Beef

Skirt Steak. Chinese Beef with Mushrooms Recipe. Chinese Beef with Mushrooms Recipe Beef with mushrooms is already a delicious combination to begin with but when you add Chinese flavors into the mix, it becomes even better. The best part about this recipe is that no deep fryer is needed; everything can be done in a fry pan or wok. It is also very easy to prepare for those of you who are just beginning to cook Chinese cuisine. The marinade which combines flavors such as soy sauce and oyster sauce is also used as the sauce for this recipe. Chinese Beef with Mushrooms Prep time: 20 minutes Cook time: 15 minutes Ingredients: 1 ½ lbs flank steak (sliced into thin strips) 4 garlic cloves (finely chopped) 4 tablespoons oyster sauce 4 tablespoons soy sauce 2 teaspoons sugar 1 teaspoon salt ½ teaspoon ground black pepper 4 teaspoons cornstarch 1 cup water 2 tablespoons oil 1 cup fresh mushrooms (sliced) Cooking Instructions: Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch.

Swedish Meatballs, revised. Peppered beef and snow peas. Michael and I are kindred spirits for more reasons than that we decided we want to be married forever. We both love food. As in, we’re always scouting for new meal ideas, and when we’re waiting in line somewhere or in the airport or in the car, we talk about food. One of my favorite things we do is to try to recreate something we like to eat out at home.

We recently tried a Chinese place near us that served an AMAZING peppered beef dish we both loved. Beef with snow peas sounded like our favorite combination, but really, broccoli or bell peppers or whatever veggies float your boat would be great. Even if you’re not a huge black pepper fan, don’t be afraid of the pepper in this recipe. A few notes on the recipe: you really do need to use low-sodium soy sauce with this recipe. Peppered Beef and Snow Peas In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes.

Tagged as: asian, beef, ginger, green onion, steak. Beef Fillet with Garlic & Mustard Butter. Afraid of curdling sauces? Flavoured butter is the way to go! I love sauce. I really do. Sometimes I make earth shattering good ones, sometimes not so much. It all depends on how hurried and stressed I am. The latter just doesn’t bode well. Sometimes my sauce is too thick, curdled, wine-y, watery, creamy or simply not enough. Why haven’t I thought of spiced butter?

Some of you may wonder why there is a photo of crushed pink peppercorns even though they don’t feature in the recipe? This recipe is from Mark Baumann’s Posh Food. Here’s another one of Mark’s tips. Beef Fillet with Garlic & Mustard Butter Serves 2Prep Time: 15 mins – Cooking Time: 20 mins Weight Watchers Recipe: 24 ProPoints, Per Serving: 12 ProPoints Ingredients 5ml (1 tsp) pink peppercorns [optional] 3 cloves of crushed garlic 100g (3 oz) butter 15ml (1 tbsp) coarse grain mustard 2 fillets of beef, weighing 250g (½ lb) each butter for cooking Method Soften the butter in a bowl. Serving Suggestions Notes Have leftover butter? Steak with Blue Cheese Butter. Quick! Make that steak a little more interesting! You know how the perfect lipstick can make a beautiful woman feel amazing? Well, this quick blue cheese compound butter will make your everyday steak and potatoes dinner feel special. No roses or diamond studs needed. Though flowers are always appreciated, just saying.

The beauty of a compound butter is that they can usually be whipped up in a matter of minutes and they freeze beautifully. Try forming the butter into a log and wrapping it in saran wrap. Print Recipe (serves 2) 2 tablespoons softened butter 2 tablespoons softened blue cheese 1/4 teaspoon minced Italian parsley freshly ground black pepper Fork together the butter, cheese, parsley and a good pinch of freshly ground black pepper.

Place onto resting meats, or spread onto crusty bread. Prep Time: 5 minutes | Cooking Time: 1 minutes | Total Time:5 minutes Calories(approximate per serving): 130. Meatloaf Patties, Smashed Potatoes, and Pan Gravy Recipe : Rachael Ray. Souvlaki. Last night for dinner I decided to do a little Greek street food. I made Souvlaki with a light Mediterranean orzo salad. How can you go wrong with grilled pig-on-a-stick on a nice sunny day? You really can't. Traditionally Souvlaki is made of lamb, but in recent times it's often pork, or even chicken. It's simply small pieces of marinated meat that are grilled on a skewer then served either on the skewer, or on pita bread with tzatziki sauce.

I served mine in the latter fashion. Ingredients2 lb Pork, cut to 1 1/2" cubes (I used sirloin tip) 1/2 cup Dry white wine3 cloves Garlic, chopped fine1/2 cup Canola oil1/4 cup Extra virgin olive oil1/8 cup Fresh oregano, chopped fine2 Tbsp Kosher salt2 tsp Black pepper, ground fresh1 tsp Fish sauce (optional)1/2 tsp Ground cuminJuice of two lemons Important: Make sure that your dried herbs are fresh. MethodPeel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. Enjoy! Swedish Meatballs Recipe. 1 Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool. 2 Soak bread in milk, shred: Place the pieces of bread in a large bowl and mix with the milk.

Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up (or shred by hand). Return the pulverized milk soaked bread to the bowl. 3 Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. 4 Form meatballs: Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. 5 Brown meatballs on all sides: Heat 6 Tbsp of butter in a large sauté pan on medium heat. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf Recipe : Paula Deen. Meatloaf: Yes, Virginia There Is A Great Meatloaf! Recipe - Food.com - 54257.

Broccoli Beef Recipe | Steamy Kitchen. Wednesday, November 5, 2008 Broccoli Beef Recipe After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm….

But if you’re interested in food photography, I’ve posted 11 more photos of the Broccoli Beef- you’ll see how important white balance is and also different light source. Oh and I have a big WTF bone to pick about my local election ballot… This many double negatives should be illegal So, in true high school style of cramming for test right before the bell rings, I read over my sample ballot.

Someone slap me with a rotted buffalo leg! *whatever happened to separation of church and state!? Don’t forget to enter drawing for free Steak Tasting Kit! Meatloaf. How to make easy homestyle meatloaf any day of the week. Here, a loaf that's moist, tasty, and beefy topped with a sweet tangy glaze, made healthier with whole wheat bread crumbs. With meatloaf, a classic American comfort food, you can find varying recipes with just about every family.

This simple recipe is our take on classic meatloaf and makes ample glaze to keep loaf moist and flavorful. We make the glaze first and add a portion of it right into the loaf mix, bringing together a cohesive flavor between loaf and glaze. When we make the meatloaf, we brown the onion, garlic and celery beforehand to caramalize the onion, bring out its sweetness and add deeper more complex flavors. We like our meatloaf more beefy and less bready, so we're doing 2 pounds of ground beef to 1 cup of bread crumbs. Whole Foods 365™ Everyday Value whole wheat bread crumbs. This meatloaf recipe yields a soft moist loaf, so easy to cut through, you won't even need a knife. Want to switch it up? Meatloaf with Homemade Barbecue Sauce. November 29th, 2010 How was your Thanksgiving? Did you overdose on pie and turkey?

We spent the holiday practically snowed in in Lake Tahoe. It was a perfect winter wonderland and the entire weekend, I hardly did much more than eat, drink hot chocolate (and eat leftover apple pie), watch movies and relax. Tahoe is only a few hours north of where we live, but being there is like being in another world. There are endless forests, snow-capped mountains and a slower-than-I’m-used pace of life.

I’ve been coming up to Tahoe since I was 14, when I started skiing. It’s almost December now–a time for family, friends and comfort. Meatloaf with Homemade Barbecue Sauce adapted from Martha Stewart and The New York Times 2/3 cup of ketchup 1/2 cup of cider vinegar 1/4 cup of brown sugar 2 teaspoons of hot paprika 1 teaspoon of ground cumin 1 teaspoon of kosher salt 1 teaspoon of black pepper 1. Musical Pairings: Sufjan Stevens – Greetings From Michigan, The Great Lakes State. Hunan Beef Recipe. Hunan Beef Recipe Hunan beef is another great spicy Asian dish.

Although not at the top of my list, I do enjoy making it once in awhile. This dish consists of deep fried strips of beef, broccoli, and a spicy sauce. If you don’t want to deep fry the beef, it can be cooked in the pan as well. Hunan Beef Prep time: 20 minutes Cook time: 20 minutes Ingredients: 3/4lb flank steak (sliced into thin strips) 1 egg white 1 tablespoon cornstarch oil (for frying) 2 tablespoons soy sauce 1 tablespoon chili paste with garlic 1 ½ teaspoons cornstarch ½ teaspoon sugar Several drops sesame oil (to taste) 2 garlic cloves (minced) 4 cups broccoli florets 1 tablespoon dry sherry 1/8 teaspoon salt Cooking Instructions: Step 1: In a medium bowl combine beef, egg white and cornstarch.

Bacon Blue Cheese Butter on Grilled Steak, Baked Potatoes, Vegs… | Steamy Kitchen. Saturday, October 10, 2009 The world has gone bacon crazy, and unfortunately it has nothing to do with the food item actually made from pork belly. I’m talking about products sold in tubes, squeeze bottles, jars, cans and tablets, all flashing the word “Bacon!” As it’s only selling point and not an ounce of real pork in its ingredients. Apparently, that one word is so powerful, the products are still flying off the shelves!

I’ve seen “bakon” vodka (Twitter member @MarcSeattle said it tastes like “bac-os mixed with motor oil”), zero-calorie bacon flavor spray packaged in a hairspray-like bottle by celebrity chef David Burke, cardboard bacon air freshener that you can dangle from your rearview mirror and even bacon-flavored lip balm. I recently visited a friend who happens to be a vegetarian. For me, I’d rather have the real deal. First thing you’ve gotta do is cook your bacon and then mince it up in teeny tiny pieces. Twist the ends tight (to compact butter even more). Leave a Comment.