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Photo by jadedgurl

Cooking Level: Intermediate

jadedgurl is looking for: (9 recommendations)
I am trying to come up with a second entree for Thanksgiving - we are having some last minute additions. Pork/Ham is not an option - I am thinking some type of Beef, steak or roast. Any suggestions? TIA

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Last updated: Nov. 18, 2012 6:07 pm
Posted: Nov. 18, 2012 7:38 am
Commented by: Carousel-Lady
Nov. 18, 2012 7:41 am
I you want something special that guest will rave over; this steak marinade is WONDERFUL. Marinade it for 24-48 hurs; and throw on the grill. -
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Photo of: Best Ever Brisket

Best Ever Brisket

Submitted by: ChristineD 
Home Town: Matherville, Illinois, USA
Living In: Viola, Illinois, USA
Season your next beef brisket roast with this flavorful spice rub. Slow roasting makes a tender and juicy brisket. 
Recommended by: Saveur
Nov. 18, 2012 7:43 am
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Photo of: Garlic Prime Rib

Garlic Prime Rib

Submitted by: Chef Mike 
Living In: Soddy Daisy, Tennessee, USA
A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more! 
Recommended by: Koriekiss
Nov. 18, 2012 7:45 am
Love prime rib
Mel's Cookin' Now!
Nov. 18, 2012 6:07 pm
Prime rib was my thought, too. So good!!!
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Photo of: Campbell's Kitchen Beef Wellington

Campbell's Kitchen Beef Wellington

Submitted by: Campbell's Kitchen 
This classic favorite is always a winner: Rare roast beef tenderloin topped with sauteed mushrooms is encased in a flaky pastry and baked until golden. For any special occasion, make this elegant entree easy with Pepperidge Farm® Puff Pastry Sheets. 
Recommended by: Saveur
Nov. 18, 2012 7:47 am
Nov. 18, 2012 7:49 am
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Photo of: World's Best Lasagna

World's Best Lasagna

Submitted by: Johnchandler 
Home Town: Atlanta, Georgia, USA
Living In: Dallas, Texas, USA
Filling and satisfying lasagna with sausage, ground beef and three types of cheese. 
Recommended by: the4taals
Nov. 18, 2012 7:49 am
just use all ground beef? It can be made early to free up your time
Commented by: misty
Nov. 18, 2012 7:49 am
this is personal recipe by is very good......
Commented by: Don
Nov. 18, 2012 7:53 am
Hi, try these. cheers. Scottish Style Steak Casserole 4 tbsp Extra Virgin Olive Oil 750g/1½ lbs Rump Steak - cut into 3 or 4 slices 2/3 medium Potatoes - peeled and finely sliced in 1/8in slices 1 clove Garlic - finely chopped 1 large Onion - finely sliced 2 medium Carrots - finely sliced 1 stick Celery - finely chopped 1 Leek - finely sliced 1 heaped tbsp Plain Flour 400g/14oz tin chopped Tomatoes 250ml/8fl oz Beef Stock 75ml/5tbsp Red Wine Sprinkling of Worcestershire Sauce - to taste 1 Bay Leaf Salt and Freshly Ground Black Pepper - to taste Pre-heat the oven to 150°C / 300°F / Gas Mark 2 You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste; Pour two tablespoons of oil into the frying pan, heat to a medium high temperature and add the meat slices; Cook, stirring constantly, for a couple of minutes until the slices are browned on all sides; Place in a large casserole dish and pour the meat juices into the stock; Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions, celery and leeks and, stirring occasionally, cook for some 5 minutes or so until soften a bit; Sprinkle the flour over the onions, stirring for a minute to mix well; Slowly pour in the stock, bring the mixture to the boil and turn the heat to low; Stir in the tomatoes, Worcestershire sauce, red wine, add salt and pepper, bring to boil, and heat on medium high for 3 to 4 minutes or so to thicken slightly then simmer for two or so minutes more; Pour the tomato and onion mixture into the casserole dish; Add the potatoes, carrots, bay leaves and combine everything together well; Cover and put in the pre-heated oven for 2½ to 3 hours until potatoes soft and meat tender.
Nov. 18, 2012 7:55 am
or do a roast beef in the oven as well as bird and serve with these. Make sure ther is plenty gravy.Cheers. Yorkshire Puddings 140g/5oz Plain Flour 4 Eggs 200ml Whole Milk Sunflower Oil Pre-Heat oven to 450F/230C/fan 210C/Gas 8; NOTE: MAKE SURE BOTH THE OVEN AND THE TINS ARE HOT --- HOT -- HOT Drizzle a little oil evenly into a 12-hole non-stick muffin tin and place in the oven to heat through; To make the batter, tip the flour into a bowl and beat in the eggs until smooth; Gradually add the milk and carry on beating until the mix is completely lump-free; Season with salt and pepper; Pour the batter into a jug; Remove the hot tins from the oven and pour the batter evenly into the holes; Return the tins to the oven and leave undisturbed for 20-25 minutes or so or until the puddings have puffed up and browned; Serve immediately
Commented by: terri662
Nov. 18, 2012 8:24 am
Pirate Jonnys Roundup Coffee Roast Beef •1 (3 1/2 to 4 pound) boneless rump roast •2 tablespoons cooking oil •1 yellow onion, quartered •4 cloves garlic, halved •1 tablespoon tomato paste •2 cups Pirate Jonnys Caribbean Roundup Coffee Rub ( •2 cups water •1 tablespoon butter •1/2 cup red wine Heat oven to 450 degrees F. Make small cuts in roast; insert garlic halves. Heat the oil in a heavy roasting pan or Dutch oven, and sear roast on all sides. Add the onions, tomato paste, coffee and water to pan roast for 30 minutes. Reduce heat to 375 degrees F and cook for 1 1/2 hours more or until roast is done the way you wish. Remove the roast to warm serving dish; let cool slightly, then slice. Stir butter and wine into pan juices and serve with roast We cans ship to you quickly!
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Photo of: Beef Tenderloin With Roasted Shallots

Beef Tenderloin With Roasted Shallots

Submitted by: Christine L. 
This tenderloin roast makes a good company dinner, It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled. 
Recommended by: Celeste
Nov. 18, 2012 10:10 am
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