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Thursday, March 31, 2016

Hot Dog Sausages

Ingredients

  • Servings: 4
  • 1 1/4 pounds lean ground beef
  • 1/4 pound ground lamb
  • 4 teaspoons kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon granulated onion powder
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika
  • 1/3 cup ice water
  • 4 hot dog buns, split and toasted

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins

  • place ground beef, ground lamb, salt, paprika, black pepper, granulated onion, granulated garlic, smoked paprika, and ice water in a bowl. mix together with fingers until well blended and mixture is dense and solid, about 4 minutes. it's okay to overmix. wrap dough in plastic; refrigerate at least 2 hours or overnight.
  • place a sheet of plastic wrap on a work surface. have a bowl of ice water nearby to keep your hands wet and cold. place 1/4 of the mixture on the plastic wrap. roughly shape meat into a thick roll and wrap with the plastic. shape into a thinner roll about as long as a hot dog bun. you can unroll the plastic and "fine tune" the sausage shape after wetting your hands in ice water. rewrap in plastic and place on a dish; repeat for the remaining sausages. refrigerate until ready to cook.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • carefully place sausages on grill and let them cook undisturbed for about 2 minutes to seal the bottom edge. gently turn completely over to brown the opposite side; cook until brown, about 2 minutes. brown all surfaces, turning carefully to avoid breaking the sausages, about 5 minutes more. remove sausages from grill and serve on toasted hot dog buns.

Brisket With Bbq Sauce

Ingredients

  • Servings: 8
  • 4 pounds lean beef brisket
  • 2 tablespoons liquid smoke flavoring
  • 1 tablespoon onion salt
  • 1 tablespoon garlic salt
  • 1 1/2 tablespoons brown sugar
  • 1 cup ketchup
  • 3 tablespoons butter
  • 1/4 cup water
  • 1/2 teaspoon celery salt
  • 1 tablespoon liquid smoke flavoring
  • 2 tablespoons worcestershire sauce
  • 1 1/2 teaspoons mustard powder
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 14 hrs 10 mins

  • pour liquid smoke over brisket. rub with onion salt and garlic salt. roll brisket in foil and refrigerate overnight.
  • preheat oven to 300 degrees f (150 degrees c). place brisket in a large roasting pan. cover and bake for 5 to 6 hours. remove from oven, cool, and then slice. put slices back into pan.
  • in a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, worcestershire sauce, mustard, salt and pepper. stir, and cook until boiling.
  • pour sauce over meat slices in pan. cover and bake for 1 more hour.

alison's slow cooker vegetable beef soup

Ingredients

  • Servings: 10
  • 1 1/2 pounds cubed beef stew meat
  • 2 cups water
  • 1 small onion, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) package frozen mixed vegetables
  • 2 potatoes, peeled and cubed
  • 10 cubes beef bouillon, crumbled
  • 2 teaspoons ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon dried basil

Recipe

    Preparation Time: 10 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 10 mins

  • place beef in a slow cooker. pour in water. stir in onion, tomatoes, mixed vegetables and potatoes. season with bouillon, pepper, salt and basil. cook on low 8 hours.

Creamed Chipped Beef On Toast

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups warm milk
  • 1 (8 ounce) jar dried beef
  • 1 pinch cayenne pepper

Recipe

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

  • in a medium saucepan over low heat, melt butter. whisk in flour all at once to form a roux. whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Reuben Sandwich Ii

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 8 slices rye bread
  • 8 slices deli sliced corned beef
  • 8 slices swiss cheese
  • 1 cup sauerkraut, drained
  • 1/2 cup thousand island dressing

Recipe

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

  • preheat a large skillet or griddle on medium heat.
  • lightly butter one side of bread slices. spread non-buttered sides with thousand island dressing. on 4 bread slices, layer 1 slice swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of swiss cheese. top with remaining bread slices, buttered sides out.
  • grill sandwiches until both sides are golden brown, about 15 minutes per side. serve hot.

Gaucho Style Crispy Sirloin

Ingredients

  • Servings: 4
  • 4 (6 ounce) beef sirloin steaks, thick cut
  • 1 1/2 tablespoons better than bouillon® roasted beef base
  • 1/4 cup olive oil
  • 1 1/2 teaspoons chopped fresh garlic
  • 1 teaspoon ground black pepper

Recipe

    Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins

  • preheat grill to 400 degrees f.
  • in a bowl, whisk beef base, olive oil, garlic and black pepper.
  • add steaks to mixture and coat. marinate in refrigerator for 30 minutes or up to 6 hours.
  • when ready to cook, place steaks directly on grill and allow grill to flame-up while turning to char outer surface.
  • cook to desired temperature (approximately 5 to 6 minutes).

spaghetti sandwiches

Ingredients

  • Servings: 4
  • 1 1/2 pounds ground beef
  • 8 ounces spaghetti
  • 2 (16 ounce) jars spaghetti sauce, or as needed
  • 8 slices prepared garlic bread
  • 1 cup chopped tomatoes
  • 1 pinch dried oregano, or to taste

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • 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.
  • bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain.
  • heat spaghetti sauce in a saucepan over medium heat; stir in ground beef and cook until sauce reaches a low simmer, about 5 minutes.
  • place garlic bread on a baking sheet and cook in the preheated oven until golden brown, 15 to 25 minutes.
  • spread spaghetti sauce the plain side of each piece of garlic bread; top with tomatoes and oregano. mix remaining sauce with spaghetti and scoop spaghetti 1/2 of the bread slices. place the bread slices without spaghetti on top of spaghetti layer, forming a sandwich. pour any remaining sauce over sandwiches.

