Corned Beef Casserole
8 oz Uncooked elbow macaroni
12 oz Canned corned beef
2 cn Chicken and mushroom soup
1 1/2 c Grated cheddar cheese
2 1/2 c Milk
2 sm Sauteed onions
Mix all ingredients and let stand overnight in refrigerator or for at
least 12 hours. Cover with buttered crumbs and pour into a large
casserole. Bake 1 1/2 hours at 350 degrees.
Cornbread-Stuffed Meat Loaf
1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce
In large skillet, heat oil; add onion and saute until
tender. Remove from heat; stir in cornbread crumbs and
zucchini until well combined. Set aside to cool. In
large bowl, combine beef, bread crumbs, egg whites,
salt, basil and red pepper. Place beef mixture on
greased sheet of aluminum foil; pat to 10" square.
Heat oven to 350~. Spread 1/2 cup parsely leaves over
center third of meat square. Gather and lightly press
cornbread mixture into a 10" log. Place over
parsely-covered center of meat square. Using foil,
bring ends of meat together and seal meat to enclose
cornbread mixture. Press loaf firmly and place, seam
side down and still on foil, in shallow baking pan.
Cover top with foil. Bake 1 hour. Uncover loaf, spread
ketchup on top and sides and bake 15 minutes longer.
This is also good cold.
Zesty Pot Roast
1 (8-ounce) bottle Italian or zesty italian salad dressing
1 (4 pound) roast
1 (101/2-ounce) can beef broth
1 cup of water
6 carrots cut into 11/2 pieces
1 (10-ounce) package frozen cut green beans or other vegetable
All-purpose flour
Pour the salad dressing over the roast and cover and refrigerate for
at
least 8 hours. In a Dutch oven put the roast saving the salad
dressing add the beef broth and water. Cover and simmer for about 2 hours.
Next add the carrots and cook for 5 minutes then add the green beans
and the salad dressing and cook for 20 to 25 minutes more. Remove
the roast and vegetables. Measure the liquid and put back in the Dutch oven.
Combine 1-tablespoon flour for every cup liquid and 2 tablespoons water.
Stir well until thick and bubbly. Serve with the roast.
Zesty Porcupine Meatballs
1 egg
2 (10.75 ounce) cans
condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce
These meatballs are easy to make and a favorite around
our house. Serve over hot rice. Prep Time: approx. 20
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40
Minutes. Makes 4 to 6 servings.
1 Lightly beat egg with a fork, then add a heaping
tablespoon of the soup and mix lightly. Mix in rice, onion,
parsley, onion salt and pepper. Stir in the ground beef and mix
well with hands. From mixture into 1 1/2 inch round meatballs.
2 Coat a large skillet over medium heat with cooking
spray. Cook meatballs and brown on all sides.
3 Combine remaining soup with Worcestershire (you can
increase or decrease Worcestershire to your liking), stir until
smooth, then spoon over meatballs. Cover with lid and simmer
for 20 to 30 minutes, stirring every few minutes.
Beef Stroganoff
Quick and Easy Beef Stroganoff
Servings: 4 to 6
1 pound ground beef
1/2 cup finely chopped onion
1 clove garlic, crushed
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed dried rosemary
1 1/3 cups canned mushroom pieces and stems, drained
10 1/2-ounce can condensed cream of chicken soup
1 cup dairy sour cream
8-ounce package chow mein noodles
2 tablespoons minced parsley
Sauté ground beef, onion and garlic in butter in skillet until brown
and tender. Add flour, seasonings and mushrooms; cook 5 minutes. Add
soup; simmer uncovered 10 minutes. Stir in sour cream. Heat, but do
not boil. Serve over warm chow mein noodles. Garnish with parsley.
Beef Stroganoff Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12 oz. pkg. wide egg noodles
2 pounds round or sirloin steak -- cut into 1" strips
1/2 cup flour, in zip-style bag
1 16 oz. pkg. mushrooms -- coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 can {13 3/4 oz.} beef broth
1 container {8 oz.} sour cream
* Preheat oven to 325 degrees.
* Place uncooked noodles in a 2 1/2-quart casserole.
* Coat strips of steak with flour by putting a few strips at a time
in zip-style bag and shaking well. Arrange coated meat on top of noodles.
* Arrange chopped mushrooms evenly over meat. Then sprinkle the
onion, nutmeg, parsley, and paprika on top of mushrooms.
* Pour beef broth over entire dish.
* Cover and bake for 1 hour; stir in sour cream and bake for an
additional 15 minutes.
