Alton Brown's Baked Meatballs

24 ounces ground meat (beef, pork, chicken, turkey, lamb, or any combination thereof)
5 ounces frozen spinach, thawed and drained
½ cup finely grated Parmesan cheese
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ cup bread crumbs

• Heat oven to 400ºF.
• Combine meat, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs in a large mixing bowl. 
• Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining ¼ cup of bread crumbs into a small bowl. 
• Cover a scale with plastic wrap, weigh meatballs into 1 ½ ounce portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.
• Add to marinara and serve over spaghetti. Meatballs may be frozen for up to six months. 

Recipe recommended by Kay Henning (she used all ground turkey).

Notes:

I doubled the recipe and used half ground pork and half lean ground beef. 

I used Alpine instead of garlic powder and salt. 

Next time I will bake on a parchment lined jelly roll pan instead of muffin tin. The original recipe called for miniature muffin pan but the 1 ½ oz meatball couldn't possibly fit. I used a regular muffin pan but don't see the need for that. 

Gravy Mix

½ cup powdered beef bouillon
½ cup corn starch or arrowroot powder
2½ T onion powder
4 tsp dried chives
1 tsp garlic powder
1 tsp pepper

Combine all ingredients in an airtight jar and give a good shake to incorporate it all. I recommend giving it a shake before each use as well.

If you don't want the chives to be noticable in size, pop everything into your blender and pulse until combined and the mixture is fine.

Sophie Hudson's Hamburger Steak

 

3 lbs. lean ground beef (I like the organic 93/7 blend) 1 tablespoon Better than Bouillon beef base 1/2 teaspoon Kosher salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce Combine all ingredients in a mixing bowl. You really have to commit to this process, so I use my hands to make sure the Better than Bouillon is evenly distributed throughout the meat. When it's possible, I like to cover the mixing bowl and let the meat mixture sit at room temperature for about an hour. I just feel like you get a better sear on the meat when it isn't so cold. If you don't have time for that, though, no worries. It will still be delicious. Dividing the meat as evenly as you can, make 10 hamburger patties. I like to make ours pretty thin - about 1/3" thick, but you are the captain of your own ship in this regard.  Heat a large skillet to medium high heat. I don't put any oil in mine - but again, you're the captain. Put three patties in the skillet, then reduce heat to medium low. Cook for about 4 minutes, then flip, and cook for 4 more minutes. The goal is for the juices in the hamburger steak to run clear - so I usually mash mine with a spatula a couple of times to check that part of things. When steaks are done, remove to a plate - and keep cooking in batches of three. That final hamburger steak will have to cook all by itself, and it also may cook a little faster since it's not sharing space with other meat. After all the meat is cooked, you're going to make your gravy. You can brown onions or mushrooms or both before you make this gravy - but when I'm cooking for Alex and Jackson, I leave out both of those things. Brown Gravy 6 tablespoons salted butter 4 tablespoons all-purpose flour 1 32 oz. carton salted beef stock (I like Kitchen Basics) salt and pepper to taste Over the low-ish end of medium low heat, melt your butter. (If you want to add sliced onions or mushrooms, this is when you would do that, and let them cook until tender.) Sprinkle flour over your butter (along with onions and mushrooms if you've cooked those), and then stir with a flat whisk to combine. I let this mixture sit on the heat for a minute or so - you want the taste of the flour to cook out. Add a cup of your beef stock, stir until smooth - and it will probably thicken right away. Add another cup of stock, stir until smooth, and continue stirring until mixture comes to a simmer (you may have to turn up the heat a tiny bit). Pour in remaining 2 cups of stock, stir, and let it come to a simmer. Stir occasionally to prevent anything from sticking. Taste for seasoning...I typically add a couple of teaspoons of black pepper. Sometimes a tiny bit of salt. When the gravy is the consistency you like (we don't like for ours to get super thick), put all the hamburger steaks back in the skillet. Make sure each steak is covered with gravy (you may have to do a little ladling). Cover and let simmer for 5 minutes.  I serve this with rice (we love yellow rice) or mashed potatoes or twice-baked potatoes. Basically starches aplenty. :-) Roasted asparagus is another favorite hamburger steak side. But as my mama would have said - these hamburger steaks would be good with a 2 x 4. :-) So much flavor and so comforting!

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Makes 18 2-cup servings.

Prime Rib

 https://www.facebook.com/reel/8350529685068468

French Onion Beef Sliders via Ashley

 

French Onion Beef Sliders For A Crowd

• Author: Morgan
 
• Total Time: 1 hour 20 minutes
 
• Yield: 24 sliders 1x

INGREDIENTS

UNITS SCALE

• 8 tablespoons (1 stick) butter, divided
• 2 large sweet onions, sliced
• 2 pounds ground beef
• 2 tablespoons beef base (such as Better than Boullion), divided
• 1 tablespoon Worcestershire sauce, divided
• Kosher salt and black pepper, to taste
• 24 slider buns
• 12-16 ounces gruyere or swiss cheese, shredded
• 2 tablespoons sesame seeds
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.Find it online: https://hostthetoast.com/french-onion-beef-sliders/

Easy Enchiladas

(based on Old El Paso's recipe)

