Asian Beef Noodles
Awesome BBQ Recipes from Kevin the BBQ GURU
Barbecued Baby-Back Ribs
Beef Brisket Dinner
Beef Tenders
Beef Tips and Noodles
Brisket with Onion Gravy
Chicken Fried Steak Or Chicken Fried Chicken
Country Ham Slices with Golden Sauce
Ever-Ready Swiss Steak
Fried Cube Steak
Grandma Hazel's Saucy Franks
Hamburger Steak With Onions and Gravy
Kansas City Style Smoked Brisket
Mama Mia Meat Sauce
Marinated Flank Steak with Pineapple
Marinated London Broil
MEAGAN'S PASKETTI SAUCE (UMMY NUMMY SUPER MEATY PASKETTI SAUCE)
Molasses-Grilled Pork Tenderloin
Mom's Fluffy Meatloaf
Rio Grande Rub Steaks
Salisbury Patties
Salisbury Steak
Savory Pot Roast
Savory Swiss Steak
| 1 | pound beef round tip steak, cut 1/8" to 1/4" thick |
| 1 | jalapeno, finely chopped |
| 1 | tablespoon vegetable oil |
| 1 | package beef flavored instant ramen noodles |
| 1/4 | cup Heinz 57 steak sauce |
| 1 | carrot, shredded |
| 2 | tablespoons chopped fresh cilantro |
| |
Stack beef steaks; cut into 1" x 3" strips. In medium bowl, combine beef, jalapeno pepper and oil; toss to coat.
Break noodles into 4 pieces; reserve seasoning packet. Cook noodles as package directs; drain.
Heat large nonstick skillet over medium-high heat until hot; stir-fry beef (1/2 at a time) 1 minute or until no longer pink. (Do not overcook.) Remove beef; keep warm.
In same skillet, combine noodles, steak sauce, carrot, cilantro and reserved seasoning. Cook over medium heat until hot, stirring occasionally. The return beef to skillet; mix lightly. Makes 4 servings.
Nutrition Facts
Amount Per Serving:
Calories 201 - Calories from Fat 85
Percent Total Calories From: Fat 42%, Protein 49%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 69mg, Sodium 598mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 5262 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units
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Nutrition Facts
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Amount Per Serving:
Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 3 | pounds ribs, pork baby back, each rack cut in half |
| Barbecue Sauce | |
| 1 | cup ketchup |
| 1/4 | cup cider vinegar |
| 3 | tablespoons dark brown sugar |
| 3 | tablespoons Worcestershire sauce |
| 1 | teaspoon liquid smoke |
| 1/2 | teaspoon salt |
| |
Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender.
Meanwhile mix sauce ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.
Heat broiler. Line broiler pan with foil for easy cleanup. Place ribs, meat side down, on broiler rack, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6-7 minutes. Turn ribs over, brush with remaining sauce and broil 6-7 minutes longer or until edges are slightly charred.
Nutrition Facts
Amount Per Serving:
Calories 779 - Calories from Fat 391
Percent Total Calories From: Fat 50%, Protein 38%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 18g, Cholesterol 222mg, Sodium 1167mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 74g, Vitamin A 610 units, Vitamin C 9 units, Calcium 0 units, Iron 9 units
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| 4 to 3 | pounds beef brisket |
| salt and pepper | |
| fresh garlic | |
| tabasco sauce | |
| 1 | yellow onion, cut into eighths |
| Southern Dipping Sauce | |
| yellow onion, from the baking pan | |
| cup red wine vinegar | |
| 2 | tablespoons Worcestershire sauce |
| 2 | teaspoons tabasco sauce |
| 1 | tablespoon parsley, chopped |
| 2 | tablespoons honey |
| |
Thoroughly rub the brisket with salt, pepper, and fresh garlic, adding a few dashes of Tabasco sauce. Place the brisket and the onions in a shallow baking pan with ¼ inch of water. Bake uncovered at 325-degrees for 2 hours.
