beef, burgundy style

Ingredients

• Servings: 4
• 1 cup beef broth
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon beef demi glace
• 3 tablespoons bacon drippings
• 2 pounds beef round, cut into 3 inch pieces
• 3 tablespoons
• 1 1/2 cups chopped onions
• 1 cup burgundy
• herb bouquet (bouquet garni)
• 3 sprigs fresh parsley
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 12 fresh mushrooms, sliced
• 1/4 cup butter
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
• heat bacon drippings in a large heavy skillet over medium heat. add beef, and cook until brown on all sides. remove beef from skillet; set aside. stir the into the skillet. add the onions, and cook about 5 minutes. blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. stir in burgundy . make the herb bouquet: place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. place herb bouquet in sauce.
• return beef to skillet. cover, and simmer over low heat for about 3 hours, or until beef is tender.
• melt butter in a small skillet over medium heat. saute mushrooms until lightly browned. add to meat in the skillet, and continue cooking 15 minutes. discard bouquet garni. serve in a casserole dish, sprinkled with parsley.

Hunter's Hash

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 large onion, diced
• 4 large potatoes, peeled and diced
• 1 (10 fluid ounce) bottle worcestershire sauce
• salt and pepper to taste

Mom's Great Green Beans

Ingredients

• Servings: 6
• 2 (15 ounce) cans green beans
• 1 cube beef bouillon cube
• 1 tablespoon worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon butter
• 1 pinch garlic pepper seasoning

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• drain the green beans, reserving 1/2 of the liquid. dissolve the bouillon cube in the reserved liquid.
• place green beans and liquid in a saucepan. add worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. simmer gently for 15 minutes.
• remove to serving bowl leaving beans sitting in their liquid. use a slotted spoon to serve.

the ultimate chili

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and pepper to taste
• 3 (15 ounce) cans dark red kidney beans
• 3 (14.5 ounce) cans mexican-style stewed tomatoes
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/4 cup red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
• in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
• cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

Beef And Noodle Bake

Ingredients

• Servings: 4
• 1 pound ground beef
• 2 cups elbow macaroni
• 4 cups spaghetti sauce
• 12 ounces processed cheese food (eg. velveeta), sliced

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• brown the ground beef in a large skillet over medium high heat; set aside. cook macaroni according to package directions, drain and set aside.
• in a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until top layer of cheese is bubbly.

German Rye Bread

Ingredients

• Servings: 2
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1 1/2 cups lukewarm milk
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1/2 cup molasses
• 2 tablespoons butter
• 3 1/4 cups rye flour
• 2 1/2 cups bread flour

Recipe

• dissolve yeast in warm water.
• in a large bowl combine milk, sugar, and salt. use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
• use a wooden spoon to mix in the remaining rye flour. add white flour by stirring until the dough is stiff enough to knead.
• knead 5 to 10 minutes, adding flour as needed. if the dough sticks to your hands or the board add more flour.
• cover dough and let rise 1 to 1 1/2 hours or until double.
• punch down dough and divide to form two round loaves. let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
• preheat oven to 375 degrees f (190 degrees c). bake for 30 to 35 minutes.

Lunch Box Hot Hot Dogs

Ingredients

• Servings: 1
• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
• preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
• when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

Rempel Family Meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir the ground beef, crushed crackers, cheddar cheese, and onion soup mix in a large bowl until well combined. whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. press into a 9x5 inch loaf pan.
• bake in preheated oven until the meatloaf reaches 160 degrees f (71 degrees c) and is no longer pink in the center, 45 to 60 minutes.

Big Smokey Burgers

Ingredients

• Servings: 6
• 2 pounds ground beef sirloin
• 1/2 onion, grated
• 1 tablespoon grill seasoning
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons worcestershire sauce
• 2 tablespoons minced garlic
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1 chipotle chile in adobo sauce, chopped
• salt and pepper to taste
• 6 (1 ounce) slices sharp cheddar cheese (optional)
• 6 hamburger buns

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat an outdoor grill for medium-high heat.
• combine ground sirloin, onion, grill seasoning, liquid smoke, worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. form the mixture into 6 patties. season with salt and pepper.
• place burgers on preheated grill and cook until no longer pink in the center. place a slice of cheddar cheese on top of each burger one minute before they are ready. place burgers on buns to serve.