Zesty Burgers
for 2 servings:
1 lb Ground Beef
1/2 c Water
1 ts Lemon Peel; Grated
1/2 ts Salt
1/2 ts Ginger; Ground
2 dr Hot Pepper Sauce; Optional
1 ts Instant Beef Bouillon
1 ts Lemon Juice
1/2 ts Sage
1/4 ts Pepper
Mix all ingredients together. Shape mixture into 4
patties, each about
3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once,
to the desired doneness,
about 10 to 15 minutes.
Zesty BBQ Meat Loaf
2 pounds ground beef
2 cups FRENCH'S® TASTE TOPPERS French Fried Onions
1 cup barbecue sauce
2 eggs
1/4 cup FRENCH'S® WORCESTERSHIRE Sauce
1/2 cup seasoned bread crumbs, dry
Thoroughly mix beef, 1 cup Taste Toppers, 1/2 cup barbecue sauce,
eggs, Worcestershire and bread crumbs in large bowl.
Shape into loaf in baking dish. Bake at 350 degrees for 1 hour or
until thoroughly cooked and internal temperature reaches 160 degrees;
drain.
Top with remaining sauce and Taste Toppers. Bake 5 minutes until
golden. Cut into slices. Serve with deli coleslaw and rolls, if
desired.
Tips
For a change of pace use ketchup, tomato sauce or marinara sauce for
the barbecue sauce.
Zesty Barbecued Ribs
for 6 servings:
6 lb Spareribs
2 c Catsup
1/2 c Lemon Juice
1/2 c Brown Sugar, Frimly Packed
1 tb Prepared Mustard
1/2 c Onion, Finely chopped
1/4 c Worcestershire Sauce
1 ea Clve Garlic, Finely Chopped
1/4 ts Salt
1/8 ts Hot Pepper Sauce
In large pan, cook ribs in boiling water 45 to 60
minutes or until tender. Meanwhile, in medium saucepan, combine
remaining ingredients; simmer uncovered 20 minutes, stirring
occasionally. Grill or broil ribs as desired, turning and basting
frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook
ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add
1/4 c water. cover with vented plastic wrap. Microwave on full power
(high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7
minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
longer. Repeat with remaining ribs. Proceed as above.
WHITE CASTLE HAMBURGERS - SLIDERS
2 lb Lean Ground Beef
1/4 c Dry Minced Onion
1/4 c Hot Water
3 oz Jar Strained Beef Baby Food
2/3 c Clear Beef Broth
1 pk Hot Dog Buns
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while
you mix 2 pounds ground beef with 3 ounce jar of strained beef baby
food and 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup
meat mixture for each patty, flattened to 1/4" and fried quickly in 1
T oil per patty on a hot griddle. Make 3 or 4 holes in patties while
frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 t
onions under each patty as you turn to fry 2nd side. Slip each patty
into bun with 2 dill pickle chips, mustard and catsup.
Wellington Meat Loaf
Meat Loaf Ingredients:
2 eggs, beaten
1/4 cup of milk
1/4 cup of catsup
1 - 1 3/8 oz. package of dry onion soup mix
1 tablespoon of chopped parsley
2 slices of bread torn into pieces
2 lbs. of a mixture of ground beef, veal, and pork
1 - 7/8 oz. package of mushroom gravy mix
Pastry Ingredients:
1/2 cup plus 2 tablespoons of all purpose flour
A dash of salt
1 tablespoon of shortening
2 tablespoons of butter cut into pieces
1 1/2 to 2 tablespoons of cold water
Combine the flour and salt in a mixing bowl. Cut in the shortening,
then cut in the butter until mixture resembles coarse meal. Stir in
the water with a fork. Wrap the dough in wax paper and chill for
30 minutes. Place dough on a floured surface and roll to about 1/8" thick.
Combine the eggs, milk, catsup, the onion soup mix and mix well. Add
to the meat mixture and mix thoroughly. Place the meat mixture into a
13" X 9" X 2" pan and shape into a loaf. Center the pastry over the meat
loaf, tucking the pastry around the bottom of the meat loaf to seal in the
juices. Prick the top of the pastry with a fork.
Bake at 350 degrees for 1 hour and 15 minutes. Prepare the mushroom
gravy according to the package directions and serve over the meat loaf.
RANCH BURGERS
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb Ground beef
3/4 c Ranch salad dressing
3/4 c Dry bread crumbs
1/4 c Onion -- minced
1 t Salt
1/2 ts Black pepper
Sesame seed buns
Lettuce, tomatoes, onion
- slices (opt)
Ranch salad dressing
In large bowl, combine ground beef, 3/4 cup salad
dressing, bread crumbs, onion, salt & pepper. Shape
into 6 patties. Grill over medium hot coals for 4-5
minutes for medium doneness. Place on sesame seed buns
with your choice of additions. Serve with generous
amount of additional salad dressing.
