Recipezaar: Preparation,Barbecue,Beef recipes

Kellymac's Cowboy Burgers

Thu, 12 Feb 2009 23:51:20 -0500

These are a yummy twist on a regular old burger and have become my favorite way to make burgers. All of the ingredients are approximate and I usually just add what looks right so please make with regard to your own personal tastes! -- posted by KellyMac6

Cajun Rubbed Lamb, Pork, Chicken or Beef

Mon, 16 Feb 2009 12:22:12 -0500

There's no oil in this dry spice rub so it's a healthy choice when used with lean meat - lamb or pork leg steaks, chicken breast or rump or fillet steaks. It's pretty spicy, so use it sparingly and keep the rest for your next barbecue - it will last all summer. Time does not include marinating. -- posted by English_Rose

Garlic Chili Oil Rib Eye Steaks

Sat, 21 Feb 2009 09:59:12 -0500

Super easy recipe that can be done up ahead of time -- posted by Abby Girl

Burger Veggie Packets

Sun, 01 Mar 2009 18:11:43 -0500

Oh so easy! I love this in the summer when time is tight and its hot outside. These are so easy to put together and they taste great. -- posted by mommyoffour

Garlic and Mustard Burgers

Sun, 01 Mar 2009 18:36:14 -0500

Mmmmmm.....we love these little beauties. I came across this recipe in a Betty Crocker cookbook long ago and have been making them ever since. The roasted bell peppers on the top make this extra special. -- posted by mommyoffour

T Bone With Root Beer BBQ Sauce

Mon, 02 Mar 2009 00:28:13 -0500

A friend of mines Mother sent us a bunch of these little recipe cards from a grocery store. I'm assuming its the Piggly Wiggly down in Fla she got them from since she works there. I haven't tried this yet but as soon as BBQ season gets in full swing I will be sure to try this. -- posted by barefootmommawv

Chili Rubbed Strip Steaks With Corn Relish

Mon, 02 Mar 2009 00:33:22 -0500

Another summer time favorite. -- posted by barefootmommawv

Greek Grilled Steak Pasta Salad

Sun, 22 Mar 2009 03:42:22 -0400

Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove. -- posted by KITTENCAL

Sirloin Steak With Garlic Butter

Wed, 25 Mar 2009 12:05:48 -0400

A wonderful way to make steaks. My family loves this steak. Easy way to make melt in your mouth steaks. Adapted recipe from allrecipes.com. -- posted by bmcnichol

Carne Asada

Thu, 26 Mar 2009 13:08:27 -0400

Limey fajita marinade. -- posted by Talal

Tri-Tip Marinade

Sun, 05 Apr 2009 22:10:13 -0400

It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it quite a bit. It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip. -- posted by HeidiSue

Special Bacon Wrapped Burgers

Wed, 08 Apr 2009 02:05:05 -0400

This is one of the best burgers I've ever had! I must give credit to my co-worker Allen for the basic recipe.....he grilled them for a casual dinner party and I pestered him for hours to get the 'secret'. I've now perfected my own version and frequently serve them up fully dressed and folded into large lettuce leaves for a fun low-carb meal. -- posted by FolkDiva

Mideast Beef "sausages" With Cream Sauce

Wed, 08 Apr 2009 15:33:19 -0400

From WW Light & Tasty cookbook. You can also grill these flavourful little logs in a wire basket over an outdoor bbcue grill. They are also good cold. Serve with couscous or rice pilaf. Yummy sauce. -- posted by Mustang Sally 54269

Teriyaki Marinade

Sun, 12 Apr 2009 19:28:25 -0400

Years ago I was given a recipe for homemade teriyaki marinade by a friend from Hawaii. The recipe was rich, flavorful, and surprisingly easy to make. I regretfully somehow misplaced the recipe over the years. Now that I'm married and back in the kitchen, I'm cooking more and a lot more from scratch. I've tried to recreate the recipe I had years ago and think I've done a pretty good job. Preparation time does not include two hours in refrigerator to marinate meat. Hope you like it. -- posted by I <3 Cookbooks

Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

Mon, 13 Apr 2009 17:44:03 -0400

Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453. -- posted by bluemoon downunder

Smoked Stuffed Meatloaf

Thu, 16 Apr 2009 01:44:43 -0400

I decided to try something different for my first grill outing of the year. This turned out wonderful, even my step-daughter who isn't a meatloaf fan said I could make this again! Note: directions are based on using a gas grill. Adjust for your particular circumstances. Prep time does not include freezer time. -- posted by KeithInWPG

