1 c. soy sauce
2 lg. onions, coarsley chopped
1/4 c. browning-and-seasoning sauce
2 Tbsp. bottled chopped garlic in oil
2 tsp. Beau Monde Seasoning or italian herb seasoning mix
Combine the soy sauce, browing-and-seasoning sauce, garlic and Beau Monde Seasoning or italian herb seasoning mix in a container of electric blender or food processor. Cover; whirl for 1 minute until well blended. Store baste in tightly covered jar in refridgerator.
To use, spread baste on both sides of steak, burgers or chops just before grillings; continue to brush with baste during cooking. Also, use the baste on broiled meats to create a "barbequed" flavor.
Showing posts with label Beefalo Recipes. Show all posts
Showing posts with label Beefalo Recipes. Show all posts
Thursday, April 25, 2013
Monday, April 15, 2013
Hot Beefalo Sausage Party Rye Appetizers
Fry and crumble 1 lb. beefalo sausage and drain.
Add 2 lbs. cubed velveeta cheese and melt with beefalo sausage.
Spread mixture on party rye, covering to edges.
Place on baking sheet under boiler until brown and bubbly.
Add 2 lbs. cubed velveeta cheese and melt with beefalo sausage.
Spread mixture on party rye, covering to edges.
Place on baking sheet under boiler until brown and bubbly.
Friday, March 1, 2013
Corned Beef
5 qts. water
2 c. clear pickling salt
1/4 c. or 2 oz. saltpeter
1/4 c. brown sugar
1Tsps. Peppercorn
1 Tbsp. picking spice
8 bay leaves
5 cloves garlic, mashed
Combine the above ingredients and boil 5 minutes. Cool to room temperature. Pour over 10 pound beefalo roast and refridgerate for 2 weeks. Rearrange meat once at half-time. Use pickling crock, stainless steel or enamel-ware container. For top, try a glass pie plate topped with a lidded jar of water.
2 c. clear pickling salt
1/4 c. or 2 oz. saltpeter
1/4 c. brown sugar
1Tsps. Peppercorn
1 Tbsp. picking spice
8 bay leaves
5 cloves garlic, mashed
Combine the above ingredients and boil 5 minutes. Cool to room temperature. Pour over 10 pound beefalo roast and refridgerate for 2 weeks. Rearrange meat once at half-time. Use pickling crock, stainless steel or enamel-ware container. For top, try a glass pie plate topped with a lidded jar of water.
Thursday, February 28, 2013
Creole Rib Steaks
4 strips bacon, coarsly chopped
1 med. onion, thinly sliced
1 med. green pepper, coarsley chopped
2 stalks celerey, cut in 1/2'' peices
2 med. cloves garlic, crushed
1 can (28 oz.) whole tomatoes in puree
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. hot red pepper sauce
4 (about 8 oz. each) boneless rib beefalo steaks, 1'' thick
In large skillet, cook bacon until crisp. remove bacon; set aside. Discard all but 2 Tbsp. drippings; in drippings, saute pepper, onion, celery and garlic 3 minutes. Add tomatoes and puree, bay leaf, thyme, pepper sauce, 1/2 tsp. salt and reserved bacon. Simmer, uncovered, 10 minutes, or until slightly thickened. Remove and discard bay leaf; cover sauce to keep warm.
Preheat broiler. Sprinkle both sides of steaks with salt and pepper. Place on rack over broiler pan. Broil 5 inches from heat, about 6 minutes per side. Spoon Creole sauce over steaks. Make 4 servings.
1 med. onion, thinly sliced
1 med. green pepper, coarsley chopped
2 stalks celerey, cut in 1/2'' peices
2 med. cloves garlic, crushed
1 can (28 oz.) whole tomatoes in puree
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. hot red pepper sauce
4 (about 8 oz. each) boneless rib beefalo steaks, 1'' thick
In large skillet, cook bacon until crisp. remove bacon; set aside. Discard all but 2 Tbsp. drippings; in drippings, saute pepper, onion, celery and garlic 3 minutes. Add tomatoes and puree, bay leaf, thyme, pepper sauce, 1/2 tsp. salt and reserved bacon. Simmer, uncovered, 10 minutes, or until slightly thickened. Remove and discard bay leaf; cover sauce to keep warm.
