chicken with portobello mushrooms and artichokes

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 small onion, thinly sliced
• 2 portobello mushrooms
• 1/2 cup beef broth
• 2 teaspoons dried tarragon
• 5 canned quartered artichoke hearts
• 1/2 cup
• 1/4 cup lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• lightly pound chicken breasts to even thickness. dust chicken with flour, and add salt and pepper to your taste.
• in a heavy skillet, heat 1 tablespoon olive oil over medium heat. place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. remove from pan, and set aside.
• add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
• add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. stir in , and simmer for an additional 2 to 3 minutes. return chicken to the pan, and heat through.

Argentinean-style Ribs

Ingredients

• Servings: 6
• 1 cup coarse salt, or as needed
• 6 pounds beef short ribs
• 6 limes, quartered

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• coat the ribs heavily with salt. this brings out the fat.
• grill for 5 to 7 minutes on each side, or to desired doneness. remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. serve immediately.

venison stew

Ingredients

• Servings: 6
• 2 tablespoons bacon grease
• 2 pounds venison, cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 3 tablespoons all-purpose flour
• 1 cup red
• 1 cup beef broth
• 1 cup chicken broth
• 1 teaspoon ground thyme
• 2 bay leaves
• 1 pound small red potatoes, chopped
• 4 carrots, chopped
• 1/2 cup sliced mushrooms
• 1/2 cup frozen peas
• 1 pinch salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 300 degrees f (150 degrees c).
• heat bacon grease in an oven-proof pot or dutch oven over medium heat. cook and stir venison in the hot grease until browned on all sides, about 5 minutes. transfer venison to a plate using a slotted spoon. add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
• mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. stir flour into onion mixture until dissolved.
• pour , beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. add thyme and bay leaves to pot and bring liquid to a simmer. return venison to pot. cover pot.
• simmer stew in the preheated oven for 1 hour. add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. add peas and stir.

Hamburger Muffins

Ingredients

• Servings: 12
• 3 tablespoons butter, softened
• 12 slices white bread
• 1 1/4 pounds ground beef
• 1 egg
• 1 small onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• salt and pepper to taste
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c). butter one side of each slice of bread, and press each slice butter-side down into the cups of a muffin tin.
• in a medium bowl, mix together the ground beef, egg, onion, cream of mushroom soup, salt and pepper until well blended. fill each bread cup with the mixture. sprinkle shredded cheddar cheese over the tops.
• bake for 30 minutes in the preheated oven, or until meat is cooked through.

Picadillo

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 7 cloves garlic, chopped
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 3 pounds lean ground beef
• 1 (5 ounce) jar green olives, pitted and halved
• 5 ounces capers, rinsed and drained
• 1/4 cup white vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 dried bay leaves
• 1/4 teaspoon hot sauce
• 6 cups canned tomatoes, half-drained

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a large stock pot, heat 1 tablespoon of olive oil over medium heat. saute garlic, onion and green pepper until onions are transparent. transfer onion mixture to a bowl and set aside. in the same pot, heat the remaining olive oil and brown the ground beef.
• in a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. let simmer over medium heat for 10 minutes.
• place the olive mixture and the onion mixture into the pot with the ground beef. add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

canned rueben

Ingredients

• Servings: 6
• 12 ounces elbow macaroni
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 6 ounces shredded mozzarella cheese
• 12 ounces sauerkraut
• 1 (12 ounce) can corned beef

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
• add the soup to the macaroni; mix well. stir in cheese, sauerkraut and corned beef. pour mixture into a 9x13 inch baking dish.
• bake in preheated oven for 45 minutes to 1 hour.

spaghetti with corned beef

Ingredients

• Servings: 4
• 8 ounces spaghetti
• 1 (12 ounce) can corned beef
• 1 cup spaghetti sauce
• 1 cube chicken bouillon
• 1 teaspoon italian seasoning
• 1/2 teaspoon garlic powder (optional)
• 1/2 tablespoon dried minced onion (optional)

Recipe

• dissolve bouillon in boiling water. cut spaghetti noodles in half and add to boiling water until done.
• over medium heat empty can of corned beef a skillet. add spaghetti sauce to meat. stir until heated; corned beef will come apart and a thick sauce will form. if desired, add italian seasoning, garlic powder, dry onion, or any other spices.
• once noodles are done, drain and combine with corned beef sauce.

easy taco rolls

Ingredients

• Servings: 8
• 1/2 cup uncooked instant rice
• 1/2 cup water
• 1 1/2 pounds ground beef
• 3/4 (1 ounce) packet taco seasoning mix
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 (8.75 ounce) can no-salt-added whole-kernel corn, drained
• 1/2 cup water
• 1 1/2 cups shredded cheddar cheese
• 8 (10 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c).
• stir the rice and 1/2 cup water together in a microwave-safe bowl. cover, and cook in the microwave on high for 6 minutes until the water is fully absorbed; set aside. while the rice is cooking, heat a large skillet over medium-high heat and 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.
• reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups cheddar cheese, and the cooked rice. cook and stir until the cheese has melted and the corn is hot. spoon the mixture into the flour tortillas. roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). pour the salsa over top, and sprinkle evenly with 1 1/2 cups cheddar cheese.
• bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

best-ever meatloaf

Ingredients

• Servings: 8
• 1 (10.75 ounce) can campbell's® condensed tomato soup (regular, healthy request® or 25% less sodium)
• 2 pounds ground beef
• 1 envelope dry onion soup and recipe mix
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
• bake at 350 degrees f for 1 hour 15 minutes or until the meatloaf is cooked through.
• heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. serve the sauce with the meatloaf.

