Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 3
12 ounces veal steak
1/2 red onion
2 slices rindless bacon
1/2 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon pepper
8 ounces mushrooms
1 tablespoon cornflour
1/2 cup red wine
1/2 teaspoon parsley
cooking spray
parchment paper
Recipe
1 preheat oven 200c/400f; definately cook bacon this way for ease! i used rindless bacon on lined tray with parchement paper/baking paper; http://www.recipezaar.com/208501.
2 lightly spray fry pan and saute finely diced red onions for 5 minutes; add diced mushrooms until cooked; place in oven casserole dish.
3 pound veal steaks thin and lightly saute them in frypan.
4 note: i cut veal steaks into three pieces for ease; also cooked for 1 minute each side.
5 add to casserole dish.
6 in bowl, mix cornflour and a couple of drop of water to form paste; add crumbled bacon, wine and spices.
Total Time: 2 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
1 kg lamb shoulder steak
2 garlic cloves, chopped
2 tablespoons maple syrup
1 teaspoon nutmeg
1 pinch ground cloves
1 tablespoon salt
1 glass wine
1 pinch sweet paprika
500 g sweet potatoes, quartered
2 tablespoons sweet chili oil
2 tablespoons sweet chilli dipping sauce
Recipe
1 brown garlic and lamb steaks in a frying pan. place in a roasting pan. drizzle with maple syrup, sprinkle with spices and salt. add sweet potatoes and drizzle over chilli oil and dipping sauce. pour wine into the bottom of the pan. cover with foil and bake for two hours in a low oven (170c).
1 to parbboil ribs, cut each rack into 2-bone portions. place in a large pot with 1 sliced lime and equal part of each water and chicken broth to cover ribs. bring to a boil; reduce heat and simmer, cover for 45 minutes. discard lime slices. cool ribs in cooking broth for 1 hour. drain well. grill as directed or wrap tightly and reserve for up to 24 hours in the refrigerator.
2 stir heinz chili sauce with heinz tomato ketchup, pineapple, hp sauce, and brown sugar. bring to a boil in a saucepan set over medium heat. cook, stirring, for 5 minutes. remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. cool slightly.
3 preheat grill to medium-high. toss ribs with half of the sauce mixture; grill, turning and basting often with remaining sauce, for 10-15 minutes, or until glossy and well marked.
Total Time: 21 mins
Preparation Time: 15 mins
Cook Time: 6 mins
Ingredients
Servings: 4
4 (10 -12 ounce) new york strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
extra virgin olive oil
kosher salt
ground black pepper
1 tablespoon minced shallot
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
2 cups about 20 cherry tomatoes, each cut into quarters
1/4 cup finely chopped fresh basil leaf
2 ounces crumbled gorgonzola (1/2 cup)
Recipe
1 prepare the grill for direct cooking over high heat (450° to 550°f).
2 lightly brush the steaks on both sides with oil and season evenly with salt and pepper. allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
3 in a medium bowl whisk the shallot, vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. add the tomatoes and basil. mix well.
4 brush the cooking grates clean. grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare–ups occur, move the steaks temporarily over indirect heat). remove from the grill and let rest for 3 to 5 minutes. add the cheese to the vinaigrette. mix gently. serve the steaks warm with the vinaigrette spooned over the top.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 tablespoons butter
1/4 lb portabella mushroom, thinly sliced
1/2 cup port wine
2 tablespoons sour cream
1/2 teaspoon cornstarch
salt, to taste
ground black pepper, to taste
Recipe
1 heat butter in a large heavy skillet over medium-high heat. saute mushrooms until soft and lightly browned, about 2 minutes.
2 stir in port wine, and let simmer for 2 minutes; remove from heat.
3 in a small bowl, mix together sour cream and cornstarch until smooth. stir into mushroom mixture. return to heat, and stir until thickened and smooth. season to taste with salt and pepper.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1/2 cup olive oil
2 tablespoons olive oil, plus more for brushing
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped rosemary
1/2 teaspoon crushed red pepper flakes
sea salt & freshly ground black pepper
1 3/4 lbs new york strip steaks, cut 1 inch thick
1 cup pitted green olives, finely chopped (6 ounces)
3 tablespoons finely chopped flat leaf parsley
2 teaspoons chopped oregano
1 tablespoon chopped mint
2 teaspoons chopped capers
1 tablespoon fresh lemon juice
4 crusty rolls, split
2 medium tomatoes, thinly sliced
Recipe
1 preheat a grill.
