Rice Crispy Chocolate Rolls recipes - Main course
Author: Jane Mooney
Host your family with classic roast beef with gravy on Sunday supper! This is a delicious, tender, juicy roast beef with simple gravy.
Roast Beef with Gravy
Host your family with classic roast beef with gravy on Sunday supper! This is a delicious, tender, juicy roast beef with simple gravy.
Provided by: Rani Amalia
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Provided by: Rani Amalia
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 2.2 lb Sirloin (/ 1 kg)
- 250 g Champignon Mushrooms
- 2 sprigs Thyme
- 2 cloves Garlic
- 2½ tbsp Olive Oil
- Sea Salt
- Black Pepper (coarsely crushed)
- 100 ml Beef Stock (or water)
- 1 tbsp Cornstarch
How to cook:
- Preheat oven to 325°F or 160°C.
- Rub the beef cut with 1 tbsp olive oil and season with sea salt and black pepper all over.
- Turn on the stove. In a skillet, add 1 tbsp olive oil and the beef. Sear on high heat on every side for 1 minute each. Turn off the heat. Don't clean the skillet yet, set it aside and use it later for gravy.
- Place the mushrooms in a baking tray. Add garlic, thyme, and ½ tbsp of olive oil around the mushrooms. Place the beef on top.
- Roast the beef for 40 minutes on the middle shelf until the temperature inside the beef is 135°F or 57°C (medium rare to medium).
- Remove from the oven and transfer the beef and mushrooms to a different plate. Cover the beef with aluminum foil and let rest for at least 15 minutes.
- Transfer the rest of the beef bits and stock from the baking tray to a skillet that we use earlier (thyme removed).
- In a cup add beef stock or water with 1 tbsp cornstarch. Stir to combine.
- Turn the stove on medium heat and add the cornstarch mixture. Keep stirring until the gravy thickens. Turn off the heat. Add salt and pepper if necessary.
Rice Crispy Chocolate Rolls
Rice crispy chocolate rolls are snacks that non-sweet-tooth will like. Rolled and cut like sushi. This would be one of your favorite snacks!
Provided by: Farah Hafshah
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indonesian
Number of ingredients: 4
Provided by: Farah Hafshah
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Indonesian
Number of ingredients: 4
Ingredients:
- 130 g Rice Crispies
- 160 g Marshmallow
- 35 g Butter
- 100 g Dark Chocolate Chips (couverture)
How to cook:
- Put marshmallow and butter in a pot.
- Melt while stirring in a medium heat.
- After all the marshmallows melted, turn off the heat.
- Pour rice crispies into a pot then stir it until all the ingredients mix well.
- After that quickly place the rice crispies mix into a large short tray then shape to thin using a spatula. Set aside.
- Boil water in a pot, then in a bain-marie melt the dark chocolate chips.
- After the chocolate melted, spread it on top of the rice crispies mix.
- Gently roll the rice crispy chocolate like making sushi then cut into pieces.
- Rice crispy chocolate rolls are ready to serve.
- Enjoy!
Roasted Broccoli with Cheese Sauce
Roasted Broccoli with cheese sauce is a great easy and quick recipe idea for you who need a low-carbo side dish. Tender broccoli roast with creamy cheese sauce is a delish and simple veggie supper. Enjoy the burst of tasty protein!
Provided by: Farah Hafshah
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Provided by: Farah Hafshah
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 large head Broccoli
- 2 tsp Garlic Powder
- 2 tbsp Olive Oil
- ½ tsp Sea Salt
- ¼ tsp Black Pepper (coarse grind)
- 2 cups Milk
- 1 tbsp Butter
- 1 tbsp All-Purpose Flour
- ½ cup Shredded Cheddar Cheese
- ⅛ cup Grated Parmesan Cheese
- Black Pepper (coarse grind)
How to cook:
- Preheat the oven to 200°C/400°F.
- Cut the broccoli into bite-sized pieces.
- In a baking tray add broccoli, garlic powder, olive oil, sea salt, and black pepper. Toss until combined.
- Roast in the oven for 25-30 minutes until the broccoli florets are golden brown and crispy. While waiting for the broccoli to finish roasting, you can make the cheese sauce.
- Cheese Sauce
- In a pan, melt butter over medium heat. After melted, add the flour and toast until the flour turns a little bit golden about 2-3 minutes.
- Reduce heat down to low, add 1/4 part of the milk while mixing so there is no lump on the saucepan. Once blended, add the remaining milk in 1/4 part increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
- After the sauce thickens, add black pepper, parmesan cheese, and cheddar cheese. Mix until the cheese is melted.
- The sauce is ready to serve.
- Assembly
- You can enjoy the roasted broccoli and drizzle the cheese sauce on top. Or you can put the cheese sauce in a bowl and enjoy the roasted broccoli by dipping it to the sauce.
Roast Beef with Gravy
Slice of heaven! The secret? Rest the meat for about 10 minutes before carving. - by Chantal Walsh
Provided by: Chantal Walsh
Yields: 6 servings
Number of ingredients: 13
Provided by: Chantal Walsh
Yields: 6 servings
Number of ingredients: 13
Ingredients:
- 2 tsp extra virgin olive oil
- 1 tbsp finely chopped rosemary
- 2 cloves garlic, finely chopped
- Finely grated zest of 1 lemon
- Freshly ground black pepper, to season
- 1.5 kg beef blade roast or topside or uncorned silverside trimmed of excess fat
- 185 ml (¾ cup) salt-reduced beef stock or gluten-free stock
- Gravy
- 60 ml (¼ cup) pan juices (top up with extra stock, if necessary)
- 1 tbsp salt-reduced gravy powder or gluten-free gravy powder
- 125 ml (½ cup) salt-reduced beef stock or gluten-free stock
- 1 tsp Dijon mustard or gluten free mustard
- Freshly ground black pepper, to serve
How to cook:
- Preheat oven to 140°C (fan-forced). Put a wire rack in a small roasting pan (the pan should be just large enough to hold meat).
- Put oil, rosemary, garlic and lemon zest in a small bowl. Season with pepper and stir to combine. Rub rosemary mixture all over beef. Put beef on the rack. Pour beef stock into base of pan.
- Roast beef for 20-25 minutes per 500g for rare, 25-30 minutes per 500g for medium or 30-35 minutes per 500g for well done. Transfer beef to a large plate or carving tray. Cover loosely with foil and set aside for 10 minutes to rest.
- Meanwhile, to make gravy, put pan juices and gravy powder in a medium saucepan (you can also use the juices from the resting beef, if you like). Whisk to combine. Whisk in beef stock. Put pan over a medium heat and bring to a simmer. Cook, uncovered, for 2 minutes or until mixture thickens slightly. Remove pan from heat. Whisk in mustard, then sprinkle with pepper. Pour gravy through a small sieve into a serving jug.
- Carve beef across grain. Serve with gravy and roast vegetables