Marinated Garlic and Peppercorn Flank Steak

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

Bon Appetit -- posted by Abby Girl

Whiskey Glazed Steak

Fri, 17 Apr 2009 00:35:58 -0400

I got this recipe from Canadian author Bonnie Stern -- posted by Abby Girl

Grilled Steaks in Tamari Marinade

Fri, 17 Apr 2009 00:38:25 -0400

I found this recipe in a wonderful cookbook called the Lowfat Grill by Donna Rodnitzky. This cookbook has definately been well used!! This recipe would be good for OMAC -- 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

Sirloin Steak With Bearnaise Sauce

Fri, 17 Apr 2009 01:00:42 -0400

This is truly decadent!!! -- posted by Abby Girl

Mexican Spice-Rubbed Rib Eyes With Lime Butter

Mon, 20 Apr 2009 00:27:35 -0400

For this intensely flavorful rib eye steak from chef Bernie Kantak. -- posted by Tee Angel

Korean Barbecued Beef

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

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

Spicy Smokin' Burgers

Thu, 23 Apr 2009 01:41:05 -0400

Just make these that's all I can say, I made these using my own beef that I minced so I only cooked them to medium-rare which took these to another level! if you are using purchased ground beef make certain to cook the meat thoroughly, plan ahead the patties need to chill overnight. -- posted by KITTENCAL

Grilled Chuck Roast With Vegetables.

Mon, 27 Apr 2009 11:58:20 -0400

My friend, Kendra, gave this to me and says this is very good. Time given does not include the marinating. -- posted by WiGal

Beef With Wild Mushrooms

Tue, 05 May 2009 01:25:04 -0400

A recipe from the Perfect Barbecue Cookbook. -- posted by Boomette

Jazzy Grill Burgers With Beer Sauce

Wed, 06 May 2009 00:25:09 -0400

A Little something different! Beef and beer, the ultimate cookout combination :) Perfect for grilling. -- posted by PickleLover

Deviled Steak

Wed, 06 May 2009 17:47:36 -0400

Another recipe to get you out of the kitchen in the summer. -- posted by Jackie #6

Filet Mignon for the Grill

Wed, 06 May 2009 17:47:46 -0400

This is a very easy and tasteful recipe that took about 40 min from start to finish. Pairs well with homemade or store-bought bbq sauce, or stands alone. We served it with some rice pilaf from a box, and ate it all up! -- posted by sarahcis

Steaks With Basil Blue Cheese Butter

Fri, 08 May 2009 23:47:15 -0400

These grilled steaks sound delicious! Taken from the June 2009 issue of Chatelaine magazine. -- posted by Babzy

Gourmet Chicken Burger (Australia)

Sun, 10 May 2009 19:35:47 -0400

a Kraft Vegemite recipe -- posted by Pneuma

Grilled Steak & Vegetable Salad

Sun, 17 May 2009 02:35:22 -0400

This is a salad that can really be enjoyed!! Ths is a main meal nad not just a side salad - so delicious - -- posted by Chef mariajane

Smothered Steak Burger

Tue, 19 May 2009 01:59:41 -0400

Sauteed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger. -- posted by kittycatmom

Grilled Flank Steak With Avocado Relish

Tue, 19 May 2009 02:07:04 -0400

From Cooking Light...sounds great for summer. Extra virgin olive oil can be used in place of Avocado oil. -- posted by Little Suzy Homemaker

Glazed Medallions With Mushrooms

Wed, 20 May 2009 01:41:56 -0400

What a tasty dish this is!! I love steak and mushrooms anyway, so this is right up my alley - I served it with grilled veggies, served with a little of the sauce mixture over them, so good!! -- posted by Chef mariajane

Quick & Juicy Grilled Steaks

Wed, 20 May 2009 14:09:54 -0400

This is a quick easy marinade for your grilled steaks, that will keep them juicy and tender! You can marinate them just before you cook, before you freeze them or just hours ahead and stillget the same great results! -- posted by sdrcameron

Jerk Rib Eye

Wed, 20 May 2009 14:30:09 -0400

This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo. -- posted by breezermom

Barbecued Roast Beef With Chunky Chow-Chow Relish

Thu, 21 May 2009 10:17:10 -0400

Here is a recipe that you will never forget, the relish is super good, and can be used in so many ways, I'm sure you will find many of your own, I sure did!! -- posted by Chef mariajane

Fajita Marinade

Mon, 25 May 2009 22:33:26 -0400

I got this recipe from a friend of mine from Texas 20 years ago and it has become one of my family's favorites. You can use the marinade to flavor peppers, onions and/or mushrooms and cook them to go along with your fajitas. The leftover chicken fajitas are great the next day mixed in a green salad. Extra marinade can be stored in the refrigerator or freezer for later use. -- posted by irishred5

