slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Beef And Pita Casserole

Ingredients

• Servings: 6
• 5 pita bread, cut into squares
• 1/4 cup butter, divided
• 1 1/4 pounds beef sirloin, cut into thin 2 inch strips
• 1 (15 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. spread into a 9x13 inch baking dish.
• in the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
• pour the beef mixture over the pita bread cubes. cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.

Mini Meatloaves

Ingredients

• Servings: 8
• 1 egg
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the egg, milk, cheese, oats and salt. add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. place these in a lightly greased 9x13 inch baking dish.
• in a separate small bowl, combine the ketchup, brown sugar and mustard. stir thoroughly and spread over each meatloaf.
• bake, uncovered, at 350 degrees f (175 degrees c) for 45 minutes.

beef burgundy ii

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• salt and pepper
• 2 pounds beef stew meat, cut into 1 1/2 inch pieces
• 7 tablespoons butter
• 1/4 cup
• 2 cups burgundy
• 2 cups beef broth
• 6 sprigs fresh thyme
• 4 cloves garlic, minced
• 3 bay leaves
• 1/2 teaspoon dried oregano
• 1 large onion, cut into 12 wedges
• 4 carrots, cut into 2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 1/2 pounds red potatoes, peeled and quartered
• 1/2 pound fresh mushrooms
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• place flour in large bowl, and season with salt and pepper. dredge beef in flour to coat.
• melt 2 tablespoons butter in a heavy dutch oven over high heat. working in batches, saute beef until brown on all sides, about 5 minutes per batch.
• return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. add wine, broth, thyme, garlic, bay leaves and oregano. cover, and simmer until beef is almost tender, about 1 hour.
• meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. saute onions until brown. using slotted spoon, transfer onion to large bowl. melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. transfer to bowl with onions. melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. transfer to bowl with other vegetables. melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. transfer to bowl.
• transfer vegetables to pot with beef, and stir in nutmeg. cover pot and simmer 45 minutes. uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. season with salt and pepper.

Currant Jelly Wiener Sauce

Ingredients

• Servings: 24
• 1 cup red currant jelly
• 1 cup prepared dijon-style mustard
• 1/4 cup ketchup
• 3/4 cup brown sugar
• 4 (16 ounce) packages little smokie sausages

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• in a slow cooker over medium low heat, mix the red currant jelly, dijon-style mustard, ketchup and brown sugar. place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.

Not So Stuffed Peppers

Ingredients

• Servings: 6
• 1 large green bell pepper, top and seeds removed
• 1/2 cup rice
• 1 cup water
• 1 pound ground beef
• 1/3 onion, chopped
• 1 (14.5 ounce) can diced tomatoes with garlic
• 1 teaspoon worcestershire sauce
• 2 (10.75 ounce) cans creamy tomato soup
• 1 cup shredded cheddar cheese

Recipe

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


• bring a pot of lightly salted water to a boil; cook green bell pepper until tender, about 5 minutes. remove with a slotted spoon and cool. chop into small pieces.
• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, and onion is softened, 10 to 15 minutes. add chopped green bell pepper, cooked rice, tomatoes, worcestershire sauce, and tomato soup; stir to combine. cover and simmer until heated through, about 15 minutes.
• spoon beef and rice mixture into individual bowls; top each serving with cheddar cheese.

Sizzling Southwest Burgers

Ingredients

• Servings: 6
• 2 pounds ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 4 slices pepperjack cheese
• 2 tablespoons salsa
• 2 tablespoons sour cream
• 6 hamburger buns

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat grill for high heat.
• in a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. form into 6 patties.
• lightly oil the grill grate. cook burger patties for 5 minutes per side, or until well done. place buns cut side down onto the grill to toast during the last minute or so. top each burger with a slice of cheese before removing from the grill. serve burgers on toasted buns topped with salsa and sour cream.

Chris' Best Burgers

Ingredients

• Servings: 5
• 1 teaspoon butter
• 1/2 cup finely diced onion
• 2 pounds ground beef chuck
• 1/2 pound ground lamb
• 5 teaspoons worcestershire sauce
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 50 mins


• melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
• mix the beef chuck, lamb, onion, worcestershire sauce, salt, and black pepper in a bowl. divide the mixture into fifths and form each portion into a large burger. press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. chill the patties thoroughly, 4 to 8 hours. allow burgers to warm to room temperature before cooking.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. do not press burgers with a spatula as they cook, and flip only once. let stand 1 minute before serving.

Mom's Big Burgers

Ingredients

• Servings: 4
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup water
• 2 cloves garlic, chopped
• 1 tablespoon hot pepper sauce
• 1 pinch chili powder
• 1/4 teaspoon ketchup
• 1/4 teaspoon prepared yellow mustard
• 1 pinch ground black pepper
• 4 cracked wheat hamburger buns
• 4 slices pepperjack cheese
• 1 avocado - peeled, pitted and sliced
• 1 bunch green onions

Recipe

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


• preheat the oven's broiler.
• in a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands. pat into 4 large thick patties. place them on a broiler pan.
• broil the burgers for about 15 minutes per side, or until well done. place buns on the broiler pan and toast briefly. place whole green onions on the broiler pan at the same time, and just toast until limp.
• place burger patties onto the bottom halves of the buns and top each one with a slice of cheese and some avocado slices. top with the top buns. serve with green onions.

