1 (14.5 ounce) can red gold® petite diced tomatoes with garlic & olive oil
1 (10 ounce) package frozen mixed vegetables
1 cup peeled and cubed potatoes
1 cup chopped cabbage
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
combine salt, black pepper and flour in a plastic bag. add beef, seal and shake to coat meat.
in a large skillet heat oil over medium heat. add beef and brown on all sides. move meat to a slow cooker and add tomato juice and beef broth; stir to combine. stir in diced tomatoes, mixed vegetables, potatoes and cabbage.
turn slow cooker on high until mixture boils. then reduce heat to low and cook for 6 to 8 hours.
note: this recipe can also be prepared on the stove top. in a large kettle heat oil over medium heat. add beef and brown on all sides. pour in tomato juice and beef broth; stir to combine. stir in diced tomatoes, mixed vegetables, potatoes and cabbage. bring to a boil, then reduce heat, cover and simmer for 1 hour or until potatoes are soft and meat is fully cooked.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.5 ounce) can condensed french onion soup
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs 10 mins
Ready Time: 8 hrs 20 mins
heat a large skillet over medium-high heat. cook and stir beef in hot skillet until browned on all sides, 7 to 10 minutes. transfer beef to a slow cooker.
pour cream of mushroom soup, cream of celery soup, golden mushroom soup, french onion soup over beef.
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c).
bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. melt cream cheese into the pasta. stir pasta sauce, italian seasoning, and red pepper flakes into the pasta mixture.
heat a skillet over medium heat. break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. stir beef mixture into the pasta mixture.
pour pasta-and-beef mixture into a 3-quart casserole dish. sprinkle mozzarella cheese over the dish.
bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.
whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. set aside.
puncture flank steak several times with a fork and place in the vinegar mixture. cover and marinate at room temperature for 1 hour.
preheat an outdoor grill for high heat, and lightly oil the grate.
place steak on the grill and basil on top of steak. grill steak for 6 minutes. remove basil, turn meat over, and place basil back on top of steak. cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).
1 (8 ounce) package spinach and cheese tortellini (such as ronzoni® ricotta and spinach)
2 cups chopped zucchini
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes; drain. add mushrooms, onion, and garlic; cook and stir until mushrooms and onion are tender, about 5 minutes.
mix tomatoes with juice, red , beef bouillon, basil, and pepper into sausage mixture; bring to a boil. reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. bring liquid to a boil and add tortellini; cook until pasta is heated through, about 12 minutes.
stir zucchini into soup and simmer until tender, about 5 minutes. remove soup from heat and let stand 5 minutes before serving.
in a medium bowl, mix together beef, tarragon, and parsley. season with salt and pepper.
form mixture into twelve 3/8 inch thick patties. sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. seal the edges. repeat with remaining ingredients..
lightly oil grate, and arrange burgers on the grill. cook for 3 to 5 minutes on each side, or until done.
1 1/2 pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 1/2 teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
1/4 teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 25 mins
season beef with a pinch of salt and black pepper. heat vegetable oil in a heavy pot over high heat. cook and stir beef in hot oil until browned, 5 to 8 minutes.
stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. use a wooden spoon to gently break meat into smaller chunks. cover pot with a lid or aluminum foil and keep warm.
skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. cover pot with a lid or aluminum foil and keep broth warm.
lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. place tops on sandwich. repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. serve sandwiches with hot broth for dipping.
preheat the oven to 375 degrees f and line 4 baking sheets with reynolds® nonstick aluminum foil (dull side up).
combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
while the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. if you want your meatballs to have a little extra kick, add some hot sauce to the mix. once the meatballs are finished, you can slide them right off the pan and into your serving dish. pour your sauce on top and serve immediately. the finished dish does well in the microwave if you are taking it to a party and need to reheat it.
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1/4 large onion, chopped
1/4 large onion, sliced
1 (2 pound) beef rump roast
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups cooked brown rice
Recipe
Preparation Time: 20 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 20 mins
mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on low until beef is very tender, at least 7 hours.
one hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. return beef pieces to the slow cooker.
melt butter in a heavy skillet over medium heat and stir in flour to make a paste. reduce heat to low and cook and stir the flour mixture until it and turns golden brown, about 15 minutes. watch carefully because the mixture burns easily. whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
to serve, spoon brown rice serving plates and top with beef pieces; pour gravy over beef.
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 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. add 1 cup water, salsa, onion, and garlic; bring to a boil. lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. stir ground beef mixture into rice mixture.
spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of mexican cheese and a layer of nacho cheese-flavored tortilla chips. repeat layering ingredients into bell peppers, ending with a mexican cheese layer. arrange stuffed peppers in a 9x9-inch baking dish.
bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
preheat oven to 400 degrees f (200 degrees c). lightly grease an 11x13-inch baking dish.
