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Category: Beef

Bow Tie Beef Skillet

Bow Tie Beef Skillet

1 lb. ground beef

1/2 tsp. salt

1/8 tsp. pepper

2 C. uncooked bow tie pasta

1 can diced tomatoes, drained

1 1/3 C. beef broth

1 can tomato sauce

1 T. Worcestershire sauce

3 medium yellow summer squash, thinly sliced

3/4 C. chopped green pepper

1 C. shredded parmesan cheese, divided

skillet

In a large skillet, cook beef over medium heat for 4-5 minutes or till meat is no longer pink; drain. Sprinkle with salt & pepper. Stir in the pasta, tomatoes, broth, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat; cover & simmer for 10-12 minutes.  Add squash & green pepper. Cook uncovered, 3-4 minutes longer or till pasta & veggies are at desired tenderness; stirring occasionally. Add 1/2 C. cheese. Cook 1-2 minutes longer or till cheese is melted. Sprinkle with remaining cheese.

 

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Crock Pot Barbecue

Crock Pot Barbecue

3 lbs. chuck roast or stew meat

1 (14 oz.) bottle ketchup

1 lb. brown sugar

1 med. onion, chopped

1 tsp. salt

1/2 tsp. pepper or to taste

Dash of garlic powder to taste, optional

 

Put ketchup into crock pot.  Fill empty bottle to 1/2 full with water and add to pot.  Add onion and seasonings.  Mix well.  Trim fat from roast and cut into chunks.  Put into pot.  Set pot on low and cook all day.

 

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Pasta e Fagioli

Pasta e Fagioli

1 lb. extra lean ground beef

6 oz. Onion; chopped

7 oz. Carrots; slivered

7 oz. Celery; diced

24 oz. Tomatoes; canned, diced

1 C. cooked Red Kidney beans

1 C. cooked White kidney beans

44 oz. ff beef broth

1.5 tsp. Oregano

1 1/4 tsp. Pepper

2 1/2 tsp. Parsley; (fresh chopped)

3/4 tsp. Tabasco sauce

24 oz. Spaghetti sauce

4 oz. dry pasta Shell macaroni; or other pasta

 

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes

 

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Meatball Pops

Meatball Pops

2011-11-18-kiddy-apps-meatball-pops-500b1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1/3 cup shredded Monterey Jack or Cheddar cheese

10 refrigerated or frozen cooked beef meatballs, thawed

1/4 cup butter, melted

2/3 cup finely crushed seasoned croutons

10 large appetizer picks or lollipop sticks, if desired

1 1/2 cups tomato pasta sauce, heated

Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with no-stick cooking spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet. Bake 10 to 15 minutes or until golden brown. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.

 

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Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

Grilled Flank Steak Sandwich with Blue Cheese Vinaigrette-Dressed Arugula and Pears

flank2 lemons

2 T. fresh thyme leaves, stripped and chopped

salt and freshly ground black pepper

1 1/2 lb. flank steak

1 T. Dijon mustard

2 T. white wine vinegar

5 T. extra-virgin olive oil (EVOO)

1/4 C. crumbled blue cheese

4 kaiser rolls, split

1 garlic clove, crushed

1 ripe Bartlett, Anjou or Bosc pear

8 slices prosciutto di Parma

1 large bunch of arugula, cleaned and trimmed

 

In a shallow bowl, combine the juice of 1 1/2 lemons, the thyme, salt, and pepper. Add the steak and toss to coat. Marinate the steak 5-10 minutes. In a small bowl, combine the Dijon mustard with the vinegar, salt, and pepper. Whisk in 3 T. of the EVOO, then the blue cheese. Toast the rolls. Rub the toasted cut sides with the garlic clove. Preheat a grill pan or outdoor grill on high. Grill the steak for 6-7 minutes on each side. Remove to a plate and loosely tent with foil to let the juices redistribute before slicing. Thinly slice the pear, and toss in a salad bowl with the juice of the remaining lemon. Slice the prosciutto into strips. Add the arugula leaves and prosciutto to the salad bowl and toss with the vinaigrette. Thinly slice the steak against the grain and on an angle. Layer half of the steak slices onto the rolls and top with the arugula pear salad. Add the remaining steak and roll tops.

