2 lbs top sirloin, cut into 2" chunks 1/3 cup vegetable oil 1/4 cup red wine vinegar 2 tsp Univer Strong Steven 1 tsp Univer Gourmet Garlic Cream 1 Tbs fresh thyme, chopped 1 Tbs fresh parsley, chopped 2  ears corn, cleaned, sliced into 2" rounds 2  red bell peppers, seeded, and sliced into 2" squares 1  medium onion, sliced into 2" squares

For the marinade, whisk together the oil, vinegar, Strong Steven, Garlic Cream, thyme, and parsley in a medium bowl and add the beef and onions.  Toss to coat, cover and place in refrigerator for about 3 to 4 hours, up to 12 hours,  to marinate. Stir occasionally.  At grill time, remove the beef and onions from the marinade and set the marinade aside. Thread the beef chunks, corn, bell peppers and onions alternately onto metal skewers, leaving a little space between the pieces. Baste liberally with the marinade.  Grill the kebabs over a medium hot grill for 15 to 20 minutes for medium doneness. Baste with the marinade occasionally, and turn the skewers periodically.  Serve with a crisp green salad and Horseradish Butter for the corn (see recipe).

Serves 6

Preparation time: 15 minutes

Cooking time: 15 minutes

Ready in: 3 hours and 30 minutes

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2 lbs top sirloin, cut into 2" inch chunks 1  large onion, sliced into 2" squares 24  fresh button mushrooms 2  red bell peppers, sliced into 2" squares 2  summer squash, diagonally sliced into 1" ovals 2  zucchini squash, diagonally sliced into 1" ovals 2/3 cup olive oil 1/2 cup red wine vinegar 1 tsp Univer Gourmet Garlic Cream 1 Tbs fresh cilantro, chopped 1 tsp dried thyme 1/2 tsp dried sage 1/2 tsp black pepper 1/4 tsp Univer Red Gold Hot

Place the beef and vegetables in a large bowl. In a small bowl, whisk together the oil, vinegar, Garlic Cream, cilantro, thyme, sage, pepper and Red Gold Hot. Pour the marinade over the meat and vegetables, tossing well to coat. Cover and refrigerate for at least 3 hours, stirring occasionally.  At grill time, thread the beef and vegetables alternately onto metal skewers and grill on medium hot grill for 15 minutes, turning the skewers and basting occasionally with any leftover marinade.

Serves 6

Preparation time: 30 minutes

Cooking time: 15 minutes

Ready in: 3 hours and 45 minutes

Note:Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you like.

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These are so crunchy, you'll think twice about ordering them again in a restaurant!

1 lb lean ground beef 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Red Gold Hot or Mild 1  green bell pepper, chopped 1  medium onion, chopped 1  (1.62 oz) burrito seasoning mix 1 cup low sodium beef broth 1/4 cup instant rice 1 cup shredded Mexican cheese blend 8  (8") flour tortillas Vegetable oil, as needed

In a large frying pan over medium high heat, brown and crumble beef; add Garlic Cream and Red Gold. Add bell peppers and onions; cook another 3 to 4 minutes until vegetables have slightly softened.  Add burrito seasoning mix, broth and rice. Bring to a boil; reduce heat to medium and cook, covered, until mixture has thickened, 5 to 6 minutes. Stir in cheese. Place beef mixture evenly on each tortilla; tightly fold into burritos. Secure ends with wooden toothpicks.
 
In a second large, deep frying pan, add oil to 1 1/2" depth; heat to 375 degrees F. In batches, fry tortillas, turning frequently, 3 to 4 minutes, or until golden brown.  Do not crowd pan. Remove with slotted spoon; drain and keep warm. Remove picks before serving. Garnish with salsa, guacamole and your favorite burrito toppings. Enjoy with an ice cold beer in a frosted mug!

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ready in: 30 minutes

Note: Keep beer mugs in the freezer for maximum cold.

