Ginger Beef with Fried Rice and Asparagus

Delicious ginger beef with rice and veggies.
Directions for: Ginger Beef with Fried Rice and Asparagus

Ingredients

1-1/2 cups basmati rice

3 cup water

2 eggs

cup cornstarch

2-3 cups canola or peanut oil

1-1/2 lb flank steak

1 - 2 green onions

2 Tbsp prepared ginger

1 large carrot

1-1/4 cup VH dry garlic sauce

1 Tbsp bouillon powder

1 Tbsp parsley

pinch of pepper

0/10 tsp curry powder

20 stalks of asparagus

1 Tbsp water

1 tsp Mrs. Dash Original Table Blend

Directions

1. Combine rice and water in a microwave safe pot with lid. Cook at high 10 minutes, then medium 10 minutes. Lift rice with a fork cover and refrigerate.

2. Beat eggs in a small mixing bowl and place cornstarch on a large piece of wax paper.

3. Pour oil into wok or stove top pot with high sides, at high heat. Place a wooden spoon into the oil. Oil is ready when bubbles briskly run up the side of the spoon.

4. Slice steak across the grain into narrow strips. Coat beef in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack. (this can be done in advance if you like)

5. Heat a small amount of oil in a large nonstick fry pan at medium heat. Finely chop green onions adding to pan as you cut. Add ginger. Grate carrots directly into pot. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.

6. Heat a large non stick fry pan at medium. Spray with cooking spray. Finely chop celery adding to pan as you chop.

7. Combine cooked rice, bouillon powder, parsley, pepper and curry powder into pan with celery. Stir to combine. Reduce heat to medium-low.

8. Wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid. Add water and spice, then cover. Microwave at high for 5 minutes. Let stand.

9. Toss cooked beef into sauce, stir to coat, then serve.

See more: Dinner, Fry, Vegetables, Beef, Rice/Grain, Main

Loaded Nacho Grilled Cheese

Directions for: Loaded Nacho Grilled Cheese

Ingredients

2 slices French bread

1 Tbsp sour cream

2 Tbsp salsa

Tex Mex cheese

2 - 3 Tbsp cooked ground beef

⅛ tsp taco seasoning

1 stalk green onion, chopped

4 - 5 cilantro leaves

1 slice tomato, diced

avocado, diced

1 - 2 black olives, chopped

1 Tbsp black beans

1 - 2 slices jalapeno pepper, chopped

1 - 2 handfuls nacho-flavoured Doritos, crumbled

1 egg, scrambled

butter

Directions

1. if you dont have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now lets start with the sandwich: crush all the Doritos and spread them on a plate, dip one side of each bread slice in the egg and then into the Doritos. once you've done this, begin assembling the sandwich with sour cream on one slice and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice.

2. in a pan on medium heat, add some butter. once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. you may want to cover your pan with a lid while its cooking to help the cheese melt, since there is so much stuff in the sandwich.

3. once everything is ooey gooey, slice it in half and enjoy all your favourite nacho toppings in one glorious sandwich. if youre feeling ambitious, you can even make your own salsa and guacamole for dipping!

See more: Beans, Beef, Cheese, Comfort Food, Eggs/Dairy, Lunch, Mexican, Party Favourites, Snack

Saucy Beef Ribs

Beef ribs are a personal favourite, but make sure you have lots of grill space they are BIG! the BBQ rub recipe is a great all-purpose rub mix that also works for pork ribs, steaks or chicken, too.Photo by Michael Mahovlich. Adapted from 'Anna & Michael Olson Cook at Home' (Whitecap Books), 2005.
Directions for: Saucy Beef Ribs

Ingredients

BBQ Rub

2 Tbsp ground cumin

2 Tbsp ground coriander

2 Tbsp Spanish paprika (mild)

1 Tbsp salt

2 tsp garlic powder

2 tsp ground black pepper

tsp cayenne pepper (optional)

Saucy Ribs

3 rack beef ribs, taken from the prime rib roast (about 8 bones per rack)

1 cup barbeque sauce (your favourite variety)

cup apple cider vinegar

cup fancy molasses

Assembly

Directions

BBQ Rub Saucy Ribs Assembly

1. for the BBQ rub, combine all the spices and store until ready to use.

