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    You are in: Home / Cookbooks / Beef
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    16 recipes in

    Beef


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    3 Reviews |  By Bergy

    When marinating steak or kebobs pierce them with a fork in several places and marinate for 12-24 hours for maximum tenderness. Use Inside round, outside round, blade eye of round or sirloin tip. This marinade gives an oriental taste, Quick, easy to make and Oh so good

    Recipe #87948

    Worked in a rib restaurant. This "secret recipe" is good on everthing hot or cold

    Recipe #29885

    Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

    Recipe #32618

    These are always a hit with everyone!

    Recipe #30579

    This is from our Church cookbook, it's very simple and so yummy! Something different when you don't know what to do with ground beef. Serve it with mashed potatoes or French Fries and the kids will love it. This is the kid friendly version, you can spice it up with some chiles or hot pepper sauce if you want to. We like it as is served with HP sauce.

    Recipe #150458

    51 Reviews |  By Caryn

    Modified version of the recipe that my Aunt Andy used to make when I was a child.

    Recipe #17344

    My daughter hates Sloppy Joes, I got her to try these and now this is the only kind she will eat.

    Recipe #32576

    Just what the recipes says! And looks really pretty!

    Recipe #134579

    Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

    Recipe #54257

    4 Reviews |  By BecR

    An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

    Recipe #120062

    Searching for that "Grandma's house smells so good" pot roast dinner? Got it right here! Have perfected it, and MAN! (Actually worked on this recipe for several years now, don't be fooled by the mustard and horseradish, the flavors mellow as it cooks, and tastes like you literally stepped back in time...so hope you try this, it's wonderful, and a keeper...:)

    Recipe #51501

    This is just what its name implies...the absolute best beef stew ever. It is wonderful in the colder weather and really warms you up. I got the basic recipe from an old Amish cookbook and tweeked it a bit. My family loves it with home baked bread, so I always make Amish White Bread, recipe #26526 to go along with it.

    Recipe #55021

    FABULOUS brisket. Deelicious and so easy. Wonderful way to make this dish and I will be very surprised if this doesn't rate five stars. Please try.

    Recipe #120391

    A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day.

    Recipe #37393

    Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.

    Recipe #215240


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