Beef

Discussion in 'BOC Member Cookbook' started by sal_jr, Oct 17, 2005.

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  1. sal_jr

    sal_jr New Member

    Messages:
    1,390
    State:
    Ithaca, MI
    bone-in ribeyes*
    brussel sprouts*
    yukon gold potatoes*
    cream cheese*
    sour cream*
    chocolate chips
    yams*
    fresh horseradish*


    Put Brussel's sprouts in the steamer and steam em up. Let them cool to room temperature. Toos in the food processor and puree. Add horseradish to it and give it another quick tap to puree that too. Spoon into a bowl and add sour cream and cream cheese till you have a saucy consistency, add salt and pepper. Set aside but keep it warm.

    Crush black, white, and green peppercorns and mix with sea salt and put it inm a plate. Take the ribeye and drag it through the plate of pepper so that it becomes totally encrusted with the seasoning. Broil the ribeye till you have it done to your liking- I am a medium rare kinda guy, but thats me. Drizzle the horseradish/sprout sauce on top of the meat.

    Take and skin the potatoes and yams and cut into wedges, drizzle with olive oil, add salt and pepper and garlic powder and bake at 400 till theyre crispy on the outside and soft inside. (bout an hour)

    Take chocolate chips and mix with cream cheese, sugar, a couple of eggs, and a touch of vanilla extract, and pour into custard cups and bake at 375 till theyre golden on top or till the top springs back atcha when you touch it.

    OOOOOORRRRRRRR

    Take your chocolate chips and melt them and mix with cream cheese, sugar, eggs, vanilla, and pour into custard cups and bake blah blah blah till its blah blah blah.

    Sal
     
  2. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    bone-in ribeyes*
    brussel sprouts*
    yukon gold potatoes*
    cream cheese*
    sour cream*
    chocolate chips
    yams*
    fresh horseradish*

    season ribeyes with salt and pepper, broil or grill in olive oil to your desired temp

    steam sprouts, serve with butter, sea salt, and cracked black pepper

    rub potatoes with margerine, roll in sea salt, and bake till done
    serve with sour cream, real butter, chives

    whip up some homemade brownies, mix cream cheese with sugar, egg, and chocolate chips. drop onto brownies and bake until done

    mix horseradish with sour cream for your ribeye

    serve with yam biscuits
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Basic Pot Roast

    Originally posted by David Carroll(Catdaddy_64)

    5 1/2 lb Pot roast or rump roast
    Seasoned salt
    7 Potatoes -- quartered
    7 Carrots; pared -- cut 2" pieces
    5 md Onions -- peel/halve
    3/4 c Water
    3 Beef bouillon cubes


    Season meat well with seasoned salt. Place 1/2 of vegetables in bottom of removable liner; place meat on top of vegetables; add remaining vegetables. Add crushed bouillon cubes to 3/4 cup water and pour over vegetables and meat in liner. Place liner in base. Cover and cook on auto 9 hours; or low 10-12 hours; or high 6-7 hours.
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Dean Tegtmeyer(Lakecat)

    HAMBURGER PIE

    BROWN 2# GROUND BEEF WITH SEASONING AND ONION OR ONION FLAKES. DRAIN. RETURN TO STOVE OVER LOW HEAT AND ADD 1 CAN TOMATO SOUP, SPRINKLE WITH PARMESAN CHEESE, STIR IN AND SPRINKLE AGAIN. UNROLL 1 PKG. CRESCENT ROLLS AND LINE 9" PIE PAN. PUT IN HAMBURGER MIXTURE AND TOP WITH VELVEETA CHEESE SLICES. BAKE IN 375 OVEN FOR 25 MIN. OR UNTIL CHEESE SLICES ARE MELTED.

    ENJOY!
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don't overcook the vegetables as they will become more tender when the dish is reheated in the microwave.

    Makes 4 servings

    Ingredients:

    8 ounces top sirloin, cut into 1/4-inch-thick strips
    3 tablespoons soy sauce
    1 tablespoon Sherry
    1 tablespoon brown sugar
    1 tablespoon oriental sesame oil
    3 large garlic cloves, minced
    1 2-inch piece fresh ginger, peeled, minced (or 1 teaspoon ginger powder)
    2 cups broccoli florets
    1 tablespoon peanut or vegetable oil
    2 cups Chinese pea pods, trimmed
    6 green onions, cut into 1-inch-long pieces
    1/2 red bell pepper, sliced
    1 teaspoon cornstarch

    Preparation:

    Combine beef with next 6 ingredients to make marinade.

    Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.

    Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade.

    Stir-fry beef until just browned, about 2 minutes. Remove beef from wok.

    Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.

    Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

    Serve over bed of instant rice.
     
  6. Buddrice

    Buddrice New Member

    Messages:
    4,032
    State:
    Louisiana
    1 bell pepper Chopped
    1 celery stalk chopped
    2 cups onion chopped
    1 Jalapeno pepper chopped
    1 seven-ounce can of mushrooms “pieces”
    1 ten-ounce can of Rotel diced tomatoes with chilies
    1 teaspoon of Tony Chachere’s “more spice”
    1 tablespoon of Cajun Shake
    1 teaspoon of garlic powder
    1/2 teaspoon of Black pepper
    2 tablespoons of Worcestershire sauce
    2 tablespoons of Olive oil
    1 and ½ pounds ground meat
    1 cup of uncooked rice
    2 ready-made piecrusts
    2 ready-made roll out piecrust
    In a skillet sauté the bell pepper, celery, onion and Jalapeno with the olive oil for about fifteen minutes. Then add the meat and cook until the meat is browned. Drain the juice from the meat. Drain the juice from the tomatoes and mushrooms. Add the tomatoes, mushrooms, and spices to the meat and cook for about five minutes. In a different pan cook the rice, as you would usually do, then add the rice to the mixture and stir in good.
    Place mixture in a ready-made piecrust and cover with ready-made roll out piecrust. Bake in preheated oven at 380 degrees approximately 40 minutes, until brown.
    Makes 2 pies.
    Options: Adjust spices according to your taste. Instant rice can be substituted, if desired.
     
  7. jlingle

    jlingle New Member

    Messages:
    1,036
    State:
    Altus, Okl
    Steak & cheese bagels, of course. Cut your steak into 1/4" strips, about 3 or 4 inches long, and cut about 12 strips. Warm up the steak strips, put 'em on a bagel and top with slices of cheese. Believe me, it's fantastic and easy enough that even I can do it and enjoy it.:cool2:
     
  8. spoonfish

    spoonfish New Member

    Messages:
    3,780
    State:
    Warsaw, Mo.
    Smothered Steak:

    2 to 3 pounds round steak
    1 cup flour , salt, pepper and any other seasoning you prefer.
    1 envelope dry onion soup mix
    1/2 cup water
    2 cans cream of mushroom soup
    butter flavored crisco


    Sprinkle seasoned flour on one side of meat, pound in with meat tenderizer hammer.
    Repeat on other side of meat and pound in.
    Melt crisco in large skillet and brown meat over med. heat on both sides.
    Add dry soup mix, 1/2 cup water and cream of mushroom soup.
    Cover and simmer 1-2 hours, depending on desired tenderness.
     
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