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Reply
| | From:  Genie· (Original Message) | Sent: 1/13/2008 6:42 PM |
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Reply
| | | From: Genie· | Sent: 8/10/2008 8:10 PM |
| Sloppy Joes for 50
13 pounds of lean ground beef
1 whole head of celery, diced
2 green peppers, diced
6 large dry onions or 3 bermuda onions, diced
4 cups catsup
4 ( 8 oz.) cans tomato sauce
3 cans ( 6 oz.) tomato paste
1/4 cup Worcestershire sauce
3 tbsp. chili powder
6 tbsp. vinegar
1 jar ( 6 oz. ) yellow mustard
12 tbsp. brown sugar
1 tsp. pepper
salt
Brown beef about 1/3 at a time, in a large fry pan. Drain off fat.
Transfer browned beef to a electric roaster or large kettle. Add the cut up celery, green pepper and onions. Cook over low heat until vegetables are soft. Combine meat, catsup, tomato sauce, tomato paste and Worcestershire sauce, chili powder, vinegar, mustard, brown sugar, pepper and salt. Add salt start with 1 tbsp. and add until you like the taste. Cook in roaster on low for several hours, stir often so it doesn't burn. If it is too thin add a little cornstarch dissolved in water and then stir into hot mixture.
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Reply
| | | From: Genie· | Sent: 8/11/2008 3:49 AM |
A-1 MEATLOAF
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5 lbs. ground beef
3 tbsp. A-1 steak sauce
2 tbsp. Horseradish
2 tbsp. Grey Poupon mustard
1 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. broiled steak seasoning
1/2 c. bread crumbs
2 eggs
1 tsp. Mrs. Dash
2 tsp. Pepper
Large bowl
In large bowl, break ground beef up and add all of above ingredients. Shake into meatloaf and place on roasting pan or cookie sheet. Place in oven and bake at 350 degrees for approximately 1 hour. Makes 16 servings.
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Reply
| | | From: Genie· | Sent: 8/30/2008 9:48 PM |
| Roast Tenderloin of Beef
two 750 ml bottles dry red wine, such as Cabernet Sauvignon
one 750 ml bottle tawny Port
4 cups canned beef broth
6 tablespoons butter
1½ pounds onions, chopped
2 tablespoons chopped fresh thyme
2 pounds mixed fresh wild mushrooms, such as shiitake and crimini, shiitake stems removed, all thickly sliced
2 tablespoons all purpose flour
two 2 to 2 1/4 pound well trimmed beef tenderloins
2 tablespoons olive oil
Boil wine, Port and broth in heavy large Dutch oven until reduced to 6 cups, about 40 minutes. Meanwhile, melt 4 tablespoons butter in heavy large skillet over medium high heat. Add onions and sauté until tender, about 15 minutes. Mix in thyme and sauté until onions are deep brown, about 10 minutes longer. Transfer onions to bowl. Melt 2 tablespoons butter in same skillet. Add mushrooms and sauté until tender, about 15 minutes. Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into wine mixture. Simmer over medium heat until thickened and reduced to 6 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Preheat oven to 400F. Rub tenderloin with olive oil. Season with salt and pepper. Place in roasting pan. Roast until thermometer inserted into thickest part of meat registers 125F., about 40 minutes for rare. Remove from oven and let stand 10 minutes. Rewarm sauce over low heat; mix in any juices from roasting pan. Slice tenderloins crosswise into ½ inch thick slices. Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately. 10 servings.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:21 AM |
Cranberry-Mushroom Beef Brisket 2 Cups Beef Broth ½ Cup Cranberry Juice Concentrate ¼ Cup Red Wine Vinegar 4 ½ tsp. Chopped Fresh Rosemary or 1 ½ tsp. Dried, crushed 4 Garlic Cloves, minced 1 Large Onion, thinly sliced 1 4 Lbs. Fresh Beef Brisket ½ tsp. Salt ¼ tsp. All-Purpose Flour ¼ Cup Cold Water ¼ to ½ tsp. Browning Sauce, optional 1 Lb. Fresh Mushrooms, sliced 1 ½ Cups Dried Cranberries In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325 degrees for 3 to 3 ½ hours or until meat is tender. Remove meat and thinly slice across the grain. Cover and refrigerate overnight. For gravy, skim fat from cooking juices; pour into a saucepan. Combine the flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate. Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325 degrees for 60 to 65 minutes or until heated through and mushrooms are tender. Yield: 10 to 12 servings. | |
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Reply
| | | From: Genie· | Sent: 9/12/2008 2:38 AM |
| Sloppy Joes for a Crowd 5 lbs. ground beef
3 1/4 c. finely chopped onion
3 1/4 c. finely chopped celery and/or green pepper
2 1/2 tsp. salt
2 1/2 Tbl. prepared mustard
few drops of Tobasco
3 (10.5 oz) cans undiluted tomato soup
2 1/2 c. catsup
3/4 tsp. pepper
2 1/2 Tbl. Worchestershire Sauce
1 1/2 c. water
Brown beef, onions and celery/pepper. Add spices and stir in soup, catsup and water. Simmer 1 hour or longer. Yields 20 to 40 servings These are so good! A friend and co-worker gave me this recipe. She makes these for our Moose Lodge dinners. Yields 20 to 25 servings
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Reply
| | | From: Genie· | Sent: 9/24/2008 2:54 AM |
| Alabama Meat Loaf
Ingredients
2 pounds lean ground beef
1 pound ground pork
1 large green bell pepper, minced (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
2 large eggs, lightly beaten
4 cups soft breadcrumbs
3/4 cup finely chopped smoked ham
1/3 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup maple syrup
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 (15-ounce) can tomato sauce
4 bacon slices
Preparation
Stir together ground beef and next 11 ingredients in a large bowl just
until combined. Shape mixture into 2 (9- x 4-inch) loaves; place in an
aluminum foil-lined broiler pan.
Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon
slices over each loaf.
Bake at 350° for 1 hour. Let stand 10 minutes before serving.
Mini Alabama Meat Loaves: Shape mixture into 12 (2- x 4-inch) loaves,
and arrange on a rack in a foil-lined broiler pan. Bake 40 to 45 minutes.
To make ahead: Omit tomato sauce and bacon. Wrap unbaked meat loaf in
plastic wrap and foil. Freeze up to 1 month. Thaw in refrigerator
overnight, unwrap, and proceed as directed.
Yield
Makes 10 to 12 servings
Belinda Self, High Point, North Carolina , Southern Living, SEPTEMBER 2004
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:43 AM |
Roast Beef with Firecracker Sauce
6 lb Roast Beef, use Tenderloin Roast or Tip Roast for best results
Pre Roast Rub:
4 Tbs. Paprika
2 Tbs. Onion powder
2 Tbs. Garlic powder
4 tsp. Splenda artificial sweetener (type which measures equal to sugar)
2 tsp. Chili powder
1/2 cup Oil,
Barbecue Sauce:
4 Tbsp. Oil
2 small Onion, chopped finely
6 cloves Garlic, crushed
1 tsp. Chili flakes
2 Tbsp. Paprika
3 cups Tomato paste
1/2 cup Cider vinegar
2/3 cup Equal Brown Sugar, or Splenda
4 Tbsp. Dijon mustard
2/3 cup Worcestershire sauce
Mix all the rub ingredients together in a bowl. Add the oil last making a paste. Rub all over roast to include the fat side. Cover and refrigerate overnight. (I made this mix to cover a 6 lb roast beef.)
To make Barbecue sauce:
Put the oil in small saucepan over medium heat. Add the onion, garlic, and chili flakes, and cook them for about 5 minutes. Once onions are soft, add all the other ingredients plus 1/2 cup of water. Let the sauce simmer for 20-30 minutes. It will thicken, season that to finish the taste.
To Cook in the Oven:
Set your roast into a pan, fat side up, but put something under it, such as cut up onions, or potatoes that your guest will eat! The purpose of this is to make sure that it cooks evenly - this allows the air to flow all around the roast instead of just blasting the top.
To Cook on the Grill:
Preheat the grill at medium for 10 minutes. Place the meat on grill, searing all sides, then drop one burning (reduce heat) or move the meat to the edge away from charcoal if using a charcoal grill, making it an indirect heat. Throughout your cooking time, you should baste the roast with the Barbecue you made. I recommend basting every 20 minutes.
Cooking time will vary depending on what you are cooking but without a bone, cook your 6 lb roast for 3 hours at 325ºF/170ºC for medium. If you what it well done, add time. Internal temp should be 170ºF.
Per Serving: 72 Calories; 3 g Fat; 0.28 g Sat Fat; 0 mg Cholesterol; 14 mg Sodium; 12 g Carb; 2 g Fiber; 2 g Protein. Yield: 12 Serving
Cooking Time: 3-3.5 hours | |
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Reply
| | | From: Genie· | Sent: 10/12/2008 5:51 PM |
| Winter Pot Roast
1 3 to 3-1/2 pound beef bottom round roast or boneless rump
roast
2 tbsp cooking oil
2-1/4 cup beef broth
1 tbsp finely shredded lemon peel
2tsps dried oregano, crushed
2 cloves garlic,minced
5 medium carrots or parsnips,cut into 1-1/2 inches pieces
1 large onions,cut into wedges
1 cup dried apricots,halved
1/2 cup dried prunes,halved
1/3 cup all-purpose flour
Hot cooked noodles
Trim fat from meat,. In a 4-to 6 quart pot brown roast in hot
oil. Combine broth,lemon peel,oregan,garlic,1/2 tsp salt and 1/4
tsp pepper. Pour over roast. Bring to a boiling. Reduce heat
simmer,covered for 1-3/4 hrs.
Add carrots,onions,prunes and apricots. Simmer covered for 30
minutes more or till meat and vegetables are tneder. Transfer
meat, veggies and fruit on a warm platter, reserving juices in
pot. Keep and serve warm
For gravy,measure juices;skim fat if necessary add enough to
equal 2-3/4 cups. Return to pot. Combine flour and 1/2 cup cold
water. Stir into juices. Cook and stir till bubbly. Cook and
stir 1 minute more Serve meat, veggies, fruit and if desired
noodles. Makes 10 to 12 servings.
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Reply
| | | From: Genie· | Sent: 10/15/2008 3:46 AM |
| Texas Beef Brisket
Preheat the oven to 350º F.
~~~Rub~~~
2 TB chili powder
2 TB salt
1 TB garlic powder
1 TB onion powder
1 TB ground black pepper
1 TB sugar
2 tsp. dry mustard
1 bay leaf, crushed
Make a dry rub by combining chili powder, salt, garlic and onion powders,
black pepper,
sugar, dry mustard, and bay leaf.
4 lb. beef brisket, trimmed
1-1/2 cups beef stock
Season the raw brisket on both sides with the Rub. Place in a roasting pan
and roast,
uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the
roasting pan.
Lower oven to 300º F., cover pan tightly and continue cooking for 3 hours, or
until fork
tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the
pan.
Yield: 10 servings.
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