Beef With Surprise Marinade

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade:
   4      Teaspoons     Cumin
   2      Teaspoons     Chili Powder
     1/8  Teaspoon      Cinnamon
     1/4  Cup           Olive Oil
     1/4  Cup           Fresh Lime Juice
     1/4  Cup           Balsamic Vinegar
   2      Tablespoons   Molasses
   2      Tablespoons   Chopped Fresh Oregano
                        Or 1 Tsp Dried
   1      Tablespoon    Minced Garlic
   1 1/2  Pounds        Beef Flank
                        Or Top Round Steak
                        Or Pork Tenderloins
                        Curly Endive
                        Radishes Or Other Greens
                        For Garnish

    Cooking the spices, even for a few seconds, helps reduce their rawness.
Your guests will never guess the ingredients in the marinade--
-it tastes sweeter than you might expect.
Marinade: Combine cumin, chili powder and cinnamon in small saucepan.
Cook over high heat until fragrant, 40 seconds
. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic.
Pour marinade over meat in shallow dish, turning to coat.
Cover and refrigerate 4 hours or overnight.
Remove meat from refrigerator 30 minutes before grilling.
Prepare grill. Remove meat from marinade. Grill beef over medium coals,
basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes,
until meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 minutes.
Slice thin across the grain. Serve with
a black bean salsa. Per serving without salsa: 245 calories,
15 g fat, 57 mg chol, 73 mg sodium.

                           Colorful Beef Kabobs

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless beef sirloin steak -- cut 1 in.  thick
   2      teaspoons     vegetable oil
   1      teaspoon      each fresh lemon juice and water
   2      teaspoons     Dijon-style mustard
   1      teaspoon      honey
     1/2  teaspoon      dried oregano leaves
     1/4  teaspoon      pepper
   1                    med. green -- red or yellow bell p
  12      large         mushrooms

Cut steak into 1 in. pieces. Whisk together oil, lemon juice, water,
mustard, honey, oregano and pepper in lg. bowl; add beef, bell pepper and
mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper
and mushrooms on each of four 12 in. skewers. Place kabobs on rack on grid
over med. coals. Grill 8-11 min. Season with salt, if desired. 4 servings.
Serve with long grain and wild rice.

                      Grilled Beef and Summer Fruits

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Peanut oil
   1 1/2  teaspoons     Soy sauce
   1      teaspoon      Grated fresh ginger
   1                    Medium green bell pepper
   2                    Barely ripe bananas
   8                    Wedges fresh pineapple
   2      tablespoons   Butter -- melted
   2      cups          Cooked rice
     1/8  teaspoon      Crushed red pepper -- to taste
   1 1/2  teaspoons     Curry powder
   1 1/4  pounds        Rib eye steak
   2                    Firm freestone peaches
   1                    Plum
     1/2                Lemon
   4      teaspoons     Sugar

In a medium bowl,combine oil,crushed red pepper,soy sauce,curry powder and ginger.
Cut beef into 1" cubes;add to curry mixture
.Stir well to coat meat.Let marinate while grill heats or charcoal burns down to glowing coals.
Cut bell pepper into eight pieces.Cut peaches,bananas,and plum into quarters;sprinkle
with lemon juice.Set aside.
Soak 4 - 12" bamboo skewers in water.Thread meat onto skewers
.Grill 6 to 8 minutes or to desired doneness.Turn twice during cooking.
When meat has about 4 minutes left to cook,place green pepper wedges
,peaches.pineapple and plums,skin side down,on grill.Place bananas on grill
.Drizzle with half the butter;sprinkle with half the sugar
.Cook 2 minutes,turn and repeat steps;continue cooking 1 to 2 minutes.
To serve,place a mound of steamed rice on plate
Remove meat from skewer onto rice.Arrange green pepper and fruits decoratively on the side.

