Thai Beef Salad

March 19, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Salad Recipe, Weight Watchers Recipe & Handy Info, Vegetable Recipe at 9:31 pm | (5) Comments »

A delicious, light, all-in-one meal. Great if you’re on a low-carb diet (you won’t even miss the rice!) or as a unique way to use up leftovers from the grill.

Ingredients
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

What’s Next

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Make your own Big Mac sauce

January 22, 2008 | Posted by Lorena as Beef- It's What's For Dinner at 8:38 pm | (1) Comment »

Craving for a Big Mac? Try this recipe for the sauce. It’s still got loads of fat (hey, that’s what makes it so delicious!) but at least it’s homemade, cheaper, and a great way to get kids who are picky eaters to finish their burger.

Ingredients

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onions
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

What’s Next

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.

Sequel Soup

January 9, 2008 | Posted by Lorena as Quick Meal Ideas, Beef- It's What's For Dinner, Beef- It's What's For Dinner, Tid Bits & News, Recipe, Vegetable Recipe, Uncategorized at 1:07 pm | Comments »

This soup uses holiday leftovers (hence the word sequel) — but your family will never know! It’s delicious, hearty, and perfect for the chilly January weather.

Ingredients:

1 large onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
2 teaspoons olive oil
2 cups chopped, cooked chicken, turkey or ham
1 cup cooked rice
1/2 cup frozen peas
Up to 2 cups leftover gravy
Chicken broth

What’s Next

Saute the onion, celery and red pepper in large saucepan till onions are clear. Add the chicken, rice, peas and gravy. Stir to combine. Add enough of the broth to get the consistency of soup you want. Cook about 1/2 hour over medium-low heat.

Cheap Pot Roast

January 3, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Beef- It's What's For Dinner at 8:44 pm | (1) Comment »

Your family budget’s probably still reeling from Christmas shopping. Serve this quick (and cheap!) dinner that cuts corners without cutting flavor. The surprise ingredient? Gingersnaps!

Ingredients
3-4 lb bottom round roast
2 large onions, peeled
Salt and pepper
Extra virgin olive oil
16 oz wide egg noodles

Gravy:
12 ginger snaps
4 brown gravy packs

What’s next
Roast: Salt and pepper the roast all over. Put 2-3 tbsp of olive oil in a large pot. Place roast in pot and brown on all sides to seal in flavor. Pour warm water in pot until top of roast is just covered. Add onions and simmer for 2 1/2 hours, stirring occasionally. (In the 1st hour and a half make sure that water stays just above roast. Then let it simmer down for the rest of the cooking time.) After roast has cooked for 2 1/2 hours, take onions and roast out of water and let cool on a platter while you mix gravy. Gravy: Let 1/2 the ginger snaps dissolve in a small glass with water (about 6 oz). Add 4 brown gravy packs to roast water and whisk until thickened. Add ginger snaps. Dissolve other 6 ginger snaps in same amount of water and add it to gravy and whisk. Cut roast into thin slices and layer them in gravy. Add onions back to mixture. Let it refrigerate overnight. Simmer for another 2 hours the next day. Serve over egg noodles.

Autumn Harvest Stew

November 27, 2007 | Posted by Lorena as Beef- It's What's For Dinner, Soup Recipe, Take It Slow- Crock Pot Recipes at 9:10 am | (1) Comment »

Here’s a healthy, hearty and comforting stew to serve on cold winter nights. It makes good use of the ingredients that are in season, but can also be modified to include your favorite vegetables.

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water

What’s next
Brown the beef in a large saucepan (don’t overcrowd). When ready, toss in the onion and celery. After about 5 minutes, pour in the beef broth. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan, and leave to simmer for about one and a half hours.
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.

Add the carrots, beans, potatoes and apple juice, then simmer until the vegetables are tender. Then add onions and corn, cooking for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper. Now, chow down! Serve with cornmeal or hot biscuits.

E. Coli scare triggers beef recall

November 26, 2007 | Posted by Lorena as Beef- It's What's For Dinner, Tid Bits & News at 6:54 am | Comments »

American Foods Group recalled 96,000 pounds of ground beef products two suspected cases of E. Coli. Proucts (including coarse and fine ground beef chuck, sirloin and chop beef) were sent to Indiana, Kentucky, Maryland, Ohio, Tennessee, Wisconsin and Virginia.

E. Coli, normally found in cattle intestines, can infect meat if the cow is improperly butchered or processed. It can cause bloody diarrhea and dehydration.

Bbut don’t worry — cooking at 160 degrees can usually kill the bacteria. You should also make sure to check the expiry date of any meat you buy. If you detect a problem, you can return the products to the store in which you bought them.

Get the latest medical advice from what to do about e coli to treating adhd. Our medical information will tell you how to lower your high blood pressure or you can even search symptoms you are having to find a diagnosis right online!

Mark Bittman’s Famous Meatloaf Recipe

August 28, 2007 | Posted by Allison as Beef- It's What's For Dinner at 8:31 am | Comments »

Sorry about leaving you out in the cold on Monday, I was enjoying a nice visit with my grandparents & I couldn’t resist staying a little bit longer than the weekend allowed.

But now I’m back & ready to dish on all the best dishes around. Today I’m craving a meatloaf recipe due to the fact that I enjoyed a meatloaf sandwich the other day & have been wanting the real thing ever since.

Enjoy author & chef Mark Bittman’s famous Meatloaf Recipe on me!

Ingredients:

• 1/2 cup plain bread crumbs, preferably fresh
• 1/2 cup milk
• 2 pounds mixed ground meats: beef, veal, lamb, and/or pork
• 1 egg, lightly beaten
• 1/2 cup freshly grated Parmesan cheese, optional
• 1/4 cup minced fresh parsley leaves
• 1/2 teaspoon minced garlic
• Salt and freshly ground black pepper to taste
• 3 slices bacon optional but good, especially if the meat is very lean

What’s Next:

1. Preheat the oven to 350. Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

2. Mix together all ingredients except bacon. Shape the meat into a loaf in a baking pan; top with bacon if you like. Bake 45 to 60 minutes, basting occasionally with rendered pan juices. When done, meat loaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of a meat loaf will read 160 F, cook for 1 hr.

Eat well & Laugh often!

Mark Bittman’s Famous Meatloaf Recipe

August 28, 2007 | Posted by jumpbug as Beef- It's What's For Dinner at 8:31 am | Comments »

Sorry about leaving you outÂ in the cold on Monday, I was enjoying a nice visitÂ with my grandparents & I couldn’t resist staying aÂ little bit longer than the weekend allowed.

But now I’m backÂ & ready toÂ dishÂ on all the best dishes around.Â Today I’m cravingÂ a meatloaf recipe due to the fact that IÂ enjoyed a meatloaf sandwich the other day & have been wanting the real thing ever since.

EnjoyÂ author & chef Mark Bittman’s famous MeatloafÂ Recipe on me!Â

Ingredients:

â¢ 1/2 cup plain bread crumbs, preferably fresh
â¢ 1/2 cup milk
â¢ 2 pounds mixed ground meats: beef, veal, lamb, and/or pork
â¢ 1 egg, lightly beaten
â¢ 1/2 cup freshly grated Parmesan cheese, optional
â¢ 1/4 cup minced fresh parsley leaves
â¢ 1/2 teaspoon minced garlic
â¢ Salt and freshly ground black pepper to taste
â¢ 3 slices bacon optional but good, especially if the meat is very lean

What’s Next:

1. Preheat the oven to 350. Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

Eat well & Laugh often!

Italian Style Pot Roast Recipe

August 7, 2007 | Posted by Allison as Beef- It's What's For Dinner at 8:00 am | Comments »

I know we’re still in the arms of summertime, but I can’t help that I’ve been having a craving for pot roast lately. And I finally plan to take some action for dinner tonight!

Say hello to an Italian Style Pot Roast that will change the way you view this traditional dish. Enjoy!

Ingredients:

1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour

What’s Next:

Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.

Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.

Eat well & Laugh often!

Rachel Ray Beef Wellignton Recipe

December 8, 2006 | Posted by Allison as Beef- It's What's For Dinner at 1:12 pm | Comments »

Now that we have the scoop on celebrity chef Rachel Ray, let’s grab a scoop of one of her famous recipes. Let’s take a taste of her wonderful Beef Wellington recipe. Enjoy!

Ingredients:

1 teaspoon extra-virgin olive oil
2 tablespoons butter
1/3 cup minced shallots
1 cup diced fresh button mushrooms
salt & freshly ground black pepper, to taste
1 garlic clove, minced
2 tablespoons dry sherry
2 (3 ounce) beef filet mignon (or 1 beef and 2 scallops to make two different kinds) or beef tenderloin, about 1-inch thick
2 scallops to make two different kinds) or 4 large sea scallops (or 1 beef and 2 scallops to make two different kinds)
4 ounces sliced pate, cut in half vertically (use your favorite pate, chicken, pork, or duck mousse)
1/2 sheet frozen prepared puff pastry, thawed, cut in half
1 egg, beaten
1 tablespoon water
1 tablespoon minced fresh basil

What’s Next:

Go ahead & preheat your oven to 400 F or 200 C.

Melt together the butter and oil over medium heat in a small skillet.

Add the shallot and mushrooms, season to taste with salt and pepper, and sauté until mushrooms are browned, about 5 to 7 minutes, then add the garlic and sauté for an additional 2 minutes.

Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.

Heat a nonstick skillet over high heat, drizzle with a little olive oil, and sear both sides of the pieces of beef (leaving the middles rare) and/or the scallops; set aside and keep warm.

Mix together the beaten egg and water to make an egg wash.

On a lightly floured board, roll out each piece of the puff pastry until they’re about 10″x6″ big; cut a thin strip, about 1/8th inch thick, from the 6-inch ends of the pastries and set aside for decorative purposes.

On each piece of pastry, place half of the mushroom mixture, top with half of the pate, and then either 1 piece of seared beef or 2 seared scallops.

Brush the perimeter of the pastry with the egg wash.

Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.

Loosely tie the reserved strips around the top of each Wellington.

Transfer Wellingtons to a parchment or silpat lined baking sheet (a non-stick baking pan should be okay, too), then brush each Wellington well with the egg wash and sprinkle with minced basil.

Bake for 15-20 minutes or until they’ve turned a golden brown to your preference; remove from oven and let sit on baking sheet for 5 minutes.

Eat well & Laugh often!

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