2. for a gas grill, preheat it to medium and for charcoal, burn long lasting briquettes until they turn white. Score the backside of the ribs with a sharp knife to open up the tissue, but not pierce the meat (this allows the spice flavors to cook in). Rub the BBQ rub vigorously over all sides of the ribs, pressing well with your hands to get it to stick.

3. Grill ribs on one side, covered, for 20 minutes. Reduce the grill heat (if gas) to medium low and turn the ribs after another 20 minutes. the convection heat of a covered grill will keep air and heat circulating, while concentrating the smoke and spice flavors. Continue cooking and turning ribs every twenty minutes, for about 2 hours (you may have to re-fuel your charcoal BBQ).

4. while the ribs are cooking, prepare the BBQ sauce. Stir the prepared sauce with the apple cider vinegar and molasses. when the ribs are 20 minutes from finishing, brush the sauce on both sides. Repeat glazing two more times.

5. while the ribs are cooking, prepare the BBQ sauce. Stir the prepared sauce with the apple cider vinegar and molasses. when the ribs are 20 minutes from finishing, brush the sauce on both sides. Repeat glazing two more times.

See more: BBQ, Main, Lunch, Grill, Dinner

Mexican Burger Burritos

Everything you love about Mexican burritos - in a burger! Top with your choice of avocado, cheeses, jalapenos, fresh lettuce and/or sour cream. Courtesy of Alison Kent.
Directions for: Mexican Burger Burritos

Ingredients

1 can (540 mL) black beans, drained and rinsed

3 green onions, finely chopped

2 clove garlic, minced

1 egg

cup dry bread crumbs

2 Tbsp (30 mL) fresh lime juice

1 Tbsp (15 mL) chili powder

tsp (2 mL) each salt and ground cumin

1 lb(s) (500 g) lean ground beef

6 large flour tortillas

1 firm, ripe avocado, peeled, pitted and chopped (optional garnish)

1 heads Romaine or iceberg lettuce, shredded (optional garnish)

(fresh cilantro leaves (optional garnish)

tomato (optional garnish)

pickled jalapeno slices, drained (optional garnish)

Monterey Jack or Cheddar cheese, shredded (optional garnish)

sour cream (optional garnish)

Directions

1. in food processor, pulse beans, green onions, garlic, egg, bread crumbs, lime juice, chili powder, salt and cumin until combined but still a bit chunky. Transfer to bowl; mix in beef. Form into six 6-inch (15 cm) long sausage-like patties almost like a kebab and flatten each to 1-inch (2.5 cm) thickness.

2. on greased grill or in large greased non-stick skillet, cook burgers over medium-high heat, turning once, for 10 to 12 minutes or until no longer pink inside.

3. Meanwhile, heat tortillas, if desired, by briefly placing, one at a time, on greased grill, turning once, until lightly charred, about 30 seconds. Or, wrap all tortillas in foil and place in preheated 350F (180C) oven until warmed through, about 15 minutes.

4. to assemble, lay each burger on tortilla; top with desired garnishes. Fold in ends and roll up tortilla to enclose and secure.

See more: Mexican, Summer, Grill, Main, Dinner, Beef, Beans, Vegetables

Cajun Blackened Steak with Sugar Snap Peas

This spice-rubbed steak from Roger Mooking doesn't hold anything back when it comes to flavour.
Directions for: Cajun Blackened Steak with Sugar Snap Peas

Ingredients

Sugar Snap Peas

1 cup sugar snap peas cleaned and blanched in salted boiling water

1 tsp flaked salt

Cajun Spice Mix

1 Tbsp sweet paprika

1 Tbsp hot paprika

1 tsp cayenne

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground thyme

1 Tbsp file powder

1 Tbsp mustard powder

2 Tbsp freshly ground pepper

Cajun Blackened Steak

4 cup root beer

4 2 lb(s) t-bone steaks

Directions

Sugar Snap Peas Cajun Spice Mix

1. Mix all ingredients together.

Cajun Blackened Steak

1. Marinate steaks in root beer for 24 hours.

2. Remove from root beer and pat dry.

3. Place Cajun Spice Mix on a tray and heat a cast iron pan over medium heat.

4. Season steaks with salt and press steaks into the Cajun Spice Mix on both sides.

5. Place steaks, one at a time, in the cast iron pan, sear for approximately 2-3 minutes on each side for a medium rare steak, allow to rest before serving.