best turkey meatloaf

Ingredients

• Servings: 8
• meatloaf:
• 1 1/2 pounds ground turkey
• 3/4 cup crushed buttery round crackers
• 1/2 cup milk
• 1 small onion, chopped
• 1 egg
• 1 1/2 teaspoons salt
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• topping:
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a jelly roll pan.
• mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black pepper in a bowl; shape into a loaf and place on the prepared jelly roll pan.
• mix ketchup, brown sugar, and worcestershire sauce in a separate bowl; set aside.
• bake meatloaf in preheated oven for 30 minutes; remove from oven and drain liquids. top meatloaf with ketchup topping. return loaf to oven and continue baking until no longer pink in the center, about 30 minutes more. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

individual beef wellingtons

Ingredients

• Servings: 6
• 1 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1/2 cup dry
• 1/4 cup butter
• 1/4 cup chopped parsley
• 6 (8 ounce) fillets beef tenderloin
• 1 (17.5 ounce) package frozen puff pastry, thawed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a large skillet over medium heat, combine the mushrooms, onion, , butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. cover the top of each steak with the mixture.
• partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
• preheat oven to 425 degrees f (220 degrees c).
• bake steaks uncovered in the preheated oven for 25 minutes. (note: they will be rare but will continue cooking while dish is sitting.)

jo's mountain mush

Ingredients

• Servings: 6
• 8 beef frankfurters
• 3 red potatoes, cubed
• 2 (15 ounce) cans baked beans
• salt and pepper to taste
• 1 teaspoon hot pepper sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• coat a large skillet with non-stick cooking spray. cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. remove and set aside.
• spray the skillet again, return to heat and add the potatoes. cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
• when the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. season with salt, pepper and hot sauce. heat until warmed through.

tex-mex squash bake

Ingredients

• Servings: 8
• 1 pound ground beef
• 1/4 cup olive oil, divided
• 4 zucchini, cut into 1/2-inch cubes
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 cloves garlic, minced
• 4 green onions, chopped -- white and green parts separated
• salt and pepper to taste
• 3 tablespoons tomato paste
• 4 teaspoons chili powder, or to taste
• 2 teaspoons ground cumin, or to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 cup grated parmesan cheese, divided
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• cook and stir the ground beef in a skillet over medium heat until brown and crumbly, breaking the meat apart as it cooks, about 10 minutes. drain off excess grease. set the beef aside.
• preheat oven to 400 degrees f (200 degrees c). spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil.
• pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. allow the mixture to simmer until the spices are fragrant, about 1 minute. remove from heat.
• stir in the browned ground beef, black beans, kidney beans, corn, and 1/4 cup of parmesan cheese until well combined. adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. top with remaining 1/4 cup of parmesan cheese, and cover the dish with foil.
• bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. sprinkle the remaining green onions (green tops) and cilantro over the top.

the ultimate chili

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and pepper to taste
• 3 (15 ounce) cans dark red kidney beans
• 3 (14.5 ounce) cans mexican-style stewed tomatoes
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/4 cup red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
• in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
• cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

barbecued beef

Ingredients

• Servings: 12
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 2 tablespoons prepared dijon-style mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
• place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
• remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.

Korean Bbq Short Ribs (gal-bi)

Ingredients

• Servings: 5
• 3/4 cup soy sauce
• 3/4 cup water
• 3 tablespoons white vinegar
• 1/4 cup dark brown sugar
• 2 tablespoons white sugar
• 1 tablespoon black pepper
• 2 tablespoons sesame oil
• 1/4 cup minced garlic
• 1/2 large onion, minced
• 3 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 7 hrs 25 mins


