The Everything Potluck Cookbook
Page 10
Party Fun
You could use this delicious all-purpose marinade for any type of meat at all. In fact, use it to marinate chicken breasts, pork chops, and a flank steak. Grill all of them, then slice and offer a buffet to your party guests. Offer the meat along with fixings to make fajitas for a wonderful dinner.
Thai Grilled Pork
Peanut butter, soy sauce, and curry powder sound like an improbable combination, but they add great flavor and tenderness to pork tenderloin.
MAKE AHEAD
INGREDIENTS | SERVES 6–8
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
¼ cup peanut butter
¼ cup low-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon curry powder
¼ teaspoon cayenne pepper
2 (1-pound) pork tenderloins
1 cup chopped honey roasted peanuts
1. In microwave-safe bowl, combine olive oil with onion and garlic; microwave on high for 2–3 minutes. Stir, then microwave for 1–2 minutes longer until very tender.
2. Remove bowl from microwave and add remaining ingredients except pork and chopped peanuts; mix well.
3. Cut pork tenderloin into 1½-inch cubes. Add to peanut butter mixture and toss; cover and refrigerate for 18–24 hours.
4. When ready to grill, thread tenderloin on skewers. Grill for 8–11 minutes, turning once, until meat thermometer registers 155°F. As pork cooks, remove to a plate coated with peanuts; roll to coat, then serve.
CHAPTER 6
Beef Entrees
Stuffed Meatloaf Pinwheels
Shepherd’s Pie
Potato Caraway Meatballs
Beef Mornay
Beef-Stuffed Peppers
Beef Burgundy
Old-Fashioned Meatball Casserole
Orange Pot Roast
Flat Iron Steak
Cal-Mex Meatloaf
Mushroom Steak
Brie Meatloaf
Ragu Bolognese
Teriyaki Steak
Steak and Bean Enchiladas
Curried Meatballs
Beef with Black Bean Sauce
Indian Steak
Smothered Steak
Stuffed Meatloaf Pinwheels
This delicious make-ahead recipe has a beautiful presentation. Serve with some simmering pasta sauce if you’d like.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
2 eggs
1 (10.75-ounce) can tomato soup
4 cloves garlic, minced
¼ cup grated Parmesan cheese
2 pounds lean ground beef
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cups soft whole wheat bread crumbs
2 tablespoons Dijon mustard
1 cup shredded Cheddar cheese
½ cup shredded Swiss cheese
1. In large bowl, beat eggs with half of the soup, garlic, and Parmesan cheese. Add ground beef and mix until combined.
2. Place meat mixture onto waxed paper; pat into a 14″ × 10″ rectangle and refrigerate.
3. In small saucepan, heat olive oil over medium heat. Add onion and bell pepper; cook and stir until tender, about 5 minutes. Place in medium bowl and add remaining soup, bread crumbs, and mustard; mix well. Stir in cheeses.
4. Spread bread crumb mixture over the meat. Roll up meat, enclosing filling, starting with short side. Do not roll waxed paper into meat. Cover and chill meat mixture for 8–24 hours.
5. When ready to eat, preheat oven to 325°F. Line a 9″ × 13″ baking dish with foil. Cut the meat roll into 1½-inch slices. Place cut side down in prepared baking dish. Bake for 45–55 minutes until meat is thoroughly cooked.
Shepherd’s Pie
A Shepherd’s pie is a rich meat mixture baked with a creamy and cheesy potato crust. It’s a healthy version of a main dish pie.
HEALTHY
INGREDIENTS | SERVES 10
1½ pounds ground beef
2 onions, chopped
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried marjoram leaves
⅛ teaspoon pepper
3 tablespoons Worcestershire sauce
1 cup beef broth
1 cup chili sauce
¼ cup ketchup
1 (10-ounce) package frozen peas and carrots
1 (10-ounce) package frozen green beans
1 (24-ounce) package refrigerated mashed potatoes
⅓ cup sour cream
1 cup shredded Cheddar cheese
1. Preheat oven to 375°F. In large skillet, cook ground beef with onion and garlic until beef is browned. Drain, then return to heat and add flour, marjoram, and pepper. Cook and stir for 4 minutes, then add Worcestershire sauce, beef broth, chili sauce, and ketchup.
2. Simmer for 10 minutes, then add frozen vegetables. Pour into a 2½-quart casserole and set aside.
3. In large bowl, combine potatoes with sour cream and cheese; beat until combined. Spread over meat mixture.
4. Bake for 35–40 minutes or until casserole is bubbling and potatoes are brown and slightly crisp on top.
Keep It Healthy
Make your own mashed potatoes instead of using the refrigerated variety. Just peel and cube 5 potatoes. Boil until tender, then drain and mash with 2 tablespoons butter, salt, pepper, and about 1 cup milk. Use low-fat sour cream and Cheddar cheese too. And you can add more vegetables to the beef mixture.
