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Category: Meat (Page 9 of 21)

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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Corned Beef Hash Recipe

Ingredients:
2 cups chopped cooked corned beef
1 small onion, chopped
1 lb radishes, trimmed and quartered
2 cloves garlic, minced
1/2 cup beef broth
Salt and pepper, to taste

Instructions:

Heat 1 Tbsp of oil over medium high heat. Add the onions and sautée for 3-4 minutes.

Add the radishes and sautée for 5 minutes. Add the garlic and sautée for another 1 minute.

Add the beef broth and cover loosely. Cook for 5 minutes or until the radishes are tender and the liquid has been absorbed.

Add the corned beef and season and stir to combine. Season with salt and pepper to taste.

3 carbs per serving. Makes 4 servings.


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Fajitas Recipe

Ingredients:
1.5-2 lbs flat steak, or other beef or chicken easily cut into strips
15 medium scallions (green onions)
2 large Bell peppers, sliced – two different colors is nice
1/4 cup soy sauce
1/4 cup lime juice
1 teaspoon chili powder
2 tablespoons oil

Instructions:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices.

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Few minutes to several hours.

If grilling, remove from marinade and grill.

For cooking in a skillet cook the meat first add a little oil to the skillet and get it very hot. If you don’t get it hot enough the meat will steam instead of browning.

When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro and guacamole.

Serves 5.


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Ham Salad Recipe

Ingredients;
3 cups coarsely ground ham
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 teaspoons prepared mustard
1/8 teaspoon black pepper

Instruction:

In medium bowl stir together all ingredients.

Makes about 3 3/4 cups, enough for 6 sandwiches.

Make sandwiches – see bread substitutes

Serves 6.


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Grilled Herb Mustard Steak Recipe

Ingredients:
2 rib eye steaks, 1″ thick

Herb Mustard:
2 large garlic cloves, crushed
2 teaspoons water
2 tablespoons dijon mustard
1/2 teaspoon pepper
1/2 teaspoon thyme leaves, dried

Instructions:

Make sure your steaks are well trimmed from fat.

In glass measure, combine garlic and water; heat and stir in remaining mustard ingredients; spread onto both sides of beef steaks.

Place steaks on grid over medium ash-covered coals. Grill steak 12 to 14 minutes for medium rare to medium doneness, turning occasionally

Season steaks with salt, as desired. Carve steaks crosswise into thick slices.


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Italian Casserole Recipe

Ingredients:
2 lbs browned hamburger
1/2 onion, diced and sauteed
1 lb shredded Mozzarella
1 pint sour cream
8 eggs
12 ounces frozen green beans
8 oz tomato sauce.
Italian Seasoning

Instructions:

Pre-heat oven to 375. Brown the meat and onions in a fry pan. Beat the eggs, and warm the beans and mix all together in a 9 X 13 Pyrex pan. Add the Italian seasoning to taste.

Next spread the sour cream in a layer across the bean/egg/meat mixture. Then spread the tomato sauce across the top of this. Bake in the oven for 30 minutes.

Then spread the cheese over the top of the casserole, and bake for another 15 minutes.

Carb Count: 6 carbs per serving. Serves 8.


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Stir-Fryed Pork with Napa Cabbage Recipe

Ingredients:
4 tablespoon beef broth
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger root
1 lb pork tenderloin, cut into 1 1/2 By 1/2-inch strips
4 cup shredded Napa cabbage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
8 green onions, chopped

Instructions:

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the garlic, ginger, and green onions for 1 minute.

Add pork and stir-fry until pink color is nearly gone, about 1 minute.

Mix in cabbage, cover, and continue cooking for 3-5 minutes or until cabbage is tender, stirring once. Season with salt and red pepper flakes to taste.

Each serving: 2 gm. carbohydrates. 6 Servings.


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Pork Tenderloin Recipe

Ingredients:
1 lb pork tenderloin
1 tablespoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon parsley, fresh, minced

Instructions:

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper.

Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.

To the pan juices, add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

Yield: 4 servings, 1 carb


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Crock Pot – Pot Roast Recipe

Ingredients:
3 lb (4 lb) beef rump/chuck roast
1 teaspoon Salt
1/2 teaspoon Seasoned salt
1/4 teaspoon Seasoned pepper
1/4 teaspoon Paprika
1 tablespoon minced onion
1 cup beef bouillon

Instructions:

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika.

In crock pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender.

Remove from pot; slice. Makes 6 to 8 servings. If desired, vegetables such as small white onions, celery or other low carb vegetables may be added with bouillon and cooked the same time as meat.


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