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Archive for the ‘beef recipes’ Category

Here are 3 different, easy to make, recipes for meatloaf.

Meatloaf Recipe 1

Ingredients:

2 Eggs

1/2 cup water

Two tablespoons of soy sauce

1 small onion diced

2 Lbs. ground beef

8oz package of pre-made stuffing, (such as Stove Top)

salt & pepper to taste

Directions:

Preheat Oven to 350°F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2

My name is Jon C, and I am the office chef at Dawjee. Due to health and safety regulations, the only cooking utensils we’re permitted are a rice cooker, egg steamer and combination microwave oven (it can do grills and roasts). I try to use these tools to provide our staff with cheap healthy meals. Local dining establishments serve low quality, expensive food, that can have a noticeably negative impact on the afternoon performance of my staff.

In this article I shall describe a Chinese beef recipe that I cooked a couple of weeks ago. The seasoned strips of beef provide a tasty source of protein. While the rice and vegetables complete the meal to make it healthy and balanced. It cost under £5 to feed 3 hungry workers. And one of them ate enough for two.

I shall not list quantities in the ingredients list as I just take a guess and chuck things into the pot. Just use a sensible estimate and experiment until you have the balance of flavours that you require.

Ingredients

For beef:

rump steak

ginger

garlic

sesame oil

light soya sauce

ground black pepper

When acid reflux becomes a regular part of life, the sufferer is commonly advised to change his or her diet. Try to avoid citrus, Try to avoid acids. See if changes make it better. So you try. You experiment. And all the time, you’re wishing there were acid reflux cure recipes.

You finally go looking for such, and you find that there are cookbooks that focus on eating to avoid acid reflux. The trouble is that neither you nor your doctor can say for sure that your current diet is the problem. You hate to put out money for an acid reflux cookbook only to learn that your acid reflux stems from another cause. You’d like to find someone that inserts one little word in the phrase acid reflux cure recipes.

Acid reflux FREE cure recipes!

If you could just find acid reflux free cure recipes, you would try them. If it turned out that they did help, you wouldn’t mind investing in one or two good acid reflux recipe cookbooks.

The author can’t take space here to give you a collection of acid reflux free cure recipes, but let me contribute to your search.

In today’s society, it is often hard to find time to get the family together around the table for a home-cooked meal.  Yet the health professionals tell us we Americans need to eat a lot less fast food.  And the psycologists tell us we need to spend more time together as a family around the dinner table.  So what’s a busy family to do?  Make time to eat a home-cooked meal, together as a family, at least three times a week.  Get the children to set the table.  It’s a good learning experience for them, they learn to feel like an important part of the family, it saves mom and dad some time, the family experiences together time, etc.  And remember, this is just a family dinner.  Everything doesn’t have to be perfect.  So what if the placemats and napkins don’t match…let the kids have some fun and feel important.  Make gentle suggestions and never be critical.
Following is an easy menu that can be made quickly, especially when everyone helps out and works together.    And it won’t break the bank with the skyrocketing grocery prices of today. Give it a try this week.
SALISBURY STEAKS WITH ONIONS
1 lb lean ground beef
1 egg
1/4 cup seasoned bread crumbs
1/4 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1 tbsp Worcestershire sauce
1 1/2 tbsp butter
1 medium onion, thinly sliced
1 1/2 tbsp flour
1 1/4 cups low-sodium beef broth
1 tsp dried parsley
Preheat broiler.  Line broiler pan with foil and spray with a non-stick cooking spray.  Combine beef, egg, bread crumbs, salt, garlic, pepper and Worcestershire sauce in a large mixing bowl.  Mix well.  Shape into 4 patties.  Place patties on prepared broiler pan and broil, turning once, until no longer pink in the center; approximately 10 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Seperate onions into rings and add to skillet.  Saute about 4 minutes or until translucent.  Sprinkle in flour and cook, stirring continually, about 2 minutes.  Gradually stir in broth and cook, stirring continually until broth thickens; about 2-3 minutes.  Stir in parsley.  Pour onion gravy over the cooked patties and serve immediately.
Note:  Want to sneak in a vegetable?  Grate a carrot into the beef mixture before forming patties.
Make this 7-layer salad the night before and refrigerate.  When you get home from work, soccer games, music lessons or whatever, your salad is ready and waiting.
7 LAYER SALAD
4 cups bite-sized mixed lettuce pieces
1 cup chopped green bell pepper
1/2 chopped mild or sweet onion
1 box frozen peas
6 hard-boiled eggs, sliced
1 pkg (8 oz) shredded low-fat cheddar cheese
6 slices crisp fried bacon, crumbled
1 pkg Ranch Dressing mix
1 cup mayonnaise
1 cup low-fat plain yogurt
In a clear salad bowl, layer the following ingredients in this order: lettuce, bell pepper, onion, frozen peas and eggs.  In a small mixing bowl, mix together the Ranch Dressing mix, mayonnaise and yogurt.  Add atop the layers in bowl.  Add cheese and bacon.  Cover tightly with a lid or aluminum foil, plastic wrap, etc.  Refrigerate overnight before serving.
ZUCCHINI AND YELLOW SQUASH SAUTE
2 medium zucchini
2 yellow squash
2 tbsp olive oil
1 clove garlic, minced
1 tomato, peeled, seeded and chopped
1 tsp dried oregano
pinch of dried basil
Salt and pepper to taste, optional
Scrub zucchini and yellow squash; cut into 1/4-inch slices.  In a large skillet, heat the olive oil over medium heat.  Add the garlic and cook, stirring, for about 30-45 seconds.  Add the zucchini and yellow squash to skillet.  Cook, stirring occasionally, until tender–about 5-6 minutes.  Stir in the tomato and oregano.  Simmer 1-2 minutes longer.  Add salt and pepper, if desired.
For dessert, here is a quick and easy recipe for parfaits.
CHOCOLATE ORANGE PARFAIT
2 cups fat-free milk
1 pkg sugar-free instant chocolate pudding
1/2 cup nonfat dry milk powder
3/4 tsp grated orange peel + more for topping
1 cup evaporated skim milk
In a large bowl, combine skim milk, pudding mix, nonfat dry milk and 3/4 teaspoon orange peel.  Mix at low speed until just blended, 1 to 2 minutes.  Using a seperate, clean, chilled bowl and chilled beaters, beat evaporated skim milk until soft peaks form.  Fold into thickened pudding mixture. Spoon into dessert glasses and sprinkle with grated orange peel.  Top with sugar-free whipped topping if desired, reserving the topping grated orange peel to go on top of the whipped topping.
Note:  This recipe, without the topping, has 13 g protein and 26 g carbs
 
