1 pound potatoes, peeled and quartered
1/2 pound lean ground beef
4 red chilies, seeded and chopped
6 cloves garlic, minced
1 teaspoon ginger puree
3 tablespoons tamari or soy sauce
1/2 cup fresh basil, chopped
water
salt

1. Bring a large pot of salted water to a boil and add the potatoes, boiling until tender.
2. Drain the potatoes and return to the pot to dry up excess moisture. Cool.
3. Meanwhile, heat a large skillet over medium-high heat and add the ground beef, cooking until no longer pink.
4. Add the chilies, garlic, ginger and tamari to the beef. Reduce heat to a simmer and let cook for a few minutes.
5. Mill or shred the cooked potatoes and divide into 4 portions.
6. Spread out one of the portions on a plate and spoon 1/4 of the beef mixture into the center. Gently form the potato around the beef to make a ball of potato with the meat in the center. Repeat with remaining filling.

Makes 4 servings

12 medium button mushrooms, stems removed
1/4 pound lean ground beef
1/2 cup tomatoes, chopped
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
1/4 cup mozzarella, grated
salt and pepper

1. Preheat oven to 350 degrees.
2. Line the mushrooms on a baking sheet and bake until tender, about 10 minutes.
3. Meanwhile, heat a large skillet over medium heat and add the ground beef. Cook until no longer pink, then add the tomatoes, parsley, garlic and season with salt and pepper to taste.
4. Remove the mushroom caps from the oven and fill with tomato beef mixture. Top with mozzarella and return to the oven. Reserve remaining sauce.
5. Set oven to broil and brown the cheese on the mushrooms. Serve immediately on top of remaining sauce.

Makes 4 servings

1/2 pound lean ground beef
3 cloves garlic, minced
1 tablespoon chili powder
1/2 red pepper, chopped
1/2 green pepper, chopped
1/3 cup Catalina salad dressing
3 medium kiwi fruit, chopped
1 medium avocado, sliced
6 ounces cheddar, grated

1. Heat a large skillet over medium heat and add the ground beef, garlic and chili powder, cooking until beef is no longer pink.
2. Add bell peppers and 2 tablespoons of the Catalina dressing to the beef and let simmer for a few minutes until peppers are slightly softened.
3. Mix beef mixture with the kiwi and transfer to a bowl. Top with remaining dressing, avocado and cheese and serve with tortilla chips.

Makes 4 servings

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
3 chili peppers, chopped
19 ounces crushed tomatoes
1 teaspoon Worcestershire sauce
19 ounces canned kidney beans
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons chili powder
salt and pepper

1. Heat a large skillet over medium heat and add the ground beef. Continue frying until no longer pink.
2. Add the onion, garlic and chili peppers and stir to combine, then add the tomatoes and reduce heat to a simmer, cooking until the onions have softened.
3. Add the Worcestershire sauce, kidney beans, cumin, paprika, oregano and chili powder and heat beans.
4. Season to taste with salt and pepper and continue to simmer until the chili has reached a desired thickness.

Makes 6 servings

8 ounces beef sirloin steak, chopped
8 ounces lean ground beef
1/4 small onion, minced
1/4 small red pepper, minced
2 cloves garlic, minced
1/2 cup bread crumbs
2 tablespoons fresh parsley, chopped
salt and pepper

1. Place chopped steak in the food processor and pulse to the consistency of ground beef. Set aside and combine with ground beef.
2. Process onion, red pepper, garlic, bread crumbs and parsley very fine.
3. Combine beef and bread crumbs and season with salt and pepper.
4. Roll into approximately 2" round balls. Brown lightly then finish cooking in a 350 degree oven, or simmer in Tomato Sauce.

