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    You are in: Home / Cookbooks / beef
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    beef

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    Meatloaf sandwiches are one of the best reasons to make this dish. Serve leftover slices on sourdough bread with mayonnaise, Dijon mustard, leaf lettuce and red onions.

    Recipe #239245

    Shhh!!! This is a secret recipe and I have it on good authority that it's the real deal. Problem is, it's just too good to keep to myself! Don't ask who let me in on the secret, though, because I'll never tell. :)

    Recipe #111372

    This is not your ordinary hamburger! If you like hamburgers and you love Gyro sandwiches, then you may enjoy this combination of those two ideas. Adapted from "365 Ways to Cook Hamburger." I borrowed this cookbook from a local library and copied out this tasty recipe. Purists beware - this is not pretending to be an authentic recipe from any particular culture, but is merely influenced by the flavors & style of Greek cuisine. Prep is about 15 minutes plus 2 hours chilling time. Cook time is a guess and varies based on how thik you make each patty - also, even though the original suggested 4 huge patties, you can certainly make smaller ones and just cook them for a little less time. You can broil these if you prefer.

    Recipe #54398

    11 Reviews |  By Dib's

    Really good with fries and slaw. ETA: I really like the finished sandwich fried like a grilled cheese. When I make them that way I toast my rye on the bagel setting, assembling the sandwich "toasted side in". I also add Thousand Island Dressing on top of the onions. Then butter the bread and fry "like a grilled cheese sandwich". Nirvana!

    Recipe #12019

    2 Reviews |  By byZula

    I'll make these for the next b'day party we have.

    Recipe #185329

    20 Reviews |  By Rita~

    I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.

    Recipe #109006

    Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

    Recipe #155616

    Mouth watering tenderized round steak, seasoned perfectly with chef deedee's special seasons. Cooked in long lengths and can also be dipped in hot salsa and ranch dressing ...great for holidays and appetizers as well as just eaten by candle lite for a classy dinner for guest and family along with your side dishes. Quick and easy! No spending all day in the kitchen.

    Recipe #201349

    NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

    Recipe #82023

    48 Reviews |  By Tish

    One of the easiest ways to save money on your family's grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer "as is," many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes. By preparing this recipe for All-Purpose Ground Meat Mix, you'll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too. The following recipe is from the book "Frozen Assets: How to Cook for a Day and Eat for a Month"

    Recipe #31008

    This is probably the first thing that I ever learned to cook. My mother used to cook it while I took a nap as a child, and the smell would wake me up. It's really garlicky and the wine gives it a nice flavour. It also freezes really well. Enjoy!

    Recipe #56546

    From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple.

    Recipe #106948

    This recipe is sure to be a hit. It came from a lady I knew when I was in high school. It is my favorite dish to make. Just be careful while it's cooking, it's really easy to burn. My microwave time is different than in the recipe, it only takes mine to cook it in 30 to 35 minutes.

    Recipe #123445

    5 Reviews |  By Lennie

    Chili is one of my hubby's favourite dinners and I've been making it for years. I just made it again recently and this time I took great pains to measure and make a note of everything I did, so I could finally get it down on paper. And yes, it has beans in it. Deal with it.

    Recipe #86204

    8 Reviews |  By Mirj

    I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.

    Recipe #13218

    This recipe is a combination of a great little barbecue sauce specifically made for the burger (imagine that!) and a superb burger I came across on the internet and made a few little changes to. When I first read the ingredients for the sauce I was thinking hmmm... I don't know. But Better Homes & Gardens just knows their stuff! Burger fanatic that I am, this heavenly match has become a household favorite.

    Recipe #102889

    4 Reviews |  By LAURIE

    Toppings are on the inside and they are sooooo juicy. Love these on the campfire, but be careful not to turn them too much as they will fall apart.

    Recipe #96043

    A wonderful Asian dish thats easy to make, and on your table in around 10 minutes. Serve with hot white rice. To save time you can slice the beef a day ahead or purchase the already sliced stir-fry beef at your grocery store. All amounts can be adjusted to taste.

    Recipe #79214

    The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.

    Recipe #68935

    2 Reviews |  By sheila

    This is one of the recipes I waited so long for. This a great recipe. It was in the paper today. It comes from The House of Chans.

    Recipe #38105

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