PW's salisbury steak and potatoes

This one was delicious.  And all of the kids scarfed it down.

Ingredients

Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil

Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

Directions:

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Slow Cooker Continental Beef

Ingredients

1 cup onion ( diced )
6 tablespoons butter ( or light margarine )
2 pounds beef rump roast ( cut into cubes )
8 ounces tomato sauce 

1 can diced tomatoes

1 cup chopped mushrooms

1 bell peppper- chopped, optional
2 teaspoons worcestershire sauce
1 tablespoon sufar
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic ( minced )
1 cup low fat sour cream

Directions

Optional:

Saute onions in butter. Remove from pan and brown beef cubes. 

 Place beef, onions, tomato sauce, Worcestershire, sugar, paprika, salt, pepper and garlic in slow cooker. Cook on low 6-8 hours or until beef is very tender. Add sour cream to beef mixture just before serving. Stir until smooth and heated through. Do not boil. Serve over cooked egg noodles. 

Crock Pot Mongolian Beef

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce 

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum! 

Amy's Homemade Hamburger Helper

Ingredients

• 1 lb ground beef or ground turkey (sometimes I use only 1/2 lb)
• 1/2 cup onions, diced
• 1 tablespoon butter, optional
• 2 cups milk
• 1 cup cold water
• 2 cups elbow macaroni, uncooked
• 1/2 teaspoon sugar
• 1 teaspoon salt or seasoning salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon oregano
• 3/4 teaspoon parsley
• 3/4 garlic powder
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 2 or more cups cheddar cheese, shredded

Instructions

1. Brown ground meat in a skillet over medium heat until almost done.
2. Add in onions and cook until tender.
3. Drain meat & onions on paper towels and return to skillet.
4. Add remaining ingredients except for the cheese.
5. Stir to combine.
6. Bring to a boil.
7. Reduce heat, cover and cook until pasta is tender, about 10 minutes. Stirring occasionally.
8. * Do not over cook pasta. I usually taste check it at 9 minutes.
9. Remove from heat and stir in cheese. Sauce may be thin.
10. Let pasta sit to thicken the sauce, meanwhile adjust seasonings if needed.
11. Serve and enjoy.

PW's Beef w/ Snow Peas

This one is an adaptation of the Pioneer Woman's Recipe.

Ingredients

• 1-1/2 pound Flank Steak or other Stead, Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• Optional: Mushrooms, bell peppers or other veggies
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Add water to desired sauce thickness.  Check seasonings and add salt only if it needs it.
Serve immediately over rice.

Posted by Ree on October 25 2010

Kristen's Spaghetti and Meatballs

My friend Kristen made this on our trip to Chelan, and it was delicious!
Here's the recipe with her notes:

Aunt Doris Spaghetti and meatballs

Meatballs
1.5lbs hamburger (I don't use hamburger usually. I'll use combination of spicy chicken sausage and pork and add fennel and anise seeds to make it more "sausagy" if not using sausage. any combination ground meat works if you add spice)
1 C parmesan (I use the bagged shredded stuff from trader joes)
2TB oregano (I use heaping TBS of oregano & parsley and add Basil too)
2TB sugar (I use probably half)
2 tsp salt
2TB parsley
1/4 tsp red pepper (I use more)
1.5 C breadcrumbs (I use the Italian variety)
2 eggs
1/2 onion diced (or more)
2 cloves garlic (I use a lot more !!!)
salt and pepper

Bake balls 15-20 min at 350

Sauce
1 lg can 28oz tomatoes (crushed)
1 lg can or two small cans tomato paste
3 cans tomato sauce
1/2 can water (or more-eyeball it)
2 tb sugar (I use less)
6TBS parsley
3TBSs oregano
1/2 tsp red pepper

I add onion and garlic to this too. Just sauté it in some olive oil before adding all the cans.
Simmer sauce for couple hours. add water if needed. I don't like it too thick but not runny either
Add the meatballs last half hour or more if you want.

Cincinnati Chili

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 1/2 pounds ground beef chuck
• Kosher salt
• 1 6-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons chopped unsweetened chocolate
• 1 tablespoon cider or red wine vinegar
• 2 tablespoons Worcestershire sauce
• Freshly ground pepper
• 12 ounces cooked spaghetti
• 1 19-ounce can kidney beans, drained and rinsed
• 1 pound grated cheddar cheese
• Oyster crackers, for serving

Directions

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers.

Hamburger Noodle Bake

 

Ingredients

• 5 cups uncooked egg noodles
• 2 pounds ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups water
• 1/2 cup chili sauce
• 1-1/2 cups soft bread crumbs
• 3 tablespoons butter, melted

Directions

• Preheat oven to 350°. Cook noodles according to package
• directions until al dente; drain. In a large skillet, cook the beef,
• onion and green pepper over medium-high heat for 10-12 minutes or
• until meat is no longer pink; drain. Stir in the noodles, soup,
• cheese, water and chili sauce. Transfer to two greased 8-in.-square
• baking dishes.
• Toss bread crumbs and butter; sprinkle over casseroles. Bake,
• uncovered, 35-40 minutes or until bubbly and golden brown. Yield:
• 2 casseroles (4 servings each).

