Beef Liver Chips
<p>A meaty snack that pairs well with cheese, and can be seasoned to suit! Visit the source of this recipe to see the dehydrator version. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: primaledgehealth.com
Servings: 16
Ingredient keywords: liver, seasoning, cheese
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Beef Liver Creole
<p>A flavorful way to enjoy liver! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Joy of Cooking cookbook
Servings: 4
Ingredient keywords: liver, flour, butter, onion, tomato, pepper, collard, beans, beans
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Beef Liver Dumplings
<p>A delicious way to prepare liver that uses several market sourced ingredients. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com
Servings: 8-10
Ingredient keywords: liver, onion, sage, basil, flour, egg, egg, broth
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Beef Liver Pate
<p>A rich and creamy appetizer that can be served on baguette slices or on crackers. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foxvalleyfoodie.com
Servings: 12
Ingredient keywords: liver, butter, onion, garlic, cream, sage, egg
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Beef Pot Roast
<p>I found this recipe on Yummly using products from the Market</p>
Source: Yummly and allrecipes.com (http://www.yummly.com/recipe/external/Beef-Pot-Roast-Allrecipes)
Servings: Serves 8
Ingredient keywords: roast, onion, garlic, bay
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Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
<p>Wonderful fall recipe, for pot roast and in season Sweet Potatoes</p>
Source: Recipe as seen in the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Servings: makes 8 sevings
Ingredient keywords: Chuck, olive, Redmonds, onion, Thyme, Beef, apple, Sweet, Garlic, Thickening, ginger
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Beef Shank stew
<p>A beef shank makes the most amazing stock and stew you could imagine. Since I am a busy (maybe lazy) cook with lots of people to feed, I use shortcuts when I can.</p>
Source: www.alderspring.com
Servings: 6
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Beef Shanks
<p>Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks—horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe—served at the Wise Traditions 2005 banquet dinner—there’s no need to use pre-made beef stock. What’s more, beef shanks are very economical. A sauce with wonderful structure, flavor and sheen, easily rivaling that of a great veal demi-glace, is obtained through this recipe and the formula is quite simple: a slight acidity to the stock and three to four hours of very slow simmering. Be sure you have the right stockpot—thick-bottomed stainless steel or enamel is best—and be ready to enjoy one of the most satisfying entries imaginable. Prep time: 2 hours Cook time: 6 hours</p>
Source: Weston A. Price Foundation
Servings: 8 servings
Ingredient keywords: beef, lard, carrot, onion, pepper, bay, water, tomato, vinegar, thyme, garlic, salt
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Beef Short Ribs Vindaloo
<p>A spicy and flavorful rib recipe that’s made using a pressure cooker! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 4
Ingredient keywords: cumin, coriander, butter, onion, garlic, ginger, cloves, cinnamon, cayenne, vinegar, bay, ribs, broth, peas, rice, yogurt, cilantro
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Beef Stew w/Rutabaga
<p>I needed to use this rutabaga that I bought at the market and didn’t know what to do with it. What does a rutabaga taste like and how do I prepare it? Of course I checked out the internet and found that it is a cross between a turnip and a cabbage. Most of the recipes are interchangeable w/potatoes. So, I’m thinking beef stew surrounding a bed of mashed rutabaga. The rutabaga does not mash as smoothly as potatoes and is a bit lumpy and fibrous from the cabbage w/a mild turnipy taste. I’ve never eaten turnips except for the greens until recently. I’m still getting used to them, but I will not be put off! So, this is my take on Beef Stew w/Rutabaga. Great recipe for getting to know the rutabaga.</p>
Source: Kathy Barnes
Servings: 4
Ingredient keywords: Stew, Rutabaga
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Beef Stroganoff
<p>This is a great way to use various in-season mushrooms of any type. This is a family tradition that does well with your personal variations (mine are labeled “optional”). Most tender prepared in a crock pot, but can do on the stove with a nice cut of meat. Follow instructions well so veggies don’t become too soft.</p>
Source: Mrs. Elizabeth Axe
Servings: 4-6
Ingredient keywords: beef, mushrooms, onion, pepper, garlic, broth, ketchup, mustard, sour, salt, pasta, salad, cayenne, flour
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Beef Stroganoff
<p>This is a variation of my family’s favorite dinner when we were growing up. I have substituted yogurt for sour cream and fresh mushrooms for canned.</p>
Source: McNeary family
Servings: 4-6
Ingredient keywords: beef, mushrooms
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Beef Stroganoff Soup
<p>Rich & meaty with fresh mushrooms, garlic, and parsley! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thecookierookie.com
Servings: 6
Ingredient keywords: butter, oil, beef, mushroom, onion, garlic, flour, parsley
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Beef Stuffed Zucchini
<p>Very large zucchini don’t look very appetizing, but they can be delicious if stuffed with meat and veggies.</p>
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: beef, onion, pepper, pepper, pepper, zuccini, eggplant, onion, parsley
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Beef Taco Soup
<p>The taste of tacos, that is present in a soup. Great for supper, parties, or an easy crockpot meal.</p>
Source: Stephanie & Josh Buehler
Servings: 6-10 servings
Ingredient keywords: beef, taco, ranch
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Beef Tallow Fries
<p>These fantastic fries can be made with standard or sweet potatoes! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: bumblebeeapothecary.com
Servings: Not listed
Ingredient keywords: potato, potato, tallow, seasoning, ketchup, sauce, mustard, pickle
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Beef Tenderloin
<p>Pan seared and broiled to perfection, with a variety of herbs.</p>
Source: our farm manager
Servings: 3-6 people
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Beef with Chick Peas
<p>My husband (who is not normally a cook) made this for my first meal at home after our first child was born.</p>
<p>Beef and Chick Peas<br />
2 lbs ground beef <br />
1 chopped onion<br />
4 cloves garlic, minced<br />
1 can chick peas, drained<br />
¼ cup red wine<br />
1/3 cup tomato paste (1/2 can)<br />
¼ cup water<br />
½ tsp ground allspice<br />
2 tsp dried mint, crushed<br />
S&P<br />
Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. <br />
Serve with rice and some sliced cucumbers or other crispy vegetable.</p>
<p>6 Servings</p>
Source: Modifications made to a recipe from New Crockery Cooker (Crock Pot) Cook Book
Servings: 6
Ingredient keywords: Ground, Garbanzos
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Beer Battered Deep Fried Salmon
<p>Golden fried wild-caught salmon! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: Saltpepperskillet.com
Servings: 4
Ingredient keywords: salmon, flour, egg, lemon
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Braised Goat Shanks
<p>https://www.kulinarian.com/recipes/beer-braised-goat-shanks/</p>
<p>Follow the above link for the recipe.</p>
Source: www.kulinarian.com
Servings: 4
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Beer Can Chicken
<p>Ingredients<br />
1 (4-pound) whole chicken <br />
2 tablespoons vegetable oil <br />
2 tablespoons salt <br />
1 teaspoon black pepper <br />
3 tablespoons of your favorite dry spice rub <br />
1 can beer</p>
<p>Directions<br />
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.</p>
<p>Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.</p>
<p>Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.</p>
Source: The Food Network
Servings: Serves 4-6
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Beer-Thyme Mustard
<p>Make your own! It is fabulous and simple.</p>
Vegetarian!
Vegan!
Source: No clue
Servings: 1 1/4 cup
Ingredient keywords: onion, thyme
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Beet and Apple Slaw
<p>Another way to get beets into our diet.</p>
Vegan!
Source: MOM Sale Flier September 2012
Servings: ?
Ingredient keywords: beets, spring
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