Beef and Pork



Barbequed Franks A Favorite! Submitted by MzCat
Serving Size : 6
3/4 C Catsup (ketchup)
1 Tsp Chili powder
1 Tsp Sugar 1 C Water 1 Tbsp Soy sauce
1/2 Tsp Salt Dash of hot sauce
10 Hot Dogs (Franks)

Mix all, except the franks, well and put in a skillet and bring to a boil. Add franks and simmer 15-20 minutes


Cajun Dirty Rice submitted by Dtz
1 lb. ground beef
1 lb. ground calf liver (may substitute ground pork sausage)
1 tsp. salt
3/4 tsp. red pepper
1/4 tsp. garlic powder
3 Cups cooked rice

DIRECTIONS:
Add salt, peppers, garlic and onions to meats. Place meats in a tightly covered container and refrigerate overnight. Cook in a large pot until onions are clear, soft and the meat is very dark. Mix with cooked rice.


Cajun Dirty Rice, Ernie's submitted by Dtz
Cook Rice seperately from the dirt. LOL
Saute in a large pot (preferably cast iron):
1 tablespoon olive oil
1 lb. ground beef
1 lb spicy (hot)breakfast sausage OR 1 lb. of ground calf liver (if you use calf liver, you will need more seasoning than with the breakfast sausage)
1 onion diced
1 bell pepper diced
2 cloves of garlic minced
Salt to taste
Season with red and black pepper after all is cooked (if you want it spicier)

Saute until all meat is browned and vegies are soft. Mix with cooked rice. Voila...dirty rice. BTW...this is also delicious stuffed in blanched bell peppers with a little tomato sauce and cheddar cheese on top! Footnote...if you put in the black and red pepper early...it will get progressively hotter the longer it is on the fire. Add it last, if you are going to use it at all!


Cajun Dirty Rice, Mo's submitted by Mo B.
2 lbs. Ground Beef
1/2 lb. chicken liver, optional
1 lg onion, chopped
2 stalks celery, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
salt to taste
(I don't use red or black pepper)

Brown meat, and drain. Add veggies, salt, and about 1/2 cup of water (you can use chicken stock if you like). Cover, stirring occassionally, and cook until veggies are soft and onions are clear. Cook 2 cups of raw rice and add to meat mixture when done. Forgot to mention, you'll want to break up the chicken liver. You don't want whole livers


Chicken Fried Steak submitted by Mo B.
2 cups all-purpose flour
2 tablespoons season salt
1 tbsp Tony Chachere's Cajun/Creole Seasonings
1 tsp black pepper
cup milk
3 eggs, lightly beaten
cup milk
Italian bread crumbs
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying

Directions
1 In a shallow bowl, combine 2 cups of the flour and seasonings; set aside. In a bowl, beat together eggs and cup milk. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then into bread crumbs.
2 Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain. Serve with favorite gravy.


Chili, BASIC - submitted by mkcheri
canned crushed tomatoes
canned kidney beans (I prefer them drained)
ground beef
onion
chili powder
dash of garlic powder
I usually do 1 large can of crushed tomatoes to one can of beans. Usually less beans - or more crushed tomatoes. And since dh likes it "hearty" I do 1-2 lbs ground beef. Always have mine with cheddar cheese.


Chili, Kim's submitted by KKM
1 lb ground round
onion-I use dehydrated, or fresh...as much as you like(onion powder if your out of both)
jalepeno's- I add 2-5 slices from the jar I have in the fridge. This does not make it hot, just gives it a good flavor.

Cook the above all together and drain

Add the following to the above
1 28oz can of crushed tomatoes
4 cans of mexican style chili beans (with gravy)
half a packet of chili seasoning. I use generic.

Simmer for atleast 30 minutes.
I serve mine as a upside down frito chili pie cause I hate soggy chips. Chili, mexican syle shredded cheese, a little sour cream, and then the fritos.


Chili Recipe, My Favorite submitted by Becksgirl
make it as hot as you want!!
Ingredients:
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Preparation:
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 hours, stirring every 15 minutes I make HUGE batches of this and partially freeze it in mini loaf pans then seal the "bricks" with the vacuum sealer, and Chris grabs them on his way to work.


