This is basic, delicious mild chili is a YOU CAN COOK recipe.
Ingredients:
1 pound of ground hamburger
1/2 onion chopped
1 large can of kidney beans with liquid (can be two cans if you like beans)
1 small can of tomato sauce
1 medium can of diced tomatoes
1 small can of diced Ortega chilis
1 package McCormick Chili mix
Method:
1. Brown the hamburger and onion in a large frying pan - and I mean large. Drain any excess fat.
2. Add the kidney beans, tomato sauce, diced tomatoes, and Ortega chilis with the liquids from the cans. Add the chili mix and stir.
3. Simmer for 15-20 minutes.
Tips:
1. Vary your enjoyment by topping with cheddar cheese, sour cream, crumbled corn bread, or crackers.
2. This recipe can also be used as a topping for a baked potato.
Serves 4-6.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Beef Stew (A Family Favorite)
Difficulty: *
In the Crock Pot or Oven:
2 lbs boneless stew meat
1 Tablespoon sugar
1 can tomatoes (16 oz)
3 medium onions, chopped
4-5 medium potatoes, diced
1 Tablespoon salt
3 Tablespoons Tapioca
1 cup celery, chopped
5-6 large carrots, chopped
Wash and chop the vegetables. Put everything into the crockpot or a casserole dish. Do not brown the meat. If using the crockpot, let it simmer away on medium to high for 5-8 hours. If using a casserole, bake at 250 degrees for 5 hours or more. As a rule, the longer it cooks the better it is. Stir frequently and add small amounts of water as necessary to keep from drying out.
In the Crock Pot or Oven:
2 lbs boneless stew meat
1 Tablespoon sugar
1 can tomatoes (16 oz)
3 medium onions, chopped
4-5 medium potatoes, diced
1 Tablespoon salt
3 Tablespoons Tapioca
1 cup celery, chopped
5-6 large carrots, chopped
Wash and chop the vegetables. Put everything into the crockpot or a casserole dish. Do not brown the meat. If using the crockpot, let it simmer away on medium to high for 5-8 hours. If using a casserole, bake at 250 degrees for 5 hours or more. As a rule, the longer it cooks the better it is. Stir frequently and add small amounts of water as necessary to keep from drying out.
Tip: I vary the ingredients in this depending on what I have. I've left out the onions, the Tapioca, the celery. I've used beef stock to make it more liquid, and I've used water when I didn't have any. If you have the basic stew meat, sugar, tomatoes, potatoes, carrots and salt, you can make this recipe.
Yummy Crockpot Gravy Roast
Looking for an easy roast recipe that you can toss in the crockpot in the morning and have ready to eat that evening? Look no further!
Ingredients:
Roast
1 packet Italian Dressing Mix
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
2 c. Chicken Broth
4 tbsp A-1 Steak Sauce
4 Potatoes, cubed
2 Carrots, sliced
1 White Onions, cubed and separated
Flour
Directions:
1. Place your roast in the center of your crock pot.
2. Sprinkle potatoes, carrots and onions around the roast. (You can add more or less veggies as suits your preferences and taste.)
3. In a separate bowl, whisk together the 3 powdered mixes and 2 cups of chicken broth.
4. Pour the mixture over the roast and veggies.
5. Pour A-1 over roast to cover the top only.
6. Heat in your crockpot on low for 6-8 hours or on high for 4-6 hours.
7. Once the meat is cooked, flip the roast upside down. This takes the A-1 off the top and mixes it with the juices that will become your gravy.
8. Remove the roast and veggies to a separate platter.
9. Pour the juices into a grease separator to pull the fat from the broth.
10. Pour the broth in a small sauce pan. Heat to a simmer and slowly whisk in flour to thicken. Use as much flour as necessary to get to your desired consistency.
Dinner's ready! Serve meat and veggies with a healthy serving of gravy and prepare to have your taste buds wowed!
Ingredients:
Roast
1 packet Italian Dressing Mix
1 packet Ranch Dressing Mix
1 packet Brown Gravy Mix
2 c. Chicken Broth
4 tbsp A-1 Steak Sauce
4 Potatoes, cubed
2 Carrots, sliced
1 White Onions, cubed and separated
Flour
Directions:
1. Place your roast in the center of your crock pot.
2. Sprinkle potatoes, carrots and onions around the roast. (You can add more or less veggies as suits your preferences and taste.)
