nto beef. Season. Coat with horseradish, top with oregano then wrap with prosciutto. Place beef
Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
Place the ribs into a medium size roasting pan, and cover with the sauce.
Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
Baste with sauce occasionally.
**NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.
400 degrees. Pat beef dry with paper towel. Heat oil
br>Make Sauce Ti Malice, to follow.
Drain beef; pat dry
Rub five-spice powder over beef. Heat oil in a 6
marjoram and mint. Toss beef strips with the marinade and let stand
Combine ground beef, breadcrumbs, barbecue sauce and garlic in a large
icrowave-safe bowl with a little water. Cover with plastic wrap. Microwave
Combine beef cubes with biscuit mix, salt, pepper, and
To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.
Brown ground beef in large skillet over medium-high heat.
Add minced garlic and continue to cook for 3 or 4 minutes.
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
Add Rotel and tomato sauce to beef and garlic.
Add garlic salt, black pepper, onion powder and chili powder. Simmer on medium-low for 10 minutes.
Combine beef mixture with pasta and top with freshly grated parmigiano-reggiano. Enjoy!
Heat oil in a large frying pan over high heat. Sear steaks and then cook 3-4 mins each side, until cooked to taste. Transfer to a plate, cover and let rest 5 mins.
Add flour to the same pan and cook, stirring, for 1 min. Blend in 1/2 cup water, the white wine, sherry and stock. Bring to a boil, stirring, until sauce thickens.
Reduce heat to low and simmer 3 mins. Stir in green peppercorns and cream. Simmer 1 min. Serve steaks drizzled with sauce, with steamed vegetables on the side.
nd turn to coat in sauce. Cook, covered, on low for
Preheat the grill to medium-high heat. Thread meatballs, pepper and zucchini onto 8 skewers. Spray with no stick cooking spray. Season. Grill for 5-8 mins, turning, or until browned and cooked through.
Meanwhile, place couscous in a medium heatproof bowl; stir in boiling stock. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Add orange juice, parsley, spinach and feta cheese. Toss to combine.
Serve beef skewers with couscous mixture and barbecue sauce.
turning regularly. Tie the beef steaks with butcher's twine. Heat the
shroom mixture. Top mushroom mixture with a filet mignon, pressing it
Rub beef with oil and season. Heat a
Season beef medallions with salt and pepper to
dd in beef stock and tomato paste and Worcestershire sauce (if using
Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt