Alpha-Betty's Crock Pot Meal
Recipe By : Betty Smith
Serving Size : Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 potatoes -- sliced (2 to 3)
2 carrots -- sliced (2 to 3)
1 can green peas -- drained
1 can mixed vegetables -- drained
1 onion -- chopped
1 pound ground chuck -- browned and drained
1 can tomato soup
1 soup can water
salt and pepper to taste
Place in crock-pot in this order; potatoes, carrots, peas, mixed vegetables, onions and beef. Mix tomato soup with water and pour over. Cook on low 8-10 hours. Can substitute tomato juice for soup and water.
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* Exported from MasterCook *
Barbecued Meat Loaf
Recipe By : Progressive Farmer - March 1999
Serving Size : 6 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground beef
1 cup soft bread crumbs
1 small onion -- chopped
1 large egg
1 teaspoon salt
1/4 teaspoon pepper
16 ounces tomato sauce -- divided
3 tablespoons brown sugar
3 tablespoons white vinegar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
Combine first 6 ingredients; stir in 1/2 cup tomato sauce. Shape into an 8-inch loaf. Place on a greased rack, and place rack in broiler pan. Set aside.
Combine remaining tomato sauce, brown sugar and next 3 ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer 10 minutes, stirring often. Set aside.
Bake meat loaf at 350 degrees for 50 minutes; baste with sauce and bake 10 additional minutes. Serve with remaining sauce.
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NOTES : This certainly passed the taste test in our home!! I added hot sauce to the meat loaf and to the sauce!! 'Course I add hot sauce to EVERYTHING!!
* Exported from MasterCook *
Beef Stroganoff
Recipe By : Old Westinghouse Cookbook
Serving Size : 6 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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1 lb. round steak
1/2 cup flour
1/2 tsp. salt
1/8 tsp. pepper
4 Tbsp. oil
1/2 c. onions -- chopped
1 can sliced mushrooms -- drained
1 c. sour cream
1 can tomato soup
1 Tbsp. Worcestershire
1/2 tsp. Tabasco
1/2 c. green pepper -- chopped
1 clove garlic -- minced
Parmesan cheese
Hot cooked noodles or rice
Cut meat in 3/4" cubes, dredge with flour seasoned with salt and pepper. Brown meat in hot oil. Add onions, mushrooms, and garlic. Combine sour cream, tomato soup, sauces and green pepper. Pour over meat, cover. Cook on high heat until steaming, then reduce heat and simmer about 45 minutes. Serve or noodles or rice, sprinkle with Parmesan cheese.
Reduced Fat Version:
Do not dredge meat with flour. Just brown it in a non-stick skillet sprayed with cooking spray. Reduce the flour to 1/4 cup add to the sour cream mixture. Use no-fat sour cream. Use very lean meat and trim all fat.
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NOTES : Very good!!
* Exported from MasterCook *
Burger and Vegetable Casserole
Recipe By : Dee-Dee
Serving Size : 6 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 pound lean ground beef
1 garlic clove -- diced
Dried basil -- to taste
Salt and pepper -- to taste
4 potatoes -- sliced 1/4-inch thick
2 medium onions -- sliced 1/4-inch thick
1 1/2 cups corn kernels -- fresh or frozen
1 green pepper -- diced
8 ounces mushrooms -- sliced
1 pound canned tomatoes -- crushed
1 tablespoon chopped fresh parsley
Preheat oven to 350° F. Butter or spray a 3-quart casserole.
Thoroughly mix garlic, basil, salt and pepper with the ground beef.
Assemble the casserole in the following order: half of the ground beef,
half of the potatoes, half of the corn, half of the tomatoes and
parsley, half of the onions and peppers, all mushrooms, remaining
potatoes, remaining corn, remaining onions and peppers, remaining
ground beef, remaining tomatoes and parsley. Cover casserole
and bake for 2 hours. Remove cover and bake for 1/2 hour more.
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NOTES : This is the kind of "user friendly" recipe that I love!!
