What is the Cooking Time for Meatloaf - How long do you cook meatloaf in the oven
So you are planning to make meatloaf for dinner tonight?
There is a question that I have received several times from ambitious home cooks:
What is the Cooking Time for Meatloaf? or How long do you cook meatloaf in the oven?
So I decided to dedicate an entire post that includes instructions along with delicious recipe that will answer the above question. I have also included a few videos that covers a few other methods for cooking meatloaf.
This is a very common question, but it really does depend on how many pounds your meatloaf is and the temperature at which you are cooking it.
Meatloaf, when prepared the right way, is a delicious dish. It should be firm, but juicy and should not break apart when you slice it.
In this post, I will provide you with a wonderful recipe and instructions for cooking the best meatloaf you will ever sink your teeth into.
Meatloaf is usually cooked two different ways: either in a bread pan or on a cookie sheet.
The bread will give you a juicer meatloaf and is much easier to prepare as the meat takes the shape of the bread pan.
The cookie sheet method will not be as juicy and you will have to put a little more effort into shaping the meatloaf and get your hands dirty.
I like to cook my meatloaf Italian Style. This is the way my Grandmother made it and she passed her recipe on to my Mother, and my Mother passed it on to me. It is by far the best meatloaf recipe in my opinion. It is much more flavorful then your basic meatloaf recipe.
SIMPLE ITALIAN STYLE MEATLOAF RECIPE
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
Directions:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Grab yourself a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.
Heat the remaining tomato sauce if desired and use for dipping.
Meatloaf Cooking Videos
Trader Joe’s Meatloaf - A Great Meatloaf Recipe
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Classic Meatloaf
Mama’s Meat Loaf
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Celebration Beef Tenderloin With Seasoned Butter
Every so often you want to splurge on a meal. You want to serve a meal that family and friends remember for months. 
Beef tenderloin is one of the first cuts of meat that comes to mind. Though beef tenderloin is the perfect choice for your celebration dinner, it is a pricey choice. Thankfully, many grocery stores have sales on beef tenderloin during the holidays.
Do not buy wrapped slices of meat because they cost $7.00-$8.00 more than whole tenderloin. If the tenderloin is sealed in a plastic wrapper, chances are you will have to buy the whole thing. A specialty butcher shop may be willing to sell you half a tenderloin or less. Beef tenderloin is also known as Chateaubriand and Filet Mignon.
Chateaubriand is a whole tenderloin that has been grilled. Some professional chefs and home cooks insert slivers of garlic into the tenderloin before they grill it. If you don’t have a grill, roast the whole tenderloin in a 400-degree oven for about 45 minutes. Before you put the tenderloin in the oven, rub the outside with a little olive oil and season it with salt and freshly-cracked pepper.
Roasting a whole tenderloin is easy, but you have to keep an eye on it, and take it out of the oven just before the temperature reaches 140 degrees. (The tenderloin will continue to cook for a few minutes.) Do not over-cook tenderloin or you will lose flavor and tenderness.
Beef tenderloin is an adaptable cut of meat. You may season it with Southern, Southwestern, and Oriental herbs and spices. Bring out the flavor with fresh mushrooms, shallots, Roquefort cheese, port wine, red wine, or Madeira. Often the simple recipes are the best and I came up with this recipe several years ago. It is easy, fast, and memorable. Celebrate family, friends, and life itself with my Celebration Beef Tenderloin with Seasoned Butter.
Ingredients
1 stick of soft butter (no substitutions)
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely-chopped flat leaf parsley
1 1/2 pound beef tenderloin
1 tablespoon butter
Method
Combine the butter, Dijon mustard, lemon juice and parsley in a small bowl. Cover with plastic wrap and refrigerate for two hours. After the butter has hardened, cut small marbles of butter with a melon-baller. Cover the butter balls and refrigerate again.
Cut beef tenderloin into 3/4-inch slices. (You may have to make the slices thinner, depending on how much meat you have.) Put 1 tablespoon of butter into a well-seasoned cast iron skillet. Heat the skillet and saute the tenderloin quickly, over medium heat, until the outside is firm and the inside is pink. Season the steak with salt and freshly ground pepper.