Bloody Mary Short Ribs

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, sliced into rings
• 2 leeks ( portion only), sliced
• 1 cup red wine
• 1 cup beef stock
• 1 (28 ounce) can diced tomatoes
• 3 cups bottled bloody mary mix
• 6 large carrots, peeled and cut into 3-inch pieces
• 20 small mushrooms, stems removed

Recipe

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

Ready Time: 3 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). season the short ribs with salt and pepper, and set aside.
• heat an oven-proof dutch oven, or wide, shallow pot with a lid over medium-high heat. stir in the olive oil and butter until the butter has melted. stir in the onion, and cook until the onion begins to soften, about 3 minutes. add the leek, and continue cooking until the onion and leek are lightly browned. remove and set aside.
• brown the short ribs in the hot dutch oven until browned on all sides, about 3 minutes per side. once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and bloody mary mix. nestle the carrot chunks among the ribs. bring to a simmer, then cover, and place into the preheated oven.
• braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.

Persian Kabob

Ingredients

• Servings: 6
• 1 (8 ounce) container plain low-fat yogurt
• 1 onion, chopped
• 1/2 teaspoon dried mint
• 2 pounds beef top sirloin, cut into large cubes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 6 hrs 30 mins


• in a large bowl, mix the yogurt, onion, and mint. place the beef cubes in the mixture. cover, and marinate at least 6 hours in the refrigerator.
• preheat an outdoor grill for high heat.
• place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

Lumpia (shanghai Version)

Ingredients

• Servings: 20
• 1 pound ground lamb
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 cup soy sauce
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 2 tablespoons salt
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

Recipe

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


• in a large bowl, combine ground lamb, ground beef, onion, and carrot. make sure to completely mix everything. i suggest getting down and dirty and use your hands. knead the meat in the bowl if you must. gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
• lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. take the bottom and top edges of the wrapper and fold them towards the center. take the left and right sides, and fold them towards the center. moisten the last edge of the wrapper to seal. now repeat using the rest of the wrappers, and have hubby or the kids help you out.
• heat the oil in a deep-fryer or heavy skillet to 375 degrees f (190 degrees c). fry 3 or 4 lumpia at a time. fry for about 3 or 4 minutes, turning once. lumpia are cooked through when they float, and the wrapper is golden brown. cut in half, or serve as is with dipping sauce. we like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Millet And Beef Stuffed Peppers

Ingredients

• Servings: 4
• 1/2 cup millet
• 2 cups water
• 2 cubes vegetable bouillon
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 pound ground beef
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup chopped feta cheese
• 4 large red bell peppers, tops removed and set aside and seeds removed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 450 degrees f (230 degrees c). grease a baking dish.
• combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
• heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
• mix cooked millet, cilantro, and feta cheese into ground beef mixture. spoon mixture into red bell peppers; place in prepared baking dish.
• bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

The Labor Day Burger

Ingredients

• Servings: 2
• 6 slices bacon
• 1 tablespoon bacon drippings
• 1 pound ground beef
• 1 cup dry bread crumbs
• 1 tablespoon red pepper flakes
• 1 pinch freshly ground black pepper
• 1/2 cup shredded colby-jack cheese, or more to taste
• cooking spray
• 2 slices colby-jack cheese (optional)
• 2 thin tomato slices
• 2 slices avocado
• 2 hamburger buns, split

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. drain on paper towels. retain 1 tablespoon bacon drippings.
• mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. form each portion into a large patty, making them as thin as possible. sprinkle shredded colby-jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. place stuffed patties into freezer to chill slightly, about 10 minutes.
• preheat an outdoor grill for high heat.
• spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. maintain grill temperature at about 300 degrees f (150 degrees c). use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. after the first flip, place 3 partially-cooked bacon slices onto each burger.
• about 2 minutes before burgers are done, place a colby-jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. serve burgers on hamburger buns.

Millet And Beef Stuffed Peppers

Ingredients

• Servings: 4
• 1/2 cup millet
• 2 cups water
• 2 cubes vegetable bouillon
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1/2 pound ground beef
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1/4 cup chopped feta cheese
• 4 large red bell peppers, tops removed and set aside and seeds removed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 450 degrees f (230 degrees c). grease a baking dish.
• combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
• heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
• mix cooked millet, cilantro, and feta cheese into ground beef mixture. spoon mixture into red bell peppers; place in prepared baking dish.
• bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

Persian Kabob

Ingredients

• Servings: 6
• 1 (8 ounce) container plain low-fat yogurt
• 1 onion, chopped
• 1/2 teaspoon dried mint
• 2 pounds beef top sirloin, cut into large cubes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 6 hrs 30 mins


• in a large bowl, mix the yogurt, onion, and mint. place the beef cubes in the mixture. cover, and marinate at least 6 hours in the refrigerator.
• preheat an outdoor grill for high heat.
• place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

Lumpia (shanghai Version)

Ingredients

• Servings: 20
• 1 pound ground lamb
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 cup soy sauce
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 2 tablespoons salt
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

Recipe

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


• in a large bowl, combine ground lamb, ground beef, onion, and carrot. make sure to completely mix everything. i suggest getting down and dirty and use your hands. knead the meat in the bowl if you must. gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
• lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. take the bottom and top edges of the wrapper and fold them towards the center. take the left and right sides, and fold them towards the center. moisten the last edge of the wrapper to seal. now repeat using the rest of the wrappers, and have hubby or the kids help you out.
• heat the oil in a deep-fryer or heavy skillet to 375 degrees f (190 degrees c). fry 3 or 4 lumpia at a time. fry for about 3 or 4 minutes, turning once. lumpia are cooked through when they float, and the wrapper is golden brown. cut in half, or serve as is with dipping sauce. we like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Bloody Mary Short Ribs

