Free Recipes Archive
Hearty pasta with cheese and black beans goes well with peppered steak. 1 (9-ounce) package refrigerated fresh linguine 1 tablespoon LAND O LAKES® Roasted Garlic Butter with Olive Oil, softened* 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chili powder Read More …
Skewers of grilled top beef sirloin cubes and colorful red and yellow bell pepper chunks, lightly seasoned with Italian dressing, are served atop a bed of orzo, a tiny rice-shaped pasta, flavored with fresh basil and Parmesan. Add a tossed Read More …
Horseradish has a pungent, spicy flavor that tastes especially delicious with beef. Kabobs Ingredients: 1 pound beef sirloin steak, cut into about 32 (1-inch) pieces 1/4 cup Italian dressing 8 small fresh mushrooms 8 cherry tomatoes 1 small green bell Read More …
Source: Eric Tosh – Eulipia, San Jose, California Serves: 4 1 (2 pound) flank Steak Marinade 1 teaspoon whole pepper 2 cups red wine 1/2 cup ginger root, sliced 1/4 cup molasses 2 tablespoons soy sauce 2 shallots, chopped 6 Read More …
1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 to 5-1/2 pounds, Beef chuck roast, trimmed of excess fat 1/4 cup vegetable oil 1 large onion, coarsely chopped 4 bay leaves 1 teaspoon dried thyme 2 Read More …
1 tablespoon olive oil 1 tablespoon unsalted butter 1-1/2 pounds tenderloin of beef, cut into 1-inch thick medallions Salt and pepper to taste 1 small Vidalia onion, cut into a medium dice 2 poblano peppers, washed, seeded and cut into Read More …
1 slice bacon 1/2 cup chopped onion 1/2 cup ketchup 1/2 cup apple juice 1 tablespoon white vinegar 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2-1/2 teaspoons Equal® for Recipes or Read More …
1 (4 to 6 pound) boneless beef rib eye roast, 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon black cracked pepper 1 teaspoon crushed dried thyme 1/2 teaspoon dried tarragon 1/4 cup finely chopped shallots 1 cup beef broth Read More …
1 medium papaya, peeled, seeded and chopped (2 cups) 1 medium cucumber, seeded and chopped (1-1/2 cups) 1/2 cup chopped onion 1/4 cup snipped cilantro 1/4 cup vegetable oil 1/4 cup vinegar 2 packets Equal® sweetener or 3/4 teaspoon Equal® Read More …
2 pounds flank steak 5 tablespoons butter, softened 2 tablespoons Dijon mustard 2 teaspoons curry powder 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup dry sherry 1 cup sour cream 3 tablespoons brandy 1 Read More …
3/4 pound trimmed New York or filet steak Marinade: 1/2 cup soy sauce 1 tablespoon honey 1 teaspoon chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon turmeric Szechuan Sauce: 6 tablespoons (3 ounces) unsalted butter 2 blanched garlic cloves, chopped Read More …
1 (3 to 4 pound) beef chuck or rump 8 large garlic cloves, each cut into thick slices 24 to 30 Italian parsley leaves Kosher salt and freshly ground black pepper to taste Vegetable oil All-purpose flour 1 carrot, peeled Read More …
5 lb Boneless Beef Roast about 10″ long, 4 to 5″ wide and about 2″ thick with just a thin covering of fat on one side 2 tablespoons Sugar 1/2 cup Table salt 2 quarts Water 2 cloves Garlic, peeled Read More …
2 pounds Ground Beef Chuck 2 each Large Pineapples 2 each Med Onions, Chopped 3 each Cloves Garlic, Minced 2 tablespoons Cooking Fat or Oil 1 teaspoon Salt 1 teaspoon Ground Ginger 1/2 teaspoon Seasoned Salt 1/4 teaspoon Freshly Ground Read More …
4 well-trimmed boneless beef top loin steaks, cut 1 inch thick (approx. 2 pounds) 1/4 teaspoon salt 1/4 teaspoon pepper 1 medium red bell pepper Peppery Peach Salsa 1/2 cup peach preserves 1/4 cup sliced green onions 2 tablespoons finely Read More …
1-1/2 pounds beef flank steak Marinade: 2 tablespoons red wine vinegar 2 teaspoons garlic salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 1/2 cup honey 1/2 Read More …
The sweet-and-sour dishes of Canton are among the most familiar types of Chinese food. They are said to have evolved in response to the demanding tastes of the foreigners in the port city. 8 ounces beef top round steak 1 Read More …
Beef Cutlets: 1 cup dry bread crumbs 1 tablespoon freshly grated Romano cheese 1 tablespoon chopped fresh basil 1 tablespoon flat-leaf parsley 2 large eggs 1 cup milk 2 pounds, 1/4 inch thick sirloin steak 1/2 cup all-purpose flour 8 Read More …
Keep your kitchen cool. Cook the whole dinner outside on the grill. 1 (1-1/2 to 2-pound) beef shoulder roast 2 teaspoons ground black pepper 2 teaspoons garlic powder 1 teaspoon corn starch 1/2 teaspoon salt 1/8 teaspoon ground thyme 1/8 Read More …
