zucchini pizza bake

Ingredients

• Servings: 6
• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded monterey jack cheese
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15 ounce) can italian-style tomato sauce
• 1 teaspoon italian seasoning
• 1 green bell pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 1/2 cup sliced black olives

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 400 degrees f (200 degrees c). place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• combine the zucchini, eggs, parmesan, 1 cup mozzarella, and 1/2 cup monterey jack in a large bowl. press the mixture into a greased 9x13 inch baking dish. bake, uncovered, in the preheated oven for 20 minutes.
• while the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the tomato sauce and italian seasoning.
• spoon the sauce mixture over the baked zucchini crust. top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and monterey jack cheeses. return to the preheated oven and bake for 20 minutes or until heated through. let sit for 5 minutes before serving.

filet mignon with mushroom-cabernet gravy

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 (8 ounce) beef tenderloin filets, about 1 inch thick
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 1 large shallot, chopped
• 12 ounces sliced fresh white mushrooms
• 1 cup cabernet sauvignon or other dry red
• 1/2 cup beef broth
• 1 1/2 teaspoons chopped fresh thyme
• 1 teaspoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil in a large nonstick skillet over medium-high heat. sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. remove the steaks to a platter, tent with aluminum foil, and keep warm.
• turn the heat down to medium, and melt the butter. cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. stir in the , beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steaks to serving dishes.
• in a small bowl, stir the cornstarch and water until it forms a smooth paste. stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. top each serving with mushroom- sauce to serve.

hearty pasta sauce--ragu style

Ingredients

• Servings: 6
• 6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
• 2 tablespoons olive oil
• 2 garlic cloves, chopped, or more if desired
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans unseasoned tomato sauce
• 1 cup holland house® red cooking
• 2 teaspoons brown sugar
• 1/2 teaspoon ground cinnamon or nutmeg
• 1/2 cup half-and-half
• hot, cooked wide noodles such as tagliatelle or pappardelle
• grated parmesan or romano cheese

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. if meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
• heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. stir in the 1-1/2 cups beef and tomato paste. add tomato sauce, red cooking , brown sugar and cinnamon or nutmeg, stirring until smooth. bring to a boil. reduce heat to low, cover and simmer 30-40 minutes.
• remove from heat; stir in half & half. serve over pasta, sprinkled with cheese if desired.

slow roasted bbq beef roast

Ingredients

• Servings: 10
• 5 pounds boneless rump roast
• 2 cloves garlic, sliced
• 1 teaspoon spanish paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• prepare an outdoor rotisserie grill for medium heat.
• cut slits on all sides of the roast, and insert garlic slices.
• in a small bowl, mix paprika, salt, pepper, rosemary, and thyme. rub the mixture over the roast.
• place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees f (63 degrees c). allow to rest about 20 minutes before slicing.

cranberry beef stir fry

Ingredients

• Servings: 6
• 1 (14 ounce) can jellied cranberry sauce
• 2 tablespoons lemon juice
• 3/4 cup broccoli florets
• 3/4 cup sliced carrot
• 3/4 cup sugar snap peas
• 3/4 cup sliced onion
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 pounds cubed beef stew meat
• 1 teaspoon ground ginger

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• mix cranberry sauce and lemon juice in a bowl.
• heat a large skillet over medium heat; cook and stir broccoli, carrot, snap peas, and onion in hot skillet until tender, about 5 minutes. transfer vegetables to a plate. return skillet to stove and heat olive oil and garlic over medium heat. add beef; cook and stir beef until browned, about 5 minutes.
• stir vegetables, cranberry sauce mixture, and ginger into beef and continue to cook until cranberry sauce is melted and vegetables and beef are coated, about 5 minutes more.

Coffee Roasted Beef Chuck

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 4 pounds beef chuck roast
• 2 large yellow onions, chopped
• 2 cloves garlic, minced
• freshly ground pepper, to taste
• 6 cups brewed coffee
• 2 cups sliced fresh mushrooms
• 3 tablespoons cornstarch
• salt to taste
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• in a large pot, heat the butter and oil over medium/high heat. place the roast in the pot and sear it on all sides until well browned. remove the roast and set aside.
• in the same pot, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. add the garlic and pepper and saute for 1 minute. return the meat to the pot and pour in the coffee and add the mushrooms.
• over high heat, bring to a boil. reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. a slow cooker may be used for cooking the roast, if desired.
• to make the gravy: when the roast is done, remove it from the pot. take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. mix well. return the slurry to the pot, stirring until the sauce thickens slightly. stir in the sour cream then salt to taste.

corned beef irish feast

Ingredients

• Servings: 6
• 1 (3 pound) corned beef brisket with spice packet
• 1 cup brown sugar
• 4 (12 fluid ounce) cans or bottles irish (such as guinness®), or more if needed
• 1 quart beef stock
• 1 onion, peeled
• 2 cloves garlic, peeled
• 2 bay leaves
• 12 whole black peppercorns
• 2 pounds red potatoes, quartered
• 1 (16 ounce) package carrots, cut into sticks
• 1 head cabbage, cut into wedges

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• rinse brisket thoroughly in cool water and place into a large dutch oven. generously coat beef with brown sugar on all sides. pour irish around roast, followed by beef stock. liquid should cover brisket by about 1 inch; add another if more liquid is needed.
• place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. bring to a boil, reduce heat to low, and cover dutch oven. simmer for 2 1/2 hours, turning brisket over in the mixture every 30 minutes. place potatoes and carrots around roast, cover, and simmer for 20 minutes. add cabbage wedges and simmer until tender, about 10 more minutes. brisket should easily pull apart with your fingers or a fork.
• transfer vegetables to a serving bowl and place corned beef on a serving platter; let meat rest 10 minutes before slicing across the grain to serve.

