All recipes » Birthday party » American » Beef
Southwestern Beer Can Burgers by Patti FisherWe have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of… |
1 vote
2535 views
|
|
Potluck Cheeseburger Mac by Patti FisherWe were invited to a potluck at our community center and asked what we should bring. The resounding vote was: meat! Spending the afternoon with our friends and neighbors is always fun and we wanted to do something everyone would love. We mixed lots of super lean, top quality ground beef with sharp cheddar cheese and elbow macaroni.… |
1 vote
4800 views
|
|
The Cajun Burger by Patti FisherPatti had a hankering for Jambalaya, but Ken had to have a bacon cheese burger. So, we compromised and made a burger with our favorite Chef of the Future Cajun Seasoning on a bacon cheeseburger topped with extra large shrimp. It came out great, especially adding our bacon square. Our first ingredient in our cooking is imagination, but… |
1 vote
2440 views
|
|
Stuffed Burger Dogs by Patti FisherIt’s the time of year for burgers and hot dogs! Hence the burger dog, but no wieners were harmed in this recipe. Patti wrapped her Cattleman’s Grill Steakhouse seasoned hamburger around a 2oz. log of extra sharp cheddar cheese, rolled it into a hot dog shape and served it on hot dog buns with our favorite hot dog condiments…which are… |
1 vote
5947 views
|
|
Asian-inspired Mini-Meatballs by Amos MillerA perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries. This was so tasty when I first made my… |
3 votes
9622 views
|
|
Fantastic Stuffed Italian Bread by J. Gino GenovesiThere are many variations of stuffed bread, but in our home, as I was growing up, my mother excelled in baking stuffed bread. Sometimes she used vegetables and sometime a variety of cheese and meat . Mostly it was served with sauce on top, but sometimes we had it as a main course. Do not be afraid to try many things in stuffed… |
1 vote
2189 views
|
|
Bobby Lovera's Easy Beef Brisket Barolo by Bobby LoveraEasy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart tender with my secret sauce. This is the recipe to try if you have never experienced the flavor of Black Truffles as it uses only a small amount of mild Black Truffle oil which is not expensive. Click on photos to enlarge. |
4 votes
14961 views
|
|
Skinny Sliders with Caramelized Onions, Yum! by Skinny Kitchen with Nancy FoxMinimizing is the new super-sizing and these little sliders are terrific. No need to heat up the barbecue because these mini burgers are best made on a George Foreman grill, Panini maker or in a pan. The deep, subtle sweetness of the caramelized onions really add a wonderful flavor to these little gems. To make them skinny, I’m using… |
1 vote
3884 views
|
|
Super Bowl Sirloin Soft Tacos by Patti FisherPatti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or… |
1 vote
4380 views
|
|
Firecracker Chili by Patti FisherWe had 3lbs. of stew beef and a few ideas. Stew, for instance, but that included veggies Ken doesn’t like. I suggested chili and was scoffed at because Ken is the chili master…a well deserved title. But, today I actually impressed him with my first from scratch chili. Woo Hoo ! Lots of smoky heat and tender meat. Excellent!!!… |
1 vote
5505 views
|
|
Traditional Beef Stew by Chef ChuckTraditional Beef Stew has been around for many years. Less desirable pieces of meat like the butt, pieces from the leg, and shoulder are most commonly used when making stews. These fibrous cuts of meat require longer cooking times with a variable amount of liquid- a cooking technique called braising. Braising uses moist and dry heat.… |
1 vote
9114 views
|
|
Skinny Sliders with Caramelized Onions by Skinny Kitchen with Nancy FoxMinimizing is the new super-sizing and these little sliders are terrific. No need to heat up the barbecue because these mini burgers are best made on a George Forman grill, Panini maker or in a pan. The deep, subtle sweetness of the caramelized onions really add a wonderful flavor to these little gems. To make them skinny, I’m using… |
1 vote
2387 views
|
|
Dallas Fajita Steak Salad by Windle GrissettA variation of the Kansas City Steak Salad |
1 vote
2153 views
|
|
meat and papita roll by sunil k.nayarmade with beef fillet and papaya |
1 vote
3116 views
|
|
Sunrise Pineapple-Orange Mimosa by Skinny Kitchen with Nancy FoxMimosas are always so popular at brunches. They’re an elegant orange colored champagne cocktail. A classic one is made with just orange juice and champagne. The addition of pineapple juice makes a wonderful fruity change. As for champagne, no need to buy an expensive bottle, any reasonably priced sparkling wine will do. For the… |
1 vote
3748 views
|