Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
1 egg
3/4 cup tomato juice
1 cup shredded cheddar cheese
1/4 cup onion, chopped
1/2 cup quick-cooking oats
1/3 cup ketchup
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 lbs lean ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Recipe
1 preheat oven to 350 degrees (f).
2 in a large bowl, combine the egg, tomato juice, cheese, onion, oats, ketchup, salt and pepper. add the ground beef, mixing well, and form this mixture into eight small individual meatloaves. place these in a lightly greased 9x13 inch baking dish.
3 in a separate small bowl, combine the ketchup, brown sugar and mustard. stir thoroughly and spread over each meatloaf.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 teaspoons olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1/2 lb lean ground beef
1/2 cup dry wine
1/3 cup no-added-salt tomato paste
1 2/3 cups 1% low-fat milk
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried oregano
12 ounces penne pasta
1/4 cup fresh parsley, chopped (optional)
3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
Recipe
1 in a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
2 add the onion and cook, stirring frequently, until softened, about 5 minutes.
3 stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
4 stir in the beef and cook until no longer pink, about 4 minutes.
5 add the wine and cook until the liquid has evaporated, about 5 minutes.
6 stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
7 continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
8 meanwhile, cook the pasta in a large pot of boiling water until just tender.drain well.
9 transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the parmesan and toss to combine all.
10 spoon the penne bolognese into 4 bowls and serve with additional parmesan cheese, if desired.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 6
3 lbs rump roast (chuck roast or other cut suitable for pot roast is okay)
1 quart buttermilk (4 cups)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup red wine (we used red zinf')
2 cups beef stock
3 sprigs french tarragon, tied together (subbed for fresh thyme)
1/2 teaspoon green peppercorns, crushed or 1/2 teaspoon black peppercorns, crushed, placed in tea infuser
1 dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes)
1 lb carrot, peeled and cut into chunks (we replaced a few carrots with parsnips)
2 tablespoons arrowroot
2 tablespoons filtered water
salt, to taste
black pepper, to taste
Recipe
1 pot roast: use a metal skewer to poke the meat all over.
2 place the meat in a bowl or glass loaf pan that is just large enough to fit it. pour the buttermilk over the meat.
3 allow to marinate in the refrigerator, for 2-3 days, stirring occasionally.
4 remove the meat from the buttermilk (discard buttermilk!) and dry off with clean lint-free towel.
5 on medium heat, sear the meat on all sides in a dutch oven in the butter and olive oil.
6 preheat oven to 300 degrees.
7 remove meat to platter; pour out the browning fat and discard. note: i don't discard the browning fat. it is too good to waste and really adds a delicious flavor to the gravy.
8 next, add the red wine, stock, french tarragon and peppercorns to the pot. bring to boil and skim off the top.
9 return the meat to the pot and bake, covered, for 3 hours or until tender. one hour before serving, add the potatoes and carrots.
10 gravy: transfer the meat and vegetables to a platter and bring the sauce to a boil on the stove top.
11 spoonful by spoonful, add the arrowroot and water and whisk in the pot to make a gravy of desired thickness. season with salt and pepper and serve with the pot roast.
2 cups wine (substitute with red wine if you like)
2 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon dried thyme
1 tablespoon worcestershire sauce
6 large garlic cloves, minced
1 bay leaf
4 celery ribs, cut in 1 inch pieces
1 large onion, chopped
3 -4 carrots, cut in 1 inch pieces
1/4 cup fresh parsley, chopped
Recipe
1 heat oil in heavy large pot over medium-high heat. coat beef in flour and add to the hot oil. saute beef until browned on all sides. add beef stock, water, wine, tomato paste, sugar, thyme, worcestershire sauce, garlic, bay leaf, celery, onions and carrots. do not add the parsley at this point!
2 bring mixture to boil. reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes.
3 discard bay leaves.
4 make dumplings according to recipe (see recipe description above for my suggested recipe--dumplings). roll into small bite size rounds and drop into stew. continue to simmer for an additional 15 minutes.
