Kate’s Sloppy Joes

1 lb hambauger

1 can Chicken Gumbo Soup

1/4 cup Ketchup

1/8 cup Mustard

Dash Worcestershire sauce 

1/4 cup brown sugar

Carne Asada Marinade

Spencer Jackson

 3/4 cup orange juice

1/4 cup lemon juice

1/4 cup lime juice

1/4 cup soy sauce

1/2 cup olive oil

1 T paprika

1 T black pepper

1 t oregano

1/4 t red pepper flakes

1/2  t salt

1 bunch cilantro finely chopped 

Beef Stew

1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
4 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
2 bay leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas

Serve over mashed potatoes

DIRECTIONS:

In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.

When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

Enjoy!

TIP
Instead of a large pot, you can use a slow cooker. Just brown the meat in a large skillet first, then add the meat along with vegetables, spices and beef broth to the slow cooker. Simmer on low for 2-4 hours.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

• Mix all the spices together and store in an airtight container. I store mine in the freezer!
• Use sparingly. Or liberally!

Read more: http://www.5dollardinners.com/homemade-taco-seasoning/#ixzz2ZB8U6j2S

Slow Cooker Cuban Braised Beef and Peppers

Serves 4| Hands-On Time: 10m| Total Time: 8hr 30m

Ingredients

• 1  28-ounce can  diced tomatoes, drained
• 2  red bell peppers, sliced 1/2 inch thick
• 1  onion, cut into 8 wedges
• 2  teaspoons  dried oregano
• 1  teaspoon  ground cumin
• kosher salt and black pepper
• 1 1/2  pounds  flank steak, cut crosswise into thirds
• 1  cup  long-grain white rice
• 1  avocado, sliced
• 1/4  cup  fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

from Kelly

Steak Marinade:

• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Lemon zest from half a lemon
• 1 clove of garlic, minced
• 1/4 tsp dried oregano
• Sea salt and fresh cracked pepper, to taste

Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.

Tzatziki Sauce :

• 1 cucumber, peeled, seeded and diced
• 1/2 tsp sea salt
• 8 oz of Greek plain yogurt (I used non fat)
• 1/2 lemon, juice and zest
• 2 tsp fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.

Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.

Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.

Marinated Red Onions:

• 1/2 large red onion, sliced very thin
• 2 tbsp red wine vinegar
• 1 tbs olive oil
• 1 tsp white sugar
• Dash of red pepper flakes (more if you want them spicy)
• Sea salt, to taste

Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.

Other Ingredients:

• Whole wheat pita
• Romaine lettuce
• Grape tomatoes, sliced
• Feta cheese

Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.

Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.

Chili

1 T oil

2 tsp garlic, minced

1 onion, diced

2 celery stalks, diced

1 green pepper, diced

1 cup mushrooms

1 lb ground beef

saute together, then add:

1 - 28 oz can diced tomatoes

1 can kidney beans

1 can black beans

1 c corn

3 T chili powder

1 T lemon juice

2 tsp cumin

2 tsp oregano

1/2 tsp crushed red chilis

simmer together - the longer the better

Linguini and Meatballs

 - Nick Stellino

Meatballs:

1/2 c milk

2 T garlic

1/4 c chopped fresh parsley

1/2 c bread crumbs

2 eggs

2 c freshly grated parmesan

2 T sugar

1 t montreal steak spice

2 pounds lean ground beef

Combine, form meatballs, brown in batches in olive oil, place in 9x13.

Sauce:

2 onions, finely chopped

3 cloves garlic

2 T basil

1 T thyme

saute together, scraping in meatball bits

add:

680ml can tomato sauce

2 T vegetable stock powder

2 c water

Pour sauce over meatballs, bake for 2 hours at 300 degrees.

Serve with linguini noodles and parmesan cheese.

