tenderloin with spicy gorgonzola-pine nut-herb butter

Ingredients

• Servings: 8
• 1/2 cup unsalted butter, softened
• 1/2 cup crumbled gorgonzola or other blue cheese
• 3 tablespoons fresh thyme, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh italian parsley, minced
• 1 teaspoon crushed red pepper flakes
• 2 garlic cloves
• 1/4 cup pine nuts
• kosher salt and freshly ground pepper to taste
• 8 (8 ounce) beef tenderloin filets

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place the softened butter, gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. puree until incorporated, taste, then season to taste with salt and pepper.
• season the steaks on all sides with salt and pepper. grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. to serve, top each with about 2 tablespoons of the butter.

glazed corned beef with lentils

Ingredients

• Servings: 8
• 2 quarts water
• 4 pounds corned beef brisket
• 1 large onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1 tablespoon pickling spice
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 3 tablespoons dijon-style prepared mustard
• 1/4 cup honey
• 1/4 cup red chile sauce (optional)
• 2 cups dry lentils (optional)
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 4 hrs 20 mins


• tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours.
• place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat.
• bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes.
• meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket.

chicken from birds eye®

Ingredients

• Servings: 4
• 2 tablespoons butter or margarine, divided
• 1 pound boneless, skinless chicken breasts, pounded thin
• 1 (12 ounce) bag birds eye® recipe ready blend
• 2 tablespoons all-purpose flour
• 1 cup
• 1/4 cup beef broth
• 1/2 teaspoon dried thyme (optional)

Recipe

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


• melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. remove chicken; set aside.
• in same skillet add recipe ready blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. sprinkle with flour and cook, stirring constantly, 1 minute. stir in and broth; bring to a boil.
• reduce heat to low and add back chicken. simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* season, with salt and black pepper.

asian bison short ribs

Ingredients

• Servings: 6
• 2 cups chopped onions
• 1 cup sliced carrots
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pounds bison short ribs
• 1 tablespoon toasted sesame oil, or more to taste
• 1 cup beef broth
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 3 tablespoons packed brown sugar
• 4 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• salt and black pepper
• hot cooked rice
• chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 11 hrs

Ready Time: 11 hrs 20 mins


• place onions and carrots in a 5- to 6-quart slow cooker. combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. trim fat from bison short ribs. if needed, cut into single rib portions. pat dry with paper towels. add bison short ribs, a few at a time, to the plastic bag, shaking to coat.
• heat oil over medium-high heat in a very large skillet. cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. place in slow cooker on top of vegetables.
• combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. pour over bison short ribs and vegetables in slow cooker.
• cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. cover bison short ribs and vegetables with foil to keep warm.
• for sauce, skim fat from cooking liquid; measure 3 cups of the liquid. discard the remaining liquid. combine the 3 cups cooking liquid and cornstarch in a medium saucepan. cook and stir over medium-high heat until slightly thickened and bubbly. cook and stir for 2 more minutes. season to taste with additional salt and black pepper. serve with rice and sprinkle with cilantro.

Dutch Leek Casserole

Ingredients

• Servings: 8
• 2 pounds potatoes, peeled and chopped
• 1/4 cup milk
• 2 pounds leeks, chopped
• 1 pound ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon finely chopped green chile peppers
• soy sauce to taste
• 1 (8 ounce) package shredded cheddar cheese
• 6 ounces cooked ham, cut into thin strips

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. drain potatoes, and transfer to a medium bowl. mash together with milk.
• place leeks in a medium saucepan with enough water to cover, and bring to a boil. cook 10 minutes, or until tender. drain, and set aside.
• in a medium skillet over medium heat, cook and stir the ground beef until evenly brown. mix in the onion, red bell pepper, and green bell pepper. season with green chile peppers and soy sauce. continue to cook and stir until vegetables are tender.
• in a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. sprinkle with cheddar cheese, and top with ham.
• bake 25 minutes in the preheated oven, until bubbly and lightly browned.

miles of mozzarella baked mostaccioli

Ingredients

• Servings: 10
• 2 teaspoons olive oil, divided
• 1/2 cup finely chopped onion, divided
• 3 cloves garlic, minced, divided
• 2 cups beef broth
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons white sugar
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground marjoram
• 1 pound ground beef
• 1/2 cup diced green bell pepper
• 2 cups water
• 1 (16 ounce) package mostaccioli pasta
• 1 cup shredded mozzarella cheese
• 1 (8 ounce) package fresh mozzarella cheese, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
• heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease.
• stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes.

straccetti

Ingredients

• Servings: 4
• 1 cup dry white
• 2 tablespoons worcestershire sauce
• 2 tablespoons dijon mustard
• 1 (1 1/2-pound) beef flank steak
• 1 (12 ounce) package uncooked linguine pasta
• 2 tablespoons olive oil
• 1 large vidalia onion, wedged
• 2 cups sliced portobello mushrooms
• 4 cloves garlic, chopped
• 2 cups beef stock
• 1 cup white
• 1 tablespoon italian-style seasoning
• salt and ground black pepper to taste
• 2 ripe tomatoes, cut into wedges
• 2/3 cup grated asiago cheese

