Anyone Have Any Fav Recipies they want to share?

Question

i am a big time meat eater and perfer beef! any recipies anyone want to share would be great any style of cooking is fine!

Answer 1

Bacon-Covered Meatloaf with Horseradish and Dijon Prep Time:
Yield: Serves 4-6

Posted By: Betsy at Recipelink.com

2 cups breadcrumbs
3/4 cup minced onion
1/4 cup minced green pepper
2 eggs, beaten
2 pounds ground chuck
2 tablespoons grated horseradish or prepared horseradish
2 1/2 teaspoons salt
pepper, to taste
1 tsp Dijon mustard
1/4 cup milk
3/4 cup ketchup
2-3 slices bacon Preheat oven to 400 degrees. In a large bowl thoroughly combine all ingredients reserving 1/2 cup ketchup and bacon. Grease 9x5 baking loaf pan. Gently shape meat mixture into pan. Cover with slices of bacon and brush with remaining ketchup. Bake for 50 minutes. Cool for 15 minutes, remove from pan and slice.



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Belgian Meat Balls Prep Time:
Yield:

1 Pound Ground beef
1/4 Cups Corn meal
1 Teaspoon Chili powder
1 Teaspoon Dry Mustard
2 Tablespoons Onions, Chopped
1Teaspoon each Salt & Pepper
1 Egg
1/2 Cups Milk
2 Tablespoons Green Pepper, Chopped Preheat oven to 375 degrees F.
Combine all ingredients in a large mixing bowl; blend well. Roll into balls, then roll in flour and brown them in an oven-proof skillet or dutch oven. Drain off excess grease. Add 1/4 cup flour to 1 1/2 to 2 cups tomatoes or tomato juice and pour over meatballs. Cover and bake at 375 degrees F. for 45 minutes, or until done.



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Italian Meatballs Prep Time:
Yield:

1 pound ground beef
1 small onion, chopped fine and sauteed in butter
1/2 cup dry bred crumbs
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Parmesan cheese
1 teaspoon salt
1 egg Combine ingredients and mix thoroughly. Shape in large marble size balls. Saute slowly in a small amount of olive oil or butter, or a combination of each, until brown. Serve on toothpicks or in a chaffing dish with a small amount of tomato sauce. Or in your favorite spaghetti sauce over spaghetti.



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Pepper Patties Prep Time:
Yield: 4 servings

2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound ground beef
1 teaspoon cooking oil
1 small onion, sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
Hot cooked noodles, optional In a medium bowl, combine soy sauce, garlic powder, and pepper; place 1 tablespoon in a large skillet and set aside. Add beef to remaining soy sauce mixture; mix well. Shape into four patties 1/2-inch thick. Add oil to skillet; heat on medium. Add onion and peppers; cook and stir for 3-4 minutes or until crisp-tender. Remove and set aside. Add patties to skillet; cook for 5-6 minutes or until beef is no longer pink, turning once. Top patties with peppers and onion; heat through. Serve over noodles is desired.

Recipe from Taste of Home, 1997 Meals in Minutes Calendar.



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Spaghetti and Meatballs Prep Time:
Yield: Serves 4 to 6

meatballs
2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk
1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely minced fresh parsley leaves
1 large egg yolk
1 teaspoon finely minced garlic
3/4 teaspoon salt
Ground black pepper
About 1 1/4 cups vegetable oil for pan-frying

smooth tomato sauce
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper

1 pound spaghetti
Freshly grated Parmesan cheese

VARIATIONS:
SPAGHETTI AND CHICKEN MEATBALLS
If you want to trim some fat from this recipe, ground chicken is a decent alternative to ground beef and pork. We found that meatballs made from chicken are a tad soft, so they must be refrigerated for an hour before being fried to keep them from sticking to the pan or falling apart.

Follow recipe for Spaghetti and Meatballs, replacing ground meat with 1 pound ground chicken. After shaping meatballs in step 2, place on platter, cover with plastic wrap, and refrigerate until firm, about 1 hour. Proceed as directed.
The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time, if you like. Fry the meatballs and make the sauce at the last minute.

1. For the meatballs: Combine bread and buttermilk in small bowl and let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1 1/2-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs.

3. Pour vegetable oil into 10- or 11-inch sauté pan to depth of 1/4 inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see illustration below). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.

4. Bring 4 quarts water to a boil in large pot for pasta.

5. For the sauce: Meanwhile, discard oil in pan but leave behind any browned bits. Add olive oil for tomato sauce along with garlic and sauté over medium heat, scraping up browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil and salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve immediately with grated cheese passed separately.
Recipe from "America's Test Kitchen"



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Texas-Style Beef & Rice Prep Time:
Yield: 4-6 servings

1 lb. ground beef
1 lg. onion, chopped
2-1/2 c. water
1 c. rice
3 beef bouillon cubes, crushed 1/2 tsp. dry mustard
1 (10-oz.) can Ro-Tel diced tomatoes &
green chilies
1 c. cheddar or Monterey Jack cheese,
shredded Brown beef with onion in skillet; drain fat. Stir in water, rice, crushed bouillon cubes and dry mustard; bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and Ro-Tel tomatoes. Sprinkle cheese over top. Cover and remove from heat. Let stand 2-3 minutes to melt cheese.