6. Spoon Sugar Snap Peas over steak, garnish with flaked salt and serve with Gumbo Potatoes.

See more: Hot and Spicy, Herbs, Beef, Main, Dinner, Father's Day, North American, Winter, Fall, Summer

Beef Barbacoa Tacos

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. the tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.
Directions for: Beef Barbacoa Tacos

Ingredients

cup apple cider vinegar

2 Tbsp freshly squeezed lime juice

3 cloves garlic, minced

1 chipotle chile in adobo, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

tsp freshly ground black pepper

tsp ground cloves

2 Tbsp vegetable oil

2 lbs boneless beef chuck roast, trimmed of most fat and cut into large chunks

cup reduced-salt chicken broth or All-Purpose Chicken Stock (page 86)

2 bay leaves

Small (6") corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

Directions

1. Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.

2. Press Saut and use the Saut or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.

3. Add the vinegar sauce and the chicken broth (be carefulsteam may whoosh up!), and then the bay leaves. Stir to combine.

4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the or + button to set the time to 30 minutes.

5. when the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

6. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.

7. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

8. Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. to reheat, preheat the oven to 350F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 14 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.

Source and Credits

Excerpted from how to Instant Pot: Mastering all the Functions of the One Pot that Will Change the Way you Cook by Daniel Shumski. Copyright 2017. Photographs Ken Carlson. Used with permission of Workman Publishing.

See more: Beef, Dinner, Main, Mexican

Philadelphia Creamy Pastas

Directions for: Philadelphia Creamy Pastas

Ingredients

1 lb(s) sirloin steak, thinly sliced

2 cup sliced mushrooms

2 cup sliced onions

1 1 tubs PHIALDELPHIA Herb and Garlic Spreadable Cream Cheese

1 cup milk

4 cup cooked pasta, your favourite shape

KRAFT 100% Parmesan Grated Cheese

Directions

1. BROWN steak in a little oil in frypan. Add veggies.

2. ADD cream cheese and milk to frypan; cook until hot and bubbly.

3. STIR IN cooked pasta and top with a few handfuls of parmesan cheese.

See more: from the Kraft Kitchens, Cheese, Pasta, Beef, Main, Dinner

Bacon Cheeseburger Crescent Ring

Have your golden, flaky crescent rolls and eat your cheeseburger too: this crowd-pleasing ring is filled with beef and all your favorite burger toppings--bacon, cheese, pickles and a special sauce.
Directions for: Bacon Cheeseburger Crescent Ring

Ingredients

cup ketchup

cup mayonnaise

40 dill pickle chips, finely chopped, plus 16 whole dill pickle chips (from a 32-oz jar)

cup yellow mustard

6 strips bacon, chopped

Half small red onion, finely chopped

1 lb(s) ground beef

Kosher salt and freshly ground black pepper

Nonstick cooking spray, for the pan

2 8-oz tubes refrigerated crescent roll dough

5 slices American cheese, cut in half

2 Tbsp unsalted butter, melted

1 tsp toasted sesame seeds

Directions

1. Preheat oven to 375F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.

2. Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.

3. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).

4. Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).

5. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

Tips and Substitutions

Special equipment: a 5-inch ramekin

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2018 Television Food Network, G.P. all rights reserved.

