July 20, 2014
Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
Comments Off on Beef Fajita
July 14, 2014
Sloppy Joe
Florence
Course Main
Cuisine American
- 1 pound lean ground beef Turkey, Chicken or Pork can also be used
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt and ground pepper to taste
In skillet over medium heat, brown ground beef, onions and peppers.
Drain off excess liquid.
Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.
Comments Off on Sloppy Joe
June 30, 2014
Teriyaki Beef Sticks
Florence
- 4 small 3/4" thick beef steak
- 1 1/4 cups light brown sugar
- 1 cup soy sauce
- 1 3/4 teaspoon ground ginger
- 1/8 teaspoon sesame oil
Trim fat off steak and score them.
Cut steaks in to strips to make it easy to put them on the skewers.
Combine remaining ingredients and mix well.
Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.
-
-
Broil or grill to your desired wellness.
Comments Off on Teriyaki Beef Sticks
June 27, 2014
Beef Hominy Stew
Florence
Course Soup
Cuisine Mexican
- 2 lbs beef stew meat
- 1 Tbsp cooking oil
- 1 large sweet onion chopped
- 1 garlic clove crushed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 6 cups water
- 1 - 14.5 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1 - 28 oz can hominy
Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
Comments Off on Beef Hominy Stew
May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
-
Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
-
Serve on grinder rolls.
Comments Off on Hot Meatball Grinder
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.
Comments Off on Sloppy Joes
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.
Comments Off on Beef Tips with Noodles
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
Comments Off on Pot Roast
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.
Comments Off on Meatball Mayhem
February 20, 2010
This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .
Poached Eggs with Tarragon Cream
Florence
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
Course Breakfast
Cuisine American
- 1 shallot chopped finely
- 2 Tbsp plus 2 tsp butter, divided
- 2 Tbsp. flour
- ½ cup milk
- ½ cup whipping cream
- ½ tsp. salt
- 2 tsp. minced fresh tarragon
- 4 eggs
- ¼ cup shredded Gruyere cheese
- 2 Tbsp. bread crumbs
Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
Stir in flour until blended and slightly cooked one minute.
Stir in the milk and cream.
Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
Heat oven to 375 degrees.
Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.
February 19, 2010
Slow Cooking Pepper Steak
Florence
Course Entree
Cuisine American
- 2 pounds beef sirloin cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers roughly chopped
- 1 14.5 ounce can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Comments Off on Slow Cooking Pepper Steak
February 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
Comments Off on Quick Beef Noodle Soup
Older Posts »