thanksgiving turkey with italian meat stuffing

Ingredients

• Servings: 1
• 1 pound ground beef
• 1/2 (1 pound) loaf day-old italian bread
• 1 large onion, chopped
• 2 large stalks celery with leaves, chopped
• 1/2 cup chopped fresh mushrooms (optional)
• 4 cloves garlic, chopped, or more to taste
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 cup freshly shredded parmesan cheese
• 1 large egg
• salt and ground black pepper to taste
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 tablespoons olive oil
• 2 lemons, cut in half
• 2 cloves garlic, chopped, or to taste
• 2 teaspoons garlic powder, or to taste
• 1 cup water (optional)

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. drain grease. place the ground beef into a large mixing bowl.
• tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. crumble the wet bread into the bowl with the ground beef. mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, parmesan cheese, and egg until thoroughly combined. season with salt and black pepper.
• rinse the turkey, and pat dry with paper towels. lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. reduce heat to 350 degrees c (175 degrees c), and cover the turkey with the lid. continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees f (80 degrees c), about 5 more hours. baste occasionally. if the bottom of the roasting pan looks dry, pour in water.

slow cooker bone broth

Ingredients

• Servings: 4
• 3 pounds beef bones, or more to taste
• 3 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 5 cloves garlic, smashed
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• cold water to cover
• 2 tablespoons apple vinegar
• kosher salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 25 mins

Ready Time: 8 hrs 50 mins


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
• roast bones in the preheated oven until browned, 25 to 30 minutes.
• place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. place roasted bones over vegetables; pour in enough cold water to cover bones. add apple vinegar and kosher salt.
• cook on low for 8 hours. pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

chipotle beef tostadas

Ingredients

• Servings: 8
• 1 tablespoon canola oil
• 4 small potatoes, cut into very small cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 pounds ground beef
• 1 teaspoon seasoned salt
• 1 teaspoon garlic salt
• 2 chipotle peppers in adobo sauce
• 1/2 cup water
• 8 crispy tostada shells
• 1/4 cup sour cream, or to taste
• 1/4 cup shredded mexican cheese blend, or to taste

Recipe

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


• heat oil in a large skillet over medium heat; cook and stir potatoes, onion, and garlic in the hot oil until onion is softened, about 7 minutes. add ground beef, seasoned salt, and garlic salt; cook and stir until ground beef is browned and crumbly, 10 to 15 minutes.
• blend chipotle peppers in adobo sauce and water in a blender until sauce is smooth. pour sauce into ground beef mixture; cook and stir until potatoes are tender, 10 to 15 more minutes.
• layer each tostada with chipotle beef, sour cream, and mexican cheese blend.

chef john's beef sliders

Ingredients

• Servings: 8
• 1 pound ground beef
• 16 paper muffin liners
• salt and ground black pepper to taste
• secret sauce ingredients:
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon dijon mustard
• 1 tablespoon sweet pickle relish
• 8 slider-size burger buns, cut almost through horizontally
• 8 slices roma (plum) tomato

Recipe

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


• place ground beef a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. line 8 muffin cups with paper liners.
• sprinkle bottoms of paper liners with salt and black pepper. form each piece of burger into a rough ball and place into a muffin cup. season tops with salt and pepper.
• place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
• heat a large nonstick skillet over medium-high heat. cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. flip burgers and cook 3 minutes on other side. remove burgers to a plate to rest for 2 minutes.
• mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop each bun. place burgers buns, season with more black pepper, and top with a tomato slice. close buns and serve.

hamburger and macaroni hot dish

Ingredients

• Servings: 4
• 1 (8 ounce) package elbow macaroni
• 1 pound ground beef
• 1 1/2 teaspoons dried minced onion
• 1 garlic clove, pressed
• 2 (10.75 ounce) cans tomato soup
• 1 (15 ounce) can corn, drained
• 1 pinch italian seasoning, or to taste
• 1 pinch seasoned salt, or to taste
• 3 slices fat-free american cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• heat a large skillet over medium-high heat. cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease.
• stir macaroni, tomato soup, corn, italian seasoning, and seasoned salt into ground beef mixture; top with american cheese slices. cover skillet until cheese is melted, 2 to 3 minutes; stir well.

super easy sloppy joes

Ingredients

• Servings: 6
• 3 pounds ground beef
• 1 cup chopped yellow onion
• 1 cup finely chopped celery
• 1 (12 ounce) bottle tomato-based chili sauce
• 1/4 cup apple vinegar
• 1/4 cup packed brown sugar
• 1 teaspoon prepared yellow mustard (optional)

Recipe

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


• crumble the ground beef into a large pot or dutch oven over medium-high heat. cook, stirring frequently until evenly browned. drain off grease. add the onion and celery, and cook until the onion is tender, about 3 minutes.
• reduce heat to medium and pour in the chili sauce. stir in the vinegar and sugar. add mustard if using. simmer until the mixture is your desired thickness. serve on buns.

eastern european kotlety

Ingredients

• Servings: 12
• 1 1/3 pounds lean ground beef
• 2/3 cup milk cracker crumbs
• 1 small sweet yellow onion, minced
• 1 egg, well beaten
• 1 tablespoon milk
• 1 clove garlic, minced (optional)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable shortening for frying

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• heat vegetable shortening in a large skillet over medium-high heat. sear patties until golden brown, about 2 minutes per side. reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. remove patties from skillet and drain on paper towels until ready to serve.

