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  • Gorgonzola Burgers


    In a large bowl, combine the beef, 3 Tablespoons Bar-B-Que sauce and the egg with your hands. Form 4 patties and wrap with 2 slices of bacon per patty, securing with a toothpick.

    Slice the apple perpendicular to the core in 1⁄8 inch slices. Carefully remove seeds.

    For Gorgonzola topping, mix Gorgonzola with 1⁄3 cup Bar-B-Que sauce until well combined.

  • Divine Ribeye Roast


    Preheat oven to 350 degrees. 

    Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.

    Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.

  • Summer Steak Rub


    Mix ingredients together. Rub onto steak and refrigerate for 30 minutes.

    Heat grill to a medium-high heat. Grill steak for 4 to 6 minutes on each side or until to desired doneness.

    Remove from grill, cover and let stand for 5 more minutes. Serve as is or with steak sauce.

  • Taco Stuffed Shells


    Preheat oven to 350 degrees.

    In a large frying pan, brown the meat, add the taco seasoning and cook according to packet instructions. Add cream cheese and simmer until well combined. Set aside and let cool.

  • Alice's Egg Rolls


    In a bowl, combine all the Ingredients. Place about 1 teaspoon of mixture into each Wonton. Using your finger, wet the corners with warm water and cornstarch mixture and fold according to package directions. Set aside.

  • Corned Beef and Cabbage


    In a slow cooker, place beer, beef and the contents of seasoning packet that comes with the corned beef. Cover and cook on low for about 8 to 10 hours.

    Thirty minutes before done, increase heat to high and add the onions, carrots and potatoes. Cook until tender.

    Ten minutes before serving, add the cabbage and finish cooking until cabbage is tender.

  • Bacon Ranch Burger


    In a medium bowl, mix together the ground beef, dry ranch dressing packet and cooked bacon pieces. Form into 4 equal patties. Salt and pepper both sides and grill until done; about 5 minutes per side. In the last minute of cooking, melt the cheese on top of burger.

  • Blue-Blooded Meatloaf


    Preheat oven to 350 degrees.

    In a medium bowl, combine all the ingredients except for the Gorgonzola cheese and 1/2 cup of the Sir Kensington's Ketchup. Mix with hands until well combined.

  • Irish Cottage Pie


    Preheat 350° and lightly grease a 2-quart bakingdish.

    In a large skillet, sauté the onion with the olive oil. Add beef and butter and slowly stir in the flour. Add broth, Worcestershire, peas, carrots and salt and pepper to taste. Spoon mixture into prepared baking dish.

  • Luau Burger


    In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper, cubed cheese and beef, and mix well with your hands.

    Shape into patties of desired size. Make a dent in the center of the burger using your thumb to keep nice and juicy. Grill.

    Serve with fresh pineapple, tomato and lettuce on a Yoke’s Hamburger Bun.

    Sauce Recommendation: