Chunky Beef 'N Vegetable Fettuccine

Directions for: Chunky Beef 'N Vegetable Fettuccine

Ingredients

1 lb(s) (450 g) extra lean ground beef

2 carrots, finely chopped

1 large zucchini, finely chopped

8 oz (227 g) mushrooms, finely chopped

3 large cloves garlic, chopped

1 pkg Knorr Lipton Recipe Onion Soup Mix

2 can (19 fl oz/540 mL) no-salt-added chopped tomatoes

1 lb(s) (450 g) whole wheat fettuccine, cooked according to package directions, reserving 1/2 cup pasta water

cup (125 mL) finely sliced basil leaves

black pepper

Parmesan cheese

Directions

1. Cook fettuccine according to package directions. Reserve cup (125 ml) pasta water.

2. Preheat large nonstick saucepot over medium-high heat and cook ground beef, carrots, zucchini and mushrooms, stirring frequently and breaking up beef, until beef is browned. Stir in garlic and season with freshly ground black pepper.

3. Stir in Knorr Lipton Recipe Onion Soup Mix, tomatoes and reserved pasta water. Bring to a boil and simmer covered 10 minutes. Stir in basil.

4.

Toss with hot fettuccine. Sprinkle with shredded Parmesan cheese.

See more: Beef, Vegetables, Italian, Pasta, Quick and Easy, Herbs, Cheese

Hunan Smoked Beef Ribs

Directions for: Hunan Smoked Beef Ribs

Ingredients

Hunan Smoked Beef Ribs

2 8 2 Racks of Beef ribs 8 Bones each rack

9 cup 9 cups apple wood chips 6 cups soaked in cool water for 1 hour and drained.

Rub

4 tsp Chinese five spice powder

2 Tbsp salt

1 Tbsp freshly ground black pepper

1 Tbsp lightly packed brown sugar

2 tsp chili flakes

Sauce

2 cup Hoisin sauce

3 Juice of 3 oranges

2 Tbsp grated ginger

1 Tbsp chopped garlic

cup dry sherry

2 Tbsp sesame seeds

Directions

Hunan Smoked Beef Ribs

1. To make the rub, combine all rub ingredients in a small bowl and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand as to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight

2. The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.

3. Strain the wood chips. Place 1 cup (250ml) of dry wood chips on a large sheet of aluminum foil mix in 2 cups (500ml) of the wet until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots top and bottom. Repeat to make 3 pouches in total.

4. Remove the ribs from the refrigerator and allow them to come to room temperature. Prepare barbeque by removing the grates, placing a drip pan on one side of grill and placing a smoke pouch on the other side. Replace the grates over the drip pan only.

5. Preheat the grill for indirect cooking by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. Allow to heat to a temperature of 220F (104C) heat. Once smoke beings to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. Close lid and smoke for 2.5 hours, changing the smoke pouch when smoke dissipates.

6. After 2.5 hours baste the ribs with the sauce. Close lid and continue to cook for 1 hour basting every 30 minutes. Ribs will be done when you can pull them from the bone with ease.

7. Remove ribs from grill loosely tent with foil and let rest for 20 minutes before cutting and serving. Serve with left over Hunan sauce.

Rub Sauce

See more: Beef, Main, Slow Cook, Appetizer, Lunch, Grill, BBQ

Easy Beef Stew

Yum! This stew is sure to be good. Mushrooms, onions, beef -- what's not to like?
Directions for: Easy Beef Stew

Ingredients

2 cups beef broth

1 lb(s) flank steak, trimmed of fat and sliced

lb(s) mushrooms

cup finely chopped onion

Slow Cooker

Directions

1. Chop all ingredients.

2. Add beef broth.

3. Put all ingredients in slow cooker.

4. Cook for 4-5 hrs.

5. Enjoy!

Source and Credits

Courtesy of Food Network Canada Community

See more: Beef, Comfort Food, Main, Mushrooms, Slow Cook

Corned Beef and Cabbage Quiche

This quiche is great for breakfast, brunch or lunch!
Directions for: Corned Beef and Cabbage Quiche

Ingredients

Quiche

1 Tbsp salted butter

2 cups green cabbage, finely sliced

1 Tbsp caraway seeds

1 pie crust, homemade or store-bought, recipe follows

All-purpose flour, for rolling

8 oz corned beef, cut into small pieces

1 cups half and half

1 Tbsp Dijon mustard

8 large eggs

Kosher salt and freshly ground black pepper

Perfect Pie Crust

3 cups all-purpose flour

cup vegetable shortening

12 Tbsp salted butter

1 large egg

5 Tbsp cold water

1 Tbsp white vinegar

1 tsp kosher salt

Directions

Quiche

1. Preheat the oven to 400F.

2. Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.

3. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.

4. Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.

5. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.

Perfect Pie Crust

1. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.

2. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Video

See more: Beef, Bake, Brunch, Eggs/Dairy, Vegetables, Breakfast

Slow-Cooker Asian-Style Beef Stew

Enjoy rich flavours and ingredients like butternut squash, star anise and beef in this comfort food dish.
Directions for: Slow-Cooker Asian-Style Beef Stew

Ingredients

3 Tbsp (45 mL) cornstarch

cup (60 mL) soy sauce

cup (60 mL) ketchup

2 lb(s) (1 kg) stewing beef cubes

2 onions, chopped

cup (60 mL) brown sugar

2 cloves garlic, chopped

1 star anise (optional)

1 small cinnamon stick

1 tsp (5 mL) crushed red pepper flakes

1 butternut squash, peeled, seeded and cut into 1 1/2-inch (4 cm) cubes

1 red bell pepper, cut into thin strips

Pepper

Directions

1. In a slow cooker, combine the cornstarch with the soy sauce and ketchup. Add the remaining ingredients except for the squash and bell pepper. Season with pepper. Stir and top with the squash.

2. Cover and cook on low for 8 hours. Add the bell pepper and combine.

3. Serve with rice.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Asian, Beef, Comfort Food, Main, Slow Cook, Vegetables

Slow Cooker Shredded Beef Burritos

Directions for: Slow Cooker Shredded Beef Burritos

Ingredients

1 Tbsp (15 mL) vegetable oil

2 lb(s) (1 kg) boneless beef brisket (or flank steak), trimmed of fat

2 medium green bell peppers, chopped

1 jar (22 fl. oz/640 mL) Rag Tomato and Basil Light Pasta Sauce

1 Knorr Beef Bouillon Cube

3 clove garlic, chopped

12 medium flour tortillas, warmed

Directions

1. Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.

2. Cook green peppers in same pan, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Rag Tomato and Basil Light Pasta Sauce, Knorr Beef Bouillon Cube and garlic.

3. Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, low fat sour cream or your favourite toppings.

4. Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavourful juices for these delicious burritos.

5. Knorr Chef Tip: Try serving with whole wheat tortillas for a boost in fibre intake that your kids wont even notice!

See more: Beef, Slow Cook, Mexican, Dinner

Beef Stew

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Beef Stew

Ingredients

2 lb(s) of beef short ribs, cut into 2 pieces

3 Tbsp of olive oil

3 onions, chopped

3 carrots, sliced

3 stalks of celery

1 heads of garlic, peeled

3 cup red wine

cup of tomato paste

1 can of beef stock

3 bay leaves

3 sprig of fresh thyme

Salt and pepper

Directions

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Saut, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

2. Serve with mashed potatoes.

See more: North American, Vegetables, Dinner, Saute, Herbs, Beef, Main, Winter, Slow Cook