Ingredients:

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2″cubes
1 large Green pepper, cut in 1″pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Method

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Source: The Grill Master cook book

Ingredients:

1-1/2 lbs. beef round steak, cut 3/4 inch thick
3 teaspoons flour
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 teaspoon Worcestershire sauce
1/4 water

Method

Cut meat into pieces that will fit in your crockpot. Combine flour, salt, mustard,
pepper, and garlic powder. Pound 2 tablespoons of the flour mixture into the meat.
Brown the meat in the shortening on both sides. After browning meat, transfer to crockpot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Servewith hot cooked
noodles or rice.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

oysters
parsley
celery
thyme
pepper
garlic
oil
lemon

Method

Prepare the oysters as above, but rub each shell with a little garlic.
Put on each oyster a mixture made of chopped parsley, a little thyme,
pepper, and bread crumbs. Then pour a few drops of oil on each shell,
put them on the gridiron on an open fire, grill for a few minutes,
and add a little lemon, juice before serving.

Ingredients:

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Method

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet
over medium heat, heat the vegetable oil and brown the seasoned beef strips.
Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,
then mix in cornstarch until dissolved. Pour into the slow cooker with meat.
Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover
and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

1 large onion, chopped
1 lb. super lean ground beef
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
1 egg
1 cup milk
1 package frozen Fillo dough sheets (thawed overnight)

Method

Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and
let it cook until all the water has evaporated. If you decide to use
nuts add them at this time.
Open the Fillo dough package and divide the sheets in half (they
are usually sheets of 10X20″ rectangles, you want to end up with
2 stacks of 10X10 sheets. In a greased 9×12x3″ baking dish layer
2 to 3 sheets at a time and sprinkle them with a few drops of the
melted butter, and so on until you finish the first half of the
sheets. Spread the meat and nut mixture on it and start doing the
same thing with the other half of the sheets. Don’t worry about
spreading the butter on the sheets. When you finish with all the
dough, cut the feteer in 2X1″ squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and
a pinch of salt (not much) beat it with fork. Pour the egg mixture
gently over the feteer and bake, uncovered, in a 375F oven for about
20 minutes or until the milk is absorbed and the feteer turns gold yellow.

Ingredients:

1 Pound Beef flank steak; sliced into 1/2-inch slices
Salt
Freshly ground black pepper
1 Cup Sesame oil
2 Cup Soy sauce
1 Tablespoon Chopped garlic
1 Tablespoon Chopped fresh ginger
Crushed red pepper; to taste
2 Cup Cooked white long grain rice
1 Tablespoon Snipped chives
1/2 Fat; 0 Other Carbohydrates

Method

Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy
sauce, garlic and ginger. Season with crushed red pepper to taste. Place the
meat in a shallow bowl. Pour the marinade over the meat. Cover and
refrigerate for at least 1 hour or overnight. Remove and bring to room
temperature. Preheat the hibachi. Remove the meat from the pan, reserving
the marinade. Place the marinade in a saucepan, over medium heat. Bring to a
boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4.
Remove, set aside, and keep warm. Grill the meat for a couple of minutes on
each side, for medium rare. To serve, spoon the rice in the center of each
plate. Lay the strips of meat around the rice. Drizzle the sauce over the
meat. Garnish with chives.

Yield: 4 servings

Source: The Very Best of Emeril

Ingredients:

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips

Method

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Source: The Grill Master

Ingredients:

30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Method

Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.
A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store. Now due tot he popular demand of these biscuits, they come frozen.

Source: KFC Recipes Cook Book