Place two slices of tenderloin on each plate. Top each slice with a ball of seasoned butter. Save the extra seasoned butter for other meals. Serve the sliced tenderloin with a side dish of wild rice, caramelized onions and dried cranberries. Round out your meal with warm French bread and a fresh spinach salad with thinly-sliced red onion, fresh Mandarin orange segments, and vinaigrette dressing. Makes 6 celebration servings.
Copyright 2008 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. Before she became a health/wellness writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Associatioin for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation in Omaha, Nebraska — North America’s oldest and largest grief resource center — has just published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published two companion resources, the “Writing to Recover Journal,” which contains 100 writing affirmations, and the “Writing to Recover Affirmations Calendar,” which contains life affirmations.
Please visit Harriet’s website and learn more about this busy author and grandmother.
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Steak Grilling Instructions - How to Grill the Perfect Steak
Steak grilling enthusiasts all over the world have searched long and hard for the answer to the question: “How do you 
grill the perfect steak?”
This is a wonderful question and deserves a wonderful answer. After all, a good, quality steak does not come cheap these days. My hopes with this article are to give you all the necessary instructions and techniques possible so that your investment in a is not wasted. This guide will work equally well for both gas and charcoal grills and is in my opinion, the best way to grill a steak.
Grilling the Perfect Steak - Step 1
The first step is to choose the right piece of meat for grilling.
A great steak starts with a quality piece of meat. The problem for many beginners when they go to the supermarket or local butcher is choosing the good meat from the bad. There are a variety of steaks to choose from and it can be very confusing. If you have a butcher shop nearby, you should definitely buy your meat there as opposed to the supermarket. Supermarket steaks have been sitting on a shelf for God knows how long whereas the steak from a butcher shop is cut fresh.
Here are some things to keep in mind when choosing the perfect steak for grilling:
Grade
There are generally three different grades of beef in the United States: Prime Grade, Choice Grade and Select Grade. Prime is at the top of the grading scale and only makes up for a very small percentage of beef produced in this country. Prime Grade beef is usually reserved for restaurants. Choice and Select are usually the grades that are available to today’s consumer at supermarkets or butcher shops. So when going to your local butcher or supermarket, be sure to choose the best quality you can find. If it is not labeled on the package, be sure to ask for help.
Marbling
Marbling is the visible lines of fat that you see on the meats surface. Marbling is what gives your steak its great flavor. Now of course the more fat you have on your beef, the less healthy it will be. But I think many of us would rather enjoy a flavorful steak once in a while than the healthier alternative. The marbling should be thin lines of fat and should be evenly distributed throughout your steak. Stay away from thick marbling as this will give you a tougher steak. If you visit a butcher shop, they will definitely be able to help you.
Cut of Steak
The last factor I would like to talk about is the cut of steak. There are a variety of different cuts available today and it can be quite confusing. The best cuts for grilling in my opinion are the Rib-Eye, T-bone, Porterhouse, Strip Steak & Sirloin. There is of course the Tenderloin cuts which give you your filet mignon and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful. I recommend avoiding these cuts for grilling. The Rib-Eye probably contains the most fat out of the bunch, but is definitely one of the more flavorful cuts. My recommendation would be test out a rib-eye, T-bone, Porterhouse and Strip to see which one you like the best, as we all have different preferences.
Step 2
Now that you know how to choose a good steak, let us talk about how to grill it to perfection. Now this is more of a craft than anything else, so it will take some practice to get things just right. This guide is catered to a steak with a thickness of about 3/4 - 1 inch, which is a descent size.
Bring Your Steak to Room Temperature
Never grill a frozen or cold steak. Your steak needs to be brought up to room temperature before you grill it so that the inside can cook properly without the outside becoming burnt. If your steak is frozen, thaw it in the refrigerator first then sit it on the counter top for around 30 minutes or so.
Season
The best way to season a steak is with salt and pepper. This really allows the true flavor to shine through. If you over season your steak with other spices or marinades, then you really aren’t going to taste that wonderful beef flavor.