Southern Dipping Sauce
Grind the onion with the vinegar. Add the sauces and the parsley and mix well. Bring to boil. Remove from heat and set aside.
To Serve:
Pour the sauce over the sliced brisket.
Nutrition Facts
Amount Per Serving:
Calories 3995 - Calories from Fat 2718
Percent Total Calories From: Fat 68%, Protein 23%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 302g, Saturated Fat 118g, Cholesterol 897mg, Sodium 1844mg, Total Carbohydrate 79g, Dietary Fiber 3g, Sugars 0g, Protein 231g, Vitamin A 292 units, Vitamin C 34 units, Calcium 0 units, Iron 24 units
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| 6 | pounds beef tip roasts, or some type of beef you would marinate ask the butcher |
| 1 | 16 oz. jar Italian dressing |
| coarsely ground black pepper, to taste | |
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Cut beef into cubes large enough so they will not fall through your grill. Marinate meat in salad dressing for 4 to 5 hours, turning periodically. Sprinkle with coarse black pepper. Then grill on barbecue grill to desired doneness. This will melt in your mouth.
I have marinated the meat overnight also.
Nutrition Facts
Amount Per Serving:
Calories 282 - Calories from Fat 99
Percent Total Calories From: Fat 35%, Protein 65%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 129mg, Sodium 103mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units
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| 1 | pound sirloin tip steak, cubed |
| 1 | 10 3/4 ounce can cond. cream of mushroom soup |
| 1 | package beef with onion soup mix, (1.25 ounce) |
| 1 | 4 oz. can mushroom, drained |
| 1 | cup water |
| 1 | 16 oz. package wide egg noodles |
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1 Preheat oven to 400 degrees F (200 degrees C).
2 In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3 Bake in a preheated oven for 1 hour.
4 While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles
Nutrition Facts
Amount Per Serving:
Calories 258 - Calories from Fat 125
Percent Total Calories From: Fat 49%, Protein 41%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 66mg, Sodium 677mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 0 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
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| 2 | cups water |
| 1 | envelope beef-flavored mushroom soup mix |
| 4 | cups onions, sliced |
| 3 | pounds beef brisket, thin cut, top fat trimmed to 1/4 inch |
| 2 | pounds small red potatoes, scrubbed and cut in half |
| 1 | pound carrot, cut into 2-inch pieces |
Heat the oven to 350°.
In a 4- 5o 5-quart Dutch oven, mix the water and soup mix. Bring to a boil over high heat. Remove the pan from the heat.
Scatter half the onions over the soup mixture. Add the meat, fat side up. Scatter the remaining onions over the meat. Cover and bake for 1 1/2 hours.
Scatter the potatoes and carrots around the meat. Cover and bake for 1 1/2 to 2 hours longer, or until the meat and vegetables are tender.
Transfer the meat to a cutting board and slice across the grain in thin slices. Serve with the vegetables and pan gravy.
Nutrition Facts
Amount Per Serving:
Calories 842 - Calories from Fat 456
Percent Total Calories From: Fat 54%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 20g, Cholesterol 149mg, Sodium 139mg, Total Carbohydrate 53g, Dietary Fiber 3g, Sugars 0g, Protein 43g, Vitamin A 21303 units, Vitamin C 37 units, Calcium 0 units, Iron 6 units
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The secret is in the dry ingredients. You want to use one cup of all purpose flour and one sleave of crackers crushed and mixed together in a blender or food processor. To the dry mix add garlic salt , pepper, and a hint of cayenne pepper or chili powder.
1 cup flour
1 sleeve of crackers
Garlic Salt
Pepper
Chili Powder or Cayenne Pepper to taste
1 egg slightly beaten
1 cup of milk mixed
Mix Milk and egg together
Dip your meat in the dry mix first then in the egg and milk then once more in the dry mix. Make sure your oil is at least at 375 degrees before dropping in your meat. This makes for a crispy crust that is sure to please kids young or old.