Corned Beef Roast

Ingredients

• Servings: 8
• 1 (5 1/2 pound) corned beef brisket with spice packet
• 7 small potatoes, peeled and diced
• 4 carrots, peeled and diced
• 3 cloves garlic, chopped
• 1 medium onion, diced

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• preheat the oven to 300 degrees f (150 degrees c).
• place the brisket in the center of a roasting pan. arrange the potatoes and carrots around the sides. place the onion and garlic on top of the roast, and season with salt and pepper. empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. cover with a lid or heavy aluminum foil.
• roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

herbed chuck steaks

Ingredients

• Servings: 6
• 1/3 cup red vinegar
• 1/3 cup water
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon white sugar
• salt and pepper to taste
• 2 pounds beef chuck steaks, well trimmed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 8 hrs 45 mins


• in a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.
• prepare an outdoor grill with an oiled rack set 6 inches from the coals. on a gas grill, set heat to medium.
• remove steaks from the marinade and reserve the marinade. grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. remove from grill and carve into thin slices.

Korean Beef Ribs

Ingredients

• Servings: 4
• 3 pounds rib roast
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 4 cloves garlic, peeled and crushed
• 2 tablespoons curry powder

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• trim excess fat from rib roast, place on a medium baking sheet and cover with foil. bake approximately 30 minutes in the preheated oven.
• in a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder.
• preheat an outdoor grill for high heat and lightly oil grate.
• drain juices from ribs and cut into 4 separate pieces. place on the prepared grill. basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.

Rosemary's Burger

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/2 teaspoon crushed dried rosemary
• 1 pinch salt
• 1 pinch pepper
• 1/4 teaspoon garlic powder
• 4 tablespoons butter

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


• preheat a grill for high heat.
• in a medium bowl, mix together the ground beef, rosemary, salt, pepper and garlic powder. divide the mixture into four parts and form into balls. make an indention in the center of each one, and place a tablespoon of butter in the hole. mold the meat around the butter, and flatten into a patty.
• lightly oil the grilling surface, and place burgers on the preheated grill. cook for 5 to 10 minutes on each side, until well done.

macaroni and cheese with ground beef, salsa and green chiles

Ingredients

• Servings: 12
• 1 recipe creamy macaroni and cheese
• 1 pound lean ground beef
• 1/8 teaspoon salt and black pepper to taste
• 1 tablespoon chili powder
• 1 cup salsa (your choice of hotness)
• 1 (4.5 ounce) can chopped green chilies
• 1/4 cup minced fresh cilantro

Recipe

• follow basic recipe for creamy macaroni and cheese, but use pepper jack cheese, not cheddar.
• heat a 10-inch skillet over medium-high heat. cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. add cilantro, then stir mixture into macaroni. serve hot.

Easy Barbeque Beef Tenderloin Steak

Ingredients

• Servings: 2
• 2 (2 inch thick) steaks beef tenderloin
• 1 tablespoon olive oil
• 2 cloves crushed garlic
• 1 teaspoon meat tenderizer

Recipe

• rub meat with olive oil and crushed garlic. sprinkle with tenderizer. cover, and refrigerate for 30 minutes.
• preheat grill for medium high heat.
• brush grate with oil, and place steaks on the grill. cook for 5 to 7 minutes per side, or until done.

Shepherd's Pie Iii

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 1/2 cup skim milk, heated
• 1 tablespoon olive oil
• 1/2 pound lean ground turkey
• 1/4 pound lean ground beef
• 1 onion, chopped
• 2 carrots, sliced
• 1 cup low fat, low sodium beef broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons tomato paste
• 1 cup frozen green peas, thawed
• salt and pepper to taste
• 1/4 cup shredded cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place potatoes in a pot, cover with water, and bring to a boil. boil for 20 minutes, or until tender. drain off water, then mash potatoes with hot milk and olive oil until fluffy. set aside.
• in a nonstick skillet, brown the turkey and ground beef. add onion and saute for 5 minutes. add carrot and saute an additional 5 minutes.
• drain off any excess fat. add beef broth to meat mixture and bring to a boil.
• in a small bowl whisk together cornstarch and water. add cornstarch mixture and tomato paste to meat mixture. simmer until thickened, stirring frequently. add peas, salt, and pepper. stir well, then spoon mixture into a 2 quart casserole dish. top with potatoes, then sprinkle with cheese.
• bake in preheated oven for 35 minutes or until potatoes are browned.

not so sloppy hot dogs

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 (10.75 ounce) can condensed tomato soup
• 2 1/2 tablespoons ketchup
• 2 tablespoons packed brown sugar
• 1 1/2 teaspoons white vinegar
• 3/4 teaspoon worcestershire sauce
• 1 tablespoon taco seasoning mix
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 hot dogs
• 8 hot dog buns, split and toasted

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add celery and onion; cover skillet and cook until celery and onion are tender, about 5 minutes.
• stir tomato soup, ketchup, brown sugar, vinegar, and worcestershire sauce into ground beef mixture; season with taco seasoning, garlic powder, and salt. simmer mixture, stirring frequently, until flavors have blended, 15 to 20 minutes.
• fill a large pot with lightly salted water and bring to a boil; boil hot dogs in the boiling water until cooked through, 5 to 10 minutes. remove hot dogs from water using thongs.
• place each hot dog into a toasted bun; top each hot dog with ground beef mixture.

Shrimp And Gravy

Ingredients

• Servings: 4
• 3/4 cup chopped raw bacon
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 1/2 cup evaporated milk
• 1 pound medium shrimp - peeled and deveined
• 1 cube beef bouillon
• 1 tablespoon garlic salt
• 1 tablespoon chopped fresh chives
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place the bacon in a large skillet over medium-high heat. cook and stir until crisp. remove bacon and set aside, leaving the grease in the skillet. reduce the heat to medium and add the onions to the pan. cook and stir until transparent.
• in a small bowl or cup, stir together the flour and water. mix in the evaporated milk. pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. stir in the bouillon cube, garlic salt, chives, salt and pepper. return the bacon to the skillet, and add the shrimp. cook for 5 to 10 minutes, until shrimp are pink and opaque. serve over grits, biscuits or rice.