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2 lbs top sirloin steak, cut into 1" cubes 1/4 cup flour 1 tsp dried thyme 1/2 tsp pepper 1/4 cup extra virgin olive oil 1  medium onion, chopped 1 cup low sodium beef broth 1 cup Burgundy wine 2 Tbs butter 2 cups sliced white mushrooms 2 cups sour cream 3 Tbs Univer Goulash Cream Mild 1 Tbs Worcestershire sauce 2 tsp Univer Gourmet Garlic Cream

Combine flour, thyme and pepper in plastic food storage bag. Add meat and shake well to coat.  Remove meat, shaking off excess flour.  Heat olive oil in large frying pan over medium heat. Add meat and lightly brown, about 5 minutes.  Add onion and cook until translucent, about 5 minutes.  Pour in broth and wine; reduce heat to medium low. Simmer until meat is tender, about 45 minutes.  Melt butter in small frying pan over medium heat.  Add mushrooms and sauté until just tender, 3 to 4 minutes. Stir mushrooms into meat mixture. In a medium mixing bowl, blend sour cream, Goulash Cream Mild, Worcestershire Sauce and Garlic Cream. Slowly stir into meat; do not allow to boil.  Heat through. Serve over cooked egg noodles or hot rice. Garnish with fresh chopped parsley, if desired.

Serves 4

Preparation time: 15 minutes

Cooking time: 60 minutes

Ready in: 1 hours and 15 minutes

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2 lbs beef tenderloin, trimmed 3 Tbs Univer Horseradish with Vinegar 1 Tbs Univer Mustard 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Worcestershire sauce 1 Tbs steak seasoning

Prepare the grill for medium high heat. In a small bowl, whisk together the Horseradish with Vinegar, Mustard, Garlic Cream, Worcestershire sauce and steak seasoning. Rub the tenderloin all over with the mixture. Grill for about 4 to 5 minutes per side for medium, a little less for medium rare. Cover and let stand 10 minutes before carving. Enjoy with a glass of Merlot.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 30 minutes

Note:Food licked off spoons and forks while cooking have no calories, like spaghetti sauce.
 
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2 - 3 lbs beef brisket 3 Tbs olive oil 2  medium onions, sliced 6  stalks celery, sliced 1" pieces 6  carrots, sliced 1" pieces 3  turnips, peeled and sliced 3  potatoes, sliced 1 Tbs Univer Red Gold Mild 2 tsp Univer Gourmet Garlic Cream 6  sprigs fresh thyme 2  bay leaves 1  (12 oz) bottle dark beer 2  (14 oz) cans beef broth 2 Tbs tomato paste

Preheat oven to 325 degrees F.  Heat oil in a large frying pan over high heat. Brown brisket, about 4 to 5 minutes on each side. Transfer to a baking dish. In the same frying pan over medium high heat, add onions, celery, carrots, turnips, potatoes,  Red Gold Mild, Garlic Cream, thyme and bay leaves; saute for about 5 minutes. Deglaze pan with beer; reduce by half. Add beef broth and tomato paste; stir to combine.  Pour vegetable mixture over brisket. Cover and braise for 2 hours.  Uncover and cook 1 hour more, until meat is fork-tender.  Discard bay leaves and thyme stems before serving.

Serves 6

Preparation time: 30 minutes

Cooking time: 3 hours

Ready in: 3 hours and 30 minutes

An old favorite with exciting new flavors.

4 lbs London broil 2 cups tomato juice 1/4 cup Worcestershire sauce 3 Tbs dry sherry 2 tsp Univer Gourmet Garlic Cream 2 tsp Univer Goulash Cream Mild 3 Tbs Univer Horseradish with Vinegar 2 tsp dried oregano 1 tsp dried basil 1 tsp black pepper Vegetable-oil cooking spray

To prepare the marinade, whisk together the tomato juice, Worcestershire sauce, sherry, Garlic Cream, Goulash Cream Mild, Horseradish with Vinegar, oregano, basil, and pepper in a small bowl. Place the meat in a glass. Pour the marinade over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 3 hours, turning meat occasionally. At grill time, lightly spray the grill rack with vegetable-oil cooking spray. Place the meat on the hot grill.  Discard marinade.  Grill for about 8 minutes, turn and grill for another 8 to 10 minutes for rare, a few minutes longer for medium.  Remove from grill, cover and let rest for 10 minutes before slicing diagonally into thin strips. Enjoy with a glass of Pinot Noir.

Serves 6

Preparation time: 10 minutes

Cooking time: 16 minutes

Ready in: 3 hours and 26 minutes

Note:You know you’re drinking too much coffee when you can thread a sewing machine while it’s running.
 
