Recipezaar: High Protein,Beef recipes

Mia's Slow Cooker Tri-Tip

Wed, 11 Mar 2009 12:37:51 -0400

Shreaded beef tri-tip. I like this recipe because of the quick prep time. I came up with this as an experiment using my new slow cooker and was very happy with the result. Spicyness can be adjusted to your own taste. As written, this is mild to medium. -- posted by Mia's Daddy

Baked Corned Beef Brisket Ala Kevin the BBQguru

Mon, 16 Mar 2009 16:03:30 -0400

This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843. -- posted by Chicagoland Chef du Jour

Simple Roast Beef

Thu, 19 Mar 2009 00:30:15 -0400

Doesn't geet much simpler than this - and so tender it falls apart. Stick it in the oven and ignore! -- posted by Stacey in BG!!!

Slow Cooker Beef and Beer

Sat, 21 Mar 2009 02:31:11 -0400

I got this recipe from a mailing list I was on several years ago. It sounds tasty and easy, so I'm posting it here so as not to lose it. -- posted by Bunkie

21 Club Burger

Tue, 24 Mar 2009 01:38:58 -0400

From Semi-Homeade cookbook by Sandra Lee -- posted by Chef #1213567

Stir-Fried Szechuan Steak

Wed, 25 Mar 2009 11:57:57 -0400

I found this in a 2007 issue of cooking light and finally got around to trying it. It was awesome!! I didn't use the fresh cilantro that is added at the end and I didn't really agree with their cook time of 2 minutes on the beef so I cooked mine until the outsides were no longer pink probably 6 to 8 minutes or so. I did find it a little bit saucy so I am personally going to lower the soy sauce by 1 tablespoon next time I make it but, it is definitely a keeper. -- posted by nkoprince08

Browned Ground

Thu, 26 Mar 2009 09:41:02 -0400

From Woman's Day mag 7/8/03. Use this to make tacos, meat sauce, chili or other recipes that call for browned ground beef. -- posted by hungrykitten

Hawaiian Style Jerky

Thu, 26 Mar 2009 10:22:31 -0400

I've been making deer and moose jerky with this recipe for years. My boys and there friends love it. It doesn't last long at home. Plus I take some to work and the guys really love it. by Jim, good luck! -- posted by Chef #1215902

Hamburger Pie

Sun, 29 Mar 2009 20:35:12 -0400

Delicious and so EASY! Its from the back of a bisquick box, I changed it only a little. Added extra cheese and omitted the salt. -- posted by EvaMom

Meatloaf With Lentils and Vegetables

Mon, 30 Mar 2009 17:47:12 -0400

I found this recipe online while looking for a good veggie-filled meatloaf. I made a few changes, even though I haven't made it yet. It sounds like it would be good with ground turkey or chicken as well (with the corresponding stock). The web site I found it on recommended topping with a salad made from baby salad leaves, lentils, carrot, onion, and tomato and red pepper chutney. I plan on topping it with tomato sauce or BBQ sauce. -- posted by mayness

Serbian Cevapi

Wed, 01 Apr 2009 04:12:56 -0400

This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwhiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 Hours to cool in fridge. -- posted by Chef #1222633

Asian Style Flank Steak

Fri, 03 Apr 2009 17:41:11 -0400

Broiled flank steak with a honey-ginger-soy sauce. -- posted by Ice Cool Kitty

Eazy Pleasing Extra Lean Meatloaf

Wed, 08 Apr 2009 02:14:36 -0400

A slightly altered recipe from Kraft Canada's Easy Pleasing Meatloaf. I've made it a few times and really like it; it lives up to it's name quite well. This would probably work with other kinds of meats as well as meatless mixtures. -- posted by Chef #1210028

Cajun Meatloaf

Tue, 14 Apr 2009 12:02:46 -0400

Tired of the same old meatloaf? Try this one. -- posted by YungB

Roast Tenderloin of Beef Smitane

Thu, 16 Apr 2009 14:47:56 -0400

Easy roast tenderloin gets flavor from vegetables, lemon rind, and bacon. The pan drippings are thickened with sour cream for a tasty sauce. From about.com. -- posted by SweetJezebel