                      Grilled Beef and Summer Fruits

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Peanut oil
   1 1/2  teaspoons     Soy sauce
   1      teaspoon      Grated fresh ginger
   1                    Medium green bell pepper
   2                    Barely ripe bananas
   8                    Wedges fresh pineapple
   2      tablespoons   Butter -- melted
   2      cups          Cooked rice
     1/8  teaspoon      Crushed red pepper -- to taste
   1 1/2  teaspoons     Curry powder
   1 1/4  pounds        Rib eye steak
   2                    Firm freestone peaches
   1                    Plum
     1/2                Lemon
   4      teaspoons     Sugar

In a medium bowl,combine oil,crushed red pepper,soy sauce,curry powder and ginger.
Cut beef into 1" cubes;add to curry mixture
.Stir well to coat meat.Let marinate while grill heats or charcoal burns down to glowing coals.
Cut bell pepper into eight pieces.Cut peaches,bananas,and plum into quarters;sprinkle
with lemon juice.Set aside.
Soak 4 - 12" bamboo skewers in water.Thread meat onto skewers
.Grill 6 to 8 minutes or to desired doneness.Turn twice during cooking.
When meat has about 4 minutes left to cook,place green pepper wedges
,peaches.pineapple and plums,skin side down,on grill.Place bananas on grill
.Drizzle with half the butter;sprinkle with half the sugar
.Cook 2 minutes,turn and repeat steps;continue cooking 1 to 2 minutes.
To serve,place a mound of steamed rice on plate
Remove meat from skewer onto rice.Arrange green pepper and fruits decoratively on the side.

                         Grilled Beef Tenderloin`

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Main Dish
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Clyde's Herb Rub-----
   2      Tbsp          Fresh Parsley * -- chopped
   1 1/2  Tsp           Kosher Salt (Coarse)
   1 1/2  Tsp           Black Pepper -- coarsely ground
   3      Cloves        Garlic -- crush thru' a press
   1      Tsp           Sweet Hungarian Paprika
   2                    Bay Leaves, Pulverized In A Spice Grinder
     1/2  Tsp           Dry Mustard
     1/4  tsp           Ground Hot Red (Cayenne) Pepper
                        ------------------------------------------
   1      (4-Lb)        Beef Tenderloin, Trimmed
                        -----Clyde's Moppin' Sauce-----
   1      C             Beef Stock, Prefer Homemade Or Low-Sodium
     1/4  C             Dry Red Wine
     1/4  C             Worcestershire Sauce
   3      tbsp          Prepared Barbecue Sauce
   2      tbsp          Vegetable Oil
   1                    Jalapeno, Fresh, Minced, Seeds Removed **
   2      cloves        Garlic -- crushed
                        ------------------------------------------
                        Chuckwagon Tomato Sauce -- (see recipe)

* Squeeze dry in a towel.
** Remove seeds if a milder sauce is desired.

1. Make the dry rub: In a small bowl, combine all the ingredients. Rub the
tenderloin with the dry rub. Tie the tenderloin crosswise and lengthwise
with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered
and refrigerated.)
2. Make the BBQ moppin' sauce: In a medium bowl, combine all the
ingredients. (This sauce can be prepared up to 1 day ahead, covered and
refrigerated.)
3. Place a 13 by 9-inch disposable aluminum foil pan on 1 side of the
bottom of a charcoal grill. Pour 1 inch of water into the pan. Bank
charcoal briquets on the empty side of the grill, and make a hot charcoal
fire.
4. Cook the tenderloin on a lightly oiled grill over the coals, turning
and brushing with the moppin' sauce about every 5 mins, until all sides
are seared, about 15 mins total. (Sear each section of the tenderloin
before brushing with the sauce--moisture inhibts searing.) Move the
tenderloin over the pan and brush well with the sauce. Cover the grill and
cook until a meat thermometer reads 125 F for medium-rare meat, about 20
more mins. (Check the meat's temperature frequently to avoid overcooking.)
5. Let the tenderloin stand for 10 mins before removing the kitchen twine.
Carve crosswise into 1/2-inch-thick slices and serve with the tomato
sauce, if desired.

Makes 8 to 10 servings from Clyde Nelson of The Home Ranch of Clark, CO.