3. In a separate bowl, whisk together the 3 powdered mixes and 2 cups of chicken broth.
4. Pour the mixture over the roast and veggies.
5. Pour A-1 over roast to cover the top only.
6. Heat in your crockpot on low for 6-8 hours or on high for 4-6 hours.
7. Once the meat is cooked, flip the roast upside down. This takes the A-1 off the top and mixes it with the juices that will become your gravy.
8. Remove the roast and veggies to a separate platter.
9. Pour the juices into a grease separator to pull the fat from the broth.
10. Pour the broth in a small sauce pan. Heat to a simmer and slowly whisk in flour to thicken. Use as much flour as necessary to get to your desired consistency.
Dinner's ready! Serve meat and veggies with a healthy serving of gravy and prepare to have your taste buds wowed!
Mini Hamburgers
These are crazy easy, but so good you will gobble them down. Best advice? Make extra.
Ingredients:
1 lb. hamburger
1 package King's Hawaiian Sweet Rolls
3 Tablespoons Worchestershire Sauce
Cheese slices (your favorite)
Instructions:
1. Place hamburger in a bowl and add 3 Tablespoon of Worchestershire Sauce and mix thoroughly.
2. Shape hamburger into golf size rolls. Use a cutting board and a spatula to flatten to about 1/4 inch thick.
3. Use a frying pan, George Foreman grill, or broiling rack. Spray with cooking spray.
4. Put hamburgers on pan and cook over medium-high heat until no longer pink inside (medium) (3-5 minutes).
5. Cut cheese slices into small pieces to fit size of the hamburger. Place on top of hamburger and wait for it to melt. Remove from heat.
6. Open King's Hawaiian Sweet Rolls and use a knife to slice each roll in half. Place a hamburger in between the halves.
7. Garnish with mayo, ketchup, mustard, pickles, tomatoes, onions, lettuce - your usual choice of hamburger toppings!
8. Try to eat only a couple. I dare you!
Ingredients:
1 lb. hamburger
1 package King's Hawaiian Sweet Rolls
3 Tablespoons Worchestershire Sauce
Cheese slices (your favorite)
Instructions:
1. Place hamburger in a bowl and add 3 Tablespoon of Worchestershire Sauce and mix thoroughly.
2. Shape hamburger into golf size rolls. Use a cutting board and a spatula to flatten to about 1/4 inch thick.
3. Use a frying pan, George Foreman grill, or broiling rack. Spray with cooking spray.
4. Put hamburgers on pan and cook over medium-high heat until no longer pink inside (medium) (3-5 minutes).
5. Cut cheese slices into small pieces to fit size of the hamburger. Place on top of hamburger and wait for it to melt. Remove from heat.
6. Open King's Hawaiian Sweet Rolls and use a knife to slice each roll in half. Place a hamburger in between the halves.
7. Garnish with mayo, ketchup, mustard, pickles, tomatoes, onions, lettuce - your usual choice of hamburger toppings!
8. Try to eat only a couple. I dare you!
WADF Enchiladas
Ingredients:
Sauce
2 cans (8 oz) tomato sauce
1/2 teaspoon chili powder
1/2 package Schilling Enchilada Sauce mix
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
3 Tablespoons chopped onions
1 1/2 cups of water
Filling
1 lb. ground turkey or hamburger
1/2 to 1 lb. grated Longhorn cheese
1/2 - 1 lb. grated Monterey Jack
1 can sliced olives
1 package tortillas
Instructions:
In a large bowl, mix all the sauce ingredients and stir. Set aside. Use cooking spracy to coat a 9 x 13 baking pan. Fry hamburger. Take each tortilla and fill with hamburger, cheese, olives. Roll and secure with a tookthpick and place in 9 x 13 pan. When pan is full, pour sauce over enchiladas and cover with grated cheese. Bake at 350 degrees for 30 minutes.
Variations:
Add any other vegetables of your choosing - green peppers is a good one.
I lay the enchilada flap side down, eliminating the need for a toothpick.
Substitute any of your favorite cheeses. This recipe tastes great with any combination.
Serve with sour cream and/or guacamole.
50 Favorite Main Dishes
Sauce
2 cans (8 oz) tomato sauce
1/2 teaspoon chili powder
1/2 package Schilling Enchilada Sauce mix
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
3 Tablespoons chopped onions
1 1/2 cups of water
Filling
1 lb. ground turkey or hamburger
1/2 to 1 lb. grated Longhorn cheese
1/2 - 1 lb. grated Monterey Jack
1 can sliced olives
1 package tortillas
Instructions:
In a large bowl, mix all the sauce ingredients and stir. Set aside. Use cooking spracy to coat a 9 x 13 baking pan. Fry hamburger. Take each tortilla and fill with hamburger, cheese, olives. Roll and secure with a tookthpick and place in 9 x 13 pan. When pan is full, pour sauce over enchiladas and cover with grated cheese. Bake at 350 degrees for 30 minutes.