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2 lbs ground sirloin 2 Tbs Red Gold Mild 1 Tbs Univer Gourmet Garlic Cream 2 Tbs fresh parsley, finely chopped 2  green onions, finely chopped with some green tops 2 tsp hamburger or steak seasoning 4 Tbs crumbled blue cheese 4  crusty rolls, lightly toasted lettuce tomato slices blue cheese dressing

In a medium mixing bowl, combine beef, Red Gold Mild, Garlic Cream, parsley, green onions and seasoning. When forming each patty, spoon 1 tablespoon of blue cheese into the center of the meat, and gently form patty around cheese. Grill over medium high heat about 5 minutes for each side, or to desired doneness. Serve burgers with lettuce, tomatoes and blue cheese dressing.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 20 minutes

Note: “She loves to make soup – especially cream of yesterday.” (Milton Berle)
 
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1 lb flank steak, pounded 1/4" thick 1 cup seasoned breadcrumbs 1/2 cup grated Parmesan cheese 2  eggs 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 2 Tbs fresh parsley, coarsely chopped 1 Tbs fresh oregano, coarsely chopped 1 tsp fresh rosemary 1 tsp fresh thyme 2 Tbs extra virgin olive oil, divided salt and pepper to taste 1 cup onions, sliced 1  (28 oz) can diced tomatoes, with liquid 1  (10 oz) can diced tomatoes with chilies, with liquid 1/2 cup dry red wine

Preheat oven to 350 degrees F. In a food processor bowl, mix the breadcrumbs, cheese, eggs, Goulash Cream Mild, Garlic Cream and herbs until it forms a paste. Brush the flank steak with 1/2 tablespoon of oil; season with salt and pepper.  Spread breadcrumb mixture evenly over steak; roll up tightly and tie with butcher's twine. Heat remaining oil in a large frying pan over medium high heat; brown meat on all sides. Place meat in baking dish and top with onions; add tomatoes and wine.  Cover and bake for 3 hours, or until meat is fork-tender. Enjoy with a glass of Chianti.

Serves 4

Preparation time: 20 minutes

Cooking time: 3 hours

Ready in: 3 hours and 20 minutes

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4 lbs beef short ribs 1/2 cup Univer Red Gold Mild 1  (20 oz) can pineapple tidbits, with juice 3 Tbs Univer Mustard 2 Tbs Univer Horseradish with Vinegar 1/2 cup brown sugar 1 Tbs Univer Gourmet Garlic Cream 2 tsp fresh ginger, grated

Preheat oven to 300 degrees F. Prepare grill for high heat. Rub Red Gold Mild on ribs; sear the ribs on the grill for about 10 minutes, turning once. Place ribs on a rack in an ovenproof dish. In a medium mixing bowl, whisk together pineapple with juice, Mustard, Horseradish with Vinegar, brown sugar, Garlic Cream and ginger. Baste ribs liberally and cover. Cook 3 hours, basting frequently. Let rest for about 10 minutes before serving. Enjoy with a glass of Cabernet Sauvignon.

Serves 4

Preparation time: 10 minutes

Cooking time: 3 hours and 10 minutes

Ready in: 3 hours and 20 minutes

Note:It drives the pizza guy crazy when you ask if the pizza was organically grown.

1 1/2 lbs beef flank steak 2  green bell peppers, thinly sliced 1  large onion, thinly sliced 1 Tbs olive oil 12  (8") flour tortillas Marinade 1/2 cup lime juice 1/2 cup tomato juice 1 Tbs Univer Goulash Cream Hot 2 tsp Univer Gourmet Garlic Cream 1/4 cup onion, chopped 1 Tbs fresh cilantro, chopped 1/2 tsp dried ground cumin seed Garnishes guacamole salsa sour cream

For the marinade, whisk together all marinade ingredients. Put the steak in a large plastic food storage bag; pour in marinade.  Seal bag, pressing out air; refrigerate for 4 hours. Turn occasionally to distribute marinade. At grill time, cut a large square of heavy duty foil. Place peppers and onions in center of foil square; drizzle with olive oil. Fold up top and ends to make a packet, leaving a little space for expansion.  Remove steak from marinade; reserve marinade. Place steak in center of grate. Over medium high heat, grill 12 to 15 minutes for medium, turning once.  Baste frequently with reserved marinade. Place foil package of vegetables on grate next to steak during the last 10 minutes of grilling. Remove steak, cover and let stand for 10 minutes. Wrap the tortillas in foil and set on grate for 5 minutes, turning once. Slice steak diagonally across the grain into thin slices.  Serve in tortillas with peppers, onions, guacamole, salsa and sour cream.