Potato Caraway Meatballs
Potatoes add moisture, texture, and great flavor to these simple meatballs.
INEXPENSIVE
INGREDIENTS | SERVES 6
1 cup frozen hash brown potatoes, thawed
½ teaspoon salt
⅛ teaspoon pepper
½ teaspoon grated lemon zest
1 teaspoon caraway seeds, divided
1 egg
½ cup minced onion
2 garlic cloves, minced
1 pound ground beef
2 tablespoons olive oil
1 onion, chopped
3 cups beef broth
¼ cup tomato paste
2 tablespoons cornstarch
¼ cup tomato juice
1. Drain the potatoes and place on work surface. Cut into finer pieces. Then combine in large bowl with salt, pepper, lemon zest, ½ teaspoon caraway seed, egg, minced onion, and garlic. Mix well, then work in ground beef.
2. Form into 2-inch meatballs and chill for 2–3 hours. When ready to eat, heat skillet and add olive oil. Add 1 chopped onion; cook and stir until tender. Add meatballs and brown for 5 minutes, turning frequently.
3. In small bowl, combine 1 cup beef broth with tomato paste; stir until blended. Add to skillet along with remaining broth. Cover and simmer for 25–30 minutes until meatballs are tender.
4. In small bowl, combine cornstarch and tomato juice. Stir into skillet along with remaining ½ teaspoon caraway seed and simmer for 5–10 minutes until sauce thickens. Serve over hot mashed potatoes.
Beef Mornay
This rich dish can also be served over baked puff pastry shells or hot cooked rice.
LAST MINUTE
INGREDIENTS | SERVES 6–8
1 pound beef round steak
2 tablespoons lemon juice
¼ cup flour
½ teaspoon salt
⅛ teaspoon pepper
4 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
1 red bell pepper, sliced
1 (12-ounce) can evaporated milk
½ cup light cream
1½ cups beef broth
1½ cups grated Gruyere cheese
⅓ cup grated Parmesan cheese
8 English muffins, split and toasted
Party Fun
&
nbsp; Choose a few skillet dishes and offer a variety of foods to serve them over. Baked puff pastry squares, puff pastry shells, toasted English muffins, hot cooked wild rice, mashed potatoes, or pasta tossed with a little olive oil can all be offered as a comfort food buffet. Keep everything warm in slow cookers and on warming trays.
1. Slice beef into ¼” × 4” strips and toss with lemon juice; let stand for 10 minutes. Drain, sprinkle with flour, salt, and pepper and set aside.
2. In large skillet, melt butter over medium heat. Add beef strips; cook and stir until browned, about 5–6 minutes. Remove beef from skillet and add onions and garlic. Cook and stir for 5 minutes.
3. Add mushrooms; cook and stir for 4 minutes longer. Add red bell pepper; cook for 3 minutes. Add evaporated milk, cream, and beef broth and return beef to skillet.
4. Simmer for 4–5 minutes until sauce has thickened. Stir in cheeses until melted. Serve over toasted English muffins.
Beef-Stuffed Peppers
Bell peppers are usually stuffed with a mixture of vegetables and rice or chicken. Beef adds a hearty touch to this classic recipe.
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 bell peppers, various colors
1 pound lean ground beef
1 onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt V& teaspoon pepper
1 teaspoon dried marjoram leaves
1 cup beef broth
½ cup light cream
1 tablespoon Worcestershire sauce
1½ cups cooked rice
1½ cups shredded Swiss cheese
1 cup water
⅓ cup grated Romano cheese
1. Cut the tops off the peppers and carefully remove membranes and seeds. Blanch the peppers in boiling water for 2 minutes; remove and drain.
2. In large skillet, cook ground beef with onion and garlic until beef is browned, stirring to break up meat. Drain well, then add butter to skillet; let melt.
3. Sprinkle with flour, salt, pepper, and marjoram; cook and stir until bubbly. Add beef broth, cream, and Worcestershire sauce; cook and stir until thickened.
4. Add rice and Swiss cheese; cook and stir until cheese is melted. Use this mixture to fill peppers.
5. Set stuffed peppers in baking dish large enough to hold them snugly upright. Pour water around peppers. Sprinkle peppers with Romano cheese and bake for 35–45 minutes until peppers are tender and tops are browned.
Beef Burgundy
Beef Burgundy is a classic recipe that everyone will love. It’s a good choice for serving a crowd.