* Exported from MasterCook *
Cassoulet
Recipe By : Old Newspaper Clipping
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 cup white beans
1 pint tomato sauce
1 pint beef broth
1 onion -- minced
1 bay leaf
2 cups beef -- cubed, floured and browned
1 shredded carrot
1 cup sliced celery
Soak beans overnight in water to cover. Drain and add tomato sauce,
broth, onion, garlic and bay leaf. Cook 2 hours or ntil almost
tender; add beef carrot and celery. Simmer 30 minutes more; remove
bay leaf and enjoy.
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NOTES : Serve with cornbread!!
* Exported from MasterCook *
Crockpot Roast
Recipe By : Anne
Serving Size : 6 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds boneless shoulder roast
1 package Au Jus gravy mix
1 can mushroom stems and pieces -- undrained
1 can reduced fat mushroom soup
Trim fat from roast. Place all ingredients in crockpot. Cook on high
4-5 hours, low 8-10 hours or until meat is tender.
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NOTES : Good camping recipe!!
* Exported from MasterCook *
Crock Pot Pizza
Recipe By : Internet Recipe
Serving Size : 8 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Lean ground beef
1 can Pizza sauce (14 oz)
1 pkg. Noodles (12 oz)
4 oz. Cheese -- mozzarella
1 can Mushrooms -- drained
1 medium Onion -- diced
1 can Spaghetti sauce (14 oz)
4 oz. Cheese -- cheddar
1 pkg. Pepperoni -- sliced
1 medium Green pepper -- chopped
Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.
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NOTES : Good!!
* Exported from MasterCook *
Enchilada Casserole
Recipe By : Pepper at KC
Serving Size : 8 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds ground chuck
1 medium onion -- chopped
2 cans tomato sauce -- (8-ounce)
1 can Mexicorn -- (11-ounce) drained
1 can enchilada sauce -- (10-ounce)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 package corn tortillas -- (6 1/2-ounce)
divided
2 cups shredded Cheddar cheese -- (8 ounces) divided
Garnish: green chile peppers
Cook beef and onion in a large skillet until beef is browned, stirring it until it crumbles; drain. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally. Place half of tortillas in bottom of a greased 13- x 9- x 2-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture. Bake at 375° for 10 minutes. Sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts. Garnish, if desired. Yield: 8 servings.
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* Exported from MasterCook *
Hamburger Pie
Recipe By : Old Newspaper Clipping
Serving Size : Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 pound hamburger
1 large onion -- chopped
1 can French green beans -- (16 ounce)
1 can tomato soup
4 potatoes -- cooked and mashed
1 1/2 cups cheese -- grated
Brown hamburger and onions, drain fat. Add green beans and tomato soup and mix with hamburger. Put into a greased baking dish. Spread mashed potatoes on top of the hamburger. Spread grated cheese on top of the potatoes. Bake in preheated oven at 375 degrees for 30 minutes until cheese is melted.
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* Exported from MasterCook *
Kenny's Spaghetti Sauce
Recipe By : Kenny Wilson
Serving Size : 8 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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2 lb. ground chuck
1/2 cup chopped onions
1/4 cup chopped green pepper
1 small can chopped mushrooms
1 medium can tomato sauce
2 cloves minced garlic
1/2 package spaghetti sauce mix
Cayenne pepper to taste
1/2 tsp. thyme
1/2 tsp. Italian seasoning
3/4 tsp. oregano
1/4 tsp. sage
4 bay leaves -- (4 to 6)
2 small cans tomato paste
2 tomatos paste cans of water -- (2 to 3)
salt and pepper to taste
Brown ground beef and onion, drain. Add remaining ingredients and simmer several hours until desired consistency. The longer it simmers the better it is. Serve over hot spaghetti.
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NOTES : Delicious!!!
* Exported from MasterCook *
Layered Pasta Casserole
Recipe By : Magazine Clipping
Serving Size : 6 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef -- extra lean
1 onion -- chopped
1 green pepper -- chopped
1 clove garlic -- minced
3 cups spaghetti sauce
4 cups rigatoni pasta
1 cup parmesan cheese
1 cup Mozzarella cheese -- shredded
Brown ground beef, add onion, green pepper and garlic, cook for 10 minutes, drain fat. Stir in pasta sauce, bring to a boil, reduce heat and let simmer 15 minutes. Boil pasta, drain and rinse. Grease casserole, put a thin layer of meat sauce on bottom, cover with 1/3 of pasta, 1/3 of meat sauce, 1/3 of parmesan cheese. Repeat layers twice, top with fontina cheese, cover and bake at 350 degrees for 15 minutes, uncover and bake 15 minutes longer. Note: Casserole can be made ahead, covered and refrigerated, let warm to room temp. before baking.