Pepperoni Pizza Burgers
1 lb Lean ground beef
15 oz Pizza sauce; canned
1 ts Dried oregano
1/2 Onion
1/2 Green bell pepper
1 oz Pepperoni slices
1/2 c Mozzarella cheese; shredded
1/2 c Sliced mushrooms
6 Hamburger buns; split
In a skillet, brown ground beef; drain. Stir in
pizza sauce and oregano. In a food processor, chop
onion, pepper, pepperoni; add to beef mixture. Simmer
20-25 minutes. Spoon onto buns, top with cheese and mushrooms.
Serve immediately.
Lipton Onion Burgers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope Onion Soup Mix [Any]
2 pounds ground beef
1/2 cup water
1. In large bowl, combine all ingredients; shape into 8 patties
2. Grill or broil until done.
8 servings
Jamaican Hamburgers
2 tb Butter
1 sm Onion, chopped
1/4 ts Cayenne pepper
1/4 ts Allspice
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Bread crumbs
1 Beaten egg
Mix all ingredients together and form into 2 large patties. Grill or
broil 5-7 minutes per side. Source: Alison Meyer (very loosely based
on a meat pattie recipe from Sugar Reef Caribbean Cooking by Devra
Dedeaux.)
Stuffed Beef Dogs
for 8 servings :
2 lb Ground beef chuck
1/4 c Seasoned dry bread crumbs
6 oz Cheddar cheese
Ketchup
Large egg
1/4 ts Salt
8 x Hot dog buns
Sweet chunky relish
In large bowl, with fork, combine beef, egg, crumbs and salt. Divide
mixture into 8 equal potions. Cut cheese into eight 5 by 1/2 in.
sticks. Shape one meat portion into a 6 by 3 in. oval. Place a cheese
stick in center of oval. Roll up meat oval into hot dog shape to
enclose cheese. Press ends to seal. Repeat to shape all portions.
Preheat broiler. Place beef dogs on broiler pan. Broil beef until
browned, carefully turning them for even cooking. Serve in buns with
ketchup and relish. Serves 8
Stir Fried Beef
for 4 servings :
3/4 lb Round Steak
1/4 c Olive Oil
2 Cloves Garlic, pressed
1 Jalapeno, sliced
1 Red Bell Pepper, Sliced
2 Carrots, Julienned
1/2 Head Cauliflower, florets
1 Potato, julienned
1/2 lb Mushrooms, sliced
Coriander
Parsley
12 Flour Tortillas
Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or
wide frying pan until aromatic. Add the beef strips. Saute until
browned. Remove and keep warm. Add peppers, carrot, cauliflower and
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms
and return the meat to the pan. Cook 2 minutes longer or until the
meat is heated through. Wrap the tortillas in foil and warm over
medium heat in a separate frying pan until warmed through. Spoon stir
fried meat and vegetables onto the tortillas, roll up and serve.
Sloppy Franks
for 6 servings:
1 ea Small Onion, Chopped
1 tb Butter Or Margarine
1/4 c Catsup
12 ea Hamburger Buns, Split
1/2 c Barbecue sauce
1 lb Franks,Cut In 1/4-in. Slices
Cover and microwave onion, green pepper,and margarine in
1-qt casserole on high (100%) until vegetables are tender, 3 to 4
minutes. Stir in barbecue sauce, catsup and franfurters. Cover and
microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave
until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on
serving plate. Microwave uncovered on high, (100%) until buns are
hot, 1 to 2 minutes.
Kung Pao Beef
for 6 servings :
Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts skinless, roasted
10 whole red chili peppers dried
2 green onions cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts diced
Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tablespoons oil to heated wok and stir fry beef till it loses
its pink color. Remove to serving bowl. Add two more tablespoons oil
to same wok. Toss peanuts and chili peppers in the wok and stir fry
until peppers turn dark red. Remove from wok and add to beef. Lower
heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.) Return beef, peanuts
and peppers to wok and stir fry a few seconds to combine. Add water
chestnuts and combined sauce ingredients and stir fry till heated
through and thickened.
Hot & Sweet Pepper Beef Kabobs
for 4 servings :
1 1/2 lb Boneless tender beef (1 inch thick)
2 lg Bell peppers (red, yellow or green)
2/3 c Teriyaki Baste & Glaze (Kikkoman)
1 ts Onion powder
1/2 ts Ground ginger
1/2 ts Chili powder
1/4 ts to...
1/2 ts Tabasco pepper sauce
8 10 inch metal skewers
Cut beef into 1 inch cubes and each bell pepper into 16 pieces.