Creamy Slow Cooker Beef & Noodles

--2 lbs stew meat

--2 T butter

 

--1 T worcestershire sauce

--1 T black pepper

--2 T dried minced onion

--1/4 cup beef broth

--1/2 t kosher salt

--1 t herbs de provence

--1/4 cup milk

--1/2 block of cream cheese

 

Mix together all ingredients except cream cheese and milk in your slow cooker.  Cook on low for a long time, at least 8 hours.  This makes the beef very tender.  Before serving, stir in cream cheese until incorprated.  Serve over noodles.

Mexican Stuffed Shells

 

I made a double batch of this and froze one.

 

 

16-20 jumbo pasta shells (20 will fill a 9x13 baking dish)
1 lb. lean ground beef
1 can (16 oz.) refried beans
1 cup (4 oz.) shredded cheddar cheese, divided
2 tbsp. chili powder
1½ cups (12 oz. bottle) taco sauce or salsa, divided
¼ cup sliced green onions
Light sour cream (optional)

1. Prepare pasta shells according to package directions, then drain. (I always prepare a few extra in case some break while being filled.) After cooking, either toss with a little oil (to prevent sticking), or set out on a baking sheet, separated, while they wait to be filled.

2. Cook beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink. Drain. Add beans, ¾ cup cheese and chili powder; mix well.

3. Spread ¼ cup taco sauce over bottom of each of two 8-inch square baking dishes (or ½ cup sauce in an 9x13 pan). Fill pasta shells with beef mixture (about 3 tbsp. each, which equals one large cookie scoop). Place 8-10 shells in each baking dish, filled side up. Spoon remaining taco sauce over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

4. Cover remaining baking dish with foil. Bake at 350º for 40-45 minutes or until heated through. Sprinkle with remaining cheese. Serve with green onions and sour cream.

To bake frozen shells: Place baking dish in the refrigerator overnight. Preheat oven to 375º. Remove foil & plastic wrap; recover with foil. Bake for 45-50 minutes or until heated through. Top the same way as above.

Taco Pasta

 

 

Ingredients

• 1 pound ground beef or turkey
• 8-12 ounces medium pasta shells or other small dry pasta shapes
• 1 small onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
4. Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

Quesadilla Casserole

I thought this one would be yet another mexican casserole, but it was REALLY good and I will definitely make it again.  It could also be frozen and eaten later.

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3.  Bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

Pioneer Woman's Pot Roast

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Steak Sandwiches

Ingredients

• 1 whole Large (or 2 Small) Onions
• 2 sticks Butter (lots And Lots Of Butter)
• 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
• Lawry's Seasoned Salt (or Similar Seasoned Salt)
• 1/2 cup (approximately) Worcestershire Sauce
• Tabasco Sauce, To Taste
• 4 whole French/deli Rolls

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Baked Spaghetti

We just had this one at a friend's house and it was SO delicious! The sauce was amazing. Here's the recipe. I'll have to try making it myself soon:

Ingredients:
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack or mozz

Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Slow Cooker Pot Roast

You will need:

med size pot roast (I used a rump roast)

2 cans cream of celery or mushroom

1 package dry onion soup mix

1 1/4 cup water

3 T cooking oil

Directions:

Heat oil in a skillet and brown each side of the roast.

In a bowl, mix soup cans, onion soup mix, and water

Place meat in the slow cooker and pour sauce over top. Cook on low for 8-9 hours, turning every few hours or so.

The best part about this recipe is that it makes a delicious gravy to go with the meat. Serve with potatoes and you've got dinner ready!

Porcupine meatballs

You will need:

1 1/2 lb ground beef (raw)

1/2 cup rice (raw)

1 tsp salt

1/2 tsp pepper

1 T minced onion

1 can tomato soup

1 can water

Directions:

Combine meat, rice, salt, pepper, and onion in a bowl. Shape into meatballs. Mix soup and water together and pour over meatballs in a baking dish. Cover and bake at 350 for 40 minutes. Optional: add a can of diced tomatoes to the sauce. Kids like this one with ketchup on top!

Slow cooker thai beef curry

You will need:
1 lb steak or stir fry meat, I used tenderloin
2 T red curry paste
2 T soy sauce
2 T brown sugar
1 can coconut milk
1 red bell pepper sliced
1 can sliced bamboo shoots
1 cup green beans (optional)
crushed peanuts (optional)
lime leaves and lemongrass stalk (again optional to put in slow cooker for flavor but remove before serving)

Directions:
Place sliced beef and bamboo in bottom of slow cooker.
Mix sauce ingredients (everything else except beans and red pepper) and pour over top.
Cook on low for 7-8 hours.
Add bell pepper and green beans in the last hour.
Serve over hot rice!

Crunchy Beef Bake

You will need: 1 lb ground beef 1/2 bell pepper, chopped 1 can diced tomatoes 2 cloves minced garlic 1 can cream of mushroom 1 package penne or spiral pasta 1 can french fried onions Directions: Brown beef, bell pepper, and garlic in a large skillet. Cook pasta. Combine the above in a large bowl. Add tomatoes and soup and mix well. Pour into a casserole dish and spread onions on top. Bake at 350 for 30 minutes.

Asian tomato beef

I wasn't wild about this one, but maybe others will be...

2 can tomato soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 t garlic powder
dash pepper
2 lbs round steak cut into strips
4 cups broccoli

Mix all ingredients except broccoli in slow cooker. Cook 7-8 hours on low. Add broccoli 15 min before serving, turning cooker to high. Serve over rice.