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    You are in: Home / Cookbooks / Beef
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    While stationed in Hawaii, this was always something we'd order at the local restaurants.

    Recipe #331248

    This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.

    Recipe #305016

    This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak.

    Recipe #299866

    10 Reviews |  By LizCl

    This is a delicious stew. Easy to make and smells so good while cooking.

    Recipe #297706

    8 Reviews |  By Nasseh

    This is a nice variation from ordinary kebabs. The longer you let the meat marinate, the more tender it will be when you cook it. (The times listed below does not include marinating time).

    Recipe #293057

    This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.

    Recipe #255069

    A cook at a local seafood restaurant showed us his secret for delicious grilled steak. We haven't found any tastier steak, even at the popular steakhouses!

    Recipe #246959

    A great marinade for steak!!! (You can even use it for chicken for Pollo Asada!) I use skirt steak for flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time.

    Recipe #241174

    The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade.

    Recipe #229034

    This recipe does not include rice, but you are always welcomed to add this ingredient.

    Recipe #219277

    It doesn't get much easier than this, but don't let the simple ingredients fool you. Packed with flavor, you are bound to love these as much as my family and I do! Great for those nights you want to get in and out of the kitchen, or when your starving and want something in a hurry! You'll wonder why you ever bought Sloppy Joe in the can!

    Recipe #218807

    Real comfort food done plain and simple. This usual tough cut of meat will melt in your mouth after slow cooking all day. Serve with mashed potatoes, veggie and rolls.

    Recipe #214223

    This Flank Steak recipe was in Taste of Home Feb-Mar 2007.

    Recipe #212655

    ------Spicy, fragrant curry tucked inside delicious puff pastry!------

    Recipe #211520

    ------A medley of Thai flavorings livens up ordinary burgers and makes them extraordinary. Lovely and spicy and great topped with your choice of lettuce, tomato slices, basil leaves, cilantro, mint, Thai peanut sauce, mayonnaise, cucumber slices, and garlic or Chile paste.------

    Recipe #211506

    A delicious blast from the past with great gravy. This is from Rachael Ray.

    Recipe #211451

    We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture

    Recipe #208583

    Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.

    Recipe #204269

    10 Reviews |  By KPD

    This in one of my favorite dishes to make. It's fun, flavorful, and is on the table in less than 30 minutes. This is an easy way to get DH to eat cabbage! I serve the whole dish under a bed of brown rice. I also make mine much hotter by adding serrano peppers! I did not include marinating time. I hope you enjoy!

    Recipe #193884

    13 Reviews |  By PaulaG

    This recipe is from "Quick and Eay Low-Carb Cooking" by Nancy Hughes. It was emailed to me and sounded like something I would enjoy. As with most recipes, if I leave it sitting around it will forever be lost in a sea of papers.

    Recipe #192637

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