Preheat broiler. Sprinkle both sides of steaks with salt and pepper. Place on rack over broiler pan. Broil 5 inches from heat, about 6 minutes per side. Spoon Creole sauce over steaks. Make 4 servings.
Thursday, January 10, 2013
Teriyaki
1 1/2 lbs. Beefalo round or chuck, well-trimmed and cut in 1-inch cubes
1Tbsp. grated fresh ginger root or 1 tsp. ground ginger
2 cloves garlic, mashed
2 Tbsp. brown sugar
1/2 c. soy sauce
2 Tbsp. vegetable oil
Freshly ground black pepper to taste
Place meat in deep nonmetal bowl. Combine remaining ingredients in a 1 cup measure; pour over meat and stir to coat well. allow meat to marinate in refrigerator for 24 to 48 hours, turning occasionally.
Place meat on skewers; grill about 4 inches from hot coals, turning and basting frequently with reserved marinade, for 12 to 15 minutes.
1Tbsp. grated fresh ginger root or 1 tsp. ground ginger
2 cloves garlic, mashed
2 Tbsp. brown sugar
1/2 c. soy sauce
2 Tbsp. vegetable oil
Freshly ground black pepper to taste
Place meat in deep nonmetal bowl. Combine remaining ingredients in a 1 cup measure; pour over meat and stir to coat well. allow meat to marinate in refrigerator for 24 to 48 hours, turning occasionally.
Place meat on skewers; grill about 4 inches from hot coals, turning and basting frequently with reserved marinade, for 12 to 15 minutes.
Saturday, September 1, 2012
Simmered Smoked Beefalo Tongue
1 smoked beefalo tongue, 3 to 3 1/2 pounds
1 onion, sliced
1 celery stalk
1 bay leaf
1/2 tsp. black peppercorns
Put tongue in kettle and cover with water. Add remaining ingredients and bring to boil. Cover and simmer 3 to 3 1/2 hours, or until tongue is tender. Remove tongue, pull off skin, trim and remove bones. Chill in the broth (can be done to the point the day before); cut into thin slices.
1 onion, sliced
1 celery stalk
1 bay leaf
1/2 tsp. black peppercorns
Put tongue in kettle and cover with water. Add remaining ingredients and bring to boil. Cover and simmer 3 to 3 1/2 hours, or until tongue is tender. Remove tongue, pull off skin, trim and remove bones. Chill in the broth (can be done to the point the day before); cut into thin slices.
Thursday, June 28, 2012
Beef Barbeque
1 Chuck or round beefalo pot roast
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced
Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced
Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve
Friday, June 15, 2012
Seasoned Sausage
2 lbs. ground beefalo
1 lb. pork sausage
1 tsp. mustard seed
1 tsp. coarse ground black pepper
3 Tbsp. curing salt
1 tsp. garlic powder
1 tsp. liquid smoke or hickory smoked powder
1/4 tsp. red pepper
1 c. water
Combine ingredients. Form three rolls or lengths and wrap with aluminum foil. Refridgerate overnight. Puncture foil. Bake on broiler pan at 325 degrees for 1 hour and 15 minutes.
1 lb. pork sausage
1 tsp. mustard seed
1 tsp. coarse ground black pepper
3 Tbsp. curing salt
1 tsp. garlic powder
1 tsp. liquid smoke or hickory smoked powder
1/4 tsp. red pepper
1 c. water
Combine ingredients. Form three rolls or lengths and wrap with aluminum foil. Refridgerate overnight. Puncture foil. Bake on broiler pan at 325 degrees for 1 hour and 15 minutes.
Friday, June 1, 2012
Beefalo Sausage
1 lb. ground beefalo
1 1/2 tsp. sausage seasoning, mild or hot
1/4 c. fresh dried sage, crushed, or 2 tsp. canned ground sage
Mix well. Shape into sausage-size patties. Fry as you would hamburger, but shorter time. Remember beefalo cooks in 1/3 to 1/2 the time of regular beef.
1 1/2 tsp. sausage seasoning, mild or hot
1/4 c. fresh dried sage, crushed, or 2 tsp. canned ground sage
Mix well. Shape into sausage-size patties. Fry as you would hamburger, but shorter time. Remember beefalo cooks in 1/3 to 1/2 the time of regular beef.
Tuesday, May 1, 2012
Jazzy Beefalo Bites
1/2 lb. beefalo burger
1 Tbsp. Catsup
1 tsp. prepared mustard
1/2 tsp salt
1/4 c. fine bread crumbs
salad oil
1 tsp. prepared horseradish
1/2 tsp minced onion
cheddar cheese cut in 1/4 cubes
Combine catsup, horseradish, mustard, onion, salt and dash of pepper. Let stand 10 minutes. Combine meat and bread crumbs, stir in catsup mixture. Shape meat around cheese cubes, making 3/4 inch balls. Broil or fondue.
1 Tbsp. Catsup
1 tsp. prepared mustard
1/2 tsp salt
1/4 c. fine bread crumbs
salad oil
1 tsp. prepared horseradish
1/2 tsp minced onion
cheddar cheese cut in 1/4 cubes
Combine catsup, horseradish, mustard, onion, salt and dash of pepper. Let stand 10 minutes. Combine meat and bread crumbs, stir in catsup mixture. Shape meat around cheese cubes, making 3/4 inch balls. Broil or fondue.
Wednesday, June 15, 2011
Porcupine Meatballs
1 1/2 lbs. ground beefalo
1/2 c. regular rice
1 can tomato soup
1 Tbsp. minced onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. water
Wash rice and drain. Combine with meat, salt, papper and onion. Shape into small balls. Heat tomato soup and water and drop meatballs in mixture and simmer until done.
1/2 c. regular rice
1 can tomato soup
1 Tbsp. minced onion
1 tsp. salt
1/2 tsp. pepper
1/2 c. water
Wash rice and drain. Combine with meat, salt, papper and onion. Shape into small balls. Heat tomato soup and water and drop meatballs in mixture and simmer until done.
Tuesday, May 17, 2011
Stuffed Cabbage (Goblabki)
1 lg. cabbage
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup
Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.
3 qts. boiling water
2 lbs. ground beefalo
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 c. uncooked regular rice
2 cups boiling water
3 eggs, well beaten
4 cans condensed tomato soup
Core cabbage; rinse with warm water for easy separation of leaves. Place 16 to 20 medium to large cabbage leaves in the 3 quarts boiling water; simmer gently until leaves are transparent, about 10 minutes. Drain leaves; set aside.
Cook meat and onion in large skillet over medium heat until meat is brown and onion is tender. Add salt and pepper; remove from heat.
Soak rice in 2 cups boiling water 5 minutes. Drain; cool.
Mix rice into beefalo mixture; stir in eggs. Place 1/4 to 1/3 cup beefalo mixture on center of each cabbage leaf. Fold in edges; roll up leaf from stem end. Place rolls seam sides down in Dutch oven or roasting pan. Cover and simmer over low heat on top of range (or bake in 325 degree oven) until rice is tender, about 2 hours.
Friday, April 15, 2011
Pot Roast Allalombardo
Sprinkle a 3 to 4 lb. bottom round beefalo or chuck roast with salt & pepper. In a Dutch oven, brown meat on all sides in 2 Tbsp. heated oil. Add 1 minced garlic clove and 1 sliced onion. Brown lightly. Pour off excess oil. Add one jar ragu' Italian Cooking Sauce. Simmer, covered, for 2 1/2 hours or until tender.
Serves 6 to 8.
Serves 6 to 8.
Tuesday, March 15, 2011
Savory Beefalo Ragout
What you need:
1 1/2 lbs. beefalo chuck or bottom round, cut into 2 inch pieces
2 Tbsp. vegetable oil
1/4 c. all-purpose flour
2 c. water
1 can (8 1/2 oz) stewed tomatoes
3 sprigs parsley
1/2 tsp. dried thyme leaves
2 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onion
3 lg. carrots, cut diagonally into 1/2 inch slices
1 pkg. (10 oz.) frozen lima beans, broken apart
Brown beefalo pieces in oil in Dutch oven; remove beefalo. Drain fat from Dutch oven, reserving 2 Tbsp. Return 2 Tbsp. fat to Dutch oven. (If necessary, add enough oil to measure 2 Tbsp.)
Stir in flour. Coor and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring contantly. Stir in beefalo, tomatoes, parsley, salt, thyme, sage, pepper, bay leaves and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add onions and carrots. Cover and simmer until beefalo and vegetables are tender, 40 to50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.
6 servings
1 1/2 lbs. beefalo chuck or bottom round, cut into 2 inch pieces
2 Tbsp. vegetable oil
1/4 c. all-purpose flour
2 c. water
1 can (8 1/2 oz) stewed tomatoes
3 sprigs parsley
1/2 tsp. dried thyme leaves
2 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onion
3 lg. carrots, cut diagonally into 1/2 inch slices
1 pkg. (10 oz.) frozen lima beans, broken apart
Brown beefalo pieces in oil in Dutch oven; remove beefalo. Drain fat from Dutch oven, reserving 2 Tbsp. Return 2 Tbsp. fat to Dutch oven. (If necessary, add enough oil to measure 2 Tbsp.)
Stir in flour. Coor and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring contantly. Stir in beefalo, tomatoes, parsley, salt, thyme, sage, pepper, bay leaves and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add onions and carrots. Cover and simmer until beefalo and vegetables are tender, 40 to50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.
6 servings
Monday, November 15, 2010
Beefalo Tip A La Bourgogne
What you need:
3 to 3 1/2 lb. boneless beefalo rump roast
2 large onions, diced
1 3 oz. can sliced mushrooms, drained
1/4 c. olive oil
1 1/2 c. burgundy
2 c. beef broth
1 10 1/2 oz. can tomato puree
12 juniper berries
2 bay leaves
hot cooked noodles
grated nutmeg
Cut rump roast into 1 1/2 inch thick slices. Cook over hot hickory chips and coals for 9 to 10 minutes on each side. Cool slightly and cut into cubes. In large skillet or dutch oven (on range), brown cubes, onions, and sliced mushrooms in olive oil. Add wine and heat to boiling. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Stir in beef broth, tomato puree, juniper berries, and bay leaves. Simmer uncovered, for 1 1/4 hours or till meat is tender. Season with a little salt and pepper, if desired; remove bay leaves at serving time. Serve with hot cooked noodles that have been sprinkled with freshly grated nutmeg.
Makes 8 to 10 servings.
3 to 3 1/2 lb. boneless beefalo rump roast
2 large onions, diced
1 3 oz. can sliced mushrooms, drained
1/4 c. olive oil
1 1/2 c. burgundy
2 c. beef broth
1 10 1/2 oz. can tomato puree
12 juniper berries
2 bay leaves
hot cooked noodles
grated nutmeg
Cut rump roast into 1 1/2 inch thick slices. Cook over hot hickory chips and coals for 9 to 10 minutes on each side. Cool slightly and cut into cubes. In large skillet or dutch oven (on range), brown cubes, onions, and sliced mushrooms in olive oil. Add wine and heat to boiling. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Stir in beef broth, tomato puree, juniper berries, and bay leaves. Simmer uncovered, for 1 1/4 hours or till meat is tender. Season with a little salt and pepper, if desired; remove bay leaves at serving time. Serve with hot cooked noodles that have been sprinkled with freshly grated nutmeg.
Makes 8 to 10 servings.
Thursday, September 16, 2010
Ground Beefalo with Avocado
What you need:
1 pkg. Spanish Rice-A-Roni
1 lb. can tomatoes
1 lb. ground beefalo
1 avocado- peeled and cut in chunks
5 avocados- cut in half
salt & pepper to taste
Prepare Rice-A-Roni according to package directions, using the can of tomatoes. Brown beefalo plus salt and pepper to taste. Add browned meat and chopped avocado to Rice-A-Roni. Blend and simmer 5 minutes or until heated. Spoon into Avocado halves and top with sour cream... mmmmmm... sounds good!
1 pkg. Spanish Rice-A-Roni
1 lb. can tomatoes
1 lb. ground beefalo
1 avocado- peeled and cut in chunks
5 avocados- cut in half
salt & pepper to taste
Prepare Rice-A-Roni according to package directions, using the can of tomatoes. Brown beefalo plus salt and pepper to taste. Add browned meat and chopped avocado to Rice-A-Roni. Blend and simmer 5 minutes or until heated. Spoon into Avocado halves and top with sour cream... mmmmmm... sounds good!
Friday, August 20, 2010
Good News! Beefalo is for Dinner!
The LEANEST beef has 3/4 the cholesterol of chicken. The LEANEST beef has a 1/5 the fat of regular beef. The LEANEST beef less calories than tuna! The LEANEST beef is... BEEFALO!
Beefalo is good for you, but it tastes just like big, beautiful beef. Beefalo is big, beautiful beef but it is also our natural, native buffalo and that makes it even better. Beefalo is easy to enjoy. It requires 1/2 to 1/3 less cooking time than ordinary beef, and has no fatty waste. Click here for some deliciously outstanding Beefalo recipes.
Thursday, May 20, 2010
Sizzling Beefalo Steak (in the Greek Style)
A Perfect Summer Recipe
Sizzling Beefalo Steak (in the Greek Style)
Your favorite Beefalo steak sirloin, T-bone ect.
A charcoal grill
juice of 1 lemon
2 t. oregano
1 t. mint leaves
1 clove garlic minced
1/2 t. thyme
salt and pepper
Combine the lemon juice herbs and garlic.
Marinade steak in this mixture for 1/2 hr. to 2 hrs. turning steak at least once. Broil briefly.
Beefalo cooks 1/3 less time.
Sizzling Beefalo Steak (in the Greek Style)
Your favorite Beefalo steak sirloin, T-bone ect.
A charcoal grill
juice of 1 lemon
2 t. oregano
1 t. mint leaves
1 clove garlic minced
1/2 t. thyme
salt and pepper
Combine the lemon juice herbs and garlic.
Marinade steak in this mixture for 1/2 hr. to 2 hrs. turning steak at least once. Broil briefly.
Beefalo cooks 1/3 less time.
Saturday, March 20, 2010
Beefalo Roast
What's for Supper Tonight?
Beefalo Roast
Season any 4 to 5 pound beefalo roast anyway you like. Brown quickly on top of stove. Place in preheated 350 degree oven in covered pan. Leave oven on 12 minutes. Turn oven off and leave roast in oven until oven cools off. About 3 hours. Remove roast from oven reserve juices and cook potatoes, onions and carrots in juice and/ or make gravy.
Beefalo Roast
Season any 4 to 5 pound beefalo roast anyway you like. Brown quickly on top of stove. Place in preheated 350 degree oven in covered pan. Leave oven on 12 minutes. Turn oven off and leave roast in oven until oven cools off. About 3 hours. Remove roast from oven reserve juices and cook potatoes, onions and carrots in juice and/ or make gravy.
Saturday, February 20, 2010
Mexican Beefalo Supper
What's for supper Tonight?
Mexican Beefalo Supper
1 1/2 lbs. ground Beefalo
1 large onion, chopped
1 1/2 tsp. cumin
1 clove garlic, minced
1 tsp. chili powder
3/4 tsp. salt
2 tomatoes, chopped and drained
shredded lettuce
1 c. shredded sharp cheddar cheese
1 (15 oz.) can chili beans
3 c. cooked rice
Brown Beefalo and onion in large skillet. Reduce heat, add spices and beans. Simmer 15 minutes. Serve over rice. Top with tomatoes, lettuce and cheese. Add a dollop of sour cream, also.
Delicious!
Mexican Beefalo Supper
1 1/2 lbs. ground Beefalo
1 large onion, chopped
1 1/2 tsp. cumin
1 clove garlic, minced
1 tsp. chili powder
3/4 tsp. salt
2 tomatoes, chopped and drained
shredded lettuce
1 c. shredded sharp cheddar cheese
1 (15 oz.) can chili beans
3 c. cooked rice
Brown Beefalo and onion in large skillet. Reduce heat, add spices and beans. Simmer 15 minutes. Serve over rice. Top with tomatoes, lettuce and cheese. Add a dollop of sour cream, also.
Delicious!
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