Recipe

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


• in a large shallow dish, combine 1 cup white , worcestershire sauce and dijon mustard. add flank, and turn to coat evenly. refrigerate for 3 to 4 hours. after meat has marinated, slice thinly across the grain, and return to marinade.
• 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.
• heat olive oil in a large heavy skillet over medium heat. saute onion until soft and translucent. stir in mushrooms and garlic. pour in beef stock. simmer until sauce is reduced by 1/3, about 10 minutes. remove beef from marinade, and stir into skillet. pour in 1 cup , and season with italian seasoning, salt and pepper. simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
• place pasta into a large serving bowl, and top with sauce and grated asiago cheese.

reshmi kebab (silken kebabs)

Ingredients

• Servings: 6
• 6 almonds
• 6 jalapeno peppers, seeded and chopped
• 8 cloves garlic
• 1 inch piece fresh ginger root, peeled
• 1 cup chopped fresh cilantro
• salt to taste
• 1 lemon, juiced
• 1/2 cup heavy cream
• 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 2 tablespoons butter

Recipe

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


• place almonds in a small bowl and cover with water. allow to soak for 15 to 20 minutes; drain. place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. season with salt, and blend in lemon juice. blend in cream.
• transfer mixture to a large, non metallic bowl. place chicken in bowl, and turn to coat. cover, and marinate in refrigerator for 24 hours.
• preheat grill for high heat, and lightly oil grate. remove meat from marinade, and thread skewers.
• brush meat with butter, and arrange skewers on hot grate. slowly cook the chicken until cooked through.

white sloppy joes

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 tablespoons milk
• 4 tablespoons sour cream
• 1 teaspoon liquid smoke flavoring
• salt and pepper to taste
• 6 hamburger buns, split

Recipe

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


• place ground beef in a large skillet over medium-high heat. cook, stirring to crumble, until evenly browned. drain off excess grease. stir in cream of mushroom soup (undiluted), milk and liquid smoke. reduce heat to low, and cook just until hot. stir in sour cream, and season with salt and pepper. remove from heat. serve on hamburger buns.

easy enchiladas

Ingredients

• Servings: 20
• 2 (16 ounce) jars prepared salsa
• 1 pound ground beef
• 1 (15.5 ounce) jar prepared salsa con queso
• 20 (8 inch) flour tortillas
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. set aside.
• cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. sprinkle the shredded cheese on top of the enchiladas.
• bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

Zucchini Soup Iv

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 tablespoon butter
• 1 large tomato, diced
• 1 red onion, chopped
• 1 pound zucchini, thinly sliced
• salt and pepper to taste
• 1 tablespoon hot pepper sauce, or to taste
• 1 cup grated romano cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a large saucepan or stockpot, cook the ground beef in the butter until brown. stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. cover the pot and cook over medium heat until zucchini is tender.
• serve hot with a generous helping of romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.

Lunch Box Hot Hot Dogs

Ingredients

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

Recipe

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


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

el paso pizza

Ingredients

• Servings: 1
• 1 pound ground beef (preferably grass-fed)
• 1 tablespoon ground cumin
• 1 teaspoon ground dried chipotle pepper, or more to taste
• 1 tablespoon ancho chili powder
• 3/4 teaspoon salt
• 1 cup seeded and sliced poblano chiles
• 1/2 cup sliced green onions
• 1 1/2 cups marinara sauce
• 1 large prepared pizza crust
• 4 ounces shredded pepperjack cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• cook ground beef in a large skillet over medium heat until meat is browned and crumbly, about 10 minutes. season meat with cumin, chipotle pepper, ancho chili powder, and salt. stir in poblano pepper slices and green onions; cook until beef juices caramelize beef and peppers.
• hold a paper towel with tongs and use it to wipe the skillet clean of excess grease. tilt the pan to get as much as possible. pour marinara sauce into meat mixture and continue to cook and stir until pepper strips are slightly tender, 2 to 3 more minutes.
• roll pizza crust into a large rectangle on a floured work surface and place a large baking sheet lightly dusted with flour. use tongs to pick out pepper strips from sauce and distribute them evenly the crust; spread rest of meat sauce over crust. spread pepperjack cheese over top.
• place pizza on the bottom of the preheated oven and bake for 6 minutes. move pizza to the middle of the stove; continue baking until pizza crust is browned and cheese is bubbling and melted, 8 to 10 more minutes.
• remove pizza from pan and slide pizza a cooling rack to prevent crust from becoming soggy. cool for about 10 minutes before slicing.