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, sliced into rings
• 2 leeks ( portion only), sliced
• 1 cup red wine
• 1 cup beef stock
• 1 (28 ounce) can diced tomatoes
• 3 cups bottled bloody mary mix
• 6 large carrots, peeled and cut into 3-inch pieces
• 20 small mushrooms, stems removed

Recipe

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

Ready Time: 3 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). season the short ribs with salt and pepper, and set aside.
• heat an oven-proof dutch oven, or wide, shallow pot with a lid over medium-high heat. stir in the olive oil and butter until the butter has melted. stir in the onion, and cook until the onion begins to soften, about 3 minutes. add the leek, and continue cooking until the onion and leek are lightly browned. remove and set aside.
• brown the short ribs in the hot dutch oven until browned on all sides, about 3 minutes per side. once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and bloody mary mix. nestle the carrot chunks among the ribs. bring to a simmer, then cover, and place into the preheated oven.
• braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.

Very Best Brisket

Ingredients

• Servings: 14
• 4 onions, sliced
• 1 pound small new potatoes
• 1 (16 ounce) package baby carrots
• 7 pounds beef brisket
• 1 cup beef broth
• 1 packet dry onion soup mix
• 1 cup ketchup
• 10 fluid ounces ginger ale

Recipe

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

Ready Time: 2 hrs 45 mins


• layer the onions, potatoes, and carrots into the bottom of a large dutch oven. place the brisket on top of the vegetables.
• mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. bring to a boil over high heat, cover, and reduce heat to a simmer.
• simmer the brisket until tender, about 2 1/2 hours.

Pakistani Pot Roast Beef Fillets (pasanday)

Ingredients

• Servings: 8
• 1 cup plain yogurt
• 1 teaspoon ginger garlic paste
• 2 teaspoons crushed red pepper flakes
• 1/2 teaspoon ground black cumin
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground turmeric
• 2 teaspoons salt
• 2 pounds round steak, cut into pieces
• 3/4 cup vegetable oil
• 1 medium onion, thinly sliced
• 1 1/2 tablespoons lemon juice
• 1 bunch fresh cilantro, for garnish
• 4 fresh green chilies, for garnish

Recipe

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


• in a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. mix in beef until evenly coated. set aside for 15 minutes.
• heat oil in a large heavy skillet over medium-high heat. fry onion until golden brown. remove 1 tablespoon of onion, and set aside for garnish. reduce heat to low. place meat in skillet, cover, and cook until tender, about 25 minutes. check every 10 minutes, and add water if necessary. pour in lemon juice, and simmer for 10 minutes. garnish with cilantro, green chiles, and reserved fried onion.

Healthier Bbq Lamb For Sandwiches

Ingredients

• Servings: 12
• 1 (14 ounce) can beef broth
• 3 pounds boneless lamb ribs
• 1 cup shredded carrot
• 4 1/2 fluid ounces barbeque sauce
• 4 1/2 ounces mesquite sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• pour beef broth into slow cooker and add lamb ribs. cook on high until meat shreds easily, about 4 hours. remove meat and shred with two forks.
• preheat oven to 350 degrees f (175 degrees c). transfer shredded lamb to a dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
• bake in preheated oven until heated through, about 30 minutes.

Bacon And Gorgonzola Cornbread Sliders With Chipotle Mayo

Ingredients

• Servings: 12
• crisco® original no-stick cooking spray
• slider buns:
• 2 (6.5 ounce) packages martha ® yellow cornbread mix
• 1/2 cup martha ® all-purpose flour
• 1 1/2 cups milk
• 1/4 cup sour cream
• 1 large egg
• 3 tablespoons chopped chives
• 8 slices bacon, cooked and crumbled
• 3/4 cup crumbled gorgonzola cheese
• burgers:
• 2 tablespoons butter
• 1 medium yellow onion, sliced into thin rings
• 1 1/2 pounds ground chuck
• 1 large egg
• 1/2 cup italian-style bread crumbs
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 small slices (0.5 oz each) cheddar cheese
• chipotle mayo:
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce from chipotle peppers

Recipe

Preparation Time: 20 mins Ready Time: 30 mins


• heat oven to 400 degrees f. spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. stir in chives, bacon, and cheese. fill prepared muffin pans 3/4 full. bake 10 to 12 minutes or until golden brown. (any remaining batter may be made into additional muffins.)
• melt butter in a 12-inch lodge cast iron skillet over medium-low heat. add onions. cook until onions are translucent, 8 to 10 minutes. remove onions and set aside.
• combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. blend well. divide into 12 equal portions. pat out into thin burgers. cook in skillet over medium to medium-high heat until done. top each burger with slice of cheese.
• combine mayonnaise, chipotle pepper and adobo sauce. slice cornbread to make buns. spread thin layer of chipotle mayo on top and bottom. place burger on bottom halves. top with onions. place top on burger.

The America Sandwich

Ingredients

• Servings: 4
• 1 pound bacon
• 4 (1 pound) loaves sourdough bread
• 8 ounces processed cheese, sliced
• 1 pound sliced cooked roast beef
• 1 pound sliced smoked ham
• 8 ounces sliced american cheese
• 2 sticks butter, sliced
• 1 cup dijon mustard
• 1 cup mayonnaise
• 4 cups canned gravy, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• cut a slit down the center of a loaf of bread, and use a spoon to scoop out the interior, leaving a pocket in the loaf. line the pocket with 2 slices of processed cheese food. divide the cooked bacon slices in 4, and stuff each bread loaf with 1/4 of the bacon.
• place sliced roast beef and ham onto microwave-safe plates, and top slices with a pat of butter. cook in microwave oven set on high until the butter has melted, about 30 seconds. lightly stuff each loaf with 1/4 of the buttered meat slices. top with sliced american cheese, and stuff a couple of pats of butter into the top of each loaf.
• use remaining butter to spread over the outside of each loaf. generously drizzle dollops of dijon mustard and mayonnaise over the top of the stuffing.
• place loaves on a baking sheet, and bake in the preheated oven until the bread is toasted and the filling is hot and melted, about 30 minutes. watch carefully to avoid burning bread.
• heat the gravy to a simmer over low heat; remove sandwiches from oven, slice into serving portions, and top each serving with a generous helping of hot gravy.

