Fresh Thai Basil Beef

2 lb sliced beef (top sirloin or flank steak)
2 T cooking wine (ie: rice wine)
3 T soy sauce
2 T cornstarch

Marinate the beef with all the ingredients above and set aside for later use.  Add 2 T oil to meat mixture just before cooking, to prevent it sticking together during cooking. (Can marinate up to 1 day before.  Set out at room temp before cooking.)

Sauce:
2 T oyster sauce
2 T sugar
*3 T fish sauce (One of the most important ingredients in Thai cooking)
1/2 t black pepper
To make the sauce, mix all the sauce ingredients in a bowl and set aside.

4 cloves garlic, minced
 2 Thai chilies, chopped (wear gloves. seeds = kick)
1 small yellow onion, sliced (cut in 1/2 down, then slice wedges)
1 C fresh Thai basil (purple leaf. Use just the leaf)
2 T canola oil

Heat the wok and add 2 T oil to the pan.  Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil.  Cook until the meat is brown on both sides.  Remove the cooked beef to the plate.  Heat the wok and add 2 T of oil to it then add the onions and garlic to the oil.  Stir-fry fro 3 minute on medium high heat; add the Thai chili pepper to the pan and mix all together.  Add  the cooked meat and fresh basil to the wok, and then pour the sauce over the top.  Quickly mix them all together then place in a serving dish.  Serve warm with rice.

From: Meiling Dawson @ Orson Gigi

Teriyaki London Broil

1 1/2-2 lb. london broil

Marinade:
1/2 c soy sauce
1 T sesame oil
1 clove minced garlic
1/2-1 t ginger root, finely chopped
1/2 t black pepper
1/2 c pineapple juice
1/2 c brown sugar
1/4 t red pepper flakes
2-3 green onions, finely chopped

Trim fat off meat. Combine marinade ingredients, and put into a large ziploc bag with the meat. Refrigerate several hours or overnight. Broil on preheated rack to seal in juices. Turn several times and cook to desired state of doneness. Don't overcook. To serve slice thinly across the grain.

Beef and Vegetable Stew

2 1/2 lbs. beef cubes (about 1.5" pieces)
8 medium potatoes, quartered
8 large carrots, cut in 4 chunks each
2 bay leaves
1 pkg dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can 8 oz tomato sauce

Layer (in a crockpot or deep pan,) 1/2 beef, 1/2 veges, 1/2 beef, 1/2 veges.
Cook at 275 for 6-8 hours, or in a crockpot all day.

Porcupine Meatballs in Chili Flavored Sauce

By Grandma D.

For sauce, combine and simmer for 10 minutes:
4 c tomato juice
2 t chili powder
1/4 t allspice
1/2 t celery seed
1 t Worcestershire
1 T brown sugar

Combine for meatballs:
1 egg, beaten
1 lb lean ground beef
1/2 c uncooked rice
1/2 c onion, chopped
1/2 c green pepper, chopped
1/2 c celery, finely chopped
2 t prepared mustard
1 1/2 t salt
1/4 t pepper

Make 1.5 inch meatballs. Place in a 9X13 pan. Pour sauce over meatballs. Cover with foil. Bake at 350 for 1 to 1.25 hours.

Dijon Sirloin Tips

In a skillet, brown:
1 1/4 lb sirloin tips, cubed
2 T butter

Put in a crockpot.

In the same skillet, saute:
3 c fresh mushrooms, sliced
1 clove garlic, minced

Put in the crockpot.
Cook on low for 2 hours (or bake at 300 for 2 hours) until meat is tender.

Combine, and boil for 2 minutes:
1/2 c beef broth
1/4 c white wine vinegar
1 1/2 t soy sauce
Set aside.

Combine, and stir into broth mixture:
2 t Dijon mustard
2 t cornstarch
1/2 c whipping cream

Cook over medium heat, stirring occasionally, until thickened and bubbly.
Add beef mixture.
Serve over egg noodles.
Garnish with parsley if desired.

(1 1/2 times it for 6 servings)

Marvelous Meat Marinade

Pierce 4-6 steaks with a fork.

