new york spiedies

Ingredients

• Servings: 8
• 1 cup canola oil
• 1/4 cup white vinegar
• 1 teaspoon fresh lemon juice
• 1 clove garlic, chopped
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 8 wooden skewers, soaked in water for 15 minutes
• 2 pounds cubed beef
• 8 (1 inch thick) slices french bread

Recipe

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


• in a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. place the beef cubes into the marinade, seal and shake to mix and coat the beef. marinate in the refrigerator overnight, or for up to 3 days.
• preheat an outdoor grill for medium heat. thread the beef cubes 8 skewers, dividing evenly. discard the marinade.
• cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). to serve, place a whole skewer of beef on a slice of french bread. hold the meat using the bread, and pull the skewer out.

one skillet corned beef hash

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 4 potatoes, peeled and chopped
• 2 (12 ounce) cans corned beef
• 1 tablespoon ground black pepper
• 5 tablespoons vinegar

Recipe

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


• heat oil in a large skillet over medium high heat. saute onions and potatoes until slightly browned, then stir in corned beef. season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Surprise Pasta

Ingredients

• Servings: 4
• 1 pound lean ground beef
• salt and pepper to taste
• 1/2 onion
• 1 green bell pepper
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped garlic
• 1 tablespoon dried oregano
• 20 cherry tomatoes
• 1 (12 ounce) package linguine pasta

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. season lightly with salt and pepper.
• using a food processor, chop the onion finely. wash it out and then put in the bell pepper. it should turn to liquid. that's the surprise!
• add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. allow it to settle a little bit, folding it all together. add the tomatoes and cover; simmer for another 15 minutes. with a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. serve over cooked pasta.

grilled turkey reubens

Ingredients

• Servings: 2
• 4 slices rye bread
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons mayonnaise
• 4 teaspoons hot chicken wing sauce
• 2 slices swiss cheese
• 1/2 cup sauerkraut
• 8 slices deli turkey

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• preheat a large skillet over medium heat.
• lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. top two of the slices of bread with a slice of swiss cheese and 1/4 cup of sauerkraut. arrange the turkey on the other two slices of bread. bring the two halves together.
• fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.

roast with gravy

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 (3 pound) beef sirloin tip roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups brewed coffee
• 1 1/2 cups water
• 2 cubes beef bouillon
• 6 basil leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup water
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. remove roast from pot and place on a plate. cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. remove and discard basil leaves. transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• whisk flour and 1/2 cup water together in a bowl until smooth. slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

spicy vegetable beef soup

Ingredients

• Servings: 8
• 1 pound rump roast
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can stewed tomatoes
• 1 quart water
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 4 mushrooms, sliced
• 2 stalks celery, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground cayenne pepper
• 6 ounces rotelle pasta

Recipe

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

Ready Time: 1 hr 40 mins


• trim fat from roast and cut into 1 inch cubes. place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. pour in broth, tomatoes and water. stir in mixed vegetables, mushrooms and celery. season with oregano, thyme, basil, parsley and cayenne. bring to a boil, then reduce heat, cover and simmer 75 minutes.
• stir in pasta and cook 10 minutes more, until pasta is tender.

keema aloo (ground beef and potatoes)

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil
• 1 extra-large spanish onion, chopped
• 2 tablespoons water (optional)
• 2 pounds lean ground beef
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger root
• 1 serrano chile pepper, finely chopped
• 2 teaspoons chopped fresh cilantro
• 1 tablespoon ground coriander
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 (28 ounce) can diced tomatoes
• 3 potatoes, peeled and diced
• 1 cup frozen green peas
• 1 teaspoon garam masala

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• heat olive oil in a large saucepan over medium-high heat. cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. if browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. reduce heat to medium-low. stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.