Variations:
Add any other vegetables of your choosing - green peppers is a good one.
I lay the enchilada flap side down, eliminating the need for a toothpick.
Substitute any of your favorite cheeses. This recipe tastes great with any combination.
Serve with sour cream and/or guacamole.
50 Favorite Main Dishes
Pepper Steak
Difficulty: ***
Ingredients:
1-2 teaspoons minced garlic
2 Tablespoons butter or margarine
1 med onions, cut into thin wedges
2 small green sweet peppers, sliced
1 1/2 lbs. beef round steak, thinly sliced
1 1/c cups beef broth
1 cup snow pea pods
2 Tablespoons soy sauce
1/4 cup water
2 Tablespoons corn starch
1 Tablespoon paprika
3 medium tomatoes, cut into wedges
Hot cooked rice, noodles, or other pasta
In a large skillet or wok, stir fry the garlic in 1 tablespoon of butter or margarine for 1 minute. Add the onion and green pepper and stir fry for 4-5 minutes until vegetables are tender. Transfer the vegetables to a bowl. Add the remaining butter to the skillet or wok. To prevent overcrowding, stir fry half the steak at a time until the meat is cooked through, 2-3 minutes. Return all the steak and the vegetables to the skillet or wok. Add the broth and soy sauce and bring to a boil. Stir the water and cornstarch together in a cup, then add the mixture to the skillet. Cook and stir until the sauce is bubbly. Cook for two minutes more, stirring constantly. Add paprika, tomato wedges, and snow pea pods to the skillet. Cook for another 1-2 minutes to evenly distribute the sauce and heat the food thoroughly. Serve over rice, noodles or pasta.
Ingredients:
1-2 teaspoons minced garlic
2 Tablespoons butter or margarine
1 med onions, cut into thin wedges
2 small green sweet peppers, sliced
1 1/2 lbs. beef round steak, thinly sliced
1 1/c cups beef broth
1 cup snow pea pods
2 Tablespoons soy sauce
1/4 cup water
2 Tablespoons corn starch
1 Tablespoon paprika
3 medium tomatoes, cut into wedges
Hot cooked rice, noodles, or other pasta
In a large skillet or wok, stir fry the garlic in 1 tablespoon of butter or margarine for 1 minute. Add the onion and green pepper and stir fry for 4-5 minutes until vegetables are tender. Transfer the vegetables to a bowl. Add the remaining butter to the skillet or wok. To prevent overcrowding, stir fry half the steak at a time until the meat is cooked through, 2-3 minutes. Return all the steak and the vegetables to the skillet or wok. Add the broth and soy sauce and bring to a boil. Stir the water and cornstarch together in a cup, then add the mixture to the skillet. Cook and stir until the sauce is bubbly. Cook for two minutes more, stirring constantly. Add paprika, tomato wedges, and snow pea pods to the skillet. Cook for another 1-2 minutes to evenly distribute the sauce and heat the food thoroughly. Serve over rice, noodles or pasta.
Onion-Coated Beef Roast
Difficulty: *
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
In the Crock Pot:
1/2 bottle A-1 Sauce
2.5 lbs of bottom round or rump beef roast
1 package Lipton Onion soup mix
Pour steak sauce into the crock. Add Lipton Onion soup mix and stir. Add the meat and coat both sides. Add about 1/2 - 1 cup water to keep from drying out. Cook on HIGH for 5 hours or until meat falls apart.
Tips: You can add vegetables to the pot in the last 1-2 hours of cooking - carrots, beans, peas. Potatoes dry out the liquid. Cook those separately.
Barbecued Steak in Lemon Marinade
Difficulty: **
Ingredients:
1-2 lbs of top round steak, 1/ 1/2 inch thick
2 medium onions, diced
1/2 cup lemon juice
1/2 cup oil
3 tablespoons honey
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
1.2 teaspoon thyme
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoons butter
Place steak and onion in a plastic cooking bag or a non-metal baking dish. In small bowl, combine remaining ingredients except butter to make marinade. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 2 hours at room temperature or overnight in the refrigerator, turning once or twice.
Remove steak and onions from marinade. When ready to barbeque, place steak on grill. Cook for 15 to 25 minutes or until desired doneness, turning once and brushing occasionally with marinade. While steak is cooking, heat butter in small skillet. Add onions and cook until tender.