Chili Recipe, My Mom's submitted by litmama
2 to 3 pounds of ground beef-or ground round less fat
1 large can of diced tomatoes (not drained)--or crushed
4 cans of tomato soup (and 4 cans of water)
4 cans of kidney beans (drained)
celery (sometimes I leave out because dh hates celery)
salt
pepper
onion (chopped finely)or minced onion
chili powder-to taste, I like mine spicy and the kids dont so I make it with less and add more to mine

Brown (I just go ahead a brown in my huge pot) beef and onion. Add the soup, salt, pepper, chili powder, and tomatoes. Simmer for a couple hours. Then add celery and beans, simmer for an hour or so.


Chili, Salsa (easy easy) submitted by Becca
1 lb ground beef
2 small jars pace salsa, you choose your "heat", we always do mild
1 can chili beans

brown ground beef, add salsa and beans, simmer for an hour. Serve with macaroni, rice, or fritos and cheese. Yummy!


Chili With Corn Dumplings submitted by Phoebe Kitty
Prep: 15 Mins. Cook: 40 Mins.
1 1/2 pounds ground beef
3/4 cup chopped onion
1 can (15-17 oz.) whole kernel corn, undrained
1 can (16 oz.) stewed tomatoes, undrained
1 can (16 oz.) tomato sauce
2 Tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Bisquick Baking Mix...or Jiffy
2/3 cup cornmeal
2/3 cup milk
3 Tablespoons chopped fresh cilantro (Geesh, that is rare for me...I just put in enough dried stuff to make it look pretty!)


Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remainig corn with liquid, tomatoes, tomato sauce, chili powder and pepper auce into beef mixture. Heat to boiling; reduce heat. Cover and simmer for 15 minutes.

Mix baking mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moitened.

Drop dough by rounded Tablespoonfuls onto simmering chili (if they are bigger than that...it takes A LOT longer to cook...speaking from experience!). Cook uncovered over low to medium heat 10 minutes. Cover, cook 10 more minutes or until dumplings are dry.


Cranberry Pork Roast submitted by Becksgirl
Ingredients:
1 (2.5 pound) boneless rolled pork loin roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

Directions:
1 Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2 Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
3 Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.


Crockpot Beef & Gravy - submitted by Becksgirl
1 onion, chopped
2 cloves garlic, minced
1 tbsp. butter
3-4 lb beef roast (they say cubed - I do it whole)
1 tsp. salt
1/4 tsp. pepper
2 cups water
3 beef bouillon cubes
1/2 cup flour

1 - Saute onion and garlic in skillet in butter until brown. Place onion in slow cooker, but reserve drippings.
2 - Brown roast on all sides in skillet in drippings. Add meat to slow cooker, again reserve drippings.
3 - Combine salt, pepper, water, bouillon and flour. Add to meat drippings. Cook until thickened. Pour over meat.
4 - Cover and cook on low for 6 - 8 hours.
5 - Serve over noodles or with mashed potatoes.


Crockpot Beef Stew submitted by KKM
2 lbs. stew beef
cup flour
1 teaspoon paprika (optional)
4 lg. carrots, diced
3 lg. potatoes, diced
1 cup condensed beef broth
1 teaspoon salt
teaspoon pepper
1/3 cup soy sauce
1 lg. onion, chopped (optional)
1-8 oz can tomato sauce
I add -1 cup of uncooked barley to this and my family loves it!
Feel free to add any other veggies your family likes :)

Layer potatoes then carrots (and any other veggies). Top with meat. Sprinkle meat with soy sauce, salt, paprika, pepper, and flour. Add chopped onions. Combine beef broth, and tomoto sauce, pour over ingredients in the crockpot. Add uncooked barley. (optional) Cover and cook on low for 7-8 hours, or on high for 4-5 hours.


Crockpot Almost Lasagna submitted by Jamie
1 box rotini (or ziti), any fun, flavorful pasta will do
2 - 28-oz jars pasta sauce(one with tomato chunks works well)
1 egg
1/2 lb ground beef
1/2 lb sausage
2 tbsp olive oil
1 C. parmesan cheese
1/2 C italian breadcrumbs
1 bag mozzarella cheese
16-20 oz. ricotta cheese
2 eggs
1 C. parmesan cheese
1 tsp. parsley flakes
dash salt & pepper

Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.


Crockpot Honey Mustard Chicken submitted by KKM
1 whole chicken
1/2 cup orange juice
1/4 cup honey
1/4 cup sweet and tangy mustard
1 tsp. garlic salt
1 tsp. curry powder

Rinse and pat dry chicken. Place in crock pot. Mix the orange juice, honey, mustard, salt, and curry and pour over the chicken. Cook on low for 10 hours


Crockpot Ravioli Casserole submitted by KKM
1 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettucine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker. Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and Parmesan cheeses, and slow cook for 5 more minutes.


