Recipezaar: Main Dish,Beef recipes

Lengua Tacos

Thu, 28 Jan 2010 09:44:03 -0500

there are so few lengua recipes on here so i thought i'd post this one. found at http://simplyrecipes.com/recipes/beef_tacos_de_lengua/ -- posted by tyk

Beef, Mushroom & Red Wine Pies

Thu, 28 Jan 2010 11:39:43 -0500

Stewing beef is a good budget choice. It needs longer cooking, but the result is worth it. -- posted by English_Rose

Beef Pronto

Thu, 28 Jan 2010 13:06:34 -0500

An easy, economical and tasty meal. My mother would make this for our family of 12 quite often and we always looked forward to it. I always add more tarragon. In place of the cheddar cheese, I melt Velveeta on top. Quick, easy and delicious. Enjoy! -- posted by Penelope P

Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms

Thu, 28 Jan 2010 13:25:55 -0500

from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4 -- posted by Sloog

Snowy Day Chili

Thu, 28 Jan 2010 15:55:50 -0500

Quick and easy slow cooker chili to warm you up after a day in the snow! -- posted by RunnerMom

Crockpot Beef and Beans

Thu, 28 Jan 2010 16:17:03 -0500

This is one of our "winter" recipes. It's almost a chili, but not quite. Tastes great over white rice, or serve with cornbread or crackers. Very filling. Recipe does not call for water, but I add some just to give it a little more of a "soupy" quality. (the can sizes on the beans are guesses, I didn't look when I picked them up, use standard size cans). -- posted by RHOS

Pan-Seared Burgers

Thu, 28 Jan 2010 16:17:40 -0500

This recipe came from my local newspaper. I haven't tried it yet but sounds great. Burgers to be cooked in a skillet or under the broiler or even the barbecue for diehard barbecuers. You can double the recipe and freeze the patties in a freezer bag for up to one month. -- posted by Little Chef

Triscuit Burgers

Thu, 28 Jan 2010 23:12:48 -0500

This is a very simple recipe to use for those Triscuit Crackers in your pantry. -- posted by pinky kookie

Curried Ground Beef and Beans

Fri, 29 Jan 2010 08:48:52 -0500

My mom made this all the time. My dad and I loved it. It is so simple to make it was one of the first things I made on my own. The basic recipe has only four ingredients.You can customize to your own taste. I would try it first the way it is and modify as you see fit. I sometimes add onion and garlic when browning meat. I also have some nice hot curry that I mix with my regular curry to spice it up a bit. -- posted by Deglazing Dad

Smothered Cube Steak and Potatoes

Fri, 29 Jan 2010 17:23:32 -0500

This was on a recipe card that I picked up at the Super Walmart in Arizona. -- posted by AZPARZYCH

Easy Beef Green Chili Burros

Fri, 29 Jan 2010 18:28:43 -0500

My husband doen't like Mexican food so when he works out of town I love to make this one. It makes a lot for leftovers too. -- posted by Sassy one

Ham Balls

Sat, 30 Jan 2010 14:08:45 -0500

This makes an easy recipe to serve company or a quick weeknight meal. -- posted by Rutecki Family

Lori's Mexican Chili Crockpot Soup

Sun, 31 Jan 2010 14:11:03 -0500

Lauralie41 (Lori) gifted me with a RecipeZaar premium membership renewal and I wanted to thank her for her kindness! Please feel free to change the ingredients to personalize it to your tastes. If you don't want to use the crockpot, just make everything in a large pot, cover and let simmer on low for at least an hour. I have included some of Lori's favourite ingredients in this hearty soup and I hope that she and you like it. Enjoy! -- posted by Nif

Beef Stroganoff

Mon, 01 Feb 2010 09:53:15 -0500

Yummy! my moms beef stroganoff with a twist!! My husband LOVES it and he hated beef stroganoff before I made this. -- posted by Chef Wolfgang Drea

Baked Beef Roast With Veggies

Mon, 01 Feb 2010 09:56:04 -0500

Came up with this fiddling around in the kitchen. It pleased a very picky eater and was really cheap to make with things I had around the house. I served this with killian's irish red and corn spoon bread muffins (recipe from the zaar).Hope you enjoy it! -- posted by pinkgunnz1076