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. transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. cook and stir until beef is browned and crumbly, about 10 minutes. drain excess grease.
stir cheddar cheese soup, sour cream, parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. stir in milk until thoroughly combined. mix ground beef into macaroni mixture and spread into prepared baking dish. top casserole with slices of american cheese and sprinkle cracker crumbs on top. cover casserole with aluminum foil.
bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. transfer immediately into a small bowl and let cool.
mix ground beef, green onions, roasted garlic, mirin , soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick.
pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. an instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees f (65 degrees f).
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1/4 large onion, chopped
1/4 large onion, sliced
1 (2 pound) beef rump roast
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups cooked brown rice
Recipe
Preparation Time: 20 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 20 mins
mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on low until beef is very tender, at least 7 hours.
one hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. return beef pieces to the slow cooker.
melt butter in a heavy skillet over medium heat and stir in flour to make a paste. reduce heat to low and cook and stir the flour mixture until it and turns golden brown, about 15 minutes. watch carefully because the mixture burns easily. whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
to serve, spoon brown rice serving plates and top with beef pieces; pour gravy over beef.
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
place the block of tofu a plate and place another plate on top. set a 3 to 5 pound weight on top (a container filled with water works well). press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid. cut the tofu into 1/2-inch cubes.
combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. divide into 6 balls, and flatten into patties.
stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. set aside.
heat the vegetable oil in a large skillet over medium-high heat. brown the burgers on each side, about 2 minutes per side. reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes. drain and discard any excess grease.
pour the soy sauce mixture into the pan. keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. the sauce will thicken and create a shiny glaze on the burgers. when all the sauce has been used up, the burgers are ready.
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
preheat oven to 400 degrees f (200 degrees c).
spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. chop cooked spinach; mix with cheddar cheese, cottage cheese, garlic powder, and salt. spread spinach mixture prepared mushroom caps.
bake in preheated oven until the mushrooms are tender, about 12 minutes. serve on hamburger buns.
Preparation Time: 10 mins
Cook Time: 3 hrs 45 mins
Ready Time: 3 hrs 55 mins
preheat oven to 400 degrees f (200 degrees c).
line a baking sheet with aluminum foil; oil lightly.
place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
bake short ribs in the preheated oven until browned, about 20 minutes.
combine onion, tomato paste, vegetable oil, and red curry paste in a large dutch oven over medium heat until onion begins to soften, about 3 minutes.
stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. increase heat to medium-high and bring to a simmer.
transfer browned short ribs into coconut milk mixture. reduce the oven temperature to 300 degrees f (150 degrees c) and bake until ribs are tender when pierced with a fork, 3 hours.
remove dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
return dutch over to the stove top over high heat. skim fat from top as it begins to boil and remove any bones that may have fallen from the meat.
stir in cauliflower and cover dutch oven. cook until cauliflower is tender, about 5 minutes.
remove bones from short ribs and place meat in the dutch oven. stir in green onions and basil leaves; season with salt and pepper to taste.
place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour.
heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. transfer meat to a large slow cooker. pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, worcestershire sauce, thyme, garlic, and bay leaves. gently stir mixture.
2 pounds boneless beef round steak, cut into 6-ounce pieces
1/2 teaspoon seasoned salt (such as lawry's®), or to taste
1/2 teaspoon paprika, or to taste
2/3 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 large green bell pepper, cut into strips
1 large onion, cut into strips
1 large carrot, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), undrained
1/2 (15 ounce) can sloppy joe sauce (such as manwich®)
1 tablespoon worcestershire sauce
2 cloves garlic, minced
1/2 cup red
Recipe
Preparation Time: 20 mins
Cook Time: 8 hrs 20 mins
Ready Time: 8 hrs 40 mins
sprinkle both sides of the steak pieces with seasoned salt and paprika. place the flour in a shallow dish, and thoroughly dredge both sides of the meat with the flour. pound the meat on both sides with the tenderizing side of a meat mallet, pounding some of the flour into the meat.
heat the vegetable oil in a large skillet over medium heat, and brown the steaks well on both sides, about 5 minutes per side. layer the steaks in a slow cooker with the green bell pepper and onion strips and carrot. mix together the diced tomatoes with green chiles, sloppy joe sauce, worcestershire sauce, garlic, and , and pour over the steak and vegetables.
cover the slow cooker, set the temperature to low, and cook until the steaks are tender and the sauce is thickened and well blended, 8 to 10 hours.
