Strawberry Salad

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Strawberry Salad-1

 

-1 (6 oz.) pkg. sugar free strawberry jello
-1 3/4 c. boiling water
-2 (10 oz.) pkg. frozen strawberries
-1 large can crushed pineapple (in its own juice; undrained)
-2 to 3 bananas, finely chopped
-1 c. low-fat sour cream

 

 

Method: Dissolve strawberry jello in water. Add frozen strawberries and stir until firm. Pour half of mixture into clear container. Chill until firm. Spread with sour cream. Pour in rest of jello mixture and chill. Serves 8 to 10.

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Bacon Cheeseburger

Author: admin  |  Category: recipes

Bacon Cheeseburger-1

-1 1/2 lb. ground beef
-4 slices crisp bacon
-1/2 c. Cheddar cheese
-1 tsp. seasoned salt
-pepper

 

 

 

 

Method: Mix ground beef with bacon, cheese, salt and pepper. Shape into 4 patties about 1-inch thick. Pan fry in bacon drippings. Serves 4.

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Beef Tacos

Author: admin  |  Category: favorites

Beef Tacos-1

 

-1 can Cheddar cheese soup
-1/2 cup salsa
-8 – 8 inch flour tortillas
-2 cups shredded lettuce
-1 pound ground beef

 

 

 

Method: Cook beef in skillet until browned. Pour off fat. Add soup and salsa and heat through. Spoon about 1/3 cup meat mixture down center of each tortilla. Top with Lettuce. Fold tortilla around filling. Serve with additional salsa or rice.

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Beef Fajitas

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Beef Fajitas-1

-3 lb. tri-tip or bottom sirloin beef
-1/3 c. margarine
-2 medium sized onions, cut into 1/4-inch slices
-2 medium sized green peppers, cut into 1/4-inch slices
-1 Tbsp. seasoning salt
-8 medium tomatoes, cut into wedges
lemon wedges to garnish

 

 

Method: Place meat in shallow pan. Pour marinade over and refrigerate 3 hours. Remove meat from marinade and cut into 1/2 x 3-inch strips. Melt margarine in 1 large skillet. Add onions, peppers and seasoning salt; sauté until tender. Place meat into large cast-iron skillet and sear over medium heat until browned. Add vegetables. Place tomatoes over both meat and vegetables. Garnish with lemon wedges.
Serves 6.

For Chicken Fajitas, use 3 pounds of chicken breasts. Marinate and cut as before.

Marinade for Chicken or Beef Fajitas:

2 1/2 c. soy sauce
1 1/4 c. water
1 1/4 c. white vinegar
1 tsp. minced garlic
1 tsp. white pepper

Combine in large pot and make sure it’s well blended.

On the side, serve hot corn or flour tortillas, refried beans, guacamole and hot pepper relish.

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Braised Sirloin Tips

Author: admin  |  Category: recipes

Sirloin-Tips-1

-2 Tbsp. oil
-1 beef bouillon cube, dissolve in 1 c. water
-1/3 c. Burgundy or cranberry juice
-2 Tbsp. soy sauce
-1 lb. sirloin tip, cut into thin strips
-1 medium onion, sliced
-1 medium bell pepper, sliced

 

 

 

Method: Brown meat in oil. Add all other ingredients except onion and pepper. Simmer 45 minutes. Add onion and pepper. Cook an additional 45 minutes. Dilute 2 tablespoons cornstarch in 1/4 cup water. Add to meat. Mix and allow to thicken. Serve with rice.

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Ribeye Steak with garlic mushroom sauce

Author: admin  |  Category: recipes

Ribeye Steak-1

-4 (15 oz.) beef ribeye steaks (about 1 inch thick)
-salt to taste
-freshly ground pepper
-1 Tbsp. unsalted butter or margarine
-3 Tbsp. vegetable oil
-Garlic-Mushroom Sauce (see recipe below)

 

Method: Pat steaks dry on paper towels; season both sides with salt and pepper. In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil. When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness. Using tongs, turn steaks every minute during cooking.

For rare steaks, cook a total of 5 to 6 minutes. For medium steaks, cook 7 to 8 minutes. For well-done steaks, cook 9 to 10 minutes. Repeat with 2 remaining steaks. Keep warm. Prepare sauce. Spoon sauce over steaks. Makes 4 to 8 servings.

