Featured Recipe

  • Featured Recipe

    Dakota Farms Mushroom and Swiss Mini Burgers

    Ingredients:

    • 1/3 cup mayonnaise
    • 2 tablespoons of ketchup
    • 1 teaspoon of cayenne pepper
    • 4 tablespoons of butter
    • 1 whole medium onion, finely diced
    • 8 ounces of white mushrooms, chopped finely
    • 1/2 cups of white or red wine (optional)
    • 4 dashes of worcestershire sauce
    • salt and pepper
    • 1 pounds of Dakota Farms Mini Burgers
    • slices of swiss cheese, cut into 4 squares
    • slider buns

     

    In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside.  This is the spicy fry sauce.

    Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

     In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add 4 to 6 patties at a time.  Cook for 2 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

    Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place the mini burgers between buns and serve immediately with fried onion strings.

Salads

  • Salads

    Grilled Steak Salads

    Ingredients:

    1.5 pounds flank steak
    1/3 cup olive oil
    1/3 cup soy sauce
    Juice of 2 lemons
    3 cloves garlic finely minced
    1/4 teaspoon red pepper flakes
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Salad Dressing:
    2 Tablespoon white wine vinegar
    2 Tablespoon soy sauce
    1 green onion, chopped
    1/8 teaspoon ground ginger
    1/8 teaspoon ground pepper
    1/3 cup olive oil

    1 large bunch red leaf lettuce, rinsed, dried and torn or cut into 1 inch wide strips
    2 ripe tomatoes, chopped

    Whisk oil, soy sauce, lemon juice, garlic, pepper flakes, salt and pepper together in a small bowl. Pour into plastic zip-lock bag. Add steak; refridgerate for 4 hours or overnight, turning occasionally.

    Remove steak from marinade and discard marinade bag. Grill on hot grill for 2 minutes per side. Move to cooler rack of the grill, cook covered for 12 minutes or until meat thermometer registers 145 degrees F for medium-rare. Let meat rest for 10 minutes before slicing.

    To prepare dressing, process vinegar, soy sauce, green onion, ginger and pepper in blender until smooth. With blender running, gradually add oil until dressing is thick and smooth.

    Toss lettuce with dressing in bowl. Arrange steak slices and spinkle chopped tomatoes on top of salad. Drizzle dressing on top and serve. Enjoy!

  • Salads

    Tenderloin Cranberry and Pear Salad

    Ingredients:

    • 4 (4 ounce) Beef tenderloin steaks, cut 3/4 inch thick
    • 1/2 Teaspoon of course grind black pepper
    • 1 Package of mixed baby salad greens
    • 1 green or red pear, cored, cut into wedges
    • 1/4 cup of dried cranberries
    • Salt
    • 1/4 cup of coursely chopped pecans, toasted
    • 1/4 cup of crumbled goat cheese or crumbled blue cheese

    Honey Mustard Dressing

    • 1/2 cup of prepared honey mustard dressing
    • 2 tablespoons of water
    • 1 1/2 teaspoons olive oil
    • 1 teaspoon white wine vinegar
    • 1/4 teaspoon coarse grind black pepper
    • 1/8 teaspoon of salt

     

    Season the tenderloins with 1/2 teaspoon of pepper.  Heat large nonstick skillet over medium heat until hot.  Place steaks in skillet; cook 7-9 minutes for medium rare to medium, turning occasionally. 

    Meanwhile whisk honey mustard dressing ingredients in bowl until well blended.  Set aside.  Divide greens evenly among 4 plates.  Top evenly with pear wedges and dried cranberries.

    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 (or blue) cheese.

  • Salads

    Tomato & Cucumber Salad with Sirloin

    Ingredients:

    • 1 Pound of Boneless Beef Top Sirloin
    • 1/4 cup of prepared Greek dressing
    • 3 medium tomatoes, cut in 8 wedges each
    • 2 medium cucumbers, chopped
    • 1 cup of pitted Kalamata olives, cut in half
    • 1/2 cup of prepared Greek dressing
    • 1/2 cup of crumbled feta cheese

     

    Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4 inch thick strips.  Place beef and 1/4 cup dressing in medium bowl; toss to coat.   Cover and marinate in refrigerator 30 minutes to 2 hours.

    Remove beef from marinade; discard marinade.  Heat large nonstick skillet over medium-high heat until hot.  Add 1/2 of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.  Remove from skillet.  Repeat with remaining beef.

    Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl.  Top with beef and sprinkle with feta cheese.

Entrees

  • Entrees

    Blackened Prime Rib Roast

    Ingredients:

    1/2 cup brown sugar
    2 teaspoons ground cumin
    2 Tablespoons ground black pepper
    2 Tablespoons ground coriander
    1/4 cup chili powder
    2 Tablespoons Kosher salt
    1/4 cup soy sauce

    1/2 cup chili powder
    3 Tablespoons Cajun-style blackened seasoning

    6 pounds prime rib roast
    2 cups water

    In medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.

    Rub prime rib roast all over with soy sauce mixture. Then rub and coat with the cajun seasoning mixture. Let marinade for at least 1 hour or wrap in plastic and chill overnight.

    Preheat oven to 500 degrees F. Remove any plastic from roast and place pan in preheated oven. Roast uncovered for 15 minutes in preheated oven. Pour water into pan to produce moist heat. Reduce oven temperature to 300 degrees F and continue roasting for an hour and 10 minutes or until an internal temperature of 130 - 140 degrees F has been reached. Let roast rest for 30 minutes before carving. Enjoy!

  • Entrees

    Fantastic Beef Short Ribs

    Ingredients:

    • 4 Pounds of Beef Short Ribs
    • 1/2 cup of Olive Oil
    • Salt and Pepper (to taste)
    • 1 cup of All Purpose Flour
    • 2 cups of Chopped Onions
    • 1 cup of Chopped Celery
    • 1 cup of Chopped Carrots
    • 2 Tablespoons of Minced Garlic
    • 3 Bay Leaves
    • 1 Tablespoon of Dried Thyme
    • 1 cup of Red Wine
    • 8 cups of Beef Stock
    • 1/4 cup of Chopped Fresh Parsley

    Heat the oil in a large pot over medium high heat.  Season the ribs with salt and pepper to taste and dredge them in flour.  Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat.  This will take 2-3 minutes per batch; set ribs aside.

    In the same pot add onions and saute for 2 minutes.  Add the celery and carrots and saute for 1 more minute.  Season with a little salt and pepper, and stir in the garlic, bay leaves, and thyme and cook for 1 more minute.

    Deglaze the pot with red wine, scraping up all the bits at the bottom.  Add the stock, bring to a boil, reduce heat to low and simmer.  Add the ribs and continue to simmer for 2 hours, until the sauce thickens.   Stir in parsley and serve (serves 6).

  • Entrees

    Marinated Flank Steak

    Ingredients:

    • 1/2 cups of Soy Sauce
    • 1/2 cups of Cooking Sherry
    • 3 Tabelspoons of Honey
    • 2 Tablespoons of Sesame Oil
    • 2 Heaping Tablespoons of Minced Garlic
    • 1/2 Teaspoon of Crushed Red Pepper Flakes
    • 1 Whole Flank Steak

    Combine all ingredients in a glass or ceramic dish.

    Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.

    Remove the steak from the marinade and place on a plate while you heat up the grill pan.

    When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.

    Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

    When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.

     

  • Entrees

    Stuffed Tomatoes with Lean Ground Beef

    Ingredients:

    • 1/2 cup of brown rice (quick cooking)
    • 1 tablespoon of olive oil
    • 1 medium onion, chopped
    • 1 1/4 pounds of 90% lean ground beef (or 93% lean)
    • 1/3 cup of mint leaves (loosely packed), chopped
    • 1/2 teaspoon of cinnamon
    • salt and pepper
    • 6 large tomatoes
    • 1/2 cup of feta cheese crumbled
    • panko or bread crumbs

     

    1. Preheat oven to 425 degrees F.  In a 3 quart saucepan, cook rice as label directs.
    2. Meanwhile, in a 12 inch nonstick skillet, heat oil on medium for one minute.  Add onion, and cook 10-12 minutes or until lightly browned or tender.  Stir in ground beef, half a mint, cinnamon, and 1/4 teaspoon salt and ground black pepper.  Cook 5-6 minutes or until beef loses it pink color throughout, breaking up meat with spatula and stirring occasionally.  Stir in remaining chopped mint.
    3. While ground beef cooks, cut each tomato horizontally in half.  With melon baller or spoon, scoop out tomato pulp; place in large bowl.  Remove 1 cup of tomato pulp from bowl and chop.  Discard remaining pulp or save to use another day.  Return chopped pulp to bowl.  Add rice, feta cheese, and beef mixture; stir until well blended.
    4. In a jelly-roll pan, place tomato halves, cut side up.   Fill 1/2 cup of the beef filling into the tomatoes; sprinkle with panko or bread crumbs.  Bake tomatoes for 25-30 minutes or until crumbs are browned and filling is heated through. 

Crockpot

  • Crockpot

    Slow Cooker Beef Stew

    Ingredients:

    2 pounds beef chuck roast, cut into 1 inch cubes
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 clove garlic, minced
    1 bay leaf
    1 teaspoon paprika
    1 teaspoon Worcestershire sauce
    1 onion, chopped
    1 1/2 cups beef broth
    3 potatoes, diced
    4 carrots, sliced
    1 stalk celery, chopped

    Place meat in slow cooker. In a small bowl, mix together flour, salt and pepper; pour over meat and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots and celery. Cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 5 hours.