1 1/2 lbs cubed beef stew meat
2 x (10.75 oz) cans condensed Golden Mushroom Soup
1/2 cup onion, chopped
1 tbsp Worcestershire sauce
1/2 cup water
1 beef bullion cube
Salt, pepper, garlic powder to taste
4 oz cream cheese
2 tbsp sour cream, and more for a topping
1 package of egg noddles
In slow cooker, combine beef, seasonings, condensed Golden mushroom soup (don't bother if it's not Golden mushroom), onion, worcestershire and water. Cook on low setting for 5 to 6 hours. Stir in cream cheese and scoop of sour cream before serving over egg noodles. Freezes and reheats well for quick meals.
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1/3 cup brown sugar
1 bottle Killian's Irish Red (or a dark beer)
Preheat oven to 350 degrees and grease a 9x5 inch loaf pan. In a large
mixing bowl combine all ingredients except for the beer. Pour in beer,
stir until a stiff batter is formed. Scrape into loaf pan and back in
for 50 to 60 minutes, or until a toothpick comes out clean from the
center.
1 tbsp vegetable oil
1/2 cup chopped onion
2 lb ground beef
1/4 cup chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cayenne pepper
1/2 oz square unsweetened chocolate
1 bay leaf
2 cans beef broth (~21 oz total)
1 (15 ounce) can tomato sauce
2 tbsp cider vinegar
Lightly brown chopped onion in oil over medium high. Add in ground beef till it browns. In a large stock pot, pour in beef broth, tomato sauce, cider vinegar and all the spices. Drain the oil from the beef and onions and put into the stock pot. Bring mix to a boil, then turn heat down to low. Let simmer, stirring occasionally for 1 1/2 hours. Good right out of the pot, but better the second day.
1 rack of pork baby back ribs
3 tbs brown sugar
1 1/2 tbs paprika
1 1/2 tbs salt
1 tbs ground black pepper
1 tbs red pepper
1 tsp garlic powder
1 bottle of Montgomery Inn Barbecue sauce
Cut the rack in half. Mix all dry ingredients in a bowl and then apply
as a rub liberally to both sides of each half. In a large skillet with
oil over medium high heat, brown each side of the halfs. Check your
pressure cooker for specific water and weight amounts, but for my 8 qt.
cooker, 15 lbs, 2 1/2 cups water, cook for 22 minutes. Allow cooker to
cool, remove the ribs and let them rest, wrapped in aluminum foil for
10 minutes. Coat both sides of the halfs with generous amounts of
sauce. Place on hot grill for 4 minutes each side to glaze the sauce.
Heat the remaining sauce in a dish in the microwave. Serve and enjoy.
2 lb ground beef
1 egg yolk, beaten
3/4 cup dry bread crumbs
3 tbs milk
2 tbs Worcestershire sauce
1/8 tbs cayenne pepper
2 cloves garlic, minced or 1/2 tsp garlic powder
In a large bowl, mix the ground beef, beaten egg yolk, bread crumbs,
milk, Worcestershire sauce, cayenne pepper, and garlic using your
hands. Form the mixture into 8 hamburger patties. Cook on preheated
grill for 5 minutes on each side. Serve on fresh onion roll bun.
1 ½ lb ground beef
1 ½ lb italian sausage
1 medium whole onion, minced
1 tsp salt
½ tsp garlic salt
1 tsp oregano
1 ½ tsp italian seasoning
2 jars spaghetti sauce (52 to 64 oz total)
2 (16 oz) packages ricotta or cottage cheese
2 eggs
1 tsp oregano
1 ½ lb mozzarella cheese, shredded
1 lb sliced provolone cheese
This is best made the night before, letting the favors all meld together overnight.
1. Boil lasagna noodles until al dente. Drain and set aside.
2. In a large, deep skillet, over medium heat, brown ground beef,
italian sausage, and minced onion. Spice it with salt, garlic salt,
oregano, and italian seasoning. Drain any fat (tip: use it to grease
the baking pan), and pour in the spaghetti sauce into the skillet.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
3. Preheat oven to 350 degrees. Grease the bottom of a 9x13 baking
pan. If you use a different size, scale ingredients accordingly.
4. Mix two eggs, ricotta/cottage cheese, and 1 tsp oregano in a bowl.
5. Layer in the pan 3 to 4 lasagna noodles, next 1/3 sauce mix, 1/3
ricotta/cottage mix, sprinkle 1/3 of the shredded mozzarella, and
finally cover with 1/2 of the sliced provolone. Repeat two more times,
except for no provolone on the final layer. Place tightly covered in
the fridge for up to two days if you are not making it right away.
6. Cover with aluminum foil to prevent the cheese from burning, and
bake in preheated oven for 1 hour. Remove the foil for the last 15
minutes to nicely brown the cheese. Let it stand for 10 minutes before
serving, enough time to make a nice batch of garlic bread.
2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center bone or boneless pork chops
2 tbl butter
1 cup water
2 cubes beef bouillon
Rub chops with salt, sage and black pepper in a small bowl on both
sides. Melt the butter or margarine in a skillet over medium high heat
and saute/brown the chops for 5 minutes per side. In a separate small
pan over high heat, combine the water and the bouillon and stir until
bouillon dissolves. Add to the chops skillet, reduce heat to low, cover
and simmer chops for 45 minutes.
1 lb bag frozen potatoes
1 pint sour cream
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 tsp salt
1 tsp pepper
1 small onion
1/2 stick melted butter
Mix all ingredents except for the potatoes and 1 cup of cheese in big
bowl. Add in potatoes and place in large backing dish. Spread
remaining cup of cheese over top and and the cook at 350-375 for 1-1½
hours.
1 large onion, chopped
1/4 cup butter
2 tsp salt
1/2 tbsp black pepper
1/2 tbsp red pepper
1 tbsp chili powder
2 1/2 tbsp cup brown sugar
1/8 tsp cumin
2 jalapeño pepper (chopped with seeds)
1 1/2 ground chuck
28 oz can of Crushed tomatoes
16 oz can of tomato sauce
6 oz can of tomato paste
45 oz of Brooks Chili Hot Beans
Chop up the onion and brown over medium high heat in a skillet. Add in
ground chuck and brown. In a large stock pot pour in crushed tomatoes,
chili beans, tomato sauce, paste, chopped jalapeño peppers and all the
spices over medium heat. Drain excess oil from the meat and pour into
the stock pot. Bring to a boil, and then simmer on low for 4 hours,
stirring occasionally. Gets better with age and each reheating. Serve
with shredded cheddar cheese and pickled jalapeños on top.
4 to 5 Large Baking Potatoes
8 oz. Cream Cheese
8 oz. Sour Cream
1 tsp Paprika
1 tsp Dill Weed
1/2 tsp Salt
Pre-heat oven to 425. Clean potatoes and poke with fork. Bake for 1
hour, or until soft. Let cream cheese sit at room temprature while
potatoes bake to soften. Remove potatoes from oven, and slice tops off
each. In a large bowl, add all ingredients. Spoon out potatoes in
large chunks into the bowl. Mix together, but do not mash potatoes.
Refill skins, and bake again in 375 oven for about 20 minutes.