Spicy Yogurt Beef Kabobs

Friday, October 30th, 2009


Ingredients:

2 lbs. boneless beef chuck (1 ½ inch chunks)
1 ½ cups plain yogurt
¾ cup chopped onion
1 teaspoon minced garlic
1 small dried hot chili pepper (chopped)
¾ teaspoon ground cumin seed
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon cinnamon

Procedure:

Toss beef chunks with all remaining ingredients. Cover and refrigerate overnight. String beef on skewers. Barbecue over hot coals about 15 minutes, turning every 5 minutes. (Serves 4)

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Sweet ‘n Sour Beef

Tuesday, October 27th, 2009


Ingredients:

2 lb. lean beef (cubed)
2 large cans tomato sauce
1 can water
Juice of 2 lemons
1 cup sugar
Salt and Pepper

Procedure:

Brown meat quickly in fry pan. Mix tomato sauce, water and lemon juice together and pour over meat. Transfer to baking dish and bake in a 325 F oven for three hours (or till tender)

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Oven-Barbecued Turkey Wings

Wednesday, October 21st, 2009


Ingredients:

4 Turkey Wings
1 teaspoon salt
2 tablespoons oil
1 (15 oz.) can tomato sauce
¼ cup vinegar
1 teaspoon chili powder
¼ teaspoon pepper
1/8 teaspoon garlic powder
1 (8 oz.) can pineapple slices

Procedure:

Sprinkle wings with salt. Brown slowly on all sides in heated oil, Pour off any fat in pan. Combine tomato sauce, vinegar, chili powder, pepper, garlic powder and 1/4 cup syrup drained from pineapple slices. Pour over browned wings, and heat to boiling. Cover pan. Bake in a 350 F oven for 1 1/4 hours, basting once or twice. Uncover, skim off any fat on sauce. Top each wing with pineapple slice. Bake, uncovered, for 15 more minutes.

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Rolled Lamb Flanks

Monday, October 12th, 2009


Ingredients:

4 or 5 Lamb flanks
Salt and Pepper
Sage
Onion (chopped)

Procedure:

Wash and drain flanks well. Arrange on meat board to roll. Salt and pepper, and sprinkle sage according to taste. Cover with chopped onion and roll (tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil till tender. Lift from water and drain. Place in 8×10 glass baking dish and set a flat object on top of rolled flanks. Set a heavier weight on top of that. Keep in refrigerator and slice when cold.

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Beef Short Ribs, California Style

Sunday, October 11th, 2009


Ingredients:

4 lean beef short ribs
1 tablespoon butter
1 medium size onion (chopped)
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon pepper
4 medium sized carrots (thinly sliced)
½ teaspoon thyme
1/8 teaspoon Sage

Procedure:

Trim fat from ribs. Brown beef in butter in heavy skillet or Dutch oven. While browning, add half of onion, celery, salt and pepper. When brown, cover beef with remaining vegetables. Sprinkle with remaining salt and pepper and crumbled thyme and sage. Cover tightly. Bake in 275 F oven 3 hours, till tender.

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Lamb Shanks Chablis

Friday, October 9th, 2009


Ingredients;

4 lamb shanks
Slivers of garlic
1 tablespoon oil
Salt and Pepper
1 medium onion (chopped)
1 cup Chablis (or dry Sauternes)
Water

Procedure:

Insert sliver of garlic near bone in meaty part of shanks. Brown on all sides in oil in large pot. Season with salt and pepper during cooking. When browned, add onion and wine. Cover and simmer slowly 1 ½  hours (or till meat is tender). Make gravy by adding water and wine mixed half and half. Serve shanks on platter with vegetables; serve gravy separately.

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Beef Brisket Paprika

Thursday, October 8th, 2009


Ingredients:

4 to 5 lbs. lean beef brisket
4 medium onions
1 tablespoon paprika
2 teaspoons salt
2 teaspoons minced garlic
½ teaspoon pepper
½ cup WATER (broth or wine)

Procedure:

Trim off outside fat from beef brisket. Grate enough onion, catching juice, to get a measure of 1/3 cup. Slice remaining onions. Make a paste with grated onion, paprika, salt, minced garlic and pepper. Put brisket flat in broiler or baking pan. Spread with half of paprika paste. Roast in 500 F oven 15 minutes. Turn beef, spread with remaining paprika paste and return to 500 F oven 15 minutes longer. Cover beef with onion slices. Add water, cover pan tightly with foil. Return to oven and reset temperature control to 325 F. Bake 2 1/2 hours longer.

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Savory Lamb Patties

Tuesday, October 6th, 2009


Ingredients:

2 cups soft bread crumbs
¼ cup water
1 ½ teaspoons salt
½ teaspoon pepper
2 tablespoons chopped onion
1 small clove garlic (minced)
3 tablespoons minced parsley
1 egg
1 tablespoon soft butter
1 lb. ground raw lamb
3 tablespoons fat

Procedure:

Soak bread crumbs in water. Add egg, lamb, butter, salt, pepper, onion, garlic and parsley. Shape lightly into 8 patties. Dip in flour and simmer 15 minutes in hot fat. Turn to brown.

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Wheat Germ Beef Roll

Monday, October 5th, 2009


Ingredients:

1 beef flank steak (1/2 lbs.)
1 tablespoon prepared mustard
¾ cup chopped onion
1/3 cup butter
¾ cup Kretschmer toasted
Wheat germ
1/3 cup minced parsley
2 tablespoons Worcestershire sauce
¾ teaspoon thyme (crumbled)
½ teaspoon salt
¼ teaspoon pepper

Procedure:

Starting at one long side, butterfly steak by slicing horizon tally to within 1/2-inch of opposite side of steak. Open steak and spread cut surface with mustard. Sauté onion lightly in butter. Combine with wheat germ and remaining ingredients. Sprinkle mixture evenly over mustard coated steak. Roll up, starting at long edge. Tie beef roll tightly in several places with string. Place in foil-lined 13x9x2 baking pan. Bake in 375 F oven 45 minutes. Remove from oven, cool, wrap in foil. Refrigerate several hours or overnight. Slice diagonally to serve.

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Deviled Lamb Neck

Saturday, October 3rd, 2009


Ingredients:

1 ½  lbs. neck slices ( ¾  thick)
1 cup sliced onions
2 tablespoons oil (or fat)
2 teaspoons salt
1 tablespoon vinegar
½ teaspoon dry mustard
1 tablespoon Parsley (minced)
2 cups water (or 1 cup dry white wine)

Procedure:

Cook lamb and onions in hot fat about 20 minutes. Add rest of ingredients and simmer 1 ½ hours (or till tender).

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