Bubble 'n' Squeak Ii

Ingredients

• Servings: 8
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 medium head cabbage, quartered
• 2 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, saute cabbage in olive oil. if skillet gets dry add a bit more oil. saute about 10 minutes then add cooked farfalle pasta. reduce heat to low and cook, stirring occasionally, for about 20 minutes more. sprinkle on pepper to taste.

two meatballs in one

Ingredients

• Servings: 8
• small meatballs:
• 4 sweet italian lamb sausage, casings removed
• 1/2 cup water, or as needed
• large meatballs:
• 2 1/4 pounds ground beef
• 1/2 cup italian-seasoned bread crumbs
• 1/4 cup ketchup
• 1/4 cup grated parmesan cheese
• 2 tablespoons worcestershire sauce
• 1 egg
• 2 teaspoons granulated garlic
• 1 teaspoon ground black pepper
• sauce:
• 1 tablespoon olive oil
• 1/2 sweet onion, minced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can no salt-added diced tomatoes with italian herbs
• 2 teaspoons white sugar
• 1 teaspoon italian seasoning
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried sweet basil
• 1/2 teaspoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• form lamb sausage into small 1/2-inch meatballs using a small scoop. fill a skillet with enough water to make a 1-inch depth; bring to a boil, reduce heat to medium-low, and simmer. cook meatballs in the simmering water until cooked through, about 15 minutes. remove meatballs with a slotted spoon and cool on a paper towel-lined plate. drain water.
• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, bread crumbs, ketchup, parmesan cheese, worcestershire sauce, egg, granulated garlic, and 1 teaspoon black pepper in a large bowl. scoop ground beef mixture into about 1-inch portions using an ice cream scooper; form each portion around 1 small lamb meatball to cover completely. arrange double meatballs on a baking sheet.
• bake in the preheated oven until meatballs are browned and partially cooked, about 25 minutes.
• heat olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, about 10 minutes. add crushed tomatoes, diced tomatoes, sugar, italian seasoning, 1 teaspoon black pepper, basil, and lemon juice; bring to a boil. reduce heat and simmer sauce for 20 minutes. add meatballs to sauce and simmer, stirring gently, until meatballs are fully cooked, about 20 more minutes.

Chef John's Ricotta Meatballs

Ingredients

• Servings: 32
• 1/2 onion, minced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 cup whole milk ricotta cheese
• 1/4 cup packed chopped italian parsley
• 1 egg, beaten
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 (28 ounce) jar marinara sauce
• 1 cup water

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. stir garlic into onion and turn off heat. transfer onion mixture to a large mixing bowl.
• stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
• roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. pour 2 tablespoons olive oil in same skillet used to cook onions. place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
• pour marinara sauce and water over meatballs in skillet. stir to combine and bring to a simmer. reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

ragu bolognese

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 cup butter
• 1 cup minced onion
• 1/2 cup minced celery
• 1/4 cup minced carrot
• 1 pound ground veal
• 1 pound ground lamb
• 1/2 pound ground beef
• 1/4 cup finely chopped pancetta bacon
• 1/2 cup milk
• 2 cups tomato sauce
• 2 cups beef broth

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• heat olive oil and butter in a large saucepan over medium heat. saute onion, celery and carrots until soft. add veal, lamb, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. pour in milk, and cook until liquid has evaporated, about 15 minutes. stir in tomato sauce and beef broth. cover, and simmer 2 1/2 hours.

creamy hamburger potato casserole

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 2 (10.75 ounce) cans condensed cream of mushroom soup, divided
• 4 (4 ounce) cans sliced mushrooms, drained
• 1 cup milk, divided
• 1/2 teaspoon seasoned salt
• ground black pepper to taste
• 4 cups peeled and thinly sliced potatoes
• 1/2 cup shredded cheddar cheese
• 3/4 cup french-fried onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 7x11-inch baking pan.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• spread half the potato mixture into the prepared baking pan; top with cheddar cheese. spoon 1/2 the ground beef over cheese layer. top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. sprinkle french-fried onions over casserole; return to oven for 5 more minutes.

Spaghetti Sauce With Meat

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 4 (3.5 ounce) links sweet italian sausage
• 1/2 pound cubed flank steak
• 8 links lamb sausage
• 3 onion, chopped
• 5 cloves garlic, minced
• 2 (6 ounce) cans tomato paste
• 2 (28 ounce) cans crushed tomatoes
• 2 bay leaves
• 1 pinch ground cinnamon
• salt to taste
• ground black pepper to taste
• 2 pounds lean ground beef
• 2 eggs
• 4 slices white bread, cut into cubes
• 1/2 cup grated romano cheese
• salt to taste
• ground black pepper to taste
• 1 pinch dried parsley
• 2 tablespoons vegetable oil
• 2 (16 ounce) packages macaroni

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• in a large stock pot, heat olive oil over medium heat. add italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. season with salt and pepper to taste. simmer sauce over low heat for 1 hour.
• in a large bowl, combine the ground chuck beef, eggs, bread, romano cheese, salt and pepper, and a pinch of parsley flakes. shape into golf ball size meatballs.
• pour vegetable oil into a large skillet. add meatballs, and cook over medium heat until lightly browned. place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
• cook pasta in boiling, salted water until al dente. drain well, and transfer to a large bowl. stir 1 cup sauce into the noodles to help prevent sticking.
• serve sauce with meatballs over pasta.