See more: Appetizer, Beef, Cheese, Pastry

Flying Spatula Prime Rib with Yorkshire Pudding

Directions for: Flying Spatula Prime Rib with Yorkshire Pudding

Ingredients

Yorkshire Pudding

4 cup all-purpose flour

3 cup 2% milk

12 eggs

3 cup water

cup beef fat (or substitute with bacon fat, duck fat, or canola oil)

Prime Rib Roast

4 lb(s) prime rib roast (with bone and fat still on)

cup mustard

2 tsp onion powder

2 tsp garlic powder

2 tsp dried rosemary

2 tsp chili powder

2 tsp salt

2 tsp coarse ground black pepper

Directions

Yorkshire Pudding

1. Preheat oven to 450 degrees Fahrenheit.

2. Combine flour, milk, eggs, and water in a large mixing bowl and whisk until smooth.

3. Pour batter into pitcher.

4. Pour 1 teaspoon of fat into each cup on muffin tin.

5. Place muffin tin in oven and heat for approximately 5 minutes or until the fat sizzles. Remove from oven. Please beware that tin and fat will be extremely hot.

6. Carefully pour batter into muffin tin until each cup is half full.

7. Place tin back in oven and let cook for approximately 15 minutes. for best results, do not open oven door while baking. Cook until golden brown. Remove from oven.

Prime Rib Roast

1. Preheat oven to 450 degrees Fahrenheit.

2. Place prime rib roast in baking pan.

3. Coat all surfaces of prime rib with mustard.

4. Combine the following ingredients in a small bowl: onion powder, garlic powder, dried rosemary, chilli powder, salt, and coarse black pepper.

5. Rub seasonings into mustard coating on roast.

6. Place prime rib in oven and cook for 20 minutes at 450 degrees Fahrenheit.

7. Reduce heat to 350 degrees Fahrenheit for approximately 90 minutes or until roast's internal temperature reaches 125 degrees Fahrenheit (rare).

8. Remove from oven and allow roast to rest for approximately 15 minutes before serving. Plate with Yorkshire puddings.

See more: Moderate, Eggs/Dairy, Beef, Main, Dinner, Winter

Flank Steak Fajita

Soft, warm tortillas are filled with seasoned flank steak and a delicious homemade summer salsa.
Directions for: Flank Steak Fajita

Ingredients

Rub

1 Tbsp chili powder

1 tsp ground coriander

1 tsp ground cumin

tsp garlic powder

tsp black pepper

2 2 limes zested and juiced

cup vegetable oil

6 6-8 soft tortilla shells

1 pinch Salt and pepper to taste

Flank Steak Fajita

1 1 whole Flank steak 1.5 inches thick

Summer salsa

3-4 large ripe tomatoes chopped small dice

2-3 green onions sliced thin

1 red bell pepper seeded, chopped small dice

cup red onion finely chopped

3 Tbsp chopped cilantro leaves

1 Juice of 1 lime or 2 pending on how juicy they are

of a chopped jalapeno chili seeded, finely diced

1 pinch Salt and pepper to taste

Optional garnishes sour cream, cilantro, peppers, and guacamole.

Directions

Rub

1. Combine all spices for the rub in a small bowl mix until evenly combined. Place the steak in a non-reactive container like a ceramic dish and apply the rub all over steak with slight pressure as to tear little micro pockets of flavor into the meat.

Flank Steak Fajita

1. Add the lime zest and juice to the steaks and drizzle with the oil. Cover and place the meat in the refrigerator to marinate overnight.

2. Remove the meat from refrigerator 30 minutes before cooking and let the steaks come to room temperature.

3. Preheat barbeque to high heat 475F-500F (246C-260C).

4. Lightly season the steak with salt and pepper and drizzle with oil and take them to the grill. Oil grill to help prevent the meat from sticking to the grill grates.

5. Place steak directly on the grill and cook for 3 minutes or until nice golden char marks are achieved. Give the steak a quarter turn and grill a further 2 minutes. Flip the steak and repeat.

6. Remove from grill cover loosely with foil and let rest 15 minutes.

7. Lower the heat on the barbecue to medium heat (350F) (176C). Right before you are ready to serve, place the tacos in foil and warm on the barbeque for 2 minutes with lid down.

8. Cut the now rested meat against the grain in thin slices. Serve with fresh salsa and warm taco shells.

Summer salsa

1. to make the salsa, combine all of the ingredients in a medium sized bowl. Season to taste with salt and pepper.