Total Time: 14 mins
Preparation Time: 10 mins
Cook Time: 4 mins
Ingredients
Servings: 1
1 (7 ounce) can minced beef
tomato ketchup
brown sauce
worcestershire sauce
soy sauce
3 drops tabasco sauce
garlic powder
1 pinch dried herbs
1 (50 g) packet instant mashed potatoes
1/2 ounce butter
water
1 ounce cheese
1 tomato
Recipe
1 empty the meat into a saucepan and bring it gently to the boil, stirring well. add your chosen sauces and garlic powder and herbs. simmer for 2-3 minutes until really hot.
2 make up the instant mashed potato as directed on the packet using the butter and hot water and add most of the grated cheese (saving a little for the top).
3 pour the meat into an ovenproof dish, top with the mashed potato, and sprinkle with the remainder of the cheese and/or sliced tomato if used. dot with a little butter or margarine. cook under a hot grill, until golden brown (2-3 minutes).
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 5
1 lb 96% lean ground beef
1 large onion, diced
2 garlic cloves, minced
1 eggplant, peeled and cubed
14 1/2 ounces canned diced tomatoes
14 1/2 ounces canned tomato sauce
1/2 cup chopped fresh basil
1/2 cup slivered kalamata olive
ground black pepper
1/2 teaspoon dried oregano
Recipe
1 brown ground beef in large skillet with onion and garlic. add remaining ingredients (not necessary to drain the ground beef) and simmer for 20 to 30 minutes.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
1 lb italian sausage (without casting)
1 lb ground beef
2 garlic cloves, diced
1 (26 ounce) jar spaghetti sauce
1 pinch fennel
1/2 teaspoon basil
1/2 teaspoon oregano
1 (8 ounce) box manicotti, uncooked shells
16 ounces ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
5 ounces frozen spinach, thawed
salt and pepper
Recipe
1 in a large sauce pan using about a tbsp of evoo, combine the diced garlic, pinch of salt/ pepper, ground beef and italian sausage until cooked through and browned.
2 add spaghetti sauce, oregano and basil, pinch of fennel. simmer.
3 in a large pot, bring salted water to a boil and cook shells just under suggested cooking time. you want them to be slightly undercooked. drain and set aside.
4 in a mixing large bowl, combine ricotta, mozarella, and spinach. salt to taste. set aside.
5 spread a light layer of meat sauce on the bottom of a large deep baking dish.
6 using a narrow spoon, fill each tubular shell with cheese mixture and place side by side into the prepared baking dish. cover with remaining sauce and sprinkle parmesan on top.
7 bake in oven covered with foil at 400 f for 40 minutes. remove the foil and bake for another 5-7 mins to brown the cheese on top. let cool before serving.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/2 tablespoons shortening, melted
3 tablespoons bread flour
2 tablespoons all-purpose flour
1 (10 ounce) can campbell's condensed chicken stock
1 (10 ounce) can water
1/4 teaspoon salt
1/8 teaspoon accent seasoning
1/8 teaspoon ground black pepper
2 chicken bouillon cubes
10 ounces franco american beef gravy
1 pinch ground sage
Recipe
1 method.
2 prepare roux with the melted shortening and 1 1/2 tablespoon of breading flour. cook this over low heat until the roux browns in color to resemble a nice milk chocolate color. once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquids and other ingredients to incorporate it so no lumps are formed. bring this mixture to a boil. boil this mixture for 2 minutes after that reduce the heat and allow the mixture to thicken. its ready to be served.
4 in the drippings, saute the mushrooms, onion and garlic until tender.
5 remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
6 cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
7 pinch meat together along the seam and secure with toothpicks.
8 combine butter with parmesan cheese and brush over top and sides of meat.
9 press the remaining bread crumbs onto butter mixture.
10 place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
11 cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
12 if meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
13 let stand for 10 minutes, then remove toothpicks before slicing.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
1 lb dearborn beef frank (8 dogs)
8 teaspoons brown sugar
8 hoagie rolls or 8 bread, of choice
cooking spray
4 tablespoons softened butter
Recipe
1 split franks but don't cut all the way through. open to make them flat. sprinkle brown sugar over them, one teaspoon per dog.
2 spray cooking spray in a non-stick skillet, and cook franks first on the "rounded" side, and then flip to the "flattened and sugared" side. (this is where i like to allow mine to get a little blackened.).
3 meanwhile, open buns, careful not to break, and brush each inner-side of buns with 1/2 tablespoon of butter. broil until butter is melted and buns are a little toasted.
4 add your favorite toppings and enjoy the best hot dog you'll ever eat!
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 10
1 1/2 cups soy sauce
3/4 cup worcestershire sauce
1 (3 1/2-4 lb) beef tenderloin
4 garlic cloves, minced
1 tablespoon fresh coarse ground black pepper
1 (10 1/2 ounce) can condensed beef broth, undiluted
1/2 cup butter, cubed
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 cup blue cheese, crumbled
1 tablespoon worcestershire sauce
1/4 teaspoon caraway seed
4 green onions, chopped
Recipe
1 in large resealable plastic bag, combine soy sauce and worcestershire sauce.
2 add the beef; seal bag and turn to coat.
3 refrigerate for 2 hours, turning occasionally.
4 drain and discard marinade.
5 rub the beef with garlic and pepper; place in a shallow roasting pan.
6 add broth to the pan.
7 bake, uncovered, at 425 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
8 let stand for 10 minutes before slicing.
9 meanwhile, in small saucepan, melt butter.
10 add mushrooms and garlic; saute until tender.
11 add the cheese, worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 6
4 lbs boneless beef roast
1/4 teaspoon seasoning salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
1/2 cup all-purpose flour
4 tablespoons vegetable oil
3 medium onions, 1 chopped and 2 cut into quarters
1 medium green pepper, chopped
2 cups water
2 cups beef broth
4 medium celery ribs, cut into 2 inch lengths
12 baby carrots
8 small red potatoes, scrubbed and unpeeled
Recipe
1 preheat oven to 320 degrees.
2 season beef with seasoned salt and pepper.
3 place the flour in a shallow plate and roll the beef in to coat, shaking off excess. set aside remaining flour.
4 in dutch oven, heat 2 tbsp oil over medium-high heat. add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. transfer the meat to a plate and set aside.
5 add the remaining 2 tbsp of oil to the pot and heat. add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. return the meat to the pot.
6 add 1 cup of water and all the broth. bring to a simmer.
7 cover and put in the oven for 2 hours.
8 add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
9 remove from oven. using a slotted spoon remove the roast and vegetables and cover with foil.
10 skim the fat from the surface of the cooking liquid.
11 in a small bowl add remaining flour.
12 gradually add water to dissolve the flour.
13 stir into the pot and bring to a simmer over medium heat. reduce heat and continue to simmer until the gravy thickens. about five minutes.
14 salt and pepper gravy to taste.
15 carve the roast. return the sliced roast and vegetables to the pot and simmer for five minutes.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 4
2 tablespoons olive oil
1/4 cup turkey, smoked, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
1 lb ground sirloin
2 garlic cloves, crushed
3/4 cup red wine
3/4 cup chicken broth
1 (14 ounce) can diced tomatoes
1/4 cup milk
4 ounces whole wheat penne
4 tablespoons lowfat mozzarella cheese, grated
Recipe
1 heat the olive oil in a large saucepan over medium heat.
2 add the smoked turkey, carrot, celery, and onion, and cook until lightly browned and very tender, about 10 minutes.
3 add crushed garlic and ground sirloin to the pan and cook until beef is browned, about 5 minutes.
4 add the wine, stirring well, and cook for 10 more minutes.
5 add chicken broth, tomatoes, and milk; simmer uncovered over medium-low heat for 30 minutes, stirring occasionally to prevent the sauce from sticking to the pan.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
12 slices bread
1/8 cup water
1 lb ground turkey
1 extra large egg
1/8 cup od prepared mustard
1/2 cup a.1. original sauce
1 1/2 tablespoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dry mustard
1/8 cup mayonnaise
1/4 cup vegetable oil
3 cups beef stock
1 teaspoon cumin
3 tablespoons cornstarch
3 tablespoons cold water
1 lb egg noodles or 1 lb favorite pasta
Recipe
1 place a 6 quart pot of water on the stove on high heat to boil the noodles, in a mixing bowl moisten your 12 slices of bread with 1/8 cup of water and break into small pieces. add your ground turkey, egg, prepared mustard, 1/4 cup a-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. divide mixture into 16 meatballs.
