Free Recipes Archive
Cooking “al carbon”–grilling over charcoal–is a great specialty of northern Mexico. One of the best ways to appreciate their cooking technique is in tacos al carbon, for which the meat, after being marinated and grilled, is coarsely diced and then Read More …
1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed 6 cloves garlic, minced 1-1/2 teaspoons dried thyme 1 teaspoon cracked black pepper Yorkshire Puddings (recipe follows) Heat oven to 350°F. Combine Read More …
Yield: 12 Servings 5 lb slab of beef flanken or brisket 1/2 cup Kosher salt 2 tablespoon Sugar 2 teaspoon Ground ginger 1 teaspoon Saltpeter 1 tablespoon Coriander seeds 1/4 cup Peppercorns 1 clove Finely chopped garlic Pat the meat Read More …
half of a 1/2-inch thick center slice of cooked, smoked ham 5-1/2 to 6 pound rump roast 2 large onions, thinly sliced juice of 3 limes 2 teaspoons oregano black pepper 3 bay leaves 2 cloves garlic 2 tablespoons oil Read More …
Yield: 8 servings 1 Standing roast of beef (4-rib, about 10-11 lbs) 2 tablespoon Flavorless cooking oil Salt and pepper; to taste PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only 1/4-inch of fat. Heat the Read More …
4 pounds beef short ribs 4 cloves garlic, minced 1 inch piece of ginger, peeled and minced 5 green onions, chopped 4 tablespoons toasted sesame seeds 1/4 cup dry sherry 1/2 cup soy sauce 3 tablespoons sesame oil 1/4 cup Read More …
For this make-ahead classic, the beef mixture can easily be prepared in advance and refrigerated (or frozen). To serve, cook the noodles while you reheat the meat and sauce; stir sour cream into the sauce at the very last. 2 Read More …
1 3-rib beef rib roast (small end), about 5-1/2 lbs., well trimmed with chine bone removed 1 teaspoon salt 1/2 teaspoon dried rosemary leaves, crushed 1/4 teaspoon ground black pepper 1 medium lemon 1-1/2 cups fresh bread crumbs (from about Read More …
2-1/2 pounds boneless round or top sirloin steak, 1-inch thick; cut into 1-inch cubes 1/4 cup soy sauce Juice of 1 fresh lemon (2 to 3 tablespoons) 1 tablespoon brown sugar, packed 1/8 teaspoon ground cloves 2 garlic cloves, finely Read More …
2-1/2 to 3 pounds boneless corned beef brisket 3 ribs celery, cut into 3-inch lengths 2 medium onions, cut lengthwise into quarters 3-1/2 cups water 1 pound green cabbage, cut into 3-inch wedges 1 pound red potatoes, cut into 2-inch Read More …
Source: Chef Famous Dave Anderson Secret Moppin’ Sauce 3 (20 ounce) bottles Famous Dave’s BBQ sauce 2 quarts water 1 cup beef stock base 1/4 cup Kahlúa 2 tablespoons yellow mustard 2 tablespoons blackstrap molasses 1 tablespoon liquid smoke 1 Read More …
Source: Jeffrey Amber, executive chef – Moose’s, San Francisco, California Serves 6. For brisket 1 (3 pound) beef brisket 1 whole onion 1 whole leek 5 cloves garlic 1 bay leaf 1 tablespoon chile flakes 1/2 tablespoon black peppercorns, bruised Read More …
Source: El Charro Cafe – Tucson, Arizona 3 quarts water 1 (4 to 6 pound) roast (eye of round, brisket or chuck), cut into 3-inch cubes Juice of 2 limes 3/4 cup purée garlic 1/3 cup olive oil 1 cup Read More …
Source: Chef Forest Hamrick, Mezcal, Phoenix, Arizona Roasted mushrooms 1 pound crimini or white mushrooms, sliced 1 portabella mushrooms, stemmed and sliced 1/2 cup Mexican green onions, trimmed and sliced Olive oil Roasted garlic Salt and freshly ground black pepper Read More …
1 each Full Cut Round Steak * 3/4 cups Catsup 1/3 cup Chili Sauce 1/4 cup Brown Sugar 1/4 cup Wine Vinegar 2 tablespoons Steak Sauce 1/2 teaspoon Cumin 1/2 teaspoon Chili Powder 1 teaspoon Meat Tenderizer 1/2 teaspoon Salt Read More …
For sauce : 2 teaspoons vegetable oil 1/2 teaspoon minced ginger 1 tablespoon chopped garlic 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 lb flank steak 1/4 cup cornstarch 2 large Read More …