See more: Main, Beef, Barbeque, Grill, Mexican, Lunch, Summer, BBQ

Stuffed Tomatoes 3

Directions for: Stuffed Tomatoes 3

Ingredients

12 medium tomatoes

salt and pepper to season

2 lb(s) ground beef (or a combination of ground beef, veal and pork)

Olive oil

1 onion, minced

3 shallots, minced

2 to 3 garlic cloves, minced

2 oz bread (about 2 slices)

A generous Tbsp Dijon mustard

A generous handful of chopped parsley or dried herbes de Provence

Grated parmesan (optional)

1 to 2 Tbsp milk, optional

Directions

1. Slice the tops off tomatoes and hollow out the insides. Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour. Heat the olive oil in a saut pan. Gently saut the onions, shallots, garlic, until soft, 10 minutes. Add the meat. Season with salt and pepper. Cook until fully done.

2. Wet the bread and throw it in, breaking it up through the mix with a wooden spoon. Stir in the mustard, parsley or herbes de Provence, and Parmesan. Check the seasonings. Add a spoonful or two of milk, if needed to loosen. Preheat the oven to 350F/180C. Sliver a bit off the bottom of each tomato so they sit flat without wobbling. Stuff the tomatoes. Set in a baking pan. Scatter over a little more cheese. Bake until the tomatoes are soft and hot, 30 minutes.

See more: Beef, Tomatoes, Appetizer, Main, Lunch, Dinner

Hamburgao

Recipe courtesy of BrazBQ.
Directions for: Hamburgao

Ingredients

Hamburgao

1 Kaiser roll

1 slice ham

2 strips bacon, chopped

1 egg

5 oz sirloin, cut in thin strips

1 Tbsp corn kernels

1 slice tomato

1 head green lettuce

oz Herr's potato sticks

1 slice provolone

1 slice Mozzarella cheese

salt and garlic powder mixture (equal 50/50 split)

Herb Mayo Sauce

1 scallion

1 handful parsley

1 cup mayonnaise

salt, to taste

Directions

Hamburgao

1. on a flat top griddle or a saut pan, start off cooking the bacon. when it is half-way cooked, crack the egg and add the ham and meat.

2. Sprinkle salt and garlic over the egg and meat (both sides) and flip the egg over the bacon. in this order place ham over the meat, bacon and egg then cheese; let it melt.

3. Assemble the roll while cheese melts. Spread sauce on both sides of the roll. on the bottom place corn, lettuce and tomato. by now cheese should be melted. Use a spatula to transfer the rest of ingredients on top of lettuce and place the sticks and top roll.

Herb Mayo Sauce

1. Blend up all the ingredients.

See more: Beef, Cheese, Comfort Food, Eggs/Dairy, Pork

Swedish Meatballs, Falafels with Lingonberries, Potatoes and Salad

Directions for: Swedish Meatballs, Falafels with Lingonberries, Potatoes and Salad

Ingredients

cup bread crumbs

cup 1% milk

tsp salt

Black pepper

1 egg

1 small small potato

1 small small onion

can chick peas, drained 19 oz

2 clove garlic

tsp cumin

tsp coriander

tsp each salt and pepper

1 lb(s) /450 g extra lean ground beef

cup crushed almonds

Waxed paper

1 tsp baking soda

Prepared falafel mixture

cup canola oil

Parchment paper

Prepared ground beef mixture

Water

20-24 baby potatoes

1 cup beef broth, low sodium

2 Tbsp soy sauce

tsp ground pepper

2 tsp flour

cup water

cup 10% cream

cup 1% milk

1 heads green leaf lettuce

1 cup leftover veggies: (tomatoes, peppers, broccoli, carrots, etc.)

your favorite salad dressing

1 jar jar lingonberries

Directions

1. The night before...

2. Blend the following ingredients in a food processor until smooth: peeled potato, onion, chick peas, garlic and spice.

3. Store in refrigerator overnight.

4. Add ground beef to bread crumb-milk mixture. Combine with your hands or with a fork.

5. Store in refrigerator overnight.

Just before dinner...

6. Pour crushed almonds onto a piece of waxed paper.

7. Mix in baking soda into the falafel mixture.

8. Spoon a large meatball size amount of falafel mixture onto the crushed almonds. Lift the wax paper from all directions to coat the falafel.