2 heat 1/4 cup of oil in a skillet over mediun heat. once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes). your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of a-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. in a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. at this point your meatballs should be browned. add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
3 strain your pasta. place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 2
1/2 lb stewing beef, cut into bite size cubes
1 parsnip, cubed
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, cut into 1/4 in slices
1 1/2 cups pinot noir wine
4 cups unsalted chicken stock
1 tablespoon olive oil
1 bay leaf
1 teaspoon herbes de provence
1 tablespoon cornstarch
1/4 cup water
salt and pepper
Recipe
1 heat olive oil in a 3 quart dutch oven over medium high heat. dry stew beef and add to dutch oven. brown meat thoroughly; remove from pan and add onions and garlic. sauté until translucent. add about one half cup of the wine. scrape the brown bits from the bottom of the pan. add remaining wine, beef, carrots and parsnip cubes to the pan. lower heat and simmer for about 10 minutes. add broth, bay leaf and herbs de provence, stir and cover pan. let simmer for about 2 hours. add more water if necessary. prepare sour cream mashed potatoes the last 30 minutes of cooking. when stew is done thicken with 1 tablespoons corn starch mixed with ¼ cup water. serve over sour cream mashed potatoes.
Total Time: 6 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 6 hrs
Ingredients
1 lb lean ground beef (90 % lean)
1/2 lb fresh mushrooms, sliced
1 small onion, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (12 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Recipe
1 in a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
2 transfer to a 3-qt. slow cooker. stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. cover and cook on low for 6-8 hours.
3 stovetop mushroom-beef spaghetti sauce : prepare as directed in step 1. stir in the remaining ingredients. bring to a boil. reduce heat; cover and simmer for 1 hour, stirring occasionally.
Total Time: 1 hr 15 mins
Preparation Time: 35 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 cup yellow cornmeal
1 cup milk or 1 cup buttermilk
2 cups boiling water
1 teaspoon garlic powder
1 lb ground beef
1 medium onion, chopped
1 (16 ounce) can whole kernel corn
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced olives, drained (optional)
1 (1 1/4 ounce) package chili seasoning mix (lawry's brand, if available) or 1 (1 1/4 ounce) package taco seasoning (lawry's brand, if available)
2 cups mild cheddar cheese, grated
Recipe
1 mix 1 heaping cup yellow corn meal and 1 cup milk in bowl, mix in to 2 cups boiling water and stir mixture until smooth. stir in a tsp of the lawry's chile seasoning from package.
2 brown 1 pound ground meat, 1 teaspoon garlic powder, 1 medium chopped onion, salt and pepper to taste. drain grease well.
3 add to ground beef mixture: can whole kernel corn, crushed tomatoes, tomato.
4 paste, can olives, remainder of lawry's chile seasoning package.
5 layer in large cast iron skillet or 9 x 13 baking dish (grease skillet or pan with crisco).
6 1. place 1/2 corn meal mixture in bottom.
7 2. remove from oven and sprinkle with 1/2 of grated cheese.
8 3. spread meat mixture in middle.
9 4. layer remaining corn meal mixture on top.
10 bake at 375 about 30 minutes, then add grated cheese and bake another 10 minutes, or until bubbly and brown.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
3 lbs beef heart (or just beef)
12 cups water
2 bay leaves
2 (10 ounce) packages frozen chopped spinach (or 2 bunches fresh sorrel, chopped, or 2 jars schav, or some combination of these)
1 lemon, juice of (less, if using sorrel instead of spinach)
2 onions, chopped
3 tablespoons vegetable oil
4 tablespoons flour
salt
6 eggs, hard-boiled
1 bunch scallion, chopped
12 tablespoons parsley, chopped (optional)
Recipe
1 cut away as much fat and tough-looking parts from the meat as you can.
2 optionally, quickly brown the meat. you can add a piece or two of onion, while browning, to improve the flavor.
3 add the water and bring to the boil. skim foam. lower the heat, add the bay leaves, and simmer for 2-3 hours (or until the meat is tender when pierced).
4 while the meat is cooking, heat the oil in a skillet. add the onions and cook until golden and just beginning to turn brown.
5 add the flour to the onions and cook, stirring, until the onions are coated, and the flour is beginning to brown. take off the heat.
6 when the meat is done, take it out, cut it into bite-size pieces, and put back into the soup.