 

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Bistro Beef Tenderloin

Bistro Beef Tenderloin

1 3-lb. beef tenderloin, trimmed of fat

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

 bistro

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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Round Steak Casserole

Round Steak Casserole

2 pounds round steak, sliced in strips

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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Butternut Squash and Beef Stew

Butternut Squash and Beef Stew

stew3 T. olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 T. minced fresh rosemary

1 T. chopped fresh thyme

2 lb. stew beef, cut into 2-inch cubes

1/2 tsp. salt, plus more to taste

1/2 tsp. freshly ground black pepper, plus more to taste

2 T. all-purpose flour

1 C. Marsala wine

1 lb. butternut squash, trimmed and cut into 2-inch cubes

1/4 C. chopped sun-dried tomatoes

3 to 4 C. beef broth

2 T. fresh chopped flat-leaf parsley

Crusty bread, for serving

 

In a large soup pot heat 3 T. of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

 

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Fast Meatball Sandwiches

Fast Meatball Sandwiches

1 family meal-sized portion of frozen meatballs (approximately 4-5 meatballs per person)

6 hot dog buns (or hoagie rolls)

6 thin slices mozzarella cheese

2 C. prepared spaghetti sauce

 

Thaw meatballs and spaghetti sauce (if using frozen). Place both in medium saucepan. Heat until hot. Place meatballs into warmed buns. Ladle small amount of spaghetti sauce onto each sandwich; place mozzarella slice onto each sandwich.

 

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Wine Country Pot Roast with Merlot and Root Vegetables

Wine Country Pot Roast with Merlot and Root Vegetables

Recipe-WineCountryPotRoastwithMerlotandRootVegetables1 tri-tip or bottom round roast, about 3 pounds (ask your butcher to trim the fat)

1 T. kosher salt, more to taste

Freshly ground black pepper to taste

2 T. vegetable oil

1 C. Mirassou California Merlot

1 C. canned diced tomatoes in juice

6 whole cloves garlic, peeled

8 small boiling onions, peeled

2 medium carrots, peeled and cut into 1½ inch segments

2 parsnips, peeled and cut into 1½ inch segments

1 small turnip, cut into 1½ inch chunks

1 small celery root, peeled and cut into 1½ inch chunks

12 small white button mushrooms, stems trimmed

12 very small yellow potatoes such as Yukon Gold

1 bay leaf

2 tsp. fresh thyme leaves, stripped from the stem

2 T. coarsely chopped fresh sage

 

Preheat a Dutch oven over a medium-high burner for about 3 minutes, or until very hot to the upper rim. While the pot is heating, season the meat with 2 tsp. of the kosher salt and freshly ground black pepper. Add the vegetable oil to the hot Dutch oven and allow it to heat just until it begins to smoke. Add the meat and sear on all sides until deep golden. Pour off excess fat. Deglaze the Dutch oven with the Merlot, and cook for 3 minutes. Stir in the diced tomatoes and garlic, then arrange the vegetables and potatoes around the meat. Season with the remaining tsp. of salt and a generous grind of black pepper, and sprinkle the herbs over the meat and vegetables. Cover the pot with a tight-fitting lid, and reduce the heat to low. Cook for about three hours, or until fork tender. Turn the meat and stir the vegetables once after about one hour. Slice the pot roast against the grain, and transfer to a deep serving platter. Surround the sliced meat with the vegetables and juices and serve.