To serve, cut steak on the diagonal, across grain, into very thin slices and top with onions.
Ingredients:
1-2 lbs of top round steak, 1/ 1/2 inch thick
2 medium onions, diced
1/2 cup lemon juice
1/2 cup oil
3 tablespoons honey
2 tablespoons Worcestershire sauce
1/2 teaspoon basil
1.2 teaspoon thyme
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder
2 tablespoons butter
Place steak and onion in a plastic cooking bag or a non-metal baking dish. In small bowl, combine remaining ingredients except butter to make marinade. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 2 hours at room temperature or overnight in the refrigerator, turning once or twice.
Remove steak and onions from marinade. When ready to barbeque, place steak on grill. Cook for 15 to 25 minutes or until desired doneness, turning once and brushing occasionally with marinade. While steak is cooking, heat butter in small skillet. Add onions and cook until tender.
To serve, cut steak on the diagonal, across grain, into very thin slices and top with onions.
Beef Stroganoff
Difficulty: **
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles
Directions
Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles
Directions
Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Taco Lasagna
Difficulty: **
Ingredients:
Soft flour tortillas
2-4 cups yellow/white shredded cheese (cheddar and jack mix, is the best)
1 16 oz. tub of sour cream
1 jar of mild salsa, or your preference
1 1/2 lbs. hamburger
1 package Taco seasoning
tomatoes and lettuce (optional)
1. Fry hamburger until brown and mix with Taco seasoning, following directions on the package.
2. Spray a casserole dish or loaf pan with cooking spray.
3. Layer ingredients in pan beginning with Tortillas (cut as needed to fit pan.)
4. Next layer is salsa and sour cream, then taco meat, then cheese.
5. Continue to layer until all hamburger is gone.
6. Place a tortilla on the top.
7. Bake at 350 degrees for 30 minutes. Remove from oven and let sit for 5 minutes.
8. Add tomatoes, lettuce, sour cream, salsa and cheese on the side to be garnished as desired.
Ingredients:
Soft flour tortillas
2-4 cups yellow/white shredded cheese (cheddar and jack mix, is the best)
1 16 oz. tub of sour cream
1 jar of mild salsa, or your preference
1 1/2 lbs. hamburger
1 package Taco seasoning
tomatoes and lettuce (optional)
1. Fry hamburger until brown and mix with Taco seasoning, following directions on the package.
2. Spray a casserole dish or loaf pan with cooking spray.
3. Layer ingredients in pan beginning with Tortillas (cut as needed to fit pan.)
4. Next layer is salsa and sour cream, then taco meat, then cheese.
5. Continue to layer until all hamburger is gone.
6. Place a tortilla on the top.
7. Bake at 350 degrees for 30 minutes. Remove from oven and let sit for 5 minutes.
8. Add tomatoes, lettuce, sour cream, salsa and cheese on the side to be garnished as desired.
Lasagna
Difficulty: **
Ingredients:
1 lb. ground beef
3 cloves garlic, minced
1 1/2 teaspoon salt
2 8 oz. cans tomato sauce
2 8 oz. cans of water
2 6 oz. cans tomato paste
Brown meat, and add next five ingredients. Simmer uncovered for 30 minutes.
5-10 oz. Lasagna noodles, cooked and slightly cooled
Combine these ingredients:
3 eggs, beaten
4 1/2 cups, creamed cottage cheese
3/4 cup grated parmesan
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 lb mozarella shredded
3/4 lb. colby longhorn, shredded
Layer half the noodles in the bottom of a 13 x 9 x 2 pan. Spread with half the cottage cheese mixture, then half of the mozarella, then half the tomato mixture. Repeat second half in the same order, top with cheese.
Bake at 375 degrees for about 30 minutes, let stand for 10 minutes before serving
Ingredients:
1 lb. ground beef
3 cloves garlic, minced
1 1/2 teaspoon salt
2 8 oz. cans tomato sauce
2 8 oz. cans of water
2 6 oz. cans tomato paste
Brown meat, and add next five ingredients. Simmer uncovered for 30 minutes.
5-10 oz. Lasagna noodles, cooked and slightly cooled
Combine these ingredients:
3 eggs, beaten
4 1/2 cups, creamed cottage cheese
3/4 cup grated parmesan
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 lb mozarella shredded
3/4 lb. colby longhorn, shredded
Layer half the noodles in the bottom of a 13 x 9 x 2 pan. Spread with half the cottage cheese mixture, then half of the mozarella, then half the tomato mixture. Repeat second half in the same order, top with cheese.