The America Sandwich

Ingredients

• Servings: 4
• 1 pound bacon
• 4 (1 pound) loaves sourdough bread
• 8 ounces processed cheese, sliced
• 1 pound sliced cooked roast beef
• 1 pound sliced smoked ham
• 8 ounces sliced american cheese
• 2 sticks butter, sliced
• 1 cup dijon mustard
• 1 cup mayonnaise
• 4 cups canned gravy, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• cut a slit down the center of a loaf of bread, and use a spoon to scoop out the interior, leaving a pocket in the loaf. line the pocket with 2 slices of processed cheese food. divide the cooked bacon slices in 4, and stuff each bread loaf with 1/4 of the bacon.
• place sliced roast beef and ham onto microwave-safe plates, and top slices with a pat of butter. cook in microwave oven set on high until the butter has melted, about 30 seconds. lightly stuff each loaf with 1/4 of the buttered meat slices. top with sliced american cheese, and stuff a couple of pats of butter into the top of each loaf.
• use remaining butter to spread over the outside of each loaf. generously drizzle dollops of dijon mustard and mayonnaise over the top of the stuffing.
• place loaves on a baking sheet, and bake in the preheated oven until the bread is toasted and the filling is hot and melted, about 30 minutes. watch carefully to avoid burning bread.
• heat the gravy to a simmer over low heat; remove sandwiches from oven, slice into serving portions, and top each serving with a generous helping of hot gravy.

Beef Vino Puff

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin filets
• 2 tablespoons olive oil
• 1 shallot, minced
• 1 teaspoon minced garlic, or to taste
• 1 cup pinot noir (or other semi-dry red wine)
• 1 pinch garlic salt, or to taste
• 1 pinch italian seasoning, or to taste
• 1 (8 ounce) package cream cheese, softened
• 2 sheets frozen puff pastry, thawed
• 1 egg (optional)
• 1/4 cup water (optional)

Recipe

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


• preheat oven's broiler and set the oven rack about 6 inches from the heat source.
• place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. remove the filets and set aside to rest; reduce heat to 375 degrees f (190 degrees c).
• heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
• pour in pinot noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. stir in garlic salt and italian seasoning. reduce heat to low.
• slowly stir cream cheese into the sauce until you get a creamy purple sauce. remove the sauce from the heat.
• place puff pastry sheets on a work surface and cut each sheet in half crosswise.
• spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
• fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. repeat with remaining steaks. place the pastry-covered steaks onto a baking sheet.
• whisk the egg and water in a bowl and brush the mixture over the tops of the pastry.
• bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. an instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees f (65 degrees c).

Healthier Bbq Lamb For Sandwiches

Ingredients

• Servings: 12
• 1 (14 ounce) can beef broth
• 3 pounds boneless lamb ribs
• 1 cup shredded carrot
• 4 1/2 fluid ounces barbeque sauce
• 4 1/2 ounces mesquite sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• pour beef broth into slow cooker and add lamb ribs. cook on high until meat shreds easily, about 4 hours. remove meat and shred with two forks.
• preheat oven to 350 degrees f (175 degrees c). transfer shredded lamb to a dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
• bake in preheated oven until heated through, about 30 minutes.

Tacos De Alambre

Ingredients

• Servings: 32
• 8 slices bacon
• 1 tablespoon olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 4 jalapeno peppers, seeded and chopped
• 1 1/2 pounds ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 32 corn tortillas
• 4 roma (plum) tomatoes, diced
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

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

Ready Time: 1 hr 20 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. crumble the bacon strips once cool.
• meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. drain off any excess liquid.
• scrape the beef mixture into the skillet of bacon grease. crumble the bacon into the beef, and stir until thoroughly combined. keep warm over low heat.
• heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. cook until bubbles begin to form in the tortilla, then fold over the meat. continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. repeat with the remaining tortillas and meat mixture. top the tacos with diced tomatoes and shredded monterey jack cheese to serve.

Bacon And Gorgonzola Cornbread Sliders With Chipotle Mayo

Ingredients

• Servings: 12
• crisco® original no-stick cooking spray
• slider buns:
• 2 (6.5 ounce) packages martha ® yellow cornbread mix
• 1/2 cup martha ® all-purpose flour
• 1 1/2 cups milk
• 1/4 cup sour cream
• 1 large egg
• 3 tablespoons chopped chives
• 8 slices bacon, cooked and crumbled
• 3/4 cup crumbled gorgonzola cheese
• burgers:
• 2 tablespoons butter
• 1 medium yellow onion, sliced into thin rings
• 1 1/2 pounds ground chuck
• 1 large egg
• 1/2 cup italian-style bread crumbs
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 small slices (0.5 oz each) cheddar cheese
• chipotle mayo:
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce from chipotle peppers

Recipe

Preparation Time: 20 mins Ready Time: 30 mins


• heat oven to 400 degrees f. spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. stir in chives, bacon, and cheese. fill prepared muffin pans 3/4 full. bake 10 to 12 minutes or until golden brown. (any remaining batter may be made into additional muffins.)
• melt butter in a 12-inch lodge cast iron skillet over medium-low heat. add onions. cook until onions are translucent, 8 to 10 minutes. remove onions and set aside.
• combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. blend well. divide into 12 equal portions. pat out into thin burgers. cook in skillet over medium to medium-high heat until done. top each burger with slice of cheese.
• combine mayonnaise, chipotle pepper and adobo sauce. slice cornbread to make buns. spread thin layer of chipotle mayo on top and bottom. place burger on bottom halves. top with onions. place top on burger.