9. Pick up the coated mixture, form into a ball and set aside.

10. Repeat these steps until all the mixture is coated & formed.

11. Heat oil in a medium size fry pan on med-high heat.

12. Fry falafels in oil turning to brown all sides.

13. Remove with a slotted spoon to a piece of parchment paper.

14. Falafels can be kept warm in the oven, uncovered at 200 F (95 C).

15. Form meatballs into bite size pieces adding to a large nonstick stove top pan at medium heat. Add meatballs to pan as you form them.

Meanwhile...

16. Bring water to a boil in a large stove top pot.

17. Place potatoes into boiling water. Reduce heat and set timer for 12 minutes. Potatoes are ready when you can easily poke through them with a fork.

18. Once meatballs have browned thoroughly...

19. Add beef broth to the uncleaned meatball pan and stir to mix in the browned parts from the pan. Add soy sauce & pepper to pan.

20. Blend flour and water in a cup until smooth.

21. Whisk into pan until smooth.

22. Whisk cream and milk into the uncleaned meatball pan.

23. Return the meatballs to pan. Stir and reduce heat to simmer.

24. Break lettuce directly into salad spinner. Rinse off lettuce and spin dry.

25. Place in a large salad bowl.

26. Slice any leftover veggies you have on hand, and add to lettuce. Serve with your favorite dressing.

27. Serve falafels with lingonberries.

See more: Vegetables, Dinner, Nuts, Main, Berries, Fry, Beef, European, Potatoes, Salad, Quick and Easy

Spaghetti Squash and Meatballs

Skip the pasta and create "noodles" out of spaghetti squash for extra flavour in this Italian-style dish.
Directions for: Spaghetti Squash and Meatballs

Ingredients

1 medium spaghetti squash (about 2 lbs)

Kosher salt

3 Tbsp extra-virgin olive oil, plus more for brushing

2 stalks celery, chopped

1 medium carrot, roughly chopped

1 medium onion, roughly chopped

6 cloves garlic

1 cup fresh parsley leaves

1 lb(s) ground beef

1 lb(s) ground pork

2 large eggs

1 cup Italian-style breadcrumbs

1 cup + 3 Tbsp grated Parmesan cheese

2 (28-oz) cans tomato puree

2 large sprigs basil

1 tsp dried oregano

Directions

1. Preheat the oven to 425F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

2. Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

3. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

4. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated Parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon Parmesan.

5. this recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

Source and Credits

Photograph by Kang Kim

Recipe courtesy of Food Network Magazine

See more: Beef, Cheese, Eggs/Dairy, Herbs, Italian, Pork, Roast, Tomatoes, Vegetables

Lupita's Tlayudas

Directions for: Lupita's Tlayudas

Ingredients

Grilled Pork Chops

4 pork chops

about 20 dried arbol chiles

1 Tbsp (15 mL) olive oil

salt

Tlayudas

4 oversized flat tortillas

2 Tbsp (30 mL) lard or duck fat (optional)

cup (125 mL) refried black beans, pured

1 avocado, sliced

hot sauce, to taste

1 cup (250 mL) Oaxaca cheese, grated

Garnishes (Optional)

shredded lettuce

chopped onions

diced tomatoes

chopped cilantro

salsa, to taste

Directions

Grilled Pork Chops

1. Preheat oven to 230 C (450 F).

2. for the grilled pork chops, in a food processor, reduce the chiles to powder. in a small bowl, mix the spices with olive oil. Rub the meat and grill on the barbecue until the desired doneness. Keep warm.

Tlayudas

1. for the Tlayudas, place one tortilla on a baking sheet or pizza stone and spread lard or duck fat then some of the refried bean puree. Add avocado, some hot sauce and top with cheese. Bake for 5 minutes or until cheese is melted.

2. Meanwhile, thinly slice the pork chops.

Garnishes (Optional)

1. Remove the tortillas from the oven and garnish with lettuce, onions, diced tomatoes, cilantro and salsa. Fold in half if desired and top with thinly sliced grilled pork chops.

