Posts tagged ‘Beef’
THIS GIVEAWAY HAS ENDED!
Yup! A brand spanking new Gooseberry Patch cookbook giveaway. I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook. The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team! Scroll down past the recipe for all the contest particulars!
I absolutely LOVE teriyaki burgers. When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers. That being said, I loved this recipe. The flavor is out of this world good and it’s very easy to put together with no weird ingredients.
I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it. Mr. Meat Eater did and he gave it two thumbs up. I run hot and cold on mayo-based sauces on my burgers so I just left it off. We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger. I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice. If you like the Banzai burger at Red Robin, this one is very, very similar. Just add lettuce and tomato if you want.
Submitted by Connie McKone, Fort Atkinson, IA
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
6 hamburger buns, split ~ I toast on the grill
In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.
Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.
Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.
Spread the mayo mixture on the bottom bun and top with a patty,
Makes 6 burgers.
THIS GIVEAWAY HAS ENDED!
This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25. I will pick a winner on 4/26 and notify the winner by email.
You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.
If you have any questions, contact me at girard.nancy at yahoo dot com.
To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Well Seasoned Life
Girl with Blog
Two Maids a Milking
What? Cranberry and horseradish? It sounds like a very weird combination but it really works. It’s just plain delicious! Even the original recipe has a note that says not to let the unusual ingredients stop you from trying this recipe. The horseradish is what drew me to this recipe. I LOVE horseradish!
There is an option in the recipe to roast in the oven or on the stove top. I chose to roast in the oven just because it’s easier. I hope you give this recipe a try!
Cranberry~Horseradish Pot Roast
1 (3-4 lb) pot roast
1 large onion, chopped
1 (5oz) jar horseradish
1 (15 oz) can whole berry cranberry sauce
Salt and pepper to taste
In an ovenproof Dutch oven, brown the roast and chopped onions in a couple of tbsps of oil. After browning, spread the horseradish and cranberry over the roast in the pot. Salt and pepper to taste.
Cover and cook on the stovetop or in the oven at 350º for 3 to 3 1/2 hours.
Makes 6-8 servings.
Adapted from Moss, Marshes, and Memorable Meals
I’ve said it before and I’ll say it again ~ I am not a fan of chili. Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.
This recipe is very different from others in that there are no ingredients like onions, pepper, etc. So in that way, it’s more like a stew I guess. It’s really quite good and super easy to make.
Chili is still not a favorite but I will make it again so that’s something! I found the recipe over at Southern Living.
4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional
In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.
Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.
Serve with cornbread and toppings if desired.
Makes 4-6 servings.
One day a week is burger night at our house so I am always on the lookout for new burger recipes. Usually I just copy what I see on restaurant menus. This week I got a new cookbook ~ 1,000 Easy Recipes; Super Fun Food for Every Day ~ that is put out by the Food Network and found this recipe in it. It IS easy and Mr. Meat Eater and I both enjoyed the burgers.
The burgers really taste like tacos in a bun. The next time I make these, I might mix the spice in the burger instead of just sprinkling it.
1 1/2 lbs ground chuck
1/2 tsp kosher salt
White cheddar slices
Sour cream, optional
Tortilla chips, optional
Mix the ground beef with the kosher salt and form into 4 patties. Don’t forget to make the indentation so they don’t puff up during grilling.
Sprinkle one side with cumin, oregano, and chili powder to taste.
Grill until they are done to your likeness. Place a slice of cheese on the burger and let melt while still on the grill.
Serve on buns with your favorite toppings.
Makes 4 burgers.
Finally, baseball season is back! I love baseball and I am a Mets fan and Mr. Meat Eater is a Yankees fan so we watch both teams when they play via MLB Extra Innings. One of the things I love about baseball is that I can walk out of the room and do something and come back and chances are nothing has happened, LOL!
Baseball makes me think of hot dogs which makes me think of a hot dog restaurant called Brownies in the town where I grew up ~ Amsterdam, New York. They made the best hot dogs with meat sauce (mustard and onions first, of course) and fries with gravy. I really, really miss that place and don’t have any idea if it is still there or not. Somehow I doubt it.
In my quest to find a meat sauce for hot dogs that I can make just like Brownies, I came across this one. It tasted nothing like Brownies but Mr. Meat Eater loved it. Probably because it tastes more like chili than anything else. I thought it was good but I wanted it to taste like I remember and it didn’t so I was disappointed.