Steak Fajitas

Ingredients

• Servings: 4
• 1 pound lean steak, cut into strips
• 1/2 cup fresh lime juice
• 1/2 tablespoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons vegetable oil
• 1 large onion, cut into thin strips
• 1 julienned green bell pepper
• 2 lemons, quartered
• salt and pepper to taste
• 6 (12 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• combine the lime juice, ground pepper and cilantro in a shallow dish. place steak strips into the marinade and refrigerate for two to four hours.
• heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. add steak strips, and fry until cooked to your liking. remove meat and set aside.
• add remaining oil and onions to the skillet. cook over medium low heat, until translucent, stir in green peppers and steak. squeeze the juice of 1 lemon over the top and stir. when the green bell peppers are just tender remove the pan from the heat. season with salt and pepper to taste. serve the steak fajitas with tortillas and lemon wedges on the side.

bitkas

Ingredients

• Servings: 6
• 2 pounds round steak, cut into thin strips on the diagonal
• 2 onions, cut into 1/3-inch slices
• 3 teaspoons salt
• ground black pepper to taste
• 2 tablespoons hungarian sweet paprika
• 4 cups water
• 4 bay leaves
• 4 tablespoons vegetable oil
• 4 dried shiitake mushrooms
• 4 prunes, pitted and chopped
• 1 teaspoon wildflower honey
• 2 cloves garlic, halved

Recipe

Preparation Time: 30 mins Cook Time: 9 hrs

Ready Time: 10 hrs 30 mins


• cut the beef into slices about 1/3 inch thick. with a meat mallet, hammer all the slices flat until they are 1/3 of their original thickness. sprinkle each slice generously with salt, pepper, and paprika on one side only. put 2 or 3 beef slices on a plate, with seasoning side up, and put some onion slices on top. add layers of beef and onion until all the meat is out. wrap the plate with plastic wrap or foil; set aside for one hour at room temperature, or overnight in the refrigerator.
• pour water into a dutch oven, and bring to a boil. reduce heat to simmer, and add bay leaves.
• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a large heavy skillet over medium high heat. separate onions from bitkas. reserve half of the onions, and discard the rest. fry bitkas 3 at a time for 20 seconds on each side. transfer fried meat into boiling water. when all the meat is added, reduce the heat and keep meat submerged in hot water.
• chop the reserved onion coarsely. saute in the beef drippings over medium heat. drain, reserving drippings, and add onions along with mushrooms, prunes, honey and garlic to the meat. skim fat from drippings, and add to the meat.
• transfer the pot to the oven. roast for one hour in the preheated oven. turn the heat off, and then let the pot cool down slowly in the oven for approximately 2 hours. repeat the heating cycle 3 times. after 20 minutes in the oven take the pot out, and fish out the mushrooms; cut into 1/8 inch wide stripes, and return to the pot.
• during the cooking period, take the pot out every 20 minutes and rearrange the bitkas. check that nothing sticks to the bottom; normally nothing does. check water level. if necessary, add some boiling water. usually i have to add about 1/2 cup boiling water in the beginning of each heating cycle. during last heating cycle, check the sauce for seasoning. season to taste.

Drunk Dogs

Ingredients

• Servings: 8
• 1 (28 ounce) bottle ketchup
• 1/2 cup brown sugar
• 2 tablespoons whiskey
• 1 pound cocktail wieners

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. reduce heat and simmer 1 hour.

sea pie (six pates)

Ingredients

• Servings: 16
• 6 skinless, boneless chicken breast halves - cubed
• 3 pounds boneless lamb roast, cubed
• 5 pounds boneless beef sirloin, cubed
• 6 large stalks celery, chopped
• 4 large onions, chopped
• salt and pepper to taste
• 6 homemade 9 inch pie crusts

Recipe

Preparation Time: 50 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 5 mins


• in a dutch oven, cook meat over medium-low heat until the mixture begins to brown. mix in onions and celery, and continue cooking for about 5 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. spread 1/2 of the meat over the pie crusts. arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. top with remaining pastry. press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
• bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.

Texas Stuffed Grilled Burgers

Ingredients

• Servings: 10
• 5 pounds lean ground beef
• 6 tablespoons worcestershire sauce
• 2 teaspoons hickory seasoning (optional)
• salt and pepper to taste
• 2 cups chopped onion
• 2 cups chopped fresh mushrooms
• 2 cups chopped cooked ham
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat a grill for high heat. when the grill is hot, lightly oil the grate.
• in a large bowl, mix together the ground beef, worcestershire sauce, hickory seasoning, salt and pepper until well blended. make 20 balls, and flatten into patties. on one half of the patties, distribute the onions, mushrooms, ham and cheese. carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
• grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

Pea Roast

Ingredients

• Servings: 4
• 1 (2 pound) beef roast
• 1 (36 ounce) bottle ketchup
• 1 (15 ounce) can sweet peas, with liquid
• 1/2 cup chopped onion
• 8 small potatoes, peeled and quartered

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the roast in a slow cooker. mix in the ketchup, sweet peas with liquid, onion, and potatoes.
• cover, and cook 6 to 8 hours on low, until meat is tender and easily shredded.

Dried Beef Ball

Ingredients

• Servings: 10
• 5 ounces dried beef, chopped
• 2 (8 ounce) packages cream cheese, softened
• 6 green onions, chopped
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon seasoned salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• reserve about a half cup of chopped dried beef.
• in a separate medium bowl, combine the remaining beef, cream cheese, green onions, worcestershire sauce and seasoned salt. mix well and roll into a ball.
• roll the ball in the reserved beef, coating the entire outside of the ball.

spicy mix

Ingredients

• Servings: 12
• 1 (46 fluid ounce) can tomato juice
• 1/2 (10.5 ounce) can condensed beef consomme (such as campbell's ®)
• 3 tablespoons worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon hot pepper sauce (such as tabasco®)
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• mix the tomato juice, beef consomme, worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

Slow Cooker Corned Beef And Veggies

Ingredients

• Servings: 16
• 1 1/2 (12 fluid ounce) cans or bottles irish (such as guinness®), divided
• 1 (4 pound) corned beef brisket
• 1 1/2 cups brown sugar
• 3 sweet potatoes, cut into chunks
• 1 head cabbage, cored and coarsely chopped
• 2 large sweet onions, chopped
• 6 large carrots, chopped
• 3 red potatoes, cut into chunks

