home made

Follow these easy, step-by-step, photo instructions for making our Beef Tips with Rice and Gravy Recipe. A longtime Southern favorite, Beef Tips with Rice and Gravy is just comfort food at its best. Mom and Pop restaurants throughout the South feature this on their menus and now you can enjoy the same great flavors in your home kitchen. Quick and easy to prepare, we'll show you how, step-by-step.

Beef Tips with Rice and Gravy Recipe

1lb Sirloin Tip, Stew Meat

Beef Broth

Onion, medium sized, sliced

Tablespoon Bacon grease, butter or vegetable oil

Tablespoons Cornstarch

Salt and Pepper to taste

Rice

Place a medium sized sauce pot on medium heat.

Stir the meat and onions until the meat is lightly brown.

Add beef broth and bring to a rolling boil.

Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.

In a small bowl, mix Cornstarch with cold water, stir well.

Slowly add the cornstarch to the beef and broth, stirring constantly.

Simmer another 10 minutes or until gravy has thickened.

Run cool water in the pot, swirling the rice around until the water runs fairly clear.

Add needed amount of cold water back into the pot.

Place pot over medium-high heat and bring to a rolling boil. Cook for about 2 minutes then, reduce heat. Let rice continue to simmer on medium-low heat until most of the water has been absorbed.

Watch for small pockets to appear in the rice. Do not stir but watch it carefully.

Cover with a tight fitting lid and remove from heat.

Let the rice rest, covered, for about 10 more minutes.

Fluff the rice with a fork prior to serving.

Place a portion of rice on each plate, add a serving of the Beef Tips and Gravy. Enjoy!

Prepare the Rice:

I've been making this for at least two years now and it's always a big hit. The gravy is the best part and thank you for teaching me how to cook rice.

This is the best recipe for beef tips and gravy with rice that I have had.  I have been using this recipe for over 2 years.  My grandkids love it.

This is the second time I have used this recipe and I only use the beef part as I cook my rice in an instant pot.  This second time around I have added fresh bell peppers and jalapeno peppers from my garden. It was amazing. Highly recommend this recipe!

I know this recipe has been up for awhile, but I just wanted to say it’s amazing. My mother used to make this, but I never learned how to make it from her.  After she passed, I thought I’d never get to eat this again. But my 12 year old daughter, who loves to cook, searched for a recipe and made this dish. It tasted just like the way my mom cooked it! Thank you so much for posting this recipe! It made our day!

I planned on having beef with green peppers and rice for a get together tomorrow,  and thought I'd have to cook the meat for several hours so I started it tonight; I had it on the stove for 2 hours and it's sooo tender and tasty! Now I hope I can keep the rice from clumping, I will try that tomorrow.

Hi...I was wandering how I could increase the size of this meal to feed a lot of family. I bought 3 lbs of beef tips. Would I triple all of the other ingredients? Any help will be greatly appreciated:)

My husband loves this! Very easy to make. We eat it weekly now! Thanks for sharing. Ps. I use Montreal steak seasoning.

First time making this dish the recipe was really easy and easy to follow instructions came out really good very pleased with it thanks

A delicious recipe! I have made it three times just in the last month. It is so easy and yummy. I like to add mushrooms to mine. Thanks for the great recipe!

OMG!! Just made this tonight... YUM-MEEEEE. UNBELIEVABLE, your the best, thank you!! Look forward to trying more of your recipes. I have never been able to make grav, at 46 years old.. I DID IT, AND IT TURNED OUT PERFECT, YOU ROCK, THANKS AGAIN!!

Wow!! Just made this &amp; it was a HIT!! My son who thinks he doesn't like onions loved it (I cooked them until they weren't recognizable), my husband loved it &amp; so did my son's friend.  I thought it was most excellent &amp; so easy also, my gravy rocked these tips!!  Thanks!!!

Chick-fil-A Polynesian Sauce is one of the most popular sauces sold in the food chain and is great on chicken, pork, and beef! Now you can make it at home! This recipe yields  1-3/4 cups of sauce.

Chick-Fil-A Polynesian Sauce

Catalina salad dressing

Tbsp Distilled white vinegar

Tbsp Corn syrup ((1/2 cup) [See Note 1, 2])

tsp Ground Mustard

Paprika

garlic powder

onion powder

Whisk together all the ingredients. Store any unused portion in a jar or airtight container for up to 3 weeks.

Follow step-by-step, photo illustrated instructions for making not only some great cornbread, but a delicious new treat for breakfast. This old mountain recipe combines leftover cornbread with scrambled eggs, all cooked together, and brings a whole new experience to the breakfast table. First, we'll make the cornbread, then we'll show you how to mix it all together to create Cornbread and Eggs. Printable recipe included.

