Texas-Style Chili

Better Homes and Gardens
www.bhg.com

2 1/2 lb chuck roast 3/4-inch chunks
2 cans (14.5 oz) diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 (10 oz) condensed beef broth
2 cans pinto beans or red kidney beans, rinsed and drained
1/2 onion, chopped
4 garlic cloves, minced
2 tablespoons oil

In a Dutch oven brown meat in oil . Stir in the onions and garlic and cook until tender. Add the remaining ingredients. Simmer covered for 1 hour. Uncovered and cook for 30 minutes.

Add mixture of:

1/2 cup water
1/4 cup masa harina

Thicken the chili. Stir in chopped fresh cilantro. Serve with warm flour tortillas and Monterey Jack cheese, shredded.

Note: I add less masa harina because I do not like it very thick.

Saucy Beef Chili

Cuisine Magazine, Splendid Soups and Super Sides.

Cook:

1 lb ground chuck
1 cup minced onions
1 tablespoon minced fresh garlic

Stir in:

2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 can tomato puree (10.75 oz)
1 3/4 cups low-sodium beef broth
1 can pinto beans, rinsed and drained (16 oz)
1 tablespoon distilled white vinegar

Shredded Cheddar
Sliced scallions

Cook chuck in a large saute pan over medium heat, until cooked through and no longer pink. Strain chuck through a fine-mesh sieve, then rinse under running water to remove additional drippings; drain. Return chuck to pan with onions and garlic. Crush mixture with a potato masher until meat is a very fine consistency.
Stir in tomato paste, chili powder, celery salt and cayenne; cook 1 minute. Add tomato puree and broth. Bring chili to a boil, reduce heat, and simmer until liquid nearly evaporates, about 15 minutes.
Add beans just to heat through and stir in vinegar. Serve chili topped with cheese and scallions.

Make 5 servings (about 5 cups)

Note: I served it over baked potatoes.

Beef and Tortellini Soup

1/2 lb ground beef
1  small onion, chopped finely
1 celery rib, chopped,
1 carrot, peeled and chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 cup chopped green beans (frozen works well, too)
2 cans ( 14 1/2 oz each) reduced-sodium chicken broth
1 1/2 cups water, divided
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups frozen beef tortellini

Brown the ground beef in a Dutch oven or regular saucepan. Drain off the fat. Add the onion and celery and cook until tender. Stir in the garlic and cook for a few seconds. Stir in the tomatoes, broth, 1 cup water, carrot and seasonings. Simmer covered 20 minutes. Add the frozen tortellini and green beans; cook for 5-10 minutes Combine flour and remaining water; add to the soup and cook for 2 minutes to thicken.

Makes 6 servings or 2 1/4 quarts

Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings

Mexican Haystacks and Frito Pie

I make two recipes using the same meat and bean sauce.
This is not traditional Mexican food by any means but it has a Mexican flair.

Meat and Bean Sauce:

1 lb lean ground beef
1 tablespoon Canola oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
Taco seasoning to taste
Red pepper chili flakes
1/4 teaspoon dried oregano
1 can (8 oz) tomato sauce
1 cup low-sodium beef broth
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons cold water
1 can (14 1/2 oz) pinto beans or red kidney beans, rinsed and drained
Fresh chopped cilantro

Toppings:

Shredded lettuce
Chopped tomatoes
Chopped green onions or yellow onions
Sliced ripe olives
Shredded Cheddar cheese
Sour cream
Salsa verde
Red salsa
Fritos
Snipped fresh cilantro

For the meat:

In a medium saucepan, cook the meat breaking any lumps until cooked through. If not using lean meat, drain the fat. Add oil, onion, bell pepper, garlic and taco seasoning to taste. Cook for about 10 minutes on low heat stirring frequently.

Stir in the tomato sauce and beef broth. Bring the meat mixture to a boil, cover and simmer on low heat for 20 minutes stirring now and then. Add the beans, oregano, red chili flakes and the cornstarch mixture and cook on medium heat for 5 more minutes to thicken the sauce and heat the beans through.

Stir in some fresh chopped cilantro and serve.

How to serve:

1. If making Mexican Haystacks: Put some hot cooked rice on a plate, some meat and bean sauce on top and them preferred toppings.

