1. Select the sauté setting of an electric pressure cooker. Heat olive oil and sear short ribs on both sides until browned and juices have been rendered. Remove short ribs from pot and set aside. Add onion and garlic to pot and cook for approximately 3–4 minutes until onion is translucent. Add KC Masterpiece® barbecue sauce and beef stock to pot, and stir until combined. Place short ribs back into pot and tightly seal per manufacturer instructions. Change cooker setting to meat/stew and cook for 35 minutes.
2. OPTIONAL: Prepare the slaw by combining dressing ingredients with cabbage and apple in a medium-sized bowl. Refrigerate for at least 30 minutes, or until ready to assemble tacos.
3. Once done, release pressure from pot for approximately 15 minutes (regular release). Open lid of pressure cooker and remove short ribs using a slotted spoon. Shred using two forks. Switch setting of pot to sauté and reduce for 10 minutes to desired consistency. Skim any fat from the top of the sauce then incorporate shredded short ribs. Assemble tacos by placing slaw then shredded short rib on top. Garnish with cheese and serve warm.

Prep

1. Cut steak crosswise into 1/4-inch thick strips and place in a large resealable plastic bag. Pour in 1/3 cup of the marinade and turn meat until evenly coated. Marinate in the fridge for 30 minutes or longer for more flavor. When meat is ready, discard any unused marinade.
2. Combine the remaining 1/2 cup of marinade with the orange marmalade.
3. Prepare the ramen noodles according to package instructions, omitting the seasoning packet. Set aside.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Cook

1. Stir-fry the beef until it starts to brown slightly, about 5 minutes. Remove the meat from the pan using a slotted spoon, add the remaining oil, and cook the broccoli until tender. When the broccoli is ready, add the meat back to the pan along with the marinade and orange marmalade sauce.
2. Stir until everything is heated through. Plate the meat on top of the ramen noodles and garnish with mandarin oranges. Serve immediately.

Prep

1. Put the roast in a large resealable plastic bag, pour in 1 cup of the marinade and turn meat until evenly coated. Marinate in the fridge for 30 minutes or longer for more flavor. When the meat is ready, discard any unused marinade.
2. Preheat the oven to 325ºF.

Cook

1. Place the meat in a shallow roasting pan and cook to desired doneness, about 2 hours for medium. Make sure it reaches an internal temperature of at least 145ºF.
2. While the meat is cooking, combine the remaining sauce, cranberries, water, red onion and honey in a medium-size saucepan. Bring mixture to a boil over high heat, then turn the heat down to low and simmer, uncovered, for 5 minutes until it starts to thicken.
3. When the roast is done, remove from the oven and let the meat rest for 15-20 minutes. Slice beef and drizzle with sauce.

Prep

1. Arrange the steak in a shallow dish or resealable plastic container. Pour in 1 cup of the Steakhouse Marinade and turn meat until evenly coated. Cover and marinate in the fridge for 30 minutes, or longer for more flavor. When the meat is ready discard any unused marinade.
2. For the butter: in a medium-size mixing bowl, combine the bleu cheese, butter and chives; stir until combined. Refrigerate until ready to serve.
3. Prepare a grill for direct cooking over medium-high heat.

Cook

1. Cook the meat to desired doneness, about 4-7 minutes per side. Make sure meat reaches an internal temperature of at least 145ºF. Remove from the grill and let the meat rest for 5 minutes.
2. Plate the steak and top with a tablespoon of fresh Steakhouse Marinade and a dollop of the butter. Serve immediately.

Prep

1. Heat up a medium size stockpot over medium-high heat.

Cook

1. Cook the ground beef until browned, add the onions and cook until tender. Add the beans, canned tomatoes, KC Masterpiece® sauce, chili powder and lemon juice, and stir until everything is combined. Cover and turn the heat down to low. Simmer for about 10 minutes.
2. Top with cheese. Serve immediately.

Prep

1. Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour the KC Masterpiece® sauce and broth over ribs.
2. Prepare noodles according to package directions.

Cook

1. Cover and cook on high 4-5 hours or until meat is tender but not falling apart.
2. Strain cooking liquid into a large pot and remove meat to a cutting board. Discard bones and fat, and slice meat into large chunks. Skim any fat from broth and add the meat, celery, carrot and spinach to the pot. Simmer soup for about 10 minutes or medium-low heat, or until vegetables are tender.
3. To serve, place noodles in warm soup bowls, ladle hot soup over top and garnish with cilantro.

Prep

1. In a small bowl, soak raisins in the dark rum (or water) for about 1 hour.
2. Chop the onions, bell pepper and green chili peppers.
3. Preheat the oven to 225°F.
4. Heat the oil in a large nonstick frying pan over medium-low heat.

Cook

1. Sauté the onions, bell pepper and green chili peppers until tender, about 10 minutes.
2. In a large mixing bowl, combine the raisins, cooked vegetables, meat scraps, baked beans, brown sugar, and the KC Masterpiece® sauce. Place the mixture into a large casserole dish and bake uncovered for 1 ½ - 2 hours. Add more water or beer as necessary to keep the beans from drying out.
3. Remove the beans from the oven and mix well. Serve immediately.

Prep

1. Preheat oven to 375ºF.
2. Chop the onion.
3. In a large mixing bowl combine the onions, KC Masterpiece® sauce, ground beef, bread crumbs, parsley, egg, salt and pepper. Knead the mixture with your hands until everything is combined.

Cook

1. Form the meat mixture into a loaf and place into a shallow baking dish. Cook uncovered for 40-50 minutes. Make sure the meat reaches an internal temperature of at least 160ºF.
2. When the meat is done, remove from the oven and let rest for 10 minutes before serving.

Prep

1. Preheat the oven to 375ºF.
2. • In a large mixing bowl, use your hands to knead together the ground beef, bread crumbs, eggs, onion, carrots, garlic, hot chili sauce, honey, salt and pepper. Form the meat into a loaf and place in a large baking dish.
3. In a small mixing bowl, combine the KC Masterpiece® sauce, hot chili sauce and honey. Brush the sauce on top of the meatloaf.

Cook

1. Bake the meatloaf until cooked through, about 45-60 minutes. Make sure the meat reaches an internal temperature of at least
2. Slice and serve immediately.

Prep

1. Dice the onion.
2. Heat up a large stockpot over medium heat.

Cook

1. Cook the onions and the ground beef until meat is browned and reaches an internal temperature of at least 160ºF. When the meat is done turn the heat down to low, add the beans, KC Masterpiece® sauce, and simmer for 20-30 minutes.
2. Serve hot.