How to Reheat Steak

How to Reheat Steak: 

• Preheat oven to 250
• Place whole stake on a rack set over a baking sheet.  
• Splash a little water or beef broth on top.
• Reheat for 20-30 min.  Or until temp is at 110 on meat thermometer. 

from the pioneerwoman

 Mexican Ground Beef Skillet

Ingredients:

• 1 Tbs olive oil

• 2 Tbs minced garlic

• ½ medium yellow onion, minced

• 2 large bell peppers, diced

• 1 lb ground beef

• 3 Tbs taco seasoning

• ½ c tomato sauce

• 2 Tbs green chilies (opt)

• 15 oz can black beans, drained and rinsed

• 1 c quick-cooking brown rice *white works, too

• 1.5 c beef broth

• ½ c MX shredded cheddar cheese

Directions:

• Heat oil over medium/high heat in large skillet.

• When oil is fragrant, add garlic, onion, and pepper.  Saute 3-5 min.

• Remove veggies and keep warm. Add ground beef.  Saute for 7-9 min until fully cooked.  Mix everything together in pan.

• Add taco seasoning, tomato sauce, chilies, black beans, cook a few min. 

• Add quick cooking rice and broth.  Bring to a boil over med/high heat.

• Once boiling, turn down to low and cover.  Let simmer for about 20 min, (or only a few min. if using white rice) until rice has absorbed most of the liquid.

• Sprinkle cheese on top of skillet.

• Serve with chips and salsa.

*From fitfoodiefinds.com / Emily

Janeen's Pasta Bake

 Pasta Bake

1 lb. Italian style sausage - pork or turkey

2 lb jar of pasta sauce

1 lb pasta of your choice (we usually use penne)

mozarella cheese

fresh basil

Brown the sausage and add the sauce, simmer.

Cook the pasta to al dente, according to the package instructions.

Combine the pasta and meat sauce and pour into a 9 x 13 pan.

Top with mozarella cheese and fresh basil.

Bake until heated through and cheese is melted on top.

Lil Smokies

 

INGREDIENTS
  

• 2-3 16 ounce packages little smokies
• 1 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika

INSTRUCTIONS

 

• In a slow cooker add the little smokies to the bottom. In a medium sized bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, garlic powder and paprika.
• Pour the sauce over the smokies and cook on low for 2-3 hours.

Tin Foil Dinners (in a 9x13)

 4 potatoes, sliced thin

6 carrots, sliced thin

1-2 onions, sliced

1 lb ground beef

1 slice of bread

ketchup, mustard, BBQ sauce

1/2 can cream of chicken soup

Preheat oven to 425.  Spray pan.

Layer potatoes, carrots, and onions in pan.  Squirt on ketchup, BBQ sauce, and drop cream of chicken soup around.

In a large bowl soak bread in some milk until soggy.  Add ground beef.  Squirt in ketchup, mustard, BBQ sauce, other seasonings.  Mix well and form into 6 hamburger patties.  Place on top of veggies.  Top patties with ketchup.  Cover with foil and bake for about 1 hour.  Sere with ketchup

*Or use 1 lb cooked ground beef.  Bake at 400 for 45 min.  Can add cheese to the top.

Slow Cooked Peppers with Beans

 4-5 large red/green/yellow peppers

15 oz black beans, drained

1/3 -1/2 lbs ground beef

3/4 - 1 c salsa

1 sm onion, chopped

1 c corn

1/3 c rice, uncooked (can be brown) (about 1 c cooked)

1/2 tsp chili powder

1/2 tsp cumin

1 -2 c jack or pepper jack cheese - half in the mix, half for the tops

 Salt (1/4-1/2 tsp?)

Cook rice.  

Cut peppers in half.  Spray 9x13 pan and fill with peppers.  

Combine filling ingredients, stuff peppers, top with cheese.

cover with sprayed foil and bake at 400 for 45 min, then uncover for 5-10 until cheese melts. 

Top with sour cream and salsa.

OR Cut tops off peppers and remove seeds. Combine everything else and put in peppers.

Cook in crockpot 3-4 hours on low.