2 in a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- rub the mixture all over the steaks and let stand for 10 minutes.
3 meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
4 scrape the marinade off the steaks and season them with salt and pepper.
5 grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat.
6 let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
7 meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute.
8 spoon half of the olive relish on the rolls and top with sliced steak and tomatoes.
9 sprinkle lightly with salt and spoon the remaining relish on top.
3 (if using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. toss with lemon juice and refrigerate.) start cooking noodles according to package directions.
4 meanwhile, melt 1 tbs butter in large skillet over medium heat.
5 add mushrooms and cook without stirring, 1-2 minutes, until browned.
6 stir and add 1 tbs water; cook 1 minute until tender.
7 melt remaining butter in medium saucepan over medium heat.
8 stir in flour and cook, stirring, 1 minute.
9 stir in milk and bring to simmer, stirring constantly.
10 stir together cornstarch, clam juice, and wine.
11 pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
12 simmer 2-3 minutes until thickened.
13 combine noodles with sauce, tuna, and mushrooms.
14 add dill and transfer to casserole; top with breadcrumbs.
15 bake 20 minutes until bubbly.
16 let stand 10 minutes before serving.
17 to reheat: if room temperature, bake 20 minutes at 350f;if cold, 30 minutes.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
4 large portabella mushroom caps
extra virgin olive oil, for drizzling, plus 1/4 cup
steak seasoning, such as montreal steak spice or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat leaf parsley, chopped
1 cup italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
Recipe
1 preheat a grill pan over medium high to high heat.
2 scrape the gills off the underside of portobello mushroom caps with a spoon.
3 brush caps gently with a damp cloth to clean them.
4 drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak spice or salt and black pepper.
5 grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender.
6 remove from heat and cool 5 minutes.
7 slice grilled caps into 1/2-inch strips.
8 turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup.
9 "fries" will brown in 2 or 3 minutes on each side.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
4 steaks, about 1 to 1 1/4-inch thick
2 tablespoons brown mustard
coarse salt
fresh ground black pepper
5 tablespoons unsalted butter
2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced onions
1/4 cup bourbon
1 tablespoon worcestershire sauce
1 teaspoon brown mustard
1/2 teaspoon packed brown sugar
1 teaspoon fresh lemon juice
Recipe
1 at least 2 1/2 hours and up to 12 hours before you plan to grill the steaks, rub them with the mustard and sprinkle with the course salt and black pepper.
2 wrap the steaks in plasic and refrigerate.
3 prepare the sauce, first melting the butter in a small skillet over medium heat.
4 stir in the rosemary and onion and cook until the onions are translucent, about 5 minutes.
5 stir in the bourbon, remove the skillet from the heat, and let the mixture cool for 10 minutes.
6 strain the mixture into a small bowl and return it to the skillet.
7 discard the solids.
8 add the remaining sauce ingredients to the skillet and cook over medium-low heat for an additional 5 minutes.
9 keep the sauce warm.
10 remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes.
11 fire up the grill, grill the steaks to desired doneness.
12 serve the steaks hot with the rosemary-bourbon sauce.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
Servings: 4
1 lb cube steak (with 4 pieces)
1 cup flour
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 tablespoons oil (for browning)
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 -4 tablespoons sour cream
Recipe
1 rub the cube steak with salt and pepper mixture.
2 flour the cube steak.
3 brown the cube steak over medium heat on both sides.
4 prepare the soup in a pot according to package direction. heat through.
5 add sour cream to the mushroom soup and stir until incorporated.
6 in the crock pot, layer a bit of soup mixture, cube steak, soup, cube steak and top with remaining soup mix. (you may also just dump the soup mixture over the cube steak in the crock pot).
7 cook on low for up to 6 hours or high for 3 hours. (crock pot only).