If anyone has a good tried and true recipe for meat sauce for hot dogs, please send them to me and I’ll try them over the summer ~ a_recipe_day at yahoo dot com.
Hot Dog Meat Sauce
1 (8 oz) can tomato sauce
1/2 cup diced onion
1/4 cup water
1 tbsp minced fresh garlic
3/4 tsp chili powder
1/2 tsp salt
3/4 lb ground beef
8 hot dogs
8 hot dog buns
Combine first 6 ingredients in a bowl and set aside.
Brown ground beef in a skillet and drain. Add the tomato sauce mixture and simmer for 15 to 20 minutes. Removed from heat and set aside.
Grill, boil, or pan fry the hot dogs ~ I also grill the top split buns.
Serve hot dogs with your choice of condiments and the meat sauce.
Makes 8 servings.
Pot roast is one of our favorite meals so it was easy to choose this recipe. I had never heard of cream of onion soup and could not find it anywhere around here so I changed the recipe up a bit. I used a can of French onion soup and left out the cream of celery altogether. It worked out great and tasted delicious. Either way, it’s a great recipe. Adding the extra salt may be something you want to leave out since canned soup is no salty to begin with. I really don’t think you’ll need it.
I totally forgot to take pictures until dinner was half over so they aren’t the best. Sorry about that! THe recipe was submitted by a cook who lives in the city next to mine!
Best-Ever Pot Roast
Submitted by Emily Runyon, Suffolk, VA
3 lbs redskin potatoes, quartered
16 oz pkg baby carrots
2 onions, sliced
1 to 2 tbsps oil
1 (10 3/4 oz) can cream of onion soup
1 (10 3/4 oz) can cream of celery soup
1/2 cup water ~ half a soup can water is about 1/2 cup
sea salt to taste
Place potatoes, carrots and onions in a large slow cooker and set aside.
In a skillet over medium-high heat, brown the roast on all sides. After browning, place in the slow cooker on top of the veggies.
Pour soups and water over the top of the roast in the slow cooker and sprinkle with salt.
Cover and cook on LOW for 10 hours.
Makes 6 servings.
Before I forget, I want to thank everyone for all the kind comments and emails I received about Mr. Meat Eater. We went to the doctor on Wednesday and there is NO cancer but he does have kidney disease. Nothing too serious at this point but his doctor wants to slow the progression down quite a bit. Right now that means changing up his meds so perfectly doable and easy. We have no idea what the future will hold but it could have been so much worse and we are thankful that it wasn’t.
On to the recipe ~ I’ve seen crockpot lasagna recipes flying around the internet for a long time but I never believed it would work OR taste good. Mr. Meat Eater loves lasagna but I rarely make it because it makes too much for just the two of us ~ I’m really bad about putting some in the freezer for another day and I can only take so many leftovers before I rebel. I also hate throwing food away so I always look for smaller versions of our favorites.
This is a super easy recipe that I found on Tablespoon and it was posted by girlwhoateeverything blog. I used a few more noodles than called for since I like the pasta otherwise I made it as posted.
1 pound ground beef ~ I use 85%
1 small onion, chopped
1 tsp minced garlic
1 (24 oz) jar spaghetti sauce ~ I think mine was 28 oz and I used the whole thing
1/2 cup water
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
2 tbsps fresh parsley, chopped, or 2 tsps dried parsley
6 uncooked lasagna noodles ~ I used 8-10 noodles
Cook ground beef and onion in a large skillet. Add garlic and cook for one more minute and then drain. Add the spaghetti sauce and water and simmer for 5 minutes.
Mix the ricotta, 1 1/2 cups mozzarella, 2 tbsps Parmesan, egg and parsley in a separate bowl.
In a 4 to 6 quart slow cooker, pour 1 cup of the spaghetti sauce mixture. Place half of the noodles (breaking them to fit) and then half of the cheese mixture on top of the noodles. Cover with 2 cups of the spaghetti sauce mixture. Repeat with the noodles (breaking to fit) and the cheese mixture. Pour the rest of the spaghetti sauce mixture over the top.
Cook on LOW for 4-5 hours or until noodles are soft.
Sprinkle with 1/2 cup of mozzarella cheese and the remaining Parmesan. Cover and let the cheese melt. Turn off the crockpot and let sit for 10 minutes before serving.
Do NOT cook this on high and do not overcook or it will get mushy.
Makes about 8-10 servings.
Thank you all for the nice comments and messages regarding Mr. Meat Eater. The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news. We will hear for sure what the problem is on the 22nd. I will drive myself nuts until then of course.
In the meantime, I will get back to blogging.
I really, really love this sauce. It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not. If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.
It is great just served with pasta and would be equally good used for lasagna or ziti or whatever. You can use Italian sausage instead of the ground beef if you prefer. The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.
I found the recipe on the Betty Crocker website originally.
Really Good, Really Easy Slow Cooker Spaghetti Sauce
2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)
Spray 5-quart slow cooker with cooking spray.
In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.
Spoon sausage or beef mixture into slow cooker.
Stir in all remaining ingredients.
Cook on LOW for 8-9 hours.
Serve over your favorite pasta.
Makes 24 servings.
I always love the new year. This year we have my daughter’s wedding in June to look forward to. We are all very excited about it!
On my Facebook page for A Recipe A Day, I said that I don’t like resolutions. In fact, I hate the word. It sets me up for failure. I usually make goals and my goals for this year are more cooking, more blogging, more reading, more crocheting, teach myself to knit, and work on that household organizing that always seems to get away from me. What are your goals for this year?
I decided to start the new Gooseberry Patch giveaway tomorrow instead of today since it’s a busy day. We are taking down the few decorations I put up this year and watching football and basically sitting on our butts.
Last night, Mr. Meat Eater and I stayed home and grilled steaks and watched movies. I made garlic mushroom steak which is one of my favorite recipes. It’s super easy, can be used on any cut of steak, and is delicious!
I got this recipe off a now non-existent message board on AOL years ago.
Garlic Mushroom Steak
1/4 cup steak sauce
1 small onion, chopped
1 tbsp brown sugar, packed (use more if you want it sweeter)
3 New York strip steaks (use your favorite cut)
2 (8 ounce) pkgs mushrooms, sliced
2 tbsps olive oil
2 tbsps soy sauce
2 tsps steak sauce
3 cloves garlic, minced
2 tbsps chopped fresh parsley
Steak: Mix the steak sauce, onion, and brown sugar in a ziplock bag, add the steaks, and smoosh it around (after closing the bag) to make sure all the steak is covered. Marinate at least 30 minutes in the refrigerator. I usually marinate about 5-6 hours.
Mushrooms: Mix the sliced mushrooms with all the ingredients except the parsley in a baking dish. Cover with foil and bake at 350º for 10 minutes, uncover and stir, return to oven for another 8-10 minutes. You can also put this all in some heavy-duty aluminum foil and toss on the grill with the steaks.
Remove the steaks from the marinade (throw away any leftover marinade) and grill to your desired degree of doneness.
Makes 3 servings.
I am forever trying to recreate restaurant burgers with little success. I’m sure part of the problem is using the correct type of ground beef and I just won’t buy really fatty ground beef so I should just give up this quest of mine. I saw this recipe in the latest issue of Simple and Delicious and it was like I had to try again to find that elusive burger. This recipe wasn’t it BUT it is a very delicious burger in it’s own right. Friday is usually burger night at my house (at least in the summer) so with some tweaking, I made these over the Labor Day weekend. They are easy and good.
If YOU have that perfect recipe, please send it my way so I can stop searching!
I will be starting a Gooseberry Patch giveaway later this week so watch for it!
Almost Steak House Burgers
5 tbsp mayonnaise
4 1/2 tsps prepared horseradish
3 tbsp butter, softened (may need more)
4 hamburger buns, split
1 1/2 lbs ground beef
1/4 cup steak sauce
4 1/2 tsps onion soup mix
4 slices Swiss cheese
Mix the mayo and horseradish in a small bowl; cover and refrigerate until serving.
Spread the insides of the burger buns with the softened butter and then sprinkle with the garlic powder. Set aside.
Combine the beef, steak sauce, and onion soup mix and shape into four patties. Remember to make a dent in one side with your thumb so you won’t get that burger bump.
Grill burgers until they are done to your liking, adding a slice of Swiss cheese towards the end of cooking. Grill the buns for a few minutes while the burgers are cooking making sure they don’t burn.
Serve burgers on the buns, adding the mayo/horseradish mix on top and your favorite toppings like lettuce and tomato.
Makes 4 burgers.