Grilled Beef Steak & Peppers

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Rating: 5
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Cook Time 0 minutes
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Instructions
  1. Place pesto ingredients in small bowl of food processor or blender container. Cover; process until parsely is finely chopped, stopping and scraping side of bowl as needed.
  2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°
  3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
  4. Total recipe time: 30 minutes.
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Swedish Meatballs

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Votes: 3
Rating: 4.67
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Course Entrées
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Entrées
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Votes: 3
Rating: 4.67
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Instructions
  1. Preheat oven to 350°. Line rimmed baking pan with aluminum foil; spray with nonstick cooking spray. In large bowl, gently mix all ingredients except gravy, sour cream and nutmeg. Form meat mixture into 1-inch balls and place on prepared pan. Bake mea
  2. Meanwhile, in medium saucepot, cook gravy, sour cream and nutmeg over medium heat 5 minutes or until thick and bubbly, stirring occasionally. To serve, transfer meatballs to chafing dish or large serving platter; spoon gravy mixture over meatballs and spr

Cheesesteak Pizza

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Philly meets Italy in this new twist on two old favorites!
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Prep Time 0 minutes
Cook Time 0 minutes
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Cook Time 0 minutes
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Instructions
  1. Heat oven to 400° F. Heat large nonstick over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. R
  2. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400° oven 8 to 10 minutes or until cheese is melted.
  3. Total recipe time: 30 minutes
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Buttered Strip Steaks

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Course Entrées
Prep Time 0 minutes
Cook Time 16 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 16 minutes
Servings
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Instructions
  1. Preheat grill to medium. Grill steaks on rack, uncovered, turning once. Cook 8 to 12 minutes or until the internal temperature reaches 135°F on a meat thermomete for medium-rare doneness.
  2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap, and chill. Cut flavored butter into 8 slices.
  3. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley, if desired.
  4. Note: If you have any leftover flavored butter, use it as a spread on French bread, on toasted pieces of Italian bread topped with slices of Roma tomatoes, on baked potatoes or in mashed potatoes.

Lime-Apricot Chicken

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Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In small bowl, whisk together garlic, preserves, lime juice and soy sauce. Set aside 1/2 cup apricot mixture. Place chicken in large zip-top plastic bag; pour remaining apricot mixture over chicken. Seal bag; refrigerate 1 to 2 hours to marinate.
  2. In medium bowl, mix brown sugar, pineapple juice, vinegar and allspice. Add nectarines, plums and cherries; toss to combine. Cover and refrigerate until ready to serve.
  3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack and cook 18 to 20 minutes or until chicken loses its pink color throughout and internal temperature reaches 165

Country-Fried Steaks with Tomato-Basil Sauce

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A new twist on a old fashioned classic!
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Prep Time 0 minutes
Cook Time 0 minutes
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Cook Time 0 minutes
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Instructions
  1. Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef steak into egg mixture, then into bread crumbs, turning to coat both sides.
  2. Heat 1 tablespoon of olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and steaks.
  3. Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
  4. Serve steaks with tomatoes. Sprinkle with Parmesan cheese, if desired.
  5. Total recipe time: 30 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Cola Chili con Carne

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A hearty mix of beef, beans and tomatoes that will surely satisfy even the biggest of appetites!
Instructions
  1. In 5 to 6 quart saucepot, heat oil over high heat. Add beef and cook 4 to 6 minutes or until browned, stirring frequently. Stir in soup mix, chili powder, and cumin. Reduce heat to low and cook 2 minutes, stirring frequently.
  2. Stir in remaining ingredients, except toppings, and heat to simmering over medium-high heat. Reduce heat to medium-low. Cover and cook 40 to 45 minutes longer or until beef is tender, stirring occasionally. Serve chili with toppings of choice, if desired.

Spinach & Bacon Stuffed Beef Tenderloin

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Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
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Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
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Instructions
  1. Preheat oven to 375°. Heat large skillet over medium-high heat. Add bacon and cook 4 to 5 minutes or until crisp, stirring frequently. Add onion and cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic and cook 1 minut
  2. To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2-inch thickness. Remove
  3. Heat large skillet over medium-high heat. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to skillet and sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan and roast 35 to 40 minute

Foil-Baked Mediterranean Tilapia

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Course Entrées
Prep Time 15 minutes
Cook Time 14 minutes
Servings
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Course Entrées
Prep Time 15 minutes
Cook Time 14 minutes
Servings
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Instructions
  1. Preheat oven to 400°. Thinly slice 3 lemons. From remaining lemon, grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, toss olives, tomatoes, onion, basil, oil, and lemon zest and juice until well combined. Sprinkle both sides of t
  2. Cut 12 x 8-inch sheets of heavy duty aluminum foil or parchment paper. Place 1 sheet of foil on work surface. Arrange 3 to 4 lemon slices in single layer on half of foil sheet; place 1 fillet over lemon slices and top with about 2/3 cup olive mixture. Fol
  3. Place foil packets on rimmed baking pan. Bake 14 minutes or until fillets turn opaque throughout and reach an internal temperature of 145°. With kitchen shears, cut an X in top of foil packets, then carefully pull back foil to open.

Holiday Beef Wellington

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Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
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Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
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Instructions
  1. Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. Rub beef with 1 tablespoon oil. Heat large skillet over medium-high heat. Add beef to skillet and sear all sides until browned. Transfer beef to large plate and refrigerate 15 minutes.
  2. Meanwhile, into same skillet, add mushrooms, onions and remaining 2 tablespoons oil. Cover and cook over medium heat 8 to 10 minutes or until most liquid is released from mushrooms. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in flou
  3. Lay 12x18-inch sheet of plastic wrap on work surface. In center of plastic wrap, lay ham slices, overlapping slightly to form 12x14-inch rectangle. Evenly spread mushroom mixture over ham. Brush outside of beef with mustard and place beef lengthwise in ce
  4. Preheat oven to 400°. Remove plastic wrap from beef. In small bowl, whisk together egg and 1 tablespoon water. Cut 1 puff pastry sheet crosswise in half. Lay 1/2 sheet next to full sheet and brush seam to seal. Discard remaining 1/2 puff pastry sheet
  5. Spray rimmed baking pan with nonstick cooking spray. Place beef, seam side down, on prepared baking pan. Brush outside of pastry with egg mixture. Roast beef 50 to 55 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef t
  6. Meanwhile, in medium saucepot, cook gravy and herbs over medium heat 2 to 3 minutes or until hot. Cut beef into 8 slices and serve with gravy.