April 22, 2011

Mexican Style Short Ribs

4 lbs. beef short ribs
1 10 oz. can beef consommé
1 1-1/4 oz. pkg taco mix
1/4 cup green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consume with dry taco mix; add green pepper.
In crock pot, pour sauce over ribs. Cover, cook on low 6-8 hours.

April 18, 2011

German Short Ribs

3 to 3-1/2 lbs beef short ribs
2 tbsp flour
1 tsp salt
1/8 tsp pepper
2 tbsp shortening
2 onions, sliced
1/2 c dry red wine
1/2 c chili sauce
3 tbsp brown sugar
3 tbsp vinegar
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbsp flour

Coat shortribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat.

In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours.

Turn heat to High. Thicken with 2 tbsp flour that has been mixed with a small amount of water. Cook until slightly thickened or about 10 minutes.

Serve over wide egg noodles.

April 17, 2011

Bar-B-Q Short Ribs

3 lbs. short ribs
1/2 cup celery, chopped
1 onion, chopped
2 tablespoons oil
1 cup catsup
1/4 cup vinegar
2 tablespoons sugar
1/2 cup water
3 tablespoon worchestershire OR tamari sauce
1 tablespoon prepared mustard
2 teaspoon salt

Brown ribs in oil. Add onions and celery.
Combine remaining ingredients in a small bowl. Pour over ribs.
Bake at 350° F. at least 2 hours.

April 16, 2011

Home-Style Short Ribs

3 to 4 lbs. lean beef short ribs
1 tablespoon prepared mustard
4 potatoes, peeled and quartered
2 tablespoon. catsup
4 carrots, peeled and quartered
1 cup beef bouillon
1 onion, sliced
1 teaspoon salt
2 tablespoon. vinegar
1/4 teaspoon pepper
2 teaspoons sugar
1/4 cup flour
1 tablespoon horseradish

In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat.
Place potatoes, carrots and onion in slow-cooking pot.
Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn control to high.
Dissolve flour in small amount of water.
Stir into sauce; cook on high for 10 to 15 minutes or until thickened.
Serve with meat and vegetables.

Four Bean Supreme

1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) pork and beans, undrained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 medium onion, chopped
1/3 cup package brown sugar
1 tsp. sugar
1 tsp. salt
1 tsp. lemon juice
1/2 to 1 tsp. hot pepper sauce
1/4 tsp. basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper

In a bowl, combine the beans. In another bowl, combine the onion, sugars, salt, lemon juice, hot sauce, and seasonings. Stir in beans.

Pour into greased 2 Qt. baking dish. Top with bacon pieces. Bake, uncovered, at 350 F. for 1 hour.
or until heated through.
Makes: 8-10 servings.

April 15, 2011

Sauteed Steak Salad

1 bunch romaine lettuce
1 bunch watercress
1/2 English cucumber
1/4 cup blue cheese, crumbled
1 red onion, thinly sliced
2 teaspoons vegetable oil
2 teaspoons butter
1 lb sirloin steak, thinly sliced
1/2 lb mushroom
1/4 cup wine, red
1/4 cup vinegar, red wine
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
3/4 cup corn oil

Vinaigrette Dressing:

In a small bowl, whisk together vinegar, sugar,mustard, garlic, salt and freshly ground pepper to taste. Gradually whisk in oil.Cover and refrigerate while preparing salad.

Wash and dry lettuce and watercress. Tear lettuce into bite size pieces. Remove coarse stems from watercress. Cut cucumber in half lengthwise and slice.In a salad bowl, combine lettuce, watercress and cucumber.Drizzle with 1/2 cup of the dressing; sprinkle with blue cheese, toss gently.

In a large heavy skillet, heat oil and butter until sizzling; cook steak and mushrooms, stirring often, for2 – 3 minutes, for med rare, or longer for well done.Stir in wine and immediately pour over salad. Garnish with red onion rings and serve immediately. Pass remaining dressing separately.Serve with a crusty bread.