                Lemon Grilled Beef with Basil Vinaigrette

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Meats
                Grills

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef trip-tip bottom sirloin -- roast or...
   1 1/2  pounds        Top sirloin steak -- 1 1/4
                        inches thick
   3                    Red or yellow bell peppers -- ------ SEASONING ---
   1      tablespoon    Lemon peel -- grated
   1 1/2  teaspoons     Ground cumin
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Salt -- ------ VINAIGRETTE -
     1/2  cup           Water
   2      tablespoons   Balsamic vinegar
   2      tablespoons   Fresh basil leaves -- chopped
   2      teaspoons     Dijon style mustard
   1                    Garlic clove -- finely chopped

Combine seasoning ingredients; reserve half of mixture for vinaigrette.  Trim fat from beef roast.
Press remaining seasoning mixture evenly into surface of roast.
Place roast on grid over medium coals.
Grill, turning occasionally, 30 to 35 minutes (20 or 28 minutes for top sirloin)
for medium-rare to medium doneness. 
Remove roast when meat thermometer registers 140 degrees for medium-rare,
155 degrees for medium.  Let stand 10 minutes before carving.
Meanwhile, in a medium bowl, whisk water, vinegar, basil, mustard, garlic
and reserved seasoning mixture; mix until blended.
Cut sides off peppers in 3 or 4 pieces, following natural contours.
Brush vinaigrette over peppers, reserving some vinaigrette for use as a sauce.
Grill peppers along with beef until lightly browned, about 8 to 10 minutes, turning once.
Care roast across the grain into thin slices.
Arrange beef and peppers on serving platter; drizzle with reserved vinaigrette.
If desired, garnish with basil sprigs.

                          Marinated Steak Kabobs

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Onion -- chopped
     1/2  cup           Vegetable oil
     1/2  cup           Lemon juice
     1/4  cup           Soy sauce
   1      tablespoon    Worcesteshire sauce
   1      teaspoon      Mustard -- prepared
   1      pound         Sirloin steak -- cut in 2"cubes
   1      large         Green pepper -- cut in 1"pieces
   2      medium        Onions -- quartered
   2      medium        Tomatoes -- quartered

Saute onion in oil; remove from heat.  Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator.
Remove meat and vegetables from marinade, reserving marinade.
Alternate meat and vegetables on skewers.
Grill 5 minutes on each side over medium coals or until desired degree of doneness
, brushing frequently with marinade.

                            Pot Roast Barbecue

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Boneless chuck or cross rib
     1/2  cup           Ketchup
     1/4  cup           Soy sauce
   2      tablespoons   Red wine vinegar
   2      tablespoons   Salad oil
   1      teaspoon      Ground ginger
   1                    Clove garlic -- minced or
                        Pressed
   1      bn            Green onions -- sliced

Scrape meat to remove any pulverized bone left from cutting.
Pierce all over with fork. Place into shallow glass dish. In a bowl, combine ketchup,
soy sauce, vinegar, oil, ginger, garlic and onion. Pour over meat.
Turn meat to coat on all sides. Cover. Refrigerate 8 to 24 hours.
Remove meat from refrigerator. Scrape off marinade. Pierce again with fork.
Allow tostand at room temperature for at least 30 minutes. Preheat grill.
Cut meat in half. cook over medium hot coals for 45 minutes to 1 hour, turning every 10 minutes.
Baste withmarinade several times during cooking. Carve into thin diagonal slices.
Serve immediatley.

                            Pot Roast Barbecue

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Boneless chuck or cross rib
     1/2  cup           Ketchup
     1/4  cup           Soy sauce
   2      tablespoons   Red wine vinegar
   2      tablespoons   Salad oil
   1      teaspoon      Ground ginger
   1                    Clove garlic -- minced or
                        Pressed
   1      bn            Green onions -- sliced

Scrape meat to remove any pulverized bone left from cutting.
Pierce all over with fork. Place into shallow glass dish. In a bowl, combine ketchup,
soy sauce, vinegar, oil, ginger, garlic and onion. Pour over meat.
Turn meat to coat on all sides. Cover. Refrigerate 8 to 24 hours.
Remove meat from refrigerator. Scrape off marinade. Pierce again with fork.
Allow tostand at room temperature for at least 30 minutes. Preheat grill.
Cut meat in half. cook over medium hot coals for 45 minutes to 1 hour, turning every 10 minutes.
Baste withmarinade several times during cooking. Carve into thin diagonal slices.

