French Beef Stew in a Bread Bowl

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This spectacular beef stew served in a bread bowl looks like it came from a restaurant!
Instructions
  1. In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10
  2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
  3. About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
  4. With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.

Seasoned Grilled Vegetable Kabobs

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Course Side Dishes
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Course Side Dishes
Prep Time 20 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. In a small bowl, combine olive oil and garlic pepper. Alternate the vegetables on the wooden skewers. Place on grill over medium heat, and brush with olive oil mixture. Grill 8-10 minutes

Crushed Garlic T-Bone Steaks with Roquefort Tomatoes

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Course Entrées
Prep Time 15 minutes
Cook Time 45 minutes
Servings
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Instructions
  1. Brush steaks with olive oil, and rub all over with crushed garlic. Sprinkle steaks with salt and pepper. Let them stand at room temperature for at least 15 minutes.
  2. Preheat grill to medium-high heat. Place steaks on grill, and grill 9 to 11 minutes until steaks 135°F on an internal meat thermometer for medium-rare doneness, turning once.
  3. Transfer steaks to platter, and let rest 5 minutes. Keep warm.
  4. Preheat oven to 400°F. Core tomatoes with a small sharp knife. With a large spoon, scoop out about 1 tablespoon pulp from each tomato, and discard pulp.
  5. In a bowl, stir together cheese and dried breadcrumbs. Put 1 slice of garlic in each tomato cavity, and spoon in the cheese mixture. Drizzl with olive oil. Place tomatoes in a roasting pan, and roast in the oven 5 to 7 minutes until the cheese is melted a

Chicken & Black Bean Burritos

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These tasty burritos are bold and bodacious!
Instructions
  1. Preheat oven to 350°. In large saucepot, heat oil over medium-high heat. Add chiles, onion and bell pepper, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium. Stir in beans, chicken, lime juic
  2. Spray rimmed baking pan with nonstick cooking spray. Evenly spoon about 1-1/4 cups chicken mixture down center of each tortilla; fold sides over filling. Place burritos seam side down in prepared pan. Bake 15 to 20 minutes or until tops of burritos are li

Southwest Turkey Burgers

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Prep Time 20 minutes
Cook Time 8 minutes
Servings
people
Prep Time 20 minutes
Cook Time 8 minutes
Servings
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Instructions
  1. Prepare outdoor grill for direct grilling over medium heat. In large bowl, gently mix turkey, garlic, green onion, jalapeño, bell pepper, cilantro, lime juice, oil and salt until well blended but not overmixed. Form mixture into four 1/2-inch-thick p
  2. Place burgers on hot grill rack; cover and cook 8 to 10 minutes or until internal temperature reaches 165°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. Serv

Yankee-Style Pot Roast

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This traditional main dish is tried and true!
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Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
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Course Entrées
Prep Time 20 minutes
Cook Time 180 minutes
Servings
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Instructions
  1. In small bowl, combine 2 teaspoons salt, garlic powder and pepper; rub mixture over beef. Heat 7- to 8-quart heavy bottom pot or Dutch oven over medium-high heat. Add oil and heat until hot but not smoking. Add beef and sear each side 3 to 4 minutes or un
  2. Add tomatoes with juice and broth. Heat to simmering over high heat. Cover and reduce heat to low; cook 2 hours longer.
  3. Add mushrooms, onion, carrots, celery and thyme. Heat to simmering over high heat; reduce heat to low and cook 30 minutes longer or until vegetables are tender.
  4. Transfer beef to cutting board; cover with aluminum foil to keep warm. With slotted spoon, transfer vegetables to bowl. Heat liquid remaining in pot to simmering over high heat. In medium bowl, combine sour cream and flour. Transfer 2 cups hot liquid into
  5. To serve, slice beef and spoon vegetables and sauce over sliced beef. Garnish with parsley sprigs, if desired.

Ribeye Roast with Dijon Crust and Green Beans

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Heat oven to 350° F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast at 350° 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for m
  3. Meanwhile, toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast at 350° with beef roast for 30 minutes.
  4. Remove roast when meat thermometer registers 135° for medium rare, 150° for medium. Increase oven temperature to 450°; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
  5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (temperature will continue to rise about 10 degrees to reach 145° for medium rare; 160° for medium.)
  6. Carve roast into slices. Season beef and green beans with salt and pepper, as desired.
  7. Total recipe time: 2-1/2 to 3-1/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Filet Mignon with Grilled Zucchini & Summer Squash

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Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. In blender or food processor with knife blade attached, blend bell peppers, sour cream, water and 1/2 teaspoon salt 30 seconds or to a saucy consistency. In cup, combine remaining 1-3/4 teaspoons salt, garlic powder and black pepper. In medium bowl, toss
  2. Prepare outdoor grill for direct grilling over medium-high heat. Coat steaks with 1 tablespoon oil and remaining seasoning mixture. Spray grill rack with nonstick grilling spray.
  3. Place steaks and squash on hot grill rack. Cook steaks 10 to 12 minutes or until internal temperature reaches 145° for medium-rare, turning once. Cook squash 2 to 4 minutes or until tender-crisp and grill marks appear, turning once. Remove steaks and

Island Grilled Beef

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Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
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Instructions
  1. In blender, purée all ingredients, except steaks. Place steaks in large zip-top plastic bag; pour juice mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 4 hours or up to 12 hours to mari
  2. Prepare outdoor grill for direct grilling over medium heat. Remove steaks from marinade; reserve marinade. Place steaks on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 145° for medium-rare, turning once halfway throu

Turkey & Black Bean Stuffed Poblano Peppers

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Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
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Course Appetizers
Prep Time 30 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Preheat oven to 350°. In large skillet, cook onion and oil over medium-high heat 4 to 5 minutes or until tender, stirring occasionally. Add turkey, coriander and cumin, and c
  2. With small, sharp knife, leaving stem-end intact, cut lengthwise slit along one side of each pepper; remove seeds and membranes being careful not to tear peppers. Evenly stuff peppers with about 3/4 cup turkey mixture; place peppers in single layer in pre
  3. To serve, top each pepper with 2 tablespoons salsa and 1 tablespoon yogurt; sprinkle with remaining green onions.