Saucy Stuffed Peppers

Ingredients

• Servings: 8
• 8 large green bell peppers
• 6 tablespoons butter
• 1 large yellow onion, diced
• 1 1/2 pounds ground round
• salt to taste
• ground black pepper to taste
• 1 cup uncooked white rice
• 1 gallon tomato juice

Recipe

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

Ready Time: 3 hrs


• wash the peppers thoroughly. make a circular incision around the stem to remove it. once stem has been removed, remove seeds, and rinse the inside of the pepper. discard seeds and stems and set peppers aside.
• in a skillet over medium heat, melt the butter and saute onion until translucent.
• in a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. sprinkle in salt and pepper to taste. slowly pour in the rice, while mixing by hand. mix thoroughly.
• stuff the meat and rice mixture into the peppers. coat the bottom of 1 or 2 large pots with oil. place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. pour in tomato juice until peppers are covered. if there is leftover meat mixture, form into balls and add to the tomato juice.
• heat on low for 2 to 3 hours. stir every 20 to 45 minutes. juice will reduce to a thick sauce. you can tell that the peppers are done when they are splitting at the sides.

easy mexican goulash

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 small onion, chopped fine
• 1/4 cup finely chopped green bell pepper
• 1 tablespoon worcestershire sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (9 ounce) package frozen corn
• 1/2 cup medium salsa
• 2 tablespoons taco seasoning mix
• 1 (8 ounce) package elbow macaroni

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef, onion, bell pepper, and worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add tomatoes, corn, salsa, and taco seasoning. cover and simmer while preparing macaroni.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain. stir macaroni into beef mixture.

Peppercorn Roast Beef

Ingredients

• Servings: 1
• 3 cloves garlic, coarsely chopped
• kosher salt to taste
• 1 tablespoon olive oil
• 1 (3 pound) beef tri-tip roast at room temperature, trimmed
• 2 teaspoons kosher salt, or to taste, divided
• 1 tablespoon whole black peppercorns, coarsely ground
• 1 tablespoon whole white peppercorns, coarsely ground
• 1 tablespoon whole green peppercorns, coarsely ground
• 1 tablespoon whole pink peppercorns, coarsely ground
• 1 tablespoon butter
• pan sauce:
• 1 1/3 tablespoons all-purpose flour
• 3 cups rich veal stock
• 1 pinch salt, or to taste
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon balsamic vinegar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. mix olive oil into garlic.
• place roast into a baking dish. brush garlic paste on one side of the roast. season generously with 1 teaspoon kosher salt.
• combine peppercorns in a small bowl. press ground peppercorn mixture generously roast. flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
• if desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. the next day, remove and let meat stand 1 hour to reach room temperature.
• melt butter in a large ovenproof skillet; turn off heat. place roast into hot butter and flip to coat both sides. season with more salt if desired.
• preheat oven to 450 degrees f (230 degrees c).
• roast meat in skillet in the preheated oven for 15 minutes. remove meat from oven and flip in skillet.
• turn oven down to 200 degrees f (95 degrees c). roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees f (54 degrees c), about 15 more minutes.
• transfer roast to a platter and tent loosely with aluminum foil. let roast stand at least 15 minutes.
• place skillet with pan drippings over medium heat; whisk in flour until smooth. cook, whisking constantly, for 2 minutes to remove raw taste from flour. whisk in veal stock.
• turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. season with salt and 1 pinch of cayenne pepper. stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
• carve beef across the grain, starting at the smallest corner of the roast. serve slices on warmed plates drizzled with pan sauce.

St. Patty's Day Leftover Corned Beef Casserole

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1/2 onion, chopped
• 1 pound cooked corned beef, cut into bite-size pieces
• 1/2 cup chili sauce
• 1/2 cup mayonnaise
• 1 (14 ounce) can sauerkraut, drained
• 1 1/2 cups shredded swiss cheese, divided
• 1 (12 ounce) can refrigerated biscuit dough

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 2-quart casserole dish.
• heat butter in a skillet over medium heat until bubbly.
• cook and stir onion in the melted butter until browned, about 8 minutes. set onion aside.
• stir corned beef, chili sauce, and mayonnaise together in a bowl.
• spread sauerkraut in the bottom of the prepared casserole dish.
• spoon corned beef mixture on top of sauerkraut.
• sprinkle cooked onions on top of corned beef mixture.
• top onions with 1/2 cup swiss cheese.
• cover casserole dish with aluminum foil and place in preheated oven. bake 30 minutes.
• cut individual biscuits in half. remove casserole from oven and place halved biscuits on top of casserole. bake until biscuits are lightly golden brown, about 18 minutes.
• sprinkle remaining 1 cup swiss cheese on top of casserole. return to oven and bake until cheese is melted, 3 to 5 minutes.

italian mini meat loaves

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 pound lean ground beef
• 8 ounces bulk mild italian sausage
• 1/2 cup diced white onion
• 1 (24 ounce) jar classico® fresh four cheese sauce, divided
• 1 egg, lightly beaten
• 1/3 cup italian seasoned bread crumbs
• 1/4 cup shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 cup shredded mozzarella cheese

Recipe

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


• heat oven to 350 degrees f. generously oil the bottom of a 9x13-inch baking dish.
• mix together the ground beef and italian sausage in a large bowl. add onion, half of the jar of four-cheese red sauce, egg, bread crumbs, parmesan cheese, garlic powder, salt, pepper, and parsley. mix until well blended.
• divide mixture into 4 oval mini loaves; place in prepared baking dish. pour the remaining red sauce over tops of meat loaves.
• spray the underside of a large piece of foil with nonstick cooking spray; cover dish tightly.
• bake for 45 minutes. uncover and sprinkle loaves with shredded mozzarella cheese.
• increase the oven temperature to 400 degrees f. bake uncovered until cheese is melted and the internal temperature reaches 165 degrees f, about 10 more minutes.