The Classic Zelda Burger

Sat, 06 Jun 2009 01:49:40 -0400

This recipe is inspired by Zelda's Bar Restaurant Patio on Church Street, Toronto, Ontario. They served the most amazing burger called The Classic Zelda Burger...8 oz. of juicy, never-frozen 100% lean ground beef. Hand-made with a special blend of herbs and spices... -- posted by Chef #1200988

Surf & Turf Kabobs

Wed, 10 Jun 2009 15:29:43 -0400

This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did. -- posted by ~Nimz~

Curried Beef Kabobs

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

.. -- posted by Chef #1298498

Grilled Mediterranean Beef Tri-Tip

Mon, 22 Jun 2009 10:37:00 -0400

Serve with assorted grilled vegetables which have been lightly brushed with marinade. -- posted by Chef #1298498

Grilled Rosemary Flank Steak

Mon, 22 Jun 2009 10:49:25 -0400

.. -- posted by Chef #1298498

Grilled Steaks and Tomatoes With Basil-Garlic Bread

Mon, 22 Jun 2009 10:53:17 -0400

Light a fire for dinner tonight! Grill up these succulent T-bones, a perfect medium rare, throw on sliced tomatoes with tangy basil-garlic bread and you've successfully fired up dinner in only 25 minutes! -- posted by Chef #1298498

Korean Style Skirt Steak

Mon, 22 Jun 2009 10:55:39 -0400

Atkins recipe -- posted by Chef #1298498

Marinated Beef Kabobs

Mon, 22 Jun 2009 10:57:06 -0400

.. -- posted by Chef #1298498

Marinated Beef Tenderloin

Mon, 22 Jun 2009 10:57:55 -0400

.. -- posted by Chef #1298498

Grilled Steaks With Mustard-Herb Rub

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

.. -- posted by Chef #1298498

Bistro Steak Subs

Mon, 22 Jun 2009 12:07:41 -0400

In only 30 minutes your family could be surrounded by submarines! All you have to do is get out the peppers, the bread and the cheese. Then simply toss the steaks on the grill and, if you'll pardon the pun, open fire. -- posted by Chef #1298498

Caramelized Onion Burgers

Wed, 24 Jun 2009 15:39:07 -0400

Yet another burger recipe, but this is one of my favorites with caramelized onions. To make ahead for a barbecue you can prepare the patties and place them in a jelly roll pan lined with waxed paper. Cover and refrigerate for up to 4 to 5 hours ahead of time. From Jun 2000 Betty Crocker "Summer Get-Togethers". -- posted by lazyme

Hong Kong Burgers

Sun, 28 Jun 2009 13:12:02 -0400

I have no idea where the name came from but it's been in my family forever - my dad remembers my Grandma making this for him when he was a kid as a special "treat" supper! I've included the sauce recipe for the buns too - it just isn't the same without it! -- posted by Cadillacgirl

Sear, Braise and Glaze Boneless Ribs

Sun, 28 Jun 2009 13:17:52 -0400

This is taking a winter comfort foods using the oven outdoors. This method of cooking brings braising to a whole nother level. Potatoes can be added. -- posted by ~Rita~

Dagwood Burgers

Thu, 02 Jul 2009 02:36:47 -0400

This is a cute name for these if you remember Dagwood's sandwiches from the Blondie cartoons! This Gooseberry Patch recipe includes lots of flavours for a great burger. Enjoy! -- posted by Nif

Hawaii Da Kine Burgers W/ Sweet-Chili Glaze & Goat Cheese

Thu, 02 Jul 2009 11:52:00 -0400

Sutter Home's 2008 Build a Better Burger ® Winner!!!! "Da kine" is a key phrase in Hawaiian Pidgin, the language of the "locals." It can mean almost anything, but commonly refers to something good or genuine, or as in this case, "the best." This burger is as local as it gets, both in taste and ingredients. The patties are tender and juicy, thanks to fresh papaya and sweet onion, and are spiced with Hawaiian Portuguese sausage, which is so popular in Hawaii that it is on every breakfast menu (including McDonald’s). The accompanying salad employs heating oil to its smoking point, a local cooking method, resulting in a dynamite burger accompaniment. To complete the Hawaiian flavoring, I added a sweet glaze (Hawaiians love sweet and savory) and was inspired by our award-winning goat dairy to create a mouth-watering ginger-infused cheese spread. Ho, dat's da kine! Pairs with Zinfandel -- posted by College Girl