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 tablespoon olive oil, divided
4 italian sausages
1/2 cup dry wine or 1/2 cup chicken broth or 1/2 cup vegetable broth, divided
1 (29 ounce) can hominy, rinsed and drained
salt
fresh ground black pepper
2 garlic cloves, slivered
1/4 teaspoon red chili pepper flakes
10 ounces fresh spinach leaves
Recipe
1 preheat oven to 200°. put a large frying pan (not nonstick) over medium-high heat. when hot to the touch, add 1 teaspoons olive oil and sausages. cover and cook 4 minutes. with tongs or a spatula, turn sausages over, cover, and cook until cooked through (cut one to test), about 4 minutes. transfer sausages to a rimmed baking sheet, cover with foil, and put in oven to keep warm.
2 add 1/3 cup wine or broth to the pan, using a wooden spoon or spatula to scrape up any browned bits left by the sausages. add hominy, 1/4 teaspoons salt, and 1/4 teaspoons pepper. cook, stirring occasionally, until all of the liquid has evaporated and hominy is hot and starting to stick to pan. transfer hominy to baking sheet with sausages, piling it next to them. add remaining wine or broth to pan, scrape up any browned bits, and pour over hominy. re-cover baking sheet with foil and return it to oven.
3 increase stovetop heat to high and add remaining 2 teaspoons olive oil, the garlic slivers, chile flakes, and 1/8 teaspoons salt to pan. cook, stirring, until fragrant, about 30 seconds. add spinach and cook, stirring, until wilted and cooked through. divide spinach among 4 plates. add hominy and sausage, plus more salt and pepper to taste. serve hot.
4 variations:.
5 add cream: skip step 2 and put hominy in a separate pan with 1 tablespoons butter, 3 tablespoons heavy cream, and salt and freshly ground black pepper to taste. cook over medium heat, stirring occasionally, until hot, 5 to 7 minutes.
6 swap greens: use chard, kale, or other hearty greens in place of the spinach: bring a large pot of water to a boil, add 10 oz. trimmed greens and 1 tablespoons salt, cook for 2 minutes, drain, and chop greens. add instead of spinach in step 3.
7 try beans: instead of hominy, use cooked beans, pinto beans, or cranberry beans.
8 go beyond sausage: we love the intense flavor this dish gets from sausage, but any quick-cooking meat works; try lamb chops, chicken breast halves, or hanger steak.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
2 large portabella mushrooms (4-5 small)
1 -2 large onion
butter
extra virgin olive oil
4 hoagie rolls (sub)
mozzarella cheese
parmesan cheese
ketchup
Recipe
1 wash portabellos with a damp paper towel.
2 the portabellos might seem a little dry, especially around the'gills'.
3 cut them into strips and place on a dinner plate.
4 cover mushroom strips with olive oil and allow them to soak while you prepare the onions.
5 if they still appear dry, add more oil.
6 cut onions into thin strips.
7 caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown.
8 the amount of oil and butter depend on the moisture content of your onions, i usually use more butter than olive oil.
9 the longer and slower you cook the onions, the better.
10 you can do this from 15-45 minutes depending on your schedule.
11 nothing tastes better than a nicely caramelized onion!
12 once onions are done, remove from skillet.
13 preheat broiler.
14 use the same skillet to heat up the portabello mushrooms.
15 again, cook in butter and olive oil just until warm and tender.
16 (i recommend not cooking the mushrooms and onions together, portabellos have a habit of turning other food black.) slice open the sandwich rolls and remove a little of the bread stuffing from each side.
17 distribute cooked portabellos evenly to each roll.
18 cover with caramelized onions.
19 add mozzarella cheese to taste.
20 sprinkle with parmesan cheese.
21 broil until cheese melts and rolls begin to brown, 3-5 minutes.
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
Servings: 4
1 flank steak
soy sauce
1 teaspoon dried thyme
salt
pepper (freshly ground)
1 1/4 cups red wine
1 1/4 cups chopped green onions
1/2 cup butter
Recipe
1 brush flank steak with soy sauce and sprinkle with thyme, salt and pepper to taste. do both sides. let marinate for 1 hour or longer. just before grilling, brush it again with soy sauce. grill 6-7 minute each side depending on how you like it. let sit for a couple of minute and then slice thinly at an angle.