 
 
 

Written by Linda Wilson our expert of the day.

Today we are going to look at a very traditional dish from the North Western corner of Spain, Galician Beef Sirloin.

Most authorities tend to take the view point that as life in Galicia is heavily influenced by the sea that the only recipes worth taking note about are the seafood dishes so this recipe is at least part of the argument that proves that to be just yet another travel myth.

There are 17 different autonomous regions that come together to form modern-day Spain and the majority of these regions have their own cultures that is the majority of them have their own linguistic variations and in some cases different languages and they certainly have their own individual cuisines.

One such extremely distinctive autonomous region is Galicia which is Spain’s most north-western province. Spain’s most westerly autonomous region it is surrounded on two sides by the Atlantic Ocean and as you can imagine for a region that has so much rugged coastline a lot of Galician cuisine is very much based on seafood and seafood based recipes.

Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe’s, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.

Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.

This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.

Brisket is basically the chest of the cow, and as such includes the ribs. So not the easy to sort out steaks, but a joint with loads of flavour that responds to the right sort of cooking. At one time any beef would only be eaten by the rich , which is why in English the word beef comes from the Norman French ‘Beouf’ . the Normans ate the meat. The Saxons looked after the animals – so it is their word Cow that is used for the animal. Cattle comes from Latin and meant movable property – as in chattels.

In those times of course cattle were only killed at certain times of year – the autumn to save providing for winter fodder. This meant that meat had to be preserved – usually by salting it. It also meant that it wasn’t always as fresh as it might be – hence the use of spices in medieval times to cover any bad tastes.

Brisket is an economic joint that works best in recipes that specify long slow cooking – 5 or 6 hours as opposed to minute steak. I find a slow cooker is great if you have one. It is usually purchased ready boned and rolled. Because the animal uses its chest muscles all the time the muscle is firm and would be tough unless cooked slowly.

CONTENTS

GRANDMA’S OVEN FRIED CHICKEN

Grandma’s OATMEAL COOKIE MIX

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

COCKTAIL SAUCE

LIGHTSIDE

RUSSIAN BORCH SOUP

UKRAINIAN CABBAGE ROLLS

ITAKIAN SPAGHETTI

CHINESE BEEF AND POTATO PATTIES

POLISH PYROGY

DUTCH APPLE PIE

Grandma’s Oven Fried Chicken

4 ounces……………..(125 ml)……………potato chips.

½ cup ………………..(125 ml)……………butter.

½ teaspoon ………….(2.5 )………………garlic powder.

Melt butter. Brush chicken with butter. Crush potato chips with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F (190 C) for about 1 hour.

YIELD: Coating for 1 fryer.

TIME: Preparation 10 minutes, cooking time approx. 1 hour.

Grandma’s Oatmeal Cookie Mix

3 cups……………….(750 ml)…………flour.

1 teaspoon…………(5 ml)……………baking soda.

1 teaspoon…………(5 ml)………………baking powder.

2 teaspoon…………(10 ml)……………salt.

2 ½ ………………… (625 ml)………… sugar.

1 cup………………..(250 ml)……………shortening.

3 cups………………(750 ml)……………oatmeal.

Sift flour, baking soda, baking powder, salt and sugar together three times. Cut shortening into sifted dry ingredients unti mixture resembles corn meal. Add rolled oats and mix well. Store in covered container at room temperature.

The answer could depend on how you define “chili”. For this article, I am defining chili as “any stew made with significant amounts of chiles”. The Americanized recipe consisted of dried beef, suet, dried chile peppers, and salt, which were pounded together and left to dry into bricks. Through research, I have found three possible origins of chili.

Back in the early 1840’s, many Texan cowboys headed west for the California gold fields or out for a big cattle round-ups. These cowboys pounded beef fat and dried beef with chili peppers and salt to make a sort of a paste. This paste was easy to carry, and it made a food that wouldn’t spoil quickly. They would boil this concoction with water while they were on the trail to make a hearty, hot meal.

Others claim that these cowboys would plant oregano, chiles, and onions along their well heavily traveled trails in patches of mesquite. This kept the foraging cattle from eating them. As they moved along the trails, they would harvest the spices, onions, and chiles that they planted and combine them with beef to make a dish called “Trail Drive Chili”.