Inside Out Ravioli Ii

Ingredients

• Servings: 1
• 1 pound medium seashell pasta
• 1 (10 ounce) package frozen chopped spinach
• 1 pound lean ground beef
• 2 (26 ounce) jars pasta sauce
• 8 ounces shredded cheddar cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• cook spinach according to package directions; drain.
• in a skillet over medium heat, cook ground beef until brown; drain. in a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the cheddar cheese. reserve 2 cups of sauce mixture. stir the pasta shells into the remaining sauce mixture. pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
• bake in preheated oven 45 minutes, until browned and bubbly.

slow-cooked beef loin tri-tip roast

Ingredients

• Servings: 6
• 2 tablespoons olive oil, or as needed, divided
• 2 1/4 pounds seasoned beef loin tri-tip roast
• 1 yellow onion, halved and sliced
• 1/2 cup water
• 1 beef bouillon cube
• 1 clove garlic, minced
• 1 pinch adobo seasoning (such as goya®), or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 25 mins

Ready Time: 4 hrs 35 mins


• coat the inside of a slow cooker with about 1 tablespoon olive oil.
• coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. cook roast in the hot oil until browned, about 5 minutes per side. cook and stir onion in the hot oil during the last 5 minutes of browning the roast. transfer roast to the slow cooker, reserving onion in the skillet.
• pour water over onion; crumble bouillon cube into water. add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. pour mixture over roast.
• cook on high until meat is cooked through and tender, about 4 hours.

Caldereta (filipino Beef Stew)

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 1 1/2 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 3 cloves garlic, crushed
• 3 cups water
• 1/2 cup unsweetened pineapple juice
• 1 onion, chopped
• 1 (14 ounce) can tomato sauce
• 1/4 cup tomato paste
• 2 red potatoes, diced
• 1 red bell pepper, sliced
• 1 large carrot, sliced diagonally
• 1/2 pound miniature cocktail sausages
• 1 (8 ounce) can pineapple chunks, undrained
• 1 (6 ounce) can medium pitted ripe olives, drained
• 3 large bay leaves
• 1 tablespoon hot pepper sauce (such as tabasco®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• heat vegetable oil in a large pot over medium heat. sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. pour in water, pineapple juice, onion, tomato sauce, and tomato paste. bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
• stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. bring back to a boil and simmer until potatoes are tender, about 20 more minutes. season with hot pepper sauce, salt, and black pepper.

Santa Maria-style Tri Tip Roast

Ingredients

• Servings: 8
• 1 tablespoon kosher salt
• 1 tablespoon finely ground black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon beef bouillon granules
• 1 (3 pound) beef tri-tip roast

Recipe

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

Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. sprinkle spice mixture on all sides of roast and rub spices into meat.
• heat a skillet over high heat. cook roast in hot skillet until browned, 2 to 3 minutes per side. transfer meat, fat-side facing up, to a roasting pan. cover the roasting pan with aluminum foil.
• roast in the preheated oven until just turning from pink to grey, about 90 minutes. an instant-read thermometer inserted into the center should read 150 degrees f (65 degrees c). uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

greek souzoukaklia

Ingredients

• Servings: 6
• 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
• salt and pepper to taste
• skewers
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat grill for high heat.
• in a large bowl, mix together ground beef, onion, raisins, and parsley. season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. form into 6 flat sausages around skewers. lightly brush sausages with oil; this prevents sticking to the grill.
• arrange skewers on hot grill grate. cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

slow-cooker beef and potato stew

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 pinch garlic salt, or to taste
• 1 pinch cayenne pepper, or to taste (optional)
• 2 1/2 cups water
• 1 (14.25 ounce) can low-sodium beef broth
• 1 (15.25 ounce) can yellow sweet corn
• 10 small red potatoes, peeled and cut into cubes
• 6 fresh jalapeno peppers, sliced into rings
• 1 small white onion, chopped
• 1 pinch onion powder, or to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 35 mins

Ready Time: 3 hrs 55 mins


• crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. drain as much grease from the beef as possible.
• combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. cook on high until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.

cabbage tamales

Ingredients

• Servings: 8
• 8 cabbage leaves
• 1 pound ground beef
• 1 1/2 cups uncooked white rice
• 2 (6.5 ounce) cans tomato sauce
• 3 teaspoons new mexico red chile powder
• 2 cloves garlic, minced
• 1/2 cup chopped onions
• salt and ground black pepper to taste
• 2 (10 ounce) cans diced tomatoes with green chile peppers

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
• place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. mix with your hands until combined. divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. roll the leaves up to form logs and tuck the edges under the logs.
• place the tamales into a pressure cooker or slow cooker. pour diced tomatoes with green chiles over tamales.
• to cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. reduce the heat to low, maintaining full pressure, and cook for 1 hour. use the quick-release function or allow the pressure to reduce naturally.
• to cook tamales in a slow cooker: place the lid on the slow cooker and set it on high. cook the tamales for 4 hours.

Easy Slow Cooker Ropa Vieja

Ingredients

• Servings: 6
• 1 large onion, cut into rings
• 2 pounds flank steak, cut into thirds
• 2 (14 ounce) cans diced tomatoes with jalapeno peppers
• 2 tablespoons minced garlic
• 1 (14 ounce) can beef broth
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 20 mins


• spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. repeat layers with remaining onion, steak, tomatoes, and garlic.
• gently pour beef broth over steak mixture and add bay leaf.
• cook on low for 8 to 10 hours.
• shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

Marielle's French Onion Soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 2 large red onions, thinly sliced
• 2 tablespoons all-purpose flour
• 2 (10.5 ounce) cans beef broth
• 2 1/2 cups water
• 6 slices french bread, toasted
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat an oven to 425 degrees f (220 degrees c).
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. stir in the flour; cook and stir for a few minutes, then gradually add the beef broth and water. bring to a boil, then simmer for 20 minutes.
• arrange french bread slices on a baking sheet, and sprinkle with parmesan and swiss cheese.
• bake in the preheated oven until the cheese is lightly browned and melted, about 10 minutes. divide the soup into 6 bowls, and top with the cheesy bread.