Traditional Christmas Cheese Ball

Ingredients

• Servings: 12
• 1 1/2 (8 ounce) packages cream cheese, softened
• 1 (2.5 ounce) package thinly sliced smoked beef, chopped
• 1 (2.25 ounce) can pimento-stuffed green olives, chopped
• 1 small vidalia or other sweet onion, minced
• 2 dashes worcestershire sauce, or to taste
• 1 cup chopped walnuts

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• mix the cream cheese, beef, olives, onion, and worcestershire sauce together in a bowl until evenly blended. keeping the mixture in the bowl, scrape it into a semi-ball shape. cover, and refrigerate until firm, at least 2 hours.
• place a large sheet of waxed paper on a flat surface. sprinkle with walnuts. roll the cheese ball in the walnuts until completely covered. transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

Shepherd's Pie From Birds Eye®

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) bag birds eye® recipe ready mirepoix
• 1 tablespoon chopped parsley (optional)
• 1/4 teaspoon salt
• 1 (24 ounce) container refrigerated prepared mashed potatoes

Recipe

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


• preheat oven to 400 degrees f.
• brown beef in large nonstick skillet; drain fat.* add tomatoes and recipe ready mirepoix and bring to a boil over high heat. reduce heat to low and simmer 10 minutes. stir in parsley and salt.
• turn mixture into 1-1/2 quart casserole dish. evenly top with mashed potatoes.
• bake 20 minutes or until potatoes are golden and mixture is bubbling.

big cheeseburger pizza

Ingredients

• Servings: 8
• 1/2 pound ground beef
• 1 onion, chopped
• 1 cup thousand island salad dressing, or to taste
• 1 (12 inch) pre-baked pizza crust
• 1/2 teaspoon seasoning salt, or to taste
• 1 cup shredded american cheese
• 2 cups shredded lettuce
• 1 tomato, chopped (optional)
• dill pickle slices (optional)

Recipe

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


• place the ground beef and onion in a skillet over medium-high heat. cook, stirring to crumble, until evenly browned. season with seasoning salt, drain off grease, and set aside.
• preheat the oven to 450 degrees f (230 degrees c). spread salad dressing on the pizza crust. top with a layer of ground beef and onion. sprinkle shredded cheese over the top.
• bake for 8 to 10 minutes in the preheated oven, until cheese is melted. allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired.

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 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.

Asian Beef And Vegetable Stir-fry

Ingredients

• Servings: 4
• 1 pound beef top sirloin steak boneless, cut 1 inch thick
• 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
• 1 clove garlic, minced
• 1/2 cup prepared stir-fry sauce
• 1/8 teaspoon crushed red pepper, or to taste
• 2 cups hot cooked rice
• 2 tablespoons unsalted dry-roasted peanuts (optional)

Recipe

• cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• combine vegetables and 3 tablespoons water in large nonstick skillet. cover and cook over medium-high heat 4 minutes or until crisp-tender. remove and drain.
• heat same pan over medium-high heat until hot. add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. remove. repeat with remaining beef and garlic.
• return all beef and vegetables to pan. add stir-fry sauce and crushed red pepper; heat through. serve over rice. sprinkle with peanuts, if desired.

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.

Shepherd's Pie From Birds Eye®

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) bag birds eye® recipe ready mirepoix
• 1 tablespoon chopped parsley (optional)
• 1/4 teaspoon salt
• 1 (24 ounce) container refrigerated prepared mashed potatoes

Recipe

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


• preheat oven to 400 degrees f.
• brown beef in large nonstick skillet; drain fat.* add tomatoes and recipe ready mirepoix and bring to a boil over high heat. reduce heat to low and simmer 10 minutes. stir in parsley and salt.
• turn mixture into 1-1/2 quart casserole dish. evenly top with mashed potatoes.
• bake 20 minutes or until potatoes are golden and mixture is bubbling.

Pepper-crusted Beef Tenderloin With Chocolate- Sauce

Ingredients

• Servings: 2
• 2 (5 ounce) beef tenderloin filets
• 1 tablespoon olive oil
• coarse sea salt to taste
• 1 tablespoon cracked white peppercorns
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1/4 cup
• 1 tablespoon balsamic vinegar
• 1/4 cup beef stock
• 1 teaspoon minced fresh rosemary
• 1/2 (1 ounce) square bittersweet chocolate, chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. once done, remove the steaks from the skillet and keep warm.
• stir in the minced shallot, and cook for 1 minute. pour in the and balsamic vinegar. simmer until the reduces to the consistency of chocolate syrup, 2 to 3 minutes. add the beef stock and rosemary, and return to a simmer. once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. pour sauce over steaks to serve.

One-pan Taco Dinner

Ingredients

• Servings: 4
• nonstick cooking spray
• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 2 cups water
• 2 cups minute® white rice, uncooked
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce
• 1 large tomato, chopped

Recipe

Preparation Time: 5 mins Ready Time: 15 mins


• spray large nonstick skillet with nonstick cooking spray. add meat and brown over medium-high heat; drain off excess fat.
• add seasoning mix and water; stir. bring to boil.
• stir in rice. sprinkle with cheese; cover. reduce heat to low; simmer 5 minutes. top with lettuce and tomato just before serving.

chicken from birds eye®

Ingredients

• Servings: 4
• 2 tablespoons butter or margarine, divided
• 1 pound boneless, skinless chicken breasts, pounded thin
• 1 (12 ounce) bag birds eye® recipe ready blend
• 2 tablespoons all-purpose flour
• 1 cup
• 1/4 cup beef broth
• 1/2 teaspoon dried thyme (optional)

