beef fish recipe

1022 – Pan Seared Tenderloin of Beef, Poached Salmon

Pan Seared Tenderloin of Beef

Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests putting together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.

Or Served Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Miniature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.

Poached Salmon

Prepare a court bouillon or poaching liquid in a quantity to accommodate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.

For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.

Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finely sliced cucumber, lemon wedges, and capers.

Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.

Angie Finazzo
Event Planner
Saskatoon Lodge

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 1

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 2

beef fruit mexican recipe

1007 – Steak Arrachera

Steak Arrachera


1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced

Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender


Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Serves 2.

Beer Marinated Beef Fajitas

Beer Marinade

3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves

Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.

Serves 6-8.
Princess House

The Peggy Denny Show 17-046, Part 1 – Recipe 1007

The Peggy Denny Show 17-046, Part 2 – Recipe 1007

dessert dinner fish fruit recipe salad snack vegetable

862 – Cottage Cheese Salad, London Broil, Chocolate Cherry Parfait



Cherry Fruit Slush

Cherry Kool Aid (3) small packages
Squeezed fresh Lemon, Orange, Grapefruit
1 Cup Pineapple Juice
1 Cup Ice
2 Cups Ginger Ale

Mix all in a blender and blend until frosty. Pour into glasses. Enjoy!


Crackers with Marinated Sardines
Multi Grain Crackers
1 Can Sardines in oil with olives
1 jar olive salad
6 slices pepper jack cheese broken in large pieces
1 diced tomato
1 red onion

Lay out crackers and top each cracker with any or all of the condiments. Enjoy

Cottage Cheese Salad

1 Container of small curd cottage cheese
1 package of red seedless grapes washed and pulled off vine
1 can mandarin oranges drained
1 package romaine lettuce julienned

Put the lettuce on a saucer and top with a scoop of cottage cheese and some grapes and mandarin oranges

Main Course

Corn on the Cob

Peel and wash the corn
Rub it with grapeseed oil and seasoning herbs and roast and in a 400 degree oven for 20 minutes and top with your favorite cheese


1 Large box Yellow Zataran Rice
1/4 cup oil in the skill on medium high rice
Add in 1 whole chopped onion and bell pepper
Add a tablespoon of curry powder
Add a small can of tomato paste
Add a small can of corned beef
Mix well

Add the packaged rice and mix well with all of the ingredients
Add two cups of wine and two cups of water and let it simmer for 20 minutes until the rice is done.
Top with green onions.


18 oz. can of chili beans
4 oz. of ground round
1 can southwest corn drained
1/4 cup beer

Put all the four ingredients in a Dutch oven pot together and mix it all well, let it simmer 20 minutes on medium heat.
Stir periodically. Add salt and pepper to taste. Maybe, a dash of brown sugar.

London Broil

Purchase a pound of London Broil from the Deli sliced thin. The flavor is amazing. Display on a tray with your corn.

Cherry Tomatoes

1 package cherry tomatoes washed
4 tablespoons rasberry vinaigrette

Put three cherry tomatoes on a tooth pick. Make at least three per person.
Warm a skillet with toasted sesame oil. Put in the vinaigrette and the tomatoes and toss around for about one minute or less to warm. They are ready to serve with the vinaigrette as a dipping sauce.


Chocolate Cherry Parfait

Chocolate iced cake
Cherry pie filling
Chocolate ice cream

Place the cake on a bowl, spoon on the cherry pie filling and add a scoop of ice cream.

Deidre Odumakinde

Peggy Denny Show 15-045, PT1 – Recipe #862

Peggy Denny Show 15-045, PT2 – Recipe #862

beef dinner holiday recipe

827 – Big Dave’s Holiday Casserole

1 lb. Ground chuck
1/2 lb. spicy sausage

Add sausage and ground chuck to skillet and brown.
Cut up bell peppers, onions, & tomatoes and add to mixture.
Add seasoning (garlic, lemon pepper & Cajun seasoning) to taste.
Place biscuits in oven to brown.
Cut up red skin potatoes and boil to tenderness.
Place potatoes in bottom of pan and pour sausage and beef mixture over and add biscuits to the top. Bake.

Chef Dave

The Peggy Denny Show – Recipe # 827: Big Dave’s Holiday Casserole

beef recipe

795 – Rice and Picadillo

Rice and Picadillo (**adapted from Grandmother “Moo Moo” or Kathy Cowles)


1 lb lean ground beef
1 large can tomatoes (whole peeled or chopped)
1 green pepper (chopped)
1 large onion (chopped)
3-4 cloves of garlic (chopped)
1 jar green olives
1 jar of capers
1 or 2 small boxes of raisins
1 bay leaf
Cooked brown rice


1. Sauté green pepper, onion and garlic in olive oil.
2. Add meat and cook through until brown
3. Pour in tomatoes, raisins, capers and olives.
4. Add salt/papper and Bay leaves
5. Simmer on low for approximately 20 minutes +
6. Serve over cooked rice.