All-American BBQ Sliders

Sat, 04 Jul 2009 14:20:10 -0400

I came across this recipe while I was checking my email. A friend of mine back home finds recipes that she likes, but her hubby doesn't like to experiment with new recipes. So she sends them to me & I test them out for her. (My DH has been my taste tester for 10 years & loving every minute of it!!) So I tried this the other day & it was awesome. My DH ate 5 in one sitting & my two boys ate 4 each. -- posted by lnieland

Mexican Grilled Steak

Tue, 07 Jul 2009 14:21:51 -0400

I got this recipe out of a small low calorie cookbook which I no longer have and don't remember the name of. This is a pretty simple recipe, that's low in calories and has good flavor. If you want you can add red pepper flakes or hot sauce to make this a spicy dish because otherwise it is not. -- posted by Queen Dana

Tender & Tasty Grilled London Broil

Mon, 13 Jul 2009 12:54:43 -0400

This marinated London Broil is equally delicious served hot or cold, and is perfect for a pot-luck dinner. Thinly slice any leftover steak for French Dip sandwiches or serve over a Caesar Salad. -- posted by Feast Your Eyes!

California Barbecued Tri-Tip Roast - America's Test Kitchen

Mon, 13 Jul 2009 17:14:27 -0400

I watched this episode of America's Test Kitchen, and knew I had to try it! MMMMM! The crust on the meat is outstanding. This is almost more a method than a recipe. I have a little container that you put wood chips in and I used that for the smoking portion. I also used Mesquite. Prep time does not include marinating time. -- posted by Charmie777

Cabernet Marinade

Wed, 15 Jul 2009 13:47:34 -0400

My brother won first place in the Dad's Can Cook contest at the Napa Town and Country Fair with this recipe. I'm not sure where he got it originally. -- posted by Marmushu

Bloody Mary Grilled Steak

Wed, 22 Jul 2009 11:08:17 -0400

This is a great flavorful recipe which can be used from strip, rib eye to flank, skirt and london broil cuts. It is easy and a great summer dish. I love to serve this with my creamy stove top semi mashed and spinach potatoes and a nice fresh crisp salad with marinated mushrooms and onions. Now this may seem odd, but I can't give exact measurements for this. But on average I will give you what I find works best. It is really dependent on the cut of the steak you may have to use more or less marinade. -- posted by SarasotaCook

Lynne's Secret Steak Marinade for Grilled Steak

Fri, 24 Jul 2009 13:41:46 -0400

I don't want to lose this! From Lynne Rossetto Kasper's email. Sounds interesting and it's grilling season! -- posted by Oolala

Savory Grilled T-Bones

Sun, 26 Jul 2009 10:17:38 -0400

While looking through my newest Simple and Delicious Magazine, I found like yummy sounding recipe for T-Bone Steaks!! It is made with ingredients I always have on hand and it is a short marinating time!! Preparation time doesn't include marinating time. -- posted by diner524

Starker's Bacon and Cheese-Curd Burger

Sun, 26 Jul 2009 10:19:49 -0400

This recipe was published in the January/February 2009 issue of Midwest Living. The recipe comes from Starker's Restaurant in Kansas City, MO. -- posted by Queen Dana

Brandon's BBQ Burger

Mon, 27 Jul 2009 18:36:46 -0400

My son Brandon never ate hamburgers until we tryed this recipe. Now at 14 he can even cook it on the BBQ. -- posted by Big Man's BBQ Queen

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

Grilled New York Strip Steak

Wed, 12 Aug 2009 10:20:09 -0400

Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking. -- posted by Chef Bevier

Bistecca Alla Puttanesca

Wed, 26 Aug 2009 18:40:39 -0400

From Rachael Ray. -- posted by Boomette

Stilton Burgers

Sun, 06 Sep 2009 09:06:56 -0400

Send the last lazy days of the season out in style by grilling peak-quality meats, fruits, fish and even vegetables. This burger is truly beautiful and it tastes superb, with the cheese melting over the beef with caramelized onions atop - with fresh green lettuce and sliced tomato on the bottom - it looks very pretty. Cooking Light Magazine, September 2009 edition. -- posted by Manami

Perfect Easy Beef Kebabs

Wed, 09 Sep 2009 01:48:49 -0400

I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination) -- posted by dianegrapegrower

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Grilled Beef & Corn Skewers

Thu, 10 Sep 2009 14:52:18 -0400

Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate. -- posted by Tee Lee

Grilled Berbere Kifto

Mon, 21 Sep 2009 11:47:42 -0400

We are drying our cayenne peppers - they are coming out of our ears! This recipe caught my eye from www.fiery-foods.com . -- posted by Buster's friend

