James Coney Island Chili / A Texas favorite...

2 1/2 lbs. Chuck Steak (tenderized
    and diced finely)
2 10.5 oz Cans Beef Broth
3 Cans Water (10.5 oz can)
4 Tbs Vegetable Oil
2 Cans Whole Tomatoes with the Juice
    (food process, strain seeds and pulp,
    measure two cups for Chili, save
    remainder for another recipe)
1 Tbs Paprika
5 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Season Salt
1/4 tsp Garlic Salt
1/4 tsp Cayenne Pepper
5 Tbsp Saltine Cracker Crumbs (finely ground)

4 Tbsp Mesa Flour
1 – 1 1/4 Cups Water (use enough water
    with dry ingredients to mix into a medium thick, smooth sauce)
Applebee's, TGI Friday's, Chili's Restaurant Secrets!
Kansas City’s ‘Plaza III, The Steakhouse’ Steak Soup

Looking for a hearty beef soup?
This recipe won’t disappoint.
By layering flavors of beef stew helps
make this soup taste very rich.
Be sure to serve with some garlic bread.

1/2 lb Top Sirloin, 1” cubes
4 Tbs Butter
1/2 C Flour
20 oz Beef Consomme
1/4 C Carrot, diced
1/4 C Celery, diced
1/4 C Onions, diced
1/2 C canned Tomatoes, diced
3/4 tsp Kitchen Bouquet
1 Beef Bouillon Cube
1/4 tsp Ground Black Pepper
5 oz frozen Mixed Vegetables

Place the butter in a soup pot and allow to melt without browning. Add flour and stir to form a smooth paste. Cook the mixture over medium heat, without browning for 3 minutes, stirring constantly. Add the consume to the roux and stir until smooth and lightly thickened. Bring to a full boil. Add the fresh vegetables, tomatoes and seasonings and allow to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender (about 20 to 30 minutes). Add the frozen vegetables and browned Top Sirloin steak. Simmer an additional 15 minutes.
Serves 4
Mix all ingredients together in first list until well blended. Place in
a lightly greased Bread Pan and bake at 350 degrees for 45 minutes. Remove from oven and drain excess grease from pan. Mix tomato sauce and sugar together; pour over the meatloaf and place back in the oven to finish baking until done about 30 minutes depending on the oven. Serves 6
Steak and Ale Meat Marinade

While Steak and Ale may no longer be around, you can still enjoy their steak with our special recipe. You can use this marinade on steaks and chicken. The Pineapple juice adds a complex citrus flavor to your meats. With our recipe you can enjoy steaks and chicken just like they came from a steakhouse any night of the week.

3 1/2 Cup Pineapple Juice
1 Cup Soy Sauce
1 Cup Dry White Wine

1/2 Cup Red Wine Vinegar
3/4 Cup Sugar
2 tsp Garlic, minced fine

Simply mix all together.
You can let the meat sit in here for up to 24 hours. I would highly suggest a grilling or even a pan-frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet.
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Applebee's Bourbon Street Steak

4 beef Ribeye or Top Sirloin steaks
    (10 ounces each)
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling. Serves 4
Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on BEEF, poultry, and seafood just before removing from grill.
To prepare using Jack Daniel’s grill glaze: Use 2 (4oz.) pieces for each serving. Marinate meat in your choice of marinade for 5 to 10 minutes. Place meat on the grill or in a sauté pan. While cooking, baste often with this Glaze. Remove immediately to serving dish. BEWARE: Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface.
TGI Friday’s Jack Daniel’s Dipping Sauce

1/3 Cup Diced Red Onion
1/2 tsp Finely Diced Garlic
1/2 Cup Water
1/2 Cup Brown Sugar
1/3 Cup Teriyaki Sauce
1/4 Cup Soy Sauce
1/3 Cup White Grape Juice
1/2 Cup Jack Daniel’s Black Label Bourbon
1/2 tsp Tabasco Sauce

Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage.
Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 – 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.
Proven Easy RECIPES
English / Aussie
> Rindsgulash
> Chianti Beef
> Beef Burgundy
> Bourguinon
> Lasagna
> Corned Beef - YES
   Make Your Own!
> Stroganoff
> Beef Wellington
> Chateaubriand
> Mongolian
> Enchiladas
> Fajitas
> Chili Relleno
> Quesadillas
> Tacos
> Manicotti
> Stuffed Portobellos
> Farsumagru
   Sicilian Roll
> Primavera
> Moussaka
> Corned Beef and
> Barbecue BBQ Dry
   Rub Spices
> Shepherd's Pie or
   Cottage Pie
> Thai Noodle Salad
> Tataki & Ponzu
> Szechuan
> Horseradish Sauce
Sauces / Gravy
> Madeira Sauce
> Hollandaise
> Béarnaise Sauce
> Balsamic Pepper
> Spaghetti
> Mornay Sauce
> Rouladen
> MANY Marinades
> Pico de Gallo
> Mole Sauce
> Rollatina-Braciole
> Meatballs
> Marinara
   Red Sauce
> Marinara RED
> Bhajia Mango
Cajun / Creole
> Gumbo
RECIPES: 'Good Ole' American Classics
> Sloppy Joes
> Rolled Flank Steak
> Liver and Onions
> Hamburgers
> BBQ Brisket & Ribs
> Steak Soups Stews
> Meatloaf
> On Outdoor Grill
> Shish Kabobs
> Chicken Fried Steak
> Real Sirloin Tips
> Beef Sandwiches
  Philly Cheese Steak
> Roasts
> Pot Pies
> MANY 'No Touch'
   Crock Pot Recipes
> Chili - Awards
> Prime Rib
Applebee's / Friday's / Chili's RESTAURANT Recipes
> Cajun Gumbo & Jambalaya
> OFFICIAL Award Winning CHILI
> Béarnaise Sauce
Featured Recipes
> Make Your OWN
Beef Jerky
> Prime Rib
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TGI Friday’s
Jack Daniels Grill Glaze

1 lb Ribeye or Top Sirloin
1 tsp onion powder
1 Tbs Tabasco sauce
2 Tbs red wine vinegar
1/4 Cup Jack Daniel’s
     Tennessee Whiskey
2 Cup packed brown sugar
1/4 Cup water
2 beef bouillon cubes
2 Tablespoons
     Worcestershire sauce
Boston Market Meat Loaf

Homestyle meatloaf can be found
at the Boston Market. This makes
wonderful meatloaf sandwiches
the next day!

Meat Mixture

1 1/2 lb Ground Chuck
1/2 Cup Minced onions
1/2 tsp Garlic salt
3/4 Cup Drained diced tomatoes
3/4 Cup Plain bread Crumbs
1 Egg

3/4 Cup Tomato sauce
2 Tbs Sugar
In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be served. Great over hot dogs or served alone with your favorite accompaniments.
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September 2012