Recipezaar: Very Low Carbs,Beef recipes

Shredded Beef for Soft Tacos

Sat, 06 Jun 2009 02:27:53 -0400

Use for enchiladas, tacos, or anywhere else. -- posted by Brookelynne26

Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Mon, 08 Jun 2009 01:46:28 -0400

Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute. -- posted by swissms

Beef Rib Ragout

Mon, 08 Jun 2009 02:19:15 -0400

This is a wonderful, flavourful sauce made with beef short ribs. I love it over pasta but it would be great served over mashed potatoes as well. -- posted by Irmgard

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

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~

Susan Clarkson's Rolled Beef

Wed, 10 Jun 2009 15:32:53 -0400

from class of 1985 armed forces college staff cookbook -- posted by College Girl

Ptacky- Czech Rolled Beef

Thu, 11 Jun 2009 01:34:09 -0400

From the book Czech and Slovak Touches. By John Kubasta, President of the Cleveland District Alliance of Czechoslovak Catholics, Cleveland, Ohio NOTE: Guessing on Prep time and serving. -- posted by Charlotte J

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

Borscht

Wed, 17 Jun 2009 14:20:46 -0400

Recipe passed down from one generation to another and tweaked each time. -- posted by Chef #1273181

Beef Stroganoff

Sat, 20 Jun 2009 01:19:14 -0400

If sauce appears too thin on cooking day mix in a little flour with some of the sauce while heating. -- posted by Brookelynne26

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

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

Grilled Beef Filet Mignon

Tue, 23 Jun 2009 01:54:03 -0400

This easy grilled recipe takes little preparation and alot cheaper than you can find in any restaurant. The beer/worchestire sauce makes the difference. -- posted by Chad W M

Beef Carpaccio Dijonnaise --- Kansas City Junior League

Tue, 23 Jun 2009 02:19:59 -0400

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

Crock Pot Roast

Fri, 26 Jun 2009 02:59:40 -0400

Very simple recipe I've used as long as I've been cooking. I usually put it together the night before and put it in the fridge. Then in the morning on my way out the door I can grab it, set it in the slow cooker on low and off I go! Even easier if you use those slow cooker liners. And you can always use the drippings to make a very flavorful gravy by thickening drippings with a little flour after you have removed the roast and vegetables. Just whisk the flour and drippings and cook right in crock pot on high approximatley 15 minutes. What a wonderful smell to come home to...... -- posted by Queen Puff

Beef, Mushroom and Lettuce Soup

Fri, 26 Jun 2009 03:00:52 -0400

A very easy, quick to prepare and flavorful soup with fresh summer vegetables. The technique can be used with all sorts of summer vegetables -- first sweat aromatics and tomatoes in a small amount of olive oil, then add broth and other ingredients to simmer. -- posted by Art2mis

Easy BBQ Country Style Beef Ribs

Tue, 30 Jun 2009 00:58:49 -0400

This is a simple recipe that my family loves.My husband especially loves this because they come apart with just a fork! My kids love them because they're tasty and easy to eat! -- posted by li_liahmed

Easy and Inexpensive Crock Pot "steak Tips" over Gravy

Sun, 05 Jul 2009 12:47:48 -0400

This is one of our favorite meals - it's super easy and incredibly cheap. The steak tips area clearanced stew meat slow cooked all day in the crock pot. -- posted by CelebrationFL

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

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

Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

Mon, 13 Jul 2009 15:49:16 -0400

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach. -- posted by swissms

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

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

Pressure Cooker Saucy Baby Back Ribs - Fast & Easy

Wed, 12 Aug 2009 10:29:30 -0400

These ribs cook up fast and the meat melts in your mouth! I've only used beef ribs, my husband's preference, but you certainly could substitute pork ribs. The nutritional values would change. I adapted this recipe from a favorite slow cooker recipe. These are very saucy ribs, messy and delicious! My husband calls them AWESOME! -- posted by Shelley Lee

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

Veal Scalopppine

Mon, 17 Aug 2009 02:26:53 -0400

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 on here so I can find them easier. -- posted by CJAY

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

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

Crock Pot Beef Roast

Fri, 28 Aug 2009 09:27:09 -0400

This is a simple, flavorful way to prepare beef in a crock pot. With only 3 ingredients it tastes like you spent all day cooking. -- posted by Chef #771062

The Best Meatballs

Mon, 31 Aug 2009 11:31:14 -0400

This recipe was in a recent issue of Kraft Foods Food & Family. Easy and delicious! -- posted by Cheri Lee