cube steak parmesan

Ingredients

  • Servings: 4
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 2 tablespoons water
  • 1/3 cup crushed saltine crackers
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon dried basil
  • 3 tablespoons vegetable oil
  • 4 (4 ounce) beef cube steaks
  • 1 1/4 cups canned tomato sauce
  • 2 1/4 teaspoons white sugar
  • 1/2 teaspoon dried oregano, divided
  • 1/4 teaspoon garlic powder
  • 4 slices mozzarella cheese
  • 1/3 cup grated parmesan cheese

Recipe

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

  • preheat the oven to 350 degrees f (175 degrees c). in a shallow dish, stir together the flour, salt and pepper. in a separate bowl, whisk together the eggs and water with a fork. in a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of parmesan cheese and basil.
  • heat the oil in a large skillet over medium heat. dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. place them in the skillet, and fry just until browned on each side. arrange steaks in a single layer in a greased casserole dish.
  • bake for 25 minutes in the preheated oven. meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. spoon over steaks when the 25 minutes are up. top each steak with mozzarella cheese and remaining parmesan cheese; sprinkle remaining oregano over the top. bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Wednesday, March 30, 2016

Husband's Delight

Ingredients

  • Servings: 6
  • 10 ounces egg noodles
  • 1 1/2 pounds ground beef
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/2 cups sour cream
  • 3 ounces cream cheese
  • 1/2 onion, chopped
  • 1 cup shredded cheddar cheese

Recipe

    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. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a large skillet over medium heat, brown the ground beef. add the tomatoes with juice, salt and sugar and simmer for 15 minutes.
  • in a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. in a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. top with the remaining noodles and sprinkle with the cheese.
  • bake at 350 degrees f (175 degrees c) for 25 minutes.

chef john's stuffed peppers

Ingredients

  • Servings: 8
  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound lean ground beef
  • 1/4 pound hot italian lamb sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • 1/4 cup chopped fresh italian parsley
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch ground cayenne pepper
  • 4 large green bell pepper, halved and seeded
  • 1 cup finely grated parmigiano-reggiano cheese

Recipe

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

    Ready Time: 1 hr 50 mins

  • preheat the oven to 375 degrees f (190 degrees c).
  • bring 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. set the cooked rice aside.
  • cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. transfer half of cooked onion to a large bowl and set aside.
  • stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • pour tomato sauce mixture into a 9x13-inch baking dish and set aside.
  • combine ground beef, italian sausage, diced tomatoes, italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. stir in cooked rice and parmigiano reggiano. stuff green bell peppers with beef and sausage mixture.
  • place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining parmigiano-reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

kelsey's favorite stuffed green peppers

Ingredients

  • Servings: 6
  • 2 cups water
  • 1 cup uncooked white rice
  • 3 large green bell peppers, halved and seeded
  • 1 1/2 pounds lean ground beef
  • 1 onion, diced
  • garlic powder to taste
  • salt to taste
  • ground black pepper to taste
  • 1 (15 ounce) can tomato sauce
  • 2 cups finely shredded mozzarella cheese

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins

  • in a medium saucepan, bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • place green bell peppers in a medium saucepan with enough water to cover. bring to a boil and cook for 10 minutes. remove peppers from the water and set aside in a 9x13 inch baking dish.
  • in a large saucepan over medium heat, brown the ground beef; drain. return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. pour in tomato sauce and mix thoroughly. let simmer for about 10 minutes. remove from heat.
  • spoon the meat mixture each half of the green peppers. bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
  • sprinkle mozzarella cheese over the top of each stuffed pepper. return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

argentinian beef empanadas

Ingredients

  • Servings: 16
  • 1/2 pound ground beef
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 1 green onion, chopped
  • 2 hard-boiled eggs, chopped
  • 14 pitted green olives, such as manzanilla, finely chopped
  • 3 tablespoons raisins
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
  • 1 raw egg, lightly beaten

Recipe

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

  • set racks in upper and lower thirds of oven, and preheat to 450 degrees f. line 2 large baking sheets with parchment paper.
  • cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
  • unfold 1 pastry sheet, keeping remaining chilled, a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. cut 4 (5 1/2-inch) rounds from pastry. brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. spoon about 3 tablespoons of filling half of round. fold other half over filling and press edges together firmly. crimp edges with a fork and transfer to one of prepared baking sheets. repeat with 3 remaining rounds. form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
  • brush tops of empanadas with beaten egg. bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

grilled teriyaki sirloin steak kabobs

Ingredients

  • Servings: 6
  • marinade:
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 6 cloves garlic, minced
  • 2 teaspoons ground ginger
  • kabobs:
  • 1 1/2 pounds beef sirloin, cubed
  • 1 onion, thickly sliced, or more to taste
  • 1 (10 ounce) basket cherry tomatoes
  • 1 (8 ounce) package fresh white mushrooms
  • 1 green bell pepper, thickly sliced, or more to taste
  • skewers

Recipe

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

  • whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate. remove sirloin cubes from marinade, discarding marinade.
  • thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper skewers.
  • cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

Tuesday, March 29, 2016

easy slow cooker meatballs

Ingredients

  • Servings: 16
  • 1 1/2 pounds ground beef
  • 1 1/4 cups italian seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 egg, beaten
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (16 ounce) can crushed tomatoes
  • 1 (14.25 ounce) can tomato puree

Recipe

    Preparation Time: 20 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 20 mins

  • in a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. shape the mixture into 16 meatballs.
  • in a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. place the meatballs into the sauce mixture. cook on low for 6 to 8 hours.

dani's butt kickin' mix

Ingredients

  • Servings: 8
  • 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
  • 1 (8 ounce) bottle clam juice
  • 6 tablespoons low-salt worcestershire sauce
  • 6 tablespoons prepared horseradish
  • 2 tablespoons hot pepper sauce (such as tabasco®)
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon concentrated beef base (paste)
  • 1 tablespoon celery salt
  • 1 teaspoon ground black pepper

Recipe

    Preparation Time: 10 mins Ready Time: 8 hrs 10 mins

  • mix vegetable juice cocktail, clam juice, worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. allow to chill for at least 8 hours.

