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Serves: 6 to 8 1 (1-pound) New York Strip Steak 1 teaspoon herbs de Provence 1 garlic clove, minced ¾ cup extra virgin olive oil, plus 3 tablespoons 1 pound penne pasta ¼ cup balsamic vinegar 2 tablespoons Dijon mustard ½ teaspoon salt, plus more for steak and pasta water ½ teaspoon freshly ground black pepper, plus more for steak ¼ cup chopped fresh basil leaves ¼ cup chopped fresh parsley leaves 2 cups chopped arugula Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic....
St. Joseph, Mo., December 10, 2008 – AgriLabs introduces Colostrx® 130 Colostrum Replacer, a complete replacement option for maternal colostrum. Colostrx 130 Colostrum Replacer contains a full 130 grams of globulin protein protection in every dose, the most of any other available colostrum replacer....
Serves: 6 For beef: 1 (3-pound) trimmed and tied beef tenderloin at room temperature 2 ounce thinly sliced pancetta (Italian un-smoked cured bacon), cut into 1/3 inch pieces 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons vegetable oil For sauce: ¼ cup finely chopped shallot ½ cup dry red wine ¼ cup dry Marsala wine ¾ cup beef or veal demiglace* 2 tablespoons red currant jelly 1 ½ tablespoons unsalted butter, cut into bits ¼ teaspoon salt 1/8 teaspoon black pepper Roast Beef: Preheat oven to 425 degrees F....
Serves: 6 1 tablespoon olive oil 3 ½ pounds beef rack ribs or short ribs 7 ¼ cups beef stock or canned beef broth 6 tablespoons tomato paste 2 bay leaves 2 cups chopped carrots (about 2 medium) 1 cup chopped onion 2 cups zucchini (about 2 medium) 2 cups coarsely chopped mushrooms (about 6 ounces) 1 cup chopped tomatoes 9about 2 medium) 3 tablespoons all purpose flour 3 tablespoons butter, room temperature 1 ½ ponds beef tenderloin steaks, trimmed, cut into ½ inch pieces 1-17 ¼ ounce package frozen puff pastry (2 sheets) thawed 1 large egg, beaten (for glaze) Heat olive oil in heavy large pot over high heat....
Serves: 6 2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces 4 slices bacon, chopped (about 4 ounces) ¼ cup all-purpose flour Vegetable oil 1 teaspoon fresh ground salt ¼ teaspoon fresh ground pepper ½ cup ready-to-serve beef broth 2 cups burgundy or other dry red wine 2 tablespoons tomato paste 1 tablespoon minced garlic 2 teaspoons dried marjoram leaves, crushed 8 ounces baby carrots (about 1-3/4 cups) 8 ounces fresh pearl onions, peeled or frozen pearl onions 8 ounces mushrooms, cut in half if large Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently....
Serves: 4 ½ cup white wine vinegar 2 tablespoons minced shallot 2 teaspoons plus 1 tablespoon chopped fresh tarragon 2 tablespoons water 4 egg yolks 1 cup clarified butter, warmed ½ teaspoon fresh lemon juice, plus more, to taste Salt and freshly white pepper, to taste 4 English muffins split 3 tablespoons unsalted butter 8 filet mignons, each about 2 ounces and ¼ inch thick Salt and freshly ground pepper, to taste 8 eggs Preheat a broiler....
Serves: 6 to 8 2 quarts chicken broth 1 turkey carcass, all meat removed 1 onion, halved, plus 1 onion minced 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 more stalk, minced 2 bay leafs 3 cups leftover turkey 2 cloves garlic, smashed 2 tablespoons olive oil 1 carrot, minced 1 stalk celery, minced 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans) 1 tablespoon chopped fresh sage leaves Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot....
Serves: 6 to 8 4 ounces olive oil 2 red onions, diced 1 red bell pepper, julienne 1 green bell pepper, julienne 2 jalapenos, diced and seeded 2 pounds ground turkey breast 1 teaspoon salt 2 teaspoons freshly ground pepper 2 pounds red potatoes, sliced thin ½ cup Roma tomatoes, diced ½ lime In medium sauté pan, add 2 ounces olive oil, onions, peppers and sauté until transparent....
Serves: 6 3 tablespoons olive oil 2 red onions, sliced 2 bell peppers (preferably 1 red and 1 yellow), seeded, sliced 4 cups diced leftover turkey meat ¾ cup purchased fresh fire-roasted salsa 1 tablespoon ground cumin 1 8-ounce package grated Mexican 4-cheese blend (about 2 cups) ¾ cup chopped fresh cilantro 6 burrito size flour tortillas Preheat oven to 300 degrees F....
Serves: 6 2 tablespoons vegetable oil 1 ½ cups red onion, chopped 1 (4-ounce) can diced green chilies 1 10-ounce can diced tomatoes and green chilies 3 cups leftover cooked turkey, shredded 1 16-ounce jar chunky salsa Salt and freshly ground pepper 5 cups tortilla chips, crushed 1 ½ cups shredded Mexican cheese 4 cheese blend ¼ cup cilantro leaves, chopped ¼ cup sour cream Preheat oven to 400 degrees F....
1 Large avocado, halved, pitted 1 ½ tablespoons fresh lime juice 1 ½ teaspoons chili-garlic sauce* 3 tablespoons olive oil 2 cups diced cooked turkey 1 cup diced peeled jicama 1 cup diced red onion 1 large red bell pepper, diced ½ cup plus 1 tablespoon chopped fresh cilantro Romaine lettuce leaves Scoop avocado flesh into mini food processor....