Crockpot Suppertime Stew submitted by Sandy
16 oz ground 90% lean turkey or beef
3 cups (15 oz) sliced raw potatoes
1-1/2 cup chopped celery
2 cups sliced carrots
1 cup chopped onion
1-1/2 cup frozen peas
1-3/4 cups (one 15 oz can) Hunt's chunky Tomato Sauce
2 tsp Italian seasoning

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Meanwhile, in a slow cooker, combine potatoes, celery, carrots, onion and peas. Spoon browned meat over vegetables. In a small bowl, combine tomato sauce and Italian seasoning. Evenly pour sauce over meat. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.


Easter Pizza submitted by sassymom
Crust-
5 cups flour
1 tsp salt
1 tsp sugar
1/2 cup oil
1 cup milk
3 eggs

knead well, roll out thin into top and bottom crusts(and it's sticky so flour ALOT and often..and this is for a very large baking pan, like 18 by 24"..so you may want to downsize the recipe!)

Filling
3 lbs ricotta cheese
3 lbs mild italian sausage(for those spicy lovers you can use hot!)cooked and drained
5 eggs
salt and pepper to taste(um, try a teaspoon, ROFL, very few actually taste the raw mix nowadays with raw egg in it!LOL)
9 hard boiled eggs sliced to small pieces

mix very well in large bowl place on bottom crust and smooth out, put top crust on, roll edges of crust up and seal well(there should be a thick crust edge) rub one raw egg all over top crust (do not put vent holes in) bake 350 for one hour, let cool before cutting!


Easy American Chopsuey submitted by Allure
1 Onion chopped
1 Green Pepper chopped (optional)
2 Cans tomato sauce
1 Can diced tomatoes
1 Can mushrooms
1 package of elbow pasta
1 lb of ground beef, chicken or soy crumble (for veggies like me)

Fry onion and pepper until onions are translucent.. add ground beef and cook until done (for low fat rinse in strainer under hot water) ..add tomato sauce and diced tomatoes along with mushrooms and let simmer while pasta is cooking Once pasta is done.. rinse and add tomato sauce mixture, season to taste.


Ernie's "Stuff" submitted by Dtz
Ingredients:
1 lb. of smoked sausage (cut to 1 inch pieces)(your choice of brand)
2-3 Tablespoons of bacon grease (or oil- if you don't have any)
1 cup chopped onion (this is an estimated amount)
1 cup chopped bell pepper (this is an estimated amount)
2 cloves of garlic (minced)
1 can of whole kernel corn (drained)
1 can of Rotel Tomatoes (you choose the heat) OR Diced Tomatoes
1 large bag of frozen cut Okra (2lbs)
Season with your favorite seasoning (Tony Chacheres is ours) the longer red pepper cooks..the hotter it gets, so don't season it too soon, if you don't like hot stuff!!

Directions: In a large pot...saute onions, bell pepper, garlic and sausage in bacon grease. Once onions and bell pepper are soft and clear add rest of ingredients. Let SIMMER for about 45 minutes to an hour. (Until Okra is tender) Serve over rice.


15 Min meatloaf submitted by Cortney
2lbs hamburger meat
1 pack lipton onion soup mix
2 eggs
1 can tomato soup
about 1/3 cup oatmeal (or more)

Mix well - put in microwave safe container and microwave about 10 mins... comes out full of flavor and moist.
For variations... I also will use a can of diced rotel instead of onion soup mix sometimes.
Note: bread crumbs or cracker crumbs can be subsituted for oatmeal-we just like the oatmeal instead. :)


Golabki (Cabbage Roll-Ups) submitted by MzCat
1 large head of cabbage,center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
cup finely chopped salt pork
1 cup ketchup 2 cans tomato soup
1&1/2 cans water
1 TBSP. brown sugar
tsp. each of salt, pepper
tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
stick of butter or margarine

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain. Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter or marg. until lightly browned.
Put all the uncooked meat into a large mixing bowl.
Add the sauted onions.
In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with the cooked rice.
Mix thoroughly; I find my hands work best!
Lay out leaves and depending upon their size, place 2-3 TBSPS. of meat mixture on the wider side.
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll.
Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls.
Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil.
Bake @325 degrees for 2 - 2&1/2 hours.

Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added.

To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.


Grilled Steak Quesodilla submitted by KKM
I took leftover grilled steak...prolly about 1 1/2 pounds, I always grill extra. (grilled with the basics-a lil' garlic powder, seasoning salt, and tenderizer) Cut it up into thin strips, put it in a pan, added a package of taco bell taco seasoning, and ohhh about a cup and a half of water. Simmer, and add water as needed. I like a sauce, but not watered down YK? Take your flour tortilla and spray it with pam (I use generic butter flavored), spread it around so its evenly coated lightly. I use my cast iron fahita grill, but a regular skillet or griddle would work fine I'm sure. Place the tortilla on the griddle and add LOTS of mexican style shredded cheese to half of the torlilla, then put a generous scoop of the meat mixture ontop of that. I add a lil' of the sauce from the meat to give it the messiness and flavor ya need from mexican food :) Fold the tortilla in half and grill till lightly brown, then turn/flip it over and brown the other side. Cook on a medium heat, and try not to move it around to much or all the sauce will drip out. Once the second side its brown the cheese should be melted, put it on your plate with your favorite mexican side dish and enjoy.

Side dishes: Spanish rice
Refried beans with chips
Tex Mex dip with chips
tomatoes, lettuce, jalapenos, onions,extra cheese, and salsa are options as well.


Jambalaya submitted by Mo B.
This is my recipe for a brown jambalaya. I can't stand red jambalaya.
INGREDIENTS:
1 lb. sausage, sliced
1 lb. ham, cubed (may substitute with/ or add shrimp)
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
2 cloves garlic, minced
1 16oz can tomatoes, drained, liquid saved on side
1 teaspoon thyme
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon salt
1 1/2 cups stock or water
worcestershire sauce
1 1/2 cups rice

DIRECTIONS:
In a large heavy dutch oven, saute sausage and ham until browned. Remove from pot. Saute bell pepper, celery, onion, and garlic in meat drippings until tender. Add tomatoes, thyme, peppers, and salt. Cook 5 minutes. Stir in Rice. Mix together liquid from tomatoes, stock, and worcestershire sauce to equal 2 1/2 cups. Add to pot and bring to a boil. Reduce to a simmer. Add sausage, ham and/or raw shrimp. Cook covered, stirring occasionally for about 30 minutes or until rice (and shrimp) are done.


Pork Chops, Pineapple submitted by Becksgirl
1 - 20 oz can of pineapple chunks (or rings)
1/3 cup honey
2 tsp. soy sauce

whisk together, and place pork chops (tonight I'm doing 4 boneless butterfly chops) and let marinade for 30 mins to an hour! Grill. Sometimes I just use pineapple juice alone....the actual chunks fall thru the grill bars, I think they are really just in the way.


Pork Roast, Ernie's World Famous submitted by Dtz
Take a defrosted pork roast the night before, put holes in the roast and put cloves of garlic (that has been preserved with olive oil-you can find this at the store) and put into these holes. Rub down roast with a combination of spicy mustard and garlic powder and your favorite seasoning. (We use Tony Chacheres) Wrap with foil and refrigerate. In the morning, flour outside of roast and blacken on all sides in about 1/3 cup of oil. Once all sides are dark place in a slow cooker or in dutch oven. Mix in a bowl a package of onion soup mix and about 1 and 1/2 cups of water together. Pour over roast. Cover and let bake at least 3 or 4 hours on low heat.


Pork Taquitos submitted by MzCat
10 -12 Corn Tortillas
1 1/2 Tbsp. Vegetable Oil
1/2 cup Onions diced
2-3 Chiles minced
1/2 lb. cooked Pork shredded
1 large Tomato peeled, seeded and chopped(or canned works too)
Guacamole for dipping
Salsa and sour cream is good too
Vegetable Oil

1. Saute onion in oil until soft. Stir in chilies and shredded pork, cook until meat is hot. Stir in tomato, cook 1 minute.
2. Brush tortillas lightly with vegetable oil. Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick.
3. Pour oil 1/2 inch deep into a medium skillet. Oil must be hot enough for tacos to sizzle when you place them into the skillet. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks.
4. Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping.
5. To freeze: refrigerate taquitos about 1 hour after frying. Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in freezer and use within 2 months.
6. To serve frozen taquitos, remove from freezer, unwrap and place in a baking dish. Cover lightly with foil. Bake in preheated 350 degree F oven 20-30 minutes, or until heated through.
MAKES 10-12


