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Meats can be cooked and served so many ways.
Why not email your favorite meat recipe today to
Stacey's Recipe Club.
Try out some of these yummy ways to serve up your meat
dinner tonight.
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Down & Dirty Rice
Recipe By :
1/2 lb Ground beef
Salt and pepper to taste
Cayenne pepper to taste
1 tb Butter
1 c Parsley -- chopped
1 1/2 c Green onions -- chopped
2 c Regular rice -- uncooked
4 1/2 c Chicken broth
Season beef with salt and cayenne pepper. Cook in butter, stirring to
crumble, until browned. Add parsley and green onion. Cook until
vegetables are softened. Stir in rice and add broth. Bring to a boil,
reduce heat and simmer for 1 hour. Sprinkle surface of rice with black
pepper before serving. For variety, use 1 cup wild rice with 1 cup
regular rice.
~ - - - - - - - - - - - - - - - - -
NOTES : Festival: Natchitoches Christmas Festival; December 2, 1995
Lights on through New Year's Day Recipe: Cane River's Louisiana
Living= Cookbook Contact: Robert DeBlieux Address: P.O. Box 3,
Natchitoches, LA 71457 Phone: 318-352-8141
Recipe By : LA Festivals
From: owner-Mm-Recipes@idiscover.Net O
Yield: 8 Preparation Time :0:00
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Roast Prime Rib Of Beef
Recipe By :
Freshly ground black pepper
1 tb Dark soy sauce
1 1/2 tb Kitchen Bouquet
1 tb Dry Clman's Mustard
1 (8 to 9-pound) beef
-roast, bone in
1 c Peeled and sliced ye
-onions, 1/8" thick
MMMMM-------------------------WINE -- €
SAUCE------------------------------
2 1/2 c Beef Stock *
1/2 c Dry red wine
Salt to taste
Rub the seasoning on the roast in the order listed. Use the pepper to
taste. Pack the sliced onion on the roast. Place the roast on a rack
roasting pan. Roast in a preheated 450 F. oven 20 minutes. Reduce heat
325 F. and roast 1 hour more. Reduce heat again to 300 F. and roast 1
hour more, or until beef registers 115 F. for rare in the center when
tested with a meat thermometer. Remove from the oven and allow to st
15 minutes in a warm place. slice and serve immediately with Wine
Sauce for Beef.
For Wine Sauce: Bring the beef stock and wine to a boil in a small
saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan
drippings from the rib roast to the sauce. Strain the sauce and skim
as much fat as possible. Add salt to taste. Serve with beef. Home made
beef stock is better than store bought. Recipe from frugal Gourmet
Celebrates Christmas.
Date: 05-22 From: Tanana Reynolds
Yield: 10 Preparation Time :0:00
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Home-cured Corned Beef
Recipe By :
4 lb Beef roast
4 tb Curing salt
6 ea Garlic cloves, peeled
3 ea Bay leaves
1/8 ts Whole cloves (3)
2 tb Whole coriander seeds
2 tb Whole peppercorns
1 tb Whole mustard seeds
1/4 c Brown sugar
Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender. Blend until coarsly chopped. Add brown sugar.
Set aside.
Trim roast (venison, beef, etc.), weigh and measure 1 level
Tablespoon of curing salt per pound. Add measured curing salt to spice
mixture you set aside.
Rub spice mixture into roast, pressing in well. Measure roast at
thickest point. Place into heavy freezing bag and close securely.
Place in shallow pan in refrigerator. Cure 5 days per inch of measured
thickness, turning bag daily.
At end of curing time wrap and freeze.
To cook: Drain juices, if desired rinse thoroughly under cold running
water to remove extra salt and spice pieces, wrap in foil and bake
sealed at 300 degrees 2 to 3 hours or until tender. Or use in any
corned beef recipe.
Dorothy's comments: This recipe has been tested by my whole family on
both beef and venison with the results that if I do not have one
either in process or residing in the freezer ready for instant cooking
I certainly hear about my oversight! It has become the most requested
top of the list for both Birthday and Christmas giftlists. For ease in
converting the ratio of meat to spices I have set my serving size to
the most often used size of roast by my family. I have used this on
several different cuts of meat, however, our favorite is bottom round.
Recently I became lazy and instead of grinding the spices in my
blender I left them whole. The result was exactly the same in flavor
and since I hate to bite into a spice by mistake and rinse them off
before I cook the corned beef, it made the rinsing task a whole lot
easier! I haven't tried using brisket myself, however since that seems
to be the only cut of meat that you can get as corned beef in the
supermarkets around where I live, I imagine it would work fine.
Actually, avoiding brisket was one reason I decided to corn all my own
meat at home! IMHO briskets "might" make good doorstops!