Recipe by Rob Renslow

Answer 2

I love Shepards pie! Easy to make.

Cook up some ground beef, I prefer lean

MAsh up some potatoes

Throw some cream corn into the beef:it sticks together

in an over pan...casserole dish put beef mixture on bottom,

(prehated over @ 350) potatoes on top bake for 40 minutes or until potatoes start to turn golden brown, sprinkle on some cheese...cheddar works well

remove from over when it's all melted

ENJOY!

served with ketchup


yummy!

Answer 3

Here's some good stuff from the Southwest!

Taco Casserole
Brown 2 lbs. ground beef with 2 pkgs taco seasoning. Spread out in bottom of casserole pan. Layer with the following: salsa, then sour cream, then shredded cheese, Tostitos, more salsa and top with cheese. Bake at 350 for 35-45 minutes or until bubbly.

Beef - it's what's for dinner!!!!

Answer 4

Mac and Beef Dinner

1 lb lean ground beef
2 cup raw elbow macaroni
½ cup onion, chopped
½ cup bell pepper, chopped
1 clove garlic, minced
1 (6 oz) can tomato paste
2-1/2 cup water
1-1/2 tsp salt
¼ tsp pepper
2 tbsp Worcestershire sauce

Brown ground beef in large skillet, mashing with a fork. Add onions and pepper and garlic. Stir in raw macaroni and continue cooking until macaroni begins to turn yellow. Add tomato paste, water, salt and pepper and Worcestershire sauce.

Stir together well, cover and reduce to simmer. Let simmer on low heat for about 20 minutes. Stir occasionally.

Answer 5

You should check out Racheal Ray's 30 minute meals - she does a million different things with beef and they are easy and quick - i've tried a few of her recipes and (although I can't pull it off in 30 mins) they are really good :)

Good luck!

Answer 6

Tuna Bang! take a can of tuna , put some mayonnaise, take some lays and layer them. Cook em with cheese! You can garnish with Vianna sausages! Bonnapatiete

Answer 7

This recipe doesn't include meat....sorry. But it tastes so good =)

Zuchinni pasta

-Grate 3 zuchinni's using a cheese grater
-Saute the grated zuchinni in a little butter and olive oil until lightly browned.
-Cook angel hair pasta, drain water
-Mix the grated zuchinni with the cooked pasta.
-Add parm. cheese....enjoy =)

Answer 8

a Butterfingers cake
about 5 butterfingers
coolwhip
anglefood cake
you will smash your butterfingers in the package and put them in a bowl
crumble you anglefood cake in the bowl then add you coolwhip mix to gather then if you want to crumble another Butterfingers over it and you are done

Answer 9

Cherry-Apple Pie

Ingredients
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon salt
3 tablespoons margarine or butter
3 tablespoons shortening
1 tablespoon cider vinegar
5 to 6 tablespoons ice water
1/2 cup dried cherries
1/4 cup apple juice
1 tablespoon cornstarch
2 teaspoons ground cinnamon
6 cups thinly sliced peeled baking apples
1 teaspoon vanilla
Glaze (optional)
1 egg white, well beaten
1 teaspoon sugar
1/4 teaspoon ground cinnamon


1. Combine flour, 2 tablespoons sugar and salt in large bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add vinegar and 4 tablespoons water, stirring with fork. Add additional ice water, 1 tablespoon at a time, until mixture forms soft dough. Divide dough into thirds. Shape 1 piece into disk; wrap in plastic wrap. Combine remaining 2 pieces dough, forming larger disk; wrap in plastic wrap. Refrigerate 30 minutes.

2. Preheat oven to 375°F. In small microwavable bowl, combine cherries and apple juice; microwave on HIGH 1-1/2 minutes. Let stand 15 minutes to plump cherries. In large bowl, combine remaining 1/2 cup sugar, cornstarch and cinnamon; mix well. Stir in apples and vanilla.

3. Coat 9-inch pie plate with nonstick cooking spray. Roll larger disc of dough to 1/8-inch thickness on lightly floured surface. Cut into 12-inch circle. Transfer pastry to prepared pie plate. Spoon apple mixture into pastry. Roll smaller disc of dough to 1/8-inch thickness. Cut dough into 1/2-inch-strips. Place strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.

4. For glaze, brush pastry with egg white; sprinkle with combined sugar and cinnamon, if desired. Bake 45 to 50 minutes or until apples are tender and crust is golden brown. Cool 30 minutes. Serve warm or at room temperature.

Answer 10

pickled pigtails are great, boil them till they are tender then place in a pan,pour vinegar,place in oven till golden brown, best eaten with rice or lima beans.

Answer 11

ok ok ok.. ill share my bestest recipe evah!! first u take a bottle of spray whip cream and u open your mouth, then shake up the bottle, then slowly tip it into your mouth and let the happiness spread into your mouth and all over your face. thats my favorite recipe. i luv u whip cream