Skip to content
Archive of posts filed under the Recipes category.
« Older Entries

Lamb and Barley Stew

7 February 2013, 11:06 pm
1lb Lamb stew meat
2 cans fire roasted diced tomatoes
2 cans crushed tomatoes
2tbs Worcestershire sauce
2 cups water
2 cups barley (quick barley)
salt and Italian seasoning to taste
Brown the lamb in 1/2 the Worcestershire sauce and drain.
Add tomatoes and water to lamb and heat over med-high heat.
Add the rest of the Worcestershire sauce and the barley.
It takes about 30min for the barley to cook; as the barley finishes cooking add salt and seasoning to taste.
You can also add more water if you want more of soup consistency.
Enjoy,
David, Norman, OK
Comment

Stuffed Lamb Chops

31 December 2011, 7:13 pm

I recently made Stuffed Lamb Chops and wanted to share the recipe with you, as they were absolutely delicious. I started with herb seasoned stuffing, and added craisins and pine nuts. In a skillet I sauteed chopped celery, onions, and a generous amount of fresh garlic in butter until softened. In a separate bowl I mixed an egg with about a quarter to half cup of water, added the sauteed vegetables, and then added that mixture to the stuffing, craisins and pine nuts.

After lightly oiling a glass baking pan I placed a layer of chops on the bottom and covered them with stuffing, adding another layer of chops, then another layer of stuffing, until all the chops and stuffing were used. I covered the dish and baked this delight at 350 degrees for about an hour, serving them with baked sweet potatoes and a spinach salad. Try it out yourself – I do not think you will be disappointed. In fact, I think you will be amazed at how easy it is to “dish up” this truly gourmet meal.

Comment

Recipes

23 July 2010, 7:12 pm

Comment

Heart Stew

1 May 2010, 3:48 pm
3 pounds beef heart
6 tablespoons flour
1 teaspoon cumin, ground
salt
pepper
oil
3/4 cup dry red wine
1 1/2 cups water
2 medium onions, chopped
2 celery stalks, chopped
4 carrots, sliced
2 large potatoes cut into large cubes
1 medium turnip, cubed
1 package lima beans, frozen
3 beef bouillon cubes OR 2 teaspoons beef base
1 1/2 teaspoon instant coffee granules
dijon mustard
tabasco sauce
 
Directions: Cut heart muscle into 3/4″ cubes. Rinse several times with cold water, drain and dry cubes. Add flour, salt, pepper and cumin to plastic bag and drop in meat cubes. Shake vigorously to coat meat. Shake off excess flour and saute meat in moderately hot skillet. Do not crowd meat or you will end up boiling it. Place browned pieces in slow cooker. Add wine to slow cooker. Add water. Saute onions and celery and add to slow cooker. Add carrots, potatoes, turnip, beans, beef base, coffee granules, mustard and Tabasco to slow cooker. Cover and cook on high for 4 hours or 6 hours on low. Stir with spatula several times while cooking. Bon appetit! No one will guess it is heart – and SO good for you.
Comment

8 April 2010, 7:18 pm

Thank you SO much for the contest, we will certainly be trying out the other recipes. I have to be honest, I was never very talented in the kitchen. In fact, not long after we were married Greg told me that not everything needs to be cooked on ‘high’, that’s why there was an adjustable knob. I thought the lower temp was for people who had more time to spend in the kitchen. Since we have been purchasing from you guys I have come to realize that maybe it wasn’t ALL my fault. It wasn’t me, it was the supermarket meat I was buying :) Who knew, that when I was given the right product and figured out the whole knob thing, I could actually have a winning recipe. Thanks for taking such great care to deliver wonderful meats!! Bettye Chalk, Oklahoma City

Comment

Lebanese Cabbage Rolls

1 April 2010, 4:20 am
Filling:
¾ cup cooked rice
1t salt
1T soft butter
¼ t black pepper
¼ t cinnamon
1/8 t allspice
1 small can tomato sauce
*AND*
1lb GRM awesome hamburger (browned)
For the Rolls:
1 large head of cabbage
1T salt
3 peeled garlic cloves
6oz can tomato paste
1c boiling water
1/3 to ½ cup fresh lemon juice (not concentrate)
Dash of cinnamon
To Make the Filling:
Mix rice, butter, salt, pepper, and cinnamon. Mix in GRM awesome hamburger and tomato sauce. Add water a little at a time so that the filling is sticky/pliable. Taste, add more salt, cinnamon, or allspice if needed.
For the Rolls:
Bring enough water to cover the cabbage head to a boil with 1T of salt. Cut out the core from the cabbage, making sure you go deep enough (this helps when you are separating the leaves when cooking). Place cabbage, core end down, in boiling water. Cook about 4 minutes then use tongs to pull leaves off one at a time as they wilt and place on paper towels. This takes a few minutes but be patient and don’t tear your leaves. This is experience talking here.
After you’ve cooked and separated the leaves, cut the large ones in half down the center rib. The smaller leaves you may have to shave the center rib with the tip of your knife, this makes them roll evenly. The leaves should be about the size of your hand.
Line your baking dish with the ragged leaves you aren’t using to roll. This keeps your rolls from burning. Place a heaping tablespoon of filling on the leaf, fold in side edges and then roll up nice and tight (like a burrito or a cigar) and lay neatly in rows and layers. Tuck the garlic cloves randomly between rolls.
For the sauce:
Combine tomato paste, boiling water and lemon juice. Add a dash of cinnamon and salt to taste. You can also add more lemon if you like it tart. Pour over rolls to cover. Cover with extra leaves to keep the rolls from drying out.
Cover and bake in preheated 300 degree oven for about an hour. Remove top leaves before serving.
Hope you enjoy!!
Bettye and Greg Chalk
Comment

Beef Summer Sausage

1 April 2010, 4:16 am
2 lbs grass-fed beef
2 tsp salt
1/2 tsp cayenne pepper
1 tsp fresh ground black pepper
2 tsp onion powder
2 tsp raw sugar
2 tsp dijon mustard
3 tsp mesquite liquid smoke
optional:
8 cloves fresh garlic, smashed in garlic press
2 green chilis diced (w/ or w/o seeds depending on your spice pref.)
1. In a large bowl combine everything but the liquid smoke and mix well. Pour the liquid smoke over the mixture but don’t mix in. Cover and refrigerate for at least 24 hours.
2. Preheat oven to 160 degrees F.
3.Mix the beef mixture well. Roll into 1.5″ thick logs (your preference on length) and bake on a rack in a pan to help drain grease during cooking.
4. Bake at 160 degrees for 4 hours. Remove from oven and enjoy! Tasty hot when fresh, or cold when chilled for a snack!
Thanks for your awesome meat – it is fun to cook with!
Eleanor Schnose
Comment

Taco Soup

1 April 2010, 4:14 am
2 pounds ground beef
1/2 onion diced
2 cans hominy
2 cans pinto beans
1 can corn
1 can cream corn
1 can petite diced tomato
1 can rotel
1 pkg. (dry) ranch dressing
1 pkg. taco seasoning
Brown beef and onion. Drain. Combine all in a 4 qt. crock pot. (I drained the veggies and then added water as needed after all had been combined)
Cook on low all day.
Amy Hall
Comment

Minestrone Stew

1 April 2010, 4:09 am
1 pounds ground beef
1/2 onion diced
3 cans minestrone soup
1 can rotel
1 can pinto beans
1 can water
salt and pepper
Brown hamburger and onion. Drain. Pour all ingrediants into a large pot…or crock pot. Simmer for an hour.
Amy Hall
Comment

Beef Nacho Casserole

1 April 2010, 4:02 am
Homemade Salsa
 1 can (28 ounces) peeled, ready cut tomatoes
1 can (7 ounces) diced, roasted and peeled green chiles
4 green onions, chopped
2 garlic cloves minced
2 tablespoons olive oil
2 tablespoons wine vinegar
½ teaspoon crushed, dried oregano leaves
Mix all ingredients. Can be made ahead and refrigerated until ready to use. Makes about 4 cups.
Beef Casserole
 2 pounds ground beef
2 teaspoons chili powder
½ teaspoon garlic powder
Salt and pepper to taste
2 cups water
4 cups Homemade Salsa, divided use
¼ cup vegetable oil for frying
8 corn tortillas
1 can (16 ounces) spicy refried beans
1 can (6 ounces, drained) black olives, cut in half
2 cups grated cheddar cheese
Brown ground beef in a heavy Dutch oven, and season with chili powder, garlic powder, salt and pepper. Add water and 2 cups Homemade Salsa. Bring to boil, reduce heat to simmer and cook 30 to 45 minutes or until most liquid is absorbed. This can be done one day ahead and refrigerated overnight.
Heat vegetable oil in skillet and add tortillas one at a time, fry until slightly crisp. Drain on paper towels to remove excess oil. When cool enough to handle stack tortillas and cut into 1/8 wedges
Preheat oven to 400 degrees F. In a 13 x9 inch baking dish layer one half of tortilla wedges, half of beans, half of beef mixture and half of olives. Top with half of remaining Homemade Salsa and half of cheese. Repeat for second layer. Bake in preheated oven for 35 to 45 minutes or until cheese is melted and casserole is heated through. Serves 8 to 10 depending on how hungry your guests are and other side dishes served.
Fran Jenkins
Comment
« Older Entries