Pioneer Woman Sloppy Joes

 From: The Pioneer Woman

Ingredients:

2 1/2 pounds ground beef 

1 large green bell pepper, diced 

1/2 large onion, diced 

 1 1/2 cups ketchup 

5 cloves garlic, minced 

Hot sauce, such as Tabasco 

Worcestershire sauce 

Salt and freshly ground black pepper 

8 kaiser rolls 

2 tablespoons packed brown sugar 

2 teaspoons chili powder, or more as needed 

1 teaspoon dry mustard 

1/2 teaspoon red pepper flakes, or more as needed 

2 tablespoons butter, softened

Chips or salad, for serving, if desired

 

Directions:

 Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat. 

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.  

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itse

Beef Empanadas with Black Bean Dipping Sauce

From: A Bountiful Kitchen

 

Course Main Course, Side Dish, Snack

Cuisine Mexican

Ingredients

Empanadas

• 1 tablespoon olive oil
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1 large garlic clove chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• kosher salt and freshly ground black pepper
• 1 17.3- oz packages frozen puff pastry 2 sheets, thawed
• 2 large egg yolks beaten, for glaze

Dipping Sauce

• 1/2 15- oz can black beans drained & rinsed
• 1/2 cup sour cream
• 1 Roma tomato seeded, chopped, divided
• 1 lg scallion chopped, divided
• Kosher salt and freshly ground black pepper

Instructions

Empanadas

1. Heat oil in a medium skillet over medium-high heat. Add beef, chopped onion and garlic; cook, stirring often and breaking into small pieces with a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes. Add cilantro; season to taste with salt & pepper. Let filling cool to room temperature.
2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Cut each pastry sheet into four 4 1/2" squares for a total of 8 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with tines of a fork. Divide triangles between prepared sheets. Brush tops with glaze.
3. Do Ahead: Can be prepared 6 hours ahead. Cover & chill.
4. Bake until tops are puffed and golden brown, about 20 minutes.

Dipping Sauce

1. Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

 

Tracy Parry Meaty Spaghetti Sauce

1 lb ground beef or meat of choice
2 - 8 oz cans of tomato sauce
2  sauce cans of water
2 - 6 oz cans of tomato paste
2 Tbsp dried parsley
2 Tbsp dried oregano
1-2 tsp garlic powder
2 dried bay leaves
1/4 tsp Italian seasoning
2-3 Tbsp sugar
Salt and pepper

Brown meat over medium high heat, drain off excess fat.  Add tomato sauce and paste.  Fill the 2 sauce cans with water and add to pot.  Stir until all combined.  Add all other ingredients.  Bring to an almost boil and turn heat down to low.  Partially cover and let simmer for two hours.  Serve over favorite noodles or veggie noodles.

Blue Ribbon Lasagna

Salt Lake Junior League Original Cookbook

1 lb. ground chuck beef
2 onions chopped
1 can (28 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 bay leaves
2 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
2 cloves garlic, minced
1 teaspoon salt
pepper
1 package (16 oz.) lasagna noodles
1 lb. cottage cheese
2 eggs
1 lb. grated Mozarella cheese
1 lb. grated Monterey Jack cheese
Parmesan cheese

Brown beef.  Add onions and cook until transparent.  Stir in tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, minced garlic, salt and pepper.  Simmer 2 hours.  Meanwhile, cook noodles as directed on package.  Drain. Set aside.  Combine cottage cheese and eggs.  Set aside.  Combine Mozarella cheese and Monterey Jack cheese.  Grease 9" x 13" pan and 9" x 9" pan.  Using half of each layer first noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses.  Repeat with remaining halves.  Sprinkle top with grated parmesan cheese.  Bake at 350 degrees for 45 minutes.   Yield: 6 to 8 servings

Freezes well.   For a quick version use a jar of spaghetti sauce.

For Gluten Free - use gluten free noodles.

Can also use uncooked noodles.

Beef & Broccoli

Steph's sister Nancy's recipe

2 lbs boneless beef/steak/roast
1 can beef broth (15 oz)
1 cup low sodium soy sauce
1/2 cup brown sugar
2 tbsp sesame oil
4-5 garlic cloves, minced
1/4 cup cornstarch
4-5 cup broccoli florets
White rice (2 cups dry)

Cut meat into 2" strips.
Put broth, soy, sugar, oil and garlic in slow cooker and stir.
Add meat.
Cook on low for 3 hours (high 1.5)
Remove 1/2 cup of liquid, put in bowl and add cornstarch.  Whisk until smooth
Pour back in to pot.
Add broccoli and cook 30 mintues
Serve over rice.

