Recipes for Men

French Dip Sandwich with au Jus

2011-04-09T17:41:00.000-07:00

Servings: 8

Ingredients:

1 - 3 pound beef chuck roast, trimmed

2 cups of water

1/2 cup soy sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

1 bay leaf

3 or 4 peppercorns

8 split French rolls

Directions:

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth and shred it with forks. Keep the meat warm.

Strain broth and skim off fat. Pour broth into small cups for dipping.

Serve beef on toasted rolls. Dip sandwich in broth, eat and enjoy!

Eggplant Parmigiana

2011-04-07T17:39:00.000-07:00

Ingredients:

2 Small Eggplants; unpeeled cut into 1/4−inch thick slices

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic clove peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoons of minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Directions:

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper.

Refrigerate for 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons of oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer for 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch of oil in a large skillet. Drain on paper

towels.

Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately – ending with mozzarella on top.

Bake uncovered for 30 minutes.

Quick Skillet Beef Kabob Sandwich

2011-03-26T06:28:00.000-07:00

Ingredients:

1 lb. well-trimmed boneless beef top sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes

1 tsp. each garlic powder, lemon-pepper and char-grill seasonings

2 tbsp. butter (divided in ½)

1 med. Onion, thinly sliced

1 each, large green and red peppers (cut into rings)

2 (6 inch) pita bread rounds (cut into halves)

Tomato wedges

Parsley sprigs

Directions:

Place steak cubes in a small bowl. Sprinkle with garlic powder and lemon-pepper seasoning. Set aside.

Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once.

Remove beef cubes to heated platter to keep warm.

Add remaining tablespoon of butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings. Place tomato wedges and parsley sprigs around edge of plate.

Stuff beef, pepper rings and tomato wedges inside the pita pockets and eat.

Bean and Bacon Soup

2011-03-24T17:44:00.000-07:00

Ingredients:

2 cups of beans

2 tablespoons finely cut onion

2 tablespoons finely cut bacon

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped parsley

1 teaspoon thyme

3 tablespoons flour

Directions:

Soak beans in water over night. Drain and put into a saucepan with 6 cups of boiling water.

Boil slowly for 2 hours or until soft; add onion and bacon which have been fried light brown.

Boil 5 minutes. Then add salt, pepper, parsley and thyme. Mash beans with the back of a spoon. Add

flour mixed with a little cold water to make a paste.

Boil five minutes. Then simmer and serve.

Shrimp on The Barbie

2011-03-20T07:31:00.000-07:00

Ingredients:

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon of freshly grated Ginger root,

Directions:

Soak a dozen long wooden skewers in water for 30 minutes. Then push the skewers through prawns, lengthwise, from head to tail, one prawn per skewer.

Combine all ingredients in saucepan and cook over medium to low heat, stirring, until the butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals.

Baste skewered prawns liberally with sauce and grill for 2 minutes. Turn each prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and are thoroughly cooked through. Remove from heat immediately when done, as they will get tough if overcooked.

Use any remaining orange sauce for dipping the prawns.

Prize–Winning Chunky Beer Chili

2011-03-19T18:52:00.000-07:00

Yield: 4 Servings

Ingredients:

2 ½ lb beef brisket, cut into 1 inch cubes

1 lb lean, ground pork

1 large onion, finely chopped

2 T cooking oil

3 garlic cloves, minced

2 T green chilies, Diced

8 oz tomato sauce

1 salt and pepper to taste

1 beef bouillon cube

12 oz beer

1 ¼ c water

6 T chili powder

2 ½ T ground cumin

1/8 t dry mustard

1/8 t brown sugar

1 pinch of oregano

Directions:

In a large kettle brown the beef, pork and onions in hot cooking oil. Add salt and pepper to taste. Add remaining ingredients. Stir well.

Cover and simmer 3 to 4 hours, stirring occasionally. Cook until meat is tender and Chili is thick and bubbly.

HUNGARIAN GOULASH

2007-12-29T17:24:00.000-08:00

2 pounds top round of beef
1 onion
A little flour
2 bay leaves
2 ounces bacon
6 whole cloves
2 cups of canned tomatoes
6 peppercorns
1 stalk celery

Directions:

Cut the beef into 2-inch square pieces and sprinkle with flour.

Fry the bacon until a light brown; add the beef and cook slowly for about 35 minutes, stirring occasionally.

Cover with water and simmer about two hours.

Season with salt and pepper or paprika.

Make a sauce from the vegetables and spices as follows: Cook in sufficient water to cover for 20 minutes; then rub through a sieve and add to some of the stock in which the meat was cooked.

Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika.

Serve the meat on a platter with the sauce poured over it. Potatoes, carrots and greenpeppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served, and noodles may be arranged in a border around the platter.