Serves 6

Preparation time: 10 minutes

Cooking time: 15 minutes

Ready in: 4 hours and 25 minutes

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4 Tbs vegetable oil 4 lbs lean sirloin steak, cut into bite-sized chunks 1 tsp pepper 1  large onion, sliced 1  (28 oz) can crushed tomatoes 1/2 cup low sodium beef broth 2 Tbs Univer Sweet Ann 2 Tbs Univer Gourmet Garlic Cream 2  bay leaves 1 tsp dried oregano 4 cups cooked rice

Preheat oven to 325 degrees F.  In a large frying pan, heat vegetable oil over high heat.  Season meat with pepper and sear on all sides for about 5 minutes, or until well browned.  In a 3-quart baking dish, layer the meat and onions.  In a small mixing bowl, combine the tomatoes, beef broth,  Sweet Ann, Garlic Cream, bay leaves and oregano; pour evenly over meat and onions.  Cover and bake for 3 hours, stirring occasionally.  Remove bay leaves. Serve over hot rice or noodles with crusty bread and a cold beer.

Serves 8

Preparation time: 15 minutes

Cooking time: 3 hours

Ready in: 3 hours and 15 minutes

2 lbs boneless rib eye steaks, about 1" thick 2 Tbs Univer Red Gold Mild 1 Tbs Univer Gourmet Garlic Cream 1 tsp freshly ground black pepper 2 Tbs vegetable oil 2  large red onions, sliced 1/4" thick Relish 1/2 cup sour cream 1 Tbs Univer Strong Steven 1 tsp fresh lime juice 2  tomatoes, seeded and chopped 1 Tbs fresh chives, chopped 1 Tbs fresh cilantro, chopped salt and pepper to taste 4  burrito-size flour tortillas

In a small mixing bowl, whisk together Red Gold Mild, Garlic Cream and black pepper.  Brush the steaks generously with mixture. Place the meat on a hot grill and cook to desired degree of doneness, about 5 minutes on one side and 3 minutes on the other for medium. Cover and let rest 5 minutes, then slice into 1/2-inch strips. Meanwhile, heat oil in a large frying pan over medium high heat, add the onions and saute until translucent, about 8 to 10 minutes; keep warm. In a medium bowl mix together the sour cream, Strong Steven and  lime juice. Stir in  tomatoes, chives, cilantro and salt and pepper to taste. To assemble, grill the tortillas 30 to 60 seconds on each side until warm.  Place 1 tortilla on each dish. Divide the onions evenly among the four tortillas and arrange 1/4 of the steak slices over the onions. Top steak slices with a dollop of Spicy Red Cream Tomato Relish.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 25 minutes

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2 lbs lean ground beef 2 Tbs Univer Horseradish with Vinegar (to 3) 2 Tbs Univer Gourmet Garlic Cream 2 tsp fresh thyme, chopped 2 tsp fresh chives, chopped salt and pepper to taste 4  slices extra sharp Cheddar cheese 4  onion rolls 2 Tbs butter, softened

Combine beef, Horseradish with Vinegar, Garlic Cream, thyme and chives. Form into 4 patties; season with salt and pepper. Place on medium hot grill and cook 5 minutes per side, or to desired doneness. Butter inside of buns and toast on a cooler part of the grill. Remove meat from grill; top each burger with a slice of cheese. Cover loosely and let rest 5 minutes. Enjoy with a glass of fruity Shiraz.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 25 minutes

Note:Preheat = to turn on the heat in an oven for a period of time before baking a dish, so that fingers may be burned when food is put in, as well as when it is removed.
 