Beef Dip

2 lb Boneless Roast

2 c water

1/2 c soy sauce

1 t rosemary

1 t thyme

1 t garlic powder

1 t pepper

pour mixture over roast in a crock pot

cook on high for 6 hours

put beef in buns and use sauce for dip

good with:

1 c sour cream

1 T horseradish

1/2 onion sliced thin

Mark Spencer’s Amazing Roast

7kg roast top sirloin ($40 at Costco)

Score the fat.

Spray the sides of the roast wtih pam to protect the non-fat areas.

Over the top of the roast in a shallow pan:

2 T soy sauce

rosemary - generous

onion powder

garlic powder

pepper

roast at 500 for 30 minutes

then

continue to cook at 225 for 8 hours

uncovered!

25 people/roast

Steak for a crowd:

Choose the right steaks. The most common steak choices are rib-eyes, strip steaks and filet mignons. Regardless of the cut, choose thick steaks, preferably 1 1/4 to 1 1/2 inches thick. Thinner ones are more likely to overcook by the time they've had a chance to sear. Thicker rib-eyes and strip steaks usually weigh 12 to 16 ounces, so consider splitting one steak between two people. Filet mignons range in size, but 8 to 10 ounces is common. Make sure the steaks aren't ice-cold. Start by bringing them to room temperature. You can do this very quickly in the microwave. Working two steaks at a time, microwave them, uncovered, on the defrost setting for about two minutes. But if you plan to sear the steaks and let them rest awhile, you can skip this step.

Choose your searing method. Either a grill or a skillet will work, but the surface should be piping hot. If using a gas grill, turn all burners on high until fully preheated, 10 to 15 minutes. Lightly brush the grill rack with oil. Close the lid and let the grill return to temperature. If searing the steaks stovetop, use a heavy-bottomed non-stick or cast-iron skillet that comfortably holds the number of steaks you plan to cook. The steaks should not be crammed together (which could cause them to steam) or set too far apart (which could cause the pan to smoke excessively). About five minutes before cooking, set the pan on the burner over medium-high heat. When smoke starts to rise, turn on the exhaust fan. If serving a large crowd, use a large heavy-bottomed roasting pan set over two burners to sear up to six filet mignons or four large rib-eyes or strip steaks (serving up to eight) at one time.

Keep the seasoning simple. While the pan or grill heats, rub both sides of each steak with oil, and season each side with salt, pepper and sugar. How much sugar? For large strip steaks and rib-eyes, sprinkle on a scant 1/2 teaspoon per side. For filet mignons, about 1/4 teaspoon per side. Wait to season the steaks until you are ready to sear them, because the sugar melts quickly. Set a timer, and sear the steaks for two minutes per side. They should end up with an impressive crust that has a few blackened spots around the edge; grilled steak should have nice grill marks.
Transfer the steaks to a wire rack set over a shallow baking pan. That keeps them from steaming and lets them cool faster.

Brush them with garlic oil. I often do this, because I remember how good the soft, yet potent, garlic tasted on my dad's steaks. The oven heat tames the garlic just enough to lose its bite. Figure about half a medium minced garlic clove and one teaspoon of extra-virgin olive oil for each steak.

Gently cook the steaks in a 325-degree oven until done. Once seared, all the steaks need is 25 to 30 minutes to reach a rosy pink medium. Don't worry too much about time. The low heat cooks the steaks slowly, gently and evenly. An extra 10 minutes' oven time will not hurt them. They are done when an instant-read thermometer, plunged deep into the steak from the side, registers 140 degrees, but it will not hurt them --especially filets--to cook to an even higher internal temperature. If they're ready, but you're not, simply turn off the oven and crack the door. That'll buy you at least another 10 minutes. 