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• pour 1 bottle irish into a slow cooker.
• rinse corned beef brisket and pat dry. rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the .
• arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
• pour remaining 1/2 bottle irish on and around brisket and vegetables to moisten the brown sugar. cover the cooker and cook on low until corned beef is tender, 6 to 8 hours. allow brisket to stand 5 minutes before slicing.

chili liver

Ingredients

• Servings: 4
• 4 slices bacon
• 1 pound beef liver, sliced into thin strips
• 1/2 cup all-purpose flour
• salt and pepper to taste
• 1 (10.5 ounce) can condensed french onion soup
• 1/4 cup tomato-based chili sauce

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a large skillet over medium heat, fry bacon until browned and crisp. remove from pan, cool and crumble. keep the grease in the pan.
• dredge the liver slices in flour seasoned with salt and pepper. fry liver in the bacon drippings over medium-high heat until browned on the outside. in a small bowl, mix together the french onion soup and chili sauce. pour the mixture over the liver, cover, reduce heat to low, and simmer for 15 minutes stirring occasionally until tender. remove lid, and continue cooking liver to desired doneness.
• serve liver and sauce topped with crumbled bacon.

all day venison pot roast

Ingredients

• Servings: 6
• 3 onions, chopped
• 5 carrots, cut into 2-inch pieces
• 1 cup chopped portobello mushrooms
• 3 pounds venison rump roast
• 2 garlic cloves, crushed
• 1 tablespoon ground black pepper
• salt to taste (optional)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed beef broth
• 1/4 cup water
• 1 (1.25 ounce) envelope dry onion gravy mix

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• cook on high setting until roast is very tender, 8 to 10 hours. slice roast before serving with gravy and vegetables.

And Spice Flank Steak

Ingredients

• Servings: 4
• 2 teaspoons juniper berries
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons black peppercorns
• 1 teaspoon kosher salt
• 1 (1 1/2-pound) flank steak, trimmed
• 1 cup beef broth
• 2 teaspoons juniper berries
• 3/4 cup heavy cream
• 3 tablespoons dry
• 1 tablespoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• grind 2 teaspoons juniper berries, the allspice berries, and the peppercorns in a spice grinder until coarsely ground, then stir in the salt. press the ground spices into both sides of the flank steak; set aside to marinate at least 30 minutes.
• bring beef broth and remaining juniper berries to a simmer in a small saucepan over medium heat. simmer until the broth has reduced by 1/4, about 5 minutes. stir in heavy cream and . return to a simmer, and cook until reduced by half, about 10 minutes. keep sauce warm over very low heat.
• preheat an outdoor grill for medium-high heat and lightly oil grate.
• brush the flank steak with olive oil on both sides. cook on preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium. place steak on a plate, and allow to rest for 5 minutes.
• slice the steak thinly and place a serving dish. remove the juniper berries from the sauce and discard. serve the sliced steak accompanied by the sauce.

kosher-style corned beef

Ingredients

• Servings: 25
• 5 quarts ice water
• 6 ounces salt
• 3 ounces prague powder number 1
• 3 ounces white sugar
• 2 tablespoons pickling spice
• 25 pounds beef brisket

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large plastic bucket or tub, mix together the ice water, salt, prague powder, sugar and pickling spice. submerge meat in the mixture, and refrigerate for 3 to 4 days. a weight may be placed on top of the meat to keep it submerged.
• cook corned beef as you normally would. simmer or roast for about 50 minutes per pound, or until tender.

jessica's steak oscar

Ingredients

• Servings: 2
• 2 (7 ounce) beef tenderloin steaks
• salt and ground black pepper to taste
• 1/4 cup butter
• 1 (6 ounce) can crab, drained
• 1 pound asparagus, tough ends snapped
• 1 packet dry bearnaise sauce mix (such as knorr®)
• 1 cup whole milk
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. sprinkle the filets with salt and pepper.
• in a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. set the filets aside to rest.
• place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• whisk bearnaise sauce mix with milk in a saucepan. add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• to assemble, top each broiled filet with crab meat, then half the asparagus; spoon bearnaise sauce to taste over the asparagus.

new orleans eggplant casserole

Ingredients

• Servings: 6
• 3 large eggplants
• 1 cup uncooked white rice
• 2 cups water
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fennel bulb
• 1/2 pound bulk hot lamb sausage (such as jimmy dean®)
• 1/2 pound ground beef
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 pinch cayenne pepper, or to taste
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• 1/2 cup fresh french bread crumbs
• 2 1/2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 45 mins

Ready Time: 4 hrs 30 mins


• slice the eggplants 3/4 inch thick, and sprinkle each side with salt. allow slices to drain in colander set in the sink for 2 to 3 hours. wipe off excess salt, but do not rinse slices. lay the slices into a large skillet with about 2 or 3 tablespoons of water. cover, and steam over medium heat until tender, about 15 minutes. remove and cut the slices into 3/4 inch cubes.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• heat olive oil in a large skillet over medium heat, and cook the eggplant cubes for about 10 minutes to slightly dry them, stirring occasionally. stir in garlic, and cook until fragrant, about 2 more minutes. transfer the eggplant to a large bowl.
• cook the fennel in skillet until tender, 5 to 8 minutes; transfer into bowl with eggplant. in the same skillet, brown the lamb sausage and ground beef, breaking the meat up into crumbles as it cooks, about 10 minutes. add meat to eggplant mixture. drain excess fat from skillet; cook celery, onion, and green pepper until the celery has started to become tender and onion is translucent, 5 to 8 minutes. transfer vegetables to bowl with eggplant and meat.
• stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice. check for seasoning, and add salt if necessary. place the mixture into the prepared casserole dish. sprinkle the casserole with crumbs, and drizzle with melted butter.
• bake in the preheated oven until hot, about 40 minutes.

mark's cabbage and hamburger delight

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 head cabbage, chopped
• 1 cup chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 pound ground beef
• 1 onion, chopped
• 2 tablespoons smoked paprika
• 1 teaspoon dry mustard powder
• 2 cups uncooked egg noodles

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• melt the butter in a large skillet over medium heat. stir in the cabbage, and cook until just wilted, about 5 minutes. pour in the chicken broth, and bring to a simmer. cook until slightly reduced, about 10 minutes more. stir in the cream, and season with salt and pepper. keep the cabbage hot over low heat while preparing the ground beef.
• heat a dutch oven or large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly and no longer pink. add the onion, and cook until tender, about 5 minutes. stir in the smoked paprika and mustard. stir in the cabbage mixture and egg noodles; season to taste with salt and pepper. cover, and cook over low heat until the noodles are tender, about 10 minutes. pour in water as needed so the noodles do not become dry.

