Easy Fixin's


1/4 cup olive oil
2 tsp. finely minced garlic
1/2 to 1 1/2 tsp. crushed dried red pepper
1-28 oz. can peeled Italian plum tomatoes with juices
8 oz. penne
2 T. chopped parsley

Heat oil in medium skillet over low heat; add the garlic and red pepper. Saute stirring, until garlic turns golden; do not brown garlic. Puree the tomatoes through a food mill. Stir in the oil. Simmer, stirring until sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste. Cook the penne in plenty of water until al dente, or firm to the bite, about 10 minutes; drain. Toss with the sauce and sprinkle with parsley.


2cups fresh basil
1 cup fresh Italian parsley
1/2cup parmesan or Romano cheese, grated
1/2cup toasted pine nuts
4 garlic cloves, roughly chopped
1/4tsp salt
1/8tsp red pepper flakes
1/2cup olive oil
1TBS lemon juice
1TBS water

Combine all ingredients in a food processor of blender. Puree until the mixture forms a smooth, thick paste.


8 small slices veal filet
Ground black pepper
4 ounces ham, thinly sliced
8 fresh sage leaves
2 ounces butter
4 tablespoons white wine

Beat the slices of veal fillet until very thin about 4" square. Then season with ground fresh black pepper. Cut the ham into the same size pieces as the veal and place a slice flat on top of the veal with 1 sage leaf sandwiched between the ham and the veal or placed on top. Secure with a toothpick. Heat a little butter in a frying pan and fry the meat over a medium heat until lightly browned on all sides. Add the wine into the pan. Cover the pan and reduce the heat and simmer for 10 to 15 minutes or until tender. Remove the toothpicks and arrange ham side up on a serving dish. Add a little butter to the pan juices, stir well and pour over the meat


1 - 1 1/2lb. Smoked sausage, cut into bite sized pieces (I used Italian)
1 large onion, chopped
1 large bell pepper chopped
1 Tbsp. minced/chopped garlic
16-24 oz. of tomato sauce
1 10 oz. can of diced tomatoes and green chilies (Ro-Tel type)
1 can of whole tomatoes (optional)
Cajun seasoning (if needed to taste)
water (if necessary)

Add all ingredients and simmer till sausages are tender and gravy is at desired consistency. Served over white rice, this is really excellent. Goes well with a side dish of buttered corn, any potato dish, and/or buttered peas.


1 can crabmeat, drained
2 oz. olive oil
2 T. white wine
Salt and Pepper
2T. canned Italian peeled tomatoes, drained
1 lb. spaghetti (al dente)
1/2 stick unsalted butter
3 T. heavy cream
Gated Parmesan cheese

Simmer crabmeat in olive oil over medium heat. Add white wine, salt, pepper, tomatoes; simmer another 2 minutes. Place cooked spaghetti in heated bowl. Pour in crab mixture. Add butter, cream, grated cheese, salt and pepper. Serves 2.


2 pounds lean round steak, thinly sliced and cut into bite-sized pieces
1/2 teaspoon black pepper
2 teaspoons fresh rosemary, chopped
1/2 teaspoon garlic salt
2 teaspoons olive oil
4 shallots, finely chopped
1 medium sweet red pepper, chopped
1 pound mushrooms, sliced
1/2 cup light sour cream
1/4 cup light cream cheese
Rosemary sprigs for garnish

Season steak pieces with pepper, rosemary, and garlic salt. Heat olive oil in a large skillet over medium-high heat. Add shallots and red pepper and sauté until tender, about 2 minutes. Add steak and sauté 2 to 3 minutes or until slightly browned. Add mushrooms and cook until tender. Remove from heat and mix in sour cream and cream cheese. Garnish with fresh rosemary sprigs, if desired. Serves 8.


For sauce:
1 minced garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds skirt steak

To make the sauce, mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. Stir together cumin, salt and pepper in a small bowl. Pat steak dry, then rub both sides with cumin mixture. Grill turning once. Serve with sauce drizzled over steak.

