Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Beef Roll-Ups
Divide chopped vegetable-spice mixture into 4 equal portions.
Place a portion on each slice of beef and roll up, tying together with eavy string.
In skillet, brown roll-ups on both sides in olive oil.
Remove and place in casserole, adding enough water to cover.
Bring to boil, lower heat and simmer for 2 hours.
Add tomato paste, sugar, flour, salt and pepper to taste, and simmer 1 hour longer or until meat is tender.
Before serving, remove strings from roll-ups.
Serve over rice pilaf or spaghetti.
Stuffed Beef Heart
Soak the heart in cold water about 1 hour.
Wash thoroughly and remove the muscles and arteries.
Make a filling of the above ingredients and fill the heart.
Fasten securely.
Cover with boiling water and boil for 10 minutes.
Reduce heat and simmer until tender.
Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper.
Bake at recipes, culinary arts press, 1936.
Stuffed Beef Dogs
In large bowl, with fork, combine beef, egg, crumbs and salt.
Divide mixture into 8 equal potions.
Cut cheese into eight 5- by 1/2-in.
Sticks.
Shape one meat portion into a 6 by 3 in.
Oval.
Place a cheese stick in center of oval.
Roll up meat oval into hot dog shape to enclose cheese.
Press ends to seal.
Repeat to shape all portions.
Preheat broiler.
Place beef dogs on broiler pan.
Broil beef until browned, carefully turning them for even cooking.
Serve in buns with ketchup and relish.
Stuffed Beef Rolls W Oven-Roasted Potatoes
#105.
Heat oven to 375 degrees fahrenheit in large bowl, combine ground beef, eggs, salt and pepper; mix well.
In small bowl, combine all stuffing ingredients; set aside.
Divide ground beef mixture into 6 portions.
Between pieces of waxed paper, press on ground beef portion into a 4-inch square.
Remove top piece of waxed paper.
Top with about 2 tablespoons stuffing and spread to within 1/2 inch of edges.
Using waxed paper as a guide, roll up jelly-roll fashion.
Seal seam and ends.
Repeat with remaining portions.
Place rolls seam side down in 12×8-inch 2-quart baking dish.
Bake at 375 degrees fahrenheit for 20 minutes.
Meanwhile, in small saucepan, combine gravy mix and water; bring to a boil, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
Pour gravy over beef rolls.
Bake for an additional 20 to 25 minutes or until thoroughly cooked.
Oven-roasted potatoes: heat oven to 375 degrees fahrenheit place potatoes in 12×8 or 13×9-inch baking dish.
In small bowl, combine all remaining ingredients.
Pour margarine mixture over potatoes; toss to coat evenly.
Bake at 375 degrees fahrenheit for 55 to 60 minutes or until crisp, lightly browned and tender, stirring twice during baking.
Stringed Beef Brisket
Salt and pepper the meat.
Brown meat in half the hot oil in a saute pan.
Remove and set aside.
Brown carrot, leek, celery, garlic and onion in the remaining oil in the same pan.
Remove and deglaze wi th 1/3 cups wine.
Place meat, vegetables and deglazed juices in a stock pot.
Add the remaining ingredients except 2 tbsp of the cognac.
Add salt and pepper to taste.
Cover and cook until meat is tender 2 hrs.
Remove the meat, and using two forks, shred the beef.
Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon.
Adjust seasonings and return meat to the sauce.
Ad d the remaining cognac and serve the meat mounded up on a platter, surrounded by matzo salad, with spicy tomato sauce on the side.
Notes: from _the jewish holiday kitchen_ by joan nathan.
Schocken books,.
Stroganoff Style Beef (Microwave)
Preheat 10″ microwave browning dish on 100% high for 3 minutes.
Add the cooking oil;swirl to coat dish.
Add the beef,mushrooms,onions and garlic.
Microwave,uncovered,for 3 to 4 minutes or until the meat is brown,stirring twice.
Add water.
Cook,covered,on medium 50% power for 15 to 20 minutes or until meat is tender.
Skim off fat,if necessary.
Meanwhile,in a small bowl,stir together yogurt and flour.
Stir in tomato paste and bouillon granules.
Stir mixture into meat mixture.
Cook,uncovered,on high 100% power for 3 to 4 minutes or until thickened and bubbly,stirring once every minute.
Serve over hot cooked noodles or rice.
Stringed Beef ( Ropa Vieja )
Cook the beef in stew or soup until it falls apart.
String the beef.
Slice onion and green pepper.
Crush garlic and fry in hot oil with onion.
Add green pepper and fry a little more.
Add remaining ingredients, cover and cook over low heat for 15 or 20 minutes stirring occasionally to avoid rice or salad.
By raquel rabade roque.