Nutrition Facts
Amount Per Serving:
Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
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| 1 | 20 oz. can sliced pineapple in its own juice |
| 1/2 | cup brown sugar |
| 1/3 | cup mustard |
| 2 | teaspoons cornstarch |
| 1/4 | teaspoon ground cloves |
| 2 | slices ham steaks, (1/2-inch thick) |
| 2 | teaspoons margarine |
Drain pineapple; reserve juice. Combine reserved juice, brown sugar, mustard, cornstarch and cloves in medium saucepan; stir until blended. Cook, stirring constantly, until sauce boils and thickens. Add pineapple. Heat through.
Cook and stir ham in margarine. Serve with sauce.
Nutrition Facts
Amount Per Serving:
Calories 215 - Calories from Fat 85
Percent Total Calories From: Fat 40%, Protein 35%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 47mg, Sodium 1419mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 63 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
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| 3 | pounds round steaks, cut into pieces |
| 1/2 | cup flour |
| 1 1/2 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 1 | teaspoon dry mustard |
Combine flour, salt, pepper, and dry mustard. Coat steak pieces in mixture. Brown meat in small amount of oil. After browning meat, pour 1 cup water in skillet and make a gravy (you may want to add additional flour mixture to increase volume and thickness).
Place meat in casserole dish, pour gravy over, and cover. Bake at 450° for 25 minutes. Turn oven off and leave meat in oven for 2 hours. Meat is delicious, very tender.
Nutrition Facts
Amount Per Serving:
Calories 332 - Calories from Fat 78
Percent Total Calories From: Fat 24%, Protein 67%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 143mg, Sodium 686mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units
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| 2 | pounds cube chuck steaks, (Cut into strips) |
| 1 | Large Red Pepper, (Core & Chopped) |
| 1 | medium onion, (Diced) |
| 1/2 | cup red wine |
| 2 | tablespoons garlic powder |
| 1 | tablespoon rosemary |
| 2 | tablespoons Romano cheese, grated |
| 1/2 | cup corn oil |
| salt | |
| black pepper | |
| oregano | |
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Pre-heat large frying pan on medium heat.Then add in corn oil. Add in steak and let cook for five minutes.
Add in chopped red pepper and spanish onion. Pour wine evenly over contains. Stir together well. Sprinkle in garlic powder, rosemary, romano, and oregano.
Add salt and pepper to taste. Let cook for 20 minutes, stirring occasionally.
Nutrition Facts
Amount Per Serving:
Calories 475 - Calories from Fat 304
Percent Total Calories From: Fat 64%, Protein 31%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 8g, Cholesterol 123mg, Sodium 302mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 41 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units
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| 1 | pound beef frankfurter |
| 2 | tablespoons butter |
| 1 | 10 3/4 ounce can tomato soup |
| 1/4 | cup brown sugar |
| 1/4 | cup water |
| 3 | tablespoons vinegar |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | lemon, sliced |
| 1/2 | onion, thinly sliced |
| 1/4 | cup green bell pepper, chopped |
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Score franks (corkscrew) fashion. In skillet, brown franks lightly in butter. Add remaining ingredients except green pepper. Simmer covered about 10 minutes. Add green pepper and cook covered about 5 minutes longer. Serve over buns.
