Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
s necessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
o 392\u00b0F Place the beef on a roasting tray, brush
Rub beef with oil and season. Heat
00 degrees.
Let the beef tenderloin come to room temperature
edium-high heat. Carefully add beef brisket and brown the meat
ides of the pieces of beef (leaving the middles rare) and
ate and 1 tournedo of beef.
Wrap dough up and
killet; then add in the beef and veal.
Brown and
Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.
-10 minutes.
Crumble beef into pan and cook for
he meatballs. Place the ground beef in a medium mixing bowl
he pot.
Add the beef stock and cover the pot
o med. high, brown beef, add beef stock, basil and tomatoes breaking
minutes.
Add the beef stock and both cans of
auce.
Add the corned beef and rice.
Bring the
inute.
Add 2-cups beef broth to the pan and
Place the beef in a deep container for
epper.
Brown and crumble beef.
Add Worcestershire, onion, garlic
hips and top evenly with beef and beans and the pico