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1 lb lean ground beef 2 tsp Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 cup onion, chopped 1/4 cup black olives, roughly chopped 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1 cup tomato sauce 4  large zucchini 1/2 cup shredded Parmesan cheese

Preheat oven to 350 degrees F. In a large frying pan over medium high heat, brown and crumble beef. Add Goulash Cream Mild and Garlic Cream and stir into beef; add onions, olives, oregano, thyme, pepper and tomato sauce. Cover and reduce heat to medium low. Cut each zucchini in half lengthwise. Scoop out seeds and discard. Scoop out pulp, leaving about 1/4" zucchini in shells. Place zucchini halves, cut-side down, in a 13 x 9 inch baking dish filled with about 1 inch of water; cover and microwave on HIGH power for about 3 minutes. Drain well. Chop zucchini pulp and add to beef mixture. Return zucchini shells to baking dish, cut-side up. Fill each with beef mixture, dividing evenly. Bake for 15 to 20 minutes. Remove from oven and top with cheese; return to oven for about 5 minutes, until cheese is melted.

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ready in: 45 minutes

Leftover filling? Use it in omelets or top a side of pasta.

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1/2  bone-in leg of lamb (about 4 pounds) 6  slices bacon, chopped 1  large onion, chopped 8 oz fresh mushrooms, sliced 1  (14 1/2 oz) can low sodium beef broth 2  (28 oz) can crushed tomatoes 1 Tbs Univer Goulash Cream Mild 2 tsp Univer Gourmet Garlic Cream 1/2 tsp cinnamon 2 lbs green beans, trimmed

In a large saucepan, brown the bacon until it is crisp and has rendered its fat. With a slotted spoon, remove the bacon to drain on paper towels. Meanwhile, cut most of the leg meat away from the bone, making 2" chunks. Brown the chunks and the leg with the bone in the bacon drippings; remove to a platter. Brown the onions and mushrooms; drain remaining fat. Add lamb back to pot. Add the broth, tomatoes, Goulash Cream Mild, Garlic Cream and cinnamon. Cover and bring to a boil; reduce heat and simmer 2 hours. Trim green beans and cut into equal lengths; add to saucepan.  Cover and simmer 1 hour longer. Discard bone and top with bacon before serving.

Serves 6

Preparation time: 30 minutes

Cooking time: 3 hours and 30 minutes

Ready in: 4 hours

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2 lbs boneless beef chuck 1/2 cup low sodium beef broth 1/4 cup green salsa 1 tsp Univer Gourmet Garlic Cream 2 tsp Univer Red Gold Hot 3  green onions, chopped 1  jalapeño pepper, seeded, chopped 1/2 tsp ground cumin

Trim fat from meat. Place meat in slow cooker.  Whisk together broth, salsa, Garlic Cream, Red Gold Hot, green onions, jalapeno pepper and cumin.  Pour over meat and cover.  Cook for 8 hours on Low, until meat is very tender.  Remove meat from slow cooker and reserve cooking liquid. Shred meat using two forks. Before filling taco shells or tortillas, add 1/2 cup of the liquid back to meat. Enjoy with a glass of Sangria.

Serves 6

Preparation time: 10 minutes

Cooking time: 8 hours

Ready in: 8 hours and 10 minutes

Note:Never give yourself a haircut after three margaritas.

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2 lbs lean ground beef 2  (4 1/2 oz) cans chopped green chilies 1  (1.25 oz) package taco seasoning mix 1 Tbs Univer Goulash Cream Hot 2 tsp Univer Garlic Cream 1  (15 oz) can refried beans 1 cup black beans, drained and rinsed 1/2 cup green chile sauce 1/2 cup salsa, drained 1 1/2 cups shredded Mexican cheese blend

Preheat oven to 350 degrees F. In a large bowl, mix together ground beef, green chilies, taco seasoning, Goulash Cream Hot and Garlic Cream. Lightly press beef mixture into a 13 x 9 inch baking pan. Cover and bake for about 45 minutes; drain any drippings. Remove from oven; spread the refried beans on top of the meatloaf, followed by the black beans. Top with green chile sauce and salsa, finishing with the cheese. Bake 15 minutes longer, uncovered, until toppings are heated through and cheese has melted. Slice and garnish each serving with your favorite taco toppings.

Serves 4

Preparation time: 10 minutes

Cooking time: 60 minutes

Ready in: 1 hour and 10 minutes

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Cut in wedges to serve as an appetizer.

1 lb lean ground beef 1  small onion, chopped 1 tsp Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1  (4 oz) can diced green chilies, drained 1 tsp ground cumin seed 1 Tbs vegetable oil 4  (6 inch) corn tortillas 1  (16 oz) can refried beans 1  (8 oz) package shredded Mexican cheese blend Garnish sour cream tomatoes, seeded and chopped green onions, chopped avocado, diced black olives, sliced

Preheat oven to 350 degrees F. In a large frying pan, brown and crumble the ground beef. Add the onion, and saute about 3 minutes; drain if necessary.  Stir in Goulash Cream Mild, Garlic Cream, green chilies and cumin. Stir to combine; set aside.  In another frying pan, heat oil.  Place one tortilla in the hot oil and fry 15 seconds.  Flip and fry another 15 seconds.  Remove from heat and drain on paper towels.  Repeat with remaining tortillas.  Arrange crisp tortillas on a baking sheet. Spread each tortilla with a thin layer of refried beans.  Spoon on top a layer of the meat mixture, followed by the cheese.  Bake for about 15 minutes, or until beans have heated through.  Arrange the pizzas on plates and garnish as desired.

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ready in: 45 minutes

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Simple to prepare, but huge flavor that will leave your family wanting more.

4 lbs boneless chuck pot roast 2 Tbs capers 1 Tbs Univer Sweet Ann 1 Tbs Univer Gourmet Garlic Cream 1  (16 oz) jar Italian giardiniera, drained, liquid reserved 1  (16 oz) jar sliced pepperoncini peppers, drained, liquid reserved

Place roast in slow cooker. Mix capers, Sweet Ann and Garlic Cream together; add equal parts of reserved giardiniera liquid and pepperoncini liquid to mixture to make 1 cup. Spoon giardiniera vegetables and peppers over beef; pour caper mixture over all. Cover and cook on LOW 12 hours. Save the juices to serve over the meat, au jus style. Pair with a glass of Cabernet Sauvignon.

Serves 8

Preparation time: 10 minutes

Cooking time: 12 hours

Ready in: 12 hours and 10 minutes

Note:Q: What happens when you fall in love with a pastry chef?

A: He desserts you.

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2 lbs lean ground beef 1 Tbs Univer Goulash Cream Mild 1 Tbs Univer Gourmet Garlic Cream 1  (7 oz) can diced green chilies, drained 1  small onion, chopped or grated 6  slices Pepper Jack cheese 6  rolls, toasted

Prepare the grill for medium to medium-high heat. In a large bowl, mix together beef, Goulash Cream Mild, Garlic Cream, chilies and onion. Form into 6 patties; cover and let rest 30 minutes. Grill for about 7 minutes on each side, or to desired doneness. Top with cheese during last 3 minutes of grilling. On a cooler part of grill, toast split rolls for about 3 minutes. Serve with your favorite hamburger toppings.

Serves 6

Preparation time: 10 minutes

Cooking time: 14 minutes

Ready in: 54 minutes

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3 lbs boneless chuck pot roast 3  potatoes, washed and sliced 2  medium onions, sliced 2 Tbs Univer Goulash Cream Hot 1 Tbs Univer Mustard 1 Tbs Worcestershire sauce 2 tsp Univer Gourmet Garlic Cream 1/2 cup low sodium beef broth

Place potatoes and onions in slow cooker. In a small mixing bowl, combine Goulash Cream Hot, Mustard, Worcestershire sauce and Garlic Cream. Spread over meat. Place roast in slow cooker; pour broth around sides of roast.  Cover and cook on LOW 10 to 12 hours, or on HIGH 6 to 8 hours. Serve with a fresh salad and Creamy Green Peas (see recipe).

