Pineapple Pepper Crusted Jerky
Add more pineapple juice to make this sweeter or more pepper flakes to make it hotter. The amount of marinate will make 5 or more […]
Beef
Beef & Red Wine Pot/Shepards Pie with Cheesy Potatoes
This is a variation of something we saw on Diners & Dives. It has the same ingredients, but much easier to assemble. The original recipe […]
Basic Lasagna
The quantities below are enough for an 8 X 9 inch pan, depending on how much cheese and meat you like on each layer. We […]
New Life For A Leftover Steak
Here’s a recipe that will give new life to a leftover. Ingredients: Directions: Let steak come to room temperature then cut in very thin slices. […]
Sous Vide Filet Mingnon
Fillets sometimes have a lack of flavor. This will fix that. Serves 2. Ingredients: Directions: Sous Vide 2½ hours at 133º Trim and tie the […]
Meaty Stuffed Peppers
The ingredients call for 1 pound of ground meat. We use 3/4 pound ground beef and 1/4 pound sweet Italian sausage. You can use anything […]
Steak and Pepper Stir Fry Sous Vide
This is a Sous Vide option for the original Steak and Pepper Stir Fry, but only if you are cooking a fresh steak for it. […]
“Prime” Rib Roast
Cooking time on a rib roast is dependent on the number of ribs in the roast. There is a chart below that will help you […]
Grilled Meatballs
We make these from cooked Italian meatballs. We seem to always have some in the freezer. You can also make meatballs fresh for this. You […]
Beef Ribs from a Rib Roast
The ingredients below are for one 4 rib rack, which usually is enough for 2 people if you are using the ribs you have removed […]
Guinness Crock Pot Beef Stew
This can also be done on top of the stove or in the oven. After you brown the meat, cook in a pot for about […]
Pâté Chinois… or Shepard’s Pie
This is a very simple recipe which makes the traditional Shepard’s pie really unique. The vegetable amounts below are suggested. When you are done prepping, […]
Chili Cheese Dogs
This recipe probably makes enough chili for 20 dogs, depending how much you like to load it up. I usually cut the ingredients in half […]