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Main Dishes / Beef |
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| Recipe | Rating |
| Wayne Newton's Teriyaki
Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999 ----- ---------- |
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| Uncle Dirty Dave Drum's Prize Winning Chilli
If you're on a 3 hour schedule - most cook offs are - turn off stove and let your pot marinate for about an hour. About 30 minutes before turn-in time relight the stove and bring the chilli back to a simmer. Taste carefully and critically. This is final adjustment time. If it's too salty try adding about 1/2 tsp of brown sugar. If the chilli has died or gone flat add 1 tsp chilli powder and 1/2 tsp cumin per pound of meat and simmer right up to time to put in judging cups. As evidence that any receipe is a living, breathing organism this one was revised and updated immediately after the Mount Auburn Volunteer Fire Department's Annual (1998) Chilli Cook-off. I didn't win (dammit) but second place isn't anything to sneeze at. It beats kissing your old maid aunt on the lips. Developed, revised, typed by Uncle Dirty Dave FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum |
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| Three Men in a Boat
Posted to MM-Recipes Digest by "Rfm" |
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| The Perfect Brisket
Using sharp knife, remove entire fatty top side of brisket and all other visible fat. Slice meat into 1/4 inch thick slices (cut meat across the grain for maximum tenderness). Place slices in pan and cover with defatted juices. Bake, covered, at 300 degrees 1 to 1-1/2 hours. Serve with pan juices. Contributor: Los Angeles Times Preparation Time: 9:15 Posted to MM-Recipes Digest V4 #1 by Jack Elvis |
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| Tangy Roast-Beef Sandwiches
spourts, and top half of bread. Cut loaf into 6 pieces. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999, ----- ---------- |
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| Tangerine Veal Medallions
cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9 gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43 percent. Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union |
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| Swiss Steak And Onions
Add sliced onions to steak and sauce. Season with salt and pepper, stirring well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef and sauce with wooden spoon. Discard bay leaf. Serve with noodles or potatoes. Makes 6 to 8 servings. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" |
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| Swiss Steak
Let simmer 3 to 4 hours (is more tender if left all day). Serves 4 to 6. Posted to MM-Recipes Digest by rfalconmoors@juno.com (roseanne m M Brown) on Dec 1, 1998 ----- ---------- |
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| Swiss Steak
steak while cooking. This quantity will serve four persons Shared By: Pat Stockett From: Home Cooking Recipes from The Waldorf Astoria 1936 Posted to MM-Recipes Digest by "Rfm" |
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| Swedish Pot Roast
DISSOLVED IN WATER AND BAY LEAF. COVER AND COOK FOR 40 MIN. IN PRESSURE COOKER. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb 16, 1999 ----- ---------- |
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| Summer Sausage (Salami)
WRAP IN FOIL. WILL FREEZE WELL. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999 ----- ---------- |
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| Stuffed Rolled Beef (Braciolone)
winei or tomato sauce. Cover and cook slowly until fork tender, about 1 hour. Posted to MM-Recipes Digest by Paula |
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| Stuffed Rolled Beef
mixture over bacon. Place hard-boiled egg slices down center. Roll tightly and secure with string. Brown well on all sides. POur tomato sauce over meat. Cook slowly for 1 hour. Serve sliced with pasta. Posted to MM-Recipes Digest by Paula |
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| Stuffed Rolled Beef
meat. Bake at 350 degrees for 1 hour or until tender. Posted to MM-Recipes Digest by Paula |
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| Stuffed Meat Loaf
Heat oil in a large fry pan and brown meat loaf on all sides. Gently lift out and place in simmering tomato sauce to cook slowly 30-45 minutes on low heat. Serve sliced with pasta or rice. Posted to MM-Recipes Digest by Paula |
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| Stuffed Meat Loaf
Heat oil in a large fry pan and brown meat loaf on all sides. Gently lift out and place in simmering tomato sauce to cook slowly 30-45 minutes on low heat. Serve sliced with pasta or rice. Posted to MM-Recipes Digest by Paula |
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| Steak Au Poivre
to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side. Contributor: Fine Cooking Posted to MM-Recipes Digest V4 #4 by Jack Elvis |
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| Steak And Black-Eyed Pea Salad
steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Steak Alla Salmoriglio
in a deep dish with drippings. Pour Salmoriglio sauce over steak. Serve hot with lots of crusty bread. Posted to MM-Recipes Digest by Paula |
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| Spicy Beef Wraps
Warm the pitas in the microwave on high power for 1 to 2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up. NOTES : Notes: Cut the flank steak into strips while it's frozen, then let it thaw right in the lime marinade. Recipe by: Prevention's Freezer Cookbook - From the freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Roast Beef-And-Blue Cheese Sandwiches
blue cheese, and top halves of buns. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Roast Beef in the Clay Pot
minutes. Remove pot from oven when meat thermometer is almost up to temperature. (Don't wait until it's right on the nose or it will be overdone.) Pour liquid into saucepan, bring to boil and thicken with about 1/2 teaspoon arrowroot. Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales Posted to MM-Recipes Digest by "Rfm" |
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| Pizza Tot Casserole
Note: I just used regular 10-3/4 oz tomato soup Source: Quick Cooking March/April 1999, Posted to MM-Recipes Digest V4 #10 by jbowde19@idt.net on Mar 15, 1999 ----- ---------- |
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| Peter's Homemade Sausages
Barbecue sausages on a preheated gas barbecue for about 10-15 minutes. PS: If you haven't got some of the ingredients, don't give up. You can delete one or two without a major catastrophe. from NEW IDEA COOKBOOK by PETER RUSSELL-CLARKE typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #6 by "Rfm" |
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| Pepperoni
HOURS. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999 ----- ---------- |
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| Pasta Bon Appetito
cream. Simmer with a lid on for about 30 minutes - adding a little more stock if mixture becomes too dry. When meat is ready to serve, stir in sherry and cream. Meanwhile cook macaroni as directed on packet until al dente - drain. To serve, place macaroni in a serving dish and pour meat sauce over. Posted to MM-Recipes Digest by THEHOGUES@t-online.de (John & Trudi Hogue) on Sep 20, 1999 ----- ---------- |
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| Mozzarella Stuffed Burgers with Pesto
until smooth. Transfer to a small bowl, cover with plastic wrap and store in refrigerator until required. Heat grill or frying pan and brush lightly with oil. Cook burgers over medium-high heat for 8 minutes each side, turning only once. Serve on toasted focaccia bread with sliced tomato and Pesto. Posted to MM-Recipes Digest V4 #10 by THEHOGUES@t-online.de (John Hogue) on Mar 16, 1999 ----- ---------- |
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| Morel Stroganoff
Copyright © 1996 Wine Country Gourmet MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Wine Country Gourmet By Barb at PK |
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| Momo's Tamales
Steam tamales for 1 1/2 to 2 hrs. in a large pot with elevated rack high enough to keep tamales out of the water. Tamales are done when the shuck peels easily away from the masa without sticking. Yield: 30 tamales Finished transcribing this recipe handed down from my grandmother. It's been in use, possibly with slight enhancements, for 40 or 50 years at least. Add a Q twist to it by wrapping about a dozen cooked tamales (2x6) and tying with strips of corn shuck and then putting them in the smoker for an hour or so. Also use smoked meat instead of plain. Would be a great way to use up odds and ends from smoked leftovers. Posted to the BBQ list on July 19, 1998 by Rodney Leist Posted to bbq-digest by Lloyd |
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| Mike's Rock Salt Prime Rib
roast. Once the salt is gone, carve and serve. Enjoy, Mike Posted to MM-Recipes Digest V4 #2 by Mike Reeves |
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