Recipes

Orange-Kissed Steak-and-Shrimp Kabobs

Orange-Kissed Steak-and-Shrimp Kabobs

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Ingredients

Makes 4 servings

Prep: 30 min., Chill: 1 hr., Grill: 20 min., Cook: 2 min.

Instructions

  • Peel shrimp, leaving tails on, and devein, if desired.
  • Place shrimp and beef in a large zip-top freezer bag.
  • Whisk together sherry and next 7 ingredients.
  • Add to shrimp mixture; seal and chill 1 hour, turning occasionally.
  • Remove meat and shrimp from marinade, reserving marinade.
  • Thread 4 shrimp onto 4 (6-inch) skewers.
  • Repeat procedure with beef and additional skewers.
  • Grill beef, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
  • Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink.
  • Pour marinade mixture through a wire-mesh strainer into a small saucepan, discarding solids.
  • Bring to a boil over medium-high heat, and boil for 1 minute.
  • Serve kabobs over salad greens.
  • Drizzle marinade on top of kabobs.

Notes & Wine Advice

Soak wooden skewers in some water for 30 minutes to keep them from burning while grilling.
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Course; Barbecue / Beef / Fish

Chicken-fried Steak

Chicken-fried Steak

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Ingredients

Makes 4 servings

Prep: 10 min., Cook: 30 min.

Instructions

  • Sprinkle salt and pepper evenly over steaks.
  • Set aside.
  • Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and red pepper.
  • Whisk together ¾ cup milk and eggs.
  • Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil into a 12-inch skillet; heat to 360°.
  • (Do not use a nonstick skillet.
  • ) Fry steaks 10 minutes.
  • Turn and fry 4 to 5 more minutes or until golden brown.
  • Remove to a wire rack on a jellyroll pan.
  • Keep steaks warm in a 225° oven.
  • Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
  • Whisk together remaining ¼ cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
  • Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
  • Serve gravy with steaks and mashed potatoes, if desired.
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Course; Chicken

Peppery Grilled Sirloin

Peppery Grilled Sirloin

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Ingredients

Makes 4 servings

Prep: 15 min.; Chill: 2 hrs., 30 min.; Grill: 14 min.

Instructions

  • Combine first 7 ingredients in a large shallow dish or zip-top freezer bag; add steaks.
  • Cover or seal, and chill at least 2½ hours, turning occasionally.
  • Remove steaks, reserving marinade.
  • Bring marinade to a boil in a small saucepan; boil 1 minute.
  • Sprinkle steaks with salt.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°), basting often with reserved marinade, 7 minutes on each side or to desired degree of doneness.
  • Discard any excess marinade.
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Course; Beef

Texas Grilled Sirloin With Serrano Chile Salsa

Texas Grilled Sirloin With Serrano Chile Salsa

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Ingredients

Makes 8 servings

Prep: 10 min., Chill: 8 hrs., Grill: 12 min.

Instructions

  • Combine steak and next 5 ingredients in a large zip-top freezer bag; seal and shake well.
  • Chill at least 8 hours, turning occasionally.
  • Remove steak from marinade, discarding marinade.
  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or to desired degree of doneness.
  • Cut diagonally across the grain into thin slices.

Notes & Wine Advice

 
Serve with Serrano Chile Salsa and flour tortillas.
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Course; Beef / Main Course

Serrano Chile Salsa

Serrano Chile Salsa

To make a milder salsa, use 2 or 3 serrano chile peppers. This salsa is also great served as a dip with tortilla chips.
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Ingredients

Makes 2 cups

Prep: 15 min., Chill: 1 hr.

Instructions

  • Combine all ingredients; cover and chill 1 hour.
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Course; Sauce

Italian Pot Roast from Unknown Author

Italian Pot Roast from Unknown Author

Chuck roast is one of the most economical cuts of beef for pot roast, but it’s a high-fat choice. Substitute eye-of-round (which is more expensive) or English shoulder roast for a low-fat option. The slow cooker simmers any of these roasts to be nice and tender.
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Ingredients

Makes 6 servings

Prep: 15 min.; Cook: 6 hrs., 40 min.

