recipes

Trim the fat from beef strips and cut into 1” x 4” strips, no more than 1/4” thick.

Combine turmeric, salt, and coconut milk.

Add the beef strips, cover, and refrigerate for 1 hour.

Soak bamboo skewers in cold water.

Drain the beef and then thread on the skewers.

Cook over a hot grill until just cooked through, about 2 minutes per side.

Marinate while cooking with the coconut sauce.

In a large skillet, sauté mushrooms and onions in hot butter until golden brown.

Remove from skillet and set aside.

Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.

Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.

Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.

Add wine, beef broth, bay leaf, garlic and thyme.

Simmer, covered, for 30 minutes, stirring frequently.

Add carrots and cooked bacon, and cook covered, for 15 minutes longer.

Season with salt and pepper.

Before serving, remove bay leaf.

Serve over hot buttered noodles.

Sprinkle with parsley.

Marinate 3 to 5 lb.

brisket roast overnight.

Remove from marinade, wrap in foil and bake at 300°F for 3 1/2 to 4 hours.

When cooked, let cool and slice.

Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot.

Place corn chips on dinner plates; top with meat mixture and cheese.

Combine all ingredients in a large bowl.

Mix thoroughly and shape into 6 patties.

Place on an oiled grill and grill over medium heat for 4-6 minutes on each side, or until the internal temperature reaches 165 degrees F.

and the burger is no longer pink in the center.

Heat the oven to 350 degrees.

Sear the whole tenderloin on all sides in a hot, nonstick skillet.

Remove from the heat and season with the pepper and red pepper flakes.

Cover the tenderloin with foil and bake for 25 minutes.

Heat the oil in a medium saucepan and saute the onion and garlic for 5 minutes.

Add the barbecue sauce, catsup, water, and vinegar.

Simmer for 10 minutes.

Shred the pork with 2 forks.

Add the pulled pork to the sauce.

Heat oil in large nonstick skillet; brown chops on one side over medium-high heat.

Turn chops and add remaining ingredients to pan, stirring to blend.

Cover and simmer for 5-8 minutes, until chops are tender.

Place chops in large, resealable bag; pour vinaigrette dressing over.

Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill.

Remove chops from marinade and pat dry.

Discard remaining marinade.

Grill chops directly over heat for about 8 to 10 minutes, turning once.

Preheat oven to 350°F.

Lightly spray a medium baking dish with vegetable cooking spray; set aside.

Rinse chicken pieces and pat dry.

In a shallow bowl, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger.

Dip chicken pieces in yogurt, then into crumb mixture.

Place in prepared dish.

Bake, uncovered, for 45 to 50 minutes or until chicken is tender.

Preheat oven to 325 degrees.

Trim excess fat from ribs.

Rub with a mixture of pepper, paprika, and dry mustard.

Cut into 6 serving portions and place in a baking pan.

Bake for 45 to 60 minutes.

Remove pan from oven and pour off fat.

Combine the remaining ingredients and pour over the ribs.

Cover and let stand 15 minutes.

Return ribs to 350 degree oven and bake, covered, for 1 1/2 hours.

Remove cover, baste, and bake for an additional 1/2 hour.