7 add the frozen spinach to the soup and raise heat to high. heat to boiling, while breaking up the spinach. lower the heat to a simmer and cook until the spinach is separated, 3-5 minutes.
8 add lemon juice and salt to taste. the soup should be slightly sour.
9 add the fried onions to the soup. cook 1 minute.
10 pour the soup into bowls. put into every bowl some chopped scallions (and some chopped parsley, if using) and half a boiled egg.
11 some people like to add sour cream or plain yogurt.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
Servings: 6
12 ounces bacon, diced, divided
2 cups chopped baby portabella mushrooms or 2 cups mushrooms
1 cup chopped onion
1 teaspoon dry mustard
1 tablespoon worcestershire sauce
2 large eggs, beaten
1/4 cup evaporated milk
8 ounces shredded swiss cheese, divided
1/2 cup corn flake crumbs
1 lb ground beef
1 lb bulk italian sausage
salt and pepper
Recipe
1 preheat oven to 350 degrees.
2 in large skillet, cook bacon until crisp. remove with slotted spoon to drain. discard all but on 1 t drippings. add mushrooms, onions, and dry mustard. cook until tender, stirring often, for 5-7 minutes. stir in worcestershire sauce. cool to room temperature.
3 in large bowl combine eggs, milk, 1 1/2 c cheese, and cornflake crumbs; mix well. add ground beef and sausage, salt and pepper. gently mix until combined. mix in mushroom mixture and all but 1/4 c bacon. mix well.
4 divide mixture into 6 portions and place on rimmed baking sheet. bake for 25 minutes. remove from oven and sprinkle remaining cheese and bacon over. return to oven and bake additional 5 minutes.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1/2 cup dried porcini mushrooms
1 cup boiling water
cooking spray
3 1/2 cups slice cremini mushrooms
1 1/2 cups chopped onions
1/2 cup finely chopped carrot
12 cups finely chopped celery
1/2 cup finely chopped parsnip
2 garlic cloves, minced
1 tablespoon olive oil
12 ounces lean stewing beef, cut into bite sized pieces
6 cups reduced-sodium beef broth, divided
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 fresh thyme sprigs
1 cup uncooked barley
2 tablespoons chopped fresh parsley
Recipe
1 place the porcini mushrooms in a medium bowl; cover with boiling water. cover and let stand 30 minutes or until tender. drain mushrooms in a colander over a bowl, reserving liquid. chop mushrooms; set aside.
2 heat a dutch oven over medium-high heat. coat pan with cooking spray. add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. spoon onion mixture into a medium bowl. recoat pan with cooking spray. add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. add carrot mixture to onion mixture in a bowl.
3 heat oil in pan over medium-high heat. add beef; cook 3 minutes, browning on all sides. add 1°c broth to pan, scraping pan to loosen browned bits. add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
4 discard thyme spring. stir in barley; cover and cook 30 minutes or until barley is al dente. uncover and cook an additional 15 minutes. remove from heat; sprinkle w/parsley.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 lb calf liver
1/4 teaspoon thyme, leaves
1/4 teaspoon summer savory
1/4 teaspoon basil leaves
1/4 teaspoon fresh ground pepper
1 tablespoon butter
1/4 cup dry sherry
Recipe
1 cut liver into serving sized peices. mix all herbs together with pepper.
2 melt butter in frying pan. add liver. sprinkle with half the seasonings. cook over medium heat for one minute. turn liver and sprinkle with remaining seasonings. continue cooking for one minute.
3 turn liver, then pour sherry into pan and cook for about 2 minutes, scraping up browned bits.
4 remove liver to dinner plates. pour sherry over liver and serve. serve with a green vegetable, sliced tomatoes and crusty bread to soak up the sauce.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
4 tablespoons butter
1/2 lb mushroom, sliced
1 medium onion, chopped
2/3 cup chopped fresh parsley
1 tablespoon flour
1 (14 ounce) can beef broth
1 cup sour cream
Recipe
1 in a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
2 stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
3 in a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
4 repeat for remaining soup and sour cream.
5 return soup to pan and cook, stirring, until heated through (do not boil).
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 15
6 ounces portabella mushrooms
6 ounces shiitake mushrooms
8 ounces button mushrooms
1 cup butter
1 cup all-purpose flour
1 teaspoon chopped garlic
1 cup diced tomato
1 cup diced yellow onion
2 teaspoons chopped fresh thyme
2 small bay leaves
1 pinch cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons cooking sherry
2 quarts beef stock
1 1/4 cups heavy cream
Recipe
1 beef stock: place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. remove stock from the heat and allow it to cool until it is refrigerator temperature.
2 wash all mushrooms in lukewarm water in a deep bowl. mix the mushrooms well to loosen the dirt. remove them from the water by hand, leaving the dirt behind.
3 remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. keep the button mushrooms separate from the others.
4 for soup :.
5 heat a 6-8 quart saucepot over moderately high heat. pour in the melted butter. add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
6 add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
7 add the sherry and cook for an additional 3 minutes.
8 reduce the heat and add the flour. using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
9 add half of the cold beef stock and stir until liquid thickens.
10 add the remainder of the stock and spices and simmer for 10 minutes.
11 add the cream and allow soup to simmer for an additional 10 minutes.
Total Time: 1 hr 35 mins
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ingredients
1 lb lean ground beef
1/2 lb bacon
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1 small red onion (diced)
4 carrots (grated)
2 sticks celery (diced)
1 tablespoon ketchup
1 tablespoon worcestershire sauce
1 tablespoon spicy brown mustard
1 tablespoon ground black pepper
1 tablespoon oregano
1 tablespoon olive oil
1/2 tablespoon sea salt
1 egg
1 cup plain breadcrumbs
Recipe
1 heat oven to 375 degrees.
2 saute onions in olive oil until translucent. put onions in large mixing bowl.
3 place bacon into food processor and render into a paste. place paste in large mixing bowl with onions.
4 add all remaining ingredients to large bowl. mix by hand until well blended.
5 line 13x9" baking dish with parchment paper. add mixture and form into a "loaf" shape. flatten loaf as much as possible. do not allow mixture to touch sides of pan.
6 cook in pre-heated oven for 1 hour and 15 minutes or until done in the middle.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 lb ground beef (or shredded chicken breast)
1 small onion (diced)
1/2 cup salsa (i recommend pace)
1 (12 ounce) bag of kraft cheese (i use kraft's mexican blend)
8 large flour tortillas
Recipe
1 brown ground beef. drain. add diced onion and continue cooking until onion is cooked through.
2 add 1/2 bag cheese. add 1 cup salsa.
3 preheat oven to 350°f.
4 in a large baking pan, add half a cup of salsa to bottom of pan. spread out evenly.
5 scoop generous portions of meat mixture into tortillas. i use about 4 tablespoons. make sure you can still roll it. roll and place it fold side down in the pan.
6 top with remaining salsa and cheese. bake for 15 minutes. make sure not to over cook. it’s only placed in the oven to melt the cheese.
1 in a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and pepper.
2 in a saucepan warm beef stock add corned-beef and hold warm.
3 toast irish soda bread and spread 1-tablespoon mayonnaise on each slice. layer lettuce leave, tomatoes, irish farmhouse cheese, corned-beef and onions.
4 melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. place egg on sandwich, lettuce, cut in half and place on a plate.
5 garnish plates with sliced baby dill pickles and kalamata olives.
Total Time: 7 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 7 hrs
Ingredients
Servings: 16
2 (10 3/4 ounce) cans beef consomme
1/2 cup lemon juice
1 1/2 cups soy sauce (you can use low sodium if preferred because this dish is pretty salty)
5 cloves chopped garlic
2 tablespoons liquid smoke
10 lbs beef brisket
Recipe
1 combine first five ingredients in large roasting pan (a disposable is just fine because as ree says: "for brisket, i sometimes like to use these heavy, disposable aluminum numbers. makes it easy to pop in the freezer if you want, or to transport it to a picnic, funeral, or tailgating party"). place brisket in the marinade, fat side up (ree says: "i usually scoop up some of the marinade and pour it over the top").
2 cover tightly with foil. marinate in refrigerator for 24-48 hours.
