Gourmet Cookie Bouquets Recipe Blog

• 1 pound extra lean ground beef
• 1/2 green pepper, diced
• 2 celery stalks, diced
• 1 teaspoon minced garlic
• 1 onion, diced
• 1 can stewed tomatoes
• 1/4 cup water

Brown ground beef with green pepper, onion, celery. Drain and add tomatoes and garlic. Add water to make some juice (if preferred) and let simmer for 20 minutes. Spoon mixture on hamburger buns. You can also use nacho chips.

• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon finely grated orange rind
• 1 tablespoon lemon rind
• 1 tablespoon dry mustard
• 1/2 teaspoon salt and pepper
• 1 pound beef grilling steak (1 inch thick)

For the salsa:

• 1 cup halved strawberries
• 1 cup whole blueberries
• 2 tablespoon liquid honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon mint leaves
• 1 small japapeno pepper, seeded and finely diced
• 1/4 teaspoon grated ginger

In a food processor, combine berries, honey, vinegar and mint leaves. Process until coarsely chopped. Stir in jalapeno and ginger. (Salsa can be covered and refrigerated for up to 2 hours). In a small bowl, combine garlic, lemon juice, grated citrus rinds, mustard, salt and pepper. Spread mixture onto both sides of steak. Place steak on greased grill over medium high heat; close lid and cook turning once, for 5 to 7 minutes per side. (Or longer if you like your steak well done). Transfer to platter; tent with foil and let stand for 5 minutes. Serve steak with a spoonful of fresh berry salsa.

• 2 pounds corned corned beef
• 6 carrots 1 medium turnip
• 6 potatoes
• 3 parsnips
• 1 head cabbage

Cover corned beef with cold water and allow to soak overnight. Drain water from meat and fresh water. Bring to a boil and reduce to a simmer for about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash vegetables in cold water. Add vegetables to the meat about 30 minutes before the meat is cooked.

• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons white vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 1/2 pounds boneless beef sirloin steak, cut into 1 inch cubes.
• 1/2 pound of fresh mushrooms
• 2 medium onions cut into wedges
• 1 medium sweet red pepper cut into wedges
• 1 medium green pepper, cut into wedges
• Hot cooked rice

In a large recloseable plastic bag, combine the first 6 ingredients; add the steak. Seal the bag and turn to coat, put in fridge over night. Drain and discard marinade. On 12 skewers, put meat then vegetables, one at a time. Grill, uncovered, over medium heat for 12 to 14 minutes until meat is done. Serve with rice.

For the sauce

• 3 or 5 ripe tomatoes, organic if possible, peeled, seeded, and chopped
• 1 small onion, finely sliced
• 1 tablespoon cider vinegar
• 1 clove garlic, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne

For the ground beef

• 1 pound ground beef
• 1/2 teaspoon salt

For the garnishes

• 2 avocados, sliced
• 1 onion, finely chopped
• 1/2 bunch cilantro, chopped
• 2 tomatoes, organic if possible, chopped
• 3 cups shredded romain lettuce
• 2 cups grated cheddar cheese

For the tacos

• 1 dozen corn tortillas
• Oil for frying

1. To make the sauce: Simmer the tomatoes, onion, cider vinegar, garlic, chili powder, salt, and cayenne in a medium saucepan over low heat until the tomatoes and onions are soft. Remove from heat.
2. While sauce is simmering, brown the ground beef in a skillet. Drain fat and add salt.
3. To prepare the garnishes: Arrange the avocado, onions, cilantro, tomatoes, and shredded romain on a plate, or place in individual bowls.
4. To make the tacos: Heat a few tablespoons of oil in a small skillet. Fry the tortillas for 1 to 2 minutes, turning once.
5. Drain the tortillas on paper towels and fold over to form a taco shell.
6. To assemble the tacos: Place the cheese, meat, and sauce in the taco shells and add garnishes.

• 1 slender chorizo (or pepperoni) sausage cut in about 40 slices
• 1 raw egg yolk
• 1 recipe Empanadilla dough

Preheat oven to 400 degrees. Divide the dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of the two halves together, brush tops with beaten egg yolks diluted in a little water, prick pastries with a fork, and bake in a 400 degree oven for 15 to 20 minutes or until brown.

• 1 pound sirloin steak cut into strips
• 1 teaspoon minced garlic in oil
• 2 teaspoons grated ginger
• 1 tablespoon soy sauce
• 1 large onion cut into wedges
• 3 cups fresh sliced mushrooms
• 3 cups broccoli florets
• 1 teaspoon chicken bouillon powder
• 2 teaspoons cornstarch
• 1/2 cup water
• Green onions sliced
• Chinese five spice powder

Heat non-stick frying pan until hot. Add beef strips, garlic, ginger and soy sauce. Stir fry for 2 minutes until meat is no longer pink. Add onion wedges, sliced mushrooms, and broccoli florets. Stir fry for another 4 minutes until broccoli is tender crisp. Combine bouillon powder, cornstarch and water in small cup. Slowly stir in beef mixture until thicker. Add onion and five spice powder and stir for 2 to 3 minutes. Serve alone or with rice.

• 1 1/2 lb. sirloin steak cut 3/4-inch thick
• 1/2 cup soy sauce
• 1/4 cup sake or sherry
• 2 tbs. sugar
• 1 minced garlic clove
• 2 tbs. minced ginger root
• 1 tbs. oil

Pound the meat with a cleaver or knife to a thickness of ½ inch; cut in 4 inch squares. Mix together the soy sauce, sake or sherry, sugar, garlic, and ginger. Marinate the steak in it for 4 hours or overnight. Drain and arrange on an oiled boiling pan. Broil for 2 minutes on each side (as close to the heat as possible) or to desired degree or rareness. Serve with chopped scallions if desired.

• 1 1/2 lbs. sirloin steak, cut 1/4-inch thick
• 1/2 cup soy sauce
• 2 tbs. sugar
• 3 tbs. ground sesame seeds
• 1 minced garlic clove
• 1/4 cup chopped scallions
• 3 tbs. oil

Cut the steak in 6 pieces. Mix together the soy sauce, sugar, sesame seeds, garlic, and scallions; marinade over low heat while preparing the steak.

Heat the oil in a skillet; sauté the steak in it over high heat for 1 minute on each side, or to desired degree of rareness. Serve with the sauce, which may be thickened with 2 tsp. of cornstarch if you like.

• 6 eggs
• 1 sliced onion
• 6 tbs. olive oil
• 2 cups cooked meat and vegetables
• 4 tbs. grated Romano cheese
• Salt and pepper to taste

Use any leftover meat and vegetables; chop fine. Heat 2 tbs. of oil in a large skillet. Brown onion about 3 minutes or until soft. Add meat and vegetables; mix well. Heat about 7 minutes, stir constantly. Transfer to mixing bowl. Beat eggs thoroughly in separate bowl; fold into omelette mixture; blend well.Place balance of olive oil in frying pan. Heat. Fry omelette mixture about 5 minutes or until light brown on underside. Turn out carefully on a plate. If necessary, add more oil to frying pan. Slide omelette back into pan; brown other side.Serve immediately. Serves 6 to 8.