Irish Mountain Steaks

Mon, 31 Aug 2009 11:33:26 -0400

Round Steaks braised in dark beer, with onions and mushrooms. I have also made this with venison and elk steaks and it is great. -- posted by Chef Bronco

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

The Perfect Burger

Fri, 04 Sep 2009 14:52:42 -0400

Everyone does theirs a little different, but this is how I do mine.. everyone always asks me, "why are your burgers so good?" now you know -- posted by GingerlyJ

Frugal Gourmet's Beef in Burgundy

Mon, 14 Sep 2009 10:44:07 -0400

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! -- posted by Queen Dana

Lubys Patties

Wed, 16 Sep 2009 16:24:41 -0400

I got this recipe from my mother in law. I had never heard of it before but supposedly lubys used to make something like this. We make this once a week in our family and think its delicous. -- posted by Chef #1274030

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

Slow Cooker Beef Stroganoff

Thu, 24 Sep 2009 14:33:41 -0400

Easy to prepare, it cooks unattended all day. -- posted by raposok

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

Crock Pot Beef and Mushroom Stew

Tue, 29 Sep 2009 17:44:58 -0400

Very simple, yet flavorful stew! Fix it, forget it and then enjoy it! I can never fine condensed French onion soup, so just use condensed onion soup and it still turns out delicious! Serve with whole wheat egg noodles for a yummy and filling meal! Especially great on a cool winter day! -- posted by Chef #1183488

Korean Short Ribs

Tue, 06 Oct 2009 16:07:11 -0400

This is one quick and easy dish to prepare! You can grill or baked them, which ever way you like. I usually grill them because it just takes better to me. I also serve them with french baguettes, limes squeezed on the ribs, grilled onions/jalopenos drizzled with seasoned soy sauce. Make it into a sandwich or just eat it by itself. One way or the other its still goooood. -- posted by Tina Charlton

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

Rib Eye Roast

Tue, 03 Nov 2009 12:05:58 -0500

The way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done. -- posted by AngieME

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

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

Crock Pot Tex Mex Pot Roast

Wed, 11 Nov 2009 16:19:33 -0500

This looked easy enough. -- posted by Ang11002

Beef Braised in Barolo Wine (Brasato)

Sun, 15 Nov 2009 22:16:09 -0500

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results. -- posted by Phil Franco

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

Hot Beef

Mon, 16 Nov 2009 12:05:23 -0500

This couldn't be easier. Use the cheapest cut of meat you can find - and it will be great. Any type of beer also. Freezes really well if you have any left over! -- posted by NancyB

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

The Ultimate, Prime Rib

Sat, 21 Nov 2009 19:56:26 -0500

This method for cooking a roast will give you an even temperature throughout the entire piece of meat. I also tell how to choose the best roast to cook. For additional pictures, please visit: http://www.capnrons.com/R_M_Prime_Rib.html?ID=RZ_11_09 -- posted by Cap'n Ron

Caçoila De Pico

Mon, 30 Nov 2009 01:48:41 -0500

(Stewed Beef from the Island of Pico) adapted from a recipe by Ana Taveira A caçoila is a large clay pot in which this dish is often made. Traditionally, the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven 250°F (120°C) for 7 to 8 hours, or until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured. -- posted by Dave & Sue Cook for U

Beef and Zucchini

Mon, 30 Nov 2009 02:06:56 -0500

This is from my Wok Cookery cookbook. Another good dish to use up that surplus of zucchini. I have been making this recipe for a long time and I think it is very good. We serve it over thick sliced crusty Italian bread. -- posted by Naturelover

Green Russian-Style Meat Soup

Wed, 02 Dec 2009 11:35:27 -0500

The idea and most of the directions come from a Russian cookbook. This is a variation on the green schi, a green meat-based soup served with half a hard-boiled egg in the bowl. It is great when made with sorrel (and can be made with a jar of schav), but, lacking that, some spinach and some lemon juice will do. The original recipe calls for an unspecified cut of beef, but I like it with beef heart, the silken texture of which matches the green soup perfectly. -- posted by Anya

London Broil

Tue, 08 Dec 2009 17:45:47 -0500

I've been serving this steak for 40 years. It's so easy and it's perfect for guests. This is a favorite for my family. Its great for camping trips because you can put the meat and the marinade in a freezer bag and freeze it until ready to use. -- posted by Chef #1474895