Bake at 375 degrees for about 30 minutes, let stand for 10 minutes before serving
Beef Barley Soup
Difficulty: **
There are many recipes out there for Beef-Barley Soup but this one from Better Homes and Gardens Cookbook is a family favorite. Enjoy!
Ingredients:
2 1/2 lbs beef chuck or sirloin, cut into 1/2 inch strips
2 tablespoons cooking oil
7 cups beef broth
1 16-ounce can tomatoes, cut up
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
2/3 cup quick-cooking barley
1/2 cup shopped green pepper
1/4 cup snipped parsley
In large skillet or dutch overn, brown meat in cooking oil over low heat, drain well. Stir in broth, undrained tomatoes, onion, salt, basil and Worchestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Cover and simmer for another 45 minutes or until vegetables are soft, not mushy. Season to taste with salt and pepper. Makes 8 servings.
There are many recipes out there for Beef-Barley Soup but this one from Better Homes and Gardens Cookbook is a family favorite. Enjoy!
Ingredients:
2 1/2 lbs beef chuck or sirloin, cut into 1/2 inch strips
2 tablespoons cooking oil
7 cups beef broth
1 16-ounce can tomatoes, cut up
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
2/3 cup quick-cooking barley
1/2 cup shopped green pepper
1/4 cup snipped parsley
In large skillet or dutch overn, brown meat in cooking oil over low heat, drain well. Stir in broth, undrained tomatoes, onion, salt, basil and Worchestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Cover and simmer for another 45 minutes or until vegetables are soft, not mushy. Season to taste with salt and pepper. Makes 8 servings.
Burger Combos - Mexican, Greek, Italian, American
Difficulty: *
Ingredients:
2 lbs. of lean ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Colby & Monterey Jack Cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons southwestern seasoning mix or taco seasoning
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup jalapeno peppers, sliced (optional)
8 hamburger buns
Mix hamburger with finely chopped onions, worcestershire sauce, salt, and black pepper. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate until ready to grill.
Mexican Spread: Mix mayo, sour cream and seasoning mix. Refrigerate until serving.
Toppers: Slice tomatoes, avocado, and jalapenos.
When ready to grill, cook directly over medium coals, 11-13 minutes or until center is no longer pink. About 1 minute before burgers are done, place cheese slices on top. Place burgers on hamburger buns. Serve with the spread and the toppers.
American Burgers: Use American Cheese, use 1/4 cup barbecue sauce in sandwich spread, and top with lettuce, tomatoes, dill pickles, onions or onion rings, relish.
Italian Burgers: Top burgers with mozzarella or provolone cheese, use Italian seasoning in the spread. Top with tomatoes, green bell peppers, mushrooms, pitted olives, relish.
Greek Burgers: Substite pita pockets for hamburger buns, omit the cheese slices, use lemon pepper seasoning in the spread, top with crumbled feta cheese, spinach leaves, tomatoes, red onion, cucumber slices, and olives.
Ingredients:
2 lbs. of lean ground beef
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Colby & Monterey Jack Cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons southwestern seasoning mix or taco seasoning
2 medium tomatoes, sliced
1 large avocado, peeled and sliced
1 cup jalapeno peppers, sliced (optional)
8 hamburger buns
Mix hamburger with finely chopped onions, worcestershire sauce, salt, and black pepper. Form mixture into 8 round patties, 1/2 inch thick. Refrigerate until ready to grill.
Mexican Spread: Mix mayo, sour cream and seasoning mix. Refrigerate until serving.
Toppers: Slice tomatoes, avocado, and jalapenos.
When ready to grill, cook directly over medium coals, 11-13 minutes or until center is no longer pink. About 1 minute before burgers are done, place cheese slices on top. Place burgers on hamburger buns. Serve with the spread and the toppers.
American Burgers: Use American Cheese, use 1/4 cup barbecue sauce in sandwich spread, and top with lettuce, tomatoes, dill pickles, onions or onion rings, relish.
Italian Burgers: Top burgers with mozzarella or provolone cheese, use Italian seasoning in the spread. Top with tomatoes, green bell peppers, mushrooms, pitted olives, relish.
Greek Burgers: Substite pita pockets for hamburger buns, omit the cheese slices, use lemon pepper seasoning in the spread, top with crumbled feta cheese, spinach leaves, tomatoes, red onion, cucumber slices, and olives.
Sloppy Joe Pie
Difficulty: *
This is a "If You Think You Can't Cook" Recipe. Your kids or the kid in you will love it!
