A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Post by Cherie Solomon Zimmerschied.

Cheeseburger Stuffed Mushrooms

Post by Cherie Solomon Zimmerschied.

Easy Crock Pot Beef Stroganoff

Easy Beef Stroganoff Reply to Topic.Displaying all 7 posts..Gayle Fassino Helton
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden
mushroom soup
1/2 cup chopped onion

1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
Directions:
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
serve over noodles or rice

Italian Beef

3-4lb beef roast,
1 jar of pepperoncinis
1 jar giardiniera drained
1 packet of dry Zesty Italian dressing
10oz beef broth.
hogie rolls
provolone cheese

Cook it for as few as 10 hours, as many as 18, on low. I serve this on French hoagie rolls with provolone. Make sure to spoon some of the juice from the crockpot onto the sandwiches (or put the juice in a dish and dip like French dip).

"Manly Beef" with noodles

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package Lipton beefy onion soup mix
3 pounds beef stew meat
1 bag egg noodles

Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.

Serve over egg noodles or garlic mashed potatoes. We usually have green beans or a salad with this meal.

No water - no need to brown meat first! This recipe could not be easier!

Taqueria Style Tacos - Carne Asada

My Niece Candace shared this recipe with me...sound yummy!!! she found this recipe here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70935&origin=detail&&Servings=16

Servings: 16


"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."
Ingredients:
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

Directions:
1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve

Best Ever Beef Dip Sandwiches

Found this here http://joelens.blogspot.com/2010/07/best-ever-beef-dip-sandwiches.html


4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

The Kendall's French Dips

Hoagie rolls
butter
provolone cheese
deli roast beef (rare and thinly sliced)
Campbells canned AuJus (you can find it where the canned gravy is)
Quanites depend on how many sandwiches you're making!

Take a Hoagie roll slice it in half, spread some butter on it and toast it in the oven. Take it out and put a slice of provoline cheese on it. Then a take a can of Campbells Au Jus and bring it to a boil. When hot remove from the heat and put in thinly sliced Roast beef from the deli the more rare the better and just let it warm in the Aujus...DO NOT COOK!!! it will get tough...when the roast beef has warmed up put it on the Hoagie roll and serve with a side of Aujus...this is just a good as any French dip you can get in a restaurant!! YUMMY!!

Meatball MOJO

Put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter).

Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces.

I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1½ lb lean ground beef
½ cup uncooked minute rice
½ onion, chopped
1 T Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 egg

In a smaller bowl combine:

1 can tomato soup
½ cup chunky salsa
¼ cup water

When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

WW Meatloaf Muffins/Cupcakes - 3 points

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees.
Mix all ingredients.
Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the
mixture)
Bake 30-40 minutes or until done.
Note: These would be good as hamburgers also. Instead of placing the mixture
into muffin tins, Make 12 hamburger patties, then grill or bake.

Note: Leaving out both cheeses reduces to 2 points.

Sizzling Sesame Beef

1 beef sirloin or rib-eye steak, 1" thick (1 lb)
1 cup rice
2 green onions, white part cut in 2" chunks, green thinly sliced
4 cloves garlic, minced using a rasp
4 tsp sesame oil
2 tsp sugar
2 tbsp low-sodium soy sauce
1 lb broccoli florets

Place steak in freezer for easier slicing. Cook rice.
Meanwhile, in large bowl, combine 1 tbsp sliced green onions, 1 tsp garlic, 2 tsp oil
and 1/4 tsp salt; set aside

Cut cold steak across grain into very thin slices. In shallow bowl toss with sugar, 1 tbsp soy sauce, green onion chunks and remaining garlic.

In 12" skillet heat 1" water to boiling. Add broccoli, cook 3 minutes or until just tender. Drain well and place in bowl
with onion and garlic mixture. Toss well.

Heat remaining oil in same skillet on high until hot. Add beef in single layer and cook 1 minute. Stir in remaining sliced green onions and 1/4 tsp each salt and pepper; cook 1 minute longer. Stir in remaining soy sauce. Serve with rice and broccoli.

Easy Tater Tot Casserole

spray 9x13 pan with non-stick coating
line bottom with tater tots (bake according to package)
while potatoes are baking, brown 1 lb of ground beef
add 1 can cream of mushroom soup after meat is browned
take tater tots out of oven - evenly spread soup/meat mixture over them
sprinkle 2 cups shredded cheddar cheese and return to oven for 15 minutes.

No Peek Casserole

2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

You can also add some garlic and chopped onion and use fresh mushrooms.

Sour Cream Swiss Steak

1/3 cup flour
1 1/2 teaspoons each salt,pepper,paprika and ground mustard
3 lbs boneless round steak,cut into serving size pieves
3 tablespoons vegetable oil
3 tablespoons butter or margarine
1 1/2 cups water
1 1/2 cups (12oz) sour cream
1 cup finely chopped onion
2 cloves garlic minced
1/3 cup soy sauce
1/4 to 1/3 cup packed brown sugar
3 tablespoons flour

In a shallow bowl, combine flour,salt and pepper, paprika and mustard;dredge the steak. In a large skillet,heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes. In a bowl, combine the sour cream onion, garlic,soy sauce,brown sugar and flour; til til smooth. Transfer steak to a greased 2 1/2 qt baking dish, add sour cream mixture. Cover and bake at 325 for 1 1/2 hours or until tender. Yield 6-8 servings

Calf's Liver with Bacon and Onions

I have made this and I think it has got to be the best liver I have ever tasted...I couldn't find calf's liver so I used beef liver and soaked it in the milk and it was very mild tasting...
let me know if you try this

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.

Cherie’s Beef Jerky

Beef Brisket 1½ to 2 inches thick
Teriyaki Sauce
Ground black pepper

Trim fat from outside of brisket.
Remove brisket from package and place on cookie sheet. Put cookie sheet in freezer until brisket is real firm but not frozen solid. Remove from freezer and slice against the grain into ⅛ “
thick slices . Marinate 4 to 6 hours or overnight in teriyaki sauce.
Line the bottom of your oven with foil. Drape beef strips across your oven racks…. not dangling down ….but across the racks.
Sprinkle with black pepper.
Turn your oven to the lowest setting (Mine is 190° ) prop oven door open so it is only open about an inch ( I use a wooden spoon to prop it open) cook about 4 hours or until dried to your liking.
ENJOY!!

Cherie's Steak Chili

3-5 lbs round steak, fat trimmed and cut into 1/2" pieces
3-4 quarts water
1 tblsp ground cumin
1 tblsp ground oregano
2 bay leaves
3 cloves garlic, minced
4 tblsp. paprika
1 teasp crushed dried red pepper flakes (more or less to taste)
1 tblsp salt
1 teasp black pepper
4 to 5 tblsp yellow cornmeal (enough to thicken)

Put all the ingredients EXCEPT CORNMEAL in a large pot and simmer for 2 to 3 hours or until meat is very tender, adding a little water as needed.
Remove bay leaves and stir in cornmeal adding a little at a time stir until thickened adding more cornmeal as needed. serve with Dilly Casserole Bread (in this blog)

Leftovers make great burritos

Horseradish Sauce (for steak)

4 oz. whipped cream cheese spread
1/4 c. half and half
2 Tbsp. horseradish
Whisk together until blended and smooth.
Serve with steaks.

Mexican Meatloaf

Serves 4-6

2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning

Combine all ingredients in large bowl; mix well. Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.