Beef Pot Roast

Ingredients

  • Servings: 8
  • 2 teaspoons olive oil
  • 4 pounds boneless chuck roast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 20 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • heat a heavy dutch oven on top of the stove over medium high heat. add oil, and sear meat in the center of the pan for 4 minutes. turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. remove meat from pan. arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. return meat to pan, place remaining bay leaf on top of meat, and cover.
  • cook in the oven for 30 minutes at 325 degrees f (165 degrees c). reduce the heat to 300 degrees f (150 degrees c), and cook for 1 1/2 hours. remove roast to a platter to rest for 10 to 15 minutes. slice, and top with onions and gravy.

Slow Cooker Roast Beef

Ingredients

  • Servings: 6
  • 3 pounds beef chuck roast
  • 1/3 cup soy sauce
  • 1 (1 ounce) package dry onion soup mix
  • 2 teaspoons freshly ground black pepper

Recipe

    Preparation Time: 5 mins Cook Time: 22 hrs

    Ready Time: 22 hrs 30 mins

  • pour the soy sauce and dry onion soup mix into the slow cooker. mix well. place chuck roast into slow cooker. add water until the top 1/2 inch of the roast is not covered. add the fresh ground pepper over the top.
  • cover and cook on low for 22 hours.

creamy beef tips with egg noodles

Ingredients

  • Servings: 8
  • 2 pounds sirloin tips, cubed
  • 1/2 yellow onion, chopped
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 cup milk
  • 1/2 cup red
  • 1 (1.25 ounce) package beef with onion soup mix
  • 2 (16 ounce) packages egg noodles

Recipe

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

    Ready Time: 6 hrs 20 mins

  • heat a large skillet over medium-high heat. saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
  • stir cream of mushroom soup, milk, red , and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
  • reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
  • 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.
  • ladle beef tips mixture over egg noodles.

Monday, March 28, 2016

Enchiladas Suizas

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 2/3 cup chopped spanish onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup chopped green chile peppers
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1 dash ground cumin
  • 12 (8 inch) corn tortillas
  • canola oil for frying
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded mild cheddar cheese
  • 2 cups shredded, cooked chicken breast meat
  • 1 cup heavy cream
  • 1/4 cup chopped green onion
  • 1/2 cup sliced green olives
  • 1 pint cherry tomatoes

Recipe

    Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins

  • prepare salsa verde: melt butter in saucepan over medium heat. saute the onion until soft. stir in the flour. add the broth, then add the chiles, garlic, salt, and cumin. simmer about 15 minutes to blend flavors, then set aside. preheat oven to 350 degrees f (175 degrees c.)
  • in a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. combine the cheeses and keep 1/2 cup aside for topping. dip each tortilla in salsa verde (both sides.) place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
  • after all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
  • bake uncovered in preheated oven for 20 minutes. serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Mexican Lasagna

Ingredients

  • Servings: 4
  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1 (14 ounce) can peeled and diced tomatoes with juice
  • 10 (6 inch) corn tortillas
  • 1 cup prepared salsa
  • 1/2 cup shredded colby cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. line a 9x13-inch baking dish with half the tortillas. spoon the beef mixture into the dish, then top with the remaining tortillas. spread salsa over the tortillas and sprinkle with the cheese.
  • bake at 350 degrees f (175 degrees c) for 20 to 30 minutes, or until cheese is melted and bubbly.

Beef Stew Iv

Ingredients

  • Servings: 6
  • 1 pound cubed beef stew meat
  • 3 tablespoons all-purpose flour
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 cups water
  • 1 onion, finely diced
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon worcestershire sauce
  • 1 bay leaf
  • 3 carrots, quartered
  • 3 potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen corn kernels

Recipe

  • dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. add salt, pepper, water, onion, paprika, garlic, worcestershire sauce and bay leave. bring to a boil, cover and simmer for 2 hours or until meat is tender.
  • add carrots and potatoes and simmer for 45 minutes or until tender.
  • remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. after mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
  • once thickened return meat and add corn to stew, heat through and serve.

Slow Cooker Creamy Pot Roast

Ingredients

  • Servings: 10
  • 1 (5 pound) boneless beef chuck roast
  • salt and ground black pepper to taste
  • 2 (10.75 ounce) cans condensed golden mushroom soup
  • 2 (8 ounce) cans sliced mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/2 teaspoons minced garlic

Recipe

    Preparation Time: 10 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 10 mins

  • season roast all over with salt and black pepper and place roast in a slow cooker. whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
  • cook on low for 8 to 10 hours.

french onion soup i

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 3 onions, thinly sliced
  • 1 teaspoon white sugar
  • 1 tablespoon all-purpose flour
  • 2 1/2 cups water
  • 1/2 cup red
  • 2 (10.5 ounce) cans condensed beef broth
  • 1 french baguette
  • 8 ounces sliced swiss cheese

Recipe

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

  • melt butter or margarine in a 4 quart saucepan. stir in sugar. cook onions over medium heat for 10 minutes, or until golden brown.
  • stir in flour until well blended with the onions and pan juices. add water, , and beef broth; heat to boiling. reduce heat to low. cover soup, and simmer for 10 minutes.
  • cut four 1 inch thick slices of bread from the loaf. toast the bread slices at 325 degrees f (165 degrees c) just until browned, about 10 minutes. reserve the remaining bread to serve with the soup.
  • ladle soup into four 12 ounce, oven-safe bowls. place 1 slice toasted bread on top of the soup in each bowl. fold swiss cheese slices, and fit toasted bread slices. place soup bowls on a cookie sheet for easier handling.
  • bake at 425 degrees f (220 degrees c) for 10 minutes, or just until cheese is melted

alysia's basic meat lasagna

Ingredients

  • Servings: 10
  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic powder
  • 1 (28 ounce) jar sausage flavored spaghetti sauce
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 1 (8 ounce) package mozzarella cheese, shredded
  • 8 ounces provolone cheese, shredded
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon dried oregano
  • 9 lasagna noodles
  • 1/4 cup grated parmesan cheese

Recipe

    Preparation Time: 50 mins Cook Time: 45 mins Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a skillet over medium heat season ground beef with garlic powder and oregano. brown the meat and drain.
  • in a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. in a skillet heat olive oil. saute garlic and onions for about 5 minutes. mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
  • combine mozzarella and provolone cheeses in a medium bowl. in a medium bowl mix ricotta cheese, eggs, milk, and oregano.
  • layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. lay three lasagna noodles in the pan. cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. finish with a layer of noodles and remaining sauce. sprinkle with parmesan cheese.
  • bake covered in a preheated oven at 375 degrees for 30 minutes. uncover and bake for 15 minutes.

j. j.'s shepherd's pie

Ingredients

  • Servings: 12
  • 1 pound ground beef
  • 1 (16 ounce) can cream-style corn
  • 1 (10 ounce) package frozen corn niblets
  • 16 slices american cheese
  • 1 1/2 pounds mashed potatoes

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • heat a large skillet over medium-high heat. cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.
  • spread ground beef out in the bottom of a casserole dish. top with 8 slices american cheese, corn mixture, remaining cheese slices, and mashed potatoes, respectively.
  • bake in the preheated oven until corn mixture along the edges of the dish, about 30 minutes. cool briefly before slicing.

lasagna cupcakes

Ingredients

  • Servings: 12
  • cooking spray
  • 1/3 pound ground beef
  • salt and ground black pepper to taste
  • 24 wonton wrappers
  • 1 3/4 cups grated parmesan cheese
  • 1 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup pasta sauce (such as muir glen®)
  • 1/4 cup chopped fresh basil, or to taste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 375 degrees f (190 degrees c). prepare muffin cups with cooking spray.
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. drain and discard grease from the beef.
  • cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. press one wonton into the bottom of each muffin cup. sprinkle even amounts of parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
  • divide 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. top the 'cupcakes' with remaining parmesan cheese and mozzarella cheese.
  • bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. garnish with fresh basil to serve.

serbian ground beef, veggie, and potato bake

Ingredients

  • Servings: 4
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 carrot, shredded
  • 2 celery stalks, chopped
  • 1/2 tablespoon paprika
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1/4 cup water
  • 1/8 cup red
  • 1 cube beef bouillon
  • 2 tablespoons half-and-half
  • 2 potatoes, peeled and sliced

Recipe

    Preparation Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
  • in a skillet over medium heat, cook the beef until evenly brown. remove beef from skillet, reserving juices, and set aside. mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
  • return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. stir in the water and red until heated through. dissolve the beef bouillon cube into the mixture. remove skillet from heat, and mix in the half-and-half.
  • layer the bottom of the prepared casserole dish with enough potato slices to cover. place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
  • cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Slow Cooker Cranberry Roast

Ingredients

  • Servings: 6
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (3 pound) beef chuck roast
  • 1 (16 ounce) can jellied cranberry sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Recipe

    Preparation Time: 15 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 15 mins

  • place onion soup mix in the bottom of a slow cooker. place roast in the slow cooker, and top with cranberry sauce.
  • cover, and cook 8 hours on low.
  • remove roast, and set aside. set slow cooker to high. whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. serve with the roast.

Sunday, March 27, 2016

yummy stuffed peppers

Ingredients

  • Servings: 8
  • 4 green bell peppers, halved lengthwise and seeded
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups water, divided
  • 1/2 cup rice
  • 1 cube beef bouillon
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package shredded cheddar cheese, divided
  • 1/4 cup grated parmesan cheese
  • 1/2 cup ketchup
  • 1/2 cup worcestershire sauce

Recipe

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

    Ready Time: 2 hrs

  • set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • place pepper halves, skin-side up, on a baking sheet. rub pepper halves all over with 1 tablespoon olive oil.
  • broil in the preheated oven until browned and tender, about 10 minutes. remove from oven and reduce oven temperature to 350 degrees f (175 degrees c). place peppers, skin-side down, in a baking dish.
  • bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
  • heat remaining olive oil in a large skillet over medium heat. cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  • stir tomatoes, 1/2 of the cheddar cheese, cooked rice, and parmesan cheese into beef mixture until cheese is melted; remove from heat.
  • whisk ketchup, worcestershire sauce, and remaining water together in a bowl. place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining cheddar cheese over the tops.
  • bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

restaurant style beef and broccoli

Ingredients

  • Servings: 4
  • 1/3 cup oyster sauce
  • 2 teaspoons asian (toasted) sesame oil
  • 1/3 cup
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • 3/4 pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Recipe

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

  • whisk together the oyster sauce, sesame oil, , soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. remove the broccoli from the wok, and set aside.
  • pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

basic baked spaghetti

Ingredients

  • Servings: 6
  • 3/4 pound lean ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • 1 pound spaghetti
  • 1 cup shredded mild cheddar cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). in large skillet, cook hamburger until brown. mix spaghetti sauce into skillet. reduce heat and simmer.
  • meanwhile, bring a large pot of lightly salted water to a boil. mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
  • mix together spaghetti and meat mixture, pour into 9x13 pan. top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Cheddar Bacon Hamburgers

Ingredients

  • Servings: 4
  • 1 pound ground beef
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup real bacon bits
  • 4 hamburger buns

Recipe

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

  • preheat grill for high heat.
  • in a large bowl, mix together the ground beef, cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. shape the mixture into 4 hamburger patties.
  • lightly oil the grill grate. place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. serve on buns.

