Basic Meatballs
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef -- 500g
1/4 cup milk
1 large egg
3/4 teaspoon salt
1/4 cup onion -- chopped
1/8 teaspoon pepper
1/3 cup dry bread crumbs
1 teaspoon worcestershire sauce
Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2" balls.12mm (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 tbsp salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan; bake, uncovered, in a 400°F-200°C oven until light brown, about 20 minutes. Drain off the excess fat.
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Per serving: 279 Calories (kcal); 21g Total Fat; (70% calories from fat); 15g Protein; 6g Carbohydrate; 97mg Cholesterol; 392mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Beef Brisket in Beer
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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4 pounds beef brisket -- 2k
1/2 teaspoon pepper
1 cup sliced onion -- separated into rings
1/2 cup chili sauce
3 tablespoons splenda
2 cloves garlic -- crushed
1 bottle beer
2 1/2 tablespoons all-purpose flour
10 tablespoons water
Black pepper -- (optional)
Halved tomato slices -- (optional)
Fresh parsley sprigs -- (optional)
Trim fat from brisket; place in a 13- x 9- x 2-inch 320x220x50mm baking dish. Sprinkle top of brisket with pepper; arrange onion rings over brisket. Combine chili sauce and next 3 ingredients; stir well, and pour over brisket. Cover and bake at 350°F-180°C for 3 hours. Uncover and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.
Pour 1-1/2 cups cooking liquid into a small saucepan. Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to cooking liquid. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
Serve gravy with brisket. Sprinkle with pepper, and garnish with tomato slices and parsley sprigs, if desired.
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Per serving: 748 Calories (kcal); 60g Total Fat; (74% calories from fat); 39g Protein; 6g Carbohydrate; 166mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other
Carbohydrates
Brisket Crockpot Dinner
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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5 pounds brisket -- 2 1/2 kg trimmed
1 large onion -- chopped
1 large carrot -- chopped
2 teaspoons salt
1 bay leaf
1 1/2 teaspoons thyme
1 cup water
1 pound onions -- 500gr
6 medium carrots -- 1/4 " pcs
Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat.
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Per serving: 750 Calories (kcal); 60g Total Fat; (73% calories from fat); 40g Protein; 10g Carbohydrate; 136mg Cholesterol; 592mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Chinese Black Pepper Steak
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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750 grams beef fillet steak -- eye 1 1/2lb (in one piece)
2 Onions -- sliced
1/2 teaspoon Sesame oil
2 tablespoons Dry sherry
2 teaspoons splenda
2 teaspoons fresh ginger -- grated
1 tablespoon soy sauce -- dark
2 tablespoons Whole black peppercorns -- crushed
Partly freeze steak. Cut into thin slices. Combine steak, onions, sesame oil, sherry, splenda, ginger and soya sauce in bowl. Cover, marinate several hours or refrigerate overnight. Stir peppercorns through steak mixture. Stir-fry steak and onions in a wok over high heat until steak is cooked to your liking.
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Per serving: 586 Calories (kcal); 44g Total Fat; (68% calories from fat); 35g Protein; 11g Carbohydrate; 132mg Cholesterol; 353mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
NO-Mix Meat Loaf (Makes Its Own Gravy)
Amount Measure Ingredient -- Preparation Method
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2 pounds Ground beef -- 1kg.
1 1/2 ounces Onion soup mix -- 45g
1 cup Cream of mushroom soup
Form ground beef into loaf about 3"- 75mm high on a large sheet of aluminum foil. Sprinkle soup mix on top. Spread soup from can over the top. Wrap foil loosely but seal tight. Place on a baking sheet or in a shallow pan. Bake at350°F-180°C for 1 hr. and 20 minutes.
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Per serving: 384 Calories (kcal); 32g Total Fat; (74% calories from fat); 20g Protein; 4g Carbohydrate; 97mg Cholesterol; 682mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Tomato And Thyme Beef Pot Roast
Amount Measure Ingredient -- Preparation Method
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2 kilograms beef -- silverside, 4lb
10 cloves garlic
10 sprigs fresh thyme
2 tablespoons olive oil
1 can tomatoes -- (425 g )
1 1/2 cups beef stock
1/4 cup tomato paste
1/4 cup red wine vinegar
2 teaspoons chopped fresh thyme -- extra
Cut 10 deep slashes in top of beef, insert garlic cloves and thyme sprigs into slashes. Heat oil in large pan; cook beef until well browned all over. Add undrained crushed tomatoes and all remaining ingredients; simmer, covered, for about 2 hours or until beef is tender. Remove beef from pan, cover, keep warm. Boil tomato mixture in pan uncovered, about 15 minutes or until thickened slightly. Slice beef thinly serve with tomato mixture.
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Per serving: 684 Calories (kcal); 52g Total Fat; (69% calories from fat); 47g Protein; 6g Carbohydrate; 167mg Cholesterol; 605mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
BBQ Beef Fillet
Amount Measure Ingredient -- Preparation Method
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2 1/2 kilograms beef fillet steak -- 5lb in one piece
MARINADE
1 tablespoon dijon mustard
2 teaspoons thyme -- leaves
2 tablespoons chopped parsley
2 cloves chopped garlic
1/2 cup extra virgin olive oil
1/2 cup red wine
1/2 teaspoon molasses
2 tbsp parsley for garnish
Combine all marinade ingredients and marinate meat for at least three hours or preferably overnight.Remove and drain. Reserve marinade.
BBQ or Webber cook beef according to manufacturers instructions. Otherwise roast for 1 hour at 420°F-200°C for medium rare or cook a little longer for well done.
Reheat marinade and add wine and molasses. Reduce to thick sauce.
Spread in centre of warm plate about three tablespoons of Potato nearly. Arrange slices of beef on Potato and pour sauce over them. Garnish with parsley leaves. Serve with Greek salad.
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Per serving: 2021 Calories (kcal); 170g Total Fat; (77% calories from fat); 110g Protein; 2g Carbohydrate; 439mg Cholesterol; 365mg Sodium
Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates
Beef Tenderloin With Red Wine Sauce
Amount Measure Ingredient -- Preparation Method
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3 pounds beef tenderloin -- 1.5k
2 cups dry red wine
2 teaspoons dried marjoram
1 teaspoon salt
8 black peppercorns -- crushed
6 whole cloves
4 cloves garlic -- halved
13 3/4 ounces beef broth -- (1 can)
Vegetable cooking spray
2 tablespoons cornstarch
Trim fat from tenderloin; fold under 3 inches 75mm of small end. Tie tenderloin with string at 2-inch 50mm intervals. Combine wine and next 6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove tenderloin from bag, reserving marinade. Strain marinade; discard solids, and set marinade aside. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add tenderloin, and cook 2 minutes on all sides or until browned. Place tenderloin on rack coated with cooking spray; place rack in roasting pan. Insert thermometer into thickest portion of tenderloin. Bake at 400°F-200°C for 30 minutes .
Place tenderloin on a serving platter; cover with aluminum foil. Let stand 10 minutes. Remove string before slicing.
Place cornstarch in a bowl. Gradually add the 1/4 cup reserved marinade, blending with a wire whisk; set aside.
Place remaining reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes.Add cornstarch mixture to pan; bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Yield: 12 servings (serving size: 3 ounces 85mm tenderloin and 1/4 cup sauce).
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Per serving: 375 Calories (kcal); 27g Total Fat; (69% calories from fat); 22g Protein; 5g Carbohydrate; 81mg Cholesterol; 435mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
__________________
Tracy
Mike
Zachary born Aug 28, 2003 | 
YUMM 