1/2 pound mild or hot turkey italian sausage, casings removed
1 clove garlic, minced
1 onion, chopped
3/4 cup chopped red bell pepper
10 ounces sliced fresh mushrooms
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 1/4 cups water
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup part-skim ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1 cup chopped, seeded plum tomatoes
1 (6 ounce) can sliced black olives, drained
Recipe
Preparation Time: 45 mins
Cook Time: 1 hr 20 mins
Ready Time: 2 hrs 15 mins
line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. cover loosely with plastic wrap and refrigerate while you prepare the sauce.
heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. add the remaining garlic and cook for 30 seconds.
stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. reduce the heat to low, cover, and simmer for 10 minutes. remove from heat and set aside.
preheat an oven to 450 degrees f (230 degrees c).
line the chilled pie crust with a double thickness of aluminum foil. bake for 9 minutes. remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see editor's note for tips). remove from the oven and set aside. reduce the oven temperature to 350 degrees f (175 degrees c).
combine the spinach, ricotta, and 1/2 cup mozzarella cheese. spoon the filling into the baked crust. top with the meat mixture. cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
remove the pie from the oven. top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. return it to the oven and bake until the cheese is melted, about 10 minutes. let stand for 10 minutes before serving.
1 whole whole cooked chicken, de-boned and meat cubed
4 cups chicken broth
2 cups beef broth
1 (14.5 ounce) can stewed tomatoes, chopped
1 onion, chopped
1 (4 ounce) can chopped green chilies
3 tablespoons vegetable oil
1 tablespoon ground cumin
1 clove garlic, chopped
1 pinch chili powder, or to taste
1 (6 inch) corn tortillas, torn, or more to taste
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. reduce heat and simmer until flavors have blended, at least 1 hour. add tortillas just before serving.
Preparation Time: 15 mins
Cook Time: 5 hrs 30 mins
Ready Time: 5 hrs 45 mins
whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. transfer onion to a bowl, leaving oil in skillet.
brown cube steaks in the hot skillet, about 5 minutes per side. place cube steaks into slow cooker and top with onions. cook on low until cube steaks are tender, 5 to 6 hours.
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 cube steaks and mushroom gravy over egg noodles.
Preparation Time: 15 mins
Cook Time: 4 hrs 10 mins
Ready Time: 4 hrs 25 mins
mix ground beef, ground lamb, onion, bread crumbs, egg, worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into 12 2-inch balls.
heat vegetable oil in a large skillet over medium-high heat. cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes. remove browned meatballs with a slotted spoon to a slow cooker.
stir cornstarch into drippings remaining in the skillet; add beef broth. bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. stir sour cream into the broth mixture until smooth. add mushrooms and stir. season the sauce with salt and pepper; pour over meatballs in the slow cooker.
mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. transfer roast to a shallow roasting pan.
bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). allow roast to rest for 10 minutes before slicing and serving.
stir sour cream, horseradish, lemon juice, and salt in another bowl. serve with sliced beef.
heat olive oil and butter in a large, heavy pot or dutch oven over medium heat. combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
pour white into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white . cook until onion is translucent, stirring often, about 5 minutes. return browned beef to pan. stir ketchup, worcestershire sauce, and juice from canned mushrooms with beef mixture. reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
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 stroganoff over cooked egg noodles.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. cut steak into 6 pieces.
melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. cook until browned, 7 to 10 minutes per side. cover and simmer until tender, about 1 hour, adding water as needed.
turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. season with salt and black pepper. simmer until vegetables are tender, about 30 more minutes.
1 (4.5 pound) beef prime rib roast at room temperature
coarse sea salt, or as needed
freshly ground black pepper, or as needed
1 onion, quartered
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 cup red
1 (32 ounce) carton beef stock
4 sprigs fresh thyme
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 30 mins
preheat oven to 275 degrees f (135 degrees c).
rub beef roast with sea salt and black pepper. heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. turn roast so the ribs and fat side are facing up.
roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees f (54 degrees c) for rare, about 2 more hours.
remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. leave onion pieces in skillet.
pour drippings from skillet into a bowl and skim off excess grease. return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. whisk flour into mixture to make a paste, 1 to 2 minutes. stir red into flour paste until smooth. mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. strain gravy, discard onion pieces and thyme, and serve with prime rib.
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
preheat oven to 375 degrees f (190 degrees c). grease a 2-quart casserole with butter.
heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. drain excess grease.
spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.