French Onion Soup With

Ingredients

• Servings: 5
• 3 tablespoons butter
• 3 tablespoons olive oil
• 6 white onions, sliced into thin rings
• 1 clove garlic, minced
• 1 pinch salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon brown sugar
• 1 tablespoon dried thyme
• 1/3 cup
• 1 (32 ounce) carton beef stock
• salt and ground black pepper to taste
• 5 slices french bread
• 5 slices swiss cheese
• 1/4 cup shredded parmagiano-reggiano cheese

Recipe

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

Ready Time: 1 hr 35 mins


• melt the butter with the olive oil in a large pot over medium-low heat. add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
• stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. pour the over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. add the beef stock; cook together another 10 minutes. season to taste with more salt and pepper, if desired.
• preheat the oven's broiler.
• ladle the soup into 5 oven-safe crocks arranged a baking sheet. top the soup with a slice of french bread; cover with a slice of swiss cheese and sprinkle with some of the parmagiano-reggiano cheese.
• melt the cheese under the broiler until browned, 2 to 3 minutes.

Apple And Brown Sugar Corned Beef

Ingredients

• Servings: 2
• 4 cups apple juice
• 1/2 cup brown sugar
• 1 tablespoon prepared mustard
• 2 (3 pound) corned beef briskets with spice packets
• 20 small red potatoes, scrubbed
• 4 carrots, cut into chunks
• 2 onions, cut into 8 wedges
• 1 head cabbage, cored and cut into large chunks

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. top with red potatoes, carrots, onions, and cabbage chunks. push all ingredients into the liquid.
• cover and cook on high until corned beef is very tender, 4 to 5 hours; or cook on low for 8 to 10 hours. slice meat thinly across the grain, and serve with vegetables.

Classic Sloppy Joes

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1/3 cup chopped green pepper
• 1 pound lean ground beef
• 1 1/2 cups heinz tomato ketchup
• 1 tablespoon heinz worcestershire sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 sandwich buns

Recipe

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


• heat oil in a large frying pan set over medium-high heat. saute onions and green pepper for 5 minutes.
• add beef to the pan. cook, stirring until browned, about 5 to 10 minutes. drain off fat.
• stir in ketchup, worcestershire sauce, sugar, salt and pepper. simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. serve on sandwich buns.

Classic Sloppy Joes

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1/3 cup chopped green pepper
• 1 pound lean ground beef
• 1 1/2 cups heinz tomato ketchup
• 1 tablespoon heinz worcestershire sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 sandwich buns

Recipe

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


• heat oil in a large frying pan set over medium-high heat. saute onions and green pepper for 5 minutes.
• add beef to the pan. cook, stirring until browned, about 5 to 10 minutes. drain off fat.
• stir in ketchup, worcestershire sauce, sugar, salt and pepper. simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. serve on sandwich buns.

pepperoni meatza

Ingredients

• Servings: 1
• 1 tablespoon salt
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes, or to taste (optional)
• 2 pounds extra lean ground beef
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1 (12 ounce) package shredded mozzarella cheese
• 1 cup tomato sauce
• 1 (3.5 ounce) package sliced pepperoni, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 450 degrees f (230 degrees c).
• mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl.
• mix ground beef and eggs in a mixing bowl until thoroughly incorporated. add parmesan cheese and seasoning mixture to beef; combine. press ground beef mixture into a 12x17-inch pan, spread out evenly.
• bake in the preheated oven until meat is no longer pink, about 10 minutes. drain grease.
• set oven rack about 6 inches from the heat source and turn on the oven's broiler.
• sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. sprinkle remaining mozzarella cheese over pizza.
• broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.

beef taco quinoa bowl

Ingredients

• Servings: 4
• 1 cup quinoa, uncooked
• 1/4 teaspoon garlic salt
• 3/4 pound ground round beef (85% lean)
• 1/2 cup chopped yellow onion
• 1 (14.5 ounce) can hunt's® diced tomatoes, undrained
• 1 (1.25 ounce) package taco seasoning mix
• 1/4 cup water
• 1/2 cup shredded mexican cheese blend
• shredded lettuce (optional)
• sour cream (optional)

Recipe

Preparation Time: 20 mins Ready Time: 25 mins


• cook quinoa according to package directions, adding the garlic salt.
• meanwhile, cook beef and onion in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. stir in undrained tomatoes, seasoning mix and water. bring to a boil. reduce heat and simmer 5 minutes, stirring occasionally.
• divide quinoa evenly between 4 bowls. spoon meat mixture evenly over quinoa. sprinkle each serving with cheese. top with lettuce and sour cream, if desired.

Balsamic Pot Roast

Ingredients

• Servings: 5
• 1 (5 pound) blade chuck roast
• 2 cups balsamic vinegar
• 1 cup olive oil
• 1 tablespoon salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon dried savory
• 1 tablespoon dried mint
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon butter
• 3 cups beef stock

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 20 mins

Ready Time: 14 hrs 35 mins


• combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. coat roast with the marinade, squeeze out excess air, and seal the bag. marinate roast in the refrigerator, 8 hours to overnight.
• preheat oven to 250 degrees f (120 degrees c).
• melt butter in an oven-safe pot over medium heat. transfer roast to hot butter, reserving marinade in bag. cook roast until browned on all sides, 2 to 3 minutes per side. place roast on a work surface.
• pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. add broth and simmer until sauce is reduced by half, about 10 minutes. return roast to pot and cover.
• cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve meat with reduced sauce.