Dave Lee's roast and gravy

rub for roast:
1/2 cup beef stock powder
1/2 cup brown sugar
2 T curry
1/4 cup montreal steak spice

Allow meat to rest at room temperature for one hour. Preheat to 500F, rub the roast as in the recipe, place in oven and immediately reduce the heat to 350F. Roast 20 minutes/pound, first hour uncovered, second hour covered.

remove cooked roast from pan
add potato water and more beef stock powder
whisk while boiling - will thicken slightly

add:
heavy cream

a runny, but delicious gravy

Natalie's Lasagna:

"Here is my version of the sauce recipe.  I doubled it to do 3 foil lasagna pans.  It was big enough that I needed to use two big pots to cook it up. "

In each pot:

1 small onion - chopped and sauteed until soft.  Remove and set aside until after beef is browned 

1 lb of hamburger - browned

Add:

onions back in

1 small green pepper chopped

1 zucchini chopped small

6 or so mushrooms chopped small

1 - 28 oz can diced tomatoes (add liquid too)

1 - can tomato paste

1 - tall can tomato sauce (I used Hunt's - they are maybe 20 oz or something like that)

2 tsp OXO beef liquid  (I'm sure you could sub powder oxo dissolved in a bit of water)

1/4 tsp garlic powder

1 tsp salt

1/2 tsp oregano

1 tsp basil

1/4 tsp cayenne

1 Tbsp dried parsley

1 Tbsp sugar

1 tsp Worcestershire sauce

Cover and Simmer at least an hour on low. 

For each pan of lasagna I used 9 lasagna noodles (3 noodles per layer), so plan on a full box plus a few more.  The noodles are a bit long for the pans so I cut the cooked noodles down to fit. With the cut down bits you can actually piece them together and one box will do it for all 3 pans. 

Cottage cheesy layer in the middle:

Mix together and refrigerate until ready to assemble

1 pkg chopped spinach, thawed and drained

1 500 mL cottage cheese

2 eggs

1 can cream of mushroom soup

Assembly:

1) Big scoop of sauce on the bottom of each pan - just enough to barely cover

2) 3 noodles

3) Sauce

4) Shredded Mozzarella - I just buy the generic bag pre-shredded (about 1 Kg, I think)

5) 3 noodles

6) Sauce

7) Cottage cheesy mixture (divided amongst all 3 pans)  spoon around and spread out with a spatula a bit

8) 3 noodles

9) Sauce

10) Shredded Mozzarella

Cover with foil and Bake or freeze.  This time I sprayed the inside of the foil with a shot of PAM so it didn't stick to the cheese. 

Bake @ 400 F for 45 min and broil for a few minutes just to get cheese bubbly and brown.

From frozen - I'm guessing it would take more like 1 1/2 hours, maybe a bit more. 

ENJOY!!

Tostadas

(Stephanie Olson)

2 onions

½ green pepper

1 ½ T Worcestershire sauce

3 garlic cloves

Add to almost completely fried meat:

1 lb ground beef or pork

season and finish frying

Shells:

2-3 c masa flour

Add enough water to make consistency of play dough

Add paprika for colour

Take a 1 ½ - 2 inch ball and place between to plastic bags. Roll out round and thin, then fry until crispy in hot oil.

Cabbage and Carrot Topping:

Shred 1 small cabbage, 2 carrots, 1 onion and place in a large bowl. Add vinegar, sugar, oregano, salt and pepper to taste.

Cover fried shell with refried beans, meat, cabbage mix, and chili sauce.

Hot Tamale Pie

Brown and drain:

2 lbs hamburger

1 large onion

½ c green pepper

Add to above:

1 can corn

1 can tomato soup

2 T chili powder

1 c water

Top with cornbread:

1 c flour

1 c yellow cornmeal

¼ c sugar

1 T baking powder

½ t salt

1 c whipping cream or milk

¼ c vegetable oil

¼ c honey

2 eggs, slightly beaten

Mix dry ingredients together, stir in liquids until just moistened. (If just cornbread: Pour into greased 9” square baking pan and bake for about 20 minutes at 400 degrees.)

