Beef

BEEF
TASTE THE WONDERS OF BEEF WITH UNIQUE

BEEF RECIPES IN A DELICIOUS BEEF
COOKBOOK
By
BookSumo Press
All rights reserved
Published by
BookSumo Press
http://www.booksumo.com/
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ABOUT THE AUTHOR.
BookSumo Press is a publisher of unique, easy, and healthy cookbooks.
Our cookbooks span all topics and all subjects. If you want a deep dive into
the possibilities of cooking with any type of ingredient. Then BookSumo
Press is your go to place for robust yet simple and delicious cookbooks and
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INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time to
purchase this cookbook.
Come take a journey into the delights of easy cooking. The point of this
cookbook and all BookSumo Press cookbooks is to exemplify the effortless
nature of cooking simply.
In this book we focus on Beef. You will find that even though the recipes
are simple, the taste of the dishes are quite amazing.
So will you take an adventure in simple cooking? If the answer is yes please
consult the table of contents to find the dishes you are most interested in.
Once you are ready, jump right in and start cooking.
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TABLE OF CONTENTS
About the Author.
Introduction
Table of Contents
Any Issues? Contact Us
Legal Notes
Common Abbreviations
Chapter 1: Easy Beef Recipes
Buttermilk Beef Empanadas
Empanadas Cascada
Empanadas Ciudad
Miami Steak Empanadas with Cheese Sauce
Roasted Empanadas
Central American Chili Empanadas
Cocktail Empanadas
Rancho Empanadas
Empanadas Bolivia
My First Empanada
Empanadas in Argentina
Empanadas Buena Caritas
Corn Biscuit Empanadas
East LA Empanadas
Empanadas in College
Hot Empanadas
Classical Empanadas
Chopped Burger Empanadas
Ground Beef Empanadas
Silver Dragon Wonton Soup
Wontons with Seoul
Southwest Breakfast Wontons
Weeknight Ground Beef Wontons
Japanese Tofu and Beef Burgers
Japanese Condensed Beef Steak Stir Fry
Tipsy Japanese Crumbled Beef
Beast Burger
Cheesy Italian Pizza Burger
Birdie Burgers
Italian Balsamic Mushroom Burger
Crunchy and Juicy Noodles Burgers
Jalapeno Fritos Burger
Grilled Mozzarella Burger
Grilled Cottage Sandwich
Dreamy Cheesy Burger
Yoshida Burgers
Classical London Sirloin Burger
Soupy Onion Burger
Italian Pizza Burger
Sharp Mayo Burgers
Grilled Cheese Burger
Carne Guisado
(Beef Stew)
5-Inigredient Mushroom and Steak Kebabs
Chimichurri Marinade Sirloin
Burgers Santa Domingo II
Fruit Salad with Chimichurri Vinaigrette
Portugal x Argentina Kabobs
Lunch Box Pitas
Burgers Argentino
South American Beef Kebabs
Kielbasa Stew
German Pub Food
(Topped Smoked Sausage)
Southwest Sirloin
Grilled Sausage Sandwiches
Hibachi Sirloin
Nacho for the Summer
Missouri Style T-Bone Steaks
California Food Truck Fajitas
Grandma’s Favorite
(Peppery Steak)
Binghamton Chicken Sandwich
(Spiedies)
Deli Style Reuben
Manhattan Island Burgers
Jamaican Beef Patties I
Greek Moussaka I
Chinese Store Beef and Broccoli I
ANY ISSUES? CONTACT US
If you find that something important to you is missing from this book please
contact us at [email protected].
We will take your concerns into consideration when the 2nd edition of this
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LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC.
COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: EASY BEEF RECIPES
BUTTERMILK BEEF EMPANADAS
Ingredients
1 tbsp. olive oil
1/2 lb. lean ground beef
1/2 green bell pepper, chopped
2 tbsp. chopped garlic
1/3 C. raisins, chopped
1/4 C. pimento stuffed olives, chopped
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1 C. Monterey Jack cheese, grated
1/3 C. cilantro, chopped
2 (12 oz.) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tbsp. water
Directions
Set your oven to 375 degrees F before doing anything else and
grease a baking sheet.
In a heavy-bottomed skillet, add the oil over medium heat and cook
until heated through.
Add the beef, garlic and bell pepper and cook for about 6 minutes.
Stir in the olives, raisins, vinegar, flour, allspice, cumin and cayenne
pepper and cook for about 5 minutes, mixing occasionally.
Stir in the salt and pepper and remove from the heat.
Add the cheese and cilantro and stir to combine.
Place the biscuits onto a lightly floured surface and roll into a 4-inch
circle.
Coat half of each biscuit with the egg wash.
Place about 1 rounded tbsp.. filling onto each dough circle.
Fold the dough over the filling and press the edges to seal.
In the bottom of the prepared baking sheet, arrange the empanadas
and coat each with the egg wash.
Cook in the oven for about 12 minutes.
Enjoy warm.
Servings Per Recipe: 1
Timing Information:
Preparation 45 mins
Total Time 45 mins
Nutritional Information:
Calories 171.9
Fat 8.4g
Cholesterol 22.0mg
Sodium 382.8mg
Carbohydrates 17.6g
Protein 6.4g
* Percent Daily Values are based on a 2,000 calorie diet.

EMPANADAS CASCADA
Ingredients
Dough
3 C. all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 C. vegetable oil
1 C. warm water
Filling
1 lb. browned ground beef
1/2 medium onion, diced
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 C. chopped fresh cilantro
1/8 C. sliced green olives
1 pinch salt and pepper
1 tbsp. tomato paste
1 (1 1/4 oz.) packages sazon goya with coriander and annatto
For Frying
1 C. vegetable oil
Directions
For the dough: in a bowl, add the flour, baking powder, baking soda
and salt and mix well.
Add the oil and water and with an electric mixer, mix until a dough
forms.
Place the dough onto a lightly floured surface and with your hands,
knead for about 3 minutes.
With a plastic wrap, cover the dough for about 15 minutes.
Place the dough onto a lightly floured surface and cut into 12 equal
sized pieces.
Now, roll each piece into a 4-inch circle.
For the filling: in a skillet, add the ground beef and cook until
browned completely, breaking up the meat.
Drain the grease from the beef.
Stir in the remaining ingredients and cook for about 10 minutes,
mixing often.
Remove from the heat and keep aside to cool.
Place about 2 tbsp. of the filling onto each dough circle.
In a skillet, add the oil over medium heat and cook until heated
through.
Add the empanadas in batches and cook for about 10 minutes,
flipping once half way through.
With a slotted spoon, transfer the empanadas onto a paper towels-
lined plate to drain.
Enjoy warm.
Timing Information:
Preparation 30 mins
Total Time 40 mins
Calories 402.9
Fat 28.9g
Cholesterol 25.7mg
Sodium 320.4mg
Carbohydrates 25.1g
Protein 10.4g

EMPANADAS CIUDAD
Ingredients
Dough
2 C. all-purpose flour, sifted
1-2 tsp. salt
3/4 C. cold margarine, small cubes
2 eggs
2/3 C. cold water
2 tbsp. white vinegar
Filling
1 lb. ground beef
4 hard-boiled eggs, peeled and chopped
1 C. stuffed green olive, halved
handful raisins
1 large onion, minced
3 garlic cloves, minced
2-3 tbsp. ground cumin powder
1 tsp. chili pepper flakes
salt and pepper
Directions
In a bowl, add the flour and salt and mix well.
With a pastry blender, cut in the margarine until coarse crumb like
mixture forms.
In another bowl, add the eggs, vinegar and water and beat until well
combined.
Slowly, add the egg mixture into the flour mixture and mix until a
sticky dough forms.
Place the dough onto a floured surface and with your hands, knead
well.
With a plastic wrap, cover the dough and keep in a cool place for
about 2 hours.
Now, roll the dough into 1/8-inch thickness.
Then, cut the rolled dough into 4-6-inch circles.
In a pot, add the oil and cook until heated through.
Add the onions and garlic and cook for about 4-5 minutes.
Add the ground beef and cook until meat is no more pink, break up
with a spoon.
Stir in the sugar, cumin and chili pepper flakes and remove from the
heat.
Add the olives, eggs, salt and pepper and gently, stir to combine.
Set your oven to 375 degrees F and grease a baking sheet.
Place about 2-3 tbsp. of the filling onto the center of each dough
circle.
With wet fingers, moisten the edges of each circle.
In the bottom of the prepared baking sheet, arrange the empanadas.
Cook in the oven for about 15-20 minutes.
Enjoy warm.
Timing Information:
Preparation 1 hr 15 mins
Total Time 1 hr 55 mins
Calories 306.8
Fat 20.0g
Cholesterol 118.8mg
Sodium 387.5mg
Carbohydrates 18.2g
Protein 12.8g

MIAMI STEAK EMPANADAS WITH
CHEESE SAUCE
Ingredients
1/2 lb. steak, diced into 1/4-inch bite-size chunks
1/2 tsp. Cajun spices
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1/4 C. onion, diced
1/4 C. green bell pepper, diced
2 Serrano peppers, minced
1/4 C. salsa
2 tbsp. beef broth
1 C. Monterey jJack cheese, shredded
2 puff pastry sheets, thawed
1/4 C. butter, melted
Sauce
1 tbsp. butter, unsalted
1 tbsp. flour
1 C. milk
1 C. Monterey jJack cheese, shredded
1/2 tsp. cumin
salt and pepper, to taste
Directions
In a bowl, add the steak cubes, oregano, Cajun spices, cumin, salt
and black pepper and toss to cot well.
In a skillet, add the oil and cook until heated.
Add the peppers, onions and garlic and stir fry for about 4-5 minutes.
Add the steak and cook until done completely.
In a bowl, add the salsa, tomato paste and broth and mix well.
In the steak mixture, add the salsa mixture and cook for about 1-2
minutes.
Stir in the cheese and remove from the heat.
Transfer the steak mixture into a bowl and refrigerate until using.
Cut 9 equal sized squares from each pastry sheet.
Place about 1-2 tbsp. of the steak mixture onto each square.
Fold the dough over the filling in a triangle and press the edges to
seal.
Coat each empanada with the melted butter and with a fork, pierce
the top.
Meanwhile, in a frying pan, add the butter over medium heat and
cook until melted.
Add the flour, beating continuously and cook for about 1 minute.
Slowly, add the milk, beating continuously until well combined.
Slowly, add the cheese, mixing continuously until melted.
Stir in the cumin, salt and pepper and remove from the heat.
Enjoy the empanadas warm with a drizzling of the cheese sauce.
Timing Information:
Preparation 20 mins
Total Time 40 mins
Calories 1279.9
Fat 98.2g
Cholesterol 135.5mg
Sodium 1063.9mg
Carbohydrates 64.0g
Protein 36.3g

