Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Flank Steak with Spanish Rice

ingredients

• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1-3/4 cups water
• Several dashes bottled hot pepper sauce
• 1-1/4 cups long grain rice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash ground cinnamon
• 1 to 1-1/4 pounds beef flank steak
• Snipped fresh cilantro or parsley (optional)

directions

1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Slow Cooker Asian Tomato Beef

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 15 min.  


Ingredients:

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
• Hot cooked rice

Directions:

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours. Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies. Makes: 8 servings (about 1 1/2 cups each).

Steak Fajitas with Fresh Lime

Serve with purchased guacamole.

Makes 4 servings
Recipe by Rozanne Gold
Photograph by Con Poulos

Ingredients:

• 2 12-ounce skirt steaks, each halved
• 3 tablespoons fresh lime juice, divided
• 1 large onion, halved lengthwise, thinly sliced
• 4 large garlic cloves, pressed
• 1 1/2 tablespoons hot chili sauce (such as sriracha)
• 1 tablespoon ground cumin
• 1 teaspoon finely grated lime peel
• 2 tablespoons olive oil
• 12 cherry tomatoes
• 1/3 cup thinly sliced fresh basil
• warm flour or corn tortillas

Preparation:

• Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
• Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute Meals  Episode: 30-Minute Blue Plate Special

Ingredients
Potatoes:

    * 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
    * Salt and pepper
    * 1/2 cup half-and-half or cream, eyeball it
    * 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
    * 3 tablespoons chopped chives or, 2 scallions, thinly sliced

Meat and Gravy:
    * 1 1/4 pounds ground beef sirloin
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1 small onion, finely chopped
    * 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
    * Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
    * 12 crimini or baby portobellos, sliced
    * 12 shiitake mushrooms, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups beef stock

Spinach:
    * 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
    * 2 tablespoons butter, cut into pieces
    * 1/2 cup heavy cream

Directions
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients:

• 4 beef tenderloin steaks, 1" thick 
• 2 tsp. crushed seasoned pepper blend OR freshly ground black pepper 
• Vegetable cooking spray 
• 3 tbsp. chopped shallots 
• 1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic) 

• 1/2 cup Burgundy wine OR other dry red wine 
• 2 tbsp. Dijon-style mustard 
• 1 tbsp. butter 

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4. 

Beef with Cucumber Raita

Pair beef with this raita(RYE-tah) for a light, tasty summer  supper. Raita is a yogurt-based side sauce. Cucumber, mint, onions, and seasoning are shredded and infused into this sauce for a tasty treat. This Indian-style sauce is served alongside the beef for a low-calorie meal.

ingredients

• 1 8-ounce carton plain fat-free or low-fat yogurt
• 1/4 cup coarsely shredded unpeeled cucumber
• 1 tablespoon finely chopped red or sweet onion
• 1 tablespoon snipped fresh mint
• 1/4 teaspoon sugar
• Salt and black pepper
• 1 pound boneless beef sirloin steak, cut 1 inch thick
• 1/2 teaspoon lemon-pepper seasoning
• Fresh mint leaves (optional)

directions

1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside
2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).
3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings.

recipe source

BHG.com

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

CRAB STUFFING:

• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE

• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream

STEAKS:

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Swedish Meatballs

Ingredients:

• 8 oz. each ground sirloin and ground pork
• 1 small onion, coarsely chopped in a food processor (about 1/2 cup)
• 1/2 cup sour cream
• 1 large egg, lightly beaten
• 3 tablespoons fine dry breadcrumbs
• 1 1/2 teaspoons coarse salt
• Freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 tablespoon vegetable oil
• 2 tablespoons dry red wine
• 2 tablespoons all-purpose flour
• 2 cups homemade or low-sodium store-bought beef stock (1 can)
• 1/4 cup coarsely chopped fresh flat-leaf parsley

How to Prepare:
Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape3 into 1 3/4 inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

Preheat oven to 275. Heat oil in a 12-inch skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley. Makes about 2 dozen.

Serve with buttered egg noodles tossed with 1 to 2 tablespoons caraway seeds.

Beef Broccoli Stir-fry

Ingredients:

• 3 T. cornstarch, divided
• 2 T. soy sauce, divided
• 1 T. dry sherry
• Water
• 1 t. sugar
• 1/2 lb. round steak, cut across the grain diagonally in thin slices
• 1/4 c. catsup
• 2 T. oil
• 1 clove garlic, crushed
• 1 bunch broccoli, trimmed, florets with 2-inch stems cut in pieces

How to Prepare:
In a medium bowl, mix well 1 T. cornstarch, 1 T. soy sauce, the sherry, 2 T. water and the sugar. Add the beef, toss to coat well. Cover and refrigerate 2 hours or up to 1 day.

In small bowl, mix well the remaining 2 T. cornstarch, remaining 1 T. soy sauce, 1/3 c. water and the catsup.