2 sauce:.
3 bring wine and onions to boil, add butter and simmer for a short time. serve over steak or let everyone put their own sauce on their steak.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1/2 cup light sour cream
1/4 teaspoon dried dill
1 lb boneless beef top round steak, trimmed and cut into thin bite-size strips
1 tablespoon cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide egg noodles (6 ounces)
3 cups broccoli florets
3 tablespoons all-purpose flour
1 (14 ounce) can beef broth
3 tablespoons tomato paste
1 teaspoon worcestershire sauce
ground black pepper
Recipe
1 1.in a small bowl, stir together sour cream and dillweed; set aside.
2 2.in a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. remove beef from skillet and set aside. add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
3 3.meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. return noodles and broccoli to pan; cover and keep warm.
4 4.sprinkle flour over onion mixture in skillet. stir to coat. add broth, tomato paste, and worcestershire sauce. cook and stir until thickened and bubbly. cook and stir for 1 minute more. return all beef to skillet; heat through. season to taste with pepper. remove from heat. stir in sour cream mixture. serve beef mixture on top of noodles and broccoli. makes 4 servings.
5 5.*tip: partially freeze beef for easier slicing.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
1/3 cup fresh lime juice
2 tablespoons finely chopped red onions
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon chopped jalapeno, with seeds
3 tablespoons vegetable oil (reserve a little extra for brushing the meat)
1 lb london broil beef, 1 inch thick and 8 inches wide
1/2 teaspoon kosher salt
1/4 teaspoon pepper
36 medium mint leaves (to garnish)
36 bamboo skewers, 5 inches
Recipe
1 preheat grill to high heat.
2 mix lime juice, onion, garlic, sugar, fish sauce, and jalapeno together in a small bowl. add 3 tbsp oil, whisking slowly, and refrigerate until chilled.
3 soak bamboo skewers in water for at least 15 minutes.
4 brush both sides of the meat with oil and season with salt and pepper.
5 grill until medium rare in the center, about 4 minutes per side.
6 remove from grill and let rest for 15 minutes.
7 cut the meat into uniform 1/8 inch thick slices, 3-4 inches long.
8 place a mint leaf on each slice and roll up. slide onto skewer rolled.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 8
3 medium onions, sliced very thin
12 inches prepared pizza crust
1 lb ground beef
1 teaspoon caraway seed
1/3 cup italian blend shredded cheese
1/3 cup thousand island dressing
7 slices sharp cheddar cheese
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/3 cup heinz 57 steak sauce
2 tablespoons butter
1 teaspoon worcestershire sauce
Recipe
1 preheat oven to 400.
2 place pizza crust directly on oven rack; bake 7 to 8 minutes or until slightly crisp.
3 preheat large saute pan on medium-high heat. add ground beef, pepper and seasoned salt; stir and cook 5 to 7 minutes or until crumbled and no longer pink. stir in steak sauce; remove meat from pan.
4 place butter in saute pan, then add onions, caraway seeds and worcestershire sauce. cook 8 to 10 minutes or until soft and well-browned.
5 place pizza crust on baking sheet. combine italian blend cheese and salad dressing; spread over crust. spread meat over cheese, then top with cooked onions. top with cheddar cheese slices and bake 4 to 5 minutes or until cheese is nicely melted.
2 heat oil. cook onions, celery, carrots, garlic and thyme until very soft. let cool.
3 meanwhile, mix remaining ingredients well. incorporate the cooked vegetables. pack tightly into a 10 inch loaf pan and cook in a water bath for 1 hour.
4 for the water bath i just used a larger pan and filled with water and then set the loaf pan in the water. also, i put ketchup on the top of my meatloaf before i cooked it.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1/4 cup dark soy sauce (i use the low sodium version)
3 tablespoons sugar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 -2 tablespoon toasted sesame seeds
5 garlic cloves, minced
3 tablespoons green onions, chopped
1 medium onion, chopped
2 lbs sirloin steaks, finely sliced against grain
2 teaspoons fresh ground black pepper
2 cups enoki mushrooms, cleaned
Recipe
1 combine all ingredients except enoki mushrooms. mix well and let marinate overnight in refrigerator (note -- if you're short on time, you can skip this overnight step, but i would recommend marinating for at least 30 minutes).