2. If making Frito Pie: Put a big amount of Fritos on a plate and then top with desired toppings (no rice).

Make 6 servings

Hungarian Goulash in Slow-Cooker

Taste of Home
www.tasteofhome.com

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 lb beef stew meat cut into 1-inch cubes
1/2 teaspoon plus 1/2 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon black pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
1 cup (8 oz)reduced-fat sour cream

12 cups uncooked whole wheat egg noodles

In a 5-qt slow-cooker, place the onions, green peppers and carrots.

Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown the meat in batches. Transfer to slow-cooker. Add the broth to the skillet stirring to loosen the browned bits from the pan.

Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on LOW for 7-9 hours or until meat is tender.

Cook noodles according to package directions. Drain noodles.

Stir in sour cream into the slow-cooker and mix to combine well.

Makes 12 servings

                                                                                                        Marcia Doyle
                                                                                                        Pompano, Florida

Festive Smokies

Recipe courtesy of Michele Dickerson.

Smokies are always a must at our New Year's Eve table.

1 bag (1 lb) lil'smokies (beef or sausage flavor)

Glaze:

1 bottle (12 oz) chili sauce
1 cup grape jelly
1/4-1/2 teaspoon cayenne pepper

Heat up the sauce ingredients in the microwave and stir with a wire whisk until combined. Pour some of the sauce in the bottom of a small slow-cooker or dipper. Place the small sausages on top and cover with the remaining glaze. Heat it up on low for a couple of hours or until heated through.

Shepherd's Pie

Meat Filling:

1 lb ground beef
1/2 cup chopped yellow onion
1 garlic clove, minced
1/2 teaspoon celery flakes
1 1/2 cups beef gravy
3 cups frozen vegetables, thawed (green beans, corn, chopped carrots and corn)
Salt
Black pepper

Topping:

4 big potatoes, peeled, cooked and mashed
1 garlic clove, minced
2 oz cream cheese
1/4 cup salted butter
Milk
1 cup shredded Cheddar cheese, divided in half
Salt
Black pepper

In a big skillet cook and drain the meat. Add onions, garlic and seasoned with salt and pepper to taste. Cook for a couple of minutes. Meanwhile, cook the mixed vegetables in some hot water but just for 3-4 minutes and drain.

Add the vegetables and gravy to the meat mixture and cook on low heat for a few minutes. Pour this mixture in a 21/2 quart baking dish.

Meanwhile, add the cream cheese, butter, garlic, and some milk to the potatoes. Season with salt and pepper to taste. Stir in 1/2 cup Cheddar cheese and combine well. The potato mixture has to be thick and spreadable.

Cover the meat filling evenly with the potatoes. Add 1/2 cup shredded Cheddar cheese and bake in a preheated oven at 350 F for about 30 minutes until hot and bubbly.

Makes 4-6 servings

Corn Chili

1 lb ground beef
2/3 cup chopped yellow onion
2/3 cup green bell pepper, seeded and chopped
2 garlic loves, minced
1 can (6 oz) tomato paste
1 can (6 oz) water
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (15 oz) light red kidney beans, undrained
2 cups frozen whole kernel corn
1/4 teaspoon each basil, oregano and thyme
1/2 cup low-sodium beef broth
1/4 teaspoon each salt and ground black pepper
2-3 teaspoons Chili Seasoning Mix (See Condiment section on this blog) or
2-3 teaspoons chili powder and add 1/2 teaspoon ground cumin

Toppings:

Grated Cheddar cheese
Chopped yellow or green onions
Sour cream
Snipped fresh cilantro
Tortilla chips

Cook the ground beef at medium temperature until it is no longer pink and has released water and fat. Drain really well. Add the onion, green pepper, garlic, 1/4 teaspoon each salt and pepper. Cook until the vegetables are tender, about 4 minutes at low temperature.

Add the remaining ingredients but toppings. Transfer the mixture to a 4 quart slow-cooker and cook on Low for 3-4 hours.

Serve over rice if desired or just plain with the toppings.

Makes 6-8 servings

Mongolian Beef

Southern Living 2001 Annual Recipes

www.southernliving.com

2 tablespoons cornstarch
1/4 cup lite soy sauce
2 tablespoons dark sesame oil
2 tablespoons hoisin sauce
1 (14 1/2 oz) can chicken broth
3 tablespoons vegetable oil, divided
2 pounds boneless top sirloin cut into thin slices
2 bunches green onions, cut diagonally into 1 1/2-inch slices
Hot cooked rice

Stir together first five ingredients until mixture is smooth.

Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-hot heat 2 minutes. Add beef in batches and stir fry 8 minutes or until no longer pink. Remove from skillet; set aside.

Pour remaining 1 1/2 tablespoons vegetable oil in skillet, heat 2 minutes. Add green onions and stir fry 2 minutes or until tender.

Add beef and cornstarch mixture to skillet, stirring constantly 1 minute or until is thickened. Serve immediately over rice.

Makes 4 servings

Note: I added the green onions at the end because I prefer very crunchy vegetables.

Grilled Bulgogi Flank Steak

I got this recipe from a magazine. I forgot the name of the magazine but I will find out and add a link to the website.

1 (2 lb) flank steak

Marinade:

1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup toasted sesame oil
1/4 cup chopped green onions
2 tablespoons minced fresh garlic
1 tablespoons grated ginger root
1 teaspoon red chili flakes (I only used 1/2 teaspoon)

Place the marinade in a resealable plastic bag. Place the meat inside the bag and close it well. Squeeze the bag trying to cover the meat with the marinade. Let it rest in the refrigerator for 12 hours.

Discard the marinade. Grill the flank steak in a covered grill, 9 minutes per side or to desired doneness.

Once it is ready, remove from the grill onto a platter and cover with aluminum foil. Let it rest for 5 minutes and then slice across the grain. Serve immediately.

Pepper Steak with Rice

The Mormon Family Cookbook

Helen Thackeray, Maurine Hegsted and Beth Nelms Brown

1 lb lean beef round steak, cut into 1/2 inches thick
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups beef broth
2 green peppers, cut into strips
1 cup sliced green onions including tops
2 tablespoons cornstarch
1/2 cup water
1/4 cup soy sauce (I use reduced-sodium)
2 large fresh tomatoes, cut into eights

Pound steak to 1/4 inch thick; cut into 1/4-inch strips. In a big skillet, heat the butter and brown meat. Add the garlic and beef broth. Cover and simmer for 30 minutes on low heat. Stir in the green peppers and green onions. Cover and cook for 5 minutes.

Blend the cornstarch with the water and soy sauce. Stir into the meat mixture. Cook until clear and thickened, about 2 minutes.

Add the tomatoes and heat through.

Serve over rice.


Makes 6 servings

Note: I like to add the green onions when I add the tomatoes so they do not wilt.

Sauted Mushroom and Vegetables

We love this dish. We usually top our grilled steaks with a generous helping of this cheesy side dish.

8 oz fresh mushrooms, cleaned with a damp towel and quartered

1/2 medium yellow onion, sliced

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

1 tablespoon butter

2 tablespoons olive oil

1 big clove garlic, minced

1 tablespoon Worcestershire sauce
1/2 teaspoon steak sauce (A1)

1 teaspoon dried parsley flakes

Salt to taste

Freshly ground black pepper

Provolone cheese, shredded or sliced

In a big skillet, heat up the oil and butter. Once it is hot, add the mushrooms and cook on medium-high heat, stirring now and then. Let the mushrooms get lightly browned on both sides, about 5-7 minutes. Season with black pepper. Add the onion, peppers and garlic and cook on medium heat until the peppers and onions are starting to wilt. Stir in the Worcestershire sauce and 1/2 teaspoon of dried parsley and combine. Add a little bit of salt if necessary (the Worcestershire and steak sauce have salt). 

Spread the mixture in the same skillet in a single layer. Cover with some cheese' sprinkle with 1/2 teaspoon dried parsley. Put the lid on the skillet. Reduce the heat to very low until the cheese melts.

Serve immediately.

Makes 4-6 servings

Spaghetti and Meatballs

Meatballs:

1 lb lean ground beef
1 egg, beaten
1/4 cup Italian breadcrumbs
1/4 cup grated onion
1/4 cup grated Parmesan cheese
4 basil leaves, chopped
Salt and pepper to taste
Olive oil

Mix all the ingredients but the olive oil. Make balls the size of a walnut. Heat the oil in a big skillet and brown the meatballs on both sides at medium heat. Remove from the skillet.

Spaghetti Sauce:

 2 tablespoons olive oil
1 big garlic clove, minced
1/2 cup grated yellow onions
2 cans (14 oz each) Italian-Style ready-cut tomatoes
1 can (15 oz) tomato sauce
1/3 cup red wine or water
1/3 cup water
1/2 teaspoon each: dried parsley, Italian seasoning, crushed fennel seeds and celery flakes
1/4 teaspoon red pepper flakes
1/8 teaspoon each: dried oregano, freshly ground pepper and sugar
6 fresh basil leaves, chopped

1 package (12 oz) spaghetti, cooked according to package directions

Grated Parmesan cheese

Heat the olive oil in a wide saucepan. Cook the onions for 2 to 3 minutes, Add the garlic and cook for 1 minute.

