Everyday Cooking Recipes

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes. Ingredients: 1 tablespoon coconut oil 1 medium yellow onion, thinly sliced 1 tablespoon minced fresh ginger root 4 cloves garlic, minced 2 tablespoons mild curry powder ¼ teaspoon red pepper flakes 2 ½ cups vegetable broth 2 tablespoons reduced-sodium soy sauce or tamari […]

Beef liver simmered in a sweet and tangy barbecue sauce will tempt the picky eaters in your family! Even our teenagers like this. Double the sauce ingredients if you wish to have extra to pour over noodles or rice. Ingredients: 3 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon pepper 1 pound beef liver, thinly

This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce – just the steak and a little garlic. Ingredients: 2 (2 inch thick) steaks beef tenderloin 1 tablespoon olive oil 2 cloves crushed garlic 1 teaspoon meat tenderizer Directions: Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer.

No-mushroom tips with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking. Ingredients: 1 tablespoon olive oil 2 pounds beef tenderloin, trimmed and cut into chunks 1 green bell pepper, thinly sliced 1 small onion, thinly sliced 1 teaspoon steak seasoning salt and

Simple recipe for delicious frog’s legs that are breaded with cracker crumbs and cornmeal, then fried in oil. Ingredients: 24 frog’s legs, skin removed 1 (4 ounce) packet saltine crackers, crushed 1 cup all-purpose flour ½ cup cornmeal 1 teaspoon minced onion 2 teaspoons salt 1 tablespoon ground black pepper 2 eggs ½ cup milk

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have

This is a wonderful way to do rump roast in the slow cooker. It creates a wonderful juice while it cooks; serve the juice over individual servings of beef. You’ll want the cut to be between 4 and 5 pounds. Ingredients: 1 tablespoon ground black pepper 1 tablespoon paprika 2 teaspoons chili powder ½ teaspoon

This simple dish is a good accompaniment for grilled chicken or tofu. Ingredients: 1 (8 ounce) package capellini pasta ½ cup fresh shiitake mushrooms, stemmed and sliced 1 red bell peppers, sliced ¼ cup rice vinegar 3 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon grated fresh ginger 1 tablespoon chopped fresh parsley Directions:

Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving. Ingredients: 2 tablespoons olive oil 2 pounds beef stew meat ½ onion, sliced ⅓ cup

Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. This is perfect to serve Italian style, room temperature with a squeeze of lemon and a drizzle of olive oil. Ingredients: 2 pounds beef tenderloin, at room temperature 1 tablespoon vegetable oil 1 teaspoon dried oregano 1 teaspoon salt ½