Cornbread and Eggs

Self-Rising Corn Meal

Self-Rising Flour

Sugar

Milk, approximately, as needed.

Butter and shortening

Stir in enough milk to make the batter the consistency of cake batter.

Place butter in a warm skillet and let it melt. Swirl around to coat the skillet well.

Pour in the batter and place the skillet in the oven.

Bake at 425º for 20-25 minutes, or until golden brown and pulled away from side of pan.

Insert a wooden toothpick to test for doneness, if it pulls out clean, bread is done.

Remove from oven, place on wire rack and let cool 5-10 minutes before removing from pan.

To Make The Cornbread

Place a skillet over Medium heat on your stove top.

Add about one Tablespoon of butter to the skillet, let it melt.

Crumble a pie slice section of cornbread into the skillet.

Stir the cornbread into the butter and let it heat up.

Break four eggs into a small mixing bowl, whisk well.

Pour the whisked eggs into the skillet, spreading it over the crumbled cornbread.

Cornbread will absorb most of the eggs. Stir the mixture and continue to cook for about two minutes, or until the eggs are done.

To Make Cornbread and Eggs:

Here's what you need: olive oil, onion, garlic, tomato paste, crushed tomato, dried oregano, dried basil, salt, pepper

30 Minute Tomato Sauce Recipe by Tasty

olive oil

onion, diced

garlic,

tomato paste

oz tomato

oregano

basil

salt,

pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.

Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.

https://vid.tasty.co/output/74197/landscape_480/1516670926

Old School Squash and Onions

lbs yellow summer squash

sweet onion

bacon grease (or butter)

chicken broth

salt

pepper

Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends.  Peel, half, and slice the onion into 1/4 slices.

In a large skillet over medium heat, melt the bacon grease and add the onions.  Cook for about 3 minutes.  Add the squash and cook for 3 to 5 minutes.  Add the chicken broth and cover.  Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness.  Add salt and pepper to taste.

Keep a batch of chicken stock in the freezer for use in stews, casseroles, risottos, soups and more.

Vegetable stock

vegetable oil

brown onions, halved, coarsely chopped

(about 300 grams) swede, peeled, coarsely chopped

carrots, peeled, coarsely chopped

celery sticks,

3L (12 cups) cold water

parsley

black peppercorns

bay leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Homemade Chocolate Pudding

sugar

brown sugar

cocoa powder

cornstarch

milk

butter

vanilla extract

In a medium pot, whisk together the sugar, brown sugar, cocoa powder, salt, and cornstarch until no lumps remain. Add the eggs yolks and about 1/3 cup of the milk, and stir to create a thick, smooth, paste.

Place the pot over medium heat, and gradually whisk in the remaining milk. Cook, stirring constantly, until thick and smooth - 5 to 10 minutes. Be cautious not to scorch the pudding.

Remove from the heat and add the butter and vanilla. Stir until melted.

Pour into a bowl with a lid and place a sheet of plastic wrap directly on the top of the pudding to prevent a skin from developing. Place the lid on the bowl and store in the refrigerator for at least 4 hours to allow it to thicken more. Served chilled.

Filled with savory flavors, this homemade pastrami is worth the prep and cook time.

Homemade Pastrami

coriander seeds

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

ginger

tsp mace

cinnamon stick, crushed

bay leaves, broken

water

tsp pink salt (sodium nitrite)

garlic, crushed

tbsp pickling spice

black peppercorns, toasted,

coriander seeds, toasted,

beef brisket flat

In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.

Combine the toasted spices with the remaining spices. Store in a sealed container.

Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.

Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub, and store in the refrigerator uncovered overnight.

Set your Yoder Smokers YS650 for indirect cooking and bring the temperature to 250°F. Smoke the brisket until internal temperature reaches 160°F (check internal temperature with an instant read thermometer like the Maverick PT-75).

Double wrap the brisket in foil or butchers paper, and continue smoking until internal temperature reaches 205°F.

Allow meat to rest half an hour. Slice thinly and serve.

There are many ways you can make Pimento or Allspice Dram at home, from heating liquids to blending or macerating, playing with the flavor balance through adding other spices and ingredients, or simply using different types of rum.For this recipe we’ve gone for a split rum base - the 151 extracts the oils more aggressively than a standard proof, whilst the aged rum mellows the blend slightly, taking away some of the overproof rum’s harshness. This will also happen over time, with the profile becoming more balanced after a few months of ageing (to be honest the longer it sits once bottled the better it gets!).We’ve kept the spices simple by only using Allspice. A 10-day infusion means we get ALL those lovely mixed notes coming through, giving you a good baseline to start from.And to bring a subtle layer of molasses to the mix we’ve gone for demerara sugar rather than white. But feel free to use whatever you have available.

