May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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May 8, 2014
Sloppy Joes
Florence
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main
Cuisine American
- 1 lb. Ground Beef
- 1 Tablespoon minced onion
- 1 tsp. salt
- 1/2 tsp. minced garlic
- 1/4 tsp. celery seed
- 1 tsp. cornstarch
- 1/4 tsp. dry mustard
- 1/4 tsp. chili powder
- 1/2 Cup Water
- 8 Hamburger Buns
Brown ground beef.
Add all spices to beef, including water.
Cook for approximately 10 minutes. Make sure the spices and water and beef are well cooked together.
Serve over Hamburg Buns.
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April 30, 2014
Beef Tips with Noodles
Florence
- 1 pound sirloin tips cubed
- 1 can condensed cream of mushroom soup
- 1 package onion soup mix
- 1/2 cup fresh mushrooms
- 1 cup water
- 1 - 16 oz. package egg noodles
Preheat oven to 400° F
In a 13x9 casserole pan, combine the mushrooms and beef onion soups, canned mushrooms and water and mix thoroughly
Add beef tip cubes and mix together.
Bake for 1 hour..
Make egg noodles according to package instructions.
Server Beef over a bed of egg noodles.
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April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
Cook on low for 6 to 8 hours.
Enjoy
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April 13, 2014
Calico Burgers
Florence
Course BBQ
Cuisine American
- 1 1/2 pounds ground beef
- 1/2 cup cooked rice
- 1/4 cup onion -- chopped
- 1/4 cup green pepper -- chopped
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- **BBQ Sauce**
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combined all ingredients.
Shape into four to six patties
Grill and serve.
**BBQ Sauce**
Combine all sauce ingredients in a saucepan; simmer for 5 to 10 minutes.
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April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
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April 4, 2014
Have Me Later Chili
Florence
Course Main
Cuisine American
- 1 lb ground chuck
- 1 large onion chopped
- 2 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 15 oz cans chili beans
- 2 Tablespoon cornstarch optional
- 1/4 Cups water optional
Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
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April 2, 2014
Meatball Mayhem
Florence
Course Entree
Cuisine American
- 1/2 lb ground chuck
- 1/2 lb ground pork
- 1 1/2 Cups shredded Swiss cheese divided
- 1 egg slightly beaten
- 1 small onion chopped
- 1 teaspoon celery salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3 Cups cooked rice divided
- 1 10 oz can cream of mushroom soup
- 3/4 Cup milk
- 3 garlic cloves minced
- 1/2 Cup grated Parmesan cheese
- Aluminum foil
- Freezer wrap
Place the ground chuck and ground pork into a large mixing bowl.
Add the egg, onion, celery salt, nutmeg and allspice.
Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
Mix together well with your hands.
Form into meatballs.
Preheat the oven to 350 degrees.
Place the meatballs in a large baking dish.
Bake 25 minutes or until browned.
Place meatballs in the refrigerator for fast cooling.
In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
Add the garlic, Parmesan cheese and the remaining cooked rice.
Mix all together well.
Line a baking dish with aluminum foil.
Pour the Swiss cheese mixture into the prepared baking dish.
Place the cooled meatballs into the mixture.
Cover with freezer wrap and freeze for up to 3 months.
To reheat place casserole in the refrigerator overnight to thaw.
Preheat oven to 350 degrees.
Bake 45 minutes or until hot.
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March 30, 2014
In a Snap Meat Loaf
Florence
- 2 eggs
- 1 Cup milk
- 1/2 Cup white bread crumbs soft
- 3 teaspoon salt
- 1/2 teaspoon pepper
- 2 lb ground chuck
- Aluminum foil
Beat eggs and milk together in a large mixing bowl.
Add the breadcrumbs, salt and pepper and blend together well.
Sprinkle in the salt and pepper.
Place the ground chuck in with the milk mixture and mix well.
Use your hands to mix making sure all the ingredients are combined.
Place a piece of aluminum foil in a 9X9 inch pan.
Be sure the aluminum foil comes about 6 inches over the edges of the pan.
Form meat mixture into the pan.
Pull the aluminum foil over the top and seal well.
Remove from pan and freeze for up to 2 months.
To heat preheat oven to 350 degrees
Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
Unwrap the meatloaf and place in the pan.
Bake 1 hour 30 minutes or until set.
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March 29, 2014
In a Flash Burgers
Florence
- 2 lb ground chuck
- Wax paper
- Freezer paper
- Butter or margarine
Shape the ground chuck into four inch patties.
Place the wax paper on a flat surface.
Place a patty on the wax paper.
Add a piece of wax paper to the top of the patty.
Add another patty.
Continue until all the patties are stacked alternating back and forth between the patties and wax paper and being sure to end with the wax paper.
Wrap in the freezer paper and secure tightly.
Freeze for up to 2 months.
When ready to use place the butter in a skillet.
Heat on medium heat until butter is melted.
Add the patties.
Cook 7 minutes.
Flip and cook an addition 7 minutes or until as well as you like.
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March 19, 2014
Mini Meatloaf
Florence
Course Main
Cuisine American
- 1 egg
- 1/2 Cup milk
- 3/4 Cup white bread crumbs soft
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. ground chuck
- Aluminum foil
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350°F
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450°F
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
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February 20, 2014
All-American Barbecue Sandwiches
Florence
Course Meat
Cuisine American
- 4 1/2 pounds ground beef
- 1 1/2 cups onion -- chopped
- 2 1/4 cups ketchup
- 3 tablespoons prepared mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 18 hamburger buns
Brown ground beef and onion.
Drain off grease.
Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
Serve on buns
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