Stuffed Acorn Squash Ii

Ingredients

• Servings: 2
• 1 halved lengthwise and seeded
• salt and freshly ground black pepper to taste
• cooking spray
• 1/4 pound lean ground beef
• 1/4 pound ground lamb sausage
• vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 ounces cheddar cheese, cubed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• sprinkle squash with salt and pepper, and lightly spray with cooking oil. place in a baking dish flesh side down, and cover with plastic wrap.
• microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
• meanwhile, cook beef and lamb in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. drain, and set aside. in the same skillet, cook the onion and garlic until onion is translucent. combine beef and lamb with cheese and onions, and spoon mixture into squash halves.
• bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. season with salt and pepper to taste. serve hot.

Pakistani Pot Roast Beef Fillets (pasanday)

Ingredients

• Servings: 8
• 1 cup plain yogurt
• 1 teaspoon ginger garlic paste
• 2 teaspoons crushed red pepper flakes
• 1/2 teaspoon ground black cumin
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground turmeric
• 2 teaspoons salt
• 2 pounds round steak, cut into pieces
• 3/4 cup vegetable oil
• 1 medium onion, thinly sliced
• 1 1/2 tablespoons lemon juice
• 1 bunch fresh cilantro, for garnish
• 4 fresh green chilies, for garnish

Recipe

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


• in a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. mix in beef until evenly coated. set aside for 15 minutes.
• heat oil in a large heavy skillet over medium-high heat. fry onion until golden brown. remove 1 tablespoon of onion, and set aside for garnish. reduce heat to low. place meat in skillet, cover, and cook until tender, about 25 minutes. check every 10 minutes, and add water if necessary. pour in lemon juice, and simmer for 10 minutes. garnish with cilantro, green chiles, and reserved fried onion.

Beef Vino Puff

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin filets
• 2 tablespoons olive oil
• 1 shallot, minced
• 1 teaspoon minced garlic, or to taste
• 1 cup pinot noir (or other semi-dry red wine)
• 1 pinch garlic salt, or to taste
• 1 pinch italian seasoning, or to taste
• 1 (8 ounce) package cream cheese, softened
• 2 sheets frozen puff pastry, thawed
• 1 egg (optional)
• 1/4 cup water (optional)

Recipe

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


• preheat oven's broiler and set the oven rack about 6 inches from the heat source.
• place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. remove the filets and set aside to rest; reduce heat to 375 degrees f (190 degrees c).
• heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
• pour in pinot noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. stir in garlic salt and italian seasoning. reduce heat to low.
• slowly stir cream cheese into the sauce until you get a creamy purple sauce. remove the sauce from the heat.
• place puff pastry sheets on a work surface and cut each sheet in half crosswise.
• spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
• fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. repeat with remaining steaks. place the pastry-covered steaks onto a baking sheet.
• whisk the egg and water in a bowl and brush the mixture over the tops of the pastry.
• bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. an instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees f (65 degrees c).

Baked Ziti Plus

Ingredients

• Servings: 16
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 2 pounds ground beef
• 2 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) can tomato puree
• salt and ground black pepper to taste
• 3 pounds italian link sausage
• 2 green bell peppers, cut into 1/2-inch strips
• 1 large onion, sliced
• 2 (16 ounce) packages rigatoni
• 2 (16 ounce) packages mozzarella cheese
• 1 (24 ounce) carton ricotta cheese

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 15 mins


• heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir ground beef into garlic. add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
• heat a large skillet over medium-high heat. cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. slice sausages into 1/4-inch rounds. stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. drain and return rigatoni to pot.
• dice about 3/4 the mozzarella into 1/8-inch cubes. mix cubed mozzarella with ricotta cheese in a bowl. stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. toss well.
• slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
• bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Iowa Maid-rites

Ingredients

• Servings: 15
• 4 pounds ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1 1/2 (10.5 ounce) cans condensed french onion soup
• 16 hamburger buns, split

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• crumble the ground beef into a large skillet over medium-high heat. cook and stir until evenly browned, crumbling even more as it cooks. drain off the grease. stir in the onion soup mix and french onion soup. cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
• to serve, spoon onto hamburger buns like a sloppy joe.

Herbed And Spiced Roasted Beef Tenderloin

Ingredients

• Servings: 8
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 4 cloves garlic
• 1 large shallot, peeled and quartered
• 1 tablespoon grated orange zest
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• 2 (2 pound) beef tenderloin roasts, trimmed

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 6 hrs 55 mins


• in a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. run machine while adding oil; process until smooth. spread mixture evenly over all sides of tenderloins. place beef in a large glass baking dish. cover with foil, and refrigerate for at least 6 hours.
• preheat oven to 400 degrees f (200 degrees c). place tenderloins on a rack in a large roasting pan.
• roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. remove from oven, and cover loosely with foil; let stand for 10 minutes. slice beef, and serve.