ROASTED EMPANADAS
Ingredients
1 C. finely chopped red potatoes
1 C. finely chopped onion
1 C. beef broth
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground allspice
1/4 tsp. black pepper
1/2 lb. boneless beef top sirloin steak, trimmed and diced
1 garlic clove, minced
1 tbsp. finely chopped cilantro
1 tbsp. cornstarch
1 tbsp. cold water
36 wonton wrappers
cooking spray
fresh cilantro stem
Directions
In a pot, add the beef, potatoes, onion, garlic, cilantro, beef broth,
cumin, allspice, salt and black pepper over medium heat and cook
for about 8 minutes, mixing often.
Set the heat to low and cook for about 8 minutes, mixing often.
Remove from the heat and keep aside to cool completely.
Set your oven to 400 degrees F and arrange 2 baking sheets in the
oven for about 10 minutes.
In a colander, drain the beef mixture completely, discarding the
liquid.
In a food processor, add the beef mixture and pulse until finely
chopped.
Meanwhile, in a bowl, add the cornstarch and water and beat until
well combined.
Place about 1 tbsp. of the beef mixture onto the center of each
wonton wrapper.
Coat the edges of each wonton wrapper with the cornstarch mixture.
In the bottom of the pre-heated baking sheets, arrange the empanadas
and spray with the cooking spray.
Cook in the oven for about 4 minutes per side.
Enjoy warm with a garnishing of the cilantro.
Timing Information:
Preparation 45 mins
Calories 37.8
Fat 0.4g
Cholesterol 4.5mg
Sodium 91.2mg
Carbohydrates 5.9g
Protein 2.3g

CENTRAL AMERICAN CHILI
EMPANADAS
Ingredients
1 (15 oz.) boxes pillsbury ready-made pie crusts
3/4 lb. ground beef
1 medium onion, diced
1 small bell pepper, diced
1 bay leaf
2 garlic cloves, diced
4 tbsp. oil
1/2 tsp. oregano
1/4 C. chopped green chili pepper
Directions
For the filling: in a skillet, add the oil and cook until heated.
Add the beef and cook until meat is no more pink.
stir in the remaining ingredients and cook, covered for about 30
minutes.
Remove from the heat and discard the bay leaf.
For the crust: place the dough onto a lightly floured surface and roll
into 1/8-inch thickness.
With a cookie cutter, cut the circles from the dough.
Place about 1/2 tsp. of the filling onto each circle.
and coat the top of each with the beaten egg.
Cook in the oven until golden brown.
Enjoy warm.
Timing Information:
Preparation 15 mins
Total Time 40 mins
Calories 271.1
Fat 19.2g
Cholesterol 19.2mg
Sodium 225.2mg
Carbohydrates 17.3g
Protein 6.9g

COCKTAIL EMPANADAS
Ingredients
2 pie crusts
3/4 lb. ground beef
1 medium onion, chopped
1 1/4 oz. taco seasoning
1 green pepper, chopped
1 C. Clamato juice
Directions
In a nonstick pan, add the ground beef and onions over medium-high
heat and cook until browned.
Stir in the garlic, seasoning packet, green pepper and Clamato and
cook for about 10 minutes, mixing occasionally.
Cut 12 (3-inch) circles from the pie crust.
Place the mixture on the center of each round evenly.
Enjoy warm.
Timing Information:
Preparation 10 mins
Total Time 45 mins
Calories 114.4
Fat 7.1g
Cholesterol 9.6mg
Sodium 124.0mg
Carbohydrates 8.7g
Protein 3.7g

RANCHO EMPANADAS
Ingredients
Empanadas
1 tbsp. olive oil
1/2 lb. ground beef
3 large garlic cloves, chopped
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/3 C. chopped fresh cilantro
salt and pepper
1 ½ packages frozen puff pastry, thawed, approx. 3 sheets
3 large egg yolks, beaten, glaze
Sauce
1 (15 oz.) cans black beans, drained
1 C. sour cream
2 Roma tomatoes, chopped, separated
2 large scallions, chopped, separated
salt and pepper
Directions
In a skillet, add the oil over medium-high heat and cook until heated
through.
Add the beef and garlic and cook for about 3 minutes, breaking up
the meat.
Add the tomato paste, cayenne and cumin and stir to combine.
Set the heat to medium and cook for about 4 minutes, mixing
occasionally.
Stir in the cilantro, salt and pepper and remove from the heat.
Keep aside to cool completely.
Set your oven to 375 degrees F and line 2 baking sheets with the
parchment paper.
Cut each pastry sheet into 4 (4 1/2-inch) squares.
Coat each square with a thin layer of beaten eggs.
Place the filling onto center of each dough square evenly.
Fold the dough over the filling to form triangle and press the edges
to seal.
In the bottom of the prepared baking sheets, arrange the empanadas
and coat the top of each with the beaten eggs.
Meanwhile, in a food processor, add the sour cream and beans and
pulse until smooth.
Transfer the beans puree into a bowl.
Add 1/2 of the scallions, 1/2 of the tomatoes, salt and pepper and stir
to combine.
Enjoy the empanadas warm with a garnishing of the remaining
tomatoes and scallions alongside the beans mixture.
Timing Information:
Preparation 1 hr
Calories 480.6
Fat 32.5g
Cholesterol 68.9mg
Sodium 195.7mg
Carbohydrates 35.9g
Protein 11.6g

EMPANADAS BOLIVIA
Ingredients
1 tbsp. olive oil
1 small onion, chopped
1/2 lb. ground beef
1/3 C. golden raisin
2 tbsp. ketchup
1/4 tsp. ground cinnamon
kosher salt and black pepper
2 store-bought refrigerated rolled pie crusts
1 large egg, beaten
1/2 C. sour cream
1/4 tsp. lime zest
Directions
In a skillet, add the oil over medium heat and cook until heated
through.
Add the onion and cook for about 5-6 minutes, mixing often.
Add the beef and cook for about 3-4 minutes, breaking up the meat.
Stir in the ketchup, raisins, cinnamon, 1/2 tsp. of the salt and 1/4 tsp.
of the pepper and remove from the heat.
With a 2 1/2-inch round cookie cutter, cut the circles from the dough.
Place the beef mixture onto each circle evenly.
and coat each with the beaten egg.
Meanwhile, in a bowl, add the sour cream and lime zest and mix.
Enjoy the empanadas warm alongside the sour cream.
Timing Information:
Preparation 35 mins
Total Time 1 hr
Calories 202.3
Fat 13.3g
Cholesterol 34.6mg
Sodium 187.8mg
Carbohydrates 15.3g
Protein 5.5g

MY FIRST EMPANADA
Ingredients
2 lb. lean ground beef
1 large onion, chopped
2 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. clove
1 tbsp. chili powder
3 tbsp. brown sugar
1 tbsp. vinegar
1/2 tsp. salt
1 tsp. chile, crushed
pepper
pastry dough
Directions
In a nonstick skillet, add the beef, onion and garlic over medium heat
and cook until meat is browned.
Stir in the remaining ingredients and cook for about 15 minutes.
Set your oven to 350 degrees F.
Place the pastry onto a lightly floured surface and roll into 1/8-inch
thickness.
Then, cut the rolled dough into 3-inch circles.
Place a spoonful of the filling onto each dough circle.
In the bottom of an ungreased baking sheet, arrange the empanadas.
With a fork, prick the top of each empanada.
Enjoy warm.
Timing Information:
Preparation 1 hr
Calories 235.0
Fat 11.6g
Cholesterol 73.7mg
Sodium 233.2mg
Carbohydrates 8.5g
Protein 23.1g

EMPANADAS IN ARGENTINA
Ingredients
Filling
2 tsp. olive oil
1 lb. ground beef
2 medium boiling potatoes, peeled, boiled 15 minutes, grated
1 large onion, finely chopped
3/4 tsp. ground red chili powder
salt & freshly ground black pepper
Dough
3 1/2 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 C. butter, cut into pieces
1/2 C. vegetable shortening
5-6 tbsp. cold water
Chimichuri
1/2 C. olive oil
1/4 C. minced fresh parsley
2 tbsp. fresh lemon juice
1 large shallot, minced
1 medium garlic clove, minced
1 tsp. minced fresh herb
salt & freshly ground black pepper
Directions
For the chimichuri sauce: in a bowl, add all the ingredients and mix
well.
Cover the bowl and keep aside for about 3 hours.
For the filling: in a skillet, add the oil over medium heat and cook
until heated through.
Add the crumbled beef and cook for about 4 minutes.
Add the onion, potatoes, cumin, chili powder, salt and pepper and
stir fry for about 5 minutes.
For the dough: in a bowl, add the flour, baking powder and salt and
mix well.
With a pastry blender, cut in the shortening and butter until coarse
meal like mixture forms.
Add enough water and mix until a dough ball forms.
Now, with your hands, knead until a smooth dough forms.
Keep aside for about 15 minutes.
Place the dough onto a lightly floured surface and roll into 1/8-inch
thickness.
Cut the rolled dough into 5 1/2-inch circles.
Place 2 tbsp. of the filling onto the center of each circle.
With a fork, prick the top of each empanada.
Enjoy hot alongside the chimichuri sauce.
Timing Information:
Preparation 45 mins
Calories 471.9
Fat 32.0g
Cholesterol 46.0mg
Sodium 353.1mg
Carbohydrates 34.4g
Protein 11.5g

EMPANADAS BUENA CARITAS
Ingredients
Dough
4 tsp. baking powder
2 tsp. curry powder
1 tsp. salt
1 tsp. turmeric
1 1/3 C. shortening
1/2 C. butter
1 C. cold water
Filling
2 tbsp. vegetable oil
2 medium onions, finely chopped
2 lb. ground beef
1 tbsp. curry powder
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 tsp. black pepper
1 pinch cayenne pepper
2 C. water
1 C. plain breadcrumbs
Directions
For the dough: in a bowl, add the flour, baking powder, turmeric,
curry powder and salt and mix well.
With a pastry blender, cut in the shortening and butter until a fine
crumb like mixture forms.
Add the water and mix until a soft dough forms.
Make a ball from the dough.
With a wax paper, cover the dough ball and refrigerate for about 1
hour.
For the filling: in a bowl, add the breadcrumbs and water and mix
well.
Keep aside until using.
In a pot, add the oil over medium heat and cook until heated through.
Add the onions and garlic and stir fry for about 3-4 minutes.
Transfer the onion mixture into a bowl and keep aside.
In the same pot, add the beef over high heat and cook until browned.
Add the onion mixture, thyme, curry powder, cayenne pepper, salt
and black pepper and stir to combine.
Set the heat to medium and cook for about 3 minutes.
Remove from the heat and keep aside.
Set your oven to 350 degrees F and grease a baking sheet.
sized pieces.
Now, roll each piece into a 6-inch circle.
Place the filling onto each circle evenly.
Enjoy warm.
Timing Information:
Preparation 1 hr
Calories 391.3
Fat 27.0g
Cholesterol 43.0mg
Sodium 475.7mg
Carbohydrates 24.8g
Protein 12.0g