Marinated Garlic and Peppercorn Flank Steak

Fri, 17 Apr 2009 00:33:08 -0400

Bon Appetit -- posted by Abby Girl

Grilled Beef Steak Verciano

Fri, 17 Apr 2009 00:58:30 -0400

I got this recipe from Bon Appetit many years ago. Perfect for using up that last bit of red wine. Perfect for OMAC -- posted by Abby Girl

Bacon and Pepper Jack Stuffed Hamburgers

Mon, 20 Apr 2009 00:15:47 -0400

This recipe was adapted from the TV show Food 911 with Tyler Florence. It looked so good I had to try it myself!! Loved the results - I would think you could add any kind of cheese you want but the bacon and pepper jack combination is delicious! -- posted by Jami Robin

Flat Iron Steaks With Lemon-Basil Pesto

Mon, 20 Apr 2009 00:55:18 -0400

Adapted from a recipe by desihannagan at allrecipes.com. "Prep time" includes marination. -- posted by DrGaellon

Korean Barbecued Beef

Mon, 20 Apr 2009 01:05:35 -0400

Excellent flavor in this simple recipe. -- posted by Cluich

Spaghetti Meatballs

Fri, 24 Apr 2009 16:33:05 -0400

another recipe fron the ground beef cookbook. -- posted by taillights@insightbb.com

Slow Cooker Swiss Steak

Wed, 29 Apr 2009 14:46:50 -0400

Here is another recipe for Swiss steak, there are several, but this one IS very good - -- posted by Chef mariajane

Big John's Mid-Eastern Beef Skewers ( Kabab, Kebab )

Thu, 30 Apr 2009 01:24:56 -0400

I'm just learning to make North African and Middle Eastern flavors. I won't say these are an authentic recipe, but they are good. Serve in a pita with fresh lettuce, onion, and tomato, or as an appetizer. They're good with tzatziki or donair sauce. -- posted by Big John

Crockery Pot Beef 'n' Peppers

Thu, 30 Apr 2009 14:50:39 -0400

This is a simple peppers and steak dish that cooks all day while you are at work , what a delightful smell greets you when you come home at night!! -- posted by Chef mariajane

Cheeseburger Rollups

Fri, 01 May 2009 12:26:35 -0400

I haven't quite perfected the appearance of this, but if you can get past that, the concoction is really tasty...and easy! -- posted by Chef #879197

Teriyaki Steak

Wed, 06 May 2009 13:51:47 -0400

This is a slow-cooker recipe that everyone will enjoy - the sauce is so delicious - -- posted by Chef mariajane

Easy Roast Beef

Fri, 08 May 2009 01:45:19 -0400

This is a pretty fool proof way to make a roast beef. You can add or subtract any seasoning you want. * I don't add salt before cooking as it will draw out the juices. *Always check your roast with a meat thermometer, to get a perfect roast. I use a digital read thermometer. see bottom of directions for timetable. *Remember that the roast will continue cooking after you remove from the oven and let it sit. Usually about 5-10 degrees, so keep that in mind when you go to read the temperature *Allow the roast to sit for 10-15 minutes after removing from oven, so that the juices can redistribute, before you slice it. -- posted by ItalianMomof2

Lemon Ginger London Broil

Fri, 08 May 2009 12:20:19 -0400

. -- posted by Brookelynne26

Carpetbag Steak

Fri, 08 May 2009 12:26:55 -0400

I have not tried this yet. Posted for ZWT 5. From Adventures in Grilling -- posted by TheGrumpyChef

Zesty Meatloaf

Fri, 08 May 2009 23:53:00 -0400

I got this recipe from a magazine quite a few years ago. This is a really different meatloaf that packs a lot of flavor. You can kick up the heat by adding more jalapenos, whatever suits your taste. This meatloaf does not have a sauce on top, just because that's the way I like it!!! This makes 2 loaves, and it freezes very well. -- posted by Kristy D.