bbq oatmeal meatloaf

Ingredients

• Servings: 2
• 2 pounds ground beef
• 3/4 pound mild sage-flavored breakfast sausage
• 1 onion, chopped
• 2 carrots, shredded
• 5 tablespoons dry onion soup mix
• 2 tablespoons brown sugar
• 3 eggs
• 1 1/2 cups barbeque sauce
• 1 cup rolled oats, or more if desired
• 6 slices bacon, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. divide the mixture in half, and spoon into 2 9x5-inch loaf pans. place 3 strips of bacon the long way each loaf.
• bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.

bbq oatmeal meatloaf

Ingredients

• Servings: 2
• 2 pounds ground beef
• 3/4 pound mild sage-flavored breakfast sausage
• 1 onion, chopped
• 2 carrots, shredded
• 5 tablespoons dry onion soup mix
• 2 tablespoons brown sugar
• 3 eggs
• 1 1/2 cups barbeque sauce
• 1 cup rolled oats, or more if desired
• 6 slices bacon, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. divide the mixture in half, and spoon into 2 9x5-inch loaf pans. place 3 strips of bacon the long way each loaf.
• bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.

Peruvian Beef Noodle Soup (sopa Criolla)

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1/2-inch cubes
• 2 cups diced spanish onion
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 pinch kosher salt to taste
• 1 pinch ground black pepper to taste
• 8 cups beef broth
• 1 (8 ounce) package fideo pasta
• 2 1/2 cups 1/4-inch pieces carrot
• 1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• heat oil in a 5-quart pot over medium heat. cook about half the beef in hot oil until completely browned, about 5 minutes. remove beef with a slotted spoon to a bowl. repeat with remaining beef.
• cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. return beef to the pot; add tomato paste and stir to coat beef in paste. stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. cook and stir the mixture just until the oregano is fragrant, about 1 minute.
• pour beef broth into the pot, cover the pot, and bring the broth to a boil. reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
• bring a large pot of lightly salted water to a boil. cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. remove and discard bay leaves. season again with kosher salt and pepper. stir fideo into the broth; cook until the noodles are hot, about 1 minute.

unstuffed pepper soup

Ingredients

• Servings: 1
• 3 cups water
• 1 1/2 cups uncooked white rice
• 1 1/2 pounds lean ground beef
• 3 large green bell peppers, chopped
• 1 large onion, chopped
• 2 (14 ounce) cans beef broth
• 2 (10 ounce) cans condensed tomato soup
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) can mushroom pieces, drained

Recipe

Cook Time: 1 hr

Ready Time: 1 hr


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• heat a large pot over medium-high heat. cook and stir beef, bell peppers, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• pour broth and tomato soup into the pot; add crushed tomatoes and mushroom pieces. bring the soup to a boil, reduce heat to medium-low, cover the pot, and simmer the soup, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
• stir rice into the soup, breaking clumps into individual grains; cook until the rice is hot, about 5 minutes.

hodie's sloppy joes

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (8 ounce) can tomato sauce
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple vinegar

Recipe

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


• place the ground beef and chopped onion in a skillet over medium heat; cook and stir until the beef is completely browned and the onions are translucent. drain the fat from the skillet and return it to medium heat. stir in the tomato sauce, ketchup, brown sugar, and vinegar. reduce heat to medium low and simmer 20 minutes.

Pot Roast With Sour Cream Gravy

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (2 1/2 pound) beef chuck roast
• 1 tablespoon olive oil
• 1/4 cup water
• 1 tablespoon vinegar
• 2 teaspoons dried dill weed, divided
• 5 small potatoes
• 5 carrots, quartered
• 1 pound zucchini, cut into chunks
• water as needed
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 25 mins


• mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. coat entire beef roast with flour mixture.
• heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. cover pot and simmer until pot roast is tender, about 2 hours.
• arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
• transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. pour the remaining drippings into a bowl.
• whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. remove pot from heat. pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
• return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. remove pot from heat and season gravy with salt and pepper. stir sour cream and 1 teaspoon dill into gravy until smooth. heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

Coconut Milk Corned Beef And Cabbage

Ingredients

• Servings: 6
• 4 pounds beef brisket
• 4 cups water
• 1 (15 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 onion, cut into large chunks
• 2 stalks celery, cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 1 pound potatoes, peeled and cut into large chunks
• 1/2 small head cabbage, cored and cut into large chunks

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs


• place brisket, fat-side up, in the bottom of a dutch oven. stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. bring to a boil and skim off any foam that accumulates.
• stir in onion, celery, and carrots. bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
• stir in potatoes and cabbage; cook until potatoes are tender and cabbage is soft and sweet, about 35 minutes. transfer beef to a plate; thinly slice across the grain. ladle potato cabbage mixture into bowls and top with sliced beef.

Easy Slow Cooker Stroganoff

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (8 ounce) package sliced fresh mushrooms (optional)
• 1/2 cup butter
• 1 small onion, chopped
• 3 pounds beef tips, cut into bite-size pieces
• 1 (8 ounce) package wide egg noodles

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• cook for 8 hours on low.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
• serve beef tips and sauce over cooked egg noodles.

noodles marmaduke

Ingredients

• Servings: 4
• 1/4 cup butter
• 1/2 cup sliced onion
• 1 clove garlic, minced
• 8 ounces fresh mushrooms, sliced
• 1 pound ground beef
• 1/2 cup burgundy
• 3 tablespoons lemon juice
• 1 (10.5 ounce) can condensed beef consomme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups medium egg noodles
• 1 cup sour cream
• 1 tablespoon chopped fresh parsley for garnish

Recipe

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


• melt the butter in a large skillet over medium heat. add the onions, garlic and mushrooms; cook and stir until lightly browned. crumble in the ground beef, and cook until no longer pink. drain excess grease.
• stir in the burgundy , scraping any bits of food from the bottom of the pan to flavor the sauce. then stir in the lemon juice, beef consomme, salt and pepper. simmer uncovered for 15 minutes.
• mix the uncooked noodles into the skillet. cover, and simmer for 10 minutes, or until noodles are tender. remove from the heat and stir in the sour cream. sprinkle parsley over the top and serve.

