Preparation Time: 10 minutes
Cooking Time: 20 browning meat depending on how many batches 8 hours to simmer the chili
Serves: Serves 20 (more if buns & salads are also served)

Amount Ingredient
-------- -----------------------------
7 lbs (3.15kg) Ground beef
1 lb (450g) Ground pork
2 cans Whole Refried beans (total 28 oz or ~L)
3 med Onions, diced
2 T Coarse Black Pepper
2 med Green Peppers, diced
1 med Red Pepper, diced

4 cans Tomatoes, diced (total 26 oz or ~3/4 L)
1 small can Mild Green Chilies or use fresh (4oz or 100ml)
2 T Red Hot Sauce (substitute Tabasco)
3 T Ground Cumin
2 T Crushed Red Pepper
2 T MSG (optional)
1 T Sugar
2 T Worcestershire Sauce
6 T Garlic Salt
2 T Mild Chili powder
6 T Oregano Leaves
1 can Tomato Paste (14 oz)
4 cans Tomato Sauce (total 56 oz or ~2L)
1 C Medium Salsa
1 C Ketchup
2 C Bull's Eye Bold Original BBQ sauce
2 C Bull's Eye Honey Garlic BBQ Sauce
1 can (100 oz ~3L) Kidney Beans
1 can Good ol' Budweiser Beer

Brown all of your ground beef & pork, cooking 1 1/2 to 2 lbs at a time. After beef is thoroughly cooked, drain grease. The larger the pot you have to cook the chili in the better. A 4 gallon pot is probably a good size. Place all the browned meat in the pot and turn the heat on to medium.

Place all of the other ingredients on top of your cooked meat, turn stove on medium and cook covered until steaming hot, stirring occasionally, lower heat to low and simmer for 8 hours, stirring occasionally.

Don't over spice this chili while it is simmering, it gains intensity as it cooks. If you like it hotter, add more Tabasco just before serving.

Preparation Time: 5 minutes
Cooking Time: 20 minutes to brown meat and 10-20 final bake
Serves: 8

Amount Ingredient
-------- -----------------------------
1 lb (450g) Ground Beef
1 C (2dL) Frozen Whole Kernel Corn
1 jar (8-12oz 2-3dL)Salsa (you pick hot or mild...)
1 med Onion, coarsely chopped
1 box Instant Cornbread Mix (any brand you prefer)
~1/2 C (1dL) Grated cheese (any type you like)
to taste Salt
to taste Pepper

Preheat oven to 350F (180C). In a baking pan crumble ground beef. Cover dish with tinfoil to brown beef. Bake for 20 min. Drain grease and season with salt & pepper to taste. Break up meat with a fork. Add corn, onion, & salsa to ground beef in baking pan. Mix well. Add cheese to top of mixture. Mix cornbread mixture as directed and pour over top of recipe. Bake 10-20 min as directed on cornbread package.

Preparation Time: 20 minutes to prepare spices and sear meat
Cooking Time: 1+ hour
Serves: 10

Amount Ingredient
-------- -----------------------------
4-5 lb (1.8-2.25Kg) Prime Rib of Beef
1/4 C (1/2dL) Olive Oil
1 Lemon, juice of
5 T Fresh or Dried Rosemary Leaves, minced
4 cloves Garlic, peeled and minced
2 tsp Ground Black Pepper
Gravy
--------
3 T Flour
1/4 C (1/2dL) Beef Broth or Water
1 tsp Dried Rosemary (if using fresh use 2 tsp)

Preheat oven to 450F (230C). Combine olive oil, lemon juice, rosemary leaves, garlic, and black pepper. Place the Prime Rib in a roasting pan and rub the spice mixture into the meat.

Place the Prime Rib into the oven and sear the meat on each side in the preheated oven. About 4 minutes on each side. Reduce the oven heat to 350F (180C).

Cook the Prime Rib for another 12 to 15 minutes per pound (450g), depending on desired doneness. A 4 lb Prime rib would take about another hour of cooking time. The roast should be rare when your meat thermometer is 130F, medium at 140F and well done at 160F.

Remove the roast from the oven when done and allow to rest for 10 minutes. This will give you time to make a wonderful gravy.

To make the gravy with the pan juices mix 3 tablespoons of flour in 1/4 cup of beef broth or water. Place the roasting pan on the range and have the burner set to medium heat. If the pan gets to hot lower the heat. Stir in the flour water mixture and scrape the pan with a spatula to mix in all the drippings. Add the rosemary while the mixture thickens. Make sure to stir constantly.