Chili Con Carne

Mon, 01 Feb 2010 09:59:00 -0500

This is the most delicious chili ever! -- posted by Olystretch

House O' Fun Chili #1

Mon, 01 Feb 2010 10:03:38 -0500

Based on the Chili Con Carne recipe in "Cooking Light", modified to become a tasty composition of smokey, spicy, heavenly ambrosia. -- posted by Chef #621432

Sharkie's Hot Roast

Mon, 01 Feb 2010 10:09:08 -0500

A Delectable Spicy Roast with a Bite! -- posted by SharkieB

Crock Pot Beef Chili Beans

Mon, 01 Feb 2010 10:27:27 -0500

Very easy to put together. I have a 6qt All-clad crock pot with the insert that I'm able to use on the stove top as well, which comes in sooo handy. Otherwise, just brown your beef in a large skillet, drain, and transfer to your crockpot. This makes a good size batch so if your crock pot is much smaller, just try cutting the recipe in half. If you work during the day, this can be thrown together the evening before, stuck in the fridge, then started before you leave for work. Can't get any easier than that! -- posted by Noni Suzanne

Oven Porcupines

Mon, 01 Feb 2010 11:10:08 -0500

This easy to make meatball recipe is full of flavor as a main dish. Serve with mashed potatoes and green beans and you have a great meal! -- posted by Chef #1535954

Crockpot Swiss Steak

Mon, 01 Feb 2010 11:10:42 -0500

This is a recipe I altered from my mom's to be used with the crockpot. Its an easy, delicious meal! -- posted by CanadianGirl80

Stuffed Shells (Beef)

Mon, 01 Feb 2010 11:11:25 -0500

Includes beef, wine and parmesan. I can't believe it wasn't already amongst the almost-300 shells recipes on here - it was on a box of shell noodles sometime back in the 80's.. seriously delicious.. -- posted by steve in FL

Steak Stuffed Baked Potatoes

Mon, 01 Feb 2010 11:31:29 -0500

Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking! -- posted by Jessika6958

Creole-Style Chili

Mon, 01 Feb 2010 12:01:17 -0500

Slow Cooker Recipe. This recipe was clipped out of a magazine adapted from Brett Favre's Family Chili recipe in Green Bay Packers Cookbook. I changed up a bit for us and will note my changes. My husband liked it because it was spicy and was not overload on the beans. Enjoy -- posted by happynana

Vinyl Lager Crock Roast

Mon, 01 Feb 2010 12:11:58 -0500

I bought a six pack of Magic Hat's spring seasonal (Vinyl), and loved it so much I wanted to cook with it. Since I normally use deep, dark beers (like Guinness) to cook, and usually only for beef or vegetable stew, this was a bit of an experiment. All day, my apartment smelled AMAZING. Since I had to buy a three pound roast (the grocery store seems to only have VERY large roasts), and I'm only cooking for two people, this made a LOT of leftovers. I don't usually measure anything, so I'm guessing on a lot of this. Adjust everything to your taste. As for the veggies, I used two small white potatoes, 1/4 of a large vidalia onion, and about 1/2 cup of sliced carrots. Use what you like! The blend of spices is my usual go-to blend, again... use what you like. Recipes are made to be adapted! -- posted by IndinaMarie

Denise's Taco Soup

Mon, 01 Feb 2010 12:13:46 -0500

This is my mother-in-laws twist on the weight watchers taco soup recipe. It is absolutely delicious and well worth making!! -- posted by Erica Pelfery

Crockpot Tacos

Mon, 01 Feb 2010 12:30:24 -0500

This is my all time favorite recipe. It's so easy and the BEST! I get raves every time I make it. -- posted by Chef #1277602

Sweet and Sour Meatballs

Mon, 01 Feb 2010 12:31:04 -0500

A favorite in my family! -- posted by Chef #1535954

Best Ever Beef Stew

Mon, 01 Feb 2010 12:33:47 -0500

I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly. -- posted by GrammaMikki

Pizza Mac

Mon, 01 Feb 2010 12:34:47 -0500

My mom used to make this when I was little and I still ask for it for my birthday every year! -- posted by Chef #1535954