Pork Tenderloin with roasted Garlic Potatoes submitted by MzCat
Place the Pork Tenderloin Roast(3-5lbs) in a casserole dish


seasonings
1/2 cup of white cooking wine 1 tbls of miced garlic
1 tbls of minced onion
1/2 tbls of Italian Seasoning

sprinke on roast

Qtr taters and surround the pork loin
sprinkle taters with garlic and paprika cover with foil bake in a slow oven on 250-275 for about 6 hours
serve with glazed carrots or some sauteed cabbage and dumplings


Pork Tenderloin Strips/Kabobs, Korean submitted by mkcheri
1 whole pork tenderloin
2 green onions with stems, chopped
1 clove garlic, minced
1/4 cup soy sauce
1 tablespoon toasted sesame seeds 1 tablespoon sesame oil (I don't use it - less fat)
2 tablespoons honey
1/4 teaspoon pepper
Skewers

1. Cut the tenderloin into thin strips (about 6" x 1" x 1/8") - pork will cut easier if slightly frozen. I usually cut into cubes - about 1 " square. Stir together remaining ingredients to make marinade. Place pork & marinade in large resealable bag. Refrigerate for 4 hours or overnight (overnight gives the best flavor!)
2. Remove meat and discard marinade. Place pork on skewers (weave strips)
3. Grill over medium coals for about 5 minutes or until done on each side - do not overcook!
Yield on this one - about 4 servings. Best if served immediately.
I make HUGE batches of this one too - I marinate it for about 4 hours - then freeze in the bag. I use the huge Ziploc 2 gallon sized freezer bags.


Sausage and Taters submitted by Dtz
Saute any kind of sausage (the kind in a link) with a little oil and a handful of chopped onions. When onions are browned put peeled, cleaned potatoes (cubed) into the pot with the onions and sausage and add a cup of water. Put lid on pot and let simmer on low until potatoes are cooked. Do not over stir or potatoes will turn to mush.


Shepherds Pie submitted by Becksgirl
1 lb. hamburger
1 tbsp. shortening
1 onion, chopped
2 tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
1 cup beef stock
1 cup thinly sliced carrots
1/2 cup thinly sliced celery
mashed potatoes

Brown hamburger with onion. Drain. Add flour, salt and pepper; mix well. Add broth. Cook several minutes until slightly thickened. Add carrots and celery. Pour mixture into a 9 x 12 inch casserole dish. Top with mashed potatoes. Bake at 350 degrees Fahrenheit for 30 minutes. Makes 8 to 10 servings.


Sloppy Joes submitted by Nature
5 lbs ground beef, browned, crumbled and drained.
1 large jar of salsa (you pick the hotness)
1 can tomatoe soup (no water)

mix well and warm.


Sloppy Joes submitted from the CookingCache
4 lbs ground beef (or bison {snicker})
1 cup vinegar
2 bottles ketchup (14oz. bottles)
4 tbsp. sugar
4 med. onions, chopped
2 green peppers, chopped
1 tsp. salt and pepper

Brown beef, onions and green peppers until cooked thru. Drain grease. Add vinegar, ketchup, sugar, salt and pepper. Let simmer for an hour.


Sloppy Joe recipe, My Mother-in-law's submitted by mkcheri
1 lb. ground beef
3 Tbs. flour
1 cup water
1 small bottle ketchup
1 Tbs. vinegar
1 tsp. chili powder
1/4 cup brown sugar
2 small onions
1 can corned beef - to be added LAST

Brown the ground beef, drain if necessary. Add remaining ingredients one by one, stirring well after each addition. Crumble corned beef and add last. This can easily be multiplied for larger groups. Although I only only use the amount called for on the multiplied corned beef. I tend to make 4-6 times what this recipe makes and freeze large quantities. Oh - I don't multiply the onions as much either.


Smothered Pork Chops or Beef Tips submitted by Dtz
Ingredients:
Pork chops or Beef cut in cubes
Season with your favorite Steak seasoning; we use: "McCormick Grill Mates Montreal Steak Seasoning"
4 capfuls of Kitchen Bouquet Browning & Seasoning Sauce This gives the gravy a nice dark color and a beefy flavor too!
1 Cup of chopped Onions
1 Cup of chopped Celery
2 Cloves of Garlic (minced)
1 can of Mushrooms (drained) 1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
1 Can of water
Rice

Directions: Spray skillet with Pam. Saute onions, mushrooms, garlic, celery and meat(that has been seasoned with Steak Seasoning) in a skillet with 4 capfuls of Kitchen Bouquet. Once meat is browned and vegies are soft and clear, pour into crock pot. In a mixing bowl, mix soups and water together until smooth. Pour over meat in crock pot, stir and let simmer on low for 6 hours or on high for 4 hours. Serve over cooked rice. :::I really recommend the Kitchen Bouquet and the McCormick Montreal Steak Seasoning...they give meat such a nice beefy taste. I even use them on meat to make homemade vegetable beef soup and on ground beef for spaghetti!:::


