Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Friday, May 15, 2020

BBQ Dry Rub - BBQ Picnic

¾ cup dark brown sugar
2 tsp. chili powder
2 tsp. paprika
1 ½ tsp. black pepper  ( I use 1 tsp. white pepper)
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. salt
¼ tsp. cayenne pepper

Rub over meat and refrigerate for about an hour. Then cook (oven, grill or how you prefer)

Friday, April 17, 2020

Meatloaf - Eggs & Peeps

1 ½ pound ground beef
½ pound sausage 
2 eggs
1 cup bread crumbs 
½ cup chicken broth
1 Tablespoon mustard 
1 Tablespoon black pepper (less if desired)
1 Tablespoon paprika 
1 Tablespoon beef broth
1 package beef gravy mix 
½ cup diced tomatoes



Preheat the oven to 400 F. Mix all ingredients well and put in a baking dish. Bake at 400 F for 45 minutes or until meat mixture is thoroughly cooked.

Thursday, March 12, 2020

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste



Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.

Wednesday, January 15, 2020

Mock Turtle Soup - Grandma's Recipes

 ½ cup clarified butter
½ cup flour
2 Tablespoons olive oil 
1 cup yellow onion, diced 
1 cup red bell pepper, diced 
½ cup celery, diced 
1 tablespoon minced garlic 
3 cups canned crushed tomatoes 
3 cups chicken broth
1 pound extra lean ground beef 
4 hard boiled eggs
2 Tablespoons lemon juice 
2 teaspoons cayenne pepper
2 bay leaves
3 Tablespoons Italian parsley, chopped
2 Tablespoons wine vinegar
1 Tablespoon kosher salt
2 teaspoons kosher salt



Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching. Reserve. 
In a soup pot, add oil and sweat the onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and ground beef. Bring to a simmer for 15 minutes. Add grated eggs, lemon juice, seasonings and vinegar. Continue to simmer. 
Place  small amounts of roux into soup while simmering to flavor and adjust thickness. Once desired thickness is achieved, remove bay leaves and serve in preheated bowls, with a dollop of dry sherry. 


Wednesday, September 11, 2019

Mexican Salad - Recipes in a Pinch

1 pound ground beef 
½ cup French dressing
1 Tablespoon chili powder 
½ cup water 
1 can kidney beans 
1 bag Doritos 

For serving
Lettuce 
Shredded cheese 
Diced tomatoes 
Chopped onions


Brown ground beef. Add dressing, water and chili powder. Add kidney beans, if desired. Simmer 5 minutes. On a plate, crush a handful of Doritos. Top with a few spoonfuls of ground beef mixture. Top with lettuce, onions, cheese, tomatoes or other topping of choice. 


TOTAL TIME: 20 MINUTES

Thursday, March 14, 2019

Chili Cheese Fries - Potatoes

1 (24 ounce) bag frozen french fries
1 can skyline chili; heated and stirred

For the Nacho Cheese…
1 ½ cups milk
4 ounces cream cheese
½ pound Velveeta cheese
½ teaspoon cayenne
½ teaspoon garlic powder
1 ½ cups shredded cheddar
1 Tablespoon taco sauce (optional)
1 Teaspoon hot sauce (optional)

For serving…
1 cup shredded cheddar cheese
Chopped scallions; as desired
Sour cream; as desired

Preheat oven to 425 F. Spread out the french fries on a parchment paper-lined baking sheet so that they are in an even layer. Bake french fries for 25 minutes, stirring halfway through to ensure the fries are evenly crisp.
Meanwhile, heat milk, spices, cream cheese, and Velveeta in a small saucepan on very low heat, stirring frequently. Slowly whisk in cheddar cheese, then whisk in hot sauce and taco sauce, if desired.
Pile fries onto center of baking pan and top with shredded cheese. Broil until cheese is melting but not yet brown. Heat chili and spoon on top of cheese. Top with cheese sauce, sprinkle with scallions and finish with sour cream, if desired.

Tuesday, January 15, 2019

Cream Style Corn with Chorizo - Try a New Ingredient

2 cans of cream corn
9 oz. of chorizo meat
1 can of diced tomatoes with green chilies


Mixed together and put in crock pot. Let cook for 4-6 hours on slow.

Wednesday, November 14, 2018

Spaghetti & Meatballs - Family Favorites

1 lb ground beef
¼ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon onion powder
½ teaspoon dried oregano leaves
1 jar Prego Italian Sausage & Garlic Tomato Sauce (or desired sauce)
1 lb pasta of choice (such as Mostaccioli)




Boil enough water to cook pasta. Thoroughly mix seasonings in large bowl with ground beef. Form meatballs to desires size. Cook meatballs in large skillet on low heat until no longer pink in the center. Cook pasta in boiling water, according to package directions. Add tomato sauce to meatballs and mix. Let simmer for 10-15 minutes. When pasta is cooked, drain pasta and serve with meatballs and sauce on top. If desired, sprinkle with Parmesan cheese.