Paleo Mini Meatloaves

    2 pounds ground meat – mixture of  beef and/or pork 

    10 ounces frozen, chopped spinach

    1-2 teaspoons oil

    1 medium onion, finely diced

    6 ounces mushrooms, finely diced

    2 carrots, grated or finely diced

    4 eggs, lightly beaten

    1/3 cup coconut flour

    2 teaspoons salt

    2 teaspoons pepper

    2 teaspoons onion powder

    1 teaspoon garlic powder

    1 teaspoon dried thyme

    1/4 teaspoon grated nutmeg

    Preheat oven to 375 degrees F

    Thaw the spinach, squeeze out the excess water and set aside.

    Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.

    Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.

    Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)

    Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.

    Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.

Sloppy Joes

From The Pioneer Woman

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 8

Ingredients

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Preparation

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Cheesesteak Stuffed Peppers

Lindsey Parry

8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Garlic - Minced Salt and Pepper - to taste Directions: Slice peppers in half lengthwise, remove ribs and  seeds. Slice onions and mushrooms. Saute over medium  heat with butter, olive oil, minced garlic and a little  salt and pepper. Saute until onions and mushroom  are nice and caramelized. About 25-30 minutes. Preheat oven to 400* Slice roast beef into thin strips and add to the  onion/mushroom mixture. Allow to cook 5-10  minutes Line the inside of each pepper with a slice of  provolone cheese.  Fill each pepper with meat mixture until they are  nearly overflowing. Top each pepper with another slice of provolone  cheese. Bake for 15-20 minutes until the cheese on top is  golden brown.  Serve and Enjoy!!

Cahoon's Crock Pot Roast

Judy Parry

Ingredients: 1 10-3/4 oz. cream of mushroom soup 1 pkg. dry onion soup mix 1 l0-3/4 oz. beef gravy (Franco American) 1/2 c. brown sugar 3 T soy sauce 1 T Worcestershire sauce 3-4 lbs. pot roast Directions: Mix together ingred. and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture.

Sweet and Sour Meatballs

sweet and sour... and delicious      Katie Clover

Ingredients: 1 lb ground beef 3/4 c. rolled oats 2 eggs, slightly beaten 1/2 c. finely chopped onion 1/2 c. milk 1 tsp salt few grains pepper 1 tsp Worcestershire sauce sauce: 1/2 c. brown sugar 1/4 c. vinegar 1 tsp prepared mustard 1/4 c. bbq sauce 1 tsp Worcestershire sauce 1 can crushed pineapple, drained Directions: combine and mix well. form about 20 meatballs (i use our cookie scoop) and place in 9 x 13 dish. bake at 350 degrees for 30 minutes. combine ingredients for sauce and pour over meatballs for last 10 minutes of cooking. Number Of Servings:6 ish

Basic Drip Beef

This is Pioneer Woman's recipe. I made it for the
missionaries last night and thought it was super
good. I think it was the saltiness from the soy sauce that won
me over. While I did cook it on the stovetop for six hours I
may try it in the crock pot next time, isn't that the same thing? 
Also the 'jus'' had some grease on top that I wasn't a fan of. 
Any suggestions on how I could scrape that off w/o
putting it in the fridge to let it harden?     Lindsey Parry

1 whole 2.5 to 4 pound chuck roast 1/4 cup butter 1 whole large onion, sliced thick 3 cloves garlic, peeled 1/2 cup soy sauce 1 cup sherry (i used cooking sherry) 1/2 teaspoons salt 4 cups water toasted buttered deli rolls Directions: Heat butter in a heavy pot over medium-high heat.  Saute the onions for a couple of minutes, or until starting to get brown.  Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat, I put mine as low as it would go) on the stove for 6 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour. *Mixture can be refrigerated overnight. Removed hardened fat from top of pan before reheating. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired. Number Of Servings:I did a 2.5 lb roast and it filled 6 rolls

Stacked Burrito Pie

Barb Creer

2 tablespoons vegetable oil 1 medium onion, finely chopped 2 cloves garlic, minced 3/4 pound lean ground beef 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon salt 3/4 cup water 1 (15 1/2-ounce) can black beans, drained and rinsed 1 1/2 cups frozen corn kernels 4 (10-inch) flour tortillas 1/2 cup sour cream 1 cup salsa 8 ounces Cheddar or Monterey Jack, grated Directions: In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes. Heat the oven to 350º. Using the rim of a 9-inch springform pan (see ''Tools of the Trade'' above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.

Lasagna

Mandy Ficker

Meat Sauce mixture: 1 lb ground beef or sausage 1 clove garlic 1 T Italian seasoning 1 lb can tomatoes 12 oz tomato paste Cottage Cheese Mixture: 2 eggs 3 c cottage cheese 1/2 c Parmesan or Romano cheese 2 T parsley 1 tsp. salt 1/2 tsp pepper 10 oz lasagna noodles mozzarella cheese Directions: Brown meat and drain excess fat. Add rest of sauce ingredients. Simmer 30 minutes, uncovered.  In a separate bowl, beat eggs and add remaining cottage cheese mixture ingredients. Cook , drain, and rinse noodles. Layer pan with noodles then cottage cheese mixture then mozzarella cheese, then meat sauce.  Repeat. Cook at 375 for 30 minutes.