Saturday, March 26, 2016

lamb shanks with cilantro sauce

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1/2 red onion, coarsely chopped
  • 1 aji amarillo pepper, seeded and coarsely chopped
  • 4 cloves garlic
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 1 bunch cilantro, coarsely chopped
  • 1 (10.5 ounce) can beef broth
  • 1 cup riesling
  • 1 tablespoon olive oil
  • 2 lamb shanks
  • 1 extra-large baking potato, cut into large chunks
  • 1 (1.5 fluid ounce) jigger peruvian liquor
  • 1/2 cup frozen peas

Recipe

    Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

    Ready Time: 4 hrs

  • preheat oven to 300 degrees f (150 degrees c).
  • heat 1 tablespoon olive oil in a large oven-safe pot or dutch oven over medium heat. cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and riesling . blend the mixture into a smooth sauce, 1 to 2 minutes.
  • heat 1 more tablespoon olive oil in same pot over medium heat; brown lamb shanks on all sides in hot oil, about 2 minutes per side. pour cilantro sauce over lamb shanks and cover with lid.
  • bake in the preheated oven for 2 hours. add potato chunks to the pot. pour over lamb and vegetables. continue baking until lamb is very tender and sauce is slightly thickened, about 1 more hour. remove from oven and sprinkle peas over the lamb; cover pot to let peas heat through, about 10 minutes. let lamb shanks cool 15 minutes before serving.

chef john's italian meatballs

Ingredients

  • Servings: 30
  • 1/3 cup plain bread crumbs
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 eggs
  • 1/4 bunch fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried italian herb seasoning
  • 2 tablespoons grated parmesan cheese

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 2 hrs 15 mins

  • cover a baking sheet with foil and spray lightly with cooking spray.
  • soak bread crumbs in milk in a small bowl for 20 minutes.
  • heat olive oil in a skillet over medium heat. cook and stir onions in hot oil until translucent, about 20 minutes.
  • mix beef and lamb together in a large bowl. stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, italian herb seasoning, and parmesan cheese into meat mixture with a rubber spatula until combined. cover and refrigerate for about one hour.
  • preheat an oven to 425 degrees f (220 degrees c).
  • using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. arrange prepared baking sheet.
  • bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Cuban Ropa Vieja

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 2 pounds beef flank steak
  • 1 cup beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 small onion, sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 2 cloves garlic, chopped
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 15 mins

  • heat vegetable oil in a large skillet over medium-high heat. brown the flank steak on each side, about 4 minutes per side.
  • transfer beef to a slow cooker. pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. stir until well blended. cover, and cook on high for 4 hours, or on low for up to 10 hours. when ready to serve, shred meat and serve with tortillas or rice.

albondigas

Ingredients

  • Servings: 6
  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 1/2 cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 1/2 pounds ground beef
  • 1/3 cup seasoned dry bread crumbs
  • 1/3 cup milk
  • chopped fresh cilantro (optional)

Recipe

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

  • in a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  • mix the beef, breadcrumbs, and milk together in a bowl. form into 1-inch meatballs, and drop into boiling broth. once soup returns to a boil, reduce heat to medium-low.
  • cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. serve with sprinkled cilantro for garnish.

Goulash Supreme

Ingredients

  • Servings: 4
  • 1 pound lean ground beef
  • 1 1/2 cups macaroni
  • 1 quart stewed tomatoes
  • 2 teaspoons paprika
  • 1 tablespoon chili powder
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 6 ounces tomato paste (optional)

Recipe

  • in large saucepan brown ground chuck, drain.
  • add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. add water, a tablespoon at a time, if mixture seems too dry. simmer until macaroni is tender.

sensational sirloin kabobs

Ingredients

  • Servings: 8
  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic pepper seasoning
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple - peeled, cored and cubed

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins

  • in a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. reserve about 1/2 cup of this marinade for basting. place steak in a large resealable plastic bag. cover with the remaining marinade, and seal. refrigerate for 8 hours, or overnight.
  • bring a saucepan of water to a boil. add green peppers, and cook for 1 minute, just to blanch. drain, and set aside.
  • preheat grill for high heat. thread steak, green peppers, mushrooms, tomatoes, and pineapple skewers in an alternating fashion. discard marinade and the bag.
  • lightly oil the grill grate. cook kabobs on the prepared grill for 10 minutes, or to desired doneness. baste frequently with reserved marinade during the last 5 minutes of cooking.

That's Good Moosh!