 

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Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

Roast Crispy Mushrooms and Grilled Tenderloin Steaks with Green Onions

8 Portobello Mushroom Caps, cut into large chunks

8 large Garlic Cloves, cracked from skins

½ C. Flat Leaf Parsley

½ C. EVOO

Salt and Pepper

4 1 ½” thick Beef Tenderloin Steaks

8 Scallions, split lengthwise

Crusty Bread

 

Preheat oven to 500. Preheat grill pan or outdoor grill to high. Place mushrooms chunks in large bowl. Combine garlic and parsley in food processor and finely chop. Add to mushrooms. Pour about ½ C. EVOO over mushrooms and toss vigorously to coat. Arrange in single layer on a rimmed cookie sheet and roast 20 minutes, or until crisp, dry and dark brown. Resist the urge to open the oven and check. Season with salt and pepper after removing from oven. Salting before cooking will cause mushrooms to give off juices and not crisp. Grill steaks 4 minutes each side for medium rare, 5-6 for medium to medium well. Season with salt and pepper and allow to rest 5 – 10 minutes. Coat scallions in EVOO and season with salt and pepper. Grill to mark, a couple minutes each side. Serve the steaks with grilled scallions on top and crispy mushrooms on the side. Serve with crusty bread.

 

 

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Meat Filled Turnovers

Meat Filled Turnovers

6 T. butter or margarine

1/4 C. onion, chopped (optional)

1/2 C. flour

1-1/3 C. chicken broth

1-1/3 C. milk

2 C. cooked chicken, turkey or beef, chopped

Peas or other vegetables, frozen or fresh (optional)

1 recipe two-crust pie dough

 

Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp.  of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp.  salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.

 

 

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Grilled Beef Tenderloin with Two Sauces

Grilled Beef Tenderloin with Two Sauces

3 T. cracked black pepper

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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Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

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Barbecue Short Ribs

Barbecue Short Ribs

1/4 c. shortening

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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Zesty Beefy Zucchini Bake

Zesty Beefy Zucchini Bake

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 C. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 T. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 T. grated Parmesan cheese

 

Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.

 

 

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Southwestern Skillet Burgers

Southwestern Skillet Burgers

 

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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Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

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Grilled Brats and Potatoes

Grilled Brats and Potatoes

Put the following in an extra large foil bag:

 

Package of brats

Cubed potatoes

Chopped onion

Chopped green pepper

Mushrooms

Your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)

Some olive oil

 

Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad.

 

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Master Meat Mix – Meatloaf and Meatballs

Master Meat Mix – Meatloaf and Meatballs

1 1/2 lb. ground beef

2/3 C. oats, uncooked

1/2 C. diced onion

1 tsp. salt

1/2 tsp. garlic powder

2 eggs

2/3 C. tomato sauce

 

Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.

 

MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.

 

MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.

Serve as is, or over rice, pasta or potatoes, or make meatball subs.

 

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Easy Baked Steaks

Easy Baked Steaks

4 medium beef steaks (or 1 per person eating) thin cuts

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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Corn Dog Mini Muffins

Corn Dog Mini Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Hot dogs

corn dog mini muffin

Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.

 

 

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Asparagus Negimaki

Asparagus Negimaki

Asparagus Negimaki24 thin asparagus spears, trimmed
1/2 C. soy sauce
1/4 C. sugar
1/4 C. mirin or 1/4 C. dry sherry
1 T. fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lb. beef tenderloin
fresh ground black pepper, to taste

Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.

Fat Smash BBQ Beef Tenderloin

Fat Smash BBQ Beef Tenderloin

8 oz. Filet Mignon

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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Tex-Mex Manicotti

Tex-Mex Manicotti

1lb lean ground beef or ground turkey

1 16oz can of fat-free refried beans

2½ tsp. chili powder

2 tsp oregano

2 8oz boxes of manicotti shells (you won’t use the whole second box)

2 ½ C.water

1 16oz jar of salsa (as spicy as you like)

2 C. sour cream

1 C. shredded cheese (cheddar or Monterey Jack)

½ C. sliced green olives

¼ C. sliced green onions

Cilantro for garnish

 

Combine uncooked meat, beans, chili powder and oregano. Spoon into shells; placed in greased 13×9 baking dish. Combine water and salsa and pour over shells. Cover; refrigerate overnight. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, top shells with shredded cheese, olives and onions. Bake 5 to 10 minutes longer. Serve with cilantro and sour cream.