2 grill beef over medium-high heat. you might want to add some vegetable oil to the pan to prevent beef from sticking.
3 when beef is almost cooked, add the enoki mushrooms. you only want to cook the mushrooms for about 2 minutes.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 lb sausage (i prefer jimmy dean)
1/2 lb diced good thick pepper bacon
1 cup flour
1 tablespoon butter
1/2-1 teaspoon kosher salt
1/2-1 teaspoon pepper
1/2 teaspoon season salt
1 -2 quart milk (i use skim)
Recipe
1 fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later.
2 fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks.
3 add the bacon grease and 1/4th of the bacon to the cooked sausage. cook on low and add the butter until melted. add the flour and season salt. cook for 3 minutes to get rid of the flour taste. stirring constantly.
4 heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. add the rest of the bacon.
5 add the salt and pepper for your taste. i believe the more pepper the better. the longer this simmers the more flavor it has. this is great with biscuits, hashbrowns or chicken fried steak.
6 i always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr 10 mins
Cook Time: 10 mins
Ingredients
4 boneless beef rib eye steaks, 1 1/2-inch thick
1 tablespoon olive oil
1 tablespoon paprika
2 large garlic cloves, minced (or1 tblsp. garlic powder)
2 teaspoons dried thyme
2 teaspoons oregano
1 1/2 teaspoons black pepper
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne
Recipe
1 brush the steaks on both sides with oil. in a small bowl, mix the remaining ingredients and rub on both sides of the steaks. place the steaks in a shallow glass dish, cover with plastic wrap, and marinate in the refrigerator for 1 hour. heat the grill. grill over medium coals, 5-6 minutes on each side for medium rare. transfer the steaks to a cutting board, let stand for 5 minutes, then thinly slice crosswise on an angle. arrange on a warm serving platter and garnish with orange slices and parsley sprigs.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
2 -3 lbs calf feet (with hock attached)
1 lb veal stew meat (in pieces) or 1 lb stewing beef (in pieces)
1 large onion
2 celery ribs
1 large carrot
1 tablespoon whole black peppercorn
6 garlic cloves
1 teaspoon salt
5 cups water
1 lemons (garnish) or 1 lemon juice (garnish)
Recipe
1 put meat, vegetables, salt and whole garlic cloves in a big pot. if your foot is frozen you can put it in frozen. its imporatnt to use feet or knees, "soup bones" wont cut it!
2 add 5c water. this step is not as important as you can always add more or boil it down.
3 put black pepper in a cheesecloth or tea bag. makes it easier to remove when done cooking.
4 simmer 1-2 hours until meat is tender. i prefer to use veal meat as its more tender but beef will do. you can even cut up a cheap cut of steak or roast.
5 skim off any fat of foam that may form.
6 discard the vegetables.
7 now is the fun part. you get to butcher the foot. it should be falling apart, if its not you need to boil it longer. take it out and put it in a bowl. theres a thick skin and some fat on the outside of the foot, throw that away. throw away any toes or bones which may have fallen off. you want to keep any tendons or cartelege you can get off. there should be a large tendon running along the back of the foot, as well as lots of (edible) cartiledge connecting all the bones together. the tendons are good to eat, but if its not your cup of tea you dont need to keep the cartiledge.
8 chop the foot "meat" into bite size pieces (1/4"), and put it back into the pot and boil for 15 more minutes, skimming any more fat or foam.
9 take out the cheesecloth of black pepper. you can discard some but throw some pepper back into the pot, its a nice surprise to bite into a piece of pepper when eatiing this.
10 tast the liquid. it should be strong, if not add more salt. this will be served cold, and stuff tastes more bland when cold.
11 the important part is how much gelatin you got out of the foot bones. with 1 cow foot (hock attached) you should be left with 4 cups of cooked liquid afterwards.