CORN BISCUIT EMPANADAS
Ingredients
1 lb. ground beef
1 garlic clove
1 tsp. salt
1 (15 oz.) cans fresh cut corn, drained
1/2 C. chopped onion
8 oz. grated cheddar cheese
1 C. salsa
2 (16 oz.) cans large refrigerated biscuits
Directions
In a skillet, add the ground beef, salt and pepper and cook until
cooked through.
In a bowl, add the salsa, cheese, corn and onions and mix well.
Add the cooked beef and gently, stir to combine.
Place each biscuit onto a lightly floured surface and roll into an even
thickness.
Place about 1/3 C. of the filling onto the center of each circle.
Cook in the oven until golden brown.
Enjoy warm.
Timing Information:
Preparation 45 mins
Total Time 45 mins
Calories 445.8
Fat 23.1g
Cholesterol 45.5mg
Sodium 1221.8mg
Carbohydrates 42.3g
Protein 18.4g

EAST LA EMPANADAS
Ingredients
1 tbsp. olive oil
1/2 small onion, chopped
1/2 lb. ground beef
1/2 tsp. curry powder
1/2 tsp. chili powder
1/4 tsp. allspice
1/4 tsp. dried thyme
1 pinch kosher salt
1 pinch cinnamon
1 pinch ground pepper
1/2 C. frozen corn, defrosted
1/2 C. shredded white cheddar cheese
4 tbsp. unsalted butter
1 tbsp. sazon seasoning
12 empanada wrappers ( 6 inches)
1 egg, lightly beaten
Directions
In a skillet, add the oil over medium-high heat and cook until heated.
Add the onion and stir fry for about 3 minutes.
Add the garlic and stir fry for about 1 minute.
Stir in the beef, thyme, spices, salt and pepper and cook for about 10
minutes, mixing often.
Stir in the cheddar cheese and corn and remove from the heat.
Keep aside to cool completely.
Set your oven to 375 degrees F and line a baking sheet with the
parchment paper.
In a frying pan add the butter and cook until melted.
Add the sazon powder and mix well.
Place about 2 heaping tbsp. of the filling onto the center of each
wrapper.
Coat the edges of each wrapper with the beaten egg.
and coat the top of each with the melted butter.
Enjoy warm.
Timing Information:
Preparation 25 mins
Total Time 55 mins
Calories 365.9
Fat 30.4g
Cholesterol 139.2mg
Sodium 200.5mg
Carbohydrates 6.5g
Protein 17.2g

EMPANADAS IN COLLEGE
Ingredients
1 lb. extra lean ground beef
8 refrigerated biscuits, such as Pillsbury Grands
1 (1 1/4 oz.) envelopes taco seasoning
1/4 C. water
1 (14 1/2 oz.) cans petite diced tomatoes
1 C. store bought salsa con queso sauce, such as Pace
Directions
Set your oven to 450 degrees F before doing anything else.
In a nonstick skillet, add the beef over high heat and cook until meat
is no more pink, breaking up the meat.
Meanwhile, place each biscuit onto a lightly floured surface and roll
into a 4 1/2-inch (1/2-inch thick) circle.
In the bottom of an ungreased baking sheet, arrange the flattened
biscuits.
Add the taco seasoning mix and water into the beef and stir to
combine.
Remove from the heat.
Place about 2 tbsp. of the beef mixture onto the center of each
biscuit.
Meanwhile, in the same skillet with leftover beef mixture, add the
salsa sauce and tomatoes with juice over low heat and cook until
heated completely, mixing occasionally.
Enjoy the warm empanadas with a topping of the cheese sauce.
Timing Information:
Preparation 10 mins
Total Time 20 mins
Calories 370.5
Fat 13.7g
Cholesterol 70.3mg
Sodium 947.2mg
Carbohydrates 32.1g
Protein 28.7g

HOT EMPANADAS
Ingredients
1/3 C. chopped green onion
1/3 C. buffalo wing sauce
1 (16 1/3 oz.) cans grands refrigerator biscuits
1 C. shredded Monterey Jack cheese
1/2 C. ranch salad dressing, optional for dipping
Directions
Set your oven to 375 degrees F before doing anything else.
In a skillet, add the ground beef over medium-high heat and cook for
about 5-7 minutes, breaking up the meat.
Drain the grease from the skillet.
Stir in the onions and buffalo sauce and remove from the heat.
Separate the dough into 8 biscuits.
Place each biscuit onto a lightly floured surface and roll into a 6-inch
circle.
Place the beef mixture onto half of each biscuit and top each with 2
tbsp. of the cheese.
Enjoy warm alongside the ranch dressing.
Timing Information:
Preparation 20 mins
Total Time 40 mins
Calories 813.4
Fat 51.4g
Cholesterol 92.0mg
Sodium 1166.0mg
Carbohydrates 53.6g
Protein 32.5g

CLASSICAL EMPANADAS
Ingredients
Dough
3 3/4 C. unbleached all-purpose flour, plus more for dusting the work
surface
1 tbsp. sugar
1 1/2 tsp. salt
12 tbsp. unsalted butter, 1/2-inch cubes and frozen for 10 minutes
1 1/4 C. ice water
1 large egg, beaten
Filling
1 tbsp. olive oil
1 medium onion, minced
2 medium garlic cloves, minced
1 tsp. minced fresh oregano leaves
1 tsp. ground cumin
1 pinch ground cloves
1 pinch cayenne pepper
1/2 lb. ground chuck
3/4 C. low-sodium beef broth
1 tsp. sugar
salt and ground black pepper
2 oz. monterey jack cheese, shredded
Directions
For the dough: in a food processor, add the flour, salt and sugar and
pulse until just combined.
Add the butter pieces and pulse until a coarse crumb like mixture is
formed.
Transfer the flour mixture into a bowl.
Slowly, add the water, 1/4 C. at a time and with a rubber spatula, mix
until a dough forms.
sized portions.
With your hands, flatten each dough portion into a 6-inch disk.
With a plastic wrap, wrap each dough disk and place in the fridge for
about 3 hours.
Line 2 baking sheets with parchment paper; set aside.
Place each dough disk onto a lightly floured surface and roll each
into an 18-inch circle.
With a 3-inch cookie cutter, cut circles from the dough.
In the bottom of 2 parchment paper lined baking sheets, arrange the
dough circles.
With a plastic wrap, cover each baking sheet and place in the fridge
until using.
For the filling: in a nonstick skillet, add the oil over medium-high
heat and cook until heated.
Add the onion and stir fry for about 5-7 minutes.
Stir in the garlic, tomato paste, oregano, cloves, cumin and cayenne
and stir fry for about 40 seconds.
Stir in the beef and cook for about 4-5 minutes, breaking up the
meat.
Add the broth and stir to combine well.
Reduce the heat to low and cook for about 7-8 minutes.
Stir in the sugar, salt and pepper and remove from the heat.
Place the beef mixture into a bowl.
With a plastic wrap, cover the bowl and place in the fridge for about
1 hour.
Now, stir in the cheese and place in the fridge until using.
Set your oven to 425 degrees F and arrange a rack in the lower-
middle position of the rack.
Line 2 baking sheets with the parchment paper.
Place about 1 tsp. of the filling onto the center of each dough circle.
In the bottom of the prepared baking sheets, arrange the empanadas
and coat each with the beaten egg.
Cook in the oven for about 20 minutes, rotating the baking sheets
once halfway through.
Enjoy warm.
Timing Information:
Preparation 2 hrs
Total Time 2 hrs 20 mins
Calories 160.9
Fat 8.3g
Cholesterol 32.4mg
Sodium 193.9mg
Carbohydrates 16.4g
Protein 4.9g

CHOPPED BURGER EMPANADAS
Ingredients
2 C. shredded roast beef
1 C. salsa
1/2 C. roasted red pepper, drained and chopped
1/2 C. Monterey Jack cheese, shredded
1/2 C. cheddar cheese, shredded
1 tsp. cumin
18 inches refrigerated pie crusts
Directions
In a bowl, add the roast beef, salsa, cheeses, peppers and cumin and
mix until well combined.
Place each pie crust onto a lightly floured surface and roll each into a
12-inch circle.
Place the beef mixture onto 1 crust, mounding into 4 equal sized
portions.
Cover with the second crust and with a pizza cutter, cut into 4 equal
sized wedges.
With your fingers, press the edges to seal.
With a knife, make small slits in the top of each empanada.
Enjoy warm.
Timing Information:
Preparation 0 mins
Total Time 30 mins
Calories 456.0
Fat 29.9g
Cholesterol 27.4mg
Sodium 1199.9mg
Carbohydrates 36.4g
Protein 10.9g

GROUND BEEF EMPANADAS
Ingredients
6 oz. lean ground beef
1/3 C. finely chopped onion
1 minced garlic clove
1/8 tsp. ground red pepper
1/2 C. chopped pimento stuffed olive
1/4 C. tomato sauce
1/4 tsp. salt
3/4 C. shortening
1 beaten egg
1/2 C. water
1 egg
1 tbsp. water
Directions
For the filling: in a skillet, add the beef, onion and garlic and cook
until meat is browned.
Drain the grease from the beef mixture.
Stir in the red pepper and cumin and cook for about 1 minute.
Stir in the tomato sauce and olives and remove from the heat.
Keep aside to cool.
For the dough: in a bowl, add the flour and salt and mix well.
With a pastry blender, cut in the shortening until a cornmeal like
mixture forms.
Add the beaten egg and 1/2 C. of the water and mix until blended
nicely.
Place the dough onto a lightly floured surface and with your hands,
knead for about 10-12 times.
Cut the dough into 2 equal sized pieces and roll each into 1/8-inch
thickness.
With a 3-inch cookie cutter, cut circles from each dough piece.
Place about 1 rounded tsp. of the filling onto the center of each
circle.
In a bowl, add the egg and water and beat well.
In the bottom of an ungreased baking sheet, arrange the empanadas
and coat each with the egg wash.
Enjoy warm.
Timing Information:
Preparation 40 mins
Total Time 58 mins
Calories 358.0
Fat 20.5g
Cholesterol 59.3mg
Sodium 129.9mg
Carbohydrates 33.1g
Protein 9.7g

