Chinese barbecued spareribs

Ingredients

2 lb spareribs in one piece, excess fat removed
1/4 cup soy sauce
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp white vinegar

1 tbsp chinese rice wine or dry sherry
1 tsp finely minced garlic
1 tsp sugar
2 tbsp chicken stock
plum sauce

How to prepare

Combine the soy sauce, honey, hoisin sauce, vinegar, wine, garlic, sugar and chicken stock in a small bowl and mix well. Put the spareribs in a shallow pan or dish and cover them well with the marinade. Let them marinate for 3 hours at room temp, or six hours in the fridge, turning and basting several times. Heat the oven to 375

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Marinated chuck roast

Ingredients

3 lbs chuck roast or brisket of beef
2 tbsp kitchen bouquet
1 tsp tabasco sauce
1/8 cup lukewarm water

How to prepare

Place the roast in a shallow bowl and spread kitchen bouquet and tabasco sauce over the surface. Marinate overnight, covered, in the refrigerator. Remove from refrigerator and allow meat 15-20 minutes to warm up to room temp. Add water to the slow cooker, about 1/4″ deep. Add the beef; cover and cook on low for 8-10 hours. Before serving: if the juices in the cooker are thin, simmer in a small saucepan over high heat for a few minutes to thicken. Place the meat on a serving platter; pour thickened pan juices over it and serve at once. Yield: 5-6 servings

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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Italian pot roast

Ingredients

3 lg garlic cloves
1 cup plum tomatoes, seeded & chopped
3 lb chuck roast, boneless
1 tbsp tomato paste
4 tbsp olive oil
1/4 cup basil, fresh, finely chopped
1 lb onions, chopped
salt, to taste
2 carrots, peeled & chopped
pepper, freshly ground
2 ribs celery, chopped
1/2 cup red wine, robust, dry

How to prepare

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife. Insert one garlic sliver into each of the holes. Heat half the oil in a heavy 3- to 4-quart heat-proof casserole. Add the meat. Brown well over med heat. Remove from the casserole. Add the remaining oil and the onions, carrots and celery. Saut

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Grecian steak rolls

Ingredients

1 1/2 lb sirloin, boneless top, well trimmed
2 tsp greek seasoning, divided
3 tbsp olive oil, divided
juice of 1/2 lemon
4 oz feta cheese (at room temp)
1 1/2 tsp mint, fresh chopped

1/4 cup dry red wine
1/2 cup whipping cream
1 pkg yellow rice – cooked

How to prepare

Lb steak thin. Sprinkle one side with 1 tsp greek seasoning; turn steak over. Drizzle one tbsp of olive oil and the juice of 1/2 lemon evenly over steak. Sprinkle with one tsp of greek seasoning. Crumble feta cheese in very small pieces evenly over steak and sprinkle with fresh mint. Roll steak up tightly starting roll with the longest side and secure with toothpicks. Slice into 1 1/2″ rolls. Heat two tbsp olive oil in skillet and saut

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Granny’s beef & vegetable soup

Ingredients

1 lb of beef stew cubes (lightly floured)
3 carrots chopped
1 med onion sliced or diced
3 celery sticks chopped
2 potatoes chopped into cubes
28 oz can of whole tomatoes
2 beef bouillon cubes (dissolve in a cup of hot water)
1 tsp of mrs. Dash table blend
1/2 tsp of java black pepper
1/2 tsp of parsley flakes

How to prepare

Combine all in a crock pot add water till it’s almost to the top of the crock. Turn your crock on low and let it cook 6 to 8 hours.

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Cuban sandwich

Ingredients

Flank steak (or other lean beef)
2 cups beef bouillon
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
2 tsp salt
1 tsp cumin
1/2 tsp msg
Sherry
Sliced onion
Sliced green pepper
Olive oil
French bread

How to prepare

Cook flank steak in beef bouillon in slow cooker until tender (6-8 hr). Remove, cool slightly, slice against the grain about 1/4″ thick. Mix garlic powder, pepper, onion powder, salt, cumin, and msg, and sprinkle on both sides of the sliced meat. Sprinkle meat with sherry. Saut

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Burgundy meat loaf

Ingredients

2 lb ground beef
1 sm onion, chopped
2 eggs
1 cup soft white bread crumbs
1/2 cup parsley, chopped
1/2 cup dry red burgundy
1 tbsp basil, fresh

1 1/2 tsp salt
1/4 tsp pepper
5 sl bacon
1 bay leaf

How to prepare

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl, mix.
Crisscross 3 bacon slices on a 12″ square of aluminum foil, shape meatloaf mixture into a 6″ round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker, cover.
Cook on high 1 hour, turn heat control to low, cook 4 hours longer, or until meatloaf is well done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf. Yield: 6 servings

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Hard rock cafe chili

Ingredients

2 tbsp oil
1 large onion, chopped
3 large cloves garlic, crushed
2 -1/2 lb hamburger
2 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp barbecue sauce

2 tbsp chili powder
1 tbsp brown sugar, packed
1 tbsp soy sauce
2 tsp celery salt
1 tsp cumin
1 tsp ground black pepper
1 tsp seasoned salt

1 tsp instant dried minced onion
1 tsp instant dried minced garlic
cayenne pepper to taste
15 oz. Can tomatoes, chopped with liquid
16 oz. Can red kidney beans
4 oz. Jar pimentos with liquid
1 medium green pepper, chopped
1/4 cup diced celery

How to prepare

1) brown hamburger, drain off fat. Cook onion until softened. Add to hamburger. Add crushed garlic.
2) in small bowl combine tomato paste, worcestershire sauce, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and cayenne pepper. Mix well. Add to hamburger mixture. Bring to simmer over medium heat, cook, stirring 5 minutes.
3) drain and rinse kidney beans. Add to hamburger mixture along with tomatoes and their liquid. Reduce heat to low. Cook, covered, 15 minutes, stir occasionally.
4) add pimentos and liquid, green pepper and celery. Cook, uncovered, 5 minutes longer, stir occasionally.

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