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Directions:

In a large frying pan, brown beef over medium high heat. Add the rest of ingredients and cook until cabbage is tender adding more water or broth as necessary. Cook down until no liquid is left. Serve hot.
*Optional to garnish with ½ red pepper sliced.

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Preheat oven to broil (500 degrees F). Season steak with salt and pepper or Steak Seasoning. Heat cast iron skillet over medium high heat for 2-3 minutes, or until smoking hot. Sear steak, 2 minutes on each side. Remove steak from skillet and place on an oven safe baking sheet. Broil steak to desired doneness. Deglaze skillet with 1 tbsp water. Add onions and turn heat down to medium. Cook onions, stirring every couple of minutes, until they are golden brown, adding a tablespoon of water each time they start to dry out. Top steak with onions and serve. 3 servings of protein.

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Brown meat in skillet with the Bragg’s. Meanwhile, place celery, garlic and ginger into food processor. Pulse until desired consistency. I chopped mine very finely. When meat is no longer pink add the pepper and salt. Mix. Add remaining ingredients (from food processor) and cook for another 3 minutes or so to blend the ingredients. Turn off heat and remove from stove, add the cilantro. Mix to combine. Place into bowl. Scoop meat mixture into lettuce and wrap, burrito or taco style. 4 servings of protein.

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Brown ground beef in a small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced. The longer it cooks, the more tender and flavorful. Add a little water as needed to prevent burning. Serve with chopped green onion or tomato garnish and salt and pepper to taste. Makes 4 servings.

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Preheat oven to 375. Lightly blanch large cabbage leaves and set aside. In small frying pan combine ground beef, onion, garlic and spices and cook until brown. Spoon ground beef mixture into cabbage leaves, tuck in ends and roll up (burrito style). Put cabbage rolls in a baking dish and add broth to the bottom of the pan. Brush lightly with beef broth and bake in oven for 20-30 minutes. Spoon sauce over cabbage rolls periodically to keep moist. Makes 4 servings.

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Season the steak with salt, pepper, and cayenne pepper. Cook the steak on a non-stick surface, until desired doneness. For the Salsa chop a medium tomato with some fresh mint. Season with salt, pepper, garlic and the lemon juice.

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Rub seasonings on sirloin and sear to preference.

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Put roast in a Crockpot (of similar) with water. Cover the top with Oregano, Garlic, Salt, and Pepper. Cook on low for approx. 10-12 hours. Shred and serve warm.

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In a heat a large skillet, over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

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Cover the minced onion and minced garlic with water for 5 minutes. Start with smaller amounts the first time. Drain off any excess liquid and combine the onions and garlic with the ground beef, curry, cilantro and chicken broth. Mix well and form into 4 patties. Grill or broil to your degree of doneness.

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Preheat oven to 350o. Cut tops and bottoms from each onion and carefully remove several inside layers, starting with the center and working out. Leave enough outside shell for onion to stand alone after center is removed. Set aside, and save enough onion centers to provide ½ cup chopped onion to mix with stuffing.
Brown ground beef in a large skillet over medium high heat. Drain grease if needed and set aside to cool lightly. In a large bowl combine chopped onion, spinach, celery, garlic, egg white, seasonings, salt and pepper to taste. Add beef and mix all ingredients well. Lightly mist a baking dish with olive oil pan spray and place each onion shell inside. Stuff each onion shell equally with beef mixture, spooning any leftover into the bottom of baking dish. Cover and bake for 35 to 40 minutes or until onions are tender. Serve each with leftover meat from baking dish spooned around the onion and top with sour cream fluff.

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Put meat in saucepan with onion, garlic, and spices. Cook until meat is done and onions are soft. Add diced tomatoes, tomato sauce, and tomato paste. Simmer while cabbage is cooking. Put broth in large, no-stick pan (we use a wok) and add shredded cabbage. Cook until desired tenderness. Feel free to spice up the cabbage while cooking. You can also add garlic, pink salt, and Braggs aminos. Place 1/2 of the cabbage on each plate and top with sauce.

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Season the cubed steak with the garlic and onion powders. Slide the beef and onion wedges onto skewers. Top with salt and fresh ground black pepper. Cook on a hot barbecue or in over. (Skewers do best when elevated or placed on foil to prevent burning and sticking). Optional, you can add mushrooms.

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Caramelize onions in a pan. Mix half the seasonings into the tomato sauce and sit to the side. Mix the rest of the seasonings and ingredients into a food processor and pulse until fully mixed. Form into 100g meatballs in a dish. With a spoon, pour sauce onto each meatball. Bake at 400 degrees for 20 minutes. Let cool for 10 minutes.

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Combine spices into liquids. Stir fry on high heat to combine flavors and cook beef and cabbage. Add additional water if necessary to keep dish from burning.

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In a large pot add all ingredients and bring to a rapid boil, while this is cooking rinse and drain the skinny noodles.

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Marinate meat in lemon juice and spices. Barbeque for carne asada or cook strips in a frying pan with garlic and onion. Add chopped tomatoes during the last 5 minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa.

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Mix with the ground beef, chopped onion and spices. Place in a baking dish, loaf pan or muffin tin for single servings. Baste with ketchup recipe mixture and bake at 350 for 15-20 minutes. Cook longer for multiple servings using a loaf pan.

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Mix dry spices. Dip cutlet in water or lemon juice and coat with spice mixture. Fry on high heat without oil. Top with marinara sauce and bake in 350 degree oven for 20 minutes. Add a little water to the bottom of the pan if necessary. Garnish with fresh basil, parsley, leftover Melba spice mixture and salt and pepper to taste.

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Manually tenderize veal cutlet until flattened. Mix paprika, lemon zest and dry spices. Then, dip cutlet in lemon juice and spiced mixture. Fry on high heat with lemon juice until slightly browned and cooked. Remove veal cutlet from pan and deglaze the pan with the broth. Add garlic, onion, and basil. Add spinach to the liquid and toss lightly until slightly cooked. Top veal cutlet with spinach mixture and spoon remaining sauce over the top. Top with salt and pepper to taste and serve with lemon wedges.

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Manually tenderize the meat until flat. Rub meat with salt and coat liberally with black pepper. Cook on high heat for about 3-5 minutes or throw on the barbeque. Top with Worcestershire sauce if desired and caramelized onion garnish. You can also cut the steak into strips and serve over a mixed green or arugala salad.

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Lightly braise beef cubes with onion and garlic. Combine all ingredients in small saucepan. Add liquid ingredients and spices. Slow cook for a minimum of 30 minutes or until beef is tender. Add additional water as needed to achieve desired consistency.

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Directions:

Tenderize steak with manual meat tenderizer until flat and thin. In a frying pan combine cabbage with spices, vinegar and aminos and cook until slightly tender. Spoon cabbage mixture into pounded flank steak and wrap into a roll. Fill the bottom of the pan with a little water and beef broth. Salt and spice the top of the roll Bake in 375 degree oven for approximately 20 minutes until cooked and cabbage tender. Baste occasionally with juices to keep the rolls moist. Variations: Substitute spinach for the cabbage filling.