BOL Food Recipes

Servings: 4 Servings
Category: Beef/veal | China | Archived
Ingredients

• 1 lb Beef, boneless
• - cut in thin strips
• 3 tb Oriental Marinade
• 1 lg Garlic clove
• - minced
• 3 tb Black Bean Sauce
• 1 tb Cornstarch
• 5 tb Vegetable oil
• 1 Onions
• - cut in thin wedges
• 1/2 lb Asparagus
• - 1-1/2″ lengths

Directions
Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine black bean sauce and 1/2 cup water. Mix cornstarch and 2 tablespoons water until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high heat. Add 1/2 the beef; stir-ry 1 to 2 minutes, or until browned. Remove from wok. Repeate with remaining beef. Heat remaining tablespoon oil, add onion and asparagus. Stir-fry 1 minutes. Add black bean sauce mixture. Reduce heat; cover and simmer 2 minutes or until vegetables are tender-crisp. Add beef and cornstarch mixture. Cook and stir until sauce boils and thickens. Original recipe from Dynastic Classic Oriental Cookbook. Conversion by Rick Weissgerber. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 4 Servings
Category: Beef
Ingredients

• 1 1/4 lb Ground Beef
• 2 pk (3 oz each) Oriental Flavor
• -Instant ramen noodles
• 2 c Frozen vegetable mixture
• 1/4 ts Ground ginger
• 2 tb Green onion; thinly sliced

Directions
1. In large nonstick skillet, brown ground beef over medium heat 10 to 12 minutes or until beef is no longer pink, breaking up into 3/4″ pieces. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packed from noodles; set aside 2. In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. return beef to skillet; stir in green onion. Makes 4 Servings. SOURCE: National Council for Beef Recipe by: Better Homes & Gardens July 1996 Posted to MC-Recipe Digest V1 #1002 by “M. Hicks” on Jan 10, 1998

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Servings: 4 Servings
Category: Beef | Pasta | Posted
Ingredients

• 1 1/4 lb Ground beef
• 2 c Water
• 16 oz Frozen mixed vegetables
• 2 pk Ramen noodles; (beef or
• -Oriental
• ; flavor), broken up
• 1 ts Ground ginger
• 2 tb Chopped scallions

Directions
In a large skillet, brown the ground beef over medium-high heat until no pink remains; drain off the excess liquid and remove the beef to a medium-sized bowl. In the same skillet, combine the water, frozen vegetables, ramen noodles (including the seasoning packets), and the ginger. Bring the mixture to a boil, then reduce the heat to low and simmer for 3 minutes, or until the noodles are tender, stirring occasionally. Return the beef to the skillet and add the scallions. Cook until warmed through. BUSTED BY MEG ANTCZAK 1/21/98 Recipe by: MR FOOD Posted to brand-name-recipes by Beach Princess on Jan 22, 1998

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Servings: 4 Servings
Category: Beef
Ingredients

• 1 1/4 lb Ground beef
• 2 pk (3 oz. each) Oriental flavor
• -instant ramen noodles
• 2 c Frozen vegetable mixture
• 1/4 ts Ground ginger
• 2 tb Thinly sliced green onions

Directions
In large nonstick skillet, brown ground beef over medium heat for 10-12 minutes or until beef is no longer pink, breaking up into 3/4″ pieces. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; stir in green onion. Makes 4 servings. Recipe by: National Cattleman’s Beef Association and Beef Board Posted to MC-Recipe Digest V1 #995 by L979 on Jan 8, 1998

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Servings: 4 Servings
Category: Beef | Rice
Ingredients

• 1 lb Hamburger
• 1 c Onion — chopped
• 1 ts Salt
• 1 ts Garlic Powder
• 12 oz Salsa
• 1 c Rice, Cooked
• 1/2 c Nonfat Sour Cream
• 1 c Nonfat Monterey Jack Cheese
• Grated

Directions
Brown meat and onions in seasonings. Drain fat. Mix remaining ingredients and top with cheese. Microwave 5 minutes on medium high. Recipe By : Unknown From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 4 Servings
Category: Beef | Sandwiches
Ingredients

• 1 ts Vegetable Oil
• 1 Onion; chopped
• 2 Cloves Garlic; minced
• 1 ts Paprika
• 3/4 ts Ground Allspice
• 1/2 ts Salt And Pepper
• 1 lb Ground Beef
• 1 cn Tomatoes; (14 oz)
• 1/4 c Tomato Paste
• 1 Green Pepper; chopped
• 1/2 c Fresh Parsley; chopped
• 8 8-Inch Flour Tortillas Or
• -Pita Breads; warmed
• 1 c Cucmber; diced
• 1 c Feta Cheese; crumbled

