Tuesday, April 24, 2012

Beefy Potatoes (And I'm Not Just Talking Muscles)

Hi folks!

This time  I have no witty story, but I do lament that I didn’t have actual beef to put in this. If I did, it would have been absolutely perfect! Then again, look at these pretty pictures and tell me that it doesn't look perfect! I dare you!

(Before Cheese)
(After Cheese)

 Beefy Potatoes
2-3 Servings

- Two Red Russet Potatoes
- One Sweet Onion - 3 Mushrooms
- 4-5 Clove of Garlic
 - ½ of Mozzarella Cheese
 - 2.5 Cups of Beef Broth
- 3 Tbsp of Sweet Baby Rays Original BBQ
- 3 Tbsp of Worcestershire Sauce
 - Frank’s Cayenne Pepper Sauce (To Taste)
- Mrs. Dash (To Taste)
 - Salt and Pepper (To Taste)

Step One: Slice vegetables to your liking.
Step Two: Mix Beef Broth, Sweet Baby Rays Original BBQ, Worcester Sauce, Frank’s, Mrs. Dash, Salt and Pepper in a large bowl. Add vegetables. Make sure everything is evenly coated and then put in baking dish.
Step Three: Put dish in an oven preheated to 450 degrees. Bake until everything is tender ( between 20-40 minutes, depending on the oven and depth of your baking dish).
Step Four: Add cheese. Put in oven for approximately another minute, until cheese is melted.

 Serve with bread to dip in the sauce. Eat with a spoon to get full flavor.


Other Suggestions: ADD BEEF, carrots, broccoli, add flour before Step Four if you want a thicker broth (more of a gravy than a broth).