 

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Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

Teriyaki Beef Sticks

Teriyaki Beef Sticks

Teriyaki Beef Sticks

 

1 C. Soy Sauce

1 C. Sugar

3 T. mirin

4 garlic cloves, peeled and finely minced or grated

One 1 1/2-inch piece fresh ginger, peeled and finely grated

1 1/2 pounds flank steak, thinly sliced across the grain into long strips

3 C. steamed rice, for serving

 

In a bowl, whisk the soy sauce, sugar, mirin, garlic, and ginger until combined. Add the meat and evenly coat with the marinade. Cover the bowl with plastic wrap and marinate the meat in the refrigerator for 2 to 3 hours. Meanwhile, soak 8 bamboo skewers in water for at least 1 hour before using, weighing them dorm with a heavy bowl.  Preheat the broiler. Line a rimmed baking sheet with foil, dull side up, and spray lightly with oil. Thread the meat onto the skewers and set them on the baking sheet. Broil until the meat is browned and cooked through, 1 to 2 minutes on each side. Serve with steamed rice.

Flank Steak Barbecue

Flank Steak Barbecue

1/4 C. soy sauce

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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Slowcooker Asian Short Ribs

Slowcooker Asian Short Ribs

Slowcooker Short RIbs1/2 C. low-sodium soy sauce

1/3 C. brown sugar

1/4 C. rice vinegar

2 cloves of garlic, peeled and smashed

1 T. grated fresh ginger

1/2 tsp. crushed red pepper

8 beef short ribs (about 4 lb.)

4 medium carrots, peeled and halved crosswise

1 small green cabbage

2 T. cornstarch

1 T. sesame oil

4 scallions, thinly sliced

 

In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.   Add Short ribs and carrots and arrange in a single layer.  Cook, covered, on high for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates.  With a large spoon or ladle, skim the fat from the cooking liquid and discard.  Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with 1 T. of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.  Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.

 

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Coarse salt

1/2 lb. angel hair pasta

1/3 C. roasted unsalted peanuts

2 C. fresh ready-to-eat baby spinach leaves

1/2 C. fresh flat-leaf parsley leaves (a couple of generous handfuls)

1/4 C. cilantro leaves (half as much as the parsley)

3 garlic cloves, chopped

Zest and juice of 1 lemon

3-inch piece of fresh ginger, peeled and grated, divided

4 T. tamari (dark aged soy sauce, found in the international aisle), divided

6 scallions, chopped, divided

Salt and freshly ground black pepper

Pinch of cayenne pepper or a dash of hot sauce, such as Tabasco

1/4 C. plus 2 T. vegetable oil, plus some for drizzling, divided

2 3/4-inch-thick New York strip steaks

Metal skewers

1 sack (16 oz.) shredded cabbage “slaw mix” (on the produce aisle)

2 T. rice wine vinegar (eyeball it)

1 C. chicken stock or broth

 

Preheat the oven to 500 degrees. Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it. Drain and run under cold water to stop the cooking process. While the pasta water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 T. of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste. While the machine is still running, slowly pour in the 1/4 C. of vegetable oil. Taste and adjust the seasonings; reserve. Place steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, lb. the steaks to half their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of the peanut filling. Roll the steaks tightly and cut each in half across. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet. Drizzle with a little oil and roast for 12 to 15 minutes. While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 T. of vegetable oil (twice around the pan). Add the cabbage, the remaining ginger and the remaining garlic and cook for 2 minutes. Add the remaining 3 T. of tamari, the rice wine vinegar, and chicken stock. Bring up to a simmer and add the reserved noodles and the remaining scallions. Toss to coat and continue to cook for 1 minute to heat the noodles through. Taste to adjust the seasoning with more tamari or salt and pepper. To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.