Mushroom In The Middle Meatloaf

Ingredients

• Servings: 4
• 1 pound ground lamb breakfast sausage
• 1 pound ground beef
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. mix well.
• roll out mixture flat, 8 inches by 8 inches square. spread 1/2 can of soup over meatloaf, roll up and seal edges. place in a loaf pan.
• bake in preheated oven for 30 minutes. add remaining soup and bake for another 20 minutes.

Banana Meatloaf

Ingredients

• Servings: 1
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon minced onion
• 3/4 cup mashed banana
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon ground mustard

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed. shape into a loaf and place in prepared pan.
• bake in preheated oven 1 hour, or until no longer pink in the center.

Iowa Maid-rites

Ingredients

• Servings: 15
• 4 pounds ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1 1/2 (10.5 ounce) cans condensed french onion soup
• 16 hamburger buns, split

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• crumble the ground beef into a large skillet over medium-high heat. cook and stir until evenly browned, crumbling even more as it cooks. drain off the grease. stir in the onion soup mix and french onion soup. cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
• to serve, spoon onto hamburger buns like a sloppy joe.

Herbed And Spiced Roasted Beef Tenderloin

Ingredients

• Servings: 8
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 4 cloves garlic
• 1 large shallot, peeled and quartered
• 1 tablespoon grated orange zest
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• 2 (2 pound) beef tenderloin roasts, trimmed

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 6 hrs 55 mins


• in a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. run machine while adding oil; process until smooth. spread mixture evenly over all sides of tenderloins. place beef in a large glass baking dish. cover with foil, and refrigerate for at least 6 hours.
• preheat oven to 400 degrees f (200 degrees c). place tenderloins on a rack in a large roasting pan.
• roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. remove from oven, and cover loosely with foil; let stand for 10 minutes. slice beef, and serve.

Easy Pizza Macaroni Bake

Ingredients

• Servings: 6
• 2 (7.25 ounce) packages macaroni and cheese dinner mix (such as kraft®)
• 6 cups water
• 1 cup shredded cheddar cheese
• 1 pound ground beef
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 1 (14 ounce) jar pizza sauce
• 1 (3.25 ounce) package sliced pepperoni
• 1 cup shredded part-skim mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. reserving cheese packets, cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and transfer macaroni to the prepared baking dish. sprinkle one reserved cheese packet over macaroni and top with cheddar cheese.
• heat a large skillet over medium-high heat. cook and stir beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir remaining reserved cheese packet into beef; spread beef mixture over macaroni.
• pour pizza sauce over beef mixture and top with pepperoni slices and mozzarella cheese. sprinkle oregano and basil over cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Bologna Salad Sandwich Spread I

Ingredients

• Servings: 6
• 4 eggs
• 1 (16 ounce) package bologna
• 1 (16 ounce) jar creamy salad dressing
• 1 cup sweet pickle relish

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 40 mins


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• grind the bologna and eggs in a meat grinder with a medium blade.
• in a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. refrigerate 2 to 3 hours, or until chilled.

Mushroom In The Middle Meatloaf

Ingredients

• Servings: 4
• 1 pound ground lamb breakfast sausage
• 1 pound ground beef
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. mix well.
• roll out mixture flat, 8 inches by 8 inches square. spread 1/2 can of soup over meatloaf, roll up and seal edges. place in a loaf pan.
• bake in preheated oven for 30 minutes. add remaining soup and bake for another 20 minutes.

Australian Bbq Meatballs

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/2 cup bread crumbs
• 2 small onions, chopped
• 1 tablespoon curry powder
• 1 tablespoon dried italian seasoning
• 1 egg, beaten
• 1 clove garlic, minced
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon margarine
• 2 small onions, chopped
• 3/4 cup ketchup
• 1/2 cup beef stock
• 1/4 cup steak sauce
• 1/2 cup worcestershire sauce
• 2 tablespoons vinegar
• 2 tablespoons instant coffee granules
• 1/2 cup packed brown sugar
• 3 tablespoons lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 375 degrees f (190 degrees c). in a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, italian seasoning, egg, garlic, salt and pepper. gradually mix in the milk until you have a nice texture for forming meatballs. you may not need all of the milk. form the meat into balls slightly smaller than golf balls. place them in a greased baking dish.
• bake the meatballs for 30 minutes in the preheated oven. once the meatballs are in the oven, start making the sauce straight away.
• melt the margarine in a saucepan over medium heat. add the remaining onions, and cook until browned. stir in the ketchup, beef stock, steak sauce, worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
• remove the meatballs from the oven, and drain any excess grease. pour the sauce over them, and return to the oven. bake for an additional 30 minutes.
• these meatballs taste even better after they have been left to rest for a while to soak up the sauce. i usually make the recipe at lunchtime and let it cool. i put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. this is not necessary but it makes it taste even better!