Get your Grill Nice and Hot
One of the reasons why restaurant steaks are so tasty is because of the heat of their grills. The high heat sears the outside and produces a much tastier steak. Now you probably won’t be able to get your grill to the temperatures that restaurants have them, but you can still get your grill hot enough to cook a very tasty piece of meat. Here is how you know if your grill is hot enough. Carefully place your hand about 2 inches above the grill grate and start counting. If you can only keep your hand there for two seconds, then your grill is hot enough.
Time to Start Cooking
Now take a deep breath, grab your room temperature steak and throw that bad boy on the grill (Don’t literally throw it. Its a figure of speech). You may want to oil the grates of the grill lightly before you start grilling to prevent sticking.
Now here comes the tricky part: how long do you cook the steak? This is not an exact science unfortunately. It really depends on the thickness and how you like it cooked.
As indicated in the beginning of this article, this guide was written for a normal size steak of about 3/4 - 1 inches. For this thickness I usually grill it for about 4 minutes per side and then check for doneness using the touch technique (explained further below).
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Let it Rest
When your steak has reached its desired doneness, take it off the grill and transfer it to a plate and let it rest for about 5 - 10 minutes. This allows the juices in the meat to settle and evenly distribute throughout .
That’s it! You are done. Now Dig In!
Videos on Choosing the Right Steak
http://www.youtube.com/watch?v=Nm3x2W826XE
Videos on Grilling the Perfect Steak
12 Ways to Cook a Steak
By David Beart
Sometimes we get in a rut and eat the same thing over and over again. Well, if you’ve been fixing steak for the past few years in the same old ways, it’s time for your taste buds to come alive with flavor. It’s time for your spirit to soar with joy when you stimulate your new taste buds in very different ways. Here are some ideas for you on different ways to fix steak.
1 Add a Touch of the Ocean
Cut a slit in a steak that’s one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a little oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!
2 Simplicity is Often Best
Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.
3 Garlic Lovers Will Love This One
Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.
4 Papaya Rubs Tenderizers the Meat
With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two additional times. Then cook. This one helps improve digestion.
5 Mushroom Stuffed Steak
When your heart tells you to fix a steak as a comfort food, mushrooms may help.
With a big 2-inch t-bone steak or porterhouse, make several slits into the meat large enough to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.
6 Breakfast Steak
While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in another small skillet. Use clarified butter; you’ve probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is finished cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a little salt and pepper, you’re ready to go.
7 Cowboy Style Outside on the Range
With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn’t too thrilled about the preparation method until he tasted the steak. There were no leftovers that night!
8. Shake the Steak With Herbs
Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. This steak will be filled with flavor. You’ll want to call all your friends and tell them how this one tastes.
9. Shake The Steak with Herbs and Flour
There are so many variations of how to fix steak it would amaze even your grandfather. This time, get another plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove from bag and grill. Serve with a bottle of wine.
10. Love Anchovies? Fix a Steak with Them!
Fix your steak as usual, grilling it, broiling it or barbecuing it. When it’s finished, add a salty topping of diced green olives with red pimento and anchovies.
11. Kiwi Peach Steak
Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, covering the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you’re ready to cook, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you’re feeling fruity!
12. Soy Sauce Standby
Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in mixture for 30 minutes prior to cooking. Makes a very tasty steak.
David Beart is the owner of http://www.professorshouse.com
This site covers a wide selection of topics including relationships, family, cooking and other household issues.
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Economical, Quick, and Easy Beef and Noodle Casserole That’s Suitable For Diabetics, Too
This is a perfect recipe for today’s busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a complete meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.
BEEF AND NOODLE CASSEROLE
1 package (8 oz) no-yolk noodles
2 lbs lean ground beef
1 can (8 oz) tomato sauce
2 tbsp flour
2 cups low-fat cottage cheese
1 cup sour cream
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 tsp garlic salt
1/4 tsp oregano
1/2 tsp basil
1/2 cup low-fat Mozzarella cheese, shredded
Preheat oven to 350 degrees.
Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the bottom of the casserole dish. Spread the cottage cheese mixture over the noodles. Top the cottage cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com She also shares vintage recipes at http://www.grandmasvintagerecipes.blogspot.com
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Beef Stew Recipes - Quick and Easy to Prepare
Easy beef stew is very popular in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.
Herbed Beef Stew
~1 1/2 Teaspoon of Garlic powder
~1 Can (6-oz.) of tomato paste
~1 Kg Beef stew meat cut into 1-inch cubes
~1 Lg of Onion chopped
~1 Lg of Green pepper chopped
~1 Packet of Frozen corn kernels
~1 Packet of Frozen green beans (10-oz.)
~1 Packet of Frozen peas (10-oz.)
~1 Teaspoon of Dried basil
~1 Teaspoon of Dried oregano
~1 Teaspoon of Ground marjoram
~1 Teaspoon of Rosemary crushed
~1 To 2 teaspoons salt
~1/4 lb of Mushrooms sliced
~2 Bay leaves
~2 Can of Cubed peeled potatoes
~2 Can of Sliced carrots
~2 Table spoon of Cooking oil
~2 Teaspoon of Pepper
~3 Medium Tomatoes chopped
~3 Cup of Water
Herbed Beef Stew Instruction:
Cook the meat in a ‘camp oven’ or Dutch oven, wait till meat become brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if additional water is needed. Mix and cook the ingredients left for about 20 additional minutes.
Serves: 10 - 12 people.
Momma’s Beef Stew
~1 1/2 lb of Beef stew meat
~1 Bay leaf
~1 Clove garlic minced
~1 cup of Red wine
~1 Medium onion minced
~1/2 can of Tomato sauce
~1/2 teaspoon of Oregano
~2 Carrots sliced
~3 tablespoon of wine vinegar
~4 Medium potatoes cubed
~4 tablespoon of Oil
~Salt and pepper to taste
Momma’s Beef Stew Instructions :
Cook the garlic and onion in oil, with the exception of carrots and potatoes, put everything in a large pot and start cooking them. Cook the meat until it become tender to your taste for about 1 and half hour, don’t forget to add potatoes and carrots after about 1 hours of cooking.
Serves: 6 people
Quick Beef Stew
~1 Bay leaf
~1 medium Onion, finely chopped
~1/2 Teaspoon of Salt
~1/4 Teaspoon of Celery salt
~1/8 Teaspoon of Pepper
~16 oz of Can tiny white potatoes and drained them
~2 Can of Beef gravy (recipe)
~2 Tablespoon of Vegetable oil
~2 To 3 Can cubed cooked beef
~8 oz Can green peas and drained
~8 oz of Can sliced carrots and drained them
Quick Beef Stew instruction:
Heat oil in Microwave Oven for 2 minutes with an appropriate heat resistant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 combine all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.
Serves: 4 people
Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://secretrecipesdy.info
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How to Make a Scrumptious Rub For a Beef Roast
By Melissa Good
Many of us grew up enjoying the fragrance of Mom’s pot roasts in the oven on Sunday afternoons. It was a weekly routine. I myself even carried the tradition on with my own kids. But guess what? One day, my son came to me and pleaded, “Mom, can we pleeeeeeeease have something different for dinner on Sunday?” Yep, my kids had grown a bit weary of the same boring roast, surrounded by pieces of carrots, onions, and potatoes. I needed a new plan of attack. But what other way is there to prepare a pot roast? I gave the kids a break for a few weeks, and then literally spiced up a tired meal. Enter the rubbed 
beef roast.
Preparing a rub for a roast is extremely easy. Choosing the correct cut of beef for your roast is the only thinking required! It’s real easy to get confused when you head to the meat counter in the grocery store. Hmmm, should you use an eye of round roast? How about a rump roast? What’s a brisket? Overwhelming, huh?
Our recommendation for a delicious rubbed roast is a chuck roast. They are well marbled, which adds flavor and makes some great gravy. Sizes vary, so it’s easy to pick one to suit your family’s needs. The key to a tasty melt-in-your-mouth, fall-off-the-bone roast is in the slow cooking.