SILVER DRAGON WONTON SOUP
Ingredients
2 green onions
1/4 C. chopped celery
1 tbsp chopped parsley
1/4 tsp salt
1 dash pepper
12 -18 wonton skins
6 C. chicken broth
1/2 C. spinach, shredded
1/4 C. shredded carrot
Directions
Remove the top from 1 green onion and cut into thin slices
diagonally.
Reserve the slices for garnishing.
Then, cut the remaining green onions into small pieces.
In a bowl, add the ground beef, celery, chopped onion, parsley, salt
and pepper and gently, stir to combine.
Place about 1 1/2 tbsp of the beef mixture in the center of each
wonton square.
With wet fingers, moisten the edges of each wrapper and then, fold
over the filling in a triangle shape.
Now, with your fingers, press the edges to seal completely.
In a pan, add the broth and cook until boiling.
Now, set the heat to medium.
Add the wontons in 2 batches and cook for about 4 minutes.
With a slotted spoon, transfer the wontons onto a plate and with a
piece of foil, cover them to keep warm.
In hot broth, add the spinach, carrot and reserved green onion slices
and stir to combine.
Divide the wontons into serving bowls and top with the hot broth
mixture.
Enjoy hot.
Timing Information:
Preparation 20 mins
Total Time 28 mins
Calories 123.1
Fat 3.5g
Cholesterol 13.7mg
Sodium 973.7mg
Carbohydrates 11.2g
Protein 10.4g

WONTONS WITH SEOUL
Ingredients
2 C. shredded cabbage
1 C. canned bean sprouts
1/2 C. shredded carrot
1 1/2 tsp vegetable oil, plus
2 tbsp vegetable oil, divided
1/3 lb. ground beef
1/3 C. green onion, sliced
1 1/2 tsp sesame seeds, toasted
1/2 tsp ground ginger
3 cloves garlic, minced
1 1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper
1 (12 oz.) packages wonton wrappers
1 egg, beaten
3 tbsp water
Directions
Heat a skillet and cook the ground beef until done completely.
Drain the grease from the skillet.
Meanwhile, in another skillet, add 1 1/2 tsp of the oil and cook until
heated through.
Add the carrot, cabbage and bean sprouts and sauté until tender.
Add the cooked beef, green onions, garlic, sesame oil, sesame seeds,
ground ginger, salt and pepper and stir to combine.
Remove from the heat.
In a bowl, add the egg and water and beat well.
Place about 1 tbsp of the beef mixture in the center of each wonton
wrapper.
With wet fingers, moisten the edges of each wrapper and then, fold
over the filling in a triangle shape.
In a wok, add the remaining oil and cook until heated through.
Add the wontons in batches and cook for about 2-4 minutes, flipping
once half way through.
Enjoy warm.
Timing Information:
Preparation 30 mins
Total Time 50 mins
Calories 31.5
Fat 1.2g
Cholesterol 5.7mg
Sodium 55.9mg
Carbohydrates 3.7g
Protein 1.2g

SOUTHWEST BREAKFAST WONTONS
Ingredients
1 (16 oz.) packages wonton wrappers
1 lb. beef sausage, browned, drained and cooled
1 C. shredded Monterey Jack cheese
1 C. shredded cheddar cheese
1 C. ranch dressing
Directions
grease C. of a mini muffin pan.
Place 1 wrapper into 1 of each prepared muffin C. and press to fit in
a C. shape.
Remove from the oven and keep aide to cool.
In a bowl, add the sausage, Ranch dressing and cheeses and mix
until well combined.
Place the sausage mixture into each C. and cook in the oven for
about 10-15 minutes.
Enjoy warm.
Timing Information:
Preparation 20 mins
Total Time 30 mins
Calories 201.3
Fat 13.8g
Cholesterol 24.5mg
Sodium 430.4mg
Carbohydrates 11.9g
Protein 6.5g

WEEKNIGHT GROUND BEEF WONTONS
Ingredients
1/4 C. yellow onion, grated
2 oz. cream cheese
1/4 C. cheddar cheese, shredded
1 large egg
2 tbsp dry breadcrumbs
2 tbsp taco seasoning
2 tbsp cilantro, minced
36 wonton wrappers
1 large egg white, beaten
2 C. canola oil
Directions
In a bowl, add the beef, 1 egg, breadcrumbs, cheddar cheese, cream
cheese, onion, cilantro and taco seasoning and mix until well
combined.
Place about 1 tsp of the beef mixture in the center of each wonton
wrapper.
Coat the edges of wrappers with the beaten egg and fold them over
the filling in a triangle shape.
In a deep skillet, add the oil and cook until its temperature reaches to
375 degrees F.
Add the wontons in batches and cook for about 2 minutes, from both
sides.
With a slotted spoon, transfer the wontons onto a paper towel-lined
plate to drain.
Enjoy with a garnishing of the cilantro alongside the salsa.
Timing Information:
Preparation 30 mins
Total Time 40 mins
Calories 928.0
Fat 82.9g
Cholesterol 75.2mg
Sodium 468.2mg
Carbohydrates 31.0g
Protein 16.0g

JAPANESE TOFU AND BEEF BURGERS
Ingredients
1 (14 oz) package firm tofu
1 lb ground beef
1/2 C. sliced shiitake mushrooms
2 tbsp miso paste
1 egg, lightly beaten
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 C. mirin (Japanese sweet wine)
2 tbsp soy sauce
1 tsp garlic paste
1/4 tsp minced fresh ginger root
1 tbsp vegetable oil
Directions
Press the tofu and drain it. Cut it into 1/2 inch dices.
Get a large mixing bowl: Mix in it the tofu, ground beef, shiitake
mushrooms, miso paste, egg, salt, pepper, and nutmeg. Shape the
mix into 6 patties.
Get a small bowl: Mix in it the mirin, soy sauce, garlic paste, and
ginger.
Place a large pan over medium heat. Heat the oil in it. Cook in it the
patties for 3 min on each side.
Lower the heat and put on the lid. Cook the patties for 5 min. Drain
them and place them aside.
Discard the grease from the pan. Add the mirin mix with the burger
patties. Cook them on both sides until they become coated with the
sauce.
Serve your burgers with your favorite toppings.
Enjoy.
Servings per Recipe: 6
Timing Information:
Preparation 25 m
Cooking 20 m
Total Time 45 m
Calories 307 kcal

Fat 18.1 g
Carbohydrates 8.9g
Protein 25.5 g
Cholesterol 77 mg
Sodium 999 mg

JAPANESE CONDENSED BEEF STEAK
STIR FRY
Ingredients
2 lb boneless beef sirloin or beef top round steaks (3/4" thick)
3 tbsp cornstarch
1 (10.5 oz) can Condensed Beef Broth
1/2 C. soy sauce
2 tbsp sugar
4 C. sliced shiitake mushrooms
1 head Chinese cabbage (bok choy), thinly sliced
2 medium red peppers, cut into 2"-long strips
3 stalks celery, sliced
2 medium green onions, cut into 2" pieces
Hot cooked regular long-grain white rice
Directions
Cut the beef steak into thin strips.
Get a mixing bowl: Whisk in it the cornstarch, broth, soy and sugar.
Place a wok or pan over medium heat. Heat in it 1 tbsp of oil. Add
half of the beef and cook it for 6 min. Drain it and place it aside.
Repeat the process with the rest of the beef.
Heat the remaining oil in the same pan. Cook in it the mushrooms,
cabbage, peppers, celery and green onions for 6 to 8 min. Drain the
veggies and place them aside.
Add the broth mix to the same pan and cook them until they start
boiling while stirring all the time. Keep boiling it until the mix
becomes thick to make the sauce.
Toss in back the cooked veggies and beef. Serve your stir fry warm
with some white rice.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 15 m
Total Time 45 m
Calories 290 kcal

Fat 7.6 g
Carbohydrates 26.4g
Protein 26.4 g
Cholesterol 39 mg
Sodium 1271 mg

TIPSY JAPANESE CRUMBLED BEEF
Ingredients
3/4 lb ground beef
2 tbsp freshly grated ginger
3 tbsp soy sauce
3 tbsp sake
2 tbsp mirin
1 tbsp white sugar, or more to taste
Directions
Place a large skillet over medium heat and heat it. Add the beef and
cook it for 8 min.
Stir in the remaining ingredients. Cook them until they start boiling.
Keep boiling them for 2 min. Serve your crumbled beef warm with
some rice.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 6m
Total Time 16 m
Calories 232 kcal

Fat 13.2 g
Carbohydrates 7.4g
Protein 14.9 g
Cholesterol 52 mg
Sodium 726 mg

BEAST BURGER
Ingredients
3 lbs lean ground beef
1/2 medium potato, shredded
1 tbsp minced garlic
12 oz. crumbled blue cheese
2 tsps seasoned salt, or to taste
Freshly ground black pepper to taste
1/2 medium onion, chopped
1/4 C. Worcestershire sauce
2 eggs, beaten
1/2 C. dry bread crumbs
Directions
Before you do anything preheat the oven to 350 F.
Get a large mixing bowl: Add all the ingredients and mix them well.
Shape the mix into 10 thick burger cakes. Cook them in the grill for
6 min on each side.
Assemble your burgers with your favorite toppings. Serve them right
away.
Enjoy.
Amount per serving 10
Timing Information:
Preparation 15 m
Cooking 10 m
Total Time 25 m
Calories 437 kcal

Fat 27.7 g
Carbohydrates 9g
Protein 36.1 g
Cholesterol 158 mg
Sodium 5863 mg

CHEESY ITALIAN PIZZA BURGER
Ingredients
2 lbs ground beef
1 (12 oz.) container fully cooked luncheon meat (e.g. Spam), cubed,
optional
12 oz. processed cheese food, cubed
2 small onions, chopped
1 (10.75 oz.) can condensed tomato soup
1 (6 oz.) can tomato paste
1/2 tsp garlic salt
1 1/2 tsps dried oregano
8 hamburger buns split
Directions
Place a large skillet on medium heat. Add the beef and cook it for 12
min. discard the fat.
Get a food processor: Add the luncheon meat, cheese and onion
combine them until they become chopped.
Get a mixing bowl: Add the chopped onion mix with beef, tomato
soup, tomato paste, garlic salt, and oregano. Mix them well.
Spoon the beef mix into the burger buns. Place them on a lined up
baking sheet. Cook them in the oven for 1 min. Serve your burgers
warm right away.
Enjoy.
Timing Information:
Preparation 15 m
Cooking 15 m
Total Time 30 m
Calories 322 kcal

Fat 19.1 g
Carbohydrates 18.6g
Protein 18.9 g
Cholesterol 66 mg
Sodium 953 mg

BIRDIE BURGERS
Ingredients
1 1/2 lbs lean ground beef
1 C. Birds Eye(R) Recipe Ready Chopped Onions & Garlic
6 slices Cheddar cheese
6 hamburger buns
Lettuce leaves
Directions
Before you do anything preheat the grill.
Get a mixing bowl: Add the beef and Recipe Ready Chopped
Onions, Garlic, salt and pepper. Mix them well. Form them into 6
burgers.
Cook them in the grill for 7 min on each side. Assemble your burgers
with cheddar cheese slices and lettuce leaves. Serve them right away.
Enjoy.
Timing Information:
Preparation 5m
Cooking 15 m
Total Time 20 m
Calories 479 kcal