Ingredients

  • Servings: 4
  • 1/4 pound ground beef, or to taste
  • 1 teaspoon taco seasoning mix, or to taste
  • 3 quarts water
  • 3 (3 ounce) packages chicken-flavored ramen noodle soup
  • 1 (14.5 ounce) can mexican-style stewed tomatoes
  • 1 cup water
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Recipe

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

  • cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes. season with taco seasoning; stir. set aside.
  • bring 3 quarts water to a boil in a 5-quart stockpot. break ramen noodles into bite-sized pieces and add to boiling water. cook, stirring frequently, until noodles are tender, 3 to 5 minutes; drain.
  • pour tomatoes into a bowl; break into small pieces using your hand or a spoon. dissolve 2 of the packets of seasoning from the ramen noodles in 1 cup water; stir into the tomatoes.
  • pour the tomato mixture into the stockpot and place over medium heat. stir ground beef into the tomato mixture; cook and stir until hot, 3 to 5 minutes. add drained noodles to the beef mixture; stir to coat. season the mixture with the remaining packet of ramen noodle seasoning to taste.
  • remove stockpot from heat; stir sour cream through the tomato mixture. top with cheddar cheese to serve.

irish lamb stew

Ingredients

  • Servings: 10
  • 1 1/2 pounds thickly sliced bacon, diced
  • 6 pounds boneless lamb shoulder, cut into 2 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1/2 cup water
  • 4 cups beef stock
  • 2 teaspoons white sugar
  • 4 cups diced carrots
  • 2 large onions, cut into bite-size pieces
  • 3 potatoes
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup white

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 25 mins

    Ready Time: 2 hrs 45 mins

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  • put lamb, salt, pepper, and flour in large mixing bowl. toss to coat meat evenly. brown meat in frying pan with bacon fat.
  • place meat into stock pot (leave 1/4 cup of fat in frying pan). add the garlic and yellow onion and saute till onion begins to become golden. deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. cover and simmer for 1 1/2 hours.
  • add carrots, onions, potatoes, thyme, bay leaves, and to pot. reduce heat, and simmer covered for 20 minutes until vegetables are tender.

beef bourguignon ii

Ingredients

  • Servings: 2
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds cubed stew meat
  • 4 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 clove garlic, minced
  • 2 cups red
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 (6 ounce) can sliced mushrooms
  • 1 (16 ounce) can canned onions

Recipe

    Preparation Time: 20 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 20 mins

  • in a small bowl, combine the flour, salt and ground black pepper. coat the beef cubes with this mixture.
  • melt the butter or margarine in a large skillet over medium high heat. add the meat and brown well on all sides. pour this into a 2 quart casserole dish.
  • return the skillet to the heat and add the onion, carrots and garlic to it. saute for 5 to 10 minutes, or until onion is tender. add the , bay leaf, parsley, thyme, and liquid from the mushrooms. pour over meat.
  • bake, covered, at 350 degrees f (175 degrees c) for 2 1/2 hours. remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Beefy Now And Later

Ingredients

  • Servings: 8
  • 1 pound zucchini, sliced
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (4 ounce) can chopped green chilies
  • 1 (24 ounce) carton cottage cheese
  • 1/2 cup parmesan cheese
  • 1 egg, slightly beaten
  • 3 cups cooked rice
  • 3 cups shredded cheddar cheese, or to taste

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease a large casserole dish.
  • bring a saucepan of salted water to a boil. cook zucchini in the boiling water until soft but not falling apart, 10 to 15 minutes; drain and set aside.
  • heat a large skillet over medium-high heat. cook and stir ground beef, onion, garlic powder, salt, and black pepper in the hot skillet until the ground beef is completely browned, 7 to 10 minutes. add zucchini and chopped green chilies; cook and stir 1 minute more.
  • combine cottage cheese, parmesan cheese, and egg in a large bowl; add ground beef mixture and cooked rice. stir mixture until evenly mixed; pour into the prepared casserole dish. sprinkle cheddar cheese over the casserole.
  • bake in the preheated oven until the top is bubbling and the cheese is melted and slightly browned, 30 to 40 minutes.

Friday, March 25, 2016

Amish Meatloaf

Ingredients

  • Servings: 1
  • 2 pounds ground beef
  • 2 1/2 cups crushed butter-flavored crackers
  • 1 small onion, chopped
  • 2 eggs
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 slices bacon
  • 1 cup ketchup
  • 2 tablespoons vinegar
  • 3/4 teaspoon salt, or to taste
  • 2 tablespoons prepared yellow mustard
  • 1/2 cup brown sugar

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • in a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. press into a 9x5 inch loaf pan. lay the two slices of bacon over the top.
  • bake for 1 hour in the preheated oven, or until cooked through. while the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. spread over the top of the meat loaf for the last 15 minutes of baking.

pretzel reuben sandwich

Ingredients

  • Servings: 6
  • 6 sister schubert's® soft pretzel rolls
  • 1 pound cooked and thinly sliced corned beef
  • 6 slices swiss cheese
  • 1 cup chopped cabbage
  • 1/4 cup marzetti® thousand island dressing

Recipe

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

  • place 6 sister schubert's soft pretzel rolls on a baking sheet and bake rolls according to directions on package. cool rolls. increase oven temperature to 350 degrees. slice rolls in half horizontally.
  • arrange sliced corned beef and swiss cheese on bottom half of each roll and cover with top portion of roll. wrap each sandwich in aluminum foil and place on a baking sheet. bake rolls 8 to 10 minutes or until cheese is melted and sandwich is warm. while sandwiches are baking, combine cabbage and dressing together in a small bowl.
  • remove sandwiches from aluminum foil, gently open sandwich and spoon some cabbage salad atop meat. gently press sandwiches back together again. serve with extra dressing if desired.

French Beef Stew

Ingredients

  • Servings: 8
  • 1 1/2 pounds cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 (14.5 ounce) cans italian-style diced tomatoes
  • 1 (14 ounce) can beef broth
  • 4 carrots, chopped
  • 2 potatoes, peeled and chopped
  • 3/4 teaspoon dried thyme
  • 2 tablespoons dijon-style prepared mustard
  • salt and pepper to taste

Recipe

  • combine meat and flour in a large plastic food storage bag and toss to coat evenly.
  • in a 6 quart saucepan brown meat in hot vegetable oil. season with salt and pepper, if desired.
  • add diced tomatoes, beef broth, carrots, potatoes and thyme. bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
  • blend in mustard and serve.

