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Tobey’s Beef Twists Recipe

March 23rd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3 1/2cupsall-purpose flour
  2. 1cupcornmeal
  3. 1/4ounceunflavored gelatin
  4. 1/4cupmilk
  5. 1largeegg
  6. 1/4cupvegetable oil
  7. 1 (3 ounce)jar strainedbeef baby food
  8. 1beef bouillon cube
  9. 3/4cupboiling water

DIRECTIONS

  1. Dissolve bouillon cube in water.
  2. Sift dry ingredients in large bowl.
  3. Add milk, oil, egg, beef and beef bouillon.
  4. Stir until well mixed.
  5. Roll out of a floured surface to 1/4″ thickness.
  6. Cut in 1/4″ by 3″ strips — twisiting each stick 3 turns before placing on a cookie sheet.
  7. Bake 35-40 minutes at 400*.
  8. Store in refrigerator.

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Machaca (Shredded Beef) Recipe

March 21st, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbboneless beef chuck
  2. 1cupwater
  3. 6peppercorns
  4. 1/4mediumonion
  5. salt
  6. 1garlic clove
  7. 1/4teaspoonsalt
  8. 1tablespoonvegetable oil
  9. 1/2mediumonion, chopped
  10. 1 californiachili pepper, roasted, peeled(or 1 roasted and peeled pablano chili, or 1 canned whole green chili)
  11. 2smalltomatoes, peeled, chopped(1/2 pound)
  12. 1/4teaspoonground cumin
  13. fresh ground pepper(to taste)

DIRECTIONS

  1. Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to aboil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
  2. Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add choped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
  3. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
  4. NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

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Chunky Beef Noodle Soup Recipe

March 20th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbboneless round steak, cut into 1/2 inch cubes
  2. 1mediumonion, chopped
  3. 2garlic cloves, minced
  4. 1tablespoonvegetable oil
  5. 2cupswater
  6. 1 (14 1/2 ounce)candiced tomatoes, undrained
  7. 1 (10 1/2 ounce)cancondensed beef consomme, undiluted
  8. 1-2teaspoonchili powder
  9. 1teaspoonsalt
  10. 1/2teaspoondried oregano
  11. 1cup uncookedspiral shaped pasta
  12. 1mediumgreen pepper, chopped
  13. 1/4cup mincedfresh parsley

DIRECTIONS

  1. In a large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender; about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
  2. Reduce heat; cover and simmer until meat is tender, about 1 1/2 hours. Stir in paste and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley.

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Low Carb Italian Beef Roll Ups Recipe

March 19th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsricotta cheese
  2. 1egg
  3. 2teaspoonsgarlic powder
  4. 2teaspoonsonion powder
  5. 2teaspoonsitalian seasoning
  6. 1lb shreddedmozzarella cheese, divided
  7. 1lb sliceddeli roast beef(dimensions of about 5″x9-inch)
  8. 1 (16 ounce)jarlow-carb spaghetti sauce(Paul Newman’s brand is great!)

DIRECTIONS

  1. Preheat oven to 375°F.
  2. In a bowl, combine the ricotta, egg, garlic powder, onion powder, seasoning, and half the mozzarella.
  3. Mix well.
  4. Place a spoonful of mixture onto a slice of roast beef and roll up longwise with a shorter width (it isn’t necessary to fasten these with toothpicks).
  5. Repeat with remaining beef.
  6. Spread 1/2 cup of sauce on the bottom of a 9 x 13 inch baking dish.
  7. Place the beef rolls in the dish, seam side down.
  8. Pour the remaining sauce over the beef rolls.
  9. Bake, covered, for 40 minutes.
  10. Add the remaining mozzarella cheese over the top and bake for an additional 5 minutes, uncovered, until cheese is melted.

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Korean Beef and Noodles Recipe

March 16th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Beef

  2. 1teaspooncornstarch
  3. 8ouncesbeef eye round, trimmed and thinly sliced
  4. 1tablespoonlow sodium soy sauce
  5. 1 1/2teaspoons minced peeledfresh ginger
  6. 2teaspoonssambal oelekor thai chili paste
  7. 1/2teaspoondark sesame oil
  8. 3garlic cloves, minced
  9. cooking spray
  10. Noodles

  11. 1 (3 3/4 ounce)package uncookedcellophane noodles
  12. Vegetables

  13. 1teaspoondark sesame oil
  14. 1teaspoonvegetable oil
  15. 1/2teaspooncrushed red pepper flakes
  16. 5garlic cloves, minced
  17. 3cups slicedshiitake mushroom caps(about 6 ounces mushrooms)
  18. diagonally slicedgreen onions
  19. julienne-cutcarrots
  20. 1 (10 ounce)bagfresh spinach
  21. Remaining ingredients

  22. 1/3cuplow sodium soy sauce
  23. 1tablespoonbrown sugar
  24. 1tablespoonrice vinegar
  25. 1tablespoondark sesame oil
  26. 1tablespoonsesame seeds, toasted

DIRECTIONS

  1. To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
  2. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
  3. To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
  4. To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
  5. Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.

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