Recipes For Every Occasion

Instructions

1. Brown meat with the chili powder, cumin and salt and pepper over high heat, about 5 minutes, stirring frequently. Remove from the heat.
2. Spoon meat down the centers of the tortillas, top with the remaining ingredients.
3. Fold in opposite sides of each tortilla, then roll up burrito style and serve with the hot sauce.

Instructions

1. Preheat a grill or broiler. Mix the ground beef with salt and pepper and form into 8 patties.
2. In a large bowl combine the lettuce, tomato, cucumber, olives, red onion and feta. Season with salt and pepper and toss with the lemon juice and olive oil.
3. Grill or broil the burgers 2 minutes per side for medium-rare. Toast the pita breads and cut off the top third. Stuff each with two burgers and salad and serve with the yogurt.

Instructions

1. Cut beef from bones into 1½-inch pieces, reserving bones. Heat oil in stockpot over medium heat until hot. Brown beef and bones in 2 to 3 batches, using additional oil if necessary. Remove from stockpot; season with salt and pepper. Set aside.
2. Add chopped onions and garlic to stockpot; cook and stir 3 minutes or until onions are tender. Return beef to stockpot. Stir in broth, water and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1¼ to 1¾ hours or until beef is fork-tender.
3. Remove and discard bones; skim fat from cooking liquid. Add carrots, corn, cabbage, chayote, potato and ¼ cup cilantro to stockpot; return to a simmer. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper, as desired.
4. Ladle soup into bowls. Garnish with Toppings, as desired.

Cook’s Tip:  2½ pounds beef for stew, cut into 1½-inch pieces, may be substituted for beef shank cross cuts.

Instructions

1. Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly.
2. Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2¾ to 3¼ hours or until Brisket is fork-tender.
3. Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
4. Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.

Cook’s Tip:  Chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.

Cook’s Tip:  Kimchee is a spicy and pungent Korean condiment consisting of pickled vegetables. Kimchee is available in Asian markets and the Asian section of most supermarkets.

Instructions

1. Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1¼-inch pieces. Place beef and 2½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
4. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.

Instructions

1. Combine seasonings for rub until well mixed.
2. This can be done in advance, and stored in airtight container until use.
3. Prepare coffee garlic butter. Mix all ingredients together in small bowl until combined. Set aside at room temperature, or make in advance and store refrigerated until ready to use.
4. Rub the steaks generously with coffee spice rub. Set aside steaks while you prepare farro.
5. In saucepan, heat olive oil. Add farro and cook while stirring for 3-4 minutes until just beginning to brown. Add garlic, salt and pepper.
6. Add water to farro and bring to a boil, then reduce heat to simmer. Cook farro for 25 to 40 min until grains are tender but still chewy. Drain any excess water, and set farro in salad bowl. Add pecans, cherries, olive oil and lemon juice. Toss mixture well to coat grains. Toss in kale leaves just before serving. Adjust seasoning to taste.
7. Grill steaks over medium-high heat to desired doneness. To serve place farro salad on plate, set steak askew on salad and add a spoon of the coffee garlic butter onto the steak. Enjoy!

Instructions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

Cook’s Tip:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Instructions

1. Place beef Steaks and ¼ cup dressing in food-safe plastic bag; turn Steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove Steaks from marinade; discard marinade. Place Steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve Steaks into thin slices; season with salt and pepper, as desired. Toss coleslaw mix, snow peas and peanuts with remaining ½ cup dressing in large bowl until well coated. Add beef; toss to combine.

Instructions

1. Combine 2 tablespoons garlic and pepper; press evenly onto beef Steaks. Heat large nonstick skillet over medium heat until hot. Place Steaks in skillet; brown evenly. Season with salt, as desired.
2. Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1¼ to 1¾ hours or until beef is fork-tender.
3. Meanwhile combine mayonnaise ingredients in small bowl. Spread cut sides of rolls with mayonnaise mixture. Place on baking pan so surface of rolls is 3 to 4 inches from heat. Broil 1 to 2 minutes or until lightly browned. Place sliced tomatoes on bottom half of rolls, if desired.
4. Carve Steaks into thin slices. Divide steak slices evenly over roll bottoms; top with some of the cooking liquid. Close sandwiches. Serve with remaining cooking liquid for dipping, as desired.

Instructions

1. Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.
4. Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.

Cook’s Tip:  To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

Instructions

1. Prepare sides in advance, or as steaks grill.
2. Season the steaks with salt and pepper and set on medium high grill. Grill steaks to desired doneness.
3. Prepare polenta.
4. In a heavy saucepan, bring water, milk, salt and pepper to a simmer. Whisk continuously as you add polenta. Continue to stir until mixture begins to thicken. Turn heat to very low and cook, stirring frequently to prevent scorching. If mixture becomes too thick to stir, add some more water. Different types of polenta vary in grind, so may vary in how much water they absorb. When mixture is very thick and polenta granules are tender, remove from heat and stir in cheese and butter. Hold warm.

