Random Bloginess


South Pacific Steak

South Pacific Steak

Ingredients:

  • 4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 ounces each)
  • 1 ½ cups purchased fresh pineapple chunks packed in juice
  • ½ cup hoisin sauce
  • 1 large red bell pepper, cut into 1-1/2 inch pieces
  • 1 small red onion, cut into 8 wedges
  • cup apricot preserves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Directions:

1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl.
3. Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
4. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.
5. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals.
6. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
7. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

(Serves 4)


Linda Morten, TX
© Cattlemen’s Beef Board and National Cattlemen’s Beef Association


Stuffed Saucy Meatballs & Pasta

Stuffed Saucy Meatballs & Pasta

Ingredients:

  • 1 ½ lbs. ground beef
  • 2 eggs, slightly beaten
  • ½ cup seasoned bread crumbs
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 small balls fresh mozzarella cheese (about 1/3 ounce each)
  • 1 jar (25 to 26 ounces) spicy red pepper pasta sauce or other pasta sauce
  • 1 tablespoon finely chopped fresh oregano
  • Hot cooked spaghetti rigati or linguine
  • Fresh oregano sprigs (optional)

Directions:

1. Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
2. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty.
3. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
4. Meanwhile heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
5. Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.

(Serves 4)


This recipe was inspired by a compilation of 2 recipes – Beef and Sweet Pepper Pasta and Mealmaker Meatballs – from the article Mom’s Cooking Club in the March 2005 issue of Better Homes and Gardens.

Cook’s Tip:
Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.

Margaret Murphy, IL
© Cattlemen’s Beef Board and National Cattlemen’s Beef Association


Test Cookie Recipe

Test Cookie Recipe

Great cookies!

Ingredients:

  • 3 Eggs
  • 2 cups Flour
  • 2 bag Chocolate Chips

Directions:

1. Mix all ingredients:
2. Spoon onto cookie sheet
3. Cook for 12 minutes at 350 degrees:

(Serves –)


testing mars to wp

this is a test



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