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Garlic Prime Rib

Submitted by: Chef Mike

Home Town: Fremont, Nebraska, USA

Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!

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Northern Ontario Partridge (Ruffed Grouse)

Submitted by: WANDERINGSTAR

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

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Tenderloin with Cherry Sauce

Submitted by: Taste of Home Test Kitchen

You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired.

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Lamb Casserole

Submitted by: SAF

You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.

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Sean's Falafel and Cucumber Sauce

Submitted by: Sean

You don't have to use powdered mix to make your own falafel! Mashed chickpeas are combined with onion, bread crumbs, egg and herbs, and fried. Serve with the cucumber sauce in a pita with tomatoes.

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Awesome Roast Beef

Submitted by: ELLICAY

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

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Spicy Rapid Roast Chicken

Submitted by: Nancy

Well-seasoned chicken blasted with high cooking heat for a speedy roast that still leaves the bird moist and flavorful.

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Oregon Salmon Patties

Submitted by: JONNYLEN

Excellent recipe for canned or fresh salmon patties. This recipe is from the Oregon coast.

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Beef Bourguignon II

Submitted by: Teri Smith

Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.

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Grilled Portobello Mushrooms

Submitted by: Michael

These meaty, flavorful mushrooms are gussied up with olive oil, bits of red pepper, garlic, and onion powder, then grilled to perfection.

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Smothered Filet Mignon

Submitted by: JDVMD

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

The filet mignon marinates in a mixture of balsamic vinegar and Dijon mustard while you are heating the grill and cooking the onions, and can be made in under an hour. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal.

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Slow Cooker Roast Beef

Submitted by: GLASSWOMN9

Roast beef cooked very slowly for 22 hours in soy sauce and dry onion soup mix. Makes lots of juice that can be thickened to make an easy and delicious gravy.

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Moussaka

Submitted by: PEGGY AYSCUE

Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.

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All American Roast Beef

Submitted by: RCP80

This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.

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Italian Roast Beef I

Submitted by: MICHELLEM66

Home Town: Evansville, Indiana, USA

Tender beef, seasoned with oregano, basil and garlic then boiled in beef bouillon. Can also add 1/2 teaspoon of red pepper flakes to herb mixture.

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Paprika Chicken with Mushrooms

Submitted by: MARLANA ADAMEK

Chicken, mushrooms and onions are cooked in butter to create a dish with vibrant color and delicate flavor.

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Grilled Portobello Mushrooms

Submitted by: BFOLLICK

These meaty mushrooms marinate in oil, onion, garlic and vinegar for an hour before they are tossed on a hot grill to cook to perfection. Absolutely sublime.

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Beef Bourguignon I

Submitted by: COOKPOT

A two-day marination of the meat in the refrigerator and long, slow cooking ensure tenderness and flavor for this version of a traditional French dish. Hearty but elegant enough for a dinner party.

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