Serves 4

4 boneless beef sirloin strip steaks cut 3/4-inch thick
1 Tbsp. butter
2 Tbsp. finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/4 cup beef broth
2 Tbsp. brandy
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
2 tsp. finely chopped parsley

Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes. Stir in mushrooms and cook 3-4 more minutes. Remove from skillet and set aside. Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140°F), turning once. Remove steaks to a warm platter. Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Stir until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley.


2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick
Salt & Pepper To Taste
Red Pepper Flakes
1/4 c. Olive Oil
1 med. onion, finely chopped
2 cloves garlic, minced
1 c. chopped tomatoes
1/2 c. red wine
1/2 c. chopped fresh parsley

Pound the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add the onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.


4 steaks, 3/4 inch thick
1 tbsp cornstarch
2 cloves garlic, minced
1 tbsp butter or margarine
1/4 cup finely sliced green onion
1/4 cup beef broth
1/4 cup red wine
Dash salt
Dash black pepper
2 tbsp butter

Rub steaks on both sides with cornstarch. Sprinkle with garlic. Heat the butter in a skillet. Brown steaks quickly on both sides. Reduce heat. sauté steaks until done to your liking, about 4 minutes on each side for rare,7 to 9 minutes on each side for well done. Remove steaks, keep warm. Add green onion to pan. Sauté a few minutes on medium high heat until soft but not browned. Add beef broth and wine. Bring to a boil. Add salt and pepper to taste. Finally add butter, small pieces at a time, whisking constantly until sauce is smooth. You may add 1 teaspoon cornstarch mixed with a little water to make the sauce smoother. Whisk while heating. Pour sauce over steaks. Sprinkle with some extra onion.


1 lb thinly sliced round steak
2 tbsp vegetable oil
1-1/2 cups sliced celery
1 medium green pepper, sliced
1 large onion, thinly sliced
1-1/2 cups fresh mushrooms (or 6-oz can, drained)
1/2 cup sliced green onion (1-inch pieces)
1 can condensed beef broth
1 tbsp soy sauce
1/4 cup water
2 tbsp cornstarch
4 cups hot cooked rice

Brown meat in oil. Add vegetables, beef broth and soy sauce Cover, cook over low heat 10 minutes or until vegetables are just tender Stir often. Combine water and cornstarch Add to meat mixture; stir until thickened
Serve over hot rice


2 pounds ground beef
4 slices swiss cheese
1 small onion thinly sliced
2-3 pickled jalapeno peppers
seeded and julienned
4 hamburger buns split

Shape beef into eight thin patties. Top four patties with cheese, onion and jalapenos. Top with remaining patties; press edges firmly to seal. Grill, uncovered, over medium hot heat for 8-9 minutes on each side or until no longer pink. Serve on buns.


1 1/2 lb Ground Beef
2 oz Pepper Jack Cheese, thinly sliced
4 ea Hamburger Buns
4 ea Lettuce leaves
4 ea Tomato slices
Salt and Pepper to taste

Divide ground beef into 8 equal portions; shape each into 4 inch diameter patties. Place equal amounts of cheese in center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grid over medium coals. Grill 10 to 12 minutes or to desired doneness, turning once. Season with salt and pepper to taste. Toast buns on grill on minute, if desired. Arrange one lettuce leaf on each bun bottom; top each with one burger and one tomato slice. Cover with bun tops.


1/4 c. vegetable oil
1 1/2 lb. round steak, trimmed of fat and cut in strips
1 c. water
1 med. onion, sliced
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green bell peppers, cut into strips
2 tbls. soy sauce
2-3 tsp. sugar
1 tbls. cornstarch
2 tomatoes, cut into wedges

Heat the oil in a large, heavy pot. Add the meat and brown for 5 minutes. Stir in the water, onion, garlic salt, and ginger. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. After 10 minutes, add the peppers. Stir together the soy sauce, sugar, and cornstarch. Pour this into the pot and stir until the liquid thickens. Place tomato wedges on top of the meat and bring to a boil. Simmer for 5 minutes longer. Serve over rice.