Preparation Time: under 10 minutes
Cooking Time: 1 1/2 hours
Serves: 8

Amount Ingredient
-------- -----------------------------
3-4 lb (1.5-2kg) Roast (boneless chuck or rump roast)
2 C (1/2l) Water
1 env Dry Onion and Mushroom soup mix (aprox 1oz or 30g)
1 T Worcestershire sauce
3 Potatoes, peeled and chopped
2 Stalks celery, chopped
2 Carrots, chopped
1 Onion or handful of boiling onions
1 sprig Fresh Thyme

Preheat oven to 350F (175C). Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, and Worcestershire sauce; pour over roast. Arrange vegetables around meat and add sprig of thyme. Place oven bag on a roasting pan. Place roast in oven, and reduce heat to 300F (150C).

Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.

Preparation Time: 10 minutes to prepare stew meat
Cooking Time: about 1 hour 30 min
Serves: 6 at 1 cup (2dL) each

Amount Ingredient
-------- -----------------------------
1 1/2 lb (675g) Beef (stew meat, round steak, or your cut of choice)
1 T Vegetable Oil
1 T Fresh Thyme Leaves (or 1 tsp dried)
1/2 tsp Salt
1/2 tsp Pepper
14 oz (3 1/2dL) Beef Broth
1/2 C (1dL) Burgundy wine
3 cloves Garlic, minced
1 1/2 C (~225g) Baby Carrots
1 C (240g) Whole Pearl Onions (can use frozen)
2 T Cornstarch, dissolved in 2 T water
8 oz (240g) Sugar Snap Peas (can use frozen)

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper.

Stir in broth, wine and garlic. Bring to boil then reduce heat to low. Cover tightly and simmer 1 1/2 hours. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.

Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. Serve in bowls with crusty French bread and some shredded cheese on top.

Preparation Time: about 5 Minutes
Cooking Time: 2 hours
Serves: unknown

Amount Ingredient
------------ -----------------------
1 1/2 C (3 dL) Ketchup
1 1/2 C (3 dL) Water or Beer
1 C (2 dL) Jack Daniels (optional)
3/4 C (1 3/4 dL) Chile Sauce
1/2 C (1 dL) Apple Cider Vinegar
6 T Worcestershire
6 T Brown Sugar
3 T Lemon Juice
1 T Paprika
3 1/4 tsp Salt
1 clove Garlic, minced
1/4 tsp Tabasco (or to taste)
2 slabs Baby Back Ribs
to taste Salt
to taste Pepper

For the Barbecue Sauce: combine the top 12 ingredients bring to boil, then simmer for 45 minutes. For the Ribs: cut the ribs in sections of 4, salt and pepper. Place in a large roasting pan and bake 450F (230C) degrees for 30 minutes remove and drain off the fat.

Turn ribs meaty side down in the roasting pan and baste with Speedy's Barbecue Sauce. Lower the oven temperature to 300F (150C) degrees and cook for 30 more minutes. Turn over one more time and baste with Speedy's Barbecue Sauce again and bake for 1 more hour or until done.

Preparation Time: 10 minutes
Cooking Time: about 45 minutes
Serves: 4

Amount Ingredient
-------- -----------------------------
1 1/4 lb (~562g) Boneless beef top round
1/4 C (60g) Cilantro/Coriander/Chinese Parsley
1/4 tsp Salt
1 sm Mango, peeled and thinly sliced (make sure it is a fresh and firm mango)
1 sm Onion
1/2 Avocado, removed from shell and sliced

Preheat oven to 450F (230C) degrees. Place beef on rack in baking dish and roast for 10 to 15 minutes until very rare. Remove from oven and lower the oven temperature to 325F (165C) degrees.

Remove steak from pan and discard almost all drippings. You want just a small amount of the dripping left in the pan. Place the steak back in the pan and sprinkle both sides of steak with salt and cilantro. Layer Onion and mango slices over the steak. Cover the dish with foil and bake another 30 minutes. Divide into 4 servings and garnish with cilantro and avocado.

Preparation Time: 10 minutes
Cooking Time: about 16 minute
s Serves: makes 4 burgers

Amount Ingredient
-------- -----------------------------
1 lb (450g) Lean Ground Beef
2 tsp Jalapeno Pepper seeded, chopped (you can use canned/marinated if you like)
1 1/2 tsp Mexican seasoning
1/4 C Shredded Monterey Jack cheese
4 slices Tomato, the thinner the better
4 Hamburger buns, split, toasted (use your favorite kind)

In medium bowl, combine ground beef, Jalapeno pepper and Mexican seasoning, mixing lightly but thoroughly. Shape into four 1/2" (1.25 cm) thick patties. Place patties on grid over medium ash-covered coals. Grill uncovered 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp. cheese. Place one slice tomato on bottom half of each bun; top with burger, your favorite toppings and the top bun.

Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Serves: depends on size of steak

Amount Ingredient
-------- -----------------------------
1 lg Steak (cut of your choice)
1/2C (118ml) Crosse & Blackwell Worcestershire sauce (you can use any brand; but C&B is by far the richest... well worth looking for)
1/2C (118ml) Soy Sauce
2 T Chinese Vinegar (dark vinegar, found at any oriental food store)
2 tsp Garlic powder
1 med Vidalia Onion
1 C (~170g) Mushrooms, chopped

Marinate the steak for between 24 hrs. Pierce it on both sides to allow the marinade to penetrate well if you use a thick cut. Grill over an open flame. For best results, sear the heck out of it then cook slower until done. For an awesome gravy, use a little bit of the marinade (made fresh)and mix with sauteed onions and mushrooms.

Cabbage Roll Casserole

Preparation Time: 15 minutes for chopping onions and cabbage
Cooking Time: 1 1/2 hours + time to brown meat
Serves: 8

Amount Ingredient
-------- -----------------------------
2 lbs (900g) Ground Beef
1 lg Onion, chopped
1 can (28 oz <1L) Tomato Sauce
3-4 lbs (1.4-1.8kg) Cabbage, chopped
1 C (250ml) Uncooked Rice
1 tsp Salt (or less salt if you like)
2 cans (13.75 oz <1L) Beef broth (low sodium is best)

Preheat oven to 350F (180C). In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add the cooked meat and mix well. Put cabbage meat mixture into a 9x13 inch (23x30cm) casserole dish. Carefully pour broth over meat mixture. Bake in the preheated 350F (180C) oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Sesame Beef Ribs

Preparation Time: 10 minutes and marinade over night
Cooking Time: about 15 to 20 minutes
Serves: 4

Amount Ingredient
-------- -----------------------------
4 lbs (1.8kg) Trimmed Beef Ribs
2 Green Onions, finely chopped
2 cloves Garlic, chopped
1/4 C (1/2 dL) Soy Sauce (low sodium works great)
1/4 C (1/2 dL) Sesame Oil
1/4 C (1/2 dL) Rice Vinegar
1 T Sesame Seeds
2 T Sugar
1 tsp Dry Mustard (use a bit more if you like)
1 tsp Ground Black Pepper

Combine all ingredients except the beef ribs in a large plastic bag or dish. Score beef ribs almost to the bone every 1/2 inch (1.25cm)with a knife in an X pattern. Rub marinade into the beef ribs, then cover and refrigerate for 8 to 12 hours. Turn beef ribs to soak evenly. Prepare the barbecue.

Remove ribs from marinade allowing the ribs to come to room temperature. Reserve the marinade in fridge. Place ribs on grill over a hot fire and close the lid. Turn the ribs several times during cooking and baste with the marinade.Ribs are done when they have a crispy outside and are slightly pink and tender at the bone. Enjoy immediately.

Baked Ziti

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 8 people

Amount Ingredient
-------- -----------------------------
16 oz(480g) pkg Ziti Pasta
1 lb (450g) Lean Ground Beef (extra lean is also good or a mix of beef and your favorite Italian sausage)
1 Onion, chopped
2 27 oz (~7dL) Cans Spaghetti Sauce
1-1/2 C (3dL) Sour Cream (can use nonfat)
6 oz (169g) Provolone Cheese, sliced
6 oz (169g) Mozzarella Cheese, sliced
1/2 C (115g) Parmesan Cheese, grated (or Parmesan and Romino cheese)
2 T Fresh Basil, chopped

Cook pasta as directed on the manufacturer's packaging and drain. While the pasta is cooking, saute the ground beef and chopped onion in a heavy skillet over medium heat. Add spaghetti sauce and simmer about 15 minutes. Preheat oven to 350F (180C). Place about half of the pasta in a lightly oiled 2-quart baking dish. Top with a layer of provolone and mozzarella cheeses. Spread on a layer of about half the spaghetti sauce mixture and the sour cream. Cover with the remaining pasta, cheese slices, and sauce. Finally, sprinkle on a layer of Parmesan cheese and fresh basil. Bake in a pre-heated 350F (180C) degree oven for about 30 minutes, or until the cheese and sauce are bubbly. Serve warm.

Swedish Meatballs
This is from one of my COSW sisters...

500g of lean ground beef
1/2 cup (aprox 1 dl) of milk
1/4 cup (aprox 1/2 dl) of bread crumbs
1 medium sized onion
salt
blackpepper
(I like dried parsley in it too but that's just me)
1 egg

Let the bread crumbs soak in the milk for about 10 min. Cut onion as fine as the teary eyes allowes. Mix beef, milk/crumbs-mix, onion, salt, pepper and egg in a bowl. Wash your hands in cold water without drying them off and work everything well together. Form even sized balls (not too big or they will take forever to cook), if the mix starts to stick to your hands rinse them in cold water again. Fry in fryingpan, shake the pan to roll them around often.

Serving tips: The swedish way, with potatoes or mashed potatoes and gravy The lazy way, with pasta and ketchup.

Basic Machaca

Preparation Time: 10 minutes
Cooking Time: about 1 hour 15 minutes to 1 hour 45 minutes
Serves: will make enough for 12 tacos

Amount Ingredient
-------- -----------------------------
1 lb (450g) Beef, Chuck Roast, cut in 2 in (5cm) cubes
1/2 Onion, chopped
2 T Oil
1 clove Garlic
3 Tomatoes, chopped
2 Canned, jar or roasted Jalapeno, seeded and chopped
to taste Salt
to taste Ground Black Pepper

Place meat in a large pot and cover with cold water. Bring to a boil and cover. Simmer for 1 to 1 1/2 hours. Allow meat to cool in the broth so you can shred it. Shred the beef using forks or fingers. In a skillet saute the onions, garlic, and oil until the onions are soft. Add the tomatoes and chilies and continue to cook until soft. Mix in the shredded meat and add the salt and pepper to taste.

Pasta e Fagioli

Preparation Time: about 15 minutes
Cooking Time: about 1 hour 10 minutes
Serves: 8

Amount Ingredient
-------- -----------------------------
1 lb (450g) Ground Beef
1 sm Onion, diced (should be about 1 cup or 2dL)
1 lg Carrot, julienned (should be about 1 cup or 2dL)
3 stalks Celery, chopped (should be about 1 cup or 2dL)
2 cloves Garlic, minced
2 cans (14.5 oz 3.5dL) Diced Tomatoes
1 can (15 oz ~4dL) Red kidney beans (with liquid)
1 can (15 oz ~4dL) Great Northern beans (with liquid)
1 can (15 oz ~4dL) Tomato sauce
1 can (12 oz 3dL) V-8 juice
1 T White Vinegar
1 1/2 tsp Salt
1 tsp Oregano
1 tsp Basil
1/2 tsp Pepper
1/2 tsp Thyme
1/2 lb (225g) Ditali Pasta

Brown the ground beef in a large saucepan (for soup) or pot over medium heat. Drain off most of the fat. Add diced onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain the pasta. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Monster Meatloaf

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6

Amount Ingredient
-------- -----------------------------
1 C (~200g) Mushrooms, coarsely chopped
1/4 med Onion, chopped
10 oz (300g) Frozen chopped spinach, thawed, drained
1/2 C (~100g) Shredded mozzarella cheese
1/4 C (~50g) Grated Parmesan cheese
1 lb (450g) Ground turkey breast
3/4 C (~100g) Old fashioned oatmeal, uncooked
1/2 C (1dL) Skim milk
1 Egg, lightly beaten
1 tsp Italian herb seasoning
3 C (3/4 L) Spaghetti Sauce
2 Pimento stuffed olives (for eyeballs)
Few Corn kernels (teeth)

Preheat oven to 375F (190C)). Saute mushrooms and onion in a heavy nonstick skillet over medium low heat 4-5 minutes, or until onion is tender. Remove from heat (drain off any excess oil) and stir in spinach, 1/4 cup mozzarella cheese and Parmesan cheese. Combine turkey and next 4 ingredients in a bowl. Season with salt and pepper to taste. Mix lightly but thoroughly.

To form the monster corpse, in an ungreased baking pan, sculpt 2/3 of meat mixture into a body. Make a deep indentation down center of torso and fill with spinach mixture. Top with remaining meat mixture, sealing edges to completely cover filling. Make eyes on the monster by using the olives. Use corn to make teeth and a pimento from an olive to make a tongue. Pour spaghetti sauce around body and bake 45-50 minutes or until cooked through. Sprinkle torso with remaining 1/4 cup mozzarella cheese and return to oven 1-2 minutes or until cheese is melted. After baking, you may stick a knife into the monster's torso for effect if you like. Let stand 5 minutes before slicing.

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