Serves 6

Preparation time: 10 minutes

Cooking time: 10 hours

Ready in: 10 hours and 10 minutes

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2 lbs rib eye steaks 1 Tbs coarsely ground black pepper 1 lb fresh mushrooms, sliced 1/2 cup green onions, sliced with tops 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 2 Tbs flour 1/2 cup low sodium beef broth 1/2 cup sour cream

Season the steaks with pepper on both sides. Place the meat on a hot grill and cook to desired degree of doneness, about 5 minutes on one side and 3 minutes on the other for medium. Remove from heat; cover and keep warm. Meanwhile, in a medium frying pan over medium high heat, add the mushrooms and sweat until juices are released, about 5 minutes. Add the green onions, Goulash Cream Mild and Garlic Cream. Cook another 3 minutes. Sprinkle the flour over the vegetables and stir to coat. Let flour cook for about a minute to eliminate raw taste.  Reduce heat to medium; add beef broth and sour cream. Cook until mixture  is bubbly and thickens. Serve over steaks. Enjoy with a glass of Merlot.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 15 minutes

Note:The most fattening thing you can put in ice cream is a spoon.

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2 lbs lean ground beef 1/4 cup low sodium beef broth 2  eggs 1 Tbs Univer Sweet Ann 1/2 tsp black pepper 3/4 cup Italian seasoned breadcrumbs 1/3 cup good quality ketchup 1/2 cup onions, finely diced 1  (4 oz) can mushrooms, drained and chopped Stuffing 1 1/2 cups ricotta cheese 1/2 cup grated Parmesan cheese 1  egg, beaten 1 tsp Univer Gourmet Garlic Cream 1/2 tsp pepper 1 Tbs fresh parsley, chopped 1 Tbs fresh basil, chopped 1 Tbs fresh thyme, chopped

Preheat oven to 350 degrees F.  In a large mixing bowl, whisk together broth, eggs, Sweet Ann and pepper. Add beef, breadcrumbs, ketchup, onions and mushrooms. Mix well to combine all ingredients. Press half of the meat loaf mixture evenly over the bottom of a 13 x 9 inch baking pan. For the stuffing, combine ricotta cheese, Parmesan cheese, egg, Garlic Cream and pepper.  Mix well.  Add parsley, basil and thyme.  Spread the ricotta mixture evenly over the meat, but not touching the sides of the pan. Top with the other half of the meat, pressing the edges of the meat together to form an envelope around the ricotta mixture.  Cover and bake for 45 minutes.  Uncover and bake another 15 minutes, or until done.  Remove from oven, cover and let stand for 10 minutes before slicing. Enjoy with a glass of Chianti.

Serves 6

Preparation time: 25 minutes

Cooking time: 60 minutes

Ready in: 1 hour and 25 minutes

1  medium onion, sliced 3 lbs beef rump roast 1 Tbs olive oil 1/3 cup flour 1 tsp dried thyme 1/2 tsp dried rubbed sage 1/2 tsp black pepper 1/2 cup strong black coffee, cooled 1/2 cup low sodium beef broth 1 Tbs Univer Sweet Ann 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream

Arrange sliced onions in bottom of slow cooker. Mix flour, thyme, sage and pepper together on a platter.  Dredge roast in flour mixture.  In a large, deep frying pan, heat oil over medium high heat.  Brown meat well on all sides.  Place meat in slow cooker.  In a small bowl, whisk together coffee, broth, Sweet Ann, Goulash Cream Mild and Garlic Cream.  Pour evenly over meat.  Cover and cook on LOW for 8 to 10 hours. Pan drippings can be thickened into a wonderful gravy.

Serves 6

Preparation time: 15 minutes

Cooking time: 8 hours

Ready in: 8 hours and 15 minutes

For recipes calling for coffee, keep a small jar of instant on hand.

2 lbs boneless sirloin tip roast, sliced into thin strips 1/2 cup low sodium soy sauce 3 Tbs cornstarch 2 Tbs low sodium beef broth 2 Tbs brown sugar 1 Tbs Univer Gourmet Garlic Cream 2 tsp sesame oil 2 tsp Univer Red Gold Hot 4  small whole dried red chile peppers 1/4 cup vegetable oil, divided 4  bunches green onions, sliced into 2 inch pieces with tops

In a large bowl, combine soy sauce, cornstarch, broth, brown sugar, Garlic Cream, sesame oil, Red Gold Hot and  whole chile peppers. Place beef in the marinade and toss to coat evenly. Cover and refrigerate for 30 to 60 minutes. Heat 2 tablespoons of the oil in a large frying pan or wok over medium heat. Saute green onions for about 5  minutes, or until tender. Remove green onions and set aside; keep warm. In the same frying pan or wok, heat remaining 2 tablespoons of oil over medium high heat. Add beef and marinade and saute for about 5  minutes, or until the beef is to desired doneness.  Return green onions to the pan and saute for 30 seconds more, or until heated through. Serve over hot rice.