Fiaker Goulash With Sacher Sausages

Wed, 09 Dec 2009 19:16:52 -0500

Continuing with my love of Vienna - Goulash is a traditional Hungarian dish. Due to the transferring of Hungarian regimental troops to Austria, goulash found its way into Viennese cuisine. The Fiaker goulash is a special Viennese version of this fiery-spicy delicacy from the Puszta. Although 2 1/2 hours stovetop and 45 minutes in the oven seem like a long time, the results are excellent. This is one of the richest tasting goulash I've ever ate and it is my husband's favorite. The addition of fried egg (sunnyside up) really adds too. You can omit the sausage but be sure to have the egg and fanned gherkins. -- posted by Rinshinomori

Bacon Wrapped, Filet Mignon

Mon, 14 Dec 2009 01:51:41 -0500

Using real thick and smokey bacon really gives this plenty of flavor. Its cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. Theres so much flavor in the meat, additional sauce isnt needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009 -- posted by Cap'n Ron

My New Favorite Spaghetti Sauce

Mon, 14 Dec 2009 11:30:45 -0500

I whipped t his up tonight and not only did it have a secret ingredient it also tasted pretty darn good Jenny O makes a new great ground turkey italian seasoned -- posted by Ceezie

Mititei (Mici) Romanian Meat Sticks

Fri, 18 Dec 2009 01:55:30 -0500

Traditional grilled meat dish from Romania. Easy to prepare and even easier to fall in love with! -- posted by Hungry_for_more

Braised Chuck Steak

Mon, 21 Dec 2009 01:26:35 -0500

Chuck Steak is usually tough & tasteless, but not when prepared like this! I like making a gravy with the drippings & serving it with Recipe #331767 Choose a boneless chuck steak that isn't too fat, but has some nice marbling. You can also use Beef Short Ribs for this. -- posted by Ackman

Black and Bleu Salad

Mon, 21 Dec 2009 02:11:24 -0500

This is a favorite at a local restaurant I used to work at named Elijah's here in Wilmington. All of the topping measurements are approximate, put as many or as few as you want! The spicyness of the blackening spice and the potent cheese are wonderous with the sweet balsamic dressing. The original salad at the restaurant also includes cherry tomatoes, but since neither I or my boyfriend care for raw tomatoes we left them off! -- posted by Julia Lynn

Rat Mash (Grain Free Dog & Cat Food)

Wed, 23 Dec 2009 11:28:30 -0500

We have two chihuahuas and two cats, all under 8 lbs,(the rats, as we call them) that we make this dish for. This will feed all four animals for two meals. Dogs and cats shouldn't eat grains as they make them fat (just like what happens to people when they eat grains) and they're not easily digestable. Cats need a high protein/fat diet and it for sure won't hurt dogs to eat it either. -------------------------------------------------------------------------------------------------- Just like people, our animals get a varied diet. Try not to feed them the same meal day in and day out. Our pets have the softest, shinest coats, clean teeth, a healthy weight, don't have the bad breath and "wet dog" smell that grain fed animals have. -------------------------------------------------------------------------------------------------- This can be stored in the fridge for up to 4 days. -- posted by ThatSouthernBelle

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*

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

Mon, 28 Dec 2009 23:49:59 -0500

Food & Wine April 09 -- posted by dicentra

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

Kalops (Swedish Braised Short Ribs)

Tue, 12 Jan 2010 17:26:21 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

Filets Mignons With Creminis and Rosemary (Weight Watchers)

Fri, 15 Jan 2010 13:53:24 -0500

Tender, juicy steaks topped with a cremini mushroom and rosemary sauce. Round out this elegant meal with potatoes and baby carrots. Points Value: 5. A cooked small scrubbed red potato and 1 cup cooked carrots per serving will increase the Points value by 2. -- posted by Crafty Lady 13

Mexican Ground Beef Pie

Sat, 16 Jan 2010 18:02:35 -0500

Although this recipe is titled "mexican," it's more of an american creation. A good recipe when I'm looking for something easy and quick for dinner. -- posted by *Kathy*

Herb Crusted Beef Tenderloin

Sun, 17 Jan 2010 20:38:13 -0500

Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760. -- posted by swissms

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

Crockpot Chipotle Beef

Mon, 25 Jan 2010 10:46:13 -0500

This is a good recipe posted by mrspotatohead in All Recipes. Enjoy. -- posted by pinky kookie

Mexican Meat Mix

Mon, 25 Jan 2010 10:51:26 -0500

One of my husband's favorite recipes from his mom. Great alternative to regular ground beef and taco seasoning. -- posted by April Wholikesitez

