16 C water
Olive oil - 2 T
1 LB beef cubed
1 Lb pork cubed
1/2 Lb Yuca - peeled and cubed
2 Green Plantains peeled and broken by hand
1 Lb Potatoes - peeled and cubed
2 Carrots grated
8 pieces of corn
4 stalks scallions
Cilantro to taste
salt & pepper to taste
beef, pork, onion

1 lb. lean ground beef
1 package baby bella mushrooms
1 package egg noodles
1 can reduced sodium condensed cream of mushroom soup
1/2 cup sour cream
1 tbsp. Worcestershire sauce
1/3 cup Bordeaux (or other red) wine
2-3 cloves garlic
3/4 tbsp. Herbs de Provence
Salt and Pepper to taste
beef, pasta, mushrooms

1 pound flank steak
3 tablespoons water
7 tablespoons vegetable oil
4 tablespoons soy sauce
8 teaspoons cornstarch

6 tablespoons plus 1 cup canned low-salt chicken broth
1/4 white wine
2 tablespoons oyster sauce
4 teaspoons oriental sesame oil
1/2 teaspoon sugar

6 quarter-size slices peeled fresh ginger, minced
2 pounds broccoli, cut into florets (stems discarded)
1 pound mushrooms, sliced
Steamed rice
beef, mushroom, broccoli

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions, sliced

Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa
beef, bean, burritos

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced

2 cups broccoli florets


1 tablespoon peanut or other vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch

beef, broccoli,

3 tablespoons vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves

1 4-pound boneless first-cut beef brisket
Paprika
1 6-ounce package dried apricots
1 1/2 cups pitted prunes

3 pounds yams, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
Minced fresh parsley
beef, brisket, dried

1 1/2 cups dry red wine
3 garlic cloves, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low-salt chicken broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4-inch pieces
1 tablespoon all purpose flour

1 tablespoon butter
4 1-inch-thick beef tenderloin steaks

1 tablespoon bourbon

beef, tenderloin, beefs

2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise

8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed
beef, salad, capers

5 tablespoons olive oil
1 pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
3 tablespoons all purpose flour
4 cups low-salt chicken broth
1 1/2 cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced

1 tablespoon honey

Honey-glazed Butternut Squash

beef, short, ribs

1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices
1 teaspoon dried thyme
4 tablespoons olive oil

1 large onion, thinly sliced
1 pound mushrooms, sliced
3 garlic cloves, chopped
2 tablespoons all purpose flour
1 14 1/2-ounce can diced tomatoes in juice, drained
1/2 cup beef broth
Large pinch of cayenne pepper

Egg noodles, freshly cooked
Chopped fresh parsley
beef, stroganoff, tomatoes

1 large dried ancho chili*
1/2 dried New Mexico chili*
1 large plum tomato
1 cup water

4 tablespoons olive oil
6 garlic cloves, chopped
1 cup (or more) chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
2 cups dry red wine
2 tablespoons (1/4 stick) butter
1/2 teaspoon minced fresh rosemary

4 6- to 7-ounce beef tenderloin steaks (about 1 inch thick)
beef, tenderloin, beefs

2 tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (such as beef shank bones)
3 celery stalks, chopped
1 large onion, chopped
1/4 cup pearl barley
4 cups water
2 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1 10-ounce package frozen corn kernels
2 cups frozen sliced okra
2 small bay leaves
2 teaspoons garlic powder
1 1/2 cups frozen peas
1 1/2 to 2 teaspoons hot pepper sauce

beef, barley, vegetable

Orange-Olive salsa
2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, diced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Carpaccio
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons dried lavender blossoms (optional)*

4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin

2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler
beef, carpaccio, orange

3 tablespoons butter, divided
1 medium red onion, thinly sliced into rounds

1 12-ounce rib-eye steak, about 3/4 inch thick

1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 kaiser rolls, halved horizontally, lightly toasted
1 cup arugula
beef, onion, horseradish