In a large heavy skillet, heat oil till hot but not smoking. Add the beef and stir fry until it loses its pink color. Remove with a slotted spoon and set aside.

Add garlic to skillet, stir fry over high heat 20 seconds. Add broccoli and 1/4 c. water; bring to boil and cook about 3 minutes or until broccoli is tender. Add beef and cornstarch catsup mixture; cook and stir until thickened and heated through. Serve over rice.

Texas-style Chicken Fried Steak with Cream Gravy

• 4 Tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see note below)
• 1 Egg
• ¼ C Milk
• All-purpose flour
• Cooking oil or melted Crisco
• ½ t Salt
• ¼ t Ground black pepper
• ¼ t Paprika
• ¼ t White pepper

Note: It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.

Directions:
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Cream Gravy:
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in add ¾ cup milk and ¾ cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

Note to persons new to Cream Gravy:
Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you like it.

Recipe from TexasCooking.com

Peppered Steaks with Salsa

• 4 boneless ribeye (8 oz each)

Marinade:

• 1/2 cp red wine vinegar
• 2 tbls lime juice
• 2 tbls olive oil
• 2 tsp chili powder
• 1 garlic clove minced
• 1-2 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper

 Salsa:

• 1 lg tomato, seeded & chopped
• 1 md ripe avocado chopped
• 2 green onion thinly sliced
• 1 tbls lime juice
• 1 tbls minced fresh cilantro
• 1 garlic clove minced
• 1/4 - 1/2 tsp salt
• 1/4 tsp pepper

How to Prepare:
In large resealable bag or shallow glass dish, combine first 8 marinade ingredients.

Mix well & remove 1/4 cp for basting. Refrigerate. Add steaks to remaining marinade and refridgerate for 2 hours or overnight turning to coat.

Meanwhile, combine salsa ingredients, cover and chill.

Grill covered over medium heat 7-8 minutes on each side, basting with reserved marinade or until meat reaches desired doneness.

Fajitas!

Ingredients:

• 2 1/4 pounds flank or skirt steak, trimmed of fat
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced
• Guacamole, recipe follows
• Salsa Fresca, recipe follows
• 12 flour tortillas, warmed

Marinade:

• 1 orange, juiced
• 2 limes, juiced
• 3 Tbsp. Canola oil
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 Tbsp. fresh cilantro, finely chopped
• 1 tsp. cumin
• 1 tsp. salt

Guacamole:

• 4 ripe avocados
• 1 lime, juiced
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1 tomato, diced
• 2 Tbsp. fresh cilantro, finely chopped
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• Salt and pepper, to taste

 Salsa Fresca:

• 4 ripe tomatoes, chopped
• 1/2 red onion, chopped
• 1 jalapeno, minced
• 8 cilantro sprigs, chopped
• 3 garlic cloves, minced
• Juice of 1 lime
• 1/2 cup olive oil
• 1 tsp. salt

How to Prepare

Fajitas:
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, for 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute mixture for 3 minutes, until vegetables are limp.

Thinly slice steak against grain, on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers, and onions, and salsa fresca. Roll up the tortilla to enclose the filling.

May also serve with sour cream and shredded cheese.

Guacamole:
Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix.

Refrigerate, covered with plastic, for at least 1 hour before serving. Yield: 1 1/2 cups

Salsa Fresca:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving. Yield: 2 cups.

Moussaka

Ingredients:

• 30ml/2 tbsp olive oil
• 30ml/2tbsp chopped fresh oregano
• 1 large onion, finely chopped
• 675g/1.5lb lean lamb, minced (ground)
• 1 large aubergine (eggplant) sliced
• 2 400g/14oz cans chopped tomatoes
• 45ml/3 tbsp tomato puree (paste)
• 1 lamb stock cube, crumbled
• 2 floury main crop potatoes, halved
• 115g/4oz/1 cup chedder cheese, grated
• 150ml/.25 pint/ 2/3 cup single (light) cream
• Salt and ground black pepper
• Fresh bread, to serve

How to Prepare:
1. Preheat oven to 180 C/350 F/Gas 4. Heat the olive oil in a large deep-sided frying pan. Fry the oregano and onions over a low heat, stirring frequently, for about 5 minutes or until the onions have softened.

2. Stir in the lamb and cook for 10 minutes until browned. Meanwhile, grill the aubergine slices for 5 minutes until browned, turning once.

3. Stir the tomatoes and puree into the mince mixture, and crumble the stock cube over it, stir well, season with salt and pepper and simmer uncovered for a further 15 minutes.

4. Meanwhile, cook the potatoes in lightly salted boiling water for 5-10 minutes until just tender. Drain, and when cool enough to handle, cut into thin slices.

5. Layer the aubergine, mince and potatos in a 1.75 litre/3 pint/7.5 cup oval ovenproof dish, finishing with a layer of potatoes.

6. Mix the cheese and cream together in a bowl and pour over the top of the other ingredients in the dish. Cook for 45-50 minutes until bubbling and golden on the top. Serve straight from the dish, while hot, with plenty of fresh, crusty bread.