Recipe

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


• melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. remove chicken; set aside.
• in same skillet add recipe ready blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. sprinkle with flour and cook, stirring constantly, 1 minute. stir in and broth; bring to a boil.
• reduce heat to low and add back chicken. simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* season, with salt and black pepper.

miles of mozzarella baked mostaccioli

Ingredients

• Servings: 10
• 2 teaspoons olive oil, divided
• 1/2 cup finely chopped onion, divided
• 3 cloves garlic, minced, divided
• 2 cups beef broth
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons white sugar
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground marjoram
• 1 pound ground beef
• 1/2 cup diced green bell pepper
• 2 cups water
• 1 (16 ounce) package mostaccioli pasta
• 1 cup shredded mozzarella cheese
• 1 (8 ounce) package fresh mozzarella cheese, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
• heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease.
• stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes.

kendra's maid-rite sandwiches

Ingredients

• Servings: 16
• 2 pounds ground beef
• 1 chopped onion
• 3/4 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 1 tablespoon worcestershire sauce
• 2 teaspoons prepared yellow mustard
• 1/2 teaspoon salt
• 16 hamburger buns, warmed

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 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 ketchup, brown sugar, vinegar, worcestershire sauce, mustard, and salt. bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. serve on warmed buns.

Mostaccioli Mosta

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 (15 ounce) can tomato sauce
• 1 cup black olives, pitted and sliced
• 1/4 cup grated parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 (16 ounce) package mostaccioli pasta
• 2 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

Recipe

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


• in large skillet, cook beef over medium heat until done. drain. add tomato sauce, olives, parmesan cheese, seasoned salt, garlic powder, and oregano. simmer 15 minutes.
• cook pasta in a large pot of boiling water until done. drain.
• please mostaccioli in a shallow, 3 quart baking dish. toss with butter or margarine. pour meat sauce over, and top with shredded mozzarella.
• broil for 2 to 3 minutes, or until cheese melts.

flavorful beef stir-fry

Ingredients

• Servings: 4
• 2 cups brown rice
• 4 cups water
• 2 tablespoons cornstarch
• 2 teaspoons white sugar
• 6 tablespoons soy sauce
• 1/4 cup white
• 1 tablespoon minced fresh ginger
• 1 pound boneless beef round steak, cut into thin strips
• 1 tablespoon vegetable oil
• 3 cups broccoli florets
• 2 carrots, thinly sliced
• 1 (6 ounce) package frozen pea pods, thawed
• 2 tablespoons chopped onion
• 1 (8 ounce) can sliced water chestnuts, undrained
• 1 cup chinese cabbage
• 2 large heads bok choy, chopped
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• bring brown rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• combine cornstarch, sugar, soy sauce, and in a small bowl until smooth. stir in ginger; toss beef in sauce to coat.
• heat 1 tablespoon oil in a large skillet over medium-high heat. cook and stir broccoli, carrots, pea pods, and onion for 1 minute. stir in water chestnuts, chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. remove from skillet and keep warm.
• in same skillet, heat 1 tablespoon oil over medium-high heat. cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. return vegetables to skillet; cook and stir until heated through, about 3 minutes. serve over rice.

summer feta burger with gourmet cheese spread

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, softened
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh dill
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 red onion, minced
• 1 3/4 pounds ground beef
• 1/4 pound ground lamb sausage
• 1 1/2 cups crumbled feta
• 1/4 cup red
• 1 egg
• 1 teaspoon salt
• 1 teaspoon fresh-ground black pepper
• 1 large heirloom tomato, sliced
• 1 medium red onion, sliced
• 8 leaves green leaf lettuce leaves
• 8 kaiser rolls, split

Recipe

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


• in a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. cover and set aside.
• heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. remove from heat and allow to cool.
• preheat an outdoor grill for high heat and lightly oil grate.
• while the grill is heating, gently mix together the cooked garlic and onion, ground beef, lamb sausage, feta cheese, red , egg, salt, and pepper in a large bowl. do not over work the meat mixture. divide into 8 equal parts and form into patties.
• grill patties on preheated grill for 5 to 10 minutes per side, until well done. toast the split buns on the grill for 1 to 2 minutes. assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. add the roll tops and serve.

slow cooker beef and mushrooms

Ingredients

• Servings: 6
• 1 1/2 pounds cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, undrained
• 1 (1 ounce) package dry onion soup mix
• 1/4 cup red (optional)
• 1 pinch black pepper to taste
• 1 cup uncooked white rice
• 2 cups water

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. pour in red , if desired. season with pepper.
• cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
• in the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Tater Tot Taco Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen bite-size potato nuggets (such as tater tots®)
• 1 pound ground beef
• 1 (1 ounce) packet taco seasoning
• 1 cup water
• 1 (15 ounce) jar nacho cheese dip
• 1 (10 ounce) can canned diced tomatoes and green chiles, drained
• 1/4 cup sliced black olives
• 1/2 cup shredded cheddar cheese
• 2 tablespoons taco sauce
• 1/2 cup shredded cheddar cheese
• 1 (10 ounce) bag shredded lettuce
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potato nuggets in the bottom of a glass baking dish. bake in the preheated oven until cooked through and crisp, about 20 minutes.
• cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. drain off fat and discard. stir in taco seasoning and water. reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
• spoon cooked beef mixture over the potato nuggets. pour nacho cheese dip evenly over the beef. top with canned tomatoes, olives, 1/2 cup shredded cheddar cheese, and taco sauce. bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. remove from oven and top with 1/2 cup shredded cheddar cheese. serve atop shredded lettuce and garnished with sour cream.