  • 1 8-ounce package sliced fresh mushrooms
  • 1 large onion halved and sliced
  • 1 2½- to 3-pound boneless chuck roast, trimmed
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 1-ounce envelope dry onion soup mix
  • 1 14-ounce can beef broth
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 3 tablespoons tomato paste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Hot cooked egg noodles

Instructions

  • Place mushrooms and onion in the bottom of a 5½-quart slow cooker.
  • Sprinkle roast evenly with pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Place roast on top of mushrooms and onion in slow cooker.
  • Sprinkle onion soup mix evenly over roast.
  • Pour beef broth and tomato sauce over roast.
  • Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
  • Remove roast from slow cooker, and cut into large chunks; keep warm.
  • Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste.
  • Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended.
  • Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened.
  • Add roast pieces back to slow cooker.
  • Cover and cook until thoroughly heated.
  • Serve over hot cooked egg noodles.
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Course; Beef
Cuisine; European / Italian

Eye-of-Round Roast With Garlic Potatoes

Eye-of-Round Roast With Garlic Potatoes

Dress up this succulent roast with garnishes for a fancy dinner. Or serve it at your next family feast.
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Ingredients

Makes 4 servings

Prep: 15 min., Chill: 8 hrs., Bake: 45 min., Stand: 15 min.

Garnishes:

Instructions

  • Place eye-of-round roast on an 18- x 11-inch piece of heavy-duty aluminum foil.
  • Stir together mustard and next 4 ingredients; spread over roast.
  • Fold foil over roast to seal.
  • Place in a shallow roasting pan, and chill for at least 8 hours.
  • Remove roast from foil; place in roasting pan.
  • Bake, covered, at 450° for 20 minutes.
  • Arrange uncooked Garlic Potatoes around roast, and bake, uncovered, 25 more minutes or until potatoes are tender and roast is done.
  • Remove from oven; cover and let stand 15 minutes before slicing.
  • Garnish with fresh rosemary and sage, if desired.
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Course; Beef / Main Course

Garlic Potatoes

Garlic Potatoes

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Ingredients

Makes 4 servings

Prep: 10 min.

Instructions

  • Toss together all ingredients.
  • Bake with roast as directed above.
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Course; Side Dish

Cowboy Pot Roast

Cowboy Pot Roast

Browning the meat before slow-cooking it enhances both the appearance and flavor.
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Ingredients

Makes 6 servings

Prep: 15 min.; Cook: 6 hrs., 30 min.

  • 1½ teaspoons salt divided
  • 1½ teaspoons black pepper divided
  • 1 14.5-ounce can petite-cut diced tomatoes, drained
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 1 onion cut into 8 wedges
  • 1 tablespoon chili powder
  • 1 2½- to 3-pound eye-of-round roast, trimmed
  • 2 tablespoons vegetable oil
  • 2 16-ounce cans pinto beans, drained
  • 1 15-ounce can black beans, drained
  • Pickled jalapeño pepper slices optional

Instructions

  • Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
  • Sprinkle roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Transfer roast to a 5½-quart slow cooker.
  • Pour tomato mixture over roast.
  • Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
  • Remove roast from slow cooker, and cut into large chunks; keep meat warm.
  • Skim fat from juices in slow cooker.
  • Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined.
  • Stir in black beans and remaining ½ can pinto beans.
  • Add meat back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes.

Notes & Wine Advice

Serve with jalapeño pepper slices, if desired.
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Course; Beef

Pot Roast With Mushroom Gravy

Pot Roast With Mushroom Gravy

Substitute less expensive chuck roast for rump roast, if desired.
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Ingredients

Makes 8 to 10 servings

Prep: 25 min., Cook: 4 hrs.

Instructions

  • Cut slits in roast, using a sharp knife; push a garlic slice into each slit.
  • Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess.
  • Brown roast on all sides in hot oil over medium-high heat in a large Dutch oven.
  • Stir together coffee, soup, and Worcestershire sauce; pour over roast.
  • Top with onion slices.
  • Reduce heat, cover, and simmer 3 hours and 40 minutes or until tender.
  • Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
  • Combine cornstarch and 3 tablespoons cold water; stir into drippings.
  • Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.
  • Pour gravy over roast.
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Course; Beef