Seared Beef With Tomato-Avocado Salsa

Sat, 09 May 2009 01:02:35 -0400

Seared beef is one of the most popular and simplest of beef preparations in Mexico. Invented in the 1940's by restauranteur Jose Loredo, the dish always features steak that has been sprinkled with lime juice and salt, then quickly seared. Leave out the chile pepper if you don't want the heat. Enjoy! -- posted by Nif

Cajun Veal Shanks

Sun, 10 May 2009 19:47:03 -0400

A very simple dish. Serve it over rice. Or if you have lots of sauce you can even serve over some noodles. From Pol Martin cookbook. -- posted by daisygrl64

Grill a Juicy Burger With the Only Rub You'll Ever Need!

Mon, 11 May 2009 17:39:11 -0400

Want to ensure juicy great tasting burgers for barbecuing? Try this! This is a basic recipe, actually more of a technique. Season with the rub to kick it up, or use your own. From Woman's Day magazine, they say to feed your friends and you'll get a reputation for the best burgers in town. -- posted by Sharon123

Spicy Spanish Albondigas (Meatballs)

Mon, 11 May 2009 17:41:01 -0400

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good! -- posted by TinyBubbles

Easy Slow-Cooker Steak

Tue, 12 May 2009 14:48:58 -0400

Dog ate the cookbook! you can also just leave it as a roast and cut it up after it has cooked. Use the liquid for gravy! -- posted by Boise Cook!

Rissoles (Dish to Use up Leftovers!)

Wed, 13 May 2009 22:15:18 -0400

I was given the ingredients for this recipe by a British friend as a way to use up leftover roast beef. These are also good when eaten like cheeseburgers. -- posted by Scarlett516

Bistec Encebollado (Steak and Onions)

Wed, 20 May 2009 14:10:26 -0400

This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad! -- posted by Kim127

Cuban Ropa Vieja

Mon, 25 May 2009 11:43:06 -0400

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes. -- posted by Lavender Lynn

Mike's Italian Meatballs

Mon, 25 May 2009 22:29:04 -0400

Just a simple italian meatball recipe. -- posted by 814310

Tagliata T-Bone ( Whole Roast T-Bone)

Tue, 26 May 2009 00:52:45 -0400

A Kilogram t-bone is cooked whole, then sliced into pieces and served. You may cook this on a BBQ too, but you'll have to do without the lovely pan juices. -- posted by Wild Thyme Flour

Grilled Beef Tenderloin - Bethenny Frankel

Fri, 29 May 2009 22:57:23 -0400

Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. Enjoy! -- posted by Nif

Chappal Kebab

Wed, 03 Jun 2009 00:33:27 -0400

These are just absolutely, utterly, mouth-wateringly DELICIOUS. Serve wrapped in pita breads with tziziki sauce, some cucumber slices, and some alfalfa sprouts. The Pakistani doctor I used to work for was surprised to hear me say I cook these; and even more surprised to find my recipe is almost exactly the same as his mother's. -- posted by lolsuz

BBQ Ranch Burgers

Sat, 06 Jun 2009 01:57:00 -0400

These are from a popular Ranch dressing web site. They taste better with a ground beef with more fat. Tend to be dry if you use lean meat. -- posted by cooking with love

Cheezits Meatloaf

Mon, 08 Jun 2009 12:38:00 -0400

Makes great sandwiches -- posted by CelebrationFL

Thyme and Spice Rubbed Roast Beef Tenderloin Au Jus

Mon, 08 Jun 2009 16:46:34 -0400

Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon. Cooking Light. -- posted by Mitra <3

Broiled Flank Steak With Spicy Glaze

Sun, 14 Jun 2009 21:31:21 -0400

Although flank steak is lean and flavorful, it is not very tender, so it should be sliced against the grain, very thin. Asian chili paste is very spicy and hot on its own. Here it is mixed with ketchup to tone down the heat so you can enjoy the spiciness. -- posted by Ice Cool Kitty

