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 BEEF RECEIPES

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KITTY'S HOP SHOP
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PostSubject: BEEF RECEIPES   Mon Jul 29, 2013 6:00 pm

BEEF RECEIPES GOES IN HERE !!!!
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PostSubject: Re: BEEF RECEIPES   Tue Jul 30, 2013 7:34 am

Philly Cheese steak Sloppy Joes
1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.
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PostSubject: Cube Steak    Tue Aug 27, 2013 5:56 pm





Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix

Instructions:
Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer
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PostSubject: CHEESY BURGER BAKE    Thu Aug 29, 2013 8:51 pm



CHEESY BURGER BAKE 
1 pound ground beef 
1 medium onion, slivered (about 6 ounces) 
Seasonings of your choice * 
8 ounces colby-jack cheese, diced or cubed

Brown the ground beef with the onion until the onion starts to brown a little. Drain the fat, if desired. Season to taste. Put the meat mixture in a 6x8" baking dish and stir in the diced cheese. Bake at 350º for 20 minutes or until the cheese is melted and bubbly.

* I used a combination of taco seasoning and Nacho Cheddar flavor Kernel Seasons but any seasonings you like will do.

Makes about 4 servings
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PostSubject: Sweet and Sour Slow Meatballs    Fri Oct 04, 2013 4:09 pm



1 (12 fluid ounce) can or bottle chile sauce
2 teaspoons lemon juice
9 ounces grape jelly
1 pound lean ground beef
1 egg, beaten
1 large onion, grated
salt to taste
Directions

1.Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
2.Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.
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PostSubject: Simple Salisbury Steak   Tue Oct 08, 2013 8:55 pm



Simple Salisbury Steak

1 can of cream of mushroom soup (divided into 1/4 & 3/4 cups)
1 lb. ground meat
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup onion, finely chopped
1 1/2 cup sliced mushrooms
Beazell's Cajun Seasoning to taste

Mix 1/4 cup cream of mushroom soup, ground meat, bread crumbs, egg , onions and Beazell's Cajun Seasoning. Shape into 6 patties, brown in skillet. Pour off grease. Stir in remaining soup and mushrooms. Cover, cook about 30 minutes or until done.
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PostSubject: 30-Minute Mini Meat Loaves   Fri Jun 27, 2014 4:51 pm


Ingredients

1/2cup ketchup2tablespoons packed brown sugar1lb lean (at least 80%) ground beef1/2lb ground pork1/2cup Original Bisquick™ mix1/4teaspoon pepper1small onion, finely chopped (1/4 cup)1egg
Directions


  • 1
    Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
  • 2
    Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
  • 3
    Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
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PostSubject: Pepper Jack Stuffed Burgers   Tue Jul 01, 2014 2:43 pm


Ingredients

  • 2.25 pounds of ground chuck

  • 1 small white onion, grated

  • 1/4 cup of ketchup

  • 1/4 cup of all purpose sauce (like Country Bob's)

  • 1/2 teaspoon of chili powder

  • 8 thin slices (about 1/4 ounce each) of pepper jack cheese

  • 8 hamburger buns

  • Butter

  • Optional toppings: Cooked bacon, lettuce, sliced avocado, tomato, pickle


Instructions

Place the ground beef into a large mixing bowl. Add the grated onion to the top; set aside. In a separate small bowl, combine the ketchup, Country Bob's and chili powder. Remove and reserve 1/4 cup of the sauce mixture for basting and to use later as a condiment. Add the remaining sauce mixture into the ground chuck and onion; mix well.

Spray a large baking pan with non-stick spray. Scoop out about 1/3 cup of the meat mixture at a time, forming into 16 balls and set them on the baking pan. Return 8 of them to the bowl and shape the remaining 8 balls into equal sized patties on the baking sheet. Top those 8 patties with a slice of the cheese. Flatten the remaining 8 balls into patties and place them on top of the cheese. Pinch the edges all around each burger to seal them closed and gently reshape. Place the tray in the freezer for about 15 to 20 minutes just to set a bit since these are enhanced burgers. While the burgers are chillin' in the freezer, butter each side of the hamburger buns, return them to the package and set aside. Pan fry or grill.

How to Grill: Prepare the charcoal for direct heat cooking or preheat grill to high. Grill on the first side for about 6 minutes. Turn and cook for another 5 minutes. Brush with sauce and cook another minute; turn, brush the other side with sauce and cook an additional 1 to 2 minutes or until cooked through, or an instant read thermometer inserted into the side registers at least 160 degrees. Do not press on the patties while they cook! You will compact the burger and force out all of the juices, ending up with dry burgers.

In the last couple of minutes of cooking, remove about 2 tablespoons of the sauce from the 1/4 cup you reserved, and brush the patties with the sauce mixture. Remove burgers to a tray and cover loosely with a sheet of aluminum foil to keep warm; set aside.