Fat 27.2 g
Carbohydrates 25.2g
Protein 31.5 g
Cholesterol 96 mg
Sodium 467 mg

ITALIAN BALSAMIC MUSHROOM
BURGER
Ingredients
8 slices bacon
1/2 white onion, diced
1 clove garlic, minced
1 tbsp balsamic vinegar, or to taste
5 fresh mushrooms, chopped
1/2 lb ground beef
1/2 C. dry bread crumbs
1 tsp Italian seasoning
1 1/2 tbsps grated Parmesan cheese
1 egg
Salt and pepper to taste
1 malted wheat hamburger bun, split in half
2 slices tomato
2 slices Swiss cheese
Directions
Place a large skillet on medium heat. Add the bacon and cook it until
it becomes crunchy. Drain it and place it aside.
Add the garlic with onion to the bacon grease in the skillet. Cook
them for 4 min on medium heat. Stir in the balsamic vinegar then
cook them for 1 min.
Stir in the mushroom and cook them for 4 min. turn off the heat.
Chop the 4 cooked bacon strips.
Get a mixing bowl: Add the chopped bacon, ground beef, bread
crumbs, Italian seasoning, Parmesan cheese, mushroom mix and egg,
salt and pepper. Combine them well.
Shape the mix into 2 burgers. Place the burgers on the bottom
sandwich buns then top them with tomato, 2 strips of the bacon and
one slice of Swiss cheese.
Cover the burgers with the upper buns. Serve your burgers right
away.
Enjoy.
Timing Information:
Preparation 30 m
Cooking 25 m
Total Time 55 m
Calories 778 kcal

Fat 43.5 g
Carbohydrates 41.1g
Protein 53.7 g
Cholesterol 232 mg
Sodium 1386 mg

CRUNCHY AND JUICY NOODLES
BURGERS
Ingredients
2 (3 oz.) packages instant ramen noodles, flavor packet discarded
2 large eggs
Salt and ground black pepper to taste
3/4 lb lean ground beef
1 tbsp soy sauce
1 tsp sesame oil
3 tbsps vegetable oil, divided
3 slices American cheese
1/4 C. ketchup
2 tbsps chili-garlic sauce (such as Sriracha)
1 1/2 C. arugula
3 large eggs
Directions
Fill half pot with water and cook it until it starts boiling. Add the
ramen and cook it for 2 to 3 min until it become tender. Drain it and
pace it aside.
Get a mixing bowl: Add the eggs with salt and pepper. Beat them
well. Fold in the noodles. Spoon the noodles into the 6 greased
ramekins that are the size of burgers.
Place a piece of plastic on top then press them tightly to flatten them.
Place them in the fridge for 25 min to make the burger buns.
Get a mixing bowl: Add the beef, soy sauce, and sesame oil.
Combine them well. Shape the mix into 3 burgers.
Place a large skillet on medium heat. Heat 1 tbsp of oil in it. Add the
refrigerated ramen buns and cook them for 4 min on each side until
they become somewhat crunchy.
Drain the noodles buns and place them aside. Heat another tbsp of
oil in the same skillet. Add the beef burgers and cook them for 8 min
on each side.
Place a slice of cheese on each burger then cook it for 2.
Get a small mixing bowl: Add the ketchup and chili-garlic sauce.
Combine them well.
Heat 1 tsp of oil in a large skillet. Cook in the 3 eggs. Season them
with some salt and pepper. Spread the ketchup sauce in the inside of
each ramen buns.
Top 2 ramen buns with arugula followed by the beef patties and fried
eggs then cover them with the other 2 ramen buns. Serve your
burgers right away.
Enjoy.
Timing Information:
Preparation 20 m
Cooking 20 m
Total Time 1h
Calories 742 kcal

Fat 55.7 g
Carbohydrates 13.4g
Protein 45.9 g
Cholesterol 417 mg
Sodium 11816 mg

JALAPENO FRITOS BURGER
Ingredients
5 fresh jalapeno peppers
4 lbs ground beef
1 egg
1/4 C. steak sauce, (e.g. Heinz 57)
1/4 C. minced white onion
1 tsp hot pepper sauce (e.g. Tabasco(TM))
1 pinch dried oregano
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/4 C. crushed Fritos(R) corn chips
8 large potato hamburger buns
8 slices pepper jack cheese
Directions
Grill the jalapeno peppers for 3 to 4 min on each side. Wrap them in
a piece of plastic and place them aside to sweat. Discard the flaky
skin and seeds the chop them.
Get a large mixing bowl: Add the jalapenos, ground beef, salt,
pepper, egg, steak sauce, onion, hot pepper sauce, oregano,
Worcestershire sauce, garlic salt and Fritos. Mix them well.
Shape the mix into 8 burgers. Grill the burgers for 7 to 8 min on each
side. Place the burgers in the buns with cheese slices while they are
hot. Serve them right away.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 10 m
Total Time 25 m
Calories 681 kcal

Fat 40.3 g
Carbohydrates 27.3g
Protein 49.3 g
Cholesterol 196 mg
Sodium 936 mg

GRILLED MOZZARELLA BURGER
Ingredients
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
4 thick slices tomato
1 1/3 lbs lean ground beef
1 tbsp tomato paste
1/4 C. chopped fresh basil
1/4 C. grated Parmesan cheese
1/4 tsp black pepper
4 oz. fresh mozzarella cheese, sliced
Directions
Get a small mixing bowl: Add the balsamic vinegar, oil, salt, and
pepper. Whisk them well. Toss it with the tomato slices. Place them
aside.
Get a mixing bowl: Add the beef, tomato paste, basil, Parmesan
cheese, garlic, and 1/4 tsp pepper. Combine them well. Shape the
mix into 4 burgers.
Grill the burgers for 6 min on each side. Place the mozzarella cheese
slices on the burgers while they are hot and let them rest until the
cheese melts slightly. Top them with tomato mix.
Serve your burgers right away.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 15 min for 6 min on
Total Time 30 m
Calories 561 kcal

Fat 31.6 g
Carbohydrates 25.4g
Protein 40.6 g
Cholesterol 132 mg
Sodium 485 mg

GRILLED COTTAGE SANDWICH
Ingredients
1 C. cottage cheese (I use no or low fat)
1/2 tsp seasoning salt
1/2 tsp Worcestershire sauce
1 1/2 lbs ground beef
Directions
Get a mixing bowl: Add all the ingredients and mix them well.
Shape the mix into 6 burgers. Grill them for 7 min one each side.
Assemble your burgers with your favorite toppings.
Enjoy.
Amount per serving: 6
Timing Information:
Total Time 10 mins

Cook Time 20 mins
Calories 278.4
Fat 18.5g
Cholesterol 83.0mg
Sodium 206.8mg
Carbohydrates 1.2g
Protein 24.9g

DREAMY CHEESY BURGER
Ingredients
2 lbs ground beef
1 (1 oz.) package spring vegetable soup mix, like Knorr
1/2 C. minced red onion
1 1/4 C. shredded four cheese blends
Shredded lettuce
Sliced tomatoes
Pimento stuffed olive
Directions
Get a mixing bowl: Add the beef, soup mix, red onion and 1/2 C.
cheese. Mix them well. Shape the mix into 6 burgers.
Grill the patties for 8 min on each side. Place 2 tbsps of cheese on
top of each burger then cook them for 2 min until the cheese melts.
Assemble your burgers with lettuce and tomato slices. Serve them
right away.
Enjoy.
Timing Information:
Total Time 15 mins

Cook Time 30 mins
Calories 466.0
Fat 24.7g
Cholesterol 102.9mg
Sodium 623.8mg
Carbohydrates 25.4g
Protein 32.8g

YOSHIDA BURGERS
Ingredients
1 lb ground beef
1/2 C. Yoshida gourmet sauce
1/4 tsp salt
1/4 tsp fresh ground black pepper
4 oz. blue cheese
4 hamburger buns
Directions
Get a mixing bowl: Combine the beef with gourmet sauce, salt, and
pepper well. Shape the mix into 8 thin burgers. Place the oz. of blue
cheese on 4 patties.
Cover them with the other 4 patties and pinch the edges to seal the
edges. Cook them on the grill for 8 min on each side.
Assemble your burgers with your favorite toppings. Serve your
burgers right away.
Enjoy.
Timing Information:
Total Time 15 mins

Cook Time 25 mins
Calories 464.1
Fat 27.0g
Cholesterol 98.3mg
Sodium 821.7mg
Carbohydrates 22.0g
Protein 31.2g

CLASSICAL LONDON SIRLOIN BURGER
Ingredients
1 lb ground beef
1/4 C. Lea & Perrins Worcestershire Sauce
1/2 C. sharp aged cheddar cheese, shredded
1/4 C. chopped slightly crisp cooked bacon
Directions
Get a mixing bowl: Add the all the ingredients. Mix them well.
Shape the mix into 3 4 burgers.
Grill them for 6 to 8 min on each side. Serve your burgers with your
favorite toppings.
Enjoy.
Timing Information:
Total Time 10 mins

Cook Time 22 mins
Calories 341.8
Fat 23.8g
Cholesterol 97.5mg
Sodium 449.3mg
Carbohydrates 3.6g
Protein 26.5g

SOUPY ONION BURGER
Ingredients
1 (1 oz.) envelope soup mix, onion
2 lbs ground beef
1/2 C. water
3/4 C. cheese (cheddar, mozzarella or Monterey jack)
Directions
Get a mixing bowl: Add all the ingredients and mix them well.
Shape the mix into 12 burgers. Place 2 tbsps of cheese in the middle
of 6 burgers Top them with the remaining burgers and press the
edges to seal them.
Cook the patties in the grill for 7 to 8 min on each side. Serve your
burgers with your favorite toppings.
Enjoy.
Timing Information:
Total Time 10 mins

Cook Time 25 mins
Calories 371.8
Fat 26.1g
Cholesterol 111.8mg
Sodium 236.8mg
Carbohydrates 1.1g
Protein 30.8g

ITALIAN PIZZA BURGER
Ingredients
1 lb ground beef
1/2 C. chopped onion
1 (10 oz.) cans pizza sauce
1 (2 oz.) jars sliced mushrooms (optional)
1/2 tsp oregano
1/2 tsp Italian seasoning
1/4 tsp salt
1/2 C. shredded mozzarella cheese
1/2 C. shredded Monterey jack cheese
Directions
Place a large skillet on medium heat. Add the onion with beef and
coo them for 10 min.
Add the pizza sauce, mushrooms, oregano, Italian seasoning and salt.
Bring them to a boil. Turn of the heat and allow the mix to lose heat.
Place the beef mix in the fridge for 3 h 30 min.
Stir the cheese into the beef mix. Place the mix in the buns and
transfer them to a lined up baking sheet.
Cook the burgers in the oven for 12 min. serve your burgers warm
right away.
Enjoy.
Timing Information:
Total Time 10 hrs.