Dumpling ingredients: 1-lb calves liver (more tender and flavorful than beef liver) 2 cups matzo meal or fresh bread crumbs 2 eggs, well beaten 2 teaspoons salt 1 teaspoon ground black pepper 1 red onion, finely chopped 1 stalk celery, Read More …
1 pound lean boneless top round 1/4 cup balsamic vinegar 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 2 teaspoons dry oregano 2 cloves garlic, crushed Vegetable cooking spray 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 Read More …
1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, Read More …
Marinade Ingredients: 2 cups pineapple juice 2 medium (1 cup) onions, chopped 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon dried thyme leaves 1/2 teaspoon pepper 1/2 teaspoon dried rosemary, crushed 1-1/2 to 2 pounds beef flank steak Stuffing Read More …
1 (3-rib, about 7 pounds) standing rib roast, preferably first cut Salt and freshly ground black pepper Set roast on rack above pan lined with paper towels. Refrigerate for 3 to 7 days. Shave off dehydrated exterior layer of roast Read More …
POTATOES 1/4 cup butter or margarine 6 medium new red potatoes — cut into wedges 1/4 teaspoon salt 1/4 teaspoon pepper STEAK 1/3 cup all purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 4 beef cubed steaks GRAVY 1 tablespoon Read More …
Source: County Clare – Milwaukee, Wisconsin 1 (1-1/2 pound) boneless beef steak or lean pot roast 1 tablespoon vegetable oil 2 tablespoons butter (divided) 8 ounces frozen or fresh pearl onions (see note) 3/4 cup stout 1-1/4 cups beef stock Read More …
(Beef Rolls Stuffed with Roasted Artichoke and Prosciutto) Serves 4 1 lb. Beef Filet, cleaned and trimmed 3 Artichokes 12 slices of Parma Prosciutto 8 ounces Veal Glace 2 ounces Black Truffle shavings 4 ounces Flour 4 ounces Olive oil Read More …
1 (2-pound) flank steak 2 tablespoons cracked black peppercorns, divided use 2 tablespoons chopped fresh flat-leaf parsley 3 cloves garlic, thinly sliced 2 teaspoons chopped fresh rosemary 1/2 cup dry red wine 1/4 cup soy sauce 3 tablespoons butter 1 Read More …
1 rib-eye steak, about 12 ounces, cut 1-inch thick 2 tablespoons chopped garlic 2 tablespoons chopped fresh flat-leaf parsley leaves 1/2 teaspoon freshly ground black pepper 12 ounces favorite beer or ale, or more as needed 1 tablespoon plus 1 Read More …
1 beef round tip roast (4 pounds) 3 cloves garlic, minced 1/2 to 3/4 teaspoon cracked black pepper 1 (12 ounce) jar beef gravy 1/4 teaspoon Worcestershire sauce Green Beans & Caramelized Onions: 4 slices bacon, cut into 1-inch pieces Read More …
A delicious Mexican-inspired main dish is ready to serve in about 30 minutes. 1 pound 96% lean ground beef or 1 package fully cooked ground beef or shredded beef 1 small white onion, chopped 1 small can chopped green chilies Read More …
1 10-ounce flank steak BATTER: 1/4 cup water 2 tablespoon vegetable oil 1/2 beaten egg 1/4 cup cornstarch PLUS 2 tablespoon cornstarch 1-1/2 tablespoon flour 1 teaspoon ground pepper GARNISH: 2 oz green bell pepper 2 oz red bell pepper Read More …
1 pound (8) veal cutlets 3 ounces lean veal, minced 1-1/2 ounces lean prosciutto, minced 1-1/2 ounces veal marrow, ground to a coarse paste (optional, increase the prosciutto if you leave it out. If you do choose to include it 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: 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 …
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 …
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 …
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 …
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 …
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 …
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 …
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: 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 …
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 …
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 medium onion; thinly sliced 4 tablespoons vegetable oil 2 bay leaves 1 10 cm stick cinnamon 6 whole cloves 2 medium onions; finely chopped 1 2.5 cm cube fresh ginger; finely chopped 5 cloves garlic; crushed 1 tablespoon ground 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 …
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 …
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 …
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 …