Beef Enchilada Casserole

Mon, 01 Feb 2010 12:37:21 -0500

Sort of like a Mexican lasagna, I got this recipe from a Canadian television show and the America Life Network, but cannot remember the name of the show. -- posted by Tammy Hershberger

Meat Sauce

Mon, 01 Feb 2010 15:54:37 -0500

Quick meat sauce! -- posted by Chef #1539036

Venison or Beef Casserole

Mon, 01 Feb 2010 16:02:54 -0500

Excellent and Easy Comfort Food -- posted by Cookin' Daddy

Meatball Jambalaya

Mon, 01 Feb 2010 23:13:47 -0500

From my collection of old recipes. -- posted by CJAY

Cheddar-Chili Pie

Mon, 01 Feb 2010 23:32:45 -0500

From my collection of old recipes. -- posted by CJAY

Good for You Stuffed Peppers

Tue, 02 Feb 2010 09:50:24 -0500

from cambells website -- posted by kansashortcake

Mexican Soup

Tue, 02 Feb 2010 09:56:38 -0500

Ok, so the name isn't exactly the best but I wasn't really sure what to call it. It definitely has a mexican flair to it though. My husband and I needed to use up some beef and didn't have a whole lot in the house and this is what we came up with it. Turned out surprisingly awesome! -- posted by CanadianGirl80

Bulgogi - Korean BBQ

Tue, 02 Feb 2010 10:09:22 -0500

Korean BBQ. -- posted by Chef #1147415

Super Duper Extra Meaty Spaghetti Sauce

Tue, 02 Feb 2010 10:41:49 -0500

This is a basic spaghetti sauce recipe, made extra flavorful by the addition of bacon. Also the addition of cornstarch at the end thickens the sauce and makes it adhere to the noodles better. This is a family favorite. -- posted by Khandi Howard

Slow Cooker Beef Stew With Guinness

Tue, 02 Feb 2010 11:07:08 -0500

The meat in this stew is the most tender I have ever had. This recipe is a combination of two that I put together, one which I liked the cooking technique and the other that I liked the flavor of. I would suggest testing your slow cooker to see if it cooks hot. Ours does, so 8 hours does it for optimal tenderness. My husband likes it served over plain egg noodles, but I prefer it by itself. -- posted by Chef #1249089

Pot Roast Complete

Tue, 02 Feb 2010 13:01:33 -0500

from "fix it and forget it" slow cooker book -- posted by justtoleavereview

Everyone Loves It Meatloaf

Tue, 02 Feb 2010 14:59:17 -0500

I modified a recipe from Emeril's book "There's a Chef in my Kitchen" on a night when I had little time and less ingredients. The family loved it, so I thought I would share. -- posted by Chef Lizzie

Homemade Corned Beef

Wed, 03 Feb 2010 02:10:51 -0500

This is from southernfood.about.com. I've made my own corned beef before but not with this recipe. I plan on trying this for this year's St. Paddy's Day. Note: You will need to start this with a fresh brisket (7-9lbs.) about 7 days before you plan to make your dinner. -- posted by CJAY

Beef Braised in Barolo

Wed, 03 Feb 2010 09:11:46 -0500

Adapted from Cook's Illustrated -- posted by Chef #1354928

Football Season Beef & Beer Stew

Wed, 03 Feb 2010 10:54:39 -0500

Great beef stew & beer recipe -- posted by Chef #450604

Quick and Easy Casserole Version of Pampered Chef Taco Ring

Wed, 03 Feb 2010 10:55:46 -0500

yummy, quick and budget friendly casserole -- posted by Chef #1166907

Quick and Easy Casserole Version of Pampered Chef Taco Ring

Wed, 03 Feb 2010 10:58:27 -0500

yummy, quick and budget friendly casserole -- posted by Chef #1166907

Veal Stew With Lemon and Dill

Wed, 03 Feb 2010 11:03:11 -0500

Delicious and tender winter stew, with almost no sodium - winner! I like to serve mine with rice. -- posted by JennyMidget

Ground Beef Stroganoff (Aka S.o.s)

