Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Ingredients:
3 slices leftover pizza
2 tablespoons milk
3 eggs
1 teaspoon Italian seasoning
1/8 teaspoon onion powder
salt and black pepper to taste
2 tablespoons vegetable oil
Instructions:
Scrape the cheese and toppings off the pizza crust, it may help to heat the pizza in the microwave. Discard the crust. Heat the toppings and milk in a small saucepan over medium heat. Stir until the topping and milk combine, it should be a soft clumpy consistency. Remove from the heat.
Heat oil in a skillet over medium heat. Whisk the eggs, Italian seasoning, onion powder, salt, and pepper in a bowl. Pour in eggs and cook without stirring for 1 minute. Add the pizza toppings to the eggs; cook, stirring constantly, until eggs reach the desired consistency.
Ingredients:
8 jumbo black olives, pitted
8 pitted green olives
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 cloves chopped garlic
6 leaves chopped fresh basil
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 (16 ounce) package ready made pizza crust
1 tablespoon olive oil
1/2 teaspoon garlic powder to taste
salt to taste
Instructions:
In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.
Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.
Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese
Instructions:
Preheat the oven to 475 degrees C (220 degrees C).
Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.
Ingredients:
3 1/2 cups all-purpose flour, or as needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/3 cups very warm water (120 degrees to 130 degrees F)*
1/3 cup oil
Additional flour for rolling
Additional oil for grilling
Pizza sauce
Other toppings as desired
Shredded mozzarella cheese
Instructions:
Start charcoal fire or preheat gas grill to medium-high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Ingredients:
1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt
Instructions:
Preheat grill for medium-high heat.
Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
Ingredients:
1 (8 ounce) can refrigerated crescent roll dough
1 (8 ounce) package light cream cheese, softened
2 cups reduced fat sour cream
1 tablespoon dried dill weed
1 cup shredded carrots
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
Unroll crescent roll dough and lay flat on a baking sheet (do not separate sections). Bake in preheated oven for 11 to 13 minutes, until golden brown. Remove and allow to cool.
While crust is baking, mix together cream cheese and sour cream until smooth. Stir in dill. When crust is cool, spread cream cheese mixture evenly over top and cover with carrots, broccoli, cauliflower, and green pepper. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut into 4 portions and serve.
Ingredients:
1 pound dry vermicelli pasta
1 cup milk
2 eggs, beaten
1 tablespoon garlic salt
1 tablespoon dried parsley
ground black pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 1/2 cups spaghetti sauce
1 (8 ounce) package sliced pepperoni sausage
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Break or cut vermicelli pasta into 2 inch pieces and cook for 8 to 10 minutes or until al dente; drain.
Spread pasta in a 9x13 inch baking dish that has been greased with vegetable spray or butter. In a bowl combine milk, eggs, garlic salt, parsley, pepper and 1 cup of the mozzarella. Pour over the pasta and sprinkle with the parmesan cheese.
Bake for 15 minutes. Reduce heat to 350 Degrees F. Pour spaghetti sauce over pasta, top with pepperoni and remaining mozzarella. Cook until cheese is completely melted; about 10 minutes.
Ingredients:
1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
2 teaspoons olive oil
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 teaspoon crushed red pepper flakes
1 (3.5 ounce) package sliced pepperoni, halved
Instructions:
Heat oven to 425 degrees F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.
Spread sauce over crust; top with mozzarella cheese, Cheddar cheese and pepper flakes. Arrange pepperoni in spiral shape in center of pizza (see photo). Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.
Ingredients:
10 fluid ounces warm water
3/4 teaspoon salt
3 tablespoons vegetable oil
4 cups all-purpose flour
2 teaspoons active dry yeast
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.25 ounce) package taco seasoning mix, divided
1 teaspoon chili powder, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 (16 ounce) can fat-free refried beans
1/3 cup salsa
1/4 cup chopped onion
1/2 pound ground beef
4 cups shredded Cheddar cheese
Instructions:
Add the water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check your dough after it has been mixing a few minutes. If it is too dry and not mixing, add water 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside. In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
When the dough cycle is finished, remove the dough from the machine. Divide the dough in half, and pat into two 12 inch pans. Spread a layer of the bean mixture on, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.
Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking.
Ingredients:
1 (1 pound) loaf frozen whole wheat bread dough, thawed
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces deli sliced corned beef, cut into strips
1 cup sauerkraut - rinsed and drained
1/2 teaspoon caraway seed
1/4 cup chopped dill pickles
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking .
Bake for 20 to 25 minutes in the preheated oven, or until golden.
Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.
Ingredients:
1 (14 ounce) package prebaked pizza crust (such as Boboli®)
1 cup diced cooked chicken breast
3 tablespoons Buffalo wing sauce
1/2 cup Buffalo wing sauce
1 (4 ounce) package crumbled blue cheese
1 stalk celery, thinly sliced
1 cup shredded mozzarella cheese
Instructions:
Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
Place pizza crust on the prepared baking sheet.
Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated.
Spread 1/2 cup wing sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese.
Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.