See more: Easy, Mexican, Hot and Spicy, Lunch, Dinner, Main, Summer, Pork, Vegetables, Cheese

Dr. Laffa Hummus

Directions for: Dr. Laffa Hummus

Ingredients

Hummus

4 cup dry chickpeas

1 tsp baking soda

3 clove garlic

salt, to taste

3 Tbsp olive oil

3 Tbsp freshly squeezed lemon juice

1 cup raw tehina

3 Tbsp cumin

4 cup mineral water

Beef Topping

white onion, finely diced

1 clove garlic, crushed

7 oz beef chuck, coarsely ground

salt and black pepper, to taste

1 pinch sweet paprika

1 pinch spicy paprika

1 Tbsp olive oil

1 Tbsp pine nuts

Directions

Hummus

1. Soak chickpeas in about 12 cups of water at room temperature for a minimum of 12 hours.

2. Drain chickpeas well.

3. Place drained chickpeas in a large pot with around 12 cups of water and baking soda. Bring to a boil and cook over medium heat for 3-4 hours, stirring occasionally.

4. to test chickpeas, crush a single pea between your thumb and index finger. if the chickpea doesnt crush easily, continue cooking.

5. Drain chickpeas and rinse with lukewarm water.

6. Transfer well-drained chickpeas to a food processor.

7. Add garlic cloves, salt, olive oil, lemon juice, tehina, cumin and mineral water and process until creamy, about 10 minutes. if any lumps remain, continue processing.

Beef Topping

1. Fry onion in olive oil until golden. Add garlic and ground beef, mixing and breaking up the meat as it cooks. Season with salt, pepper, sweet paprika and spicy paprika.

2. in a separate pan, heat olive oil and quickly fry pine nuts just until golden, about 30 seconds. Pine nuts burn easily, so keep a close watch.

3. Strain pine nuts and stir into beef at the end of the cooking process.

4. Assembly: Place a large scoop of hummus in a shallow bowl. Spread around the rim of the bowl, creating a well in the centre. Fill well with a scoop of beef. Sprinkle with freshly chopped parsley.

See more: Middle Eastern, Snack, Side, Beef, Moderate

Comfort Meatballs

Directions for: Comfort Meatballs

Ingredients

Meatballs

1 lb(s) ground beef

cup quick oats

1 cup milk

3 Tbsp very finely minced onion

1 tsp salt

Plenty of ground black pepper

4 Tbsp canola oil

cup all-purpose flour

Sauce

1 cup ketchup

4 - 6 Tbsp minced onion

3 Tbsp distilled white vinegar

2 Tbsp sugar

2 Tbsp Worcestershire sauce

1 dash hot sauce, such as Tabasco

Directions

Meatballs

1. in bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.

2. Preheat the oven to 350F.

3. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. as they brown, place them into a rectangular baking dish.

Sauce

1. Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.

2. Bake until bubbly and hot, about 45 minutes.

Source and Credits

2011 Ree Drummond, all Rights Reserved

See more: Beef, Appetizer, Bake, Kid-Friendly, Main, Comfort Food

Corned Beef Hash Brown Casserole

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Directions for: Corned Beef Hash Brown Casserole

Ingredients

3 Tbsp vegetable oil, plus more for greasing the baking dish

6 cups frozen potato tots, from a 32-ounce bag (about 28 oz)

1 small yellow onion, finely chopped

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

Kosher salt and freshly ground black pepper

lb(s) sliced deli corned beef, cut into 1/2-inch pieces

8 large eggs

1 cups whole milk

tsp dry mustard

4 dashes hot sauce, or to taste

1 cups shredded Cheddar

Directions

1. Preheat the oven to 450F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.

2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.

3. Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.

4. Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Top with the remaining cup of Cheddar. Pour the egg mixture into the dish. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)

5. Preheat the oven to 350F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

Tips and Substitutions

This recipe has been updated and may differ from what was originally published or broadcast.

Source and Credits

Copyright 2014 Television Food Network, G.P. all rights reserved.