One of the reasons why Mom’s roast smelled so wonderful all afternoon is because she didn’t try to have it from oven to table in 30 minutes. She roasted it for several hours. If you would like to prepare a delectably-different rubbed pot roast, just follow these simple steps.
• Choose a well-marbled chuck roast. Allow about ½ lb. per person. A roast loses some of its mass as it cooks, so even though many people don’t eat ½ lb. of beef in one sitting, that is the easiest way to gauge what size roast to buy.
• Prepare your rub. Here’s our favorite:
-2 tsp. parsley
-2 tsp. marjoram
-1 Tbsp. basil
-2 ½ tsp. garlic powder
-1 tsp. thyme leaves
-1 tsp. rosemary leaves, crushed
-1 tsp. oregano
Mix spices together in a small bowl. Rub all sides of the roast. Place in refrigerator and let sit for a couple of hours. No need to turn.
• Melt about 2 Tbsp. butter in a roasting pan or a Dutch oven over medium-high heat. Be careful not to burn the butter. Quickly sear the roast on all sides. Remove from heat.
• Cover roast, and place in a preheated, 300 degree F.oven. Set the timer for one hour.
• After one hour, turn oven temperature back to 200 degrees F. Leave oven door open until it’s cooled down.
• Let roast slow-roast for at least 4 hours. To prevent the top of the roast from drying out, spoon some of the juices over top occasionally.
• Remove from oven and let sit for about 10 minutes before carving. Serve immediately with your chosen side dishes. But hey….don’t forget the mashed potatoes!
We’ve made this roast with several cuts of beef, but our favorite is the chuck roast. But no matter how you prepare it, slow-cooking beef can turn an inexpensive cut of beef into a mouth-watering meal.
Melissa Good is co-owner of Meal Planning Made Easy a web-based dinnerplanning service. For a low fee, subscribers receive 3 full months worth of menus, recipes, color-coded shopping lists, dinner reviews, and more. Never have to think up new dinner ideas again!
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Two Fantastic Dishes You Can Cook Using Beef
So many times we only think of turkey, chicken and pork when we are trying to make low cost and nutritious meals, but if we are honest, most of us still crave the flavour that beef provides.
Many of us seem to get stumped on how to cook the beef, we rarely stray from the normal things, meat loaf, burgers, roast beef, tacos and burritos.
But wait, have you ever thought about making a salad with beef? There are a surprising number of wonderful recipes available that you can do with beef.
Here are a couple that have been created recently that your whole family are sure to enjoy.
Spring Beef Salad
You will need:
1 pound of ground beef
1 head of leaf green lettuce
1 head of red leaf lettuce
1/4 pound of fresh spinach
1-3 green onions
1-2 carrots
1-2 stalks of celery
1 tablespoon of fish oil
1/2 teaspoon of ginger
1/2 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup rice wine vinegar
1/4 cup water
1 teaspoon parsely
1 teaspoon tarragon
1 teaspoon of reserved green onion
To do: In a pan, brown your ground beef, while you are browning the beef add in, fish oil, ginger, soy sauce, garlic powder, salt and pepper.
In a large bowl, rip up your lettuce leaves and spinach. Chop up carrots and celery to your size liking. Then chop up the green onions into small pieces reserving 1 teaspoon for your dressing.
In a small bowl, mix together rice wine vinegar, water, tarragon, parsely and reserved green onion, set in the fridge to chill for approximately 15 minutes.
When the ground beef is done, drain off any fat that may have come out of the beef, now put into the bowl with your salad greens. Mix together. Take the dressing you created and pour all over the top of your salad, toss some more.
Your salad is ready to serve. This is a great spring or summer salad.
Beef vegetable soup with barley
This is a nice hearty soup that is great to eat any time. You could even set this up to cook in your slow cooker for the day.