Nutrition Facts
Amount Per Serving:
Calories 390 - Calories from Fat 270
Percent Total Calories From: Fat 69%, Protein 12%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 13g, Cholesterol 65mg, Sodium 1357mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 546 units, Vitamin C 62 units, Calcium 0 units, Iron 2 units
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| 1 1/3 | pounds ground chuck |
| 3/4 | cup onion, finely chopped |
| 1 | egg |
| 1 | tablespoon Worcestershire sauce |
| 1 1/2 | teaspoons seasoned salt |
| 3/4 | teaspoon pepper |
| 1/2 | teaspoon garlic powder |
| 1/3 | cup self-rising flour |
| 1/4 | cup self-rising flour |
| 3 | tablespoons vegetable oil |
| 2 | medium, peeled and sliced, onions |
| 2 | cups water |
| 1/2 | teaspoon salt |
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Combine chuck, 3/4 cup onion, egg, and Worcestershire sauce with 1 tsp. seasoned salt, 1/2 tsp. pepper, and the garlic powder, mixing well; shape into4 to 4-1/2 inch patties. Dredge well in 1/3 cup flour. Heat oil in a large heavy (iron) skillet over medium-high heat, add patties, and cook until well browned on both sides. Remove from skillet and set aside. Add sliced onion to skillet; reduce heat to medium, and saute' until onion is browned. Combine water, 1/4 cup flour, 1/2 tsp. seasoned salt, salt, and 1/4 teaspoon pepper; stir until smooth. Stir into skillet and cook, stirring constantly, until thickened. Return steaks to skillet, turning to coat with sauce. Cover, reduce heat, and simmer 15 minutes. Makes 4 servings.
Nutrition Facts
Amount Per Serving:
Calories 471 - Calories from Fat 294
Percent Total Calories From: Fat 62%, Protein 27%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 10g, Cholesterol 152mg, Sodium 1983mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 80 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
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| Rub: | |
| 1/2 | cup sugar |
| 1/2 | cup black pepper |
| 1/2 | cup paprika |
| 1/4 | cup chili powder |
| 1/4 | cup salt |
| 2 | tablespoons garlic powder |
| Sauce: | |
| 2 | tablespoons vegetable oil |
| 1/2 | cup onion, chopped |
| 4 | cloves garlic, finely minced |
| 2 | cups catsup |
| 1/4 | cup molasses |
| 2 | teaspoons prepared horseradish |
| 1 | bay leaf |
| 1 | teaspoon chili powder |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon coarsely ground black pepper |
| 1/2 | teaspoon dried basil |
| 1/2 | teaspoon dried thyme |
| 1/4 | teaspoon dried rosemary |
| Meat: | |
| 7 | pounds beef brisket, untrimmed |
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Prepare a covered grill. In a small bowl, combine dry rub ingredients. Thoroughly rub the brisket all over with the rub mixture.
Cook the meat slowly over indirect heat at about 200° for 3 to 4 hours. The internal temperature should reach 165°.
Remove the meat from the grill and wrap tightly in foil, return it to the grill and continue cooking, still at 180 to 200° for an additional 3 hours or until tender.
To make the sauce, heat the oil in a medium saucepan. Add the onion and garlic and saute until the onion is transparent, about 3 to 4 minutes. Add the remaining ingredients and simmer, uncovered, over low heat until the mixture is slightly thickened, about 10 minutes.
To serve, remove the meat from the grill and allow to stand 10 minutes. Remove the foil and slice very thin. Serve with the warm barbecue sauce.
Nutrition Facts
Amount Per Serving:
Calories 747 - Calories from Fat 480
Percent Total Calories From: Fat 64%, Protein 21%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 20g, Cholesterol 149mg, Sodium 2526mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 3412 units, Vitamin C 10 units, Calcium 0 units, Iron 7 units
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| 2 | pounds ground chuck |
| 4 | 28 oz. cans tomato sauce |
| 1 | 19 oz. can tomato paste |
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 1 | cup parsley flakes |
| 1/2 | teaspoon dried oregano |
| 2 | teaspoons garlic, crushed |
| salt and pepper, to taste |
In a large (at least 6 quart) pot, cook the meat until it looses it's pinkness. Drain the fat, the return to the heat; add the remaining ingredients. Bring to a boil. Reduce the heat; simmer 1 1/2 hours, stirring often. Freezes well.
The servings are a guess. It makes 5 quarts.