The All-American Burger

Wed, 17 Jun 2009 14:24:32 -0400

From the Best Burgers cookbook. -- posted by mightyro_cooking4u

Beef and Bacon Roll-Em-Ups

Sat, 20 Jun 2009 01:35:51 -0400

Really tasty and tender. -- posted by hotdish

Super Tender Roast Beef

Sat, 20 Jun 2009 01:41:14 -0400

This is soooooooooo yummy and really easy. You can serve it on buns as sandwiches, on top or alongside mashed potatoes or my favorite, over rice :op p.s. i like things salty so you can adjust it to your taste. -- posted by hotdish

Curried Beef Kabobs

Mon, 22 Jun 2009 10:32:05 -0400

.. -- posted by Chef #1298498

Grilled Steaks With Mustard-Herb Rub

Mon, 22 Jun 2009 11:15:44 -0400

.. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Mon, 22 Jun 2009 12:07:50 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Coffee Rubbed Cheeseburgers

Tue, 23 Jun 2009 01:20:57 -0400

I got this recipe from Bon Appetit. This is a great recipe and a nice change from the normal Cheeseburgers. The coffee really compliments the flavor of the meat. -- posted by Londonsbk

Beef Tenderloin With Mustard-Tarragon Cream Sauce

Tue, 23 Jun 2009 01:25:07 -0400

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes. -- posted by Chef #1298498

Cumin-Coriander Sirloin Steak

Tue, 23 Jun 2009 01:25:20 -0400

The combination of cumin, coriander, and ground red pep per create a tasty rub for the beef. Brown sugar adds carmelization. -- posted by Chef #1298498

Sloppy BBQ Joe

Tue, 23 Jun 2009 01:42:30 -0400

A very easy kid friendly sloppy joe recipe. -- posted by Candle Lover

Basil Parmesan Hamburgers

Tue, 23 Jun 2009 02:03:07 -0400

I got a part of this recipe online somewhere, but then I changed it so much that I can officially call it my own now creation! :) They came out very juicy and delicious. Great way to use up those fresh herbs in your garden! -- posted by DoubleA's Mom

Easy 2 Ingredient Crock Pot Swiss Steak

Sun, 05 Jul 2009 12:47:56 -0400

Great over rice or noodles and a green veggie or a side salad. -- posted by CelebrationFL

Easy Sausage and Eggs

Tue, 07 Jul 2009 14:34:36 -0400

Very quick, very easy, very delish. Breakfast, lunch, or dinner. -- posted by Kaleen1

Woofer Burgers

Tue, 07 Jul 2009 14:41:45 -0400

We make these burgers for our 2 woofers, Buddy and Toodee. They have also given me permission to sample at least one patty to make sure they have the right flavor. Our pets are very special to us, they treat us real well and we reciprocate. -- posted by William (Uncle Bill) Anatooskin

Deep Dish Hamburger Casserole

Thu, 09 Jul 2009 13:37:46 -0400

From A Taste of Tradition -- posted by Recipe Junkie

Easy Roast Beef

Mon, 13 Jul 2009 15:32:58 -0400

Variations - (1). Add sliced carrots and halved potatoes after 4 hours of cooking (2) For more sauce, mix mushroom soup with a soup can of water or 1/2 c. white wine before pouring into cooker. (3) Brown the roast on all sides in 2 tbsp olive oil. Place in slow cooker. In a bowl. mix together mushroom soup, dry soup, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup water. Pour over meat. Proceed to step 3 in recipe -- posted by CelebrationFL

V's Pizza Casserole

Tue, 14 Jul 2009 01:54:04 -0400

This is something I make in our regular rotation and my family's Favorite and most requested. Recently made for a few friends -- so posting by request! Enjoy! -- posted by Vseward (Chef~V)

Spice-Rubbed Flank Steak With Bell Pepper Relish

Tue, 14 Jul 2009 01:56:24 -0400

Found this in The Washington Post - good summer eats - Grill, garden fresh peppers & FAST! They wrote, "Quick-cooking dinners dont require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook." That'll work for us! -- posted by Buster's friend

Moroccan Liver Slices

Wed, 22 Jul 2009 11:03:26 -0400

I found this recipe on another site & adjusted it for my husband's taste. Lamb liver can be substituted for the calf's liver. -- posted by Nasseh

