Kristen's Recipes

1 lb. lean Ground Beef

1 tsp. ground Cinnamon

1 tsp. ground Allspice

Pepper and Salt to taste

½ C. long-grain Rice, soaked in water for 30 minutes, then drained

3 Ripe Tomatoes, diced

Olive Oil

1/3 C. Beef Stock

 

Place whole unpeeled onions (larger the better) in a pot, and cover with water.  Bring the water to a boil, then turn down to a simmer.  Cover and cook slowly for 20 minutes.  Remove, drain, and cool the onions until you can handle them.   In bowl mix beef, cinnamon, allspice, salt and pepper.  Mix well, then add the tomatoes.  Gently mix again, being careful not to squeeze the juice out of the tomatoes.  Cut the top and bottom from the cooked onions.  Slice into the onion by making a cut down the side of the onion that goes into the center of the onion.  Remove outer skin, and then, carefully, remove the large outer leaves of the onion.  Reserve the  core for another use.  Place a bit of filling in the middle of the each onion lead, and roll up like a fat sausage.  When all are rolled, select a large frying pan with a tight fitting lid.  When the pan is hot, add some olive oil and then stuffed onions, all in one layer.  Cook a few minutes over medium heat until they begin to brown on the bottom.  Add beef stock and cover.  Simmer for 40 minutes.

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1 C. canned beef or chicken broth

1/2 C. frozen cranberry juice cocktail concentrate, thawed

1/4 C. all purpose flour

1 large onion, sliced

4 garlic cloves, chopped

1 1/2 T. chopped fresh rosemary

1 4-pound trimmed flat-cut brisket

12 oz. medium portobello mushrooms, dark gills scraped away, caps thinly sliced

1 C. dried cranberries (about 4 oz. s)

Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary.  Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

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2 packages taco seasoning mix — (1 1/4-ounce)

1/2 C. chopped fresh cilantro or parsley

1/2 C. plain bread crumbs

1/3 C. finely chopped carrots

3 1/2 C. water

1 can sliced ripe olives — (2 1/4 ounce)drained

1 can diced green chiles — (7-ounce)

6 garlic cloves — minced

1 red bell pepper — diced

2 C. converted white rice

1 can kidney beans — (15-ounce) rinsed and drained

To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 C. of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 C. water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mixture. Cover and cook on the low heat setting 4 hours, or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer.

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1 T. Old Bay Seasoning

Swiss cheese

1 T. butter

2 onions, thinly sliced

Salt and pepper, to taste

1/2 tsp. sugar

1 1/2 C. sliced mushrooms

2 T. white wine

Kaiser Rolls

Sour cream

Mix ground beef with seasoning and form into patties.  Spray frying pan with nonstick spray. Heat over medium heat. Place patties in pan and cook for 4 minutes, turn, and cook for additional 4 minutes, or until temperature reaches 155°-160°. Top each with Swiss cheese.  Melt butter in skillet, sauté onions until golden. Sprinkle with salt, pepper, and sugar. Add mushrooms and sauté for 3 or 4 minutes. Add wine. Toast buns in oven; place cheeseburger on top of bun. Spoon onion and mushroom mixture over the patty. Add a dollop of sour cream and top with bun.

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2 T. extra-virgin olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

2/3 C. chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

2 T. Dijon mustard

 

Preheat oven to 400 degrees F.  Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.  Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.  Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Roasting Tips

1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

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1 pkg. dry Lipton onion soup mix

1 can (28 oz.) stewed tomatoes (drained, but save the juice)

Sliced green pepper, onions and mushrooms as desired

4 tsp. cornstarch

1 T. A-1 sauce

Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.

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2 T. olive oil

1 T. freshly grated lemon peel

1 tsp. salt

2 garlic cloves, crushed with garlic press

1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*

Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill.  In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.

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5 lbs. beef short ribs

3/4 c. water

1 med. onion, chopped

1 1/4 c. catsup

1/2 c. diced celery

1/4 c. light brown sugar

1/4 c. cider vinegar

1 1/2 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. prepared mustard

1 tbsp. all-purpose flour

1 (8 oz.) pkg. egg noodles, cooked

Chopped parsley for garnish

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 C. water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary. With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 T. water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

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2 lb. ground beef

1/2 C. dry bread crumbs

1 envelope taco seasoning

1 141/2-ounce can diced tomatoes with onion, undrained

1 111/2-ounce can condensed bean with bacon soup, undiluted

1/2 C. shredded Cheddar cheese

In a bowl, combine the beef, breadcrumbs and taco seasoning. Shape into six 3/4-inch-thick patties. In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink.  Sprinkle with cheese; cover and heat until cheese is melted. In 30 minutes or less, this makes 6 servings.

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2 to 3 pinches of sea salt (or meat tenderizer)

1 tsp. pepper

2 T. Worcestershire sauce.

Put steaks in a Pyrex dish and pierce several times with a fork. Add salt and pepper and douse with sauce. Bake in the oven at 400º for 30 min. It usually leaves a nice au juice sauce so the meat is tender and not dry. Don’t over bake! Sauce can be spooned over rice or pasta or potatoes. (you could also vary this by using ginger and soy sauce instead of Worcestershire sauce for an Asian flair)

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2 pinches Ground Red Chili Pepper

2/3 tsp. Ground Fennel Seeds

2 pinches ground Ginger

2 pinches Ground Black Pepper

2 pinches salt

Combine seasonings in a bowl. Rub spices into beef. Let meat set refrigerated for at least 20 minutes for spices to blend. (Meat can be refrigerated overnight before grilling.) Cook beef over medium heat in covered grill 30 to 40 minutes per 1 lb. Turn occasionally, until meat thermometer reads 140°F. Let stand 5 to 10 minutes to let the juices settle, before slicing thinly.

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2 T. Worcestershire sauce

3 T. honey

2 T. vinegar

1 to 1 1/2 tsp. garlic powder

1 to 1 1/2 tsp. ground ginger

3/4 C. salad oil

1 green onion, finely chopped

1 flank steak or London broil, approximately 1 1/2 lb.

Mix together soy sauce, Worcestershire sauce, honey, and vinegar; blend in garlic powder and ginger. Add oil and green onion.  Place meat in a small non-metallic pan or in a plastic bag and pour mixture over it. Let stand in refrigerator 4 hours or longer, turning meat occasionally. Barbecue over glowing coals 5 minutes each side for medium rare or broil in oven about 2 minutes each side.  Baste occasionally with marinade. Slice on diagonal to serve.

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