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Category: Dinner (Page 28 of 38)

Macademia Nut Crusted Roast Beef Recipe

Ingredients:
2-4 lb Roast Beef
3.5 oz jar macadamia nuts
3 tablespoons mayonnaise
1 tablespoon Italian Dressing

Instructions:

Rinse and coarsely chop macadamia nuts.

In a small bowl, combine chopped nuts, mayonnaise and Italian Dressing. Mix the three into a paste.

Coat the top of beef roast with the mixture and press it down firmly.

Bake the roast at 400°F for the time specified for its weight to desired doneness.

Cover roast for last 30 minutes to keep the nuts from browning too much.


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Morrocean Veal Recipe

Ingredients:
2 1/2 lbs veal, cut big chunk
1/2 cup almonds, dry-roasted, browned
1/4 cup chopped onions
2 sprigs coriander leaf, green
2 tablespoons butter
5 hard-boiled egg, peeled and sliced
Salt
Pepper
Saffron

Instructions:

Mix meat chunks, 1/4 cup almonds, dashes each of salt, pepper and safron, onions and green corriander – tied together to make it easier for removing after cooking.

Add 2 tablespoons butter and fry till brown. Add water to cover the mixture. Cover pan and cook over medium heat till meat is tender. Remove the green corriander and let cook on low heat till liquid is absorbed.

Serve meat mixture and decorate face with sliced eggs and almonds.

Serve with green salad.


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Moussaka Recipe

Ingredients:
4 long narrow eggplants
Extra olive oil
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon olive oil
1 1/2 pound very lean ground beef or ground lamb (twice ground)
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 packet Stevia
3 tablespoons butter
15-oz Low carb tomato sauce
1/4 pound Parmesan or Romano cheese, freshly grated
6 large eggs
1/2 cup cream
Pepper, to taste (ground fresh)

Instructions:

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees.

Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.

In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside.

In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg,
cinnamon, Stevia, tomato sauce and 1 tablespoon of butter.

Cook, stirring well. Reduce sauce until almost dry and set aside.

Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese.

Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter.

Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.


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Pork Chops with with Garlic-Rosemary Cream Recipe

Ingredients:
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth

Instructions:

Place 1 tablespoon of the oil and garlic in large ovenproof skillet; cook over medium heat 30 to 60 seconds or until fragrant.

Chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency. Combine sour cream and garlic mixture in small bowl.

Heat oven to 400°F.

Sprinkle both sides of pork chops with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Cook pork 3 minutes or until browned on bottom. Turn; remove from heat.

Spread 1 tablespoon of the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 to 9 minutes or until pale pink in center.

Place pork on plate; cover loosely with foil.

Add broth to skillet. Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices.

4 servings


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Beef Burgundy Recipe

Ingredients:
2 slices bacon – cooked and chopped
2 pounds sirloin tips cut into small cubes (one inch or so)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1 beef bullion cube, crushed
1 cup red wine
2 tablespoons sour cream (for thickener or see Thickeners)
2 tablespoons water
4 ounces fresh mushrooms (optional)

Instructions:

Chop up the bacon and sirloin tips and cook them in a skillet for several minutes along with the garlic clove (make it two cloves if you like garlic flavor).

While the meat is cooking, put everything else together except for the mushrooms, thickener, and water in the crock pot and stir it. Dump in the entire contents of the skillet, stir the mixture, and set it on low.

Leave cooking in the crock pot 8-10 hours.

Mix together the thickener and water, pour that in, add the mushrooms, and kick it up to high for 15 final minutes. Serve.


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Beef and Cabbage Casserole Recipe

Ingredients:
1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 oz. diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese

Instructions:

In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.

Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.

Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well.

Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.

Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Serves 6


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Beef Cheese Casserole Recipe

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
4 oz. mild green chiles
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
1/2 cup shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream
1 egg, lightly beaten
1 cup shredded Monterey Jack or Mexican blend cheese

Instructions:

In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer.

In a 9-inch square baking dish, combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour cream mixture.

Sprinkle the meat mixture with 1 cup of shredded cheese. Bake at 375° for 25 to 30 minutes.

Carb Count: 9 carbs per serving. Serves 4.


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Beef Brisket Recipe

Ingredients:
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clover garlic halved
12 peppercorns

Instructions:

In large kettle, place brisket, cover with water.

Add onion, garlic, cloves, peppercorns and bay leaf. Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender,
not falling apart. Remove kettle from heat. Let meat cool in liquid.

Remove meat from liquid. Trim off excess fat. Wrap in foil, refrigerate.

Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with barbecue sauce .

Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat.

Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.

Serves 12-16.


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Stuffed Cheese Burger Recipe

Ingredients:
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Instructions:

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties.

Mound 2 tablespoons of the cheese mixture on each of 4 of the patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

Grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)

Broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.


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Corned Beef and Cabbage Recipe

Ingredients:
3 lb corned beef brisket
Water
1/2 cup onion, chopped
2 clove garlic, minced
2 bay leaves
1 head cabbage, cut in wedges

Instructions:

Place corned beef in slow-cooking pot. Barely cover with water. Add onion, garlic, and bay leaves. Cover and cook on low for 10 to 12 hours.

Lift cooked corned beef out of pot, turn control to high, and drop wedges of cabbage into corned beef broth. Cover and cook 20 to 30 minutes or until cabbage is done.

Carb Count: 3 g per serving. Serves 6.


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