Jucy Lucy Cheeseburger

Mon, 27 Jul 2009 18:36:33 -0400

I saw this on the Travel channel an had to give it a try. It looked like heaven. A Jucy Lucy is basiclly two beef pattys put together with the sides pinched and American cheese in the middle. I was literally overcome with greed on this . I am sure you will understand once you try this. Yum Yum. Enjoy! p.s. I didnt spell the name it wrong, this is the way it is spelled at Matt's Bar in Minneapolis.. -- posted by Bay Laurel

Old School Santa Maria Tri Tip

Fri, 31 Jul 2009 12:29:25 -0400

The meat for Tri Tip barbecue was originally prime, boneless, top sirloin, but about 3" thick and weighing 3 to 4 pounds. (Note that all but the largest tri-tips weigh less than 2 pounds.) Cooked over a bed of red oak wood coals. The "Santa Maria style of California Barbecue" started around 1950 in Santa Maria. The meat is strung on flat steel rods and rubbed before cooking with a mixture of black pepper, salt and garlic. Although most sites report that the cooking time is about 45 minutes, by actual experience the cooking time should be not much more than half that -- about 25 minutes, over a very hot bed of wood coals. What is unique about this Santa Maria barbecue is that there is no preparation -- the rub is applied immediately before cooking, and the meat is not trimmed until done cooking. -- posted by Kana Kahuna

21 Club Hamburger

Mon, 03 Aug 2009 11:39:27 -0400

This comes from Saveur magazine via the famous 21 Club in New York City(issue#122)! I have changed the recipe just a leetle bit(the original recipe used duck fat)! -- posted by Sharon123

Pimento Cheese Burger

Mon, 03 Aug 2009 11:42:11 -0400

A yummy recipe adapted from Saveur magazine and tweeked just a little! If you make four small patties and put the cheese mixture in the middle and seal the top and bottom and cook it is different and pleasantly surprising to the diner. Either way, try this! -- posted by Sharon123

Southwest Beef Tenderloin With Jalapeno Hollandaise Sauce

Fri, 07 Aug 2009 10:09:05 -0400

This delicious recipe is in memory of one of my most favorite southwestern restaurants that recently burned down who served something similar. The spicy jalapeno perfectly compliments the tangy, creamy hollandaise as it smothers the juicy beef. I hope you enjoy it as much as I do! -- posted by Chef BeeGee

Grammy's Hot Dog Chili

Thu, 13 Aug 2009 10:45:55 -0400

This Chili is awesome for Hot Dogs, or as my kids call them "chili buns" which is just the chili on a hot dog bun. It freezes beautifully as well. -- posted by Cooputo

Grilled, Eye Round Roast

Thu, 13 Aug 2009 14:33:56 -0400

Grilled, Eye Round Roast I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither salt nor sugar, and is available at http://www.capnrons.com/ -- posted by Cap'n Ron

Chorizo Burger spicy

Mon, 17 Aug 2009 02:24:51 -0400

This is not for the timid, if you love the heat then stay in the kitchen, the recipe exactly what i use sorry for the rough measure. but i promise its worth it. -- posted by Chef #1243197

Ham, Cheese and Broccoli Stuffed Meatloaf

Tue, 18 Aug 2009 16:52:57 -0400

I will be trying this soon and wanted to have the recipe saved in a safe spot. Let me know if you add or take anything out of this recipe. Enjoy!! -- posted by LCurt

Lemon-Garlic Sirloin

Mon, 24 Aug 2009 02:00:25 -0400

From Southern Living March 2008, this was a wonderful tasting steak, though I changed the original recipe around somewhat. Sirloin is readily available in the meat section of most markets, but for a thicker portion, such as the once called for in this recipe, check with your butcher to see if you'll need to pre-order it. I used buffalo steaks rather than beef for the first test of this recipe, and they were so tender and flavorful. I started this in the morning and we broiled it in the afternoon for an early dinner. Enjoy! NOTE: Prep time/cook time DOES NOT include 5-hour chill time to marinate. ** I ended up broiling this to medium-rare doneness, rather than the broil/bake method indicated. -- posted by FloridaNative