Ingredients:
1 package Pillsbury crescent rolls
1 lb hamburger
1 package sloppy joe seasoning
1 8 oz can of tomato sauce or paste/per the sloppy joe directions
1 - 8oz. package of shredded cheese, cheddar, colby - your taste
1. Use a 1 to 1 1/2 inch deep pie pan. Open the crescent rolls and press them together into a crust in the bottom of your pie pan. Tear off any long edges and roll under the edge to conform to the lip of the pan.
2. Fry the hamburger and follow the sloppy joe seasoning mix recipe on the back of the package. Pour into the pie pan.
3. Top with shredded cheese.
4. Bake at 375 degrees to 15-20 minutes until the crescent roll crust is brown and the cheese is melted.
Tips: Serve with a salad.
This is a "If You Think You Can't Cook" Recipe. Your kids or the kid in you will love it!
Ingredients:
1 package Pillsbury crescent rolls
1 lb hamburger
1 package sloppy joe seasoning
1 8 oz can of tomato sauce or paste/per the sloppy joe directions
1 - 8oz. package of shredded cheese, cheddar, colby - your taste
1. Use a 1 to 1 1/2 inch deep pie pan. Open the crescent rolls and press them together into a crust in the bottom of your pie pan. Tear off any long edges and roll under the edge to conform to the lip of the pan.
2. Fry the hamburger and follow the sloppy joe seasoning mix recipe on the back of the package. Pour into the pie pan.
3. Top with shredded cheese.
4. Bake at 375 degrees to 15-20 minutes until the crescent roll crust is brown and the cheese is melted.
Tips: Serve with a salad.
Philly Steak Wraps
Difficulty: **
Ingredients:
1 beef bouillon cube
1/2 cup water
3 garlic cloves, crushed or pressed
1/8 teaspoon black pepper
1 boneless beef steak (1 pound) cut into 1 inch strips
1 small green pepper, cut into 1/4 inch strips
1 small onion, cut into 1/4 slices
Vegetable oil or cooking spray
2 cups shredded mozzarella cheese
4 flour tortillas (9-10 inches)
1. Combine water, bouillon cube, garlic and pepper in a small bowl. Place marinade and steak in a sealable plastic food storage bag, turn to coat. Marinate in refrigerator for 1-3 hours, turning occasionally.
2. When ready to serve, cut bell pepper into 1/4 inch strips and onion in 1/4 inch slides. Remove steak from the marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard the marinade.
3. Heat skillet on medium-high. Place steak in pan; cook 6-8 minutes or until steak is medium rare. Remove steak and to a plate and cover with aluminum foil.
4. Return pan to heat; Add a small amount of vegetable oil to the pan or spray with cooking oil. Add bell pepper and onion. Cook for 5-7 minutes or until vegetables are crisp-tender. Remove vegetables from pan and place in a bowl.
5. Cut steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over the tortilla. Place one fourth of the steak and vegetables in center, roll up tightly. Repeat with remaining tortillas, steak and vegetables.
6. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps with cooking spray, cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to a cutting board and cut diagonally in half. Serve immediately.
Ingredients:
1 beef bouillon cube
1/2 cup water
3 garlic cloves, crushed or pressed
1/8 teaspoon black pepper
1 boneless beef steak (1 pound) cut into 1 inch strips
1 small green pepper, cut into 1/4 inch strips
1 small onion, cut into 1/4 slices
Vegetable oil or cooking spray
2 cups shredded mozzarella cheese
4 flour tortillas (9-10 inches)
1. Combine water, bouillon cube, garlic and pepper in a small bowl. Place marinade and steak in a sealable plastic food storage bag, turn to coat. Marinate in refrigerator for 1-3 hours, turning occasionally.
2. When ready to serve, cut bell pepper into 1/4 inch strips and onion in 1/4 inch slides. Remove steak from the marinade; lightly pat steak with paper towel to absorb some of the moisture. Discard the marinade.
3. Heat skillet on medium-high. Place steak in pan; cook 6-8 minutes or until steak is medium rare. Remove steak and to a plate and cover with aluminum foil.
4. Return pan to heat; Add a small amount of vegetable oil to the pan or spray with cooking oil. Add bell pepper and onion. Cook for 5-7 minutes or until vegetables are crisp-tender. Remove vegetables from pan and place in a bowl.
5. Cut steak crosswise into thin slices. For each wrap, sprinkle 1/2 cup mozzarella cheese over the tortilla. Place one fourth of the steak and vegetables in center, roll up tightly. Repeat with remaining tortillas, steak and vegetables.
