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    You are in: Home / Cookbooks / Beef
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    Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)

    Recipe #29251

    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

    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

    This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.

    Recipe #88991

    I made this recipe for last year's (2005) Superbowl. I got this recipe from the book called "The secret life of food" and the authors' name is Clare Crespo.

    Recipe #153933

    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

    Recipe #17990

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

    Recipe #331248

    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

    Oh my, what flavor! Even though the recipe says you can marinate for just 4 hours -- you really need to let it marinate for closer to 12 hours. Be sure to cut this steak across the grain and into thin slanting slices. The prep time includes the marinating time. The cook time will vary depending on how you like your meat cooked and the thickness of the cut.

    Recipe #176241

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

    Recipe #176220

    From Cooking Light magazine, Jan 1996.

    Recipe #335914

    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

    Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

    Recipe #165803

    79 Reviews |  By Redsie

    A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.

    Recipe #150739

    Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

    Recipe #76043

    This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook.

    Recipe #245908

    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

    The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

    Recipe #57239

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