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    You are in: Home / Cookbooks / Beef
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    These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.

    Recipe #109264

    A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

    Recipe #98268

    For those who love the traditional flavor of carne asada instead of the fast food attempt, you'll love this recipe

    Recipe #209818

    Every year in my area there is a city wide chili cookoff. My group has won 3 years in a row. This is my recipe (although I have scaled it down, we usually buy 30 lbs hamburger). It is hearty and easy, even my kids will eat it. I add fresh mushrooms to mine at home and add a bit more spice. If you can don't skimp on the ground sirloin, it is so much better than the cheaper stuff.

    Recipe #144954

    I found this on the all recipes site. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

    Recipe #57130

    44 Reviews |  By Rita~

    Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread! In Memory of our Julia Child.

    Recipe #54850

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

    Recipe #211520

    author prefers pork

    Recipe #209109

    I think this came from one of the Better Homes & Gardens cookbooks. Nothing is more comforting on a cold, wet, wintery night!

    Recipe #176220

    This is from Americas Test Kitchen. They say to partially freeze your meat to make the cutting easier. It really does help! I used Sriracha sauce, for the Asian chili Sauce, but you can use sambal, but it is much spicier. Use 6-inch-long skewers; you'll need about 24. As for dipping sauce, this is what I use http://www.food.com/recipe/peanut-dipping-sauce-with-a-kick-159823

    Recipe #161844

    Recipe #17990

    DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. :) Fights have started over the leftovers.

    Recipe #104715

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    An excellent way to serve corned beef! Smells divine! (You may use the seasoning packet that comes with the corned beef if you prefer.) CROCK POT instructions included.

    Recipe #141522

    I use chili sauce or salsa instead of ketchup to give a nice contrast to the sweetness of the brown sugar. A lighter version can be made using Splenda brown sugar blend, skim milk, and Egg Beaters. Got this one from the AllRecipes website. It's one of their most popular recipes.

    Recipe #38641

    This marinade originated in Korea. It is sweet and salty. Very satisfying and even the most anti-Asian food people will eat it if you call it something like 'hot jerky' or what ever.

    Recipe #17381

    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

    I saw Bergy had a recipe for Carne Asada Burgers, and while they weren't quite what I wanted, they inspired me to make up my own. We thought they were delicious! I am very much a cheeseburger person, but I didn't miss the cheese at all. In fact, I think it would not be as good with cheese as it was without it, except maybe pepper jack. Prep time includes marinading time.

    Recipe #170513

    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

    While stationed in Hawaii, this was always something we'd order at the local restaurants.

    Recipe #331248

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