beef yakitori

Ingredients

• Servings: 4
• 1/2 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon sesame seeds
• 2 tablespoons white sugar
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1 pound sirloin steak, cubed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• in a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
• thread the meat skewers. (if you are using wooden skewers, soak them 30 minutes first.) place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. cover, and chill for a minimum of 4 hours.
• preheat grill for high heat, and position grate 5 inches from coals.
• brush grate with oil, and place skewers on grill. grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

thai beef

Ingredients

• Servings: 6
• 2 tablespoons coriander seeds, coarsely cracked
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 pinch ground ginger
• 1 1/2 pounds flank steak

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins


• place flank steak in the freezer for 20 minutes.
• whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
• lay steak slices in a single layer on the rack of the prepared broiler pan.
• cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

creamy cordon bleu bake

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 pound cubed ham steak
• 1 cup crushed saltine crackers
• 6 slices swiss cheese

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• place chicken breasts in a lightly greased 9x13 inch baking dish. pour soups over the chicken. then spread the ham around and over the soups. top all with the cheese and cracker crumbs.
• bake at 375 degrees f (190 degrees c) for 50 minutes, making sure chicken is fully cooked.

Slow-cooker Pepper Steak

Ingredients

• Servings: 6
• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 30 mins


• sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
• mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

teriyaki rosemary beef kabobs

Ingredients

• Servings: 6
• 2 pounds boneless beef top sirloin steak, about 1-inch thick
• 1/2 cup kikkoman teriyaki marinade & sauce
• 2 tablespoons dijon-style mustard
• 2 tablespoons chopped fresh rosemary leaves
• 1 zucchini, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 1-inch squares
• 1/2 red onion, chunked
• metal or bamboo skewers*

Recipe

• cut beef into 1-inch cubes.
• combine teriyaki sauce, mustard and rosemary; pour over beef and vegetables in large plastic food storage bag. press air out of bag; close top securely. turn bag over several times to coat all pieces. refrigerate 2 hours, turning bag over occasionally.
• skewer beef and vegetables alternately bamboo skewers.
• grill 5 inches from hot coals 5 minutes on each side (for medium-rare), or to desired doneness.

Cheese Philly Steak Casserole

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 green bell peppers, sliced
• 1 large onion, sliced thin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 pounds rib-eye steak, sliced thin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 3/4 loaf italian bread, cut into 1 inch cubes
• 5 tablespoons butter
• 1/4 cup flour
• 1 (12 fluid ounce) can or bottle
• 2 teaspoons hot pepper sauce
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon soy sauce
• 1 1/2 cups milk
• 1 cup shredded monterey jack cheese
• 1 cup shredded american cheese
• 8 ounces provolone cheese, sliced

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
• pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. remove from heat immediately.
• arrange the bread cubes in the bottom of a 9x13 dish. layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
• melt the butter in a saucepan. whisk in the flour to make a paste. pour in the , whisking continually until there are no lumps. stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, worcestershire sauce, soy sauce; stir. as the mixture thickens, pour in the milk. add the monterey jack cheese and american cheese; stir until the cheese is melted. pour the mixture over the assembled ingredients in the 9x13 pan. top with provolone cheese slices.
• bake in preheated oven until the provolone cheese melts, about 20 minutes.

Grilled Portobellos Sauteed In

Ingredients

• Servings: 4
• 4 portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 cup white

Recipe

• preheat grill for high heat.
• place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
• meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
• remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.