Prepare mushroom saut©

1. In saut© pan heat olive oil, add mushrooms, garlic and shallots and saut© for 3-4 minutes until pale golden brown. Season with salt and pepper, then deglaze with the red wine. Next add beef demi glace and butter and stir until incorporated and slightly reduced. Stir in parsley.
2. Place a soft mound of polenta on plate, lay steak across one side and sauce over with mushroom saut©. Drizzle balsamic glaze around plate.

Instructions

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Stir in cornstarch mixture and ½ teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Instructions

1. Rub chuck roast with olive oil and set into a dish to marinate. In small bowl, combine spice rub ingredients and then spread all over the roast. Press plastic wrap against meat to press marinade in, and cover. Marinate in refrigerator for 4 hours to overnight.
2. To cook roast, preheat oven to 425 degrees. Place the roast on a rack in a roasting pan. Fill bottom of pan with about 1 inch of water. Squeeze lemon over the roast and place in pan. Place mini bell peppers around roast. Put pan into hot oven and cook for 10 minutes. Reduce heat to 350 degrees and cook for 45 min to 1 hour, then check temperature at thickest part of meat. If roast is getting too brown, you can loosely tent while it finishes cooking. When it reaches 155 degrees or your desired temperature, remove from oven, and loosely cover with foil. Let the roast sit 20 minutes before slicing to serve.
3. Herbed Orzo: Cook orzo according to package directions to al dente. Drain well. Place back into empty cooking pot, add remaining ingredients, and turn heat back on for a couple of minutes to heat through. Serve with roast.

Instructions

1. Pull vegetable peeler lengthwise along zucchini to create thin ribbons, rotating zucchini after every 4 to 6 ribbons to keep slices uniform. Set aside.
2. Pour water in shallow dish. Combine bread crumbs and one cup cheese in second shallow dish. Dip each beef steak into water, then into bread crumb mixture turning to coat both sides.
3. Heat 1 tablespoon oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Remove steaks; keep warm. Repeat with 1 tablespoon oil and remaining steaks, adjusting heat as necessary to avoid over browning.
4. Carefully wipe out skillet with paper towels. Heat remaining 2 teaspoons oil in skillet over medium-high heat until hot. Add zucchini; cook and stir 1 to 2 minutes or until just tender. Remove from heat; season with salt and pepper, as desired. Toss with remaining one cup cheese; serve with steaks.

Cook’s Tip:  For best results, use the seedless portion of the zucchini for making ribbons.

Instructions

1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about ¼ inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1¾ to 2 hours for medium rare; 2 to 2¼ for medium doneness. Roast garlic 1¼ to 1½ hours or until very soft and golden brown; set aside.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
5. Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.

Instructions

1. Combine dressing, salt, sugar, herbs and garlic in a bag large enough to hold bottom round or large bowl. Place the roast in the bag and seal, pushing excess air out. If using bowl, cover with plastic wrap. Marinate roast in refrigerator (turning occasionally) for at least 4 hours or overnight.
2. Remove roast from bag and place on rack in roasting pan. Splash a little marinade over the roast and place in oven preheated to 325 degrees Fahrenheit. Roast for approximately 20 minutes per pound and remove from oven when an instant read thermometer inserted into thickest part of roast registers 120-125 degrees Fahrenheit for medium-rare.
3. Loosely tent the roast with foil and allow to rest for 15 minutes before slicing thinly across the grain.

Garlic Mashed Potatoes & Roasted Broccoli with Parmesan and Lemon

1. Cut ½ inch off the top of the garlic head with a sharp knife. Drizzle the exposed cloves of garlic with olive oil, wrap in foil and roast in a preheated 375 degree Fahrenheit oven until garlic has become tender, lightly browned and fragrant, approximately 30-40 minutes. Unwrap and remove roasted garlic cloves from skin. Mash cloves lightly into a paste with a spatula.
2. Cover chopped potatoes with cold water in a large pot. Add salt and bring to a boil over high heat. In a separate pot, bring cream and butter to a simmer over low heat.
3. Drain potatoes when tender and mash along with roasted garlic paste. Add cream and butter. Season to taste with salt and pepper. Raise oven temperature to 425 degrees Fahrenheit.
4. In a large bowl, toss broccoli spears with olive oil, salt and pepper to taste. Lay broccoli on a non-stick cookie sheet and roast in oven until browned, about 30-40 minutes. Place roasted broccoli spears back into a large bowl, drizzle with lemon juice and toss with the grated parmesan cheese.

Instructions

1. Preheat oven to 425° F.
2. Combine molasses, soy, garlic and thyme in a small bowl.  Place beef portions in a shallow casserole dish and pour marinade over steaks. Turn steaks to coat and marinate for three minutes. Remove steaks from marinade, season lightly with salt and fresh black pepper.
3. Heat a large non-stick saut© pan over medium-high heat. Add vegetable oil to pan and sear the tenderloin filets until they have a lightly charred appearance, approximately 1 minute per side.
4. Remove steaks and place on a fresh pan with a roasting rack. Finish cooking in the oven for approximately 5 to 10 minutes or until your desired doneness.  120° to 125° for Rare, 125° to 130° for Medium-Rare or 130° to 135° for Medium.
5. Allow steaks to rest for 5 minutes. Brush with soft butter before serving if desired.

