Posted in Beef & Lamb, Soup on Dec 22nd, 2011
TACO SOUP Cedar City 16th Ward Relief Society Cookbook – Dianne Gubler 1 LB HAMBURGER OR TURKEY BURGER 1 DICED ONION 2 QUARTS OR 2 28 OZ DICED TOMATOES 1 CAN RED KIDNEY BEANS 1 CAN PINTO BEANS 1 CAN BLACK BEANS 1 CAN WHITE BEANS 1 CAN BUTTER BEANS, (OR GARBANZO BEANS) 2 CANS [...]
Posted in Beef & Lamb, Pies on Dec 22nd, 2011
BEEF POT PIE 3 lb. chuck roast cut into ½ inch cubes, pat dry Salt and Pepper 1 T. oil Salt and pepper meat and cook over medium high heat until brown on all sides, cooking in 2 batches, about 10 minutes. Remove from pan and set aside. Add to pan and sauté until soft, [...]
Posted in Beef & Lamb on Apr 5th, 2010
ROPA VIEJA “Old Clothes” Yields 8 servings 2 lb. flank steak meat 1/3 C. olive oil 1 onion, sliced 4 cloves garlic 1 large green pepper, sliced thin 1 can tomato sauce 1 t. salt. 1 bay leaf 1/2 C cooking wine 1 sm. jar red pimentos splash vinegar pinch sugar 1/4 c. frozen peas In a [...]
Posted in Beef & Lamb, Rubs & Marinades on Mar 7th, 2010
Ingredients 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 4 garlic cloves, minced 1 jalapeño chile pepper, seeded and minced 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them) 1 large handful fresh cilantro, leaves and stems, finely chopped (great [...]
Posted in Beef & Lamb, Poultry, Rice, Vegetables on Feb 24th, 2010
This is a traditional Korean food. It’s very simple to make & very flavorful. Ingredients: - 1 lb of thinly sliced beef, or flank steak *** - 1/2 cup of Brown Sugar - 2 Pieces of Green Onions, julienned - 1/2 of an Onion, chopped into thin sliced - 1 Carrot, julienned - 1/2 cup [...]
Posted in Beef & Lamb, Pasta, Pork on Jan 28th, 2010
Ingredients Meatballs: 6 ounces uncured applewood-smoked bacon (about 6 slices), diced 2 large garlic cloves, peeled 2 pounds ground beef (15% fat) 2/3 cup chopped drained roasted red peppers from jar 2/3 cup panko (Japanese breadcrumbs)* 2 large eggs 1/2 cup coarsely grated onion 1/2 cup freshly grated Parmesan cheese 1 tablespoon minced fresh marjoram [...]
Posted in Beef & Lamb on Oct 18th, 2009
Pre-heat oven to 500 degrees Have Prime Rib at room temperature Rub with flour, salt and pepper Cook uncovered: 4-5 lb roast: cook 25-30 minutes 5-9 lb roast: cook 35 minutes After the above time, turn the oven off. Leave roast at least 2 hours, but no more than 4 hours. Don’t open oven!!!!! Should [...]
Posted in Beef & Lamb on Oct 15th, 2009
6 veal cutlets pounded 1/4 inch thick 6 slices prosciutto 6 fresh sage leaves 1/3 cup shredded fontina cheese (can substitute Swiss) salt and pepper 2 T flour (I used whole wheat) 1 T olive oil 1/2 cup white wine 1 cup chicken broth 1 T chopped fresh sage Place 1 slice prosciutto, 1 sage [...]
Posted in Beef & Lamb on Oct 13th, 2009
Beef filling: 2 tsp. corn or vegetable oil 1 small onion, chopped (2/3 cup) 2 medium garlic cloves, minced 2 T. chili powder 1 tsp. cumin 1 tsp. coriander ½ tsp. oregano ¼ tsp. cayenne pepper Salt 1 pound ground beef, lean preferably ½ cup canned tomato sauce ½ cup canned chicken broth 1 tsp. [...]
Posted in Beef & Lamb on Oct 13th, 2009
1 large onion or 2 medium onions chopped 2 T. oil 6-7 garlic cloves, minced ¼ cup chopped parsley 1/3 cup soy sauce 1 ½ tsp. ginger, allspice, rosemary 6 T. red wine vinegar 4 T. packed brown sugar 1 ¼ cup beef broth (1 can Campbell) Adolf meat tenderizer (unseasoned) Stab meat and rub [...]