6. Heat pan over medium high heat until hot. Place wraps, seam side down in pan. Spray tops of wraps with cooking spray, cook 2-3 minutes on each side or until grill marks appear deep golden brown. Remove wraps to a cutting board and cut diagonally in half. Serve immediately.
Tacos
Difficulty: *
Ingredients:
1 lb. hamburger
1 package Taco Seasoning, any brand
2 cups shredded lettuce
1-2 tomatoes, diced
1/2 to 1 lb. sharp cheddar cheese, shredded
1 can red kidney beans
1 package, your preference, corn or flour tortillas, or corn taco shells
1 8 oz container of sour cream OR ranch dressing, your preference
Instructions:
1. Brown the hamburger and follow the package directions to add the Taco Seasoning.
2. Warm taco shells in over for 4-5 minutes. If you wish warm tortillas, place in microwave for 30 seconds.
3. Prepare lettuce, tomatoes and cheese.
4. Heat red kidney beans in saucepan on stove or in microwave.
5. When hamburger meat is finished, spoon meat into bottom of shells and add other ingredients to your preference - beans, cheese, lettuce, tomatos, sour cream or ranch
6. Enjoy
Ingredients:
1 lb. hamburger
1 package Taco Seasoning, any brand
2 cups shredded lettuce
1-2 tomatoes, diced
1/2 to 1 lb. sharp cheddar cheese, shredded
1 can red kidney beans
1 package, your preference, corn or flour tortillas, or corn taco shells
1 8 oz container of sour cream OR ranch dressing, your preference
Instructions:
1. Brown the hamburger and follow the package directions to add the Taco Seasoning.
2. Warm taco shells in over for 4-5 minutes. If you wish warm tortillas, place in microwave for 30 seconds.
3. Prepare lettuce, tomatoes and cheese.
4. Heat red kidney beans in saucepan on stove or in microwave.
5. When hamburger meat is finished, spoon meat into bottom of shells and add other ingredients to your preference - beans, cheese, lettuce, tomatos, sour cream or ranch
6. Enjoy
You Can Cook: Spaghetti and Meatballs
Difficulty: *
This recipe makes use of a crockpot - one of the easiest ways to cook! If you don't have one, see the tips section.
Ingredients:
1 pound Ground Beef or Turkey
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans whole Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounce) can Tomato Paste
1 cup Beef Broth
2 tablespoons fresh parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
cooked spaghetti, noodles, or other pasta
Preparation:
1. Break up ground beef with a fork and put into crockpot.
2. Peel away the outer layer of the onion and then using a paring knife slice it into tiny pieces. Add to crockpot.
3. Peel away the outer layer on the garlic and then cut away one clove. Slice into pieces then crush with the flat edge of your knife. Add to crockpot.
4. Break away a portion of your fresh parsley and dice it into small pieces with your knife. Add to the crockpot.
5. Open the can of whole Tomatoes and using your knife, cut into small pieces. Add to crockpot.
6. Add tomato sauce, tomato paste, beef broth, brown sugar, oregano leaves, basil leaves, salt and pepper.
7. Stir and then cover. Cook on Low for 6-8 hours. Cook on High for 3-4 hours.
How to make spaghetti, noodles, or other pasta.
1. Take a 6 qt. covered stockpot and fill 2/3 with water. Put on the stove with burner on high until it boils.
2. Turn down the burner and add appropriate servings of pasta. For spaghetti, a quarter size portion will serve one person. Other noodles, see the package for directions.
3. Boil for 7-8 minutes until pasta is soft. Stir frequently to keep the pasta from sticking to the bottom of the pan.
4. Drain the water off. Pasta is ready to be put on the plates with the spaghetti sauce spooned over the top.
Tips:
If you don't have a crockpot, you can use a 6-qt. covered stockpot. Cook on medium-low heat, stir frequently. 3-4 hours.
This recipe makes use of a crockpot - one of the easiest ways to cook! If you don't have one, see the tips section.
Ingredients:
1 pound Ground Beef or Turkey
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans whole Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounce) can Tomato Paste
1 cup Beef Broth
2 tablespoons fresh parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
cooked spaghetti, noodles, or other pasta
Preparation:
1. Break up ground beef with a fork and put into crockpot.
2. Peel away the outer layer of the onion and then using a paring knife slice it into tiny pieces. Add to crockpot.
3. Peel away the outer layer on the garlic and then cut away one clove. Slice into pieces then crush with the flat edge of your knife. Add to crockpot.
