Entrees - Ohio Farm Bureau

Beef and Noodles

Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles…

Chuck Roast and Bone Broth

Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.

Spicy Asian Braised Beef

Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.

Sage and Mustard Crusted Pork Tenderloin

The pork tenderloin only needs to roast approximately 22 minutes

Apple & Currant Stuffed Boneless Chicken Breast

Cornbread stuffing mix eases the prep for this recipe.

Beef Brisket in Wine Sauce with Grilled Onions

Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.

Chili-Lime-Cumin Beef Skirt Steak Skewers

Marinate the beef in the refrigerator for 1 hour.

Grilled Ribeye Steak with Herbed Shallot Butter

This recipe serves four.

Garlic Roasted Chicken with Honey and Rosemary

This recipe makes a five-pound chicken.

Cabbage Rolls (Galumpkis) with Peppers

Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.

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