Ham Loaf

Ingredients

• Servings: 8
• 1 pound ground ham
• 1 pound ground lamb
• 1 pound ground beef
• 2 cups whole wheat flake cereal
• 2 eggs
• 3 tablespoons peanut butter
• 1 teaspoon worcestershire sauce
• salt and pepper to taste
• 3/4 cup brown sugar
• 1 teaspoon prepared mustard
• 1/4 cup vinegar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine ground ham, lamb and beef. mix in wheat cereal, eggs, peanut butter, worcestershire sauce, salt and pepper. shape into a loaf, and place in a roasting pan.
• bake in preheated oven for 1 hour. baste frequently during cooking.

polish sausage kraut skillet

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup water
• 2 potatoes, sliced
• 1 cup sliced carrots
• 2 tablespoons beef bouillon granules
• 1 teaspoon white sugar
• 1/2 teaspoon caraway seeds
• 1 (14.5 ounce) can sauerkraut, drained
• 1 pound kielbasa sausage
• 2 teaspoons all-purpose flour
• 1 cup sour cream
• salt and black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• place the sauerkraut on top of the vegetables in a layer, and place the sausages the sauerkraut. cover, and cook until the sausages are heated through, about 15 minutes.
• whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

French Onion Casserole

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 cup uncooked white rice
• 1 (10.5 ounce) can condensed french onion soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup chopped celery
• 1/2 cup chopped green onions
• 1/2 cup chopped green bell pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart casserole dish, combine the ground beef, rice, french onion soup, cream of mushroom soup, celery, green onions and green bell pepper. mix all together well.
• cover and bake at 350 degrees f (175 degrees c) for 1 hour.

Wiener Winks

Ingredients

• Servings: 8
• 1 (16 ounce) package beef frankfurters
• 8 slices processed american cheese
• 8 slices bread
• 8 teaspoons butter

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• take 1 slice of bread and spread 1 teaspoon of butter on one side. turn the bread over and place a slice of cheese on the bread. place a frankfurter diagonally on the cheese. fold bread corner to corner around the frankfurter. insert a toothpick to hold together. repeat steps for the remaining frankfurters.
• bake in a preheated oven for 20 to 30 minutes or until golden brown.

pinwheel meatloaf

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup fine dry bread crumbs
• 1 egg
• 1/4 cup parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 pinch ground nutmeg
• 1 pound ground beef
• 1/2 pound lean ground lamb
• 1 cup shredded cheddar cheese
• 1/2 cup fine dry bread crumbs
• 1 egg
• 2 teaspoons worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• make the filling: coarsely chop the spinach, and place in a large bowl; set aside. heat butter in a large heavy skillet over medium heat. saute mushrooms and onion until onion is translucent. transfer mushroom mixture to bowl with spinach. mix in 1/2 cup bread crumbs, 1 egg and parsley. season with salt, pepper and nutmeg.
• in a large bowl, combine ground beef, ground lamb, cheddar cheese, 1/2 cup bread crumbs, 1 egg. season with worcestershire sauce, salt and pepper. place meat mixture between two sheets of waxed paper, and roll into a rectangle approximately 18x8 inches. remove top sheet. spread spinach mixture evenly over meat, leaving a 1/2 inch border. roll up meat from the short end in jelly-roll style, lifting and removing paper as you go. place loaf into an 8x4 inch loaf pan.
• bake in preheated oven for about 1 hour, or until browned and juices run clear. serve hot or cold.

peanut sesame rib-eye steak

Ingredients

• Servings: 4
• 4 stalks lemon grass, coarsely chopped
• 1/4 cup vegetable oil
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 1 teaspoon dark soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon asian (toasted) sesame oil
• 4 (8 ounce) beef rib eye steaks (thick-cut)
• 1/2 cup chopped peanuts
• 1/2 cup black sesame seeds
• 1/4 cup sea salt
• 1/4 cup crushed black peppercorns
• 1 tablespoon vegetable oil, divided

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• in a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
• remove the steaks from the marinade, and discard any remaining marinade. pat the steaks very dry with paper towels for good charring. rub each steak with about 3/4 teaspoon of vegetable oil. sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
• grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). let the steaks rest at least 5 minutes before slicing.

teriyaki rosemary beef kabobs

Ingredients

• Servings: 6
• 2 pounds boneless beef top sirloin steak, about 1-inch thick
• 1/2 cup kikkoman teriyaki marinade & sauce
• 2 tablespoons dijon-style mustard
• 2 tablespoons chopped fresh rosemary leaves
• 1 zucchini, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 1-inch squares
• 1/2 red onion, chunked
• metal or bamboo skewers*

Recipe

• cut beef into 1-inch cubes.
• combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. press air out of bag; close top securely. turn bag over several times to coat all pieces. refrigerate 2 hours, turning bag over occasionally.
• skewer beef and vegetables alternately bamboo skewers.
• grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

teriyaki steak

Ingredients

• Servings: 4
• 2 pounds beef skirt steak
• 4 cloves garlic, minced
• 2 cups teriyaki sauce

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins


• cut the skirt steak into individual strips for serving. add the garlic to the teriyaki sauce. in a re-sealable plastic bag, combine the steak and the sauce. seal tightly and refrigerate to marinate overnight.
• preheat oven to broil or preheat a barbecue grill.
• when oven or grill is ready, remove meat from bag and discard remaining marinade. place meat on a broiler pan for the oven or directly on the grill for the barbecue. cook for about 5 minutes per side, or to desired doneness.