12 pour into a deep 9x13" pyrex dish. the liquid should come up about 1". put it in to the fridge to set 8 hours. if you press on it with your finger it should give a lot of resistance. not to make this sound any less appetizing than it is, but you'll end up with a , or slightly brown brick of meat!
13 if you did not get the desired consistency, dont fret! scrape off any fat which you didnt get by skimming, throw the slightly set jelly back into a pot and boil it down for another 30 minutes, and reset.
1 heat oil. cook onions, celery, carrots, garlic, and thyme until very soft. let cool.
2 meanwhile, mix the next 4 ingredients well. incorporate the cooked vegetables. pack tightly in a 10-inch loaf pan.
3 combine the 3 remaining ingredients and spread half of it on top of meatloaf (save remaining sauce to serve with the meatloaf).
4 cook in a water bath for 1 hour or until cooked the whole way through in 400 degree oven.
5 (this makes a pretty large meatloaf -- i usually divide the mixture in half and cook one loaf and freeze the other one. i think it just depends on the size of your family).
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1 1/2 lbs beef steaks (sirloin tips, or for a treat, tenderloin , pounded and cut with the grain into strips about 2-inch w)
1 teaspoon salt
1 teaspoon pepper
4 tablespoons vegetable oil
10 ounces mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups low sodium beef broth
1/3 cup brandy
1/3 lb wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice
Recipe
1 1. pat beef dry with paper towels and season with salt and pepper. heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. cook half of beef until well browned, 3 to 4 minutes per side. transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.
2 2. heat remaining 2 tablespoons oil in now-empty skillet until shimmering. cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (if pan becomes too brown, pour accumulated beef juices into skillet.) stir in flour and cook for 30 seconds. gradually stir in broths, then brandy, and return beef and accumulated juices to pan. bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
3 3. stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. off heat, stir in sour cream and lemon juice. season with salt and pepper. serve.
Total Time: 2 hrs 9 mins
Preparation Time: 2 hrs
Cook Time: 9 mins
Ingredients
Servings: 4
1 1/2 lbs sirloin steaks
1/4 cup plus 2 tbsp soy sauce
1 green onion, thinly sliced
2 garlic cloves, minced
2 tablespoons sugar
1 tablespoon sesame seeds, toasted
2 tablespoons dark sesame oil
1 teaspoon gingerroot, peeled and grated
Recipe
1 trim the excess fat from the steak; slice steak diagonally across the grain into 1/4 inch thick strips.
2 combine the soy sauce and remaining ingredients in a glass bowl. add steak strips and toss to coat. cover and marinate in the refrigerator for 1 1/2 to 2 hours.
3 remove steak strips from the marinade, reserving the marinade. thread the steak strips onto skewers. grill, uncovered, over medium-hot coals (350-400 degrees) for 9 minutes or to desired degree of doneness, turning and basting the steak strips frequently with the reserved marinade.
Total Time: 1 hr 55 mins
Preparation Time: 10 mins
Cook Time: 1 hr 45 mins
Ingredients
Servings: 8
1 cup oats
1 cup skim milk
2 large eggs
2 tablespoons barbecue sauce
2 tablespoons steak sauce or 2 tablespoons worcestershire sauce
2 tablespoons parsley
2 teaspoons sage
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon pepper
2 lbs 93% lean ground beef
1 large onion, pureed
1/2 lb carrot, pureed
1 cup dry breadcrumbs
Recipe
1 preheat the oven to 350°f.
2 soften the oats in the milk for 5-10 minutes.
3 stir in the eggs, the seasonings and sauces, and the pureed vegetables.
4 add the ground beef and mix well (i usually do this part with my hands).
5 add enough breadcrumbs so that the mixture isn't goopy. you may need more or less breadcrumbs depending on how wet the meat and pureed vegetables are.
Total Time: 2 hrs 5 mins
Preparation Time: 45 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 6
3 dried ancho chiles
2 dried pasilla peppers
2 dried chipotle chiles
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1 lb beef round steak, trimmed of fat and cut into 1/2 inch cubes
1 1/2 lbs sweet italian sausage
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon dried mexican oregano
1 1/2 teaspoons prepared hot mustard
1 (12 ounce) can budweiser beer (or your choice of non-yuppie brew)
1 tablespoon masa harina (dissolved in 1/4 cup water)
Recipe
1 put the chiles in a large heatproof bowl; add boiling water to cover.
