Cheesy Beef Stroganoff

A cheap, easy dinner from Kraft Foods.

I didn't actually do the Velveeta cheese; I just threw in a little bit of shredded cheese I had in the fridge.

1 lb. ground beef
2 cups water
3 cups medium egg noodles, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 tsp. black pepper

BROWN meat in large skillet; drain.

STIR in water; bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.

ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.

French Dip Sandwiches with Au Jus

I found this recipe on Favorite Family Recipes.

Her picture's prettier but I like to show you what an average cook's version looks like, complete with ghetto paper plate.

I should warn you there is nothing healthy about this recipe, but I've been having crazy meat cravings lately and this did the trick.

2-3 Lbs. oven roast
2 cans beef broth (about 4 cups)
2 pkgs Lipton Onion Soup mix
French hoagie or sub rolls (whatever bread you like to do)
Swiss cheese slices

Put oven roast in a crock pot. Add beef broth and soup mix. Cook on LOW for 7-8 hours. Shred roast with a fork, then return the shredded beef to the crock pot for a few more minutes (to absorb more of that juicy goodness). Slice open the bread and place a good amount of beef on one side (scoop out some of the bread first if you don't like it really bread-y). Place a slice or two of Swiss cheese over the shredded beef and broil for a minute or so until cheese starts to bubble and brown a little. Remove from broiler and serve. Use a ladle to scoop out some of the juice from the crock pot and serve as au jus.

Waikiki Meatballs

from http://favfamilyrecipes.blogspot.com

this was yummy. i made rice-a-roni fried rice to go with it and it was a good combo. check out the website i got this from; it has some other good recipes i want to try.

1 1/2 lbs. ground beef

2/3 cup cracker crumbs

2/3 cup chopped onion

1/4 cup milk

2 tsp. salt

1 tsp. pepper

1 egg

2 tsp. ginger

mix together and roll into meatballs. brown and cook over medium heat in large skillet.

sauce:

2 tbsp. cornstarch

1/2 cup brown sugar

1/3 cup vinegar

3 tbsp. soy sauce

1 can pineapple tidbits

2/3 cup chopped green pepper

mix cornstarch and brown sugar. drain pineapple juice into mixture with the vinegar and soy sauce. add green pepper and pineapple to meatballs. once cooked through add the sauce mixture and cook until thickened. serve over rice.

additions: add red or orange peppers to give it more color. you can also double the sauce ingredients to get more sauce for the rice.

keeps well in a crockpot.

BBQ Pork Roast

From We're Just That Good

 This one has one of my favorite ingredients! Try to guess what it is.

3 or 4 lb. boneless beef pot roast

1/2 two liter Dr. Pepper (not diet)

2 to 3 Tbsp. liquid smoke

2 T minced garlic

1 large onion coarsely chopped

1 bottle of your favorite BBQ sauce

Use a large pot or dutch oven with lid. Cover the roast with the Dr. Pepper (may require more depending on the size of your pot). Add the liquid smoke, garlic, and chopped onion. Cover loosely (I use aluminum foil). Bring to a boil on the stove top and simmer until tender. 60 to 90 minutes. Place in a shallow baking pan and brush the BBW sauce generously over the meat. Bake in a preheated 350 degree oven for 45 to 90 minutes* depending on the toughness of the meat.

*Mine got a little dry in the oven so keep an eye on it.

BBQ Pork Sandwiches

Serve this with some french fries (or, better yet, garlic fries) and cole slaw, and you're good to go! While the recipe utilizes pork, beef would surely work equally as well (but maybe take the cloves out and substitute with garlic...just a suggestion).

4 lb. pork roast
2 onions, sliced, divided
1 onion, chopped
5 or 6 whole cloves
2 cups water
16 oz. bottle of your favorite BBQ sauce
Salt and pepper

Place one sliced onion at the bottom of a crock pot that has been sprayed with non-stick cooking spray. Stud pork roast with cloves and season with salt and pepper. Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two-thirds of the way. Cover and cook on low 8-12 hours. Remove roast. Remove and discard cloves, bone and fat, as well as any water, onions and grease remaining in the pot. Shred pork and return to crock pot. Mix in chopped onion and BBQ sauce and cover. Heat on high for an additional 1-3 hours. Serve on large, crusty buns.

Porcupine Meatballs

These work both as a main dish and appetizer. I serve them with Baked Mashed Potatoes (recipe will be posted shortly after this one) and salad.

½ cup uncooked long grain rice
½ cup water
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic posder
1 lb. ground beef
2 tablespoons vegetable oil
1 15 oz. can tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1 ½ inch balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs; cover and simmer for 1 hour over medium-low heat.

Cheesy Beef Spirals

This is a good, faster alternative to lasagna. I often substitute Italian sausage for 1/2 or all of the ground beef. You can also eliminate the process American cheese and sour cream and simply replace it with 1/2 of the Mozzarella cheese called for in the recipe. Parmesan cheese also adds a nice flavor to this dish. I usually serve this with Caesar salad and garlic bread.

2 cups uncooked spiral pasta (shells or macaroni pasta are fine as well)
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 26 oz. jar spaghetti sauce
1 4 ½ oz. jar sliced mushrooms, drained
½ cup sour cream
½ lb. process American cheese, cubed
2 cups (8 oz.) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place ½ cup of meat sauce in a greased shallow 2 ½ quart baking dish. Drain pasta; place ½ over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese; cover and bake at 350 degrees for 25-30 minutes. Uncover & bake 5-10 minutes longer or until bubbly.

Cafe Rio, YUM

Wow, 4 posts in a row. I guess i'm the only one not super busy with Christmas right now.

Well I found this on the Recipe Queens' website . I hope it's legit because i definitely have to try it now. Here's the entry:

Cafe Rio Shredded Pork Salad with Ranch Dressing
OK, I had not been to Cafe Rio until 6 month ago and the food indeed is yummy. My friend gave me this recipe which she got hand me down from all over Utah and she promised that this is the exact recipe for their Shredded Pork Salad with the green dressing. Real copy or not, this is divine. Enjoy!

Pork

Night Before:

3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Salad Dressing:

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. can Salsa Verde
2 cloves garlic
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
¼- ½ cup fresh cilantro

Mix in blender. Add lime juice to taste. Mix ahead of time and chill it for several hours. It can be thinned with buttermilk if needed.

I serve this over Shredded Lettuce and crunched up tortilla chips and top with beans, pork, dressing, cheese. The dressing makes a ton.... Yum

Taco Star

This recipe is one my mother in law has mastered! I think it is a Pampered Chef recipe too. Super yummy and again really fast!

1/2 lbs. ground beef cooked and drained
1 package (1.25 ounce) taco seasoning mix
1 C shredded cheddar cheese
2 tbsp water
2 packages (8 ounces each) refrigerated crescent roll dough

Directions:

1. Preheat oven to 375
2. Combine meat, seasoning and water in frying pan.
3. Arrange crescent triangles on round baking stone, having the point facing outward and flat part of triangle facing center.
It should look like this.

4. Put meat around the flat parts of the triangles, and turn the pointy parts of the crescent rolls over the meat.
It should look like this.

5. Serve by cutting pieces and put on plate with lettuce, tomato, cheese, Fritos, and ranch dressing.