special italian meat

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1 teaspoon paprika, or to taste
• 1 cube beef bouillon
• 1 cup boiling water
• 1/4 cup , or to taste (optional)
• 1 (10.75 ounce) can condensed tomato soup
• 3/4 teaspoon garlic powder
• 1 tablespoon white sugar
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon ground dried rosemary
• 1 tablespoon vegetable oil, or as needed
• 2 pounds cubed beef stew meat
• 1 large onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 300 degrees f (150 degrees c). whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
• dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the , tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. heat the vegetable oil in a large skillet over medium-high heat. toss the beef in the flour mixture to coat, and shake off excess. cook the beef in the hot oil, turning occasionally, until browned on all sides. remove the beef to the casserole dish, and reduce heat to medium. stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. stir the onion into the beef mixture.
• cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

bierrocks iii

Ingredients

• Servings: 1
• 2 (8 ounce) cans refrigerated dinner roll dough
• 1 pound lean ground beef
• 1 pound lamb sausage
• 5 cups shredded cabbage
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/2 cup butter, melted

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 2 hrs 5 mins


• roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
• in a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. stir in cabbage, onions and salt with meat. saute for about 20 minutes. turn down heat to warm.
• fill each dough square with a tablespoon of meat filling. seal dough by bringing the four corners up and then overlapping them. place pastry upside down on a baking sheet; brush each roll with melted butter.
• allow rolls to rise for 1 hour and then bake in a preheated 350 degrees f (175 degrees c) oven for 25 minutes.

deb's spicy beef curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 pounds beef skirt steak, cut into strips
• kosher salt and ground black pepper to taste
• 1/2 cup thinly sliced shallots
• 2 tablespoons minced fresh ginger root
• 1 teaspoon thai red curry paste, or to taste
• 1/2 cup low sodium chicken broth
• 1 (14 ounce) can coconut milk
• 1 tablespoon asian fish sauce
• 1 1/2 cups sliced zucchini
• 1 large lime, zested and fruit cut into quarters
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat vegetable oil in a large skillet over medium-high heat. sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. do not crowd beef. transfer beef to a plate.
• reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. stir in the curry paste, and fry 1 more minute. mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. stir in the coconut milk and fish sauce.
• increase heat to medium-high, and return beef and any juices to the skillet. stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. mix in the lime zest; sprinkle with cilantro. serve with lime wedges.

chile colorado iii

Ingredients

• Servings: 6
• 2 pounds lean beef, cut into 1/2-inch cubes
• 3 tablespoons rice flour
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon rice flour
• 1/4 cup chili powder, or more to taste
• 5 cups beef broth
• 1 teaspoon sea salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
• heat the olive oil in a large skillet over medium heat. add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. add the chili powder and stir. pour the beef broth over the beef mixture; mix well. season with the sea salt. raise the heat to medium; bring the mixture to a boil. reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.

Chicken Shepherd's Pie

Ingredients

• Servings: 6
• 8 potatoes
• 1/4 cup butter
• 2/3 cup milk
• 1 medium head roasted garlic
• 1 pound cooked, shredded chicken breast meat
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 cup red bell pepper, diced
• 1 cup fresh corn kernels
• 1 cup shredded cheddar cheese

Recipe

• to prepare roasted garlic: cut head of garlic in half and drizzle with olive oil. wrap in foil and bake at 400 degrees f (200 degrees c) for 45 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c).
• peel, chop and boil potatoes until tender. drain, then mash potatoes. add butter, milk and roasted garlic and mix in. set aside.
• arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. spread mashed potatoes on top, sealing everything in. sprinkle with remaining cheese.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until brown around edges.

herb and garlic roast tenderloin with creamy horseradish sauce

Ingredients

• Servings: 8
• 4 tablespoons carapelli premium 100% italian extra virgin olive oil, divided
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons coarse sea salt or kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (2 pound) center-cut beef tenderloin roast
• 1/2 cup sour cream
• 3 tablespoons prepared horseradish

Recipe

Preparation Time: 15 mins Ready Time: 55 mins


• heat oven to 350 degrees f. combine 2 tablespoons of carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. add roast; cook 2 to 3 minutes or until well browned. turn roast over; turn off heat. spread garlic and herb mixture evenly over top and sides of roast.
• for that matter, you could spread this mixture on just about anything. meat. bread. veggies. bacon. mmmbacon.
• transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees f. transfer roast to a carving board; tent with foil and let stand 10 minutes. (internal temperature will rise to 130 degrees f for medium-rare).
• meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. serve with sauce. watch your hard work vanish in minutes as family and friends devour. then bask in the glow of their approval.

Herb-marinated Tenderloin

Ingredients

• Servings: 2
• 1 (8 ounce) fillet beef tenderloin
• 6 fresh sage leaves
• 1 clove garlic, cut into sixths
• 4 fresh thyme sprigs
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 4 hrs 28 mins


• cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. wrap the thyme sprigs around the fillet. store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
• preheat an outdoor grill for medium heat; lightly oil the grate. cut the tenderloin in half and season with salt and pepper.
• cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

brontosaurus burgers

Ingredients

• Servings: 6
• 2 slices bread, torn into bite size pieces
• 1 egg, beaten
• 1 pound ground beef chuck
• 1 pound ground beef sirloin
• 1 (1 ounce) package dry onion soup mix
• 1/4 cup worcestershire sauce
• 1/4 cup steak seasoning sauce (such as dale's steak seasoning®)
• 3 tablespoons hot pepper sauce
• salt and pepper to taste
• 1/2 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• place the torn-up bread into a large bowl, and mix with the egg. lightly mix in the ground chuck, ground sirloin, onion soup mix, worcestershire sauce, steak seasoning sauce, hot sauce, and salt and pepper. form the meat mixture into 6 large patties, 6 inches across by 1 inch thick.
• place the burgers on the preheated grill, and cook 10 to 15 minutes per side, until the burgers are browned and no longer pink in the middle. brush each burger with barbecue sauce, flip them and grill for 5 minutes to slightly char the sauce. brush the other sides with sauce, flip, and grill for 5 more minutes to cook the other side.

traditional french canadian tourtiere

Ingredients

• Servings: 8
• 8 pounds ground lamb
• 8 pounds ground beef
• 4 cups finely chopped onion
• 6 cups water
• 2 1/2 tablespoons salt
• 2 teaspoons pepper
• 2 teaspoons allspice
• 1 3/4 teaspoons ground cloves
• 1 teaspoon ground cinnamon
• 1/4 cup liquid chicken seasoning
• 8 (15 ounce) packages pastry for double-crust pie

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large pot, mix the lamb, beef, onion, and water. season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. bring to a boil. reduce heat to low and simmer 30 minutes.
• drain liquid from pot into a bowl. transfer remaining meat mixture to a separate bowl and chill until ready to use. place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
• scrape and discard fat from the chilled liquid. spoon the meat mixture into pie crusts. add 1 tablespoon of reserved liquid to each pie. (this prevents them from becoming to dry.) place top crust on top of each pie and pinch edges to seal. cut slits in top crust so steam can escape.
• bake in preheated oven until golden brown, about 50 minutes. serve immediately or freeze until ready to use.

upside down

Ingredients

• Servings: 8
• 1 head cauliflower, broken into florets
• 1 tablespoon olive oil, or as needed
• 1 pound ground beef (optional)
• 1 large onion, chopped
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, chopped
• 2 cups uncooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the cauliflower florets a baking sheet, and brush with olive oil. bake in the preheated oven until beginning to brown, about 30 minutes. set aside.
• while cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. break the meat apart into crumbles as it cooks. remove from heat.
• in a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
• mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. pour the spiced water into the pot over the rice, and bring to a boil. reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
• to serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents the platter.

camper's special

Ingredients

• Servings: 8
• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil
• 4 russet potatoes, peeled and cubed
• 1 yellow onion, chopped
• 1 pound linguica sausage, sliced
• 1 (12 ounce) can roast beef with gravy
• 1 (15.25 ounce) can sweet corn

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• melt butter and oil in a large frying pan over the hot coals of a campfire. stir in potatoes and onion, and cook until the onions are translucent. add the linguica and continue cooking until the linguica has browned. stir in the roast beef, and cook until warmed. add the corn with it's juice, and allow to simmer for 10 minutes.

No Yolks® Beef Stroganoff

Ingredients

• Servings: 4
• 6 ounces no yolks® extra broad noodles
• 1 tablespoon vegetable oil
• 1 (8 ounce) package fresh sliced mushrooms
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 1 pound flank steak or london broil, cut into thin strips
• 3 tablespoons flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 1/4 cups beef broth
• 6 tablespoons low-fat sour cream
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 2 tablespoons chopped italian parsley

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• prepare noodles according to package directions.
• heat oil in a large nonstick skillet. add mushrooms, onion and garlic. cook over medium heat, stirring frequently, for 5 minutes or until vegetables are tender. remove from skillet (don't bother to wash skillet).
• combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. shake well to lightly coat beef. melt butter in skillet. add the beef strips, half at a time if necessary to prevent crowding. brown on both sides, about 2 minutes per side over medium heat. remove when deep brown. pour beef broth into skillet, scraping up browned bits in bottom of skillet. reduce heat to low.
• combine sour cream, tomato paste, paprika and remaining 1 tablespoon flour in a medium bowl. pour about 1/2 cup of the hot broth into the sour cream mixture. stir well. pour the sour cream mixture back into the skillet. cook over low heat, stirring constantly, until mixture is smooth and slightly thickened (sour cream may separate but will come together and thicken as it cooks). stir in reserved mushroom mixture and beef and heat through, about 5 minutes. serve over noodles. garnish with chopped parsley.

Tatertot Casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pinch salt and ground black pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese
• 1 (16 ounce) package frozen tater tots

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. layer tater tots evenly over the ground beef mixture; top with cheddar cheese.
• bake until tater tots are golden brown and hot, 30 to 45 minutes.

joy's awesome pepper steak

Ingredients

• Servings: 6
• 3/4 cup white rice
• 1 1/2 cups water
• 1 teaspoon beef bouillon granules
• 3/4 cup water
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 tablespoons red vinegar
• 2 tablespoons spaghetti sauce
• 1 tablespoon steak sauce
• 1 tablespoon salsa picante
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 tablespoon butter
• 1 teaspoon soy sauce
• 1 1/2 pounds boneless beef sirloin steak, cut into serving size pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 onion, thinly sliced
• 4 mild yellow pepper rings, drained

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring the rice and 1 1/2 cups water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. put the cooked rice into a large serving bowl.
• while the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. simmer until hot, about 5 minutes.
• melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.
• pour the skillet mixture over the rice. cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices the beef and rice to serve.

Stroganoff Sandwich

Ingredients

• Servings: 8
• 1 (1 pound) loaf french or italian-style bread
• 1/4 cup chopped green onions
• 1 tablespoon milk
• 1/8 teaspoon garlic powder
• 1 green bell pepper, sliced in rings
• 1 pound ground beef
• 1 cup sour cream
• 1 teaspoon worcestershire sauce
• 3/4 teaspoon salt
• 2 tablespoons butter, softened
• 2 tomatoes, sliced
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 40 mins Cook Time: 5 mins Ready Time: 45 mins


• cut loaf in half. wrap in foil and heat at in a preheated 375 degrees f (190 degrees) oven for 10 to 15 minutes.
• in a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. stir in milk, garlic powder, sour cream, worcestershire sauce, salt and pepper to taste. heat but do not let boil.
• butter cut surface of bread. spread with half of meat mixture on each half. arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese.
• place on baking sheet. bake at 350 degrees f (175 degrees c) for 5 minutes or until heated through completely.