Combine teriyaki baste & glaze, onion powder, ginger, chili powder
and pepper sauce; remove 1/3 cup mixture and pour over beef and
peppers in large bowl, tossing to coat. Thread beef and peppers
alternately on skewers, leaving space between pieces. Cook skewers on
grill 5 inches from hot coals 4 minutes on each side (for rare), or
to desired doneness, brushing occasionally with remaining baste &
glaze mixture.
Western Baked Beans
1 lb ground beef
1 pkg Lipton onion soup mix
1 cup ketchup
2 Tbsps brown sugar
1 tsp prepared mustard
1 Tbsp vinegar
1/2 cup water
2 1/2 lb pork n'beans
Brown and drain the ground beef. Sprinkle Lipton onion soup mix over
meat and add water to mix. Add ketchup, brown sugar, mustard and
vinegar. Cook until onions are tender. Add pork n'beans and simmer
for about 1/2 hour. Serve and listen for the oohhs and aahhs. Serves 6
The Works Steak Burger
1 pound lean ground beef
1 1/2 teaspoon McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp-cooked and crumbled
1/2 teaspoon McCormick® Dill Weed
1 medium onion, cut in 1/2-inch slices
4 slices American cheese
4 hamburger rolls
Lettuce
Tomato slices
1. In a bowl, mix together ground beef, Montreal Steak Seasoning,
ketchup, bacon and dill weed. Shape into four patties.
2. Brush onion slices with oil. Place patties and onion slices on
grill over medium heat. Grill 8-12 minutes or until burgers are well-
done (160°F internal temperature) and onion is tender, turning once.
3. Add cheese slices to each burger one minute before cooking is
completed. Place on hamburger rolls. Top with lettuce and tomato.
The Other Burger
1 pound (about 80% lean) ground pork
1 teaspoon ground black pepper
1 garlic clove, crushed
salt, to taste
Light grill. Gently mix together ground pork and seasonings, shape
into 4 burgers about 3/4-inch in thickness. Place over moderately hot
coals in a kettle-style grill, lower hood and grill for 5 minutes;
turn and finish grilling 4 to 5 minutes more. Serve immediately, on
sandwich buns if desired.
Try some variations with your toppings. Bangkok Burger: To Other
Burger basic mix, add 2 teaspoons soy sauce, 2 tablespoons dry sherry
and 1 tablespoon grated ginger root. Southwest Burger: To Other
Burger basic mix, add 1/4 teaspoon each ground cumin, oregano,
seasoned salt and crushed red chiles. Italian Burger: To Other Burger
basic mix, add one crushed garlic clove, one teaspoon crushed fennel
seed and 2 teaspoons each red wine and olive oil.
Prime Rib Recipes
Savory Roasted Prime Rib
8 lbs beef rib roast bone in
6 garlic cloves minced
2 tbs olive oil
2 tsp salt
2 tsp black pepper
2 ts dried thyme
Place roast in pammed roasting pan ribs down. Combine rest of
ingredients and spread mixture across the fat layer on the roast and
let it sit at room temp for 1 hour.
Preheat oven to 500o.Roast beef for 20 min. Decrease temp to 325o and
continue roasting for 1 1/4 hours for med rare,check with meat
thermometer if you wish.
VERY IMPORTANT let roast sit for 10-15 min before carving.
Beef Brisket
Beef Brisket Recipe
1 beef brisket
1 lg. onion
1 bottle chili sauce
Use a slow cooker or roasting pan. Put brisket into cooking container.
Slice onion and place on top of meat.
Pour chili sauce over meat, then fill bottle with water, and pour
over meat.
Cook all day in crockpot until meat is done.
If using the oven, place meat and sauce in foil before placing in
roasting pan.
Bake overnight at 200.
Brandy Prime Rib
8 lb Standing rib roast
4 -6 cloves garlic, slivered
1/4 c Soy sauce
1 tb Freshly ground pepper
1 c Brandy
1 c Beef stock
Fresh oregano and thyme sprigs
Using a sharp knife, make 1" deep slits evenly spaced over entire
surface of roast and insert garlic slivers. Place in roasting pan.
Brush outside of roast with soy sauce, sprinkle with pepper and let
roast stand at room temperature for one hour.
Preheat oven to 350 degrees. For medium rare, roast 14 minutes per
lb. or until meat thermometer inserted in center of roast reads 125
degrees. For medium, roast 15 minutes per lb. or until meat
thermometer inserted in center of roast reads 135 degrees.
While cooking baste every 10 minutes with brandy.
Transfer to warm platter and let sit 15 minutes before carving.
Skim fat from roasting pan and discard. Place pan on stovetop over
medium heat. Pour in the stock. Deglaze pan and simmer for a few
minutes and adjust seasoning.
Carve roast and spoon sauce over meat.
