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Southwest Steak Kabobs

Southwest Steak Kabobs
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Ingredients
  1. 1/4
  2. cup margarine or butter, melted
  3. 1/4
  4. cup chopped fresh cilantro
  5. 1/2
  6. teaspoon cumin
  7. 1/4
  8. teaspoon garlic salt
  9. 1/2
  10. teaspoon hot pepper sauce
  11. 2
  12. ears fresh sweet corn, husks removed, each ear cut into 4 pieces
  13. 8
  14. pickled sweet red or green cherry peppers
  15. 1
  16. (1-lb.) boneless beef sirloin steak, cut into 1-inch pieces
Instructions
  1. 1 Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well. Alternately thread corn, peppers and steak onto four 12 to 14-inch metal skewers.
  2. 2 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until corn is tender and beef is of desired doneness, turning once and brushing frequently with margarine mixture
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Beef Veggie Casserole Recipe

Beef Veggie Casserole Recipe
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Ingredients
  1. 1 envelope mushroom gravy mix
  2. 3/4 cup water
  3. 2 cups cubed cooked beef
  4. 2 cups frozen mixed vegetables
  5. 2 medium potatoes, peeled, cubed and cooked
  6. 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Instructions
  1. In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through.
  2. Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown. Yield: 5 servings
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Beef Stew with Cornbread Topper

Beef Stew with Cornbread Topper
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Ingredients
  1. 1/4 cup Pillsbury BEST® All Purpose Flour
  2. 1/8 teaspoon freshly ground black pepper
  3. 1.5 pounds beef stew meat, cut in 1 1/2-inch pieces
  4. 1/3 cup Crisco® Pure Canola Oil
  5. 1 (14.5 oz.) can diced tomatoes, with liquid
  6. 1/2 cup water
  7. 5 carrots, peeled and sliced
  8. 1/2 cup chopped onion
  9. 1/4 cup chopped celery
  10. 1/4 cup chili sauce
  11. 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed
  12. 1 (10 oz.) package frozen mixed vegetables
  13. 1 (16 oz.) can cut green beans, drained
  14. CORN BREAD TOPPING
  15. 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  16. 2/3 cup milk
  17. Snipped fresh parsley
Instructions
  1. HEAT oven to 325ºF.
  2. COMBINE flour and pepper in resealable food storage bag. Add meat cubes, tossing to coat. Heat oil over medium high heat in 10-inch skillet. Add beef; brown on all sides. Add tomatoes with liquid, water, carrots, onion, celery, chili sauce and bouillon granules to meat in skillet. Mix well.
  3. SPRAY a 3-quart casserole with no-stick cooking spray. Transfer ingredients in skillet to prepared casserole. Cover tightly; bake 1 1/4 hours. Stir in mixed vegetables and green beans. Cover; bake an additional 45 minutes.
  4. INCREASE oven temperature to 425ºF. Combine cornbread mix with milk in medium bowl; pour evenly over stew mixture. Bake, uncovered, 15 minutes. Increase heat to broil; broil 5 minutes, until lightly browned. Sprinkle with snipped parsley.
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Easy Slow-Cooker Beef Short Rib Supper

Easy Slow-Cooker Beef Short Rib Supper
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Ingredients
  1. 3
  2. pounds beef short ribs, cut into rib sections
  3. 1/2
  4. teaspoon seasoned salt
  5. 12
  6. small whole red potatoes
  7. 1 1/2
  8. cups baby-cut carrots
  9. 1
  10. can (10.75 ounces) condensed cream of celery soup
  11. 1/2
  12. cup chili sauce
  13. 2
  14. tablespoons Worcestershire sauce
  15. 1/2
  16. teaspoon garlic pepper
  17. 1 1/2
  18. cups Green Giant® frozen cut green beans (from 1-pound bag), thawed
Instructions
  1. 1 Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
  2. 2 Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
  3. 3 Cover and cook on Low heat setting 7 to 9 hours.
  4. 4 Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
  5. Expert Tips
  6. Browning the short ribs before slow cooking gives the dish a rich, savory flavor and removes some of the fat.
  7. This is a terrific meal-in-one, but some hearty bread and sliced fresh pears are easy additions.
  8. Short ribs are trimmed from narrow beef rib and short plate sections. They’re tasty but tough, so slow cooking is great for tenderizing them.
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Chunky Veggie Beef Soup Recipe