Serve with sour cream and cheddar cheese

Full Flavored Stew

 

Full Flavored Stew

INGREDIENTS

• 1 lb stew meat, cut up

• 2 c sliced carrots

• 2-3 c diced potatoes

• 1 med onion, sliced Mom does:

• 2  tsp quick-cooking tapioca  (2 ½ tsp tapioca)

• 1 Tbs salt (1 ½ Tbs salt)

• ½ tsp pepper (¾ tsp pepper)

• 8 oz tomato sauce (12 oz tomato sauce)

• 1 c water (1 ½ c water)

• 1 Tbs brown sugar (1 ½ Tbs brown sugar)

• 1 ½ c peas

INSTRUCTIONS 

1. Combine beef and vegetables (except peas) in slow cooker.  Sprinkle with tapioca, salt, and pepper.

2. Combine tomato sauce and water.  Pour over ingredients in slow cooker.  Sprinkle with brown sugar.

3. Cover.  Cook on low 8 hours

4. Add peas one hour before serving.

Barb's Taco Soup

 1/2 - 1 lb ground beef, browned with onion

1 (15 oz) can kidney beans, drained

1 (15 oz) can corn

1 (32 oz) can stewed tomatoes

1 (10 oz) can tomato soup

1 (15 oz) can Great Northern bean or black, drained

1 pkg taco seasoning

Combine all in crock pot.  Cook 3-4 hours on low.  Serve with cheese, sour cream, chips.

Pasta e Fagioli Soup

Pasta e Fagioli Soup

Ingredients

• 1 pound meat:  ½ ground Italian sausage, ½ ground beef 

• ½ yellow or white onion diced

• 3 teaspoons minced garlic

• 4 cups beef broth (do 5 1/2 c if using crockpot)

• 1 can white great northern or navy beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained 

• 1 15 oz can tomato sauce

• 1 15 oz can diced tomatoes (not drained)

• 2 celery ribs chopped

• ½ cup carrots chopped or sliced

• 1 cup ditalini pasta boiled til tender (or in crockpot just add 1 c broth at beginning then add pasta at end)

• 1 teaspoon salt or to taste

• 1 ½ teaspoons dried Italian blend seasoning 

• ¼ teaspoon crushed red pepper flakes

• fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Instructions

Slow Cooker:

1. Saute the meat, onions, and garlic in a pan on the stove over medium heat. (If meat is already cooked, just put onions and garlic in crockpot, raw)

2. Combine all ingredients except pasta in slow cooker, cover, and cook on high for 4  hours or on low for 6+ hours. 

3. About 30 min with crockpot on high, add pasta, or 60 min. on low.  (Or after being on high turn it to “keep warm” and can add noodles for 1 ½ hours)

Instant Pot: 

1. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

2. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.

3. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

4. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Korean Beef - Kyla (Haven't tried yet)

1/2 c reduced-sodium soy sauce

1/3 c brown sugar

5 cloves garlic, minced

2 Tbs sesame oil

2 Tbs rice vinegar

2 Tbs freshly grated ginger

1 chopped onion

1/2 tsp pepper

3-4 lb boneless beef duck roast

1-2 Tbs cornstarch (depending on desired thickness)

Place all in crockpot.  

Last 30 min add a little water to the cornstarch for the last 30 min.

Serve over rice with green onions and toasted sesame seeds.

Beef Roast

Beef Roast

~2 lb beef roast

1 large onion, cut in large chunks

2-3 stalks celery

6 large carrots

6 potatoes

1 1/4 c water mixed with

1 tsp beef bullion and 1 tsp garlic salt

parsley

bay leaf

Place half the onions and celery on the bottom of crockpot.  

Add the roast.

Place carrots, onions, more celery, and potatoes on top and around roast.  

Mix water with bullion and garlic salt.  Pour on top.

Place bay leaf on the side and sprinkle parsley on top.

Cook on high 6+ hours, low 10-12 hours

To make gravy:

Remove meat and veggies from crockpot.  

Pour liquid into gravy separator. 

After it separates add to a medium saucepan.  Add 1 cup water and 1 tsp beef bullion; bring to a boil.

Mix about 3 heaping spoonfulls of flour and enough water to make a smooth, runny paste.  Stir into the boiling broth.  Mix until thickened.  