You will need:
1 pound of ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
1 cup peas
1 cup corn
1 cup lima beans
1 cup chopped potatoes
1 1/2 cup barley
2 cups beef stock
4-6 cups water
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
To do:
In a large pan, begin by browning your ground beef, sprinkle a small amount of salt and pepper while meat is cooking. When the meat is browning, add in the onion, let cook for a minute or two, this will allow some of the oils to sweat from the onion and provide additional flavor to the beef and the soup. Now toss in remaining vegetables, allow to good mixing constantly for about 10 minutes, this will help the softening process on the vegetables and also release additional flavors for your soup. Add in the stock, water and spices, cover with a lid let cook on medium heat for about an hour, checking occasionally to make sure it doesn’t boil over. Then lower to simmer for about 30-40 minutes. Your soup is ready to serve.
If you prefer not to use ground beef for these recipes you can used chopped up beef of your liking. Just remember to to brown the meat before any of the other steps.
Remember, there are a large number of different cuts of beef - also premium types of beef, such as Aberdeen Angus - so if you are unsure of which cuts of beef to use, ask your butcher, they are usually all to happy to offer you advice. You can find loads of yummy beef recipes by searching on the internet - there are many recipe collection sites on the net, almost all of which will have a section for beef recipes. If they don’t have a specialist beef recipe section, you will most likely find beef recipes in the meat recipes section.
Enjoy!
How to Cook A London Broil
A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat. This distinction has confused many a novice cook.
Adding to the confusion, some butchers will call a cut of meat “London broil.” Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.
Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you … broil it. Makes sense, right? But not so fast … you can also grill it and still call it a London broil.
Here are two recipes, one for broiled London broil, and the other for grilled London broil.
London Broil (Broiled)
Ingredients
<>1 beef flank steak (1 to 2 pounds)
<>1/3 cup Italian salad dressing
<>2 tablespoons red wine or red wine vinegar
1 clove garlic, minced
2 tablespoons cooking oil
Directions
1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.
2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.
3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.
4. Remove from refrigerator. Pour off excess marinade.
5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).
6. Cut steak into slices and serve.
London Broil (Grilled)
Ingredients
3/4 cup cooking oil
3 tablespoons lemon juice
2 tablespoons red wine or red wine vinegar
2 tablespoons soy or Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon parsley flakes
1 flank steak (1 to 2 pounds)
Directions
1. Combine all ingredients except the meat in a bowl to make your marinade.
2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.
3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.
4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.
5. Remove steak from grill, slice into thin strips, and serve.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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Recipe For Making The Best Shepherds Pie
I was watching a show called Kitchen Nightmares the other night and in this particular episode, Chef Ramsay was helping out the owners of an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this episode was Shepherds Pie. It looked and sounded absolutely delicious, so I figured I would give it a try.
Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as “Cottage Pie”.
I am not a big fan of Lamb, so I used ground beef in the recipe that follows. My wife and I absolutely loved this dish and will certainly make it again in the future. The ground beef was excellent, but I think the next time I make this, I will try using a braised beef instead. I am thinking that some left over meat from a pot roast would work wonderfully in this dish.
Well, let’s get on with the recipe shall we? I am quite confident that you and your family will fall in love with this dish and make it again and again.
Please forgive me if any of the measurements in this recipe are not spot on accurate. I rarely follow recipes and tend to taste as I go along. I recommend you do the same and try to use the ingredients below as a guide.
The Mashed Potatoes:
I experimented and used three types of dairy with the potatoes. The result was a very fluffy and creamy mashed potatoes which worked wonderfully with the rest of the ingredients. Again, the ingredients below are a guide. I would add a little of each ingredient at a time and taste as you go. Like it creamier? Then add a bit more cream. Need more salt? Add a bit more. You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.
About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper
Pie Filling:
2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas
Gravy:
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
Tsp Freshly Chopped Thyme
The Garnish:
Paprika
Freshly Chopped Parsley Leaves
Directions:
Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.
While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.
Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.
Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.
Add your beef broth or stock,Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.
Add the gravy to your meat and veggies and stir in your frozen peas.
Preheat your oven broiler to high.
Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.
Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.
Sprinkle some freshly chopped parsley on top and serve.
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