Asian Beef

Asian Beef

4 1/2 oz. beef, loin cut

1 C. fresh snow peas

1 bell pepper

1 green onion

1 tsp. canola oil

1 clove garlic

2 T. teriyaki sauce

2/3 T. sesame seeds

 

Prepare rice according to recipe directions, omit salt. Slice beef into half-inch strips on a separate cutting board. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. Wash and trim snow peas, set aside. In a nonstick skillet, heat oil on low-medium heat and sauté garlic for 1-2 minutes, until golden. Raise heat to medium and add beef: stir-fry for 1-2 minutes, add vegetables and teriyaki sauce and stir-fry about 5-6 minutes, until vegetables are tender, but still crisp. Serve over rice with a sprinkle of sesame seeds.

Fat Smash BBQ Beef Tenderloin

Fat Smash BBQ Beef Tenderloin

8 oz. Filet Mignon

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.

Bulgogi (Korean Barbecued Beef)

Bulgogi (Korean Barbecued Beef)

1 lb. minute steak

2 T. sugar

4 T. soy sauce

2 T. dark sesame oil

1 t. ground sesame seeds

4 T. chopped green onion

3/4 t. garlic powder

3/4 t. black pepper

 

Combine all ingredients except beef. Marinate beef in mixture at least fifteen minutes. Discard marinade. Best grilled over a charcoal fire, but can be pan fried.

 

Yield:

Calories:

Fat:

Fiber:

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Arabian Meatballs in Broth

Arabian Meatballs in Broth

 

1/2 C. quick-cooking rice cereal (1/2 minute to cook)

1 C. minced onion

2 T. minced garlic

1 1/2 T. tomato paste

6 C. beef broth

2 T. long-grain white rice

3/4 lb. ground lean (7% fat or less) beef

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/4 C. chopped fresh mint leaves

2 T. chopped parsley

2 T. lemon juice

 

Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.

Apple Glazed Beef Brisket

Apple Glazed Beef Brisket

 

4 to 5 pound boneless beef brisket

1 medium onion, quartered

2 large garlic cloves, halved

10 whole cloves

Water

1 jar (10 ounces) apple jelly

1/3 cup dry white wine

3 T. Dijon-style or spicy brown mustard

3 T. minced green onions, including tops

1 1/2 tsp. salt

3/4 tsp. cracked black peppercorns

3/4 tsp. curry powder

Parsley

Tomato roses

 

Place brisket, onion, garlic and cloves in large Dutch oven.  Add water to cover.  Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.  Drain brisket, cover and refrigerate up to 24 hours.  To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally.  Place brisket in shallow roasting pan.  Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze.  Place brisket on heated serving platter and garnish with parsley and tomato roses.  Carve brisket into thin slices and serve with remaining glaze.

Apple Corned Beef

Apple Corned Beef

 

8 new redskin potatoes

4 to 5 carrots, peeled and cut into chunks

1 onion, cut into 8 wedges

3-lb. corned beef brisket

4 C. apple juice

1 C. brown sugar, packed

1 T. Dijon or honey mustard

 

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables and some of the cooking liquid. Makes 4 to 6 servings

Any Night Pot Roast

Any Night Pot Roast

1 beef eye round steak

1/2 C. Zesty Italian dressing

1 T. prepared horseradish

1 tsp. dried rosemary leaves

 

Score roast lightly, criss-crossing diagonally, using tip of a small paring knife. Mix dressing, horseradish, & rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.  Preheat oven to 375~. Remove roast from marinade place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or till internal temperature reaches 140~to 155~f.  Place roast on carving board; tent with foil & let stand 15 minutes

Alton Brown’s Swedish Meatballs

Alton Brown’s Swedish Meatballs

 

2 slices fresh white bread

1/4 C. milk

3 T. clarified butter, divided

1/2 C. finely chopped onion

A pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 C. all-purpose flour

3 C. beef broth

1/4 C. heavy cream

 

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.