|
1-1/2 to 2 pounds stew meat, cut into 1-1/2 inch cubes 1/4 cup flour 2 tsp salt 1/4 tsp pepper 1 Bay leaf 3 tbsp oil 2 cups water 8 oz tomato sauce |
2 beef boullion cubes or 2 tsp instant boullion granules 2 celery stalks, cut into 1 inch pieces 4 medium potatoes, cubed 2 tbsp flour 1/4 cup water 1 cup frozen peas or green beans |
Coat beef cubes with flour, salt & pepper.
Brown in oil. Stir in water, tomato sauce, boullion, celery,
and Bay leaf.
Bring to boil, reduce, cover and simmer 1-1/2 hours or til tender.
Remove Bay leaf. Add carrots and potatoes. simmer 30 to 40 minutes
or until vegetables are tender.
In jar, add flour to water. Shake to mix, then stir into stew.
Stir in peas (or green beans). Cook on medium heat til thickened.
Makes 6- 1-1/2 cups servings
This stew is our family's favorite to serve in bread bowls on a cool
Fall or Winter eve~!
|
1-4 pound beef chuck pot roast, cut 1-1/2 inches thick 1 tsp grated lemon peel 1/2 cup lemon juice 1/3 cup cooking oil |
2 tbsp sliced green onions with tops 4 tsp sugar 1-1/2 tsp salt 1 tsp Worcestershire sauce 1 tsp prepared mustard 1/8 tsp pepper |
Score fat edges of roast. Place meatin shallow baking dish. Combine
lemon peel and juice, cooking oil, green onion, sugar, salt,
Worcestershire, mustard, and pepper. Pour over roast. Cover; let stand
3 hours at room temperature or overnight in the refrigerator, turning
roast several time.
Remove roast from marinade, reserving marinade. Pat excess moisture
from roast with paper toweling.
Grill the roast over medium coals for 10 to 12 minutes. Turn, cook
10 t0 12 minutes more for rare to medium-rare. Heat reserved marinade
on grill.
Remove roast to serving platter. Carve across the grain into thin slices.
Spoon marinade over. Serves 6 to 8.
The tangy lemon marinade tenderizes the beef and adds a distinctive
taste~!
|
2 pkgs (3 oz ea) Beef flavor Ramen Noodle Soup 1 pound ground beef 1/2 cup chopped onion 1 can (11-1/8 oz) condensed Italian Tomato Soup |
1/2 soup can water 1 tsp Worcestershire sauce 1 tsp prepared mustard Generous dash pepper |
Cook noodles according to pkg directions. Add seasoning packets; drain
off most of liquid. Set aside.
Meanwhile, in 10-inch skillet over medium-high heat, cook beef and onion
until beef is browned and onion is tender, stirring to seperated meat.
Spoon off fat.
Stir in tomato soup, water, Worcestershire, mustard and pepper. Stir
in reserved noodles. Heat through, stirring occasionally. Garnish with
bail, oregano, tomato and Parmesan cheese, if desired.
An added yummy taste is to add 1/2 cup sour cream with the noodles. My
crew LOVED it!
|
8 oz Egg noodles, cooked 1 (1 lb.) sirloin steak, cut into think strips 2 C (8 oz)sliced fresh mushrooms 1 medium onion, sliced 1/4 C margarine or butter |
1 Tbsp flour 1 C water 1 Tbsp beef flavor instant bouillon & Seasoning or 3 Cubes 1/2 C sour cream |
In large skillet, over medium-high heat, cook and stir steak, mushrooms
and onion in margarine until steak is browned and vegetables are tender.