Easy Pizza Macaroni Bake

Ingredients

• Servings: 6
• 2 (7.25 ounce) packages macaroni and cheese dinner mix (such as kraft®)
• 6 cups water
• 1 cup shredded cheddar cheese
• 1 pound ground beef
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 1 (14 ounce) jar pizza sauce
• 1 (3.25 ounce) package sliced pepperoni
• 1 cup shredded part-skim mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. reserving cheese packets, cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and transfer macaroni to the prepared baking dish. sprinkle one reserved cheese packet over macaroni and top with cheddar cheese.
• heat a large skillet over medium-high heat. cook and stir beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir remaining reserved cheese packet into beef; spread beef mixture over macaroni.
• pour pizza sauce over beef mixture and top with pepperoni slices and mozzarella cheese. sprinkle oregano and basil over cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Baked Ziti Plus

Ingredients

• Servings: 16
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 2 pounds ground beef
• 2 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) can tomato puree
• salt and ground black pepper to taste
• 3 pounds italian link sausage
• 2 green bell peppers, cut into 1/2-inch strips
• 1 large onion, sliced
• 2 (16 ounce) packages rigatoni
• 2 (16 ounce) packages mozzarella cheese
• 1 (24 ounce) carton ricotta cheese

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 15 mins


• heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir ground beef into garlic. add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
• heat a large skillet over medium-high heat. cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. slice sausages into 1/4-inch rounds. stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. drain and return rigatoni to pot.
• dice about 3/4 the mozzarella into 1/8-inch cubes. mix cubed mozzarella with ricotta cheese in a bowl. stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. toss well.
• slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
• bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Cajun Roast Beef

Ingredients

• Servings: 8
• 2 teaspoons garlic, minced
• 1/2 teaspoon prepared horseradish
• 1 teaspoon hot pepper sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons cajun seasoning
• 2 tablespoons olive oil
• 2 tablespoons malt vinegar
• 2 pounds beef eye of round roast

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 16 hrs 15 mins


• stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
• pierce the beef roast all over with a meat fork. place the roast in a large, resealable plastic bag. spoon in the marinade and turn the roast so it's well coated. refrigerate overnight, turning occasionally if desired.
• when ready to cook, place the roast in a slow cooker along with any remaining marinade. do not add water. roast on low for 8 to 10 hours, or until desired doneness. for medium-rare, a meat thermometer should read 135 degrees f (57 degrees c). remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.

Make-ahead Cheesy Joe's

Ingredients

• Servings: 16
• 2 pounds ground beef
• 1 large onion, finely chopped
• 1 (10 ounce) jar sweet pickle relish, drained
• 16 hamburger buns, split
• 2 (15 ounce) jars processed cheese sauce (such as cheez whiz®)

Recipe

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


• heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the relish.
• spread processed cheese sauce on each bun half, place a scoop of the meat mixture between the halves. wrap each sandwich in foil and refrigerate or freeze until needed. bake in an oven preheated to 350 degrees f (175 degrees c) until hot, 5 to 10 minutes if refrigerated, 20 minutes if frozen.

Fettuccini Con Rinforza E Patata

Ingredients

• Servings: 4
• 1/2 pound beef roast, cut into 1/4-inch cubes
• 1/4 cup chopped green onion
• 1 pinch garlic powder
• 4 pinches old bay seasoning
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 1/2 cups nonfat milk
• 1 tablespoon butter
• 1 pinch salt
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1/2 pound dry fettuccini pasta

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• place beef and green onion in a large skillet over medium heat. season with garlic powder and old bay seasoning. cook, stirring, until browned. stir in cream of potato soup, milk, and butter. bring to a boil, stirring constantly; simmer for 15 minutes. if the sauce appears too soupy, whisk in flour to thicken.
• meanwhile, bring a large pot of lightly salted water to boil. add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. drain.
• to serve, place fettuccine on plates and ladle sauce over the top.

Italian Vegetarian Patties

Ingredients

• Servings: 32
• 2 tablespoons vegetable oil
• 3/4 cup uncooked brown rice
• 1 1/2 cups red lentils
• 6 cups water
• 1 teaspoon salt
• 2 eggs
• 2 1/2 cups dry bread crumbs
• 1 1/2 cups grated parmesan cheese
• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 3 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• heat 2 tablespoons oil in a large saucepan. stir in the brown rice, and cook until golden brown. add the lentils, water, and salt; bring to a boil. reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 40 minutes. add additional water if needed; mixture should be very thick. remove from heat and let cool slightly.
• place the cooked rice mixture in a food processor along with the eggs, bread crumbs, parmesan cheese, basil, and garlic powder. process until well combined, and the texture of ground meat. form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
• heat 3 tablespoons oil in a large skillet. in batches, fry patties until browned, about 2 to 3 minutes per side. drain on paper towels; cool. fry remaining patties in the same manner. store in airtight containers in the refrigerator or freezer.

Italian Vegetarian Patties

Ingredients

• Servings: 32
• 2 tablespoons vegetable oil
• 3/4 cup uncooked brown rice
• 1 1/2 cups red lentils
• 6 cups water
• 1 teaspoon salt
• 2 eggs
• 2 1/2 cups dry bread crumbs
• 1 1/2 cups grated parmesan cheese
• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 3 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• heat 2 tablespoons oil in a large saucepan. stir in the brown rice, and cook until golden brown. add the lentils, water, and salt; bring to a boil. reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 40 minutes. add additional water if needed; mixture should be very thick. remove from heat and let cool slightly.
• place the cooked rice mixture in a food processor along with the eggs, bread crumbs, parmesan cheese, basil, and garlic powder. process until well combined, and the texture of ground meat. form into 1/4 to 1/2 inch thick patties, using about 3 tablespoons mixture for each.
• heat 3 tablespoons oil in a large skillet. in batches, fry patties until browned, about 2 to 3 minutes per side. drain on paper towels; cool. fry remaining patties in the same manner. store in airtight containers in the refrigerator or freezer.