Combine:
2 cloves garlic, minced
1/4 c Worcestershire sauce
1/3 c lemon juice
3/4 c lite soy sauce
2-3 t pepper
2 T dry mustard
1/2 c red wine vinegar
1 1/2 c canola oil
2 t salt
1 1/2 t dried parsley

Marinade overnight.

Beef Stroganoff

Soak 2 steaks in Worcestershire sauce.

Brown:
1 c fresh mushrooms
1 medium onion, chopped

Add steak and sprinkle with garlic powder.

Cook over low heat.
While cooking, mix:
1 can cream of mushroom soup
2 c (1 pint)sourcream
1/4 c ketchup
1/8 c Worcestershire
1 t garlic salt

Add to rest and simmer for 20 minutes.
Serve over rice.

Taco Soup

Brown:
1 lb hamburger
1 onion, chopped

Add:
1 can kidney beans, drained and rinsed
1 8 oz can tomato sauce (or V8)
1 4 oz can diced green chilies
2 14 oz cans diced tomatoes
1 15 oz can corn, drained and rinsed
2 c water
6 tsp taco seasoning

Simmer in crockpot until ready to serve.

Chili Pot Roast

1 roast
2 bottles chili sauce
salt and pepper

Put in crockpot and cook on high 4-5 hours. Baste.

"Riga-Bony" (Fun for Halloween)

Cook 1/2 pkg. rigatoni pasta til al dente, drain, and put into a large bowl.

Add:
8 oz spaghetti sauce (Prego)
2 small cans V8 juice
2 cans diced tomatoes
1 can olives, drained

In a skillet, saute in 2 t olive oil:
1 small onion, medium diced
1 red or green pepper, medium diced
4 stalks celery, medium diced

Add to bowl.
In skillet, brown:
1 lb ground beef

Add to bowl, and combine together.

Mix:
4 oz mozzarella cheese, grated
1 egg
7 oz ricotta cheese

Pour 1/2 of pasta mixture into 9X13 pan.
Spread cheeses over the top.
Cover with rest of pasta.
Sprinkle top with mozzarella cheese

Cover pasta with foil.
You can either freeze now for a future meal,
or Bake 30-40 minutes at 375.

Roast Beef Sandwiches

This recipe is one of my extended family's favorites. It is great for large groups...or your own family. It is DELICIOUS!

Put in a covered crockpot overnight, (or at 200 degrees in the oven):
1 Rump roast sprinkled liberally with-
onion salt
celery salt
garlic salt

In the morning, remove roast, and slice meat into 1/4" slices, and put back into the crockpot. Add enough beef broth to cover meat. Add more seasoning. Cook all day.

Eat meat on fresh hard rolls with a spoonful or two of the juices.

Beef or Chicken Ramen Stir Fry

Marinade, (for 20 minutes):
2 steaks or 3 boneless, skinless, chicken breasts - cut into strips

in:
3 T Worcestershire Sauce
3 T soy sauce, or Braggs
1/2 t garlic salt
1 T olive oil

Cook in a skillet until meat is done.

Stir fry in 1 c chicken broth, until veges are tender:
2 lg. carrots, sliced on an angle
2 zucchini, sliced
1/2 broccoli head, washed and cut into florets
1/2 cauliflower head, washed and cut into florets
1 can water chestnuts, drained
1 red pepper, sliced
4 asparagus, sliced
1 sm onion, diced
1/2 c cabbage, chopped
(and/or any other vegetables you have on hand!)

Mix meat and vegetables together.

Serve over brown rice, or combine with a couple packages (cooked and drained) Ramen noodles.

Tin Foil Dinner

(This recipe makes 2 dinners.)

Place heavy duty foil (2 sheets sealed/folded together lengthwise works best for 1 dinner) on a cookie sheet.

Grease foil.

Place 1 chicken breasts or 1 quarter to half pound uncooked hamburger patty on center of each foil.

Salt and pepper to taste.

Quarter 4 carrots, and 4 potatoes, onion, and lay on top of meat.

In a bowl, mix. Then spread over vegetables:
2 can cream of mushroom soup
1 envelope onion soup mix

Sprinkle with 2 T water (per dinner.)

Fold foil and seal tightly.

Bake in oven for 1 hour at 450 degrees.
Or on top, and underneath some hot coals on a fire, until veges are tender, and meat cooked thoroughly!