Serves: 4 to 6 ½ cup vegetable oil Twelve 6 to 7 inch corn tortillas 3 cups 1/3 inch pieces cooked turkey 10 ounces extra sharp cheddar, grated (about 3 cups) 1 cup finely chopped red onion 1/3 cup finely chopped fresh coriander plus coriander sprigs for garnish 2 cups red chili sauce or two 10-ounce cans enchilada sauce 2 avocados for garnish For the red chili sauce: 3 ounces (about 15) dried New Mexican red chilies - available at some specialty food shop, stemmed and seeded (wear rubber gloves) 1 large onion, halved 1 large clove garlic 6 cups water To make enchiladas: In a small skillet heat oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are soft but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain....
Serves: 4 4 beef tenderloin steaks, cut 1-inch thick (about 6 ounces each) ½ cup uncooked lentils ½ cup water 2 cups ready-to-serve beef broth, divided 1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme leaves, crushed Fresh ground salt and pepper 2 teaspoons olive oil 1 ½ cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large ¼ cup minced shallots 1 tablespoon cornstarch 1 tablespoon Worcestershire sauce Combine lentils, water and ½ cup broth in medium saucepan; bring to a boil....
Serves: 6 to 8 1 beef tri-tip roast (1 ½ to 2 pounds) 1 red onion, cut into 16 wedges 4 cups Broccolini or baby broccoli, trimmed (about 9 ounces) Nonstick cooking spray Fresh ground salt and pepper Marinade: 1/3 cup balsamic vinegar 2 tablespoons light brown sugar 1 tablespoon reduced sodium soy sauce 3 cloves garlic, minced Creamy Gorgonzola Sauce: ¼ cup reduced fat cream cheese, softened ¼ cup plain nonfat yogurt 2 tablespoons crumbled Gorgonzola cheese 1 tablespoon minced onion Combine marinade ingredients in a small bowl....
Serves: 6 ½ cup red wine ¼ cup extra virgin olive oil 3 tablespoons beef grilling sauce ½ teaspoon salt 2 pounds boneless beef sirloin, cut into 1 inch pieces 1 red bell pepper, seeded and cut into 1 inch pieces 1 yellow bell pepper, seeded and cut into 1 inch pieces 1 orange bell pepper, seeded and cut into 1 inch pieces 1 cup molasses and rum grilling sauce In a large bowl, combine the wine, olive oil, grilling rub, salt and beef sirloin and stir to coat the meat evenly....
Serves: 4 to 6 For the pastry: 1 ½ cups all-purpose flour ½ teaspoon salt 6 tablespoons unsalted butter, cut into small pieces ¼ cup vegetable shortening 3 to 4 tablespoons ice water For the filling: 3 cups turkey or chicken stock 4 thyme sprigs 1 bay leaf 15 pearl onions 4 tablespoons unsalted butter ¼ cup all purpose flour 1 carrot, peeled and cut into ½ inch pieces 1 celery stalk, cut into ½ inch pieces 3 small red potatoes, cut into eighths 2 cups cooked turkey, cut into ½ inch pieces ½ cup peas 4 ounces white button mushrooms cut into ½ inch pieces Fresh ground salt and pepper, to taste To make the pastry, in a food processor, combine the flour and salt and pulse once to mix....
Serves: 2 2 tablespoons unsalted butter ¼ cup chopped shallots 1 teaspoon brown sugar 1 cup canned low-salt chicken broth ½ cup canned beef broth ½ cup Cognac or brandy ¼ cup whipping cream 2 - 4 to 5 - ounce beef tenderloin steaks (each about 1 inch thick) Fresh Chives Melt 1 tablespoon butter in heavy medium saucepan over medium heat....
Makes: 1 Dozen 3 ½ cups flour ¾ cup vegetable shortening Fresh ground salt and pepper 2 tablespoons extra-virgin olive oil 3 pounds Spanish onions, thinly sliced ½ cup coarsely chopped dates 1 teaspoon balsamic vinegar 1 large egg 2 ounces crumbled cabrales or other blue cheese Using a food processor, pulse the flour, shortening, and 1 teaspoon salt until the mixture resembles sand....
Serves: 4 ¾ pound flank steak (thinly sliced on the diagonal against the grain) 2 (1-pound) green unripe papayas (seeded, peeled, and julienned) ¼ cup lime juice 3 tablespoons fish sauce 2 tablespoons brown sugar 3 small red or green chilies (minced) 3 cloves garlic (crushed) 1 ½ tablespoon canola oil 1 large onion (halved, sliced) 2 small red bell peppers (cut into strips) 1 ½ cups fresh basil leaves Place beef and papayas in separate bowls....
Serves: 4 4 (about 4 ounces each) well-trimmed beef tenderloin steaks (filet mignon) (3/4 inch thick) ½ teaspoon fresh ground salt ¼ teaspoon fresh ground black pepper 1 teaspoon olive oil 1 (1/4 cup) large shallot (minced) 1 package (10 ounces) sliced white mushrooms 1 package (4 ounces) assorted sliced wild mushrooms ¼ cup port wine Sprinkle steaks on both sides with ¼ teaspoon salt and 1/8 teaspoon pepper....
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