4 boneless beef chuck eye steaks, cut 3/4 inch thick
1/2 tsp. salt

1 tbls. vegetable oil
2 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
1/4 c. red wine vinegar
1/4 tsp. sugar

Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes. Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.


1 tbsp paprika
1 tsp seasoned salt
1 tsp rubbed sage
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
4 lean boneless center cut pork chops, 1/2 inch thick
2 tsp butter

Combine paprika, salt, sage, cayenne and black pepper and garlic powder. Coat chops well on both sides with seasoning. Heat butter on high heat just till it starts to brown. Put chops in pan, reduce to medium. Fry on both sides until dark brown, about 6-8 minutes per side.


2 tbsp corn (olive) oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 clove garlic, minced
1 can (28 oz) tomatoes, undrained
1 can (16 oz) red kidney beans, undrained
1 lb Kielbasa, cut in 1/4 inch slices
8 oz twist macaroni
4 cups coarsely chopped cabbage
1 cup water

In a heavy 5 quart dutch oven, heat oil over medium heat. Add onion, celery, carrots and garlic. Cook, stirring, 3 minutes. Stir in tomatoes, breaking up with spoon, and kidney beans. Cover and simmer 5 minutes. Stir in kielbasa, macaroni, cabbage and water. Bring to boil. Reduce heat; cover and simmer 10 minutes or until macaroni is tender. Stir. Let stand 5-10 minutes. Makes 6-8 servings.


4 tsp minced garlic (about 8 cloves)
1-1/2 tsp finely shredded lemon peel
1 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp dried sage, crushed
1/2 tsp pepper
4 pork loin chops, cut 1-1/4 inches thick

For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop and grill.


1 can (10 3/4 oz.) of condensed cream of mushroom soup, undiluted
1 tablespoon of prepared mustard
2 teaspoons of Worcestershire sauce
1 teaspoon of prepared horseradish
1 egg
1/4 cup of dry bread crumbs
1/4 cup of finely chopped onion
1/2 teaspoon of salt
1 1/2 pounds of ground beef
1 to 2 tablespoons of oil
1/2 cup of water
2 tablespoons of chopped fresh parsley
Black pepper to taste

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish and blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine the remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.


4 beef shoulder top blade (flat iron) steaks,2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 tsp. pepper
2 tbls. shredded Parmesan cheese

Combine thyme, garlic and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.


1/4 lb. of butter
1 lb. of mushrooms cleaned and halved
1 cup of chopped scallions
2 teaspoon of minced garlic
2 tablespoons of tomato paste
1/2 teaspoon of Thyme, crumbled
Bay leaves
1-1/2 cups of beef broth
1/4 cup of red wine
1 cup of tomato puree
Salt to taste
1/2 teaspoon of black pepper
1-1/2 to 2 lbs. of cooked beef, in bite size pieces

In a large pan melt the butter and add the mushrooms and cook until they are soft. Next add all the other ingredients except the beef and simmer over low heat for 1 hour. Stir in the beef and cook until the beef is hot all the way through.


1 lb. lean ground beef, formed into 4 patties
6 tsp. Cajun seasoning mix
4 slices Monterey jack cheese
4 sesame seed buns, split
8 tomato slices
8 thin red onion slices
1 Tbsp. vinaigrette dressing
4 slices Monterey jack cheese
4 sesame seed buns, split

In a bowl mix mayonnaise and Creole mustard thoroughly. Cover and refrigerate. In separate bowl toss tomatoes and onions in vinaigrette dressing to coat. Cover and reserve.
Season each beef patty on both sides with 1-1/2 tsp. Cajun seasoning mixture. Grill to 160°F internal temperature.
Top with 1 slice cheese and melt under broiler. spread 1 Tbsp. Creole mayonnaise on each side of bun. Place 2 slices of tomato and onion on bottom half of each bun. Top with grilled burger and top of bun.