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* Exported from MasterCook *
Lynne's Don't Brown the Stew Meat
Recipe By : Lynne Cissna
Serving Size : 8 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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3 pounds stew meat
2 pounds bag frozen stew vegetables
1 envelope onion soup mix
1 cup water
Add all ingredients to crockpot. Cook 4-5 hours on high, 10-12 hours on low. Season with salt and pepper as desired.
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* Exported from MasterCook *
Mom's Ground Beef Casserole
Recipe By : Jo Lynne Wood
Serving Size : 8 Preparation Time :0
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 1/2 lbs. ground beef
2 tsp. salt
pepper to taste
1/2 tsp. oregano
1 large onion -- chopped
1 c. grated carrots
1 c. chopped celery
1/2 c. chopped bell pepper
1 pt. tomato juice
1 can whole kernel corn -- drained
1 can cream of mushroom soup
1 c. spaghetti -- broken small and
cooked
1/2 c. grated cheese
Brown ground beef and onion, drain. Add all but last four ingredients. Simmer 15-20 minutes. Add next three ingredients and mix well. Top with cheese. Bake 30 minutes in 350 degree oven.
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NOTES : Great For potlucks!!
* Exported from MasterCook *
PatM's Four-Star Beef Stew
Recipe By : Pat Miller
Serving Size : 4 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 tbsp olive oil
2 slices bacon -- chopped
1/2 cup chopped onion
1/2 cup sliced celery
1 clove garlic -- minced
1 1/4 lbs. lean stew beef -- cut in 1-inch cubes
2 tbsp chopped parsley
1 can peeled tomatoes -- (16-oz.) broken up
1/2 cup water
1 tsp beef broth granules
1/2 tsp dried sweet basil -- crumbled
salt and pepper
1/2 tsp sugar
3 medium carrots -- peeled and sliced
3 medium potatoes -- peeled and diced
1/4 cup red or white wine
1 1/2 cups sliced zucchini or green peas
8 oz. Tomato sauce if more liquid is desired -- optional
In a dutch oven, saute bacon until crisp. Remove bacon from pan
with a slotted spoon and reserve. Add the onion, celery and garlic
and saute 5 minutes. Remove with a slotted spoon and reserve. Add
oil to Dutch oven and heat. Add the stew beef and cook over
moderate heat until well browned on all sides, stirring occasionally.
Add the reserved ingredients, parsley, tomatoes, water,
beef broth granules and seasonings and cook covered over low heat
for 1 hour. Add the carrots and potatoes and stir well.
Cover and cook for 45 minutes. Add the wine and zucchini or peas
and stir well. Cook 15 minutes more or until the vegetables are tender.
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NOTES : This was posted on Kitchen Chat last week!! It is delicious!!
* Exported from MasterCook *
Ragout
Recipe By : Lorena Davis
Serving Size : 4 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1/2 lb. Bacon
1 lb. Round Steak
Salt & Pepper to Taste
3 Onions -- Diced
2 Carrots -- Sliced (2 to 3)
4 Medium Potatoes -- Pared and Sliced
1 Cup Cold Water
Parsley Flakes
In heavy skillet with tight fitting lid layer ingredients as follows; bacon, steak, salt & pepper, onions, carrots, salt & pepper, potatoes. Parsley. Turn on medium high heat for 3 minutes; add water, cover and simmer 45 minutes.
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NOTES : Tried and True!! Very good!!