Chunky Veggie Beef Soup Recipe
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Ingredients
  1. 1-1/2 pounds beef stew meat
  2. 1 tablespoon canola oil
  3. 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  4. 1-1/2 cups water
  5. 2 tablespoons reduced-sodium soy sauce
  6. 3 medium potatoes, cubed (about 1 pound)
  7. 3 medium carrots, cubed
  8. 3 celery ribs, chopped
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons steak sauce
  11. 1 tablespoon garlic powder
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon dried oregano
  14. 1/8 teaspoon ground nutmeg
  15. 1/8 teaspoon pepper
  16. 2 cups fresh corn or frozen corn
  17. 1-3/4 cups frozen cut green beans
Instructions
  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
Holiday Cottage http://www.holidaycottagepage.com/



Game Day Chili

Game Day Chili
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Ingredients
  1. 2
  2. lb ground beef chuck
  3. 1
  4. medium onion, chopped
  5. 3
  6. to 4 cloves garlic, chopped
  7. 2
  8. tablespoons chili powder
  9. 2
  10. teaspoons ground cumin
  11. 1
  12. to 2 teaspoons ground red pepper (cayenne)
  13. 1
  14. teaspoon paprika
  15. 1
  16. can (6 oz) tomato paste
  17. 1
  18. 3/4 cups Progresso® beef-flavored broth
  19. 1
  20. bottle (12 oz) dark beer
  21. 3
  22. cans (8 oz each) tomato sauce
  23. 2
  24. cans (15 oz each) pinto beans, drained, rinsed
  25. 1
  26. can (4.5 oz) Old El Paso® chopped green chiles
  27. 1
  28. tablespoon Worcestershire sauce
Instructions
  1. 1 In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. 2 Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute longer. Add remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 2 hours.
  3. Garnish bowls of chili with shredded Cheddar cheese and pickled sliced jalapeño chiles
Holiday Cottage http://www.holidaycottagepage.com/



Beef and Bean Crescent Burritos

Beef and Bean Crescent Burritos
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Ingredients
  1. 1/2
  2. lb ground beef, cooked, drained
  3. 1/2
  4. cup black beans, rinsed, drained (from 15-oz can)
  5. 2
  6. tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  7. 2
  8. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  9. 1
  10. cup shredded Cheddar cheese (4 oz)
Instructions
  1. 1 In 10-inch skillet, mix beef, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
  2. 2 Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese. Starting with short side, roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.
  3. 3 Bake at 375°F 15 to 20 minutes
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Slow-Cooker Fire Roasted Pot Roast

Slow-Cooker Fire Roasted Pot Roast
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Ingredients
  1. 1
  2. boneless beef pot roast (2 lb)
  3. Salt and pepper
  4. 1
  5. package (8 oz) sliced fresh mushrooms (about 3 cups)
  6. 3/4
  7. lb potatoes, peeled, cut into 2-inch cubes
  8. 1/2
  9. lb carrots, cut into 2-inch pieces
  10. 1
  11. can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
  12. Chopped fresh Italian (flat-leaf) parsley, if desired
Instructions
  1. 1 Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
  2. 2 Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
  3. 3 Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
  4. 4 Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.
  5. Make prep even easier by using baby potatoes—no need to even peel them!
  6. Because the beef is cooked low and slow, an inexpensive cut of beef can be used. The slow cooking allows the beef to become tender.
Holiday Cottage http://www.holidaycottagepage.com/



Super Nachos

Super Nachos
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Ingredients
  1. 1 pound ground beef
  2. 1 (1.25 ounce) package taco seasoning mix
  3. 3/4 cup water
  4. 1 (18 ounce) package restaurant-style tortilla chips
  5. 1 cup shredded sharp Cheddar cheese, or more to taste
  6. 1 (15.5 ounce) can refried beans
  7. 1 cup salsa
  8. 1 cup sour cream, or more to taste
  9. 1 (10 ounce) can pitted black olives, drained and chopped
  10. 4 green onions, diced
  11. 1 (4 ounce) can sliced jalapeno peppers, drained
Instructions
  1. Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
  2. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
  3. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
  4. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
  5. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.
Holiday Cottage http://www.holidaycottagepage.com/



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