : Calories 511 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3.4 milligram of sodium
FRA DIAVOLO SAUCE WITH PASTA
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g
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