Inter Foods : Ep4

Inter Foods : Bacon Beef Tenderloin with Cranberry Glaze

by Rebecca Anderson, Driftwood, Texas
I made this for Christmas one year and now people request it for every special event. Omit the jalapeno if you like. —Rebecca Anderson, Driftwood, Texas Ingredients 1 beef tenderloin (5 pounds) 2 cups port wine rub: 2 tablespoons sea salt 2 tablespoons coarse sugar 1 tablespoon instant coffee granules stuffing: 1 package (8 ounces) cream cheese, softened 8 slices bacon strips, cooked and crumbled 2 jalapeno peppers, seeded and finely chopped, optional glaze: 2 medium oranges 2 cups port wine 1 cup whole-berry cranberry sauce Directions Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally. Preheat oven to 425°. Remove beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom. In a small bowl, beat cream cheese, bacon and, if desired, (...)

Inter Foods : Slow-Cooker Beef Tenderloin

by Amanda Wentz, Virginia Beach, Virginia
I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. —Amanda Wentz, Virginia Beach, Virginia Ingredients 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles 1-1/2 cups dry red wine 1 can (10-1/2 ounces) condensed tomato soup, undiluted 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted 1 can (15 ounces) tomato sauce 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 1/2 teaspoon pepper 1 beef tenderloin (6 pounds) Chopped fresh parsley, optional Directions Stir together tomatoes, wine, soups, tomato sauce, garlic, (...) Continue

Inter Foods : Pressure-Cooker Beef Short Ribs Vindaloo

by Lorraine Carlstrom, Nelson, British Columbia
My sister shared this Indian-inspired beef dish with me, and I modified it to make a pressure-cooker version. I love the smell of the spices as the ribs cook! —Lorraine Carlstrom, Nelson, British Columbia Ingredients 1 tablespoon cumin seeds 2 teaspoons coriander seeds 1 tablespoon butter 1 medium onion, finely chopped 8 garlic cloves, minced 1 tablespoon minced fresh gingerroot 2 (...) Continue

Inter Foods : Greek Ouzo Pork Kabobs

by Francine Lizotte, Surrey, British Columbia
Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. —Francine Lizotte, Surrey, British Columbia Ingredients 1/2 cup olive oil 1/4 cup lemon juice 1/4 cup honey 2 tablespoons balsamic vinegar 1 tablespoon minced garlic 1 (...) Continue

Inter Foods : Irish Spiced Beef

by Mary Shenk, Dekalb, Illinois
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. —Mary Shenk, Dekalb, Illinois Ingredients 1 fresh beef brisket (6 pounds) 1/3 cup packed brown sugar 3/4 cup coarse sea salt 1/4 cup chopped (...) Continue