this is our favorite italian beef recipe, it is great for a party, the holidays, gametime, or your family anytime. it also freezes well, and i think tastes even better after being frozen. we serve it on a crusty sweet bread, but any sub or hard roll will do..you want something that will hold all those delicious juices
Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.
This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.
Hearty dish with a zesty barbecue sauce. A nice salad or greens on the side make a great addition. Reheats well and flavor actually improves after being refrigerated for a day or two so it's a great do-ahead dish for a party or pot-luck. The stew itself can be frozen for up to 3 months, but the corn pudding tends to separate if it is frozen (though the flavor remains good).
Tangy, delicious, meaty stew. A bit more work than some stews, but worth the effort. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold water. Cut off the root and tip ends and the outer skin should slip off easilly. This stew reheats well for up to 3 days and freezes well for up to 6 months, though the carrots may start to loose their texture.
I make this when beef is on sale and sometimes I even double the recipe. It's nice to have on hand in the freezer for quick meals. Use as a quick start for stew, chili, soup, or anything else your mind can imagine.
I received this from my mother-in-law and she got it from her mother. This is so good. It's a bit involved, so I only make it once a year but it's easy to split up and freeze. It does require to be chilled overnight. This would also work well in a crock pot. Posted for Zaar World Tour 05
This marinade will produce the most tender and not to mention the best tasting steak and it's enough for up to four steaks about 1-1/2-inches thick --- just remember to bring the steaks to almost room temperature before grilling this will relax the meat fibers and make for a more tender juicy steak --- the amounts may be doubled but keep the garlic at the same amount, for best results it is recommended to not substitute any ingredients, do not add any salt to the marinade and do not salt the meat until ready to grill --- this marinade may be used for any cut of steaks.
This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.
This is just a delicious marinade. It comes from the cookbook 'Pacific Fresh' which is one of my favorite cookbooks. You can find bottled chili sauce near cocktail sauce in the market. I grilled this and served it with red potatoes done on the grill and a green salad. I hope you enjoy it!
JoAnn Merrill's excellent recipe for beef barbecue. Plan ahead -- it takes some time to make. I've served this at parties to rave reviews and no leftovers. If there are leftovers, they can be frozen and reheated at 50% power until hot. This recipe cannot be made in a crockpot since there is no evaporation of liquids in a crockpot.
Ono is Hawaiian for tasty. My friend, Sharon, always takes this to potlucks at work. She also brings copies of the recipe because people always ask for it. I'm generally not a barbecue fan, but I really enjoy this recipe. It is great on buns or over rice.