Lusciousslowsimmeredbeefsammiches Recipes

Steps:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

Steps:

• Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
• Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
• Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
• Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Steps:

• In a blender, combine banana, apple, kiwi, mixed berries and orange juice. Blend until smooth. Add soy milk, yogurt, tofu, peanut butter, aloe vera juice, flaxseed oil, and barley grass powder. Blend again until well blended. Pour into glasses and serve.

Steps:

• Heat oil in a large nonstick fry pan over medium high heat, add beef and brown well on all sides.
• Meanwhile, in a 4 quart or larger slow cooker, combine onions celery, garlic, allspice, ginger and pepper.
• In a small bowl, mix cider and molasses.
• Place beef on top of onion mixture, pour in cider mixture.
• Cover and cook at low setting until beef is tender when pierced, about 9 1/2 to 10 hours.
• Lift roast to a warm platter and keep warm.
• Skim and discard fat from liquid.
• Then blend in cornstarch mixture.
• Increase cooker heat to high, cover and cook, stirring several times, until sauce is thickened (about 15 more minutes).
• Season to taste with salt and pepper.
• To serve:.
• Remove and discard string from beef; slice beef across the grain.
• Spoon some of the sauce over meat, sprinkle with parsley.
• Serve remaining sauce in a bowl or pitcher to add to taste.
• The onion-y brown sauce is good served over baked or mashed potatoes or broad noodles.
• Complete menu with chilled sparkling cider, a platter of sliced cucumbers and bell pepper rings and a crusty loaf.

Steps:

• Preheat oven to 350 degrees F.
• Place roast, broth, soy sauce, water, garlic, oregano, bay leaves, and black pepper in a large Dutch oven.
• Cover and cook for about 1 hour at 350 degrees F, then reduce heat to 325 degrees F and cook, covered, for another 2 to 2-1/2 hours, until meat is tender and falling apart.
• Let cool overnight in refrigerator.
• The next day, remove separated fat from the top of liquid, shred beef and reheat, covered, until heated through.
• Assemble sandwiches with meat and cheese on butter-toasted hoagie rolls; heat sandwiches to melt cheese, then serve and expect no leftovers!

Steps:

• Place the Italian sausage in a large, nonstick skillet or Dutch oven. Drizzle with the 1/4 cup olive oil and saute over VERY low heat for 5 minutes, turning occasionally. Add the tomato paste and stir. If necessary, to avoid sticking, add another drizzle of olive oil and stir well. Simmer, covered, stirring occasionally, for approximately 30 minutes, until the tomato paste darkens and looks almost black.
• Meanwhile, put the remaining vegetables in a blender and add the 2 cups tomato juice. Blend until the vegetables are no longer solid. Add the two tablespoons of sugar, the salt and the red pepper flakes. Pour this mixture over the sauce and stir well to blend. Simmer, partially covered, for 2-1/2 hours, stirring occasionally.
• Add the red wine in the last hour of cooking. Continue to simmer at least one hour, partially covered, stirring occasionally, until sauce reaches desired consistency. At this point, you can add any additional meat that has been pre-cooked, such as ground beef, sausage, or any vegetables such as mushrooms, as desired.
• This makes a large amount so you can freeze extra sauce in ziplock bags for the freezer. Simply thaw and reheat to use in lasagne, as pizza sauce, for spaghetti & meatballs, etc.