Wed, 03 Feb 2010 11:42:36 -0500

My mother used to make this when I was growing up. Not sure if this is her exact recipe, but it's darn close. Quick, easy and pretty yummy to boot. I replaced all the full fat ingredients for lower fat options to try to reduce waist line expansion, however this is still not considered "diet" by any means. I serve over whole wheat egg noodles with a side of steamed grean beans or brussle sprouts. Enjoy! -- posted by LKAFraz

Fresh, Easy, Lasagna - Can Be Vegan W/ Alterations

Wed, 03 Feb 2010 11:43:51 -0500

Im a vegan so i dont use the beef, or riccota, I use a pkg. of Quorn Ground beef, and tofu for mine. but everytime its made I get rave reviews!! I've made this for serious carnivors and no one ever knows, add any veggies on hand. *EnJoy* please comment and rate!! Serve with some garlic bread and small salad!! -- posted by PiP389

Bloody Mary Cottage Pie

Wed, 03 Feb 2010 12:19:16 -0500

This recipe gives an old favourite a contemporary twist. -- posted by English_Rose

Bistec a La Criolla ( Colombian Style Skirt Steak in Sauce)

Wed, 03 Feb 2010 17:13:41 -0500

This is marinated skirt steak that is cooked in sauce. In Colombia this is eaten by many families every week (my husband had it every Wednesday). Serve it with white rice and beans, avocado, and an arepa or corn cake. The recipe makes more hogao than is needed. Just drop the leftovers into your beans! -- posted by Ice Cool Kitty

Bacon Cheeseburger Soup ( Paula Deen )

Wed, 03 Feb 2010 22:37:29 -0500

This recipe is from Cooking with Paula Deen magazine Nov/Dec 2009. This soup is warm and hearty. People of all ages loved it and it is a fast family supper. You can double it easily and freeze the second portion for later. It tastes more like a regular cheeseburger to me. I garnished mine with some cheddar cheese as well. Served with my Hamburger Bun Toasts recipe also from Paula Deen in that same issue that she used to accompany it. Hope you like it. Enjoy ChefDLH -- posted by ChefDLH

Nacho Grande Casserole

Thu, 04 Feb 2010 09:38:07 -0500

This can also be turned into a hearty appetized by adding tortilla chips for dipping! Sometimes we add a spoonful of sour cream to the top of this when we serve it! -- posted by Mandy ny

(Cuban) Stuffed Potatoes

Thu, 04 Feb 2010 09:39:07 -0500

I came up with this recipe after Eating in Ybor City, FL about 9 years ago. I've made my own changes because my kids are very finicky eaters. -- posted by strawberries shortcake

Slow Cooker Taco Chili

Thu, 04 Feb 2010 10:07:16 -0500

Easy chili recipe with a slow cooker. -- posted by Barbara Cotie

Randy's Almost Famous Chili

Thu, 04 Feb 2010 10:20:31 -0500

I developed this Chili recipe several years ago & I take great pride in it. There's no "secret" ingredients...just plain & simple. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!! -- posted by Ackman

A Better Marzetti

Thu, 04 Feb 2010 10:25:23 -0500

Had never heard of Johnny Marzetti until recently stumbling on his recipe in some newspaper website. Actually, research shows Marzetti's Restaurant in Columbus, Ohio was the source of this great comfort food dish back in the 20's (..is it still there?). Have seen ingredients of several versions of this dish here, but none with all these great ingredients. This is an ultimate comfort food that is even better at the second and third sitting. I think that the sausage and Italian cheese blend is key to success of this rendition. Dish is great with a nice green salad. -- posted by ebbtide

Potato Potato Pot Roast

Thu, 04 Feb 2010 16:13:51 -0500

No, I didn't stutter! Two ways of using potatoes in this recipe. Simple and tasty. Excellent recipe for not-so-expert cooks. When the meat is done, so is the gravy. The long slow cooking makes the meat very tender. This recipe has been hanging around my house for many years. -- posted by Jezski

Easy Hearty Chili

Thu, 04 Feb 2010 16:14:17 -0500

This is a hearty chili without tomato chunks. If you prefer chucks of tomato in your chili use diced tomatoes instead of tomato sauce. This is just enough for a lunch for my husband, our toddler, and myself, but if we need a bit more I'd go to the 22 oz size of tomato sauce and or beans. Do not leave out the salt since the little bit really brings out the other flavors. IF you making a large pot to have left overs leave out the salt since chili always gets saltier as it stores. I started with another chili recipe I found here, but we made several modifications so I am posting it as is. -- posted by Vyrianna