Reduce heat to medium. Add flour; cook and stir 1 minute. Add water and
bouillon; cook and stir until thickened and bubbly. Stir in sour cream,
heat through (do not boil). Serve with hot noodles
I've also used lean ground beef in a pinch...just as yummy!
|
1 onion, chopped 1- 1/2 lbs. ground chuck , browned and drained 4 - 6 medium potatoes peeled and sliced |
1 can red beans, drained 1 can diced or crushed tomatoes, mixed with 2 tbsp.flour Salt, pepper,garlic. (I like plenty of garlic) |
Put chopped onion in bottom of crockpot. Layer with browned ground
beef, sliced potatoes and beans. Spread tomatoes over all. Sprinkle with
seasonings as you like them. Cover and cook on low for 7 to 9 hours.
|
1 lb. ground beef 1 can (10-3/4 oz) Condensed Tomato Soup 1 cup Thick Salsa |
1/2 c milk 6 flour tortillas or 8 corn tortillas, cut into 1" pieces 1 c shredded Cheddar cheese |
1. In skillet over medium-high heat, cook beef until browned,
stirring to separate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-qt. shallow baking dish. Cover.
3. Bake at 400* 30 minutes or until hot. Sprinkle with
remaining cheese.
Serves 4 and is quick and easy to make~! Great w/ a salad~!!
|
1 lb. ground beef 16 oz. whole tomatoes 1 pkg Taco Seasoning Mix 1 can (2.8 oz) French Fried Onions 12 oz Cottage Cheese |
1-1/2 c (6 oz) shredded Cheddar Cheese 2 eggs, slightly beaten 12 flour or corn tortillas 1 tomato, chopped *Shredded Cheese |
Brown beef, drain. Add canned tomatoes and taco seasoning mix.
Simmer, uncovered 5 minutes. Stir in 1/2 can onions.
In large bowl, combine cottage cheese, 1 cup cheddar and eggs.
Place 3 tortillas on bottom of greased, 8x12 baking dish.
Overlap 6 tortillas around sides. Spoon meat mixture evenly
in dish. Top w/ 3 tortillas and cheese mixture. Bake covered
at 350*, 45 minutes.
Sprinkle with remaining cheese. Place remaining onions in
center or over top, bake uncovered 5 minutes longer.
Before serving, arrange tomatoes and lettuce around edges.
6 servings
You can make this as hot and spicy as you wish by adding
Cayenne Pepper or any other hot sauce.
|
1/2 pound dry beans 1 pound ground beef 1 can (10 oz) enchilada sauce 1 can (8 oz) tomato sauce |
1/2 pound Cheddar, grated 1 small onion, chopped 1 pkg (6 oz) corn chips 1 cup sour cream |
Cook beans til tender. Drain. Brown beef, drain. Stir in beans, enchilada
sauce, tomato sauce, 1 cup grated cheese and onion. Set aside 1 cup corn
chips. Coarsely crush remaining chips. Stir into meat mixture.
Turn into 1-1/2 quart casserole. Bake uncovered 375* for 30 minutes.
Spoon sour cream on top. Sprinkle with remaining cheese and place
reserved chips on top. Bake uncovered 2-5 minutes longer.
Makes 6 servings
Cooked a day ahead, this can be another time saver and your
imagination is your only hinderance w/ this recipe. If you are pressed
for time, drained, precooked canned beans may be used. If you find that
enchilada sauce is too expensive, you can use a 32 oz can of tomato
sauce, seasoned up w/ an envelope of chili mix, or add your own spicey
spices as you like~! I would not recommend using tortilla chips in place
of the corn chips, as these do lend an added flavor you don't want to miss~!
Enjoy~!
|
1 pkg refrigerated pie crusts 1 lb ground beef 1 (15 oz) can spicy chili beans, undrained 1/2 cup salsa 6 oz(1-1/2 cups) shredded cheddar cheese |
1 cup shredded lettuce 1/2 cup chopped tomato *Optional: green onion slices, sour cream, ripe olives, chopped jalapenos |
UNFOLD:
Pie crust: place in 9-inch pie pan. Prick bottom and sides with fork,
flute edge. Cut 13 (2 in) triangle pieces from remaining crust;
place arund crust edge. Bake at 425* for 9-11 minutes or until light
golden brown.
COOK:
In large skillet, brown grouind beef, drain. Add chili beans,
salsa and 1 cup of cheese, mix well. Cook over low heat 2-3 mins
or til cheese is melted.
