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What Is A Beef Heart Recipe - Yahoo Recipe Search
YummlyThis traditional chili couldn't be any easier. Simply brown lean Ground Beef, add in pantry-friendly ingredients and simmer for 20 minutes. The result? A chili that tastes like it's been cooking for hours. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.Food52As a kid, growing up outside of Boston in a household of Sicilians, seemed, at the time, normal. Especially as the first born son, normal was being doted on by my mother and grandmother (no doting from my dad, I knew who not to cross!). Meals at the table were the rule, seven days a week. 5pm sharp on a weeknight, high noon on Sunday. Saturday rules were loose. Family was preached and food was the binder. Slow cooked Sunday "gravy", the ubiquitous tomato sauce loaded with beef and pork and sausage and anything else my grandmother could squeeze into her giant pot, was Sunday standard. What would a Friday night be without fish (Catholic in the 60's and 70's). Christmas Eve seafood feasts, Christmas day ravioli AND manicotti followed by a roast beast. But the lesser made meals that I keep going to are the one's that make me truly feel blessed to have grown up in a family that was loving (in a loud and tempestuous Sicilian way) all tied together by some of the best food ever. This calzone recipe is one of those meals. It's not a calzone in the traditional sense. It's just what my grandmother called it. It probably should be called something else, but the name has stuck through the years. It was typically served during a party or holiday. I would grab 2 or 3 slices and hide it, letting it get to room temperature. It just seemed extra good having sat a bit. Some warm marinara sauce was the perfect accompaniment. It's the recipes such as this one that I make for my grandkids now, using food to teach them the meaning of "La Famiglia". It's also the one that neighbors fawn over at a party, loving that "Eye"-talian food. I've tweaked this recipe from my grandmother's over the years. She always used frozen spinach. Nah, it's just not right (and I bet she didn't have those blocks of frozen spinach when she grew up in Sicily). The amount and type of cheese changes almost every time. But these are my favorites (and not necessarily Italian). I've found adding the Boursin (some mascarpone would work great too) into the spinach helps to bind everything better while also adding a background flavor you'd only know it's there when it's not. You can use sweet or hot Italian sausage. You can use some other sausage. Nothing sacred here. Toss in some artichoke hearts. Make it your own and pass it down.YummlySlices of cucumber are topped with beef Strip Steak, herbed cream cheese and a spicy Asian Sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.Food.comI've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!Food52Last month, there was a lot of buzz and excitement in the family. Nitin Madan (my brother in-law) released his first movie – “Colin Hearts Kay” - at the Brooklyn film festival. Whilst we couldn't wait to see it, we were all a little tense. If we loved it, it would be a 'no-brainer' but what if we didn't? What would we say? Well thank God….it was amazing!!! It was super-hilarious and might I add did so well at the festival that they added an extra screening. Ultimately it took home awards for Best Editing and the Audience Choice Award! If you ever get the opportunity to see it, I cannot recommend it highly enough (www.colinheartskay.com). My brother loved the film so much that he organized a private screening of his own in a downtown New York screening room. He asked me if I would come. I said YES!! He asked me if I could cook. I said 'ARE YOU KIDDING WITH ME'. I know cooking for 20 people might not phase many people but for me it felt like catering!! Whilst somewhat intimidated by the prospect, I turned the volume really low on that unwanted voice in my head and reminded myself calmly that this was for Nitin, after all. Of course, approaching it with that lens made me want to do it. I had to figure out what to cook but given that we are experiencing our annual heat wave in NYC, it obviously wouldn't be beef stroganoff. Done! It would be a citrus, sweet and spicy spread of ‘mayonaisse-less’ potato salad, tabouleh and lavash-wrapped chicken kebab rolls. Since I forgot to take pictures of the chicken kebabs and since nobody mentioned my potato salad even once, here is the recipe for my tabouleh salad. You must make this before the summer is over, it is tasty and healthy and sufficient to eat all by itself.Food NetworkThe way to George's heart is definitely through his stomach. The E-Z Pass is with spaghetti and meatballs. We make several different sauces for our meatballs but none is better than the recipe we learned from George's mom, Mary Germon. Like most Italian-Americans, she called her sauce "gravy" and it was part of every holiday feast and any Sunday dinner. She sauced spaghetti or homemade ricotta ravioli with this gravy. It is also the first step to making Mary's Lasagne, another of her specialties. Mom had her own business and worked more than 40-hours a week. She was one of the original multi-taskers often doing the week's laundry and ironing at the same time as preparing a meal for the family. She had this gravy put together and bubbling on the stove in no time flat--something George always reminds Johanne when she frets and fusses over it. This recipe makes a large amount of sauce, but it takes no longer than a small batch and it freezes well. Save what you don't use for Mary's Lasagne, Ricotta Ravioli, or insurance in the freezer for an impromptu meal.