Crock Pot Beef Teriyaki

Thu, 04 Feb 2010 22:59:30 -0500

This recipe is so simple & delicious. -- posted by Nasseh

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Best-Ever Meatballs

Fri, 05 Feb 2010 09:09:12 -0500

This is adapted from an old Spanish dish with alterations made to suit American tastes. You can make these into little meatballs for an excellent appetizer or you can make them larger for an entree. -- posted by delianeal

Crispy Orange Beef

Fri, 05 Feb 2010 10:01:17 -0500

From the book The Shun Lee Cookbook by Michael Tong "The original Sichuan recipe for this dish was for a cold, somewhat chewy appetizer of fried, dried, and shredded beef. It is a far cry from Shun Lees Crispy Orange Beef, which was introduced in 1971, and which millions of Americans have since come to love." The cooking time is a guess. Posting for safekeeping. -- posted by Japanese Delight

Mommom Faiella's Italian Sausage Scallopini

Fri, 05 Feb 2010 10:10:45 -0500

The aroma of the herbs and mushrooms cooking on the stove will be very pleasant to your senses. This is almost straight out of my grandmother's recipe book. The only changes my mother made to this recipe were to substitute canned mushrooms with fresh mushrooms and to add a bit more seasonings. -- posted by The Foodgitive

Top Sirloin Steak With Tarragon - Whole Foods

Fri, 05 Feb 2010 10:54:27 -0500

Sirloin steaks in a tarragon marinade. Make sure to use fresh tarragon, not dried. Marinates for 4 hours. Recipe from Whole Foods. -- posted by mailbelle

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

French Canadian Meat Turkey Stuffing

Fri, 05 Feb 2010 15:50:03 -0500

I posted this recipe for Dreamer in Ontario and she liked it, so here it is for you enjoy it, too. -- posted by pinky kookie

Kamut Salsa Lettuce Wraps With Cojita Cheese Crumbles

Fri, 05 Feb 2010 21:21:32 -0500

Kamut is a type of wheat also known as Krorasan, that is powerfully nutritious - loaded with more protein, fiber many vitamins and antioxidants that "regular" wheat doesn't have. It can be found in natural food stores. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/10/kamut-salsa-lettuce-wraps-with-cojita-cheese-crumbles/ While the kamut makes this dish extra special and almost exotic, brown rice coul be substituted. -- posted by ChefMamaBlogger

Fegato Alla Venezia (Venecian Calves' Liver)

Sat, 06 Feb 2010 09:11:07 -0500

A classic Italian calves' liver dish. -- posted by English_Rose

Skewered Beef With Cabbage and Water Chestnuts

Sat, 06 Feb 2010 13:26:32 -0500

For something special, try these steak skewers seasoned with Chinese spices. -- posted by English_Rose

Crockpot BBQ Beef Sandwiches

Sat, 06 Feb 2010 15:12:22 -0500

I posted this good recipe from Weight Watchers for ChicagoRN and want to share it here. It is delicious. Enjoy it. -- posted by pinky kookie

Peppercorn Cream Beef Tenderloin

Sat, 06 Feb 2010 16:26:59 -0500

A dish for two. -- posted by gailanng

Burgundy Beef Portabella

Sat, 06 Feb 2010 21:43:42 -0500

A recipe edited to our taste. The original was from Rachel Ray and called Four-Season Burgundy Beef out of her 30 minute meals book. The end product didn't have enough kick so we added a couple of items, put more in of some ingredients, less of others, etc. Like any cook, you'll end up adapting it to your own taste; we sure enjoy this one though! -- posted by Ian Magary

3-Hour Roast

Sat, 06 Feb 2010 23:17:33 -0500

It doesn't get any easier. I still savor the childhood memories of coming back from church to the mouth-watering smell of the onion soup mix mixed with beef juice. Yum. -- posted by Rutecki Family

Swiss Steak

Sat, 06 Feb 2010 23:30:36 -0500

Simple, quick and easy, and oh so good. I've found many other more elaborate recipes, but mom's no-nonsense style of cooking was a perfect instruction book from an always busy mom to her soon to be busy professional daughters. -- posted by Rutecki Family