                  Red Hot Beef Kabobs with Yogurt Sauce

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boneless beef sirloin steak
                        Cut 1 1/4" thick (about 2
                        Lbs.)
     1/4  cup           Packed brown sugar
   4      teaspoons     Cider vinegar
   1      tablespoon    Vegetable oil
   2      teaspoons     Chili powder
   1      teaspoon      Salt
   1      teaspoon      Hot pepper sauce
   1                    8 oz. carton plain low fat
                        Yogurt
     1/3  cup           Minced green onions and
                        Tops
     1/4  teaspoon      Garlic salt
  10      ounces        Fresh spinach
                        Red bell pepper slices
                        Paprika

Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch pieces
.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce in medium bowl
.Add beef pieces;toss to coat.Let stand 15 minutes.Meanwhile,stir together
yogurt,green onions and garlic salt;set aside.Wash spinach;discard stems and pat dry.
Coarsely chop spinach;set aside.Thread beef pieces on 6 to 8 - 9 inch skewers
.Place beef on grill over medium coals.Grill beef 8 to 10 minutes
,to desired doneness,turning frequently.
To serve,place spinach around edge of large serving platter leaving center
open for small serving bowl.Remove beef from skewers and arrange over
spinach.garnish beef with peppers.Put yogurt sauce in serving bowl;s
prinkle with paprika.Place bowl in center of platter

                     Rib Roast with Bourbon Marinade

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Marinades
                Alcohol                          Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Chuck roast
     1/3  cup           Bourbon -=OR=- brandy -=OR=- -- beef broth
     1/3  cup           Soy sauce
   2      tablespoons   Brown sugar -- packed
   2      tablespoons   Vinegar
   2      tablespoons   Vegetable oil
     1/2  teaspoon      Pepper
   1      small         Onion -- chopped
   1                    Garlic clove -- finely chopped

Pierce beef with fork several times on both sides.
Mix remaining ingredients in shallow glass dish.
Place beef in dish; turn to coat with marinade.
Cover and refrigerate at least 24 hours, turning beef occasionally.
Remove beef from marinade, reserving marinade.
Cover and grill beef 4-5" from medium coals, 30-35 minutes for medium doneness,
turning frequently and brushing with marinade.

                     Rich Davis' Barbecued Meat Loaf

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Lean ground chuck
     1/2   lb           Lean ground pork
   1       c            Chopped onions
   1       c            Chopped green bell pepper
   2                    Thick slices  dry toast --
                        Crumbled
   1       lg           Egg -- beaten
     3/4   c            Spicy KC Masterpiece
   3       tb           Worcestershire sauce
   1 1/2   tb           Minced Garlic
   2       tb           Chili powder
                        To taste Salt and pepper
   1                    6 inch Cooked Smoked Sausage
                        -(6 to 8)

  Thoroughly combine all the ingredients except the
  sausage.  Place minture on wax papper and flatten
  enough to place the sausage down the center. Wrap the
  mixture around the sausage and shape to form a meat
  loaf with the sausage in the center. Place in a loaf
  pan and make a slight grove in the top and pour in
  additonal babecue sauce. Place on a hot covered
  barbecue for 1 hour. Remove and let cool 10 - 15
  minutes. Turn loaf out of pan, slice and top servings
  with additional barbecue sauce
. *****Note: The meat
  loaf can also be cooked in the oven at 350.