* Exported from MasterCook *
Southwestern-Style Beef Pot Roast
Recipe By : Kathy/MA from KC
Serving Size : 8 Preparation Time :
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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3 1/2 lbs. boneless beef
chuck shoulder pot roast
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin and salt
1/2 teaspoon cracked black pepper
1 tablespoon vegetable oil
1 large onion -- chopped
2 tablespoons chopped fresh parsley
1 can peeled whole tomatoes -- (14 1/2 ounces) cut
up
1 can tomato sauce -- (8 ounces)
1 can chopped green chilies -- (4 ounces)
undrained
Combine garlic, chili powder, cumin, salt and black pepper to form a dry rub. Rub evenly over surface of beef chuck shoulder pot roast. Brown pot roast in hot oil in Dutch oven over medium-high heat. Pour off drippings. Add onion, tomato sauce, and tomatoes; reduce heat to low. Cover tightly and simmer (or place in covered roaster in 350 degree oven) 1 1/2 to 2 hours or until pot roast is tender. Remove pot roast to warm platter. Skim and discard fat from cooking liquid. Add green chilies and bring to a boil. Boil one minute, stirring constantly. Stir in parsley. Trim excess fat from pot roast before carving. Serve pot roast with sauce.
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NOTES : Can be cooked in crockpot or top of stove!! Very good in crockpot!!
* Exported from MasterCook *
Robbie's Cavatini
Recipe By : Robbie Parham
Serving Size : 8 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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7 ounces skroodle noodles -- cooked as directed
8 ounces mostaccioli -- cooked as directed
2 pounds extra lean ground beef -- browned and drained
1 large onion -- chopped
1 large green pepper -- chopped
3 packages spaghetti sauce
1/4 teaspoon oregano
2 cans sliced mushrooms -- drained
2 cups mozarella -- shredded
3 ounces pepperoni slices
3 large cans tomato sauce
1 teaspoon pepper
1 teaspoon salt
Mix all ingredients, except mozarella cheese in large pan and simmer 15 minutes. Pour into two 9x13 prepared baking dishes (or use deep dish lasagna pan). Sprinkle cheese on top and bake at 350 degrees 20-25 minutes.
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NOTES : Very Good!!
* Exported from MasterCook *
Southwestern Stuffed Shells
Recipe By : Internet
Serving Size : 6 Preparation Time :
Categories : Beef Pasta And Rice
Amount Measure Ingredient -- Preparation Method
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12 pasta stuffing shells -- cooked and drained
1 lb. very lean ground beef
1 jar medium picante sauce (Hot is better) -- (12 oz.)
1/2 c. water
1 tomato sauce -- (8 oz.)
1 can chopped green -- (4 oz.)
chillies
1 c. shredded cheese
1 can French fried onions
Brown ground beef; drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along the chillies, 1/2 cup cheese and 1/2 can French fried onions; mix well. Pour half of remaining sauce mixture on bottom of 10-inch round baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
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NOTES : Very good!!!
* Exported from MasterCook *
Taco Ring
Recipe By : Lynne Cissna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beef
Amount Measure Ingredient -- Preparation Method
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3/4 pound ground beef
1 package taco seasoning mix -- (1.25 oz.)
1 cup shredded cheddar cheese
2 tablespoons water
2 packages refrigerated cresent rolls -- (8 oz. each)
1 medium green pepper
1 cup salsa
3 cups shredded lettuce
1 medium tomato -- chopped
1/4 cup chopped onion
1/2 cup sliced pitted ripe olives
Sour cream (optional)
Preheat oven to 375 degrees. Cook and stir ground beef over medium-high
heat until meat is no longer pink. Remove from heat; drain. Combine
meat, taco seasoning, cheese, and water. Unroll cresent dough; separate
into triangles. Arrange triangeles on 13" round baking stone with wide
ends overlapping in center and points toward the outside. (There should
be a 5" diameter opening in the center.) Scoop meat evenly onto widest
end of each triangle. Bring outside points of triangles down over
filling and tuck under wide ends of dough at center. (Filling will not
be covered. Bake 20-25 minutes or until golden brown. Cut top off
pepper. Discard top, membranes and seeds. Fill with salsa. Place pepper
in center of ring; arrange lettuce, onion, tomato, and olives around
pepper. Garnish with sour cream, if desired.
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NOTES: A real crowd pleaser!!
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