Zinfandel Short Ribs

Mon, 21 Sep 2009 16:08:45 -0400

An easy main corse short ribs supper completed on a grill. -- posted by Barb in WNY

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

Tailgating Burgers

Wed, 23 Sep 2009 16:23:35 -0400

Here's a great recipe for a burger to wow the tailgating crowd, or for any gathering of friends/family. The topping has tangy zing to it, and the hamburger mixture is made with some ingredients you don't usually see in the mix. Aged cheddar or a smoked provolone cheese will add the final touch to this new twist on the standard hamburger. Goes great with baked beans, corn, or any of your usual tailgating side dishes. -- posted by TasteTester

Leskovac Burger

Mon, 28 Sep 2009 01:13:14 -0400

This piece of southern Serbian cuisine is probably the most common of all burgers in the south and around Leskovac (where burgers are in most cases NOT considered junk food). There are likely several ways of preparing this both in terms of ingredients and the grilling process. This is a classic burger recipe I memorized from a burger spot in my town and is best prepared either on the grill, or you can make it in your frying pan with just a bit of oil. -- posted by ShinigamiChef

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

Hickory-Smoked Brisket With Southwestern Barbecue Sauce

Tue, 29 Sep 2009 11:32:33 -0400

Found this in the LA Times, they note the following - This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated. This recipe calls for 5 to 6 hours smoking time. -- posted by Buster's friend

Kalbi Short Ribs

Sun, 11 Oct 2009 03:28:48 -0400

Korean Barbecue Short Ribs. Otherwise known as galbi, kelbi and even kalby. I used only honey skipping the white sugar that is normally used. But you can add white sugar (in addition to the honey) if you are not watching the 1/4 cup sugar intake. -- posted by ~Rita~

Grilled Flank Steak With Avocado Salsa

Mon, 12 Oct 2009 11:33:23 -0400

Recipe source: local newspaper -- posted by ellie_

Rib Eye Steaks With Dijon Gremolata

Wed, 21 Oct 2009 20:46:08 -0400

Gremolata is a traditional Italian sauce made of chopped fresh parsley, garlic and lemon peel. Its a pungent and lively addition to flavor grilled meats. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!! -- posted by diner524

Steakhouse Rib-Eye

Mon, 26 Oct 2009 16:19:32 -0400

Let a good steak flavor itself -- posted by dawsoniv

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

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

Tangy Sirloin Strips (Marinated)

Wed, 11 Nov 2009 16:17:28 -0500

I enjoy trying new flavours for marinating meats. I found this one on another site & really liked it so I'm added it to Zaar for others to try. -- posted by Mustang Sally 54269

Mushroom & Swiss Stuffed Burgers

Mon, 16 Nov 2009 09:54:01 -0500

We love mushrooms and Swiss cheese, so figured why not stuff both inside a burger! Hubby and I even top the burgers with mushroom and Swiss as well. Super Yummy! -- posted by Virginia Cherry Blossom

Pesto Feta Burger

Tue, 17 Nov 2009 01:11:26 -0500

Delicious burger made with Pesto and Feta cheese. -- posted by Koch Kevin

Avocado Bacon Burger

Fri, 20 Nov 2009 02:06:57 -0500

Spicy, cheesy, delicious. -- posted by Vicki in CT

Beef Kabobs

Mon, 28 Dec 2009 16:50:11 -0500

Inspired by a recipe from the Creme de Colorado Cookbook. One of my favorite recipes to make during the summer. -- posted by *Kathy*

Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola

Mon, 28 Dec 2009 16:50:27 -0500

A friend made this recipe for a dinner party, and it was amazing! -- posted by *Kathy*

Weight Watchers Mushroom Hamburgers (4 Pts or Core)

Sat, 09 Jan 2010 09:22:45 -0500

From Weight Watchers New Complete Cookbook. These burgers are lightened up by adding sauteed carrot, celery and mushrooms to the mix. You could also add other sauteed veggies such as chopped eggplant, shredded zucchini, drained chopped spinach, etc. -- posted by Dreamer in Ontario

Smoked Beef Brisket "texas Style"

Mon, 18 Jan 2010 00:05:38 -0500

This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!! -- posted by HonkIfYourHungry

Tart and Tangy Steak

Thu, 21 Jan 2010 13:39:51 -0500

This is one of the best marinades I have ever used and I have tried many. It has plenty of taste and smells so wonderful while cooking on the grill. This recipe is quick, easy and delicious. -- posted by Melissa H

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- 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