Sunday, September 24, 2006

I just put this in the slow cooker for dinner (took exactly 3 minutes!)

Ingredients:

2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)

Directions

1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in slow cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 hours.

2. If cooking on low, after 9 hours, turn cooker to high. If you are cooking on high already, leave on high and

add zucchini; cook 1 hour more (on high) or until meat is tender.

3. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.

Makes 6 to 8 servings. 

Sunday, September 17, 2006

Ingredients:

1 pound ground beef
1 can cream of corn (you can also do like a cream of mushroom or cream of brocolli soup)
1 can mixed vegetables (I use green peppers and onions)
4 cups instant mashed potatoes
or
8 cups homemade mashed potatoes
1 cup cheddar cheese, shredded
1 small onion, chopped
1 tablespoon garlic salt

Directions:

Brown Ground Beef and add onion, cook until onion is transparent.  In large baking dish, put the ground beef and onion mixture on the bottom.  Cover with cream of corn or cream of some soup you like, then add veggies on top. Spread mashed potatoes on top of everything and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

serves 6

Friday, January 13, 2006

From Amy:

1 1/2 lbs. beef stew meat (I cut into 1 inch cubes)
1 small bell pepper, chopped (1/2 c.)
3/4 c. 1-inch pieces green beans (I used frozen)
3/4 c. chopped onion
2/3 c. uncooked barley
2/3 c. fresh whole kernel corn (again, I used frozen)
1 1/2 c. water
1 t. salt
1 t. chopped fresh thyme or 1/2 t. dried thyme leaves
1/4 t. pepper
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with garlic, undrained
1 can (8 oz.) tomato sauce

Mix all ingredients in 3 1/2 to 6 quart slow cooker.  Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

:9 So easy and delicious!

Saturday, January 24, 2004

Ground beef, potatos diced very small, tomato, onion, raisins, andflour tortillas.

brown beef, potatos, tomato, white onion and raisins in medium heat. Season with salt and pepper. Cook until onion clear and potatoes thorougly cooked. Warm tortillas and make burritos.

It makes the ground beef go far, and the raisins and potatoes add a nice touch.

Thanks V!

Sunday, December 28, 2003

3/4 pound ground lamb
3/4 pound ground beef or ground veal
1 small yellow skinned onion, minced or grated with hand grater
A handful flat-leaf parsley, chopped
Salt and pepper
1 tablespoon butter
1 tablespoon (1 turn of the pan) extra-virgin olive oil
1 cup dry white wine
1/2 lemon

Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.

Serve in a bowl.

[via Malia]