ANGEL RICE CHICKEN

Mix together and put into a greased 9x13 pan
1 cup long grain rice
1 lb. boneless skinless chicken breast cut into bite size cubes
1/2 cup chicken broth
1/2 cup sour cream
2 cans cream of . . . . .
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp season salt

Top with
1/2 cup grated parmesan
2 TBL melted butter

Bake covered for 35 minutes at 375 degrees

Remove foil
Add 1 cup mozzarella


Bake uncovered 10 minutes.

To cook in crock pot

Add all to the crock except mozzarella and cook on low 6 hours.

Top with mozzarella cook 10-15 minutes for cheese to melt.

TACO CUPS

Tostitoes Scoops
All your favorite taco toppings --

Taco Meat
Shredded Lettuce
Diced Tomatoes
Cheese
Olives
Sour Cream
Salsa
Etc.

Set it up salad bar style and have fun customizing your perfect bite.

SLOPPY JOE CORNBREAD BAKE

1 8.5oz pkg corn bread mix
1 14.75oz can cream corn
2 eggs
1/2 cup milk
2 cups shredded cheddar
1 1/2 lbs ground beef, cooked
1 15oz can manwich sauce

Preheat oven to 400 degrees.
Combine the cornbread mix, corn, eggs, milk and half the cheese.
Pour into a greased 9x13 dish.
Bake for 20 minutes

Meanwhile, combine the beef with manwich.
Pour over the baked cornbread.
Top with the remaining cheese.
Bake for 20 more minutes.

Cool for 10 minutes and serve

NAVAJO "INDIAN" TACOS

MAKES 6

2 cups flour
1 tsp salt
1 TBL baking powder
1 cup warm water
Mix all together then divide and roll into 6 disks.
Fry at 350 degrees for 3-4 minutes per side.

1 lb ground beef
1 can beans (refired or whole)
1 env. taco seasoning
1 can diced tomatoes, do not drain
    *or you can just use a can of chili if you don't want to make the meat topping.

Lettuce 

Cheese
Salsa
Sour cream
Olives
Guac
Onion
Green Chiles or jalapeno

SHEET PAN LASAGANA

9 uncooked noodles broken into medium size pieces
4 cups mozzarella, divided
4 cups meat sauce
16 oz Cottage Cheese
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper

Mix all together except 1.5 cups mozzarella.

Pour into a sprayed jelly roll pan

Sprinkle remaining cheese on top

Bake 30 minutes at 375degrees

SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

MEATBALLS - FOR EVERYTHING

Makes 80 perfect size meatballs

2lbs ground beef

3/4 cup breadcrumbs

1/2 cup broth

1/2 cup parmesan

2 eggs

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Don't over mix

Bake 400 degrees for 20 minutes, in a crock pot on low for 6 hours or pan fry.

Add to soups, stews, use as appitizers, just eat as is.

Cook meatballs raw in sauces below

Italian

Add 1 TBL Italian seasoning to mix

use 24-30oz marinara sauce

bake or crockpot

Mexican

Use 24-30 oz enchilada sauce

bake or crockpot

5 STAR SLOW COOKER BEEF STEW

Yield: 6 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 ½ cups beef broth

4 medium carrots, sliced

3 medium potatoes, diced

1 medium onion, chopped

1 stalk celery, chopped

1 teaspoon Worcestershire sauce

1 teaspoon ground paprika

1 clove garlic, minced

1 large bay leaf

Directions

Gather ingredients.

Place meat in slow cooker.

Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

DINTY MOORE BEEF STEW KOPY KAT

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste

1. In a large stock pot or Dutch oven, brown meat in hot oil.

2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.

3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

SLOW COOKER---

After browning meat, add all items into crock pot.  Cook on low 8 hours then add your cornstarch slurry into crockpot an hour before eating.

TIP---

If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.

OVEN BAKED BURGERS

1 lb ground beef

2 TBL butter

Worcestershire sauce

Sliced cheese, optional

Seasoning--

    Salt, pepper, onions soup mix, ranch, seasoning salt, grated cheese, Italian, etc.

    My favorite is using 1 envelope of ranch or 1/2 envelope beefy onion soup mix.

3-4 buns

Mix up your beef with your choice of seasoning.

Form into either 1/4lb or 1/3lb patties.

Place into a baking dish.

Score the top (make a tunnel) of the burgers with a criss/cross.

Drizzle the top of each burger with Worcestershire.

Top each with a pat of butter.

Bake at 375 degrees for 25 minutes.

If using cheese top each one and put back in oven for 2-3 minutes.

If you like a steamed bun, place a cooked burger on a bun and wrap in foil and place back in oven 3 minutes.  Perfectly steamed.

MISSISSIPPI POT ROAST

3-4 lb chuck roast

2 tbsp olive oil

1 tsp salt

1½ tsp black pepper

6 whole pepperoncini peppers or 1 cup sliced

1/4 cup pepperoncini juice

½ cup unsalted butter

1 packet ranch dressing mix

1 packet beefy onion soup mix or Au Jus

Rub oil all over roast then sear on stove top to brown all sides.

Remove from stove and put in crock pot.

Cover and on high for 3-4 hours and on low for 7-8 hours.

Once the roast is fully cooked. Shred with two forks, removing any large pieces of fat.

Serve with potatoes, pasta or rice.

ASIAN VELVET BEEF

 VELVETED BEEF

The secret on how to prepare the most tender beef for Asian dishes.

1/2 lb rump or tenderloin, sliced thinly against the grain

¼ tsp Baking soda

2-3 tbs Water

2 tbs Cornstarch

SEASONING

1 tsp Chicken bouillon powder

¼ tsp Dark soy sauce

1 tsp Yumyum aka MSG

½ tsp Salt

½ tsp Sugar

½ tsp White pepper

1 tbsp Cooking oil

1 tsp Sesame oil

1 tsp Cooking wine

Place the sliced beef in a large bowl

Add baking soda and water, and stir the beef until well combined

Add the cornstarch and stir until the beef has completely absorbed all the water

Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine

Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour

Alternatively, freeze it for up to a month

*for the best result the beef should be frozen first and defrosted before use

STACKED ENCHILADAS

Ingredients:

1 lb ground beef

1 16 oz can refried beans

1 10 oz can mild enchilada sauce

6 8-inch flour tortillas

2 c shredded cheddar cheese (1 – 8 oz bag)

1/2 c shredded cheese for topping

Instructions:

Preheat oven to 350°F.

In a saucepan, brown the ground beef. Remove from the heat and drain.

Add the refried beans to the beef and stir well; set aside.

Grease a pie plate or a 8 or 9-inch square pan with cooking spray.

Add 2 tablespoons of the sauce to the bottom of the pan.

Spread each tortilla with 1/2 cup beef/bean mix

Put 2 TBL of the enchilada sauce on bottom of pie plate

Now Stack - 

     Tortilla

     1/2 cup cheese

     2 TBL enchilada sauce

Repeat until all tortillas and cheese are used.

Mix the remaining beef/bean mix with the remaining enchilada sauce

Pour over the stack ensuring to cover the edges of the tortillas

Sprinkle the 1/2 cup cheese on top.

Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.

Let sit for 5 minutes before slicing and serving.

Serve with salsa, avocados, sour cream, cilantro and jalapenos, if desired.

BBQ BEEF SANDWICH

OPTION 1 (My favorite, but Option 2 is great if you don't have BBQ sauce on hand)

3 lbs Beef chuck, Rump or Brisket

1/4 tsp Garlic powder

1/4 cup Barbecue sauce

2 tbsp Dijon mustard, Prepared

1 1/4 cups Ketchup

1 tsp Liquid smoke

2 tbsp Worcestershire sauce

1/4 tsp Black pepper, Freshly Ground

1/4 cup Brown sugar, light or dark

1/4 tsp Salt

OPTION 2

4 pounds boneless

1 1/2 cups ketchup

1/4 cup brown sugar, packed

2 Tablespoons Worcestershire sauce

1/4 cup red wine vinegar or white vinegar

2 Tablespoons Dijon mustard

1 teaspoon liquid smoke flavoring

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

CROCK POT DIRECTIONS

Trim fat from roast

Spray crock pot with Pam or use liner then place roast in cooker.

In a medium size bowl, mix the remaining ingredients and pour over roast.

Cook on low for 8 hours or high for 4-5 hours

Remove roast from cooker, place on cutting board and cut into thin slices, discarding extra fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

OVEN DIRECTIONS

Trim the fat.

Sprinkle all sides with garlic powder, salt and pepper.

Bake at 350 degrees for 2.5-3 hours until 135-140 degrees

Slice into very thin slices and remove any visible fat.

Put into crock pot or back into baking pan.

Mix the sauce ingredients and pour over sliced meat, stir to coat all the beef.

Crock pot for a couple hours or cover and back 30-45 minutes.

Gauge = 5 lb roast for 20 people

BEEF 'N' CHEDDAR SANDWICH (ARBYS KOPYKAT)

2 pounds boneless beef round roast, (have butcher slice it into 1/8" slices)
1/2 cup reduced-sodium beef broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 onion hamburger buns, buttered and toasted

CHEESE SAUCE
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
3 cups grated cheddar cheese

In the pressure cooking pot, combine the beef, broth, garlic powder, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

When cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick release. When the valve drops, carefully remove the lid.

While the beef cooks, in a medium-size saucepan over medium heat, melt the butter. Sprinkle in the flour and cook until bubbling. Gradually whisk in the milk, a little at a time, until the sauce is smooth and thick. Whisk in hot sauce and salt. Add the cheddar cheese a handful at a time. Stir until melted and smooth. Remove from heat.

To serve, top each bun with meat and ladle cheese sauce on top.

CRAZY CRUST PIZZA

CRUST:

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 eggs

2/3 cup milk

TOPPINGS:

Whatever your heart desires

Pizza Sauce (12-20 ounces)

Shredded Mozzarella (2-4 cups) (3 cups is perfect for our family)

1.  Preheat oven to 400°F. Grease and flour a 10x15-inch rimmed baking sheet. (jelly roll pan)

2.  Mix all the crust ingredients together until thoroughly combined.
Pour crust mixture (batter) into prepared pan and tilt pan around until bottom is evenly coated.

3.  Put any meats or raw veggies on top of the dough. *see suggestions below*

4.  Bake for 20 minutes.

5.  Remove from oven and drizzle with pizza sauce.

6.  Add any additional toppings. **see suggestions below**

7.  Sprinkle evenly with cheese.

8.  Put back into oven and bake 10 minutes.

*Suggested toppings to add on top of batter:

Cooked meats: pepperoni, sausage, bacon, ham, etc.

Raw veggies: mushrooms, onions, green peppers, etc.

**Suggested toppings to add on top of sauce:

Artichokes, olives, pickled peppers, sautéed onions, tomatoes, pineapple, etc.

BAKED LEMON CHICKEN (EASY)

4 chicken breasts, uncooked
1/4 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese (enough to cover top of chicken)

1.  Put all except parmesan into a ziplock bag.

2.  Put in refrigerator for 2-3 hours to marinade.

3.  Put in baking dish and cover with parmesan cheese.

4.  Bake 40-45 minutes at 350 degrees.

TO FREEZE…

Place the prepared ziplock into freezer.

To prepare, thaw overnight in the fridge,

then follow above instructions from step #3.

This is great served with garlic parmesan rice and sautéed spinach.

THE BEST POT ROAST YOU'LL EVER EAT!!!

SERIOUSLY, THIS IS THE BEST ROAST RECIPE EVER. DON’T LET THE DRIPPINGS GO TO WASTE, USE THEM AS IS OR USE IT TO MAKE THE MOST AMAZING GRAVY YOU’VE EVER HAD.

1 lb potatoes, 1 cup baby carrots, 8 oz. mushrooms (optional)

1 cup beef broth or water

4 lb Roast (any cut, your preference)(if using boneless roast, try having your butcher slice it into 1/4-1/2" slices and tie it back together).

RUB: (mix together):

¼ cup Dijon Mustard

2 tsp Dried Rosemary

¾ tsp Garlic Powder
¼ tsp Salt

½ tsp Dried Thyme

½ tsp Black Pepper

1 TBL Dried Minced Onion

1 tsp beef bouillon

1.  If using veggies, place them in the crock-pot.

2.  Slather the mixed rub on all sides of roast.  Then place it in the crock-pot.

3.  Pour 1 cup of water or beef broth around into the bottom.

4.  Cook on low for 6-8 hours.

CHEESE ENCHILADAS

12 corn tortillas

28oz Enchilada Sauce or 1 batch It’s a 10 Enchilada Sauce (under sauces on blog)

4 cups grated cheese

Heat oven to 350 degrees.

Put approximately ¾ cups enchilada sauce in the bottom of a 9x13 baking dish.

Warm 6 tortillas at a time for 45 seconds, wrapped in a damp towel in the microwave to make them pliable. Keep them in the damp towel while assembling.

Dip 1 tortilla in sauce, put ¼ cup cheese on tortilla, roll up and put seam side down in baking dish. Repeat with remaining tortillas.

Pour all remaining enchilada sauce over top of the finished enchiladas and top with remaining cheese.

Bake 25 minutes covered. Uncover and bake an additional 5 minutes.

These can be made ahead of time and either frozen or just kept in fridge until ready to cook. To cook frozen enchilada, thaw overnight in fridge before cooking.

CORN FLAKE RANCH CHICKEN

4-6 chicken breasts (boneless & skinless)
1 cup crushed corn flakes
1 cup grated Parmesan (fresh or powder from green can)
1 envelope ranch dressing mix
1/4 cup melted butter

Mix corn flakes, cheese, ranch in bag.
Dip chicken in melted butter.
Shake in bag to coat.
Pour any leftover coating over chicken.
Bake 45 minutes at 350 degrees (until internal temp is 165)