Meggie Bradberry

beef recipe

770 – Chili

3 lbs ground beef
1 onion chopped
1 green pepper chopped
1 yellow pepper chopped
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 cup hunts ketchup
1 16oz can kidney beans
1 can diced tomatoes
1 cup water

In large saucepan over medium heat, add beef, stir. As beef begins to brown, add green and yellow peppers, onion. Add dice tomatoes, salt, black pepper, chili powder, kidney beans and one cup of water. Simmer until bubbly, 30 minutes to an hour.

Chef Manigault

beef recipe soup

633 – Sara’s Vegetable Beef Soup

Sarah’s Vegetable Beef Soup

2 pounds ground sirloin
1/4 cup butter
1/4 cup flour
6 cups water
1 (16-ounce) package soup vegetables with okra
1 (16-ounce) package vegetable gumbo mix
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
3 tablespoons beef granules or beef flavoring base
1-1/2 teaspoons salt or to taste
Pepper to taste

Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the water and the beef granules. Add the remaining ingredients. Simmer uncovered for 1 to 1-1/2 hours. Makes about 13 cups. The soup freezes well.

Prize Winning Chili

I love this chili! And, so does everyone that I make it for. It won 2nd place in the 2007 Anderson Chili Cook-off.

2 tablespoon vegetable or mild olive oil
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 tablespoon chopped garlic
1 (16-ounce) package ground sirloin
1 (1.25-ounce) packet chili seasoning mix
1 (10-ounce) can milder diced tomatoes and green chilies
1 (16-ounce) can chili beans (undrained)
1 (8-ounce) can tomato sauce
Shredded cheddar or Monterey Jack (optional for topping)
Sour cream (optional for topping

In a large saucepan, heat the olive or vegetable oil on medium-high heat. Add onion, celery, pepper and garlic.
Cook 6-8 minutes, stirring often. Reduce heat to medium; brown ground beef 5-7 minutes stirring until it crumbles and is well browned. Stir in remaining ingredients.
Bring to a boil; reduce heat to low and simmer 10-12 minutes, stirring occasionally, until thoroughly heated and flavors are well blended.

Linda Weiss

beef chicken recipe salad turkey

615 – Sante Fe Grilled Chicken Salad

Sante Fe Grilled Chicken Salad

½ (10-ounce size) RAWL BRAND® Bagged Spinach
3 (6-ounce size) packages Fajita Chicken Breast Strips
1 (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Tomatoes, drained
1 (11-ounce size) can corn, drained
½ cup Mexican style shredded cheese
½ cup Ranch dressing
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo

Toss spinach, chicken breast strips, tomatoes, and corn in a large bowl. Sprinkle with cheese. Combine dressing and Pico. Pour over spinach mixture; toss to coat. Yield: 8 servings.

Wraps with Smoked Turkey

1 (8-ounce size) package Cream Cheese, softened
4 (9-ince size) whole wheat wraps
¼ cup spicy mustard
1 pound turkey, thinly sliced
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
½ (10-ounce size) package RAWL BRAND® Bagged Spinach
1 1/3 cups Mexican cheese

Spread Cream Cheese over each wrap. Spread mustard over Cream Cheese. Top with turkey. Toss Pico, spinach, and cheese together. Spoon on top of turkey. Roll up tightly. Serve immediately. Yield: 4 servings.

Three Cheese Quiche

2 extra large (9 5/8-inch size) frozen pie shells
1 1/2 cups sliced fresh mushrooms
1 tablespoon olive oil
½ cup shredded Cheddar Cheese
½ cup shredded Mozzarella Cheese
½ cup shredded Swiss Cheese
6 large eggs, beaten lightly
1 cup half and half
1 (16-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
1 tablespoon all purpose flour
½ cup ripe olives, chopped

Bake pie shells in a 425° oven for 10 minutes. Sauté mushrooms in hot oil for 5 minutes. Set aside. Combine cheeses; set aside. Whisk eggs, half and half, Pico, and flour together. Stir mushrooms and ripe olives into egg mixture. Pour 1/4 of egg mixture into one of the partially baked crusts, ¼ into the other partially baked crust. Sprinkle ¼ of the cheese mixture on top of one egg mixture; ¼ on top of the other. Top each mixture with ½ of the remaining egg mixture. Sprinkle each with ½ of the remaining cheese mixture. Bake in a 375° oven for at least 45 minutes or until a knife inserted in the center comes out clean. (If quiche browns too quickly, cover with foil.) Let stand 5 minutes before serving. Yield: 12 servings.

Beefy Spinach Wraps

2 tablespoons Extra Virgin Olive Oil
12 ounces ground beef chuck
½ (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Yellow Onions
1 cup fresh whole kernel corn, cooked
¾ cup bottled barbeque sauce
8 (8-inch size) flour tortillas
2 cups RAWL BRAND® Bagged Spinach

Brown ground beef and onion in olive oil. Drain well. Stir corn and barbeque sauce into ground beef mixture. Cook until mixture is heated throughout. Keep warm until ready to make tortillas. Meanwhile, warm tortillas in microwave according to package directions. Lay spinach over each tortilla. Spread beef mixture over spinach. Roll to make wraps. Yield: 4 servings.

Donna Bundrick
Marketing and Promotions