Sukiyaki
3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice
Sauce:
¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper
Cook the rice according to directions on box.
Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.
Add meat.
Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.
Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.
Cook until thickened and bubbly, 2-3 minutes.
Spread cooked rice over plate and spoon sukiyaki onto rice.
Chili-Rubbed Steak with Rosemary Potatoes
Potato Ingredients:
2 large Yukon potatoes, each cut into six equal pieces, lengthwise
2 tablespoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 tablespoon Kosher salt
Black pepper, a few good grinds
1 tablespoon parsley, chopped
Preheat the oven to 400 degrees F.
In a large bowl combine all ingredients except for the parsley and toss to coat. Transfer to a foil lined baking sheet and bake until nicely colored and cooked inside, flip and stir after 10 minutes to prevent burning.
Remove from the oven and toss with the parsley.
Season to taste.
Steak Ingredients:
2 1/2 lb. Sirloin steaks, 1 inch thick
1 teaspoon chili powder
1 teaspoon cumin, powdered
1 teaspoon oregano, dried
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Kosher salt
A few good cranks of black pepper
1 tablespoon extra virgin olive oil
Preheat grill to medium-high.
Combine the dry ingredients to create the rub.
Rub 1 tablespoon of the mixture evenly into each steak and allow to marinate at room temperature for 30 minutes.
Brush a light layer of oil onto the meat and grill 5-6 minutes on each side, rotating the meat 45 degrees after 3 minutes to get nice marks on the steak.
Allow the meat to rest at least 10 minutes, covered with foil, prior to slicing.
3 pounds beef pot roast
1 small onion – chopped
1 package brown gravy mix
1 cup water
1/4 cup ketchup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
Fresh parsley -- for garnish, -- chopped
Sprinkle meat with salt and pepper.
Place in crockpot.
Combine the remaining ingredients, except parsley, and pour over meat.
Cover and cook on low 10 hrs.
Remove the meat and slice.
Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.
1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Barbecue Sauce
1 tsp. Dijon Mustard
Toss steak with half of the steak sauce; let stand 10 min. to marinate
Meanwhile, combine remaining steak sauce, the barbecue sauce and mustard; set aside.
Pre heat grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
Grill skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.
1 cup yellow cornmeal
1 cup water
1/4 teaspoon salt
Beef Mixture
4 slices bacon
1 pound lean ground beef
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried parsley flakes or about 1/4 cup fresh chopped parsley
1/2 cup chopped celery
1 cup chopped onion
1 clove garlic crushed
1 can (14.5 ounces) diced tomatoes
1 1/2 cups shredded Cheddar cheese
In a medium saucepan, mix together cornmeal, 1 cup water and 1/4 teaspoon salt.
Cook over medium heat, stirring frequently, for about 5 minutes, or until thickened.
Pour into a greased 13x9x2-inch baking pan.
Chill.
In a large skillet, fry bacon until crisp; drain on paper towels then crumble.
Set aside.
Pour off skillet drippings; return 1 tablespoon of drippings to the pan.
Brown ground beef with 1/2 teaspoon salt, 1/8 teaspoon pepper and the parsley in pan drippings; remove and set aside.
Drain off excess grease, leaving about 1 tablespoon. Sauté onion, celery and garlic in pan drippings until softened; add tomatoes, cheese and remaining 1/2 teaspoon salt.
Remove chilled cornmeal mixture from the refrigerator.
Turn pan upside down to remove cornmeal mixture in one piece. Cut into small squares, about 1 1/2 inches each.
Set aside 10 for topping, then place half of the remaining squares into the bottom of a greased casserole.
Top with half of the browned meat and half of the sauce and crumbled bacon.
Make another layer of cornmeal cubes, meat, another layer of sauce and bacon.
Arrange the 10 saved cornmeal cubes around the edge of baking dish.
Bake beef and cornmeal dish at 350° for 40 minutes.
1 1/2 lbs. Ground Meat
2 small onions, chopped
1/4 C. Beef Bouillon
1 can (16.5 oz.) English Peas
4 to 5 carrots, thinly sliced
2 C. Gravy
8 potatoes (2 1/2 pounds) mashed and seasoned with salt, pepper, and butter
prehea oven to 350 degrees
Cook meat and onions in 1/4 cup bouillon until well done.
Drain and season.
Place mixture in an 8 x 11 inch baking pan, cover with layer of carrots and peas.
Prepare two cups medium thick gravy using bouillon to flavor.
Pour hot gravy over meat and vegetables.
Mash potatoes, seasoning with a little milk, salt, and pepper.
Spread potatoes over meat mixture and dot the top with butter.
Bake 1 hour.
1 to 1 1/2 lbs. of beef (cubed)
4 med. carrots (sliced)
1 med. onion (chopped)
3 stalks celery (sliced)
1 bag frozen corn
1 tsp. salt (optional)
2 qts. water
4 to 6 beef bouillon cubes
Simmer beef for 1/2 hour or until tender.
Add carrots, onion, celery and about 2 quarts water. Bring to boil. Add corn and bouillon cubes.
Stir and turn down to low and cook until done about 1/2 hour
1 lb lean ground beef
1 red bell pepper
2 tbsp minced fresh ginger
2 cloves garlic minced or pressed
1/2 tsp red pepper flakes
1/2 cup chopped cilantro
3 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp olive oil
4 pita breads
1 sliced or diced tomato
lettuce
Brown beef & crumble into tiny pieces; discard fat. Seed & thinly slice pepper. Add to beef along with ginger, garlic,& red pepper flakes. Add cilantro, peanut butter, soy sauce, lime juice & olive oil. Mix to blend together well.
Cut pita pockets in half & stuff with lettuce, tomato & meat mixture.