Courtesy of Food Network Kitchen

See more: Casserole, Beef, Breakfast, Bake, Cheese, Eggs/Dairy, Potatoes, Side, Vegetables

Rosemary Steak and Cauliflower-Mash

A flank steak is a relatively lean, inexpensive, but exquisitely flavorful and tender cut of beef, more and more readily available at supermarkets. only 389 calories each serving.
Directions for: Rosemary Steak and Cauliflower-Mash

Ingredients

Rosemary Salt

2 Tbsp chopped fresh rosemary (from about 4 medium sprigs)

2 Tbsp coarse salt

tsp coarsely ground black pepper

Cauliflower Mashed Potatoes

large head cauliflower, broken into florets (about 8 cups)

1 lb(s) Yukon Gold potatoes, peeled, quartered lengthwise, and sliced 1/2 inch thick

Salt

cup non-fat buttermilk

1/2 to 3/4 cup low-fat milk

1 Tbsp butter

2 scallions, chopped

Steak

1 lb(s) lean steak, preferably flank, about 1 1/4 inches thick

1 Tbsp balsamic vinegar

8 cup shredded romaine lettuce

1 cup halved cherry tomatoes

cup chopped fresh mint

Tip

Directions

Rosemary Salt

1. for the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.

Cauliflower Mashed Potatoes

1. Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher.

2. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.

Steak

1. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain, recuperating all of the juices. Stir juices and balsamic vinegar in a measuring cup (for ease of pouring), or bowl.

2. to serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.

Tip

1. an herb salt is a fast and easy way to add flavor to meats and vegetables. Store leftover at room temperature, and use on poultry, fish, other meats, or roasted vegetables.

2. this low-calorie version of mashed potatoes replaces some of the potato with cauliflower, and milk or cream with a combination buttermilk, and low-fat milk. Butter can be replaced by olive oil.

3. Balsamic vinegar is useful in low-fat cooking because it adds a lot of flavor, without a lot of acidity the net result is a sweet-and-sour taste. Whisked with the meat juices here, it makes an instant, non-fat sauce; the beef juices balance the acidity of the vinegar.

See more: Beef, Main, Dinner, North American, Grill, Healthy, Low-Carb, Low-Fat

Spanish Veal Stew

We substituted prosciutto for the traditional Serrano ham here. It's easier to find and equally delicious. Feel free to use any type of olive oil and brandy in place of the Spanish varieties called for here.
Directions for: Spanish Veal Stew

Ingredients

4 Tbsp Spanish olive oil

5 oz ounces pearl onions, peeled

1 lb(s) lean stewing veal, cut into 1 1/2 - inch cubes

1 100 g piece prosciutto, cut into large dice

3 small carrots, peeled and cut into medium chunks

1 large red bell pepper, cut into 1- inch pieces

2 bay leaves

cup Spanish brandy

cup dry sherry wine

cup vegetable stock

tsp red pepper flakes

2 garlic cloves, finely chopped

cup fresh parsley leaves, chopped

cup whole roasted almonds. peeled

lb(s) cherry tomatoes

1 lb(s) seasonal firm pears, skin on, cored and cut into large pieces

tsp fresh grated nutmeg

Coarse sea salt and freshly cracked black pepper

Directions

1. Heat olive oil in a Dutch oven on high heat.

2. Add pearl onions and cook, shaking pot, until browned, about 8 minutes.

3. Remove to a plate and set aside.

4. Add the veal in the same pot and cook until browned, about 8 minutes.

5. Add the prosciutto, carrots and red pepper and cook 2 minutes.

6. Return pearl onions to the Dutch oven and stir.

7. Turn the heat down to medium-high and add the bay leaves, Spanish brandy, dry sherry, vegetable stock and red pepper flakes.

8. Bring to a boil, turn the heat down to low, and simmer 10 minutes.

9. Cover the Dutch oven and continue to cook.

10. Put the chopped garlic and parsley in a mortar and mash to a paste.

11. Season the veal stew and stir in the garlic parsley mixture, almonds, cherry tomatoes and pears.

12. Bring back to a simmer and cook 10 minutes.

13. Add some fresh grated nutmeg, adjust the salt and pepper, and cook 5 minutes longer.

See more: Beef, Main, European, Vegetables, Pork, Winter, Latin American