April 14, 2011

Beef Steak Provencale

3 teaspoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs boneless beef round steak
1 teaspoon vegetable oil
1 cup dry red wine
1/2 cup water
2 cloves garlic, crushed
1/2 cup pitted ripe olives
6 medium carrot, cut in 1 inch pieces
2 medium onion, cut into quarters

Mix flour, salt, and pepper.Pound into the steak on both sides.Cut steak in 6 pieces.
Heat oil in 10 inch skillet,Cook and brown beef for about 10 minutes.Add wine, garlic, and water.
Heat to boiling,Reduce heat, cover and simmer 1 hour.Add olives, carrots, and onions.Cover and simmer until beef and carrots are tender, about 30 minutes.Serve with buttered noodles.

April 12, 2011

Nogales Steak Tacos

6 garlic clove, mashed
1 teaspoon kosher salt,
3/4 cup fresh sour orange juice, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
2 tablespoons tequila
2 tablespoons ground red chili pepper
1 cup chopped fresh cilantro
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
2 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1/4 cup olive oil or vegetable oil

24 corn tortilla (handmade or the freshest you can find)
1 lb queso asadero cheese or ca monterey jack cheese or wisconsin muenster cheese,
cut into strips 1/4 x 1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano Chile,sliced or canned Ortega green chili guacamole
salsa, of your choice.

Lime Pickled Red Onion

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.Will keep for up to 4 days in the fridge.About an hour before grilling the meat remove the steaks from the refrigerator.

Preheat the oven to 300 degrees.Remove meat from marinade and pat dry with paper towels.Season lightly with salt and pepper.Cook over hot coals with mesquite until done to your liking.Set the meat aside and cover loosely with foil to keep warm.

Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.Only enough to make them pliable.Place 2 pieces of cheese on each tortilla, fold in half.Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.

To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4″ thick.Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.Fill the tortillas and enjoy.

Sirloin Steak with Borderlaise Sauce

2 1/2 – 3 lbs. sirloin steak


3 T. butter
1 medium onion chopped
2 carrots sliced into rounds
4 garlic cloves halved
4 peppercorns
1 bay leaf
1 1/4 C. beef broth
1/2 t. thyme
salt to taste
fresh cracked black pepper
2 T. flour
1/4 C. water
1/2 C. dry red wine
2 T. butter
2 T. fresh parsley chopped

Remove steak from the refrigerator 1/2 hour before cooking.
To make the sauce:

Add the butter to a heavy skillet. Saute the onion until translucent. Add the carrots and cook until they are soft.
Add the beef broth. Tie up in cheesecloth, the garlic, bay leaf and peppercorns. Add the salt and thyme to the beef broth. Cook for 10 minutes.
Strain the broth and add it back to the pan. Add the flour dissolved in the water, stirring constantly. Stir in the wine and simmer over low heat while the steak is cooking.
Grill the steak over high heat. Turn after 10 minutes. Cook on the other side for 10 minutes, steak will be medium rare, or desired doneness. Remove to cutting board and allow steak to set for 5 minutes.
To finish sauce remove it from the heat. Add the parsley and the butter, cut into 3 pieces. Swirl the sauce while butter melts.
Slice steak on the diagonal in thin slices. Arrange the steak on a platter and pour the sauce over it.

April 11, 2011

Steak Lionel

For Steak
4 large shell steak, about 1 1/2 inches thick
1/2 lb parma prosciutto
1/2 lb aged provolone cheese
1/2 cup sun-dried tomato pesto (recipe follows)
1 cup minced shallot
3 tablespoons butter
1 bottle ruby port (must be ruby port, other types of port won’t work)
1 1/2 cups dry red wine (merlot, zinfandel work well)
1 (13 1/2 ounce) can beef broth or beef stock
2-3 sprigs fresh rosemary
2 large portabella mushroom cap, sliced into strips
3/4 cup butter


2 cups packed basil leaves
1/3 cup pignolis (pine nuts)
1 clove chopped garlic
1/4 teaspoon salt
1/2 cup olive oil
1/3 cup grated parmesan cheese or romano cheese
1/2-3/4 cup reconstituted sun-dried tomato (dried tomatoes soaked 30 minutes in hot water, then drained and patted dry)

For Merlot Caramelized Onions

1 1/2 tablespoons olive oil
3 large onion, sliced
2 tablespoons golden brown sugar
1 cup merlot or dry red wine
1/4 cup balsamic vinegar or red wine vinegar

1. In a 3 or 4 quart saucepan, sauté the shallots in butter over medium high heat for about 3 minutes.

2. Add ruby port and dry red wine and boil 5 minutes.Add beef broth and rosemary and boil until reduced to about 2/3 cup (45 min.- 1 hr).

