MOUTHWATERING MONDAY! BEEF!
What might be good with this is, instead of using breadcrumbs, use crunched up tortilla chips.
When I make my meat loafs, I use whatever bread type products I can find, potato chips, fritos, bread, saltines, Ritz, Town House, etc.
(Connie - I am not criticizing your recipe, it is just a thought that came to my mind since it is a taco meatloaf). Please do not take offense.
When I make my meat loafs, I use whatever bread type products I can find, potato chips, fritos, bread, saltines, Ritz, Town House, etc.
(Connie - I am not criticizing your recipe, it is just a thought that came to my mind since it is a taco meatloaf). Please do not take offense.
GOD BLESS AMERICA!!!!!
Steak Lovers' Salad
3 cups Garlic String Beans (recipe below)
10-12 Ounces Steak --- porterhouse, filet mignon, flank, or whatever you
cut you prefer
2 teaspons canola oil
1 small red or white onion sliced
4 cups butter lettuce, washed, dried, and broken into bite-size pieces ( I
have substituted green and red leaf lettuce, works fine.)
2 cups spinach, stems removed
2 large mushrooms, sliced or cut into matchsticks
Prepare the salad.
Prepare Garlic String Beans. While bean are cooking broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion, and mushrooms.
Dijon Dressing
3 tablesppons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning (optional)
Fresh ground black pepper
Prepare the dressing
In small bowl, whis****il frothy oil, lemon juice, and mustard. Add sea salt and Spike, if desired. Pour over salad. Add pepper to taste. Toss well. Serves 2.
Garlic String Beans (Green Beans)
2 tablespoons olive oil
1 teaspoon garlic, minced
4 cups fresh or frozen string beans
1/2 teaspoon dried thyme
1/2 teaspoon sea salt, seasoned salt or slat free seasoning
Fresh ground black pepper
2 cups water
2 teaspoon vegetable broth or 1 veg bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oil. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and vegetable bouillon, Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced withtip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Drain for salad. Add squeeze of lemon juice, and toss well.
3 cups Garlic String Beans (recipe below)
10-12 Ounces Steak --- porterhouse, filet mignon, flank, or whatever you
cut you prefer
2 teaspons canola oil
1 small red or white onion sliced
4 cups butter lettuce, washed, dried, and broken into bite-size pieces ( I
have substituted green and red leaf lettuce, works fine.)
2 cups spinach, stems removed
2 large mushrooms, sliced or cut into matchsticks
Prepare the salad.
Prepare Garlic String Beans. While bean are cooking broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion, and mushrooms.
Dijon Dressing
3 tablesppons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning (optional)
Fresh ground black pepper
Prepare the dressing
In small bowl, whis****il frothy oil, lemon juice, and mustard. Add sea salt and Spike, if desired. Pour over salad. Add pepper to taste. Toss well. Serves 2.
Garlic String Beans (Green Beans)
2 tablespoons olive oil
1 teaspoon garlic, minced
4 cups fresh or frozen string beans
1/2 teaspoon dried thyme
1/2 teaspoon sea salt, seasoned salt or slat free seasoning
Fresh ground black pepper
2 cups water
2 teaspoon vegetable broth or 1 veg bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oil. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and vegetable bouillon, Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced withtip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Drain for salad. Add squeeze of lemon juice, and toss well.
Vera LapBand 8/12/2008
Deutsche Steak
This steak has a gourmet taste, but is so easy to make! Serve with fresh mashed cauliflower and coleslaw. Hope you like this. Helga
Number of Servings: 1 (adjust amount for the number of servings desired)
Ingredients
5-oz. top round steak
1/2 cup red wine vinegar
1/4-cup fresh lemon juice
2 tsp low-calorie margarine
1/2 cup sliced mushrooms
1/4 cup sliced red onion
Fresh ground pepper to taste
Preparation Instructions
1Two days before serving, place the steak in a small shallow dish. Add the vinegar and lemon juice to the steak and cover it with plastic wrap. Marinate for 48 hours, turning twice each day.
2 When you are ready to cook, preheat the oven to 350 degrees and drain the marinade from the steak. Discard the marinade.
3 Heat the remaining ingredients in a heavy skillet over medium heat until the mixture is hot. Add the marinated steak and turn off the heat.
4 Place the skillet in the oven and cook for 30 minutes, or until the steak reaches desired doneness.
Inky's BBQ Beef
3 lbs beef chunked (round steak; beef stew meat or your choice)
2 C. Onion sliced
2 t. salt
2 t. Worstershire
1 t. dry mustard
1/4 C. Vinegar
1 6 oz can tomato paste
1/2 C. Brown Sugar (substitute worked for me)
Put in crockpot on high for 1 hour and turn down to low. Continue cooking for 7-9 hours. So tender and you can shred with a fork to serve on buns for the family.