Serves 4

Tuesday, June 12, 2018

Rose City Teriyaki - Fresh from the Freezer

1 tray (about 3 pounds, two steaks) flank steaks
½ cup teriyaki sauce
½ cup toasted sesame oil
¼ cup orange juice
2 Tablespoons soy sauce
2 teaspoons salt
1 cup chopped onion (about one medium onion)
1 Tablespoon dried rosemary
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes
2 one-gallon freezer bags, labeled





Rinse and trim steaks as desired. Put one steak in each freezer bag. Whisk together teriyaki sauce, sesame oil, orange juice, soy sauce and salt in medium bowl. Divide the marinade evenly over the steaks. Into each bag, measure ½ cup onion, ½ tablespoon rosemary, 1 teaspoon garlic, and ¼ teaspoon crushed red pepper. Seal and freeze.


To cook….
Completely thaw one entire entree in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak for 15-20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.


Tuesday, May 8, 2018

Sweet Plantain and Ground Meat Dominican Casserole - Latinos Platos

5-6 very ripe plantains
1 cup grated Mozzarella cheese
2 Tbsp unsalted butter
1 pound 95% lean ground beef
1 Tbsp of olive oil
1 Tbsp tomato paste
2 Tbsp water
1 small red onion, finely chopped
1 green pepper, chopped
2 garlic cloves, minced
Salt and pepper to taste



Preheat oven at 375 F. Season meat with salt and pepper.  In a medium saucepan, heat the olive oil and soften onions until translucent. Add garlic and ground meat, stir until completely brown and evenly cooked.  Add two tablespoons of water and the tomato paste.
Simmer at medium heat. Adjust water and seasonings accordingly, remove from heat and reserve.
Peel the plantains and boil in slightly salted water. When the plantains are tender, drain and mash with a fork.


Add butter and keep mashing until it is very smooth. Slightly grease a baking sheet. Layer half of the plantain mixture, press evenly using a spatula. Cover with about 1/3 of the cheese and the meat. Layer a second layer of cheese. Cover with the remaining plantain mixture. Top with the rest of the cheese. Put in the oven until the top is bubbly and golden brown.

Argentinian Beef Empanadas - Latinos Platos



3 Tablespoons olive oil, divided 
1 ½ pounds ground beef (20% fat)
2 medium onions, diced 
2 red bell peppers, seeded and diced 
2 teaspoons kosher salt
¼ teaspoon ground black pepper 
3 Tablespoons ground cumin 
2 Tablespoons sweet paprika 
1 Tablespoon dried oregano 
¼ teaspoon ground cayenne pepper 
1 ½ cups low sodium chicken stock (or broth)
2 teaspoons sugar 
½ cup raisins 
3 packages (12 each) Goya brand Puff Pastry for Empanadas/Turnovers 
½ cup pitted green olives (Picholine or Spanish), rinsed well and cut lengthwise





Heat 2 Tablespoons oil in large pot on high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in as possible.
Reduce heat to medium and cook onion, bell peppers and the remaining 1 Tablespoon oil, stirring until tender but not browned; 6-8 minutes. Add cumin, paprika, oregano and cayenne and cook, stirring, until fragrant. Add chicken stock and the beef (include all juices). Stir in sugar, salt and pepper. Bring to a simmer and cook, stirring and scraping up any brown bits until most of the liquid is evaporated, 15-20 minutes, taste and add more salt and pepper to taste. Stir in raisins. Transfer to a medium bowl, cover and chill for at least 3 hours. Skim fat off before filling the dough.
Preheat oven to 375 F. Let the puff pastry sit at room temperature for at least 15 minutes while oven is heating. Take out six rounds and arrange on work surface. Place 2 teaspoons of filling in the center of each round. Top with 2 olive halves. Brush water around half of the outer edge of each round. Carefully fold the round over the filling and pinch the edges to seal. Using a fork, crimp the edges Transfer the empanada to a parchment lined sheet tray, spacing 1” apart. Repeat. (12 rounds per sheet tray).
Bake empanadas for 30 minutes, rotating tray halfway through, until golden brown with slightly darker edges.
Makes 36


Note: Filling can be made 3 days ahead and kept chilled. Unbaked empanadas can be frozen on a tray, placed in freezer bags and kept for up to 3 months!

Tuesday, March 13, 2018

Walking Tacos - Late Night Snacks

Individual bags of Fritos
Cooked ground beef with taco seasoning
Lettuce, onion and tomato, all chopped
Shredded Cheese


Garnishes sour cream, jalapenos


Open bag of Fritos and add meat to bag. Add toppings to individual preference.