Cook Time 10 hrs 10 mins
Calories 312.4
Fat 14.4g
Cholesterol 51.4mg
Sodium 1463.7mg
Carbohydrates 25.4g
Protein 18.7g

SHARP MAYO BURGERS
Ingredients
4 oz. sharp cheddar cheese, grated
3 tbsps mayonnaise
1 tbsp diced pimento
1 tbsp grated onion
1/2 tsp Worcestershire sauce
Kosher salt, and freshly ground
Black pepper, to taste
1 1/2 lbs ground beef, formed into 4 medium size patties
4 hamburger buns, toasted
Iceberg lettuce, for garnish
4 slices tomatoes, for garnish
Directions
Get a mixing bowl: Add the cheese, mayonnaise, pimentos, grated
onion, and Worcestershire, salt and pepper. Mix them well. Shape the
mix into 4 thin burgers.
Divide the mix into the 4 the patties and place it in the middle. Put
the patties meat around the filling and press them again slightly.
Cook the burgers in the grill for 14 to 15 min on each side. Assemble
your burgers with lettuce and tomato slices then serve them right
away.
Enjoy.
Timing Information:
Total Time 15 mins

Cook Time 25 mins
Calories 648.7
Fat 40.5g
Cholesterol 148.3mg
Sodium 4581.1mg
Carbohydrates 25.5g
Protein 43.1g

GRILLED CHEESE BURGER
Ingredients
1 lb lean ground beef
1/4 C. Worcestershire sauce
1/2 C. shredded cheddar cheese
1/2 C. chopped crisp cooked turkey bacon
Directions
Get a large mixing bowl: Add all the ingredients and mix them well.
Shape the mix into 4 burgers.
Cook the burgers in the oven for 8 to 10 min on each side. Serve
your burgers with your favorite toppings.
Enjoy.
Timing Information:
Total Time 20 mins

Cook Time 35 mins
Calories 325.3
Fat 20.3g
Cholesterol 99.8mg
Sodium 567.7mg
Carbohydrates 3.6g
Protein 29.9g

CARNE GUISADO
(BEEF STEW)
Ingredients
1 lb flank steak
2 tsp ground cumin
6 Roma tomatoes, chopped
2 medium onions, thinly sliced
2 beef bouillon cubes
2 C. water
1/2 tsp salt
1/4 tsp pepper
Directions
In a large skillet, heat the oil and sear the flank steak till browned
completely.
Transfer the steak into a plate.
In the same skillet, add the tomatoes, onions, garlic and cumin and
sauté till tender.
Add the flank steak, water, bouillon, salt and pepper and stir to
combine.
Reduce the heat to low and simmer till the steak becomes tender.
Remove the steak from the pan and chop into bite sized pieces.
Cook the sauce till desired thickness.
Add the chopped beef and stir to combine.
Serve hot.
Timing Information:
Preparation 20 mins
Calories 301.8
Fat 16.9g
Cholesterol 77.4mg
Sodium 874.0mg
Carbohydrates 11.0g
Protein 26.3g

5-INIGREDIENT MUSHROOM AND STEAK
KEBABS
Ingredients
1 (20 oz.) packages Simply Potatoes Red Potato Wedges
3/4 C. prepared chimichurri sauce
1 1/4 lb. boneless beef top sirloin steaks, cut into cubes
1 medium red onion, cut into wedges
12 baby portabella mushrooms
Directions
In a 2-quart microwave-safe bowl, add the potato wedges and water
and microwave covered on High for about 4 minutes
Drain the potatoes well and keep aside to cool slightly.
In a 1 gallon plastic re-sealable bag, add the beef, cooled potatoes,
mushrooms, onion and chimichurri sauce.
Seal the bag and gently, shake to coat.
Refrigerate for about 30 minutes.
Set your gas grill to medium heat.
Thread the beef, potatoes, mushrooms and onion onto 6 pre-soaked
wooden skewers.
Cook the skewers onto the grill for about 10 minutes, flipping once
half way through.
Serve with a drizzling of the additional chimichurri sauce.
Timing Information:
Preparation 10 mins
Total Time 20 mins
Calories 168.0
Fat 4.4g
Cholesterol 56.7mg
Sodium 68.7mg
Carbohydrates 8.2g
Protein 24.6g

CHIMICHURRI MARINADE SIRLOIN
Ingredients
2 lb. boneless beef sirloin
Sauce:
2/3 C. olive oil
1/3 C. parsley, minced
1/3 C. cayenne pepper sauce
3 tbsp lemon juice
2 tsp dried oregano leaves
4 garlic cloves, peeled & crushed
Directions
For the marinade: in a food processor, add all the ingredients and
pulse until well combined.
In a bowl, reserve about 2/3 C. of the marinade mixture.
With a sharp knife, make 1/8-1/4-inch deep cut on both sides of the
steak.
In large re-sealable plastic bag, add the steak and remaining
marinade mixture.
Seal bag and shake to cover well.
Refrigerate to marinate for at least 30 minutes.
Remove the steak from the bag and discard the marinade.
Cook the steak onto the grill over hot coals for about 10 minutes per
side.
Remove from the grill and lace the steak onto the cutting board for
about 5 minutes.
Cut the steak into slices diagonally.
Serve the steak slices alongside the reserved sauce.
Timing Information:
Preparation 40 mins
Total Time 1 hr
Calories 551.5
Fat 46.9g
Cholesterol 101.3mg
Sodium 441.6mg
Carbohydrates 2.6g
Protein 29.3g

BURGERS SANTA DOMINGO II
Ingredients
1 (10 oz.) packages angel hair coleslaw mix
1 lb. beef ground round, crumbled
1 large egg, lightly beaten
1/4 C. chopped cilantro
1/4 C. finely chopped onion
1 tsp chili powder
1 tsp ground cumin
1 tsp seasoning salt
2 tsp lime juice
1/4 C. ketchup
1/4 C. mayonnaise
12 dinner rolls, split
1 avocado, pitted, peeled and sliced
12 slices tomatoes
1 (14 oz.) round Chihuahua queso Blanco cheese, sliced
Directions
Set your grill for medium-high heat and lightly, grease the grill grate.
In a large pan, add the water over medium-high heat and bring to a
boil.
Stir in the cabbage and immediately remove from the heat.
Keep the pan aside for about 5 minutes.
Drain the cabbage well and keep aside.
In a large bowl, add the beef, onion, cilantro, egg, lime juice, cumin,
chili powder and seasoned salt and mix until well combined.
Make 12 equal sized small patties from the beef mixture.
Cook the patties onto the grill, covered for about 2-3 minutes per
side.
Meanwhile, in a small bowl, add the mayonnaise and ketchup and
mix until well combined
Spread the ketchup mixture over the cut sides of each roll evenly.
Arrange the hot burgers onto the bottom half of each roll, followed
by the cheese, avocado, tomato and cabbage.
Cover with top half of the roll and serve.
Timing Information:
Preparation 10 mins
Total Time 20 mins
Calories 441.6
Fat 22.7g
Cholesterol 66.9mg
Sodium 760.4mg
Carbohydrates 39.4g
Protein 20.2g

FRUIT SALAD WITH CHIMICHURRI
VINAIGRETTE
Ingredients
8 oz. beef flank steak
1 tsp ground cumin
1/4 tsp salt
1 medium sweet onion, trimmed and sliced
2 tsp olive oil
1/4 tsp ground black pepper
6 C. Mache
4 ripe plums, pitted and cut into wedges
3/4 C. light mayonnaise
1/4 C. plain Greek yogurt
1 tbsp white vinegar
3 tbsp snipped Italian parsley
1/2 tsp crushed red pepper flakes
1/8 tsp salt
Directions
Set your gas grill for medium-high heat and lightly, grease the grill
grate.
Season the steak with the salt and cumin evenly.
Coat the onion slices with the oil evenly and then, sprinkle with the
pepper.
Arrange the steak and onion slices onto the grill rack directly over
heat.
Cook the steak, covered for about 10 minutes, flipping once halfway
through.
Cook the steak, covered for about 10-14 minutes, flipping once
halfway through.
Remove the onion slices from the grill and place onto a platter.
Then, cut the onion slices roughly.
Remove the steak from the grill and place onto a cutting board for
about 5 minutes.
Cut the steak into thin slices.
Meanwhile, for the chimichurri dressing: in a small bowl, add the
garlic, yogurt, mayonnaise and vinegar and mix until well combined.
Stir in the parsley, red pepper and salt.
In a large serving bowl, mix together the steak, onion, plum and
lettuce.
Serve immediately with a drizzling of the dressing.
Timing Information:
Preparation 15 mins
Total Time 25 mins
Calories 333.8
Fat 22.7g
Cholesterol 61.6mg
Sodium 611.0mg
Carbohydrates 15.2g
Protein 17.0g

PORTUGAL X ARGENTINA KABOBS
Ingredients
1 C. firmly packed Italian parsley, leaves and tender stems
2 medium garlic cloves
1/4 C. extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp water
1/2 tsp crushed red pepper flakes
kosher salt
ground pepper
1 lb. top sirloin steak, cubes trimmed of excess fat
12 oz. chorizo sausages, cut crosswise
Directions
Add the garlic and parsley in a food processor and pulse until finely
chopped.
While the motor is running, add the vinegar, oil and 1 tbsp of the
water and pulse until well combined.
Add the red pepper flakes, 1/2 tsp of the salt and 1/2 tsp of the
pepper and pulse until just combined.
In a small bowl, reserve half of the chimichurri and keep aside.
Season the beef cubes with 1/4 tsp of the salt and 1/8 tsp of the
pepper.
Thread the beef and chorizo pieces onto the metal skewers.
Coat the beef and chorizo pieces with the remaining chimichurri
sauce evenly.
Arrange the skewers onto the grill over direct heat and cook, covered
for about 4-6 minutes, flipping 2-3 times.
Place the reserved chimichurri sauce on top of the skewers and serve
warm.
Timing Information:
Preparation 25 mins
Total Time 31 mins
Calories 514.9
Fat 46.2g
Cholesterol 74.9mg
Sodium 1061.3mg
Carbohydrates 3.1g
Protein 21.0g