Oven Baked Swiss Steak

Sun, 07 Feb 2010 01:21:51 -0500

Just like meatloaf, everyone has thier favorite Swiss Steak recipe...well, this is ours! This comes out so tender & flavorful! -- posted by Ackman

Beef Fajita Stir Fry (Mark Bittman)

Sun, 07 Feb 2010 05:03:38 -0500

This is one of those recipes for which Mark doesn't give specific amounts. You just "intuit" it. I haven't tried this but am posting it here for safekeeping. Cooking and prep times are estimates (very wild guesses, actually). -- posted by coconutty

Cube Steak With Gravy and Potatoes (Ww)

Sun, 07 Feb 2010 11:10:38 -0500

We enjoyed this -- comfort food -- and only 7 WW points. We served it with a pkg of frozen veggies. Recipe source: WW magazine (January 2010) -- posted by ellie_

Old Time Beef Stew

Sun, 07 Feb 2010 19:40:52 -0500

Better Homes and Garden New Cookbook 1979 edition -- posted by red and white kitchen

Grilled Steak and Onion Salad With Bleu Cheese Toast

Mon, 08 Feb 2010 02:46:30 -0500

Fast, easy, grilled lunch or dinner. -- posted by Ice Cool Kitty

Tater-Tot Casserole

Mon, 08 Feb 2010 09:56:36 -0500

A recipe that my mother gave me. Good southern food at its best. -- posted by Chef #1528597

Super Easy Layered Nacho Dip

Mon, 08 Feb 2010 10:24:12 -0500

Super easy, super tasty! This is one of those recipes that always taste even better the next day! -- posted by Irenabobena

Chili Your Way

Mon, 08 Feb 2010 10:26:59 -0500

This recipe originally came from one of those Gooseberry Patch cookbooks but I added more ingredients and doctored this chili up quite a bit. When I first tried it, it seemed to need more than the original recipe. Here is what I came up with and usually it's a hit. I like to add a little red pepper flakes (not cayenne) cause with the pepper flakes you can play around with the temp of it. I like this on hot dogs too! This is definately one of those recipes that you can eyeball without measuring and fit to your liking! ps- I do not eat venison, but made this recipe using venison and people went even more crazy for it! guess it must taste just as good as the ground beef version? -- posted by D. Rose

Game Time Chili

Mon, 08 Feb 2010 10:28:33 -0500

A quick and easy chili recipe that goes great on game day! -- posted by Bridget Elaine

BBQ Beef

Mon, 08 Feb 2010 10:35:45 -0500

We recently invested in a whole brisket for the purposes of making beef jerky. Out of 14 lbs. of untrimmed meaty goodness I ended up with -- 6 pounds of meat suitable for slicing into jerky, a roughly equivalent amount of fat and scraps (which my father's dogs are currently enjoying), and a 2 lb. hunk o' brisket that was too marbled with fat to make good jerky out of. So, instead, I gave it a treatment similar to how I make pulled pork, minus the long soak in the crockpot. -- posted by Cactuscat

Cincinnati Chili

Mon, 08 Feb 2010 10:51:54 -0500

Cincinnati-style chili served over spaghetti. Don't forget the garnishes!! From Cook's Illustrated. -- posted by Chef #1531353

Three Meat Chili

Mon, 08 Feb 2010 10:57:04 -0500

A tasty chili with south-of-the-border influences. It contains beef, pork, and lamb. Some ingredients are quite surprising and bring further depths of flavor that widen the palette! -- posted by Chef #1543839

Beer & Stilton Stuffed Beef Wellington

Mon, 08 Feb 2010 11:41:55 -0500

This recipe was designed around two of my favorite things, beer and Stilton. I opted to use Dogfish Head's World Wide Stout as I really like the way it pairs with the cheese, but any sweet strong ale (Belgian Strong, Barleywine, etc.) would work. Likewise, the cheese is the same thing. I love the Colston Bassett Stilton, but any strong bleu would fit the bill. -- posted by Pangaea