3 when ready to cook, place pan covered in foil into a 300-degree oven. cook brisket for approximately 40 minutes per pound. after your approximate cooking time, open the oven door and peel back the foil. stick two forks into the meat and make sure it’s fork-tender/falling apart, which means you can pull it apart to some degree. it may still be tough in the middle. if it is, just cover it and stick it back in for another hour.
4 when fork-tender, transfer whole brisket to a cutting board. with a long, serrated knife, begin cutting away the slab of fat. it should be very easy to remove. if you get a little meat with it, don’t panic. there’s plenty where that came from.
5 slice against the grain and place slices back into the cooking liquid. serve immediately, spooning juice over the slices. barbeque sauce may be used, if preferred. the sauce is really tasty and it’ll keep it really moist. if you serve potatoes with it, go ahead and spoon some jus over them, too.
6 you may store pan in fridge for up to two days or freeze for use at a later date. if fat collects and hardens at the top, remove and discard.
7 brisket is great with mashed potatoes, with the juice spooned over the top. it’s also great on a sandwich with melted cheese.
Total Time: 6 hrs 15 mins
Preparation Time: 6 hrs
Cook Time: 15 mins
Ingredients
Servings: 4
2 lbs filet of beef
1 onion, chopped
salt and black pepper, to taste
1/2 teaspoon allspice
3 tablespoons lime juice
Recipe
1 cut the beef into 1-inch cubes.
2 place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
3 mix well then cover and refrigerate for 4-6 hours.
4 thread the beef onto barbecue skewers, along with chef’s choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
Total Time: 2 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 2 hrs
Ingredients
3 lbs ground beef
3 bell peppers (red or green)
2 large onions
1 celery heart
96 ounces whole tomatoes
96 ounces pinto beans
96 ounces kidney beans
32 ounces tomato juice
3/4 cup chili powder
1/3 cup cumin
Recipe
1 chop all of the onions, peppers, and celery and defrost the beef.
2 in a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
3 in a separate pan, place the beef.
4 cook the beef until it is at a medium--medium-well.
5 drain all of the fat out of the meat pan.
6 in the desired soup pot, cook the chopped peppers, onions, and celery.
7 add the meat to the vegetables.
8 add the chili powder and cumin to the meat and vegetables.
9 cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
10 add the previously squashed tomatoes to the soup pot.
11 mix well, then add the beans and all of their juice.
12 finally, add the tomato juice.
13 bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
14 serve, but be careful because it's extremely hot!
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 tablespoons i can't believe it's not butter!â® light spread, divided
1 (8 ounce) container sliced mushrooms
2 medium green bell peppers or 2 medium red bell peppers or 2 medium yellow bell peppers, sliced
1 medium onion, thinly sliced
1 lb lean ground beef or 1 lb ground turkey, shaped into 4 patties
4 whole grain kaiser rolls or 4 hamburger buns, split and toasted
Recipe
1 melt 1 tablespoon butter spread in 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring frequently, 5 minutes or until golden; remove mushrooms from skillet and keep warm.
2 melt remaining 1 tablespoon butter spread in same skillet over medium heat and cook green peppers with onion, stirring frequently, 10 minutes or until very tender. add to mushrooms and keep warm.
3 cook burgers in same skillet over medium-high heat, turning once, 5 minutes or until burgers are thoroughly cooked. serve on rolls, then top with mushrooms, peppers and onion.
4 nutrition information per serving with ground beef: calories 470, calories from fat 120, saturated fat 4g, trans fat 0g, total fat 13g, cholesterol 70mg, sodium 570mg, total carbohydrate 55g, sugars 12g, dietary fiber 9g, protein 35g, vitamin a 60%, vitamin c 90%, calcium 15%, iron 30%.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 6
8 cups tomato juice
2 tablespoons beef bouillon (i like superior touch, better than bouillon) or 2 tablespoons vegetable bouillon (i like superior touch, better than bouillon)
4 ripe tomatoes, diced
1 unpeeled cucumber, diced
1 green peppers or 1 yellow pepper, diced
1 vidalia onion
3/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons worcestershire sauce or 2 teaspoons vegetarian worcestershire sauce
6 drops tabasco sauce
Recipe
1 in a saucepan, boil 1 cup of tomato juice and mix with bouillon until dissolved. let cool for several minutes.
2 in a large bowl, combine remaining tomato juice with the rest of the ingredients.
