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BEEF TENDERLOIN CHEESE AND HERBS

*120 grams beef tenderloin
*15 grams parma ham(sliced thinly into 3 pcs)
*3 pcs sage leaves
*15 grams parmesan cheese
*10ml white wine
*120 grams roasted potato
*100 grams chickory
*2 grams rosemary
*2 tbsp olive oil
*2 tbsp unsalted butter

1. Slice beef tenderloin in 3 pcs. To make scalopine,put parma ham and sage on top. Dip into flour.

2. Cut potato into chunks and add salt,pepper,butter,olive oil and rosemary. Roast in pre heated oven (180C or 350F) for 15 minutes or until golden brown.

3. Boil the chickory for 10 minutes. Drain. Heat the skillet. Put olive oil, add garlic. Saute’ for 2 minutes. Add the chickory and season with salt and pepper. Squeeze half lemon.

4. Heat sillet over medium fire. Pan fry the beef tenderloin until it turns brown. Pour wine to make the sauce. Put parmesan on top until it melts. Serve hot.

Italian Beef In A Bucket

3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing -zesty Italian
10 ounce can beef broth

Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera - mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that’s right, eighteen) hours on LOW.

Meat will be very tender - can use a fork to pull apart.

Rice Fajita

Ingredients:

1 TBS oil
1/2 lb sirloin, cut into strips
1 medium onion, sliced
1 medium green pepper, sliced
1 medium red pepper, sliced
1 tsp garlic powder
1/2 cup water
1/4 cup lime juice
1/4 tsp black pepper
1 1/2 cups cooked white rice

Directions:

In hot oil, cook sirloin, onion, green pepper, red pepper and garlic powder. Stir frequently and until meat is browned. Add water, lime juice and black pepper. Bring to a boil. Reduce heat and allow to simmer 10 minutes.

Serve fajita mixture over cooked rice.

Easy Chili Con Carne

Ingredients:

1/2 cup chopped onion
1/4 cup chopped green pepper
2 TBS oil
1 lb ground beef
1 clove garlic
1 1/2 tsp salt
4 tsp chili powder
1 tsp paprika
1 tsp cumin
1 large can diced tomatoes
1 large can red kidney beans (or pinto beans)

Directions:

Saute onion and green pepper in oil until tender. Add ground beef and brown. Add garlic, salt, chili powder, paprika, cumin, diced tomatoes. Cook for one hour. Add beans during the last 15 minutes of cooking.

Savory Thyme And Pepper Beef Tip Roast

8 to 12 servings (as an appetizer or buffet, it may serve more)

4 to 6 lb beef round tip roast (cap off)

Seasoning

2 cloves garlic, crushed
1 tsp salt
1 tsp cracked black pepper
1 tsp dried thyme leaves

1. Heat oven to 325°F. Combine seasoning ingredients; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approx. 25 to 35 minutes per pound for medium-rare to medium doneness.

2. Remove roast when meat thermometer registers 140 F for medium-rare, 155 F for medium. Let stand 15 minutes. (Temperature will continue to rise 1o 145 for medium-rare, 160 F for medium.)

3. Carve roast into thin slices

Amish Style Yumasetta

Ingredients

• 2 lbs. Hamburger
• 2 tbsp brown sugar
• 1/4 c. Chopped onion
• 1 (10 3/4 oz.) Can tomato soup, undiluted
• 1 (10 3/4 oz.) Can cream of chicken soup, undiluted
• 1 (16 oz.) Package egg noodles
• 1 (8 oz.) Package processed cheese, such as Kraft or Velveeta*

Directions

1. Brown hamburger with salt, pepper, brown sugar and onion.
2. Add tomato soup.
3. Cook egg noodles according to package; Drain.
4. Add cream of chicken soup to egg noodles.
5. Layer hamburger mixture and noodle Mixture in 9×12″ Casserole with processed cheese between layers.
6. Bake at 350°F for 30 minutes

Beef Lettuce Rolls

This recipe can make 18 servings.

Ingredients:

3/4 kg beef tenderloin or sirloin, tapa-style then sliced
3 tablespoon sesame oil
1/3 cup cooking oil
3/4 to 1 kg wide iceberg lettuce leaves, rinsed and dried
3 cups cooked rice, divided into 36

Marinade:
12 cloves garlic, crushed
1 1/2 tablespoon tausi, rinsed once then mashed
1/2 tablespoon iodized fine salt (or 1 1/2 tablespoon iodized rock salt)
3/4 teaspoon pepper
750 g spaghetti sauce
1 tablespoon chili pepper sauce

Direction:

1. Marinate meat for 10 minutes. Fry over high heat (in 12 small batches) in sesame and cooking oil until brown and tender. Divide mixture into 36.Set aside.

2. Roll meat mixture and rice in 2 lettuce leaves. Secure with toothpicks. Serve immediately.

Burger Patties

Here is a simple step-by-step guide on making burger patties, originally published by Felice Capicoy on Philippine Daily Inquirer.

Ingredients:

Burger patties:
1 ½ pounds ground beef
1 egg
3 tablespoons bread Crumbs
2 tablespoons chopped onions
½ tablespoon garlic powder

Burger Buns

Sautéed mushrooms:

1 regular sized canned mushrooms
1/2 onion (sliced)
1 tablespoon butter
1 tablespoon minced garlic

Optional:
Lettuce
Tomatoes
Pickles
Cheese (Cheddar/ Mozzarella etc.)
Bacon

Directions:

1. Combine ground beef, bread crumbs, garlic powder, salt, pepper, chopped onions, and egg into a large bowl. Shape the meat into large patties and set aside.
2. Get your grill ready.
3. Grill the meat for about 7 minutes on each side. Cooking time may vary depending on how you want your meat cooked.
4. While your burger is grilling, sauté garlic and onions in butter. Add mushrooms and cook until tender.
5. On another pan, start frying your bacon to a crisp.
6. When your patties are ready, place a slice of cheese on top while still on the grill and wait for it to melt. You can also place your buns on the grill and wait until it’s toasted.
7. Put your burger, bacon, and mushrooms together and add desired condiments and vegetables.

Stuffed Pork Chops

Ingredients:
8 pork chops (1 1/2 inches thick)
2 c. finely chopped apples
2 c. bread crumbs
1 c. chicken broth
1/2 c. chopped onion
1/2 c. raisins
1/4 tsp. chopped parsley
1 tsp. salt

Procedures:
1.Preheat oven to 350 degrees
2.Make a pocket for each pork chop. Make sure to cut between the rib bones.
3.Combine all ingredients; mix well.
4.Stuff each pork chop with the mixture.
5.Bake for 1 hour and 15 minutes.
6.Pork chops should be turn once during baking.

Korean Broiled Pork

Ingredients:

Marinade:
1/2 c. soy sauce
3 tbsp. sugar
2 green onions, chopped
2 cloves garlic, minced
1/2 tsp. pepper
1/2 tsp. powdered ginger
1 tbsp. sesame seed

2 lbs. pork tenderloin, 1/4 inch slices

Procedures:
1.Combine all ingredients for the marinade in a clean bowl.
2.Place the pork slices in the marinade. Leave for 1 hour. Marinate at room temp.
3.Make sure that the pork is well covered with marinade.
4.After an hour, remove the pork from the marinade and place it on a lightly oiled broiling pan.
5.Broil each side for 5 minutes or until browned.
6.Serve the remaining marinade as sauce. Heat it first before serving.

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