Seriously though, the main reason we don't care for brisket is only
because mostly it has a high amount of fat. The corning process does
such a good job of tenderizing that there is no problem with the
toughness. Our favorite cut of meat to corn is the bottom round since
it seems to be a leaner cut of meat. Usually I just cook the corned
beef in the oven with a few potatoes, carrots and celery with it. Or
my husband likes to wrap it in foil and cook it on the barbecue grill,
unwrapping and browning it the last 15 to 20 minutes of the cooking
time.
Sylvia's comments: on brisket, it produced a very flavorful corned
beef, usable after about 12 hours in the crockpot.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Dorothy Flatman Date: 06-16-94 The Lunatic
Fringe Bbs * Home Of Plan (901) F-Cooking
Yield: 4 Preparation Time :0:00
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* Exported from MasterCook *
BEEF FLANK STEAK WITH MUSHROOM STUFFING
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 t Dijon mustard
-----STUFFING-----
2 tb Vegetable oil
1 sm Onion,chopped
1 cn (4 oz) mushroom pieces,
Drained, chopped
1/4 c Chopped parsley
2 tb Chopped chives
1 tb Tomato paste
1/4 c Dried bread crumbs
1/4 ts Salt
1/4 ts Pepper
1 t Paprika
-----GRAVY-----
3 Strips bacon, cubed
2 sm Onions,finely chopped
1 c Hot beef broth
1 t Dijon mustard
2 tb Tomato catsup
Lightly salt and pepper steak on both sides.Spread one
side with mustard.Prepare stuffing.Heat oil in frying
pan.Add onion,cook 3 minutes until lightly
browned.Add mushrooms;cook 5 minutes.Stir in
parsley,chives,tomato paste and bread crumbs.Season
with salt,pepper and paprika. Spread stuffing on
mustard side of steak.Roll up jelly roll fashion and
tie with thread or string. Prepare gravy.Cook bacon in
Dutch oven or heavy casserole until partially done.Add
meat roll;brown on all sides,approximately 10
minutes.Add onions;saute 5 minutes.Pour in beef
broth;cover Dutch oven.Simmer 1 hour.Remove meat to
preheated platter. Season pan juices with mustard.Salt
and pepper to taste,stir in catsup.Serve gravy
separately.Yield:6 servings.
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Meal-Master (tm) v8.05 Format by PC-RecipeBox
www.pc-recipebox.com
Title: Beef Stroganoff Bermuda
Categories: Meat, Beef
Yield: 6 Servings
2 c Beef Stock
1 lb Round Steak;Thinly Sliced
2 T Butter
3 T Olive Oil
1 Onion;Sliced Yellow
1/2 Red Pepper;Sliced
1/2 Yellow Pepper;Sliced
1/2 c Dill Pickles;Chopped
1/4 c Brandy
2 c Whipping Cream
5 t Sweet Paprika
12 oz Fettuccine
1 t Lemon Juice
6 dr Tabasco
Sour Cream And Parsley
Boil Stock until reduced to 1/4 original amount (2 cups to 1/2 cup)
and set aside. Season beef with salt and pepper. Melt butter and saute
beef, set aside. Heat oil, add onion, bell peppers and pickles and
saute for approximately three minutes, remove from heat, add brandy
and ignite. When flames subside, return to heat and add stock, cream
and paprika. Simmer until reduced to desired consistency. Cook
fettuccine and drain. Add beef, lemon juice and Tabasco to cream
sauce, season with salt and pepper. Spoon over fettuccine and garnish
with sour cream and chopped parsley.
Per Serving: 576.8 Cal; 27.3 g Protein; 6.5 g Carb; 600.7 mg Sodium;
2.2 g Fiber; 36.2 g Fat; 17.1 g SatFat; 167.8 mg Chol; 310.1 Fat Cal
(53.8%);
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CHARCOALED CHUCK ROAST
Categories: Meats, Easy, Grill
Yield: 8 servings
1 To 3 to 3 1/2 lb boneless
-chuck roast
2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium-grind black pepper
Source: MAINBEEF.ZIP
Sprinkle one side of roast with 1 tsp meat tenderizer. Pierce deeply
with a fork and turn over. Repeat with other side of roast. Let stand
30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon
juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover
with plastic wrap and refrigerate at least six hours or overnight,
turning roast and spooning marinade over it periodically. Light
charcoal in outdoor grill. Discard marinade and scrape onion and herbs
off meat to prevent them from burning when grilled. Sprinkle meat with
pepper and place in same dish. Cover again and microwave on high 5
minutes. Turn roast over and microwave on high 5 minutes more.
Immediately, grill over hot coals for 30 to 30 minutes for medium
doneness. Slice meat diagonally, serving juices with meat. Makes 8 to
10 servings.
MMMMM
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Pricing
Description
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SKU #
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Price
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option 1
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sku-1
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100
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option 2
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sku-2
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200
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option 3
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sku-3
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300
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