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Hi! Thank you for stopping by my site. Cooking is one of my hobby! I love to cook, bake and try new recipes. These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and presenting them to you with simple instructions and lots of pictures.


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// meats


Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests.
meats | Comments (5)


I have been wanting to make this dish ever since I saw the film Julie and Julia! I can't wait to try this recipe!
What a delightful recipe!


Attention sausage and sauerkraut lovers!


The first time I saw a "cowboy steak" at our local butcher, all I could think was, "wow, that's one BIG steak". Looking like a two-inch thick steak ping-pong paddle, the cowboy cut of steak is actually a beef rib-eye, bone-in, with the bone Frenched, so that if you were the cowboy eating this steak, you could just hold it by the bone. (So cowboys don't use forks and knives?)
 In any case, we love cooking meat bone-in for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri  sauce, appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys.


This recipe is the best meatloaf I have ever tasted. The only thing that I did different was to make a double batch of the sauce. My nephew loves this dish!


I promise you that it will taste mind-blowingly, lip-smackingly, soul-satisfyingly good.



When the days are cold, dark, and damp, all we really want to do around here is to curl up with a nice big pot of stew. Known as "Carbonnade a la Flamande", this Belgian beef stew is made with hearty Belgian ale and plenty of onions. The flavor is a little sweet and sour, the sweet from the onions and either a little added sugar or tomato paste, and the sour from a touch of mustard or vinegar.


My friend made the most succulent, tender, "Wow" beef short ribs this week. Yes, it is a 2 day process, but the actual hands-on cooking time is at most two hours, and is broken up over two days. It is really quite easy to make. The key step is after the initial slow cooking, to let the ribs cool and then chill overnight in the refrigerator. This makes it much easier to remove the generous amount of excess fat that ends up solidifying in the chilling process. The beef ribs also spend the whole night absorbing the flavor of the stock. You must use a good bottle of wine, the better the wine, the better the result. Veal stock can be hard to find, we got ours at our local butcher. Use it if you can get it, if not, beef stock will do.


This flank steak recipe is one of our favorites for company and family get-togethers. A large flank steak is first butterflied, then marinated in an olive oil and vinegar marinade, then layered with prosciutto, basil, Parmesan, roasted red bell peppers, and parsley, then rolled up, tied, and roasted in the oven. To serve, the steak is cut into rounds.


I made this for four of us, and both the steak and the accompanying celery salad were huge hits. What flavor!! The blue cheese was a nice complementary flavor to the bite of the steak marinade!

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