Instructions

1. Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.

Instructions

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Instructions

Brown ground beef with onion. Put all ingredients in a large pot. Simmer 30 minutes. Garnish with crushed white corn chips, sour cream, chopped avocado, grated cheddar cheese, sliced green onions. Serves 10-12.

Instructions

1. Cook and season to taste 2lbs of stew meat in pan. Don’t drain drippings. Add any “Beef Stew” seasoning packet to 1 cup water, whisk until smooth and pour over cooked meat. Simmer until seasoned broth starts to thicken. In separate soup stock pan, add 3 cups cubed potatoes, 2 cups carrots and ½ cup finely chopped onion. Cover veggies with water. Water level should be about 1/12 inches above the veggies (approx 7 cups). Bring to boil and cook until veggies are desired tenderness. When veggies are done dump the meat and broth mixture right into the soup stock pan with the veggies and water. Do Not Drain the veggies! Simmer on low heat for at least 30 minutes to allow flavors to blend. Salt/pepper to taste.

Instructions

1. Slice steak thin and sauté in a large pan until meat is slightly cooked, seasoning with Montreal Steak Seasoning.
2. Add sliced vegetables to meat and sauté until they are tender (not too soft).
3. Season everything with garlic powder, salt and pepper.
4. When meat and veggies are cooked, add the chopped tomatoes and the shredded mozzarella cheese and let melt.
5. Scoop onto a Hoagie Roll and enjoy.