Meatloaf

Mon, 24 Aug 2009 10:50:16 -0400

This was a meatball soup recipe that I adapted to just use in marinara sauce and now am adapting again to make as a meatloaf. Works well as a freezer meal. Serve with my mashed potatoes! Tip: When the meatloaf is done cooking, use some of the grease & some flour & water to make some gravy. -- posted by CareCook

Steak Diane

Tue, 25 Aug 2009 02:59:10 -0400

This recipe comes from Paula Deen. It is very rich, but delicious! We loved the mushroom sauce that goes over the steak. -- posted by Barenaked Chef

Western Beef Rolls

Wed, 02 Sep 2009 03:06:02 -0400

Found this on a hand-written card in my mom's recipe box... -- posted by AZPARZYCH

Beef Burgundy for the Slow Cooker

Wed, 09 Sep 2009 13:07:09 -0400

Cook's Country -- posted by Brookelynne26

Sweet & Tangy Family Steak

Mon, 14 Sep 2009 14:25:31 -0400

The marinade enhances both the subtle flavor and the tenderness of this popular cut of meat. Land-O-Lakes Cookbook. -- posted by daisygrl64

Momosita's Simply the Best Pot Roast

Tue, 15 Sep 2009 11:51:33 -0400

Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. I posted this mainly because i make it so often and need a central place to keep the recipe :) -- posted by lolablitz

Lizzie's Roast Beef

Thu, 17 Sep 2009 12:58:18 -0400

My late MIL had a recipe for everything.This is her Beef roasting recipe for tennis players. Basically get the roast in the oven, go play a match and when you get home eat! This should be done with (@ least a 3 rib) 1st cut rib roast. -- posted by Trinkets

Steak-House Seared Beef Tenderloin Filets

Mon, 21 Sep 2009 13:45:39 -0400

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure. -- posted by Chef #253023

Blackened Grilled Flank Steak

Mon, 21 Sep 2009 16:59:23 -0400

I love flank steak because it's usually one of the cheapest cuts of beef, but it doesn't taste cheap! This is a great way to cook it for serving alongside grilled corn or other veggies. Or, you can serve it in tortillas as fajita tacos, which is what we usually do. From Cooking Light. -- posted by appleydapply

Grilled Rib-Eye Steaks With Parsley-Garlic Butter

Mon, 28 Sep 2009 01:13:56 -0400

Bon Appétit | June 2006 Melissa Clark -- posted by Chef #1298498

Grilled, Korean-Style Steaks With Spicy Cilantro Sauce

Mon, 28 Sep 2009 01:17:55 -0400

Gourmet | June 2001 As written, the soy sauce gets a bit overpowering of the other flavors. Suggest using half as much and some chicken broth. -- posted by Chef #1298498

Herbed Steak

Mon, 28 Sep 2009 15:25:34 -0400

bhg.com -- posted by Chef #1298498

Pioneer Drumsticks (Meatloaf on a Stick)

Mon, 28 Sep 2009 15:45:35 -0400

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready. -- posted by Debber

Sweet and Simple Sloppy Joes

Wed, 07 Oct 2009 16:21:46 -0400

Easy and kid-friendly recipe that I always have ingredients on hand to make. I use onion powder in place of diced onion to ensure the kids will eat them, but feel free to use diced onions instead. Serve on hamburger buns with a side salad and dinner is ready! -- posted by Mom67

Cow Patty Sliders

Fri, 16 Oct 2009 17:39:13 -0400

Slider or small hamburger . Size of White Castle or Crystal. I adapted this from a tailgate recipe posted by C&C tailgate party in Dallas Texas. I think it works better as a slider but the original recipe is good. -- posted by Chef #1416861

Better Burgers -- Seasoned Hamburgers or Cheeseburgers

Sat, 24 Oct 2009 03:10:14 -0400

One day, long ago, the pilot light in my oven went out and I didn't realize that my meatloaf was sitting there uncooked until shortly before dinner. I quickly made patties and turned it into burgers -- the best burgers we'd ever eaten. I tweaked at the recipe a little to get the proportions of onions and herbs just right and now the family turns up their noses at plain burgers. The herbs are unobtrusive but they bring out the flavor of good meat. -- posted by 3KillerBs