best braised balsamic pot roast

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 (3 1/2) pound beef chuck roast
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• 1 large onion, sliced
• 2 tablespoons red vinegar
• 2 tablespoons balsamic vinegar
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons dried thyme leaves
• 2 teaspoons hot pepper sauce, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in large, heavy pot over medium-high heat. season roast with salt and black pepper. place flour into a shallow bowl and press roast into the flour to coat completely. cook the meat in the hot oil until browned completely, about 5 minutes per side.
• spread onion slices over the roast; pour red vinegar into the pot around the roast. drizzle half the balsamic vinegar over the roast and pour the remainder around it. spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
• cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

world's fastest meatballs

Ingredients

• Servings: 48
• 6 cups prepared tomato sauce
• 1/2 cup dry bread crumbs
• 1/4 cup milk
• 1 large egg
• 2 teaspoons italian herb seasoning
• 2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• 1 pound ground veal
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground white pepper (optional)
• 1/3 cup finely grated parmigiano-reggiano cheese

Recipe

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


• pour tomato sauce into a large stockpot and bring to a simmer over medium heat. reduce heat to low to keep sauce warm while preparing meatballs.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil and brush lightly with oil.
• whisk bread crumbs, milk, egg, italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl to form a thick slurry. set aside.
• combine beef and veal in a large bowl. season with salt, black pepper, and white pepper; sprinkle with parmigiano-reggiano cheese. pour in slurry and mix until combined.
• use a small portion scooper to form meat mixture into about 48 meatballs. place on the prepared baking sheet.
• bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.
• transfer meatballs to the stockpot with the simmering tomato sauce. increase heat to medium and cook for 5 to 10 minutes, or longer if desired.

Broiled Short Ribs

Ingredients

• Servings: 8
• 4 pounds boneless beef short ribs
• salt and pepper to taste
• 1/3 cup molasses
• 2/3 cup ketchup
• 1/4 cup fresh lemon juice
• 1 tablespoon dry mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 25 mins


• trim fat from rib meat. sprinkle with salt and pepper to taste. place in a dutch oven and cover with water. simmer for 2 hours. drain.
• in a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. mix thoroughly.
• place the drained meat on a broiler rack. brush molasses mixture over ribs. broil on medium for 10 to 15 minutes, turning and basting with sauce often.

creamed beef for sos

Ingredients

• Servings: 4
• 1 pound ground beef
• 2 cubes chicken bouillon, crumbled
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 cup all-purpose flour
• 1 1/2 cups low-fat milk

Recipe

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


• heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• stir in the flour and cook for 3 minutes, stirring constantly. stir in the milk and bring to a simmer, stirring constantly. reduce heat to medium-low, and simmer 5 minutes to thicken.

central american tacos

Ingredients

• Servings: 5
• 5 large potatoes, cubed
• 1 pound lean ground beef
• 1/2 onion, chopped
• salt and pepper to taste
• 4 tomatillos, husked and quartered
• 1 clove garlic, peeled
• 1 jalapeno chile pepper, diced
• 1/2 cup chopped fresh cilantro, or to taste
• 3 avocados, halved with pits removed
• 10 (6 inch) corn tortillas

Recipe

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


• place potatoes into a large saucepan, and fill with enough water to cover. bring to a boil, and cook until tender, about 10 minutes. drain.
• while the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. cook for a few minutes, then stir in the onion. cook until meat is no longer pink, and the onion is tender. drain excess grease, and gently stir in the potatoes. season with salt and pepper to taste.
• place the tomatillos, garlic, jalapeno, and cilantro into a blender. squeeze avocados out of their skins into the blender. process until smooth.
• heat tortillas in a skillet until warm and flexible. spoon on some of the meat mixture, and top with the sauce. roll up, and enjoy.

Best Ever Meatloaf Ii

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 15 saltine crackers, crushed
• 8 ounces shredded cheddar cheese
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• in a medium skillet, melt butter over medium heat. add garlic, onion, and green pepper and saute until onions are soft.
• preheat oven to 375 degrees f (190 degrees c).
• in a large mixing bowl, place ground beef, crushed crackers, cheddar cheese, taco seasoning, and sauteed onion and green pepper. mix thoroughly.
• press beef mixture into a 9x5 inch loaf pan. bake in a preheated oven for 45 to 55 minutes or until done. check with a meat thermometer for doneness. internal temperature should read 165 degrees f (74 degrees c).

marinated chicken bruschetta

Ingredients

• Servings: 6
• 3/4 cup wish-bone® italian dressing, divided
• 6 (5 ounce) skinless, boneless chicken breast halves
• 2 medium beefsteak tomatoes, chopped
• 1/4 cup diced red onion
• 1 tablespoon finely chopped fresh basil leaves* (optional)

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• pour 1/4 cup wish-bone® italian dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
• meanwhile, combine tomatoes, onion, basil and 1/4 cup dressing in medium bowl. cover and marinate in refrigerator at least 30 minutes.
• remove chicken from marinade, discarding marinade. grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup dressing, until chicken is thoroughly cooked, about 12 minutes. serve tomato mixture over chicken.

al's baked swiss steak

Ingredients

• Servings: 4
• 1 pound boneless beef round steak
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt (such as lawry's®)
• 1 tablespoon all-purpose flour, or as needed
• 1/4 cup vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup beef broth
• 1/2 cup chopped carrots
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/4 teaspoon worcestershire sauce
• 1/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a shallow baking dish.
• cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. coat meat evenly with about 1 tablespoon flour.
• heat oil in a skillet over medium heat. cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
• to the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and worcestershire sauce. bring the tomato mixture to a boil; cook and stir for 2 minutes. pour the mixture over the meat in the baking dish. cover dish with aluminum foil.
• bake until beef is completely tender, about 90 minutes. sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