Porcupine Meatballs

This was one of my favorite dinners growing up, and it
is now one dinner that all 7 of our kids love.

Jill Dorrough

1 lb. ground beef 1/4 c chopped onion 2 TBSP Crisco 1 1/4 tsp salt 1/2 cup uncooked rice 1 can tomato soup 1 can water 1 TBSP cider vinegar Directions: Mix beef, onion, salt, shortening and rice. Form into balls. Brown in a large frying pan on all sides. Drain fat. Mix soup, water and vinegar and pour over meatballs. Simmer in covered pan for 45 minutes-1 hour.

GLAZED CORNED BEEF

Mary Gillette's recipe. My children love this recipe.
Kristin Gillette

4-5 lbs. corned beef 5 whole peppercorns 2 sprigs parsley 1 stalk celery, cut in 1'' pieces 1 small onion, sliced MUSTARD SAUCE: 2 T. butter or margarine, melted 1/3 c. ketchup 3 T. vinegar 3 T. water 1 T. prepared mustard 1/3 c. brown sugar Directions: Wash meat and place in a large kettle. Cover with cold water, add next 4 ingredients (or add the packet of seasonings that comes in the bag with the beef) and bring to a boil, boil 5 min. and skim.  Cover and simmer 30 min. per lb. or until tender.  Drain, put meat in shallow baking dish. Mix mustard sauce ingredients together and simmer a few minutes until blended, then pour over the meat and bake at 350 for 30 minutes. Baste meat with sauce two or three times during baking. Slice meat across grain to serve.

Canadian Maple-Glazed Pot Roast

As I had zucchini, I made this recipe with it rather
than the acorn squash. My husband said it was
''fantastic'' and he rarely says anything about what
we're having for dinner. Rebecca Child

2-1/2 to 3-pound boneless beef chuck pot roast 1 tablespoon cooking oil 4 medium carrots and/or parsnips, cut into 3-inch long pieces 1 medium acorn squash, seeded and cut into 1-inch thick sliced 2 small onions, cut into wedges 1/2 cup maple syrup 3 tablespoons quick-cooking tapioca 2 tablespoons vinegar 2 teaspoons finely shredded orange peel 1 teaspoon salt 1/4 teaspoon ground black pepper 4 cups hot cooked noodles Directions: Trim fat from meat. In a large skillet, heat oil over medium heat. Brown meat on all sides in hot oil. Drain off fat. In the slow cooker, combine parsnip and/or carrot, squash, and onion. Place meat on vegetables. In a small bowl, combine maple syrup, tapioca, vinegar, orange peel, salt, and pepper. Pour over meat and vegetables. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Transfer meat and vegetables to a serving platter. Skim fat from cooking liquid. Pass cooking liquid with meat. Serve with hot cooked noodles. Number Of Servings:Makes 8 servings.

Barbeque Steak

Maryjane Melis

Dijon Mustard Salt and Pepper Steak Directions: Brush both sides of steak with dijon mustard. Then salt and pepper both sides. Grill. You can't really taste the dijon mustard. It just gives it a little tang.

Shredded French Dip

This is an easy crockpot meal that we love! Kamy Cannon

Ingredients: 1 boneless beef chuck roast (3lbs trimmed) 1 can (10 1/2oz) condensed French Onion Soup, undiluted 1 can(10 1/2oz) condensed Beef Consomme, undiluted 1 can (10 1/2oz) condensed beef broth, undiluted 1 tsp beef bullion granules 8-10 french rolls Directions: Halve roast and place in a slow cooker. Combine the soup, consomme, broth and bullion; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and shred with 2 forks. Serve with rolls. Skim fat from cooking juices and serve as a dipping sauce.

Amazing Peppered Roast

So easy and delicious. The first time I made this Joel
(7 years old) was eating away and he said, ''This meat
is so good I almost have tears...'' It really is that good.
Jill Dorrough

Ingredients: 1 chuck shoulder roast (I usually buy mine at Costco) Montreal Steak Seasoning (also from Costco) Directions: Cover roast in montreal steak seasoning. Bake at 230 for 4 1/2 hours in a covered roaster or electric fry pan. Slice up and serve with potatoes. The drippings from the roast make the most amazing gravy. Just add 1 tsp beef base, 1-2 cups of water, and 1/4 c of corn starch. Combine in a blender or with a stick blender, and cook in a saucepan over medium heat until thickened.