Serves 8

Preparation time: 15 minutes

Cooking time: 10 minutes

Ready in: 55 minutes

Freeze the roast for about 20 minutes to allow easier slicing.

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Use a colorful combination of bell peppers for a beautiful dish!

6  large sweet bell peppers 2 lbs lean ground beef 1 cup uncooked long-grain rice 1/4 cup Univer Goulash Cream Mild or Hot 1 tsp dried leaf marjoram 1 tsp dried coriander seed 1 Tbs vegetable oil 1 tsp Univer Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1  medium onion, chopped 1/3 cup low sodium beef broth 1/2 cup good quality ketchup 1 Tbs Univer Red Gold Hot 1/2 Tbs Univer Gourmet Garlic Cream 1 Tbs fresh thyme, chopped 1 cup shredded Italian cheese blend

Preheat oven to 350 degrees F. Cut a slice off top of each pepper; reserve tops. Remove core and seeds from peppers; place in a baking dish and set aside.  In a medium mixing bowl, combine ground beef, rice, Goulash Cream, marjoram and coriander seed.  In a medium frying pan, heat oil, Red Gold Mild and Garlic Cream over medium heat.  Add onion and saute until translucent, about 5 minutes.  Add onions to beef mixture and stir to combine.  Lightly stuff the beef mixture into the peppers, mounding over the tops. (Stuffing will shrink slightly during cooking.)  Put the reserved pepper tops in the same baking dish, to the side. Pour broth into dish. Cover and bake for about 30 minutes.  Meanwhile, in a small mixing bowl, combine ketchup, Red Gold Hot, Garlic Cream and thyme. Uncover baking dish and pour sauce over the tops of each stuffed pepper. Cover and continue baking another 20 minutes, until beef is cooked through.  Remove from oven, uncover and top with cheese. Place pepper tops on top of stuffed peppers and serve hot.

Serves 6

Preparation time: 15 minutes

Cooking time: 50 minutes

Ready in: 1 hour and 5 minutes

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2 lbs rump roast, cut into 2" chunks 1  onion, sliced 1  (14 1/2 oz) can diced tomatoes with jalapeños 1  (8 oz) can tomato sauce 2 Tbs Univer Red Gold Hot 1  (1.25 oz) package taco seasoning mix 1  (4 1/2 oz) can chopped green chilies, with liquid 2  (15 oz) cans red kidney beans, drained shredded Mexican cheese blend, for garnish green onions, chopped, for garnish

Add onions to the slow cooker; top with meat. In a small mixing bowl, stir together tomatoes, tomato sauce, Red Gold Hot, taco seasoning and green chilies. Cover and cook on LOW 8 to 10 hours, until meat is tender. Add beans; cover and cook 30 minutes longer or until beans are heated through. Garnish with cheese and green onions. Enjoy with a glass of Sangria.

Serves 6

Preparation time: 15 minutes

Cooking time: 8 hours and 30 minutes

Ready in: 8 hours and 45 minutes

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1 lb lean ground beef 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1  small onion, chopped 1  (15 oz) can black beans, drained 1  (10 oz) package frozen whole kernel corn, thawed 1 Tbs chile powder 1  head iceberg lettuce, shredded Garnishes 1  small avocado, chopped 1 cup shredded Mexican cheese blend 1 cup Spicy Red Mayonnaise (see recipe)

In a large frying pan over medium high heat, brown and crumble the ground beef until no longer pink. Add the Goulash Cream Mild, Garlic Cream and onions and cook for another 5 minutes, until onions are wilted. Drain the pan of fat; add beans, corn and chile powder, blending well. Cook for another 10 minutes, or until heated through. Serve over lettuce and top evenly with garnishes. You may substitute ground chicken or turkey.

Serves 4

Preparation time: 10 minutes

Cooking time: 25 minutes

Ready in: 35 minutes

Note: “The only time to eat diet food is while you’re waiting for the steak to cook.” (Julia Child)

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