Homemade Allspice Dram

Allspice Berries (approx 25 grams)

151 Overproof Rum (approx 236 ml) (a demerara is perfect)

Appleton 12 year old Rum (approx 60 ml)

Water (approx 354 ml)

Lightly toast the allspice berries&nbsp;until they start releasing their aroma. Do not burn them! Allow to cool then crush them into a rough powder.

Combine the allspice with the rums&nbsp;in a sterilized airtight jar and let the mixture steep for 10-days in a cool dry spot away from daylight. Give it a good shake daily.

Strain the spiced rum mixture through triple layered cheesecloth (or muslin) into a jug. Give it a squeeze at the end to get all the liquid out. If the liquid is still cloudy, restrain through a wettened coffee filter. Don't be tempted to taste it, it'll numb your tongue and make your face go 'gnnnngghh' 🤤

Make a simple syrup (1:1 ratio) by adding your sugar and water to a saucepan over a medium heat. Stir until the sugar is dissolved and the liquid is clear once more (about 5 mins). Remove from the heat and allow to cool.

Combine your spiced rum infusion with the simple syrup in a sterilised glass bottle with an airtight seal. Give it a good shake to mix it all up.

Now, the hard bit...&nbsp;leave for around a month in a cool, dark place. During this time the flavors will blend and mellow nicely, producing a far more balanced profile.

Svi mi više-manje znamo to raditi, ali uvijek ima netko novi….pa eto, možda nekome pomognu ove domaće noklice koje su savršene za jela "na žlicu" ili paradaj...

Noklice

jaja

velike žlice brašna

malo soli

kap ulja (po potrebi)

Jaja umtite i malo posolite. Postepeno dodavajte žlicu po žlicu brašna i dobro miješajte vilicom(oko 5 min). Ostavite barem na pola sata u frižideru. Kad izvadite, opet malo izmiješajte i ukuhajte u jelo (varivo ili juhu) najmanjom žlicom koju imate s time da žlicu prvo umočite u tekućinu a tek onda zagrabite noklicu. U kuhanju narastu barem duplo pa zato ih ukuhavam najmanjom žlicom

This is a 20 minute meal I think most of you will love.  It&#39;s super quick and easy, I think even most kids will eat it.

Smoked salmon pasta

Pasta

g Cream cheese (I used Philly)

dill

black pepper

Tablespoon baby salted capers (soaked and rinsed *see tips)

¼ lemon

g Smoked Salmon slices

Micro herbs

Sprinkle of cayenne pepper (optional)

Get the water on for your Pasta, while it is coming to the boil continue on with the preparation of the sauce.

Grate your cheese and set aside.

Add the cream cheese to a bowl, break up with a fork and set it a side to come to room temp while the pasta is cooking.

Once the pasta water is boiling add the pasta and allow it to come back to the boil, then reduce to a simmer and cook according to the time stated on the pack. *see tips When it’s almost al dente remove around 100ml of the pasta water and mix it in with the sauce ingredients to loosen it up.

Add the dill, lemon zest, cracked pepper and baby capers to the cream cheese and mix well to combine.

Drain the pasta, fold the sauce through the pasta, then the salmon plate up and sprinkle over the grated cheese.  Sprinkle with micro herbs if you have them.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.

The Best Instant Pot French Toast recipe (vegan &amp; Gluten Free!)

bread

eggs

vanilla

cinnamon

Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.

Spray the bottom and sides of your dish with nonstick baking spray.

Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.

Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.

Dump the mixture into your prepared dish. Cover the dish really well with foil.

Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.

Set manual and pressure to high for 40 minutes.

When the timer goes off cover the vent with a towel and quick release the steam.

Remove the dish carefully as it will be hot and remove the foil from the dish draining.

Top 12 home made recipes from across the web

The most viewed home made recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Tips with Rice and Gravy Recip...

Chick-Fil-A Polynesian Sauce

Cornbread and Eggs

30 Minute Tomato Sauce Recipe by Ta...

Old School Squash and Onions

Vegetable stock

Homemade Chocolate Pudding

Homemade Pastrami

Homemade Allspice Dram

Noklice

Smoked salmon pasta

The Best Instant Pot French Toast r...

Top 12 home made recipes from across the web

The most viewed home made recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Tips with Rice and Gravy Recip...

Chick-Fil-A Polynesian Sauce

Cornbread and Eggs

30 Minute Tomato Sauce Recipe by Ta...

Old School Squash and Onions

Vegetable stock

Homemade Chocolate Pudding

Homemade Pastrami

Homemade Allspice Dram

Noklice

Smoked salmon pasta

The Best Instant Pot French Toast r...

The most viewed home made recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine