Comments on: Does Anyone Have A Great Beef Or Pork Recipe?

By: CheddarC

CheddarC — Mon, 31 Aug 2009 11:06:14 +0000

BEEF & SCALLION STIR FRY (LIKE PF CHANG’S)
¾ lb Lean Beef, thinly slice against the grain, 1” pieces
2 bunches Scallions, trimmed and cut in 1” lengths
3-4 cloves Garlic, crushed
Marinade
3 Tbsp Dark Soy Sauce (NOT regular soy sauce)
½ tsp Sugar
1 tsp Corn starch
2 tsp Oil
1 tsp Fresh Ginger, slivered
Sauce
2 Tbsp Dark Soy Sauce (NOT regular soy sauce)
2 Tbsp Sake or Vodka (don’t use rum, too sweet)
1 tsp Sugar
1 Tbsp Corn starch dissolved in 1/3 cup cold water
2 tsp Oil
2 tsp Hoisin Sauce
1. Mix marinade
2. Add beef, stir and let sit 30 minutes
3. Mix sauce ingredients in small bowl, set aside
4. Add a small amount of oil to a hot wok
5. Add garlic and stir for a few seconds, add beef
6. Stir fry until beef is cooked (1-3 minutes)
7. Add scallions and sauce
8. Add some water if it gets too thick
9. Heat 1 minute and serve over hot rice or noodles
This is easier than it looks and absolutely delicious. As good as PF Chang’s and much cheaper to make at home.
You can make this with pea pods or broccoli; just steam them before adding to wok.

By: Cister

Cister — Mon, 31 Aug 2009 11:00:38 +0000

Roasted Pork Loin
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices over mashed potatoes.

By: M&M

M&M — Mon, 31 Aug 2009 10:50:10 +0000

This weather is great for stew. At least here….
Beef Stew With Noodles and Cheese
* 1 pound cubed stew meat
* 1 to 2 tablespoons vegetable oil
* 1 cup chopped onion
* 1 cup chopped celery
* 1 can (10 1/2 ounces) condensed tomato soup
* 1 can (14.5 ounces) tomatoes with juice
* 1/4 cup water
* 1 cup noodles
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup grated American or mild Cheddar cheese
* 1 1/2 cups frozen peas and carrots, thawed
PREPARATION:
Brown the cubed beef in Dutch oven or large skillet in hot oil over medium heat. Add tomato soup, tomatoes, water, noodles, and seasonings. Cover and cook until meat is tender, about 1 1/2 to 2 hours, stirring often. Add a little hot liquid to the grated cheese, then stir into the meat mixture. Cook 15 minutes longer. Add peas and carrots; cook for about 7 minutes longer, until tender.
Serves 6.

By: JTR2b

JTR2b — Mon, 31 Aug 2009 10:35:54 +0000

1. Ingredients1 1/2 tablespoons vegetable oil
12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
Table salt and ground black pepper
3/4 pound beef tenderloin, cut into 1/2-inch long, 1/8-inch wide strips
1/2 cup low-sodium beef broth
1 tablespoon unsalted butter
1 small onion, minced
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon unbleached all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces egg noodles, cooked in salted water, drained, and tossed with
2 tablespoons butter
Nutrition InfoPer Serving
Calories: 594 kcal
Carbohydrates: 49 g
Dietary Fiber: 2 g
Fat: 31 g
Protein: 25 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.
Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.
Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.
Yield: 4 servings
3 lbs pork roast
1 1/2 cups water
BBQ sauce
1 can Coke or Pepsi
Hamburger buns
Method
Place roast in crock pot then add water and cover. Cook on low for 8-10 hours. Once roast is cooked, the meat will crumble as it is so tender. Cut up into pork pieces. In the meantime, clean crock pot and add pork pieces, the desired amount of BBQ sauce and a 1/2 can of Coke or Pepsi. Cook for about 1 hour on high then serve.
Number of Servings: 12
Soon good don’t they? Maybe even you might eat some. Just maybe.