Makes 12 meatballs

8 ounces spaghetti
1 tablespoon olive oil
12 Meatballs
32 ounces Tomato Sauce
1/4 cup parmesan, grated
water
salt

1. Heat olive oil in a large pot over medium heat and add the meatballs. Brown, then pour tomato sauce over top. Reduce heat to a simmer and allow meatballs to finish cooking.
2. When meatballs are cooked, bring a large pot of salted water to a boil and add the spaghetti. Continue boiling until spaghetti is al dente.
3. Drain spaghetti and portion 1/4 on a plate. Pour 1 cup of sauce over top with 3 meatballs and garnish with parmesan cheese to serve.

Makes 4 servings

8 ounce rib eye steak
5 tablespoons sugar
3 cloves garlic, chopped
3 scallions, chopped
1 tablespoon ginger puree
2 tablespoons soy sauce
1/4 cup hot fermented chili paste
2 tablespoons sesame oil
1 tablespoon vegetable oil

1. Combine sugar, garlic, scallions, ginger, soy sauce, chili paste and sesame oil.
2. Tenderize steak with a mallet and marinade overnight.
3. Remove steak from the marinade. Heat vegetable oil in a large skillet over medium heat and add the steak. Sear the steak well, then flip and sear the other side. Continue cooking to desired doneness.
4. Allow meat to rest, then slice into thin pieces. Serve with lettuce leaves, cooked white rice and additional chili paste as desired.

Makes 2 servings

2 tablespoons butter
1/4 teaspoon caraway seed
1 cup button mushrooms, sliced
1 small onion, chopped
1 tablespoon olive oil
1 pound lean beef, cubed or sliced
2 tablespoons flour
1/4 cup sherry or stout
1/4 cup beef stock
1/2 cup sour cream
8 ounces wide egg noodles, cooked
1 teaspoon paprika
salt and pepper

1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the caraway seed, mushrooms and onions and saute until onions are tender. Transfer the pan contents to a bowl.
2. Add the oil and remaining butter to the emptied skillet. Brown the beef throughly and remove from the pan.
3. Whisk the flour into the butter, oil and residual juices from the meat. Gradually add the sherry and beef stock to form a thick, smooth sauce.
4. Return the beef and vegetables to the pan and reduce heat to a simmer. Allow to cook for several minutes longer, stirring often, to coat with the sauce.
5. Remove the pan from the heat and quickly stir in the sour cream. Season generously with salt and pepper.
6. Serve on top or mixed with egg noodles and dust lightly with paprika.

Makes 4 servings

16 ounces (1 package) fresh Shanghai noodles
1 tablespoon vegetable oil
8 ounces beef sirloin, thinly sliced
1 cup green cabbage, shredded
1 shallot, sliced
3 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar

1. Heat wok on high and add the oil. Quickly brown the beef, then add the cabbage, shallot, scallions and garlic.
2. Stirfry for a minute, then add the soy sauce, oyster sauce, sugar and noodles.
3. Turn off heat and fry until noodles are warmed. Serve immediately.

Makes 4 servings

4 eight ounce sirloin steaks
6 tablespoons butter
1/2 small onion, minced
4 cloves garlic, minced
3 scallions, minced
1/2 cup mushrooms, chopped
1/3 cup flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup dry red wine
2 teaspoons fresh thyme
1 bay leaf
1/2 cup fresh parsley, chopped
salt and pepper

1. Melt butter in a large saucepan over medium heat and add the onion, garlic and scallions, sautéing until tender. Stir in the mushrooms and cook for another minute or two.
2. Whisk the flour into the pan and continue to stir until all lumps are removed and sauce is thick.
3. Add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Reduce heat to a simmer and cook uncovered until thickened, about 45 minutes to an hour.
4. Meanwhile, season steaks with salt and pepper and fry or grill until rare. Cover and set aside in a warm place to rest.
5. Remove bay leaf from the sauce and stir in parsley. Season with salt and pepper to taste.
6. Slice steaks into bite sized chunks and top with a large portion of sauce. Garnish with parsley and serve.

Makes 4 servings