May Beef Month: Stephanie Hansen Shares a Favorite Recipe
May is Beef Month. We asked Stephanie Hansen, animal science, who conducts beef nutrition research, to share one of her favorite beef recipes.
Stephanie Hansen’s Spicy Beefy Enchiladas
May is Beef Month. We asked Stephanie Hansen, animal science, who conducts beef nutrition research, to share one of her favorite beef recipes.
Stephanie Hansen’s Spicy Beefy Enchiladas
May is Beef Month. We asked Dan Loy, animal science and director of ISU’s Iowa Beef Center, to share one of his family’s favorite beef recipes — his daughter-in-law’s Mississippi Pot Roast.
Combine Neufchate
--from the kitchen of Tom Paulsen, assistant professor agricultural education and studies (courtesy Grandma Janet Paulsen)
Ingredients:
1 stick butter
2 cup brown sugar (packed)
1 teaspoon vanilla
-- from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor animal science
IngredientsOne rack of lamb
1/3 cup extra virgin olive oil
-- from the kitchen of Kevin Shalinske, professor food science and human nutrition
Ingredients:3-4 boneless skinless chicken breasts
14-28 ounces chicken broth or stock
Taco seasoning packet
1, 8-ounce can tomato sauce
--from the kitchen of Andy Larson, small farm sustainability specialist, and Katie Beranek
Ingredients:9-inch pie crust
2 cups of mozzarella
5-6 tomatoes
1 cup loosely packed basil
4 cloves of garlic
-- From the kitchen of Brenda Ranum, regional extension education director (courtesy Country Woman Magazine, Nov/Dec 2002, p. 37.)
Ingredients:8 bacon strips, diced
1 cup chopped onion
--from the kitchen of Joe Jacobs (senior, horticulture)
Ingredients:2 tomatoes, thinly sliced
Prepared pizza dough (Boboli)
4-6 leaves fresh basil
fresh garlic or garlic powder or garlic salt
--from the kitchen of Jan Libbey (’84 fisheries and wildlife biology), farmer and co-owner of One Step at a Time Gardens (courtesy The Moosewood Restaurant Kitchen Garden)
Ingredients:2 cups sliced onion
--from the kitchen of Nate Looker (senior, global resource systems) (courtesy Alton Brown, Food Network)
-- From the kitchen of Phillip Canada (junior, culinary science) (Created for the Soyfoods Council by Phillip Canada Angie Gutierrez)
Ingredients:½ cup edamame
¼ cup fresh basil leaves
¼ cup spinach
2 garlic cloves
-- from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer
--from the kitchen of Erica Beirman, lecturer food science and human nutrition, culinary science coordinator
Ingredients:2 cups sifted powdered sugar
1 cup crunchy peanut butter
¼ cup + 2 tablespoons butter, melted
--from the kitchen of Chad Krull (senior, agricultural studies)
Ingredients:I can crushed pineapple – drained
2 slices white bread – crust removed and cubed
4 eggs – whipped
1 ½ cup sugar
⅓ cup milk
-- from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation
Ingredients:1 pound turkey tenderloins
2 tablespoons lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
-- from the kitchen of Ed Adcock, college communications specialist, STORIES writer
Ingredients:6 ounces spaghetti
2 tablespoons butter/margarine
1/3 cup grated Parmesan cheese
2 well-beaten eggs