Speghetti, Grandma's submitted by litmama
2 to 3 pounds ground round--you can use hamburger, chuck or sirloin too
1 large (I think the can is about 28 ounces) can of diced tomatoes
1 large (about 28 ounces) can of tomato sauce
2 or 3 cans (12 ounces) tomato paste plus 1 can of water per can of paste
3 teaspoons of salt
1 teaspoon of pepper
oregano
2 or 3 bay leaves
basil
parsley
garlic powder (NOT garlic SALT)
onion
sugar-- used to take away the bitterness
parmesan cheese-- just a little sprinkle for flavor

Brown beef in a big pot (drain if necessary) add the onion, salt, pepper. After beef is cooked add tomato sauce, diced tomatoes, paste and water. Stir. Then add all the other spices. Stir and cover. Let simmer on low heat for a couple of hours stirring occasionally. ********* for the spices my Grandma never measured and thats how I learned to cook...I season according to taste but I think the amounts work out to be 1.5 tablespoons except the parsley is slightly more.


Speghetti Sauce submitted by mkcheri
1 of those HUGE cans of tomato sauce (like from GFS or Sam's)
2 large cans diced tomatoes (Contadina Italian seasoned ones if you can find them)
2 large cans tomato paste (like the sauce to be really thick - Contadina also has Italian seasoned paste)
3 lbs. ground beef (browned, drained and rinsed)
2-3 tablespoons dried parsley
1 tbs oregano
1 tbs italian seasoning
1-2 cloves garlic - pressed (do be careful if using fresh garlic - its much stronger than garlic powder)
1 small onion chopped - if I'm in a hurry I add the onion to the gr. beef to simmer a few minutes before I add them to the sauce

I put all in the crock pot and cook at least 4-5 hours. All this talk of spaghetti makes me hungry for it....think that's what we'll be having tonight! This makes enough for me to take some to a friend (they get at least 2 meals from what I bring them) and I freeze some - we usually get 3 meals from it.


Sweet and Sour Beef and Vegetables submitted by Mo B.
Ingredients
2 pounds round or chuck steak, cut into 1 inch pieces
2 Tbsp. oil
2 cans (8 oz. each) tomato sauce
2 tsp. chili powder
2 tsp. paprika
1/4 cup sugar
1 tsp. salt
1/2 cup vinegar
1/2 cup molasses
2 cups carrots, sliced 1/4 inch thick or baby carrots
2 cups frozen white pearl onions, thawed
1 large green pepper, cut into 1 inch squares

Directions
Brown meat in hot oil in skillet; transfer to CP.
Add all other remaining ingredients and mix well.
Cook 6-7 hours on low setting or 4 hours on high setting.
Serve with shell macaroni sprinkled with green onions, if desired.


Taco Bake submitted by MzCat
Prep Time: 15 Minutes Cook Time: 25 Minutes Ready in: 40 Minutes
Ingredients
1 1/2 pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese

Directions 1 Preheat oven to 325 degrees F (160 degrees C). 2 In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning. 3 Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese. 4 Bake about 20 to 25 minutes in the preheated oven.


Thai Steak Wrap submitted by Mo B.
1/2 teaspoon fresh ground black pepper
2 teaspoons coarse salt
1 tablespoon paprika
1/2 teaspoon cumin
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon allspice
2 teaspoons grated fresh ginger, plus 1 tablespoon freshly grated ginger
1 tablespoon finely chopped parsley
1 1/4 pound flank steak
1 tablespoon light sesame oil
1 1/2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1 jalapeno, grated
3 scallions, thinly sliced
8 cups Napa cabbage, thinly sliced
1 carrot, shredded
1 cup cilantro, roughly chopped
6 to 8 pita wraps, warmed

In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours. Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing. In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions. Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes. Remove from heat and add cilantro. Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.


Tolerino submitted by Cortney
1 lb. hamburger meat
macaroni noodles cooked
1 large can of tomato sauce
1 can of corn, drained
Velveeta

Brown hamburger meat and drain. (I usually season with salt, pepper, and onion while browning.) Add noodles, sauce, corn, and as much cheese as you like Stir occasionally and cook until cheese is melted. Let simmer for a bit. GREAT with garlic bread.