Bill's Beefuna Burgers

Ingredients

• Servings: 6
• 1 1/2 pounds ground round
• 1 (6 ounce) can tuna packed in oil, drained
• 1 large sweet onion, finely chopped
• 3 tablespoons sweet pickle relish
• seasoning salt and pepper to taste
• 6 hamburger buns, split

Recipe

Preparation Time: 1 min Cook Time: 15 mins Ready Time: 16 mins


• preheat an outdoor grill for medium-high heat. when grill is hot, lightly oil the grate.
• in a large bowl, mix together the ground beef, tuna, onion, and relish. season with seasoning salt and pepper to your liking. form the meat mixture into 6 patties.
• place patties on the hot grill, and cook for 6 to 9 minutes on each side, or until cooked through. serve on buns with the usual toppings.

Swiss Steak Stew

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 pounds boneless round steak, cut into bite size pieces
• 1 (14.5 ounce) can italian-style diced tomatoes
• 3/4 cup water
• 3 cups peeled and quartered new red potatoes
• 1 onion, diced
• 1 cup sweet corn

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 20 mins

Ready Time: 8 hrs 35 mins


• in medium bowl combine flour and salt mix well. add beef and coat well.
• coat a nonstick skillet with cooking spray and heat over medium heat. add beef and cook until browned.
• in a slow cooker layer potatoes, beef and onion. stir tomatoes with juice, water and any remaining flour mixture together. pour over top. cover and cook on low setting for 7 to 8 hours or until beef is tender. add corn, cover and cook an additional 25 minutes.

Fried Bologna Casserole

Ingredients

• Servings: 1
• 8 slices bologna
• 3 tablespoons butter
• 1 onion, chopped
• 4 cups warm mashed potatoes
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2 quart baking dish.
• heat a skillet over medium-high heat. fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. drain on a paper towel-lined plate. wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir the onions into the warm mashed potatoes.
• spread half of the mashed potatoes into the prepared baking dish. layer with half of the fried bologna, and sprinkle with half of the cheese. repeat with the remaining ingredients.
• bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Creamed Beef

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 (15 ounce) can peas, drained
• salt and pepper to taste

Recipe

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


• place the ground beef and onion in a large skillet over medium high heat. saute for 5 to 10 minutes, or until beef is browned and onion is translucent; set aside.
• melt the butter or margarine in a medium saucepan over medium heat. remove from heat and add the flour, mixing thoroughly.
• add the milk slowly, stirring constantly, and return to the heat. keep stirring until thickened to desired consistency.
• add the reserved beef mixture, the peas, and season with salt and pepper to taste.

slow-cooker lasagna

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (24 ounce) jar spaghetti sauce
• 1 cup water
• 1 (15 ounce) container polly-o original ricotta cheese
• 1 (7 ounce) package kraft 2% milk shredded mozzarella cheese, divided
• 1/4 cup kraft grated parmesan cheese, divided
• 1 egg
• 2 tablespoons chopped fresh parsley
• 6 lasagna noodles, uncooked

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• brown meat in large skillet; drain. stir in spaghetti sauce and water. mix ricotta, 1-1/2 cups mozzarella, 2 tbsp. parmesan, egg and parsley.
• spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. cover with 2 cups meat sauce. top with remaining noodles (broken to fit), cheese mixture and meat sauce. cover with lid.
• cook on low 4 to 6 hours or until liquid is absorbed. sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Fajita Marinade Iii

Ingredients

• Servings: 3
• 1 1/2 cups vegetable oil
• 1 cup lemon juice
• 1 tablespoon chopped green onion
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 tablespoon dried oregano
• 1 clove garlic, minced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. place beef or chicken in the marinade. cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

curried lamb

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, or as needed
• 2 pounds cubed lamb stew meat
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 2 cups beef stock
• salt to taste
• 1/4 cup plain yogurt
• 1 teaspoon lemon juice

Recipe

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

Ready Time: 2 hrs 5 mins


• heat 2 tablespoons of vegetable oil in a dutch oven over medium-high heat. cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. set aside. heat the remaining 2 tablespoons of vegetable oil in the dutch oven over medium heat. stir in the onions; cook until tender and golden brown, about 10 minutes. add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• return the lamb to the dutch oven; pour in the beef stock and season with salt to taste. bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. stir in the yogurt and lemon juice before serving.

Easy Beef Stew For The Slow Cooker

Ingredients

• Servings: 6
• 1 pound cubed beef stew meat
• 2 cups water
• 1 (.75 ounce) packet dry brown gravy mix
• 1 (1.5 ounce) package dry beef stew seasoning mix
• 1 tablespoon worcestershire sauce
• 1 (14.5 ounce) can stewed tomatoes, chopped
• 1/2 (16 ounce) package baby carrots, or to taste
• 3 potatoes, cut into chunks
• 1 stalk celery, cut into chunks, or to taste
• 1/4 onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• put beef in a slow cooker.
• whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add worcestershire sauce and pour over the beef. add tomatoes, carrots, potatoes, celery, and onion.
• cook on high for 6 hours.

grandma's ground beef casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 2 (15 ounce) cans tomato sauce
• 1 (8 ounce) package egg noodles
• 1 cup sour cream
• 1 (3 ounce) package cream cheese
• 1 large white onion, diced
• 1/2 cup shredded sharp cheddar cheese, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• 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. mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. remove from heat, cover skillet, and cool to room temperature.
• 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 and cool slightly.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch casserole dish.
• mix sour cream, cream cheese, and onion in a bowl.
• scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. spoon half the ground beef mixture atop sour cream layer. repeat layering with remaining ingredients. top casserole with cheddar cheese.
• bake in the preheated oven until cheddar cheese has browned, 25 to 30 minutes.

the mushroom steak stuff

Ingredients

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

Recipe

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


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

Skillet Spaghetti Supper

Ingredients

• Servings: 6
• 1 cup diced onion
• 1 teaspoon minced garlic
• 1 pound lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 1 pound uncooked linguine
• 2 cups shredded mozzarella cheese

Recipe

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


• in a large skillet over medium heat, saute onion and garlic in a small amount of oil. stir in ground beef, tomatoes, parsley and oregano, pasta and one cup of the mozzarella, simmering mixture. cover with the rest of the cheese and simmer for 40 more minutes or until top is slightly crispy.

The Supreme Shepherd's Pie

Ingredients

• Servings: 1
• 1 pound leftover roast beef, cubed
• 2 onions, thinly sliced
• 1/2 cup homemade beef gravy
• 4 cups mashed cooked potatoes

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place roast beef in an even layer in bottom of a 2 quart casserole dish. cover with sliced onions, then gravy. spread mashed potatoes over top.
• bake in preheated oven for 1 hour, until potatoes are browned.

tamale pie ii

Ingredients

• Servings: 1
• 1 cup white cornmeal
• 4 cups water
• 1/2 teaspoon salt
• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1 (15 ounce) can whole kernel corn, undrained
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1/2 cup tomato sauce
• 1 cup shredded cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
• in a saucepan, bring water to boil and add the 1/2 teaspoon salt. slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
• pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. using the spoon, bring it up the sides as far as it will reach. if mush is too thick to spread, add a little boiling water.
• in a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. add onion and green pepper and cook 5 minutes longer.
• add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
• spoon remaining cornmeal mush over top. again, it should be thin enough to spread, but certainly not watery.
• top with grated cheese and bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until cheese is melted and browned.

Beef Pepper Steak

Ingredients

• Servings: 2
• 12 black peppercorns, coarsely ground
• 2 tablespoons tamari
• 1 clove garlic, minced
• 1 pinch white sugar
• 1 pinch salt
• 10 ounces beef filet
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• in a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. add the beef filet and coat well on all sides. cover and marinate in the refrigerator for 1 hour.
• melt butter in a medium saucepan over medium high heat. place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees f (65 degrees c).

Chef John's Corned Beef And Cabbage

Ingredients

• Servings: 8
• 1 (4 pound) corned beef brisket with spice packet
• 3 quarts water
• 1 onion, quartered
• 3 carrots, cut into large chunks
• 3 stalks celery, cut into 2-inch pieces
• 1 teaspoon salt
• 2 pounds red potatoes, halved
• 1 small head cabbage, cut into eighths

Recipe

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

Ready Time: 4 hrs 15 mins


• combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
• cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
• place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
• remove meat to a cutting board and let rest 10 to 15 minutes. cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Cindy's Beef Tips

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound cubed beef stew meat
• 1/4 cup canola oil, divided
• 1 large onion, coarsely chopped
• 3 cups beef broth
• 1 (10.75 ounce) can fat free condensed cream of mushroom soup
• 1 (10.75 ounce) can skim milk
• 1 (8 ounce) can sliced mushrooms, drained
• 2 tablespoons cornstarch (optional)
• 1 tablespoon water (optional)

Recipe

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

Ready Time: 3 hrs 30 mins


• in a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. stir the flour and seasonings together, and add the beef stew meat. seal the bag and shake several times to coat the beef cubes with seasoned flour. brush off excess flour.
• heat half of the canola oil in a large skillet over medium-high heat. fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
• whisk together beef broth, mushroom soup, and skim milk until smooth. return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. turn heat to low, and simmer until the meat is very tender, about 3 hours. for a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. simmer about 2 minutes to thicken.

malaysian beef rendang

Ingredients

• Servings: 6
• 3/8 pound shallots
• 3 cloves garlic
• 15 dried red chile peppers
• 5 slices fresh ginger root
• 5 lemon grass, chopped
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 1 pinch grated nutmeg
• 1 tablespoon vegetable oil
• 1 1/4 pounds beef stew meat, cut into 1 inch cubes
• 1 1/2 tablespoons white sugar
• 2 cups shredded coconut
• 5 whole cloves
• 1 cinnamon stick
• 1 2/3 cups coconut milk
• 7/8 cup water
• salt to taste

Recipe

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

Ready Time: 2 hrs


• heat the coconut in a dry wok, stirring continuously until golden brown. set aside to cool.
• using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• grind the coriander, fennel, cumin and nutmeg.
• using the wok, fry the shallot paste in a little oil for a few minutes. add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). season with salt to taste.

quick and easy sicilian meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 1/2 cup dry bread crumbs
• 1 (1 ounce) package dry onion soup mix
• 1/4 cup barbecue sauce
• 1 clove garlic, minced
• 1 egg
• 1 tablespoon all-purpose flour
• ground black pepper to taste
• 8 thin slices deli ham, or as needed
• 1 cup shredded swiss cheese, or as needed
• 1/4 cup ketchup
• 1 teaspoon mustard
• 1 tablespoon brown sugar
• 1 dash soy sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lay a 24-inch long sheet of parchment paper down on a work surface.
• mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. sprinkle swiss cheese over the ham. carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. seal the edges and ends well. place the meat roll into a 9x13-inch baking dish.
• bake in the preheated oven for 45 minutes.
• while the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. remove the roll from the oven, and spread the ketchup mixture over the roll. return to the oven for 15 more minutes.

chicken fried venison steaks

Ingredients

• Servings: 4
• 1 egg
• 1 cup whole milk
• 2 tablespoons hot pepper sauce
• 2 pounds 1/2 inch thick venison steaks
• 1/2 cup cornmeal
• 1/2 cup seasoned bread crumbs
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 cup vegetable oil for frying
• 1 onion, sliced
• 1 cup whole milk

Recipe

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


• beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
• remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. reserve the remaining bread crumb mixture.
• heat the oil in a large skillet over medium heat. place as many breaded venison steaks into the pan as will fit without overlapping. cook until the venison is golden brown on both sides, about 3 minutes per side. remove to drain on a paper towel lined plate and keep warm. repeat with remaining venison.
• once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. pour off and discard the oil, remove the onions to a plate and set aside. stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. pour the gravy over the venison steaks and top with the caramelized onions to serve.

beef lo mein

Ingredients

• Servings: 4
• 1 (8 ounce) package spaghetti
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 cups mixed vegetables
• 1 pound flank steak, thinly sliced
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon asian chile paste with garlic

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. drizzle sesame oil over the spaghetti; toss to coat. place a plate atop the bowl to keep the noodles warm.
• heat peanut oil in a wok or large skillet over medium-high heat. cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

plantation

Ingredients

• Servings: 8
• 1 (10 ounce) package egg noodles
• 2 pounds ground beef
• 1 pinch onion powder to taste
• 1 pinch garlic powder to taste
• 1 pinch salt and pepper to taste
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) can whole kernel corn, drained
• 1 (5 ounce) can evaporated milk
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add noodles, and cook until tender, about 7 minutes. drain.
• meanwhile, crumble the ground beef into a large skillet over medium-high heat. season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned. drain off grease.
• stir the cream cheese and cream of mushroom soup into the ground beef until well blended. mix in the drained noodles and corn. stir in evaporated milk to reach your desired consistency. top with mozzarella cheese, and serve.

rita's pasta and meat sauce

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2/3 cup diced carrots
• 2/3 cup chopped green bell pepper
• 2 tomatoes, diced
• 1 (14.5 ounce) can stewed tomatoes, with juice
• 1 tablespoon onion powder
• 1 tablespoon dried parsley
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 3/4 cup tomato sauce
• 1 1/2 tablespoons white sugar
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1/4 cup crumbled gorgonzola cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a large skillet over medium heat, combine ground beef, onion and garlic. cook until meat is evenly brown. drain excess fat. stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. season with onion powder, parsley, cayenne pepper, salt and pepper. cover, and simmer 15 minutes. stir in tomato sauce and sugar. simmer 15 minutes more.
• 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. toss pasta with meat sauce until evenly coated, and serve with crumbled gorgonzola.

best barbecued beef

Ingredients

• Servings: 8
• 4 pounds top round roast
• 1/4 cup lard
• 1/2 teaspoon crushed red pepper flakes
• 8 tablespoons unsalted butter
• 1/2 cup vinegar
• 1 tablespoon fresh chopped tarragon
• 1 1/2 cups red
• 1/3 cup onion, shredded
• 2 tablespoons worcestershire sauce
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• rub the beef with half the lard and all the red chile. place meat in a large bowl.
• in a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. when melted, remove from heat. add vinegar, tarragon, , onion, worcestershire sauce, and minced garlic. pour over meat. refrigerate, uncovered, for up to 2 days; turn the meat frequently.
• preheat broiler.
• transfer meat to a broiler pan. position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. turn the meat over. baste it with the marinade, rubbing the fat from the marinade over the surface. broil another 15 minutes. turn, baste, and broil for another 15 minutes. remove from the oven, and let the meat stand 15 minutes before serving.