• pour soy sauce, water, and vinegar into a large, non-metallic bowl. whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. submerge the ribs in this marinade, and cover with plastic wrap. refrigerate 7 to 12 hours; the longer, the better.
• preheat an outdoor grill for medium-high heat.
• remove ribs from the marinade, shake off excess, and discard the marinade. cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

cheddar-topped veggie beef skillet dinner

Ingredients

• Servings: 6
• 1 cup pearl barley
• 3 cups water
• 1/2 tablespoon olive oil
• 8 ounces extra lean ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 large red bell pepper, chopped
• 1/2 teaspoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chopped tomatoes
• 1 cup chopped zucchini
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring the barley and water to a boil in a saucepan over high heat. cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
• heat the oil in a large skillet over medium-high heat; stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the onion and garlic; cook until tender, about 5 minutes. add the bell pepper, oregano, basil, salt, and pepper. cook and stir until the bell pepper is crisp-tender, about 5 minutes.
• stir in the cooked barley, tomatoes, zucchini, and kidney beans. bring the mixture to a boil, reduce heat, cover, and simmer until the vegetables are tender, about 5 to 10 minutes. remove the pan from the stove, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

jim's cheddar onion soda bread

Ingredients

• Servings: 2
• 4 cups bread flour, plus more for dusting
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 6 tablespoons butter, softened
• 1 1/4 cups buttermilk
• 2 tablespoons confectioners' sugar
• 3/4 cup finely chopped onion
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• in a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and cheddar cheese. divide dough in half, and shape each half into a ball. place the loaves the prepared baking sheet, and gently flatten to about 2 inches thick. dust each loaf with flour.
• bake on a preheated oven until browned, about 30 minutes. cool on racks for a few minutes; serve warm.

Lunch Box Hot Hot Dogs

Ingredients

• Servings: 1
• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
• preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
• when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

it's chili by george!!

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and crumble.
• in a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. bring to a boil, then reduce heat to low. simmer for 1 1/2 hours. (note: if using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Barbeque Style Braised Short Ribs

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 5 pounds lean beef short ribs, cut into 3-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large onion, cut into thick slices and separated into rings
• 5 carrots, peeled and cut into chunks
• 4 cloves garlic, coarsely chopped
• 1 (16 ounce) can tomato sauce
• 1 cup barbeque sauce
• 1 cup beef broth

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat oil over medium heat in a large, heavy, oven-safe pot or dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. sprinkle ribs with salt and black pepper as they brown. transfer cooked ribs to paper towels to blot up extra oil.
• stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. stir in the garlic, and cook until fragrant, about 1 more minute. mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. stir in the browned ribs.
• cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. turn the ribs occasionally while cooking. season to taste with salt and black pepper before serving hot.

award winning chili con carne

Ingredients

• Servings: 8
• 4 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 1/2 pounds lean ground beef
• 2 beef bouillon cubes
• 2/3 cup red
• 2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
• garlic cloves, crushed
• 1 (12 ounce) can tomato paste
• 1 1/2 teaspoons paprika
• 2 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 2 1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons dried parsley
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 12 drops hot pepper sauce (e.g. tabasco™)
• 1 (15 ounce) can kidney beans, drained
• 3 tablespoons flour
• 3 tablespoons corn meal
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• heat oil in a large saucepan over medium heat. cook green pepper, and onion, until softened. add the ground beef and cook until browned. crumble over bouillon cubes, and stir in ; continue to cook for a few minutes. stir in chopped tomatoes, garlic, and tomato paste. season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. stir in salt and pepper.
• bring to a boil over high heat. reduce heat to medium low. cover, and simmer for 90 minutes, stirring occasionally.
• stir in kidney beans, and hot pepper sauce. you can add the reserved tomato juice if more liquid is needed. continue to simmer for an additional 30 minutes.
• in a small bowl, whisk together the flour, corn meal, and water until smooth. stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Shepherd's Pie Vi

Ingredients

• Servings: 1
• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash. mix in butter, finely chopped onion and 1/4 cup shredded cheese. season with salt and pepper to taste; set aside.
• bring a large pot of salted water to a boil. add carrots and cook until tender but still firm, about 15 minutes. drain, mash and set aside. preheat oven to 375 degrees f (190 degrees c.)
• heat oil in a large frying pan. add onion and cook until clear. add ground beef and cook until well browned. pour off excess fat, then stir in flour and cook 1 minute. add ketchup and beef broth. bring to a boil, reduce heat and simmer for 5 minutes.
• spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. next, spread a layer of mashed carrots. top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• bake in the preheated oven for 20 minutes, or until golden brown.

sweet and sour meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 cup dry bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1 teaspoon dried minced onion
• 1 (15 ounce) can tomato sauce
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1/2 cup white sugar
• 2 teaspoons prepared mustard

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. mix together well and place into a 5x9 inch loaf pan.
• push the meatloaf down into the pan forming a well for the sauce around all the edges.
• bake at 350 degrees f (175 degrees c) for 40 minutes.
• meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. bring to a boil and remove from heat.
• after meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf.
• return to oven and bake at 350 degrees f (175 degrees c) for 20 more minutes. let sit 5 minutes before removing from pan.