Stir-Fry Rice And Beef
Cut meat into thin slices, about 1 inch long.
Cut onions into wedges and pepper into thin strips, removing seeds.
Heat 1 tablespoon oil in wok over high heat, add meat and garlic.
Stir-fry until meat is brown and tender, about 5 minutes.
Remove from wok.
Heat 1 tablespoon oil in wok over medium high heat.
Add onion and pepper.
Stir fry until vegetables are tender crisp, about 2 minutes.
Add meat and rice to vegetables.
Combine all remaining ingredients in saucepan, bring to a boil and then simmer for 15 minutes.
Pour over rice, meat and vegetables.
Stir-fry until mixed well; serve warm.
Straight-From-The-Freezer Beef Stew
In crock-pot combine soup and gravy mixes with beer.
Add frozen stew meat, vegetables and mushrooms, pushing down into liquid to moisten.
Cover and cook on low 10 to 14 hours.
From rival crock-pot cook book, date unknown.
Stout Hearted Beef With Garlic Mashed Potatoes
In a 3-quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf, and prunes.
Coat beef cubes with flour, then add to cooker and sprinkle with pepper.
Pour in stout.
Cover and cook and low setting until beef is very tender when pierced 8 to 9 hours.
About 30 minutes before beef is done, prepare garlic mashed potatoes:.
Cut potatoes into quarter lengthwise and place in a 3-1/2 to 4 quart pan.
Add garlic, cover with water.
Bring to a boil over high heat; reduce heat to medium-high and cook, partially covered, until potatoes are very tender when pierced about 25 minutes.
Drain well, then add butter or margarine and ground white pepper.
Beat with an electric mixer until smooth; then mix in 4-6 tablespoons of milk, beating until creamy.
Season to taste with salt.
Stir-Fry Beef With Peppers And Onion
Combine 1 tablespoon oil, soy sauce, sherry, water, cornstarch, sugar and garlic in a shallow nonmetal dish.
Add the steak strips.
2.
Heat remaining tablespoon oil in wok or nonstick skillet over medium-high heat.
Add peppers, onion, mushrooms; stir-fry 3-5 minutes until tender-crisp.
Remove and reserve.
3.
Add undrained steak to wok; stir-fry 2 minutes until no longer pink.
Return vegetables to wok; stir-fry to heat through.
Serve over rice.
Stir-Fried Tofu Or Beef With Onions
*this dish originally used 1 pounds Of flank steak which was cut against the grain into thin slices and then marinated same as the tofu.
Sometimes i make it with steak or tofu or a mixture of both.
In addition, i occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times what is listed.
Recipe can be doubled and comes out fine.
**mix the cornstarch with the soup stock and have ready until needed.
Get tofu ready according to your favorite methods.
I usually slice it lengthwise in half- inch blocks, put paper towels over and under it, and press with telephone book to get out excess water.
Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp.
Of the oil in a shallow dish.
Add the tofu or steak shreds and leave to marinate for 15 minutes.
10:07 pm heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat.
Add the ginger and onion and stir-fry for 1 1/2 minutes about.
Remove onions, place in a colander, and let drain.
You can use the oil left in pan if it is enough.
Heat wok again.
When it is very hot, add the tofu or steak and garlic.
Stir-fry the tofu or steak and garlic in the oil for until brown.
Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “the encyclopaedia of chinese cooking”.
Karen alder fngp13b.
Stir-Fry Beef Salad
Combine 2 cloves of garlic, 1 tablespoon ginger, and 1 t soy sauce in a zip-lock bag; add meat.
Seal and chill at least an hour turning occasionally.
Combine cilantro and greens; divide onto serving plates.
Top with steak, bell pepper strips, sprouts, and tomatoes; drizzle with ginger mixture.
Stir-Fry Beef And Spinach With Noodles
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch marinate in refrigerator 10 minutes.
Reserve remaining marinade.
Meanwhile cook pasta according to package directions; keep warm.
Remove beef from marinade; discard marinade.
Heat large nonstick wok or skillet over medium- high heat until hot.
Add beef half at a time and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
Do not overcook.
Remove from skillet with slotted spoon; keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally.
Return beef to skillet; mix lightly.
Garnish with chili peppers.
Stir-Fry Beef And Spaghetti
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper.
Add beef; marinate at room temperature for 30 minutes.
In a small bowl, blend remaining 3 tablespoons cornstarch into water.
Stir in remaining 1/3 cup soy sauce.
Prepare pasta according to package directions; drain.
Add 1 teaspoon oil to pasta, toss to coat.
In a medium skillet, heat 1 tablespoon oil.
Add meat mixture and stir-fry for 1 minute.
Remove meat mixture from heat.