Note: Can be made with pork or even half pork and half beef.
Kathi
3 lbs beef chunked (round steak; beef stew meat or your choice)
2 C. Onion sliced
2 t. salt
2 t. Worstershire
1 t. dry mustard
1/4 C. Vinegar
1 6 oz can tomato paste
1/2 C. Brown Sugar (substitute worked for me)
Put in crockpot on high for 1 hour and turn down to low. Continue cooking for 7-9 hours. So tender and you can shred with a fork to serve on buns for the family.
Note: Can be made with pork or even half pork and half beef.
Kathi
Here I am, finally. There are two good things about this recipe. First, you can substitute any ground meat, to your liking. I have made it using 1 lb of ground pork and 1 lb of ground turkey, combined. The very best thing is the preparation tip.
As I said on a previous thread, I rarely follow even the recipes I make. I try to add or take away, so it never tastes the same twice. Also, it depends on what is in my fridge and cabinet at the time.
Preparation:
First, use the new crockpot liners they have, it makes cleanup very east. Next, make foil "handles" to make it easy to remove the final product from the crockpot. Fold a 20-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. I also put two or three pieces of crumpled foil in the bottom (underneath the "handle") to keep the meatloaf out of the fat.
Ingredients:
2 lbs. ground beef (or any mixture of ground meat)
2 eggs
3 to 4 slices bread, moistened with a little milk or warm water(I also tend to use bread crumbs instead)
1/4 tsp. dried leaf oregano
1/4 tsp. sweet basil
salt and pepper to taste
1 tbsp. chopped parsley
can of mixed vegetables
dash or more, to taste of Worcestershire sauce
1 chopped onion
1 tbsp of garlic
1 can of diced tomatoes, drained
1/2 cup of Heinz 57 steak sauce or more, to taste
Soy sauce
Combine all ingredients thoroughly. Brush top of meatloaf with soy sauce. Place in crockpot after shaping loaf well, on a premade handles to keep it out of the drippings. Cook 4 to 5 hours on high, or 8 to 10 hours on low.
As I said on a previous thread, I rarely follow even the recipes I make. I try to add or take away, so it never tastes the same twice. Also, it depends on what is in my fridge and cabinet at the time.
Preparation:
First, use the new crockpot liners they have, it makes cleanup very east. Next, make foil "handles" to make it easy to remove the final product from the crockpot. Fold a 20-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. I also put two or three pieces of crumpled foil in the bottom (underneath the "handle") to keep the meatloaf out of the fat.
Ingredients:
2 lbs. ground beef (or any mixture of ground meat)
2 eggs
3 to 4 slices bread, moistened with a little milk or warm water(I also tend to use bread crumbs instead)
1/4 tsp. dried leaf oregano
1/4 tsp. sweet basil
salt and pepper to taste
1 tbsp. chopped parsley
can of mixed vegetables
dash or more, to taste of Worcestershire sauce
1 chopped onion
1 tbsp of garlic
1 can of diced tomatoes, drained
1/2 cup of Heinz 57 steak sauce or more, to taste
Soy sauce
Combine all ingredients thoroughly. Brush top of meatloaf with soy sauce. Place in crockpot after shaping loaf well, on a premade handles to keep it out of the drippings. Cook 4 to 5 hours on high, or 8 to 10 hours on low.
GOD BLESS AMERICA!!!!!
Fill your slow cooker wih the ingredients for these rich and flavorful Asian Short Ribs in the morning and arrive home to a delicious ready-to-eat dinner.
Asian short ribs (serves 4)
1/2 cup low-sodium soy sauce
1/3 cup sugar substitute
1/4 cup rice vinegar
2 cloves garlic, smashed and peeled
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halfed crosswise
1 small green cabbage quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
In a slow cooker, combine the soy sauce, sugar subsitute, vinegar, garlic, ginger and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
Cook covered on high for 5 to 6 hours ()or on low for 7 to 8 hours****il the meat is tender and easily pulls away from the bone.
Transfer the cabbage, short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. Turn the cooker to high.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and coo****il thickened, 2 or 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
Asian short ribs (serves 4)
1/2 cup low-sodium soy sauce
1/3 cup sugar substitute
1/4 cup rice vinegar
2 cloves garlic, smashed and peeled
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halfed crosswise
1 small green cabbage quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
In a slow cooker, combine the soy sauce, sugar subsitute, vinegar, garlic, ginger and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
Cook covered on high for 5 to 6 hours ()or on low for 7 to 8 hours****il the meat is tender and easily pulls away from the bone.
Transfer the cabbage, short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. Turn the cooker to high.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and coo****il thickened, 2 or 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
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