Primehouse Sirloin Chili

Mon, 08 Feb 2010 11:54:59 -0500

This recipe was on the Today Show from Jason Miller. It is the best chili recipe I have ever had. Its sweet, spicy and has added heat. I can not get enough of it! Enjoy! -- posted by KsuKitty

Ground Beef and Bean Chili

Mon, 08 Feb 2010 12:36:45 -0500

My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine. -- posted by Jennifer Cross

Tamale Pie Casserole

Mon, 08 Feb 2010 12:42:11 -0500

Total comfort food! Flavorful ground beef, whole olives and corn covered by a crispy layer of corn meal crust. Fabuloso! -- posted by LadyDStarr

Cincinnati Style Chili

Mon, 08 Feb 2010 14:00:03 -0500

I have always loved Skyline Chili. I'm not from Cincinnati, but have been there. This is a combination of recipes I used to make one that has worked for me. I made it for the big superbowl party my family has every year. They loved it! I've never made it from scratch before because I didn't know what all was in the sauce. I had always used sauce packets from the grocery store. When the store was out, I had to come up with another solution. I love to cook and experiment. So...this is what I came up with. Enjoy! -- posted by earth_angel79

Who-Dat Stew (Burgundy Beef) With Cornmeal-Thyme Dumplings

Mon, 08 Feb 2010 14:37:09 -0500

Another winner from NOLA.com! If your fresh thyme made it through the freeze, heres a perfect recipe to showcase this quintessential Louisiana flavor. The recipe is from Southern Livings Glorious Grits by Susan McEwen McIntosh (Oxmoor House, $22.95). I listed the recipe as published, but I did add a 1 T additional Herbes de Provence in the cornmeal dumplings: I think it improved the taste; otherwise, this was a very good recipe, well-thymed for the SuperBowl :-) -- posted by East Wind Goddess

Weight Watcher Quick & Easy Salisbury Steak

Mon, 08 Feb 2010 16:19:34 -0500

Taken from the Weight Watcher's Quick & Easy series, this recipe truly is and it's delicious! This is the only recipe that I enjoy mushrooms in and the kids love it too. -- posted by LadyDStarr

Guinness Stew (Pressure Cooker)

Tue, 09 Feb 2010 14:52:42 -0500

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day. -- posted by Jodi4200

Great Hamburger Patties

Tue, 09 Feb 2010 15:01:09 -0500

I bet I have tried close to a hundred different variations of hamburgers. DH likes things pretty plain (as in only cheese and ketchup on his burger) so our patties have to have enough flavor to stand up (almost) on their own. I like that they've got good flavor but aren't too much to detract from the rest of the stuff on my burger (I happen to be the exact opposite of DH!). -- posted by Melanie2590

Simple Cheeseburger Macaroni

Tue, 09 Feb 2010 15:16:47 -0500

A classic family friendly meal revised to be healthier -- posted by Chef #361734

Tri-Colour Stuffed Pepper Soup

Tue, 09 Feb 2010 15:24:31 -0500

Take two frustrating attempts to make a different stuffed green pepper soup and a wonderful blizzardy day and you end up with a soup that mirrors a stuffed green pepper, exactly! There's nothing like dogged determination and lots of time to get something right. I wanted a rich sweet pepper soup that had the delicate flavour of tomatoes and the ability to bite into a meat/rice mixture, just like a real stuffed pepper. This recipe is two parts: first, the Porcupine Meatballs, which can be made a day or two ahead. Then, the Tri-Colour Pepper Soup, which is a stand alone soup that I've been making, and enjoying, for years. If you enjoy a lot of meat, you might want to double the meatball recipe; for our tastes, this is perfect, with 4-5 meatballs served in each bowl. The taste of this soup is quintessential 1950's style Stuffed Green Peppers. If you can tolerate more heat, then jazz it up to your hearts content! This way, you won't find the recipe "too bland", which is how we like it---pure comfort food straight from Leave It To Beaver. Enjoy the meatballs or enjoy the pepper soup, or, enjoy them blended together for the best of all worlds with this stuffed pepper soup! Using the three colours of peppers just adds some fun and depth to it. -- posted by The_Swedish_Chef

Diet Friendly Beef Noodle Casserole

Tue, 09 Feb 2010 15:27:12 -0500

It's tasty, filling, and easy to make -- posted by Chef #361734