1 lb lean ground beef
2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1 can (4 oz) Old El Paso™ Chopped Green Chiles

½ to ⅔ cup sour cream
7-8 flour tortillas (8") - these fit into 9x13 easily but you can adjust size and number
8 oz sharp cheddar, grated 

• Preheat oven to 375°F. *
• Cook beef thoroughly and drain.
• Stir in ½ cup of the enchilada sauce, ½ cup cheese, the sour cream, and the chiles.
• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• Spread ½ cup of the enchilada sauce evenly in baking dish. 
• Spread ½ to ⅔ cup beef mixture down center of each tortilla (the amount will depend on size of tortilla). Wrap tortillas tightly around filling, placing seam side down in baking dish. 
• Top with remaining enchilada sauce and remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serve with chopped lettuce, tomatoes, avocado, and sour cream.

 

* I bake at 325 for 40-45 minutes to keep cheese from getting too brown. At 375 I'd probably cover the baking dish.

Layered Beef Burritos

1 lb. ground beef
1 cup chopped onion
1 oz. taco seasoning (about 2 tbsp.)
16 oz. refried beans (approximately 2 cups)
10.5 oz. condensed cream of chicken soup
¾ cup sour cream
10 large flour tortillas, halved
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
1 lime

Cook the ground beef and chopped onion until the beef is fully cooked and the onion becomes tender. Make sure to drain any grease.

Next, combine the refried beans and taco seasoning with the cooked beef mixture. Give it a squeeze of lime juice. Set this mixture aside for now.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 13×9 inches.

In a bowl blend together condensed cream of chicken soup and sour cream until well combined.

Spread a layer of this creamy mixture on the bottom of the greased baking dish.

Arrange halved tortillas over the layer to cover the bottom completely and spread half of the beef mixture on top.

Sprinkle one cup each of cheddar cheese and pepper jack cheese, over the beef layer.

Repeat these layers starting with another coating of creamy mixture followed by tortillas, remaining beef mixture and finally another generous sprinkling of both cheeses.

Bake in preheated oven for 20 minutes. Until heated through. Adjust cooking time accordingly if using refrigerated casseroles.

Allow it to rest for 5 to 10 minutes before serving so that all flavors can meld together perfectly. 

Mexican Soup (low carb)

1 lb. Ground beef, browned and drained
2 green onions, chopped
1 can of mild Rotel with chiles
4 oz. Cream cheese
1 ½ cups chicken broth
1 tsp garlic powder
1 tsp cumin
Tony’s seasoning

Brown beef with onions and drain.
Add cream cheese and stir until melted.
Add Rotel and chicken broth.
Add spices.
Cook on medium low for 30-60 minutes.

Worth’s Meat Loaf

2 teaspoons butter
¼ cup chopped onion
2 pounds ground sirloin
1 cup quick-cooking oatmeal
1 cup tomato juice
½ cup barbecue sauce, divided
1 egg
1 tsp Worcestershire sauce
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic salt
Heat oven to 350. Saute’ onion in butter until tender. Combine onion with other ingredients until well blended. Bake for 50-60 minutes. Remove from oven and spread remaining barbecue sauce over top. Return to oven for 10 minutes. Remove from oven and let stand five minutes prior to slicing.

Crock Pot Roast

rump roast, trimmed
potatoes
carrots
2 cans French onion soup
2 cans cream of mushroom soup

Combine in crockpot and cook on slow overnight. Shred roast and replace in crockpot.

Beef Tenderloin

1. Take out a loan. This beef is expensive! Have the butcher trim it.
2. Rub with Kitchen Bouquet.
3. Place on rack and roast at 425 for 25 minutes.
4. Reduce heat to 300 and roast until internal temperature is 155. It won't take long.
5. Let stand 15 minutes before slicing.

Sa's Chinese Pepper Steak

1½ pound round steak, in thin strips
2 tablespoons vegetable oil salt to taste
1 green pepper, cut into strips
1 onion, chopped 1 tablespoon
soy sauce
1 tablespoon sherry
1/8 teaspoon garlic powder
¼ teaspoon ground ginger
2 tablespoons cornstarch
3 tablespoons water
1 tomato, cut into wedges
hot cooked rice

Quickly brown mean in hot oil; add salt, green pepper, onion, soy sauce, sherry, garlic powder, and ginger. Cover and cook over low heat 10 minutes. Combine cornstarch and water; stir until cornstarch is dissolved. Add to meat mixture; cook, stirring constantly, until slightly thickened. Add tomato; cover and simmer about 10 minutes. Additional water may be added if needed. Serve over rice. Serves 4

Taco Soup with Beef

2 pounds lean ground beef
2 cups diced onions
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn, drained
1 can Mexican style stewed tomatoes
1 can tomatoes with chiles
1 large can petite diced tomatoes
2 small cans diced green chiles
1 pkg taco seasoning mix
1 pkg ranch salad dressing mix

Brown beef and onions; drain. Combine with all other ingredients. Cook in crock pot 6-8 hours on low or simmer on stove for an hour. Serve with Fritos, cheddar cheese, sour cream, and sliced jalapenos for garnish.