Tips: I added a whole bunch of garlic to this, and put in about 4 oz of crumbled feta between the layers. I also couldn't find a lamb stock cube, so I replaced it with vegetable stock cubes instead.

 

Ground Beef and Wild Rice Casserole

Ingredients:

• 4 c. boiling water
• 1 c. uncooked wild rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 lg. can sliced mushrooms, drained
• 2 beef bouillon cubes dissolved in 1 c. water
• 1 bay leaf, crumbled
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. chopped celery
• 6 Tbsp. chopped onion
• 1 Tbsp. butter
• 1 1/2 lbs. ground beef

How to Prepare:
Pour 4 cups of boiling water over wild rice and let stand 15 minutes, or until rice starts to "pop" open. Drain and add mushroom soup, chicken soup, sliced mushrooms, beef bouillon dissoved in water, bay leaf, garlic and onion powder, salt and pepper.

Saute celery and onion in butter until transparent and add to the above mixture. Brown ground beef, drain and add to mixture. Put into a casserole. Bake, uncovered for 1 1/2 hours at 350 degrees. Add more bouillon if it becomes dry while baking.

Black Pepper-Crusted Standing Rib Roast Au Jus

Ingredients:

• 1 8 1/2-pound standing rib roast (weight with bones), top fat trimmed
• Vegetable Oil
• 12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature
• 2 Tbsp. cracked or coarsely ground black pepper
• 4 lg. cloves garlic, minced
• 1/2 tsp. salt
• 2 1/4 c. low-salt beef broth
• 1/2 c. dry red wine

How to Prepare:
Boning the roast makes slicing the meat much easier at serving time: have your butcher remove the backbone, or chine, from the whole rack and cut the meat off the ribs in one piece, then tie the meat back onto the bones. The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet.

Place roast, fat side up, in roasting pan. Brush exposed ends of roast with vegetable oil. Sprinkle roast lightly all over with salt. Mix 8 Tbsp. butter, 2 Tbsp. cracked pepper, minced garlic, and 1/2 tsp. salt in a small bowl. Reserve 2 Tbsp. pepper butter for the sauce. Spread remaining pepper butter all over top (fat side) of the roast. (can be prepared one day ahead. Cover roast and reserved pepper butter separately; chill.)

Position rack in bottom third of oven and preheat to 350 degrees. Roast rib roast until instant-read thermometer inserted into thickest part of meat registers 125 degrees for medium-rare, about 2 hours, 45 minutes. Transfer roast to platter and cover loosely with foil; let rest 30 minutes (temperature will rise slightly as roast stands).

Strain pan juices from roasting pan into measuring cup. Skim off any fat from top of pan juices; discard fat. Return pan juices to roasting pan; set pan over 2 burners. Add broth and wine to roasting pan and boil over high heat until liquid is reduced to 1 1/4 cups, scraping up any browned bits from bottom of pan, about 6 minutes. Whisk in reserved pepper butter and remaining 4 Tbsp. plain butter. Season with more salt and pepper, if desired. Slice roast and serve with sauce.

Tamale Pie

Ingredients:

• 1 Large onion, chopped
• 1 Green pepper, chopped
• 1 or 2 Cloves garlic, crushed
• 1 T Olive or canola oil
• 1 lb. Lean ground beef
• 14.5 oz. Can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
• ½ t Salt
• ¼ t Pepper
• 1 t Chili powder
• 1 cup Cornmeal
• 4 cups Water
• 1 t Salt
• 1 t Chili powder
• Sliced ripe olives

How to Prepare:

Preheat oven to 350°F.

Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat for about 20 minutes.

While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.

Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, line the dish. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie.

Bake at 350°F for 20 minutes or until nicely browned. Makes about 6 servings.

-------------------------------------------
Notes:
You can jazz this up to your heart's content with chopped green chiles, grated cheese, etc., but it's not necessary. This is classic tamale pie, and the lily needs no gilding.

Good Eats Glazed Meatloaf

Ingredients:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 tablespoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

How to Prepare:

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Italian Meatloaf

Meatloaf:

• 1 1/2 lbs. ground beef
• 1/2 cup cracker crumbs, medium-sized (about 10 soda crackers)
• 1 6oz can tomato paste
• 2 eggs
• 1 medium onion, chopped
• 1/4 cup diced green pepper
• 1 Tablespoon parsley flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 3/4 teaspoon salt
• dash pepper

Filling:

• 12 oz. cottage cheese
• 1 3-4 oz. can mushrooms
• 1/2 cup cracker crumbs, medium-sized (about 10 soda crackers)

Preparation:

In a large bowl, mix all the meatloaf ingredients together. Combine well.

In a small bowl, mix together the filling ingredients.

Pat 1/4 of the meat mixture in an 8x8x2 pan. Spread filling mixture over this. Top with remaining meat mixture.

Bake in pre-heated, 350° oven, for one hour. Let set for 10 minutes before cutting into squares.

Serves 12.