FILL:
Spoon meat mixture into baked shell. Top with remaining ingredients.
6 servings
We love this for a Sunday Brunch!
|
1-1/2 lb. lean ground beef 1 cup soft bread crumbs 3/4 cup onion, finely chopped 1 can (20 ounce) pineapple chunks, drained (reserve syrup) 1/4 cup water 1/3 cup lemon juice 1 egg |
1 large green pepper seeded and cut into bite-size pieces 3 Tbsp. firmly packed brown sugar 2 Tbsp. soy sauce 2 Tbsp. cornstarch 5 tsp. (or 5 cubes) beef flavored instant bouillon 1 tsp. ground ginger |
In a small saucepan, dissolve 2 tsp. of bouillon in the water
over low heat. Next, in a large bowl, combine the beef, bread
crumbs, onion and egg. Mix well. Shape into meatballs. Then,
in a large skillet, brown the meatballs until cooked through.
Drain the fat off the meatballs.
In a large saucepan over medium heat, combine 1/4 cup of the
pineapple syrup, lemon juice, sugar, soy sauce, remaining
bouillon and ginger. After mixing well, add in the meatballs.
Cover and simmer for 20 to 25 minutes.
Combine the remaining pineapple syrup with the cornstarch. Stir
into the meatball mixture. Cook and stir until thickened. Add
pineapple and green peppers. Heat through. Serve over a bed of
hot rice.
This is a great dish to serve as an hors'doeuveres or as a main
dish for dinner
1 lb Sirloin (Stripped)
1 Medium onion (stripped)
1 Medium Bell Pepper (stripped)
1/4 pound fresh mushrooms (sliced)
Salt (to taste)
Lemon Pepper (to taste)
1 Clove Fresh Garlic (crushed)
Take one pound of sirloin and cut it into 1/4" strips
Take one medium onion and cut it into 1/8 " strips
Take one medium size bell peper and cut it into 1/8" strips
Take 1/4lb of fresh mushrooms and cut slice them about
1/2 the width of the onion and bell pepper
Use a garlic press to crush the garlic
Sautee` the stripped sirloin in a large skillet with
1 tbsp olive oil until lightly browned.
Add Onion, Bell Pepper, Mushrooms, and garlic
Add salt and lemon pepper
Sautee` all ingredients covered over medium heat
for about 10 to 15 minutes.
Serve over a bed of white rice
Any type oil can be used. Olive oil just seems to
blend better with the natural flavors.
|
4 cups (1/2 of 30 oz bag)frozen potato rounds 1 pound ground beef 1 pkg (10 oz) frozen, chopped broccoli, thawed 1 can (2.8 oz) French Fried Onions 1 medium tomato, chopped (optional) |
1 can (10-3/4 oz) cream of celery soup 1/3 cup milk 1 cup (4 oz) shredded Cheddar cheese 1/4 tsp garlic powder 1/8 tsp black pepper |
Place potatoes on bottom and up sides of 8 x 12-inch
casserole. Bake, uncovered, at 400* for 10 minutes.
Brown beef in large chunks; drain.
Place beef, broccoli, 1/2 can fried onions and tomatoes
in potato shell. Combine soup, milk, 1/2 cup cheese and
seasonings; pour over beef mixture.
Bake, covered at 400* for 20 minutes. Top with remaining
cheese and onions; bake, uncovered, 2 to 3 minutes longer
Makes 6 servings
I was quite surprised at how easy, yet tasty this is~!
1 pound ground beef
1/4 cup shredded zucchini
1/4 cup seasoned bread crumbs
2-1/2 cups sliced zucchini
1-14 oz can stewed tomatoes
1-16 oz can small white potatoes, drained
MIX groiund beef, shredded zucchini and seasoned bread
crumbs.
FORM into 8, 1/2 inch thick patties.
BROWN on both sides in large skillet 3-4 minutes.
STIR IN sliced zucchini and stewed tomatoes.