EASY
INGREDIENTS | SERVES 8
1¼ cups Burgundy wine
¼ cup olive oil
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
4 cloves garlic, minced
1 teaspoon dried marjoram leaves
2 pounds sirloin strip steak, cubed
3 tablespoons butter
2 onions, chopped
1 (8-ounce) package sliced mushrooms
2 tablespoons flour
⅛ teaspoon pepper
1½ cups beef broth
1. In large bowl, combine wine, olive oil, soy sauce, oyster sauce, garlic, and marjoram leaves; mix well. Add steak; cover and refrigerate for 4–6 hours.
2. When ready to cook, drain meat, reserving marinade. Melt butter in large skillet and add beef; cook until browned on all sides, about 5–6 minutes. Remove meat from pan.
3. Add onions and mushrooms to pan; cook, stirring frequently to remove pan drippings, for 10 minutes. Sprinkle with flour and pepper; cook and stir until bubbly.
4. Add beef broth, reserved marinade, and steak to skillet; cook and stir until mixture starts to simmer. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Serve over hot cooked rice.
Keep It Healthy
Wine, in moderation, is very good for you. Most, but not all of the alcohol will burn off in the high heat of the stovetop. Keep this in mind if you have any recovering alcoholics on the guest list. And use a Burgundy wine that you would drink. The flavor is concentrated during cooking, and you want the best flavor in your recipes.
Old-Fashioned Meatball Casserole
Meatballs, pasta, and cheese bake in a rich mushroom vegetable sauce in this classic casserole.
INEXPENSIVE
INGREDIENTS | SERVES 8
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, minced
1 (8-ounce) can sliced mushrooms, drained
1 (15-ounce) jar Alfredo sauce
½ cup milk
1 teaspoon dried basil
3 cups uncooked egg noodles
1 (16-ounce) package frozen cooked meatballs, thawed
2 cups cottage cheese
2 cups shredded Colby cheese
½ cup grated Parmesan cheese
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
2. Add bell pepper and mushrooms; cook and stir for 3 minutes longer. Add Alfredo sauce, milk, and basil; simmer for 5 minutes, then remove from heat.
3. Cook egg noodles until almost al dente according to package directions. Drain and add to sauce mixture.
4. In greased 3-quart casserole dish, layer ⅓ of the meatballs, cottage cheese, Colby cheese, and sauce. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Bake for 45–55 minutes until casserole is bubbly and top is browned.
Orange Pot Roast
This hearty one-dish meal is satisfying and rich. Add more vegetables to the roast if you’d like.
HEALTHY
INGREDIENTS | SERVES 10
1 (3-pound) beef rump roast
¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
1 cup orange juice
1 teaspoon grated orange rind
2 tablespoons honey
1 teaspoon dried marjoram leaves
2 tablespoons Worcestershire sauce
½ cup beef broth
3 sweet potatoes, peeled and cubed
5 carrots, cut into chunks
2 tablespoons butter
1. Preheat oven to 350°F. Sprinkle roast with flour, salt, and pepper. Heat olive oil in large skillet and brown beef on all sides. Place beef in large roasting pan and set aside.
2. Add onions and garlic to skillet; cook and stir, scraping up drippings, until tender, about 5 minutes. Add orange juice, rind, honey, marjoram, Worcestershire sauce, and beef broth; bring to a simmer. Simmer for 5 minutes.
3. Meanwhile, place potatoes and carrots around beef. Pour orange sauce over and cover tightly. Roast for 2½ hours until meat and vegetables are tender.
4. Remove beef and vegetables from pan and cover to keep warm. Pour drippings into saucepan. Bring to a boil; boil for 3 minutes, then swirl in butter and serve with roast.
Party Fun
This recipe makes an excellent centerpiece for a holiday meal. Buy or borrow a very large serving platter and set the roast in the center. Surround it with the vegetables roasted with the meat, then drizzle some sauce over everything. Serve the rest of the sauce on the side. Garnish the platter with fresh herb sprigs and sliced oranges.
Flat Iron Steak
Flat Iron steak is a fairly new cut, made from trimmed top blade steaks. The cut is tender and juicy and very well flavored.
LAST MINUTE
INGREDIENTS | SERVES 6
¼ cup red wine vinegar
¼ cup minced onion
3 cloves garlic, minced
1 teaspoon dried marjoram leaves
1 teaspoon dried ba
sil leaves
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 pounds flat iron steaks
¼ cup butter, softened
¼ cup basil pesto
½ cup crumbled feta cheese
1 cup grape tomatoes, halved
1. In zip-top bag, combine vinegar, onion, garlic, marjoram, dried basil, salt, pepper, and olive oil. Add steaks, seal bag, and knead to coat. Refrigerate for at least 1 hour, up to 24 hours.
2. Prepare and preheat grill. Meanwhile, combine butter, pesto, feta, and tomatoes; mix well and refrigerate.
3. Drain steak, discarding marinade. Grill steak over direct medium heat for 5–7 minutes per side until desired doneness. Remove from grill and let stand for 5 minutes, then serve with butter mixture.