Tuesday, February 13, 2018

Best French Meat Pie - Pie for Dinner

1 lb ground beef
8 ounces ground pork
1⁄2 cup onion, finely chopped
1⁄2 cup water
2 large potatoes, peeled, cut into quarters
1⁄2 teaspoon salt
1⁄4 teaspoon allspice
1⁄4 teaspoon ground cloves
1⁄8 teaspoon pepper
1 double crust pie crust





Combine beef, pork, onion and water in a medium saucepan and mix well.
Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
Boil the potatoes in water to cover in a small saucepan until tender; drain.
Add to the meat mixture.
Add the salt, allspice, cloves and pepper and mix well; remove from heat.
Mash the mixture with a potato masher.
Roll the pastry into two 11-inch circles on a lightly floured surface.
Fit 1 pastry into a 9-inch pie plate.
Fill with the meat mixture.
Cover with the remaining pastry, fluting the edge and cutting several vents.
Bake at 450′ for 20 minutes or the crust is golden brown.

theloverscooking.com/best-french-meat-pie/

Sunday, April 23, 2017

Norwegian Meatballs or Kjottboller - Cultural Cuisine

2 quarts water                                                                                       
1 T. cornstarch
1 medium sized onion, chopped                                                           
Salt & pepper to taste (I use 1 t salt & 1/2 t pepper)
Few stalks celery, finely chopped                                                            
Mixture of ground pork, beef, and veal; preferably unseasoned
(I use 1 1/2 lbs. ground beef and 1/2 lb. ground pork)
1 cup cream
1 egg


Bring water, onion, and celery to a boil in a deep kettle.  Mix ground meat, cream, egg, cornstarch and seasonings; form balls.  Drop meatballs into boiling liquid; reduce heat and simmer until they are firm (5-8 minutes).

Remove from broth and put meatballs into a greased baking dish.  Mix 2 cans consomme, 3 T flour and 1 can cream of mushroom soup. Pour over meatballs.  Bake at 350, covered for 1 hour. Uncover and bake 1/2 hour more until well-browned. This can be prepared and frozen before baking.

Thai Beef Tenderloin and Watercress Summer Roll with Peanut Dipping Sauce - Cultural Cuisine

8 oz beef tenderloin
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 Tablespoon soy sauce
½ cup arugula or watercress
½ cup thinly sliced carrots (carrot matchsticks)
½ cup thinly sliced cucumber (matchsticks)
16 leaves mint, finely chopped
16 leaves basil, finely chopped
16 leaves cilantro, finely chopped
8 rice paper rounds
¾ cup peanut butter
⅓ cup coconut milk (more if necessary)
⅓ cup honey roasted chopped peanuts
1 teaspoon sambal or sriracha
1 lime


To make the sauce:
Add the coconut milk and peanut butter into a saucepan and warm (do not boil). Incorporate the two and add more coconut milk to thin to dipping consistency. Remove from heat when warm and mixed, add lime, chopped peanuts and hot sauce. Mix and set aside.

To make the roll:

Slice the beef into small strips and sear on medium high heat in sesame oil. Finish with soy sauce and hoisin and caramelize. Set beef aside to cool. Take the rice paper and gently moisten to make pliable. Lay in arugula, carrot, cucumber, mint, basil, cilantro and beef. Fold over both sides and roll; keeping it tight. Lay in a row and present with the peanut dipping sauce in a small bowl.

Thursday, January 26, 2017

Vegetable Beef Soup - Hearty Soups

½ pound ground beef, cut into 1 inch cubes
4 large carrots, pared and sliced diagonally ¼ inch thick
2 medium onions, chopped (about 1 ½ cups)
1 medium clove garlic, crushed
2 medium leeks, white part only, chopped
1 bay leaf
¼ teaspoon pepper
3 (14 ounces) cans beef broth OR 6 ½ cups water and 6 ½ bouillon cubes
1 teaspoon dried basil
2 ½ cups water
2 cans (14-16 ounces each) diced tomatoes in juice
2 medium zucchini – cut into ¼ inch slices
2 medium potatoes, pared and cut into ½ inch cubes
1 (19 ounce) can cannelloni OR red kidney beans, drained


In large kettle, over low heat, sauté beef in small amount of vegetable oil.  With slotted spoon, remove beef and set aside. Sauté onions and leeks until tender, about 5 minutes. Remove excess oil. Add beef broth, water tomatoes in juice, potatoes, carrots, garlic, bay leaf, basil, and pepper to onion mixture. Bring to boiling, and then reduce heat. Simmer, uncovered for 30 minutes. Remove and discard bay leaf. Add zucchini and cannellini or kidney beans. Continue to simmer covered for 15 minutes.








Optional changes
Omit leeks or seasonings
Use beef broth instead of water and bouillon
Use fresh tomatoes in lieu of canned
Substitute any vegetable, celery for example, for potatoes, carrots or zucchini

Zucchini slices should be halved or quartered, depending upon size.