Debdoozie's Blue Ribbon Chili

Ingredients

• Servings: 6
• 2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. drain grease, if desired.
• add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. mix well, reduce heat to low and simmer for at least an hour.

meatless loaf

Ingredients

• Servings: 8
• 1 (12 ounce) package vegetarian burger crumbles
• 1 (1 ounce) packet beef and onion dry soup mix
• 1/2 cup bread crumbs
• 1 1/2 teaspoons vegetable oil
• 2 eggs, beaten
• 1/2 teaspoon garlic powder, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat the oven to 400 degrees f (200 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, mix together the burger crumbles, onion soup mix and bread crumbs. stir in oil and eggs, and season with garlic powder, salt and pepper. mix well to blend in seasoning. spread into the prepared loaf pan.
• bake for 30 to 45 minutes in the preheated oven, or until firm.

fantastic mexican dip

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (16 ounce) jar taco sauce
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) package shredded cheddar cheese
• 1 cup shredded lettuce
• 1 tomato, cubed
• 2 green onions, sliced
• 1 (2 ounce) can sliced black olives, drained

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• crumble ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain, mix in the taco sauce and set aside.
• in a large bowl, mix the sour cream, cream cheese and taco seasoning mix. spread the mixture into a medium serving dish.
• layer the sour cream mixture with beef mixture, cheddar cheese and lettuce. top with tomato, green onions and black olives.

Beefy Lentil Vegetable Soup

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 1/2 cups dry lentils, rinsed
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cups water
• 1 teaspoon salt
• ground black pepper to taste
• 2 cubes beef bouillon cube
• 6 cups tomato-vegetable juice cocktail
• 1 (4.5 ounce) can mushrooms, drained
• 1 dash worcestershire sauce

Recipe

• brown beef; break meat into small pieces while cooking. drain.
• place meat in a big pot with lid. add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and worcestershire sauce. cook on high until it boils. reduce heat to low, and cover. simmer for about 1 1/2 to 2 hours, or until lentils are tender. stir occasionally.

the ultimate chili

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and pepper to taste
• 3 (15 ounce) cans dark red kidney beans
• 3 (14.5 ounce) cans mexican-style stewed tomatoes
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/4 cup red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
• in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
• cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

jerky lover's jerky - sweet, hot and spicy!

Ingredients

• Servings: 4
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons cracked black pepper, or to taste
• 1 pound lean beef sirloin tip, sliced into 1/8 inch strips
• 1/2 cup brown sugar
• 2/3 cup soy sauce
• 1/4 cup teriyaki sauce
• 1/4 cup worcestershire sauce
• 1/3 cup balsamic vinegar
• 5 tablespoons liquid smoke flavoring
• 1/2 cup pineapple juice
• 1 teaspoon red pepper flakes, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• in a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. season the meat lightly, using only part of the mixture. reserve the remaining spices. place into an airtight plastic container or bowl, and refrigerate.
• in a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. heat until the brown sugar has completely dissolved. refrigerate marinade until cool.
• pour cooled marinade over the seasoned meat, and mix by hand to coat. seal the bowl, and refrigerate for at least 3 hours.
• arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. dry for 5 hours, or to your desired dryness.

Slow-cooker Pepper Steak

Ingredients

• Servings: 6
• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 30 mins


• sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
• mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

zucchini stew by bob

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 3 zucchini, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 2 anaheim chile peppers, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste
• water, to cover
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 2 dashes worcestershire sauce (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat a large pot over medium-high heat. crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. drain and discard any excess grease.
• stir zucchini, potatoes, anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. pour enough water over the mixture to cover by 2 to 3 inches. bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
• whisk 1/3 cup water and cornstarch together in a small bowl. slowly pour the cornstarch slurry into the stew while stirring. continue cooking until thickened, about 5 minutes. stir worcestershire sauce into the stew; season with salt and black pepper.

foolproof rib roast

Ingredients

• Servings: 6
• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• allow roast to stand at room temperature for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
• roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.