LUNCH BOX PITAS
Ingredients
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
12 oz. boneless beef sirloin, sliced and cut into strips
2 tbsp olive oil, divided
2 C. yellow onions, cut in thin lengthwise
24 inches pita bread rounds
1/2 C. chimichurri sauce
Sauce:
2 C. loosely packed flat leaf parsley, and tender stems
1/4 C. coarsely chopped onion
2 tbsp extra-virgin olive oil
1/4 C. red wine vinegar
1 tbsp oregano leaves
4 garlic cloves
1/2 tsp cayenne pepper
1 pinch sugar
salt and pepper
Directions
For the Chimichurri sauce: in a food processor, add all the
ingredients and pulse until smooth.
In a large bowl, mix together the cumin, coriander, salt and pepper.
Add the sirloin strips and coat with the spice mixture slightly.
In a large skillet, heat 1 tbsp of the oil over medium-high heat and
cook the onions for about 6 minutes, stirring occasionally.
In the same skillet, add the beef and remaining 1 tbsp of the oil and
cook for about 3 minutes, stirring occasionally.
Remove from the heat and keep the aside, covered.
Meanwhile, place the pitas onto a microwave-safe plate and with a
paper towel, cover them.
Microwave on High for about 1 minute.
Cut each pita in half to form 2 pockets.
Fill each pocket with the beef mixture.
Place about 1 tbsp of the chimichurri sauce over each pocket and
serve.
Timing Information:
Preparation 30 mins
Total Time 45 mins
Calories 440.5
Fat 18.1g
Cholesterol 51.0mg
Sodium 658.2mg
Carbohydrates 42.8g
Protein 26.0g

BURGERS ARGENTINO
Ingredients
Sauce:
2 garlic cloves, peeled
1 jalapeño pepper, stemmed, halved and seeded
3/4 C. packed stemmed parsley leaves
1/2 C. olive oil
2 tbsp red wine
1/4 tsp salt
1 1/2 tsp dried oregano leaves
1/2 tsp dried red pepper flakes
Patties:
1 1/2 lb. lean ground beef
salt
fresh ground black pepper
4 oz. Gouda cheese, cubes
4 Kaiser rolls, split
Directions
For the chimichurri sauce: in a food processor, add the jalapeño chile
and garlic and pulse until finely minced.
Add the parsley and pulse until finely minced.
Add the vinegar, oil and salt and pulse until well blended.
In a small bowl, add the sauce mixture and stir in the oregano and
red pepper flakes.
Keep aside for about 2 hours before using.
For the burgers: set your barbecue grill for medium-high heat and
lightly, grease the grill grate.
In a large bowl, add the ground beef, 3 tbsp of the chimichurri sauce,
salt and pepper and mix until well combined.
Make 8 (5-inch) equal sized patties from the mixture.
Place the cheese over 4 patties evenly.
Cover with the remaining patties and press the edges to seal the
cheese.
Cook the patties onto the grill for about 5 minutes per side.
In the last 1 minute of cooking, place the buns onto the grill, cut
sides down.
Place 1 patty in each bun and serve alongside the remaining
chimichurri sauce.
Timing Information:
Preparation 20 mins
Total Time 30 mins
Calories 888.0
Fat 62.9g
Cholesterol 148.1mg
Sodium 808.0mg
Carbohydrates 32.7g
Protein 44.9g

SOUTH AMERICAN BEEF KEBABS
Ingredients
1/3 C. lemon juice
3 C. cilantro, packed
3 garlic cloves
1 tsp crushed red pepper flakes
1 tsp dried oregano
1 tsp kosher salt
1/2 C. vegetable oil
1 1/2 lb. sirloin steaks, cut into cubes
8 bamboo skewers, soaked in water for 30 minutes
Directions
In a blender, add the garlic, cilantro, oil, lemon juice, oregano,
pepper flakes and salt and pulse until pureed.
In an airtight container, place about 2/3 C. of the sauce and reserve in
the refrigerator.
In a zip lock bag, add the beef cubes and remaining sauce and seal
the bag after squeezing out the excess air.
Shake the bag well to coat and refrigerator to marinate for at least 4
hours or overnight, shaking the bag occasionally.
Remove the beef cubes from the bag and discard the excess
marinade.
Thread the beef cubes onto pre-soaked skewers, leaving a little
space.
Season the beef cubes with the salt evenly.
Cook the skewers onto the grill for about 3-4 minutes per side.
Serve immediately alongside the reserved chimichurri sauce.
Timing Information:
Preparation 4 hrs.
Total Time 4 hrs. 8 mins
Calories 594.6
Fat 49.0g
Cholesterol 127.5mg
Sodium 530.8mg
Carbohydrates 2.8g
Protein 35.0g

KIELBASA STEW
Ingredients
1 lb beef stew meat, seasoned with salt and pepper
8 oz beef kielbasa, sliced into 1/2 inch thick rounds
1/4 C. orange juice
1 1/2 C. diced onions
1 (14 1/2 oz) cans diced tomatoes
1 (15 oz) cans black beans, drained and rinsed
1 (15 oz) cans black beans, drained and rinsed and pureed
2 tbsp minced garlic
1 tbsp chili powder
1 tbsp red wine vinegar
sliced jalapeno
orange wedge
orange zest
Directions
Place a large pan over high heat. Heat the oil in it. Cook in it the
stew meat in batches for 6 min until it browned. Drain it and place it
aside.
Cook the kielbasa in the same pan for 4 min per batch. Drain it and
place it aside.
Stir the orange juice in the same pan to deglaze it.
Stir the onions, tomatoes, beans, garlic, and chili powder in a slow
cooker. Add to it the stew meat with orange juice, beans, a pinch of
salt and pepper.
Put on the lid and cook the stew on high for 5 h.
Once the time is up, stir in the vinegar. Serve your stew hot.
Enjoy.
Timing Information:
Preparation 30 mins
Total Time 4 hrs 30 mins
Calories 409.8
Fat 16.9g
Cholesterol 73.2mg
Sodium 429.9mg
Carbohydrates 34.5g
Protein 31.6g

GERMAN PUB FOOD
(TOPPED SMOKED SAUSAGE)
Ingredients
1 1/2 lbs. beef kielbasa, smoked and halved lengthwise
1 tbsp butter
3 tbsp sugar
1 onion, sliced
3 C. sauerkraut, drained
3 tbsp parsley leaves, chopped
Directions
Before you do anything, preheat the grill.
Grill the kielbasa for 4 to 6 min on each side.
Place a large pan over medium heat. Stir in it the sugar with butter.
Heat them until they melt.
Stir in it the onions and cook them for 8 to 10 min until they become
caramelized.
Add the sauerkraut and cook them for 5 to 6 min.
Stir in the kielbasa. Cook them for 1 to 2 min.
Serve your grilled caramelized kielbasa and onion salad warm.
Enjoy.
Timing Information:
Preparation 10 mins
Total Time 35 mins
Calories 474.5
Fat 32.6 g
Cholesterol 125.2 mg
Sodium 2742.8 mg
Carbohydrates 23.5 g
Protein 23.3 g

SOUTHWEST SIRLOIN
Ingredients
3 tbsp chili powder
2 tsp brown sugar
2 tsp pepper
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp ground cumin
1 lb. boneless beef top sirloin steak
salsa
Directions
Get a mixing bowl: Mix in it the chili powder, brown sugar, pepper,
garlic, salt, oregano, and cumin.
Massage the mixture into the steak and let it sit for at least 30 min.
Before you do anything, preheat the grill and grease it.
Grill it for 6 to 8 min on each side. Serve it warm with some salsa.
Enjoy.
Timing Information:
Preparation 10 mins
Total Time 20 mins
Calories 180.1
Fat 5.5 g
Cholesterol 68.0 mg
Sodium 453.9 mg
Carbohydrates 6.6 g
Protein 26.1 g

GRILLED SAUSAGE SANDWICHES
Ingredients
1 lb. whole beef kielbasa, halved lengthwise
1/4 C. olive oil
2 tbsp Dijon mustard
2 tbsp bottled horseradish, drained
1 tbsp white wine vinegar
2 1/2 tsp honey
1 pinch garlic powder
1/4 tsp salt
ground black pepper
1 head Boston lettuce, torn into small pieces
2 firm ripe plum tomatoes, sliced
4 crusty French rolls
Directions
Get a blender: Combine in it the olive oil with mustard, horseradish
sauce, vinegar, honey, garlic powder, and salt.
Blend them smooth to make the dressing.
Get a large mixing bowl: Combine in it the lettuce leaves with half
of the dressing. Toss them to coat.
Toast the buns on the grill for 1 to 2 min on each side. Grill the
kielbasa for 4 to 5 min on each side.
Grill the kielbasa pieces for 3 to 4 min on each side.
Spread the remaining dressing over the bottom buns.
Top them with lettuce, followed by kielbasa pieces, tomatoes, and
cheese if you desire.
Cover them with the top buns then serve them.
Enjoy.
Timing Information:
Preparation 25 mins
Total Time 32 mins
Calories 510.9
Fat 35.2 g
Cholesterol 78.4 mg
Sodium 1832.3 mg
Protein 19.1 g

HIBACHI SIRLOIN
Ingredients
1 1/4 lbs. boneless beef top sirloin steaks, well-trimmed, cut
Marinade:
3 tbsp soy sauce
2 tsp olive oil
1/2 tsp chili oil
2 tbsp garlic powder, crushed
3/4 tsp pepper
1/3 cilantro, chopped
Sauce
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp brown sugar, packed
1/4 tsp pepper
Topping
to taste a lime slice
to taste cilantro leaves
Directions
Get a mixing bowl:
Whisk in it 3 tbsp soy sauce, olive oil and hot chili oil.
Get another bowl: Stir in it the garlic powder with 3/4 tsp of pepper.
Get a shallow roasting dish: Place in it the beef steaks.
Add to it half of the soy mixture with half of the garlic mixture. Stir
them to coat.
Put on the lid and let them sit for 25 min to marinate.
Drain the steak pieces and grill them for 9 to 12 min on each side.
Transfer them to a serving plate. Top them with the remaining soy
and garlic mixture.
Serve them right away.
Enjoy.
Timing Information:
Preparation 1 mins
Total Time 5 mins
Calories 236.9
Fat 8.1 g
Cholesterol 85.0 mg
Sodium 1088.1 mg
Carbohydrates 5.7 g
Protein 34.0 g

NACHO FOR THE SUMMER
Ingredients
white corn tortilla chips
1 lb. zesty hot sausage
1 lb. ground beef
2 (4 oz.) cans mild green chilies
1 (1 1/4 oz.) packets taco seasoning
2 C. salsa
1 bunch green onion, chopped
4 C. shredded Mexican blend cheese
8 oz. sour cream
aluminum foil
cooking spray
Directions
Get two large sheets of foil. Coat them with a cooking spray.
Divide the nachos between the sheets of foil. Top them with the
remaining ingredients.
Pull the foil edges over the mixture and pinch it to seal it on top.
Grill them for 12 to 16 min on each side. Serve them warm.
Enjoy.
Timing Information:
Preparation 15 mins
Total Time 30 mins
Calories 1612.3
Fat 129.7 g
Sodium 4498.4 mg
Protein 88.6 g