3. Strain and set aside.Slice each steak in the center of one edge to form a large pocket, like a pita bread.

4. Smear about 2 Tb sun dried tomato pesto in each pocket, then stuff with 2 slices of provolone and 3-4 slices prosciutto.

5. Keep the stuffed steaks together with toothpicks.

6. In a small saucepan, over medium heat, sauté the mushroom slices in 1/2 stick of butter, adding more butter as needed (mushrooms should be cooked through and dark).Set aside.

7. Preheat oven to 375.Place a large pan or dish in the oven large enough to hold the steaks.

8. Melt 1/4 cup butter in a large skillet and brown steaks on both sides.Move the steaks to the pan in the oven and cook until desired doneness.

8. The skillet should contain brown bits from the meat, which contain a lot of flavor.

9. To the skillet from step 5, add strained sauce and cook on low, stirring to get the brown bits up from the bottom of the skillet, 3-4 minutes.

10. Add mushrooms and cook another 1-2 minutes.Remove from heat, stir in several Tbsp cold butter (adjust texture of sauce), season with salt and pepper.

11. To serve, create a bed of merlot caramelized onions (see below) on a plate.Place steak on the onions and pour sauce over the steak.

12. To make Sun dried Tomato Pesto: Finely chop basil, pignoli, salt and garlic in a food processor.With the processor running, add oil in a slow steady stream.

13. Add tomatoes to taste (puree until fine).Transfer to bowl and fold in cheese.

14. To make Merlot Caramelized Onions: Heat oil in heavy large saucepan over medium high heat.Add onions and cook until deep golden brown, stirring frequently.

15. Reduce heat to medium, add sugar and sauté 5 minutes.Increase heat, add wine and vinegar and boil until almost no liquid remains.

16. Remove from heat and season with salt and pepper.

April 10, 2011

Mexican Cheeseburger Pie

1 can stewed tomatoes
1 Lb ground chuck
1 Pkg shredded Mexican Velveeta
1 Pkg taco seasoning mix
½ Cup buttermilk
½ Cup milk
2 eggs
½ Cup Bisquick

Brown and drain ground beef; add stewed tomatoes and taco seasoning; place in 9 x 5 casserole dish; sprinkle Velveeta on top of beef mixture; put milk, buttermilk, eggs and Bisquick in blender, blend until smooth; pour over cheese; bake at 350-375 degrees for ½ hour, until knife inserted in center comes out clean.

Classic English Spotted Dick

8 Servings

2/3 cup self-rising flour
1/4 teaspoon salt
1/2 cup shredded suet, (3 ounces)
3/4 cup soft bread crumbs
1/4 cup sugar
1 cup currants
Grated rind of 1 lemon
7 to 9 tablespoons milk, to make a soft dough

Mix the flour, salt, suet, bread crumbs, sugar, currants, and lemon rind.
Stir in enough milk to make a soft, but not sticky dough.
Turn the dough onto a lightly floured pastry cloth or floured surface and form into a 6" long cylinder.

Spray a piece of parchment or waxed paper with nonstick spray and roll the dough loosely in it. (Make sure there is room for expansion.)
Fold in the ends and place on a piece of foil.
Pull the long sides of the foil to the center and fold together to seal;fold up the ends,and place in a steamer.

Steam for 1 1/2 to 2 hours or until cooked through.
Slice the hot pudding to serve and cover with custard.

Ranch Roasted Potatoes

1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing Seasoning Mix
1/2 onion, chopped
1 to 2 cloves garlic thinly chopped

Place potatoes in a gallon-size Glad Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

from: Hidden Valley

marinated flank steak with horseradish sauce

1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed

1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped
Romaine lettuce leaves

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Chipotle Chicken Egg Rolls

Makes about 20 egg rolls
You will need:
  • 2 tablespoons olive oil
  • 1 red bell pepper, ribs and seeds removed, diced
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 2 chipotle peppers in adobo, chopped
  • 1 teaspoon adobo sauce from chipotle peppers
  • 2o egg roll wrappers
  • 1 egg, beaten
  1. Heat olive oil in a skillet over medium heat. Cook bell peppers, onions and garlic in a skillet until the peppers are tender, about 3 minutes. Stir in chicken, cumin, salt, chili powder, chipotle peppers and adobo sauce. Continue cooking until chicken is cooked through. Remove from heat and allow to cool.
  2. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  3. To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side. Transfer to paper towel lined plate. Sprinkle with salt. Serve.
Note you can also freeze these. I’d recommend placing them in a single layer on a baking sheet and then placing them in the freezer until frozen. Then transfer to resealable freezer bags.