2 New York steaks (boneless strip loin), trimmed of all fat 2 tablespoons lite soy sauce 3 tablespoons sake wine or dry sherry 3 tablespoons beef broth 2 tablespoons rice vinegar 1 clove large garlic, finely minced 3 ginger slices, Read More …
3/4 cup frozen orange juice or grapefruit juice concentrate, thawed 1 or 2 jalapeno peppers, seeded and finely chopped 1 teaspoon black pepper 1 teaspoon paprika 1/2 cup water 1 1 to 1-1/2 pound beef flank steak 1/4 cup thinly Read More …
2 cloves garlic, finely minced 1 teaspoon dried oregano Salt and freshly ground pepper 8 thin slices Pancetta (Italian bacon, unsmoked), cut into narrow strips 4 to 5 pound sirloin tip roast 2 tablespoons butter, divided use 2 tablespoons olive Read More …
It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue. As you wander around Guadalajara Read More …
10-20 mini green chilli peppers (prik chi noo) 2 shallots/scallions 2-3 big cloves garlic 4 cm galanga (or 3 cm ginger root) 2 teaspoons coriander 1 teaspoon cumin seed 1 stick lemon grass 2 teaspoons shrimp paste 1 teaspoon chopped Read More …
Source: El Charro Cafe Favorite Recipes At weddings, showers, saint’s days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other Read More …
Source: Mike Zajac, owner, High Cotton, Dunwoody, Georgia Four days of marinating makes for ‘divine’ rib-eyes. It is said that good things come to those who wait. Mike Zajac, owner of High Cotton, provides a delicious recipe that proves this Read More …
12 ounces beef tenderloin or sirloin tip Salt and freshly ground pepper, to taste 1/4 cup olive oil 1 large red onion, chopped 1/2 pound white mushrooms, sliced 2 cloves garlic, minced 1 tablespoon capers 1 teaspoon oregano 1/3 cup Read More …
The Steaks: 4 (8-ounce) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.) or 4 (6-ounce) boneless steaks (New York strip, tri-tip, top sirloin. etc.) The Marinade: 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Juice of 1/2 large fresh lemon (2 tablespoons) Read More …
2-1/2 tablespoons peanut oil 1 pound steak fillet, trimmed and at room temperature 1 (8-ounce) can water chestnuts, drained 1 red bell pepper, seeded and julienned 3 green onions, trimmed and cut into short lengths 4 ounces snow peas, trimmed Read More …
The Junior’s Way – Most brisket recipes ask you to boil the meat in a pot of water. Junior’s does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the Read More …
1 pound boneless beef top sirloin steak, cut 3/4 inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 tablespoons jalapeño pepper jelly Vegetable Barley “Risotto” (recipe follows) Seasoning: 3/4 teaspoon garlic salt 3/4 teaspoon chili powder 1/2 Read More …
2 pounds Ground Beef 1 each Medium Onion, Chopped 4 each Small Cloves Garlic, Minced 1/2 pound Fresh Mushrooms, Sliced 1 each Bay Leaf 1-1/4 teaspoon Salt 1/2 teaspoon Chile Powder 1/2 teaspoon Cumin Powder 1/4 teaspoon Cinnamon 8 ounces Read More …
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, incorporates the two icons into a steak entree he calls filet mignon with a Bordeaux butter heart. The meat’s warmth gradually liquefies a heart-shaped molded butter Read More …
MARINADE 1 cup water 2 cups light ale 4 tablespoons olive oil 1 thinly sliced Spanish onion 6 sliced carrots 2 bay leaves 6 peppercorns 2 cloves 1 teaspoon allspice salt and pepper to season A lean pot roast is Read More …
1 (about 5-pound) chuck roast 1 (30-ounce) can apricots in syrup 2 teaspoons dried onion flakes 1 teaspoon dried marjoram 1 teaspoon dried basil 1/4 teaspoon ground pepper 1/3 cup sherry 1 teaspoon salt Trim the fat from the chuck Read More …
serves 10 to 12 1 5.5 lb top quality filet mignon oil seasonings to taste Mushroom sauce: 2 10 ounce box of fresh white mushrooms sliced 1 large onion sliced oil or butter ( a few tablespoons ) 1/2 cup Read More …