Erica's Delicious Slow Cooker Beef Roast

Ingredients

• Servings: 4
• 2 pounds boneless beef roast
• 1 teaspoon vegetable oil
• salt and pepper to taste
• 1 onion, quartered
• 16 baby carrots
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 9 hrs

Ready Time: 9 hrs 20 mins


• in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. season with salt and pepper to taste and set aside.
• place the onion, carrots, garlic and parsley in the bottom of a slow cooker. place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
• cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
• transfer roast to a serving platter and place the vegetables around it. pour the roast gravy from the slow cooker into a gravy boat.

ellen's buffalo meatloaf

Ingredients

• Servings: 1
• 1 slice multigrain bread
• 1 pound ground buffalo meat
• 1 onion, diced
• 1 egg, lightly beaten
• 1 teaspoon mustard powder
• 3/4 cup canned diced tomatoes, drained
• 1 teaspoon salt
• 1 dash ground black pepper
• 1/3 cup ketchup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat an oven to 350 degrees f (175 degrees c). crumble the bread slice into crumbs and set aside. grease an 8x8 inch baking dish.
• thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
• form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. apply ketchup to the top and sides of the meatloaf.
• bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. let stand 10 minutes before serving.

Carne Adovada

Ingredients

• Servings: 8
• 3/4 cup new mexico red chile powder
• 1 teaspoon cornstarch
• 2 tablespoons fresh lemon juice
• 3 cups water
• 4 pounds beef roast, cut into cubes

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 20 hrs 20 mins


• in a medium bowl, combine the chili powder, cornstarch, lemon juice and water. mix together well. place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. marinate in the refrigerator for 6 to 16 hours.
• place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Lunch Box Hot Hot Dogs

Ingredients

• Servings: 1
• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
• preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
• when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

easy dorito® taco salad

Ingredients

• Servings: 15
• 1 pound ground beef
• 1 envelope taco seasoning mix
• 2 cups shredded cheddar cheese
• 2 cups ranch dressing
• 1/2 cup italian-style salad dressing
• 1 red onion, diced
• 1 head lettuce, shredded
• 1 (17 ounce) package nacho-flavor tortilla chips, crushed into bite-size pieces

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. drain excess grease and stir in taco seasoning mix. remove from heat and let stand until beef mixture is cool.
• mix ground beef with cheddar cheese, ranch dressing, italian dressing, and red onion in a large salad bowl. chill the beef mixture until cold, at least 30 minutes. lightly mix in lettuce and tortilla chips just before serving.

Lunch Box Hot Hot Dogs

Ingredients

• Servings: 1
• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
• preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
• when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

mean mr. mustard steak

Ingredients

• Servings: 4
• 4 1-inch thick rib-eye steaks
• 1/4 cup grill seasoning (such as montreal steak seasoning®)
• 1/2 cup grainy french mustard (such as moutarde de meaux®)
• 1 cup diced red onion, divided
• 2 tablespoons unsalted butter

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• score both sides of each steak by making diagonal slices. season with grill seasoning. brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• melt the butter in a large skillet over high heat. place the steaks onion side down in the skillet. press the remaining onions evenly into the mustard on the top side of each steak. cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read 125 degrees f (52 degrees c). remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

Cuban Marinated Steak

Ingredients

• Servings: 4
• 1/2 teaspoon cumin seeds
• 1/4 cup orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons montreal-style steak seasoning
• 2 1/4 teaspoons lime juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 pounds beef rib-eye steaks

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. immediately pour seeds into a bowl to stop the cooking. mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. seal bag and turn it over several times to coat meat with marinade. refrigerate at least 30 minutes, or longer for extra flavor.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove steaks from marinade, shaking off any excess. discard used marinade. grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. an instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees f (65 degrees c). let steaks rest for 3 minutes before slicing.

healthier stuffed peppers

Ingredients

• Servings: 6
• 1/2 cup brown rice
• 1 cup water
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 green bell peppers
• 2 red bell peppers
• 2 yellow bell peppers
• 1 (8 ounce) can natural tomato sauce
• 1 tablespoon worcestershire sauce
• salt and ground black pepper to taste
• 1 (8 ounce) can natural tomato sauce
• 1 teaspoon italian seasoning
• 1/4 cup grated parmesan cheese, optional

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• bring brown rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes.
• remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. arrange peppers in a baking dish with the hollowed sides facing upward. slice the bottoms off the peppers if necessary so that they stand upright.
• mix the browned beef, cooked rice, 1 can tomato sauce, worcestershire sauce, salt, and pepper in a bowl. spoon an equal amount of the mixture into each hollowed pepper. mix the remaining tomato sauce and italian seasoning in a bowl, and pour over the stuffed peppers.
• bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. sprinkle the peppers with grated parmesan cheese after baking.

momma's sloppy joes

Ingredients

• Servings: 6
• 1 pound ground turkey
• 1 cup ketchup
• 2 tablespoons white sugar
• 2 tablespoons white vinegar
• 2 tablespoons yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the turkey in a large skillet over medium heat, cook until evenly brown, and drain.
• in a large saucepan over medium heat, mix the ketchup, sugar, vinegar, and mustard. mix in the turkey. cook, stirring often, 30 minutes.

Thunderbird Stew

Ingredients

• Servings: 8
• 2 pounds chuck roast
• 1 (1 ounce) package dry onion soup mix
• 1 (.75 ounce) packet dry brown gravy mix
• 1 1/2 cups apple juice

Recipe

Preparation Time: 10 mins Cook Time: 9 hrs

Ready Time: 9 hrs 10 mins


• slow cooker instructions: place stew beef, onion soup mix, brown gravy mix, and apple juice into a slow cooker, and cook on low for 5 to 8 hours.
• oven instructions: mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish. add stew beef, and cook covered for 2 1/2 to 3 hours in a 325 degree oven.( 165 degrees c)

Meatball

Ingredients

• Servings: 12
• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as frank's redhot®), or to taste
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated parmesan cheese
• 1/2 cup seasoned bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
• bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Easy Swedish Meatball Sauce

Ingredients

• Servings: 4
• 1 cup beef stock
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary
• 1/2 (20 ounce) package frozen cooked meatballs, thawed

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Slow Cooker Shredded Venison For Tacos

Ingredients

• Servings: 6
• 1 (1.25 ounce) package taco seasoning mix
• 1/4 cup all-purpose flour
• 3 pounds venison roast
• 2 teaspoons cayenne pepper, or to taste
• 2 tablespoons vegetable oil
• 1 1/2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. heat the oil in a large skillet over medium high heat. place the roast in the oil and brown well on all sides.
• place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. when meat is done, shred with a fork and season to your taste.

Korean Cucumber Salad

Ingredients

• Servings: 2
• 1/4 cup white vinegar
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon vegetable oil
• 2 tablespoons sesame seeds
• 1 cucumber, thinly sliced
• 1/2 green onion, sliced
• 1/2 carrot, julienned

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
• heat oil in a saucepan over medium-high heat. stir in sesame seeds, and reduce heat to medium. cook until seeds are brown, about 5 minutes. remove seeds with a slotted spoon, and stir into vinegar mixture. mix in cucumber, green onions, and carrot. cover, and refrigerate at least 5 minutes.

Cheese Ball - Easy

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded cooked corned beef
• 1 teaspoon prepared horseradish

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, mix together cream cheese, corned beef and horseradish using your hands. form into a ball, wrap in plastic wrap, and refrigerate for several hours or overnight for best flavor. serve with crackers.

the ultimate chili

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and pepper to taste
• 3 (15 ounce) cans dark red kidney beans
• 3 (14.5 ounce) cans mexican-style stewed tomatoes
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1/4 cup red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
• in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
• cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

pumpkin chili

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large pot over medium heat, cook beef until brown; drain. stir in onion and bell pepper and cook 5 minutes. stir in beans, tomato juice, diced tomatoes and pumpkin puree. season with spice, chili powder and sugar. simmer 1 hour.

spaghetti pie i

Ingredients

• Servings: 6
• 6 ounces spaghetti
• 2 1/2 quarts boiling water
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 eggs
• 1/3 cup grated parmesan cheese
• 2 tablespoons butter, softened
• 1 cup cottage cheese
• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 cup chopped green bell pepper
• 1 cup chopped tomatoes
• 6 ounces tomato paste
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 ounces shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. drain. add eggs, parmesan cheese, and butter. mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• spread cottage cheese over crust. preheat oven to 350 degrees f (175 degrees c).
• heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. cook and stir the beef, onion, and green pepper until beef is thoroughly browned. mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. spread mixture over cottage cheese.
• bake uncovered in preheated oven for 30 minutes.
• sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

Corned Beef Dip

Ingredients

• Servings: 3
• 1 (12 ounce) can canned corned beef
• 1 (1 ounce) envelope dry onion soup mix
• 1 (16 ounce) container sour cream

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• mix all ingredients in a bowl, cover, and chill for 1 hour.