Coriander flank steak

1 teaspoon coriander seed, ground
1 lb flank steak
1 1/2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons ginger, minced
1 clove garlic, minced
1 teaspoon olive oil
1/4 cup cilantro leaf

Press coriander into both sides of flank steak.Stir together remaining ingredients and pour over flank steak, marinate 10 minutes or longer.Heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.

Pepper Steak Fettuccine

1 1/4 lbs boneless round steak, 1/2 inch thick cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 (15 ounce) cans tomato sauce
1 (8 ounce) package fresh mushroom, sliced
1 1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 (16 ounce) package fettuccine
1/3 cup shredded parmesan cheese

In a large skillet, saute the steak, green pepper and onion in butter until the meat is no longer pink.Stir in tomato sauce, mushrooms, salt, basil and pepper.Bring to a boil.Reduce heat, cover and simmer for 20-25 minutes or until meat is tender.Cook fettuccine according to package directions, drain.Top with steak mixture, sprinkle with parmesan cheese.

Spiced Flank Steak

cooking spray
2/3 cup chopped onion
1 clove garlic, minced
1/2 cup low sodium beef broth
3 tablespoons low sodium soy sauce
1 1/2 tablespoons red wine vinegar
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon fresh ginger, minced (or ground)
1 lb lean flank steak

Coat small nonstick skillet with cooking spray& place over medium-high heat until hot.Add onion& garlic and sauté until tender.Add broth& next 5 ingredients.Bring to a boil& cook 1 minute.Remove from heat& allow to cool completely.Trim fat from steak and cut steak in half.Place each half in a separate ziplock freezer bag with 1/2 of cooled marinade.Freeze or marinate in refrigerator (at least 8 hours).Remove steak from bag (each bag serves 2)& discard marinade.Place steak on broiler pan coated with cooking spray.Broil 6 minutes on each side.Let stand 5-10 minutes, then cut steak diagonally across grain into 1/4 inch thick slices.

Amarillo Grilled Steak

1 1/2 lbs top sirloin steak
2 tablespoons vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground pepper
1/4 cup orange juice
2 teaspoons cider vinegar

In a bowl combine all ingredients except steak.Put steak into a shallow dish and pour marinade over steak, turning to coat both sides.Cover and refrigerate overnight.Remove steak, discard marinade, and grill or broil until desired doneness.

Mushroom Salisbury Steak

1/4 cup cornstarch
2 (10 1/2 ounce) cans condensed beef consommé, undiluted
1 (6 ounce) jar sliced mushroom, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
1/2 cup soft breadcrumbs
1 medium onion, finely chopped
1/2-1 teaspoon seasoning salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
hot mashed potatoes or cooked noodles

In a bowl, combine cornstarch and consomme until smooth. Stir in mushrooms, Worcestershire sauce and basil; set aside. In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper if desired. Add beef and mix well. Shape into six oval patties; place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes; drain. Turn patties, moving the ones in the center to the outside of dish. Pour consomme mixture over patties. Cover and microwave on high for 8-10 minutes or until meat is no longer pink. Let stand for 5 minutes. Serve with potatoes or noodles.

Seasoned Taco Meat

4 lbs. ground chuck
3 tbps. chopped onions
1 can (14-1/2 oz) beef broth
1 can(8oz) tomato sauce
1/4 cup chili powder
2 tbsp. paprika
1 tbsp. beef bouillon granules
1 tbsp. ground cumin
1 tsp. chicken bouillon granules
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 tsp. pepper
1/2 tsp. lime juice
1/4 tsp. onion powder
1/4 sugar
1/4 salt
1/4 tsp. garlic salt

Taco shells or Flour tortillas
Shredded Cheese and salsa

 In a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.
Stir in the next 15 ingredients. Bring to boil.
Reduce heat; cover and simmer for 10 minutes.

Serve in taco shells with shredded cheese and salsa.
Makes: 8 cups