2 let stand 30 minutes, until soft; stem and seed them.
3 in a food processor, puree the chiles with some of the soaking water; set aside.
4 in a large pot, saute the onion and garlic in the oil until soft.
5 add in the beef; cook until browned; drain any excess fat; set aside.
6 preheat the broiler; cook the sausages under the broiler until they are cooked through and crisp skinned.
7 cut into 1 inch discs and add to the beef/onion mixture in the large pot along with the chile puree, sugar, salt, pepper, oregano, mustard, and beer.
8 stir well and bring to a boil; decrease heat and cook at a simmering boil, partially covered, for 40 minutes.
9 add in the masa harina mixture; cook for 10 more minutes.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/4 cup flour
2 cups beef broth
4 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons red pepper flakes
1 tablespoon brown sugar
2 tablespoons vegetable oil
6 garlic cloves, chopped
1 lb boneless round steak, sliced thinly into 2-inch inch long strips
3 cups fresh broccoli florets
2 cups fresh asparagus, chopped into bite-sized pieces
1 medium bell pepper, chopped into bite-sized pieces
2 teaspoons sesame seeds
Recipe
1 to make the sauce: combine the flour, beef broth, soy sauce, oyster sauce, red pepper flakes & brown sugar in a small bowl. whisk until well-mixed. set aside.
2 heat vegetable oil in a large pan. add the garlic once the oil is hot, and let cook until golden-brown.
3 add the beef and stir-fry for about 3-4 minutes, or until the beef is halfway cooked.
4 add the vegetables and stir-fry for about 3-4 minutes.
5 add the sauce and bring to a boil. reduce heat and allow it to simmer for about 5 minutes, or until the sauce has slightly thickened.
6 sprinkle with sesame seeds right before serving. i like to serve with rice.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 12
1 tablespoon olive oil
6 shallots, peeled and finely chopped
3 3/4 cups beef broth
1 1/2 cups port wine
3 -4 tablespoons cornstarch
1 ounce unsalted butter, diced (optional)
salt & freshly ground black pepper
Recipe
1 heat the olive oil in a large pan and add the shallots. reduce the heat and cook the shallots for 3-4 minutes until softened but not browned.
2 add the broth, bring to the boil and cook for about 5 minutes, or until reduced by half. add the port and cook for a further 5 minutes, or until reduced by a third.
3 pour the sauce through a fine sieve into a clean pan, then return to the heat and bring to the boil.
4 mix the cornstarch with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened. reduce the heat.
5 season to taste. if using the butter, keep the sauce on a gentle heat and whisk it inches this will add flavour and give the sauce a shine. otherwise, keep the sauce hot until the meat has been carved.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 -3 cups cooked egg noodles
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 beef bouillon cube
1 (4 ounce) can mushroom stems and pieces
2 tablespoons sour cream
1 lb round steak
garlic powder
meat tenderizer
onion powder
nonstick cooking spray
Recipe
1 preheat oven to 350.
2 spray skillet with non stick cooking spray cut up round steak into 1/2 inch pieces and season with garlic,onion powder and meat tenderizer to how you like it.
3 cook until a light pink inside.
4 combine all ingredients in a 3 qt baking dish and stir until well mixed.
5 cover and cook for 1/2 hour.
6 when you remove from oven uncover and let stand for about 5 minutes it will thicken up as it cools.
Total Time: 55 mins
Preparation Time: 35 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1/2 cup maple syrup
1/4 cup olive oil
1 tablespoon pepper
1 tablespoon thyme, chopped
4 garlic cloves, peeled
1/2 teaspoon kosher salt
4 (8 ounce) beef tenderloin steaks (1 1/2 inch thick)
Recipe
1 combine all ingredients, except for he steaks in a blender and process until blended.
2 in a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. remove steaks from marinade and discard.
3 grill steaks, basting with remaining sauce until done.