How to cook frozen ground beef/sausage in the instant pot

1. Place 1 c water in IP.
2. Place frozen meat on trivet.
3. Close valve and set for 20 min.
4. Naturally release 5 min, then quick release.
5. Remove trivet with meat on it.   Discard liquid.
6. Place meat back in IP and sauté until meat is completely cooked.

Swedish Meatballs

 

Grandma Johnson's Swedish Meatballs

1 lb ground beef
1/3 lb sausage
2 slices bread, crusts removed, soaked in the milk (below)
1/4 c canned milk (or regular is fine)

1 egg

1/2 onion chopped fine

2 t salt (little less)
1/2 t sage
1 t pepper (little less)
parsley

Mix all ingredients together, shape into meatballs (1/8 c size) 

Place on cookie sheets a little apart. Bake at 425 degrees for 14 minutes. Flip meatballs half way through.

Prior to serving, heat them in a pan with some beef broth on the bottom.

Stew

1 lb stew meat

1 lb carrots (5-6)

1 lb potatoes (5 med)

1 med onion

8 oz tomato sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 onion soup mix*

1 c water

2 bay leaves

1 1/2 c peas, frozen

Place meat and veggies (not peas) in crockpot.  Mix tomato sauce, soups, water, and onion soup mix.  Pour over food in crockpot.  Add bay leaves.

Cook low about 8 hours.  Add peas last half hour.

Or 

Instant Pot 35 min, naturally release 10 min. before doing a quick release

*Onion Soup Mix  (1 pack)
1/4 c dried onion flakes
1/2 Tbs beef broth granuals 
1/4 tsp onion powder
1/4 tsp parsley
1/8 tsp celery
1/8 tsp paprika
1/8 tsp pepper

Hamburgers

2 lb ground beef
2 pieces bread
Milk
Onion
Ketchup
Mustard
BBQ sauce

Remove crusts of bread, tear bread into small pieces and place in large bowl.  Add enough milk to get the bread soaking.  Sit while chopping onion.  Mix and add onion, ketchup, mustard, BBQ sauce. Add ground beef and mix well.  Shape into about 1/4 lb patties.

Grill

Mel's Lasagna

YIELD: 9X13-INCH PAN

Mel's FABULOUS LASAGNA

PREP TIME 35 MINUTES

COOK TIME 1 HOUR 20 MINUTES

TOTAL TIME 1 HOUR 55 MINUTES

INGREDIENTS

RED SAUCE:

•  1 pound lean ground beef or ground turkey
•  1/2 cup chopped onion
•  28-ounce can crushed tomatoes
•  6-ounce can tomato paste
•  2 teaspoons sugar
•  2 teaspoons dried basil
•  1 teaspoon dried oregano
•  1/8 teaspoon dried thyme (her recipe calls for 1/4 tsp)
•  1/4 teaspoon salt
•  1/4 teaspoon pepper

CREAMY FILLING:

•  1 container (15-ounce) ricotta cheese or a combination of ricotta and cottage cheese (see note)
•  1 large egg
•  1/2 teaspoon dried basil
•  1 tablespoon parsley flakes
•  1/2 teaspoon salt
•  3/4 cup shredded parmesan cheese

NOODLES AND CHEESE:

•  3-4 cups shredded mozzarella cheese (or Italian cheese blend)
•  9 no-boil lasagna noodles (see note)

INSTRUCTIONS

1. For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
2. For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese.
3. To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
4. Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.

NOTES

I use the Barilla or Target (whole wheat) brand of no-boil lasagna noodles with good success. You can certainly use regular lasagna noodles; boil them for 1-2 minutes less time than the package directions so they don't soften too much while baking.

I've recently updated (June 2015) some aspects of the recipe to reflect how I've changed it slightly over the years and to simplify the directions a bit. If you love the older version - the only recent changes are that I use crushed tomatoes instead of diced tomatoes (keep them undrained if using diced) and I've cut down the tomato paste to make the lasagna a bit more saucy (the original recipe called for 12 ounces of tomato paste). Also, I know it's not traditional, but I usually use half ricotta cheese and half cottage cheese. It helps the filling stay creamier and not as dry - I use a cup of each when doing that.

Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of lightly greased aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 40 minutes covered and 20 minutes uncovered. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30-40 minutes longer.

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