Stir in the remaining sauce ingredients but the basil. When the mixture starts to boil, cover the saucepan and simmer on low heat for 25 minutes stirring occasionally. Finally, add the meatballs and cook for 5-7 minutes on low heat, partially covered. Make sure that you turn the meatballs over very carefully. Stir in the basil before serving.

Serve over hot cooked spaghetti or linguine. Sprinkle grated Parmesan cheese on top.

Serves 6-8

Note: Italian seasoning can be used instead of the spices.

Tater Tot Pizza Casserole

Taste of Home Magazine
www.tasteofhome.com

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
2 cups (8 oz) shredded part-skim mozzarella cheese
1 jar (4 1/2 oz) (sliced mushrooms, drained
1 teaspoon Italian seasoning
1 bag (32 oz) frozen tater tots

My additional ingredients:  fresh garlic, pinch salt and black pepper

In a large skillet cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms and Italian seasoning.

Transfer to a greased 13 x 9-inch dish. Top with cheese and potatoes. Bake uncovered at 400 for 30 to 35 minutes or until golden brown.

Yield: 6-8 servings

Pepper Steak like Michellina's

I am not a big fan of frozen food but I like Michellina's Pepper Steak. I duplicated the recipe at home and it was in my opinion better because it was fresh.

The beef and green peppers can be cut into strips or dice depending on your choice. I like the way Michellina's does it, diced and my kids seems to have no trouble eating the green peppers when they look smaller.

Sometimes, I use pork instead of beef, it tastes really good as well.

1/2-3/4 pound beef or pork, cut into thin strips or diced
1 1/2 tablespoons Canola oil
1 big clove garlic, minced
1/2 cup chopped yellow onion
1 green pepper, cut into thin strips or diced
2 cans (8 oz each) no salt-added tomato sauce
Pinch sugar
2 cans (8 oz each) beef broth (use the empty tomato sauce cans)
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
Freshly ground black pepper
Seasoned salt (optional)

Heat up 1 1/2 tablespoons Canola oil in a big skillet. Add the meat and cook until it is slightly browned on both sides. Add the garlic and onions and cook on low heat until onion is tender. Stir in the Worcestershire sauce and mix well.

Pour the tomato sauce, beef broth and pinch of sugar and cook on medium heat until the sauce reduces to a desired thickness. Finally, stir in the green pepper, black pepper and seasoned salt if needed. Stir in the dried parsley and cook for 1 or 2 minutes. Do not overcooked the green pepper.

Serve hot over steamed rice.

Makes 5 servings.

Beef Fajitas

 

 

1-1 1/2 lb boneless top sirloin steak cut into strips
1 recipe for Fajita Marinade (See Condiment Section)
2 tablespoons Canola oil
2 medium green or red bell pepper, julianned
2 large onions, sliced
 12 (10-inch) flour tortillas
Salt
Ground pepper

Toppings:

Picante Sauce or red salsa
Green Salsa
Sour Cream
Chopped Cilantro
Guacamole
Cheddar cheese shredded

Follow the instructions for marinating the meat.

Pour the oil into a big skillet and heat up well. Cook the meat on high temperature stirring until cooked and lightly browned. Add the onions and peppers and cook until tender.

Season with salt and pepper to taste.

Serve with the toppings.

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

JoLeene's Taco Soup

1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, crushed
3 cups hot water
1 (32 oz) can stewed tomatoes, undrained
2 cans (16 oz each) dark red kidney beans, undrained
1 envelope Taco Seasoning Mix
2 cans (8 oz each) tomato sauce
1 cup frozen whole kernel corn

Brown the ground beef and drain the fat. Add the onion, garlic and cook until tender.
Add 3 cups hot water, the stewed tomatoes, dark red kidney beans, Taco Seasoning Mix, tomato sauce and frozen whole kernel corn.

Let all this mixture get to a very strong boiling point. reduce the heat to low and simmer covered for 15 minutes.

I always add some chopped fresh cilantro when soup is ready.

Serve with Doritos or Fritos, shredded Cheddar Cheese, avocado cubes and sour cream.