Directions
1. In a nonstick skillet, heat oil over med-high heat; cook onion and garlic, stirring often, for 3 minutes. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute. Add beef; cook, breaking up meat, for 5 minutes or until no longer pink. Drain off any fat. 2. Add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil. Reduce heat to medium. Add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated. 3. Divide beef mixture among tortillas; fold tortillas in half to form pockets. Sprinkle beef filling with cucumber, and feta cheese. NOTES : issue of Canadian Living. Recipe by: Lisa A Neilson Posted to recipelu-digest by RecipeLu on Mar 08, 1998

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Servings: 4 Servings
Category: Beef | Vegetables | S_american | Main dish
Ingredients

• 2 lb Beef stew meat; cut in
• -1 1/2″ cubes
• 1 lg Onion; chopped
• 2 Garlic cloves; minced
• 3 tb -oil
• 2 lg Tomatoes; chopped
• 1 lg Green pepper; chopped
• -Salt and pepper
• 1 ts -sugar
• 1 c Dried apricots
• 3 White potato; peeled, diced
• 3 Sweet potatoes; peeled,diced
• 2 c Beef stock
• 1 md Pumpkin
• Butter or margarine; melted
• -use Parve or olive oil
• 1/4 c Dry sherry
• 1 cn Whole kernel corn (1lb)

Directions
Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 T. salt, 1/2 t. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F for one hour or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each serving. Makes 6-8 servings. While this is not necessarily just a Halloween recipe, we have made it many times for Halloween parties as the main course. I have probably posted it before here, but since we have so many new people, thought I would do it again. It always gets rave reviews. Posted on Genie by Sid Kerr; 9/30/92 Posted to JEWISH-FOOD digest V96 #036 Date: Tue, 24 Sep 1996 17:57:05 +0000 From: BGMB90B@prodigy.com

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Servings: 6 Servings
Category: Beef | Italian | Main dishes
Ingredients

• 2 lb Ground beef — *
• 2 ts Garlic; minced — **
• 2 ts Parsley
• 1 md Onion — finely chopped
• 1 ts Salt
• 1/2 ts Pepper
• 1 c Progesso Italian Flavored
• Breadcrumbs (approx.)
• 1 Egg
• 3/4 c Parmesian Cheese

Directions
* The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal ground together. But I think beef is much better. ** Heaping Tsp., save time by using the jar of pre-chopped garlic. Mix all ingredients together in a large bowl with your hands making sure everything is well mixed. Form into meatballs and fry *** in a large skillet with about 1/2 cup olive oil over medium high heat. Turn on all sides to brown and cook through. When all the way cooked, add them to your sauce and let them cook slowly for about 1 hour. *** Can also be browned in the oven on a baking or broiler rack. This will produce less greasy but also drier meatballs. Note: April’s ancestors (on both sides) go back to Italy. I don’t think the same is true for her husband! Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 1 Servings
Category: Beef
Ingredients

• 2 1/2 lb Lean beef; ground
• 1 1/2 c Packaged stuffing mix
• 2 c Finely chopped apples
• 3 Eggs
• 2 ts Salt
• 2 tb Prepared mustard
• 1 lg Onion; minced
• 3 tb Prepared horseradish
• 3/4 c Ketchup

Directions
Combine all ingredients; mix thoroughly. Pack into greased loaf pan 8″ x 5″ x 3″. Bake at 350 F for 1 hour and 15 minutes. From: Apple Kitchen Cook Book Shared By: Pat Stockett From: Pat Stockett Date: 08-22-94 Posted to MC-Recipe Digest V1 #813 by Nancy Berry on Sep 28, 1997

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Servings: 1 Servings
Category: Beef | Main dishes
Ingredients

• 2 tb Oil
• 1 3 lb
• 2 c Apple cider
• 3 Onions, peeled — cut in
• Wedges
• 2 Cloves garlic — minced
• 2 1/4 ts Salt
• 1/2 ts Pepper
• 2 Bay leaves
• 4 Carrots,sliced –
• Diagonally
• 3 Potatoes, pared — cubed
• 1/2 Head cabbage — in wedges
• 2 c Small fresh mushrooms
• 1 Green pepper — in small
• Squares
• 3 Golden Delicious apples
• Pared — cored
• Cut in wedges
• 1/2 c Water
• 1/4 c Flour
• 1 ts Kitchen Bouquet
• Pork roast

Directions
Heat oil in dutch oven and brown pork on all sides. Pour off the fat. add cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover and reduce heat. Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and cook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cook until all vegetables are tender 15-2- minutes. Remove meat and vegetables to a warm dish and keep warm while you make the gravy. Discard the bay leaves. Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add water if need to make up difference). Blend cold water with flour and stir into hot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjust seasoning to taste. Recipe By : DLGREAT From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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