Last Minute Helper (Like Hamburger Helper)

Mon, 26 Oct 2009 11:17:29 -0400

This was made on the fly out of necessity, you start your day thinking whats for dinner knowing you will not have time to cook later, so you grab a pound of hamburger out of the freezer thinking you will figure out what to do with it as you do the shopping today no problem. So now you start your day, drop off the kids at school, do all your running only to get a call which delays your plans for shopping, so you think just make burgers add some chips for tonight no problem. Now its time to get the kids from school and you get another call asking you to grab more kids for the neighbor, you think still no problem they are not staying for dinner, so now it gets late and then it happens, the call that says we can't get the kids yet. The kids are starting to scream they are hungry, now your brain is racing, what to do, so much for a simple burger not enough to go around, you think make hamburger helper and add extra noodles, you race to the cupboard to realize you didn't get to go shopping, so you say I'll make my own hamburger helper and thus this quick and simple recipe is born. Remember this is for a quick and simple meal, treat it as a quick fix and a base to make bigger and better things. -- posted by Half-Elf

Simply Healthy Veal Jerky

Mon, 26 Oct 2009 12:44:16 -0400

I had some extra veal I didn't know what to do with and figured I'd try making some jerky out of it. It was surprisingly good. I think I could have turned the oven off much sooner though, it was very brittle. A nice slight hint of BBQ flavour and it was great. I used calorie-free Walden Farms BBQ because I'm on a diet, but I'm sure another full flavour BBQ sauce would add much more flavour. Also, I eyeballed the BBQ sauce, I used enough to cover all the meat, so it might be more than 1/2 cup. I'm looking forward to trying this with Teriyaki Sauce and other seasonings. I don't add salt as I'm trying to watch my sodium right now. I found the bbq sauce was just enough flavour. -- posted by Seamor

Dks Braggin' Rights Chicken Fried Steak

Tue, 27 Oct 2009 01:35:32 -0400

This is the very best, most authentic chicken fried steak recipe I've ever made. My DH absolutely adores it and will do just about anything I ask him to if I feed him this first! Again, this is from the "Texas Home Cooking" cookbook posted here for safekeeping. Hope you enjoy it as much as we do. -- posted by D2thaK

Hamburgers a La Sherry

Wed, 04 Nov 2009 10:45:57 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Yet Another Mediterranean Burger

Sat, 07 Nov 2009 12:43:24 -0500

These burgers were just something I whipped together one day and were inspired by my love for falafel and other Mediterranean food. I hope you enjoy them as much as my family does. -- posted by Sconkworks

Braised Calf's Liver

Sat, 07 Nov 2009 23:26:04 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing some of the ingredients (such as shortening to fry) and see how they turn out. -- posted by CJAY

Amazing Burgers

Mon, 09 Nov 2009 15:50:51 -0500

I always used to play around with my burger recipes until the night i made these- I'll never make burgers any other way. Enjoy! NOTE: The addition of a slice of your favorite cheese melted over the top of your burgers can never hurt. ANOTHER NOTE: I make my patties and let them sit in the fridge covered in clear wrap for a half hour before grilling. MORE NOTES: A good juicy burger can tend to make the bun soggy so it's a good idea to lightly toast the bun on the grill. LAST NOTE: For a great sauce for all your burgers check out my 'Amazing Burger Sauce' recipe. -- posted by Drunk Chef

Beef Tenderloin With Sauteed Mushrooms

Mon, 16 Nov 2009 11:58:09 -0500

This beef is an easy alternative to the Christmas ham or turkey! The recipe is from a resource at The Fresh Market store. -- posted by D. Todd Miller

Cougar Cheese Steak

Tue, 17 Nov 2009 00:53:20 -0500

Tasty meat! Excellent sauce! From John Owen via The Seattle Intelligencer (great name for a newspaper, huh?) If your meat is a cheaper cut, you might want to tenderize it first. Or simmer it for a longer period of time. Once I used bison; it was great. I don't always use the cheese. -- posted by Jezski

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