pampered chef recipes
Filed Under: beef  

- 1 egg
- 14 ounces ground beef
- vegetable oil (for frying)
- 2 tablespoons Worcestershire sauce
- 2/3 cup water
- 1 cup breadcrumbs
- 1 tablespoon butter
- 3 tablespoons ketchup
- 1/4 cup milk
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- ground black pepper
- 1/2 onion
- 1 tablespoon sake

- 1 teaspoon Worcestershire sauce
- 1/4 cup breadcrumbs (or crushed soda crackers)
- 1 cup ketchup
- 1 egg
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon chili powder (optional)
- 1 can ginger ale
- 1 lb ground beef
- 5 drops Tabasco sauce (optional)

- 1/4 cup tamari soy sauce
- 8 garlic cloves
- 2 lemons, juice of
- 2 large red onions
- 2 lbs sirloin steaks
- 2 limes, juice of
- 6 shallots
- 2 limes, juice of
- 4 green onions
- 1/4 cup rice vinegar
- 2 ounces ginger
- 1/8 cup tamari soy sauce
- 2 lemons, juice of

- 1 (4-5 lb) beef brisket
- 2 tablespoons minced garlic
- 2 1/2 cups sliced onions
- 1 cup chili sauce
- 2 large canned chipotle chiles in adobo
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1 tablespoon ground cumin

- 1 teaspoon salt
- 12 cumin seeds
- 1/2 cup raisins
- 1/4 teaspoon dried oregano
- 1/4 cup pecan pieces
- 2 tablespoons butter
- 6 (6 ounce) filet mignon
- 1/4 cup pumpkin seeds
- 4 garlic cloves
- 3 cups chicken stock (or water)
- 1 large avocado
- 1 ounce bittersweet chocolate
- 1 white corn tortillas
- 1 tablespoon olive oil
- 2 ancho chilies (approx. 1 oz.)
- 1 tablespoon fresh tarragon leaves
- 6 large allspice berries
- 18 fresh cilantro stems
- salt and pepper
- 1/2 white onion

- 8 ounces mousse pate
- 1/2 lb button mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 pinch salt
- 1 tablespoon butter
- 2 tablespoons dry cooking sherry
- salt & freshly ground black pepper
- 1 egg
- 1 sheet frozen prepared puff pastry
- 4 tournedos of beef filet mignon
- 1 shallot

- 1 teaspoon fresh ground black pepper
- 2 tablespoons virgin olive oil
- 1 teaspoon coarse salt
- 1 tablespoon cocoa powder
- 1/2 large white onion, roughly chopped (8-ounces)
- 4-8 garlic cloves
- 2 lbs filet of beef (preferably cut from the large end of the whole filet)
- 1/8 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 1/4 cup cream
- 1 thick white corn tortillas (approximately 3/4-ounces)
- 2 pasilla chiles, stemmed, seeded, and torn into large pieces (approximately 1/2-ounce)
- 1 tablespoon butter
- 2 tablespoons coffee beans
- 2 1/2 cups chicken stock
- watercress leaves
- 1 teaspoon brown sugar

- 1 cup finely chopped onions
- 1 tablespoon finely chopped fresh thyme
- kosher salt
- 1 cup pitted and chopped kalamata olives
- 1/2 cup toasted pine nuts
- 2 tablespoons olive oil
- 1/4 cup currants
- 1/4 cup finely chopped fresh flat leaf parsley
- 2 (1.25-1 1/2 lb) flank steaks
- 1 teaspoon chopped fresh thyme
- 6 sprigs fresh thyme
- 1 1/2 lbs cherry tomatoes
- 1 cup olive oil
- 1 teaspoon minced garlic
- 3 fresh rosemary
- 2 tablespoons olive oil
- fresh ground black pepper
- fresh ground black pepper
- 2 teaspoons red wine vinegar
- 6 garlic cloves
- kosher salt

- black pepper
- 2 whole cloves
- 5 whole allspice berries
- 1 small green cabbage head
- 2 teaspoons whole black peppercorns
- 8-10 small new potatoes
- 2 bay leaves
- 3-4 lbs corned beef briskets (discard seasoning packet, do not trim fat)
- mr. mustard (substitute whole grain mustard, other hot mustard or horseradish)
- 16-17 cups cold water

- 1/3 cup Dijon mustard
- 1/4 cup mustard seed
- 1-1/2 tsps. coarse ground pepper
- 2-1/4 lbs. boneless pork rib-end roast