No Peek Irish Beef Stew

Ingredients

• Servings: 12
• 2 pounds cubed stew meat
• 6 carrots, chopped
• 2 onions, chopped
• 2 cups cubed potatoes
• 1 tablespoon brown sugar
• 3 tablespoons tapioca flour
• 1 cup tomato-vegetable juice cocktail

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 250 degrees f (120 degrees c).
• in a roasting pan, combine the meat, carrots, onions and potatoes. in a separate bowl, combine the sugar, tapioca flour and juice cocktail and mix well. pour this mixture over the meat and vegetables and cover tightly with foil.
• bake in the preheated oven for 5 hours.

Slow Cooker Beef Stew

Ingredients

• Servings: 4
• 2 pounds beef stew meat, diced into 1 inch pieces
• 1 tablespoon worcestershire sauce
• 1 teaspoon no salt herb seasoning
• 5 potatoes
• 4 carrots
• 1 yellow onion
• 3/4 cup tomato juice
• 1 (14.5 ounce) can stewed tomatoes
• 2 fresh jalapeno peppers, sliced into rings

Recipe

Preparation Time: 20 mins Ready Time: 9 hrs 20 mins


• the night before, cut up potatoes and carrots and slice onions. put all the vegetables in a plastic container filled with water overnight.
• also the night before, marinate the stew meat with worcestershire sauce and herb seasoning in a plastic storage bag. place in the refrigerator.
• in the morning, put the raw beef in the bottom of your slow cooker. drain the vegetables, and pour in on top of the beef. pour in the stewed tomatoes and tomato juice. if you like your stew a little spicy, add a chopped jalapeno pepper or two.
• turn the slow cooker on high for 1 hour. then, set your slow cooker to low for 6-8 hours. the beef will cook completely, and will be very tender.

Souper Skillet Pasta

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole peeled tomatoes, undrained and chopped
• 2 cups water
• 2 cups macaroni
• 1/3 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

Recipe

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


• in a skillet over medium heat, brown the ground beef until no pink shows; drain.
• stir in onion soup mix, oregano, tomatoes and water. bring to boil; stir in macaroni. simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. sprinkle in parmesan cheese and top with mozzarella cheese.

southwestern macaroni and cheese with adobo meatballs

Ingredients

• Servings: 8
• 1 (8 ounce) package elbow macaroni
• 3/4 pound lean ground beef
• 3 tablespoons adobo seasoning
• 2 teaspoons powdered jalapeno pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1/4 cup cream
• 1 cup light sour cream
• 4 cups shredded cheddar cheese
• 2 cups fat-free cottage cheese
• 1/2 cup crumbled cotija cheese
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro
• salt and white pepper to taste
• 1 cup canned diced green chiles

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c). bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• in a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. roll into small, 1 inch meatballs. heat olive oil in a large skillet over medium-high heat. add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. the meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
• while the meatballs are cooking, melt the butter in a large saucepan over medium heat. gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. stir in the cream, sour cream, cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. bring to a simmer, stirring constantly until the cheese has melted. season to taste with salt and white pepper.
• stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. slice the meatballs in half, and place the pasta cut-side down.
• bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.

Campbell's Kitchen Beef Stroganoff

Ingredients

• Servings: 4
• 1 pound boneless beef sirloin steak or beef top round steak
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup
• 1/2 teaspoon paprika
• 1/2 cup sour cream or yogurt
• 4 cups hot cooked medium egg noodles
• chopped fresh parsley

Recipe

Cook Time: 25 mins Ready Time: 25 mins


• slice beef into very thin strips.
• heat half the oil in skillet over medium-high heat. cook beef until browned, stirring often. set beef aside.
• add remaining oil. add onion and cook over medium heat until tender. pour off fat.
• add soup and paprika. heat to a boil. stir in sour cream and return beef to skillet. heat through. serve over noodles. sprinkle with parsley.

critter fritter casserole

Ingredients

• Servings: 6
• 2 pounds ground beef
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 cup canned jalapeno slices, drained and chopped
• 1 (8.5 ounce) package corn muffin and bread mix
• 2 tablespoons unsalted butter, melted
• 3/4 cup milk
• 1 egg
• 2 cups shredded extra-sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat. add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. remove meat with a slotted spoon and set aside. drain off most of the fat, leaving enough to coat the bottom of the pan. add onions to the fat in the pan; cook and stir until tender, about 5 minutes. return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. mix in jalapeno slices and cook until heated through. transfer this mixture to an 8 inch square baking dish.
• meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. this can be done while the meat is cooking. spoon over the top of the meat mixture in the baking dish, then top with shredded cheese.
• bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. cool slightly, then cut into squares to serve.

Beef Stroganoff With White

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 (8 ounce) package sliced mushrooms
• 1 large onion, diced
• 4 cloves garlic, diced
• salt and ground black pepper to taste
• 1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
• 1 cup white
• 2 cups beef bouillon
• 1 teaspoon crumbled dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• melt the butter in a large saucepan over medium-high heat. cook and stir the mushrooms, onion and garlic in the butter until tender. reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. return the butter mixture to medium-high heat.
• whisk together the flour and half-and-half until smooth; set aside.
• season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. stir the , beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. add the mushroom mixture and stir.