Lunch Box Hot Hot Dogs

Ingredients

• Servings: 1
• 1 all-beef hot dog
• 1 hot dog bun
• 1 packet ketchup
• 1 packet prepared yellow mustard
• 2 tablespoons shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
• preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
• when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

greek souzoukaklia

Ingredients

• Servings: 6-7
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 3/8 cup raisins, chopped
• 1 1/2 teaspoons chopped flat leaf parsley
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 pinch ground nutmeg
• 1/2 teaspoon white sugar

barbecued beef

Ingredients

• Servings: 12
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 2 tablespoons prepared dijon-style mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
• place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
• remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.

Oven Stew With Burgundy

Ingredients

• Servings: 8
• 2 pounds cubed beef stew meat
• 3 tablespoons all-purpose flour
• 4 carrots, sliced
• 2 stalks celery, sliced
• 2 onions, sliced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon ground dry mustard
• 1/4 teaspoon ground black pepper
• 3 cubes beef bouillon, crumbled
• 1 cup water
• 1 cup burgundy

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. remove from heat and stir in flour until cubes are coated. stir in carrots, celery and onions. season with salt, thyme, mustard, pepper and bouillon. finally, pour in water and . cover.
• bake in preheated oven 4 hours. serve hot.

minute steaks with barbeque butter sauce

Ingredients

• Servings: 2
• 2 (5 ounce) boneless sirloin steaks
• salt and freshly ground black pepper to taste
• 1/2 cup beef broth
• 1 1/2 tablespoons barbeque sauce
• 1 dash hot pepper sauce
• freshly ground black pepper
• 1 teaspoon cold butter, or more to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. remove steaks from plastic.
• generously season each steak with salt and ground black pepper. set aside.
• combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. add chilled butter to broth mixture but do not stir.
• heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. place each steak in the pan; sear for 45 to 60 seconds on each side. remove steaks from skillet and set them aside to rest.
• pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. stir occasionally until butter is melted and incorporated, about 2 minutes.
• spoon broth and butter mixture over steak and serve.

the mushroom steak stuff

Ingredients

• Servings: 4
• 4 slices bacon
• 2 tablespoons olive oil
• 1 (16 ounce) package rigatoni pasta
• 1/2 cup butter
• 1 pound beef top sirloin, thinly sliced
• 1 (6 ounce) package sliced fresh mushrooms
• 1 teaspoon prepared yellow mustard
• 1/4 teaspoon minced fresh ginger root
• 1 pinch salt and pepper to taste
• 2 tablespoons red
• 1 tablespoon
• 1 cup crumbled feta cheese
• 2/3 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain on a paper towel-lined plate and set aside. bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
• meanwhile, melt the butter in a large skillet over medium heat. add the sirloin strips, and cook until no longer pink, about 6 minutes. remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. pour in the red and , and bring to a simmer over medium-high heat. add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. the feta helps thicken the cream. the cream sauce is not a gravy, so it will not thicken like gravy. once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
• bake in the preheated oven for 10 minutes until hot and bubbly. crumble the bacon overtop, and serve over the rigatoni pasta.

Easy Bake Brisket

Ingredients

• Servings: 16
• 4 1/2 pounds beef brisket
• 1 (1 ounce) envelope dry onion soup mix
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (15 ounce) can tomato sauce
• garlic powder to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• place the beef brisket in a baking dish. in a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. pour over the brisket.
• loosely cover the brisket with foil. bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees f (63 degrees c).