Oven Roasted Yukon Gold Potatoes

Toss cut potatoes in a bowl with olive oil and season with salt and pepper. Place potatoes on a non-stick baking pan and bake in a 450° preheated oven at until golden brown, approximately 45 to 60 minutes, and turning occasionally. Transfer to a serving bowl and sprinkle with chopped parsley.

Balsamic Glazed Green Beans

Melt 2 Tbsp. butter in a large saut© pan over medium-high heat. Saut© onions and garlic until tender, approximately 3 minutes. Add beef broth and bring to a vigorous simmer. Reduce broth by two-thirds. Add green beans and balsamic vinegar, cover and cook until beans start becoming tender, approximately 3 to 4 minutes. Remove cover, add remaining butter and cook over high heat until juices reduce to a glaze. Season with salt and pepper to taste. Sprinkle with chopped basil.

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Season roast liberally with salt and black pepper. Coat bottom of heavy casserole pan with oil and place over medium heat. Brown roast on all sides.
3. Add chopped garlic to pan and briefly saut© until fragrant. Once garlic is lightly browned, add tomato paste and stir. Add red wine to pan and stir to deglaze the pan, scraping up any brown bits on the bottom of pan. Reduce heat to medium-low and allow liquid to reduce by half.
4. Once reduced, add beef stock, bay leaf and thyme. Cover casserole loosely with aluminum foil and place in preheated oven. Allow to roast in oven for 20 minutes, and then reduce temperature to 325 degrees Fahrenheit. Continue cooking for approximately 2 hours.
5. Add vegetables to pan and allow roast to continue cooking for 30 minutes. Check roast occasionally, stirring vegetables.
6. Remove foil tent and roast 30 additional minutes. Remove roast from oven when it is becoming fork tender. Let roast rest for 20 minutes loosely covered before carving.
7. Thicken gravy if necessary. Combine 1 tablespoon of softened butter with 1 tablespoon of flour. Add to pan juices over high heat and whisk until well incorporated.
8. Serve sliced roast along with the vegetables and pan gravy.

Instructions

1. Remove roast from refrigerator 1-2 hours before cooking. Preheat the oven to 500 degrees Fahrenheit.
2. Lightly salt the roast. Warm ½ cup of olive oil over medium heat in a heavy-bottomed roasting pan. Sear roast on all sides until nicely browned.
3. Mix together the garlic, herbs, salt and pepper. Rub roast with the remaining olive oil and then coat with the salt-herb mixture. Place roast on rack of roasting pan and roast in the oven for about 20 minutes.
4. Reduce oven temperature to 275 degrees Fahrenheit and continue roasting. After 20 minutes, start checking the roast with an instant read thermometer. Remove the roast when the thermometer reads 120-125 degrees Fahrenheit for medium-rare.
5. Tent loosely with foil once removed from oven and rest for 15 minutes before carving into thick slices against the grain.

Herb Roasted Baby Potatoes and Asparagus

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine potatoes, olive oil, garlic, herbs, salt and pepper in a mixing bowl and toss to coat potatoes evenly. Spread potatoes out in a roasting pan and place in oven to roast, turning occasionally, until lightly browned and getting tender, about one hour.
3. Place the asparagus into the same bowl and mix gently with the olive oil and season with salt and pepper. Place asparagus on a separate roasting pan and place in oven about 20 minutes before the potatoes are done. Roll asparagus around from time to time until they are showing lightly browned spots and are crisp-tender, about 20 minutes. Remove asparagus from oven, sprinkle evenly with crushed red pepper flakes. Arrange asparagus on platter and sprinkle with parmesan cheese and lemon zest. Serve alongside baby potatoes.

Instructions

Swift Black Angus London Broil

Preheat broiler. Coat beef with the olive oil and season to taste with salt and pepper. Place the London Broil on a rack under the broiler about 8″ from the flame for about 15 minutes, turning half way through cooking time. Check with instant read thermometer and remove from broiler when the temperature reads 120-125 degrees Fahrenheit for medium-rare. Tent with foil and allow to rest for 10 to 15 minutes. Slice ¼ thick slices across the grain. Serves 4.

Rice Pilaf and Pepper Steak Sauce

Prepare rice pilaf or packaged rice according to instructions and keep warm. Heat the olive oil in a large saut© pan over medium heat. Add peppers and onions and saut© until softened , approximately 4 to 5 minutes. Mix in tomato paste. Then stir in flour along with the butter. Cook for 30 seconds and add beef broth. Bring to a simmer and cook for 2 minutes. Add chopped parsley and season with salt and pepper to taste. Top London Broil with Pepper Steak Sauce and serve alongside warm rice pilaf.

Instructions

Instructions

1. Cut beef steak lengthwise in half, then crosswise into â…› to ¼-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
2. Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add ½ of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
4. Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
5. Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.

Cook’s Tip:  For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.

Instructions

1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring once.
3. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring frequently. Add broth and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.