                   Skewered Beef with Horseradish Sauce

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        Cream cheese -- softened
     1/4  cup           Sour cream
   1      tablespoon    Prepared horseradish
   2      teaspoons     Dijon mustard
   1      package       Adolph's meat marinade
     1/3  cup           White vinegar
     1/3  cup           Water
   2      teaspoons     Worscestershire sauce
   1 1/2  pounds        Beef top round steak -- cut
                        Into cubes for kabobs

Preheat grill or broiler. In small bowl, thorughly combine cream cheese, sour cream horseradish,
and mustard. Refrigerate until ready to serve.
In medium bowl, throughly combine
contents or marinade package with vinegar, water, and Worchestershire sauce.
Place beef cubes in marinade; pierce deeply with a fork.
Marinate 15 minutes, turning occasionallly.
Thread small skewers with meat. Grill or broil beef 5 to 6 inches from heat,
8 minutes per side for medium. Baste with remaing marinade.
Serve beef with horseradish sauce.

                           Spirited Beef Kabobs

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Lean boneless sirloin steak
     1/4  cup           Low sodium soy sauce
     1/4  cup           Whiskey
     1/4  cup           Dijon mustard
   2      teaspoons     Lemon juice
     1/2  teaspoon      Pepper
     1/4  teaspoon      Salt
  20      milliliters   Garlic -- crushed
  12                    Boiling onions -- OR
   3      sm            Onions -- quartered
  12      lg            Fresh mushroooms
   1      lg            Sweet red pepper -- cut into
                        -twelve 1" pieces
   2      md            Zucchini -- cut into twelve 1"
                        -pieces
                        Vegetable cooking spray

Trim fat from steak; cut steak into 1" pieces.  Place steak in a ziptop heavy duty plastic bag.
Combine soy sauce, whiskey, mustard, lemon juice, pepper, salt, and garlic in a small bowl;
stir well.  Pour over steak; seal bag, and shake until steak is well coated.
Marinate in refrigerator 8 hrs., turning bag occasionally.

Cook onions in boiling water to cover 3 mins., drain well, and set onions aside.
Remove steak from marinade, reserving marinade.  Thread steak, onions, mushrooms,
red pepper, and zucchini alternately on twelve 12" skewers.

Coat grill rack with vegetable cooking spray; place on grill over med-hot coals. 
Place kabobs on rack and cook 12 to 14 mins. or to desired degree of doneness,
turning and basting frequently with marinade.

Per serving - 282 cal (30% from fat), 8.7 g fat (3.2 g sat, 3.8 g mono, 0.7 g poly),
29.1 g pro, 17.2 g carbo, 3.4 g fiber, 76 mg chol, 718 mg sod

                         Steak & Vegetable Grill

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Wooden skewers (10 inch)
   2      tablespoons   Fresh rosemary leaves -- chop
   2      teaspoons     Salt
     3/4  teaspoon      Black pepper -- coarse ground
   1                    Beef flank steak (1 1/2 lb.)
   5      tablespoons   Olive oil
   3      medium        Tomatoes -- cut each in half
   2      large         Onions (about 1 lb. ea) -- each cut into 3/4-in
                        slices
   1      small         Eggplant (about 1 lb) -- cut
                        into 1/2-inch -- thick slices
   1      tablespoon    Balsamic vinegar
                        Fresh rosemary sprigs for -- garnish

1.  Soak wooden skewers in water 20 minutes.
Meanwhile, in cup, mix chopped rosemary, salt, and pepper.
Rub flank steak with 4 tsp. herb mixture; set aside.
Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.

2.  Thread onion slices onto skewers.
Place skewered onions on grill over medium heat; brush with some olive-oil mixture.
Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally.
At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture.
Cook 12 to 15 minutes or until lightly browned, turning occasionally.

3.  When tomatoes and eggplant are done, place on large platter; keep warm.
Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare
or until of desire doneness.

4.  Thinly slice steak; sprinkle with balsamic vinegar.
  Serve with grilled vegetables; garnish with rosemary sprigs if you like.

Each serving:  About 390 calories, 30 g protein, 21 g carbohydrate,
21 g total fat (5 g saturated), 47 mg cholesterol, 780 sodium.