Rocky Mountain Stew

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 2 pounds sirloin tips, cubed
• 4 1/3 cups water, divided
• 1 tablespoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1 clove garlic, crushed
• 1 teaspoon white sugar
• 1 teaspoon worcestershire sauce
• 1 bay leaf
• 4 potatoes, quartered
• 6 carrots, cut into 2 inch pieces
• 1 (14.5 ounce) can tiny whole onions
• 1/4 cup all-purpose flour
• 1/2 (10 ounce) package frozen green peas, thawed

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• in a large pot over medium heat, cook sirloin in oil until quite brown. pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf. cover, reduce heat and simmer 2 1/2 hours.
• stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• stir in onions. in a small bowl, combine flour with remaining 1/3 cup water. stir flour mixture into stew and cook until stew thickens. top with peas just before serving.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

salisbury steak

Ingredients

• Servings: 6
• 1 (10.5 ounce) can condensed french onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon mustard powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
• in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
• in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.

Nina's Texas Chili

Ingredients

• Servings: 6
• 2 teaspoons cooking oil
• 3 pounds beef top sirloin, thinly sliced
• 2 pounds sweet italian sausage, casings removed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cloves garlic, minced
• 20 ounces diced tomatoes
• 3 (8 ounce) cans tomato sauce
• 2 teaspoons chicken bouillon granules
• 1/2 cup honey
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 tablespoons cayenne pepper
• 6 tablespoons chili powder
• 3 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1/3 cup white sugar
• 1 cup shredded cheddar cheese
• 1/4 cup masa (corn flour)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. one at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. sprinkle the cheddar cheese into the chili in small batches and stir to melt. reduce heat to low and slow cook about 2 hours. thicken by stirring the masa through the chili, and simmering for 10 minutes.

absolute best liver and onions

Ingredients

• Servings: 4
• 2 pounds sliced beef liver
• 1 1/2 cups milk, or as needed
• 1/4 cup butter, divided
• 2 large vidalia onions, sliced into rings
• 2 cups all-purpose flour, or as needed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• gently rinse liver slices under cold water, and place in a medium bowl. pour in enough milk to cover. let stand while preparing onions. (i like to soak up to an hour or two - whatever you have time for.) this step is so important in taking the bitter taste of the liver out.
• melt 2 tablespoons of butter in a large skillet over medium heat. separate onion rings, and saute them in butter until soft. remove onions, and melt remaining butter in the skillet. season the flour with salt and pepper, and put it in a shallow dish or on a plate. drain milk from liver, and coat slices in the flour mixture.
• when the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. cook until nice and brown on the bottom. turn, and cook on the other side until browned. add onions, and reduce heat to medium. cook a bit longer to taste. our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. enjoy!

turkey meatloaf and gravy

Ingredients

• Servings: 6
• 1 tablespoon butter
• 2/3 cup minced white onion
• 3/4 cup minced green onions
• 1/2 cup minced carrots
• 1/2 cup minced celery
• 1/4 cup minced green bell pepper
• 1/4 cup minced red bell pepper
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cumin
• 3 eggs
• 1/2 cup ketchup
• 1/2 cup half-and-half cream
• 1 1/2 pounds ground turkey
• 1/2 pound chicken sausage
• 3/4 cup fresh bread crumbs
• 2 tablespoons butter, divided
• 4 shallots, minced
• 1/4 cup minced red bell pepper
• 1/2 cup minced yellow bell pepper
• 1 sprig fresh thyme
• 1 bay leaves
• freshly ground black pepper to taste
• 1/2 cup half-and-half cream
• 2 tablespoons minced garlic
• 1 cup beef stock
• 1 cup chicken stock
• 2 roma tomatoes - peeled, seeded and chopped
• 1/2 cup ketchup
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• melt butter in a large heavy skillet over medium heat. saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. remove from heat.
• in a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. stir in eggs, ketchup and half-and-half. blend in vegetable mixture from skillet. add ground turkey, chicken sausage and bread crumbs. mix well with hands, then shape into a loaf. place into greased 9x5 inch loaf pan.
• bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. let rest for 10 minutes, then serve with gravy.
• to make the gravy: melt 1 tablespoon butter in a heavy skillet over medium heat. saute shallots with red and yellow peppers until tender, about 10 minutes. season with thyme, bay leaf and black pepper. stir in half-and-half, garlic, beef stock and chicken stock. increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. stir in tomatoes and ketchup. simmer uncovered for 20 minutes. stir in remaining tablespoon butter, and season to taste with salt and pepper. strain gravy, discarding bay leaf and thyme before serving.