4. Break away a portion of your fresh parsley and dice it into small pieces with your knife. Add to the crockpot.
5. Open the can of whole Tomatoes and using your knife, cut into small pieces. Add to crockpot.
6. Add tomato sauce, tomato paste, beef broth, brown sugar, oregano leaves, basil leaves, salt and pepper.
7. Stir and then cover. Cook on Low for 6-8 hours. Cook on High for 3-4 hours.
How to make spaghetti, noodles, or other pasta.
1. Take a 6 qt. covered stockpot and fill 2/3 with water. Put on the stove with burner on high until it boils.
2. Turn down the burner and add appropriate servings of pasta. For spaghetti, a quarter size portion will serve one person. Other noodles, see the package for directions.
3. Boil for 7-8 minutes until pasta is soft. Stir frequently to keep the pasta from sticking to the bottom of the pan.
4. Drain the water off. Pasta is ready to be put on the plates with the spaghetti sauce spooned over the top.
Tips:
If you don't have a crockpot, you can use a 6-qt. covered stockpot. Cook on medium-low heat, stir frequently. 3-4 hours.
You Can Cook: Hamburgers
So You Think You Can't Cook...
Well, you're wrong! This week, we'll explore simple recipes to feed your family in style, even if your cooking experience only includes calling the pizza place!
Difficulty: *
Ingredients:
Well, you're wrong! This week, we'll explore simple recipes to feed your family in style, even if your cooking experience only includes calling the pizza place!
Difficulty: *
Ingredients:
- 1 pound ground beef
- 2 tbsp. A1 or other steak sauce
- 1 tsp. Pepper or mixed steak seasoning
- Place ground beef in a bowl. Using your hands, knead it for a few minutes to soften and warm slightly. This will make it easier to mix in steak sauce and seasoning. If you're grossed out by using your hands, use a fork to thoroughly work ground meat.
- Mix in steak sauce and seasoning.
- Split meat into 3 or 4 equal portions and form into patties.
- Place patties in a saute pan and cook on medium high heat for 3 to 5 minutes on each side.
- Place patties on an electric grill and monitor carefully until done. No need to flip.
- Place patties in a foil pan under the broiler and cook for 3 to 5 minutes on each side.
- Place patties on tinfoil on a charcoal or gas grill and cook for 3 to 5 minutes on each side.
- Make a small slit in the center of the patty and look inside. Bright red means it's rare...and the lighter the pink, the more done it is.
Tex-Mex Beef Barbeque
Difficulty: *
For the Crock Pot:
3 lbs beef brisket or boneless chicken breasts or tenders
1 - 18 oz bottle hickory-smoked barbeque sauce
1 envelop chili seasoning
1 teaspoon chopped garlic
1 teaspoon lemon juice
1 tablespoon Worcestershire Sauce
1/2 cup chopped onion
Combine all ingredients except meat in crockpot. Add meat. Stir well to coat. Cook on HIGH for 5 hours. Remove meat and shred with a fork and then return to crockpot. Serve on hamburger buns or rolls.
For the Crock Pot:
3 lbs beef brisket or boneless chicken breasts or tenders
1 - 18 oz bottle hickory-smoked barbeque sauce
1 envelop chili seasoning
1 teaspoon chopped garlic
1 teaspoon lemon juice
1 tablespoon Worcestershire Sauce
1/2 cup chopped onion
Combine all ingredients except meat in crockpot. Add meat. Stir well to coat. Cook on HIGH for 5 hours. Remove meat and shred with a fork and then return to crockpot. Serve on hamburger buns or rolls.
WADF Meatloaf
Difficulty: **
Ingredients:
Method:
Ingredients:
- 1 pkg McComick's Meatloaf Seasoning
- 1 1/2 lbs. lean ground beef
- 1 egg
- 1/2 cup of milk
- 1/4 of dry bread crumbs or 2 slices of soft bread, torn into small pieces
- 1/4 cup of diced onions (optional)
- 2 tsp Worcestershire Sauce
- 1/2 tsp pepper
- 1/4 cup of catsup
Method:
- Preheat oven to 350 degrees.
- Mix beef, seasoning mix, egg, milk, bread crumbs, onions, Worcestershire sauce, and pepper in a large bowl until well blended.
- Spray a 9 x 13 or 8 x 4 loaf pan with Pam.
- Shape meat mixture into an 8 x 4 shape and place in pan. Cover top with catsup.
- Bake in oven for one hour. Remove from oven. Let stand 5 minutes before cutting and serving.
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