http://www.nybeef.org,http://nybeef.org Beef Recipes en-EN Cylosoft, Inc. Sun, 05 Sep 2010 22:22:09 GMT 20 <h2> <h1>July 14th and July 19th, WUTR, Michelina's Kitchen</h1> Tenderloin, Cranberry and Pear Salad</h2> <p>Prepared by: Kara Behlke, RD</p> <img alt="" style="border: #d99694 4px solid; float: right; margin-left: 4px; " src="/CMImages/NYBIC/Recipe%20Images/Tenerloin%20Salad.jpg" />4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each) <br /> 1/2 teaspoon coarse grind black pepper <br /> 1 package (5 ounces) mixed baby salad greens <br /> 1 medium red or green pear, cored, cut into 16 wedges <br /> 1/4 cup dried cranberries <br /> Salt <br /> 1/4 cup coarsely chopped pecans, toasted <br /> 1/4 cup crumbled goat cheese (optional) <br /> Honey Mustard Dressing: <br /> 1/2 cup prepared honey mustard <br /> 2 to 3 tablespoons water <br /> 1-1/2 teaspoons olive oil <br /> 1 teaspoon white wine vinegar <br /> 1/4 teaspoon coarse grind black pepper <br /> 1/8 teaspoon salt <br /> <br /> Instructions:  Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally. <br /> <br /> Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. <br /> <br /> Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. <br /> <h2>Ranch Burgers</h2> <img alt="" style="border: #0070c0 4px solid; float: right; margin-left: 8px; " src="http://stateadmin.beef.org/CMImages/NYBIC/rcp_11022_00.jpg" /> <p>Prepared By: Jean O' Toole</p> Ingredients: 1 pound ground beef (95% lean) <br /> 4 teaspoons Ranch Rub (recipe follows) <br /> 4 whole wheat hamburger buns, split <br /> 1/4 cup prepared reduced-fat creamy ranch dressing <br /> 2 tablespoons canned French-fried onions <br /> Romaine lettuce, tomato slices <br /> <br /> Directions: <br /> Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties. <br /> Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. <br /> Serve in buns with dressing, onions, lettuce and tomato. <br /> <br /> Ranch Rub: Combine 2 teaspoons sweet paprika, 2 teaspoons dried thyme, 1-1/2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground red pepper and 1/2 teaspoon ground white pepper. Store in airtight container. Shake before using. <br /> <br /> <br /> <table> <thead> </thead> <tbody> <tr> </tr> </tbody> </table> <h2> <h1>May 21st, WKBW, AM Buffalo Television</h1> Ranch Burgers<img alt="" style="border: #0070c0 4px solid; float: right; margin-left: 8px; " src="/CMImages/NYBIC/rcp_11022_00.jpg" /></h2> <p>Prepared By: Jean O' Toole</p> Ingredients: <br /> 1 pound ground beef (95% lean) <br /> 4 teaspoons Ranch Rub (recipe follows) <br /> 4 whole wheat hamburger buns, split <br /> 1/4 cup prepared reduced-fat creamy ranch dressing <br /> 2 tablespoons canned French-fried onions <br /> Romaine lettuce, tomato slices <br /> <br /> Directions: <br /> Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties. <br /> Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. <br /> Serve in buns with dressing, onions, lettuce and tomato. <br /> <br /> Ranch Rub: Combine 2 teaspoons sweet paprika, 2 teaspoons dried thyme, 1-1/2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground red pepper and 1/2 teaspoon ground white pepper. Store in airtight container. Shake before using. <br /> <br /> nybeef Thu, 28 May 2009 00:00:00 GMT