Beef Salad Sandwich Filling

Ingredients

  • Servings: 4
  • 1 cup chopped cooked beef
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1/4 cup chopped onion
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

cheesy italian tortellini

Ingredients

  • Servings: 6
  • 1/2 pound ground beef
  • 1/2 pound italian sausage, casings removed
  • 1 (16 ounce) jar marinara sauce
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 (14.5 ounce) can italian-style diced tomatoes, undrained
  • 1 (9 ounce) package refrigerated or fresh cheese tortellini
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Recipe

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

    Ready Time: 8 hrs 30 mins

  • crumble the ground beef and italian sausage into a large skillet. cook over medium-high heat until browned. drain.
  • combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. cover, and cook on low heat for 7 to 8 hours.
  • stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. cover and cook for 15 more minutes on low, or until the tortellini is tender.

Thursday, March 24, 2016

eileen's meatloaf

Ingredients

  • Servings: 12
  • 1 1/2 pounds ground beef
  • 1 egg
  • 1 cup sour cream
  • 2 tablespoons worcestershire sauce
  • 1 (1 ounce) package dry onion soup mix
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups italian-style dried bread crumbs

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a large bowl, combine the beef, egg, sour cream and worcestershire sauce. mix in soup mix, cheese, and bread crumbs. form mixture into a loaf, and place in a 9x5 inch loaf pan. cover with foil.
  • bake at 375 degrees f (190 degrees c) for 45 minutes. remove foil and continue baking for another 10 to 15 minutes. let stand 5 to 10 minutes before serving for easier slicing.

mama's italian wedding soup

Ingredients

  • Servings: 10
  • 1 pound extra-lean ground beef
  • 2 eggs, beaten
  • 1/4 cup dried bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 3 tablespoons minced onion
  • 2 1/2 quarts chicken broth
  • 2 cups spinach - packed, rinsed and thinly sliced
  • 1 cup seashell pasta
  • 3/4 cup diced carrots

Recipe

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

  • in a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. shape mixture into 3/4-inch balls and set aside.
  • in a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. return to boil; reduce heat to medium. cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. serve hot with parmesan cheese sprinkled on top.

North African Beef And Brown Rice

Ingredients

  • Servings: 2
  • 1/2 pound beef round steak, diced
  • 1/2 small onion, finely diced
  • 1 tablespoon tomato-chicken bouillon granules (such as knorr®)
  • 3 cloves garlic, minced
  • 1 cup water
  • 1 tablespoon beef stock concentrate
  • 1/3 pound carrots, cut into 1/2-inch dice
  • 3/4 pound sweet potatoes, cut into 1/2-inch dice
  • 1 1/2 cups water
  • 3/4 cup finely shredded cabbage
  • 2 cinnamon sticks
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 5 black cardamom seeds
  • 1 cup brown rice

Recipe

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

    Ready Time: 1 hr 35 mins

  • cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
  • mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. add brown rice and reduce heat to low. cover pot and simmer until rice has absorbed the liquid, about 45 minutes. fluff rice and remove cinnamon sticks before serving.

beefy bloody caesar

Ingredients

  • Servings: 1
  • 1 pinch celery salt
  • ice cubes
  • 1 fluid ounce
  • 6 fluid ounces tomato and clam juice cocktail
  • 1 dash dry beef bouillon powder
  • 1 dash hot pepper sauce
  • 1 dash worcestershire sauce
  • 1 stalk celery

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • rub the rim of a cocktail glass with celery salt. place ice in the glass, and pour in and tomato and clam juice cocktail. mix in the bouillon powder, hot pepper sauce, and worcestershire sauce. garnish with celery.

Angel's Old Fashioned Beef Stew

Ingredients

  • Servings: 12
  • 4 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds beef chuck, cubed
  • 12 small boiling onions
  • 6 large potatoes, peeled and diced
  • 6 carrots, sliced
  • 3 stalks celery, sliced
  • 3 (10.5 ounce) cans beef broth
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold water

Recipe

    Cook Time: 2 hrs

    Ready Time: 3 hrs

  • in a large pot heat oil over medium high heat. in a resealable plastic bag mix together the flour, garlic powder, salt and pepper. add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. remove the browned meat and continue until all the meat is browned.
  • lower heat to medium and add onions. brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. drain excess fat from pot.
  • to pot add potatoes, carrots, celery, reserved onions, browned meat and broth. stir all together and bring to a boil. reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
  • for a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Braised Brisket

Ingredients

  • Servings: 5
  • 2 tablespoons olive oil
  • 6 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 (8 ounce) package fresh mushrooms, quartered
  • 2 stalks celery, diced
  • 1/4 cup kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cayenne pepper (optional)
  • 1 (4 pound) beef brisket
  • 3 cups cola soft drink (such as pepsi®)
  • 1 cup water, or more as needed to cover (optional)
  • 2 tablespoons lemon juice

Recipe

    Cook Time: 4 hrs 20 mins

    Ready Time: 5 hrs 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
  • combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. pat brisket dry with paper towels and rub spice mixture all over the meat.
  • sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. lay the seared brisket on top of the vegetables in the baking dish.
  • pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. pour hot cola and pan drippings over the brisket; pour remaining cola over meat. if cola does not cover meat, pour in enough water to cover. drizzle lemon juice into the dish.
  • cover dish and bake in the preheated oven for 1 hour. reduce heat to 325 degrees f (165 degrees c) and cook until meat is very tender, about 3 more hours. remove brisket and let rest for at least 15 minutes before slicing.