2 1/2 cups uncooked bow-tie pasta
1 lb lean (at least 80%) ground beef
1/2 cup chopped green onions
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 cup salsa
1 1/2 cups shredded Cheddar-American cheese blend
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.
1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup frozen sweet peas
1/2 cup chopped carrot
1/4 cup sliced green onions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned.
Add peas and carrot; cook and stir 4 to 5 minutes or until vegetables are tender.
Stir in cooked rice, onions and stir-fry sauce. Reduce heat to medium-low; cook 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with peanuts.
2 slices bacon, cut into 1/2-inch pieces
3/4 lb beef stew meat
1 small onion, thinly sliced
1 cup ready-to-eat baby-cut carrots, halved lengthwise
1 tablespoon all-purpose flour
2 teaspoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/2 cup apple juice or beer
In 10-inch skillet, cook bacon over medium heat until brown but not crisp. Add beef stew meat and onion; cook 3 to 5 minutes, stirring occasionally, until beef is browned.
Into 1 1/2-quart slow cooker, spoon mixture; stir in carrots. In small bowl, mix remaining ingredients; gently stir into mixture in slow cooker.
Cover; cook on Low heat setting 7 to 8 hours.
1 package taco seasoning mix
2/3 cup water
1 1/2 cups salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz)refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend
1 cup sour cream, if desired
Heat oven to 375°F.
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown.
Serve with remaining salsa, cheese and sour cream.
2 pounds lean ground beef
2 large eggs, lightly beaten
1/4 cup unseasoned dry breadcrumbs
2 teaspoons plus 1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned, stems trimmed, and quartered (about 2 1/2 cups)
2 medium shallots, minced
4 tablespoons all-purpose flour
1/2 cup dry red wine
1 (14-ounce) can low-sodium beef broth
Heat oven to 350°F and arrange rack in middle.
Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix to combine.
Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. Once butter foams, add 4 patties and brown, about 3 to 4 minutes per side.
Transfer patties to a 13-by-9-inch baking dish.
Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
Return the pan to medium heat and melt remaining 4 tablespoons butter.
Add mushrooms and shallots and season with salt and freshly ground black pepper.
Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
Sprinkle flour over mixture and stir until fully incorporated.
Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan.
Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
Add remaining 1 tablespoon Worcestershire sauce.
Taste and add salt and freshly ground black pepper as needed.
Pour sauce over patties in the baking dish and cover with aluminum foil.
Bake for 20 minutes or until meat is tender and slightly pink in the middle.
1 tablespoon butter
1 tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
1-pound-10-ounce chuck roast, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other stout)
4 sprigs thyme
4 sprigs flat or curly parsley
1 bay leaf
2 medium carrots, sliced
Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes.
Sprinkle with flour and cook for 1 minute.
Leave to cool slightly before adding the stock and the stout.
Combine thoroughly and bring to a boil, stirring constantly.
Add the thyme, parsley, bay leaf and the sliced carrots.
Cover and leave to simmer over low heat for 1 1/2 to 2 hours.
The meat should be tender. When ready to serve, remove the herbs, adjust the seasoning, and serve with steamed potatoes.
1 medium onion, sliced
2-2 1/2 pounds lean beef brisket
1-1 1/2 tbsp liquid smoke
1 tsp. seasoned salt
1/2 tsp. pepper
1/4 cup catsup
2 tbsp. prepared mustard
1/2 tsp. celery seeds
Place onion in slow cooker
Trim excess fat from meat, cut it in half if needed to fit into slow cooker.
Rub all the surfaces of the meat with liquid smoke, seasoned salt and pepper. Place meat in slow cooker.
In a small bowl, stir catsup, mustard, and celery seeds until blended. Spread over the top of meat.
Cover and cook on high for 5 1/2- 6 hours, or on low for 11-12 hours.
1 lb ground beef
1 can of Manwich or Powdered Sloppy Joe mix
Shredded Cheese (I like Monterrey Jack/Cheddar blend)
1 can of Grands Flaky Biscuits (or anything similar)
Preheat oven to 350.
Prepare ground beef according to Manwich Directions.
Take each biscuit and flatten it out with the palm of your hand. Do not stretch too tightly or it will split
Grease a muffin tin and place each biscuit flat while bringing up the sides to form a basket.
Fill each biscuit with Sloppy Joe mixture and cover with cheese. (cheese can also be added to the biscuit before filling if you like extra cheese).
Bake until biscuits are cooked (about 15-20 mins)
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
With a wire whisk, beat in the buttermilk, eggs, and oil until moistened.
Stir in the corned beef, sauerkraut, and Swiss cheese.
Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.
garlic flavored cooking spray
1 lb rump roast cut into strips
4 carrots cut into 2 inch long sticks
1 pkg. frozen pearl onions
1 can beef broth
2 tbsp teriyaki sauce
1/2 cup water
1/2 cup broccoli florets
8 oz noodles or rice.
coat a skillet with garlic flavored cooking spray & sautée the beef over med-high heat until browned, approx 5 minutes. Transfer into crock pot.
Add carrots, onions, broth, 1 tbsp of teriyaki sauce, & water.
Cover and cook on low until meat is tender (approx. 4-6 hrs) In the last half hour cook the noodles seperatly & drain, keep them warm.
Meanwhile stir the broccoli into the beef mixture, cover and cook until broccoli is crisp-tender (approx. 5 minutes)
Divide the noodles/ rice among plates and top with the beef mixture. Sprinkle with the remaining teriyaki sauce.
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
Place the beef and butter into a slow cooker.
Sprinkle the onion soup mix over.
Cover, and cook on Low for 8 hours, or High for 4 to 5 hours.
Stir once or twice.
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