Nutrition Facts
Amount Per Serving:
Calories 264 - Calories from Fat 101
Percent Total Calories From: Fat 38%, Protein 24%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 40mg, Sodium 1426mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 0g, Protein 16g, Vitamin A 3291 units, Vitamin C 46 units, Calcium 0 units, Iron 5 units
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| 1 | 15 oz. can sliced pineapple in its own juice |
| 1/4 | cup teriyaki sauce |
| 2 | tablespoons honey |
| 1 | pound flank steak |
1. Drain pineapple, reserving 2 tablespoons juice. Set aside pineapple for later use.
2. Combine reserved juice, teriyaki sauce and honey in shallow 2-quart dish; mix well. Add meat; turn to coat. Cover and refrigerate at least 30 minutes or overnight.
3. Remove meat from marinade, reserving marinade. Cook about 4 minutes on each side for rare; about 5 minutes on each side for medium; or about 6 minutes on each side for well done. During last 4 minutes of cooking, brush pineapple slices with marinade; grill until heated through.
4. Slice meat across grain; serve with pineapple. Garnish, if desired.
Note: Marinade that has come into contact with raw meat must be discarded or boiled for several minutes before serving with cooked food.
Nutrition Facts
Amount Per Serving:
Calories 220 - Calories from Fat 78
Percent Total Calories From: Fat 35%, Protein 44%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 57mg, Sodium 761mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
Prep: 1:35 Cook: 0:10 Stand: 0:00 Total: 1:45
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| 1/3 | cup teriyaki sauce |
| 1/3 | cup soy sauce |
| 1/3 | cup Worcestershire sauce |
| 1/2 | teaspoon garlic powder |
| 3 | pounds top round steaks, or london broil |
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Mix equal parts of teriyaki, soy, and worcestershire sauces. Add garlic powder. Lay London broil in deep pan. Tenderize with fork. Pour marinade over meat and let stand covered in refrigerator overnight. Turn 3 or 4 times, tehn let set until ready to cook. Start grill. When coals are glowing, put meat on grill. Cook until lightly browned, about 6 to 9 minutes. Turn once. Best if sliced thinly.
Nutrition Facts
Amount Per Serving:
Calories 472 - Calories from Fat 113
Percent Total Calories From: Fat 24%, Protein 71%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 215mg, Sodium 2490mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 84g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units
Related Items
| 1 | pound Italian sausage |
| 1 | pound lean ground beef |
| 2 | tablespoons olive oil |
| 10 to 8 | large mushrooms |
| 2 to 1 | clove garlic |
| 1 | red wine, the better the wine, better the sauce |
| 2 | tablespoons Italian seasoning, or if you have fresh use them to taste, it is better |
| 1 | 16 oz. can tomato sauce |
| 2 | 16 oz. cans tomatoes, peeled and crushed |
| 1 | 6 1/2 oz. can tomato paste |
| 1/4 | cup Parmesan, grated |
| 1/4 | cup Romano cheese, grated |
| 1/2 to 1/4 | teaspoon sugar |
| 1/2 | teaspoon salt |
| |
(I've never really measured on a lot of the stuff, but it sounds about right) In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine. Simmer until the wine has reduced by about half.
In a large pot, brown the sausage and hamburger together. If you bought the sausage in links, remove it from the casings before cooking. A little extra effort, and a bit messy, but it's worth it. Drain. After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout. When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well. Simmer until you're ready to eat, stirring occasionally. It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce. And of course, lots of extra freshly grated Parmesan cheese.
Nutrition Facts
Amount Per Serving:
Calories 3063 - Calories from Fat 1694
Percent Total Calories From: Fat 55%, Protein 24%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 188g, Saturated Fat 63g, Cholesterol 573mg, Sodium 7441mg, Total Carbohydrate 140g, Dietary Fiber 15g, Sugars 0g, Protein 186g, Vitamin A 15394 units, Vitamin C 396 units, Calcium 0 units, Iron 34 units
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| 1/4 | cup molasses |
| 2 | tablespoons coarse-grained Dijon mustard |
| 1 | tablespoon apple cider vinegar |
| 4 | pork tenderloin, (3/4 pound) trimmed |
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COMBINE first 3 ingredients, and brush over tenderloins. Cover and chill 8 hours.