1 (4.5 pound) beef prime rib roast at room temperature
coarse sea salt, or as needed
freshly ground black pepper, or as needed
1 onion, quartered
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 cup red
1 (32 ounce) carton beef stock
4 sprigs fresh thyme
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 30 mins
preheat oven to 275 degrees f (135 degrees c).
rub beef roast with sea salt and black pepper. heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. turn roast so the ribs and fat side are facing up.
roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees f (54 degrees c) for rare, about 2 more hours.
remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. leave onion pieces in skillet.
pour drippings from skillet into a bowl and skim off excess grease. return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. whisk flour into mixture to make a paste, 1 to 2 minutes. stir red into flour paste until smooth. mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. strain gravy, discard onion pieces and thyme, and serve with prime rib.
preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
heat vegetable oil in a large skillet over medium-high heat. sear lamb chops until browned on each side, about 3 minutes per side.
pour rice into prepared baking dish. layer half the tomato slices, bell pepper strips, and onion slices rice. top with 2 lamb chops. add remaining tomatoes, peppers, and onions in layers; top with remaining 2 chops. sprinkle with marjoram, thyme, salt, and black pepper to taste. pour consomme into the baking dish; cover.
bake in preheated oven until rice and vegetables are tender and lamb is cooked through, about 1 hour and 45 minutes.
1 (1 pound) beef top sirloin steak, cut into thin strips
5 pita bread rounds
1 tomato, chopped
1/2 small onion, thinly sliced
1 (4 ounce) package crumbled feta cheese
1/2 cup shredded lettuce
1 (2.25 ounce) can sliced ripe olives, drained
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. bring edge of each pita over the filling and secure with a toothpick.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
heat a large skillet over medium-high heat. cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
season beef with paprika, black pepper, and seasoned salt. stir tomato sauce and tomato paste into the beef mixture until smooth. pour water over the beef; add macaroni and stir.
bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. adjust seasoning before serving.
Preparation Time: 30 mins
Cook Time: 5 hrs 30 mins
Ready Time: 6 hrs
place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. cook on high until roast is tender, 4 to 6 hours.
remove roast and let cool enough to handle; cut into thick slices. strain liquid from slow cooker, discarding spices, and reserving liquid.
preheat oven to 350 degrees f (175 degrees c).
heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. sprinkle chili powder over onions and cook until fragrant, about 30 seconds. stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes. place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. serve garnished with chopped cilantro.
1 teaspoon unseasoned meat tenderizer (such as adolph's®)
1 (14.5 ounce) can beef gravy
1/2 cup italian salad dressing
1 (6 ounce) jar sliced mushrooms, drained
1 (1 ounce) package dry onion soup mix
Recipe
Preparation Time: 10 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 10 mins
preheat an oven to 275 degrees f (135 degrees c). season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
mix the beef gravy, italian salad dressing, mushrooms, and onion soup mix in a bowl. pour mixture over the beef brisket. cover tightly with aluminum foil.
bake in the preheated oven until very tender, 4 to 5 hours.
1 (9 ounce) package frozen cut broccoli, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 ounce) packages refrigerated crescent rolls
1 egg, beaten
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
preheat oven to 375 degrees f (190 degrees c).
cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
stir broccoli, mozzarella cheese, onion, sour cream, salt, and black pepper into ground beef. bring mixture to a boil, reduce heat to low, and simmer for 10 minutes.
divide each package of crescent rolls in half to make 4 squares; press perforations to seal each piece into a solid sheet of dough. place dough squares an ungreased baking sheet and gently form each piece into a rectangle. spoon 1/4 of meat mixture into the center of each rectangle, bring 2 opposite long edges together in the center, and overlap. pinch edges of dough to seal into filled packets. brush with beaten egg.
bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. form the mixture into 4 patties.
spray a large skillet with olive oil cooking spray and set over medium heat. cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.
2 (8 ounce) boneless new york strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded mexican cheese blend
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 4 hrs 30 mins
whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. add steak strips, coat with the marinade, squeeze out excess air, and seal bag. marinate in the refrigerator for 4 hours to overnight.
heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
serve cooked beef with tortillas, salsa and mexican cheese blend.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 45 mins
soak the seaweed in room temperature water until soft, about 15 minutes; drain. rinse the sheets and cut into 2 inch long pieces; set aside.
heat the sesame oil in a saucepan over medium-high heat. stir in the beef, salt, and 1/3 of the soy sauce. cook and stir until the beef is crumbly and no longer pink, about 4 minutes. add the seaweed and the remaining soy sauce; cook and stir 1 minute. stir in the garlic and pour in the water. bring to a boil; reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
heat a large skillet over high heat. cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
return skillet to high heat. stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over lamb mixture. add broccoli and bell pepper to the mixture; stir. place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
cook on high for 8 hours (or on low for 10 hours). shred meat with a pair of forks and stir into the liquid in the slow cooker.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
preheat oven to 400 degrees f (200 degrees c).
in a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. mix thoroughly and add beef tips. turn to coat well.
bake in a preheated oven for 1 hour.
while beef tips are baking, 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. serve beef tips and sauce over noodles.
stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. cover, and refrigerate for 24 hours.
rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
to cook the brisket, place it into a slow cooker along with the water. cover, and cook on low for 5 hours. add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.