10-1/2 lb Prime rib roast (4 rib) 1/4 cup Black pepper 1/4 cup Garlic powder 1/4 cup Salt 2 each Onions, thinly sliced SEASONING MIX (OPTIONAL) 1 tablespoon Plus 1 tsp, salt 1 tablespoon Plus 2 tsp, white pepper 1 Read More …
Serve these super tasty tacos family Style by setting the dining table with bowls filled with the seasoned beef, taco shells and desired toppings and let each person make their own taco. This is a "hands-on" food, so be sure Read More …
Tamales are a lot of work, but the end results are reward enough. Often they are made with a variety of meats and vegetables. Although savory tamales are the most popular in America, in Mexico they also serve sweet tamales Read More …
4 ounce Beef suet; or steak trimmings 2 pound Beef tenderloin; sliced very thin Dry mustard; for dip sauce 12 Scallions; cut in 2 inch lengths 1/2 pound Chinese cabbage;in 2 inch chunks 1/2 pound Spinach;chopped in 1 inch lengths Read More …
2 x 5-1/2 ounce sirloin steaks, or your favorite cut 4 shakes blackened steak seasoning 1/2 cup red peppers, julienne cut 1/2 cup green peppers, julienne cut 1 cup yellow onion, julienne cut butter, as needed salt, to taste pepper, Read More …
For Garlic Mashed Potatoes : 2 lb red potatoes 1/2 cup milk 1/4 cup heavy cream 3 tablespoons butter salt and black pepper, to taste 1/4 cup garlic cloves For Sautéed Onions and Mushrooms : 1/2 lb yellow onions — Read More …
Yield: 6 Servings 1/2 c White wine 2-1/2 c Apple cider 1 c Beer 1/3 c Honey 2 tablespoon Yellow mustard 1/4 c Soy sauce 1/4 c Blackstrap molasses 1 tablespoon Minced garlic 1-1/2 tablespoon Minced fresh ginger root 1/4 Read More …
Apple cider adds a sweetness while the barbecue sauce adds spiciness to this all-in-one vegetable and beef dish. 3 pounds boneless beef sirloin roast 2 teaspoons salt 2 tablespoons vegetable shortening 1/2 cup prepared barbecue sauce 1/2 cup apple cider Read More …
2 tenderloin steaks (1-1/2″ thick) 2 tablespoons bourbon 2 tablespoons brown sugar 1/4 tablespoon freshly ground black pepper salt, to taste Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 Read More …
1 package refrigerated fully-cooked boneless beef pot roast with gravy 1 package (16 to 20 ounce) refrigerated or frozen ready-to-eat mashed potatoes 1/3 cup crumbled blue cheese 1 tablespoon milk Salt and pepper, to taste 1 teaspoon coarse-grain or Dijon Read More …
1 eye of round roast (2 to 3 pounds) Preheat oven to 500 °F. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover. Place roast in the preheated oven and lower temperature Read More …
1-1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2-inch thick 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons vegetable oil 3/4 cup finely chopped carrots 3/4 cup finely chopped onion 3/4 cup water 1/2 Read More …
Source: 50’s Primetime Cafe, Disney’s MGM Studios 5 pounds top or bottom round roast 1-1/2 cups dry red wine 1 onion, diced 2 carrots, peeled and diced 2 cloves garlic, minced 1 stalk celery, diced Salt and pepper to taste Read More …
1 16-ounce boneless shell steak (also called New York strip steak, short loin or sirloin strip) Salt Freshly ground black pepper 2 tablespoons (1/4 stick) unsalted butter, divided 3 tablespoons finely minced shallots 6 tablespoons cognac or other good brandy, Read More …
by Charlotte Fekete Fire & Flavor Grilling company Serves: 4-6 For Beef: 1 1-1/2 lb flank steak 1/2 cup soy sauce 1/2 cup lager beer 1/4cup brown sugar 1/4 cup Olivado Avocado Oil; divided use 3 tablespoons sesame seeds 1 Read More …
2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt Read More …
Number of Servings: 12 12 each beef tenderloin filets, 8 ounces each 3 ounces olive oil, divided sea salt, to taste freshly ground black pepper, to taste 1 1/2 each red onions diced 3 each garlic cloves, minced 12 ears Read More …