BRING TO BOIL, reduce heat, cover and simmer 7-9
minutes.
TURN patties 2 or 3 times, til zucchini is tender.
ADD potatoes and simmer 3 minutes longer or til
patties are no longer pink in center.
Serves 4
I was ecstatic to find this awesome recipe, requiring
little or no preparation, and yet turn out so good!
|
1 lb. ground beef 1 cup chopped onion 1/2 tsp salt |
1 cup cheddar cheese, shredded 1/2 cup bisquick mix 1 cup milk 2 eggs |
Grease 9-inch pie plate. Cook ground beef and onion, drain.
Stir in salt. Spread in pie plate, sprinkle with cheese.
Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 25 minutes, at 400* or until inserted knife comes out clean.
~~6 servings
A favorite when I'm in a hurry. Great served with a salad.
|
1 lb. ground beef 1 cup chopped onion 1 can (15 oz) tomato sauce 1/2 cup ketchup |
1/3 cup brown sugar, packed 2 tsp mustard 1-1/2 cup bisquick 1 cup milk 2 eggs |
Cook ground beef and onion, drain. Stir in tomato sauce,
ketchup, brown sugar and mustard. Heat to boiling. Spoon
into ungreased 13x9x2 inch pan.
STIR: bisquick mix, milk and eggs with fork til blended.
Carefully pour over beef mixture.
Bake at 400*, 20 to 25 minutes or until golden brown.
Serves 10
An easy casserole for a big crowd~!
8 oz. steak, sliced in 1/4-inch strips
2 pkgs (3 oz each) beef Ramen Noodles & seasoning packets
1-1/2 cup shredded carrots
1 small bunch bok choy (12 oz), rinsed, trimmed, then cut
crosswise in 1-inch wide strips, (6 cups)
1/2 tsp dark Oriental sesame oil(optional)
Cook beef in 3-4 quart pot over medium heat, 3-4 minutes til
browned. Remove to bowl.
In same pot, bring to boil, 1-3/4 cups water and seasoning
packets on high heat. Break noodles into pot and stir to coat.
Stir in carrots and bok choy.
Return to boil. Reduce heat, cover and simmer 6-8 minutes,
stirring occasionally until vegetables and noodles are tender.
Stir in beef and optional sesame oil.
~~Serves 4
I COULD NOT believe the taste of this dish~!! Tastes just
like you ordered it out~!! You gotta try it to believe it~!
1 pound ground beef
1 can tomato soup
1 cup salsa
1/2 cup cheddar
Brown beef, drain. Add soup and salsa. Simmer until heated through.
Serve over buns or as sandwiches. Sprinkle with cheddar cheese.
This is a great dish to make when you are pressed for time~! Serve with
oven fries and a salad and your'e out of the kitchen fast~!
Submitted By: AUTUMN
|
1 lb. ground beef 1/2 C BBQ sauce 1 tbsp. chopped onion |
1 to 2 tbsp. brown sugar 10 oz. can refrigerated biscuits 2 oz. (1/2 c) shredded cheddar cheese |
Heat oven to 400. In large skillet, brown ground,
beef; drain. Stir in barbecue sauce, onion and
brown sugar; heat until bubbly. Remove from heat;
set aside. Separate dough into 10 biscuits; place
each biscuit in ungreased muffin cup. Press dough
to cover bottom and sides of cup. Spoon hot meat
mixture into cups; sprinkle evenly with cheese.
Bake at 400 for 10 to 15 minutes or until crust
is golden brown. Makes 4 to 5 servings
All the kids have loved this from day one! So
easy to make and taste super!!
|
1 lb. ground beef 1/3 C dry bread crumbs or cracker crumbs 1/4 C catsup 1/4 C chopped onion 1 Tbsp Worcestershire sauce |
1/4 tsp. salt 1/8 tsp. pepper 1 egg, slightly beaten 1 C frozen mixed vegetables, thawed
|
Heat oven to 350. In large bowl, combine ground beef, bread crumbs, catsup, onion,
Worecestershire sauce, salt, pepper, and egg; mix well. Add begetables; mix lightly. Pat mixgture
into 9 or 10 inch pie pan. Bake at 350 for 30 to 35 minutes or until center is thoroughly cooked; drain.