COOK, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 20 minutes or until a meat thermometer inserted into the thickest portion registers 160 degrees, turning once
Nutrition Facts
Amount Per Serving:
Calories 74 - Calories from Fat 14
Percent Total Calories From: Fat 19%, Protein 50%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 26mg, Sodium 28mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
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| 1 | pound ground Beef Top Round |
| 1/2 | pound ground pork |
| 3 | slices soft bread crumbs |
| and | |
| 1 | cup milk |
| or | |
| 1 | cup dry bread crumbs |
| and | |
| 1 1/4 | cups milk |
| 1 | egg, beaten |
| 1/4 | cup onion, minced |
| 1 1/4 | teaspoons salt |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon dry mustard |
| 1/4 | teaspoon sage |
| 1/4 | teaspoon celery salt |
| 1/4 | teaspoon garlic salt |
| 1 | tablespoon Worcestershire sauce |
| 3 | tablespoons catsup, heinz is best |
| |
Mix all ingredients except catsup thoroughly. For better browning, shape into loaf on shallow baking pan. Bake until done. Serve hot or cold.
For catsup topped loaf spread with catsup on top before baking. Bake at 350° for 1 1/2 hours.
Nutrition Facts
Amount Per Serving:
Calories 293 - Calories from Fat 138
Percent Total Calories From: Fat 47%, Protein 32%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 103mg, Sodium 676mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 188 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
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| 2 | pounds sirloin steak, cut into 4 steaks |
| 1 1/2 | tablespoons ancho chili peppers, powder |
| 1 1/2 | tablespoons cumin, ground |
| 1 | teaspoon coriander, ground |
| 1/2 | teaspoon cayenne pepper |
| 1 | red onion, Large, cut into 4 thick slices |
| extra virgin olive oil | |
| salt and pepper | |
| |
Let steaks rest from refrigerator for a few minutes to take the chill off. Preheat grill pan or indoor electric grill to high heat. Combine spice rub ingredients. Rub spice blend into steaks. Coat sliced red onion with a drizzle of oil. Season with salt and pepper. Grill steaks and onion slices 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season steaks with salt. To with separated rings of grilled onions. Serve with hot Cracked corn bread and cheese and Mexican Salad.
Nutrition Facts
Amount Per Serving:
Calories 78 - Calories from Fat 36
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 298mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 540 units, Vitamin C 15 units, Calcium 0 units, Iron 2 units
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| 2 | pounds ground beef, (4, 6, 8, 10, 12) |
| 1 | package onion soup mix, (2, 3, 4, 5, 6) |
| 1 1/2 | cups bread crumbs, (3, 4 1/2, 6, 7 1/2, 9) |
| 1/2 | teaspoon garlic powder, (1, 1 1/2, 2, 2 1/2, 1Tablespoon) |
| 1 | tablespoon Worcestershire sauce, (2, 3, 1/4 c., 1/4c.+ 1T., 1/4c.+ 2 T. |
| 1/4 | teaspoon black pepper, (1/2, 3/4, 1, 1 1/4, 1 1/2) |
| 2/3 | cup water, (1 1/3, 2, 2 2/3, 3 1/3, 4) |
| 2 | brown gravy mix, (4, 6, 8, 10, 12) |
| |
Assembly Directions:
Combine all ingredients well. A stand mixer is great for this! Shape into 10 equal sized balls. Shape each ball into an oval patty. Brown patties in skillet sprayed w/Pam type spray, about 4 minutes on each side until juices run clear.
Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers.