Garlic-Mushroom Sauce for Ribeye Steaks:
-1 lb. small button mushrooms
-6 Tbsp. unsalted butter or margarine
-16 medium garlic cloves, peeled
-salt to taste
-1/2 tsp. freshly ground pepper
-2 tsp. Worcestershire sauce
-1/2 c. Burgundy wine
-2 c. brown veal and pork stock or canned beef broth

Method: Using a damp paper towel, wipe mushrooms; set aside. Working quickly, pour oil from skillet. Place skillet over medium-high heat. Melt butter or margarine in skillet. Add mushrooms, garlic, salt, pepper and Worcestershire sauce; stir to blend. Saute, tossing mushrooms and garlic constantly, until well browned, about 4 minutes. Add wine. Swirl pan. Scrape up brown bits from bottom. Cook, stirring quickly, until wine is reduced to a glaze, about 5 minutes. Stir in stock. Reduce to a glaze, about 10 minutes.

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24-Hour Beef Brisket

Author: admin  |  Category: recipes

Beef Brats-1

-1 (5 lb.) boneless beef brisket, well trimmed
-1 c. strong coffee
-1 (10 oz.) bottle Coca-Cola
-3 Tbsp. brown sugar
-2 Tbsp. prepared mustard
-1/4 tsp. Tabasco sauce
-2 c. catsup
-1/4 c. Worcestershire sauce
-2 Tbsp. Liquid Smoke or 1 Tbsp. hickory smoked salt
-2 tsp. Gravy Master seasoning sauce

 

Method: Twenty-four hours ahead, place brisket (fat side up) in a heavy foil or a covered baking dish. Pour coffee over brisket; seal or cover and bake in a preheated 200° oven for 24 hours. When it has baked 24 hours, remove from oven; pour off all the liquid and discard it. Place meat on cutting board and trim off all the excess fat. Slice brisket into strips. Put brisket back into pan. In a mixing bowl, combine and mix together all the remaining ingredients and pour this sauce over the brisket. Bake at 200° for at least 1 more hour. It freezes beautifully.

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Grilled Beef Brats

Author: admin  |  Category: recipes

Beef Brats-1

-1/4 c. oil
-2 c. coarsely chopped onions
-1/4 tsp. salt
-1/2 tsp. caraway seed
-1 (12 oz.) can beer
-1/2 c. sugar
-1 (16 oz.) can sauerkraut, well drained
-1/2 c. cider vinegar
-8 fresh bratwurst
-8 bratwurst buns

 

 

Method: (*NOTE: you may substitute the caraway seed with cayenne pepper or Tony Chachere’s, if you want it a little spicy. And use 1 tablespoon.) Heat oil in a large skillet over medium heat. Add sugar; cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes (some sugar may harden). Add onion, sauerkraut and salt; cook over medium heat for 15 minutes, stirring frequently. Add vinegar and caraway seed; simmer for 30 minutes. Use immediately or cover and refrigerate up to 3 weeks. Heat grill.

In large saucepan, combine bratwurst and beer. Heat until almost boiling. Cover and simmer 10 minutes. When ready to barbecue, place bratwurst on charcoal grill. Grill 4 to 6-inches from medium-high coals. Cook 6 to 10 minutes or until browned, turning frequently. Serve bratwurst on sandwich buns with relish. Refrigerate any remaining relish. Makes 8 sandwiches.

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BBQ Spare Ribs

Author: admin  |  Category: recipes

BBQ spare ribs-1

-2 c. chicken bouillon (2 cubes & 2 c. water)
-4 cloves garlic, minced
-1/2 c. honey
-1/4 c. soy sauce
-1/4 c. ketchup

 

 

Method: Pour all the above (after mixing together) over about 3 lbs. spare ribs and marinate about 4 hours. Bake spare ribs with marinade about 2 hours at 325 degrees, basting occasionally.

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Blackened Filet Mignon Steak with Bearnaise Sauce

Author: admin  |  Category: recipes

filet-mignon-steak-1

-8 (4 oz.) tenderloin filets

Spice Mix:

-2 Tbsp. paprika
-1/2 tsp. cayenne pepper
-1/2 tsp. white pepper
-1/2 tsp. black pepper
-1/4 tsp. mustard powder
-1/4 tsp. cumin
-1/4 tsp. ground coriander
-1/2 tsp. granulated garlic
-1/2 tsp. onion powder

 

Bearnaise Sauce:

-2 egg yolks
-6 oz. melted butter
-1/2 oz. tarragon vinegar
-dash of Worcestershire sauce
-dash of Tabasco
-pinch of salt

Method: For spice mix, combine all ingredients and set aside.

For Bearnaise Sauce: Whisk egg yolks together with 1 teaspoon water, then cook slowly, stirring constantly, over a double boiler. When mixture becomes thick, remove from heat and slowly drizzle in melted butter, all the while stirring constantly. Then add remaining ingredients and set aside.

To blacken steaks: Dredge filets in spice mix and cook in a white hot skillet to desired doneness. Top with Bearnaise Sauce and serve.

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