In medium saucepan, heat water and margarine to a rolling boil; remove from heat. Stir in
potato flakes, milk, cheese and egg; mix well. Add cheese; blend well. Spoon or pipe hot potato
mixture on top of cooked meat mixture, covering entire top surface. Sprinkle lightly with
paprika. Return to oven and continue baking at 350 for 10 minutes or until light golden brown.
Makes 6 servings
1 lb. ground beef
1 C choped onions
1 C thinkly sliced carrots
1 C finely chopped potatoes
1 C water
1 can (14oz) baked beans
1/2 C original bbq sauce
1 C shredded Cheddar
Brown meat in large skillet on med-high, drain
Add vegies, cook 5 minutes, stir occasionally
Stir in water. Reduce to med-low, cover & simmer 10 minutes or until vegies are tender.
Add beans, bbq sauce, stir. Cook 5 minutes or until heated through. Sprinkle with cheese.
4 servings~ 1-1/4 C each
1 lb. ground beef
1 lg onion, chopped
2 C thick & chunky salsa
1 can (15oz) black beans, drained & rinsed
1/4 C Zesty Italian dressing
2 TB taco seasoning mix
6 flour tortillas (8 inch)
1 C sour cream
1 pkg Mexican style 4 cheese
Brown meat & onions in large skillet on med-high; drain. Add salsa, beans, dressing & chili powder;
mix well. Put 3 tortillas on bottom of pan. Layer with half each~ meat, sour cream & cheese.
Repeat. Cover with foil. Bake at 400 covered, 30 minutes or until heated through and cheese is melted.
Let stand 5 minutes before cutting.
4 lbs beef short ribs
1 lrg onion, coarsely chopped
1/4 C flour
1 C original BBQ sauce
1/4 C honey
1 TB yellow mustard
In cooker, top ribs with onions. Mix remaining ingredients, pour over ribs. Cover with lid.
Cook on LOW for 6-8 hours or HIGH 3-4 hours. Remove ribs. Cover to keep warm. Skim excess fat
from sauce; return ribs to sauce. Stir to coat.
*This recipe has a taco flavored filling between 2 patties!
1-1/2 lb. extra lean ground beef or lean ground turkey
1/4 c light or regular mayonaise, divided
1 pkg (1-1/4 oz) Taco seasoning mix
1/2 c Colby & Monterey Jack Cheese Crumbles
1/4 c Salsa, divided
6 lettuce leaves
6 tomato slices
6 hamburger buns, split
Preheat greased grill to medium-high heat. Mix meat,
3 TB mayo and the seasoning mix; shape into 12 thin
patties. Combine cheese and 2 TB of salsa; spoon over
6 of the patties. Cover each with one of the remaining
patties; pinch edges together to seal.
Grill 7 minutes on each side or until cooked through (160*F).
Meanwhile, combine remaining 2 TB salsa and remaining 1 TB mayo.
Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.
Cover with tops of buns.
Makes 6 servings, 1 burger each
*This recipe features Parmesan Cheese & Garlic in the mix!
1 lb. ground beef
1/4 c Parmesan Cheese, divided
2 cloves garlic, minced
4 Mozzarella slices
2 c torn romaine lettuce
6 TB Classic Caesar dressing, divided
4 hamburger buns, split
Preheat grill to medium heat. Mix meat, 3 TB Parmesan cheese aand the garlic.
Shape into 4 patties.
Grill 6 minutes on each side or until burgyers are cooked through (160*F).
Top with cheese slices. Continue grilling 1 minute or
until cheese begins to melt.
Toss lettuce with 2 TB of the dressing and the remaining 1 TB Parmesan cheese.
Spoon evenly onto bottom halves of buns; top with patties
and remaining 4 TB dressing. Cover with tops of buns.
Makes 4 servings, 1 burger each