Place the buns on the grill uncovered, just long enough to lightly toast. Keep an eye on them - they'll burn up quick! Serve the burgers with the remaining sauce as a condiment and any other desired toppings.

Cook's Notes: Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings. Can substitute any all purpose sauce found in the steak sauce area of your grocery store. Barbecue sauce may also be used.
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PostSubject: Cowboy Burgers   Tue Jul 01, 2014 2:49 pm

Ingredients

  • Thick cut, peppered bacon, at least one slice per burger, cooked crisp

  • 2.25 pounds of ground chuck

  • 1 tablespoon of light brown sugar

  • 1 tablespoon of steak sauce (like A1)

  • 1 tablespoon of BBQ sauce

  • 1 tablespoon of Worcestershire sauce

  • Splash of Liquid Smoke, optional

  • 1 teaspoon of chipotle chili powder

  • 1/4 to 1/2 teaspoon of cayenne pepper

  • 1-2 large Vidalia or yellow onion, cut into 1/4 to 1/2 inch slices with rings intact, 1 slice per burger

  • Drizzle of olive oil

  • Kosher salt and fresh cracked black pepper

  • Shredded cheddar cheese

  • Additional Garnishes: Mayonnaise, BBQ sauce, lettuce, sliced tomatoes, Fire 'n Ice pickles or pickled jalapenos.


Instructions

Cook the bacon to crisp and set aside. Place the ground beef in a large bowl. In a separate small bowl, combine the brown sugar, steak, bbq and Worcestershire sauces, and Liquid Smoke, with the chili powder and cayenne. Add to the ground beef and use a fork to toss. Form into 6 to 8 large, tight balls and place onto a foiled lined baking sheet. Gently flatten and shape the patties and create a very slight thumb indention into them. This will help the burgers from puffing up and becoming rounded instead of flat. Refrigerate for 30 minutes. Brush both sides of the onion slices with olive oil and sprinkle with salt and pepper; set aside.

When ready to cook, grill the burgers on well-oiled grates, indented side up first, over direct and high heat, for about 3 minutes, or until seared and browned. Turn and continue cooking until done, another 2 to 4 minutes, or until done to desired level. Do not press down on the burgers! Meanwhile also add the onions to the grate and cook until lightly browned, turn and cook other side. Toast buns on the top rack of the grill.

Place a thin layer of mayonnaise on both sides of the bun.  Add the burger and top with BBQ sauce and pickles or jalapenos. Sprinkle with a pinch of shredded cheddar and top with grilled onion, tomato, bacon and lettuce.  Serve immediately.

Makes 6 to 8 burgers, depending on the size
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PostSubject: Meal-in-One Cajun Steak Casserole   Tue Jul 01, 2014 2:53 pm

Ingredients

  • 1-1/2 to 2 pounds of braising steak (see below)

  • Generous sprinkling of seasoned salt (like Lawry's)

  • Fresh cracked black pepper

  • Light sprinkle of Cajun seasoning (like Slap Ya Mama)

  • Sprinkle of paprika

  • Couple dashes of Worcestershire sauce

  • Enough All Purpose Sauce (like Country Bob's) to generously coat the steaks

  • 2 tablespoons of cold butter

  • 2-3 potatoes, unpeeled, scrubbed and sliced

  • 1 onion, chopped

  • 2-3 carrots, cut into chunks

  • 1/2 of a green bell pepper, sliced

  • 1/2 cup of beef stock or broth


Instructions

Preheat oven to 350 degrees. Season the steaks on both sides with the seasoned salt, black pepper, Cajun seasoning, and paprika; place into a 13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire sauce on top of each steak and coat each with Country Bob's sauce. Cut the butter into very thin slices and scatter across the steaks. In layers, add the potatoes, then onion, carrots and bell pepper. Pour stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or until tender. Use a wide spatula to remove veggies from the top and set on one side of a platter. Remove steak to the other side. Serve with a side salad, if desired.

~Cook's Notes~

Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings.

Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,"), so use an eye or bottom round steak for this dish. You can certainly tenderize any braising steak with a meat mallet or other tenderizer first before seasoning, and cooking time can be increased as needed. Good braising steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender, chuck tender steak and flat iron. The potatoes are cooked unpeeled so that they hold together better, but feel free to peel them if you prefer.

Variation: Omit the Country Bob's All Purpose Sauce, increase the Worcestershire sauce to 4 tablespoons, and slice a total of 4 tablespoons of cold butter on top. 

Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup of beef stock, broth or water. Season the steaks, sprinkle with Worcestershire sauce and Country Bob's sauce and place on top of the veggies. Add slices of butter, cover and cook on low for about 8 to 10 hours or until tender. Remove meat with a wide spatula. 
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