Albondigas (meatballs) En Chipotle

Ingredients

• Servings: 8
• 5 tomatoes, chopped
• 1 small onion
• 1 clove garlic
• 1 tablespoon adobo sauce from chipotle peppers
• 3 tablespoons vegetable oil
• 3 cups chicken stock
• 4 fresh tomatillos, husks removed
• 2 eggs
• 1 small onion
• 2 chipotle peppers in adobo sauce
• 2 cloves garlic
• 1 tablespoon chicken bouillon granules
• 5 sprigs fresh cilantro, chopped
• 1 pound ground beef
• 1 pound ground lamb
• 1 cup cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
• heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. stir in chicken stock and continue to cook for 10 minutes more.
• meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. transfer mixture to a large bowl and add beef, lamb, and rice; stir to combine. roll meat mixture into walnut-sized balls.
• transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Stir-fried Beef And Broccoli From Mccormick®

Ingredients

• Servings: 4
• 1 (.88 ounce) package mccormick® gluten-free brown gravy mix
• 1 cup water
• 1/4 teaspoon mccormick® black pepper, coarse grind
• 1 tablespoon vegetable oil
• 3/4 pound flank steak, cut into thin strips*
• 2 cups broccoli florets

Recipe

• mix gravy mix, water and pepper in medium bowl. set aside.
• heat oil in large skillet on medium-high heat. add beef; cook and stir 3 to 4 minutes.
• stir in broccoli and gravy mixture. bring to boil. reduce heat to low; cover and simmer 5 to 8 minutes or until broccoli is tender-crisp. serve over cooked rice, if desired.

southwest steak and corn kabobs

Ingredients

• Servings: 6
• 1 (1.25 ounce) package mccormick® gluten-free taco seasoning mix
• 1/3 cup oil
• 3 tablespoons lime juice
• 1 pound boneless beef sirloin steak, cut into 1 1/2-inch cubes
• 2 ears corn, cut into 1-inch pieces
• 1 medium red bell pepper, cut into chunks
• 1 medium red onion, cut into thin wedges

Recipe

• mix seasoning mix, oil and lime juice in small bowl until well blended. reserve 2 tablespoons for brushing. place steak in large resealable plastic bag or glass dish. add remaining marinade; turn to coat well.
• refrigerate 30 minutes or longer for extra flavor. remove steak from marinade. discard any remaining marinade. alternately thread steak and vegetables skewers.
• broil or grill over medium-high heat 8 to 10 minutes or until steak is desired doneness and vegetable are tender, turning occasionally. brush with reserved marinade halfway through cooking.

Weeknight Slow Cooker Chuck Roast

Ingredients

• Servings: 8
• 1 (4 pound) beef chuck roast
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 2 yellow onions, quartered
• 3 cloves garlic, or more to taste
• 2 cups beef broth
• 1 cup vegetable broth
• 3 bay leaves
• 3 sprigs thyme, chopped

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. pour beef broth and vegetable broth over the roast. lay bay leaves and thyme atop the roast.
• cook on low for 7 to 8 hours.

French Onion Soup (slow Cooker)

Ingredients

• Servings: 6
• 1/4 cup butter
• 4 large onions, thinly sliced
• 4 cups beef broth
• 1 clove garlic, minced
• salt and ground black pepper, to taste

Recipe

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

Ready Time: 4 hrs 20 mins


• melt butter in a skillet over medium heat. cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. add beef broth, garlic, salt, and black pepper to the slow cooker.
• cook on high for 4 hours or on low for 8 hours.

the real reuben

Ingredients

• Servings: 1
• 2 slices dark rye bread
• 1/4 pound thinly sliced corned beef
• 3 ounces sauerkraut, drained
• 2 slices swiss cheese
• 1/4 cup thousand island dressing

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• place bread on baking sheet or broiling pan. layer corned beef, sauerkraut and cheese on top of bread slices.
• broil on high heat for 3 to 4 minutes, until cheese has melted. serve hot with thousand island dressing.

Turnip Stew-arabic Style

Ingredients

• Servings: 6
• 6 cups water, or as needed
• 1 pound beef stew meat, cut into 1-inch cubes
• 1/2 (6 ounce) can tomato paste, or more as needed
• 4 cups water
• 5 turnips, peeled and cut into 2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons lemon juice
• 1 1/2 tablespoons maple syrup
• 1 tablespoon white sugar
• 2 cups cooked rice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
• stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. add 4 cups water, turnips, salt, and black pepper; bring to a boil. mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. serve over cooked rice.

savory hamburger supper

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/4 cup chopped onion
• 2 teaspoons chili powder
• 2 1/4 cups hot water
• 17 ounces whole kernel corn
• 1 (14.5 ounce) can diced tomatoes
• 1 (7.25 ounce) package macaroni and cheese mix

Recipe

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


• heat a 3-quart saucepan over medium-high heat. cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• return pan to heat and season ground beef mixture with chili powder. pour water into the saucepan and bring to a boil. stir corn, tomatoes, and macaroni into the mixture; bring to a simmer and cook until the macaroni is tender, about 10 minutes.
• sprinkle contents of cheese packet from macaroni and cheese package over the mixture; stir.

irish tacos

Ingredients

• Servings: 8
• 2 cups plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 1 pinch cayenne pepper, or to taste
• salt to taste
• 1 1/2 cups shredded corned beef
• 8 (10 inch) flour tortillas
• 1 pound prepared coleslaw

Recipe

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


• mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
• place the corned beef in a saucepan over medium-low heat just until hot. place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. to assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.