MISSOURI STYLE T-BONE STEAKS
Ingredients
4 beef T-bone steaks
Mustard
3/4 C. extra virgin olive oil
1 1/2 tbsp Dijon mustard
1/8 tsp kosher salt
Directions
Get a mixing bowl: Whisk in it the oil with mustard, Worcestershire
sauce, salt, and pepper.
Coat the steak with the sauce mixture. Grill it for 7 to 9 min on each
side.
Serve them warm.
Enjoy.
Timing Information:
Preparation 10 mins
Total Time 25 mins
Calories 364.7
Fat 40.6 g
Cholesterol 0.0 mg
Sodium 178.1 mg
Carbohydrates 1.3 g
Protein 0.2 g

CALIFORNIA FOOD TRUCK FAJITAS
Ingredients
1/2 lb. boneless beef top sirloin steak, strips
2 slices onions, separated into rings
1/2 medium green bell pepper, strips
2 tbsp fajita seasoning mix
2 tbsp lime juice
4 (8 inches) flour tortillas
4 tbsp sour cream
4 tbsp chunky salsa
Directions
Get a large zip lock bag: Combine in it the steak with onion, bell
pepper, and fajita seasoning.
Seal the bag and shape it to coat. Arrange the steak and veggies on
the grill.
Let them cook for 5 to 7 min on each side until they are done to your
liking.
Get a mixing bowl: Place the steak on a serving plate with the grilled
veggies.
Pour over them the lime juice and stir them to coat.
Arrange steaks strips on tortillas with sour cream.
Fold them tightly and toast them on the grill for 1 to 2 min on each
side.
Serve them warm.
Enjoy.
Timing Information:
Preparation 30 mins
Total Time 30 mins
Calories 682.8
Fat 32.2 g
Cholesterol 86.5 mg
Sodium 984.7 mg
Protein 32.5 g

GRANDMA’S FAVORITE
(PEPPERY STEAK)
Ingredients
1 tsp ground black pepper
3/4 tsp chili powder
1/4 tsp salt
1 1/2 tsp Worcestershire sauce
2 tbsp olive oil
1 1/2 tsp minced garlic
2 tsp minced tarragon
2 (16 oz.) bone-in rib eye steaks
Directions
Get a mixing bowl: Mix in it the pepper with chili powder, salt,
Worcestershire sauce, olive oil, garlic, and tarragon.
Massage the mixture into the steaks. Let them sit in the fridge for 60
min.
Grill the steaks for 6 to 8 min on each side. Serve them warm.
Enjoy.
Timing Information:
Preparation 1 hr
Calories 1379.2
Fat 113.9 g
Sodium 598.4 mg
Carbohydrates 3.6 g
Protein 80.2 g

BINGHAMTON CHICKEN SANDWICH
(SPIEDIES)
Ingredients
1 C. canola oil
1/4 C. white vinegar
1 tsp fresh lemon juice
1 clove garlic, chopped
1 1/2 tsps dried basil
1 1/2 tsps dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp onion powder
2 bay leaves
1/2 tsp kosher salt
8 wooden skewers, soaked in water
2 lbs cubed beef
8 (1 inch thick) slices French bread
Directions
Get a bowl, combine: pepper, canola, salt, vinegar, bay leaves, lemon
juice, onion powder, garlic, parsley, basil, thyme, and oregano.
Stir the mix until it is smooth then add in your pieces of beef and stir
everything again to coat the meat evenly.
Place a covering of plastic on the bowl and put everything in the
fridge overnight.
Not get your grill hot and coat the grate with oil.
Stake your pieces of beef onto skewers and cook them on the grill
for 17 mins.
Turn the skewers as they cook.
Place the entire skewer on a piece of bread and remove it to leave
only the meat.
Enjoy.
Timing Information:
Preparation 10 m
Cooking 20 m
Total Time 8 h 30 m
Calories 622 kcal

Fat 50.4 g
Carbohydrates 17.7g
Protein 24.4 g
Cholesterol 76 mg
Sodium 379 mg

DELI STYLE REUBEN
Ingredients
1/2 C. mayonnaise
4 tbsps ketchup
2 tbsps sweet relish
1 tbsp prepared horseradish
2 tsps prepared mustard
8 slices rye bread
1 1/2 lbs thinly sliced deli corned beef
4 slices Swiss cheese
1 (8 oz.) cans sauerkraut, rinsed, and well drained
2 tbsps butter
Directions
Get a bowl combine: mayo, ketchup, relish, and horseradish.
Coat four pieces of bread with mustard then layer the following on
each: sauerkraut, beef, cheese, mayo mix.
Top the layer with another piece of bread to form a sandwich.
Add the butter to a frying pan and once it is melted toast the Reuben
for a few mins each side until the cheese is melted and the bread is
slightly crunchy.
Enjoy.
Timing Information:
Preparation 15 mins
Total Time 15 mins
Calories 984.5
Cholesterol 215.2mg
Sodium 4710.5mg
Carbohydrates 56.2g
Protein 50.5g

MANHATTAN ISLAND BURGERS
Ingredients
1 lb ground beef
4 soft sun-dried tomatoes, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 egg
3 tbsps bread crumbs
1 dash Worcestershire sauce
1 dash hot pepper sauce
salt and pepper to taste
1 tsp vegetable oil
8 English muffins, split and toasted
Directions
Get a bowl, combine: pepper, beef, salt, sun dried tomato,
Worcestershire sauce, green onions, bread crumbs, garlic, egg, and
bell peppers.
Work the mix with your hands then shape everything into 8 patties.
Now begin to fry your burgers in veggie oil for 7 mins each side.
Serve the burgers on English muffins that have been toasted.
Enjoy.
Timing Information:
Preparation 25 m
Cooking 10 m
Total Time 35 m
Calories 336 kcal

Fat 17.5 g
Carbohydrates 29g
Protein 15.4 g
Cholesterol 71 mg
Sodium 282 mg

JAMAICAN BEEF PATTIES I
Ingredients:
3 lbs lean ground beef
2 C. seasoned bread crumbs
1 (28 oz.) can tomato sauce
1 bunch (1-inch) pieces green onions
1/4 C. soy sauce
1/4 C. Maggi™ liquid seasoning
1 tbsp salt
1 tbsp pepper
1 tsp vinegar-based hot pepper sauce
2 recipes pie crust pastry
2 eggs
1/4 C. water
Directions:
Get a big bowl. Combine the following: hot sauce, ground beef,
pepper, bread crumbs, salt, tomato sauce, Maggi seasoning, soy
sauce, and green onions.
Mix evenly with two spoons, or use hands.
Heat your oven to 425 degrees.
Flatten pie dough to 1/8 an inch, make six circles. Add a tbsp of
filling to the middle of each.
Fold dough into a semi-circle and press down on the outside edge to
seal.
Freeze patties for later use or lightly coat them with whisked eggs
and put them in the oven for 40 mins.
NOTE: If the pie is fresh from the freezer then add 10 more mins in the
oven.
Timing Information:
Preparation Cooking Total Time

25 mins 40 mins 1 hr 5 mins
Calories 215 kcal

Cholesterol 33 mg
Fat 12.5 g
Fiber 1.6 g
Protein 9.9 g
Sodium 667 mg

GREEK MOUSSAKA I
Ingredients
3 eggplants, peeled and cut into 1/2 inch thick slices
salt
1/4 C. olive oil
1 tbsp butter
1 lb. lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1/4 tsp ground cinnamon
1/2 tsp fines herbs
2 tbsps dried parsley
1 (8 oz.) can tomato sauce
1/2 C. red wine
1 egg, beaten
4 C. milk
1/2 C. butter
6 tbsps all-purpose flour
salt to taste
ground white pepper, to taste
1 1/2 C. freshly grated Parmesan cheese
Directions
On a working surface, layered with paper towels, lay out all your
pieces of eggplant.
Top the eggplants with salt and let them sit for 40 mins.
Now sear the veggies in olive oil then place them on some new paper
towels.
Top your beef with pepper and salt and then fry it in butter with the
garlic and onions.
Once the beef is fully done add in: parsley, wine, cinnamon, tomato
sauce, herbs, and nutmeg.
Let this all cook for 23 mins.
Let the mix cool off then add in the whisked eggs.
Get a casserole dish and coat it with nonstick spray then set your
oven to 350 degrees before doing anything else.
Now get another pot and begin to heat your milk.
In a separate pan mix flour and butter together until smooth and set
the heat to low.
Add in your milk slowly while stirring.
Continue heating and stirring until everything is thick.
Now add in the white pepper and some salt.
Place most of your eggplant in the dish and top the eggplants with:
the veggies, the meat, half of your parmesan, more eggplant, and the
rest of the cheese.
Cover everything with the milk sauce and then some nutmeg.
Cook the layers for 60 mins in the oven.
Then let the dish sit for 10 mins before serving.
Enjoy.
Timing Information:
Preparation 45 m
Cooking 1h
Total Time 1 h 45 m
Calories 567 kcal

Fat 39.4 g
Carbohydrates 29.1g
Protein 23.6 g
Cholesterol 123 mg
Sodium 1017 mg

CHINESE STORE BEEF AND BROCCOLI I
Ingredients
2 cups brown rice
4 cups water
2 tbsps cornstarch
2 tsps white sugar
6 tbsps soy sauce
1/4 cup white wine
1 tbsp minced fresh ginger
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tbsps chopped onion
1 (8 ounce) can sliced water chestnuts, undrained
1 cup Chinese cabbage
2 large heads bok choy, chopped
Directions
Get your rice boiling in water, set the heat to low, cover the pan, and
let the rice cook for 40 mins until done.
Get a bowl, combine the following ingredients: soy sauce,
cornstarch, wine, and sugar.
Mix everything evenly then add the ginger and beef to the marinade.
Get a wok and heat 1 tsp oil.
Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots.
Mix in: bok choy, Chinese cabbage, and the water chestnuts.
Place a lid on the pan and let everything fry for 4 mins.
Now remove everything from the pan and add in 1 tsp oil.
Begin to fry the beef for 4 mins. Then add the veggies back into the
mix and continue frying everything for 3 more mins.
Enjoy with cooked brown rice.
Timing Information:
Preparation 25 m
Cooking 7m
Total Time 32 m
Calories 317 kcal

Fat 16.8 g
Carbohydrates 35.2g
Protein 7.2 g
Cholesterol 0 mg
Sodium 724 mg

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CLUB AND KEEP ON COOKING WITH 6
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BEEF

TASTE THE WONDERS OF BEEF WITH UNIQUE

The first set of cookbook is for the lovers of easy cooking.

Once you are ready, jump right in and start cooking.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 307 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 290 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 232 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 437 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 322 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 479 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 778 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 742 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 681 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Calories 561 kcal

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 10 mins

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 15 mins

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 15 mins

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 10 mins

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 10 mins

* Percent Daily Values are based on a 2,000 calorie diet.

Total Time 10 hrs.

* Percent Daily Values are based on a 2,000 calorie diet.