In the same skillet, heat remaining 1 tablespoon oil.
Add carrots and onion and stir-fry until tender-crisp.
Stir in meat, cornstarch mixture and green beans.
Cook, stirring constantly, until mixture is thickened and translucent.
Arrange hot pasta on warm serving platter, and top with meat mixture.
Garnish with sesame seeds, if desired.
Stir-Fried Salted Beef With Hot Chili
“a few years ago, the chinese restaurant in the amarin hotel served this dish which i copied.
The amarin hotel was a small hotel with personalized services and very popular with many regular guests.
I worked for a short time at the dress shop there.
The amarin hotel is no more, there is a big modern shopping plaza in its place now.
The shopping plaza has the first macdonald hamburger outlet in thailand situated there.
It is doing very well.
I still miss the amarin.
Marinate beef with salt and nam pla for 1 hour.
Heat frying pan and cook the salted beef without oil for 5 minutes.
Remove and drain on paper towel.
Heat the oil in a wok over high heat to fry the salted beef strips until crisp.
Drain oh paper towel.
Heat the remaining oil.
Stir-fry hot chili, shredded celery and green onion for 1 minute.
Add fired crispy beef.
Season with maggi sauce.
Pour onto serving plate.
From “cooking thai food in american kitchens.
Book 2 with asean recipes”, by malulee kunjara pinsuvana.
Copyright pend- ing in u.
Printed in bangkok, thailand by thai watana panich co.
Stir-Fried Shredded Beef With Fish-Flavored Sauce
Rinse beef, shred it thinly.
Marinate with soy sauce and cornstarch for 10 minutes.
Rinse water chestnuts.
Peel and dice.
Mix well with the salt, sugar, soy sauce, dark vinegar, pepper powder, and sesame oil.
Heat oil in a wok till hot.
Quickly stir-fry the beef shreds till the beef turns white.
Remove and drain.
Save some of the oil in the wok.
Stir fry spring onions, ginger and garlic for a few seconds.
Add the diced water chestnuts and chili nam yuey.
Stir fry for a few seconds.
Add the shredded beef.
Mix well.
Pour in the seasoning.
Stir till pasty.
Remove and serve.
From the chinese regional cuisine series, szechuan cooking.
Stir-Fried Pepper Beef
Make beef: trim any fat or gristle from beef and cut along grain into strips about 2 to 3 inches wide.
Cut strips across grain into very thin slices.
In a bowl, combine beef with remaining ingredients, stirring with your hands until coated well, and marinate at room temperature 30 minutes.
Make sauce: in a small bowl stir cornstarch into broth or water to dissolve and stir in remaining sauce ingredients.
Rinse and drain black beans.
Chop beans and in a small bowl combine with garlic, ginger and red pepper flakes.
Heat a wok or deep 12-inch skillet over high heat until hot and add 3 tablespoons oil.
Heat oil until it begins to smoke and stir-fry beef until no longer pink and slices separate.
Transfer beef with a slotted spoon to a large colander and drain.
Wipe out wok or skillet and heat over high heat until hot.
Add remaining 1 1/2 tablespoons oil.
Heat oil until it begins to smoke and stir-fry black bean mixture until fragrant, about 15 seconds.
Add onion and bell peppers and stir-fry until softened, 2 to 3 minutes.
Stir sauce and add to vegetable mixture.
Stir-fry mixture until sauce is thickened.
Add beef and stir-fry until heated through.
Stir in basil and transfer to a platter.
Serve beef with mock mandarin pancakes or rice.
Stir-Fried Onion Crackle Beef
Slice beef thin against the grain.
Mince scallions and crush garlic.
Combine scallions with soy sauce and sherry.
Add to beef and let stand 30 minutes, turning occasionally.
Drain, discarding marinade.
Heat oil.
Add garlic and stir-fry a few times.
Add beef and stir-fry until it loses its redness.
Sprinkle with vinegar and sesame oil and stir-fry to blend in.
Reduce heat to low and cook, covered, 2 minutes.
Serve at once.
Variation: for the beef, substitute tender fillet of lamb.
From
Downloaded.
Stir-Fried Hot Beef Shreds
Shred beef.
Add soy sauce and sherry and toss.
Peel and shred carrots.
Shred celery and ginger root.
Heat oil.
Add beef and stir-fry until it begins to brown.
Remove fron pan.
Heat remaining oil.
Add shredded ginger root and stir-fry a few times.
Add hot pepper flakes and stir-fry a few times.
Add carrots and stir-fry 1/2 minute.
Add celery and stir-fry 1/2 minute more.
Add salt.
Return beef and stir-fry only to reheat.
Serve at once.
Note: the vegetables in this dish should be quite crisp.
From
Downloaded.