Skillet Lamb Chops With Potatoes And Onion

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 4 lamb chops (1/2 inch thick), trimmed
  • 2 tablespoons all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 yukon gold potatoes, thinly sliced
  • 2 medium onions, sliced
  • 3 cubes beef bouillon
  • 3/4 cup hot water
  • 1 tablespoon lemon juice

Recipe

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

  • heat oil in a large skillet over medium heat. coat the lamb chops with flour, and place in the skillet. brown about 4 minutes on each side.
  • in a small bowl, mix the parmesan cheese, salt, and pepper. sprinkle 1/2 the parmesan cheese mixture over the lamb chops. layer chops with the potatoes. sprinkle with remaining parmesan cheese mixture. top with onion slices.
  • in a small bowl, dissolve the beef bouillon cubes in hot water. stir in the lemon juice. pour over the layered lamb chops.
  • cover skillet, and reduce heat. simmer 40 minutes, until vegetables are tender and lamb chops have reached an internal temperature of 145 degrees f (63 degrees c).

Polish Pickles

Ingredients

  • Servings: 25
  • 1 (32 ounce) jar dill pickle spears, drained
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 (2.5 ounce) packages thin-sliced beef luncheon meat

Recipe

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

  • dry excess moisture off of pickles.
  • spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. wrap meat around a pickle. repeat with remaining ingredients.
  • chill and slice into rounds.

Wednesday, March 23, 2016

Hamburger Potato Casserole

Ingredients

  • Servings: 6
  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup chopped onion
  • 3/4 cup milk
  • salt to taste
  • freshly ground pepper, to taste
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium skillet over medium heat, brown the ground beef; drain fat.
  • in a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
  • alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. top with cheddar cheese, and continue baking until cheese is melted.

Beef Bulgogi

Ingredients

  • Servings: 4
  • 1 pound flank steak, thinly sliced
  • 5 tablespoons soy sauce
  • 2 1/2 tablespoons white sugar
  • 1/4 cup chopped green onion
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 1 hr 15 mins

  • place the beef in a shallow dish. combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. pour over beef. cover and refrigerate for at least 1 hour or overnight.
  • preheat an outdoor grill for high heat, and lightly oil the grate.
  • quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

terrific turkey chili

Ingredients

  • Servings: 6
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can beef broth
  • 1 (7 ounce) can salsa
  • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions, chopped
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat 1 tablespoon of oil in a large stock pot over medium-high heat. crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. continue cooking, reducing heat if necessary, until turkey is well browned.
  • pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. adjust the thickness at any time you feel necessary by adding water.
  • while chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  • in the same skillet, heat the remaining tablespoon of oil over medium-high heat. add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. again, adjust the consistency with water as needed.
  • ladle chili into serving bowls. top with sour cream, green onion, and cheddar cheese, and serve.

italian meatball sandwich casserole

Ingredients

  • Servings: 5
  • 1/3 cup chopped green onions
  • 1/4 cup italian seasoned bread crumbs
  • 3 tablespoons grated parmesan cheese
  • 1 pound ground beef
  • 1 (1 pound) loaf italian bread, cut into 1-inch cubes
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded mozzarella cheese
  • 3 cups spaghetti sauce
  • 1 cup water
  • 2 cloves garlic, minced

Recipe

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

  • preheat oven to 400 degrees f (205 degrees c).
  • mix together onions, bread crumbs, parmesan cheese and ground beef. roll into 1 inch diameter balls, and place in a baking pan. bake for 15 to 20 minutes, or until beef is no longer pink. reduce the oven temperature to 350 degrees f (175 degrees c).
  • arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. mix together the cream cheese, mayonnaise, italian seasoning and black pepper until smooth. spread this mixture over each bread cube. sprinkle with 1/2 cup of the grated mozzarella cheese.
  • in a large bowl, mix together spaghetti sauce, water, and garlic. gently stir in meatballs. pour over the bread and cheese mixture in the baking pan. sprinkle the remaining mozzarella cheese evenly over the top.
  • bake at 350 degrees f (175 degrees c) for 30 minutes, or until heated through.

Best Beef Dip Ever

Ingredients

  • Servings: 10
  • 4 pounds beef chuck roast
  • 1 tablespoon minced garlic
  • 1 tablespoon dried rosemary
  • 3 bay leaves
  • 1 cup soy sauce
  • 6 cups water

Recipe

    Preparation Time: 10 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 10 mins

  • place roast in slow cooker. season with garlic and rosemary and add bay leaves. pour in soy sauce and water. cook on low setting for 6 to 10 hours. unlike most roasts, the longer it cooks, the better.

bubba's jambalaya

Ingredients

  • Servings: 12
  • 6 slices bacon, cut into 1 inch pieces
  • 1 cup chopped celery
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1/2 pound cubed cooked ham
  • 1/2 pound cubed cooked chicken
  • 1/2 pound cubed smoked sausage
  • 2 (14.5 ounce) cans crushed tomatoes, with liquid
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 teaspoons seasoning
  • 2 cups uncooked white rice
  • 1/2 pound salad shrimp

Recipe

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

  • heat a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon pieces with a slotted spoon, and set aside. add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
  • add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. season with thyme and seasoning. bring to a boil, and add the rice. bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
  • stir in the shrimp and bacon just before serving, and heat through. if you use uncooked shrimp, let it cook for about 5 minutes before serving.

scrumptious salisbury steak in mushroom gravy

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 egg
  • 3 tablespoons crushed buttery round cracker crumbs
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 (4 ounce) cans sliced mushrooms with juice
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 3 cubes beef bouillon

Recipe

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

  • in a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. shape into 6 patties about 1 inch thick.
  • fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. drain off grease, and remove patties to a platter; keep warm.
  • melt the butter in the same skillet, and add the mushrooms. cook and stir for about 2 minutes. sprinkle the flour over, and mix in until blended. stir in the milk and beef bouillon. cook and stir over medium heat until smooth and starting to thicken. return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.