To serve: Prepare gravy according to package directions in a skillet. Add thawed patties and simmer until patties are heated through. Serve over mashed potatoes, rice or noodles.
*Amounts in parentheses are for 20, 30, 40, 50, and 60 patties.
Nutrition Facts
Amount Per Serving:
Calories 182 - Calories from Fat 24
Percent Total Calories From: Fat 13%, Protein 10%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 2mg, Sodium 1417mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
Related Items
| 1 | pound ground beef, lean |
| 1/3 | cup dry bread crumbs |
| 1/4 | cup chopped onion |
| 1 | egg -- beaten |
| 1 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 2 | cups beef broth |
| 1 | large onion -- sliced thin |
| 1 | cup sliced mushrooms |
| 3 | tablespoons cold water |
| 3 | tablespoons cornstarch |
| |
-Combine beef, bread crumbs, onion, egg, salt, and pepper.-Shape into 4 patties, about ¾" thick.
-Cook patties in skillet for 10 minutes, or until both sides are brown.
-Add broth, onion, and mushrooms to skillet.
-Heat to boiling, then reduce heat, cover, and simmer for 10 minutes.
-Remove patties from skillet. Keep warm.
-Bring onion mixture to boil.
-Combine water and cornstarch.
-Add to onion mixture, bring to boil, stirring constantly, for 1 minute.
-Pour gravy over patties.
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 6
Percent Total Calories From: Fat 9%, Protein 16%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1034mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
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| 3 to 2 1/2 | pounds boneless chuck roast, or rump roast |
| 2 | tablespoons vegetable oil |
| 1 | onion, medium, sliced |
| 1 | 10 3/4 ounce can beef broth, consomme, undiluted |
| 1 | clove garlic, pressed |
| 1/2 | cup water |
| 1/2 | teaspoon liquid smoke |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon pepper |
| 1 | bay leaf |
| 6 | potatoes, medium, peeled and quartered |
| 6 | carrots, peeled and quartered |
| 2 | stalks celery, quartered |
| |
Brown roast on all sides in hot oil in a large Dutch oven; drain off drippings. Place onion on top of roast.
Combine consomme and next 6 ingredients; pour over roast.
Cover, reduce heat, and simmer 1 hour, adding water to Dutch oven, if necessary. Remove and discard bay leaf. Makes 6 to 8 servings.
FOR PRESSURE COOKER, omit browning roast; place roast in a 6-quart pressure cooker. Add onion, consomme, and next 6 ingredients. Cook 45 minutes. reduce pressure; add vegetables, and pressure cook 5 additional minutes.
Nutrition Facts
Amount Per Serving:
Calories 712 - Calories from Fat 217
Percent Total Calories From: Fat 31%, Protein 30%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 151mg, Sodium 573mg, Total Carbohydrate 71g, Dietary Fiber 5g, Sugars 0g, Protein 53g, Vitamin A 20707 units, Vitamin C 61 units, Calcium 0 units, Iron 10 units
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| 1/2 | cup all-purpose flour |
| 1 | tablespoon dry mustard |
| salt and pepper | |
| 1 1/2 | pounds round steaks |
| 2 | tablespoons oil |
| 1 | 16 oz. can tomato |
| 1 | cup onion, sliced |
| 1/2 | cup celery, diced |
| 3 | carrots, diced |
| 2 | tablespoons Worcestershire sauce |
| |
Mix flour, mustard, salt & pepper. Pound into meat. Cut into serving size pieces. Heat oil in frying pan. Brown meat on both sides. Pour remaining ingredients over meat. Cook on top of stove for 1 1/2 hours.
Nutrition Facts
Amount Per Serving:
Calories 423 - Calories from Fat 134
Percent Total Calories From: Fat 32%, Protein 43%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 107mg, Sodium 429mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 0g, Protein 45g, Vitamin A 15945 units, Vitamin C 39 units, Calcium 0 units, Iron 5 units
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