Ingredients:
2 cups all-purpose flour
1 cup lukewarm water
1 egg
1 tablespoon instant yeast
1 tablespoon white sugar
1 (14 ounce) package frozen French fries (such as McCain®)
cooking spray
10 slices bacon, chopped
1 (12 ounce) bag shredded Mexican cheese blend (such as Kraft®)
1/2 cup pizza sauce, or as needed
1 (10.5 ounce) can beef gravy, or as needed
Instructions:
Place flour in a large bowl. Whisk water, egg, yeast, and sugar together in a cup. Make a well in the flour and pour in yeast mixture. Stir until mixture forms a smooth dough, adding a small amount of flour or water if needed. Cover bowl with a towel; set aside to rise until doubled in size, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Spread French fries in a single layer on a baking sheet.
Bake fries in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Heat a large skillet over medium heat and fry bacon pieces until browned, about 5 minutes; remove to drain on a paper towel.
Spray a round pizza pan with baking spray.
Punch down dough, and flatten onto pizza pan. For a stuffed crust, sprinkle about 1/4 cup shredded Mexican cheese blend around the edge of the dough, roll dough inward over cheese, and pinch dough to seal.
Spread a thin layer of pizza sauce over dough. Spread fries over dough; pour gravy over fries as needed to cover. Top with remaining Mexican cheese blend. Sprinkle bacon pieces evenly over pizza.
Bake in the preheated oven until cheese is bubbly and crust is golden, about 20 minutes.
Ingredients:
1 pound Italian sausage, casings removed
1 medium onion, chopped
1/2 cup prepared Alfredo sauce
1 (12 inch) pre-baked pizza crust
1 (8 ounce) package shredded Italian cheese blend
Instructions:
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.
Bake for 10 to 12 minutes in the preheated oven, until the cheese is melted. Allow to cool slightly before cutting to allow the toppings to set.
Ingredients:
1 tablespoon olive oil
1 Spanish onion, thinly sliced
1 green bell pepper, thinly sliced
1 (3.5 ounce) link hot Italian sausage, sliced
1/4 cup sliced fresh mushrooms, or more to taste
1 slice prepared polenta, cut into 4x4-inch piece
1/4 cup spaghetti sauce, or as needed
1 ounce shredded mozzarella cheese
Instructions:
Heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. Remove from griddle.
Place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. Layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. Cook on griddle until cheese is melted, 5 to 10 minutes.
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 1/4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
ground black pepper to taste
1 (14 ounce) package refrigerated pizza crust
Instructions:
Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.
Ingredients:
8 hamburger buns, split
1 pound ground beef
1/3 cup onion, chopped
1 (15 ounce) can pizza sauce (such as Contadina®)
1/3 cup grated Parmesan cheese
2 1/4 teaspoons Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1 teaspoon paprika
2 cups shredded mozzarella cheese
Instructions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place bun halves, crust sides down, onto a baking sheet. Broil the buns until just toasted, about 1 minute. Watch them carefully, they burn easily. Set the toasted buns aside.
Turn oven heat to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook and stir the ground beef until the meat is browned and crumbly, about 10 minutes. Drain excess grease, and stir in the onion. Cook and stir the beef mixture until the onion is translucent, about 5 more minutes, then stir in the pizza sauce, Parmesan cheese, Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and paprika. Bring the sauce to a boil, and simmer for 10 to 15 minutes to blend the flavors, stirring often.
Spoon the beef sauce over the buns on the baking sheet, and top each bun with about 1/4 cup of the shredded mozzarella cheese. Return the buns to the oven, and bake until the cheese is bubbly and lightly browned, about 10 minutes.
Ingredients:
1 pound ground beef
1 pound fresh, ground pork sausage
1 onion, chopped
10 ounces processed American cheese, cubed
32 ounces cocktail rye bread
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown ground beef and sausage.
Mix onion into the sausage and beef mixture, and saute it until tender. Drain grease out of skillet. Stir processed cheese food into the mixture. Continue cooking until cheese melts. Arrange slices of bread on a cookie sheet, place heaping spoonfuls of the mixture onto each slice of bread.
Bake 12 to 15 minutes.
Ingredients:
2/3 cup warm water
1 (.25 ounce) package instant yeast
1/2 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried oregano
1 3/4 cups all-purpose flour
6 slices bacon, chopped
1/2 cup green onion, thinly sliced
6 eggs, beaten
salt and pepper to taste
1/2 cup pizza sauce
1/4 cup grated Parmesan cheese
2 ounces thinly sliced salami
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Pour warm water into a mixing bowl. Stir in yeast, salt, sugar, and oregano. Mix in 1 cup flour, and then stir in remaining flour. Cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
While dough is resting, prepare topping. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Stir in green onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste.
Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese, and salami.
Bake for 20 to 25 minutes, or until golden brown on top.
Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) package pre-baked pizza crust
1 (5 ounce) can tuna, drained and flaked
1/2 cup thinly sliced red onion
1 1/2 cups shredded mozzarella cheese
crushed red pepper flakes, or to taste
Instructions:
Preheat an oven to 400 degrees F (200 degrees C).
Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.
Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can pizza sauce
1/4 pound pepperoni sausage, diced
1 onion, chopped
1 (6 ounce) can black olives, chopped
2 cups shredded mozzarella cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese.
Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.
Ingredients:
1 (12 inch) pre-baked pizza crust
1/2 cup pesto
1 ripe tomato, chopped
1/2 cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
1/2 small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese
Instructions:
Preheat oven to 450 degrees F (230 degrees C).
Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
Bake for 8 to 10 minutes, or until cheese is melted and browned.
Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.
Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
Ingredients:
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
1/4 teaspoon ground black pepper
1 bay leaf
2 potatoes, peeled and cubed
4 cups shredded cabbage
2 celery ribs, sliced
1 carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste
Instructions:
Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.
Ingredients:
2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
1/8 teaspoon ground thyme
1 bay leaf, or more to taste
1/4 cup water, as needed
Instructions:
Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Ingredients:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste
1/2 teaspoon ground black pepper, or to taste
Instructions:
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Ingredients:
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Instructions:
Preheat oven to 450 degrees F (230 degrees C).
Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Ingredients:
1 (3.5 pound) beef eye of round roast
2 teaspoons garlic salt
2 teaspoons canola oil
2 teaspoons fresh ground black pepper
1 tablespoon canola oil
Instructions:
Season all sides of beef roast evenly with garlic salt; wrap in plastic wrap and refrigerate 18 to 24 hours.
Place rack in middle position of oven and preheat to 225 degrees F (110 degrees C).
Pat roast dry with paper towel and rub with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) for medium-rare, 1 1/4 to 1 3/4 hours.
Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes. Let rest 15 minutes before slicing thin.
Ingredients:
1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (14 ounce) can beef broth
1/3 cup dry sherry
1 envelope onion soup mix
Instructions:
Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
Cover and cook on Low until meat is tender, 8 to 9 hours.
Ingredients:
1/4 cup margarine
2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1 (14 ounce) can beef broth
1 cup beer
1 onion, sliced into thin rings
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 teaspoon dried thyme
1 bay leaf
1 (15 ounce) can mixed vegetables, drained
Instructions:
Preheat oven to 350 degrees (175 C).
In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
Ingredients:
1 1/2 cups water
3 teaspoons beef bouillon
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup butter
Instructions:
Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Ingredients:
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Ingredients:
1/2 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 (10 ounce) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon white sugar
Instructions:
In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Ingredients:
1/4 cup soy sauce
1/4 cup Italian-style salad dressing
1/4 cup barbeque sauce
4 tablespoons vegetable oil
1 clove garlic, peeled and minced
steak seasoning to taste
seasoning salt to taste
salt to taste
ground black pepper to taste
10 ounces beef sirloin steak
Instructions:
In a medium bowl, mix soy sauce, Italian-style salad dressing, barbeque sauce, vegetable oil, garlic, steak seasoning, seasoning salt, salt and ground black pepper. Place steak in the mixture. Cover and marinate in the refrigerator 12 hours, or overnight. Turn the steak once during marination.
Preheat an outdoor grill for medium to high heat and lightly oil grate.
Cook steak on the prepared grill 5 to 7 minutes per side, or to desired doneness.
Ingredients:
4 pounds boneless chuck roast
1 onion, chopped
2 tablespoons butter
3 tablespoons distilled white vinegar
12 ounces chile sauce
2 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
3 cloves garlic, minced
Instructions:
Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
Ingredients:
4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste
Instructions:
Preheat oven to 300 degrees F (150 degrees C).
Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
Totally wrap the meat in the foil and place in a roasting pan.
Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Ingredients:
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast
4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced
Instructions:
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Ingredients:
2 pounds flank steak
1/2 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon peeled and grated fresh ginger root
1 teaspoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
20 (8 inch) bamboo skewers, soaked in water for 20 minutes
1 tablespoon toasted sesame seeds
2 chopped green onions
Instructions:
Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.
Ingredients:
1 tablespoon vegetable oil
3 1/2 pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1/4 cup butter
1 teaspoon dried rosemary
Instructions:
Preheat the oven to 275 degrees F (135 degrees C).
Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.
Ingredients:
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Instructions:
Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.
Ingredients:
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
Instructions:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Ingredients:
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
3/4 cup vegetable oil
2 green onions, chopped
1 teaspoon coarsely ground black pepper
Instructions:
In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Ingredients:
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter
Instructions:
In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Ingredients:
1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
Instructions:
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Ingredients:
2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
1/2 cup red wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
Instructions:
Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Ingredients:
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina
Instructions:
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Ingredients:
1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes
4 pounds rump roast
1/2 cup vegetable oil
Instructions:
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped
2 cups chopped cooked roast beef
1 (8 ounce) jar prepared taco sauce
1 (4 ounce) can diced green chile peppers
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes, or to taste
6 (7 inch) flour tortillas, warmed
1 1/2 cups shredded Cheddar cheese
2 cups shredded lettuce
Instructions:
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
Ingredients:
1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 1/2 teaspoons salt
1 1/2 pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares
Instructions:
Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
