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Stuffed Cabbage Rolls Ingredients: 2/3 cup water 1/3 cup uncooked white rice 8 cabbage leaves 1 pound lean ground beef 1/4 cup chopped onion 1 egg, slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 (10.75 ounce) can condensed tomato soup Directions: In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Stuffed Cabbage Rolls

Ingredients:

Directions:

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.


BBQ Glazed Homemade Meatballs Ingredients: 1 1/2 pounds ground beef 1 egg, lightly beaten 1 cup quick cooking oats 6 1/2 ounces evaporated milk 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1 tablespoon chili powder 1/2 cup chopped onion   1 cup ketchup 1/4 teaspoon minced garlic 1 cup brown sugar 1/4 cup chopped onion 1 tablespoon liquid smoke flavoring Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).

BBQ Glazed Homemade Meatballs

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish.
  3. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs.
  4. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).


Asian Beef with Snow Peas Ingredients: 3 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon brown sugar 1/2 teaspoon cornstarch 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 pound beef round steak, cut into thin strips 8 ounces snow peas Directions: In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Asian Beef with Snow Peas

Ingredients:

Directions:

  1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.


Beef Kabobs with Grilled Asian Slaw Ingredients 1 to 1 1/4 pounds boneless beef sirloin steak, cut into 3/4-inch pieces 1 cup teriyaki sauce, homemadeor store-bought 1 small head green cabbage, tough outer leaves removed 1 bunch green onions 4 rings fresh pineapple 1/4 cup canola oil, plus more for brushing Directions: In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef. Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs. Bring everything inside. Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 5.

Beef Kabobs with Grilled Asian Slaw

Ingredients

Directions:

  1. In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.

  2. Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.

  3. Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visible grill marks, turning them once with tongs. Bring everything inside.

  4. Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 5.