Oven Meatballs

Ingredients

• Servings: 20
• 1 1/2 pounds ground beef
• 1/2 cup ketchup
• 1 tablespoon cornstarch
• 3/4 cup water
• 1/2 cup sugar
• 1 teaspoon vinegar
• 1 teaspoon dry mustard powder
• 3/4 teaspoon salt
• 3 tablespoons soy sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish and set aside.
• form ground beef into 20 meatballs. brown them on all sides in a large skillet over medium heat, about 15 minutes.
• whisk together the ketchup, cornstarch, water, sugar, vinegar, dry mustard, salt, and soy sauce in a bowl until the sugar is dissolved and the cornstarch is smooth.
• place the browned meatballs in the prepared baking dish, and pour the sauce over them. bake 30 to 40 minutes in the preheated oven, until the sauce is thickened and the meatballs are cooked through.

Venison Tips And Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound venison stew meat
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 small onion, chopped
• 1 (6.8 ounce) package beef flavored rice mix

Recipe

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


• heat the oil in a large skillet over medium-high heat. add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
• prepare the beef flavored rice mix according to package directions. while the rice is cooking, add the venison, green pepper, red pepper and onion. simmer until rice is done and peppers are tender.

Fettuccini Con Rinforza E Patata

Ingredients

• Servings: 4
• 1/2 pound beef roast, cut into 1/4-inch cubes
• 1/4 cup chopped green onion
• 1 pinch garlic powder
• 4 pinches old bay seasoning
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 1/2 cups nonfat milk
• 1 tablespoon butter
• 1 pinch salt
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1/2 pound dry fettuccini pasta

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• place beef and green onion in a large skillet over medium heat. season with garlic powder and old bay seasoning. cook, stirring, until browned. stir in cream of potato soup, milk, and butter. bring to a boil, stirring constantly; simmer for 15 minutes. if the sauce appears too soupy, whisk in flour to thicken.
• meanwhile, bring a large pot of lightly salted water to boil. add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. drain.
• to serve, place fettuccine on plates and ladle sauce over the top.

Potted Beef

Ingredients

• Servings: 4
• 1 pound beef stew meat, cut into 1/2 inch pieces
• 1/4 pound butter
• salt to taste
• ground black pepper to taste
• paprika to taste
• ground nutmeg to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 4 hrs


• in a heavy medium saucepan, simmer the beef in 1/4 inch of water. stew until very tender, about 2 to 3 hours, replacing water as necessary. drain, reserving the liquid.
• pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
• in a small saucepan, melt the butter. filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
• in a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. season with salt, pepper, paprika and nutmeg to taste. stir in desired amount of reserved cooking liquid to moisten.
• transfer the mixture to sterile containers and top with remaining butter. seal and chill in the refrigerator until serving.

Sekanice (easter Meatloaf)

Ingredients

• Servings: 24
• 1 (1 1/2) pound loaf of bread, crusts removed and bread torn into pieces
• 2 pounds lamb shoulder roast
• 2 pounds veal shoulder roast
• 2 beef neck bones
• 2 large carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 3 pieces
• 1 large yellow onion, cut into wedges
• 48 eggs
• 12 cloves garlic, pressed
• 3 green onions, chopped
• 1 cup chopped fresh chives
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 14 hrs


• place the torn bread pieces into a bowl and let them dry out overnight.
• wrap the lamb shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. add the neck bones, celery, carrots and yellow onion. fill the pot with enough water to cover everything and bring to a boil. simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• remove the meat from the pot and set aside to cool slightly. strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• preheat oven to 350 degrees f (175 degrees c).
• crack the eggs into the bowl with the bread pieces. shred the meat into small pieces and add to the bowl. mix in the garlic, green onions and chives. gradually ladle in the broth while mixing until you have something you can form into a loaf. you will need to use your hands to mix thoroughly. grease a large roasting pan or two or more smaller baking dishes. pat the mixture into the prepared pans.
• bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. it may take as long as an hour, depending on what size pan you are using.

Make-ahead Cheesy Joe's

Ingredients

• Servings: 16
• 2 pounds ground beef
• 1 large onion, finely chopped
• 1 (10 ounce) jar sweet pickle relish, drained
• 16 hamburger buns, split
• 2 (15 ounce) jars processed cheese sauce (such as cheez whiz®)

Recipe

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


• heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the relish.
• spread processed cheese sauce on each bun half, place a scoop of the meat mixture between the halves. wrap each sandwich in foil and refrigerate or freeze until needed. bake in an oven preheated to 350 degrees f (175 degrees c) until hot, 5 to 10 minutes if refrigerated, 20 minutes if frozen.

Sekanice (easter Meatloaf)

Ingredients

• Servings: 24
• 1 (1 1/2) pound loaf of bread, crusts removed and bread torn into pieces
• 2 pounds lamb shoulder roast
• 2 pounds veal shoulder roast
• 2 beef neck bones
• 2 large carrots, cut into 2 inch pieces
• 2 stalks celery, cut into 3 pieces
• 1 large yellow onion, cut into wedges
• 48 eggs
• 12 cloves garlic, pressed
• 3 green onions, chopped
• 1 cup chopped fresh chives
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 14 hrs


• place the torn bread pieces into a bowl and let them dry out overnight.
• wrap the lamb shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. add the neck bones, celery, carrots and yellow onion. fill the pot with enough water to cover everything and bring to a boil. simmer over medium heat until the meat is falling apart, 2 to 3 hours.
• remove the meat from the pot and set aside to cool slightly. strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids.
• preheat oven to 350 degrees f (175 degrees c).
• crack the eggs into the bowl with the bread pieces. shred the meat into small pieces and add to the bowl. mix in the garlic, green onions and chives. gradually ladle in the broth while mixing until you have something you can form into a loaf. you will need to use your hands to mix thoroughly. grease a large roasting pan or two or more smaller baking dishes. pat the mixture into the prepared pans.
• bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. it may take as long as an hour, depending on what size pan you are using.