Peppery Cardamom Beef Roast and Gravy

Mon, 25 Jan 2010 11:59:34 -0500

Tender and flavorful beef roast adapted from tammysrecipes.com. We love it because it's so easy to make! -- posted by The Natural Mommy

Pepperoni Stick

Mon, 25 Jan 2010 12:26:47 -0500

found on another website....look easy enough to do -- posted by nikkid

Sirloin Tip Roast With Bacon

Tue, 26 Jan 2010 09:28:16 -0500

For the My Great Recipes collection,. -- posted by SuzV

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

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

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 Mushroom Burger

Fri, 05 Feb 2010 09:20:44 -0500

Credit: Lobel's Prime Time Grilling by Stanley, Leon, Evan, Mark and David Lobel "Serve these burgers for the ultimate casual Labor Day BBQ. You'll like the combo of ground chuck and sirloin -- a burger made with chuck alone will be juicy but will lack sirloin's deep flavor, while a burger made with just sirloin will be a bit drier." -- posted by Japanese Delight

Herbed Burger Patties

Fri, 05 Feb 2010 09:35:08 -0500

We make our burger patties from scratch rather than buying the pre-made supermarket variety, as they're too salty for me. This recipe ramps up the flavour by trading the salt for a variety of either fresh or dried herbs instead. These are good on turkish breadrolls or ciabatta rolls with salad of your choice. -- posted by JennyMidget

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

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

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

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

Recipezaar: Very Low Carbs,Beef recipes

Shredded Beef for Soft Tacos

Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Beef Rib Ragout

Cheezits Meatloaf

Thyme and Spice Rubbed Roast Beef Tenderloin Au Jus

Surf & Turf Kabobs

Susan Clarkson's Rolled Beef

Ptacky- Czech Rolled Beef

Broiled Flank Steak With Spicy Glaze

Borscht

Beef Stroganoff

Beef and Bacon Roll-Em-Ups

Super Tender Roast Beef

Curried Beef Kabobs

Grilled Steaks With Mustard-Herb Rub

Cumin-Coriander Sirloin Steak

Beef Tenderloin With Mustard-Tarragon Cream Sauce

Cumin-Coriander Sirloin Steak

Grilled Beef Filet Mignon

Beef Carpaccio Dijonnaise --- Kansas City Junior League

Crock Pot Roast

Beef, Mushroom and Lettuce Soup

Easy BBQ Country Style Beef Ribs

Easy and Inexpensive Crock Pot "steak Tips" over Gravy

Easy 2 Ingredient Crock Pot Swiss Steak

Easy Sausage and Eggs

Easy Roast Beef

Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

Spice-Rubbed Flank Steak With Bell Pepper Relish

Jucy Lucy Cheeseburger

Old School Santa Maria Tri-Tip

Pressure Cooker Saucy Baby Back Ribs - Fast & Easy

Grilled, Eye Round Roast

Chorizo Burger *spicy*

Veal Scalopppine

Lemon-Garlic Sirloin

Steak Diane

Crock Pot Beef Roast

The Best Meatballs

Irish Mountain Steaks

Western Beef Rolls

The Perfect Burger

Frugal Gourmet's Beef in Burgundy

Lubys Patties

Lizzie's Roast Beef

Steak-House Seared Beef Tenderloin Filets

Blackened Grilled Flank Steak

Slow Cooker Beef Stroganoff

Grilled Rib-Eye Steaks With Parsley-Garlic Butter

Grilled, Korean-Style Steaks With Spicy Cilantro Sauce

Herbed Steak

Crock Pot Beef and Mushroom Stew

Korean Short Ribs

Cow Patty Sliders

Rib Eye Roast

Hamburgers a La Sherry

Yet Another Mediterranean Burger

Amazing Burgers

Crock Pot Tex Mex Pot Roast

Beef Braised in Barolo Wine (Brasato)

Beef Tenderloin With Sauteed Mushrooms

Hot Beef

Cougar Cheese Steak

The Ultimate, Prime Rib

Caçoila De Pico

Beef and Zucchini

Green Russian-Style Meat Soup

London Broil

Fiaker Goulash With Sacher Sausages

Bacon Wrapped, Filet Mignon

My New Favorite Spaghetti Sauce

Mititei (Mici) Romanian Meat Sticks

Braised Chuck Steak

Black and Bleu Salad

Rat Mash (Grain Free Dog & Cat Food)

Beef Kabobs

Grilled Beef Tenderloin Skewers With Red-Miso Glaze

Weight Watchers Mushroom Hamburgers (4 Pts or Core)

Kalops (Swedish Braised Short Ribs)

Chorizo Burger spicy