Bake Hot Tamale Pie in a casserole dish 50 minutes at 400 degrees or until a toothpick comes out clean

Sloppy Joes

2 lbs ground beef, browned and drained

1 can tomato soup

1 medium green pepper, cut

>1 t cumin

salt

½ t Worcestershire sauce

½ c ketchup

Beef Stroganoff

2 sirloin steaks julienne, pan browned

2 c sliced mushrooms

1/2 c onion

saute together in butter

2 T flour

sprinkle over sauteed vegetables, stir in:

1 can beef consume

whisk to make gravy

return meat to the pan, simmer until tender

just before serving add:

1/2 c sour cream

1/2 c light cream

serve over rice or noodles

steak fajitas with peppers

Prep: 1 hour 

Marinate: 2 to 4 hours 

Cook: 6 minutes 

ingredients

• 12  ounces boneless beef skirt steak or flank steak

•   Marinade:

• 1/3  cup cooking oil
• 1/3  cup lime juice
• 2  fresh jalapeño peppers, seeded and chopped
• 3  Tbsp. sliced green onions (2)
• 2  Tbsp. snipped fresh cilantro
• 1/4  tsp. salt
• 2  cloves garlic, minced
• 8  8-inch flour tortillas
• 1  Tbsp. cooking oil
• 1  medium onion, thinly sliced and separated into rings
• 1  medium red or green sweet pepper, cut into thin strips
• 3/4  cup chopped tomato (1 medium)

•   Purchased Guacamole (optional)
•   Salsa (optional)
•   Dairy sour cream (optional)

directions

1. Trim fat from meat. Partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set in a deep bowl.

2. Meanwhile, for marinade, in a small mixing bowl, combine the 1/3 cup cooking oil, lime juice, jalapeño peppers, green onions, cilantro, salt, and garlic. Pour marinade over beef strips in bag. Close bag tightly; turn to coat beef strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

3. Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.

4. Meanwhile, drain beef strips; discard marinade. In a large skillet heat the 1 tablespoon cooking oil over medium-high heat. Add onion and sweet pepper. Cook and stir about 3 minutes or until vegetables are crisp-tender. Remove vegetables from skillet.

5. Add beef to the hot skillet. Cook and stir for 2 to 3 minutes or until done. Drain well. Return all vegetables to skillet. Stir in tomato. Cook and stir for 1 to 2 minutes or until heated through.

6. To serve, fill warm tortillas with beef-vegetable mixture. If desired, top with guacamole, salsa, and sour cream. Roll up tortillas. Makes 4 servings.

Make-Ahead Directions: Prepare the filling as directed. Cover and chill for up to 24 hours.

nutrition facts

• Calories 479, Total Fat (g) 19, Saturated Fat (g) 4, Cholesterol (mg) 40, Sodium (mg) 801, Carbohydrate (g) 54, Fiber (g) 1, Protein (g) 23, Percent Daily Values are based on a 2,000 calorie diet

Serve with:

avocado-feta salsa

Makes: 12 (1/4 cup) servings

Prep: 20 minutes 

Chill: 2 hours 

ingredients

• 2  plum tomatoes, chopped
• 1  avocado, halved, seeded, peeled, and chopped
• 1/4  cup finely chopped red onion
• 1  clove garlic, minced
• 1  Tbsp. snipped fresh parsley
• 1  Tbsp. snipped fresh oregano
• 1  Tbsp. olive oil
• 1  Tbsp. red or white wine vinegar
• 4  oz. feta cheese, coarsely crumbled

•   Pita chips or tortilla chips

directions

1. In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve salsa with pita or tortilla chips. Makes 12 (1/4 cup) servings.

nutrition facts

• Servings Per Recipe 12 (1/4 cup) servings Calories 63, Total Fat (g) 5, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 0, Cholesterol (mg) 8, Sodium (mg) 106, Carbohydrate (g) 3, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 7, Calcium (DV%) 5, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet